Meyer Lemon Pielets with Brown Butter Press-In Cookie Crust

I have my own Meyer lemon tree but I did have to purchase the lemons for this special treat- this year anyway. My tree is very sparse at the moment- and not that happy. 😦 Hopefully it will have many lemons sometime in the future! Anyway, I love individual desserts. These were silky, creamy and delicious.

This recipe was adapted from The Book on Pie: Everything You Need to Know to Bake Perfect Pies by Erin Jeanne McDowell. Such a beautiful and informational book. The lemon zest and juice can be replaced with Key lime zest and juice for a lime version. Alternate press-in cookie crust variations are included below as well. Very nice.

Yield: 12 mini pies

For the Brown Butter Press-In Cookie Crust:

  • 113g / 4 oz / 8 T unsalted butter, at room temperature
  • 50 g / 1/4 cup / 4 T granulated sugar
  • 21 g / 1 large egg yolk
  • 5 g / 1 tsp vanilla extract
  • 210 g / 1 3/4 cups all-purpose flour
  • 2 g / 1/2 tsp fine sea salt
  • 15 g / 1 T water

For the Pielets:

  • 1 recipe Brown Butter Press-In Cookie Crust (ingredients above)
  • 99g / 1/2 cup granulated sugar
  • grated zest of 1 Meyer lemon
  • 288g / 1 1/4 cups heavy cream
  • 60g / 1/4 cup freshly squeezed Meyer lemon juice
  • 2g / 1/2 tsp pure vanilla extract
  • 1g / 1/4 tsp fine sea salt
  • lightly sweetened freshly whipped cream, for serving, optional
  • Meyer lemon zest, for garnish, optional

To Make the Crusts:

  1. Melt the butter in a medium saucepan over medium heat.
  2. Reduce the heat to low and cook, stirring occasionally, until the butter begins to simmer and foam, the milk solids turn brown, and the butter smells toasty, about 10 minutes.
  3. Cool the butter to room temperature before proceeding with the recipe.
  4. In the bowl of a stand mixer with the paddle attachment, combine the cooled brown butter and sugar on medium-low speed until smooth, 2 to 3 minutes.
  5. Add the egg yolk and vanilla and mix on medium speed to combine. Scrape the bowl well.
  6. Add the flour and salt and mix on low-speed until fully incorporated, 45 seconds to 1 minute.
  7. Add the water and mix just until the dough is smooth, about 1 minute more.
  8. Preheat the oven to 350°F/175°C with a rack in the center.
  9. Grease the cavities of a muffin pan with nonstick spray.
  10. Divide the dough into 12 even rations in each cavity. (I used cookie scoops of various sizes.)
  11. Use your fingers to press the dough evenly over the bottom and up the sides of each cavity.
  12. Use a small fork or tip of a paring knife to dock the dough all over.
  13. Chill in the refrigerator for 15 to 20 minutes.
  14. Bake the crusts until they are lightly golden at the edges and appear set all over, 14 to 18 minutes. If the dough puffs up during baking, prick it with a fork when you remove the crusts from the oven so it lies flat again.
  15. Cool crusts completely. Then, use an offset spatula to gently unfold the cooled crusts onto a baking sheet. They should release easily. (I found that rotating them helped release them from the pan- the top edges of my crusts did crumble a bit though- still delicious.)

To Make the Filling and Serve:

  1. In a small pot, rub the sugar and the lemon zest together to combine.
  2. Add the cream and heat over medium-low heat, whisking, to dissolve the sugar. Do NOT let the cream come to a boil.
  3. Transfer the mixture to a large container with a pour spout and whisk in the lime juice, vanilla, and salt.
  4. Carefully pour the custard into the cooled crusts, filling each one just over 3/4 full.
  5. Cover loosely with plastic wrap and refrigerate until the filling is set, at least 2 hours (or up to 24 hours). Keep refrigerated until ready to serve.
  6. Top with lightly sweetened whipped cream and garnish with additional zest, if desired, and serve.

Notes:

  • The pielets can be made up to 24 hours ahead and kept refrigerated in an airtight container.
  • Any leftover filling can be chilled in a ramekin for a baker’s treat. 🙂

Alternate Press-In Crusts:

To Make an Oatmeal Press-In Cookie Crust: Replace the brown butter with room temperature butter. Replace the granulated sugar with 53 g / 1/4 cup packed light brown sugar. Replace 30 g / 1/4 cup of the flour with 74 g / 3/4 cup rolled oats.

To Make a Coconut Press-In Cookie Crust: Replace the brown butter with room temperature butter. Replace the granulated sugar with 53 g / 1/4 cup packed light brown sugar. Add 50 g / 2/3 cup toasted unsweetened shredded coconut with the flour.

