Tis the season for decadent desserts! Imagine a bite of smooth, sweet almond swathed in fresh raspberry jam atop flaky layers of buttery piecrust. Oh yeah!
Sure, our Thanksgiving always ends with Jack’s pumpkin pie. It’s a delicious tradition we don’t skip. When we plan the big feast, one dessert never seems to be enough. Some years, the second dessert has been a caramel apple pie, a lemon meringue pie or even a chocolate layer cake. This year, I really wanted to use almond paste that I sent out in our annual shopping. It’s an ingredient I rarely use, but love so much. Many years ago, when I first discovered bakeries and baked goods, I would always go for almond croissants. The combination of the sweet, smooth almond paste and the buttery, flakey croissant were irresistible. This tart has the same elements along with an added bonus – homemade raspberry jam. Some of the jam I made this year was a freezer jam. In other words, it wasn’t cooked. The fresh berries are stirred with some sugar and pectin and put straight into the freezer. This method of making jam preserves the fresh bright flavor of the raspberries straight from the vine.
The tart starts with a buttery, flaky piecrust that is partially blind baked to keep it light and airy. The crust is brushed with jam and then covered with an almond paste mixture, which is the main event. The whole tart is sprinkled with almond slices which provide the finishing touch. What a delicious combination! We all enjoyed the beautiful and delicious addition to this year’s table. Sadly, it is now just a fond memory.
Raspberry Almond Tart
- pie dough for one crust
- 1/2 cup unsalted butter, at room temperature
- 8 oz. almond paste, cut into small cubes
- 1/4 cup granulated sugar
- 2 large eggs
- 1/3 cup all purpose flour
- 1/3 cup good quality raspberry jam
- 1/3 cup sliced almonds
- Roll out dough to a 12-inch disk. Cover a 9 ½ inch tart pan or a 9 inch springform pan.
- Trim off excess if using a tart pan. If using a springform pan, trim off dough 1 ½ inches up the side of the pan. The dough will shrink when baked, so make sure to extend the dough higher than you want your end product.
- Freeze the shell for 30 minutes or until firm.
- Place oven rack in lower third of oven. Preheat to 375° F.
- Partially blind bake shell for 20 minutes. Shell will be done when it is pale gold and dry looking.
- Remove pan from oven and cool on a wire rack.
- Reduce oven temperature to 350° F.
- In a large bowl, beat butter until smooth.
- Add almond paste, a couple pieces at a time. Continue beating until smooth. Add more pieces and repeat beating. Continue with remaining almond paste pieces.
- Add sugar to almond paste mixture and beat until smooth.
- Add eggs, one at a time, beating after each addition.
- Stir in flour.
- Spread jam evenly on base of tart shell.
- Spoon almond mixture atop jam. Smooth the top.
- Sprinkle almond slices evenly over tart.
- Bake until filling is golden and the middle is firm, 35-45 minutes.
- Cool on wire rack.
Serve at room temperature.
Recipe adapted from The Williams-Sonoma Baking Book
Warm and gooey, straight from the oven. Watch out – this cookie has been found to be highly addictive.
Several years ago, we were introduced to the cast iron skillet cookie. This giant chocolate chip cookie is best served nearly straight from the oven. No need for fancy serving dishes, we were handed spoons and in mere moments the 10-inch cast iron pan was emptied.
This terribly addictive cookie came back into my thoughts during our last trip to Anchorage. Jack and I went to a restaurant where we were served a delicious skillet breakfast of country fried potatoes, a fried egg, and an Alaskan reindeer sausage all presented in a cute, single-serving cast iron pan. That presentation was as clever as it was practical. The mini-skillet was the perfect serving size for one and kept the breakfast piping hot. We could imagine all kinds of tasty creations that would work perfectly in these clever pans. When we got home, I ordered two, and was pleasantly surprised to find that they are relatively inexpensive.
When the pans arrived, the first order of the day was a skillet cookie… but not just any skillet cookie. We love the flavor of bourbon. It happens to perfectly complement the buttery, carmely, flavors of a chocolate chip cookie. (See our post about melty chocolate chip cookies.) So I decided to punch up the skillet cookie with a bit of bourbon. After a couple of different successful experiments, I came up with just the right balance of ingredients for my recipe.
The bad things about this cookie? It is ridiculously delicious. We found it impossible to eat part of it and save the other part for later. It is easy to make, which only contributes to the addiction problem. And if you happen to have some rich vanilla ice cream to scoop on the top? You may as well call your boss and tell him/her that you won’t be coming in this week.
