Pink Grapefruit Tart

When I saw that the Pink Grapefruit Tart was one of the assignments for Tuesdays With Dorie, I thought I would sit this one out. It seemed like a complicated recipe and I was not a huge fan of grapefruit. I thought it over for half the month and decided that I should give it a try anyway. I'm glad that I changed my mind. This tart turned out to be not only visually stunning, but it tasted great, too!

Galette des Rois

I was asked to make a Galette des Rois with a request to make it not taste like almonds. Luckily, Dorie has a recipe in Baking Chez Moi for a Galette des Rois which includes either lemon or orange zest.  I thought that using orange zest would make a tasty Galette, but later I decided that a Galette with orange zest AND vanilla beans would be even better!

Desert Roses or Roses des Sables

Desert Roses or Roses des Sables are what I think the easiest things to make in Baking Chez Mois, and it tastes delicious, too! This recipe is basically melted chocolate poured over cornflakes. I didn't follow Dorie's recipe, at least by not adding dried fruits and nuts, and kept it very simple. This recipe is what she described the Rice Krispies treats of Paris; in fact, the recipe is included on the cornflakes boxes in France!

Rice Krispies Cookies

Happy Chinese New Year or Lunar New Year! I decided to make one of my favorite cookies: Rice Krispies Cookies. They're crispy and buttery and very addictive!

Valentine's Day Dessert

Valentine's Day came and went, but I was lucky enough to spend it with good friends. For dessert, we had Marquise au Chocolat with Creme Anglaise, Macarons with Rose buttercream and Macarons with a Vanilla and White Chocolate Ganache, and what Dorie calls Macaron Biscotti (inspired by Sadaharu Aoki).

Snickery Squares

I felt like taking a short break from Baking Chez Moi, so I started going through Baking: From My Home To Yours. I came across the recipe for Snicker Squares and immediately started drooling. It might have been the mention of dulce de leche or it might have been the candied peanuts. Either way, both the photo and the recipe caught my attention and made me want to eat it.

Marquise au Chocolat

The first time I had eaten Marquise au Chocolate was when a friend made it for a small group of us for New Year's last year.  It was incredibly delicious, but we didn't know what the proper name for it was - we called it "fondant." When I got Baking Chez Moi, I read through this recipe and thought it sounded extremely familiar, so I was very happy that it was a selection for the Tuesdays With Dorie group, and can confirm that it was like the "fondant" we had.

This is pretty much a fancy frozen chocolate mousse that I served with vanilla crème anglaise.  I was so happy that I made the crème anglaise because it really complements the chocolate well - I cannot express in words how good these two taste together!