Posts Tagged ‘sugar’

Pumpkin Bread

October 27, 2011

For those who read my blog, know it has been a long time since I have posted. A few months in fact. And the unfortunate reality is that it isn’t because of my lack of time to blog. It is my lack of time to cook. Apologies to all who blog, but the latter is much more concerning.

Cooking and baking is part of what makes me calm, helps me keep things in perspective, allows me to feel control when other things feel out of control. And, most importantly, it allows me to share my food with others, and therefore share my love through the gift of food.

But, my busy job and travel schedule has resulted in nights of take out, frozen pizza and late night visits to our favorite local restaurants.

So, this past weekend I was finally in town. No work trips. No packed social calendar. Just a weekend to enjoy fall and reset for the busy week ahead. And fall being my favorite culinary season, I knew I had to take this opportunity to get back to what I love.

So, after 8 mini loaves of pumpkin bread that filled our house with the scents of fall, and was shared with neighbors, coworkers and friends, I rekindled what had been missing in my hectic life.

Although I love my job, and feel blessed every day that I go into work, I remembered the many other things that make me who I am. I had been missing going for a run, reading the latest Bon Appetit and spending the time with my husband that we both deserve.

So on Sunday, with the aroma of cozy and spicy fall filling our house, after delivering a loaf to our neighbor and packing up the others for coworkers, after making my butternut squash risotto with a glass of red wine listening to Italian music…..I knew that my life needed to shift. I needed to go back to what makes me happy, and prioritize it, no matter how hectic my life becomes.

So, this pumpkin bread symbolizes my commitment to spend more time doing what I enjoy doing – and that is spreading love through food.

And, it was only fitting that the pumpkin bread recipe I found was that of Bobby Flay, who I surprisingly met the weekend before at Keeneland. A sign? Maybe.

So besides the emotional connection I now have to Bobby Flay’s pumpkin bread, it is quite possibly the best recipe I have ever made. Granted, there is more sugar than in a batch of chocolate chip cookies, but his mixture of spices (especially All Spice, my favorite cold weather spice) make this a  comforting taste of fall.

So, for those who need to rekindle their love of cooking, or those just looking to make a great fall treat for the ones they love, I thank Bobby Flay for giving me the recipe that made me realize what I had been missing.

PUMPKIN BREAD
1 9-inch loaf or a 4 small loaf pan

* 4 tablespoons unsalted butter, softened, plus more for the pan
* 1 3/4 cups all-purpose flour
* 1/2 teaspoon fine salt
* 1 teaspoon baking soda
* 1/2 teaspoon baking powder
* 1 teaspoon ground cinnamon
* 1/2 teaspoon freshly grated nutmeg
* 1/4 teaspoon ground allspice
* 1/4 teaspoon ground cloves
* 1 1/2 cups sugar
* 1/4 cup vegetable oil
* Scant 1 cup canned pumpkin puree, not flavored pie filling
* 2 large eggs

1. Preheat the oven to 350°F. Butter a 9-inch loaf pan.

2. Whisk together the flour, salt, baking soda, baking powder, cinnamon, nutmeg, allspice, and cloves in a small bowl.

3. Beat the butter, sugar, and oil on high speed in the bowl of a stand mixer fitted with the paddle attachment, scraping down the sides and bottom of the bowl a few times, until light and fluffy, about 1 minute.

4. Add the pumpkin puree and mix until combined. Add the eggs, one at a time, and mix until just incorporated. Mixing on low speed, slowly add the flour mixture and 2/3 cup water and mix until just combined. Spread the batter into the prepared pan and bake until a toothpick inserted into the center comes out clean, 1 hour to 1 hour 15 minutes (if you are using a small 4 loaf pan bake for only 45 minutes). Let cool in the pan on a wire rack for 10 minutes. Remove from the pan and let cool completely.

Oatmeal Cookes

March 28, 2011

I have to admit that when I was a child, I wasn’t always the biggest oatmeal cookie fan. It wasn’t that I didn’t like them, necessarily, but when faced with a choice of something people called “healthy” vs. something studded with the terrible-for-you chocolate. Well. You know who won.

