TWD: Cran-Apple Crisps

The challenge for this week's TWD is perfectly timed, what with Thanksgiving just a couple of weeks away; apples and cranberries -- two must-haves in a Thanksgiving spread in every American household. I like this recipe because it is a good alternative to the Apple Pie.

I love the combination of tart and sweet in the crisps. However, I had a couple of issues -- the coconut in the crisps overpowered everything, all I was able to taste was the coconut. Another thing is that it's way too sweet, both the crisps and the filling. Thus, if I will ever make this again, I will have to reduce the coconut and the sugar.

This week's TWD was hosted by Em of The Repressed Pastry Chef. Check her out, she's funny and she has beautiful pictures. Also, make sure to visit the other TWDers to see what's cooking in their kitchens.

TWD: All Spice Crumb Muffins

Fall is finally here, my favorite time of the year! The best time to be in love... for cuddling and snuggling... for long walks and hikes... for staying in to watch college football while eating take out Thai food... for toe socks and comfy jammies... for silk pashminas and cashmere sweaters.... Ha ha! I don't know if it's the season or what not, but I am extra happy these days. Life is beautiful!

Biting into this muffin is like biting into fall! The nutty, peppery taste of the all spice is very prevalent. The crumb top is sweet and crunchy, the muffin has a good crumb and smells oh so good!

Not that they are not perfect as they are now, but next time, I will add some apples and applesauce for pockets of gooey surprise in every bite.

This week's TWD recipe was chosen by Kayte of Grandma's Kitchen Table. Visit her blog for the recipe and to read her story. Check out the other TWDer's and what they are baking in their kitchen.

Happy Tuesday, everyone!

TWD: Cottage Cheese Pufflets

This week's TWD challenge is a relief compared to last week's kitchen misadventure. I used some of my homemade strawberry rhubarb jam as filling for these weetle tookies and they turned out real good! The cookie is not sweet, so most of the sweetness comes from the jam filling. I popped 5 of these bad boys even before I transferred them to the cooling rack. They are perfect as little pick me ups for the rainy days.

Check out of Jacque's blog, Daisy Lane Cakes, our host for this weeks TWD for her rendition of these cookies and the TWDer's blogroll for every one's baking experience this week.

TWD: Flaky Apple Turnover, a humbling experience

I’m so ready for fall! Like the Apple Bars from last month, this week’s TWD, Flaky Apple Turnover, chosen by Jules of Someone’s in the Kitchen, is a teaser for fall. For me, an apple is to fall, like a lemon is to summer.

Technically it is still summer, and since I have peaches sitting in my counter, I decided to play around and instead make the turnovers with peaches.  For the peach filling, I used cardamom, just because I love cardamom, and I always find success substituting cardamom in recipes that asked for cinnamon. I added a little ginger too, since it goes well with peaches. Cardamom by the way is part of the ginger family. It turned out better than I expected. To me, the fusion of the sweet peaches and the peppery sweet taste of cardamom is phenomenal. This recipe earns its right to go in my recipe box.

TWD: Espresso Cheesecake Brownies

Its' Tuesday! It's Tuesday! I get to bake with all my webternet friends! Yay!

I have been pretty excited with the September lineup since Laurie posted them a couple of weeks ago. This week's TWD, Espresso Cheesecake Brownies chosen by Melissa of Life in a Peanut Shell is a total winner. The brownie monster loves brownies, and I love coffee and cheesecake! Thus, he can have the bottom part, and I can have the top part! Yay!!

After rummaging through my baking pans, I realized I do not own a 9 x 9 baking pan (hint hint: maybe someone might want to give it to me as a Labor Day gift. I also accept cash or gift certificates preferably from William Sonoma, Bloomingdales or Sur la table, LOL!!) Okay, where was I before I got myself lost-- oh yeah, I have no 9 x 9 baking pan, so I decided to use an 8-inch spring form pan, thus baking time was 55 minutes.

TWD: Creamiest Lime Cream Meringue Pie

Tuesday, 08/25/09 at 5:33 PM

Lime pie is one of those desserts I never cared about. I always thought that it was too unsophisticated, made of instant pudding flavored with some-kind-of-pretend-citrus and smothered with frozen whipped cream, yikes! The brownie monster, however, always orders the lime pie when it's available on the menu. I never understood why until I had a taste of it at AJ's Seafood and Poboys about a couple of weeks ago. It was pretty kick ass, or at least the one I had there. But then again, everything I ever had at AJ's is very good, plus Bill the bartender and the rest of the crew there are awesome! Anyway, I am pretty psyched on trying my hand at my first lime pie, and the best Lime Cream Pie Recipe at that!

