Tuesdays with Dorie: Grandma's All-Occasion Sugar Cookies

Just the name says sweet, cosy comfort food don't you think? I don't really have much experience with sugar cookies. I remember making a few as a child and decorating them garishly but they've never been a big thing in our family.

I was originally planning on cutting shapes from these but after reading how puffy and mishapen they could be I went for the easier slice and bake option.

Again, no problems making, chilling, cutting or cooking these. I love it when things go according to plan!

The taste test ...

Oh. My. God. How can something so simple taste so good?? I only baked 1/4 of the dough and the instant they came out of the oven I was wishing I'd done more. They were sweet without being overpowering, slightly crispy around the edges and a little chewy in the middle. Absolute cookie perfection. I was planning on adding a basic lemon glaze but honestly they didn't need anything. Thank you Dorie's Grandma and Ulrike of Küchenlatein!

Update - I have since made the rest of the batch, sprinkling some with cinnamon sugar after baking, and rolling a log in raw sugar before slicing and baking. Both divine! These have ended up on some Christmas gift plates and been very well received!

Tuesdays with Dorie: Linzer Sables

One bite of these and I was instantly transported! I can't remember where or when I've eaten these but the taste and aroma of these lovely biscuits was incredibly familiar.

I had no issues at all making these. The dough came together easily, rolled out well, cut well and cooked perfectly. I used hazelnut meal and raspberry jam for these but really the possibilities are endless. I ended up using an apple corer to cut out the little holes in the middle because nothing else was the right size!

I made a full batch of the dough but only cooked 3 biscuits, 1 for each of us. The rest of the dough is biding it's time in the freezer, ready to be made into Christmas gifts. I took the advice of others and made sure to roll the dough very thin, so the whole cookie sandwich is probably 1/4 inch.

The taste test ...

Simply fabulous. The hazelnuts and ground cloves gave it a rich, aromatic earthiness which worked perfectly with the raspberry jam. Loved the crunch! I much prefer crunchy biscuits to soft cakey ones any day. I will definitely be making more of these!

Thank you to noskos of Living the Life for this wonderful pick.

Next week: Grandma's All-Occasion Sugar Cookies (which I've already made but will wait to post next Tuesday).

Tuesdays with Dorie: Buttery Jam Cookies

So I made these early for a few reasons. Firstly they were the least likely gifts of all the cookies this month. Secondly, I apparently can't read and thought these were actually supposed to be made this week. Doh!

The making of these cookies heralded the arrival of Summer in Brisbane.

Without really thinking I got the butter out of the fridge about 9pm the night before. I got up to a puddle of oil with a blob of yellow in the middle. Ew. I decided to persevere though as these were destined for a morning tea in just a few short hours so I weighed the blob, made up the amount with extra butter and waited a mere 20 minutes for it to be soft enough.

The dough itself was incredibly soft. I think I can blame that on the weather rather than the recipe, but I'm interested to see what everyone else thinks.

The taste test ...

These were very different from what I expected. 'Buttery' made me think of cookies that are slightly crispy around the edges and soft in the middle. These ended up being very soft and very cakey the whole way through.

My tip ... choose your all time, absolute favourite jam for these because that is where the bulk of the flavour comes from. However just as Dorie says, the jam really does add something to the texture, making them slightly denser and chewier than you would expect.

Because of the cakeyness these are screaming out for add-ins. Next time I make these (and I do foresee a next time!) I would add some toasted almonds to the apricot jam, or use raspberry jam with dark chocolate chips.

My only other issue came from baking these in batches. You can see from the photo that some look smooth and others look textured on top. The smooth ones were the first batch. By the time the tray was cool enough to use again the baking powder was doing its job and 'fluffing up' the mix. I liked the look of batch number 2 better!

Thanks to Heather of Randomosity and the Girl for this pick which of course was supposed to be for next Tuesday, 16th December. It was fun!

Sometime in the next 2 weeks - Linzer Sables and Grandma's All-Occasion Sugar Cookies.

Tuesdays with Dorie: Coming Soon

No TWD this week for me but keep an eye out for the Linzer Sables over the next few weeks! We are planning on making our Christmas presents this year and these gorgeous cookies will be a wonderful addition. I know they are freezable but I would rather make everything fresh closer to the day.

Thanks to Laurie for being so flexible with this month's posting. I plan on making everything but it won't probably won't be in order or on a Tuesday!

And just because this is such a short and boring post, here is a pic of one of our cats... Yes he is sitting in a paper shredder :)

Giving Thanks

Hmmm about 6 days ago I said this post would be coming 'tomorrow'. Woops!