But the very reason I avoided oatmeal cookies growing up, seems to be the reason I am starting to become a fan. When eating a cookie, knowing I am getting healthy oats and fruity raisins seems to make me in denial of the plentiful sugar and butter components. And when I made this recipe, the chewiness (due to the brown sugar) and flavorful dough (did someone say butter?) made me wonder if faced with the oatmeal vs. chocolate question, would I still pick chocolate? Jury is still out, but I now add these oatmeal cookies to the “things I crave” list. So, if you need one stand-by oatmeal cookie recipe this is the one. Thanks to Bon Appetit’s Just Desserts cookbook for this perfect oatmeal cookie recipe!

OATMEAL COOKIES
Makes about 2 dozen

1 cup unbleached all purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup (packed) brown sugar
1/2 cup (1 stick) unsalted butter, room temperature
1 large egg
1 teaspoon vanilla extract
1 and 2/3 cups old- fashioned oats
1 cup raisins

Position 2 rack in the top third and 1 rack in the bottom third of oven and preheat to 350 degrees. Live 2 heavy large rimmed baking sheets (or cookie sheets) with silicone baking mats or parchment paper. Whisk flour, baking powder, baking soda, and salt in medium bowl to blend. Using electric mixer, beat brown sugar and butter in large bowl until very well blended. Beat in egg and vanilla. Mix in flour mixture, then stir in oats and raisins.

Using trigger cookie scoop and about 2 tablespoons dough per cookie, arrange mounds of dough on prepared baking sheets, spacing 2 inches apart. Bake cookies until golden brown, reversing baking sheets halfway through baking, about 14 minutes total. Transfer cookies to rack and cool completely.

Almond Joy Cheesecake

March 14, 2011

So I might lose a bit of credibility here, to disclose that I have only baked as many cheesecakes as I can count on one hand. They always tend to scare me – don’t want to overbake, don’t want to underbake. But the thing about cheesecakes (other than being delicious) is that they are ALWAYS impressive. They look so beautiful, complicated to make, and flavorful to boot.

So one day this winter I was craving making something a bit more “elaborate” than brownies, cookies or the typical baked goods. So, one random Sunday, I made a cheesecake. But, to mix it up, I thought I would try this cheesecake that promised to taste like Almond Joy.

The thing that this cheesecake taught me is that I have been slightly afraid of pretty much nothing. The cheesecake is so easy to make – and you start to get a feel for what a “done” center should really be like. It won’t wiggle in the middle, but it doesn’t look like a chocolate cake, either.

The crust might make this cake – it is amazing. The coconut and almond combination are so delicious, and the crunchy-texture balances out the smooth, rich filling.

This cheesecake is a great one to serve for company because it is so impressive with the chocolate topping and little bit of decoration. It is a lot of cake, so if you don’t have a neighbor to bring it to (like I did after devouring a few pieces) then I would plan this one for company. Also, don’t forget you should give it a night to solidify (although I sneaked a piece the night after I made it and it seemed to hold up ok, but I wouldn’t take that risk if you are making for company!).

Thanks to Bon Appetit Just Desserts for this one. I think it has given me the confidence to try a few more cheesecakes in my baking career!

ALMOND JOY CHEESECAKE

Crust:
1 1/2 cups graham cracker crumbs
1 1/2 cups sweetened flaked coconut, toasted
1/2 cup sliced almonds, toasted (about 2 ounces)
1/4 cup sugar
1/2 cup (1 stick) unsalted butter, melted

Filling:
4 8-ounce packages cream cheese, room temperature
1 cup sugar
4 large eggs
1 cup sweetened flaked coconut, toasted
1 tablespoon coconut extract
1 cup sliced almonds, toasted

Glaze:
1 cup semisweet chocolate chips
3/4 cup whipping cream
1 1/2 teaspoons vanilla extract

For crust: Preheat oven to 350°F. Wrap outside of 9-inch-diameter springform pan with 2 3/4-inch-high sides with foil. FInely grind cracker crumbs, coconut, almonds and sugar in processor. Add butter; process until moist crumbs form. Press mixture onto bottom and 1 inch up sides of pan. Bake crust until set and beginning to brown, about 12 minutes. Cool. Reduce oven temperature to 325°F.

For filling: Using electric mixer, beat cream cheese and sugar in large bowl until smooth. Add eggs 1 at a time, beating just until blended after each addition. Mix in coconut and extract . Fold in almonds. Transfer filling to crust. Bake until cake is puffed and no longer moves when pan is shaken, about 1 hour 15 minutes. Cool completely on rack.