Apple-Cinnamon Oatmeal Pancakes

These wonderful pancakes were a nice seasonal alternative to our usual blueberry buttermilk pancakes. They had a fabulous texture from the oats and were very light and fluffy.

The recipe was adapted from Gourmet via Epicurious.com. I used rolled oats instead of quick-cooking oats and Juici apples instead of Granny Smith. I also doubled the recipe.

We ate them topped with maple syrup and fresh apple chunks but they would also be delicious with sautéed apples. I may also use all whole wheat pastry flour next time and omit the all-purpose flour completely.

Yield: Serves 4 to 6

  • 2 1/2 cups buttermilk, divided
  • 1 1/3 cups rolled oats (not instant)
  • 2 large eggs, beaten lightly
  • 4 tablespoons firmly packed light brown sugar
  • 1 1/3 cups firmly packed peeled and coarsely grated Granny Smith apple, excess juice squeezed out (I used a 1 3/4 Juici apples)
  • 3/4 cup all-purpose flour (can substitute whole wheat pastry flour)
  • 3/4 cup whole wheat or whole wheat pastry flour
  • 2 teaspoons baking soda
  • 1 teaspoon coarse salt
  • 2 teaspoons ground cinnamon
  • 4 tablespoons vegetable oil plus additional for brushing the griddle (I used cooking oil spray on the griddle)
  • maple syrup, for serving
  • apple chunks or sautéed apples, for serving, optional
  1. In a bowl whisk together 2 cups of the buttermilk and the oats and let the mixture stand for 15 minutes.
  2. While the oats are soaking, peel and grate the apples. (I squeezed out the juice according to the original recipe but may skip this step next time.)
  3. In a large bowl, whisk together the eggs, brown sugar, and the grated apple.
  4. Stir in the flours, baking soda, salt, cinnamon, 4 tablespoons of oil, the oats mixture, and the remaining 1/2 cup buttermilk; mix well.
  5. Heat a griddle over moderate heat until it is hot enough to make drops of water scatter over its surface. Brush it with the additional oil, or spray with cooking oil spray, and drop the batter by half-filled 1/4-cup measures onto it.
  6. Cook the pancakes for 1 to 2 minutes on each side, or until they are golden and cooked through. Serve the pancakes with syrup and apple garnishes, as desired.

After-School Specials

After making the amazing Donut Loaf from this special book, I had to try a cookie. My husband picked this cookie which is a chocolate chip, oatmeal, and snickerdoodle cookie “rolled into one recipe.” Each flavor was distinct! They were definitely a crowd-pleaser.

This recipe was adapted from Midwest Made: Big, Bold Baking from the Heartland by Shauna Sever. I weighed the dry ingredients, used semi-sweet chocolate chips, scooped the cookie dough prior to refrigerating, and modified the baking time.

By keeping the cold (pre-scooped) dough tightly wrapped in the refrigerator and baking the cookies in small batches just prior to serving, we ate them warm from the oven every time. Despite the title, I served them after-dinner instead of after-school. 😉 Great!

Yield: about 40 cookies

For the Dough:

  • 225g (1 cup) unsalted butter, at room temperature
  • 300g (1 1/2 cups) granulated sugar
  • 57g (1/4 cup) firmly packed light brown sugar
  • 1 1/2 tsp pure vanilla extract
  • 2 large eggs, at room temperature
  • 250g (2 1/2 cups) old-fashioned rolled oats
  • 256g (2 cups) unbleached all-purpose flour, weighed or spooned and leveled
  • 2 tsp cream of tartar
  • 1 tsp baking soda, sifted
  • 1 tsp fine sea salt
  • 1/2 tsp flaky sea salt such as Fleur de Sel or Maldon
  • 256g (1 1/2 cups) semi-sweet or bittersweet (60% cacao) chocolate chips

For the Coating:

  • 100g (1/2 cup) granulated sugar
  • 2 tsp ground cinnamon
  • 1/8 tsp fine sea salt
  1. In the bowl of an electric mixer fitted with the paddle attachment, beat the butter on medium speed until creamy, about 1 minute.
  2. Add the granulated and brown sugar and vanilla and beat on medium-high speed until aerated and noticeably fluffy, 3 to 4 minutes.
  3. Add the eggs, 1 at a time, giving each about 30 seconds of beating time to incorporate fully.
  4. Meanwhile, in a large bowl, whisk together the oats, flour, cream of tartar, baking soda, and fine and flaky salt.
  5. Reduce the mixer speed to low and slowly stir in the dry ingredients.
  6. Stir in the chocolate chips.
  7. Line a cookie sheet with plastic wrap or parchment paper. Using a large cookie scoop, form the dough into 2-tablespoon balls and place on the prepared cookie sheet.
  8. Cover the cookie sheet tightly with plastic wrap; place in the refrigerator for 1 hour or up to 2 days.
  9. Position 2 oven racks in the upper and lower thirds of the oven and preheat it to 350 degrees, preferably on convection. Line 2 baking sheets with parchment paper.
  10. In a bowl, whisk together the sugar, cinnamon, and salt to make the coating.
  11. One at a time, form the refrigerated scoops of dough into balls and roll in the cinnamon sugar coating.
  12. Evenly space the dough balls about 2 inches apart on the prepared baking sheets. (I placed 8 cookies per sheet.)
  13. Bake until golden and puffed, about 12 to 14 minutes, rotating the sheets halfway through the baking time.
  14. Let the cookies cool on the sheets for 5 minutes before transferring them to a wire rack to cool completely.

Note: Cookies can be stored in an airtight container at room temperature for up to 5 days.

Oatmeal Bread

I had a few friends over for lunch the other day. Fun! One of them had just met with a nutritionist and was on a menu plan that didn’t include bread or fruit- or any sugar, actually. I thought… I need to do that. :/ But then, my husband suggested that I bake a loaf of bread. 🙂

My friend had to eat a deconstructed sandwich- and even had to remove the tomato! As I’m sure her suffering will be completely worth it, I might reconsider a dietary change when this delicious loaf is gone! 😉

This recipe was adapted from The King Arthur Flour 200th Anniversary Cookbook. I modified the recipe to incorporate bread flour and bake in a bread machine. It was very soft and moist. Amazing sandwich bread.

Yield: One loaf

For the Oat Mixture:

  • 3/4 cup boiling water
  • 1/2 cup rolled or steel-cut oats
  • 4 T  plus 1/2 tsp honey
  • 2 T unsalted butter
  • 1/2 T coarse salt

For the Dough:

  • 1/4 cup warm water
  • 1 cup white whole wheat flour
  • 2 cups bread or all-purpose flour
  • 1/2 T bread machine yeast
  1. In the bread machine loaf pan: Combine the boiling water, oats, honey, butter, and salt. Let cool slightly.
  2. Add the warm water.
  3. Add the flours; spread into the corners of the pan to create a level surface.
  4. Make a well in the center of the flour; place the yeast in the well.
  5. Set the bread machine to Basic 1 1/2 pound loaf, medium crust color. Wait & Enjoy!

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Oatmeal Blueberry Buttermilk Pancakes

It’s hard to beat a special summer breakfast loaded with fresh berries. Similar to the muffins in my last post, the whole wheat flour and oats in the batter make this special treat a substantial meal as well.

This recipe was adapted from New York Times, contributed by Martha Rose Schulman. I decreased the batter resting time and increased the amount of blueberries. Delicious!!

  • ½ cup rolled oats
  • ½ cup low-fat milk
  • 1 cup whole wheat flour
  • ½ cup unbleached all-purpose flour
  • 2 tsp baking powder
  • 1 teaspoon baking soda
  • 1 tablespoon sugar
  • ¼ teaspoon salt
  • 2 large eggs
  • 1 ½ cups buttermilk
  • 1 teaspoon vanilla extract
  • 3 tablespoons canola oil
  • 1 1/2 cups fresh or frozen blueberries
  1. Combine the milk and rolled oats in a bowl, and set aside.
  2. Whisk together the flours, baking powder, baking soda, sugar and salt.
  3. In another bowl, whisk the eggs, then add the buttermilk and whisk together. Then whisk in the vanilla extract and the oil.
  4. Add the flour mixture to the wet ingredients and quickly whisk together. Do not overbeat; a few lumps are okay. Fold in the oats and milk. Let sit for one hour, or refrigerate overnight. (I let it sit for 30 minutes without a problem.)
  5. If necessary, spray the hot griddle with pan spray. Drop by 3 to 4 tablespoons onto the hot griddle. Place six or seven blueberries on each pancake. Cook until bubbles begin to break through, two to three minutes. Turn and cook for about 30 seconds to a minute on the other side, or until nicely browned. Remove from the heat, and continue until all of the batter is used up.
  6. Serve hot with a small amount of butter and maple syrup.

Note: Keep these, well wrapped, in the refrigerator for a few days, or freeze for up to a few months.

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Old-Fashioned Strawberry-Rhubarb Crisp

I had to make this wonderful dessert when I received rhubarb in my CSA share… even if I did have to go buy strawberries. 😉 The two together always make a delicious and tangy filling.