Even though Thanksgiving isn't celebrated in Australia we decided to have a special dinner, and of course we had Thanksgiving Twofer Pie for dessert. It obviously wasn't a holiday here so 'special' in this case meant a lovely roast chicken (which I never do midweek), real gravy (which I hardly ever do) and stuffing (which I only ever make for Christmas). It was really nice to sit down together and enjoy a meal a like this, for no real reason ... just to be together. Which is, I think, the point of Thanksgiving??

Despite a difficult year we do have a lot to be thankful for. Not the least of which being that after our 19 week scan last Wednesday we now know that we are having a healthy baby! Everything looked perfect and we could even count the little fingers on each hand.

We also know the gender because curiosity got the better of us and ...
Back to food for a moment seeing as this is a food blog. This is my recipe for Cranberry and Macadamia Stuffing (which never actually got stuffed anywhere but you can if you want to).

Cranberry and Macadamia Stuffing
a Food.Baby original

approx 200g day old bread, preferably sourdough
1/2 cup dried cranberries
1 cup macadamias, lightly toasted and roughly chopped
1 red onion, diced finely
2 cloves garlic, crushed
4 rashers of bacon, diced
a few good pinches of dried thyme and any other herbs you like
salt and pepper to taste
2 eggs

Tear the bread into large pieces then pulse in a food processor to form large crumbs. Set aside.

Heat a frypan over medium heat and fry the bacon until it starts to crisp, add the onion and garlic and cook until the onion is translucent. You shouldn't need to add any oil as the fat will render from the bacon.

Add the remaining ingredients (except the egg) and check for seasoning.

Add as much egg as you need to bind the mixture. It should hold together but not be stodgy.

Pour the mix onto a large piece of alfoil lined with baking paper. Shape into a rough log, roll up and twist the ends to seal.

Bake at 180 degrees C for approx 45 minutes.

Daring Bakers November - Caramel Cake with Caramelised Butter Frosting

With a recipe title like that is there anyone else whose arteries quivered at the mere thought of this cake??

This fabulous creation is Shuna Fish Lydon’s recipe which you can find at Bay Area Bites, and this month's hosts are Dolores of Chronicles in Culinary Curiosity, Alex (Brownie of the Blondie and Brownie duo) and Jenny of Foray into Food. Thanks guys, great pick!

This month's challenge was posted just in time for this to be my Dad's birthday cake back on 10th November. He loves caramel just as much as I do so it was the perfect pick.

The recipe is a little complicated in that it requires a caramel syrup to be made first which is then added to both the cake and the frosting.

My first attempt turned into a hideous blackened mess! Part of the problem was our 30 year old electric cooktop which is about a subtle as a sledgehammer. The other part was me being slightly distracted during which time the syrup went from amber to black and smoking while my back was turned (reading the recipe in my defence!)

My second attempt went better but I probably erred on the side of caution and didn't let it cook as far as it needed to. The taste was still a little sugary rather than caramelly, but it was still delicious and a gorgeous colour!

The cake itself came together beautifully. It did look a little curdled at one stage but I'm used to adding the milk and flour alternately and it always comes back together when the dry ingredients are added.

I tried out a slicone baking pan for the first time and I'm not sure why but it stuck to the bottom and was really difficult to remove. In retrospect it was probably good it happened because I was able to bend and stretch the pan to eventually release it without doing too much damage.

The only other issue I had was with the frosting, which was incredibly dry and crumbly. I ended up having to add double the amount of both cream and syrup to get it to a spreadable consistency. There was also far too much as I ended up with a full 1 1/2 cups leftover.

The taste test ...

The cake itself was incredibly good and one of the few 'caramel cakes' I've had which actually tasted like caramel rather than just sugar. I found the frosting incredibly, tooth-achingly sweet, which is probably the result of having to add extra syrup rather than the fault of the recipe itself. Now I love frosting but I ended up scraping a lot of it off my piece.

Overall a big thumbs up from all the taste testers. We had been out for dinner earlier and then came home to have cake and coffee for dessert. Despite being very full everyone ate their whole piece which is always a good sign!

Would I make it again? Probably, but not anytime soon because of the fiddlyness of the syrup. But for a special occasion it would absolutely be worth it.

Thanks to all the hosts for a great pick. It is something I wouldn't have tried otherwise!

Thursday with Dorie: Thanksgiving Twofer Pie

Despite not being in America and not normally celebrating Thanksgiving, we decided to do so this year. I will be posting about our dinner tomorrow because this post is all about the pie!

This week's Thanksgiving inspired recipe for Twofer Pie was chosen by Vibi of La Casserole Carree.

Pumpkin Pie and Pecan Pie aren't very common in Australia so I always order them whenever I see them on a menu. As with everything else it seems there are delicious versions and horrible pallid stodgy versions. So I was very curious to see what a blend of the 2 would be like!

