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Tuesdays With Dorie: Unbelievably Good Chocolate Blueberry Ice Cream and REWIND December 20, 2011


Tuesdays With Dorie is coming to an end really fast.  I can’t believe how the time flies.  Speaking of time flying, how is my little Emma already 6 months old?  That is just plain nuts 🙂

So, last week I made the ice cream and everything on time and then with realizing Christmas was fast approaching and I had yet to start baking cookies…well needless to say I never posted, opps.  I guess that is the story of my life these days.  Without further ado, last weeks Tuesdays With Dorie was chosen by our fearless leader, Laurie of Slush, she picked Dorie’s Unbelievably Good Chocolate Blueberry Ice Cream.  This yummy recipe is located on page 433 of Baking: From My Home to Yours.  The other recipe that we could have picked was chosen by Julie of Someone’s in the Kitchen, who picked Dorie’s Puffed Double Plum Tart on page 378.  I actually wanted to make the Plum Tart, but Mike wanted ice cream.  So I figured this way I would eat less of the ice cream if I made what he wanted 🙂

The ice cream was very easy to put together and when it cooled it was like chocolate pudding.  I was very impressed at how well the ice cream churned up and then the blueberry preserves added a nice color and fruitiness to the ice cream.  It was a perfect balance and very creamy 🙂

Now we get to this week.  This week was a REWIND so we were allowed to chose  any recipes.  Since I am in the middle of cookie baking, and I usually make a couple of Dorie’s cookies for Christmas.  I actually made the Linzer Sables (pictured) and the Spicy Molasses cookies (not pictured).  This time around I made the Linzer Sables with ground almond instead of ground hazelnuts.  They turned out great.  They always bake up perfectly and are very easy to make, and they were requested from my father which is funny because I ended up choosing the cookies that my father and father-in-law like 🙂


Tuesdays With Dorie: Creamy Dark Chocolate Sorbet July 26, 2011

Filed under: Ice Cream,Tuesdays With Dorie — pastrybrush @ 12:16 pm
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This weeks Tuesdays with Dorie was chosen by Steph of A Whisk and A Spoon.  She picked Dorie’s Creamy Dark Chocolate Sorbet, which is located on page 431 in Baking: From My Home to Yours.  I was pretty interested in making this recipe because I have never had chocolate sorbet before.  Of course I have had chocolate ice cream and chocolate gelato, but sorbet is different.  This sorbet only had 4 ingredients: milk, water, sugar, and chocolate.

This was extremely easy to make, just throw everything in a pot, bring to a boil, cool, churn, then place in freezer to harden up.  What more could a girl ask for, especially when she is craving chocolate 🙂  I made the base on Monday, and then churned (place in ice cream maker) and froze on Tuesday.  Before the base was frozen it tasted very yummy, so I can imagine how yummy it will be frozen.  The verdict is I think I might actually prefer this over Chocolate Ice Cream.  The flavor of the chocolate in the Sorbet was more pronounced, and creamier.  Best part is that I made it with Non-Fat Milk so I don’t have to feel guilty about eating it 🙂


Tuesdays With Dorie: Coffee Ice Cream Tart April 5, 2011

Filed under: Baking,Ice Cream,Tarts,Tuesdays With Dorie — pastrybrush @ 7:00 am
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This weeks Tuesdays with Dorie was chosen by Jessica of Domestic Deep Thought of the Day.  She picked Dorie’s Coffee Ice Cream Tart which is located on pages 358-359 in Baking: From My Home to Yours.

My first thought when I saw this recipe was that I would finally get to use the heavy cream in my fridge, but then I realized that the recipe only called for premium store bought ice cream.  So, I decided to make my go to Vanilla Ice Cream via David Lebovitz and add 2 tbsp of Espresso Powder to the milk part of the recipe to make it coffee ice cream.

My other addition to the Vanilla Ice Cream recipe was 1 tbsp vodka (at the very end).  Mike had heard a trick about adding a little bit of vodka to homemade ice cream recipes to make them not harden up so much.  I had asked him how much to add since I can’t actually have alcohol due to the current symbiote occupying my body 🙂 but he had no idea so I figured 1 tbsp would be okay for 1 qt of ice cream.  The ice cream actually turned out perfect, the only thing that I could have done without was Dorie’s addition of ground almonds to the ice cream.  It gave the ice cream a gritty mouth feel, since I was expecting that it didn’t bother me too much.

The end product was very easy to put together.  Since I was making my own ice cream I just added all the additions to the ice cream straight to the base before I put it in the ice cream maker.  It made for less dishes in the end 🙂  The ice cream tart was very good, and I loved the combination of coffee and almond flavors.  FYI when cutting this tart, it is best to use a big knife so that you can get through the crust.  It is a little tough to cut through when it is frozen.


