Tag Archives: Dorie Greenspan

[Recipe] All-In-One Holiday Bundt Cake


Thanksgiving weekend is my absolute most favourite weekend of the year. I LOVE Thanksgiving weekend in the Maritimes. The temperature is perfect, the beautiful leaves are still on the trees, the breeze is crisp, and it smells divine. Besides all that, everything pumpkin and spice is in season. It’s just so perfect. I hope you all enjoyed your Thanksgiving weekends, wherever you are.

This cake recipe, a Dorie Greenspan recipe, has been one of my favourite cakes to bake during Fall for the past few years. This all-in-one bundt cake was originally published in Dorie’s Baking book, then later re-published by Dorie herself on Serious Eats when she had a regular baking blog post on the site.

This cake has everything you love about fall baked right into it – pumpkin, warm spices, apples, cranberries, and pecans. I like to leave it plain, but it’s great with a maple glaze, ice cream, or whipped cream served with it. It is heavy and moist, and keeps well on the cupboard for several days.

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[Recipe] World Peace Cookies

world peace cover

“What am I going to say about these cookies?”, I ask my husband.

“That they’re delicious? You could say that.”

These cookies are delicious.

These cookies, originally the creation of Pierre Hermé, legendary chocolatier, then adopted by Dorie Greenspan, are a dense chocolate sablé. Few ingredients and not a lot of fuss for a pretty fantastic payoff. This recipe, now widely circulated online, was publised in Dorie Greenspan’s ‘Baking: From My Home to Yours’, one of my most favourite baking books ever. I strongly encourage anyone who bakes to BUY THIS BOOK. It has never ever failed me, and any recipe I try gets rave reviews.

I can’t believe I waited so long to try this recipe. I hope you love it as much as we do.

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[Recipe]: Café Style Grated Carrot Salad

I know I haven’t made a recipe from my French Fridays with Dorie cooking group in a VERY long time. I’m not going to make an excuse as to why. I just haven’t. Believe me, I know I’m suffering and really missing out.

When this carrot salad recipe was posted as this week’s choice, I had to make it. I love salads, especially those great salads you find behind the counter of a deli – the ones you think about how to make for days that follow. Salads just like this simple carrot salad.

I was surprised to read that many other FFwD cooks weren’t thrilled about making this salad. This is right up my alley. Even my husband, who isn’t much of a fan of raw carrots, commented that he’d “eat raw carrots if they were always like this”. That’s a win in my books.

Carrots always remind me of my Uncle Mork. As a child, I remember spending a lot of time with my “Annie” Donna and Uncle Morkie at their house, often for dinner. I remember Uncle Morkie always telling me how important it was that I eat my carrots. “They’re important to eat because they’re so good for your eyes”, he’d say. Well, Uncle Mork, I’m still eating my carrots – see? Maybe the next time we enjoy a meal together, I can bring the carrots.

Much love to you both, Annie and Morkie. I love you both beyond measure.

As with any of Dorie’s recipes I write about, I will not be sharing the recipe here. Based on the ingredients I’m showing you though, I’m sure you can come up with your own interpretation of this salad easily enough. Just combine your ingredients, and toss in a nice dijon vinaigrette.

This salad came together quickly, in just 10 minutes. I threw it together this evening when I got home from work. I ventured a bit from the original recipe, using maple syrup and avocado oil in my vinaigrette, with great results.

We loved it.

Dorie Greenspan’s Almost-Fudge Gâteau: Dark chocolate. Fudge. Cake.

This cake is part cake, part brownie, all covered in ganache.

Dark chocolate. Fudge. Cake.

This past weekend I brought this cake to a barbecue. Everyone loved it.

Sadly though, I can’t share this recipe with all of you. I will share the method (in pictures), but not the particulars. If you’re really like the recipe, I might be able to hook you up.

If for nothing else, you might want to scroll through the pictures just to look at a lot of chocolate.

This is another brilliant Dorie Greenspan recipe. Two of her cookbooks are the two best cookbooks I’ve ever owned. I often bring them to the couch in the evening to peruse and read. I’ve never made a bad recipe from either of these books. They were both very good cookbook investments.

On with the show.

Almost Fudge Gâteau
from Baking: From my home to yours

On My Bookshelf: Baking: From My Home to Yours by Dorie Greenspan

I’d like to start a regular installment here to profile some of the cookbooks I’ve collected over the years. I have so many now that I can no longer keep them all in my kitchen and dining room area. I’m sure to some, this indicates that I have some sort of “problem”. In my mind, my only problem is the lack of bookshelf real estate in my kitchen.

Baking: From My Home to Yours: Dorie Greenspan, Alan Richardson: Books | chapters.indigo.ca

I’ve owned Baking for close to 4 years now I’d guess. I remember when I saw it that day in Chapters – I saw it sitting alone on a shelf, a bit awkward and tall, thick in the middle. I can see how someone might think it was intimidating, but I’ve always enjoyed a challenge. I started walking over. Our eyes met and from that moment forward, I knew we’d be inseparable.

Baking has become my no-fail, go-to book for all tasty things that come out of the oven. (As an aside, Du Four is French and is loosely translated to ‘from the oven’. There is good reason why I spend so much time in the kitchen.) This book is the first resource I consult when I want to do any baking. It is rare that I have to search out a second resource.

Dorie’s (@doriegreenspan) writing style is easy to read, and casual, even when she is writing about something as seemingly difficult to create as croissants or creme brulee. The personal stories included with each recipe let you know that you can do just what she has. Another bonus: almost every recipe comes with at least one delicious variation.

I’ve enjoyed cooking and reading this book regularly since I bought it, and I have no doubt that this book will be one of the ones that become dog-eared and speckled with ingredients – tell-tale signs of a classic. Thank you Dorie for writing such wonderful cookbooks. I look forward to settling in on the couch then at the counter with each and every one.

Should a kitchen fire ever break out in my home (let’s hope this doesn’t happen since I’d much rather spring for another cookbook than a fire extinguisher), I’m grabbing this book and bookin’ it for the door.