Katie’s Kitchen Sink

This week’s Tuesdays with Dorie selection is her Swedish Dream cookies and I have to admit I’ve already baked these at least 4 times. I’m a cardamom person, an almond person, a cookie person, and a Swede all wrapped up in one person! This cookie ticks a lot of my boxes. These are sandy and crumbly, light and buttery, and nutty and spicy. I do think of these as winter cookies, and they really feel at home in a Xmas cookie assortment. These are winners!!! I spy a bunch of Dorie cookies in this bunch!  #doriescookies #tuesdayswithdorie #doriegreenspan 

 Tuesdays with Dorie continues and this week, I made these grain and seed muffins from her new cookbook, Baking with Dorie. This is a mix of a bunch of healthy grains and seeds and dried fruit. This is a muffin Dorie said you could take on a hike. I’m not really a bran muffin person, I don’t particularly love “healthy” baked goods, but I’m open to try anything, and Dorie knows how to make things taste good- I’ve been surprised before! Well, I split one with my 8 year old son who is not afraid of trying new things, and we decided it would be nice to share the rest with my aunt who loves bran muffins and healthy things and she loved them!  Full disclosure: I used (golden) raisins instead of cranberries, but Dorie said I could! (Also, I thought I had flax seeds but didn’t, so I added black sesame in addition to white).  #doriegreenspan #bakingwithdorie #tuesdayswithdorie 

Presenting Bruno’s New Years waffles from Dories cookies for this week’s Tuesdays with Dorie selection. I was able to borrow my friend’s pizzelle press for this one! I can’t imagine owning one outright, but these cookies could compel a girl to add to the array of kitchen stuff! These were very special and fancy looking. They require an overnight in the fridge, but are not too difficult but maybe a little tedious to make. I filled mine with the espresso flavored buttercream and would definitely recommend that. Happy new year, folks! #tuesdayswithdorie #doriegreenspan #doriescookies 

 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  

  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. 😘

 This week’s Tuesdays with Dorie selection is a savory bake known as a cheese puffer. A cross between a muffin and a bun, a cheese puffer goes well as a dinner side as well as a soup accompaniment. Combining cheese and bread is a no brainer, if you’re looking to please the masses. The recipe comes together quick and easy. We ate half and froze the rest, so one day, I’ll let you know how that turns out. 

 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...