Rustic Potato Loaves
TWD – Tuesdays with Dorie
Rustic Potato Loaves
I loved these Rustic Potato Loaves. I kept the skins on my potatoes. They provided lovely specs of color throughout the loaves. The crust was thick and beautiful and the inside moist and soft. The seam ripping open added to the beautiful rustic look.
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TWD – Tuesdays with Dorie
Mocha Chocolate Chip Cookies
Mocha Chocolate Chip Cookies
Overall these turned out great. I like my cookies a bit thicker and chewier, but considering how thin these cookies turned out, I was surprised how soft they stayed. I’m sure the brown sugar helped.
Dry Ingredients for Cookies
Dry Ingredients Mixed
Wet Ingredients
I used a combination of bittersweet chocolate chips and chunks of hazelnut milk chocolate. I also used the full amount of chocolate and instant coffee. In retrospect, I should have cut my chocolate chunks a little smaller. They really melted down.
Hazelnut Milk Chocolate
Cookie Dough Mixed
Cookie Dough Portioned
I did use the suggested parchment paper and am glad I did. They came off the pan pretty easily, but I could see a gooey, chocolate mess if I did not use parchment.
Everyone who tried these cookies loved them, so they could make it into my rotation again. Or, I may just add instant coffee or espresso to one of my other favorite cookie recipes: Hazelnut Chocolate Chunk Cookies with Hazelnuts. A very similar recipe, but a tad bit more flour, and a bit less chocolate.
To get the recipe check out the book Baking with Julia, by Dorie Greenspan.
Or, view it on the sites of this fellow Tuesdays with Dorie blogger:
Peggy of Galettista
Two years ago on The Daily Morsel
Yet, More Mocha Chocolate Chip Cookies
More Mocha Chocolate Chip Cookies
Slice of Boca Negra with White Chocolate Cream
TWD – Tuesdays with Dorie
Boca Negra
I didn’t really know what to expect from this recipe. I had never heard of it, let alone even tried Boca Negra.
Dense, fudgy, rich and decadent…this cake is awesome. The option to make early in the day or even a day before serving is a definite plus too. I didn’t really notice too much of a difference eating it the day it was made versus two days later. I’ve also individually wrapped leftover slices and placed them in a sealed freezer bag for storage in the freezer. I have yet to defrost and try a slice.
I loved the white chocolate cream. Although, I think next time I will cut down on the bourbon, and/or use a different liquor. I really like other bakers’ choices of Chambord or Crème de Cassis. I could see this as a fun choice for other cake, cookie and brownie toppings. It’s an easy, elegant and unique topping.
Ingredients for White Chocolate Bourbon Cream
White Chocolate Chunks
White Chocolate Bourbon Cream
After reading some people had trouble mixing in the butter, I opted to go for the food processor method. It was a snap to make. I highly recommend using a food processor.
Ingredients for Boca Negra Cake
Shaved Chocolate
Prepared Cake Pan
Batter for Boca Negra Cake
Batter Ready for Baking
Baked Boca Negra Cake
Slice of Boca Negra with White Chocolate Cream
To get the recipe check out the book Baking with Julia, by Dorie Greenspan.
Or, view it on the sites of this fellow Tuesdays with Dorie blogger:
Cathy of A Frederick Food Garden
Two years ago on The Daily Morsel
Onion Confit Pizza Close-up
TWD – Tuesdays with Dorie
Onion Confit Pizza
I had mixed feelings about making this pizza. Homemade pizza is one of my go to meals when we have guests for dinner, so I have a pizza dough I’ve developed that I’ve come to love. (more…)
Finnish Pulla
TWD – Tuesdays with Dorie
Finnish Pulla
A sweet, braided bread has been on my holiday baking list for years, but I never get around to making one. The Tuesdays with Dorie baking group is an excellent motivator for finally making braided bread for the holidays. Braided breads just look so festive!
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