DORIE GREENSPAN RECIPES RECIPES

facebook share image    twitter share image    pinterest share image    E-Mail share image

CARROT CAKE RECIPE - NYT COOKING



Carrot Cake Recipe - NYT Cooking image

You've got enough frosting to fill the layers and cover the sides and top of the cake, but Dorie Greenspan covers each layer generously, so generously that when the next layer goes on the frosting ripples out around the edges. Then just swirl the frosting over the top, leaving the sides bare.

Provided by Dorie Greenspan

Total Time 1 hours 45 minutes

Yield 8 to 12 servings

Number Of Ingredients 18

2 cups all-purpose flour
2 teaspoons baking powder
2 teaspoons baking soda
2 teaspoons ground cinnamon
3/4 teaspoon salt
3 cups grated carrots (you can grate the carrots in a food processor fitted with a shredding blade)
1 cup coarsely chopped walnuts or pecans
1 cup shredded coconut, sweetened or unsweetened
1/2 cup moist, plump raisins (dark or golden) or dried cranberries
2 cups sugar
1 cup canola or safflower oil
4 large eggs
8 ounces cream cheese, at room temperature
1 stick (8 tablespoons) unsalted butter, at room temperature
1 pound (3 3/4 cups) confectioners' sugar
1 tablespoon fresh lemon juice or 1/2 teaspoon pure lemon extract
1/2 cup shredded coconut, optional
Toasted finely chopped nuts and/or toasted coconut, for topping, optional

Steps:

  • For the cake: Position the racks to divide the oven into thirds and preheat the oven to 325 degrees. Butter and flour three 9-inch round, 2-inch deep cake pans, flour the insides and tap out the excess.
  • Whisk together the flour, cinnamon, baking powder, baking soda and salt and set aside. In another bowl, stir together the carrots, chopped nuts, coconut and raisins.
  • Working in a mixer fitted with the paddle attachment, or in a large bowl with a whisk, beat the sugar and oil together until smooth. Add the eggs one by one and continue to beat until the batter is even smoother. If you are working in a mixer, reduce the speed to low, if you're working by hand switch to a large rubber spatula, and gently stir in the flour mixture — mix only until the dry ingredients disappear. Just as gently, stir in the chunky ingredients.
  • Divide the batter among the baking pans and slide the pans into the oven. Bake the cakes for 40 to 50 minutes, rotating the pans top to bottom and front to back at the midway point. The cakes are properly baked when a knife inserted into the centers of the cakes comes out clean; the cakes will just start to come away from the edges. Transfer the pans to cooling racks, cool for 5 minutes, then turn out onto racks to cool to room temperature. (At this point, the cakes can be wrapped airtight and kept at room temperature overnight or frozen for up to 2 months; thaw before frosting.)
  • For the frosting: Working in a mixer fitted with the paddle attachment, beat the cream cheese and butter together until smooth and creamy. Gradually add the confectioners' sugar and continue to beat until the frosting is velvety smooth. Beat in the lemon juice or extract.
  • If you'd like to have coconut in the filling, scoop out about 1/2 of the frosting and stir the coconut into this portion.
  • To frost the cake, place one layer of the cake, right-side up, on a cardboard round or a cake plate. If you've added coconut to the frosting, use half of coconut frosting to generously cover the first layer. Use an offset spatula or a spoon to smooth the frosting all the way to the edges of the layer. Top with the second layer, this time placing the cake top-side down. Frost with the remainder of the coconut frosting. Top with the last layer, right-side up and use the plain frosting to cover the top — and the sides, if you want – of the cake. Finish the top layer with swirls of frosting. If you want to top the cake with toasted nuts or coconut, sprinkle on these ingredients now, while the frosting is soft. Slide the cake into the refrigerator for 15 minutes, just to set the frosting.
  • Serving: The cake can be served as soon as the frosting is set. It can also wait, at room temperature and covered with a cake keeper, overnight. The cake is best served in thick slices at room temperature and, while it's good plain, it's better with whipped cream, vanilla ice cream or even some lemon curd with a little whipped cream folded in.
  • Storing: Covered the cake will keep at room temperature for 2 to 3 days. It can also be frozen, uncovered, and then, when it is firmed, wrapped airtight and kept in the freezer for up to 2 months; defrost, still wrapped, in the refrigerator overnight.

