TWD: Johnny Cake Cobbler

I like Cobblers of any style. Despite I have no idea, why this one is called "Johnny Cake" Cobbler (is a Johnny Cake something I should know? As so often I am just desperate when it comes to american baking knowledge) - in the end i don't mind because I liked it.

It is easy in the making, as all cobblers, and great in taste, just the right mix between fruit and dough. I went almost exactly with the recipe (used only peaches, no plums) and made four individual cobblers in soufflé molds. They were served with some mango sorbet leftovers (not in the pictures, sorry).

Do it! It's great!
For the recipe, have a look at p. 389 in Dorie Greenspans book.

TWD: Salt&Pepper Cocoa Shortbread

 When I read "shortbread" I was all excited. I love shortbread, I love baking it, my colleagues love eating it - perfcet.
When I read "salt&pepper" I was even more excited. Savory shortbread! Can it get any better?
When I read "cocoa" my excitement was all gone. Cocoa? With salt and pepper? In shortbread? Why?? Why spoil them?

I was very much tempted to leave the cocoa out and exchange it for grounded nuts or just use more flour. But in the absolute very last minute I thought - stop. No. Don't. very often the recipe that do not sound that appealing turn out best. And I learnt so far that it is mostly better to stick to Dorie's recipes, because she is always right.

So. Salt&Pepper COCOA shortbread. The recipe was chosen by Tia for this week's TWD. Go to her page "Buttercream Barbie" to find the recipe or have a look in Dorie Greenspan's book on p 128.

As all shortbread it takes some time for chilling the dough thoroughly. I rolled the dough too thin (What happen always when I do shortbread. Learnign effect? Me? Never!) I opted for not making logs and round shortbread but to cut rectangles and use my Eiffeltower- and Statue of Liberty-forms.

The first batch was spoiled, but it was all my fault. I forgot that the line between "still too soft" and "burnt" can be very thin and be passed in half a minute. So, the first batch was for the trashbin. But the second one turned out fine.

The verdict? Well. I like them. Compared to my expectations - I like them a lot. My colleagues on the other side where excited, thrilled, ardent. Why? I guess because me - I knew what was in the cookies. They didn't. So they really had a surprise-moment when they found out that these shortbread cookies, with their chocolate-colour, are not that sweet at all, and have a savory after-taste. Therefore - they are a winner!

TWD - Peach Upside Downer

Cranberries are not very common in Austria. No, that's not completely  true. In fact, something very similar  (lingonberry or cowberry or lowbush/mountain cranberry - that's what the dictionary tells me is the correct translation for- what I have in mind) is very common as jelly to accompany game. But it is almost impossible to by fresh ones, and frozen are just not available. You can have them dried or as jam. But both are not suitable for the Cranberry Upside Downer, the recipe Sabrina of Superfluous chose for this weeks TWD. (find the recipe on her page or in Dorie's book on page 206).

So I had to opt for the Playing around version of this easy and fast-made cake, the Peach Upside Downer. It is the end of the summer, but just perfect to give it a last summerly treat - so I don't regret it a tad!

I enjoyed baking this one, because it was easy made and fast, and it looks very good because the combination of yellow-peach and strawberry jam for the glaze is a pretty combo. Essentially, it did remind me very much on a Tarte Tatine in the making (except you on't have a special pan for it).

On the next day it was very humid, because of the "wetness" the peches gave the cake, but still more than good.

P.S.: Can you see the steam on the one picture? I took it just a few minutes after bringing the cake out of the oven. Looks funny, doesn't it?

TWD: Crunchy and Custardy Peach Tart

I was on the road almost the whole day because I had to accompany my boss to a day at a summer think-tank in the Austrian mountains. It was an exciting and interesting day, but also an exhausting one. We have been on the road for 9 hours - 4 and a half each way.

Nevertheless, and also against all the work I had to to on the weekend for preparing today's event, I made the Crunchy and Custardy Peach Tart, chosen by Rachel of sweet tarte (have a look at her page for the recipe, or flip through Dorie's book to pages 346 and 347. and left it at the office at 6:30 am, before we left from there. I am a good colleague. :o]

This tart was great, wonderful, extremely tasty! I did not arrive to get a perfect crust, but it turned out the best crust I ever made (which is not hard...). Anayways, I can live with the result, and the tart itself is almost perfect.

Funnily, the fruits didn't taste like peaches, but more like apples. Maybe I left them too long in the boiling water during blanching, maybe I cooked them too long in the oven. But who cares as long as the result tastes as perfect as it did?

Did I mention I love Streusel? Well - I do!!