Baking With Dorie

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Gingerbread Baby Cakes: Because Winter Isn't Over

I don't know where you are, but I'm in Connecticut looking out at a bunch of snow. These cakes are great with whipped cream and candied lemon zest and just as good with ice cream—particularly coffee ice cream. A couple of bites could give us northerners the patience we'll need to wait for spring. More

Creamy Lemon and Raspberry Tart

I've got a bunch of lemon desserts that I turn to this time of year, but one of my favorites is a lemon tart I learned to make when I was working with Daniel Boulud on Cafe Boulud Cookbook. It's an elegant tart with a filling made with whole lemons—zest, juice and pulp—so that it's tart, tart, tart, as in really puckery. More

Baking with Dorie: Gourmandise

It's not easy to translate gourmandise from the French. Strictly speaking, I guess it would be a delicacy or a treat, but the word, when applied to food, can also mean greedy. It's a great word—I mean, how many of us haven't been greedy for the treats we love—and it's a great name for this dessert from Pierre Herme. More

Baking with Dorie: Chocolate-Dipped Linzer Hearts

If you haven't already whipped up something wonderful for the sweetheart(s) in your life, here's a recipe for a cookie that makes any day sweeter. It's a linzer cookie—made with flour and ground nuts and spiced with cinnamon and cloves—cut out with a cute little heart-shaped cutter and dipped in melted chocolate. More

Baking with Dorie: Daniel Boulud's Coffee-Cardamom Pots de Crème

I always think of pots de crème, or little pots of crème, as the French answer to our puddings. Really a baked custard, the crème can be created in just about any flavor combo. That uber-chef Daniel Boulud created them to be coffee-cardamom was a nod to the way coffee is often drunk in the Middle East: through a cardamom pod held between one's teeth. More

EVO and Yogurt Loaf Cake

This week's recipe is an olive-oil and lime variation on the cake I usually make with flavorless vegetable oil and lemon. It's great both ways, but I think the evo (extra-virgin olive oil) rendition has a richer flavor. More

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