TWD: French Chocolate Brownies

First, please let me apologize for my EXTREME tardiness here. I kept starting to make them after our son was in bed, but by the time I would have started and finished, we never could have enjoyed them. Better late than never, I suppose!

This week's Tuesday was hosted by Di of Di’s Kitchen Notebook.

Anyway, as I was making these, BAJ said, "Who puts RAISINS in brownies? You're such a weirdo." He did appreciate that I was flambeeing, although the flame was rather teensy.

When I added the raisins to the brownies, it smelled just like Raisinettes... my favorite!!

So I'm very excited for these to come out of the oven... 32 more minutes until sweet chocolatey, raisiny, gooeyness!

**Update!**
The center didn't quite... bake. It was runny and gooey alright, but not done. I gave it more time, for probably 75 minutes total time, and we decided to eat them. Despite the center being on the underdone side, these were REALLY good. The raisins were a delightful touch--nice and squishy. The flavor was really good too. They weren't as difficult to make as some of the other Dorie creations I've made either. I'll probably make these again!!

Here's the recipe

French Chocolate Brownies

- makes 16 brownies -
Adapted from Baking From My Home to Yours.

Ingredients

1/2 cup all-purpose flour
1/8 teaspoon salt
1/8 teaspoon cinnamon (optional) I used it
1/3 cup raisins, dark or golden
1 1/2 tablespoons water
1 1/2 tablespoons dark rum I used Puerto Rican Gold rum
6 ounces bittersweet chocolate, finely chopped
1 1/2 sticks (12 tablespoons; 6 ounces) unsalted butter, at room temperature and cut into 12 pieces
3 large eggs, at room temperature
1 cup sugar

Getting ready: Center a rack in the oven and preheat the oven to 300°F. Line an 8-inch square baking pan with foil, butter the foil, place the pan on a baking sheet, and set aside.

Whisk together the flour, salt and cinnamon, if you're using it.

Put the raisins in a small saucepan with the water, bring to a boil over medium heat and cook until the water almost evaporates. Add the rum, let it warm for about 30 seconds, turn off the heat, stand back and ignite the rum. Allow the flames to die down, and set the raisins aside until needed.

Put the chocolate in a heatproof bowl and set the bowl over a saucepan of simmering water. Slowly and gently melt the chocolate, stirring occasionally. Remove the bowl from the saucepan and add the butter, stirring so that it melts. It's important that the chocolate and butter not get very hot. However, if the butter is not melting, you can put the bowl back over the still-hot water for a minute. If you've got a couple of little bits of unmelted butter, leave them—it's better to have a few bits than to overheat the whole. Set the chocolate aside for the moment.

Working with a stand mixer with the whisk attachment, or with a hand mixer in a large bowl, beat the eggs and sugar until they are thick and pale, about 2 minutes. Lower the mixer speed and pour in the chocolate-butter, mixing only until it is incorporated—you'll have a thick, creamy batter. Add the dry ingredients and mix at low speed for about 30 seconds—the dry ingredients won't be completely incorporated and that's fine. Finish folding in the dry ingredients by hand with a rubber spatula, then fold in the raisins along with any liquid remaining in the pan.

Scrape the batter into the pan and bake 50 to 60 minutes, or until the top is dry and crackled and a knife inserted into the center of the cake comes out clean. Transfer the pan to a rack and allow the brownies to cool to warm or room temperature.

Carefully lift the brownies out of the pan, using the foil edges as handles, and transfer to a cutting board. With a long-bladed knife, cut the brownies into 16 squares, each roughly 2 inches on a side, taking care not to cut through the foil.

Serving: The brownies are good just warm or at room temperature; they're even fine cold. I like these with a little something on top or alongside—good go-alongs are whipped crème fraiche or whipped cream, ice cream or chocolate sauce or even all three!

Storing: Wrapped well, these can be kept at room temperature for up to 3 days or frozen for up to 2 months.

TWD: Pecan Honey Sticky Buns

Although these looked fantastic, I had way too much going on this weekend to complete the recipe. I also completely forgot today is Tuesday! Woops. Anyway, go check out the creations by the other TWD bakers.. they look OUTRAGEOUSLY good.

Well?? What are you still doing here?

TWD: Hidden Berry Torte UPDATE!

Oh wow, this was fantabulous. Learning a lesson from the Peanut Butter Torte of a few weeks ago, I cut this into 16 slices. Just the perfect amount (although BAJ had two slices).



