TWD - My Favourite Pumpkin Pie

We don’t have an equivalent of Thanksgiving in Australia, but I am happy to indulge in this week’s Tuesdays with Dorie recipe, My Favourite Pumpkin Pie.

I have not made enough pumpkin pies to tell you whether this one is my favourite, but it is certainly delicious!!! The pastry shell is filled with a smooth, creamy pumpkin-flavoured custard.

I did not serve this pie with whipped cream - it was perfect as is. It is definitely the kind of dessert that I like.

To see what everyone else made this week and what they thought of it, visit the LYL section of the TWD website.

TWD - White Bread

 

This week’s Tuesdays with Dorie recipe is exactly what it says on the tin - White Bread.

The recipe features milk powder, which is unusual to me. It produces a rather lovely fluffy white loaf of bread. It isn’t hard to make - you just need to have the time (3 rises of  ~ 1 hour each) and sufficiently warm weather to activate the yeast.

On day 1, this bread was a treat - I ate a slice slathered with butter and jam, and it was just as good as cake:

As with all bread, it wasn’t quite as good the next day, but was perfectly good without toasting.

To see what everyone else baked this week and what they thought of it, visit the LYL section of the TWD website.

TWD - Cocoa Swirled Pumpkin Bundt

 This week is a special edition of Tuesdays with Dorie to celebrate the release of Dorie’s new book, Dorie’s Anytime Cakes. 

We baked Dorie’s Cocoa-Swirled Pumpkin Bundt to mark the occasion.

This cake, flavoured with pumpkin puree and a mixture of spices, contains a hidden swirl of cocoa and chocolate.

Unfortunately, my swirl was so hidden that it could not be seen other than on the outer crust:

This is a soft, light cake, which I found improved the next day.

To see some more Cocoa-Swirled Pumpkin Bundts, visit the LYL section of the TWD website.

TWD - Double Pear Picnic Pie

This week’s Tuesdays with Dorie recipe is Double Pear Picnic Pie. It is so called because it contains both fresh pear slices (Beurre Bosc in my case) and dried pears.

I halved the recipe, used Greek yoghurt instead of sour cream in the pastry, and not possessing either apricot jam or marmalade (the nasties had gotten into the latter in the fridge), I used pear and ginger jam in the filling, which also made up for the fact that I hadn’t bothered using crystallised ginger (an optional ingredient) in the filling.

This pie was scrumptious - I loved the crunch of the pastry from the sugar sprinkled on top. I have more of the “sour cream” (yoghurt) pastry in the freezer, so I can easily make this again.

To see what everyone else made this week and what they thought of it, visit the LYL section  of the TWD website.

High Cheese at Allegro

Recently, I attended a High Cheese at Allegro in the Westin Hotel, Melbourne CBD. The delicious high tea treats all contained a type of cheese - see menu below.
 

The top two rows are savoury, while the bottom rows are sweets.

This savoury dish containing sun dried tomatoes was dramatically unveiled in a haze of dry ice smoke:

There was even a baked camembert that had a garlic flavour:

My faves were the goats cheese based savoury parfait dish and the dessert that looks like green Swiss cheese, but contained the most delicious white chocolate mousse flavoured with ube.

High Cheese cost $89 on a week night other than Friday.

Allegro at The Westin, 205 Collins Street, Melbourne VIC 3000

TWD - Devil’s Food Party Cake

This week’s Tuesday with Dorie recipe is Devil’s Food Party Cake. It’s a delicious, rich double layer chocolate cake filled and covered with decadent chocolate fudge policy.

I decided to bake my cake in heart shaped tins - because why not? They are super pretty.

Look at those rich fudgy layers! I decorated my cake with fresh raspberries for a pop of colour and tang.

To see what everyone else made this week and what they thought of it, visit the LYL section of the TWD website.

TWD - Tenderest Shortbread Four Ways

This week’s Tuesdays with Dorie recipe is Tenderest Shortbread Four Ways. Thanks to Steph for sending me the recipe while I am away from my book.

I chose to make just the original version of this shortbread, but Dorie also provided variations for wholemeal, rye-chocolate and spelt-flax versions.

Dorie says that this shortbread recipe produces tender cookies because of icing sugar and eggs in the dough. 

These cookies smelled delicious while baking, and tasted good too. If I was energetic, I could have dipped some of them in chocolate, but I’m not 😁

To see what everyone else made this week and what they thought of it, visit the LYL section of the TWD website.