Early Happy Easter? Dorie’s Cookies Meringue Vanilla Snowballs

I was meeting up with some friends around Easter last year [yes, I am posting this a year late…], and I wanted to bring an Easter-esque treat that didn’t involve chocolate. Don’t get me wrong – I love chocolate more than the average person, but Easter tends to be pretty choco-ful and I wanted something a little different.

Enter the Meringue Snowballs.

I figured if I made these “cookies” (can they really be called cookies?!) in pretty springtime pastels, they would fit with the Easter theme – and nary a cocoa bean in sight.

I have made meringue a few times before, and Dorie’s version is decidedly unfussy. It’s relatively quick, easy, and foolproof – at the expense of perfection. My meringues cracked a little and yours might too, but they still looked good and – most importantly – tasted like the perfect little sugar clouds that they are.

The ingredient list for meringues is short and sweet (hey… kind of like the final product!): granulated sugar, icing sugar, egg whites, cream of tartar, and a wee bit of sea salt. The Dorie’s Cookies cookbook offers some flavourful variations – mint chocolate chip! rose! green tea and pistachio! Wanting to add a little something – but not wanting to make a trip to the grocery store – I opted to make the Vanilla Snowball iteration (just add vanilla… easy as that).

Although the recipe is easy, you do have to be a little careful in the preparation. For one, the sugars must be sifted. Second, all of your baking gear must be perfectly clean – fat is the murderer of meringues, so be ultra careful when separating your whites from your yolks. I always break each egg individually before putting them in a communal bowl – that way, if you mess one up and break the yolk, you won’t contaminate all the other whites.

The whites, cream of tartar, and salt get sent to the stand mixer, where they whisk away until they start forming soft peaks. At this point, all but one tablespoon of the sugar is slowly added until the mixture is stiff and perfectly shiny. (This is where I added the vanilla, too.)

I always mix a little longer than I think I’ll need to – otherwise, I tend to end up with a mixture that is slightly too runny. I think I nailed it on this go. Once the mix is looking good, you gently – gently – fold in the last bit of sugar.

At this point, I divided the glossy goop into a few different bowls and played around with some of the colours. The book suggests spooning the meringue out onto your silicone mat-covered baking sheet, but I knew they were look prettier if I took a little extra time to pipe them. I didn’t bother washing out the bags between colours because I figured a little marble/tie dye effect would look kind of cool and very dip-dyed Easter eggy.

Don’t these look like these dot candies from your childhood?

I couldn’t decide whether the tame the little cowlicks or to leave them as is. I tried patting a few down (I do this by wetting my finger and tapping the tops), but ultimately I decided to leave most of them up. I kind of like the look.

Slow and steady is the name of the meringue game: these puppies baked at 250 degrees for 75 minutes, then I propped open the oven door and left them in there overnight.

They kept their colour nicely and didn’t brown at all.

What do you think? I think they’re a cute – if not quite traditional – Easter option. Bookmark this one for next year, perhaps?

Chef Michael Smith’s Triple Chocolate Brownies: The Second Best Brownies Ever

Let’s get one thing out of the way: the best brownies ever are the Outrageous Brownies from Purebread (which started in Whistler but now has a few Vancouver locations, too). It doesn’t matter if you get the banana ones or the raspberry ones or the regular ones, they’re the best – plain and simple.

Unfortunately, I don’t have the recipe for them. However, I do have the recipe for the second best brownies: Michael Smith’s Triple Chocolate Brownies.

I first tasted these brownies as at book club meeting back in the late winter or early spring. There is another member of my book club who is very passionate about baking – in addition to talking book plots and characters, we like to swap recipes and drool-worthy baking photos and tips. She brought these triple chocolate brownies and they were amazing. She said the Michael Smith recipe was her go-to, so I decided to look them up and give them a go myself.

They were just as good when I made them, so I dubbed them my favourite recipe, too. (Until I can get a hold of the Purebread recipe…)

As the name suggests, this recipe uses three different sources of chocolate: regular chocolate (like a bar), cocoa powder, and chocolate chips. The result: a tasty triple threat that is moist, fudgey, and overall fantastic.

First, the chocolate. I discovered they sell Callebaut chocolate in blocks at Save on Foods in Squamish – hallelujah! Although Nesters has the best fancy baking stuff, Save on Foods has a better assortment (and a bulk section to die for) – they will be my new go to for baking goods. The recipe calls for 8 ounces of chocolate, which gets melted along with a cup of butter over a double boiler. Once everything is melted and mixed, the recipe says to whisk the whole thing to make it extra smooth. I’m not sure if this is really necessary, but better safe than sorry, right?

