Gastronome Tart

Cookie Butter-Coconut Chip Crunch Bars

I must admit that I have been lagging in many aspects of my life lately and this blog is certainly one of them. You see, since moving back to Charlotte we decided to move into one of our rental properties and boy has it had it's special perks. Such as carpenter ants and foundation issues just to name a few. Add in my new job and bam! I sure have been busy. 

Whenever one feels a bit overwhelmed what do we all seem to do? Revert to the bakery, or winery. Whichever floats your boat these days. Or heck, why not both right? Because baked goods and chocolate always go well together with a glass of wine (or a good IPA, I'm not picky!) 

Due to this it was no surprise that I busted out the cookie butter. Actually this is the new crunchy cookie butter and if you haven't tried it, you better... and soon. Trust me it is delish. 

So, along with some alcohol in one hand and some crunch bars in the other, I'm ready to tackle what this house throws at me. Well...almost. Enjoy!

Cookie Butter-Coconut Chip Crunch Bars

Makes 24 Bars

Ingredients

Cookie Base

1 cup unsalted butter, room temperature, plus more for the dish

1/2 cup packed light brown sugar

1/2 teaspoon kosher salt

1/4 cup sugar

1 1/2 teaspoons vanilla extract

1 1/2 cups all-purpose flour

Topping

1 cup Crunchy Cookie Butter (Trader Joe's)

8 ounces semi-sweet chocolate, finely chopped

1/2 cup Coconut Chips (Trader Joe's)

Directions

Arrange a rack in middle of oven; preheat to 375°. Line the bottom and sides of a 13x9x2 inches metal or glass baking dish with foil, allowing 2 inches overhang on either side; butter foil in dish.

Cookie Base

1. Using an electric mixer at medium speed, beat 1 cup butter in a large bowl until smooth, about 3 minutes. Add both sugars and salt; continue to beat until mixture is light and creamy, about 3 minutes longer. Beat in vanilla, then slowly mix in flour, beating until entirely incorporated (dough will be wet and sticky).

2. Scrape dough into prepared dish. Using your fingertips, spread into a thin, even layer.
Bake cookie base until it is golden brown and has begun to puff and crack, about 22 minutes. Allow to cool.

Topping

3.Melt the cookie butter and immediately stir in the powdered sugar. Put the pan with the cookie butter spread into the fridge until the cookie butter sets up. About twenty minutes.

4. Melt the chopped chocolate over a double broiler and then spread with an offset spatula over the cookie butter base and immediately sprinkle with the coconut chips. Allow to cool for about 15 minutes and then you can allow to cool completely until chocolate is set or place in the fridge to speed up the process. When cutting, use a knife that has been heated in warm/hot water and you should be able to slice right through it. Enjoy!

Source: Adapted from Dorie Greenspan

Carrot Layer Cake

 

It is so hard to believe that a whole two years has gone by since I have actually started writing, cooking, picture taking and posting. Gastronome Tart was a vision I have had for well over two years, however never got around to actually making it a reality until one day I just said screw it, I'm starting this thing because well, gastronome's, foodies, whatever we are called these days, need an outlet at times. And has this outlet delivered.I have thouroughly enjoyed sharing with you all every recipe, cookbook, new flavor combination, gadget, restaurant, anything that is food related these past two years.

As I did last year with our first birthday, I decided to make a Milk Bar cake. Last year's Birthday Cake was phenomenal as most Milk Bar recipes are. Although majority of the Milk Bar recipes I have made (Birthday Cake, Cornflake Chocolate Chip Marshmallow Cookies, Cinnamon Bun Pie) have been a bit labor intensive to say the least,every time I have ever bitten into any one of these recipes, a voice inside my head says you did good girl! You...did...good! 

As we bit into this particular cake to celebrate two years of foodie mayhem, the hubby exclaimed it was the best cake I have ever made. Which I have Christina Tosi to thank for this recipe. Enjoy! 

Carrot Layer Cake

1 recipe Carrot Cake (recipe follows)

1/4 cup milk

1 recipe Liquid Cheesecake (recipe follows)

1/2 recipe Milk Crumb (recipe follows)

1 recipe Graham Frosting (recipe follows)

1. Put a piece of parchment or Silpat on the counter. Invert the cake onto it and peel off the parchment or Silpat from the bottom of the cake. Use a 6-inch cake ring to stamp out 2 circles from the cake. These are your top two layers. The remaining cake "scrap" will come together to make the bottom layer cake.