This is only the second time I have used Dorie's pastry. The last time was for my peach and raspberry galette. We really enjoyed it at the time but I was disappointed with the lack of flakiness. Deb of SmittenKitchen very conveniently posted lots of pastry tips this week and while I tried to incorporate some of her techniques I still ended up with a very shrunk pastry shell! So frustrating!

I initially thought there would be far too much filling but it only spilled over the crust in a few spots, and they were the spots where the crust had shrunk considerably.

I made a few changes to the recipe, using fresh steamed pumpkin as canned is not available here, replacing the corn syrup with golden syrup and using cream instead of melted butter in the pecan filling because I was too lazy to melt any butter! I know all of these things could have affected the cooking/setting time so I wasn't worried about that at all.

It did take far longer to cook than suggested - 1 hr 25 minutes all up - but it definitely needed it and I didn't have any problems with the crust getting too brown like some others did.

The taste test ...

Wow. This was really tasty. The texture was a lot lighter than I expected and it smelt divine. My piece was just warm in the middle which made the icecream start to melt. Yum! I'm really hoping this freezes ok (I know custards can be a problem). There's no way we can (or should!) eat this between just the 3 of us!

Next week: Linzer Sables

Christmas Cookies: Florentines

Hard to believe but there are only 5 weeks until Christmas ... 5! We are planning on making most of our gifts this year and I am going to tackle jam making for the first time which i'm looking forward to. I'll be posting about all the goodies we make over the coming weeks.

I first made florentines as a child and have fond memories of very sticky fingers from both the making and the eating! It is the perfect Christmas biscuit made with with cherries, dried cranberries and of course chocolate. I must admit they were pretty messy to make in the current weather. Humidity and chocolate are not friends! But the end result is absolutely worth it.

This post is my submission to the second annual Eat Christmas Cookies Event run by Susan at Food Blogga. Click here for all the details on how to participate and make sure you visit the round up page to see all the scrumptious submissions by clicking the logo below:

Florentines
This is a Karen Martini recipe which I copied down while watching Better Homes & Gardens back in September

250g cornflakes
380ml (1 tin) condensed milk
2 tbs honey
150g roasted peanuts
100g dried cranberries
60g glace ginger
100g glace cherries
1/2 teaspoon nutmeg
1/2 teaspoon cinnamon
zest of 1/2 lemon
250g dark chocolate

Preheat oven to 180 degrees Celsius. Line 2 trays with baking paper and set aside.

Combine all the dry ingredients in a very large bowl then pour over the honey and condensed milk. Stir well to combine. You can start off with a spoon but you may need to use your hands as it will be very sticky.

Using a 6cm cookie cutter as a guide, spoon the mixture onto the prepared trays. Allow space between them as they will spread a little. (I made half this way and the other half on a biscuit tray).

Bake for 10 minutes or until lightly golden brown. Remove from the oven and leave to cool on the trays. Don't try to move them until they are completely cool because they will crumble and break apart.

While the biscuits are cooling, melt the chocolate in a bowl over a pan of simmering water. Allow to cool slightly.

Using a palette knife, spread a little melted chocolate over the base of each biscuit and then place chocolate side up on a cooling rack to set. This will take around 20 minutes.

Makes approx 30. The biscuits will keep for a week in an airtight container, if they last that long!

Key Lime Cheesecake with Candied Lime Slices

Could there be anything that screams 'Summer!' more than this? The instant I had this idea I knew I would be making it, it was just a question of when. That time came with Sunday lunch with N's mum and it was the perfect end to a meal of perfectly cooked roast lamb.

I've made a lime cheesecake for years now but this recipe will probably become the new go-to cheesecake. I didn't get a great shot of the layers due to bad light but the contrast between crunchy biscuit base, tangy lime custard, creamy filling and smooth sour cream topping was absolutely sublime. Then the candied lime slices on top gave it an extra zesty boost!

There are no other words ... just make it!!!

Key Lime Cheesecake

For the lime custard...
6 large egg yolks
3/4 cup sugar
6 tablespoons fresh Key lime juice (I used 4 tbs bottled)
1 teaspoon lime zest

For the crust...
250g plain sweet biscuits (I always use Nice)
125g unsalted butter, melted and cooled

For the filling...
500g cream cheese, softened at room temp
2/3 cup sugar
2 large whole eggs
3 tablespoons fresh lime juice w/pulp
1 tablespoons lime zest

For the topping...
500g carton sour cream
3 tablespoons sugar

Preheat oven to 175 degrees Celsius. Position a rack in the center of the oven.

In a small sauce pan, combine all ingredients for the lime custard and whisk over medium heat until it thickens and bubbles around the edges of the pan. Let bubble about 30 seconds then remove from heat to cool slightly before scraping into a bowl to cool to room temp.

