Dulce de Leche Brownies

As November comes to a close, so too does my time commuting to Boston. This is my last week of work at the firm, and while I’ve enjoyed seeing my old friends again, I’m excited to once again have more time (and energy!) to devote to this blog. With all of the holiday baking plans I have in store, the timing couldn’t be more perfect! Plus, I know Shane will be glad for me to resume my chef duties at home; he’s done a great job getting dinner on the table every night and I’m fortunate he stepped up to help out. If you’d asked me a few months ago if I’d like to have someone cook dinner for me every night of the week I’d have said yes without hesitation, but I’ve actually missed it quite a bit. Ahhh, perspective...



As part of last weekend’s baking marathon, I finally got a chance to make these dulce de leche brownies that I’ve been eyeing for months. Some leftover dulce de leche in my fridge from the cupcakes I made recently gave me just the excuse I needed to stop procrastinating and whip these up. The batter is made entirely in one saucepan and literally takes, at most, about 10 minutes to put together, so now I feel a bit silly that I waited so long. I urge you to get in your kitchen and make them asap - just look at that rich, dense brownie and the gooey dulce de leche swirl! These are intense - the texture reminded me of fudge more than any brownie I've ever made, so a tiny piece will totally satisfy you. I sent them to work with Shane on Monday and later that afternoon he forwarded me an email from his coworker which said (in part): "there are no words to explain how ridiculously BOMB that brownie is." If that doesn't convince you to give these a try, I'm pretty sure nothing I can say will either :)



Dulce de Leche Brownies
from David Lebovitz

{I used store-bought dulce de leche, but if you want to make your own, here's one method. Also, if you go the store-bought route, I recommend warming the dulce de leche in a small saucepan over low heat while you make the brownie batter - it'll loosen it up just enough to make it easier to swirl.}

8 tablespoons (115g) unsalted butter, cut into 4 pieces
6 oz (170g) bittersweet or semisweet chocolate, finely chopped
1/4 cup (25g) unsweetened Dutch-process cocoa powder
3 large eggs
1 cup (200g) sugar
1 teaspoon vanilla extract
1 cup (140g) flour
1 cup dulce de leche

Preheat oven to 350 F.  Line an 8-inch baking pan with aluminum foil, leaving an overhang on opposite sides to lift the brownies out after they've baked.  Spray the pan/foil with nonstick cooking spray.

Add the butter to a medium saucepan and set over low heat.  Melt the butter, stirring occasionally.  Add the chocolate and continue cooking over low, stirring constantly, until the chocolate is melted and smooth.  Turn off the heat under the pan and whisk in the cocoa powder.  Add the eggs, one at a time, beating well after each addition.  Stir in the sugar and vanilla and, finally, the flour.  The batter will be very thick.

Transfer half of the batter to the prepared pan and spread in an even layer. Dollop about one third of the dulce de leche over the batter and use a thin knife to swirl the two together (just a few times). Spread the remaining brownie batter in the pan, then dollop the remaining dulce de leche on top and again use a thin knife to swirl the them together.

Bake for 35-45 minutes, or until the brownies feel just slightly firm on top and a toothpick inserted in the center comes out with just a few moist crumbs attached.  Transfer the pan to a wire rack and let the brownies cool completely before removing and cutting into squares.

TWD: Normandy Apple Tart

As Tuesdays with Dorie winds to a close, I'm fortunate to have a second opportunity to host a recipe this week. I was psyched to see this apple tart among the handful of recipes that hadn't yet been chosen. I've yet to meet an apple dessert I didn't like so I had little doubt this would be a hit. The timing worked out well that I got to make the tart for Thanksgiving last week and share it with my family, which was a nice bonus.



I love that this tart is such a simple dessert yet the decorative arrangement of the apples on top makes it seem really special. There are only a few components to the dessert - a sweet crust at the base that is filled with homemade applesauce and then topped with apple slices. Once assembled, the tart is baked until the apples are golden and tender. I used a combination of Empire and Cortland apples for my applesauce, and though I thought I had peeled them fairly well, I guess I left enough on to give the applesauce a lovely rosy color. I skipped the extra optional sugar, but did add vanilla. Homemade applesauce is completely irresistible to me, and this ranks up there as one of the best ones I've made. I'm still not sure how I had enough left to fill the tart after all the sampling I did!

