Butterscotch Pudding with Streusel Crumble & Pecans

Wow. We just loved this! The pudding was fabulously creamy and a little bit salty. The sweet streusel crumble and toasted pecan toppings complemented it perfectly.

This recipe was adapted from The Vanilla Bean Baking Book: Recipes for Irresistible Everyday Favorites and Reinvented Classics by Sarah Kieffer. I weighed the ingredients, when possible, omitted the rum or bourbon in the pudding, and modified the method.

Yield: Serves 8

For the Butterscotch Pudding:

• 2 cups whole milk
• 1 cup heavy cream
• 1/2 cup (99 g) granulated sugar
• 1/2 cup (99 g) packed light brown sugar
• 1 tsp fine sea salt
• 4 large egg yolks
• 1/4 cup (28 g) cornstarch
• 8 T (1 stick, 113 g) unsalted butter, room temperature, cut into 4 pieces
• 1 T pure vanilla extract
• 1 T blackstrap rum or bourbon, optional (I omitted it)

For the Streusel Crumble: (Makes 1 cup)

• 48 g (1/3 cup) all-purpose flour
• 33 g (2 1/2 T) granulated sugar
• 33 g (2 1/2 T packed) light brown sugar
• 25 g (1/4 cup) old-fashioned rolled oats
• 1/8 tsp fine sea salt
• 1/8 tsp ground cinnamon
• 3 T (43 g) unsalted butter, room temperature, cut into 3 pieces

To Serve:

• 1/4 to 1/2 cup (27 to 57 g) whole pecans, toasted and chopped into small pieces

To Make the Butterscotch Pudding:

1. In the bowl of a stand mixer fitted with a paddle, beat the granulated and brown sugars, salt, and egg yolks on low until combined.
2. Increase the heat to medium-high and beat until very thick, about 5 minutes.
3. Scrape down the sides and bottom of the bowl and add the cornstarch. Mix on low until combined.
4. Meanwhile, in a small saucepan over medium heat, heat the milk and heavy cream until just simmering. Remove from the heat and transfer to a medium liquid measuring cup with a pourable spout.
5. With the mixer running on low, slowly pour the hot milk-cream mixture into the egg yolk mixture. Beat until incorporated.
6. Transfer the mixture to a medium, heavy bottomed saucepan. Cook over medium heat, stirring or whisking constantly, until the mixture becomes thick and begins to boil, 3 to 4 minutes.
7. Whisk for an additional 3 to 4 minutes, until the mixture becomes the consistency of pudding and is glossy.
8. Remove from the heat and stir in the butter, vanilla, and rum, if using. Mix until the butter is completely melted.
9. Strain through a fine mesh strainer into a medium bowl.
10. Cover with plastic wrap, making sure the wrap sits directly on top of the pudding (this will help keep it from forming a skin).
11. Place the bowl in the freezer for 15 minutes, then transfer to the refrigerator until well chilled, at least 4 hours. While the pudding chills, make the streusel crumble.

To Make the Streusel Crumble:

1. Adjust an oven rack to the middle position. Preheat the oven to 350 degrees. Line a rimmed quarter sheet pan with parchment paper.
2. In a medium bowl, combine the all-purpose flour, sugars, oats, salt, and cinnamon.
3. Add the butter and incorporate using a pastry blender until the mixture comes together but is still quite crumbly.
4. Place the streusel on the prepared baking sheet in an even layer; press into the pan.
5. Bake for 10 to 12 minutes, until golden brown. Cool completely.
6. To serve, crumble into chunky pieces.

To Serve:

1. Divide the pudding between 8 ramekins and top with toasted pecans and streusel.
2. Pass additional streusel at the table, if desired.

Oatmeal Snickerdoodles

I made this twist on a classic snickerdoodle to share with friends at the beach while enjoying one of our last summer sunsets. Perfect. 🙂 The original recipe describes this version as being Early American, from Connecticut. They were thin with crisp edges and a more tender center.

The recipe was adapted from Cookies are Magic by Maida Heather. I had never baked cookies on foil which was recommended in the recipe to slow the browning process. Interesting! I modified the recipe to reduce the amount of cinnamon-sugar topping.