Next up: the cocoa powder. The cocoa powder gets mixed with some flour, baking powder, and a pinch of salt. Simple, right? Those are your dry ingredients.

The chocolate chips come a little later – first, you have to mix 4 eggs with some brown sugar and a whopping tablespoon of vanilla. These wet ingredients then get combined with the melted butter/chocolate combo, which has had a chance to cool down. Then, the dry ingredients get incorporated, along with the chocolate chips (at last!)

Hot tip: the Squamish Save on Foods also offers a few different types of chocolate chips in the bulk section, so you don’t have to buy a whole bag when you only need a cup, as is the case in this recipe.

You’re supposed to bake the brownies in a 9 x 13 pan, but I opted to do two 8 x 8 pans instead. The directions say to oil the pans and dust them with flour, but I once learned a hot tip that involves using cocoa powder instead of flour for dusting pans used for brownies, chocolate cakes, and other chocolatey things, so that’s what I did.

Though the recipe calls for 25 minutes or so in the oven, mine were for about 32 until I thought they looked sufficiently cooked through (without getting dried out – it’s a fine line).

Here’s what I like about this recipe:

• The ingredients are simple. Yes, it calls for 3 types of chocolate, but the rest of the ingredients are  things you probably already have in your kitchen.
• You don’t need an electric mixer (yup, mine is still busted).
• It’s a pretty straightforward recipe – then again, most brownie recipes are.
• The brownies taste exquisite – I have to say, these brownies surpass the ones I’ve made from my Dorie’s Cookies cookbook and from the Bobbette & Belle cookbook.
• Chef Michael Smith – I mean, how CAN’T you love the soft-spoken east coaster?!?!

Bobbette & Belle’s Salted Caramel Sauce

I admit that I have a tendency to avoid recipes that involve melting sugar.

I hate dealing with candy thermometers and I struggle to find the balance between caramel perfection and a burnt mess than is impossible to remove from a saucepan.

But I recently discovered that the salted caramel sauce in the Bobbette & Bellecookbook doesn’t require a candy thermometer at all. In fact, after baking this recipe TWICE, I can attest that it is super easy and virtually foolproof.

I made this sauce for some salted caramel cupcakes (which I promise I will post about in due course). It is also delicious drizzled over vanilla ice cream or eaten directly off a spoon. Not that I would know anything about that…

Although salted caramel feels kind of fancy, this recipe is anything but. There are three ingredients (sugar, cream, fleur de sel) and two steps. The steps are kind of long, but still – there are only two. Oh, and it only requires one dish. It says to use a medium saucepan, but after the boiled over disaster of the caramels last winter, I played it safe and used a bigger pot.

Step one: heat the sugar, half a cup by half a cup, over medium-high heat. This requires a whole lot of stirring to prevent the aforementioned caked on burnt caramel. The constant stirring makes it difficult to snap a photo unless you have a private photographer… which, as you can tell from these cell phone photos, I clearly do not. Eventually, the sugar magically transforms into a golden liquid.

Step two: once the sugar is in a liquid state and is a “deep golden colour”, the heat is reduced and you add in the cream. The recipe warns you that this will create a scalding steam – I can attest that this is true. A little fleur de sel is added, and then you let the whole thing cook while giving it the occasional stir.

The recipe says to let the whole thing come to a boil and wait until all the hard sugar bits have dissolved before removing it from the heat. With the first batch I made, I got a little nervous – I was afraid of burning the caramel and ruining the whole thing. That batch turned out pretty good, but it was a little gritty as the sugar had not completely dissolved. I was more patient with the second batch, letting it all melt and boil a little longer. I managed to avoid burning the house down AND the sauce was much smoother. Success.

That’s it. Easy, right? I let my caramel cool in the pot for a bit, then poured it into a glass jar. The recipe is supposed to keep in the fridge for up to 2 weeks (mine has been there a week and a half and so far, so good). While I would love to make these as gifts, it doesn’t seem like they’d do as well made far in advance and stored at room temp – so I guess I’ll have to hog it all to myself.

Dorie’s Cookies’ Peanut Butter and Fudge Brownies: Good – But Not the Best

I am sad to report that my KitchenAid stand mixer is still broken.