For glaze: Combine 1 cup chocolate chips, cream and vanilla in small saucepan. Stir over medium-low heat until smooth. Cool until glaze begins to thicken but can still be poured, about 30 minutes. Pour glaze over cooled cake; spread evenly. Chill cake overnight.

Run small knife around sides of cake to loosen. Release pan sides.

Coconut Bars

February 13, 2011

This past January, I spent 10 nights away from home on a business trip. My husband can certainly fend for himself – he was single for years before he met me after all. He is perfectly capable of dialing for takeout or making a simple meal for one. But, when you get married, you settle into roles. I make dinner, he takes out the trash. I scoop the kitty litter and he gets our cars cleaned. And, when I go out of town, I feel bad for putting my chores into his court.

So, I knew if I could at least make some sweets before leaving town, he would have something to nibble on that was made for him with love.

I had just bought The Gourmet Cookie Book which has the best cookie recipe from Gourmet magazine from the 1940s on. What I love about the book is not only the timeless classics, but the amazing photos of every recipe in the book. I made the coconut bars from 1953 because I had all the ingredients on hand – and it seemed a bit different.

These are sweet, so cut your pieces smaller than I did. But, they are simply amazing, and really require little ingredients. With some powdered sugar on top, they are beautiful as well.

So, if you are leaving town and want your family to have an always satisfied sweet tooth, these are great treats to leave behind!

COCONUT BARS
Makes 2 dozen

1/2 cup butter, softened
1 1/2 cup brown sugar, divided
1 cup plus 2 tablespoons flour, divided
2 eggs
1 teaspoon vanilla
1/2 cup shredded coconut
pinch of salt
1/2 cup chopped walnuts

Preheat oven to 375.

Cream 1/2 cup butter. Add gradually 1/2 cup brown sugar and beat until smooth. Stir in 1 cup sifted flour and spread the batter in the bottom of an 8-inch square cake pan, buttered. Bake for 20 minutes.

Beat 2 eggs and 1 cup light brown sugar until smooth. Stir in 1 teaspoon vanilla, 1 cup chopped walnuts, and 1/2 cup shredded coconut tosses with 2 tablespoons flour and a pinch of salt. Spread this batter over the baked crust and continue to bake for 20 minutes longer. Cool, sprinkle with powdered sugar, and cut into squares or bars.

Peanut Butter and Jelly Thumbprints

February 6, 2011

When making cookies for some friends and their two kids, I figured I would make something fun, playful and something that is a sure winner with little ones. Chocolate is always a good bet (and I have plenty of recipes in that arena) but when I saw a recipe for classic peanut butter cookies, I figured that is a kid-friendly recipe as well. Then, when I read that you can make them into thumbprints with jelly to create peanut butter and jelly cookies, I knew I had to try it.

Last I checked, I am much too old to be considered a child, but I personally fell in love with these cookies. The basic peanut butter cookie recipe is hands down the best I have had, and the raspberry jelly I added gave it a great sweetness to offset the salty.

So, if you want to make something kids will enjoy (or the kid in you!), give these a try. Thanks Bon Appetit Desserts for this recipe.

PEANUT BUTTER AND JELLY THUMBPRINTS
Makes about 2.5 dozen

2 cups unbleached all purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup (1 stick) unsalted butter, room temperature
3/4 cup sugar
1/2 cup packed brown sugar
2 large eggs
1 cup old-fashioned (natural) salted crunchy peanut butter (preferable organic)
Raspberry/Strawberry jam (optional)

Preheat oven to 350 degrees. Live 2 heavy large rimmed baking sheets with parchment paper or silicone baking mats. Whisk flour, baking soda, and salt in small bowl to blend. Using electric mixer, beat butter and both sugars in large bowl until fluffy. Beat in eggs. Add peanut butter and mix just until combined (do not overmix). Stir in flour mixture.

Form dough into gold-ball-size balls and arrange on baking sheets, spacing 1 inch a part. Either use a fork and flatter in a crosshatch pattern OR indent each ball with the back of a 1/4 teaspoon then fill with jam to create thumbprint. Bake cookies until golden brown on bottom, about 20 minutes. Transfer to rack and cool.

