Chances are if your hosting or attending a Superbowl party, you are finalizing your menu plans. Don’t forget a sweet ending for the big party and check out my board of Learnist for some fantastic and festive ideas:

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Dorie Greenspan is one of my all-time favorite cookbook authors.  She writes personalized stories about each recipe and in the end you feel like you understand what kind of person she is.  Dorie’s latest cookbook, Baking Chez Moi:  Recipes from My Paris Home to Your Home Anywhere is extra fun because it brings you recipes from Dorie’s fabulous French friends that look incredible but are mostly actually simple to make.

Baking Chez Moi by Dorie Greenspan Review

Dorie insists that when she asked her friends for recipes to share they would all insist that their favorite recipes were too simple, but that is exactly what she loves about them and why she wanted to share them in this book.

Baking Chez Moi by Dorie Greenspan Review

Dorie Greenspan has a knack for taking something familiar, such as eclairs, and transforming them into something new and more exciting, like the Bubble Eclairs that she shares in Baking Chez Moi.  Such a simple idea, yet so stunning and unique.  Some of the recipes in this book span multiple pages, but they are so well-written that you will never feel lost even if the recipe has many steps.

Baking Chez Moi by Dorie Greenspan Review

The photography in Baking Chez Moi is simply stunning and makes you want to lick the pages.  The book includes recipes for cakes of all kinds, cookies, pastries, frozen desserts and more.  I always look forward to Dorie’s cookbooks because as I mentioned, there is just such a personal feel to each recipe that she shares.

Baking Chez Moi by Dorie Greenspan Review

Whether you are a new baker or have your share of baked goods under your belt, you will love Baking Chez Moi by Dorie Greenspan and it will become a staple on your bookshelf.

If you want to see how adorable Dorie Greenspan is in action, check out this video of her making one of the apple cake recipes in Baking Chez Moi:

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*Houghton Mifflin Harcourt provided me with a review copy of Baking Chez Moi by Dorie Greenspan, but all opinions are, as always, my own.

 

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Gougères (aka cheese puffs) are so much fun to make and are the perfect appetizer or addition to a bread basket at any party.  The soft puffs are rich, buttery, cheesy and can be adapted with different types of cheeses or seasonings and can also be filled with a great variety of fillings from smoked salmon to chicken salad.

How to Make Gougeres {satisfymysweettooth.com}

Gougères are made from pâte à choux which is the same dough that cream puffs, éclairs and profiteroles are made from.  This fancy-sounding French dough is actually very simple to make and only requires four ingredients:  butter, water, flour and eggs.  When making Gougères, you add cheese, traditionally gruyere or Swiss, to this mixture.  The pâte à choux dough is a wet dough and the moisture in the dough causes steam to form when it is baking and that reaction causes the pastry to puff up.  The light, airy pastry that results is delicate and filled with cavities that are great for stuffing with a sweet cream or pudding in the case of cream puffs or éclairs, and salmon mousse or herbed goat cheese in the case of Gougères.

How to Make Gougeres {satisfymysweettooth.com}

Making Gougères is simple and the dough is actually very fun to work with.  The important points to remember are that you want cook the flour mixture long enough that the flour itself gets cooked so that you aren’t left with an unpleasant raw flour taste and that you mix the eggs well so they are incorporated adequately and therefore the dough is smooth and well-combined.

Follow along with these step-by-step photos and instructions and learn how to make Gougères and you’ll have an impressive, delicious appetizer to bring to the next party you go to.

in a medium saucepan, combine butter, water and salt and cook over medium heat until the butter is melted

How to Make Gougeres {satisfymysweettooth.com}

How to Make Gougeres {satisfymysweettooth.com}

remove the pan from heat, stir in the flour, then return the pan to the heat

How to Make Gougeres {satisfymysweettooth.com}

continue to cook the mixture over medium heat stirring with a silicone spatula or wooden spoon until it forms into a ball and pulls away from the sides of the pan, about 2 minutes

How to Make Gougeres {satisfymysweettooth.com}

How to Make Gougeres {satisfymysweettooth.com}

remove the pan from heat, let it cool for 3-4 minutes, then use a whisk vigorously to fully mix in the eggs

How to Make Gougeres {satisfymysweettooth.com}

finally, mix in the cheese and pepper with the spatula

How to Make Gougeres {satisfymysweettooth.com}

use a spoon to drop tablespoon-sized balls of dough onto a greased (or parchment-lined) baking sheet

How to Make Gougeres {satisfymysweettooth.com}

bake @ 400 degrees until gougeres are golden brown and sound hollow when you tap on them, about 20 minutes