With fair warning, I give you the –
Bourbon Chocolate Chip Skillet Cookie for Two
- 1/4 cup unsalted butter, melted
- 8 tsp granulated sugar
- 1/4 cup brown sugar
- 2 tbsp egg, whisked
- 1 tsp vanilla extract
- 2 tsp bourbon
- 1/4 tsp baking soda
- pinch salt
- 1/2 cup all purpose flour
- 1/3 cup semi-sweet chocolate chips
- Preheat oven to 350° F (180° C)
- Have a 6 1/2” cast iron skillet available
- Whisk melted butter with sugars
- Whisk in egg
- Whisk in vanilla and bourbon
- Stir in flour, baking solda and salt
- Fold in chocolate chips
- Pour batter into cast iron skillet
- Bake for 20 minutes. Cookie will be puffed up and will have pulled away from edge when finished.
- Let cool slightly. Serve while still warm plain or topped with creamy vanilla ice cream.
These sweet little cookies are common at Hanukkah, but filled with pecans and cranberries they will be welcomed at any Thanksgiving, Christmas or fall festivities table.
If you’ve been following our life off the beaten path, you know Jack and I love to read. The chilly, rainy days that encourage us to be inside only fuel our fires for reading. We read together almost every morning and most nights as well. We are in the midst of a tome of poetry for our morning sessions. The Top 500 Poems edited by William Harmon has been taking us on a poetic journey through the ages from Chaucer and Shakespeare to Ginsberg and Plath. In the evening, we are currently enjoying Truman Capote’s timeless classic Breakfast at Tiffany’s. In addition to our joint reading adventures, each of us is immersed in yet another read. My current book is excruciatingly nerdy – The Professional Pastry Chef by Bo Friberg. It contains details and procedures for doing things only a baking nerd would love to do – like making marzipan from scratch, for example. And, yes, that is on my goal list now.
‘Tis the season for making pies, so I’ve delved into the section on infallible pie crusts. The author didn’t claim infallibility, but I am certainly trying to find one that never fails. I would like to be known as “The Pope of Pie Crusts.” The author did say that “a mastery of dough making is critical to the success of a professional pastry kitchen.” My kitchen is not professional, but I would like my crusts to have the taste and texture like those of the professionals. One pie crust which caught my eye includes cream cheese as part of the primary fat.
However, before I take on the intimidating world of pie crust perfection, I thought I would inch toward it with a cookie called rugelach that uses a similar cream cheese dough. The cookie dough spirals around a tasty filling. They are lovely to look at and even lovelier to eat!
Bo uses apricots and walnuts as her filling. I adapted her published recipe to make the directions simpler, and I also swapped her choice of fruit and nuts for what I had in my Alaska pantry. The resulting cookie recipe makes it easy to substitute any dried fruit and nut for the cranberries and pecans I used.
Pecan Cranberry Rugelach
- 2 sticks unsalted butter (1 cup), room temperature
- 8 oz. cream cheese, room temperature
- 2 cups all purpose flour
- 1/2 cup Craisins
- 1 cup pecans, chopped coarse
- 1 cup brown sugar
- 1 tsp cinnamon
- 3 tbsp unsalted butter, melted
- 1 egg, beaten
- Beat 2 sticks butter and cream cheese together with mixer.
- Add in flour by 1/2 cups.
- Divide dough into thirds. Form 3 discs. Wrap each disc with plastic wrap and refrigerate for at least 2 hours.
- Rehydrate Craisins. Place Craisins in pan with enough water to cover. Bring water to boil, then remove pan from heat and let Craisins cool.
- Drain Craisins.
- Combine pecans, sugar, and cinnamon in a bowl.
- Preheat oven to 350 degrees F (180 degrees C). Line a baking sheet with parchment paper.
- Roll dough into 10-inch circles.
- Paint circles with melted butter.
- Sprinkle dough with pecan mixture.
- Evenly sprinkle with Craisins.
- With a pizza wheel, cut each circle into 12 even wedges.
- Roll the wedges from edge to center. Place cookies on prepared baking sheet.
- Paint all the cookies with beaten egg.
- Bake for 15 minutes. Finished rugelach will be golden when finished.
Moist, cakey, fudgy… forget the description, just give me some of that!