The only minor problem I ran into when baking the tart was that the edges of some of the apple slices that were the thinnest started burning not too long after I put the tart in the oven. After about 30 minutes I wound up tenting the tart with foil for the remainder of the baking time just to keep those slices from getting too dark, and that seemed to take care of the issue.



Here's one lesson I've learned after sharing a lot of desserts with people over the past few years. No one wants to be the first to cut into a "pretty" dessert, so you may need to take matters into your own hands if you want anyone to try what you've made! After hearing several people comment that this apple tart was too nice to ruin, I finally cut myself a slice to encourage others to give it a try. I had some concerns about how the applesauce would slice but it sets up perfectly in the oven and I had no problems cutting neat pieces. If you had any doubts, buttery crust plus lots of apple flavor = one great dessert. I definitely think this tart was best when it was still slightly warm but even at room temperature I enjoyed it.



Judy of Judy's Gross Eats also hosted a recipe this week - the sour cream pumpkin pie/tart, and although I didn't have time to make it, it's definitely on my to-do list next fall, if not sooner! We'll be into December next week, our very last month of baking with Tuesdays with Dorie - can you believe it? There are still some great recipes to come too, so stay tuned :)

Normandy Apple Tart
from Baking: From My Home to Yours by Dorie Greenspan

For the Applesauce
2 lbs (about 6 medium) apples, preferably red apples such as Empire, Cortland or McIntosh
1/4 cup water, or more
1 tablespoon packed light brown sugar
1-4 tablespoons sugar (optional)
1/2 teaspoon vanilla extract (optional)

For the Crust
1 9-inch tart shell made with Sweet Tart Dough (recipe below), partially baked and cooled

For the Topping
2 medium apples (preferably firm Golden Delicious apples)
1 large egg, beaten with 1/2 teaspoon water, for egg wash

For the Glaze (optional)
about 1/3 cup apple jelly
1 teaspoon water

To make the applesauce: If you have a food mill, a nifty gadget that separates peel and pits from fruit as it purees and strains, or if you don't mind pushing a little harder on a conventional strainer, don't bother peeling and coring the apples, just cut them into chunks and toss them into a 2 to 3-quart heavy-bottomed saucepan. (I like to leave the skin on the apples because it gives the applesauce a rosier color.) Otherwise, peel and core the apples before cutting them up. Stir in the water and brown sugar, cover the pan and put it over medium-low heat. Don't go far from the stove, because applesauce has a way of bubbling up. Stir the apples from time to time to keep them from scorching, and if the water is boiling way quickly, add more by driblets. When the apples are soft enough to be mashed with a spoon - 15 to 20 minutes - remove the pan from the heat and pass the apples through a food mill, or press them through a sturdy strainer, into a bowl.

If the applesauce seems thin (if liquid accumulates around the edges), return the sauce to the pan and cook, stirring occasionally, for a few minutes, until the sauce is just thick enough to sit up on a spoon. Remove the pan from the heat and return the sauce to the bowl. Taste the sauce, adding granulated sugar if you think it needs it (traditionally the applesauce for this tart was not very sweet) and vanilla, if you want it. Press a piece of plastic wrap against the surface, and refrigerate until no longer warm. (The applesauce can be made up to 4 days ahead and refrigerated, tightly covered.)

Getting ready to bake: Center a rack in the oven and preheat the oven to 400 degrees F. Fill the tart shell almost to the top of the rim with the applesauce and put the pan on a baking sheet lined with parchment or a silicone mat.

To make the topping: Peel the apples, cut them in half and remove the cores. Cut each apple half lengthwise in half again and then, still working lengthwise, cut about 7 slices from each of the quarters. (The slices will be very thin.) Arrange the slices in slightly overlapping concentric circles on the applesauce, starting at the edge and laying them down so their tips are against the crust. You will probably have enough room for only 2 circles and some artfully arranged snippets of apple in the center. (If another arrangement appeals to you more, go for it.) Using a pastry brush, paint the egg wash over the sliced apples.

Bake the tart for about 50 minutes - it will look as though the applesauce and apples have risen a bit. The apples should be golden, a little burnt around the edges and soft enough to be pierced easily with the tip of a knife. If you'd like to enhance the color around the edges of the apples, run the tart under the broiler just until you get the color you're after. Transfer the pan to a cooling rack.

