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w steps were easy enough but when it came to browning the sugared krispies my krispies looked white dry and like they weren t even going to stick together then the magic happened i noticed a few krispies here and there start turning a beautiful brown color pretty soon all the bits were brown and sticking together voilà after topping the bars i had enough caramelized krispies left over to sprinkle over a small bowl of vanilla bean ice cream definitely worth it these crispy topped brown sugar bars were made as a part of tuesdays with dorie if you d like to join our baking group pick up a copy of dorie greenspan s baking chez moi and bake along share this email a link to a friend opens in new window email print opens in new window print share on x opens in new window x share on facebook opens in new window facebook share on tumblr opens in new window tumblr share on pinterest opens in new window pinterest like loading twd bcm not really lemon madeleines 10 mar 2015 41 comments by yummychunklet in twd i m no stranger to making madeleines these tasty little cakes that are scalloped on one side and super humpy on the other have appeared on my blog six different times featuring six different flavors in this week s baking chez moi assignment dorie took the madeleines a step further by adding a lemon and powdered sugar glaze to the domed sides well i didn t have any powdered sugar to make the glaze and didn t feel like running out to get any on sunday when i made these i suppose i could ve picked some up on monday but i had to cover the bulls grizzlies game that same evening and knew i wouldn t have the discipline to not eat these cakes until then so instead i brought them to work to share with a select few co workers sans glaze on monday which still turned out to be a hit although these were supposed to be lemon favored from the glaze that clearly didn t happen in my case i was also out of honey and again refused to make a trip for an item i only needed a tablespoon of so i used organic agave nectar instead these madeleines were still tasty nonetheless i d definitely make them again and maybe i ll try out the glaze next time if you d like to join our baking group pick up a copy of dorie greenspan s baking chez moi and baking along with us share this email a link to a friend opens in new window email print opens in new window print share on x opens in new window x share on facebook opens in new window facebook share on tumblr opens in new window tumblr share on pinterest opens in new window pinterest like loading twd baking crème bruleed chocolate bundt cake with dorie 17 feb 2015 53 comments by yummychunklet in twd this week s assignment crème brulee chocolate bundt cake turned out to be a huge hit at my office valentine s day potluck last week everyone was thoroughly impressed with my plated sample but needless to say the most fascinating aspect of the cake s assembly was the use of my kitchen blowtorch that i brought from home because dorie indicated that the cake be served immediately once assembled i had to set up everything separately because my colleagues were going to eat the potluck main dishes first this meant i had to cute a slice of bundt cake spoon on the crème brulee cream sprinkle the sugar torch the sugar and garnish with fresh rapsberries every time someone was ready for dessert but it was worth it because everyone enjoyed the presentation when i was done btw i thought it best to skip the chambord on the raspberries since i was serving this dessert during work hours the nicest compliment i got all day was that this cake was to die for that s some serious cake love as for the preparation of the cake and the sauce both parts were fairly straightforward however i did have to bake my cake an extra 10 minutes because the cake was still liquidy when i did the toothpick test i also appreciated the fact that i could make both parts in advance seeing as i was covering the bulls game the night before the potluck and had no time make anything then if you d like to join our twice monthly baking group pick up a copy of dorie greenspan s baking chez moi and baking along with us share this email a link to a friend opens in new window email print opens in new window print share on x opens in new window x share on facebook opens in new window facebook share on tumblr opens in new window tumblr share on pinterest opens in new window pinterest like loading ffwd croquants 30 jan 2015 43 comments by yummychunklet in ffwd woo hoo this is my first ffwd post in a long while and i think i picked a good recipe for my return these four ingredient croquants unskinned hazelnuts sugar egg whites and flour were easy to assemble after staying late at work thursday night however it helped that i already had all of the ingredients in my cupboards now after baking my first batch of croquants for the suggested 10 minutes the cookies turned out very pale on top had lightly browned bottoms and sides and