Pecan Lace Sandwich Cookies with Orange Buttercream

December 21, 2010

When I first made this recipe, I thought I had done it all wrong. The dough was barely existant (looked like enough for maybe 6 cookies), the texture was greasy and sticky (not like normal dough) and there were no levening ingredients (no eggs, baking soda, etc.). Then, when I read I was only to put 1 teaspoon of dough on the baking sheet per cookie I was certain this was destined for failure.

My fear was clearly unwarranted because I had never made a lace cookie before. Lace cookies are named for the lace-like holes in the cookie when they are baked. They are light, crisp and delicate, and require nothing to leven because they spread (and don’t worry, they really do spread!). So, when you know that what you think feels wrong is indeed right, these cookies are insanely simple to make!

The cookie is flavorful and crispy and the icing is amazing. You don’t need much icing to make them yummy – and too much might make them sickly sweet. Another word of advice is to make all the balls when the dough is warm. So, when you fill your cookie sheet and put it in the oven, roll up the remainder of the balls and place on a place so you have them ready to go before the dough hardens and gets tough to work with.

This is a great holiday recipe and looks so much more complex than it is to make.

So, when you are looking at your dough like you have done something wrong – trust in yourself and throw them in the oven. You too will be surprised to pull a delicious lace cookie out 11 minutes later!

Thanks to Bon Appetit for this one!

PECAN LACE SANDWICH COOKIES WITH ORANGE BUTTERCREAM
Makes about 18

Cookies:
1/4 cup (1/2 stick) unsalted butter, room temperature
1/3 cup sugar
2 tablespoons light corn syrup
1/3 cup all purpose flour
1 cup coarsely ground pecans (about 4 ounces)
1 teaspoon vanilla extract

Filling:
1 cup powdered sugar
1/4 cup (1/2 stick) unsalted butter, room temperature
1 tablespoon orange juice
3/4 teaspoon grated orange peel

For cookies:
Position rack in center of oven and preheat to 350°F. Line 2 baking sheets with parchment paper. Stir butter, sugar, and corn syrup in heavy medium saucepan over low heat until melted and smooth. Bring to boil over medium-high heat, stirring constantly. Remove from heat. Stir in flour. Add nuts and vanilla; stir to combine.

Drop dough by teaspoonfuls onto prepared baking sheets, spacing 2 inches apart. Bake cookies, 1 sheet at a time, until bubbling and lightly browned, about 11 minutes. Cool on sheets 10 minutes. Transfer to rack; cool completely.

For filling:
Whisk all ingredients in medium bowl until smooth. Spread 1 teaspoon filling onto bottom of 1 cookie. Top with second cookie, bottom side down, pressing lightly to adhere. Repeat with remaining cookies. (Can be made 2 days ahead. Store between sheets of waxed paper in airtight container at room temperature.)

Banana Bread

October 10, 2010

Impromptu baking has become somewhat of a new hobby of mine. By impromptu, I don’t mean feeling the desire to bake an apple pie on a Saturday, going to the grocery store to get the necessary ingredients, then turning a food craving into a reality. I mean looking at my kitchen and saying – hmmmm, I have everything I need to make this yummy sweet treat at this very moment – so I will! It started with cookies, because let’s face it, a day doesn’t go by when I don’t have all the necessary ingredients for cookies on hand. It generally happens about 10pm at night in conjunction with a chocolate craving.

But lately, I have had a bit of a banana problem. We eat them weekly, but the bunch doesn’t always get consumed before good old oxygen takes over and turns them brown and mushy. This baking, as you may have guessed, stems from the sick feeling in my stomach I get when perfectly good ingredients go to waste. When I know that if I just add a few eggs, flour, sugar, etc., I can turn those unwanted bananas to a warm and inviting loaf of banana bread.

But, the dilemma that generally follows is the fact that I rarely have milk or buttermilk on hand. So, one day when I was searching for a recipe that didn’t require those two “moistness ingredients” I found this recipe using something else I would hate to have go to waste in my fridge – creme fraiche. I had half a container left, and it was the perfect use for it.

The result was an amazingly moist, flavorful and delicious banana bread. And the best part is, it would be amazing with a few cups of chocolate chips – for those late night cravings.