Layer 1, the bottom

2. Clean the cake ring and place it in the center of a sheet pan lined with clean parchment or Silpat. Use 1 strip of acetate (3x20 inches long) to line the inside of the cake ring.

3. Put the cake scraps inside the ring and use the back of your hand to tamp the scraps together into a flat even layer.

4. Dunk a pastry brush in the milk and give the layer of cake a good, healthy bath of half of the milk.

5. Use the back of a spoon to spread half of the liquid cheesecake in an even layer over the cake.

6. Sprinkle one-third of the milk crumbs evenly over the cheesecake. Use the back of the spoon to anchor them in place.

7. Use the back of a spoon to spread one-third of the graham frosting as evenly as possible over the crumbs.

Layer 2, the middle

8. With your index finger, gently tuck the second strip of acetate (3 x 20 inches long) between the cake ring and the top 1/4 inch of the first strip of acetate, so that you have a clear ring of acetate 5-6 inches tall- high enough to support the height of the finished cake. Set a cake found on top of the frosting and repeat the process for layer 1 (if 1 of the 2 cake rounds is jankier than the other, use it here in the middle and save the prettier one for the top).

Layer 3, the top

9. Nestle the remaining cake round into the frosting. Cover the top of the cake with the remaining frosting. Give it volume and swirls, or opt for a perfectly flat top. Garnish with the remaining milk crumbs.

10. Transfer the sheet pan to the freezer and freeze for a minimu of 12 hours to set the cake and filling. The cake will keep in the freezer for up to 2 weeks. Or you can do as I did and place in the fridge, covered (I used a Wilton cake container) for 24 hours.

11. At least 3 hours before (if placed in the freezer) you are ready to serve the cake, pull the sheet pan out of the freezer and using your fingers and thumbs, pop the cake out of the cake ring. Gently peel off the acetate and transfer the cake to a platter or cake stand. Let it defrost in the fridge for a minimum of 3 hours (wrapped well in plastic, it can be kept in the fridge up to 5 days). 

12. Slice the cake into wedges and serve.

Carrot Cake

Ingredients

8 tablespoons unsalted butter

1/2 cup tightly packed light brown sugar

1/2 cup granulated sugar

2 eggs

1/4 cup grapeseed oil

1 1/4 cups flour

1 teaspoon baking powder

1/4 teaspoon baking soda

3/4 teaspoon cinnamon

1 1/4 teaspoons kosher salt

2 1/2 cups shredded peeled carrots (about 2-3 medium)

Nonstick cooking spray

Directions

1. Heat the oven to 350 degrees.

2. Combine the butter, sugars in the bowl of a stand mixer fitted with the paddle attachment and cream together on medium-high for 2-3 minutes. Scrape down the sides of the bowl, add the eggs, and mix on medium-high for 2-3 minutes. Scrape down the sides of the bowl once more.

3. On low speed, stream in the oil. Increase the mixer speed to medium-high and paddle for 4-6 minutes, until the mixture is practically white, twice the size of the original fluffly butter and sugar  mixture, and completely homogenous, with no streaks of fat. Don't rush the process. Stop the mixture and scrape down the sides of the bowl.

4. On very low speed, add the flour, baking powder, baking soda, cinnamon, and salt. Mix for 45-60 seconds, just until your batter comes together and any remnants of dry ingredients have been incorporated. Scrape down the sides of the bowl.

5. Detach the paddle and remove the bowl from the mixer. Dump the shredded carrots into the bowl and with a spatula, fold them into the batter.

6. Spray a quarter sheet pan with the nonstick spray and line it with parchment. Using a spatula, spread the cake batter in an even layer in the pan.

7. Bake the cake for 25-30 minutes. The cake will rise and puff, doubling in size, but will remain slightly buttery and dense. At 25 minutes, gently poke the edge of the cake with your finger: the cake should bounce back slightly and the center should no longer be jiggly. Leave the cake in the oven an extra 3-5 minutes if it doesn't pass the test.

8. Take the cake out of the oven and cool on a wire rack, or in a pinch, in the fridge or freezer (don't worry, it's not cheating). The cooled cake can be stored in the fridge, wrapped in plastic wrap for up to 5 days.

 

Liquid Cheesecake

Ingredients

8 ounces cream cheese

3/4 cup sugar

1 tablespoon cornstarch

1/2 teaspoon kosher salt

2 tablespoons milk

2 egg

Directions

1. Heat the oven to 300 degrees.

2. Put the cream cheese in the bowl of a stand mixer fitted with the paddle attachment and mix on low speed for 2 minutes. Scrape down the sides of the bowl with a spatula. Add the sugar and mix for 1-2 mintues, until the sugar has been completely incorporated. Scrape down the sides of the bowl.

