Has it really been 3 months since my last post???? I missed you blog-osphere, and I hope that I can stick around and visit for a while. I have all sorts of reasons for my absence, but I’ll nip this conversation in bud right now. My life is less than perfect right now, so I will leave it at that… ***breathe***
With strawberry season in full swing, I was inspired to get off my rear and work on this week’s Tuesdays With Dorie recipe for Strawberry Rhubarb Double Crisp. Two things intrigued me about this recipe – 1) the idea of a warm strawberry dessert and 2) exploring the ginger-strawberry flavor combination. I didn’t go hunting for rhubarb, so I substituted with a chopped granny smith apple tossed with a healthy squeeze of lemon.
With only the hubs and myself at home, it only made sense to scale this recipe down. The full recipe will serve 9, but a quarter of the recipe made a perfect dessert for two.
Dorie Greenspan’s recipe calls for a typical crisp topping but with a little spicy surprise added to the mix — finely chopped crystallized ginger. Some of the crisp topping is layered at the bottom of the baking dish.
The chopped apple (or rhubarb) is added, then a quickly cooked strawberry mixture is poured over. With the apple substitution and the super sweetness of the in-season berries, I reduced the amount of sugar called for in the strawberry concoction by half.
The remaining crisp topping is sprinkled on top, and this beauty of a dessert is popped in the oven. This smaller portion took only 20 minutes to bake. I love how the topping became crispy with a beautiful golden brown color.
A scoop of homemade vanilla bean ice cream was the perfect accompaniament for this beautiful and delicious rustic dessert.
Cooking the strawberries really intensified its flavor, and I’m glad that I scaled back the sugar. The berries and the apples were sweet, but not in that toothy-sugary way. The ginger was a fantastic surprise, it provided a spicy undertone that helped balance the sweetness of the fruit.
I now want to hunt down some rhubarb and try the recipe as it was originally intended…
Wow, I can’t believe that it’s been over two months since I’ve updated my blog! Life was getting a bit hectic and overwhelming, so I consciously decided to “unplug” over the holidays and take a breather. I’m finally feeling on top of things again, and so happy to be back. My google reader is bursting at its virtual seams as I haven’t been keeping up with everyone’s blogs, so I’ve got quite a bit of reading and commenting to catch up on.
I’ve been looking forward to making this week’s Tuesdays With Dorie recipe for Not-Just-For-Thanksgiving Cranberry Shortbread Cake for a couple of reasons:
- Cranberries! I’m a cranberry sauce junkie (don’t tell anyone, but I love the jellied cranberry sauce that comes in a can), and I love baking with those tart, ruby red berries.
- Shortbread Cake? The recipe had me a little puzzled – it is categorized as a cake, but the instructions read like a bar cookie.
This week’s Tuesdays With Dorie recipe for Peanuttiest Blondies is for all of you peanut butter fanatics. If you’ve been reading my blog long enough, you know that I’m not a big fan of peanut butter desserts. Still, I’ve been keeping an open mind (and palate) and trying out these recipes.
Finally, my first post for French Fridays with Dorie! Unless you’ve been living under a rock, you seen the 700+ people on the blogosphere cooking and baking their way through Dorie Greenspan’s gorgeous new cookbook Around My French Table. I’m particularly excited about embarking with the new group, as I’ll have an opportunity to work on more savory dishes — after all, my hubs and I can’t survive on desserts alone!
As promised, we’re continuing where we left off from last week’s Tuesdays With Dorie with the autumn pie theme. Dorie is quite modest when introducing her recipe for All-American, All-Delicious Apple Pie, only saying that her pie is PDG (pretty darn good), and asking that we make the recipe and judge for ourselves. Our hostess this week is Emily of Sandmuffin, and you can find the complete recipe on her blog.
Happy Birthday Dorie Greenspan!!! Recently, Dorie has been a jetsetting maven promoting her gorgeous new cookbook, Around My French Table. I hope that she was able to take a breather from the book tour to celebrate her special day at home with her family.
I couldn’t believe that that Dorie’s book tour didn’t include Los Angeles as a stop (hello, a major market —- hint, hint book publisher), as I would have loved to meet my baking idol and wish her a happy birthday in person! You see, my blog and I owe a lot to Dorie. Baking: From My Home To Yours and Tuesdays With Dorie were catalysts to start my blog two and a half years ago. Little did I know that my weekly baking rituals for the blog would ignite my passion for all things pastry.
We’ve diving headfirst into the holiday baking season with this week’s Tuesdays With Dorie recipe for Caramel Pumpkin Pie! Janell of Mortenson Family Memoirs is our hostess this week and you can find the recipe for this pie on her blog.
This week’s Tuesdays With Dorie recipe for Fold-Over Pear Torte was a bit of a mystery to me. Even after reading through the recipe, I had no idea what this recipe would look like or taste like.
(Last week’s giveaway winner is announced at the end of this post…)
I actually baked and photographed these cookies back in September, but I dropped the ball and didn’t get this Tuesdays With Dorie post up in time. Better late than never, I say!