Amy Ruth

Coconut has been an acquired taste I have developed over my baking experiences.  The aroma and taste of warm coconut custard is irresistible.  I can never make it through a recipe without satisfying the need by getting  out at least one tasting spoon.  I was not disappointed.  I am becoming more and more in love with coconut.

Mom’s know….wanna know how they know?  Because their Mom’s taught them.  That’s how.

I’ve made this tart before and so I shared this tart with my neighbor who graciously accepted the treat.  Isn’t it so fun to surprise people?  It makes me smile.  So, if you were so kind to stop by this morning, or if this is your first visit, you should know this tart is GGGGGGRRRREEEEAAAATTT!!!!!  I hope you’ll stop by the rest of the TWD blog roll and see all the variations our really creative group  offers.

Corbin is so sweet and is responsible for the photos.  Thank goodness he is back at it.   Whew!

Thank you for clicking over for a visit.   Have you thought about what it is that compels you to click through a blog roll, a link or a reader to go to a blog and see for your very own self what they did with their TWD?  Or let’s say you have no idea what TWD even is and you’ve come upon a name or a photograph that has plucked that little thread of curiosity?  Or Twitter, now that’s a great chatter box!

So, ….. people if you’ve been kind enough to say Hello this morning, “thank you” and I hope you’ll come by for a piece of Toasted Coconut Custard Tart  after dinner for a little dessert treat.  I promise to save it just for you.  Until then….

The finite world of Chocolate Chip Cookies. Are you paying attention?  I really meant infinite.  I’ll bet Dorie is even experiencing a small wince when she boxes up her very own Chocolate Chip Cookies. Her new “soon to be” Cookie Bar Cookie Store as she and “the Kid” are about to embark upon, as one of NYC’s newest cookie destinations.

How many cookbooks do you have in your bookshelves or around your house, containing cookie recipes? How many of those recipes are for the (what word describes?) chocolate chip cookie. Oh we could talk for days about all the thousands of entries on google for “Ultimate,” “The Best,” “Grandma’s” ” or some other person’s name” chocolate chip cookies. Some people have even made it their life’s ambition to search, find, bake and eat, only then to exclaim that they, at long last have discovered the coveted and exquisite chocolate chip cookie. The thing is people, everyone has a favorite. My Mom’s, your Mom’s, this book, and that book. So it really boils down to what you grew up eating (maybe), or what you are used to eating. However, if you are really brave and love a really big and I mean folks, a daring adventure, he he then you’ll try something “different” (yes, I said the “d” word) and you may even make a new discovery. Whoa! Yea, I know, hard to believe but sometimes different can be good. This recipe is different for me and its good especially if you are a person who might prefer a little crunchiness to his or her chocolate chip cookie. This is the one for you! So mush on and bake these chocolate chip cookies and you will be a CCC hero. CCC=Chocolate Chip Cookies in baking lingo. If you hang around baker people much you will run across this acronym. Don’t worry it took me a minute to figure it out too. I took a picture of my cookies. (Corbin was busy) so that’s why they look a little like home made cookies, you see they are! hehe Hope you enjoy this recipe when you make them and I know you will. I know this because I don’t know anyone who isn’t searching for the best CCC they can find, right? Told ya!

If you would like to snag the recipe for this crunchy with a bit of chewiness on the inside, stop by Kait’s Plate blog for a visit and she has graciously posted the recipe for your enjoyment.  I just stopped by her blog and she has included some helpful tips as well.  Don’t forget the blog roll for Tuesdays With Dorie for many other variations, I’m sure.  We bake from Dorie Greenspan’s book entitled Baking From My Home to Yours. You can have your very own copy as well.  So enjoy!

Love is in the  February Air.  All the covers of the magazines are splashed with happiness and hearts.  Pink and white, red and lace, cookies and candies.   Implying that if all the stars are aligned and the appropriate exchange of gifts are made that all will be right with the world, at least maybe for one day and night. Right?   Well, you can take that where you will.