Thanks to Gourmet for this perfect go-to recipe for when I can’t bear to see overripe bananas and creme fraiche go to waste!

NOTE: The reviews on the Web site show that sour cream is a great substitute for creme fraiche. if you don’t have it on hand. So they seem to be interchangeable!

BANANA BREAD
Makes 2 loaves (can easily be cut in half, which I did)

3 1/4 cups all-purpose flour
2 teaspoons baking soda
1/2 teaspoon cinnamon
1/2 teaspoon salt
4 large eggs at room temperature for 30 minutes
2 1/3 cups sugar
1 cup vegetable oil
3 cups coarsely mashed very ripe bananas (6 large)
1/4 cup crème fraîche (or sour cream)
2 teaspoons vanilla
1 1/3 cups walnuts (4 ounces), toasted and chopped (optional)
2 cups chocolate chips (optional)

Preheat oven to 350°F. Butter 2 (9- by 5- by 3-inch) metal loaf pans, then dust with flour, knocking out excess.

Sift together 3 1/4 cups flour, baking soda, cinnamon, and salt into a bowl.

Beat together eggs and sugar in bowl of electric mixer at medium-high speed until very thick and pale and mixture forms a ribbon when beater is lifted, about 10 minutes. Reduce speed to low and add oil in a slow stream, mixing, then mix in bananas, crème fraîche, and vanilla. Remove bowl from mixer and fold in flour mixture and walnuts (if using) and chocolate chips (if using) gently but thoroughly.

Divide batter between loaf pans, spreading evenly, and bake in middle of oven until golden brown and a wooden pick or skewer comes out clean, 1 to 1 1/4 hours.

Cool loaves in pans on a rack 10 minutes, then turn out onto rack. Turn loaves right side up and cool completely.

Pumpkin Whoopie Pies with Maple-Marshmallow Cream

September 30, 2010

I am not Amish. My husband isn’t a farmer. But I still love Whoopie Pies. (I am going somewhere with this, I promise…)

Apparently Whoopie Pies got their name from Amish wives making them for their farmer husbands and putting them in their lunches. When they would open their lunches, they would say “whoopie!” And, for good reason. If you have ever had these small round cakes sandwiched between sugary, marshmallowy frosting, you will know what I mean.

Although baking them myself? I don’t know…might be easier to go to a bakery. This technique would be doomed in my amateur kitchen – how do you make the cakes so round? How do you get the right texture? How do you assemble without breaking?

But, when Bon Appetit featured a recipe that included pumpkin and maple, classic fall ingredients, I really had no choice but to give it a whirl. And worst case, my husband would shout “whoops” instead of “whoopie” and we would break out the tub of vanilla ice cream in the freezer instead.

I cannot fully express the reaction my husband gave when he ate one – it wasn’t “whoopie” (after all his mouth was terribly full) but eventually was along the lines of “I can’t stop eating these!” The cake is like a pumpkin bread but sweeter, and the frosting I could just eat with a spoon. The perfect fall dessert!

Now, the technique. My fears were a bit unwarranted, I must say. You truly just spoon the batter on the cookie sheet (I used my cookie scooper) and they turn into pretty round cakes (although I saw in my Sur La Table catalog they do make Whoopie Pie Pans). Bon Appetit nailed the timing – 20 minutes exactly (check with a toothpick). Then, assembly was a piece of cake (sorry, I couldn’t help it!). No breakage, just perfectly beautiful pumpkin whoopie pies.

Thanks, Bon Appetit (and Portland, Maine’s Two Fat Cats Bakery), for broadening my baking skills and giving me a huge reason to shout “Whoopie!”

PUMPKIN WHOOPIE PIES WITH MAPLE-MARSHMALLOW CREAM
Bon Appetit says it makes 23 pies but I found it only made 16 (maybe mine were a bit big)

FILLING
1 cup powdered sugar, sifted
1 cup (2 sticks) unsalted butter, room temperature
1 7-ounce jar marshmallow creme
2 teaspoons maple extract
CAKE
3 cups all purpose flour
2 teaspoons ground cinnamon
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
3/4 teaspoon salt
3/4 teaspoon ground nutmeg
3/4 teaspoon ground cloves
6 tablespoons (3/4 stick) unsalted butter, room temperature
3/4 cup (packed) golden brown sugar
•3/4 cup sugar
•1/2 cup vegetable oil
•3 large eggs
•1 15-ounce can pure pumpkin
•1/2 cup milk
•Nonstick vegetable oil spray

FILLING

  • Using electric mixer, beat sugar and butter in large bowl until fluffy, about 2 minutes. Add marshmallow creme and maple extract; beat until blended and smooth. DO AHEAD Can be made 2 hours ahead. Let stand at room temperature.

