TWD - Mary Dodd’s Maple-Bacon Chocolate Chip Cookies

 This week’s Tuesdays with Dorie recipe is Mary Dodd’s Maple-Bacon Chocolate Chip Cookies. Mary worked with Dorie, and gave her this cookie recipe.

As the name suggests, these cookies contain chopped crispy bacon, bacon fat (from the pan you use to cook the bacon), lots of chocolate and maple syrup. As you can deduce, these cookies are quite sweet.

They are also huge cookies - I measured out the dough using a full size icecream scoop.  The cookies spread considerably in the oven so you can only bake 3 at a time on a tray.

I liked these cookies, but because they are a little OTT for me, I am unlikely to make them again.

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

TWD - Corn Toasties

 This week’s Tuesdays with Dorie recipe is Corn Toasties. These are cornbread made large and flat to be split and enjoyed warm with butter.

I made my batter as muffins instead, as I don’t have a Texas muffin tin. I added paprika to the mix for a hint of spice.

I really enjoyed these, both warm and cold.

To see what everyone else thought of the Corn Toasties, visit the LYL section of the TWD website.

TWD - Candied Almond Tart

This week’s Tuesdays with Dorie recipe is Candied Almond Tart. It is a Portugese treat of a cinnamon flavoured tartshell, filled with caramel and almonds.

It is not hard to make - the pastry just presses into the tin and is not pre-baked, and as long as you remember to pour in and spread the filling quickly to avoid premature setting, it is also easy to make.

 Here is the finished product - wall to wall almonds and caramel. Yum!

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

TWD - Tea and Honey Madeleines

 This week’s Tuesdays with Dorie recipe is Tea and Honey Madeleines. Browned butter is infused with earl grey tea, and mixed into the batter with honey. There was also clementine zest in the recipe to flavour the sugar - I ised mandarin zest instead.

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

TWD - Berry Yogurt Cake

This week’s Tuesdays with Dorie (Dorie’s Anytime Cakes) recipe is Berry Yogurt Cake. How good is this cake! It’s my definition of an anytime cake.

 This cake is a classic French yoghurt cake, jazzed up with berries - in my case, blueberries and blackberries. There is also lemon zest in the batter, which riffs well with berries.

You could have iced the cake with an icing sugar glaze, but Dorie invited us to glaze it with jam or nothing at all. I like the shine from a jam glaze, so I used a little apricot jam warmed in the microwave with a splosh of water to glaze my cake.

This cake is so good - easy and quick to make (no mixer required), and super juicy and tasty. You can mix it up with different berries and fruits, or leave them out altogether, and ice it, glaze it or not - the ultimate LBD of cakes.

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

TWD - Chocolate-Tipped Cream Puff Pocky Sticks

This week’s Tuesdays with Dorie recipe is Chocolate-Tipped Cream Puff Pocky Sticks (quite a mouthful!).

As the name suggests, the recipe involves making cream puff (choux) pastry, and piping it into 6” strips before baking:

 Once the pocky sticks are cool, chocolate is drizzled over the end, and they are decorated with sprinkles or sugar. I made the matcha white chocolate glaze fir my pocky sticks and decorated them with pink and white hundreds and thousands.

These pocky sticks are easy to make, albeit a little fiddly. They tasted quite good too.

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

TWD - Olive Oil Brownies

This week’s Tuesdays with Dorie recipe is Olive Oil Brownies. These brownies contain olive oil instead of butter as the key fat component. They are also flavoured with black pepper, and contain dried fruit. Instead of raisins, I used dried strawberries that I had randomly purchased with no particular use in mind.

The reviews from my fellow bakers on these brownies were mixed, but I liked them. They were not super squidgy, but they were fudgy, which suited me just fine. The dried strawberries baked up well and were a nice contrast to the chocolate.

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