3. Whisk together the cornstarch and the salt in a medium bowl. Whisk in the milk in a slow, steady stream, then whisk in the egg until the slurry is homogenous.

4. WIth the mixer on medium-low speed, stream in the egg slurry. Paddle for 3-4 minutes, until the mixture is smooth and loose. Scrape down the sides of the bowl.

5. Line the bottom and sides of a 6x6 baking pan with plastic wrap (I used parchment as I found the plastic melted a bit for me last time). Pour the liquid cheesecake batter into the pan, put the pan in the oven, and bake for 15 minutes. Gently shake the pan. The cheesecake should be firmer and more set toward the outer boundaries of the baking pan but still be jiggly and loose in the dead center. If the cheesecake is jiggly all over, give it 5 minutes more. And 5 minutes more if it needs it. If the cheesecake rises more than 1/4 inch or begins to brown, take it out immediately. 

6. Cool the cheesecake completely, to finish the baking process and allow the cheesecake to set.The final product will resemble a cheesecake, but it will be pipeable and pliable enough to easily spread or smear, while still having body and volume. Once cool, the cheesecake can be stored in an airtight container in the fridge for up to one week.

 

Milk Crumb

Ingredients

1/2 cup milk powder

1/4 cup flour

2 tablespoons cornstarch

2 tablespoons sugar

1/2 teaspoon kosher salt

4 tablespoons butter, melted

1/4 cup milk powder

3 ounces white chocolate, melted

Directions

1. Heat the oven to 250 degrees

2. Combine the 1/2 cup milk powder, flour, cornstarch, sugar and salt in a medium bowl. Toss with your hands to mix. Add the melted butter and toss, using a spatula, until the mixture starts to come together and form small clusters.

3. Spread the clusters on a parchment or Silpat lined sheet pan and bake for 20 minutes. The crumbs should be sandy at that point. Cool the crumbs completely.

4. Crumble any milk crumb clusters that are larger than 1/2 inch in diameter, and put the crumbs in a medium bowl. Add the 1/4 cup milk powder and toss together until it is evenly distributed throughout the mixture.

5. Pour the white chocolate over the crumbs and toss until your clusters are enrobed. Then continue tossing them every 5 minutes until the white chocolate hardens and the clusters are no longer sticky. Although the carrot cake calls for only 1/2 a recipe of this, I ended up using almost the entire thing in it. It gave it a bit more crunch and tasted awesome!

Graham Frosting

Ingredients

1/2 recipe Graham Crust (recipe follows below)

1/3 cup milk

1/2 teaspoon kosher salt

6 tablespoons butter, at room temperature

1 tablespoon tightly packed light brown sugar

1 tablespoon confectioner's sugar

1/2 teaspoon ground cinnamon

1/8 teaspoon kosher salt

Directions

1. Combine the graham crust, milk and salt in a blender, turn the speed on the medium-high and puree until smooth and homogenous. It will take 1-3 minutes. If the mixture does not catch on your blender blade, turn off the blender, take a small teaspoon and scrape down the sides of the canister, remembering to scrape under the blade, then try again.

2. Combine the butters, sugars, cinnamon, and salt in the bowl of a stand mixer fitted with the paddle attachment and cream together on medium-high for 2-3 minutes, until fluffy and speckled yellow. Scrape down the sides of the bowl with a spatula.

3. On low speed, paddle in the contents of the blender. After 1 minute, crank the speed up to medium-high for another 2 minutes. Scrape down the sides of the bowl with a spatula. If the mixture is not a uniform pale tan, give the bowl another scrape down and the frosting another minute of high speed paddling.

4. Use the frosting immediately, or store in an airtight container in the fridge for up to 1 week.

Graham Crust

Ingredients

1.5 cups graham cracker crumbs

1/4 cup milk powder

2 tablespoons sugar

3/4 teaspoon kosher salt

4 tablespoons butter, melted or as needed

1/4 cup heavy cream

Directions

1. Toss the graham crumbs, milk powder, sugar, and salt with your hands in a medium bowl to evenly distribute your dry ingredients.

2. Whisk the butter and heavy cream together. Add the dry ingredients and toss again to evenly distribute. The butter will act as a glue, adhering to the dry ingredients and turning the mixture into a bunch of small clusters. The mixture should hold its shape if squeezed tightly in the palm of your hand. If it is not moist enough to do so, melt an additional 1-1.5 tablespoons butter and mix it in.