To make the optional glaze: If you want to glaze the tart, an easy and very professional touch, bring the jelly and the water to a boil. When the jelly is liquefied, brush a thin layer over the top of the tart with a pastry brush. Return the pan to the rack and cool the tart until it is just warm or at room temperature.

Serving: The tart can be served when it is only just warm or when it reaches room temperature, and it should be served with exactly what the Normans would choose to serve it with - creme fraiche, another of Normandy's specialties. You can sweeten the creme fraiche lightly if you'd like, or serve it straight up, cold and tangy.

Storing: Although the applesauce can be made ahead, as with all tarts, this one is best served the day it is made, preferably within a few hours of being made.

Sweet Tart Dough

1 1/2 cups all-purpose flour
1/2 cup confectioners' sugar
1/4 teaspoon salt
1 stick plus 1 tablespoon (4 1/2 ounces) very cold (or frozen) unsalted butter, cut into small pieces
1 large egg yolk

To make the dough: Put the flour, confectioners' sugar and salt in the workbowl of a food processor and pulse a couple of times to combine. Scatter the pieces of butter over the dry ingredients and pulse until the butter is cut in coarsely - you'll have pieces the size of oatmeal flakes and pea-size pieces and that's just fine. Stir the egg, just to break it up, and add it a little at a time, pulsing after each addition. When the egg is in, process in long pulses - about 10 seconds each - until the dough, which will look granular soon after the egg is added, forms clumps and curds. Just before your reaches this clumpy stage, the sound of the machine working the dough will change - heads up. Turn the dough out onto a work surface.

Very lightly and sparingly - make that very, very lightly and sparingly - knead the dough just to incorporate any dry ingredients that might have escaped mixing.

If you want to press the dough into a tart pan, now is the time to do it.

If you want to chill the dough and roll it out later (doable, but fussier than pressing), gather the dough into a ball (you might have to use a little more pressure than you used to mix in dry bits, because you do want the ball to be just this side of cohesive), flatten it into a disk, wrap it well and chill it for at least 2 hours or for up to 1 day.

To make a press-in crust: Butter the tart pan and press the dough evenly along the bottom and up the sides of the pan. Don't be stingy - you want a crust with a little heft because you want to be able to both taste and feel it. Also, don't be too heavy-handed - you want to press the crust in so that the pieces cling to one another and knit together when baked, but you don't want to press so hard that the crust loses its crumbly shortbreadish texture. Freeze the crust for at least 30 minutes, preferably longer, before baking.

To make a rolled-out crust: This dough is very soft - a combination of a substantial amount of butter and the use of confectioners' sugar - so I find it is easier to roll it between wax paper or plastic wrap or, easiest of all, in a roll-out-your-dough slipcover. If you use the slipcover, flour it lightly. Roll the dough out evenly, turning the dough over frequently and lifting the wax paper or plastic wrap often, so that it doesn't roll into the dough and form creases. If you've got time, slide the rolled out dough into the fridge to rest and firm for about 20 minutes before fitting the dough into the buttered tart pan. Trim the excess dough even with the edge of the pan. Freeze the crust for at least 30 minutes, preferably longer, before baking.

To partially bake the crust: Center a rack in the oven and preheat the oven to 375 degrees F. Butter the shiny side of a piece of aluminum foil and fit the foil tightly against the crust. Bake the crust 25 minutes, then carefully remove the foil. If the crust has puffed, press it down gently with the back of a spoon. Bake for another 3 to 5 minutes, then transfer the crust to a cooling rack; keep it in its pan.

Cinnamon-Eggnog Scones

Over the long weekend, I was working on cleaning out my fridge when I came upon a quart of eggnog I'd bought a few weeks ago to make this eggnog bundt cake. It had been hiding behind the gallon of milk, and to be honest, I'd completely forgotten about it. Fortunately, it was still good, but it really needed to be used, and soon.  Since I rarely have eggnog on hand, I don't often flag recipes calling for it, and to say I was lacking inspiration would be an understatement.  I turned to my Facebook friends who are always full of seriously great ideas, and they didn't let me down.  Now my concern isn't whether I can finish this quart of eggnog, but if I need to buy another one to make everything new I bookmarked this weekend :)



My friend Cathy suggested these cinnamon-eggnog scones from King Arthur Flour, and since I am a huge fan of their recipes, they were first up on my to-do list. It's a pretty standard scone recipe but in place of the milk/cream typically called for, eggnog is used, and cinnamon chips are also added for flavor. Aside from a nasty burn on my arm courtesy of the inside of the oven door, the scones came together without a hitch. I'd promised the scones to Shane's parents, but of course had to sample one for quality control purposes :) I tried mine while it was still warm, and absolutely loved it - rich, tender and so flavorful. I'm not usually a big fan of cinnamon chips, but they just worked perfectly with the eggnog in this recipe. These scones would be a really great addition to a brunch menu this holiday season, a definite must-try if you're an eggnog fan!