[Update: I am happy to report that I got a new one for Christmas 2018!!! However, I am sad to report that this post has no photos. I’m publishing it anyway.]

Depending on when I actually come around to publishing this post (which, let’s be honest, could be half a year after I write it at the pace I’m going) […yep], that means I have been several months without my trusty mixer. Considering how much I love to bake, that is a big deal.

But the good stand mixers aren’t cheap (I need the high quality ones to handle my bread baking needs!), and between general life expenses and preparing for a baby (who, weird to think, might be born by the time I post this) [… yep], a new mixer isn’t in the cards for the time being.

While that may have slowed my meringue and macaron production, it hasn’t stopped my baking altogether. I’ve just started looking for recipes that require little to no mixing – anything I can do by hand is fair game. After all, isn’t that what our grandmas did?

The Peanut Butter and Fudge Brownies recipe from my Dorie’s Cookies cookbook didn’t seem to require too much mixing, and best yet, it reminded me of another recipe that I LOVE: the No-Bake Almond Butter Cup Bars from Minimalist Baker.

I can’t remember how I found that recipe but it is definitely is not my usual way of doing things. I almost NEVER use online recipes for baking (there is too much junk out there), and this is one of those “healthier” recipes that uses crunchier ingredients (think dates and maple syrup instead of regular white sugar, and a ganache made with coconut milk and coconut oil). However, it is super easy to make (hence the no bake) and easily accommodates the gluten-free folks in my life, so I have made it quite a few times and I LOVE it. It packs SUCH a punch. (Note that I use peanut butter instead of almond butter – and I make my own).

I figured that the Dorie’s Cookies recipe would be at least as good as the Minimalist Baker one – if not better, because it uses more decadent ingredients. As it turns out – I actually didn’t like it quite as much. It seemed a little less flavourful than the Minimalist Baker one – each layer was a little more subdued. But it was still a very delicious recipe (I mean, peanut butter + chocolate = how can you go wrong), so it’s worth discussing anyways.

This recipe has three components:

1. The brownies
2. The peanut butter frosting
3. The chocolate glaze

The Brownies

First up, the brownie base. It all starts with a little saucepan action, where you mix butter and melted chocolate over a low heat til it slowly becomes melty and delicious. Off the heat, you whisk in white sugar, vanilla, and salt by hand – no stand mixer needed (woohoo!).

Next, four eggs get added to the mix one at a time. Again, whisking by hand is the way to do it. This recipe advises to use cold eggs, which is noteworthy because I feel like room temperature eggs is the usual baking norm – cold is fine by me because half the time I forget to take the eggs out of the fridge anyways.

Once the eggs are mixed in, you gently fold in some flour with a spatula. You know what you can’t use to gently fold in flour? That’s right – a stand mixer! The final step – and, in my opinion, a very important one – is to fold in some chopped peanuts. I know not everyone loves nuts in their brownies, but I think the texture it adds is well worth it. Plus, the peanuts tie in nicely with the peanut butter frosting. Don’t skip this step.

So making the brownies is pretty easy and straightforward. The batter gets baked for about half an hour at 325 degrees. Don’t even think about adding the frosting before the brownies cool, or else it’ll turn into a melty, soaked up mess – delicious, surely, but not as pretty.

The Peanut Butter Frosting

The peanut butter frosting is what elevates this dessert from regular old brownies to something a little more special. Now, this section of the recipe begins with, “Working in a stand mixer fitted with the paddle attachment” – discouraging! – BUT it then says “or in a medium bowl with a hand mixer” – better!

You know what’s even better than a hand mixer? A HAND! I used my brute strength and a mix of a whisk and a flexible spatula to “beat” a mixture of peanut butter (homemade) and room temperature butter, When it looked incorporated and smooth (probably not as pro as a stand mixer, but hey – I got a bicep workout), I mixed in icing sugar, a wee bit of sea salt, some nutmeg (which I’m not sure I would add in again – I didn’t love this flavour in the frosting), some milk, and some vanilla. Boom – icing complete.

If your brownies are fully cooled (no cheating!), it is now time to spread the peanut buttery frosting over the brownies.

I think that the frosting layer is the “weak” point of this recipe compared to the Minimalist Baker one. This layer of the MB recipe almond butter (peanut, in my case), a bit of maple syrup, and a bit of sea salt. It is ultra flavourful and nutty and delicious, whereas this frosting almost gets diluted by the icing sugar and butter.