The topping on this crisp is out of this world- very generous, delightfully clumpy, and perfectly sweet. My non-dessert-appreciating friend had a SECOND helping! Yay! This recipe was adapted from a Food and Wine “staff-favorite” recipe, contributed by Rollie Wesen.

Yield: Serves 8

For the Filling:

  • 1 1/2 to 2 pounds rhubarb stalks, sliced 1/2 inch thick
  • 1 1/4 cups granulated sugar
  • 1 pound strawberries, preferably organic, hulled and quartered
  • 3 tablespoons cornstarch
  • 2 teaspoons fresh lemon juice
  • 1 teaspoon pure vanilla extract

For the Topping:

  • 1 stick (4 ounces) unsalted butter, softened
  • 1 1/2 cups light brown sugar
  • 1 1/2 cups all-purpose flour
  • 1 1/4 cups rolled oats
  • 3 tablespoons canola oil
  • 1 1/2 teaspoons cinnamon
  • 3/4 teaspoon coarse salt

To Serve:

  • vanilla ice cream, optional
  1. Preheat the oven to 375° on convection.
  2. In a bowl, toss the rhubarb with 3/4 cup of the sugar and let stand for 15 minutes, stirring occasionally.
  3. In another bowl, toss the strawberries with the remaining 1/2 cup sugar and let stand for 10 minutes, stirring occasionally.
  4. Using a slotted spoon, transfer the rhubarb to the strawberries; discard any rhubarb juice. Add the cornstarch, lemon juice and vanilla to the fruit and stir well. Transfer the mixture to a 9-by-13-inch glass or ceramic baking dish.
  5. Combine all of the ingredients in a medium bowl. Using a pastry blender or your fingers, mix the ingredients together until large crumbs form.
  6. Sprinkle the topping evenly over the filling and bake for 30 minutes.
  7. Reduce the oven temperature to 325° and continue baking for about 20 minutes longer (or up to 30 minutes longer in a standard oven), until the fruit filling is bubbling and the topping is nicely browned.
  8. Let the crisp rest for 10 to 20 minutes before serving. Serve with vanilla ice cream, if desired.

Note: The topping can be refrigerated overnight. Bring to room temperature before using.

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Oat Cake with Blackberries & Blueberries

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I have such good intentions when I cut recipes out of my magazines and newspapers. Then I add them to my GIGANTIC recipe pile…. It is terrible, but sometimes it is so daunting to go through my pile when I am meal planning, I find myself just browsing for recipes online. I have had the recipe for this delicious cake sitting around for a while- but I remembered it. I had to dig for it. 🙂 I can’t believe it took me a year to make it!

I saved my last bit of fresh-picked blueberries for this cake. We LOVED it. The recipe was adapted from Martha Stewart Living. I modified the recipe to use old-fashioned oats and to incorporate whole wheat flour. It was definitely a treat for breakfast- warm from the oven. It is sweet enough to be served as a rustic dessert as well. Great!!

I am sharing this at Fiesta Friday #32 at the Novice Gardener this week. It’s a wonderful party and fun to check out!

Yield: Serves 8

  • 1/2 stick unsalted butter, softened, plus more for pan
  • 1/2 cup all-purpose flour, plus more for pan
  • 1/4 cup whole wheat flour
  • 1 cup plus 3 tablespoons old-fashioned oats, divided
  • 2/3 cup water
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 3/4 teaspoon coarse salt
  • 1/2 teaspoon ground cinnamon
  • 1/2 cup granulated sugar
  • 1/2 cup packed light-brown sugar
  • 1 large egg
  • 1 teaspoon pure vanilla extract
  • 2 cups mixed ripe or overripe blueberries and blackberries, divided
  • 3 tablespoons turbinado sugar

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  1. Preheat oven to 350 degrees (convection). Butter and flour an 9-inch square metal baking pan, tapping out excess flour.
  2. Combine 1 cup oats and water and let stand until oats have softened, about 5 minutes. Meanwhile, whisk together flour, baking soda, baking powder, salt, and cinnamon in a separate bowl.
  3. Beat together butter, granulated sugar, and brown sugar in a medium bowl with a mixer on medium-high speed until light and fluffy, about 3 minutes.
  4. Reduce speed to medium and beat in egg and vanilla until just combined, scraping down sides of bowl if necessary.
  5. Add flour and oat mixtures and beat on low speed until just incorporated. Fold in about half of berries.
  6. Spread batter in pan and sprinkle with remaining 3 tablespoons oats and sanding sugar. Scatter remaining berries evenly over top.
  7. Bake until a toothpick inserted in center comes out with moist crumbs attached, 28 to 30 minutes (convection) or up to 40 to 45 minutes in a conventional oven. Let cool on a wire rack 30 minutes; cut into squares.

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