3. Eat immediately, or us in recipe. The crust is easiest to mold just after mixing. If stored in and airtight container, graham crust will keep fresh for one week at room temperature or 1 month in the fridge or freezer.

Source: Milk Bar Cook Book by Christina Tosi

 

Guinness Braised Short Ribs with Smashed Sage-Quark Sweet Potatoes

I must admit that this New Year of 2013 has already brought much change. I started it in another city, a different home and with a renewed perspective. Although I am a confessed social media addict (currently in recovery), I have decided to not become so engrossed in my personal Facebook account as I have noted that it seems to be such a time suck, no?

So, while my beloved cat Tenshi has battled cancer for the better part of 2012 (she was diagnosed in November of 2012), the only things I have posted have been personal pics of her throughout her treatment in doctor's offices and also photos of her radiation marks. Even these pictures have been sporadic and not very often. Only my close friends have truly been aware of what has been going on. However, some of you may have seen photos of her on my Instagram and or Twitter feed. But, for the most part I have usually keep the majority of my private life private. Because, let's get real, this is a food blog right :) ? 

However, seeing that Tenshi has been such a big part of my life for so long (almost 13 years), I had to just share the news and also a very comforting recipe. After 15 months or so of battling squamous cell carcinoma inside her nose, two rounds of radiation and also more than several doses of chemotherapy, the hubby and I made the decision to finally put her down this past Friday. I honestly cannot put into words how difficult this has been. I know that some of you may say that she was just a cat. But, Tenshi was so much more than that. She was a true companion.

You see, I rescued Tenshi from an animal shelter when I was just 19 years old living with roommates in the big city of Los Angeles. 

What? I should have asked if it was okay? Your allergic? Oh, you hate cats too? Hmmm...These things never even crossed my mind. Yet, from that day forward she was always with me. Graduating college, switching careers, moving from place to place, getting engaged, getting married and being present with me on my journey to becoming a true adult. Our nights went from having my friends and I take shots before a big night out in college, to staying home and watching Mad Men. 

I will be 32 in a little over a month. No one can say that you do not change the most in your twenties. Who I was when I was 21, 25 even 28 is not who I am today and she was present. There. A constant. So, to have her not be there any longer when it was the one constant throughout all this change, has been very difficult to say the least. 

I know that it was time and I understand the peace that comes with that. However, I was craving comfort. 

This past Friday we endured an ice storm here in Charlotte. It began once the hubby and I left the office without her. We trekked through sleet, ice and rain to Whole Foods so that I could pick up some bone-in beef short ribs to make this short rib recipe I have had my eye on ever since I pinned it on Pinterest. Comfort food elevated and boy was it just what I needed. A savory meal made in honor of my favorite cat whom one of my roommates and I named back in 2000 and comfort is what it brought. Enjoy!

 

Guinness Braised Short Ribs

Ingredients

8 beef short ribs, bone in

1.5 tablespoons olive oil

3 carrots, sliced

3 celery stalks, sliced

1 onion, chopped or sliced

4 garlic cloves, minced

24 oz. Guinness Extra Stout

14.5 oz. beef broth

3/4 cup water

8 oz. tomato paste

28 oz. crushed tomatoes

2 bay leaves

1 sprig rosemary

Kosher salt and pepper

Directions

1. Season the ribs with the salt and pepper

2. Coat a large dutch oven with olive  oil and bring to medium-high heat. Add the short ribs to the pan and brown on each side, about 2 minutes per side. Do not over-crowd the pan (I browned mine in two batches).

3. Once the ribs are browned, remove from the pan. You may find that the ribs rendered a lot of fat, if this is the case, discard the remaining fat/oil, however leave about one tablespoon. Add the carrots, onions, celery and garlic to the pan and add a generous pinch of kosher salt. Brown for about 4-6 minutes. Add the tomato paste and crushed tomatoes. Brown for another 4 minutes, stirring occassionally Add the Guinness, beef broth, water, generous pinch of kosher salt and pepper and the bay leaves. Stir and scrape the bottom of the pan to release all the bits of flavor. Pre-heat the oven to 350 degrees and reduce the mixture by half, about 25-30 minutes. 

4. Add the short ribs back to the pan and then add the rosemary. Cover the pan and place in the oven for 3 hours. Turn the ribs twice during the cooking process, adding more beef broth and water if needed. Remove the lid during the last 30 minutes of cooking to allow the meat and sauce to brown.