Sometimes the lines get blurred between teaching elementary students and baking. *Warning* Do not read the following blog on an empty stomach. In writing, young students often find it difficult to add appropriately intriguing details to their writing. In order to teach these skills, I often model an example by writing in front of them. I will write something very simple like “My favorite dessert is a brownie sundae.” I will explain that interesting writing about food should make the reader hungry. They usually agree that my initial example didn’t accomplish this goal. Then I will write something like the following –
Imagine a brownie. Not just any brownie. This one is cooling from the oven. Its texture is somewhere between a rich chocolate cake and gooey chocolate fudge. The warm brownie has been saturated with melted chocolate chips that have been baked into this brownie. Atop this brownie mountain is a scoop of custardy French vanilla ice cream speckled with seeds from real vanilla beans. Homemade whipped cream with a faint aroma of vanilla is on top of the ice cream. Hot, thick fudge is dripped over the top of the dessert. It is warm enough to slightly melt the ice cream, but not hot enough to hurt your tongue. Of course, the whole sundae is topped with salty peanuts and a sweet, red maraschino cherry.
By the time I get to the description of the fudge, the students are usually squirming in misery. And my point is made.
The centerpiece and foundation of this favorite dessert is the brownie. Many people are staunch cakey brownie lovers. In the other camp are those who demand the gooey fudgy brownie. This brownie recipe results in a balance of moist cake texture with enough gooeyness to satisfy those who need that intense dense brownie. Enjoy this brownie in your favorite sundae – or straight from the oven. Do let it cool a bit before you dig in!
Super Rich Chocolate Chip Brownie
- 2 cups granulated sugar
- 5 large eggs
- 1 cup canola oil (or other light vegetable oil)
- 1 tsp vanilla extract
- 1 1/3 cups all purpose flour
- ½ cup Dutch processed cocoa powder
- generous pinch salt
- 1 cup semi-sweet chocolate chips
- Grease a 9 x 13 inch glass baking dish. Set aside.
- Preheat oven to 350 degrees F (175 degrees C).
- In a large bowl, stir together sugar, eggs, oil, and vanilla extract.
- Sift flour, cocoa powder and salt into egg mixture.
- Mix until moistened, do not overmix.
- Evenly spread batter into prepared baking dish.
- Sprinkle chocolate chips over batter.
- Bake for 30 minutes. Brownies will start to pull away from edge of dish when finished.
- Be patient. Allow to cool a bit before cutting.
Crunchy chocolate biscotti speckled with delightfully tasty green pistachios. Where’s my latte?
I am a huge fan of the soft cookie with the slightly crunchy exterior. You know, that perfect chocolate chip cookie with an almost melty interior and an exterior that holds it perfectly together? This biscotti recipe is worth momentarily turning away from my favorite cookie texture. One thing I like about this biscotti recipe is the expected crispy biscotti-like texture without the hard crunch. You can have this biscotti with tea and still hear your conversation. Then there’s the flavor. There is the bang of chocolately cocoa followed by zips of salty toasted pistachios. Yum! The intent with the smaller batch is that we would have a few cookies around to enjoy at the end of the day with tea. The reality is… I’ve already made a second batch.
Chocolate Pistachio Biscotti
- 1 cup all purpose flour
- 1/4 cup dutch processed cocoa
- 1/2 tsp baking soda
- pinch salt
- 1/2 cup granulated sugar
- 1 large egg
- 3 tbsp unsalted butter, melted
- 1/2 cup shelled, roasted and salted pistachios
- Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper. Set aside.
- In a medium bowl, sift together flour, cocoa, baking soda and salt.
- In a small bowl whisk together the sugar and the egg until light and creamy.
- Add melted butter to egg mixture. Whisk.
- Add flour mixture to egg mixture. Stir until until stiff dough forms.
- Shape into a flattened log, about 2 inches wide.
- Cut the log in half so you can sprinkle the pistachios in the middle, like a sandwich. Put the log back together and smooth out the cut with your hands. This will ensure each biscotti has an even amount of nuts.
- Place on prepared baking sheet and bake for about 25 minutes. Cookie should be slightly firm. Allow to cool for about 5 minutes.
- Using a serrated knife, cut log into pieces about 1 inch thick. Place each cookie on the cut side. Reduce oven temperature to 300 degrees F (145 degrees C). Bake cut cookies for an additional 8 minutes.
- Flip cookies over and continue to bake for an additional 5 minutes.
Tart and sweet, just like a lemon tart is supposed to be. Bites to remind of us of Spring in the middle of Winter.