Nutrition Facts : @context http//schema.org, Calories 969, UnsaturatedFatContent 33 grams, CarbohydrateContent 118 grams, FatContent 54 grams, FiberContent 4 grams, ProteinContent 9 grams, SaturatedFatContent 18 grams, SodiumContent 580 milligrams, SugarContent 92 grams, TransFatContent 0 grams

DORIE GREENSPAN'S CANDIED COCKTAIL NUTS | KITCHN



Dorie Greenspan's Candied Cocktail Nuts | Kitchn image

A savory-sweet mixture of maple syrup and red pepper makes for irresistible candied cocktail nuts.

Provided by Dorie Greenspan

Categories     Side dish    Snack

Total Time 1440S

Prep Time 300S

Cook Time 1140S

Yield 4

Number Of Ingredients 8

8 ounces mixed untoasted nuts (1 1/2 to 2 cups), such as whole almonds, cashews, and walnuts
2 or 3 sprigs fresh thyme
1 tablespoon unsalted butter
1 tablespoon maple syrup
1 teaspoon packed light or dark brown sugar
1 teaspoon fleur de sel or flaky salt, or 1/2 teaspoon fine sea salt, plus more for sprinkling
3/4 teaspoon ground cinnamon
1/4 to 1/2 teaspoon piment d’Espelette or cayenne pepper

Steps:

  • Arrange a rack in the middle of the oven and heat the oven to 350ºF.
  • Line a rimmed baking sheet with parchment paper or a silicone baking mat. Add 8 ounces nuts and scatter 2 or 3 fresh thyme sprigs over the nuts. Roast for 5 minutes. Meanwhile, place 1 tablespoon unsalted butter, 1 tablespoon maple syrup, 1 teaspoon packed brown sugar, 1 teaspoon fleur de sel or flaky salt (or 1/2 teaspoon fine salt), 3/4 teaspoon ground cinnamon, and 1/4 to 1/2 teaspoon piment d’Espelette or cayenne pepper in a medium saucepan. Cook over medium heat, stirring, until the butter melts and the mixture is smooth. You won’t have much liquid, but it will be all that you need.
  • Add the warm nuts and thyme to the saucepan and cook, stirring, until they are coated with the mix, 2 to 3 minutes. Return the nuts and thyme to the baking sheet and spread them out — they won’t bake well if they’re in clumps.
  • Bake for 5 minutes. Stir and turn the nuts and bake until fragrant and deepened in color, 4 to 5 minutes more. Place the baking sheet on a rack and discard the thyme. Sprinkle with more fleur de sel (or fine salt), and let the nuts cool completely (they will initially be sticky but crisp up).

Nutrition Facts : SaturatedFatContent 5.3 g, UnsaturatedFatContent 0.0 g, CarbohydrateContent 12.7 g, SugarContent 5.2 g, ServingSize Serves 4, ProteinContent 8.8 g, FatContent 39.9 g, Calories 415 cal, SodiumContent 159.0 mg, FiberContent 4.3 g, CholesterolContent 0 mg

More about "dorie greenspan recipes recipes"

THE BEST BANANA BUNDT CAKE (DORIE GREENSPAN) - FOOD.COM
This is an incredibly moist and delicious banana bundt cake/banana bread; the best one I've ever tasted. It also makes great muffins. It is so good, I don't feel it needs the optional glaze but I've included the instructions below if you want to make it. You can also simply dust with powdered sugar. The recipe is from Dorie Greenspan's fabulous cookbook, "Baking: From My Home to Yours". You can reduce the amount of butter by up to a 1/2.
From food.com
Reviews 5.0
Total Time 1 hours 24 minutes
Calories 303.5 per serving
  • MUFFIN OPTION: Halve the recipe. You can add nuts or chocolate chips. Bake 28-32 minutes. Yields 12 muffins.
See details


ICED SPICED HERMITS RECIPE | BON APPéTIT
When you can’t decide between cake and cookie, bake classic New England hermits, which are dense, chewy, and spiced with Christmas flavors.
From bonappetit.com
Reviews 4.4
  • Whisk powdered sugar and milk in a small bowl until smooth. Glaze should be thick but pourable; thin with more milk if needed. Drizzle glaze erratically over logs; let sit until set, at least 30 minutes. Using a serrated knife, slice logs crosswise 1" thick (or slice 2" thick and cut in half down the center for a squarish cookie). Do ahead Cookies can be assembled 4 days ahead. Store airtight at room temperature.
See details


