Tag Archives: TWD

Rhubarb-Brown Sugar Plain Cake- TWD

Well, it’s been a while since I posted but let me tell you I came back with a real winner. I loved this plain cake and I pretty much stuck to the recipe other than substituting rhubarb for blueberries. It’s rhubarb season here and it seemed a shame to not use local produce as the earth seems to have finally woken from its winter slumber. I picked the rhubarb at my Aunt’s house last weekend when we were in town for Claire’s wedding shower.

Let’s talk about this cake. Now I was a bit skeptical of the fussiness, I mean beating egg whites seemed like a bit much for a “plain” cake but I was wrong. It wasn’t too much as the cake was light and delicious and I assume the egg white peaks had something to do with this.  I made the cake this morning and brought it into work. There was only one piece left at the end of the day so I think it was a hit! A couple of people asked for the recipe, here’s hoping that the egg white beating doesn’t dissuade them.

Thanks to Cindy of Everyday Insanity for choosing this recipe. And of course a big thanks to Dorie for giving us this little gem. I can’t wait to make it for my family, they are going to love it!!!

Caroline

Cornmeal Shortbread-TWD

I know, I know, we have been failing badly here at Bake With Us in the posting department. We could blame a lot of things: end of the semester, wedding planning, illness, work, etc. It just wasn’t a priority in the grand scheme of things. But things are looking up and so here we are back TWD’ing.

A slice of cornmeal shortbread

Let me just say that I loved this shortbread. It was delicious. I halved the recipe and used a ceramic mold that I had been gifted by a dear friend one Christmas. It was a short-cut, I admit, but inspired nevertheless. The mold worked out really well, so pretty!

cornmeal shortbread on cooling rack

cornmeal shortbread & my easter present to myself

Head on over to Valerie’s beautiful blog for the recipe or check out the other Tuesdays with Dorie bloggers to see what they did with these treats. And of course thanks to Dorie for another great sweet.

Citrus Sunshine Muffins-TWD

Wow, it has been a long time since there has been activity on the blog!  It has been a busy month for both Caroline and I, but rest assured we have some good recipes coming soon which should hopefully make up for our neglectfulness this past month.

First off, a new Tuesdays with Dorie post! I spent a good portion of this past weekend on the 401 between Ottawa and Toronto, being a good sister and attending Caroline’s birthday party! I stopped in Kingston on Saturday while en route to Toronto to visit my mum. I made these muffins for her hoping that they would  bring a little sunshine into her weekend.

My mum and dad had these with tea after I left, and they were enjoyed by both. I had a taste of one on Friday night when they were just out of the oven and they tasted quite nice! I made a few adjustments to the recipe including blueberries instead of raisins and margarine instead of butter (for a slightly more healthy muffin).

Thanks to Lauryn of Bella Baker for choosing this weeks recipe. They certainly were a nice intro to some more spring-like baking. You can head over to Lauryn’s blog to get the recipe or it can be found on page 7 of BFMHTY.

Cheers,
Claire

Chocolate Oatmeal Drops- TWD

Welcome everybody! We are super excited to be hosting this week’s Tuesday with Dorie bakers. Like others in the group, we started Bake with Us for the very purpose of joining TWD. I (Caroline) had been given Dorie’s cookbook for Christmas one year and when I stumbled upon these fabulous bakers, I wanted in on the action. So I talked Claire into blogging with me and here we are today hosting. The highlight of being part of this group is that we get to try recipes that we never would have thought of baking and of course I mostly fall in love with them.

Chocolate Oatmeal Drops for my workmates

Like many other bakers we had a hard time picking this week’s recipe. For our visitors, Claire and I are sisters who love to bake and stay connected despite living five hours apart through this little project. It only took us a few emails back and forth to settle on these delicious cookies. I whipped them up on Valentine’s morning to bring to work. I am fairly new at this job and I hope that they don’t mind all the baked goods I bring in. There aren’t too many of us in the office so the jury is still out whether I make them happy or make them regret hiring me because of the calorie laden treats that I bring in;)

Chocolate Oatmeal Drops dry ingredients

Oatmeal Drops in heart cupcake liners

Thanks to all of you who baked with us and special thanks to Dorie for creating these delicious treats! I can’t recommend Baking: From my Home to Yours enough. Go check out your local bookstore and treat yourself today.

Chocolate Oatmeal Drops

1 1/2 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
2 sticks (8 ounces) unsalted butter, cut into 16 pieces
1 tablespoon water
1 1/2 cups (packed) light brown sugar
9 ounces bittersweet chocolate, coarsely chopped
2 large eggs
1 1/2 cups old-fashioned oats

Getting Ready: Position the racks to divide the oven into thirds and preheat the oven to 350 degrees F. Line two baking sheets with parchment or silicone mats.

Sift together the flour, cocoa, baking soda, salt and cinnamon.

Set a heatproof bowl over a saucepan of simmering water. Put the butter in the bowl and sprinkle over the 1 tablespoon water, then add the brown sugar, followed by the chocolate. Stir occasionally until everything is just melted. Don’t let the ingredients get so hot that the butter separates from the sugar and chocolate, and don’t be concerned if the mixture looks grainy.

Remove from the heat and whisk in the eggs on at a time; the mixture will look shiny. Whisk in the dry ingredients, stirring only until they disappear into the dough. Stir in the oats. Drop the dough by tablespoonfuls onto the baking sheets, leaving 2 inches between each spoonful.

Bake for about 12 minutes, rotating the sheets from top to bottom and front to back at the midway point, until the cookies are dark around the edges and just slightly soft in the middle. Using a wide metal spatula, transfer the cookies to a rack to cool to room temperature. (If the cookies are difficult to lift from the baking sheet, wait a minute and try again.)