The Chocolate Glaze

Because we can all agree that all baked goods are made better when coated in a layer of glossy chocolate, the final step to this recipe is adding a delicious layer of decadent chocolatey goodness.

The glaze is easy to prepare: butter + chocolate in a saucepan over low heat, similar to the first step in making the brownies. The whole thing gets poured and spread over the frosted brownies, then you have to let it sit in the fridge for a tantalizing hour and half before you can dig in.

The Verdict

I pretty much made these brownies for no real good reason – it wasn’t anyone’s birthday or anything, I just wanted to have something on hand for when I needed to satisfy my sweet tooth. I cut them into small squares and wrapped most of them in tin foil, then put them in a plastic bag and froze them. This made it easy to pop them into lunches or the like.

I actually enjoyed them more out of the freezer (and thawed) than fresh out of the oven – I think it gave the flavours a chance to settle in more or something.

I have to admit that I was a little disappointed overall at these brownies because I couldn’t help but compare them to my beloved Minimalist Baker recipe. However, those who tried them who HADN’T had the MB recipe seemed to really enjoy them. They certainly weren’t a bust or anything, I just don’t know that I will be quick to make them again.

Sweet: Victoria Sponge Cake with Strawberries and White Chocolate Cream

Disclaimer: apologies for the crummy photos once again. I really need to pick up a new SD card and start using a non cell phone camera again.

[Disclaimer 2.0… I wrote this post nearly a year ago…]

Maybe you’ve noticed that the last several baking posts have been on the simple side. (Read: lots of cookies.)

I’m going to go ahead and blame pregnancy for my low baking mojo over the last little while. I’ve felt busy and a little low on energy, and I haven’t had it in me to spend a whole day in the kitchen. Beyond keeping up with our bread requirements (we need our daily toast!), I haven’t been experimenting much in the world of baking – for now, anyway.

Having said that, I couldn’t resist stepping up my game a little bit when I received my reprinted copy of Sweet in the mail. This is a gorgeous cookbook by Yotam Ottolenghi and Helen Goh that I received from my parents for Christmas. The only problem: evidently, there were several typos, misprints, and translation issues in the original printing. I imagine this is a cookbook author’s very worst nightmare. And so, I had to wait for the publisher to send me a revised reprinted version – autographed, no less!

Sweet is equal parts mouthwatering, impressive, and overwhelming. It generally seems to veer more in the advanced territory – think high end restaurant dessert, not grandma’s baking. I decided to drudge up my inner pastry chef to attempt a recipe for a book club meeting. I decided on the Victoria sponge cake with strawberries and white chocolate cream. It looked relatively simple (relative being the key word here), not overly decadent, and above all – delicious.

 

The recipe is in the mini-cake chapter, but you can also do it as one single large cake, which is exactly what I did. I don’t make a lot of cakes, partly because I find them hard to share, partly because I just find them plain old hard (maybe because I don’t make them often enough). But nonetheless, I gave it a go.

First up: the white chocolate cream. I had a heck of a time finding white chocolate in Squamish – I didn’t plan ahead far enough to order the good stuff online, so I settled on a bar of Lindt that I found at Nesters. Making the cream involves simmering the cream, then pouring the hot liquid over the chocolate and leaving it to melt before giving it a little stir. I don’t think my chocolate ever completely melted, to be honest.

The whole thing cools for an hour, and you come back to it later by adding more cream and whipping the whole thing for a good, long while in the stand mixer.

While the chocolate is cooling, you can start on the strawberries. True story: I baked this cake in early April and I had a HECK of a time trying to find strawberries in Squamish! I know it would have been ever better if I had waited for fresh, juicy strawberries from the Squamish Farmer’s Market, but I did the best I could with what I had. Making the strawberry layer is kind of like making jam: you boil the berries, some sugar, and some lemon juice in a saucepan. You are supposed to add an empty vanilla pod (which you use for the cake), but I only had vanilla extract – no pods here (extract is expensive enough!) – so I skipped it over.

Cake time! First, you whisk eggs, sugar, vanilla (seeds, normally, but extract for me) and lemon zest over a double boiler. You really, really whisk it – continuously, for 5 minutes, which doesn’t sound long but man oh man, does it start to feel long after awhile. Then, the mixing gets kicked up a notch, as the ingredients take a turn being whisked in the stand mixture. They don’t give a timeline – they just say “until the mixture has tripled in volume and is no longer warm”, so I made sure to really give it time and let it cool down.