In a food processor, crush the biscuits until they form fine crumbs. With the motor running drizzle in the melted butter and process until combined. Press mixture onto the bottom and about half way up the sides of a 9 x 3" springform pan which has been wrapped tightly with layers of aluminum foil. Place in the fridge to set.

In the bowl of a mixer, combine cream cheese, sugar, eggs, pulpy lime juice, and zest. Mix until smooth and creamy.

Once the crust is set (approx 20 minutes), carefully spoon the lime custard into the bottom and smooth evenly. Then spoon the filling over the lime custard, again carefully smoothing to completely cover the first layer.

Set the springform pan inside the large baking pan and then place on the oven rack. Slowly pour very hot water into the large baking pan until the level reaches about half way up the side of the springform pan. Bake for 45 minutes. It should not be puffy and center will move slightly when shaken. Combine the sour cream with the 3T of sugar and then carefully spread over the top of the cheesecake. Put it back in the oven and bake for an additional 10 to 15 minutes, just until the topping is set.

Remove the springform pan from the water bath and let cool on a rack for at least 10 minutes. Using a sharp knife, carefully run the knife around the edge of the pan to loosen it a bit. Then cool completely at room temperature. Cover the pan tightly, and refrigerate overnight. Release the sides before serving. Serve cold.

Candied Lime Slices
(I can't remember where I got this recipe from!)

3 limes, scrubbed to remove wax etc
1 cup white sugar
2 tablespoons white sugar, extra
1 cup water

Bring a medium pot of water to the boil. Slice the limes into thin rounds and blanch the slices in boiling water for 2 minutes. Drain and repeat.

Using the same pot, combine 1 cup sugar and 1 cup water. Bring to a simmer then add the lime slices. Simmer for 20-30 minutes or until the white pith becomes translucent. The thinner your slices the quicker this will happen.

Remove the lime slices and place on a cooling rack to drain and dry for a couple of hours.

Place the extra sugar on small plate. Once the limes are dry coat both sides of each slice with sugar. You may need more sugar.

Store in an airtight container, with greaseproof paper in between the layers to stop them sticking. The slices can also be frozen.

Tuesdays with Dorie: Black & White Arborio Rice Pudding

First let me say I adore rice pudding. It is pure creamy comfort in a bowl. But oh how I wish I had read the P&Q before making this one!

I did a few double takes while reading this recipe. First at just 1/4 cup of rice with that much liquid for 4 serves. Ummmm, what the...? Next at just 30 minutes cooking time to absorb 80% of the liquid into such a teeny tiny amount of rice? Eeek.

I have made rice pudding with arborio many times and we always have it in the pantry. The parboiling worked well but there simply was not enough rice. Even after close to 50 minutes cooking time it was still pretty soupy and never really thickened in the fridge.

The taste test ...

Despite the soupiness this was lovely. I much preferred the plain vanilla to the chocolate, partly because the chocolate flavour was too intense but also because it ended up with an odd grainy texture which was not at all appealing. Let the record show that N disagrees with this point - he is all about the texture. So, next time more rice, more cooking and less chocolate. Then we will have a winner!

Thank you to Isabelle of Les Gourmandises d’Isa for this week's pick. Even the weather cooperated, with temps dropping from mid 30s to low 20s (celsius). Perfect for rice pudding!

Next week: Thanksgiving Twofer Pie.

Tuesdays with Dorie: Kugelhoph

Another first for me this week but this one was an absolute winner! Considering I have never made brioche and breadmaking is generally a bit hit and miss I was delighted with how this turned out.

I used a fluted tube pan which was conveniently exactly the size needed so I didn't need to fiddle with baking times etc. While it rose beautifully (I leave the bowl in the oven with the light on) I was a bit concerned by how soft the dough was. The instruction to "pull the sides of the dough away and let it slap down in the bowl" didn't happen because as soon as I touched it I was left with sticky stringy cobwebby bits of dough stuck all over my fingers. After it's final rise in the pan before baking I was still concerned by the consistency because it wobbled like a bowl of jelly, unlike any dough I've ever seen before!

Still, you can't argue with results and this was divine.

The taste test ...

Warm, incredibly buttery and very delicate. I love fruit breads so I left the raisins in and also added the zest of an orange to punch up the fruit flavours. This also helped to give a lovely golden colour. To be honest it really didn't need the soaking in butter at the end but I really wasn't complaining as I licked my fingers clean after my third piece!

I will definitely be making this again. And again and again and again. Yum!

Thanks to Yolanda of All Purpose Girl for this week's pick.

Next week: Arborio Black & White Rice Pudding.