stuck to the parchment when i tried to lift them after they had cooled they were also only slightly crispy on the outside and still chewy on the inside because of these results i baked the subsequent batches for 12 minutes each the 12 minute bake produced nicely browned tops sides and bottoms and allowed for easy lifting from the parchment after cooling for my oven 12 minutes was obviously the way to go as for the taste these are extremely sweet and crispy cookies probably due to the one and a quarter cups of sugar to 1 2 cup of flour in the dough definitely serve these with hot tea to help mellow the taste and the texture as a hilarious side note because it s been such a long time since i ve baked for a post i was completely scatterbrained during my last three batches for the first scatterbrain batch i put the croquants in but forgot to turn on the timer the second scatterbrain batch i turned on the timer but forgot to put the croquants in the oven for the last scatterbrain batch i placed the croquants in the oven turned on the timer and somehow turned off the oven because it was the last batch i ended up throwing those away when i told my surgeon friend codename candelabra about the three batches she laughed and said i don t even know what to say about that these croquants were made for french fridays with dorie a group of bloggers who are cooking their way through dorie greenspan s around my french table more than 300 recipes from my home to yours share this email a link to a friend opens in new window email print opens in new window print share on x opens in new window x share on facebook opens in new window facebook share on tumblr opens in new window tumblr share on pinterest opens in new window pinterest like loading twd bcm brown butter and vanilla bean weekend cake 27 jan 2015 46 comments by yummychunklet in twd i m back no i am really back this time after a whirlwind 10 months of a new job a new side hobby and traveling i ve come back to start 2015 on the right foot with multiple resolutions in case one of them falls at the waistside i still have motivation to keep going with the others that being said my three resolutions are 1 limit my beef and pork intake focusing mainly on fish chicken is acceptable when absolutely necessary 2 re start my rosetta stone lessons to learn tagalog 3 post at least once a month for ffwd and twd so far i m doing well on all three and i still have one more week to get my january ffwd post in now as for this brown butter and vanilla bean weekend cake it was a breeze to put together since the butter was melted and browned on the stove i m always fond of cakes that don t require room temperature butter i m pretty impatient when it comes to waiting for butter to soften the cake itself was tasty but slightly dry in my opinion i brought some slices to work and the reactions ranged from the silent devouring of an entire slice in one or two mouthfuls to amazing to it s a little vanilla y but overall i think it was a hit however next time i ll probably serve it with some berry compote or alongside afternoon tea instead of standing alone if you d like to join our twice monthly baking group pick up a copy of dorie greenspan s baking chez moi and baking along with us share this email a link to a friend opens in new window email print opens in new window print share on x opens in new window x share on facebook opens in new window facebook share on tumblr opens in new window tumblr share on pinterest opens in new window pinterest like loading welcome to fall weather 08 sep 2014 61 comments by yummychunklet in weekend food i know autumn doesn t officially start for another 2 5 weeks but saturday was the first day since back to school and football season started where the temperature in chicago was below 70 degrees many of my friends could not dread this more but i absolutely love cooler weather the combination of bright sunshine vibrant blue sky and a chill in the air gets me in the mood to bake that and to wear sweaters and scarves again anyway i recently recorded an episode of america s test kitchen and while i don t particularly care for the pointless chris kimball and his obnoxious demeanor i do find the female hosts rather entertaining the episode i recorded featured this walnut pumpkin bread i wasn t planning on baking this for myself since i m not down with pumpkin but i was going to visit my friend who loves pumpkin bread seriously she would buy this stuff so frequently at starbucks that she could tell when they changed the recipe she wrote a letter of complaint and received a ton of free starbucks coupons though i don t think they changed the recipe back to the original back to the bread this is a pretty simple recipe and you end up combining all the ingredients in the same pot where you cook the canned pumpkin the smells from all the spices give your house a heavily scented home y aroma and the streusel topping is a fun twist although i usually don t care for atk recipes they seem a bit