Still Tuesday, 08/25/09 at 10:57 PM

I hate to make excuses, but it's the end of the month, a.k.a. psycho-days at work, so I am running a little behind on my baking. Seems like my TWD will be Tuesday and Wednesday with Dorie this week! I'm halfway done though. The cream is 'chillin' like a villain' in the reefer right now. I will wake up early tomorrow, make the pie crust, whip the meringue and assemble the pie.

Mise en place was a breeze (so is clean-up). It took me almost 15 minutes to get the temperature to 180 degrees F. I used two strainers on top of the other since I do not want any of the zest to be in my finished product. As what Thomas Keller says, "When in doubt, strain".

Wednesday, 08/26/09 at 11:26 PM

Verdict: According to the Cookie Monster aka Lime-Pie expert, the pie lives up to its name as Creamiest Lime Pie ever! Between us, we finished one and a quarter of a 5-inch tartlet pan serving.

The meringue did not come out as good, aesthetically, as what I am used to, but nonetheless, it still tasted good. I enjoyed the "torching part" the most, LOL!

To Linda of Tender Crumb, awesome choice of recipe. I was so inspired with your story! To all TWDers, great job! To all my readers, thanks for stopping by as always.
Playing Around: I substituted 1/4 of the graham cracker with almond meal. It gives it a nuttier taste which I love.

For recipe, check out Dorie Greenspan's Baking from My Home to Yours or Linda's blog.

TWD: Applesauce Spice Bar

Applesauce Spice Bar
(Karen of Something Sweet by Karen picked Applesauce Spice Bars for this week's TWD from Dorie Greenspan's Baking from My Home to Yours)

Mondays used to be my least favorite day of the week, until I joined TWD, now I look forward to it! Either I am anormal or just way too optimistic!

Apples, applesauce, caramels, cinnamon, allspice-- the base ingredients for this cake reminds of autumn, my favorite season of the year! When the smell of the cake baking started filling the house last night, I thought about all the things I affiliate with autumn-- love, falling in love, coziness, tenderness, warm spiked apple ciders, beautiful fall foliage, comfy sweaters and toe socks! LOL! This cake brings out the girly girl in me!

The cake was perfect-- the nutty sweetness of the brown sugar balanced the slight tartness of the applesauce.. the plumpness of the raisins (which I soaked in rum) was a good contrast from the crunch of the pecans and surprise bites of apples.. the moistness of the cake and the melt in your mouth soft caramel glaze.. hmm...

I was still feeling euphoric this morning when I dropped them off at the local fire station. I had to restrain myself so hard not to hug all the firefighters, local heroes, a.k.a. local hotties, LOL! Their beautiful (umm.. sexy?) smiles made my staying up 'til 2AM all worthwhile.

The batter do not require the use of a mixer, so prep time was less than 15 minutes and clean-up was a breeze!

TWD: Brownie Buttons

Brownie Buttons with White Chocolate Glaze

(Chosen by Jayma of Two Scientists Experimenting in the Kitchen from Dorie Greenspan's Baking From My Home to Yours)

In a world where "brownie-wanna-be's" or pretentious brownies abound, it's refreshing to find brownies that taste like brownies, like these little bad boys! To me, this is exactly how brownies should taste -- light crust, rich, dense yet moist. The hint of orange gives it a fun twist! They are so good I am keeping them all for myself.. well, whatever is left over from the damage done by the brownie-monster!

Next time I make this, I will add some ancho chili powder for heat, skip the frosting and sprinkle some sea salt on them instead.. yum!

TWD: Classic Banana Bundt Cake

Classic Banana Bundt Cake with Nutella Frosting

Bundt cakes hold a special place in my heart. My Mama is a great cook, and I learned to cook from her. She can turn any mundane dish into something spectacular, but my Mama is no baker. One of my earliest memory is my Mama making a Pineapple Bundt Cake, and burning it (LOL), yet I remember it to be one of the best cake I've ever had. She told me that she was making it specially for me. Funny, that was the first and last time I remember her baking (LOL).

This is my first Tuesdays with Dorie (TWD) entry, although, I have been reading most of the members' blogs for years now, and I have been using Dorie Greenspan's Baking From My Home To Yours for sometime. Her recipe for the Perfect Party Cake is the bomb! There is a running joke among my circle of friends that if I make a version of the "Perfect Birthday Cake" for your birthday, you are in the "inner circle" of the circle.

I am excited with the recipe chosen by Mary of The Food Librarian. I have this Terra Cotta Bundt Pan I haven't used since I acquired it, and I want to see how it fares compared to the Metal and Silicone Bundt Pans. I also have overripe bananas in my counter I need not be wasting.. so all is good! Now I think I hear the Nutella calling...