Tuesdays With Dorie is here again. I haven’t mentioned it for a while, but I’m really glad to be in this group making and baking so many yummy things, a lot of recipes I never would have tried. There are some great recipes in Dorie Greenspan’s book Baking From My Home To Yours. We’re actually coming down the home stretch here in the group having almost made every recipe in the book! I think I’ll be sad when it’s over, but then maybe I’ll be able to pick back up on the French Fridays With Dorie group cooking and baking along with her latest book Around My French Table.
This week we baked up some Sour Cream Chocolate Cake Cookies that were chosen by Spike from Spike Bakes. Dorie mentioned that the cookies were thin and plain. And by the title, we knew they were soft and cakey. I didn’t really want thin soft (i.e. breakable) cookies. So I made a few adjustments, mostly since I think some of my baking is affected by being in a higher altitude here in Utah. I only baked 1/4 of the recipe and I changed the amount of flour and sugar (a little more flour and a little less sugar) so the cookies would be thicker. I left out the spices and currants and I used a dark cocoa in the cookie dough. I had in mind the type of cookies like whoopie pies. I baked up the first sheet and was happy with the way they turned out!
Making 1/4 of the recipe I got about 15 cookies. With most of them, I made a quick filling and made sandwich cookies. For the filling, I just stirred together some marshmallow creme and Nutella. That was good stuff! I also made one cookie with just Nutella in the middle.
I’m glad I made these and I’m glad I only made a small amount of the recipe. I tasted one of the sandwich cookies and they were good. I quickly let the boys eat the rest of them!
Taylor has decided to give origami a try. We got him a book with a bunch of different fairly simple animals and things to fold into shape. (Thanks for sending it, Mom!) For a first attempt
he we made a swan and a pig.