5. Serve with the braising liquid.

Source: The Messy Baker

Smashed Sage-Quark Sweet Potatoes

Serves 4

Ingredients

2 large sweet potatoes

1 tablespoon finely chopped sage

1/4 cup quark cheese (european cheese; or creme fraiche if you cannot find it)

Kosher Salt

Directions

1. Scrub potatoes and prick all over with a fork. Wrap the potatoes in aluminum foil and put them in a dish and put in the oven along with the ribs as they are braising for about 80 minutes. 

2. Once potatoes feel soft to the touch, they are ready. Peel off the skin of the potatoes and add the sage, quark and salt to taste. Mash with a fork or a whisk until smooth. Serve alongside the short ribs.

Source: Self- Gastronome Tart

 

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Chocolate-Cherry Blondies

It is a New Year and as usual like all New Year's I have been busy counting points, tracking my weight all while running a food blog... Yeah. I know. Yet, sometimes I just can't help myself. I wanted to get back in the kitchen. Bake something. Anything. 

So, I scrounged through my cabinets and came across dried cherries and chocolate. Great combo. Just ask well, anyone. I baked these up yesterday and yes, just in time for the game.

They are chewy, chocolaty and absolutely delicious. Blondies, and brownies have always been staples at game day parties and these were no different. Although the big game is a couple of weeks away, pin this, bookmark this or just plain print this recipe out as these are great for a crowd and no utensils are needed. Except maybe a plate or a napkin to catch those crumbs while you are glued to the tube. Enjoy!

Chocolate- Cherry Blondies

Makes 24 Bars

Ingredients

 2 2/3 cups all-purpose flour (spooned and leveled)

4 teaspoons baking soda

1/2 teaspoon fine salt

2 sticks unsalted butter, room temperature

2/3 cup granulated sugar

1 cup packed light-brown sugar

2 large eggs

1 teaspoon pure vanilla extract

1 cup semisweet chocolate chips

1 cup dried tart cherries

Directions

1. Preheat oven to 350 degrees. Whisk together flour, baking soda, and salt.

2. In a large bowl, using a mixer, beat butter and both sugars on high until pale and fluffy, 3 minutes. Beat in eggs and vanilla. Reduce speed to low, add flour mixture, and beat until combined. Stir in chocolate chips and cherries.

3. Press mixture into a 9-by-13-inch metal baking pan. Bake until a toothpick inserted in center comes out with a few moist crumbs attached, 28 to 30 minutes. Let cool completely in pan on a wire rack.

   Source Martha Stewart

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Brown Butter Blondies

Crazy Cookies

Walnut Streusel Bread

I have always loved quick breads, because well... they are quick. Okay, okay it truly isn't that cut and dry. I mean, who doesn't love sweet, moist, bread?! 

This bread is somewhat of a cross between a cinnamon roll (minus the raisins) and your basic walnut bread. Utterly delicious and tastes even better the next day with it toasted, slathered with a bit of butter and a latte. Oh yeah, and sudoku. Gotta play the sudoku when eating this breakfast (anyone else addicted to that game?) Enjoy!

Walnut Streusel Bread

Ingredients

Streusel

1/3 cup packed brown sugar

1/3 cup old-fashioned rolled oats

1 tablespoon all-purpose flour

1/4 teaspoon ground cinnamon

Dash of salt

2 tablespoons butter, melted

2 tablespoons chopped walnuts

Bread

9 ounces all-purpose flour (about 2 cups)

1/2 teaspoon baking soda

1/2 teaspoon baking powder

1/2 teaspoon salt

5 tablespoons butter, softened

2/3 cup granulated sugar

3 large eggs

1 teaspoon vanilla extract

1 cup fat-free buttermilk

Baking Spray with flour

Directions

1. Preheat oven to 350 degrees

2. To prepare streusel, combine first 5 ingredients in a medium bowl. Add 2 tablespoons melted butter, stirring until well combined. Stir in the nuts. Set aside.

3. To prepare the bread, weigh or lightly spoon 9 ounces flour into dry measuring cups; level with a knife. Combine the flour, baking soda, baking powder and 1/2 teaspoon salt in a bowl, stirring well with a whisk. Combine 5 tablespoons butter and granulated sugar in a large bowl; beat with a mixer at medium-high speed until well combined. Add eggs, 1 at a time, beating well after each addition; beat in vanilla. Beating at low speed, add flour mixture and buttermilk alternately to sugar mixture, beginning and ending with flour mixture; beat just until combined. Scrape half of batter into a 9x5 inch loaf pan coated with baking spray; sprinkle with half of streusel mixture. Spread remaining batter over streusel on top of batter. Bake at 350 degrees for 50 minutes or until a wooden pick inserted in center comes out with moist crumbs clinging. Cool 10 minutes in pan on a wire rack.  Remove from pan; cool completely on wire rack. 

