Tuesday, March 23, 2010

TWD: Dulce De Leche Duos

Like most of Dorie's recipes this is some serious richness. These little babies were excellent, especially considering they had no chocolate in them. I do love my caramel too and dulce de leche is close enough.

These soft little sandwich cookies had a caramel cookie made of butter and sugars and even a good amount of dulce de leche added to the dough. I am a huge cookie dough person and lapped up a good portion even before baking (good thing I did a little exercise today, I think I can't skip tomorrow now). Dorie's instructions were to bake them using a measurement of a heaping teaspoon full. Whenever that is the instruction I never know if that means a teaspoon from my silverware set or a measuring teaspoon. I used a measuring teaspoon, because I thought the small portions would be better for my kiddos.

I thought that after they baked up they would loose the caramel flavor, but luckily they did not. Then I sandwiched them with more Dulce de Leche and dug in. Wow! My kids downed them in seconds....the baby was covered in dulce de leche head to toe and begged for more at my feet.

Dorie gave the option to melt a little bittersweet chocolate and lightly spread it on the cookie before the dulce de leche. That sounds steller too, but I didn't have any on hand....so next time and there will be a next time. For those that don't like dulce de leche....I wonder if you could try a caramel sauce and it could work out similarly. Who knows?

If you want to give this one a try head on over to Jodie's blog called Beansy Loves Cake.

Tuesday, March 16, 2010

TWD: Soft Chocolate Raspberry Tart

Hello fellow bakers! It's been a while since I've posted and it's good to be back. Thanks sisters for covering for me while having baby #4!

Unfortunately, my camera can't be found and my four-year-old assures me that the twin two-year-olds are to blame. So, no pictures as of now. I'll post them if I find the camera in the next 24 hours.

The tart crust was buttery and yummy. I don't have a food processor, so I used a pastry blender and it seemed to work just fine. I used ground pecans in the recipe and thought it was great. The chocolate raspberry portion of the tart came together nicely, but when it baked up it wasn't as pretty as I thought it would be. I questioned whether the tart would truly be soft and creamy, but was it ever!! This tart was delicious! I made it for April's "birthday cake" and it was a hit...with the adults! I think it was a little too rich for the kiddos, but we sure enjoyed it.

I love the way Rachelle served her tart with shaved chocolate and whipped cream. Check out her blog for the recipe and...pictures!

Found the camera!