Tuesday, October 26, 2021

Cherry-Nut Chocolate Pinwheels

 This week’s Tuesday with Dorie (Dorie’s Cookies) recipe is Cherry-Nut Chocolate Pinwheels.

These delicious cookies comprise a chocolate cookie dough filled with cherries and walnuts, and drizzled with chocolate. I used dark chocolate drizzle instead of white chocolate.

These cookies are just devine. I also like that the recipe is small batch.

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

Sunday, October 24, 2021

Chocolate Mud Cake with Chocolate Fudge Icing

It is my friend’s youngest son’s birthday today. I had dinner with the family last night, and brought dessert in the form of this chocolate mud cake with chocolate fudge icing.  As with many teenagers, he loves chocolate, so I delivered!

 The mud cake recipe that I used is this one, but I used gluten free flour. 

The icing recipe is this one, which is really rich and chocolatey without using any actual chocolate.

I had a slice of this cake and it was good - I hope the birthday boy thought so too.

Tuesday, October 19, 2021

TWD - Miso- Maple Loaf

This week, we celebrate the release of Dorie’s new book, Baking with Dorie, by making her Miso- Maple Loaf (recipe published on the NYT website). 

This is a terrific plain  cake flavoured with miso paste and maple syrup, and glazed with marmalade:

I deliberately didn’t strain the marmalade glaze, as I liked the decorative addition of tge orange peel.

Dorie suggests buttering this loaf or toasting it and adding butter or jam on too, but I loved it as is.

To see what everyone else thought of this cake, visit the LYL section of the TWD website.

Tuesday, October 5, 2021

TWD - Chocolate and Walnut Bars

This week’s Tuesday with Dorie ( Dorie’s Cookies) recipe is Chocolate and Walnut Bars. This recipe is based on a Roman treat rather than the melt and mix brownie I thought it would  be.

There are quite a few steps to make these bars, including chopping and melting chocolate, blitzing walnuts, separating eggs and whipping the egg whites to stiff peaks, followed by making a chocolate glaze.

The end result is decadent and delicious. I didn’t have any cream, so instead of making Dorie’s ganache glaze, I made a glaze from chocolate, butter, glucose syrup and vegetable oil by Donna Hay. I think it worked pretty well as a substitute.

I only made a quarter of the  recipe, which was plenty for me. The full batch uses 8 eggs.

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