Tuesdays with Dorie: Toasted Almond Scones

Oh how I love a good scone! Unfortunately I've never been that good at making them. I just don't have the touch. Seeking to remedy the situation this time I made these scones in the food processor and ... success!

I made a few changes to the recipe (as always) subbing in wholemeal flour, low fat milk instead of cream and using whole raw almonds with the skin on. Oh and leaving out the almond essence because that stuff is evil.

I wasn't intending to mix the dough in the processor but seeing I had to grind the nuts in there anyway it seemed easier to just switch to the dough blade and not dirty another bowl. A few quick pulses and the dough came together.

The taste test ...

Wow. Seriously good. Moist, nutty and really moreish. I ate mine warm from the oven with a smear of butter and a big drizzle of golden syrup. Mmmmmmmm.

Thanks to Mike of Living Out West for helping me to finally make good scones! You can find the recipe on Mike's blog under today's date.

Tuesdays with Dorie: Chocolate Oatmeal Drops

This week Caroline and Claire of Bake With Us chose Dorie's Chocolate Oatmeal Drops. I really love this sort of cookie. There's no creaming butter, you don't have to wait for the dough to chill and you don't have to roll them out. Just melt, mix, drop, bake and eat!

I made just 1/4 of the recipe and got 10 large cookies. They disappeared in record time so I will definitely have to make another batch sometime soon. Next time I will leave a little more space between them on the tray though, these spread like crazy.

The taste test ...

I don't think I've ever really had oats in a chocolate cookie before but it was delicious. I upped the wholegrain aspect by using wholemeal flour which made me feel a bit better about scoffing down 3 of them for lunch! These were really tasty everyday cookies and I will be making them again.

Make sure you check out Bake With Us for the recipe as well as the other TWD bakers here.

Tuesdays with Dorie: Maple and Fruit Bread Pudding

I know I've said it before but I'll say it again ... I LOVE bread pudding! It is just about the most comforting food you could ever eat and after the week we've had, a little comfort eating is definitely required.

Oscar came home from daycare last Monday with a fever and by the next day was just downright miserable and refusing to eat or drink. By Thursday he was diagnosed with tonsilitis. By Friday he was covered in a rash which is either rubella or roseola. Being sick at any time sucks but when you're not even 2 and can't tell anyone what hurts or what you need to feel better must be just horrible. While he is on the mend now we still have a week of quarantine at home missing out on all the fun stuff like swimming, daycare, music and playgroup that we normally go to.

The remedy? Bread pudding for breakfast!

While I love bread pudding I don't love bourbon and wanted to make it child-friendly in any case. I pretty much completely changed Dorie's recipe but I was inspired by it. A big thanks to Sharon of Simply Southern for choosing it this week.

For my Maple and Fruitbread Pudding I used the following ingredients but followed Dorie's method of preparation and baking.

250g fruit bread (mine was homemade and packed with dried fruit and mixed spice)
4 eggs
3 cups reduced fat milk
1/3 cup brown sugar
1/4 cup maple syrup
1 ts cinnamon
1 ts vanilla extract

The taste test ...

The youngest and sickest taste tester gave this a big "yum yum!" I have to agree. Absolutely delicious. A little sweet for everyday but perfect for a special breakfast or dessert.

For the real deal aka Bourbon Bread Pudding make sure you visit Sharon of Simply Southern.

Tuesdays with Dorie - Great Grains Muffins

This week I was delighted to have another muffin recipe. And even more delighted that they seem somewhat healthy. Now that Charlie is 12 weeks old I don't really have any excuses for not losing the baby weight, so these Great Grain Muffins chosen by Christine of Happy Tummy sounded perfect!

As with all muffins you simply tip the wet ingredients into the dry ingredients and stir a few times and you're done. Mine baked for the full 18 minutes and I used both prunes and dried apricots.

The taste test ...

Straight out of the oven these were amazing! Moist and flavourful, not too sweet. As for the healthy part I worked out there are 221 calories and 9.5 grams of fat per muffin*. So a little high in fat but with all the grains and dried fruit you do feel full after just one. I think they would make a great quick breakfast and I have most of the batch stashed in the freezer for just that purpose.

Thank you Christine! A great pick and definitely one I will be making again. You can find the recipe on Happy Tummy.

* I used the recipe calculator at Spark Recipes to work out the nutrition info. This is a great tool to find the fat and calories etc in everything you make from scratch. That's if you actually want to know!

Tuesdays with Dorie: Nutty, Chocolatey, Swirly Sour Cream Bundt Cake

This week Jennifer of Cooking for Comfort chose a recipe with possibly the longest name I've ever come across! The Nutty, Chocolatey, Swirly Sour Cream Bundt Cake. To tell the truth I was debating whether to make this or not. My thighs really don't need a chocolatey, sour cream anything at the moment. But I know N's lab mates are always up for cake so I figured I could just give it away. Unfortunately the universe/my oven didn't cooperate.

Despite the oven always cooking hotter and faster than I expect, this time... it didn't. My beautiful bundt cake with the crispy golden crust was massively underbaked. As it was cut each slice collapsed in on itself leaving a gooey, doughy centre. As you expect this made for a very sorry looking photo. See above.

But still, it was delicious! Chocolate, orange zest, cinnamon, walnuts ... it was a marriage made in heaven. It even came out the pan perfectly, something I know others were struggling with. (I used a silicone pan greased with olive oil spray in case you were wondering).

We ended up just picking at the cooked parts and throwing the rest away. Such a shame. But I'm really not sure what I could have done differently. It baked for the full 65 minutes, the top was crisp and golden, it was pulling away from the sides and a skewer came out clean. Oh well.

Thanks to Jennifer for a great pick anyway! It was really tasty and I love making bundts. Make sure you visit the other TWDers for better results and Jennifer's blog for the recipe.