Amy Ruth

I’m glad I live in this century.  Especially as I realize the ease of using a food processor to grind the almonds.  Then there is the whipping of the egg whites.  Do you think the French sisters used a mortar and pestle to grind their almonds?  Did they have whisks in the 1500′s? Wikipedia left that part out.

I made Mac’s for an event this week.  I used Pierre Herme’s recipe for the Chocolate  Macaroons (his spelling) from  Chocolate Desserts by Pierre Herme. A beautiful book of photographs and recipes.  My sweet husband gave me this book several years ago.  I have to admit I was intimidated by the “Macaroons” (his spelling again) until I gathered up the guts to try them.  Excitement folks!  You can succeed so don’t hesitate. Do it!  You’ll smile and do the happy dance.  I did.  They are so cute and fun and the most important part, delicious! I loved them, especially the chocolate ones.  My favorite food  of all.

The holidays, at least Christmas at my house, includes peppermint and so when doing my due diligence with the net, I saw these on Tartelette and thought “how appropriate” for this particular event.  Let’s just say she has educated the American novice baker on how to have a positive experience making macarons, among other things.  I may even learn how to take more pleasing photographs from her.  Her site is lovely.

A Holiday Show,( you can see it was a grocery store, folks) it was.    I had to have the pretty little bits of peppermint, red and white,  side by side with the luscious dark chocolate.  Even in mid-Missouri I was curious to learn if people knew what they were.  Some did.  I am baking small batches from scratch in a new location of a mid western grocery store chain here, if  you’re watching.  he he  Either way, “the cat is out of the bag” because I showed the same iphone photos (yep) to my Hairdresser, Steve, and his client in the chair who has an upcoming wedding.  They both loved them.  There are some photos on my camera as well, however we are playing musical computers around here and I don’t have uploading capability for the moment.   Where is Corbin when you need him?  he he  I am hopeful that the ones on the camera are better.  Please be patient.  Thanks!  You’re the best.

It was fun!  If you are at all interested in making Macarons, stop debating the issue and jump to the challenge.  It beats the apple pie challenge.  So GO!  Remember, practice makes “better” and I am looking forward to getting “better” at making macarons.

Apple Pie has been a challenge. Too juicy or the crust just was not baked to my liking.  Any list of objectionable reasons not to bake apple pie.   Generally my remarks about apple pies have always been less than favorable.  Bottom line, I just was not happy with the results of my efforts.  Let’s face it…. the efforts for an apple pie are a little more time consuming than some baked goods, especially if the fruits of your labor were less than satisfactory.  However, practice does make “better.”  The more you do it the better you get at it.  I haven’t made the All American All Delicious Apple Pie before because I thought ugh it won’t turn out the way I would like it.

Last night something came over me and I just knew I had to participate.  I bought the apples, Golden Delicious (2), Granny Smith (2), Cortland (2 BIG ones) and went to work peeling away.  I had made the pie dough yesterday morning before work so that part was done and resting in the refrigerator.  I was intent on getting this pie made and so it went together happily and smoothly.

It may not be the prettiest slice of pie out there but it is pretty darn delicious and I just can’t say enough about Dories  Good For Almost Everything Pie Dough.  Its probably my favorite.  Its such a fun time when a project turns out to your liking (I didn’t say it was perfect folks) and  you can see that there is hope for a delicious and beautiful Apple Pie.  I may just make another one soon.

Thanks to Emily of Sandmuffin for choosing a recipe that makes one rise to the challenge, and where you will also find the recipe for this apple pie.    Challenges make you better.  Isnt’ there a saying that goes something like “What doesn’t kill ya makes you better?” I still have breath.  hehe  You probably know by now, unless you are new to my blog that the recipes here can be found in Dorie Greenspan’s book Baking From My Home to Yours. The library is a great source if you like reading from a book.  Lots of selections can be found with google as well.  Thanks Dorie for all the fun we have had as a group baking in the Tuesdays With Dorie blogging group.  You’ll want to see all the darn delicious apple pie so visit the blog roll for more.  Just make sure you’re not hungry.  That would be bad.  :”)  Thanks!

This is a very special post for a very special lady.  Guess who?  Holly of PheMOMenon and Laurie of Slush gathered up their apron strings, wooden spoons and mixing bowls long enough to send out invitations to a surprise virtual birthday party for Dorie. We hope it was a surprise for her.  How do you do that on the internet?   This is my installment featuring the simply beautiful and seasonally appropriate  Marie-Helene’s apple cake on page 432 of Around My French Table by Dorie Greenspan.

I figure a lot of folks are learning a whole lot because of … a lot of people, but primarily Dorie Greenspan and Laurie Woodward.  Dorie authored the books and Laurie Woodward started the baking blog group, Tuesdays With Dorie and the most recently, French Fridays With Dorie for the book Around My French Table. Today is Dorie’s birthday and I thought she should have a birthday cake, the French way.   Happy Birthday Dorie! (this is the part where the birthday song plays)   I know as you visit around to the virtual Birthday Party you will surely have a big smile on your face.  You are probably running around the country visiting with lots of new faces and making yet more new friends while promoting your new book, Around My French Table. That’s a pretty amazing gift as well.

I could elaborate for a while but I want you to see the photo of this really beautiful, wonderful apple cake from Around My French Table.  No recipe here, you’ll have to buy the book (or maybe its on google….I bought the beautiful book).  I really can’t resist sharing some impressions while I was in the kitchen making Dorie’s recipe.    Among the ingredients is the usual eggs, butter, sugar, and apples.  I do love the smell of butter and sugar.  Did you know sugar actually has an aroma?  I have to confess Dorie, I have resisted buying yet another bottle of liquor for my collection and I finally folded and brought home some dark rum (for this recipe).  Let me just say I am so silly and regret I didn’t have it before for many of the previous recipes.  Its a heavenly aroma.  Can you smell it?  The cake batter is like liquid satin and  I love all the different apples added to the mixture.    After just having a bite, well more than just one bite, this is super delicious and you’ll love the chunky pieces of various apples inside.  Did you hear that apple lovers?