I’ve noticed that lemon tart recipes are showing up on some of my feeds. Deep in the heart of Winter (a low of negative 30-something Fahrenheit in Ulaanbaatar today) , I think many of us are longing for Spring. The bright yellow zest and the taste of fresh lemon does seem to bring the feeling of Spring into the house, even if only momentarily.
Last summer, I found some four-inch baking dishes that are the perfect size for the two of us to share. And if I happen to eat the whole thing (ahem), I shouldn’t feel too guilty. Tiny tart – tiny guilt. As a nod to my friends who can’t eat gluten, or eggs, or milk, I created this recipe without any animal products or wheat. I really wanted to see if I could make a tasty crust with a nut and oat combination. The tart filling turned out nice and custard-like with a lovely sweet and tart lemony flavor. The crust had a nice nutty crunch to it which paired perfectly with the filling. This dessert turned out delicious!
Lemon Tart for Two
- 1 1/2 tbsp oats
- 1 1/2 tbsp finely chopped pecans
- 1 tbsp brown sugar
- 1/2 tsp baking soda
- tiny pinch salt
- 1/2 tsp vanilla
- 1/2 tbsp applesauce
- 3 tbsp sugar
- 2 tbsp cornstarch
- tiny pinch salt
- ¼ cup soy milk (or other non-dairy milk)
- 2 tbsp water
- juice of one lemon juice (about 3 tbsp)
- zest of one lemon
- Preheat oven to 375 F (190C). Grease a 4-inch tart pan.
- Put the oats, pecans, and sugar into a food processor or blender and process until finely ground.
- Add the remaining dry ingredients and blend well. Transfer to a bowl and add the vanilla and apple sauce. Stir well until completely combined.
- Put the mixture into the tart pan. Press mixture with moistened fingers until it evenly covers the bottom and extends up the sides of the pan as far as possible.
- Put it in the oven and cook for 8-10 minutes, until it is crisp but not overdone. Set aside to cool before filling.
- Whisk together sugar, cornstarch, and salt in a small saucepan.
- Stir in the soy milk and water until completely combined.
- Heat until thickens over medium heat stirring constantly.
- Remove from heat and stir in lemon juice and zest (reserve a tiny amount of zest for garnish).
- Return to heat and continue whisking over heat for 2-3 minutes. Mixture should be smooth and lump-free.
- Pour mixture into the tart crust. Sprinkle reserved lemon zest on top of tart. Chill until set, about an hour.
Dark maple syrup and good bourbon put this pumpkin pie filling over the top. We invariably have extra – perfect for an American-style crème brûlée.
We are right around the corner from the pumpkin pie holiday of the year – my birthday. 😉 Last weekend, Jack made his delicious maple pumpkin pie from a fresh pumpkin we found in one of our local markets here in Ulaanbaatar. As is often the case, we ended up with extra filling, so…
Armed with granulated sugar and a kitchen torch, I put it to delicious use. This brûlée deserves a recipe of it’s own and could easily take the place of my traditional birthday pie or Thanksgiving dessert. Follow the original recipe here to make a traditional pie. Or use this recipe to make eight individual servings of a new twist on a holiday favorite.
Maple Pumpkin Pie Brûlée
- 3 large eggs
- 2 cups pumpkin purée, either canned or made from fresh roasted pumpkin or squash
- 1 cup heavy whipping cream
- 1/4 cup maple syrup
- 2 tsp vanilla extract
- 1/4 cup granulated sugar
- 1 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/2 tsp mace or nutmeg
- 2 tbsp bourbon
- extra granulated sugar for the top
- Preheat oven to 350 degrees F (175 degrees C).
- Beat eggs in a large mixing bowl.
- Mix next nine ingredients into eggs. Mixture should be smooth.
- Evenly divide mixture into 8 half cup ramekins.
- Place ramekins in a large baking dish.
- Pour enough water into baking dish so that water comes at least halfway up the sides of the ramekins.
- Bake until the filling is set, about 40 minutes.
- Remove ramekins from water and chill in the refrigerator for 2 hours. (Covered, they will keep nicely for a couple of days.)
- Half an hour before serving, set the ramekins on counter to come to room temperature.
- Sprinkle a generous 1/2 tsp of granulated sugar on top of each ramekin.
- Using a kitchen torch, melt the sugar to create a crisp, caramelized top.
- Allow the pumpkin brûlée to sit for 5 minutes before serving.
Makes 8 half cup ramekins.
You might also like our other favorite pumpkin pie recipe by Craig Claiborne.