Amy Ruth

[SinglePic not found]Biscotti and I have never met.  I’ve never eaten Biscotti before until tonight, much less baked them.    Dorie, these are really great.  My impression of this new friend in the past was based on the petrified, probably up in years, character you typically bump into at you local coffee establishment.  I don’t mind old things, heck, I’m old, but something screams out mass production.  I’m all about the “made from scratch”, original designer label, designed and crafted with the best materials, kind of biscotti.    Sharing the love.  My handmade biscotti are  (the ones I haven’t eaten) packaged in clear cellophane sacks, tied with a colorful ribbon, ready to go “Make Friends.”

 My hubs told his brother tonight on the phone that its hard to loose weight around here no matter how hard you work out, because there is all this good cooking going on around the house.  To that I added, Oh My Goodness, Honey, you should see all the cooking groups out there in the blogosphere.  I just belong to ONE of them. Many foodie bloggers belong to multiple groups.   The blogosphere only knows about my baking, so far.  He just smiled.  Life is good.

Gretchen of Canela & Comino selected Lenox Almond Biscotti as this weeks recipe.  You can make friends with Lenox Biscotti, really… here.  Thank you so much for introducing us.  Its a pleasure knowing Biscotti.  If you are tempted by all the wonderful recipes included in Baking From My Home to Yours, you can run down to your local book store and have Dorie’s book for your very own or just click and shop.  [SinglePic not found]

A trip down Google Lane, provided me historical information about Biscotti.  Interesting thing, turns out many European countries have their own version and name for biscuits, twice baked.  I learned about the traditional flavors of anise and almonds.  Of course, since then they have evolved into a many splendored thing.

This time, I adhered to Dorie’s version with only a single addition and variation.  I had some dried cranberries in the pantry that were begging to be included.  Since they needed a little fluffing up I took Dorie’s advice on page 92 to steep and flame the fruit.  I did so and used some Amaretto for the “flaming.” Also, I used slivered almonds rather than sliced because thats what I had on hand.    

Again, following Dorie’s suggestion for the “controversial baking time” was really pretty much on target for me and my oven.  Because I was dealing with a completely different concept I realized I needed a baseline experience and so I only added 5 minutes to the second baking time.  I think they became a little more golden than was ideal.  So next time I will adjust for that.   After they cooled they firmed up nicely and they tasted delicious.  I had a cup of chai tea with mine.  Scrumptous!!!  Tomorrow, Sumatra coffee. (then the gym)  Thanks so much for stopping by for a visit.  I read all comments  and make friends easily. [SinglePic not found]

Please join in the fun before the cutoff date of October 31.  Tuesdays with Dorie baking group to view the blogroll of all the baking maniacs.  We have fun baking desserts together.

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[SinglePic not found]Tuesdays with Dorie, in my case this week, was also Tuesdays with Steve, my hairdresser.  The day for “the magic wand.”   After my trip to the gym, I quickly mixed together this neat little cake for my 8 inch springform pan (which I use for a wonderful cake in Alice Medrich’s Bittersweet cookbook- my sweet, precious husband bought them both for me), popped it in the oven while I tidied up.

  While mixing the cake I thought perhaps if I didn’t mix too much air into the ingredients it would help prevent the sinking middle syndrome.  So I stirred gently as directed by Dorie in the recipe.  Low and behold, don’t know if I was lucky, but I had minimal “sinking in the middle”, just a note to self.  I set the timers  (actually two timers) one for a minute or two less and one for 5 minutes less than the prescribed amount.  I tend to like things not dried out from overbaking.  As I recall I was typing something on the ‘puter when the chocolate aroma hit my nose.  You know that lovely warm chocolate “hey, I am almost finished baking smell”  (not the burned smell).  Anyway, after checking the timer with 9 or 10 minutes to go I was standing at attention waiting to make sure it was perfectly baked.  I waited for a few more minutes before performing  the knife test and it was perfectly baked so I removed it from the oven and left it to cool on a rack.  This is when I ran back for a quick shower to prepare for my time at the salon.  Fast Forward 15 minutes to come back and remove the ring for quicker cooling, as instructed by Dorie.  Done!  Back to finish making ready for Salon time.  Upon returning to the kitchen I reviewed instructions for the caramel.  I have made caramel before, but days have passed and I have slept since then so just wanted to make sure I had all ingredients at the ready.  There is an overwhelming urge to just watch the pot boil.  Actually you really have time to take your eyes off and multi-task at the beginning of the boiling process.  Setting timers really keeps me on task and helps me account for time.  The caramel came together beautifully.   I learned that selecting the right pot for the job really makes a difference in the amount of time required.  I have a heavy 2 1/2 quart saucepan with a wide bottom providing good surface area contact with the burner.  Followed the instructions, plus a couple of minutes and the caramel worked nicely, added the peanuts, stirred and enjoyed the aroma.  It surprised me how beautiful it was atop the chocolate brownie cake.  Look!

