Kitchen Therapy


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Double Buckwheat Double Chocolate Cookies

I like Buckwheat!
However I’m not really that much of a chocolate fan.
Which is strange considering I seem to make a lot of chocolate things!

I thought these were good.
I would not make them again however I did like the activated bukinis that went into the cookies. I couldn’t find the kasha however I think the bikinis did the trick!

These cookies were part of the Tuesdays with Dorie group recipe of the week.
They are from Dorie Greenspan’s Book, Dorie’s Cookies.

I wasn’t that taken by these however I am interested to read about what the rest of the group thought!


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Kirsch Babas with Pineapple

I had “TRIFLE!” in my head going in to this week’s Cook the Book Fridays recipe by David Lebovitz.
I don’t know why… I know what Rum Babas are and I love them.
I think the pineapple, along with being sick for weeks now, made me long for all things summery, fruity and tropical!
So I tried to pretend my glass a mini trifle bowl and I layered the recipe. The sautéed pineapple at the bottom, a dollop of cream, the kirsch baba and then spooned extra juice over the entire thing.
I made a few glasses and placed them in the refrigerator, ready to eat after dinner. No plating required, it was all there in there ready to go!
There was a good hit of alcohol in this dessert!
The layers mixed in my cup and I was surprised by how much I enjoyed it.
Everyone loved it!

Looking forward to reading what the rest of the Cook the Book Fridays group thought of these Kirsch Babas!


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Blueberry Buttermilk Pie Bars

IMG_8425.JPGThis week’s recipe for the Tuesdays with Dorie group is meant to be Pistachio Berry Slims. It looks like a beautiful cookie, however when you have anaphylactic children it is just not going to be an option.
I debated whether I should try replacing the pistachio with coconut however last minute I decided to catch up on a recipe I had missed.
Dorie said these bars are inspired from a buttermilk pie she had at Husk restaurant. I have the Husk cookbook by Sean Brock, Heritage, and love leafing though it! So I knew right then that this recipe was going to be my substitute this week.

fullsizeoutput_1216The recipe was really simple. A cornmeal biscuit crust that is baked golden, then topped with fresh blueberries and a vanilla flavoured buttermilk custard.
Seriously? What is there not to love about this?!
It is not too sweet, it almost feels like a light summery dessert. I served it with a dollop of cream however I really do not think it needs any. It is perfect the way it is.
The tanginess of the blueberries is wonderful!

I’m so glad that I had the opportunity to go back and make this recipe. It is something I will definitely make again and I think next time some sour morello cherries!
To see what the rest of the Tuesdays with Dorie group is making this week, please click here.


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Cast Iron Pan Chocolate Chip Cookie Bars

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This week’s Tuesdays with Dorie recipe from Dorie Greenspan’s cookbook, Dorie’s Cookies is for Cast Iron Chocolate Chip Cookie Bars.
These are caramelised and crispy around the edges, soft and chewy in the centre.
The dried apricots soaked in hot water and the shredded moist coconut in the recipe add sweetness and depth of flavour.
It tastes like a wonderful chocolate chip cookie yet has the texture of a moist, chewy, muesli bar.
I found this playful and delicious.
The whole family loved this week’s recipe!
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It is the first day of school holidays for us here so I don’t expect these will last long in our house!
To see the rest of the group’s thoughts on this week’s recipes click here!

 


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Neopolitan Baked Alaska

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I love Baked Alaska, in fact I love anything with meringue on top 🙂

So… when I saw that the recipe for this week’s Tuesdays with Dorie was a Black and White Baked Alaska, I was excited!
And a little hesitant.
There’s a flourless chocolate cake base that Dorie describes as “a fallen souffle, with a brownie like texture.”
Then there’s a layer of ice cream, Dorie recommends buying your favourite flavour, which did take some pressure off. However I was more concerned about the assembly and baking of the ice cream and how it would hold it’s shape under the meringue cloud…
I chose a white chocolate and raspberry ice cream which I let soften, then mashed and spooned onto the chocolate base.
I placed my double layer cake in the freezer for two hours and it held well!
The meringue was definitely my favourite part of the recipe, I could happily just sit and eat it, on its own, with a spoon… by myself… 🙂
I placed the Baked Alaska in the oven and then sliced it, however I had to be quick, the ice cream did start to melt…
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My baked Black and White Baked Alaska looked more like a Neopolitan Baked Alaska!
The family was definitely impressed.
It looked great.
I thought there was too much chocolate brownie base and wished I had more meringue. Towards the end of my slice of cake, I was looking for more ice cream as well (even though I used twice the amount of ice cream stated in the recipe).
Even the chocolate lovers in the family thought the chocolate base was a little overpowering!
If I make this again, I was thinking of making half the chocolate base, so it’s thinner. Using a  vanilla ice cream and adding a layer of sour Morello Cherries to break through the sweetness… A Black Forest Baked Alaska!
To see how this recipe turned out for the rest of the Tuesdays with Dorie group, click here!

 


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Mini Pavlovas

fullsizeoutput_cbd.jpegThis week’s Tuesday’s with Dorie is Sunny Side Up Meringues.
I love meringues. Adore them. However, there was something about these egg looking cookies that messed with my head. I just kept thinking of boiled eggs. So I took Dorie’s suggestion and filled the center with a dollop of cream and fruit and called them mini pavlovas 🙂

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Every year we make a 12 egg Pavlova for Christmas (it is perfect for our hot Sydney Christmas weather). Then I make another one for the week between Christmas and New Year’s Eve. And a third one to eat as we watch the fireworks to welcome in the New Year!
We are hard core Pavlova fans.
So the decision to make mini Pavlova’s was easy.
These were delicious! Very delicate and waaay too easy to eat!
Looking forward to reading what the rest of the Tuesday’s with Dorie group thought about these.


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Apple Weekend Cake

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I love apples, I love cinnamon and I loooove cake.
This week’s Tuesday with Dorie recipe was a winner in every way with us.
It was quick and easy to make.
The cake was light, yet moist and full of flavour.
I didn’t have rum so I opted for the extra teaspoon of vanilla.
I found myself looking for a more pure and simple smell and taste of apple.
Next time I will skip the extra flavouring.
It was that simple 🙂
And we had more time to enjoy the last days of summer at Manly Beach…

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I can’t wait to see what the rest of the Tuesdays with Dorie members thought!