Butterscotch Pudding

My son is a major fan of creamy comfort food. He was obsessed with this pudding and its caramel notes. ❤ I loved all of the garnishes.

This recipe for this sweet treat was adapted from The New York Times, contributed by Melissa Clark. She was able to find the perfect ratio of milk to cornstarch to prevent grittiness. I found that the pudding had to cook a little bit longer to thicken.

I topped the chilled pudding with lightly sweetened freshly whipped cream, toasted and sweetened sliced almonds, and a sprinkle of flaky sea salt. Next time, I may try candied pecans instead of almonds. 🙂 The original recipe includes several other options as well.

Yield: Serves 4

• 4 large egg yolks
• 3 tablespoons cornstarch
• 1/2 teaspoon fine sea salt
• 3/4 packed cup/165 grams dark brown sugar
• 1 tablespoon unsalted butter
• 2 cups/480 milliliters whole milk
• 1 cup/240 milliliters heavy cream
• 1 tablespoon bourbon or Scotch whisky, optional (I omitted it)
• 2 teaspoons pure vanilla extract
• freshly whipped cream, sour cream or crème fraîche, for serving (I lightly sweetened the whipped cream with confectioners’ sugar)
• chopped candied ginger, sliced almonds, Demerara sugar, shaved chocolate, cocoa nibs or flaky sea salt, or a combination , for garnish, optional

1. Put egg yolks, cornstarch and salt into a large heatproof bowl (preferably with a spout), and whisk until the mixture is smooth and there are no lumps. (I used a balloon whisk and a pyrex bowl with a spout.)
2. In a medium pot over medium heat, combine brown sugar and butter, whisking, until the brown sugar melts, 1 to 2 minutes. (I used a sauce whisk so that I could get into the edges of the pan.) Let cook, whisking constantly, until the mixture starts to smell like hot caramel and darkens slightly, about 1 minute longer. (Don’t walk away, or the mixture may burn.)
3. Immediately pour the milk and cream into the pot. (It will bubble fiercely and seize up- the sugar clumps.) Continue to cook, whisking constantly, until the clumps melt, 2 to 4 minutes.
4. Slowly whisk about 1/2 cup of the hot cream mixture into the bowl with the egg yolks, whisking yolks until smooth, then whisk in the remaining hot cream mixture. Pour the egg-cream mixture back into the saucepan and place it over medium heat.
5. Cook pudding, whisking constantly especially around the bottom and edges of the pot, until it comes to a full boil. It is important to bring the pudding to a full, vigorous boil to activate the cornstarch. Otherwise, it may not set. (If you end up with thin, runny pudding, undercooking may have been the issue.) Also- it’s okay if the eggs curdle because the mixture is strained at the end.
6. Reduce heat to medium-low and cook, stirring the mixture constantly, until it thickens enough to mound thickly on the spoon, 4 to 10 minutes. If at any point the pudding looks curdled, whisk to help smooth it out.
7. Strain mixture through a fine sieve into a heatproof container or bowl, then stir in the Scotch or bourbon, if using, and vanilla.
8. To prevent a skin from forming, press plastic wrap directly onto the surface of the pudding. (If you like the skin, don’t cover pudding until it cools.)
9. Chill for at least 2 hours and up to 2 days.
10. If garnishing the pudding with toasted sliced almonds, evenly spread them on a parchment paper-lined rimmed sheet pan; roast in a 400 degree oven for 3 to 5 minutes, or until light golden brown. Remove from the oven and place in a small frying pan. Top with granulated sugar, to taste, and cook over medium-low to medium heat just until the sugar melts and coats the almonds, about 1 to 2 minutes. Return to the lined baking sheet to cool.
11. When serving, spoon pudding into dishes. Top with dollops of whipped cream, sour cream or crème fraîche, and any of the optional garnishes. (I incorporated some confectioners’ sugar into freshly whipped cream.)

Brown Sugar Cookies

One more recipe from Sarah Kieffer’s new cookie book!

These wonderful cookies may have tasted even more spectacular because they looked so simple and unassuming. Wow. The extra teaspoon of molasses may have been the secret ingredient. Like her snickerdoodles, they had a crispy edge and soft center.

