Anzac Biscuits; a Tuesdays with Dorie post

IMG_7493How time flies…We have been so busy here; the garden takes so much of our attention and leaves little time for anything else.  The space the garden occupies is the footprint of the garden that was maintained by the man who once lived here but has since passed away.  Funny coincidence, he too was a member of the master gardeners and more than one of my fellow members remembers him and stranger still, several of them would come here to help him in the garden.  It has been interesting to learn about him and the methods he used here.

When we hold our monthly meetings, we always have a potluck dinner.  Along with a large platter of salad greens fresh from our garden, I brought a tray of cookies.  Well, we call them cookies but to the folks in Australia where this recipe originates from, they call them biscuits.  If you take the time to read about the recipe in the book Dorie’s Cookies, you will learn that Anzac is an acronym for Australian and New Zealand Army Corps and that the history of the cookie suggests that it is a wartime recipe and was most likely favored because it was easy to ship.  Interesting to say the least but truthfully, tasty cookies worth the effort!

IMG_7490The recipe calls for golden syrup, a traditional British and Australian favorite but I used wildflower honey; it tasted awesome in the cookies.  Oatmeal and coconut are the other predominant flavors but the surprise is that the cookies contain no eggs!

IMG_7487Crispy and chewy at the same time.  These went fast at the potluck and I received many compliments.  The verdict; must make these again!  May even pick up some golden syrup just to see if it makes a difference.

IMG_7495To see how the other bakers did, check out the website.  Feel like baking along with us?  Pick up a copy of the book and get to work!

Rose-Hibiscus Shortbread Fans; a Tuesdays with Dorie post

IMG_4417Isn’t it wonderful when several of your favorite things come together?  Everyone who visits this blog knows I love to garden and that baking is what I do professionally.  But I am betting that not many of you know that I have a thing for hibiscus plants, specifically, Hibiscus sabdariffa.  More commonly known as Roselle, this is the variety of hibiscus used to make tea.  Just look at that bloom; how could you not love it?

IMG_4424While the flower is pretty, and edible, it is a day flower which means it opens for a day and then dies.  As soon as the bloom withers, the plant begins producing seeds in the calyx.  To make tea, you must gather them before the pod swells with immature seeds.  It takes quite a few to make a pot of tea!  Because of this, I generally plant 3 or 4 of them around the garden and yard.  They can get quite large if the conditions are right; lots of direct sun, plenty of moisture but not soggy.

IMG_4431If you are looking at this plant and are thinking that it looks like okra, you are right!  Hibiscus is also related to cotton and if you spend time in garden centers, you will find that there are lots of perennial and annual varieties of hibiscus.  Unfortunately, this variety will not survive a freeze which means you must overwinter it indoors or start over each spring which is what I do.  The seeds need heat and will not germinate until the soil is warm.  Start them indoors or wait until about May to plant seeds outdoors.

img_4439They will begin blooming in late summer and that is when you will have calyxes to collect.  Spread them out and dry them completely, I do it in the oven with just the light on.  Then when dry, you can store them in a glass jar.

img_7400So what does this plant have to do with baking?  This week’s recipe from Baking Chez Moi calls for hibiscus tea!  This recipe mixed up quickly and easily and when it was all said and done, I sent these, along with the Valentine’s Share-A-Heart cookies to my girls for Valentine’s Day.  They loved them!

img_7401Devon called hers a little pink pizza and looking at that shot, I can see why.  However, they tasted like no pizza I have ever eaten!  Crispy and flaky and full of vanilla(I was out of rose water) and with just a hint of tangy, floral notes from the hibiscus tea.

img_7404The recipe does not call for much tea so I only used a few calyxes-whizzed them in the spice grinder.  My thought is that next time, and there will be a next time, I will use double the amount.  After all, summer is coming and I will have more plants in the garden!

img_7405Join us sometime!  We love the company.  Pick up a copy of Baking Chez Moi and bake along with us.  To see how the rest of the bakers did, visit the website.

just another sunday in paris…a tuesdays with dorie post

img_7409If only I knew what a Sunday in Paris was like; someday… Actually, in this case, it is a reference to a pastry shop in Paris and that is the name of it; Sunday in Paris.  This cake is a specialty of theirs and a favorite of Dorie Greenspan’s which is why she developed the recipe for her book, Baking Chez Moi.  The Tuesdays with Dorie bakers chose this cake for February and it was a great cake for Valentine’s day, or any day that chocolate and peanut butter are appropriate-otherwise known as everyday in my book!