Next, flour and salt get sifted three times (this is no joke!) before being gradually folded into the whisked egg/sugar mixture from the previous step. Once you’ve managed to incorporate it all without causing the whole thing to collapse, you drizzle in some melted butter, which gets (carefully, carefully) folded in, too.

Finally, the whole thing is ready to bake. They suggest about 25 minutes for a longer cake, and I left mine in for 30 – though I think I still pulled it out a little early because, as you can see, I had some minor collapsing issues.

Once the cake has cooled completely (pro tip: don’t rush this step unless you are in the Great British Bake Off and time is money), you slice it in half and get ready to fill. Yeah – my slicing skills could use a little work.

The layering process goes like this: cooked strawberries (so the jamminess can seep into the lower layer);

then half the white chocolate cream;

then fresh strawberries;

then more cream;

and finally, the top layer of cake.

The entire thing gets dusted with some icing sugar. It’s pretty – but unfortunately for me, there wasn’t much room to hide my errors.

It wasn’t pretty, but luckily, it was delicious. As suggested in the recipe, I served it up only a few hours after I baked and assembled it. I knew a mostly naked (i.e., not iced) sponge cake would probably dry out quickly, but it was nice and moist when we ate it.

Although this recipe was a little intimidating because it required a number of different recipes and steps, it ended up being pretty easy once I broke it down step by step. And man oh man, it was delicious. I hope I can muster up the energy to attempt a few more Sweet recipes over the next little while. I can’t promise they will be pretty, but I have a good feeling they’ll taste phenomenal.

My Recipe-less Stab at Peppermint Bark… from 2017

Oh, my poor blog! I have woefully neglected this thing and truthfully, I don’t have plans (or time) to resuscitate it any time soon. It turns out that balancing a new baby, a job, a relationship, many friendships, hobbies, fitness, and a household is a lot of work. Maybe one day I will bring it back – but in the meantime, I have a number of old posts that I wrote but never posted that I shall schedule for the coming days. I hope the archives help people down the road who are keen on reading a recipe review or a race recap.

 

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Fun fact: I made this recipe TWO YEARS AGO. I wrote the draft for this post ages ago but wanted to wait til the holidays to post it. Then, I forgot all about it.

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Let’s talk peppermint bark. The best peppermint bark that I have ever experienced is the classic Williams Sonoma variety:

It is SOOOOO GOOD – and so very expensive. At $30 to $50 a tin, it is an outrageous indulgence in the midst of a season of outrageous indulgences. Thus, it usually gets left off my shopping list.

I have tried various knock-offs of the Williams Sonoma bark, but most taste kind of stale, with candy cane that feels too chewy rather than nice and crunchy. The best alternative at a reasonable price (about $10 USD) I have found is the Trader Joe’s version – it’s worth the cross-border trip.

As I snacked my way through the Trader Joe’s tin, I had the thought that every baker has when they’re eating something delicious: “How can I make this?” Peppermint bark seems easy enough, so I decided to tackle it myself without a recipe.

First up, the crushed candy cane. I had a bunch of candy canes – my challenge was now to smash them down to teeny tiny pieces while minimizing the amount of effort and mess involved. Cue the food processor.

Unwrapping the individual candy canes was a bit of a static-y mess, but it was smooth sailing afterwards. I only had to pulse the candy canes a few times to get them to a satisfying crumble.

Inevitably, my crushing produced a fair bit of fine candy cane dust. That wouldn’t have quite the right look on my crumble, so I sifted it out and later stirred it into my chocolate for a bonus peppermint touch.

I couldn’t find white chocolate in large quantities, so I decided that my version of candy cane bark would consist of a dark chocolate layer and a milk chocolate layer rather than the traditional dark and white layers.

I chopped up 500g of dark chocolate, then put about 80% of it into my homemade bain marie (my aluminum mixing bowl hovering over – not in – a shallow pot of simmering water).

When the chocolate was melted, I removed it from the heat and stirred in the remaining solid chocolate that I’d left behind, piece by piece. I took a chocolate course many moons ago, but it’s been a long time since I’ve had to temper chocolate. (As it turns out, I didn’t quite nail it – my chocolate developed that telltale chalk-ish colour over time. But hey – it still tasted good.)

I spread my chocolate out on a parchment-line cookie sheet (much like I did in my English Toffee post), then left it to harden. I then repeated the process with the milk chocolate layer.