Cinnamon-Eggnog Scones
adapted slightly from King Arthur Flour

2 3/4 cups all-purpose flour
1/4 cup sugar
3/4 teaspoon salt
1 tablespoon baking powder
1/2 teaspoon ground nutmeg
1/2 cup (1 stick) unsalted butter, cut into small cubes
1 cup cinnamon chips
1 large egg
1 teaspoon vanilla extract
3/4 cup cold eggnog

Topping
1 tablespoon eggnog
2 tablespoons sparkling white sugar

Combine the flour, sugar, salt, baking powder and nutmeg in the bowl of a stand mixer fitted with the paddle attachment. Add the cubed butter and mix on low speed until the mixture is crumbly and the butter pieces are roughly the size of peas (some may be slightly bigger or smaller, that's fine). Mix in the cinnamon chips.

In a medium measuring cup, whisk together the egg, vanilla extract and eggnog. Add to the mixer bowl and beat on low speed just until the dry ingredients are moistened and the dough comes together - don't overmix.

Transfer the dough to a lightly floured work surface. Divide it in half and shape each half into a circle that's roughly 6 inches in diameter and 3/4-inch thick. You can either slice each circle into 6 wedges, or use a 2 1/4-inch round cutter to cut 6 rounds from each (you'll have to reroll the scraps if you go this route). Transfer your scones to a parchment-lined baking sheet. If you've cut rounds, put them close together (about 1/2-inch between them). If you've cut wedges, leave them in the circular shape and just slightly pull them from the center to separate the edges about 1/2-inch.

Brush the tops of the scones with eggnog using a pastry brush, then sprinkle with the sparkling sugar. Freeze, uncovered, for 30 minutes. Meanwhile, preheat the oven to 425 F.

Bake for 20 minutes, or until the scones are golden brown and feel firm to the touch. Transfer the baking sheet to a wire rack and let the scones cool for a few minutes before removing them to the rack. Serve warm or at room temperature.

Makes 12 scones

Homemade Turkey Breakfast Sausage

When it comes to food on Thanksgiving day, Shane and I go all out. It's not enough to eat a giant turkey dinner with sides as far as the eye can see. No, we also make an indulgent breakfast to chow on while we watch the Macy's Thanksgiving Day Parade. It's been our tradition ever since we moved in together, and it's pretty much the only day of the year that we eat breakfast together. In years past, we've made bacon and eggs, and sometimes, toast. This year I had some of this homemade turkey breakfast sausage stashed in the freezer so it was added to the menu too. And no, that giant pile of sausage in the picture was not just for one person, I swear :)



We always buy ground turkey in bulk at our local warehouse club, but there's only so much taco mac, chili, meatloaf, and meatballs that I can eat before I start trying to figure out what else I can do with the ground turkey in my freezer.  And that's where this turkey sausage came into the picture.  Breakfast sausage is the only sausage I really enjoy (especially when it's sitting in a pool of maple syrup - yum!) so I was really intrigued by this recipe when I came upon it in one of my cookbooks.  The ingredient list isn't terribly long, and aside from shaping the links, which took me a while to get the hang of, it comes together quickly.  Plus, after you shape the links, you can stick them in your freezer for another day.  Just defrost them in the fridge overnight before you want to cook them, and you can have homemade sausage on the table in minutes. 

