TWD - Buttermilk Scones

 This week’s Tuesday with Dorie recipe is Buttermilk Scones. As the name suggests, these scones are made with buttermilk rather than straight milk (though I cheated and just used soured milk instead).

This scone recipe is different to what I am used to as it contains egg. This made the scone dough rather sticky, and I had to use more flour than the recipe suggested to get anything resembling a workable dough. I also found that the finished product did not rise like a typical scone, presumably because of the texture of the dough.

The end result was perfectly edible (see photo), but it won’t be my go to scone recipe.

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

Orange and Hazelnut Galette

 Last week, a friend gave me some blood oranges, remembering that I had mentioned I always missed the season.

Having been gifted these beauties, I wanted to showcase them, and found this recipe for an Orange and Hazelnut Galette from UK Delicious - perfect!

The recipe features an orange flavoured galette dough topped with hazelnut frangipane and blood orange slices. The only change I made was to use Dorie Greenspan’s galette dough recipe from Baking with Dorie instead of the one in the recipe.

This galette is a delicious dessert, and a fun way to showcase blood oranges, should you be lucky enough to have them.

TWD - Tomato Tart

This week’s Tuesday with Dorie (Baking with Dorie) is Tomato Tart.

If I saw this tart on a menu, it’s not something I’d naturally gravitate to, but this is delicious. 

I made a half recipe for a smaller tart. The savoury galette dough as promised makes a crust that is both crispy and flaky. The partly baked tart shell is topped with a honey-mustard mixture, torn basil and grated cheese, before being layered with sliced, salted and drained tomatoes. More basil is slotted under the tomato slices before baking.

Once the tart comes out of the oven, it is sprinkled with more grated cheese, pepper and more basil.

The tart makes a perfect light lunch when served with salad on the side.

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

Helen Goh’s Favourite Orange Cake

 This weekend, I made a cake that has been on my to do list for a while - Helen Goh's Favourite Orange Cake.  You can find the recipe online here.

The smell of this cake while baking is glorious - it contains a whole boiled orange that has been pureed, and it gives the cake a beautiful orange aroma and flavour.

On Day 1, I left the cake unadorned and ate it warm with icecream for pudding:

On Day 2, instead of using the thick buttercream icing in the recipe, I made a glaze using icing sugar, water and a couple of drops of orange essence to top the cake.

Whichever way you eat this wonderful cake, it is a perfect way to enjoy the flavour of orange in cake form, and very easy to make.  You just need a bit of time (as the orange needs to boil for an hour).

TWD - Fortune Cookies - final DC recipe

Well, we have made it - after nearly six years (!), we are posting the final recipe from Dorie’s Cookies.  The first Dorie’s Cookies recipe was posted on 1 November 2016 (though I was two days’ late).

The last recipe happens to be Fortune Cookies.

These fortune cookies are shaped by hand and in a mini muffin tin. Somehow, mine don’t look quite the right shape, but they’ll do.

I didn’t bother writing my own fortunes - I just printed off some motivational message fortunes from the Web.

My cookies are posing with a tiger brooch for the year of the Tiger.

Here’s a final look at Dorie’s Cookies:

 FINIS

Harry Potter’s Birthday Cake

 It’s Harry Potter’s 42nd birthday today, so I have made a mini replica of the first birthday cake that he ever had, made by Hagrid.

It is a chocolate cake with buttercream icing:

The cake recipe that I used for this cake is available here. I made the icing using this recipe. I made a quarter of the cake recipe for a single layer 6” cake, and half of the icing recipe.

The cake itself is sugar- tastic delicious. A word of warning - you will need to do s crumb coat when icing the cake and have a glass of hot water to dip your knife into while icing the cake, as the cake tends to stick to the icing as you try to spread it.

Happee Birthdae Harry!

TWD - S’mores Icecream Cake

This week’s Tuesday with Dorie recipe is S’mores Icecream Cake.

The original was an enormous 9” cake containing a lot of icecream and chocolate. I quartered the recipe and ended up with 2 x 10cm heart shaped cakes.
 

The cake starts with a biscuit and peanut base, topped with icecream, then fudge sauce, then more icecream, then a peanut butter/marshmallow fluff filling, then yet more icecream and finally more fudge sauce. After freezing the cake for 6 hours, it is topped with mini marshmallows that are then torched, and put into the freezer again.

You end up with a cake that is a rather rich, decadent treat:

I used all vanilla icecream rather than 3 separate flavours as suggested by Dorie. Marshmallow fluff is not easy to come by here and I’d be unlikely to use it again, so I made a homemade version using melted marshmallows and corn syrup. 

While I do enjoy this icecream cake, it is quite a process to make and rather decadent, so once what I have is gone, I won’t make it again.

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