joyless from the meticulous amount of testing done this recipe was right on the money as the bread was a hit with my friend and her family that being said i ll eschew my displeasure of atk recipes when it s one i don t normally make like pumpkin bread pumpkin bread from america s test kitchen makes 2 loaves or 1 lg loaf and 3 mini loaves topping 5 tbsp packed 2 1 4 ounces light brown sugar 1 tbsp all purpose flour 1 tbsp unsalted butter softened 1 tsp ground cinnamon 1 8 tsp salt bread 2 c 10 ounces all purpose flour 1 1 2 tsp baking powder 1 2 tsp baking soda 1 15 ounce can unsweetened pumpkin puree 1 tsp salt 1 1 2 tsp ground cinnamon 1 4 tsp ground nutmeg 1 8 tsp ground cloves 1 c 7 ounces granulated sugar 1 c packed 7 ounces light brown sugar 1 2 c vegetable oil 4 oz cream cheese cut into 12 pieces 4 lg eggs 1 4 c buttermilk 1 c walnuts toasted and chopped fine instructions 1 for the topping using fingers mix all ingredients together in bowl until well combined and topping resembles wet sand set aside 2 for the bread adjust oven rack to middle position and heat oven to 350 degrees grease two 8 1 2 by 4 1 2 inch loaf pans whisk flour baking powder and baking soda together in bowl 3 combine pumpkin puree salt cinnamon nutmeg and cloves in large saucepan over medium heat cook mixture stirring constantly until reduced to 1½ cups 6 to 8 minutes remove pot from heat stir in granulated sugar brown sugar oil and cream cheese until combined let mixture stand for 5 minutes whisk until no visible pieces of cream cheese remain and mixture is homogeneous 4 whisk together eggs and buttermilk add egg mixture to pumpkin mixture and whisk to combine fold flour mixture into pumpkin mixture until combined some small lumps of flour are ok fold walnuts into batter scrape batter into prepared pans sprinkle topping evenly over top of each loaf bake until skewer inserted in center of loaf comes out clean 45 to 50 minutes let breads cool in pans on wire rack for 20 minutes remove breads from pans and let cool for at least 1½ hours serve warm or at room temperature share this email a link to a friend opens in new window email print opens in new window print share on x opens in new window x share on facebook opens in new window facebook share on tumblr opens in new window tumblr share on pinterest opens in new window pinterest like loading twd baking oven roasted plum cakes with julia 02 sep 2014 46 comments by yummychunklet in twd it s good to be back with tuesdays with dorie baking with julia i ve missed a few recipes but luckily we ve got a rewind week coming up anyway i really enjoyed making these oven roasted plum cakes they were very tasty the cake was just sweet enough where it didn t overpower the juicy plum or its wonderfully thick syrup these were amazing warm and i can only imagine how great they would be with ice cream am i wrong or are these cakes similar to a fruit buckle made in a cast iron skillet my only qualm with the recipe is that i think i should have let the cakes cool longer than the recipe s suggested 10 minutes because i tried unearthing one from its mold and it fell apart i tried to unmold one more and getting the same result i figured my friends could just eat the cakes in their own individual ramekin custard cup as you can see i got varied amounts of cake coverage baked over the halved plum with none of the cakes actually showing the full sliced surface however it was kind of a cool surprise spooning out the purple skinned fruit from underneath the golden cake if you d like to try your hand at these oven roasted plum cakes pick up a copy of baking with julia savor the joys of baking with america s best bakers and join the bi monthly baking group tuesdays with dorie where we choose recipes to collectively bake each month share this email a link to a friend opens in new window email print opens in new window print share on x opens in new window x share on facebook opens in new window facebook share on tumblr opens in new window tumblr share on pinterest opens in new window pinterest like loading slow cooker pulled pork with bourbon peach barbecue sauce 30 aug 2014 29 comments by yummychunklet in cooking light so i looked up from the craziness of life and realized oops summer is almost over this means that the lazy days of outdoor barbecues freshly prepared summer salads and picnic lunches are slowly giving way to food blog posts featuring hefty tailgate snacks school lunch ideas and super quick weeknight dinner recipes however one item that segues nicely from season to season is the slow cooker and what better way to use the slow cooker than to make flavorful and extremely tender pulled pork the sweet and spicy bourbon peach barbecue sauce keeps the summer flavors around a little longer while the slow cooker gives you more time outside to enjoy these last few summer weeks as an added bonus this recipe is from cooking light so the pork and the sauce are calorie friendly find the recipe here or in the june 2014 issue of coo...