PUMPKIN STUFFED WITH EVERYTHING GOOD RECIPE | EPICURIOUS
Shortly after I was given this recipe, I started keeping a list of whom I'd made it for—because I loved it so much, I was sure that if I didn't keep track, I'd end up serving the dish to the same people over and over. The idea for it came from my friend Hélène Samuel's sister, Catherine, whose husband grows pumpkins on his farm just outside Lyon. Catherine sent me a charming outline of the recipe, and as soon as I'd baked my first pumpkin, I realized that an outline is about the best you can do with this dish. It's a hollowed-out pumpkin stuffed with bread, cheese, garlic, and cream, and since pumpkins come in unpredictable sizes, cheeses and breads differ, and baking times depend on how long it takes for the pumpkin to get soft enough to pierce with a knife, being precise is impossible. As Catherine said when she turned this family favorite over to me, "I hope you will put the recipe to good use, knowing that it's destined to evolve . . . and maybe even be improved." Well, I've certainly been putting it to good use, and it has evolved, although I'm not sure that it's been improved, since every time I make it, it's different, but still wonderful. My guess is that you'll have the same feeling once you start playing around with this "outline." See Bonne Idée for some hints on variations. And speaking of playing around, you might consider serving this alongside the Thanksgiving turkey or even instead of it—omit the bacon and you've got a great vegetarian main course.
From epicurious.com
Reviews 3.6
  • There are many ways to vary this arts-and-crafts project. Instead of bread, I've filled the pumpkin with cooked rice—when it's baked, it's almost risotto-like. And, with either bread or rice, on different occasions I've added cooked spinach, kale, chard, or peas (the peas came straight from the freezer). I've made it without bacon (a wonderful vegetarian dish), and I've also made it and loved, loved, loved it with cooked sausage meat; cubes of ham are also a good idea. Nuts are a great addition, as are chunks of apple or pear or pieces of chestnut.
See details


POTATO GRATIN WITH GRUYèRE RECIPE | BON APPéTIT
Potato Gratin with Gruyère Recipe
From bonappetit.com
Reviews 3.8
Total Time 1 minutes
  • Bake gratin until golden on top and potatoes are very tender, 1 hour to 1 hour 10 minutes. Let potato gratin rest 10 minutes before serving.
See details


PUMPKIN STUFFED WITH EVERYTHING GOOD RECIPE | EPICURIOUS
Shortly after I was given this recipe, I started keeping a list of whom I'd made it for—because I loved it so much, I was sure that if I didn't keep track, I'd end up serving the dish to the same people over and over. The idea for it came from my friend Hélène Samuel's sister, Catherine, whose husband grows pumpkins on his farm just outside Lyon. Catherine sent me a charming outline of the recipe, and as soon as I'd baked my first pumpkin, I realized that an outline is about the best you can do with this dish. It's a hollowed-out pumpkin stuffed with bread, cheese, garlic, and cream, and since pumpkins come in unpredictable sizes, cheeses and breads differ, and baking times depend on how long it takes for the pumpkin to get soft enough to pierce with a knife, being precise is impossible. As Catherine said when she turned this family favorite over to me, "I hope you will put the recipe to good use, knowing that it's destined to evolve . . . and maybe even be improved." Well, I've certainly been putting it to good use, and it has evolved, although I'm not sure that it's been improved, since every time I make it, it's different, but still wonderful. My guess is that you'll have the same feeling once you start playing around with this "outline." See Bonne Idée for some hints on variations. And speaking of playing around, you might consider serving this alongside the Thanksgiving turkey or even instead of it—omit the bacon and you've got a great vegetarian main course.
From epicurious.com
Reviews 3.6
  • There are many ways to vary this arts-and-crafts project. Instead of bread, I've filled the pumpkin with cooked rice—when it's baked, it's almost risotto-like. And, with either bread or rice, on different occasions I've added cooked spinach, kale, chard, or peas (the peas came straight from the freezer). I've made it without bacon (a wonderful vegetarian dish), and I've also made it and loved, loved, loved it with cooked sausage meat; cubes of ham are also a good idea. Nuts are a great addition, as are chunks of apple or pear or pieces of chestnut.
See details