The method used in this recipe is pretty interesting - you brown about 1/4 of the ground turkey, and then combine that with the rest of the raw meat and seasonings before shaping the sausage.  Those precooked bits provide both texture and flavor to the sausage links, which is important since we're using ground turkey as opposed to a richer, more flavorful meat.  I'd cooked a few links weeks earlier for myself and enjoyed them, but Thanksgiving morning was Shane's first chance to try this sausage and he declared the recipe a winner too!  As much as I enjoy bacon, I love that this sausage was less messy to cook, and healthier as well.  I suspect it'll probably make next year's menu too :)    

Homemade Turkey Breakfast Sausage
from America's Test Kitchen Healthy Family Cookbook

1 tablespoon canola oil
1 lb ground turkey
2 teaspoons minced fresh sage (or 1/2 teaspoon dried)
1 1/2 slices sandwich bread, crusts removed and torn into small pieces
1/4 cup buttermilk
1 tablespoon maple syrup
1 small garlic clove, minced
1 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon dried thyme
pinch of cayenne pepper
pinch of ground nutmeg

Add 1 teaspoon of the oil to a 12-inch nonstick skillet and set over medium heat. When the oil is shimmering, add 1/4 lb of the ground turkey. Cook until well browned, about 6-8 minutes, breaking the turkey up with a wooden spoon as you cook. Add the sage and cook just until fragrant, about 30 seconds. Transfer the meat to a heatproof bowl and allow to cool slightly.

In a shallow bowl, combine the bread and buttermilk, using a fork to mash them into a paste. Add this paste to the cooked turkey, along with the rest of the raw ground turkey, the maple syrup, garlic, salt, pepper, thyme, cayenne and nutmeg. Mix gently until uniform. Divide the mixture into heaping 1 tablespoon portions and, using wet hands, form each into a 4-inch link.

(You can wrap the sausage links in plastic wrap and stick them in a resealable freezer bag for up to 1 month at this point. Thaw in the fridge before cooking.)

Add the remaining 2 teaspoons of oil to the skillet and set over medium heat. Add the sausage and cook until browned on all sides, about 8-10 minutes.

Makes about 16 sausage links

Homemade Peppermint Patties

Hope you all had a wonderful Thanksgiving holiday with your friends and family! We had a great day filled with a ton of good food. I think Thanksgiving is one of the few days of the year that I would rather eat the savory than the sweet - that's a pretty big statement coming from this dessert lover :) Did anyone brave Black Friday? Last year I woke up crazy early and braved the crowds to score some good deals, but this year I was just too exhausted. There was no way I was setting my alarm for 3 am. I still went out, but at a more reasonable hour. Surprisingly, the crowds weren't too bad, and I snagged a few gifts to finally get started on my Christmas shopping. As much as I enjoyed Thanksgiving, I am excited to turn the page and start thinking about Christmas, especially all of the cooking and baking that goes along with the month of December!



I'm always super excited to get started on my holiday baking - peppermint and gingerbread and all the other delicious flavors so closely associated with this time of year. Before we even get to December I usually have enough recipes flagged to last 3 holiday seasons. I actually bookmarked these homemade peppermint patties last year, and have been eagerly awaiting the time when I could finally try them. I lost my resolve to wait until after Thanksgiving, and headed into my kitchen a few weeks ago to whip them up. They were definitely worth the wait - they taste just like the store-bought peppermint patties I know and love, but like all homemade treats, they're even better! If you're looking to give homemade food gifts to your friends and family, I think these would be an awesome idea. Packaged in a cute box with a nice ribbon, I know I'd love to receive them :) They can even be made up to a month in advance so you can get them done before things get too hectic at the last minute.



Just a few quick notes on the recipe - the filling can be pretty sticky, making it tricky to work with. The two ways I dealt with this problem were by keeping the filling well chilled, and by dusting the work surface and the filling with confectioners' sugar. I was pretty liberal with the confectioners' sugar and didn't think the quality of my candy suffered. This recipe also includes instructions for tempering your chocolate, which, if done properly, will give the chocolate a glossy sheen and a crisp texture. I'd never tried it before and had limited success when I attempted it here, though I don't blame the recipe so much as my lack of patience. I wound up just melting some chocolate with a bit of shortening to make life easier. I included instructions for both below. Oh, and if you have a favorite method for tempering chocolate or some tips, I'd love to hear them :)

Peppermint Patties
from Gourmet, December 2007 (via Epicurious)

2 1/2 cups confectioners' sugar, divided
1 1/2 tablespoons light corn syrup
1 1/2 tablespoons water
1/2 teaspoon pure peppermint extract
1 tablespoon vegetable shortening
pinch of salt
10 oz bittersweet chocolate, coarsely chopped

In the bowl of a stand mixer fitted with the paddle attachment, combine 2 1/4 cups of the confectioners' sugar, the corn syrup, water, peppermint extract, shortening and salt. Beat at medium speed just until combined. Dust your work surface with some of the remaining 1/4 cup confectioners' sugar. Transfer the mixture to your prepared work surface, and knead until smooth (if it's too sticky to work with, you can add additional confectioners' sugar). Roll between 2 sheets of parchment paper until you have a 7 to 8-inch circle that's between 1/8 and 1/4-inch thick. Transfer to your freezer and freeze until firm, at least 15 minutes.