After spreading the milk chocolate over the now-solid dark chocolate layer, I sprinkled the crushed candy cane over the mixture to set. I had lots of candy cane, so I used a “the more the merrier” approach. It is, after all, Christmas.

My last step was to melt a bit more dark chocolate and drizzle it over the slabs of chocolatey candy cane goodness.

After the whole she-bang had a chance to set, I chopped it into somewhat irregularly shaped chunks and placed the pieces into cellophane bags, tied with a ribbon. I put the bags into a big Ziploc freezer bag and sealed them up until I was ready to distribute them at Christmas. They were a little worse for wear after a cross-country plane trip, but you know what?

They tasted delicious – because they TASTED LIKE CHRISTMAS!

 

Dorie’s Cookies’ Chocolate and Walnuts Bars – the Not Brownies

A little while ago, I made a brownie-with-walnuts recipe from the Dorie’s Cookies cookbook, which was very delicious. However, here’s something intriguing I noticed: another recipe in the same chapter was for something called “chocolate and walnut bars”.

Chocolate brownies with walnuts. Chocolate and walnut bars. How different could they be?!

The only way to resolve this kind of riddle, of course, is to bake both and experience each recipe firsthand. So, with the brownies already ticked off my list, it was time to tackle the rather un-inspiringly named Chocolate and Walnuts Bars.

There are three things to know about this recipe. One: it calls for a lot of chocolate – 12 ounces total, between the cake and the glaze. Two: it calls for a lot of eggs – 8 total. For one recipe. Three: it calls for a lot of dishes.

Not discussed: the many dishes used in the mise en place.

First dish: the heatproof bowl in which you melt some of the chocolate.

Second dish: a small bowl in which you place some chopped (but not melted chocolate) and some chopped (… but not melted…) walnuts. These two ingredients get mixed together. Chocolate and walnuts for the Chocolate and Walnut bars – makes sense, right?

Third dish: the food processor bowl (a.k.a. my least favourite dish for cleaning purposes) in which you process some of the walnuts alongside some flour. Then, after dumping out the walnut-flour (fourth dish), the butter gets pulsed with some sugar, salt, and eight whopping egg yolks (one by one).

Third dish continued: the food processor bowl in which you combine all the components (so far): the melted chocolate, the walnut-flour, and the eggy butter sugar (already in third dish – are you keeping track here?).

Fifth dish: a stand mixer bowl in which you whip up egg whites – eight of them (you guess it!) – into a foamy opaque cloud of goodness, which turns into a stiff, glossy mixture after adding some sugar. [Note: okay, busted – this post is from FEBRUARY, back when my mixer worked. #rip]

The whites are then added to the rest of the ingredients (see: third dish) in two ways. First, you plain old mix a quarter of the whites into the chocolate and stuff – then the rest of the whites get folded in properly. We’re chasing after a light and fluffy texture here, folks.

Now, it’s baking time: the cake gets baked for 25 to 28 minutes (I think mine was more like 30 – I used the toothpick test to make sure it was fully cooked). Then, it’s time for…

Sixth dish: You didn’t think we were done with dishes, did you? Dish number six is a saucepan, in which cream, sugar, and water comes to a boil to make the base of a delicious topping.

Seventh dish: Almost there now, folks. Dish number seven is another heatproof bowl in which chocolate is placed, then the boiled cream-sugar-water is added while it is still hot. The heat melts the chocolate into a glorious, shiny, decadent glaze. Pouring this over the cakey part is incredibly satisfying.

And that’s how you make Chocolate and Walnut Bars. Now, it’s time to discuss how Chocolate and Walnuts Bars differ from walnut brownies:

1. Colour: the C&W bars are much lighter in colour than the rich, fudgy brownies.
2. Texture: while the brownies are very dense, the C&W bars benefit from the folding of the eggs whites. Dense is the opposite of what these are: think fluffy and airy like a delicious cake.
3. Chocolately bits: The addition of the un-melted chocolate chunks (see second dish) is DELIGHTFUL. It’s like bonus chocolate chips in an already wonderfully chocolatey dessert.
4. The glaze: Oh, the glaze! While the brownies were a quick-and-easy icingless recipe, the C&W bars get a gorgeous glaze (at the expense of extra dishes). The glaze takes it to the next level – do not skip under any circumstances.