Source: Cooking Light October 2012

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Favorite 5 Posts of 2012

What fun would ringing in the New Year be without "Top List's"?! You know, the ones that say: Top 10 Wines of the Year, Top 5 Songs of the Year etc.

Lest you think that food blogs are the exception, let me explain. We love this sort of thing. So, let's get it started on here with Gastronome Tart's Top 5 Favorite Posts of 2012!

I am super excited to say bye to 2012. As many of you have seen on here, 2012 was a year of great change geographically speaking and I am looking forward to not being a gypsy in 2013 and to stay put to cook and bake up a storm in my kitchen. Have fun and stay safe tonight. Happy New Year!

My Top 5 Favorite Posts of 2012

5. Guest Post at Ryan Bakes: A Chinese New Year's Celebration

This turned out to be one of my favorite's for two things: One, Ryan at Ryan Bakes became a blogging friend of mine during my time in Richmond and I was honored to have done this post for her. Two, China holds such a special place in my heart and always has and became even more apparent after I visited there in 2010. Being able to celebrate their New Year, was such a pleasure.

 

4. A Virtual Baby Shower for Courtney

Courtney from Cook Like a Champion was another blogging friend of mine who was expecting her first child this year and I was honored when one of her blogging friends had asked me if I would take part in an online baby shower for Courtney to help her welcome her baby girl. I decided to do something savory but still in the baking realm as you all know I love to bake! 

 

3. Guinness Brownies

I chose this as one of my favorite posts from the past year because I still dream and think about these brownies often and it is also one of my most popular posts to date. Something about that guinness that gives just the right amount of richness. 

 

2. Foodbuzz 24x24: A New Style Dinner Party

When Foodbuzz invited me to join in on their 24x24 for May of this past year (RIP Foodbuzz), I jumped at the chance. Mainly because I wanted to put on an amazing Beastie Boys party that would incorporate some of the food that they would rap about in their songs in memory of Adam Yauch. Beastie Boys were the epitome of my childhood and Sabatage was my anthem. What an amazing party to celebrate the life and times of one of our favorite artists of all time.

 

5. Birthday Cake

This was my absolute number one favorite post of 2012! Milk Bar is an amazing bakery and every one of their recipes I have tried out of their cookbook has been delicious and this was no exception. However, I made this cake in honor of Gastronome Tart's 1st Birthday! Which lands on February 13. I can't wait to share with all of you what I will be baking and cooking up for year number two. 

Stay safe and everyone have an amazing and delicous New Year's!

Golden Brown Butter and Pecan Praline Tart

While I'm only giving you a small break from the world of holiday cookies,  this small reprieve will still come in the form of baked goods. Mainly because what else do we find ourselves snacking on this time of year? 

I have made this tart twice before and it has always been a crowd pleaser. While I have usually made it around Thanksgiving, I must admit this tart is such a winner that I believe it deserves to be center stage for the main event. Christmas or Hanukkah. Enjoy!

Goldent Brown Butter and Pecan Praline Tart

Serves 12

Ingredients

Crust

3/4 cup (1 1/2 sticks) unsalted butter

 1 1/4 cups unbleached all purpose flour

 1/4 cup (packed) golden brown sugar

1/2 teaspoon salt

Filling

1 large egg

1/2 cup (packed) golden brown sugar

1/2 cup golden syrup (such as Lyle's Golden Syrup)

1/4 cup heavy whipping cream

1/4 teaspoon salt

1 cup coarsely chopped pecans, toasted

Directions

Crust

1. Cook 3/4 cup butter in heavy small saucepan over medium heat until butter turns golden brown (nut-colored), watching carefully to prevent burning, about 4 minutes. Remove from heat. Pour melted brown butter into 1-cup glass measuring cup. Let melted butter stand until barely warm, 15 to 20 minutes.

2. Meanwhile, position rack in center of oven and preheat to 375°F. Butter bottom and sides of 9-inch-diameter tart pan with removable bottom. Whisk flour, brown sugar, and salt in medium bowl to blend. Add 1/2 cup of barely warm melted brown butter and stir with fork until moist dough forms (mixture will resemble wet sand). Transfer dough to prepared tart pan. Using fingertips, press dough firmly and evenly onto bottom and up sides of pan (dough will look glossy). Let crust rest 5 to 10 minutes at room temperature. Bake crust until set and just golden brown, 15 to 18 minutes.