Remove from the freezer and peel the parchment from one side of the candy - sprinkle the candy well with confectioners' sugar then replace the parchment. Flip the candy over and remove the other sheet of parchment. Dust with additional confectioners' sugar. Using a 1-inch round cookie cutter, cut as many rounds as possible, transferring them to a parchment-lined baking sheet. When you've cut as many as possible, transfer the baking sheet with the rounds to the freezer. Gather the scraps and reroll them, then freeze and cut more rounds, adding them to the parchment-lined baking sheet. If at any time the dough gets soft pop it back in the freezer for a few minutes.

You have two options for dipping:

(1) If you want to temper the chocolate:
Melt 7.5 oz of the chocolate in a metal bowl set over a saucepan of barely simmering water. Remove the bowl from the pan and add the remaining chocolate, stirring until smooth. Cool the chocolate until an instant-read thermometer inserted at least 1/2 inch into the chocolate registers 80 F.

Return the water in the pan to a boil then remove it from the heat. Set the bowl over the pan and reheat the chocolate, stirring constantly, until the thermometer registers 88-91 F. Remove the bowl from the pan.

Working with one round at a time, place it on a fork and dip it in the melted chocolate, letting the excess drip off. Transfer back to the parchment-lined baking sheet and repeat with remaining rounds. You can rewarm the chocolate over the pan of water if it cools too much. Allow the chocolate to set for at least an hour.

(2) If you don't want to temper the chocolate:
Add the chocolate and 1 tablespoon of shortening to a microwave-safe bowl (it will be easier to dip if you pick one that's deep rather than shallow). Microwave for 60 seconds on full power, then stir well. Continue to microwave in 10-second bursts, stirring in between each, until the chocolate is melted and smooth. (You could do this over a double boiler too if you prefer.)

Working with one round at a time, place it on a fork and dip it in the melted chocolate, letting the excess drip off. Transfer back to the parchment-lined baking sheet and repeat with remaining rounds. Allow the chocolate to set completely.

Store the peppermint patties in an airtight container in the fridge (layered between sheets of parchment) for up to a month.

Makes about 4 dozen

Happy Thanksgiving!

To all those who celebrate, wishing you a Happy Thanksgiving! Hope the day is filled with lots of family and friends, and of course, good food :) Thank you to all of you who continue to stop by and say hello, it really means a lot to me!



{PS - You can find instructions for making these adorable Oreo turkeys over on Our Best Bites. They're time consuming, but not difficult, and seriously cute!}

Rustic Free-Form Apple Tart

When I was trying to decide on a second dessert to bring to our Friendsgiving last weekend, I realized I still had quite a few apples remaining from our trip to the orchard. I wasn’t sure how much longer they’d be good, so I was eager to use them before it was too late. Apple pie was pretty much the first thing that came to mind, but as I mentioned the other day, I try to avoid making pies whenever possible. I remembered a really pretty apple galette, though, that I’d seen on Lizzy’s site, and figured it was a good compromise. There was only one crust to make so that already cut my work in half, and I could also avoid the chunk of time you’d usually need to let a fruit pie set after cooking before cutting into it. Not shockingly, I was working on these desserts at the last minute, so time was definitely of the essence.



The tart came together easily, and happily, I didn’t have any issues with the crust. This particular recipe incorporates not only butter, but also cream cheese, in the crust. The cream cheese makes the dough really tender, and I’ve generally found this type of dough easier to roll out than standard pie crust. It was definitely the case here – no tearing or cracking of the dough at all. I wish I’d had more time to arrange the apples, but was still pretty happy with the look that Shane and I achieved just throwing them together in 5 minutes. We pulled the tart from the oven, transferred it to a plate and ran out the door to Friendsgiving. Luckily it survived the car ride in one piece, and after dinner slices were enjoyed topped with a scoop of vanilla ice cream. It’s a simple dessert, but really tasty, and it definitely hit the spot after a big meal.