CAKE

  • Sift first 7 ingredients into large bowl. Using electric mixer, beat butter and both sugars in another large bowl until blended. Gradually beat in oil. Add eggs 1 at a time, beating to blend between additions. Beat in pumpkin. Add dry ingredients in 2 additions alternately with milk in 1 addition, beating to blend between additions and occasionally scraping down sides of bowl. Cover and chill batter 1 hour.
  • Arrange 1 rack in bottom third of oven and 1 rack in top third of oven; preheat to 350°F. Line 2 baking sheets with parchment; spray lightly with nonstick spray. Spoon batter onto baking sheet to form cakes (about 3 level tablespoons each; about 12 per baking sheet), spacing apart. Let stand 10 minutes.
  • Bake cakes until tester inserted into centers comes out clean, about 20 minutes, rotating sheets halfway through baking. Cool cakes completely on baking sheets on rack. Using metal spatula, remove cakes from parchment.
  • Line cooled baking sheets with clean parchment; spray with nonstick spray, and repeat baking with remaining batter.
  • Spoon about 2 tablespoons filling on flat side of 1 cake. Top with another cake, flat side down. Repeat with remaining cakes and filling. DO AHEAD Can be made 8 hours ahead. Store in single layer in airtight container at room temperature.

Crack Pie

September 7, 2010

My friends in New York City were constantly referring to this culinary delight called “crack pie.” Perhaps because I had never tried it, perhaps because I don’t live in NYC, but “crack pie” seemed like a surreal sweet treat that I wasn’t sure really existed. It is served at Momofuku Milk Bar in NYC, and it is supposedly one of a kind. Chocolate? No. Nuts? No. Fruit? No. Can only have one slice? No. Ok, now I am intrigued.

So, without hesitation, I had made a vow that next time I was in NYC and had a moment (which is rare), I would indulge myself in this so-called, out of this world “crack pie.”

But, to my amazement, I opened my September Bon Appetit to see the infamous “crack pie” recipe from the chef herself! I surely had to try to make it.

I will admit, it takes some time – you make an oatmeal cookie, crumble it, then add butter and brown sugar for the crust. Then, you make the filling, bake it, then let it set overnight in the fridge before having a piece.

The anticipation was killing me – I spent much of my Sunday making this pie and then had to wait until the next day to see what all the fuss was about. Fortunately, it was Labor Day weekend, so Monday I was at my house at lunchtime. Yes, after lunch, my husband and I dug into that pie like nobody’s business.

Oh. My. Goodness. It is like nothing I can describe…almost like a pecan pie without the pecans, but oh so much better. It has a sweet creaminess of the dry milk and cream, then a saltiness and heartiness of the oatmeal crust. Now, I see what all the fuss is about.

This pie is sure to get an amazing response if you bring it to a party, make for friends, or if you are like me – eat the entire thing in your 2-person household minus a few pieces that went to your neighbors!

Thanks Momfuku Milk Bar and Bon Appetit for allowing me to see the light!

CRACK PIE
Makes 10-12 Servings

Oat cookie crust:
Nonstick vegetable oil spray
9 tablespoons (1 stick plus 1 tablespoon) unsalted butter, room temperature, divided
5 1/2 tablespoons (packed) golden brown sugar, divided
2 tablespoons sugar
1 large egg
3/4 cup plus 2 tablespoons old-fashioned oats
1/2 cup all purpose flour
1/8 teaspoon baking powder
1/8 teaspoon baking soda
1/4 teaspoon (generous) salt

Filling:
3/4 cup sugar
1/2 cup (packed) golden brown sugar
1 tablespoon nonfat dry milk powder
1/4 teaspoon salt
1/2 cup (1 stick) unsalted butter, melted, cooled slightly
6 1/2 tablespoons heavy whipping cream
4 large egg yolks
1 teaspoon vanilla extract
Powdered sugar (for dusting)