This year for Dorie’s birthday, Holly of PheMOMenon has coordinated this effort and has  the whole birthday party on her blog so make sure to visit  the entire party there,  see all the photos of the food and visit the different blogs to make new friends.

Thank you so much for coming to the Virtual Birthday Party.  Happy Birthday Dorie. Its safe to say that there are lots of folks out there sending you good thoughts and birthday hugs.

When someone says fine I always remember the line in the Italian Job where they use FINE as an acronym for freaked out, insecure, neurotic and emotional. Of course this was just prior to their band of merry men stealing approximately 27 Million Dollars worth of gold bars/bouillon.  Okay, my absolute favorite part of the movie is when Charlize Theron whips into a tiny parking spot in front of her place of business in an older model Mini Cooper.  Similar to the models used in the original movie.  Yep, the Italian Job was a remake and Corbin and I have actually watched the old school version.  hehe

A suggestion was made not so many days ago that I should make tarts using puff pastry.  I think I muttered something to myself about how could you make a tart without sweet tart pastry?  Better yet, Dorie’s sweet tart pastry.  I kind of shrugged my shoulders and thought the “suggestor” a little wacky.  Then a couple of days later, there is all the tweeting about Tart Fine.  Boy, did I giggle a lot.  So here we go folks without more senseless chatter.

The Tarte Fine made with Sugar Pears instead of apples.  Actually one of the easiest desserts to make. Ever!

Thanks to Leslie of Lethally Delicious for choosing such a fine tart.  yep….funny huh?  Leslie has a lot of travel experience in the country from which this tart originates.  She is actually taking off soon for a visit to none other than Paris.  That’s Paris, France people.  How exciting!!! She has a really wonderful blog and you should visit with her really soon.  The recipe for the tart from Baking From My Home to Yours, by Dorie Greenspan will be featured on her blog.  You will want to read it over.  Its that easy because once you read it you’ll be able to do it.  Its that easy!  Believe it.

Thanks for stopping by.  I know its late and time for a late night snack.  So enjoy your tart while you troll all the TWD bakers.

Do you see that “one” pan in there?  The one with the New Cake Pan wrapper?

Well, you know I missed the Brrr-brownies.  I was fluffing off (code for shopping) with my daughter.  That folks, is why there were no brownies.  I’m really sorry Karen.    Even though the York Peppermint Patties have been starring at me from the kitchen counter for over a week.  Ugh.  Anyway, Libby and I went to STL to get a few things for her trip.   She looked at clothes, shoes, purses and makeup .  We bought the necessary items for her trip.  Did I shop for shoes, purses, makeup, perfume, clothes?  Uh No….I shopped for kitchen toys.  What is wrong with me?  Anybody?  Ferris?

I do have a question.  How do you tame those wild animals in your cabinets masquerading as cakes pans, tart pans,  bundt pans?  Oh yea, the springform collection too.   You know every species in the baking kingdom.  They come in all sizes and various shapes.    ”Noah, what were you thinking?”

Well, I do the best I can and then sometimes I just give up and let them be.  I think they get in there together and conspire against me anyway.    Back to this new pan.  I don’t know what came over me while in WS (kitchen toys r us store) but I typically talk myself out of impulse buys and tell myself  ” Oh Amy, you can certainly live without that.”  You know you have told yourself a variation of this statement before.  Anyway, it came home in my shopping  bag.  Can you believe that?  So, this is my first excuse to use it.  I hope it releases well.  We will see.   I just thought I would share this first experience with you.  Be it success or failure.  There is a chance for both.  You see it makes 6 little cakes.  Okay, now I gotta get busy.  See ya in a while.

The cakes are baking in the oven.  I had more batter than pan so I pulled out another little pan, a molten cake pan, with push out bottoms.  I thought it would be my fail safe pan.  Again, waiting.

Dorie’s recipe for the Lots of Ways Banana Cake  allows for  wet and dry variations.  I used brown and granulated sugars, spice rum and sour cream ( just because I had some I needed to use) and toasted coconut.  I didn’t want to use too much texture because of the pan.  I would love to make this next time with some dried fruits and coconut milk suggested in the recipe.

An observation:  I’ve never used a mini-bundt  before.  Must learn to use proper amount of batter in order to avoid cakes rising over the top.  :”)  Hmmm

Well, you be the judge….  Perhaps I need a little practice with these “cute” little cake pans.

This is a really moist delicious recipe, that would be code for yep, I ate one of the cakes from the molten cake pan and it was warm.  Really so good!  Better than a muffin, not sure why.

Here is my attempt (remember its the first time I’ve used the pan)  at using a mini bundt.   I have a lot to look forward to in the future.  I chose the pan and Kimberly of Only Creative Opportunities chose this recipe for our baking group this week.  I always have bananas.  They are just something I always keep and so its wonderful that Dorie gave us such a “this way” or “that way” kind of recipe for those occasional unattractive bananas.  Thanks to Kimberly for her wise choice.  You should really go to her blog and get the recipe for your files.  After you get the recipe you really should see what all the other fabulous  baker people have done with their bananas.  Not kidding!  Its the Tuesdays with Dorie baking group.   Speaking of files if you use google you can copy and paste all your net recipes to the documents and put them in files of your making.  Make your very own cookbook, folks.  Thanks for your visit.  I love making friends.