Dorie's Cookies - Jammers with Jam and Dulce de Leche

Dorie's Cookies is out! 

Dorie's Cookies is out!

Dorie's Cookies is out!

We can make Dorie's Cookies! Let's do this!

Dorie's cookies are so good and now she has a WHOLE cookbook dedicated to cookies! You have to get it. First of all, it's heavy. If you think this is just a flimsy cookbook of cookies, you are so wrong. It's Dorie! Of course she gives us all her best cookie recipes!!

I was fortunate enough to be gifted Jammers from her former cookie store Beurre and Sel. They were sooooo delicious. I knew what I had to make first!

Jammers are shortbread dough, topped with jam and surrounded by a buttery streusel topping. Really, does it get any better?

To get 1/4" dough, I roll the dough between parchment paper and use these yard sticks as guides. The guides are really a lifesaver as I'm not a good roller. I recently purchased these Rose Levy Beranbaum guides for thinner doughs (they come in 3/32" 1/8", and 1/16"). I haven't used them yet and am looking forward to giving them a spin.

I used these Ateco 2" and 3" rings. Dorie's book explains how you can make them in a muffin tin too. Amazon sells them, but I bought a dozen each from Webstaurant Store online (Ateco 4901 3" Round and Ateco 4903 2" Round). They are super sturdy and will last a lifetime. [Update: I just bought a dozen more of the 2" rounds so I can bake 24 cookies at a time]

I used Cherry jam. I love Bonne Maman jam. The best! Dorie says you need a thick jam and their jam is super thick!


These cookies are so buttery delicious. Seriously delicious. It's like the rich jam is sitting on a cloud of butter goodness and topped with streusel. I can't even.


Filled with Dulce de Leche (Trader Joe's sells really good prepared Dulce de Leche in a glass bottle).


I can't decide what I like better - the big or small ones. I like them both!

You can find the recipe in Dorie's Cookies. It's also on Epicurious, but you really need to get this book. Great holiday gift too! 

Can you believe it'll be December this week? I better get going on my Christmas cookies - of course, they'll come from Dorie's new book! ~ mary

 
Full disclosure: I'm in the Amazon Affiliate program and if you click on the links and buy something, I get a few cents - doesn't cost you anything. 

Black Friday Instant Pot Pressure Cooker Sale!

Happy Thanksgiving! I hope you had a great Thanksgiving! I ate way too much.

I'm not a big Black Friday shopper. I haven't been out at the stores in years. However, I caught an online sale that is really great. The Instant Pot Pressure Cooker is having a big Black Friday sale on Amazon! IT'S $69!!!! It's 47% off. Dude. I bought mine in early October for $120.

I've only had it for a month but it is the coolest! I made a pot roast in an hour. Yesterday, I grabbed the turkey carcass, threw in some carrots, onions and leftover herbs and in less than 2 hours I had crazy good broth. My friends just made pork chili with tomatillos in 30 minutes. I'm still exploring (read: watching lots of YouTube videos...really like FloLum's video series).

I like the electric pressure cooker because it's a set it and forget it appliance. With the stovetop ones, you need to adjust the flame once it comes to pressure.

Bon Appetit wrote about it today - I like the title "The Instant Pot Will Change Your Life—No Joke". Really!!

And while you buying the Pressure Cooker, you should pick up Dorie's Cookies! Dorie Greenspan does it again with a great cookbook all about cookies! I'm working on a post for Dorie's Jammers - So delicious. Here's a sneak:



Enjoy your holiday weekend! Talk to you soon, Mary

Disclosure: I'm an Amazon affiliate and get a few cents if you buy something using the link above (helps me buy more stuff on Amazon!)

 

Blondies via the New York Times Cooking

Blondies

I can't believe it's already November! What what!? Here are some yummy blondies I made recently...to celebrate a fixed oven!

My oven died for a few weeks. The repair person cancelled an appointment, then that got rescheduled, only to find out that the problem was electrical. Then we had to ask around for an electrician and that person finally came out to fix the issue. But...YES! The oven is back! Sweet.

I just got the digital subscription to the New York Times. I already get the digital edition of the Los Angeles Times so more often than not, you'll find me reading the news my phone! I'm exploring more of the Food Section in the New York Times and this recipe looked great!

P.S. I've missed blogging. Things got busy in my life and motivation waned. I also post a lot to social media and don't want to write up a post. But as I type this and as I browse older posts, I love the diary format of the blog. It doesn't matter if one person to 100 people read it, it matters to me when I look back through the years. Trips taken, Meals consumed, Bundt cakes made. So, I hope to post more... they'll probably be quicker posts. My blog was never about capturing the best photo (man, there are tons of other blogs out there that are so much prettier) but it's about capturing me trying to bake from scratch and keep some memories. I hope I can write up some posts during my lunch hour or at least be a little more efficient. We'll see! Take care and see you soon! - mary the food librarian



I really like Blondies because they are easy to cut and go. Sometimes scooping dough can take time so spreading it out in a pan makes life easy.

You need to bring this to a meeting a work. I guarantee your co-workers will love you.

Blondies
adapted from the New York Times

½ cup (1 stick) unsalted butter
½ cup granulated sugar
1 tablespoon molasses
1 ⅓ cups flour
¼ teaspoon baking powder
¼ teaspoon baking soda
¼ teaspoon salt
1 egg, lightly beaten
⅓ cup semi-sweet chocolate chips (recipes called for white chocolate chips but I don't really care for white chocolate, I used Nestle chocolate chips)
¼ cup Heath Bar Toffee Bits (recipe called for coarsely chopped Heath Bar)
½ cup walnuts, coarsely chopped (recipe called for pecans but I didn't have any so I used walnuts)

Instructions
1. Prepare a 8-inch square pan. I make a parchment sling, sprayed with baking spray, for easy removal.
2. Preheat the oven to 325 degrees.
3. Melt the butter (1/2 cup or 1 stick) in a saucepan. Remove from head and stir in the sugar and molasses, and transfer the mix to a large bowl to cool.
4. In another bowl, whisk together the flour, baking powder, baking soda and salt.
5. When butter mixture is cool, whisk in the egg until slightly fluffy.
6. Fold the flour mixture, then the chocolate chips, Heath bar and nuts.
7. Spread the batter into the pan with an offset spatula.
8. Bake until golden brown and a toothpick inserted into the middle comes out clean, 27 to 30 minutes.
9. Cool then cut into squares.