"dorie greenspan" news and stories

If you've been following along for a while, you might remember the granola recipe I posted back in the summer. It's a basic, easy recipe that is a great way to get comfortable with the process of making your own granola. However, as the post up today on Dorie Greenspan's blog reminds me, there are a variety of ways to spice up your granola. She describes the homemade granola that friends brought with them when they came to visit over the weekend.

I am intrigued by the combinations she describes, especially the one that they made just for her that included bits of black licorice. I've never thought of incorporating that kind of sweet into granola and already my brain is racing with the possibilities.

If you are traveling this week to spend the holiday with friends or family, think about stirring up a batch of homemade granola to take with you. It is sure to inspire exaltation and joy from whomever receives your bag of oat-y, nutty goodness.

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In the winter months I think of comfort food, and when I think of comfort food three things immediately come to mind: meatloaf, mashed potatoes, and carrot cake. Brilynn at Jumbo Empanadas is allowing me to satisfy one of those cravings vicariously with a 3-layer carrot cake she adapted from a Dorie Greenspan recipe. Certain substitutions were made after discovering she was either missing or short on a few ingredients, but I think the addition of dried cherries (to make up for a lack of raisins) would really enhance this dish.

Though she made the cake itself for a potluck lunch, the 6-layer sample shown in front was ingeniously prepared for her own tasting pleasure. I really need to remember that trick the next time I bake something.

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If you've been staying on top of baking blogs lately, you've probably noticed that quite a few people have been using recipes from Dorie Greenspan's newest book, Baking: From My Home to Yours. Sara, from i like to cook, organized the huge event with the publishers and got out the book to many different people so that readers could get some real-life feed back on the recipes. She also made up a roundup of all the recipes that people tried, so take a look at the recipes she tested herself and at the recipes tested by others for a comprehensive listing (with photos!) of all the treats our food blogging friends enjoyed.

Getting back to the book itself, it is over 500 pages and has more than 200 recipes. Although it is called Baking, it doesn't cover too many yeast breads or completely savory recipes. Instead, it concentrates on sweets, divided into six sections: breakfast sweets, cookies, cakes, pies and tarts, spoon desserts and base recipes. From these categories, you'll find more tempting recipes that you can imagine and but book is filled with excellent pictures that will tempt you. Unfortunately, not every recipe is illustrated, so we're probably missing out on some food porn, but since the recipes turn out to look exactly like the photographs, you can easily make your own food porn at home.

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