Daring Bakers’ Challenge: Baked Alaska August 28, 2010

The August 2010 Daring Bakers’ challenge was hosted by Elissa of 17 and Baking. For the first time, The Daring Bakers partnered with Sugar High Fridays for a co-event and Elissa was the gracious hostess of both. Using the theme of beurre noisette, or browned butter, Elissa chose to challenge Daring Bakers to make a pound cake to be used in either a Baked Alaska or in Ice Cream Petit Fours. The sources for Elissa’s challenge were Gourmet magazine and David Lebovitz’s “The Perfect Scoop”. (more…)


Daring Bakers’ Challenge: Swiss Swirl Ice Cream Cake July 27, 2010

The July 2010 Daring Bakers’ challenge was hosted by Sunita of Sunita’s world – life and food. Sunita challenged everyone to make an ice-cream filled Swiss roll that’s then used to make a bombe with hot fudge. Her recipe is based on an ice cream cake recipe from Taste of Home.

Okay, I procrastinated a little on this one, but I got it completed just in time.   The mandatory areas of this challenge were that we needed to make Swiss rolls, a filing, two ice cream, a fudge sauce from scratch, and stack it according to directions.  We were given leeway to change the flavor components, along with the shape and size.

What did I end up doing, well first off I made it into a square instead of a dome, I deconstructed the Swiss roll into layers and not a roll, and used different recipes…well except for the cake part of the Swiss roll.  Everything else was a free for all. (more…)


Tuesdays With Dorie: Banana Coconut Ice Cream Pie May 25, 2010

Filed under: Ice Cream,Pie,Tuesdays With Dorie — pastrybrush @ 10:47 pm
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This weeks Tuesdays with Dorie was chosen by Spike of spikebakes.  He threw a dart at Dorie’s Banana Coconut Ice Cream Pie, which is located on page 350 in Baking: From My Home to Yours.

Sorry this is almost late.  I have been working morning and working out when I get home, so I haven’t had much time to do anything.  I think I had time tonight because I am taking a night off working out.  I am also under the impression that working out at night is making me more tired at work, so I am going to try my hardest to start getting up in the mornings and working out before work.  Which is going to be extremely hard for me since I am not a morning person at ALL.

I did cave in and try this lovely dessert.  To make it a little healthier and less tempting, I only made two mini tarts (1/8 of a recipe) and I used Soy Chocolate Ice Cream (that would be the healthier part).  It actually turned out really well.  Since I was in a hurry, I didn’t keep it in the freezer for the required 4 hours after putting it together so it was nice and soft and yummy.

I actually got Mike to eat one of the tarts which is actually surprising since he hates it when I sneak soy into stuff.  I actually put tofu in a chocolate pie and didn’t tell him, until after the fact.  He really liked the pie, but he wasn’t too happy about the fact that he ate tofu without knowing it 🙂


Tuesdays with Dorie: Vanilla Ice Cream July 28, 2009

Filed under: Ice Cream,Tuesdays With Dorie — pastrybrush @ 12:56 pm

100_2204This weeks Tuesdays with Dorie was chosen by Lynne of Cafe LynnyLu.  She picked Dorie’s Vanilla Ice Cream which is located on pages 428-429 of Baking: From My Home to Yours.  I actually made this back when we made the Tribute to Katherine Hepburn Brownies at the beginning of the month.

When I made the ice cream I opted to not use a vanilla bean for two reasons: 1) I only had half of a vanilla bean and 2) I am too cheap to go out and buy more 🙂  I ended up using 1 tsp vanilla bean paste and another tsp of pure vanilla extract.  I didn’t use all vanilla bean paste because I have learned that it will taste good, but you will have a crazy amount of vanilla bean specks.

I had one incident with the ice cream.  While it was churning, I wandered off into the computer room and it ended up spilling over the top of the machine.  That is what I get for not reading the directions and seeing if I was putting too much liquid into the machine.  The spill over wasn’t too bad.  Nothing a couple sprays of 409 and a rag couldn’t fix 🙂

The vanilla ice cream turned out great.  I loved the flavor and the texture was great.  I found that when left in the freezer it got pretty hard, so I would zap it in the microwave for a few second, or live it on the counter for 5 minutes to soften it up a bit.  The vanilla ice cream was the perfect combination with the Tribute to Katherine Hepburn Brownies.  It actually cut the chocolatiness (yeah, I made up a word) of the brownie and balanced it out.