Portofig-yes

 

Today’s cookie from Dorie’s Cookies is the portofigno. These are reminiscent of her WPCs but with nuts and boozy fruits. These are a delicious and different way to cookie, and I’m here for it! You can see how other people feel about these on tuesdays with dorie. 😘

Comments

  1. Diane ZwangJanuary 4, 2022 at 5:03 PM

    The cookies look great. I am looking forward to making them. Happy New Year!

    ReplyDelete
  2. Mardi MichelsJanuary 18, 2022 at 5:58 AM

    These look great! I loved the flavours!

    ReplyDelete

Post a Comment

Popular posts from this blog

Rustic Eleganza

Image
Hi all! Longtime lurker, first time poster! Im not really savvy with the blogosphere, so bear with me as I learn how to do this… some of you know me from IG, I baked myself numb and found Dorie! Now, I’m just baking like a normal person.  I made the apple pandowdy, which is something I’ve never heard of before, but I was grateful, because it’s such a fun word to say! It was the last day of the farmers market and the last vendor standing was the apple farm, so this was meant to be!  The pandowdy came together really quickly, using a variety of apples, as one does in these types of recipes. Peeled and diced, tossed in the pan with the rest of the stuff and topped that with the crust. I’ve made dories pie crust before, and it is a great and easy recipe- very forgiving- which is great because making pies and tarts beautiful is not my forte…but with a pandowdy, who cares!?! It’s triangles of dough! It’s rustic and scrappy, just like me. 💁‍♀️  PS- delicious with ice cream!...
Read more

Baking a Bakewell Is Swell!

Image
 Gotta love brunch with the girls! These last few months we’ve been getting together with my best buds and hosting each other for dinners, and this month it was my turn, and we did a brunch instead! This Bakewell Tart (Steph’s!) from Baking with Dorie fit the bill as a nice dessert. It actually works as a brunch dessert, because it’s not too sweet or decadent, it’s filled with jam which reminds me of breakfast, and it’s not super showy. I used homemade raspberry plum jam that my aunt makes every year for Christmas. The jam is between the tart shell and an almond cake that fills the tart. I thought the flavor was delicious, but I will admit that I didn’t love the texture of the almond part- it was a little grainy and reminiscent of cornbread (which I like but I wasn’t really expecting this). Everyone seemed to like this tart though, so I’m going to put it in the win column.  #bakingwithdorie #bakewelltart #doriegreenspan  
Read more

Cuckoo for mokonuts!

Image
 I don’t know about y’all, but I’ve been making a ton of cookies these last few days! I love to bake Xmas cookies and give a variety to friends and frenemies! (It’s always good to keep those frenemies on your good side! 😉). Today, I present mokonuts rye-cranberry chocolate chunk cookies.  At any rate, I’m not sure I would classify these as Christmas cookies, but it’s December and we have been assigned a cookie, so here we are. This recipe yields 15 cookies, and following the instructions, they are big gigantic chunkers. I weighed the balls and refrigerated them overnight to bake. The first batch, I made as advertised, and yielded 8 big cookies. Even when I’m not making cookie boxes for people, my personal preference is a smaller cookie, and if I want more, I grab another cookie. So, for the second batch, I divided these balls in half and baked for 9 mins instead of 10. No regrets! 14 personal, normal size cookies!  These cookies are great! They’re chock full of all sorts...
Read more