Here are my final thoughts about the Chocolate and Walnut bars: these are not meant to be bars. This recipe is really meant to be a torte of sorts. It should be baked in a round dish, then served topped with delicious raspberries. I feel like Dorie had this amazing recipe and was like, “Hmm, how can I fit this into my latest book? I know – bake ’em in a square pan, cut ’em up, and call ’em a cookie.” Don’t get me wrong – it’s delicious – but it definitely feels like a cake in disguise.

 

I Shall Never Eat Biscotti Again: Dorie’s Cookies Chocolate Chip Not-Quite Mandelbrot

Bad news: I’m pretty sure I can never make biscotti again.

And these cute looking “Chocolate Chip Not-Quite Mandelbrot” cookies are to blame.

You see, I whipped this batch of cookies up for a book club meeting I had early in my first trimester juuuuust as my food aversions were starting to hit. [PS – I am posting this during my third trimester – my lagging blog post trend continues.] Thankfully, this stage only lasted a week or two – but at the expense of my love of biscotti*.

*These are technically not biscotti. They are technically not even Mandelbrot, which is what the recipe is supposed to be modeled after. But they are an awful lot like biscotti – twice baked and everything – and so the entire biscotti genre of cookie shall suffer.

I enjoyed eating the ends and broken bits of the cookies as I was baking them, but as soon as the whole thing was done, suddenly they seemed awful to me. I can’t explain why – all I know is that when I brought them to book club, I wanted absolutely nothing to do with them, and the thought of them today makes my stomach turn a little.

It’s not the recipe’s fault – I promise! Everyone else who ate them said they are fantastic.

Anyways, this blog post is devoted to the memory of biscotti. I didn’t eat you very often, but I will probably never eat you again for the rest of my life.

Bobbette & Belle’s Classic Canadian Butter Tarts – Go, Canada, Go!

Disclaimer: I have a queue of draft posts that I have neglected for whatever reason. This one is from the Olympics back in February – but it seems fitting for Canada Day!

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For most of my life, I thought that I didn’t like butter tarts.

I think it’s because of the name and possibly because I was never quite sure what was in a butter tart (beyond butter).

Just under two years ago, I found myself at the Haliburton Forest & Wildlife Reserve. I was working on a second Woods Canada campaign. The first one had Cedric and I trek across the country, but the second one was an online reality TV style competition and I served as the shuttle driver/content writer/French speaker/general gopher (it was a weird but fun experience). Anyway, I can’t remember what we ate for dinner on this particular night, but I remember eating it outside and I remember that dessert was butter tarts.

At first, I passed. But then, the people who had taken one seemed to have an out-of-body experience, proclaiming that these were the best butter tarts they’d had in their entire lives. Well, that did it – I grabbed for one, and then I had an epiphany: I do like butter tarts!

Despite my very positive first butter tart experience, I hadn’t had another one since until I recently decided to give the Bobbette & Belle recipe a stab. The occasion: a loosely Canadian-themed celebration in honour of the Opening Ceremonies of the 2018 Winter Olympic Games.

I worried at the name of the pastry used for the butter tarts: pate brisee, which translates directly to “broken pastry”. I have found B&B’s pate sucree recipe (used in the Mixed Berry Tart and Mini Blueberry Hand Pies recipe) to taste delicious, but to be extremely finicky to work with.

I’m pleased to report that the pate brisee is much easier to handle. I love the technique it uses to integrate cold butter with flour/sugar/salt: it calls for the butter to be grated in to the dry ingredients, so you barely have to handle it in order for the pastry to come together.  Brilliant!

An egg and a little cold water gets added to the dough, then it is mashed into a disc and refrigerated for about three hours. The waiting is always the hardest part!

Next up: blind baking the pastry. I rolled out my dough and used a 4 inch round paper template (which I printed off from the internet) to stencil and cut out dough circles. The recipe states, “Make sure the pasty expands half an inch above the edge of the muffin cups to allow for shrinkage.” Mine were too small to do this, and although they turned out fine, I might use larger circle templates in the future for a more even tart.

The blind bake involves putting a cupcake paper over each tart, then filling it with beans and baking for 15 minutes. As always, add a good 10+ minutes to Bobbette & Belle recipes – mine were in about 25 before they started to get a nice golden colour.

While the shells were cooling, I got to work on the filling. At last, I solved the mystery of what goes into a butter tart. In a word: sugar. In several words: sugar, butter, honey, corn syrup, cream.

Making the filling is easy, namely because it doesn’t require a candy thermometer – you just have to cook it on the stove top until the sugar is dissolved.