POTATO GRATIN WITH GRUYèRE RECIPE | BON APPéTIT
Potato Gratin with Gruyère Recipe
From bonappetit.com
Reviews 3.8
Total Time 1 minutes
  • Bake gratin until golden on top and potatoes are very tender, 1 hour to 1 hour 10 minutes. Let potato gratin rest 10 minutes before serving.
See details


DORIE GREENSPAN'S RECIPES | MY RECIPES - NYT COOKING
Dorie Greenspan is a columnist for The New York Times Magazine. She’s written 13 cookbooks, including “Baking From My Home to Yours,” “Dorie’s Cookies” and “Everyday Dorie,” and won five James Beard awards for her books and writing.
From cooking.nytimes.com
See details


DORIE GREENSPAN » RECIPES
A James Beard award-winning cookbook author’s stories and recipes from here, there and Paris.
From doriegreenspan.com
See details


OUR 13 FAVORITE DORIE GREENSPAN RECIPES | LEITE'S CULINARIA
Dec 11, 2021 · This list of our 13 favorite Dorie Greenspan recipes proves that there’s very little that she can’t improve. Her roast chicken is sublime, the cornbread is just sweet enough, and BOTH versions of World Peace Cookies are terrific. If you’re not familiar with her brilliant recipes…
From leitesculinaria.com
See details


DORIE GREENSPAN
A James Beard award-winning cookbook author’s stories and recipes from here, there and Paris.
From doriegreenspan.com
See details


PIERRE HERMé & DORIE GREENSPAN'S WORLD PEACE COOKIES ...
Jun 22, 2021 · —Genius Recipes. Test Kitchen-Approved; Watch This Recipe Pierre Hermé & Dorie Greenspan's World Peace Cookies Prep time 3 hours 25 minutes Cook time 24 minutes Makes about 36 cookies Ingredients . 1 1 / 4 cups (175 grams) all …
From food52.com
See details


THE EASY TECHNIQUE BEHIND DORIE GREENSPAN’S FAMOUS COOKIES ...
Oct 16, 2021 · “Dorie Greenspan” has become synonymous with the word “cookies.” And not just any cookies: Her double-chocolate “World Peace cookies” are legendary. Her make-ahead, freeze-and-cut sablés are divine. And don’t get us started on her are-we-in …
From blog.williams-sonoma.com
See details


I TRIED DORIE GREENSPAN'S DO-ALMOST-ANYTHING VANILLA ...
Dec 08, 2021 · Dorie Greenspan is a cookie queen, as evidenced by these shapely and browned sugar cookies that could easily pass for bakery-bought cookies. They emerge from the oven buttery, crumbly, and shortbread-like — but while delicious, my …
From thekitchn.com
See details


XOXO DORIE
A twice-weekly newsletter for all of us who are passionate about food and curious about the world. Stories, recipes, tips and travel plus great conversations from around my table.
From doriegreenspan.bulletin.com
See details


DORIE GREENSPAN'S DO-ALMOST-ANYTHING VANILLA COOKIE DOUGH ...
Dec 07, 2016 · From Dorie's Cookies . While I'll know you'll find bunches of ways to use this dough—its full vanilla flavor and mix of crisp and sandy texture are chameleon-like in their capacity to welcome other flavors and shapes—there are four recipes in this …
From food52.com
See details


DORIE GREENSPAN'S DO-ALMOST-ANYTHING VANILLA COOKIE DOUGH ...
Dec 07, 2016 · From Dorie's Cookies . While I'll know you'll find bunches of ways to use this dough—its full vanilla flavor and mix of crisp and sandy texture are chameleon-like in their capacity to welcome other flavors and shapes—there are four recipes …
From food52.com
See details


THE 3 MOST SURPRISING TIPS WE LEARNED FROM DORIE ...
Nov 10, 2021 · The 3 Most Surprising Tips We Learned from Dorie Greenspans's New Cookbook Dorie Greenspan’s new book, “Baking with Dorie: Sweet, Salty, & Simple” is as inviting as it is thrilling, with easy but game-changing baking tips and recipes.
From simplyrecipes.com
See details