The recipe was adapted from 100 Cookies: The Baking Book for Every Kitchen with Classic Cookies, Novel Treats, Brownies, Bars and More by Sarah Kieffer. I chilled the dough prior to baking and modified the cookie size. I also reduced the amount of granulated sugar needed for rolling. Great!

Yield: 30 to 32 cookies

• 364 g (2 1/2 cups plus 1 T) all-purpose flour
• 3/4 tsp baking soda
• 3/4 tsp salt (I used fine sea salt)
• 1 cup (2 sticks or 227 g) unsalted butter, at room temperature
• 350 g (1 3/4 cups) dark brown sugar
• 1 tsp molasses
• 1 large egg plus 1 large yolk
• 2 tsp pure vanilla extract
• 50 g (1/4 cup) granulated sugar, for rolling

1. Adjust an oven rack to the middle of the oven. Preheat the oven to 350 degrees F (180 C). (I did not use the convection setting.)
2. Line rimmed sheet pans with parchment paper.
3. In a medium bowl, combine the flour, baking soda, and salt.
4. In the bowl of a stand mixer fitted with the paddle attachment, beat the butter on medium speed until creamy, about 1 minute.
5. Add the brown sugar and the molasses and beat on medium speed until light and fluffy, 2 to 3 minutes.
6. Add the egg, yolk, and vanilla, and beat on medium speed until combined.
7. Add the flour mixture and beat on low speed until just combined.
8. Place the granulated sugar in a small bowl.
9. Using a medium-sized cookie scoop, ration the dough into 30g (1 oz or 1 1/2 T) portions. (At this point, I wrapped the scoops with plastic wrap and chilled them. I baked half after 1 hour and the other half after 24 hours.)
10. Roll each ball in the granulated sugar and place 8 cookies on each sheet pan.
11. Bake one pan at a time, rotating halfway through baking. Bake until the sides are set and the bottoms are light golden brown, 12 to 13 minutes (for the chilled dough).
12. Transfer the sheet pan to a wire rack and let the cookies cool for 5 to 10 minutes on the pan, then remove them and let them cool completely on the wire rack. Repeat with remaining dough.

Note: Store cookies in an airtight container at room temperature for up to 3 days.

Buttery Apple Crêpes with Cinnamon Custard & Salted Caramel Sauces

Crêpes have always been special to my family because my dad made them for breakfast on Sundays when I was growing up. We always make sure to have them at least once a year- on Christmas morning. We typically eat them simply sprinkled with sugar and occasionally with jam or fresh fruit as well.

I made these fancy crêpes for our celebratory Valentine’s Day dessert from a crêpe cookbook that my sister gave me for my birthday. ❤ I loved the browned butter in the crêpe batter. As a sauce fan, I also loved that these crêpes were served with two wonderful sauces.

This recipe was adapted from Crêpes: 50 Savory and Sweet Recipes by Martha Holmberg. I made the sauces and crêpe batter a day in advance. Delicious!

Yield: Makes 6 to 8 filled crêpes plus extra crêpes and sauce

For the Salted Caramel Sauce:

Yield: 3/4 cup (180 ml)

• 100 g (1/2 cup) granulated sugar
• 2 tsp light corn syrup
• 6 T heavy cream or crème fraîche
• 1 T unsalted butter
• 1/8 tsp pure vanilla extract
• 1/4 tsp coarse salt or coarse sea salt

1. Put the granulated sugar, corn syrup, and 2 tablespoons of water in a small, heavy-bottomed saucepan over medium-high heat. Bring to a boil, stirring just until the sugar is beginning to dissolve.
2. Let the mixture boil without stirring, occasionally swirling the pan, until it is a deep amber, very fragrant, and you can see tiny wisps of smoke, 4 to 12 minutes. Watch carefully!
3. Remove the saucepan from the heat and carefully pour in a small amount of the cream; it will bubble up furiously. Whisk in remaining cream a little at a time so it doesn’t bubble over.
4. Whisk in the butter, vanilla, and salt until the caramel is very smooth.
5. Transfer to a serving bowl and let it cool to room temperature; it will thicken as it cools.
6. Serve warm or at room temperature. (I made it a day in advance and refrigerated it overnight. I brought it to room temperature prior to serving.)

