{twd} eruption cookies

This is my first non-vacation post since I returned from my trip and these cookies are the first thing I baked since I returned. And what a perfect choice for this week.

I arrived back in the US last Sunday, went straight back to work on Monday, and was a zombie until Friday morning. I didn’t feel like doing anything. I didn’t think I would ever want to bake again. 😛 I didn’t even unpack; I had stuff strewn all over all week.

I headed back into the kitchen on Friday morning determined to bake the Café Volcano Cookies, this week’s Tuesdays with Dorie selection. I didn’t need to make that much effort. These cookies were the easiest thing to bake. You take all the ingredients throw them in a pot, stir until it’s nice and warm. Scoop the dough into little mounds and bake. That’s it.

I’m not ususally a fan of meringue cookies, but with the addition of chopped nuts and espresso, I really liked them. They were a big hit with my brother who kept asking for more and called them “eruption cookies”. They were a big hit at work too. People really liked them.

Thank you to Macduff of The Lonely Sidecar for hosting this week. Like I wrote, it was an awesome choice. If you would like the recipe, visit her blog or by the book.

{TWD} Floating Islets

When I hear the words Floating Islands, this week’s Tuesdays with Dorie selection, I picture this:


Apparently, Floating Islands (in French, Ile flottante) in the dessert world are more like this:


From "Baking...From My Home to Yours" Dorie Greenspan page 403

A dessert consisting of islands of meringues, floating in a sea of  crème anglaise. Crème anglaise is pretty much unfrozen French vanilla ice cream. Maybe a little thicker.

But, because when I picture this:


I think of this:

And even though it is only February, bathing suit season is fast approaching…


…So I made mini-floating islands or Floating Islets for better portion control. I floated my islets in a tiny bit of  crème anglaise, drizzled a bit of homemade lemon {lemon screams ‘light’ even though it is not} caramel syrup (recipe from David Lebovitz‘s The Perfect Scoop), and added a couple blackberries {fruit screams ‘light’ too}.


Each little bowl holds two teaspoonfuls of crème anglaise,  my smallest scooper ( 1 1/2 teaspoons) of meringue, 2 blackberries, and a drizzle of lemon carmel syrup.


The end result was perfect. The crème anglaise was heaven, the lemon caramel syrup was ‘light’ 😛 and refreshing {although I do have to work on my forking technique–instead of fine strands, I got drops} and paired well with the blackberries, and the meringue truly was light and ethereal.


Thanks to Shari of Whisk: a food blog who is hosting this week. Please visit her blog to get the recipe.

Phew! Now I’m safe to do this…