I didn’t get to taste the finished product, just the batter of course,  but the reviews from patrons and employees at the salon were great.  Dorie did it again.  Great elements combined into a really pretty dessert.  Simple as well.  Thank you Tammy from Wee Treats for selecting a tasty and simple dessert.  A combination of all American flavors from Dorie Greenspan’s  Baking from My Home to Yours.  All the of members of the blogroll can be found at Tuesdays with Dorie for a different prospective and lots of fun.

Thanks so much for stopping by for a visit.

PS  One more thing…. that remaining caramel sauce, excluding the peanuts, went well with the apple pots de caramel the next night  ymmmm.  I used  fresh apples, (from a friend Molly’s tree) spiced with cinnamon, freshly grated nutmeg, ginger, brown sugar, freshly squeezed lemon juice, a little butter.  A good healthy drizzle of caramel sauce, pecans, and the whole wheat biscuit  topping from the Cherry Rhubarb Cobbler recipe, page 415.    It was delicious with vanilla bean ice cream.  Maybe a little more caramel sauce on top, too!

Actually, I am playing catch up….  I’ve had this post written for sometime, sitting there, waiting.  So here we go, trying to get back in syn with the baking rhythm.  In case anyone is stopping by these days.  Boo Hoo!  I’m so sorry I was distracted with some other tail gate projects, football games, and the sort of timing of my resident photographer.  Good News, back in the swing!

Its time for the next Tuesdays with Dorie baking post for the Dimple Plum Cake.  However, here I am a day late (1 week) and a dollar short.  While I am collecting all the different chocolates and other various ingredients, my husband passes by with an inquisitive look and says, “they have all this chocolate in them?”

Thanks to Claudia from a Fool for Food for this awesome, so I hear or read as the case may be, selection.  If you “Go There” her site is in German.  However, a note, a link in oh so tiny print (for these over 50 eyes) if clicked upon will provide the English version.  There you will find the recipe or a trip to your local book store will provide you the opportunity to procure, for your very own self a copy of Dorie’s Baking from My Home to Yours.  Go ahead,  you’re worth it!  So is the book.

Since I have the added benefit of some of these wonderfully talented baker friends to forge a path in the chocolate wilderness ahead of me like Nancy at The Dogs Eat the Crumbs, thank you for your amazing post.  Take a side trip to her site if you like….go ahead.  It too, is worth it.  I know, I know  its easy to get distracted.  You can come back for a visit.  Okay, now that you’re back, didn’t you love all her variations.  I did, so I am going to adopt some of her tips, factoring in  the ingredients I currently have in my pantry to work with and stir up some Chocolate Madness.  Nancy, you are a chocolate wizardress…

Oh MY Goodness,  I just tasted the dough, with a spoon, Mom.  Wow,  delicious!  Dorie references Maida Heatters’ Mulattoes which I have made numerous times for friends.  They are chocolatey, delicious and worthy of repeating.   I’ve learned  much from her experiences in the kitchen.  Maida is an amazing author and as a beginning baker I was both thrilled and reassured to have her in the kitchen with me to guide me step by step as I went along my baking journey.  I am definitely a fan.

Back to the Chunkers.  In my arsenal of chocolate I pulled Scharffenberger Unsweetened Chocolate, Nestle’s semi-sweet, Callebaut bittersweet and Valrhona unsweetened cocoa powder.  Again, using ingredients from my current supply I pulled Macadamia nuts as well.  No white chocolate, raisins, or other fruits were incorporated.  I just couldn’t bring myself to add white chocolate to otherwise totally chocolate cookies.   Since white chocolate really isn’t chocolate at all.   I love raisins and apricots but my raisins  were a little less than optimum.  Those sad little dudes stayed in their container for some other such baking function, or not.   I didn’t find it bothersome that the cookies didn’t spread.  I think that adds to the overall texture, flavor and sort of “brownie-ness” of the cookies.  I didn’t chop my Macadamia nuts small enough and so the next time I think I will chop the designated nut a little smaller so that the flavor of the nut doesn’t distract from my beloved chocolate.  These cookies are sort of a free for all, chocolate extravaganza, expression of Chocolate Love.  

