BCM Pink Grapefruit Tart

grapefruit tart rsAfter several easy recipes this week’s selection from Baking Chez Moi was a bit more challenging. This beautiful tart begins with a fully baked sweet tart crust. Next, a layer of lemon-almond cream is spread over the crust, then a grapefruit cr̕emeux is spread on top of that and then the grapefruit sections are placed on top of that layer. Even though I ended up making most of this in two days, it could easily be made in steps over three or more days. The lemon-almond cream can be refrigerated for up to three days and the Grapefruit cr̕emeux can be refrigerated for up to 2 days. The crust is a fully baked sweet tart crust which could also be completed a day or so in advance. The lemon-almond cream comes together nicely in a food processor and is then refrigerated for at least an hour before being spread over the tart and baked. Next up is the cr̕emeux.   It requires sugar, grapefruit juice and egg yolks being continually whisked over medium heat until they reached 180 degrees (without making scrambled eggs). Then it needs to be refrigerated for at least six hours before being spread over the baked lemon-almond cream. The final step is to place the cut grapefruit sections on the top and then refrigerate the completed tart for another two hours.  I did make one modification from the printed recipe, I left out the Campari.   This tart was fun to make and delightful to eat.   The grapefruit gives it a fresh light taste and I do love the sweet tart dough crust!

This post participates in the Baking Chez Moi bake-along.   To see the other participants results visit the Tuesdays with Dorie LYL (Leave your link) blog post.  The recipes are not generally posted online.  You will need to buy the book for the complete set of recipes.

Posted in Baking, Baking Chez Moi, Tarts, Tuesdays with Dorie | 14 Comments

BCM Marquise au Chocolat

Marquise 2 crop size

Oh my!  I think this is our new Valentine’s Day dessert tradition.  It is really easy to make and the taste is wonderfully smooth, creamy and chocolaty.   Even though there is no baking involved, this recipe is in Dorie Greenspan’s Baking Chez Moi, and it was selected for this week’s bake-along recipe.  What a great choice!   What’s not to like with these ingredients — butter, chocolate, egg yolks, sugar, and heavy whipping cream.  It only took me about an hour to put it together. First the butter and chocolate are melted and combined with the sugar and egg yolks.  Then the cream is whipped and gently folded into the chocolate mixture.  The mix is then spooned into a loaf pan lined with plastic wrap and put in the freezer for a minimum of six hours.  It would be a great dessert to make ahead for a dinner party.  Dorie says it can be frozen for up to a month, but it’s not going to last that long at our house.  I splurged and used my stashed Scharffen-Berger bittersweet chocolate.  It was a great choice, since chocolate is the “star” of this dessert.  The only change I made was to cut the recipe in half and use a mini loaf pan.

The bake-along doesn’t post the recipes, but this one was included in an article that was written about Dorie in the Village Voice.   You can find the link on Dorie’s website.   To see what the bakers in the Tuesdays with Dorie bake-along did with this selection click on over to the LeaveYourLink post.

Posted in Baking Chez Moi, Cooking, Tuesdays with Dorie | Tagged , | 6 Comments

BCM Brown-Butter-and-Vanilla-Bean Weekend Cake


I’m a bit late with this one, so this is just a quick post to get caught back up.  I really enjoyed this cake.  The texture is similar to pound cake.  The flavor is simple and delicious, just perfect with your favorite cup of tea.  As the recipe suggests, the flavor develops with aging.  It was very simple to put together, the only part that required a bit of extra attention was browning the butter.  You need to watch it closely so that the end result is “browned butter” not “black butter”.  I used vanilla instead of the vanilla bean, but otherwise followed the recipe exactly.  I think I will have to make this again when strawberry season arrives.  It would be a fabulous cake for strawberry shortcake.

This post participates in the Baking Chez Moi bake-along.   To see the other participants results visit the Tuesdays with Dorie LYL (Leave your link) blog post.  The recipes are not generally posted online.  You will need to buy the book for the complete set of recipes.


Posted in Baking, Baking Chez Moi, Cake, Tuesdays with Dorie, Uncategorized | 3 Comments

BWJ Eastern European Rye

sandwichwebI haven’t been participating in the Baking with Julia cookbook bake along for quite a while, but when I saw rye bread as the next assignment I had to jump back in.  I like to make bread and I really like rye bread.   This bread turned out great!   What is different about this recipe from other rye breads that I’ve tried, is finely grinding two tablespoons of caraway seeds in a coffee grinder to add to the dough along with the whole caraway seeds.  The resulting flavor boost is wonderful.  It makes great sandwiches!   I didn’t read ahead carefully and had the dough nicely risen and ready to shape when I saw that you were supposed to put the shaped loaves in a towel and suspend the towels from your kitchen cabinets for 30 minutes.  Really?  I skipped that part and just shaped the loaves and let them rise on a parchment lined baking sheet.  When they had risen sufficiently I slashed the tops and slipped them into the oven.  Viola, beautiful loaves!   I’ll be making this bread again, but my loaves will just have to rise on parchment covered baking sheets.  No hanging from the kitchen cabinets for me!rye loaf web

This post participates in the Baking with Julia bake along.  The recipe can be found on pages 98-100 of the book or at Karen’s Kitchen Stories.  Head on over to the Tuesdays with Dorie LYL post to see what the other bakers did with their loaves.

