This week’s Tuesdays with Dorie is Espresso Chocolate Shortbread Cookies, chosen by Donna of Life’s Too Short Not to Eat Dessert First.
I had a lot of fun making this one, and even more so than usual because it’s got three of my favorite things – shortbread, chocolate, and coffee flavor!
It also involved a fun technique: Read More
This week’s Tuesdays with Dorie is Oatmeal Breakfast Bread, chosen by Natalie of Oven Love.
I really enjoyed making this bread, and I liked it even more than I didn’t even have to break out the mixer for it! I followed the recipe exactly as it was written without any tweaks, other than I used dried cranberries for the fruit.
My favorite part of the bread was definitely the crusty topping, which is made with brown sugar, cinnamon and chopped pecans. I wasn’t crazy about the bread itself, it was just a little too heavy for me, though it was good and the kids liked it. I’d make it again if they request it.
It’s been years since we’ve bought ice cream from the store. I got an ice cream maker several years ago and never looked back, mostly because not only is it cheaper to make it yourself, but I also love knowing exactly what’s going into it. So when I saw that this week’s Tuesdays with Dorie was going to be ice cream, I got a little excited. It was chosen by Katrina of Baking and Boys.
I’m not usually a big fan of ice cream recipes that call for cooking on the stove first (worrying about the eggs overcooking sucks the fun out of it!). I’ve got a recipe book that pretty much just requires mixing everything together before putting it into the maker, so I was a little wary about this one before I even tried it.
I like to use pasteurized eggs in my ice cream because, though I know freezing is a salmonella deterrent, I just don’t like using raw eggs.
I was a little worried once I got to the end of cooking the mixture into a custard. It got thick fast and I thought for sure that I’d ruined it, but I decided to mix it with the chocolate anyway (I used a mix of 60% and milk chocolate Ghirardelli chips).
It set up in the fridge like a thick pudding and again, I thought it was ruined. I figured I couldn’t make it any worse and after it cooled down I ran it through the ice cream maker. And then I ended up with the best chocolate ice cream I’ve ever made. It was very thick and creamy without a trace of graininess, which I’ve found is hit or miss with homemade chocolate ice cream.
The next time I make this I’m going to add walnuts and marshmallows to make Rocky Road because it was the perfect consistency for some add-ins.
This week’s Tuesdays with Dorie was chosen by Natalia of gatti fili e farina.
I was a little hesitant about this week’s project, but only because I wasn’t sure how well carrot cookies would go over with the family. Some of the kids like carrots raw, one only likes them cooked, and the only other treat they’ve had them in has been carrot cake.
Of course, I shouldn’t have worried! These cookies are delicious – soft and very moist with just a slight carrot flavor. I actually made them Sunday and there are only a handful left as of today.
I’ve still got enough of the ingredients to make another batch, which I’ll probably do again this weekend. I also decided to add a little more “obvious” sweetness and did a thick frosting of cream cheese, powdered sugar and a little milk. As for the cookies themselves, I added a pinch of cinnamon (I couldn’t help it) and I also left out the raisins since I’m the only one who likes them in cookies (my family is weird). They were perfect!