When making these or Maida’s Mullattoes in the future, I plan to use small pieces of chopped apricot  and a nicely chopped nut.  I like the pairing of apricots and chocolate.  A fruit that is not used every day paired with a lovely creamy, melt in your mouth,  favorite chocolate of your choice.  I think a very important lesson taken away from this weeks cookie choice is the emphasis of good quality chocolate.  The idea comes to mind that like fine wine and coffee beans, chocolate can possess its own nuances, owned by the origination of the cocoa bean and the chocolate’s maker.

Yesterday, in the mail, I received the October issue of bon appetit.   Earlier in the week in Dorie’s post she referred to her article in this issue (page 80) giving us the “heads up” to watch.  Her word picture is about the French embracing their food and how it parallels with the structure or rules of their social graces.  More than that, of course there is a recipe for Bacon Cheddar Quick Bread with Dried Pears.  I think this may be the beginning of some new experiments at my house and as with many of you the making of more new  friends.  All I can think about is when her next book is revealed. Around the French Table  by Dorie Greenspan. The title being the big hint that she is taking us on a fantastic journey to her hearts home in Paris and all of France.    I am such a dreamer…I began to just imagine in my finite mind what she will bring to share with all of us.  Imagine, another blog!!!  Oh boy!!!  Think we will have a bit of a wait according to the article I read it is slated for 2010.  So we have plenty of time to get through Baking From My Home to Yours by Dorie Greenspan.

Is there anyone else out there whose heart pittie pats just a little to think of the adventures she will translate, of once in a lifetime experiences?  Another acquisition I will look forward to adding to my collection.  Even more revealing is the idea that as with this blog experience I may even cook my way through  France with Dorie.  Fun Fun….Anybody?  Anybody?

As I was flipping through the magazine to find Dorie’s article I was transported in my mind back to candy store trips as a kid and then to present day baking Chocolate Malted Whopper Drops.  Low and behold, do you know what I saw?  Yes, of course you do.  Whoppers!  Beside each childhood favorite was the grown up chocolatier translation.  I thought someone out there in the blogosphere might want the “grown up” version of Whoppers made by Jacque Torres.  I could actually be sold on the dark chocolate version, maybe…  How about you?  It would be worthy of note if anyone chose to experiment with the big kid version.  Check it out.  I wonder if Dorie tried them in her baking trials??

Not a creature was stirring…. except me. The whole house is empty, peace and quiet… I’m just mixing cookie doughs today. The car is being serviced and so I have no place to go. A Great Excuse. Yea, I know its not Christmas yet, but let me just send a jolt your way and remind you that there are only, how many days until Christmas? Check your calendar. Yours may be different than the one of a procrastinator. Would you put this recipe in your “pile of possibilities?” I think so! Oh yes, 108 days… he he he

So for all of us with lofty ideas of a baking extravaganza each year this is a yummy cookie, I think, for gift giving. I learned to exchange a little of the dairy butter for nut butters in making cookies. On this one I did trade some of the butter for peanut butter. I like peanut butter anyway, so it goes minus a couple of ounces here and add a couple of ounces there. I didn’t have the crunchy type but I did have peanuts so I added 1/4C chopped peanuts to the mix. My chipsters were Chunksters because I used my Callebaut and hand chopped chocolate into chunks. I think the cinnamon was a nice addition for a holiday cookie as well. As many of you indicated the chilling was tricky…did the chilling and whipped out the ice cream scoop after I let the dough warm a bit. Worked like a charm. Thank you. My cookies were large though on the first half so as I baked along I split the dough balls in half for the cute smaller ones. Hubs asked me to give them away ASAP. We both are teetering on the scales. he he

Not being the one to wait for the cookies to cool out of the oven, I had to taste right away. It is like Christmas to experience the surprise of a new cookie in your mouth. Chewy and tasty, but I do think I will try the dried fruit idea from Nancy at The Dogs Eat the Crumbs and make it with dried fruits so that truly it mimics and PBJ… wouldn’t that be just right? Thank you Nancy.

If you would like to preview the wonderful cookies for your Christmas baking projects, check out the rest of the baking maniacs at TWD and see what all the sweet energy is about. Thank you Stephany at Proceed with Caution for choosing a cookie with a combination of All American favorite flavors.