Note: Stored in an airtight container, the finished sauce will keep in the refrigerator for 1 month or in the freezer for 3 months.

For the Cinnamon Custard Sauce (Crème Anglaise):

Yield: 1 cup (240 ml)

• 1/2 cup (120 ml) whole milk
• 1/2 cup (120 ml) heavy cream
• 2 large egg yolks
• 50 g (1/4 cup) lightly packed light or dark brown sugar
• 1/2 tsp ground cinnamon
• pinch of coarse salt or sea salt flakes

1. Heat the milk and cream in a medium saucepan over medium heat until it’s just beginning to steam. Watch carefully! Don’t let it boil- it will change the flavor.
2. Meanwhile, in a medium bowl with a spout, whisk together the egg yolks, brown sugar, cinnamon, and salt until well blended but not foamy.
3. Slowly pour half of the hot milk-cream mixture into the bowl with the egg mixture, whisking constantly and quickly.
4. Return the pan with the remaining milk and cream to the heat and whisk the yolk-cream mixture into the pan.
5. Switch the whisk to a heat-proof rubber spatula or a wooden spoon, and gently cook the sauce, scraping the bottom and sides of the pan, until the custard thickens and registers 175 to 180 F (80 to 82 C) on a candy or instant-read thermometer.
6. Transfer to a serving bowl and let cool to room temperature. Chill in the refrigerator until cold, about 2 hours.

Notes: Half & Half can be substituted for the combination of whole milk and heavy cream. The finished sauce will keep for 3 days in the refrigerator.

For the Sautéed Apple Filling:

• 4 T (55 g) unsalted butter
• 4 firm, tart apples (800g / 1.75 lbs) such as Braeburns, peeled, cored, and cut into 1/2-inch (12mm) dice (I used 4 large (840g) Ruby Frost apples)
• 75 g (6 T) granulated sugar
• 1 tsp ground cinnamon
• pinch of coarse salt

1. Melt the butter in a large skillet over medium heat.
2. When the butter is foamy, add the apples and cook, stirring occasionally, until they’re almost tender, 5 to 8 minutes.
3. Sprinkle the apples with the granulated sugar, cinnamon, and salt and cook, stirring often, until the apples are tender when pricked with a fork, 3 to 4 minutes more.
4. Remove the pan from the heat and let the apples cool slightly.

For the Brown Butter Crêpes:

Yield: 15 to 18 8-inch crêpes

• 1 3/4 cups (420 ml) whole milk (can add up to a total of 2 1/4 cups (540 ml) to adjust consistency)
• 4 large eggs
• 1/2 tsp coarse salt
• 190 g (1 1/2 cups) all-purpose flour
• 6 T (85 g) unsalted butter
• butter or vegetable oil, for the pan

1. In a small pan over medium heat, melt the butter. Continue to cook until the butter turns golden brown and smells nutty and delicious. Pour melted butter and browned milk solids into a glass measuring cup with a spout to cool before using.
2. Put 1 3/4 cups milk (420 ml), the eggs, and salt into a blender. (I used a Vitamix.) Process for a few seconds to blend.
3. Remove the lid and add the flour. Cover and blend until very smooth, about 20 seconds.
4. Remove the lid, pour in the browned butter- including the toasty brown milk solids, cover, and process until combined, about 10 seconds more.
5. Transfer the batter to a large glass measuring cup with a spout.
6. Let the batter rest at least 5 minutes and up to 24 hours. (If resting for more than 30 minutes, store in the refrigerator.)
7. Before making the crêpes, test the batter’s consistency: it should be as thick as heavy cream but not as thick as pancake batter. If it’s too thick, whisk in up to 1/2 cup (120 ml) of the remaining milk.
8. Heat an 8-inch (20 cm) crêpe pan over medium-low to medium heat until it’s hot enough to make a drop of water sizzle upon contact. (I always check to make sure the base of the handle is hot.)
9. Using a heat-proof brush, coat the pan with oil. (Alternatively, use a folded paper towel to coat the pan with 1/2 teaspoon of butter. The butter should sizzle but not turn brown. Adjust the heat of the pan, if necessary.)
10. Using a ladle, pour about 1/4 cup (60 ml) of the batter into the center of the pan, and at the same time lift the pan from the heat, tilting and turning it in all directions sos the batter spreads evenly across the bottom of the pan in a thin circle. (If the crêpe has any holes in it, quickly add a few drops of batter to fill them in. If there is excessive batter, immediately pour the excess back into the bowl of batter.)
11. Cook the crêpe until the edges begin to dry and lift from the sides of the pan and the bottom is nicely browned, about 1 minute.
12. Use a table knife, slim spatula or your fingers to lift the crêpe and quickly flip it over. Smooth out any folded edges or pleats and then cook unit the center is firm and the second side is browned, about 20 seconds more. (The first side is almost always prettier and more evenly browned so it is noted as the presentation side.)
13. Slide the crêpe from the pan onto a large plate.
14. Repeat with the remaining batter, adjusting the heat and wiping the pan with more oil or butter as you cook.
15. The finished crepes can be stacked on each other as they are done.