Posted in Baking, Baking with Julia, Bread, Tuesdays with Dorie | Tagged , , | 6 Comments

BCM Granola Energy Bars

granola bars board rsThese bars were really easy to make and really good.  There were no tricky techniques involved in this recipe.  I did have to go to the local health food store to find the brown rice syrup, but otherwise I actually had  most of the other ingredients on hand. granola bars ingred c I didn’t have pumpkin seeds and forgot to get them when I was at the health food store, so I just used a bit more of the almonds and the sunflower seeds.  For the dried fruit I used a mix of white and dark raisins, dried cranberries, dried figs, and a couple of dried apple slices that I wanted to use up.  I had thought about leaving the coconut out, but I’m glad I didn’t.  It does add nice flavor to the bars.  I didn’t really have any problems with this recipe,  however,  when I went to remove them from the pan they were very sticky on the bottom.  granola bars pan rs You really do need to line the pan with parchment paper like the recipe says.  I don’t think you could get them out in one piece if you didn’t use the parchment paper.  There were too many for my husband and I to consume in just a few days, so I wrapped some of them in parchment paper and put them in the freezer.  I took one out in a couple of days just to see how it had survived the freezer and was pleased with the results.  So even though Dorie doesn’t mention freezing them, I’d say it’s ok if you can’t use them all right away.  They make a great mid afternoon snack or a quick morning breakfast substitute.

This post participates in the Baking Chez Moi bake-along.   To see the other participants results visit the Tuesdays with Dorie LYL (Leave your link) blog post.  The recipes are not generally posted online.  You will need to buy the book for the complete set of recipes.

Posted in Baking, Baking Chez Moi, Tuesdays with Dorie | Tagged | 15 Comments

Reflections on a New Blogging Year

When I started this blog in January of 2012 it was for the purpose of participating in Tuesdays With DorieBaking with Julia” cookbook bake-along. Two recipes a month were assigned from the book and the idea was all the participants would bake the same recipe and we would post our results on the first and third Tuesday of the month. Well I made it through 2012 and into April of 2013, making most of the assignments and posting my results.   Then I bogged down, or maybe I should say blogged down.

I chose the title for my blog “createdbycarlene”, thinking that I might occasionally post about some of my other creations such as knitting, crochet, or photography. This year I am going to try to add a few of those posts.

In November of 2014,  Tuesdays With Dorie started a new bake-along with Dorie Greenspan’s newest book, Baking Chez Moi.   So far I’m off and running with the new bake-along.  I love to bake and it’s fun to read everyone’s results with the assigned recipes.  So here’s to a new year of blogging…


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BCM Gingerbread Buche de Noel

20141218_144533When I read through this recipe I wondered if I could actually pull this off as a success. I decided that I didn’t want to have the pressure of making it for a special event, so I just made it on a day off and took it to work the next day. As it turned out, I had a success! I did begin with a fail—the nuts. I swirled and played with the sugar too much and the syrup was evaporating and it hadn’t turned amber. I panicked and put the nuts in and ended up with a soft white opaque covering on the nuts instead of beautiful shiny amber coating. I decided to do them over and had success the second time around.20141217_13590420141217_141825 This time I just swirled the syrup to moisten the sugar, and then left it alone. I watched it carefully as it turned to a beautiful amber color. We ate the failed sugar coated nuts and they tasted great even though they weren’t pretty. Next step make the cake. Whisking the eggs and brown sugar over simmering water instilled a bit of panic, however, it worked and I didn’t end up with sweet scrambled eggs. I did have a crack in the cake after I rolled it, but as Dorie says, filling and frosting patch it up nicely. 20141217_164320Preparing the frosting was another tricky procedure; pouring 242 degree syrup into the mixer while it is running at medium speed beating the egg whites, but I actually did it without mishap. My frosting turned into the beautiful shiny marshmallow look that was in the photo in the book.20141217_204432 All of this only took an afternoon to accomplish. I had thought it would take much longer.   I took it to work and it was eaten within an hour of the announcement that there was cake in the staff lounge.20141218_151118

I really enjoyed making this and would not hesitate to do it again. This was our Christmas assignment from Dorie Greenspan’s Baking Chez Moi, baking group.   We do not post the recipes, if you want to try this recipe you will need to purchase the book.  To see how others in the group fared with this recipe you can check the blog, Tuesday’s with Dorie.

Posted in Baking, Baking Chez Moi, Cake, Tuesdays with Dorie | 10 Comments