Yield: 50 cookies

For the Cookie Dough:

• 2 cups sifted all-purpose flour
• 1 tsp baking soda
• 1/2 tsp fine sea salt
• 1 tsp ground cinnamon
• 2 sticks (8 oz) unsalted butter
• 1 tsp pure vanilla extract
• 3/4 cup granulated sugar
• 3/4 cup firmly packed light brown sugar
• 2 large or XL eggs
• 1 1/2 cups old-fashioned rolled oats

For the Cinnamon Sugar Topping:

• 1 T granulated sugar
• 1 tsp ground cinnamon

1. Adjust 2 racks evenly spaced in the oven. Preheat to 400 degrees.
2. Cut aluminum foil to fit 4 rimmed cookie sheets. (I used 4 half sheet pans and 1 quarter sheet pan.)
3. Sift the flour, then measure.
4. Sift the baking soda, salt, and cinnamon into the measured, sifted flour. Set aside.
5. In the bowl of a stand mixer, cream the butter, about 1 to 2 minutes.
6. Add the vanilla and both sugars and beat well, about 2 to 3 minutes.
7. Add the eggs one at a time and beat well.
8. On low speed, gradually add the sifted dry ingredients, scraping the bowl with a rubber spatula and beating until just combined.
9. Stir in the oats.
10. Using a cookie scoop (I used a 1 T cookie scoop), place by rounded scoops onto the prepared baking sheets, about 2-inches apart. (I placed 12 cookies per sheet on the 4 prepared sheets, and the leftovers on the quarter sheet pan.)
11. Make the Cinnamon Sugar Topping by whisking the cinnamon and sugar together.
12. Sprinkle the cinnamon sugar generously over the scoops of cookie batter.
13. Bake the cookies for 9 to 12 minutes, reversing the sheets from top to bottom and back to front as necessary to ensure even browning.
14. After removing from the oven, let cookies rest on the sheets for a few seconds until they are firm enough to transfer to wire rack to cool completely.

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.

Whole Wheat Chocolate Chip-Oatmeal Cookies

This is another Smitten Kitchen recipe that I couldn’t resist trying. I love baked goods that incorporate whole wheat flour and this one also includes oat bran and old-fashioned rolled oats. 🙂

The recipe was adapted from Smitten Kitchen.com. I modified the size and baking time and refrigerated the rationed dough overnight.

Yield: about 20 (1 1/2 tablespoon) cookies or 10 (3 tablespoon) cookies

• 4 T (50 g) raw or turbinado sugar
• 1/2 cup (95 g) dark or light brown sugar
• 1/2 cup (115 g) unsalted butter, at room temperature
• 1/2 tsp fine sea salt
• 1 large egg
• 3/4 tsp pure vanilla extract
• 1/2 tsp baking soda
• 3/4 tsp baking powder
• 3/4 cup (95 g) whole wheat flour (I used white whole wheat flour) or medium rye flour
• 1/4 cup (25 g) oat bran, wheat germ, wheat bran, or finely chopped nuts (such as walnuts)
• 1 1/2 cups (120 g) old-fashioned rolled oats
• 1 cup (6 oz) semi-sweet chocolate chips or chunks
• flaky sea salt, optional

1. In a large bowl, beat sugars, butter, and salt together until fluffy, about 3 minutes.
2. Add egg and vanilla; beat until mixed.
3. Sprinkle baking powder and baking soda over the batter and beat until very well-combined. Scrape the sides of the bowl and beat again.
4. Scrape the bowl down and add the flour, oat bran (or another option), oats, and chocolate; mix just until the flour disappears.
5. Using a 1 1/2 tablespoon or 3 tablespoon cookie scoop, ration the dough. Cover with plastic wrap and refrigerate for several hours or overnight.
6. When ready to bake: Heat the oven to 350 degrees, preferably on convection. Line a large baking sheet with parchment paper.
7. Arrange the mounds of dough 2 inches apart for smaller scoops or 3 inches apart for larger scoops on the prepared baking sheet. Sprinkle the tops with a couple flakes of sea salt.
8. Bake 1 1/2 tablespoon cookies for about 10 minutes and 3 tablespoon cookies for 12 to 14 minutes, rotating halfway through the baking time, or until golden brown all over.
9. Remove from the oven and let sit for 5 minutes on the baking sheet before transferring to a cooling rack.