img_7413Peanut butter is not that popular in Paris where Nutella apparently reigns but here in Tennessee, it flies and fast.  We took this cake to a potluck dinner and I came home with crumbs on a dirty tray.  The dark, rich cake reminded me of Drakes Devil Dogs with a hint of peanut butter.  To have enough for the dinner, I doubled the recipe and baked it in a pullman loaf pan to make a tall, brick shaped cake.  We didn’t have any peanuts in the house but while rummaging through the cupboards, I found a Payday bar and chopped some of it up for the garnish on the top.

img_7417This is a recipe I would make again and if you have the book, do not hesitate to try it!  To see what the other bakers came up with this week, visit the website!  To participate, pick up a copy of the book and bake along with us.

valentine’s share a heart cookies; a two-for-one, cookies and kindness, tuesdays with dorie post

img_7389It is so nice to be back to baking with the Tuesdays with Dorie gang!  Especially when it means baking cookies, lots of cookies!  If you recall my post from earlier this month, Dorie Greenspan recently began a revolution to make the world a sweeter place with Cookies & Kindness.  Each month, she posts a recipe on her website and encourages us to bake and share the cookies.   For February, she chose these easy to make Valentine’s Day Share-A-Heart cookies and this is also the recipe chosen by the Tuesday with Dorie Bakers; a two-for-one recipe!

The recipe calls for making two large hearts that can be decorated and given as gifts.  As soon as I saw the recipe, I knew I would be making them for my daughters but having to ship them to Georgia and California, I chose a smaller size cutter so that the cookies would survive the trip.

img_7391Do not be intimidated by the call for rolling out the cookies with parchment paper.  Over the years, I have rolled out thousands and thousands of cookies and one issue I have always encountered, the added flour from rolling out the cookies can change the consistency of the dough.  If you have read any of my posts on rolling cookies, I have always instructed that you brush off as much of the flour as possible to prevent the dough from changing.  Dorie has a brilliant suggestion in her recipe; place the dough between two sheets of parchment paper and skip the flour!  For small quantities, this is absolutely the way to go and it is definitely a technique I will use again.  The parchment paper takes the place of the flour and the consistency of the dough remains the same from start to finish.  Keep in mind, repeatedly rolling out the dough will toughen it as the gluten becomes developed but for small quantities like this, you won’t have to worry about that happening.

img_7395If you enjoyed this post, think about baking along with us.  Pick up a copy of Dorie’s Cookies and bake cookies to share!  Sweeten the world one cookie recipe at a time!  To see what the rest of the gang did with their cookies, check the website!

granola cake; a tuesdays with dorie post

img_7316Back in September, I learned we were relocating again.  After a few bumps in the road, we have landed back in Nashville and are settling into our new home.  During the move, one of the things I missed the most was being able to bake in my own kitchen and now that I have a kitchen again, I am also baking again!

First up; granola cake.  Actually, this recipe comes from Baking Chez Moi by Dorie Greenspan and not only is it the first cake I have baked in a while, it is the first time I have been able to join the Tuesdays with Dorie bakers since we started packing up for the move.  Since we are back in Nashville, we are active with the Master Gardener program and this cake was a great choice for the potluck dinner we have each month.  Having cut the cake into thin slices, I placed the cake on the dessert table and didn’t have any trouble convincing folks to try it!

img_7318The recipe calls for bittersweet chocolate, shredded coconut and granola which all combine to make the flavor similar to an oatmeal cookie with coconut and chocolate chips.  The only thing you need to know, use a good quality granola because it is a large part of the flavor and texture of the cake.  With this in mind, I made a small batch of my own granola rather than buy it.

While I am not posting the recipe for the cake, we do not post the recipes from the book out of respect for the author, I am posting the recipe for the granola that I used in the cake.  This recipe is the one that I made for years when I was working at the Loveless Cafe and I suggest you mix up a batch-it’s that good!

img_7330Granola

This small recipe makes about 2 cups of granola and can easily be doubled or tripled, just store it airtight and use it within a month.  My preference is to use a combination of wildflower honey and sorghum but you can use just one for the total amount.  If you can’t find sorghum, molasses will work but will give it a little more color.