I asked BAJ if he would bring this one into work. He said, "No, I want to eat it all." LOL.



So the Peanut Butter Torte is the only recipe BAJ's coworkers have gotten to try from Dorie... The Lemon Tart ended up in the trash because it sat out all night, the marshmallows were kinda gross, and this one is too delicious!

TWD: Hidden Berry Torte

This week's challenge for Tuesdays with Dorie was to make Madelines. Mmmm, those look and sound delicious, but I just couldn't justify spending money on another Dorie pan when I'm denying myself PEDICURES to save some loot. I'm not an accomplished baker so really didn't have any ideas for modifications. The lovely ladies at TWD were fantastic enough to allow us to make any previously baked TWD creation. I chose the Hidden Berry Torte, which was one of their first group bakes. I didn't have to buy much to make this one--I had to buy cream cheese, which happened to be on sale (woohoo!) and cottage cheese, which has been a recent favorite food of my son's, so any leftovers wouldn't go to waste. AND it was on sale too! I had some troubles making a similar crust for Dorie before (I think it was the Most Extraordinary Lemon Tart) because the bowl of my food processor seemed to small. I gave it a go once again and did it with success. Granted, I did have spilling out of the bowl, but I was able to successfully make the dough there. It also looked a lot better than the previous attempt. I finished it late last night, so we haven't dug in yet. It's still in the springform so better pictures will come later.

Hidden Berry Cream Cheese Torte

(Source: Dorie Greenspan “Baking: From My Home to Yours” pp. 240-242

For the Crust:
1-3/4 cups all-purpose flour
1/2 cup sugar
1/4 teaspoon salt
1-1/2 sticks (12 Tablespoons) unsalted butter, cut into small pieces and chilled
2 large egg yolks
1 teaspoon pure vanilla extract

For the Filling:
1/3 cup thick berry or cherry jam I used raspberry Smuckers jam
9 ounces cream cheese, at room temperature I used a brick of Neufchatel, which was 8 oz.
8 ounces (1 cup) cottage cheese, at room temperature
3/4 cup sugar
1/4 teaspoon salt
Pinch of ground cinnamon
Pinch of freshly ground nutmeg
2 large eggs, preferably at room temperature

Confectioner’s sugar, for dusting (optional)

Getting Ready:
Butter a 9-inch springform pan, dust the inside with flour and tap out the excess. Place on a baking sheet lined with parchment or a silicone mat.

To Make the Crust:
Put the flour, sugar and salt in a food processor and pulse just to blend. Toss in the pieces of butter and pulse until the mixture resembles coarse meal. Stir the egg yolks and vanilla together with a fork, and, still pulsing the machine, add them and continue to pulse until the dough comes together in clumps and curds - restrain yourself, and don’t allow the dough to form a ball.

Turn the dough out onto a work surface. If you want to roll the dough, gather it into a ball, wrap it in plastic wrap and refrigerate it for about 20 minutes before rolling. Or simply press the dough into the pan. The dough should come about 1-1/2 inches up the sides of the spring form. Refrigerate for at least 30 minutes.

Center a rack in the oven and preheat the oven to 375 degrees F.

Fit a piece of buttered aluminum foil against the crust, covering it completely. Fill the drust lightly with rice, dried beans or pie weights and slide the sheet into the oven. Bake the crust for 20 minutes or so - you don’t want the crust to get too brown. Transfer to a rack to cool while you make the filling.

Lower the oven temperature to 350 degrees F.

To Make the Filling:
Stir the jam, and spread it over the bottom of the crust - it’s okay to do this while the crust is still warm.

Put the cream cheese and cottage cheese into the food processor and process, scraping down the sides of the bowl a few times, for 2 minutes, until you’ve got a smooth, satiny mix. Add the sugar, salt and spices and process for another 30 seconds. With the machine running, add the eggs and process, scraping the bowl as needed, for a final minute. Pour the filling over the jam.

Bake the cake for 60 to 70 minutes, or until the filling is uniformly puffed and no longer jiggly. Gently transfer the springform pan to a cooling rack and allow the torte to cool to room temperature, during which time the filling will collapse into a thin, elegant layer.