Filling

1. Meanwhile, whisk egg and brown sugar in medium bowl until well blended. Whisk in golden syrup, whipping cream, and salt. Stir in remaining melted brown butter, leaving most of darkened solids behind in bottom of measuring cup. Stir in pecans. Pour filling into warm crust, distributing pecans evenly.

2. Bake tart until filling is browned and slightly puffed and set at edges (center will still move slightly when pan is gently shaken), 25 to 27 minutes. Cool tart completely in pan on rack (center of filling will set as tart cools). Can be made 1 day ahead. Cover loosely and store at room temperature.

Source: Bon Appetit

Crazy Cookies

We are now in full swing of the Holiday Season and if your like most, have been enthralled in everything from shopping to gift wrapping to baking and Holiday parties. But, let's get real. Many of my reader's have been fellow follower's all along and have always read about my moving journey's across the states. 

So, let's see... since this blog was started in February of 2011 I have lived in Birmingham, AL, Richmond,VA, Hampton Roads, VA, Birmingham (Again!), Los Angeles (Again!) and now Charlotte, NC (Again!). Yes, that's right, I have moved once more. But, wait for it, wait for it... I think we might actually stay! Wow, what a concept right?

Needless to say since I made the cross country journey less than a week ago, my Holiday spirit has been lacking. However, the one thing that always get's me into the spirit of any Holiday is cooking and baking. Of course that means baking all the favorites that one makes year after year and I'm sure every family or individual has their favorites that make the rounds every year.

This cookie would be one of those. I call them Crazy Cookies because well... that's what they were called when someone gifted me this recipe many years ago. Quite frank, they are potato chip cookies. I'm sure many of you have tried one over the years, however if you haven't, you sure are missing out. This I promise you! 

Since majority of my belongings are still in storage, I do not have the original recipe with me. So, I scoured the web and came across a recipe that was very similar via Martha Stewart (of course right?!) They tasted just as yummy as my stand alone recipe I bake year after year.

And lastly to all of my reader's who have been so patient with me in the last six months, I promise you that once I get out of this corporate housing (end of January) there will be many new and exciting recipes that I can't wait to share with you. Also, who knows? Maybe there might be a new blog design as well. Either way, I hope you are all having and amazing Holiday Season and go ahead, make these delicious bundles of sweet and salty goodness. They are perfect for sharing. Enjoy!

Crazy Cookies

Ingredients

 2 sticks unsalted butter, softened

3/4 cup packed light-brown sugar

3/4 cup granulated sugar

1 teaspoon pure vanilla extract

2 large eggs

2 1/4 cups all-purpose flour

1 teaspoon baking soda

3/4 teaspoon coarse salt

4 cups coarsely crushed salted potato chips (about 10 ounces), divided

1 cup pecans, toasted and coarsely chopped

Directions

1. Preheat oven to 375 degrees. Beat together butter and sugars with a mixer on high speed until fluffy, 2 to 3 minutes. Add vanilla and eggs, and beat on medium speed until just combined.

2. Add flour, baking soda, and salt, and beat on low speed until just combined. Stir in 2 cups potato chips and the nuts.

3. Roll dough into 2-inch balls, and then roll balls in remaining potato chips to coat. Place cookies 2 inches apart on a parchment-lined baking sheet. Bake until golden, 18 to 20 minutes. Let cool completely on baking sheet.

Cookies can be stored in an airtight container up to 5 days.

Source: Martha Stewart.com

Whole Wheat Pumpkin Doughnut Muffins

I trust that everyone had an absolutely delicious and relaxing Thanksgiving. I must admit that I have already started cranking up those Holiday tunes and have already gone ice skating (those of my readers who follow me on instagram may already have seen the pics- GastronomeTart). However, I'm not willing to let my fall pumpkin phase fade out just yet. It is after all still fall and I still do love that pumpkin and pumpkin pie spice in my baked goods.

These doughnut muffins are just that. They taste like a cross between a doughnut and a muffin and since we just passed one of the most calorie laden days of the year and now we are in for the holiday baking season, I decided to lighten this recipe up just a tad by using smart balance in place of the butter and whole wheat flour in place of all-purpose. I must say that these are best eaten the day they are prepared. Enjoy!