DORIE GREENSPAN'S WORLD PEACE COOKIES - KITCHEN CONFIDANTE®
Dec 18, 2016 · Dorie Greenspan’s World Peace Cookies. by Liren Baker on December 18, 2016 updated September 21, 2020 | 7 Comments. If there’s a cookie that could live up to its name, Dorie Greenspan’s World Peace Cookies …
From kitchenconfidante.com
See details


DORIE GREENSPAN IS ON INSTAGRAM • 1,957 POSTS ON THEIR PROFILE
132k Followers, 2,931 Following, 1,957 Posts - See Instagram photos and videos from Dorie Greenspan (@doriegreenspan)
From instagram.com
See details


BAKING WITH DORIE: SWEET, SALTY & SIMPLE: GREENSPAN, DORIE ...
From James Beard Award-winning and NYT best-selling author Dorie Greenspan, a baking book of more than 150 exciting recipes Say “Dorie Greenspan” and think baking. The …
From amazon.com
See details


FRENCH APPLE CAKE - DAVID LEBOVITZ
Nov 15, 2010 · Dorie Greenspan seems to have a gift for making those recipes work for home cooks, especially those in America who don’t gave the same batterie de cuisine that a French cook might have. But as you’ll see if you flip through the recipes …
From davidlebovitz.com
See details


GOUGèRES: WHY THEY'RE MY SIGNATURE NIBBLE + A RECIPE
Aug 27, 2021 · From my house special to yours
From doriegreenspan.bulletin.com
See details


TICKETS: WILLIAMS SONOMA BAKING SCHOOL
Jan 24, 2021 · In each class, Brian Hart Hoffman, editor in chief of Bake from Scratch and avid home baker, will be joined by a popular guest baker to share baking tips, tricks and recipes that you …
From williams-sonoma.squadup.com
See details


THE BEST SHORTBREAD COOKIES FOUR WAYS RECIPE | EPICURIOUS
Oct 13, 2021 · Flavor this easy shortbread cookie recipe from Dorie Greenspan with lemon and vanilla, whole grain flour and chocolate, or orange zest and walnuts.
From epicurious.com
See details


TICKETS: WILLIAMS SONOMA BAKING SCHOOL
Jan 24, 2021 · In each class, Brian Hart Hoffman, editor in chief of Bake from Scratch and avid home baker, will be joined by a popular guest baker to share baking tips, tricks and recipes that you …
From williams-sonoma.squadup.com
See details


THE BEST SHORTBREAD COOKIES FOUR WAYS RECIPE | EPICURIOUS
Oct 13, 2021 · Flavor this easy shortbread cookie recipe from Dorie Greenspan with lemon and vanilla, whole grain flour and chocolate, or orange zest and walnuts.
From epicurious.com
See details


GOUGèRES (FRENCH CHEESE PUFFS) - ONCE UPON A CHEF
Adapted from Everyday Dorie by Dorie Greenspan Gougères are savory cheese puffs made from pâte à choux with a generous amount of cheese folded in. Slightly warm, with a crisp shell and a …
From onceuponachef.com
See details


RECIPES SEARCH BY INGREDIENT, CUISINE, AND SEASON | SAVEUR
Browse SAVEUR recipes by ingredient, cuisine, season, difficulty level, and more. Cook your way through our deep collection of recipes
From saveur.com
See details


RECIPES | KING ARTHUR BAKING
Jan 20, 2022 · Want to bake yeast bread (but never tried)? Start with these recipes. Oct 27, 2021. A professional baker shares his go-to bread recipe. The beloved miche that can do it all. ... Alert: Dorie Greenspan …
From kingarthurbaking.com
See details


FOOD52 GENIUS RECIPES: 100 RECIPES THAT WILL CHANGE THE ...
Food52 Genius Recipes: 100 Recipes That Will Change the Way You Cook [Miglore, Kristen, Hesser, Amanda, Stubbs, Merrill] on Amazon.com. *FREE* shipping on qualifying offers. Food52 Genius Recipes: 100 Recipes …
From amazon.com
See details


HOLIDAY BAKING: THESE COOKBOOKS ARE BY FAR THE SEAS…
Dec 03, 2021 · Dessert doyenne Dorie Greenspan’s latest collection of recipes, “Baking with Dorie: Sweet, Salty & Simple” (Mariner Books), abounds with creativity as well as the veteran …
From wsj.com
See details


Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »