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This month we are allowed to post the Tuesdays with Dorie recipes in any order. This week I baked from Baking: From My Home to Yours: Sugar-topped Molasses Spice Cookies on page 76-77. They had been chosen by Pamela from Cookies with Boys. I am glad to post at least one TWD recipe this month. I am not a funk, but business trips and a dubious virus kept me from being a good TWD-girl.

We liked the


I will definitively bake them again, half the size.

For the recipe visit Pamela from Cookies with Boys and enjoy more Sugar-topped Molasses Spice Cookies visiting the blogroll at the Tuesday's With Dorie website.

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This week's recipe on page 26 from Baking: From My Home to Yours: Sweet potato biscuits has been chosen by Erin of Prudence Pennywise

The recipe was easy to follow, but I had some difficulties to find the right drain weight from 2 15-ounce cans sweet potatoes in light syrup, not a usual ingredient here. So I bought 798 grams sweet potatos, peeled, steamed them tender and ended up with 498 grams sweet potato mash. Thanks to Nancy who helped me doing the conversion after my tweet for help.

For the recipe visit Erin from Prudence Pennywise and enjoy more Sweet potato biscuits visiting the blogroll at the Tuesday's With Dorie website.

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This week's recipe on page 16/17 from Baking: From My Home to Yours: Allspice Crumb Muffins has been chosen by my dear fellowblogger and friend Kayte of Grandma’s Kitchen Table

The muffins were easy to make, we all loved it completely cooled.

For the recipe visit Kayte from Grandma’s Kitchen Table and enjoy more Allspice Crumb Muffins visiting the blogroll at the Tuesday's With Dorie website.

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This week's recipe on page 355-357 from Baking: From My Home to Yours:




has been chosen by Carla of Chocolate Moosey. I had a busy weekend in Brussels, so just a short entry about that rich tart. I halved the filling and used 4 tartlets from this recipe.

For the recipe visit Carla from Chocolate Moosey and enjoy more Chocolate-Crunched Caramel Tarts visiting the blogroll at the Tuesday's With Dorie website.

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This week's recipe on page 148/149 from Baking: From My Home to Yours


has been chosen by Jacque of Daisy Lane Cakes .

To keep the long story short: The filled pufflets were really delicious, but I don't fill the second batch. After struggling with the sticky dough I popped the second batch into the freezer, waiting until my nerves calmes down.


Until this point I thought I could easily manage the dough and used a ravioli former


Beastly sticky dough, I tried triangles but after forming three, I had to chill the dough again. Than I put one square on top of the other and I got the first batch onto the baking sheet.



As I said, really delicious, but not worth all the work.

For the recipe visit Jacque of Daisy Lane Cakes and enjoy more Cottage Cheese Pufflets visiting the blogroll at the Tuesday's With Dorie website.

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This week's recipe on page 104/105 from Baking: From my home to yours: >


has been chosen by Melissa of Life in a Peanut Shell. I halved the recipe and baked it in my brand-new 7" square pan. A good decision, because the brownies are rich. I stabilised the topping with two sheets of gelatin.

For the recipe visit Melissa of Life in a Peanut Shell and enjoy more Espresso Cheesecake Brownies visiting the blogroll at the Tuesday's With Dorie website.

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... were this week’s pick for TWD by Karen of Something Sweet by Karen – spicy bars with a yummy glaze on top, easy to prepare, quickly disappeared, were made and enjoyed by other members of Tuesday’s with Dorie, especially by Karen


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This week's recipe on page 106-107 from Baking: From my home to yours: Brownie Buttons has been selected by Jayma of Two Scientists Experimenting in the Kitchen These tiny buttons are also just right for the German Event "Small Cakes". They were so delicious: Barely appeared, they dissappeared.

For the recipe visit Jayma of Two Scientists Experimenting in the Kitchen and enjoy more Brownie Buttons visiting the blogroll at the Tuesday's With Dorie website.

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This week's recipe on page 190 from Baking: From my home to yours:Classic Banana Bundt Cake has been chosen by Mary of The Food Librarian I halved the recipe and baked it in a springform pan of 20 cm in diameter with a bundt bottom. With this size it was just right for a German Event "Small Cakes". We tried the cake the day it was baked and were disappointed: To sweet and too much banana. I planned to serve it for my workmates the next day, so it rested overnight in a tightly closing plastic can.

The next day the taste was stunning: just a hint of banana and the sweetness was just right for my palate. My workmates left only a few crumbs.

For the recipe visit Mary of The Food Librarian and enjoy more Classic Banana Bundt Cakes visiting the blogroll at the Tuesday's With Dorie website.

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This week's recipe on page 428-429 from Baking: From my home to yours: Vanilla Ice Cream has been chosen by Lynne of Cafe LynnyLu I've already made a custard based vanilla ice cream, so I played around and prepared the Honey-Vanilla Ice Cream. To prevent ice crystals I added 1 teaspoon guar flour to the ice cream. I am very delighted with the result, neither with starch nor pectin I got such a creamy ice cream.

For the recipe visit Lynne of Cafe LynnyLu and enjoy more Vanilla Ice Creams visiting the blogroll at the Tuesday's With Dorie website.

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