Amy Ruth

Dear Dorie,
You are genius! I remember the first time I collected the gumption to make a classic french souffle. I was a nervous wreck.  With your version, I can now whip out a lovely chocolate souffle with little risk of failure.  Sunday night, my daughter brought over a small group (6) of her friends and we officially launched a “Treat Taster’s Group.” These are college age, darling kids (at least to me) who are kind enough to indulge me the pleasure of sharing your recipes with the intent of getting their responses. Thus, giving me lots more practice at a bargain basement calorie discount. Don’t you love the concept? I am so excited to have yet another audience.

I have to say I got Tweets on Twitter and  text messages with compliments to you for your Magic Dorie Chocolate Souffles.  I made 7,  in 8 ounce ramekins and to a few of them I added some of Dorie’s Vanilla Ice Cream as well.  They were devoured entirely.

Dorie, among the books in my collection is the book you authored entitled Chocolate Desserts by Pierre Herme. As I was combining the melted chocolate with the yolks there was this feeling that I had made this recipe before and then I remembered that I had made the chocolate mousse from Pierre’s book multiple times. There is a very close relationship between the two and so all at once I felt very comfortable with the souffles and knew they would be a hit. They were. My “Treat Taster’s Group” loved them and managed to leave with smiles on their chocolate faces.

Thanks Dorie for taking the fear out of making souffle’s! You are a genius! Now, all the Tuesdays With Dorie bakers can launch their journey toward many more souffle adventures to come.

Sincerely,
AmyRuth

If you would like Dorie’s recipe please stop here and visit Susan at She’s Becoming Doughmestic.  Isn’t that a cute name for a blog.  I think she must just be fun with loads of personality.    However, if you’ve visited before and you’re  a wee bit curious, maybe a book purchase is in order. Baking From My Home to Yours is the title of Dorie Greenspan’s book full of a variety of sweet treats sure to capture your heart or at least your sweet tooth.  A recent article in the Star Tribune of Minneapolis-St. Paul, Minnesota featured an article entitle Cookbooks That Rise to the Top. Among the food professionals, Zoe Francois of Artisan Bread in Five Minutes a Day, listed Baking From My Home to Yours as her favorite new cookbook.

As always, thank you so much for coming by and feel free to leave a comment.  I love chatting with friends and making new ones.

I baked a half recipe tonight again,  so they could be photographed.  I agree with Dorie’s suggestion and many of the TWD bakers, that a creme anglaise would be a perfect accompaniment to the chocolate souffles.  I filled three of my 8 ounce ramekins and baked them about 15 minutes in a 375 to 400 degree oven.  I think they could have been removed a little sooner.  I enjoyed this delicious chocolate dessert.

There is a certain panic associated with the close of summer and the celebration of the Labor Day Holiday weekend. The kind you get right before Christmas holidays and you know you could have done more if you had just budgeted your time more efficiently.  Mine is defined by the end of summer and the beginning of the routine of school days along with the brief respite of the even more brief weekends. Well, I am glad to say that I can add the fellowship of blogging as an added bonus to the routine. I have missed out on a lot of summer posts and chatter with the sweetest community. The Bakers in the Tuesdays with Dorie Baking Group haven’t skipped a beat and have cranked out some really yummy desserts. Even though the posting hasn’t stayed on schedule here, there has still been baking and cooking in my kitchen.  I’ve had fun and learned new things, made some new friends.  

Do you see that cute little pedestal in the background?  That’s what it is.   I scored it at Tuesday Morning for  a sweet price .  The treat atop it is the Creamiest Lime Cream Pie (in disguise).    It makes a really cute little single dessert, well suited for all kinds of decorating modifications.    Oh so delicious.  Yummy!

Without further chatter, I’ll just say I doubled the Espresso Cheesecake Brownies recipe so that I could share it with my middle (college age) child who is living with her friends and has begun classes at our local University. Go Tigers!!!  I live in a mid sized University town so I knew I didn’t want to miss out on these brownies.    Brownies are a good treat for kids too, even college kids and tail gates.      I tasted them, well, more than tasted. Shared with my husband who ate his as well and said he thought it was good. (Folks… he is pretty selective).

Tuesdays with Dorie baking group is growing strong.  If you are curious…..go to the website and check out the list of fabulous bakers who join in on the weekly fun.  Just pick up Dorie Greenspans wonderful book Baking From My Home to Yours and you will be on your way.  Blog or no, bake along and you are sure to please your family and make lots of new friends.  Right?

Thanks so much for stopping by for a visit.  I will be right back so bring your coffee next time, and we can chat some more. Alrighty!

“Celebration.”  Googling a word usually elicits a link for correct spelling and or definitions. The listings under Celebration brought up “Kool and the Gang.” http://www.youtube.com/watch?v=YwEMxYggoKQ If you are old enough you may remember that upbeat song. There are  many interpretations of celebrations, occasions and  businesses.  You can’t imagine how many celebrations listing I found. Even a Hotel in Florida. The other really notable occasion that knocked me in the forehead was of course the 4th of July. Then of course there are always a host of family traditional gatherings called Celebrations. The list is infinite. Clearly defined, celebration is the action of marking one’s pleasure at an important event or occasion by engaging in enjoyable, typically social activity. (Yep, that’s from the dictionary, formerly in book form.  Remember that ?)    See, theses days that usually includes food.   My favorite food is dessert or something sweet.

