honey nut scones

Of all the tasty treats I bake, scones are my favorite. I often bake them right before my kick-ass group cycling class on Saturday mornings. A time when I wake up a little too early, but not super early.  They’re perfect, because, with scones you don’t have to wait for room-temperature butter, the ingredients come together quickly, and they’re unfussy.

Honey Nut Scones were baked by the Tuesdays with Dorie bakers in November of 2011. Jeannette of The Whimsical Cupcake was the host and you can find the recipe HERE or in Dorie Greenspan’s Baking…From My Home to Yours.

chocolate pots de crème

A grown-up French cousin of chocolate pudding, Chocolate Pots de Crème, are a custard baked at a low-temperature and served chilled. These little pots (you really want to stay small; this is a rich dessert) of chocolate heaven created a hellish mess in my kitchen.

Usually there is a direct correlation between recipe length/simplicity and the number of dirty dishes produced. Maybe it’s me who is the devil and it’s my S.O.P. to create chaos, but for such a short recipe (less than one page), after all was said and done,  there seemed to be an unnatural amount of whisks and pans and glass measuring cups and silicone spatulas covered in melted chocolate and tempered egg yolks. And I’m not counting the sundry ceramic pots used to bake the custard.

They were worth the mess, the chaos, the drama (okay, there was no drama unless you count Nani dog begging for chocolate he can’t have and Paul being told he has to wait until they are properly chilled).

The Tuesdays with Dorie bakers made Chocolate Pots de Crème as group last March, soon after I started my blogging sabbatical. With the completion of this recipe, I have 53 recipes left to bake out of Dorie Greenspan’s Baking…From My Home to Yours. Christine of Cats in the Kitchen (formerly Black Cats Cooking) was the host. You can find the recipe on her blog or in the book.

Maple-Cornmeal Drop Biscuits

For a slightly different take on biscuits, you might want to try a batch of Maple-Cornmeal Drop Biscuits. They are not the fluffy cloud filled with butter type of  traditional biscuit. Instead, with the addition of cornmeal, they are a bit gritty. The subtle, sweet taste of maple syrup compliments the texture. The mix of the two components makes it work. Speaking of work, there’s not much. No rolling and patting and cutting. These are drop biscuits. Just my kind. 🙂

The Tuesdays with Dories v1.0 baked these biscuits in May 2011. Lindsey of A Little Something Sweet was the host. You can find the recipe here: Maple-Cornmeal Drop Biscuits.

Basic Marbled Loaf Cake

The swirl reminds me of a tulip. I wonder what that says about my psyche. Seeing patterns in marbled baked goods may make a great parlor game. On the other hand, it may not last long enough. This tasty treat was baked by the Tuesdays with Dorie group back in May 2011. I’m slowly working my way through Dorie Greenspan’s Baking…From My Home to Yours–catching up on recipes I missed during my blogging sabbatical (plus a few I missed for whatever reason).

Carol from The Bake More was the host for the week and selected the Basic Marbled Loaf Cake. Visit her blog or buy the book for the recipe.

Photo by Paulrus

{twd v2.0} rugelach

Rugelach: a delicious cookie best enjoyed with tea or coffee and baked every few years or so for online baking groups.

The only other time I’ve baked rugelach was for the original Tuesdays with Dorie in November of 2008. In blogging years, that was eons ago. Dinosaurs may have been roaming. My baking skills were nascent and my blog was barely 2 months old. As a marker of my progress, the TWD v1.0 rugelach was recipe #293 and the TWD v2.0 rugelach was recipe #1044. Yes, I still count all new recipes I try and list them in my Cooking Odyssey journal. They were a success back then and they were a success once again.

This time around, as written in Baking with Juliathe recipe makes a huskier rugelach.  Loaded with nuts {I used macadamia, cashews, almonds, pistachios, walnuts} and fruit {dates, apricots, raisins, crystallized ginger} and bursting with flavor they don’t make the prettiest cookie. What they lack in looks, they certainly don’t lack in taste.

Thank you to both Margaret of The Urban Hiker and Jessica of My Baking Heart for hosting this week’s recipe as we bake our way through Dorie Greenspan’s Baking with Julia in the second incarnation of Tuesdays with Dorie. You can find the recipe HERE.

Photo by Paulrus