Note: Extra dough will keep in the refrigerator for 3 days and longer in the freezer. Freeze rationed scoops of dough on a tray and transfer to a freezer bag when solid. If baking frozen scoops of dough, add 1 to 2 minutes to the baking time.

Swiss Chard & Ricotta Galette

I kept waiting for Swiss chard to appear in my CSA box so that I could make this savory galette. 🙂

This recipe was adapted from Martha Stewart. We ate it for dinner but it would be perfect for a special lunch or brunch. It was a surprisingly hearty meal served with a green salad. (I will confess that I served it with leftover pizza to please the rest of my crowd.) 🙂

The crust was particularly amazing. It is made with rolled oats and cream cheese which resulted in wonderful texture.

Yield: One 10 to 11-inch tart

For the Crust:

• 1 cup unbleached all-purpose flour
• 1/2 cup old-fashioned rolled oats
• 1 teaspoon kosher salt
• 1 stick (1/2 cup) cold unsalted butter, cut into small pieces
• 3 ounces cream cheese
• 1 large egg yolk

For the Filling & Egg Wash:

• 2 tablespoons extra-virgin olive oil
• 12 ounces Swiss chard, leaves sliced in half through the center rib, stems separated and sliced into 1/4-inch pieces
• 1 large onion, sliced lengthwise 1/4 inch thick
• Kosher salt and freshly ground pepper
• 3 tablespoons balsamic vinegar
• 2 tablespoons golden raisins
• 3 anchovy fillets, coarsely chopped (optional)
• 2 tablespoons fresh thyme leaves
• 6 ounces ricotta, room temperature
• 1/4 cup finely grated Parmigiano-Reggiano
• 3 tablespoons heavy cream, divided
• 1/2 teaspoon freshly grated nutmeg
• 1 large egg yolk

To Make the Crust:

1. Pulse flour, oats, and salt in a food processor to combine.
2. Add butter, cream cheese, and egg yolk; pulse until dough just holds together, 15 to 20 seconds.
3. Turn dough out onto a piece of plastic wrap and flatten into a disk; wrap in plastic. Refrigerate at least 1 hour or overnight.

To Make the Filling:

1. In a large skillet, heat 1 tablespoon oil over medium. Add chard stems, onion, and a pinch of salt. Cook, stirring, until stems are soft and slightly brown, 8 to 10 minutes.
2. Add vinegar and cook, stirring, until liquid is almost evaporated, about 2 minutes.
3. Season with salt and pepper. Stir in raisins. Transfer mixture to a nonreactive bowl.
4. Heat remaining 1 tablespoon oil in same skillet over medium-high. Add anchovies, if using; cook, stirring frequently, 1 minute. Stir in thyme. (I incorporated the anchovies.)
5. Add chard leaves and cook until slightly wilted, about 1 minute. Season with salt and pepper.
6. In the bowl of a mixer fitted with the paddle attachment, beat both cheeses with 2 tablespoons cream until smooth, about 1 minute.
7. Stir in nutmeg; season with salt and pepper.

To Make the Galette:

1. Preheat oven to 375 degrees, preferably on convection.
2. On a large sheet of parchment, roll out dough to a 1/8-inch-thick round, about 13 to 14-inches in diameter.
3. Arrange onion mixture evenly over dough, leaving a 3-inch border.
4. Spread ricotta mixture over onion mixture; top with chard mixture.
5. Fold edges of dough over and gently press down to seal.
6. Transfer tart (still on parchment) to a baking sheet. Refrigerate 15 minutes.
7. In a small bowl, beat together egg yolk and remaining 1 tablespoon cream. Brush exposed dough with egg wash.
8. Bake until crust is golden, 40 to 45 minutes. Serve warm or at room temperature.