Run a blunt knife between the crust and the sides of the pan, then open and remove the sides of the springform. If the sides of the crust extend above the filling and you don’t like this look, very gently saw off the excess crust using a serrated knife. Chill the torte slightly or thoroughly before serving and, if you’d like, dust the top with confectioner’s sugar.

Peanut Butter Torte

From Baking from My Home to Yours by Dorie Greenspan, pages 282-283

Peanut Butter Torte
1 ¼ c. finely chopped salted peanuts (for the filling, crunch and topping)
2 teaspoons sugar
½ teaspoon instant espresso powder (or finely ground instant coffee)
¼ teaspoon ground cinnamon
Pinch of freshly grated nutmeg
½ c. mini chocolate chips (or finely chopped semi sweet chocolate)
24 Oreo cookies, finely crumbed or ground in a food processor or blender
I used Twistos, the Stop and Shop version
½ stick (4 tablespoons) unsalted butter, melted and cooled
Small pinch of salt
2 ½ c. heavy cream
1 ¼ c confectioners’ sugar, sifted
12 ounces cream cheese, at room temperature I used neufchatel
1 ½ c salted peanut butter – crunchy or smooth (not natural; I use Skippy)
I used lower salt generic brand
2 tablespoons whole milk I used skim
4 ounces bittersweet chocolate finely chopped

Getting ready: center a rack in the oven and preheat the oven to 350°F. Butter a 9-inch Springform pan I sprayed with Pam and place it on a baking sheet lined with parchment or a silicone mat. Toss ½ cup of the chopped peanuts, the sugar, espresso powder, cinnamon, nutmeg and chocolate chops together in a small bowl. Set aside. Put the Oreo crumbs, melted butter and salt in another small bowl and stir with a fork just until crumbs are moistened. Press the crumbs evenly over the bottom and up the sides of the spring form pan (they should go up about 2 inches on the sides). Freeze the crust for 10 minutes. Bake the crust for 10 minutes, then transfer it to a rack and let it cool completely before filling. Working with a stand mixer fitted with the whisk attachment or with a hand mixer in a large bowl, whip 2 cups of the cream until it holds medium peaks. Beat in ¼ cup of the confectioners’ sugar and whip until the cream holds medium-firm peaks. Scrape the cream into a bowl and refrigerate until needed. Wipe out (do not wash) the bowl, fit the stand mixer with the paddle attachment if you have one, or continue with the hand mixer, and beat the cream cheese with the remaining 1 cup confectioners’ sugar on medium speed until the cream cheese is satiny smooth. Beat in the peanut butter, ¼ cup of the chopped peanuts and the milk. Using a large rubber spatula, gently stir in about one quarter of the whipped cream, just to lighten the mousse. Still working with the spatula, stir in the crunchy peanut mixture, then gingerly fold in the remaining whipped cream. Scrape the mouse into the crust, mounding and smoothing the top. Refrigerate for at least 4 hours, or overnight; cover with plastic wrap as soon as the mousse firms.
To Finish The Torte: put the chopped chocolate in a heatproof bowl and set the bowl over a saucepan of simmering water. Leave the bowl over the water just until the chocolate softens and starts to melt, about 3 minutes; remove the bowl from the saucepan. Bring the remaining ½ cup cream to a full boil. Pour the cream over the chocolate and , working with a a rubber spatula, very gently stir together until the ganache is completely blended and glossy. Pour the ganache over the torte, smoothing it with a metal icing spatula. Scatter the remaining ½ cup peanuts over the top and chill to set the topping, about 20 minutes. When the ganache is firm, remove the sides of the Springform pan; it’s easiest to warm the pan with a hairdryer, and then remove the sides, but you can also wrap a kitchen towel damped with hot water around the pan and leave it there for 10 seconds. Refrigerate until ready to serve.

I was so looking forward to this one. Peanut Butter is one of my all time favorite treats, and it is only made that much better when chocolate is added. I knew I would be loving this when I first saw it was Elizabeth from Ugg Smell Food's choice for this week.

I was delighted by how this turned out. Decadent. Rich. Creamy. OH. MY. GOD. This was so darn good. The problem, however, was that it was too much. I cut my torte into 8 slices, but think 16 probably would have been better.

It was pretty too! Mine came out PRETTY!! I look week after week at my fellow TWD Bakers' work (you can check them all out at tuesdayswithdorie.wordpress.com). Mine usually doesn't look great, but this time it did!! I brought it out for some friends at lunch and they ooohed and ahhhed at it.