Romance between two can be shared  without a designated day of forced merriment.  Don’t misunderstand….I am one of those girls, (ha ha… who are we kidding?  I’m old, anyway) who can never have too much romance or chocolate.  I love hugs and kisses, a stolen glance,  a great romantic comedy,  sweet notes, a great meal and  of course chocolate.  Oh yea, I love to laugh.  I love it a lot.   Tasting different chocolates from different makers has been a fun almost hobby of mine.   Chocolate can have a variety of flavor notes and there are many chocolate artisans all over the world  who craft their product with a passion that exceeds our expectation.  How fun is that?    Essentially, its up to you, your journey,  and your very own tastebuds to determine your own chocolate preferences.

This week the Tuesday’s With Dorie baking crew made a brownie recipe from Baking From My Home to Yours, however Dorie writes that she obtained this brownie from Rick Katz.   Either way, where ever it originated, its a delicious chocolatey brownie recipe.  The first baking I didn’t bake them long enough, nor follow the directions properly.  They were under baked and so I popped them into the freezer.  Oh wow!  Folks they were amazing!  I did bake again and yep, this is a brownie recipe you will want to try.  Don’t pass it up!  Especially if you are a chocolate lover.  A little crusty top layer providing the initial crunch as you bite into the fudgy-ness in the middle.  Oh my!  Don’t miss out folks.  Enjoy.  I did!

ChocolateChic helped continue our chocolate love this month.  She loves chocolate.  Surprised?  Not me!  I highly recommend you visit her site for the recipe, or purchase Baking From My Home to Yours, by Dorie Greenspan. Don’t forget to visit the TWD Blogroll for more fun.  Thanks for stopping by.

Happy Valentine’s Day to you and your love!

This past Friday, I made a huge bowl of guacamole and took it with me to the gym. (Its hard to take Texas out of the girl)  Along with the Tostitos, was a sack of  yummy flax seed spicey corn chips from Trader Joes, for my gluten intolerant gym friends.   Those of you who are lucky enough to live near TJ’s ….well,  I’ll just be nice and say you are lucky.  Once in a while  I think my gym friends need a little pick me up.  I’m telling you they really do like food and I’m just kind of fond of them all.  Still out there sharing the love.  Its just been a little quiet around here.

Even though I have been under the radar for  a couple of months, YAY,  I had big fun with my little family for the holidays.  Santa was so good to the kids this year!!!   They’re in college & a teenager, and they were happy!  Score!!  So you’re a skeptic and you don’t go for all the hoopla?  Duh, You bet I believe!  Would you deprive the jolly, beloved,  velvet enrobed man the pleasure?

Anyway people, its fun to talk to you again, if you’re out there.  I hope you are.

February baking is always festive and happy.   Beginning the month with Dorie’s Milk  Chocolate Mini-Bundt cakes is pretty sweet .  The quintessential personal serving of a gentle milk  chocolate cake glazed with chocolate sauce.  A selection this week made by the lucky baker Kristin, the Queen of Quite a Lot and blogger I’m Right About Everything…. who can argue?  Seriously a fun month to be part of the recipe rotation.  You see, if you’re new to this baking thing called Tuesdays With Dorie then let me just say its a growing bakers group who take turns choosing recipes from Dorie Greenspan’s cookbook, Baking From My Home to Yours. Each week a featured member chooses a recipe that all who participate can bake and then post to their blog on Tuesday.  Its a magical day.   That featured baker then posts the recipe for all to see on her or his blog.  In this case once again it is Kristin at I’m Right About Everything.  Just click on her link or here. Lots of ovens working, right?  Of course you really should add Dorie’s book to your shelf and bake along if you like.

My Lift and Serve Molten pan hosted this recipe because I do not own a mini bundt pan.  It worked out perfectly.  Also, I substituted buttermilk for the whole milk with the minor addition of 1/8 teaspoon of baking soda as suggested by Dorie.  A couple of the little cakes had a pecan swirl, the rest were pure milk chocolate.  They are nice little cakes, quite delicious and tender.  I paid particular attention after they passed the 18 minute mark in the oven.  They remained there for the toothpick test for a few more minutes until they were tenderly baked, but not too much.  Just right Goldilocks!

Thanks for the visit.