Note: Leftover crêpes can be wrapped tightly and stored in the refrigerator for up to 3 days. If storing them in the freezer, lay pieces of waxed or parchment paper between them so that they don’t stick together. They will keep in the freezer for 2 to 3 months. To thaw, let the stack sit at room temperature until the crêpes are pliable, about an hour.

To Finish the Dish:

1. Position a rack in the center of the oven and preheat to 425 F(220 C).
2. Butter the bottom of a baking dish. (or use cooking oil spray) (I only baked 4 filled-crêpes at a time, so I used a small baking dish. If baking all at once, use a 9×13-inch baking dish. The crêpes should be tightly packed.
3. Lay the crêpes presentation-side down on a clean work surface.
4. Divide the apples equally among the crêpes, spooning them onto the bottom third of each one.
5. To fold the crêpes, pull the bottom edge of each crêpe up and over the apples, then roll it up a half turn. Tuck in each side, and finish rolling up from the bottom.
6. Arrange the crêpes seam-side down in a single layer in the prepared baking dish.
7. Bake until heated through, 4 to 10 minutes.
8. Spoon a thick ribbon of cinnamon custard on a dessert plate.
9. Lay a crêpe over the custard sauce and drizzle the salted caramel sauce over the top. Serve immediately.

Caramel Apple Skillet Cake with Browned Butter Glaze

I have made this sweet treat on a couple of occasions. I love skillet desserts! This one is perfect for fall or even in the winter. It has an amazing texture.

This recipe was adapted from The New York Times, contributed by Erin Jeanne McDowell. I used a browned butter glaze from our favorite apple pie bars instead of the salted caramel frosting suggested in the original recipe. I also modified the method. Yum.

Yield: One 10-inch round cake, about 10 to 12 servings

For the Caramel Apples:

• 4 tablespoons/55 grams unsalted butter
• 2 large baking apples (about 12 to 16 ounces/340 to 454 grams), such as Honeycrisp, Gala, Granny Smith or Braeburn, peeled, cored and diced into 1/2-inch pieces
• 1/2 cup/110 grams dark brown sugar
• 1/4 teaspoon fine sea salt

For the Cake:

• 1/2 cup/115 grams unsalted butter (1 stick), at room temperature
• 1 1/3 cup/290 grams dark brown sugar
• 3 large eggs
• 1 1/2 teaspoons vanilla extract
• 1 2/3 cup/215 grams all-purpose flour (I used 100g whole wheat pastry flour + 115g all-purpose flour)
• 3/4 teaspoon baking powder
• 1/2 teaspoon fine sea salt
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon freshly grated nutmeg

For the Browned Butter Glaze:

• 1 tablespoon unsalted butter, melted
• 1/2 cup confectioners’ sugar
• milk or heavy cream, as necessary, to achieve desired consistency
• pinch of coarse salt or fine sea salt