Repeat with the remaining dough, cooling the baking sheets between batches.

A chocolate oatmeal drop

Lemon Poppyseed (and Blueberry) Muffins- TWD

Let me just say that I now believe that all lemon muffins should have lemon curd in them. The sheer genius of that is unparalleled. I was fortunate enough to have a little container of lemon curd in my freezer and when I saw that suggestion in the playing around section I jumped on it. I am smitten with these muffins. Basically you make them as normal but put a tsp or so of lemon curd in the middle. Scrumptious.

Now I am not the biggest poppyseed fan so I made half with blueberries. They IMHO were superior. But I guess that’s a preference. I didn’t glaze them as I am taking them to my parent’s house this weekend and I needed to freeze them. I will confess that I had two for supper on Sunday night. My coworker commented that muffins aren’t the healthiest dinner. But what about the blueberries and lemons? Aren’t they healthy;)

Thanks to Betsy of A Cup of Sweetness for picking this recipe. BTW I love the header on Betsy’s blog, so pretty!

Caroline

PS We are hosting the Tuesdays with Dorie crowd in February!!!! It was really hard to pick a recipe. In case your wondering, it’s of the chocolate variety. Stay tuned.

Fluff-Filled Chocolate Madelines TWD

So I have had a madeline pan for a year and a half and I confess I have never used it. My parents went to France on vacation and I asked them to bring me back a madeline pan but I think my mom actually purchased it in Ireland! Regardless, I like to think of it as my french baking pan. I whipped up the batter last night and baked them tonight. I don’t have a piping bag so I had to improvise but I did get some fluff into them. I decided against the glaze, mainly because I am so tired. The new job is wearing me out!

I didn’t actually taste these. I am trying to exert some self-control after a December with none. Thanks to Margot for picking this week’s recipe. You MUST go to her blog to see what these are supposed to look like. She made a great choice and has great photos to show you how it’s done. If you haven’t yet picked up Baking from my Home to Yours, I suggest you do!

Caroline

TWD Apple-Coconut Family Cake

Caroline and I have both been a little busy the past few weeks and so baking has had to take a back seat. At the last minute, I decided to make this weeks recipe. Thankfully it came together very quickly and I had all the ingredients on hand (except the apple jelly, so my cake is glaze-less)! I haven’t had a chance to try it yet but it looks yummy.

I will try and post my thoughts on the cake later but for now, I will just say thanks to Amber of Cobbler du Monde for choosing this weeks recipe. The recipe can be found on Amber’s blog or on page 214 of BFMHTY.

Caroline and I will both be getting into the holiday baking spirit this weekend, so check back in the coming weeks for some holiday treats and hopefully more frequent posts:)

Cheers,
Claire

TWD Chunky Peanut Butter and Oatmeal Chocolate Chipsters

I was pretty excited for this weeks recipe and even managed to make it a couple weeks in advance. However, I still didn’t manage to get a picture of it during the day due to some very busy weekends, so I apologize for the photo quality! For all the non-TWD readers, this week we were able to choose any recipe that had already been picked. Since Caroline and I joined about 1 year into the group, there are lots of recipes from the beginning that appealed to me. This recipe was one of the ones I was considering and then I had a request from a certain boy (who we can now call the fiance instead of the bf!) for some cookies so this recipe was the chosen one.

This recipe came together super fast. Dorie suggests chilling the dough for at least 2 hours and since it was already getting late when I started making them, I just baked them the next day while making dinner. I must say that these are one of my favourite TWD recipes thus far. First for taste (they were yummy) and second for ease of making. I found they were a little too crispy for my soft cookie needs, so some batches I cooked a little less than the suggested time. However, the crispy ones were great with a cup of tea.

This recipe was originally chosen by Stefany of Proceed with Caution. You can head on over to her site for this recipe or you can find it on page 73 of BFMHTY.

Cheers,
Claire

Swedish Visiting Cake- TWD

Swedish Visiting Cake, who knew? This cake is one of the reasons I joined Tuesday’s with Dorie. I never would have tried it, thinking it was too boring but I sure would have been missing out. I love the simplicity of the cake and that I was able to just whip it up after work without a fuss. I made it without the almonds and almond extract; instead I added sliced apples on top.  Simple and delicious, ready to be made without a moment’s notice. It is nice and lemony which is great and makes a reasonable size of a dessert, a real keeper I would say.

Thanks to Nancy of The Dogs Eat the Crumbs for choosing this weeks recipe. The recipe is on page 197 of Baking: From My Home to Yours. Head on over to Tuesday’s with Dorie to see what other bakers made of this one.

TWD Dulce de Leche Duos

Did anyone else sense a little passive aggressive tone coming from a certain someone in last weeks TWD post? I will have you know that I was a busy girl last week, not to mention the fact that I had already baked this weeks recipe for friends who were in town last weekend. I’m just saying.

Anyways, on to the recipe. I was excited about this recipe for a few reasons. First, I love dulce de leche. Second, I have been meaning to try the President’s Choice dulce de Leche but have always felt some strange guilt about buying it since I could technically make it myself. But since even Dorie herself suggests using the store-bought variety, I thought it was a good reason to give it a try!

These cookies were quick to whip up and people tend to be impressed by the extra effort of a sandwich cookie. Overall, I though these cookies were yummy and our friends seemed to enjoy them, plus I think they looked pretty cute:)

Thanks to Jodie of Beansy Loves Cake for choosing this weeks recipe. It can be found on page 161 of BFMHTY.