It actually wasn't that tricky to make, either, unlike the other recipes I've made from Dorie's book. It had a lot of steps, and it took a lot of time, but it really wasn't all that difficult!

TWD...

Here it is, Tuesday again, and I have nothing to show my fellow Tuesdays with Dorie bakers. I wanted to try the polenta and ricotta cake that was chosen for this week, but a combination of factors made it just not happen.

You can easily check out what the other bakers came up with at Tuesdays With Dorie.

I will, however, most certainly partake of next week's challenge, which is a Peanut Butter Torte. The magic words of Peanut Butter were uttered! YEEHAW!

Tuesdays with Dorie--Carrot Cake

I didn't participate in TWD this week. Carrot Cake just isn't our thing and things were way too busy this weekend.

However, you can see the wonderful creations the other TWD bakers came up with here!

Tuesdays with Dorie--Marshmallows

The recipe: (Taken from A Year From Oak Cottage)

*Marshmallows*

Including marshmallows as a spoon dessert may seem like cheating -- after all, they're eaten with fingers (or, by campers, from sticks picked up in the forest) -- but making them at home is too much fun to miss. And in fact this dessert is related to others in this chapter: the base is meringue -- sweetened and strengthened by a cooked sugar syrup and fortified by gelatin.There's nothing difficult about making the marshmallows, but the meringue does need a long beating. While you can use a hand mixer, a stand mixer makes the job easier.I'm giving you the recipe for a basic vanilla marshmallow. See Playing Around (below) for raspberry, chocolate, cappuccino and pumpkin marshmallows.Makes about 1 pound marshmallows

About 1 cup potato starch (found in the kosher foods section of supermarkets) or cornstarch

2 tablespoons light corn syrup

2 1/4-ounce packets unflavored gelatin

3 large egg whites, at room temperature

3/4 cup cold water

1 tablespoon pure vanilla extract

1 1/4 cups plus 1 tablespoon sugar

GETTING READY: Line a rimmed baking sheet -- choose one with a rim that is 1 inch high -- with parchment paper and dust the paper generously with potato starch or cornstarch. Have a candy thermometer at hand.

Put 1/3 cup of the water, 1 1/4 cups of the sugar and the corn syrup in a medium saucepan over medium heat. Bring the mixture to a boil, stirring until the sugar dissolves. Once the sugar is dissolved, continue to cook the syrup -- without stirring -- until it reaches 265 degrees F on the candy thermometer, about 10 minutes.

While the syrup is cooking, work on the gelatin and egg whites. In a microwave-safe bowl, sprinkle the gelatin over the remaining cold water (a scant 7 tablespoons) and let it sit for about 5 minutes, until it is spongy, then heat the gelatin in a microwave oven for 20 to 30 seconds to liquefy it. (Alternatively, you can dissolve the gelatin in a saucepan over low heat.)

Working in the clean, dry bowl of a stand mixer fitted with the whisk attachment or in another large bowl with a hand mixer, beat the egg whites on medium-high speed until firm but still glossy -- don't overbeat them and have them go dull.

As soon as the syrup reaches 265 degrees F, remove the pan from the heat and, with the mixer on medium speed, add the syrup, pouring it between the spinning beater(s) and the sides of the bowl. Add the gelatin and continue to beat for another 3 minutes, so that the syrup and the gelatin are fully incorporated. Beat in the vanilla.

Using a large rubber spatula, scrape the meringue mixture onto the baking sheet, laying it down close to a short end of the sheet. Then spread it into the corners and continue to spread it out, taking care to keep the height of the batter at 1 inch; you won't fill the pan. Lift the excess parchment paper up to meet the edge of the batter, then rest something against the paper so that it stays in place (I use custard cups).

Dust the top of the marshmallows with potato starch or cornstarch and let the marshmallows set in a cool, dry place. They'll need about 3 hours, but they can rest for 12 hours or more.

Once they are cool and set, cut the marshmallows with a pair of scissors or a long thin knife. Whatever you use, you'll have to rinse and dry it frequently. Have a big bowl with the remaining potato starch or cornstarch at hand and cut the marshmallows as you'd like -- into squares, rectangles or even strips (as they're cut in France). As each piece is cut, drop it into the bowl.

When you've got 4 or 5 marshmallows in the bowl, reach in with your fingers and turn the marshmallows to coat them with starch, then, one by one, toss the marshmallows from one hand to the other to shake off the excess starch; transfer them to a serving bowl. Cut and coat the rest of the batch.