1. Make the Caramel Apples: In a 10-inch cast iron skillet, melt the butter over medium heat.
2. Add the apples, brown sugar and salt, and cook, stirring occasionally, until the sugar dissolves and the apples soften slightly, 4 to 5 minutes. Set aside and let cool to room temperature.
3. Heat the oven to 350 degrees, preferably on convection.
4. Make the Cake: In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and brown sugar until light and fluffy, 4 to 5 minutes.
5. Add the eggs one at a time, beating well after each addition, and mix to combine.
6. Scrape the bowl well, then beat in the vanilla.
7. In a medium bowl, whisk the flour, baking powder, salt, cinnamon and nutmeg to combine.
8. Add the flour mixture to the mixer and mix just until incorporated. Scrape the bowl well.
9. With a rubber spatula, gently fold the apple mixture (including all of the caramel-like liquid in the pan) into the batter. Mix just until incorporated.
10. Pour the batter into the prepared skillet and spread into an even layer. Bake until the surface is evenly golden brown and appears set – a toothpick inserted into the center should have a few moist crumbs clinging to it, 30 to 40 minutes. Let cool completely. (I baked it on convection for 30 minutes but may add a few minutes onto the baking time next time.)
11. Make the Glaze: In a small pot or pan, melt the butter. Continue to cook until browned and fragrant.
12. In a small bowl, whisk together browned butter, powdered sugar, a splash of milk, and a pinch of salt. Whisk until smooth. Add milk as needed until drizzling consistency is achieved.
13. Spoon into a ziplock bag and cut a tiny tip off one corner of the bag.
14. Drizzle glaze over cooled cake before slicing.

Pumpkin Crumb Cake

I woke up on a cold and rainy morning and read a post about this delicious coffee cake…had to have it. 🙂 My daughter and I started making it almost immediately.

The recipe was adapted from Nancy-C.com. She makes all sorts of crowd-pleasers. I modified the technique used to make the streusel topping, making it with melted butter to replicate my favorite New York-style crumb cake. The original recipe makes one 8 x 8-inch coffee cake.  I doubled the recipe and baked it in a 9 x 13-inch pan. Next time, I may make two 8 or 9-inch rounds so that I could freeze one to enjoy later.

Yield: One 9 x 13-inch cake or Two 8 or 9-inch cakes, about 16 to 20 servings (see note)

For the Coffee Cake:

• 3 1/2 cups all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 teaspoon fine sea salt
• 2 teaspoons ground cinnamon
• 1 teaspoon ground ginger
• 2/3 cup canola oil
• 4 large eggs
• 1 1/2 cups light brown sugar, packed
• 15 oz can pumpkin purée

For the Crumb Topping:

• 1 1/2 cups light brown sugar, packed
• 1 1/3 cups all-purpose flour
• 1/4 teaspoon sea salt
• 1 teaspoon cinnamon
• 8 T (1 stick) unsalted butter, melted
• powdered sugar, for serving

To Make the Crumb Topping:

1. In a medium-sized mixing bowl, whisk together the brown sugar, flour, salt, and cinnamon.
2. Melt the butter in the microwave or small saucepan.
3. Pour the butter mixture and mix until all the butter is absorbed and you have a uniformly moistened crumb mixture.  Set aside while you make the cake batter.

To Make the Cake Batter:

1. Preheat oven to 350˚F. Grease or spray preferred baking pan, line with parchment paper, lightly spray parchment; set aside.
2. In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and ginger.
3. In a medium bowl, whisk the oil, eggs, sugar, and pumpkin puree, blending everything well.
4. Add the wet ingredients to the dry flour mixture, stirring until just combined.
5. Spread batter into the prepared pan.
6. Crumble the crumb mixture over the top, until the batter is completely covered.
7. Bake at 350˚F for 20 to 25 minutes for 8 or 9-inch rounds, 30 to 35 minutes for a 9 x 13-inch pan, or until lightly browned on top and a toothpick inserted in center comes out clean or almost clean. (I rotated the pan halfway through the baking time.) 
8. Remove the cake from the oven and cool on a rack; dust the top with confectioners’ sugar, if desired. (I let the cake cool completely before dusting with confectioners’ sugar.)

Note: Half the recipe will fill an 8×8-inch pan. Use 1 cup of pumpkin purée. (Refer to the link above to the original recipe for proportions.)