How to Make Gougeres {satisfymysweettooth.com}

How to Make Gougeres

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Yield: 20-25 gougeres

Rich, buttery and cheesy pastry puffs are simple to make but impressive to eat

Ingredients

  • 6 Tbsp unsalted butter
  • 3/4 tsp salt
  • 1 cup water
  • 1 1/4 cup all-purpose flour
  • 4 large eggs
  • 1 1/4 cups shredded gruyere or swiss cheese
  • 1/2 tsp ground black pepper

Instructions

  1. Preheat oven to 400 degrees. Lightly spray baking sheets with nonstick cooking spray or line with parchment paper.
  2. In a medium saucepan, combine butter, water and salt and cook over medium heat until the butter is melted.
  3. Remove the pan from heat, stir in the flour, then return the pan to the heat.
  4. Continue to cook the mixture over medium heat stirring with a silicone spatula or wooden spoon until it forms into a ball and pulls away from the sides of the pan, about 2 minutes.
  5. Remove the pan from heat and let the mixture cool for 3-4 minutes. Use a whisk to vigorously mix in the eggs until well-combined.
  6. Finally, mix in the cheese and pepper with the spatula.
  7. Use a spoon to drop tablespoon-sized balls of dough onto the prepared baking sheet.
  8. Bake until gougeres are golden brown and sound hollow when you tap on them, about 20 minutes.
  9. Recipe adapted from Bon Appetit
 

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Jan 01
2015

Twix Cookies

HAPPY NEW YEAR!!  I have been absent lately enjoying time away from the internet world spending quality time with family and friends.  I hope that you all had lovely holidays and are looking forward to the New Year and fabulous new recipes.

Twin Cookies {satisfymysweettooth.com}

I participated in my first cookie exchange this year which I really enjoyed and absolutely loved the cookies that I contributed.  Any type of shortbread has a special place in my heart and when you top buttery shortbread with sticky, sweet caramel, rich chocolate and sea salt, the combination is the same as one of my favorite candy bars.  Meet Twix Cookies.  I’m sure you will quickly become closely acquainted with these irresistible cookies.

Twin Cookies {satisfymysweettooth.com}

Twin Cookies {satisfymysweettooth.com}

My board that has the most pins on Pinterest by far is the Cookie Board.  I am always pinning new recipes that catch my eye because cookies are my dessert of choice anytime.  I pinned these Twix Cookies months ago and was just waiting for the right reason to make them.  They worked out perfectly for a cookie exchange because they are sturdy, have great flavor and were pretty unique among the other exchange contributions.

Twin Cookies {satisfymysweettooth.com}

Twix Cookies

Prep Time: 1 hour

Cook Time: 16 minutes

Total Time: 1 hour, 16 minutes

Yield: about 50 cookies

Twix Cookies: Buttery shortbread cookies slathered with sticky, sweet caramel, rich chocolate and a balancing sprinkle of sea salt

Ingredients

    For the cookies
  • 1 1/2 cups (24 Tbsp) unsalted butter, at room temperature
  • 1 cup powdered sugar
  • 1 tsp vanilla
  • 3 cups all-purpose flour
  • 1/2 tsp salt
  • For the caramel layer
  • 1 (11-ounce) bag of Kraft caramels, unwrapped
  • 1 Tbsp water
  • For the chocolate layer
  • 1 1/2 cups milk chocolate chips
  • sea salt, for sprinkling

Instructions

    For the cookies
  1. Preheat oven to 350 degrees. Line baking sheets with parchment paper or lightly spray with nonstick cooking spray.
  2. In a large bowl, using an electric mixer, mix the butter, powdered sugar and vanilla until smooth and creamy, about 1 minute. Add flour and salt and mix to combine.
  3. Place dough onto a lightly floured surface. Use a rolling pin to roll dough out to 1/4-inch thick. Then use a 1 1/2-inch round cookie cutter to cut out the cookies. Place cookies onto prepared cookie sheets. Re-roll the remaining dough and repeat this process.
  4. Bake 14-16 minutes or until edges of cookies are lightly browned.
  5. Cool cookies completely before proceeding.
  6. For the caramel layer
  7. Place unwrapped caramels and water in to a microwave-safe bowl. Microwave in 1 minute increments until caramels are melted. Stir mixture until smooth.
  8. Use a spoon to spread a small layer of caramel onto each cooled cookie.
  9. Allow the caramel to set before proceeding.
  10. For the chocolate layer
  11. Place chocolate chips Into another small microwave-safe bowl. Microwave in 1 minute increments until chocolate chips are melted. Stir until smooth.
  12. Use a spoon or small spatula to top the set caramel on each cookie with a layer of chocolate.
  13. While the chocolate is still soft, sprinkle each cookie lightly with sea salt.
  14. Allow the chocolate to set (placing the cookies into the refrigerator will speed up this step).
  15. Recipe adapted from www.Chef-In-Training.com

Twin Cookies {satisfymysweettooth.com}

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The holidays call for cranberries in one form or another and I am just not a fan of cranberry sauce.  It should come as no surprise that I choose to meet my holiday cranberry quota with a dessert.  This Cranberry Shortbread Tart is an extra special dessert that will look stunning on your holiday table.