The Perfect Party Cake comes from Baking From My Home to Yours by Dorie Greenspan.   She writes that she adapted this recipe from her very favorite Nick Malgieri.   Who has authored  numerous notable and award winning cookbooks.  As part of a group of bakers called Tuesdays with Dorie, just under 400 bakers fire up their Kitchen Aid mixers, splatter flour on their cheeks and noses and proceed to bake  a weekly recipe selection. Each member takes his or her turn with the honor of selecting a recipe from Dorie’s book.  This week’s Perfect Party Cake was chosen by Carol of Mix, Mix, Stir, Stir and I think its a perfect cake for this time of year.  Snowy white, lemony cake with a splash of fruitiness on the inside between the layers and or outside if you wish, with an optional coconut finish.   White again.   I think if you ventured along amongst the blog world you would find much associated with Fourth of July celebrations and this cake would certainly be pronounced among the top choices.  Just in case this sounds and looks good to you, the recipe is posted on Carol’s Mix Mix Stir Stir website  or you can find it in Baking From My Home to Yours, by Dorie Greenspan.  

I hope you’ll go a step further and go get the book for the bounty of fabulous recipes or visit Carol for this cake.  Start your  oven ~ and bake like a mad person.  Its great fun, plus you can share with friends and make new ones all at the same time.

Thanks for stopping by for a visit.  

I

That’s right Dorie. This one is for you, or maybe not. After having dropped off the radar for a couple of weeks imagine how excited I was to see such a straightforward little sweetie on our June schedule. Even though apples are typically a fall fruit, I thought this would really be a lovely trade out for summer fruits. Even a medley of peach, mango, blueberries. I love apricots too. Perhaps a sprinkling of chopped nuts.

Dorie, most of the TWD bakers  all know you love to be in your apartment in Paris as often as possible. So what would a “Dorie Book” be without the near and dear to the heart, apple tartlet? Dorie introduces her Parisian Apple Tartlet as a version of a widely enjoyed little treat that can be eaten out of hand or elegantly plated. So make it your choice.  

On one end of the tray is an apple tartlet, the opposite is an apricot & blueberry.  The beauty of this delicious treat (I ate them both after Corbin photographed them…..shhhh)  is the “bang for the buck!”  These can be produced in a very short amount of time.  Start to finish, a little more than 1/2 hour.  Depending on the size of the fruit the recommended baking time may be a bit shorter.  Now, if you keep your secrets to yourself you can present a very tasty and impressive sweet treat to an unsuspecting loved one.  :-)  

Thanks goes to  Jessica of My Baking Heart  for  the palmsized sweet treat that I enjoyed eating tonight.  She had the fun choice this week.  You can get the recipe on her site as well.    Get into that Baking From My Home to Yours cookbook by Dorie Greenspan if you have it on your shelf.  If not ?  Seriously, why don’t you?  Thanks again Dorie for such a nice, homey little treat.  It is way better than a donut!!!

• Megan of My Baking Adventures  is the featured member this week.  She has a lively blog and I know you would be impressed with her energy in the kitchen as you can see on her many posts each week.  She will also have the recipe for Tiramisu on her blog so stop by and give her a clap, clap clap.  In case you are interested in joining in the weekly blogging routine check out TWD right here and get the details.  

This baking group I participate with each week, on Tuesdays, is titled “Tuesdays With Dorie.”  To clarify if you’re not familiar, our 350 some bakers bake weekly, post on Tuesdays and fight the calories the rest of the days of the week.  You should hear the stories about how we produce scaled down recipes for photographic and tasting purposes.  Oh sometimes, we make the whole recipe and then sometimes  we cut the recipe down to 1/4 or even less.  One of our members who is famous for trimming those delicious, Dorie Greenspan inspired, and lovingly written recipes from Baking From My Home to Yours, is Nancy at the Dogs Eat the Crumbs.  She is genius with her calculations.   One of the many benefits of making friends in the blog world is the exchange of information.

Each week I ponder how I can actually sample the finished product and offer an appealing presentation of the remaining baked good for sharing.  You see, I figure if I am going to invest time and resources why not share Dorie’s lovely creations “with friends.”  This week’s recipe was perfect.  A “pick me up” excuse.  I used my 9 x 13 baking pan so I could present squares, while still having a morsel for tasting.  Isn’t that smart?  he he  

Tomorrow “my friends” at the gym will get to have a little “pick me up.”  Yea, I know, you think all those fitness buffs don’t eat like this.  Guess what?  Sometimes, they do.  Surprised?  They do it behind closed doors.  he he  Can’t let all their secrets out.  Shhhh.

Typically, I intentionally  follow Dorie’s original recipe.  I can then later adjust as I like in the future.  The only variation was the use of a 9 x 13 pan rather than 9″ rounds.  The second was the choice of liqueurs.  I used Di Saronno Amaretto for the syrup.  Also I used chocolate shavings rather than small chopped chocolate.  It was simply a softer texture to compliment the soft creamy coating of the mascarpone and cream.  

Tiramisu trio of flavors reminds me of one of the fancy schmancy coffee drinks typically in the $4 to $5 price range.    Mascarpone and cream along with the espresso and chocolate.  Oooo La La.  Hope you enjoyed!  I surely did.  

My morning coffee is usually brewed from beans obtained from a locally owned and operated  roaster, Lakota Coffee.    I like a couple of different varieties from there, Tanzania Peaberry and Ethiopia Yirgacheffe.    What is your favorite coffee?