Pie crust, shortcakes, biscuits, well I think they deserve to be among the morsels falling into the “tender” category.  I like them that way.

So Cathy, of The Tortefeasor,  thank you for choosing the best simple dessert of the season. Basic ingredients standing in as the canvas for beautiful summer berries.  Its perfect for summer.  (smiling)  I love that you got lucky that way, a recipe still lurking around in Baking From My Home to Yours. You constantly amaze me with the level of activity you have in your life with little people, a career and yet you have time to squeeze in wonderful food for your family and blog about it.  Go Cathy!!!  YAY for all the Tuesdays With Dorie bakers!

Today, I mixed up these tender little cakes.  I baked off a couple for photographs just for you.  Maybe a bite or two for me.  After all I do need to report to you that yes, they are worth the calories. Okay, more than a bite or two.  These were perfect for sumptuous strawberries and blueberries.    You should master this practical little shortcake because you can also make up the dough, plop them onto a pan, put them in the freezer for a medium sized snooze ( up to a couple of months) and pull them  for a delightful dessert later.  How perfectly simple.

My apologies for the lack of photos.  So excited was I when, ahead of time folks, ( me, the procrastinator) I wrote my post along with mixing up the summer simple recipe, ( I knew it would be a good recipe) even photographed my half recipe. I froze  the remaining litle gems.  Then as I attempted to download my photos, the hitch of the day.   Ah shucks!   I have a camera who is not getting along with my “old girl” MacBook.  Hmm, maybe if Corbin waves his magic wand he can get the photos downloaded.  Perhaps a new computer?  hehe

Thanks for reading.  I hope you enjoy your shortcakes too.

Once again, Corbin is my hero.    He bailed me out.  My tech guru… Now, a photo is posted.

Its been a while. Balance….an interesting concept. You see I struggle with it. I feel selfish spending time writing  talking and doing this blogging thing.  Not only that, living with particular culinary preferences, caloric intakes, all buzz words for, “I don’t like that,” or  possibly just “too many carbs.”  Ah yes, the dreaded carb excuse for not living your life to the fullest (just an opinion).  I have to admit that it thrills me, to just for a moment, tempt my husband with something totally delicious that I have made.    Watching him enjoy and swoon while tasting a delicious morsel is so fun.  Three years ago he lost a significant amount of weight.  He continues to maintain with lots of exercise and some culinary trade offs.  Just trading good stuff for what?  A few crackers from the pantry or out of a box of cereal?  Ah Shucks people!  Seriously, he is pretty diligent about his food for the most part.  I admire and respect.  I am very blessed with a different metabolism, or set of genes I guess.  Whichever, I’m pretty fortunate to only have to deal with a handful of pounds from time to time.

The Hit List

What do you do with a stress fracture?  Well, you get off the couch and “jump” in the pool?  Not so much jump, but maybe if your friend teaches water aerobics  (why, Oh Academia, is aerobics spelled A-”E”-ROBICS?) you might consider burning some of those calories moving around in the water.  Or, I suppose if you like sitting on a spinning bike, which makes me sore, you could burn some calories that way too.

All that was brought on while training and running a 1/2 marathon in Nashville in late April, the Rock and Roll Marathon.  Wow, I have never  run that far.  Don’t laugh all you running geeks.  I know, you think I’m a baby but it was a thrill and I can’t wait to do it again.  I ran it with my daughter and a neighbor, who, by the way was the catalyst for this whole adventure.  I love her for that.  Anyway, it was the thrill of a lifetime, and we both have already registered for next year.   I could chatter on and on but I won’t bore you.

Here we are a week later on a birthday present to Mexico.  Our other, “wanna-be” home away from home.  How lucky am I to get to go to Playa del Carmen with my sweet husband for my birthday?  I got to begin my post race recoop in Mexico.  Yes, Way!  Weather was beautiful,  and “look” no spring breakers.  We were  previously there  with the fam for spring break.   How cool.  We rarely ever travel without the kids.  This was a real grown-ups trip.  Just the twos of us.  Great food, the sun and the sand.  Who knew  second quarter bonus could be so nice?  he he

Another bit of excitement in my otherwise “normal” life.  I began a part-time position in a grocery store bakery.  Currently, baking smaller batches from scratch.  Let’s just  say there is  a difference in the bakery and baked from home with tender loving care.  I guess I just underestimated the different methods of production.  My husband has always been complimentary and reinforced the difference in a home baked item versus from a bakery, any bakery.  ”Amy,” he would say, “you don’t realize how much better it is baked from  home.”  So see, Dorie is right on the money.  From Her Home to ours.    I am  so thrilled to share what I have learned over the years from wonderful bakers and authors like Dorie.  I now am able to share it with my community on a limited basis through my workplace.  We are cooking up some other ideas to market to the shoppers that we hope they love. Its been fun so far and I am hopeful that it continues to be a good trade off for them and for me.  There is some chatter of some classes to be taught and some customer service to the shoppers.  A total foodie thing, I guess.  he he  I’m pretty excited…. work and fun.  How great is that?

Graduation time comes and I usually get to make desserts for a party of two.  This year, I had the pleasure of catering the entire menu for a friend whose daughter is graduating high school.  My daughter and my son Corbin, the photographer person in my life helped me, along with a great friend from the gym, Liz.   Yep, one of my gym rat friends.  Neat huh?  Well, that has kept me busy.

So, my friends…. my list of excuses for not blogging.

Then there is summer…. and blogging and working.    Journaling like this on the net is kind of scary to me.    Is it to you?   However, what makes me think anyone cares anyway, right?  Chattering to the  abyss.  All one of us.  Still I marvel at how much insight and sharing actually one can read on the net/blogs.

Are you bored yet?  Surely, by now you’ve thought to yourself “What is the point of all of this chatter?’ that is if you have made it this far.  Here it is….. I am a sometimes baker/blogger with the Tuesdays With Dorie baking group.  I have remained in the group for sometime.  Without all the fanfare and just trying to keep the nose on my face a little above the water.  If you know what I mean.  Now with all the new activity, like a job, which I haven’t had in a lot of years, I am going to actually be one of those people who picks a recipe.  This month, or actually the month of June.  I will actually get to be a busy body visiting as many blogs as humanly possible thanking them for baking along with me whilst I have my ownself, baked and blogged about a selected recipe from the book, Baking From My Home to Yours, by Dorie Greenspan.

Thank you for reading, if you have.   I’ve enjoyed the therapy. That’s what it is, right?

Please visit me again.

If you are curious about those cute little cookies around the sides of the Soft Chocolate Raspberry Tart? They are Thumbprints For Us Big Guys, rounded up by Mike of Ugly Food Dude, and both recipes came from Baking From My Home to Yours by Dorie Greenspan. The next time you are thinking holiday baking, these little cookies are  great on cookies trays.  Plan on keeping that recipe close to your heart.  They are tasty little bites.

Most assuredly there will be some interesting chatter about these desserts on the Tuesdays With Dorie blog roll so travel around and make some new friends.  Thank you very much for stopping by for a visit.

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! ]]> http://www.amyruthbakes.com/2010/03/toasted-coconut-custard-tart-2/feed/ 16 http://www.amyruthbakes.com/2010/03/toasted-coconut-custard-tart/ http://www.amyruthbakes.com/2010/03/toasted-coconut-custard-tart/#comments Tue, 02 Mar 2010 13:21:34 +0000 Amy Ruth http://www.amyruthbakes.com/?p=1352 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….

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!

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!

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.

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.

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!