Whole Wheat Pumpkin Doughnut Muffins

 

Ingredients

 

5  tablespoons  unsalted butter, room temperature, plus more for pan

5 tablespoons Smart Balance 

1.5 cups all-purpose flour (spooned and leveled), plus more for pan

1.5 cups whole wheat flour

2 1/2 teaspoons baking powder

1/4 teaspoon baking soda

1 teaspoon coarse salt

1 teaspoon pumpkin pie 

1/3 cup buttermilk

1 1/4 cups pure pumpkin puree

3/4 cup light brown sugar

4  large egg whites

For the sugar coating:

3/4 cup granulated sugar

2 1/2 teaspoons ground cinnamon

1/4 cup Smart Balance, melted

Directions

1. Preheat oven to 350 degrees. Butter and flour 12 standard muffin cups. Make batter: In a medium bowl, whisk together flour, baking powder, baking soda, salt, and pumpkin pie spice. In a small bowl, whisk together buttermilk and pumpkin puree. In a large bowl, using an electric mixer, beat butter, smart balance and brown sugar until light and fluffy. Beat in egg whites, one at a time, scraping down bowl as needed. With mixer on low, add flour mixture in three additions, alternating with two additions pumpkin mixture, and beat to combine.

2.  Spoon  1/3 cup batter into each muffin cup and bake until a toothpick inserted in center of a muffin comes out clean, 30 minutes. Meanwhile, in a medium bowl, combine granulated sugar and cinnamon. Let muffins cool 10 minutes in pan on a wire rack. Working with one at a time, remove muffins from pan, brush all over with the smart balance, then toss to coat in sugar mixture. Let muffins cool completely on a wire rack.

Source: Adapted from Martha Stewart.com

Pumpkin-Praline Custards

 

Ahhh, Fall. My favorite time of the year and the season that I truly didn't get to experience living in until my mid twenties.  You know. Real Fall. Where the leaves change, you can start to cozy up by the fire, the season's of comfort food has begun and the anticipation of the Holiday's (Of course the good things we anticipate about the Holiday's. Not the rushing around, bah hum bug moments) But, Fall. Love it.

 You see, I grew up in Arizona. Phoenix, Arizona to be exact and to be honest I hated the monotonous seasons. Summer seemed to be never ending which led into Spring for the winter months while what felt like the rest of the country was enjoying the changing of the season's. 

 I still remember it. I have not seen this movie since I was a kid, but I will never forget Hocus Pocus. Come on. I know you loved it too. Who could forget Better Midler as one of the three witches?! Riding around on her broom wrecking havoc. Absolutely marvelous!

 The one thing that always stood out for me was the season in which it took place. Fall. The children running the streets in their costume's on Halloween without fear that they were going to ruin them by sweating. Oh, to be able to wear a costume based on the fact that you wouldn't be hot. What was that like? What was it like to be able to walk along the streets trick or treating with leaves on the ground or to be able to say, "Just enjoyed a nice walk today in the fall landscape." Fall landscape? What is that?

Now I know and I am NEVER turning back. Love you Mom and Dad, but sorry, I have been thinking about Fall since I was a kid and experienced the cinematic masterpiece that was Hocus Pocus. And besides, Arizona never felt like a true fit anyhow.

I like to think this recipe encompasses some of the best taste's of this season: Pumpkin and of course pumpkin pie spice and who could forget pecans?! Besides, it is a low calorie dessert so why not indulge a bit more? Enjoy!

Pumpkin-Praline Custards

Ingredients

Custards:

1/2 cups  unsweetened vanilla almond milk

3/4 cup canned pumpkin 

2/3 cup sugar 

1 3/4 teaspoon pumpkin pie spice

1/2 teaspoon vanilla extract 

1/4 teaspoon salt

2 large eggs 

2 large egg whites 

Cooking spray 

Praline:

1/4 cup sugar 

2 tablespoons water

1/4 cup chopped pecans 

Directions

1. Preheat oven to 325°.

2. To prepare the custards, combine first 9 ingredients in a bowl; stir well with a whisk. Divide the pumpkin mixture evenly among 6 (6-ounce) custard cups coated with cooking spray. Place cups in a 13 x 9-inch baking pan; add hot water to pan to a depth of 1 inch. Bake at 325° for 50 minutes or until a knife inserted in center comes out clean. Remove the cups from pan, and cool completely on a wire rack. Cover and chill for at least 3 hours.

3. To prepare the praline, combine 1/4 cup sugar and water in a small skillet. Cook over medium-high heat for 4 minutes or until golden, stirring occasionally. Remove from heat, and stir in pecans. Immediately scrape the pecan mixture onto a baking sheet coated with cooking spray, spreading evenly; cool completely. Break praline into small pieces. Sprinkle over custards.

Source: Adapted from Cooking Light Cookbook