Category Archives: Tuesdays with Dorie

BCM The Rugelach that won over France

This is my second try at  Rugelach.  It was a bit easier this time.  I’m not saying it’s easy, just that it goes a bit smoother the second time around.  There are multiple steps involved in making rugelach.  I think … Continue reading

Posted in Baking, Baking Chez Moi, Tuesdays with Dorie | Tagged | 4 Comments

BCM Cranberry Crackle Tart

This is a delightful little tart and really easy to make. I love the tart cranberries suspended in the crunchy meringue. I made it with the sweet tart dough in the pie pan, however it seems like a tart pan … Continue reading

Posted in Baking, Baking Chez Moi, Tuesdays with Dorie | 8 Comments

BCM Palets de Dames, Lille Style

I am a Baking with Julia dropout.  I couldn’t keep up.  Now Dorie Greenspan has a new cookbook, Baking Chez Moi!  The theme of the book is French home baking and Tuesdays with Dorie is going to start baking their … Continue reading

Posted in Baking, Baking Chez Moi, Tuesdays with Dorie | 17 Comments

BWJ Rustic Potato Loaves

This recipe is a keeper.  I love potato bread.  My standby recipe came from an old Sunset magazine.  This recipe won’t take that one out of first place, but it comes in a close second.  It’s much quicker to make … Continue reading

Posted in Baking, Tuesdays with Dorie | 7 Comments

BWJ Mocha Chocolate Chips

These cookies had mixed reactions from the people that I shared them with.  I had to assure my husband that those orange bits in them were not carrots before he would eat them.  The ones I left in the staff … Continue reading

Posted in Baking, Tuesdays with Dorie | 3 Comments

BWJ Boca Negra

This almost flour-less cake (1 1/2 tablespoons of flour)  could easily be called “death by chocolate”.  Looking at the recipe ingredients and reading the early comments by other bakers, I knew this was going to be rich.  It was absolutely … Continue reading

Posted in Baking, Tuesdays with Dorie | 5 Comments

BWJ Focaccia

My Focaccia turned out “ok”.  This recipe takes quite a bit of advance preparation.  After mixing and two rises then the dough spends 24-36 hours in the refrigerator.  Then an hour and a half before you want to bake it … Continue reading

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