3/4 oz light brown sugar

1-3/4 oz pecan pieces

5 oz whole rolled oats

1/4 teaspoon cinnamon

3 tablespoons unsalted butter

1 tablespoon honey

1 tablespoon sorghum

Preheat the oven to 350. Line a baking pan with parchment paper. In a heat proof bowl, stir together the brown sugar, oats, nuts and cinnamon, set aside.  In a small pan, combine the butter, honey and sorghum and over low heat, stir until the butter melts and the mixture is heated but not boiling.  Pour the melted butter mixture over the oats and stir until it is combined.  Dump the mixture onto the prepared pan and spread it out evenly.  Bake for about 10 minutes, stir it well and continue baking for another 10 minutes or so.  The time depends on how thin the layer is in the pan.  Keep a close eye on the granola and stir it frequently until it turns a nice deep amber color.  When the granola is the color you want, remove it from the oven and let it sit for 5 minutes.  Using your hands-it will still be hot and it needs to be pretty warm for this to work, break up the granola so that it will be free flowing when it cools off.  Gently rub the clumps between your fingers to separate the large lumps-they will be pretty hard once cooled so do not be tempted to leave them in tact.  Allow it to cool completely and store it airtight.

img_7326Want to bake along with us?  Pick up a copy of the book, visit the website and get to work!

Swedish Limpa; a Tuesdays with Dorie post

IMG_6640It has been quite a while since I have participated in the Tuesdays with Dorie baking.  What can I say, life gets in the way?  Partly, the other angle; having a pile of sweets in the house for just two of us means we eat way more than we should!  When I saw the choices included a bread recipe this month, I decided to get in gear and give it a go.

Limpa is a type of black bread.  The dough is made with rye flour and is a bit on the sweet side from the addition of molasses and brown sugar but what gives it the most flavor are the aromatic seeds in the dough.  Anise, caraway and fennel seeds are crushed and added to the mix and so is a bit of orange zest (which I skipped) and the result is a slightly sweet, bread that has a touch of licorice flavor and a nice compact crumb.  The recipe suggests using it for sandwiches, much like they do in Sweden, layering it with smoked meats and cheeses.  We preferred to slice it and enjoy it toasted with butter.

IMG_6641Rather than bake it in the round 9 inch pans the recipe calls for, I used 6 inch square pans.  They made the most perfect cube shaped loaves and the slices were just large enough that two thin slices of toast were more than filling.

IMG_6643My rye flour was stone ground and it added a nice texture to the crumb.  Little flecks of rye and seeds, this one is a keeper.  Since the recipe made two loaves, I froze one for later.

Be sure to visit the website and see what we are up to and if you like, bake along with us!  To see the recipe, or bake with us, you will need the books

persian naan; a tuesdays with dorie post

IMG_5601This week, we revisited a recipe we prepared once before because part of baking every recipe in a cookbook means that on occasion, you make a recipe more than once.  Sort of.  The dough for Persian Naan is also the dough used for Oasis Naan, a flat bread we made way back when I lived in Nashville.  The dough is quick and easy to mix and only requires a single rise until doubled before being shaped and baked.

IMG_5571The bread is not one that holds well and as a result, I made half the recipe.  Considering that the loaves are stretched until they are about 18 inches long, halving the recipe really made sense.  My loaves were only about 12 inches long which fit my baking stone with room to spare.  After dividing, preshaping and resting the dough while the oven heated, the dough was heavily dimpled with wet fingertips before the stretching began.

IMG_5590My first loaf inflated like a balloon in the oven so I chose to dock the rest of them to prevent them from looking more like a bread pillow than a bread sheet.

IMG_5599The recipe called for a simple topping of sesame seeds and I stuck to the recipe this time out.  It was chewy and pliable with a light crust, perfect for scooping up stuff or wrapping around something while it was warm.  My plan is to tear off pieces and eat it with some roasted vegetables for dinner.

 

Hard to believe but we have been baking the recipes from the book Baking with Julia for four years!  We are getting close to the end of the book but we also have a group that is baking the entire book Baking Chez Moi.  This week, I saw a tweet from Dorie about her new book-it is about cookies, that could be fun to bake through.  Join us, pick up a copy of either book and bake along.  Visit the website for a list of the recipes we have made and to see what is up next.  To see how the rest of the bakers made out this week, check out the LYL page.

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