Chocolate-Coconut Tart, page 168

My son made me this rolling pin at school.  I love it!

This was a straight forward tart.   I love that it is not too sweat it is just perfect.  It reminded everyone of a Bounty bar only better.  I got good comments on how smooth the chocolate was just like store bought.  I made all the components the same day I served the cake and Dorie is right.  The tart shell is best the day it is made.  Always trust Dorie.


Comté and ham wafers, page 45

Loved it!

I used the Icelandic version of cheddar cheese.  We do not get many imported cheeses and the one we do get are very expensive.  So no comté and no original cheddar cheese.  I used some thyme from my mother in law.  The dough rested in the fridge for about an hour and was easy to work with.  I love slice and bake, you can make the dough in advance and bake when you are ready and it only takes a few minutes.  I did not use the ham, we do not get very good ham up here.  David talks about cutting the cheese with a chef knife.  I used my box grater and than started cutting the cheese with the knife but lost my patience and dumped all the cheese in. Baked the wafers for 15-20 min and they were delicious when cold. Loved it whit a cold beer.

Gâteau Basque Fantasie, page 110


First time I make Gateau Basque and first time I make a pie with a cover.

I used apples, pears, pecans, oranges and dried cranberries for the filling and I also used the ginger.

The filling was on the stove for close to 20 min and the liquid did not evaporate, there was just more and more liquid so in the end I used a strainer.

My family would have liked some whipped cream with the gateau and I agree with them.  My DH did not like it as he does not like spices in his cakes so note to self no ginger.  The oldest complained that the cakes for this blog do not have enough frosting.  Well we are baking french style and there is not much frosting.

I took this cake to work where it was appreciated!