Tuesdays With Dorie: Chocolate-Banded Ice Cream Torte


This week’s recipe (which you can find at Food, Family, and Fun), was for a grown-up version of ice cream cake, and grown-up it was. There are three layers of chocolate ganache (involving eight — count ’em, eight — eggs) sandwiching ice cream, in my case coffee ice cream.

This was easy enough to make, although waiting for each layer to freeze before adding the next ate up a huge chunk of my morning, and then it has to sit for six hours before you unmold it, and then another half-hour after that. It’s not a last-minute dessert, that’s for sure.

But it was so totally worth it. I candied some pistachios, using Dorie’s Candied Nuts recipe, and chopped them up a bit to sprinkle over the top of the torte to make it look pretty. But what really turned out to be sublime was coating each bite of the torte in crushed nuts as if they were jimmies (or sprinkles, depending on where you’re from). It was amazing, easily the best Dorie recipe so far (well, tied with the pudding, anyway).

The original recipe called for puréeing raspberries and mixing them with vanilla ice cream. I think I’ll do that next time I’m going to a party and need a knock-’em-dead dessert. I bet it would be great.

Check out what all the other TWDers did with their tortes — I’m going to go out on a limb here and say there will be some highly creative variations on this one.




baking Dorie

Tuesdays With Dorie: Granola Grabbers

We eat a lot of granola around here, and I make it myself. (Buying it would cost hundreds of dollars a week — only a slight exaggeration!) I generally use Nigella Lawson’s Andy’s Fairfield granola from Feast (online at Food and Thoughts); it uses applesauce for fat and part of the sweetening rather than oil and a ton of sugar, and it’s pretty healthy as these things go — and we all like it. It’s not easy getting Husband to eat breakfast, but mix some Greek yogurt with fruit (frozen or fresh, whatever’s on hand) and some granola, and he’s a happy boy.

We ran out of granola this morning, and faced with the need to make more before I could make this week’s Granola Grabbers, I decided to try something new. I’ve had Melissa’s Seven-Year Granola bookmarked for ages, but I could never find the right excuse for making a breakfast cereal that includes large amounts of butter and brown sugar. These cookies provided that excuse.

I did not take a photo — I couldn’t trust myself around it long enough — but believe me when I say that butter and brown sugar are just the ticket. I used less than half the recipe for the cookies, so breakfast this week is going to be a bit less responsible than usual.

Then #1 Son wandered by and offered to make the cookies (well, the dough at least; he doesn’t trouble himself with “the boring stuff” — i.e., the actual baking). So I left the room, although I did return long enough to start shooting photos, and annoying the professional trying to do his job.

He had his own mise en place:


And he wasn’t amused when I placed myself between him and it to shoot some photos:

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But, at last, the batter was made:

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He added raisins to about a quarter of the dough — the quarter he was going to eat.

The dough for these cookies is delicious; between the two of us, we must have eaten 10 or 12 cookies’ worth. Baked, though, they lost something. They’re fine, good with milk and awesome with iced coffee (and probably with hot coffee, too, but we didn’t have any of that). But there was nothing terribly special about them. I don’t see myself making them again.

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Husband: “I enjoyed them. I thought they were a little dry, but I like gooey cookies. The peanuts were a nice surprise.”

#1 Son: “Good with tea or coffee or something, but not much of a stand-alone dessert.”

#2 Son: “I liked them when they were soaked in milk, but they were too dry when they weren’t.”

To be fair, the recipe recommended them as an after-school snack, not a dessert. I think they’d be just the thing after a long day at school, but we don’t do that here; if it doesn’t work as Friday dessert, it doesn’t make it onto the roster.

If you’d like to see what other TWDer’s did, check out the website. And if you’d like the recipe, head on over to Bad Girl Baking, where Michelle has it all laid out for you.


Tuesdays With Dorie: Blueberry–Sour Cream Ice Cream

More fruit, but this time puréed nicely and then frozen. This week’s recipe, chosen by Dolores of Chronicles in Culinary Curiosity, was Blueberry–Sour Cream Ice Cream; you can find the recipe at Dolores’ blog.

I planned to use fresh blueberries from the farmers market, but midway through the week they started looking a little iffy, so I froze them. So I actually used frozen blueberries from the farmers market, and that was close enough. I also used Greek yogurt instead of sour cream, because that’s what I had.

This was certainly easier to pull together than the other Dorie recipes I’ve done so far: five minutes, start to finish (except, of course, for letting the mixture chill, churning it into ice cream, and then letting it ripen in the freezer for three hours, but who’s counting?).

From this:

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to this:

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to this:

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I liked this ice cream. It wasn’t my favorite ever, but then again I’m not a yogurt fan. But it was good, and reasonably healthy — certainly healthier than the egg- and cream-laden versions David Lebovitz has enticed me into this summer with his evil tome.

#2 Son put chocolate syrup on his; he puts chocolate syrup on everything. #1 Son and Husband went for the maraschino liqueur. Husband called it “explosively fruity”: “It adds another layer of depth. It’s not just a dessert when you do that. It ennobles the ice cream.” He’s a writer. #1 Son said it was “in-freaking-credible.” Believe it or not, he’s a writer too.

So to sum up, the ice cream was a hit. Thank you, Dorie, and thank you, Dolores. Head on over to the TWD website to see what everyone else did this week.

baking Dorie

Tuesdays with Dorie: Not This Week

Sadly, there will be no TWD post here this week. We sent #2 Son off to summer camp on Sunday, and with all the commotion and hullaballoo there was just no time for cherries and rhubarb. But stay tuned — I’ll be back next week. And if you want to see lovely photos of Cherry Rhubarb Cobbler, check out the other TWD bloggers, and if you want the recipe go to Like Sprinkles on a Cupcake.

Oh, and today’s my birthday. If #1 Son actually makes me a cupcake, as promised, I’ll post a photo!

baking Dorie

Tuesdays With Dorie: Chocolate Pudding

This week’s recipe is Chocolate Pudding, chosen by Melissa of It’s Melissa’s Kitchen (you can find the recipe there). I have this to say to Melissa: Thank you, thank you, a thousand times thank you. (And check out all the other TWDers here.)

My family has a recipe for chocolate pudding. We make it five or six times a year, and it’s really good. When you consider the fact that it’s low-fat, it’s amazing. It’s not one of those recipes that you eat because it’s low-fat, even though it’s not nearly as good as the real thing. This chocolate pudding really is as good as the real thing. (I’ll post the recipe below.)

But Dorie’s Chocolate Pudding is so unbelievably, phenomenally, breathtakingly fabulous (I’ve run out of words!) that it’s in a class by itself.

I made it almost as written, except that I substituted one cup of half-and-half and one cup of skim milk for the two cups of whole milk, because that’s what I had. I’m going to try it again with all skim to see what happens — I bet it will still be amazing.

There were a lot of steps — this recipe is certainly considerably more complex than my old standby. It’s not something I’d want to dash off in a hurry. I measured all the ingredients out first — I often measure out some, but it’s rare that I’ll have everything done in advance — and enlisted #2 Son to melt the chocolate while I got started on the other steps.

It all worked, though, and (except for a bit of food processor overflow) turned out stunningly. I really have no words to describe it, so here are some photos:

My Chocolate Pudding (not Dorie’s)

¾ cup sugar
3 tablespoons cocoa powder
4 tablespoons cornstarch
½ teaspoon salt
2 cups skim milk
1 tablespoon vanilla

Combine cocoa powder, cornstarch, salt, and milk in a medium saucepan. Stir to combine well and then cook over medium heat, stirring constantly, till pudding starts to thicken, then remove from heat. (Just when to take it off the heat is a matter of preference, and the only way to figure out how you like it is to experiment. It will thicken more as it cools.) Stir in vanilla. Pour into a one-quart casserole dish or four small ramekins; top with parchment paper to avoid a skin if you’d like. This pudding is awesome warm, room temperature, or cold, so eat as you see fit.