Apologies for the late posting. Let’s see those gorgeous tarts!
Get out that phyllo dough! Any questions or advice?
Here’s a video of the BWJ episode (the dessert is in the second half).
I can totally get behind both of these choices!
March 10 – Lemon Madeleines on pg. 212
March 24 – Crispy-Topped Brown Sugar Bars on pg. 324
March 31 – Rewind!
Two great things in one dessert– let’s see those links!
Here’s what we’ll be making from BWJ in March. There’s an extra Tuesday next month, so feel free to make up something you missed (from BWJ. BCM or even BFMHTY) or just take a break.
March 3, 2015- Not-Your-Usual Lemon Meringue Pie, p 403-405
March 17, 2015- Pebble Bread, p 152-153
March 31, 2015- Rewind Week!
What would you like to bake next? Please nominate two recipes and include page numbers.
What do you need to know about this treat? Baked it already and have some thoughts? Let us know!
What do you think we should make from BWJ in March? Please nominate one sweet/breakfast recipe and one savory/bread recipe (with page numbers).
You can check out the Completed Recipes page if you need a reminder of all the things we’ve done already.
Such fun and exciting news! Dorie will be doing an every-other-week column called Everyday Dorie for the Washington Post food section. Each column will have a recipe, sometimes sweet, sometimes savory.
The first column is here today and will be in print on Wednesday. It’s for a heart-shaped cookie that’s big enough to share. The recipe makes two cookies that serve two to four people each (or one if you’re really dedicated.) Part of the fun is seeing how people decorate them, and she’s really looking forward to your creations.
She’s hoping that people will post pictures and then, on Thursday, at 1 pm ET, there will be a live online chat with everyone who’s interested. If you’d like to be part of the conversation, click here
If anyone wants to post pictures of what they made with the recipe, the tags are:
Looking forward to joining our favorite cookbook author for more recipes, baking tips, and deliciousness!
How did this turn out? Will you be making it again? Raw eggs or no? Can’t wait to hear all about it.