SERVING: Put the marshmallows out and let everyone nibble as they wish. Sometimes I fill a tall glass vase with the marshmallows and put it in the center of the table -- it never fails to make friends smile. You can also top hot chocolate or cold sundaes with the marshmallows.

STORING: Keep the marshmallows in a cool, dry place; don't cover them closely. Stored in this way, they will keep for about 1 week -- they might develop a little crust on the outside or they might get a little firmer on the inside, but they'll still be very good.

*Playing Around*

RASPBERRY MARSHMALLOWS: Fruit purees are excellent for flavoring these candies.For raspberry marshmallows, you'll need a generous 1/3 cup of puree; reduce the vanilla extract to 1/4 teaspoon. After the batter is mixed, gently fold in the puree with a rubber spatula. You can use the same measurements and technique for other purees, such as strawberry, mango and passion fruit.

CAPPUCCINO MARSHMALLOWS: Sift 1/4 cup unsweetened cocoa powder, 2 tablespoons instant espresso powder and 1/2 teaspoon ground cinnamon together into a small bowl. Stir in 1/3 cup boiling water and mix until smooth. Reduce the vanilla extract to 1/2 teaspoon, and add it to the espresso mix. After you add the sugar syrup and gelatin to the meringue, beat in the espresso mixture and continue.

LIGHT CHOCOLATE MARSHMALLOWS: Melt 3 ounces bittersweet or semisweet chocolate and stir in 2 1/2 tablespoons unsweetened cocoa powder. Reduce the vanilla extract to 1/4 teaspoon, and after the marshmallow batter is mixed, fold in the chocolate mixture with a large rubber spatula.

PUMPKIN SPICE MARSHMALLOWS: Whisk together 1/2 cup canned unsweetened pumpkin puree, 1 teaspoon ground cinnamon, 1/2 teaspoon ground ginger, a pinch of freshly grated nutmeg and a pinch of ground allspice. After the marshmallow batter is mixed, fold in the spiced pumpkin with a large rubber spatula.

I had mangoes on hand, and lots of them, so decided I would make mango marshmallows. BAJ, who doesn't know I'm participating in a "Group Bake," looked at me as if I had two heads for 1. Trying to make marshmallows from scratch, and 2. Mango Marshmallows? Who ever heard of such a thing.

So anyway, I went to it. Everything was going well, although it did take longer than suggested to get my syrup to the proper temperature--I increased it and it zoomed past it! LOL.

I have learned that gelatin smells nasty. Like "wow, this is the inside of an animal's bones" nasty. I was really afraid that the mallows would taste like it too, and they sort of did smell like it at first...

I decided (too late, unfortunately) to make these in an 8x8 pan. Too late because I started to make it in an 8x12 (or something... I can never remember the sizes) and then tried to transfer it. I only have two hands and lost some of the batter and made a big mess.

When they were finished, we each had a bite. It didn't seem very...marshmallow-ey to either of us. But we took them to friends' house anyway. After sitting (I also sprinkled some powdered sugar on top, just to reduce the cornstarchiness), they became much more like the marshmallows we know and love.

One problem was that my mango was not fully ripe, which added a strange taste to the mallows.

I definitely plan to make these again; I just didn't have enough time to do so before today.

Tuesdays with Dorie-The Most Extraordinary Lemon Cream Tart

**Seeing as the group is called Tuesdays with Dorie, I probably should have saved this post for today, which is why I reposted it!**

I have recently joined Tuesdays with Dorie. This is a blogging group that picks a recipe a week from the cookbook Baking: From my Home to Yours by Dorie Greenspan.

This is my first attempt for this group, and the recipe picked is a doozy!

I've started making the dough for the crust. It's currently in the freezer (this was Saturday), because I don't want to make the rest of the tart until tomorrow... why, you ask? Well, BAJ can bring the leftovers into work on Monday, so if I make it tonight, it might not last.

Here's some pictures of my progress on the dough. I started in the food processor, as instructed, but then discovered the bowl of mine is too small for this dough! So I had to transfer to a regular bowl and use a pastry cutter. OY.... my shoulders got really sore. It smelled fantastic, though!






I worried that the dough wasn't dough like at all... as you can see, it was crumbly. Worried, I continued blending. Then, I pressed some pieces together and discovered it was at that point dough like!