For oat cookie crust:
Preheat oven to 350°F. Line 13 x 9 x 2-inch metal baking pan with parchment paper; coat with nonstick spray. Combine 6 tablespoons butter, 4 tablespoons brown sugar, and 2 tablespoons sugar in medium bowl. Using electric mixer, beat mixture until light and fluffy, occasionally scraping down sides of bowl, about 2 minutes. Add egg; beat until pale and fluffy. Add oats, flour, baking powder, baking soda, and salt and beat until well blended, about 1 minute. Turn oat mixture out onto prepared baking pan; press out evenly to edges of pan. Bake until light golden on top, 17 to 18 minutes. Transfer baking pan to rack and cool cookie completely.

Using hands, crumble oat cookie into large bowl; add 3 tablespoons butter and 1 1/2 tablespoons brown sugar. Rub in with fingertips until mixture is moist enough to stick together. Transfer cookie crust mixture to 9-inch-diameter glass pie dish. Using fingers, press mixture evenly onto bottom and up sides of pie dish. Place pie dish with crust on rimmed baking sheet.

For filling:
Position rack in center of oven and preheat to 350°F. Whisk both sugars, milk powder, and salt in medium bowl to blend. Add melted butter and whisk until blended. Add cream, then egg yolks and vanilla and whisk until well blended. Pour filling into crust. Bake pie 30 minutes (filling may begin to bubble). Reduce oven temperature to 325°F. Continue to bake pie until filling is brown in spots and set around edges but center still moves slightly when pie dish is gently shaken, about 20 minutes longer. Cool pie 2 hours in pie dish on rack. Chill uncovered overnight. DO AHEAD: Can be made 2 days ahead. Cover; keep chilled.

Sift powdered sugar lightly over top of pie. Cut pie into wedges and serve cold.

Chocolate Toffee Cookies

July 7, 2010

So I realized that this is officially my first cookie recipe on this blog. At this point, it was looking like I either a) didn’t like to bake cookies, or b) didn’t like to eat cookies. I can assure you I love both. The ironic thing about it is I am one of those people who craves cookies at 10pm on a Tuesday night (or my husband does), and I decide to make them – from scratch. I have a few go-to recipes almost memorized, and it constantly amazes me how quickly you can make cookies from scratch (does anyone REALLY need break and bake??).

However, instead of blogging one of my go-to chocolate chips, my chocolate cherry or kitchen sink (I am sure all will follow in due time), I am going to blog one I tried this past week. I had been craving cookies every night for a while week, and after a weekend away eating my mom’s amazing cookies, I was beyond inspired. I love toffee (and who doesn’t like a little run in their cookie) so I figure I would give this one a whirl. I do have one word of warning – they are rich and addictive!

So, next time you are sitting on the couch on a Tuesday night thinking you want cookies, give these a try – guarantee you can have them done in 20 minutes!

Thanks to Bon Appetit for this one (by Ginny Leith Holland). I omitted the almonds it originally called for, but feel free to throw some in if you wish!

CHOCOLATE TOFFEE COOKIES

Makes 3 dozen

1/2 cup (1 stick) unsalted butter, room temperature
1 cup plus 2 tablespoons sugar
1 large egg
1 tablespoon dark rum
1 teaspoon vanilla extract
1 cup all purpose flour
1/2 cup unsweetened cocoa
1/2 teaspoon baking soda
1/4 teaspoon salt
1 1/2 cups crushed chocolate-covered English toffee (such as Heath bar; about 7 ounces) or use one package of toffee bits

Preheat oven to 350°F. Beat butter and sugar in large bowl until fluffy. Add egg, rum and vanilla and beat until well blended. Sift flour, cocoa, baking soda and salt into small bowl. Stir dry ingredients into butter mixture. Mix in toffee and chopped almonds (if using).

Drop batter by heaping tablespoonfuls onto heavy large ungreased baking sheet, spacing 2 inches apart. Bake until cookies puff slightly and crack on top but are still soft to touch, about 11 minutes. Let cookies cool on sheet 1 minute. Transfer cookies to rack and cool completely (cookies will become crisp). Repeat shaping and baking with remaining batter. (Can be prepared 2 days ahead. Store in airtight container at room temperature.)


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