Sourdough Muffins: Oatmeal Raisin & Whole Wheat Apple Cinnamon

I love making muffins with my sourdough starter discard. Both of these muffins were very wholesome, minimally sweet, and had a wonderful crumb/texture. I incorporated whole wheat flour into both varieties and also sprinkled the top with cinnamon sugar prior to baking. I think that the sweetness on top was an essential addition.

The Oatmeal Raisin Muffin recipe was adapted from Food.com, contributed by Yankiwi. I weighed the ingredients, incorporated whole wheat flour and cinnamon in the batter, and sprinkled the tops with cinnamon sugar prior to baking. I also reduced the baking time for a convection oven.

Sourdough Oatmeal Raisin Muffins

Yield: 12 muffins

• 90 g (1 cup) rolled oats
• 1 cup milk (I used whole milk)
• 113 g (1/2 cup) sourdough starter, unfed
• 1/3 cup canola oil
• 1 egg, lightly beaten
• 1/2 cup raisins
• 120 g (1 cup) all-purpose flour
• 57 g (1/2 cup) whole wheat or white whole wheat flour
• 1 1/2 tsp baking powder
• 1/4 tsp baking soda
• 1 tsp ground cinnamon
• 1/2 tsp coarse salt
• 1/2 cup light brown sugar
• cinnamon sugar or turbinado sugar, for sprinkling (see Note)

1. Preheat oven to 400°F (200°C), preferably on convection.
2. In a medium bowl, combine rolled oats and milk. Set aside to soak.
3. Grease 12 muffin cups; set aside. (I used cooking oil spray.)
4. Stir sourdough starter, oil, egg and raisins into soaked oats; set aside.
5. In a large bowl mix together flour, baking powder, baking soda, cinnamon, salt, and brown sugar.
6. Add oats mixture. Stir until dry ingredients are just moistened; don’t over mix.
7. Divide batter among the 12 cups. (I used a cookie scoop.)
8. Sprinkle the tops with cinnamon sugar or turbinado sugar.
9. Bake in preheated oven 15 to 25 minutes, or until golden brown. Remove promptly from muffin cups.
10. Can be served hot or cold.

Whole Wheat Sourdough Apple Cinnamon Muffins

The Whole Wheat Sourdough Apple Cinnamon Muffin recipe was adapted from tastykitchen.com, contributed by baking barrister. I weighed the ingredients, added salt, incorporated brown sugar and reduced the total amount of sugar by half, modified the proportions and baking time, and used a Pink Lady apple. They were very moist and tasty.

Yield: 12 muffins

• 170 g (3/4 cup) sourdough starter, unfed
• 113 g (1 cup) whole wheat flour or white whole wheat flour
• 50 g (1/4 cup) granulated sugar
• 100 g (1/2 cup) light brown sugar
• 1 tsp baking soda
• 1 tsp baking powder
• 1/2 tsp coarse salt
• 1 T ground cinnamon
• 1 egg
• 2 tsp pure vanilla extract
• 4 T (1/4 cup) canola or vegetable oil
• 1 large apple, peeled, cored and cut into 1/4-inch chunks (I used a Pink Lady apple)
• cinnamon sugar, for sprinkling (see Note)

1. Preheat your oven to 350F, preferably on convection.
2. Thoroughly mix the starter, flour, sugars, baking soda, baking powder, salt, cinnamon, egg, vanilla extract, and oil.
3. Fold in the apple chunks.
4. Using cooking oil spray, generously grease a muffin tin.
5. Divide batter among the 12 cups. (I used a cookie scoop.)
6. Sprinkle the tops with cinnamon sugar or turbinado sugar.
7. Bake for 17 to 24 minutes, until they pass the toothpick test. Promptly remove from muffin cups.
8. Serve warm or at room temperature. Let cool completely before storing.

Note: I usually have leftover cinnamon sugar in my kitchen. Proportions vary, but 2 tablespoons of granulated sugar mixed with 2 teaspoons of ground cinnamon is a nice start. More sugar can be added to taste.

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.