Once the sweet stuff has melted, you carefully mix in an egg, vanilla, salt, and sugar mixture, finally whisking in some vinegar (which I’m sure does something scientific to make it all come together).

The recipe calls for straining the mix, which I did, though I’m not sure it did anything. Oh well, better safe than sorry. The glorious filling gets added to the shells, then then whole she-bang bakes until the filling jiggles slightly. As you can see, the filling gets kind of puffy and doesn’t look very butter tart-like – but the whole thing settles as it cools.

The recipe opener says that the butter tarts should have a filling that has a slightly runny centre – specifically, the words “oozing” and “look like lava” are used. I was incredibly pleased when I cut a test tarte in two and saw flaky pastry with a slightly oozing middle. They were perfect.

The tarts were very well-received at the Olympic shindig, by Canadians and non-Canadians alike (we had Brits, an Aussie, and a Kiwi in attendance as well – a truly international affair!)

The pastry and the filling both pull their weight equally here. Each recipe is perfection, and together, they are unstoppable. Like a male and female figure skater in the pairs competition. Or the doubles luge. Or… something.

Butter tarts: I’m officially a fan.

Dorie’s Cookies Parmesan Galettes: Ooh La La

Here’s something delightfully intriguing: the Dorie’s Cookies cookbook has a chapter devoted to savoury cookies. I’m not used to seeing non-sweet things in my baking cookbooks, but there are plenty of interesting (and weird: I’m looking at you, hot-and-spicy togarashi meringues and honey-BLUE CHEESE madeleines) recipes here.

(I am never going to make those madeleines. I hate blue cheese.)

A little while ago, I was supposed to head to a friend’s house for a pre-dinner birthday gathering. I thought the Parmesan Galettes sounded perfect for an appetizer, so I decided to try my hand at my first savoury cookie.

(I ended up having to turn the car around and skip the party because the roads were horrible – so I had these all to myself.) (Note: I wrote this post back in February when snow was still a thing…)

The ingredient list is short and sweet: all-purpose flour, butter, Parmesan cheese, and a bit of sea salt. If you’re reading this, I probably don’t have to tell you to buy the kind of Parm that you have to grate yourself. But just in case… there you go.

This recipe doesn’t require a mixer; it uses the food processor to mix the butter, flour, and Parmesan. Here’s how the dough is described: “process in long bursts until you have a moist curds-and-clumps dough”. Although that sounds incredibly vague and non-scientific, somehow, I knew exactly what Dorie meant when the time came.

I’m pretty sure this is what moist curds and clumps looks like?!

It’s super easy to smush the dough into a log. I was surprised at how teeny tiny the log was, but the recipe yielded 15 galettes, as the book said it would. Before slicing, you pop the log into the fridge for a couple of hours (or the freezer for just one hour, if you’re of the opinion that time is money).

After the dough has chilled, it’s time to slice and dice. The sidebar of the recipe says that these galettes pair nicely with a variety of herbs and spices, so I experimented (conservatively) by grinding a bit of fancy pepper over each galette. (If you’re wondering what fancy pepper is, it comes from France and includes tasting notes – thanks Mom and Dad!!!)

Note: If you look closely, you can see that some of my galettes have a tiny hole in the middle. This is because I didn’t roll my log quite tightly enough. Lessons learned!

The cookbook says that you can either bake the sliced galettes in a muffin tin (for a perfect circular shape and satisfying edges) or free-standing on a cookie sheet.

I baked 12 in the muffin tin and the rest on a baking sheet, and while the muffin ones looked prettier, I found they took a little longer to bake than the designated 15 to 17 minutes. They were more like 20 minutes.

Here’s the verdict on the galettes:

I LOVED them. They reminded me of dinner parties when I was younger. I feel like my mom used to serve cheese straws or something that were just like this. I loved the slightly crumbly texture and I thought they tasted just the right amount of Parmesan. I like Parmesan, but usually as a side cheese, not as a cheese on its own. Like, I wouldn’t typically eat Parmesan alone on crackers. These galettes were fantastic and felt fancy to me.

Cedric did not like them. I did not see this coming from a mile away – in our relationship, I am the one who favours sweets and he likes all things savoury (though he’s never met a chocolate chip cookie he didn’t like). Not only that, but he LOVES cheese – including Parmesan. He will gladly slice Parmesan and put it on a panini (which is exactly what he did with the leftover Parmesan from this recipe). But for whatever reason, this recipe didn’t do it for him.

Oh well. More for me!