Kitchen Therapy


2 Comments

Fudgy Mocha Bars

I am not a chocolate fan.
I made these because I miss baking with the Tuesdays with Dorie group and the family loves chocolate!
I didn’t add walnuts due to nut allergies and while the top is just beautiful and crackly, they didn’t rise as much as I had hoped! I do think that was my fault not the recipe. I took them out too early.
Now that I have all the criticisms out of the way…
These were delicious!
Moist, fudgy, chewy and crackly.
And surprising not overly sweet.
What a great recipe to come back to!
Definitely recommend these!
Fudgy Mocha Bars are from Dorie’s Cookies by Dorie Greenspan for the Tuesdays with Dorie cooking group.


3 Comments

Nutella and Banana Chaussons

This week’s contribution to Tuesdays with Dorie has come at the perfect time.
We’ve picked up a virus and this was about the only recipe that I would consider doable at this point! I made both the Banana and Apple Chaussons and loved both.
These were incredibly easy to make and just as easy to eat!
This has to be one of the easiest recipes to put together from Baking Chez Moi by Dorie Greenspan. Please see what the rest of the group thought of their contribution this week.

 

 


5 Comments

Date Nut Pinwheels

I love dates!
I discovered Medjool dates some time ago and fell in love.
I used them to make the Date and Nut Pinwheels for this week’s recipe from Dorie’s Cookies.
I have to be honest, since my father passed away at the start of November, I’ve been a little lost. Some weeks I have cooked, some I just couldn’t. However knowing that the Tuesdays with Dorie group was there whenever I was ready to return, was very comforting. Providing some much needed order and routine when I felt there was none. Offering mindful distraction through the baking process. Bringing together friends and family to share the final product.
And the final product this week was delicious!
I am looking forward to catching up with the rest of the Tuesdays with Dorie group 🙂

 


9 Comments

Chocolate Coconut Tart

This week’s Tuesdays with Dorie recipe comes from Baking Chez Moi.
The tart shell is made, fully cooked, cooled and then filled with a coconut pastry cream and topped with a silky smooth layer of chocolate ganache.
I love that Dorie Greenspan includes tips about storing and making things ahead.
One day I made the pastry case and froze it in the tin. I also made the coconut pastry cream and stored it in an air tight container in the fridge.
The next day I just baked the pastry shell and once it cooled I filled it with the pastry cream and topped it with the ganache. The steps were simple to do, however there was time needed for things to cool and rest, so doing it over two days made it feel leisurely!

It’s also really hot and humid here in Sydney. I look out over to the ocean and most days there is a fog over the water. (In the photo the ocean is mean to be where the fog is!) Some days you cannot see the water as you’re walking along the shoreline! I’m not sure if it’s living close to the ocean but the house feels wet. The clothes feel like they’re not dry, the furniture feels damp and the floors feel like they’ve just been mopped. The salt is coming out of the grinder in wet clumps instead of light flakes. I tried making a gelatine for Christmas and the powder I used would not set. The moisture has been terrible! I was happy to see that this tart turned out so good! And straight out of the refrigerator is a wonderful cold treat!

When I read Dorie’s inspiration for this tart I immediately thought of bounty chocolate bars which I love! I love all things coconut!
I enjoyed the tart however I found the coconut taste too delicate for the chocolate topping, and I’m not that keen on chocolate. I think to make it perfect for me I would need double the amount of coconut filling 🙂

Looking forward to reading what the rest of the Tuesdays with Dorie group thought of their recipes for the week!


5 Comments

Melomakarona – Greek Honey Dainties

8a2a0688-c313-4d72-a49b-fd48191f07b1.jpg

It is exactly one week until Christmas 2018.
What a year!
We moved house.
My daughter finished her university degree (and is having an existential crisis about what next…travel for now!)
My son has finished high school and it has been a very draining few months of final exams, receiving marks and we are still waiting a few more days for university offers to come through (we hope…)
A close friend passed away, a few months ago, she fell down stairs walking home, an accident, that made me painfully aware of how fragile life is.
And just before midnight Nov 1st my father passed away.
I’ll be honest, it is hard to write this and not get teary.
He passed away 3 weeks before his 76th birthday.
I still can’t believe he is no longer here.

These Greek Honey Dainties are flavours I grew up with.
I’ll be honest, I didn’t expect them to be so close in taste to what I am familiar with.
I made the Christmas spice version and I am so, so happy with how they came out.
I have lost 5 kilos in the past few weeks (which I was happy to see leave!) and these were well worth risking the weight returning!
These bought my mother and also myself comfort, her mother (who is from Greece) made these all the time. Remembering has been so important recently…

I loved these. I will make them again and again!
These were the recipe of the week for the Tuesdays with Dorie cooking group.
A wonderful group of people by the way!
From Dorie’s Cookies by Dorie Greenspan.


2 Comments

Maple – Star Anise Cookies

This week’s choice for Tuesday’s with Dorie was my favourite cookie so far!
The recipe from Dorie’s Cookies by Dorie Greenspan was a little fiddly. I bought my own spice grinder for the Star Anise. (I also managed to lift the lid off the grinder while it was grinding and Star Anise flew everywhere!)
I’m not a fan of liquorice, however mixed with the cinnamon (which I love), ginger, maple syrup and orange rind, the cookies were delicious. Especially straight out of the oven. I had to stop eating them!

I made the cream cheese frosting the next day and I think I might have eaten a bit much of it straight out of the bowl, my tongue became very tingly!

I don’t have a cookie scoop, that’s next on my list of things to buy! So I experimented and made different sized cookies for the first batch and what I thought was small size turned into Cookie Monster sized cookies! These really do spread. I do like their soft, almost cake like texture though, and the larger cookies were great on their own!

The star anise flavour blended wonderfully with the rest of the spices to make one of the best cookies in the book in my opinion!
Looking forward to reading what the rest of the Tuesdays with Dorie group made!


3 Comments

Rosemary Parmesan and Pecan Cookies

These cookies piqued my curiosity!
Tuesdays with Dorie has encouraged me to push myself and try things that I would usually skip past or tell myself I’d get back to that one day and never do.
These cookies from Dorie Greenspan’s Dorie’s Cookies cookbook are both sweet and savoury at the same time.
You can taste the rosemary, a delicate hint of parmesan and the pecans come through as well. The taste is subtle yet clear. It’s an unusual taste combination for a cookie however it works… really well.
I’m still fighting a virus, so this recipe was simple and easy, a good and comforting winter bake 🙂

Looking forward to reading what the rest of the Tuesdays with Dorie group thought of this week’s recipe options.