Cranberry Shortbread Tart {satisfymysweettooth.com}

The perfection of this Cranberry Shortbread Tart is the result of the contrast of flavors.  Rich, buttery shortbread that has the added flavor components of ground, toasted almonds and cornmeal is sandwiched around a tart and tangy cranberry filling and the combination is simply delightful.

Cranberry Shortbread Tart {satisfymysweettooth.com}

Cranberry Shortbread Tart

Prep Time: 45 minutes

Cook Time: 1 hour, 5 minutes

Total Time: 1 hour, 50 minutes

Yield: 1 9-inch tart (serves 12-16)

Bright, tart cranberry filling sandwiched between rich buttery shortbread crust and topping makes a gorgeous and delicious holiday dessert

Ingredients

    For the filling
  • 3 cups fresh cranberries
  • 1 cup sugar
  • 2 Tbsp lemon juice
  • 3 Tbsp orange marmalade (or you could use apricot jam)
  • For the shortbread crust/topping
  • 1 cup sliced almonds
  • 2 cups all purpose flour
  • 1/3 cup, plus 1 Tbsp yellow cornmeal
  • 3/4 tsp salt
  • 1 cup (16 Tbsp) unsalted butter, cut into tablespoons and at room temperature
  • 1 cup sugar
  • 2 tsp grated orange zest
  • 1/2 tsp vanilla extract
  • 1/2 tsp almond extract
  • 1 large egg yolk

Instructions

    For the filling
  1. Combine all ingredients in a medium saucepan and bring to a boil. Stir until sugar dissolves, this will only take a few minutes.
  2. Then, reduce the heat to medium and cook until the cranberries pop and the liquid has thickened into a syrupy consistency.
  3. Remove from heat and set aside to cool while you make the crust/topping.
  4. For the crust/topping
  5. Preheat oven to 325 degrees.
  6. Place sliced almonds onto a baking sheet and bake for about 5-7 minutes or until lightly browned and toasted. Turn oven off.
  7. Have a large bowl and food processor ready.
  8. Measure the 2 cups of flour into the large bowl. Take 2 Tbsp of the flour out of the large bowl and put it into the food processor. Into the large bowl, then add the cornmeal and salt. Set aside.
  9. In a food processor, pulse the toasted almonds with the 2 Tbsp of the flour until fine. Pour the almond mixture into the large bowl with the rest of the flour mixture.
  10. Next in the food processor, combine the butter, sugar, orange zest and extracts and pulse until smooth and creamy. Add the egg yolk and pulse to combine.
  11. Add the dry ingredients to the food processor and pulse until a cohesive dough forms.
  12. Coat a 9 1/2 X 1-inch fluted metal tart pan with a removable bottom with nonstick cooking spray. Gently and evenly press half of the dough into the tart pan, pressing the dough up the sides of the pan. Cover the crust with plastic wrap.
  13. Form the remaining dough into a disc and wrap it in plastic wrap. Refrigerate both the crust and extra disc of dough for 30 minutes so that it gets firm.
  14. Preheat oven to 325 again.
  15. Place the tart pan onto a baking sheet and prick the dough that is in the tart pan all over. Bake until lightly golden brown, about 35 minutes.
  16. If the crust has puffed up during baking, use the back of a metal spoon to gently push the crust down to make room for the filling.
  17. Pour the filling into the crust and spread evenly.
  18. Use your fingers to evenly crumble the remaining shortbread dough over the top of the filling. The pieces should be large, about the sizes of peas and marbles.
  19. Bake the tart on the the baking pan until the topping is golden brown, about another 30-35 minutes.
  20. Cool completely before carefully removing the rim of the tart pan. Cut and serve.
  21. Recipe adapted from Fine Cooking

This Cranberry Shortbread Tart recipe requires several steps but none of them is difficult,  The crumbly topping and crust are the same dough divided in half.  The filling could not be simpler to make, but you just need a little bit of patience as the filling cools and the crust gets popped into the refrigerator for 30 minutes to firm up.  The wait will be worth it, trust me.

Cranberry Shortbread Tart {satisfymysweettooth.com}

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