Sugar- Topped Molasses Spice Cookies

Big Soft Guy!

Ginger Molasses cookies are one of my favourite favourite cookies. Since I already have an excellent recipe in my repertoire (see Ginger Molasses Cookies), it will be interesting to taste and compare the two.

Dories' recipe uses cinnamon, ginger, allspice and pepper. I used white pepper for these cookies as in the German pfeffernusse cookies for Christmas. The instruction is straight forward: Cream butter and sugar, add eggs and molasses followed by the dry ingredients. Since the dough is very soft it is chilled for a least 1 hour. Once ready the dough can be hand rolled into balls ( I weighed mine to 55g) and rolled into sugar. Place on parchment lined baking sheets and press gently to 1/4 inch thickness. Dorie suggests using a glass dipped into sugar to press down on the cookies. I just pressed down gently with my plams and sprinkled more sugar on top. It works as well. I also placed the cookies back into the fridge to minimize the cookies from spreading. Many of TWD bakers had comment that these cookies spread alot. Bake for 12 minutes @ 350F.

Now the taste test. These cookies are nice and soft with lots of molasses taste. Almost nearing a slight bitter taste.

My other recipe (adapted from Williams-Sonoma Baking) uses less molasses and incorporates clove and orange zest. Which I think produces a better flavour and less bitterness. My recipe also calls for shortening which I'm sure I could substitute for all butter. I'll have to try that next time. Better yet, use the Dorie recipe and just add the zest of one orange and 1 teaspoon of clove instead of allspice. By George, I think I've got it!

Thanks to Pamela of Cookies with Boys for her recipe choice. Please visit her blog for the complete recipe.

All-In-One Holiday Bundt Cake

You name it, it's got it. Pumpkin, apple, cranberry, pecans, and winter spices.

It's a Holiday Party in a Bundt! And very easy to make.

The complete recipe can be found on Britin's blog The Nitty Britty.

BTW, it's very moist and delicious. I have eaten 4 pieces already!

Sweet Potato Biscuits

I made these using Purple Sweet Potatoes from Honduras. The recipe is similar to making a delicate scone. It's important to not overwork the dough. I found my dough to be very dry and crumbly. A little more moisture would have helped, I think. However, they turned out fine and tasted a bit sweet for my tastes. Thanks to Prudy of Prudence Pennywise. Please check out her blog for the complete recipe.

Chocolate-Crunch Caramel Tart

This is one of those desserts that will make a room swoon. It's trés decadent and not too difficult to make.

You start off by making a sweet dough crust which is pressed into a 9 inch tart pan and fully baked. A layer of caramel and honey roasted peanuts gets smoothed over the crust and is chilled. Then add a layer of chocolate ganache and chill again until the ganache is firm. Delicious.

Thanks to Carla for this weeks recipe. Please visit her blog for the complete recipe or buy Dorie's book.

Toronto's Pie In The Sky

Every Thanksgiving the Toronto People With AIDS Foundation organize a fundraising drive selling delicious pies from various local restaurants and bakeries in Toronto. The donations are used to help provide meals with those living with HIV/AIDS. So, if you're in the Toronto area, order a pie and help bring dinner to someone in need. Dessert has never been sweeter!

For more info, please visit Toronto Pie In the Sky.

Flakey Apple Turnovers

No, this is not a pizza pocket. It's my mini version of apple turnovers.

This recipe was chosen by Jules and can be reviewed on her website Someones in the Kitchen.

Apple turnovers, unfortunately, remind me of the baked apple pies from McDonalds when I was a kid. Many times I've burned my mouth on these molten pockets. This version of the apple turnover would certainly sell over a billion!

The dough is kinda like a puff pastry except it's made with sour cream. No mixer or food processor is involved. Yeah!

In one bowl mix together the flour, sugar, salt and butter. Then stir in the sour cream until the dough comes together. Divide in half and refrigerate for 2 hours or one day. When ready roll out into a rectangle (9x18) and fold into thirds like a letter (to create layers) and refrigerate for 2 hours or up to one day.

My filling is made up of diced Granny Smith apples, cinnamon and sugar. I also added 1/4 tsp of cardamon. Roll out the dough and cut circles (about 4.5 inches in diameter). Each dough makes about 8 turnovers. Place filling in the centre of each circle, fold over and seal. Brush with egg wash and sprinkle with sugar. The turnovers bake for 20 minutes in a 375F oven. Let cool and eat tout de suite!

The turnovers are nice and flakey with a bit of crispness. The dough was easy to assemble and handle. Even I was surprised at my expert execution!

Thanks again to Jules for this weeks recipe choice! Please visit her website for the complete recipe.

Chocolate Soufflé

Yes, it's been almost 2 months since I've posted!!!

With summer almost ending, I've jumped back to do some blogging and baking. I'm glad to regenerate my batteries with this weeks Tuesdays with Dorie recipe of a chocolate soufflé. The ingredient list is fairly short with just bittersweet chocolate, sugar, milk, eggs and egg whites. I halved the recipe since I only have a 3 cup souffé mold. BTW, I priced soufflé molds at Williams-Sonoma and almost died in shock at the prices there. A small mold is priced at $22. Ridiculous!

Temperature is really important when making the soufflé. The eggs, egg whites and milk should all be at room temperature. You melt the chocolate and sugar first, then let cool and stir in the milk. Whisk in the egg yolks. Next is the important step of whipping the egg whites until they form stiff peaks and are nice and glossy.

Carefully fold the whipped egg whites into the chocolate mixture and gently pour into a buttered and sugar lined soufflé mold. Place in a 400F oven and watch your chocolate creation rise and puff up. My soufflé was ready in 27 minutes. Dust with icing sugar if you want and serve immediatley. Otherwise, as in my case the soufflé will deflate. Still tasty but not as pretty. I found the soufflé not too sweet and it matched well with fresh Ontario strawberries.

Thanks to Susan (She's Becoming Doughmesstic) for suggesting the recipe.