Strawberry Brown Butter Bettys

Yes… I have a couple more strawberry recipes to share. This is what happens when your family picks over 12 pounds of fresh berries! 😉

Every year, I make strawberry-vanilla bean jam, strawberry shortcake cookies, fresh strawberry gelato, and pancakes with strawberries (both sourdough & simple but perfect)- at the very least. After adding a new strawberry cocktail and spoon cake to the list this year, we still had plenty of berries to enjoy.

This recipe was adapted from Gourmet, via Smitten Kitchen.com. I doubled the recipe to make 12 desserts, used lemon juice instead of zest, and used potato bread instead of white sandwich bread. I measured the berries prior to slicing them.

I loved the combination of browned butter with berries in these simple tarts. We ate them with a small scoop of vanilla ice cream on top. They would also be wonderful served with a dollop of freshly whipped cream.

Yield: 6 muffin-sized desserts

• 3/4 stick salted or unsalted butter
• 1 tsp granulated sugar
• 6 slices potato sandwich bread or white sandwich bread, crusts removed
• 1/4 cup packed dark brown sugar
• 1/2 tsp lemon zest, finely grated OR 1 tsp fresh lemon juice
• 1/8 tsp coarse salt (omit if using salted butter)
• 1/2 cup panko
• 2 (generous) cups strawberries, hulled and sliced
• vanilla ice cream or softly whipped cream, for serving

1. Preheat oven to 350°F, preferably on convection, with rack in middle.
2. Make the Brown Butter: In a small pot, melt butter over medium heat. Once melted, reduce heat to medium-low. The butter will melt, then foam, then turn clear golden and finally start to turn brown and smell nutty. Stir frequently, scraping up any bits from the bottom as you do. Don’t take your eyes off the pot as while you may be impatient for it to start browning, the period between the time the butter begins to take on color and the point where it burns is less than a minute. Remove from heat.
3. Lightly butter muffin cups with some of brown butter, then sprinkle with granulated sugar.
4. Roll bread slices with a rolling pin to flatten.
5. Brush both sides with additional brown butter, then gently fit into muffin cups.
6. Stir together brown sugar, zest or juice, salt, and panko.
7. Add strawberries to the sugar mixture and toss to coat.
8. Stir in remaining brown butter.
9. Heap strawberry mixture into the prepared bread cups, pressing gently.
10. Cover pan with foil, place on a rimmed baking sheet, and bake 15 minutes.
11. Uncover and bake until strawberries are very tender, about 10 to 15 minutes more. (I baked mine for 12 minutes more.)
12. Let stand 5 minutes before removing from pan. Serve warm or at room temperature.

Brown Sugar Cookies with Pecans

I tried to rename these cookies because the title “brown sugar cookies” doesn’t seem to do them justice. The original recipe describes them as “butterscotch-flavored.” I would also suggest “butter pecan-flavored.” We absolutely loved them! 🙂

This recipe is from Kathleen’s Bake Shop Cookbook: The Best Recipes from Southampton’s Favorite Bakery for Homestyle Cookies, Cakes, Pies, Muffins, and Breads by Kathleen King, the founder of Tate’s Bake Shop. I used coarse salt and chilled the dough prior to baking. Wonderful!

Yield: about 35 cookies

• 2 cups all-purpose flour
• 1/2 tsp coarse salt
• 1/2 tsp baking soda, sifted
• 1/2 cup butter, at room temperature
• 1 cup firmly packed dark-brown sugar
• 1 egg, at room temperature
• 1 tsp pure vanilla extract
• 3/4 cup chopped pecans (I used raw pecans)

1. In a large bowl, whisk together flour, salt, and baking soda.
2. In the bowl of a stand mixer, cream the butter and sugar, about 3 minutes.
3. Add the egg and vanilla, mix well.
4. Stir in the flour mixture and pecans.
5. Using a small cookie scoop, drop by tablespoons onto a plastic-wrap lined cookie sheet or container. Cover and chill for at least 1 hour or up to overnight.
6. Preheat oven to 350 degrees, preferably on convection.
7. Place cookies on a parchment paper-lined rimmed baking sheet.
8. Bake for 12 to 14 minutes, until cookies feel firm in the center. Remove to a wire rack to cool.