Here's what the crust looked like after baking. I, unfortunately, don't have a tart pan and so used my Pyrex pie plate. It was ok, but not nearly as pretty as those of some of the other TWD bakers.

Here's the recipe for the crust, from Baking: From My Home to Yours by Dorie Greenspan. I found the recipes here (dough) and here (lemon cream).

I had a hard time getting the lemon cream to 180 degrees, as did many of my fellow bakers. It got to around 160 after almost 15 minutes, was making tracks, so I stopped. I also didn't strain the cream--the zest was so tiny and the strainer was so thin, it wasn't worth my time.

As for the crust... I baked it this afternoon, and then started to make the lemon cream. I discovered I was one egg short--woops! I ran to the store, with instructions for BAJ and the recipe's page clearly marked. He apparently didn't see the "remove foil" part, and then put in the oven for 8 more minutes, followed by 3 more minutes. When I returned, I took off the foil and baked for 5 minutes. It started to brown at that point, but hopefully it won't be too brown.

At this moment, the crust is cooling and the lemon cream is refrigerating. I can't wait to try my first DG recipe!

**Updated**

Ok, the crust was pretty hard and tough to cut. We attribute this to the slight overcooking by BAJ. I tasted the cream off the spoon and wasn't impressed, but it was very nice when combined with the crust. It was good, and BAJ even went back for a second slice (asking first, "Is this really bad for us?" but then going for it despite my description of it having more than 2 sticks of butter in the cream alone!), but I don't think it was worth the work... now, the chocolate cake thing on the cover of the book?? THAT might be worth the work...

Before slicing:

Before indulging (please ignore the paper plate...)

In the end, this was pretty tasty, but BAJ decided not to bring it into work. It would have been too difficult for him to keep refrigerated with the way his coworkers eat their snacks around lunchtime. So we planned to have it over the course of the week here at the Feisty home. Alas, neither one of us wrapped it up and put it away, so in the garbage it went. Sad, because it was incredibly decadent.

Tuesdays with Dorie--The Most Extraordinary French Lemon Cream Tart, continued

Baked crust

Here's the recipe for the crust, from Baking: From My Home to Yours by Dorie Greenspan. I found the recipes here (dough) and here (lemon cream).

I had a hard time getting the lemon cream to 180 degrees, as did many of my fellow bakers. It got to around 160 after almost 15 minutes, was making tracks, so I stopped. I also didn't strain the cream--the zest was so tiny and the strainer was so thin, it wasn't worth my time.

As for the crust... I baked it this afternoon, and then started to make the lemon cream. I discovered I was one egg short--woops! I ran to the store, with instructions for my husband and the recipe's page clearly marked. He apparently didn't see the "remove foil" part, and then put in the oven for 8 more minutes, followed by 3 more minutes. When I returned, I took off the foil and baked for 5 minutes. It started to brown at that point, but hopefully it won't be too brown.

At this moment, the crust is cooling and the lemon cream is refrigerating. I can't wait to try my first DG recipe!

**Updated**

Ok, the crust was pretty hard and tough to cut. We attribute this to the slight overcooking by BAJ. I tasted the cream off the spoon and wasn't impressed, but it was very nice when combined with the crust. It was good, and BAJ even went back for a second slice (asking first, "Is this really bad for us?" but then going for it despite my description of it having more than 2 sticks of butter in the cream alone!), but I don't think it was worth the work... now, the chocolate cake thing on the cover of the book?? THAT might be worth the work...

Before slicing:

Before indulging (please ignore the paper plate...)

Tuesdays with Dorie-The Most Extraordinary French Lemon Cream Tart

I have recently joined Tuesdays with Dorie. This is a blogging group that picks a recipe a week from the cookbook Baking: From my Home to Yours by Dorie Greenspan.

This is my first attempt for this group, and the recipe picked is a doozy!

I've started making the dough for the crust. It's currently in the freezer, because I don't want to make the rest of the tart until tomorrow... why, you ask? Well, BAJ can bring the leftovers into work on Monday, so if I make it tonight, it might not last.

Here's some pictures of my progress on the dough. I started in the food processor, as instructed, but then discovered the bowl of mine is too small for this dough! So I had to transfer to a regular bowl and use a pastry cutter. OY.... my shoulders got really sore. It smelled fantastic, though!