Rustic Free-Form Apple Tart
adapted slightly from Cook's Illustrated 

{Note: the recipe called for a mix of Granny Smith and Macintosh apples in the filling, but use your favorites.}

Crust
1 1/4 cups all-purpose flour
2 tablespoons sugar
1/4 teaspoon table salt
8 tablespoons (1 stick) cold unsalted butter, cut into 1/2-inch pieces
4 oz cream cheese (cold), cut into 1/2-inch pieces
2 teaspoons lemon juice
1 – 2 tablespoons ice water

Apple Filling
2 1/2 pounds apples (about 6 medium)
2 tablespoons lemon juice
1/4 cup sugar
1/4 teaspoon ground cinnamon

1 egg white, beaten lightly
2 tablespoons sugar

Add the flour, sugar and salt to the bowl of your food processor. Pulse a few times to combine. Add the butter and cream cheese and pulse about 10-12 times, or until the mixture is sandy, with pea-sized pieces of butter and cream cheese. Transfer the mixture to a large bowl.

Sprinkle the lemon juice and 1 tablespoon of ice water over the mixture. Use a rubber spatula to fold to incorporate the liquid. The dough is ready when a small portion holds together when squeezed in your palm – if necessary, add up to 1 additional tablespoon of ice water to bring the dough together (the dough will still look pretty dry even after you add the liquid, that’s ok).  Turn the dough onto your work surface and gather into a ball then flatten it into a 6-inch disk. Place a large plate and cover with plastic wrap. Refrigerate for at least 30 minutes, or up to 2 days.

Preheat oven to 375 F. Remove the dough from the refrigerator – if you had it in there beyond 30 minutes, you’ll want to let it sit at room temperature for a bit until it’s malleable. Lightly flour a sheet of parchment paper and place the dough on it. Roll into a 15-inch circle, turning the dough as you go to make sure it’s not sticking (you can add a little more flour if necessary). Transfer the parchment and dough to a baking sheet. Cover the dough with plastic wrap and refrigerate while you make the filling.

Peel and core the apples then cut them into 1/4-inch thick slices. Add to a large bowl and toss with the lemon juice, 1/4 cup sugar and cinnamon. Arrange the apples in overlapping concentric circles, with the thick edges facing out, and leaving about a 3-inch border around the edge of the dough. (You may not use all of the apples, I had some extra slices.) Fold the dough up and over the apples, pressing it snugly against them.

Bake for 30 minutes, or until the crust is a pale golden brown. Remove the pan from the oven and place a second pan of the same size underneath it (to protect the bottom of the crust from getting too dark). Use a pastry brush to brush the crust with the egg white and then sprinkle with the remaining 2 tablespoons of sugar. Place the tart back in the oven and bake for another 30 minutes, or until the crust is well browned and the apples are tender. Transfer the baking sheet to a wire rack and cool for 10 minutes, then remove the tart to a serving platter.

Roasted Balsamic Sweet Potatoes

In the fall, I’m all about orange veggies. Butternut squash, pumpkin and sweet potatoes are my go-to options, and I’m pretty sure I could eat some variation on one of them every day for months without needing a break. On Thanksgiving day you can bet I’ll be loading my plate up with a big serving of butternut squash, and I’ll probably eat a dessert that involves pumpkin too. Sweet potatoes, though, aren’t usually among the side dishes on our table. Believe it or not, I’ve never even tried the classic sweet potato casserole with toasted marshmallows on top. I’m sure I’d like it (I mean, what’s not to like about veggies loaded with sugar?), but there are always plenty of other options at Thanksgiving dinner so I’ve never missed not having it. I did give some thought to making a sweet potato casserole this year, just to cross it off my list of things I’ve never tried but someday want to. I may still make a mini version just for fun, but more than likely, I’ll run out of time and it’ll get pushed until next year.



Instead, I tried this recipe for balsamic roasted sweet potatoes, which was easy to scale and make just enough for me to try as a side dish with dinner one night recently. Roasting veggies is my favorite way to eat them, but I rarely make my sweet potatoes that way so this was a nice change of pace. Before they go in the oven, the potatoes are coated in a mixture of balsamic vinegar, brown sugar, butter and salt. The vinegar is reduced on the stove top until it is concentrated and syrupy – it makes this dish so flavorful! Generally when I make sweet potatoes, I just bake them in the microwave, then slice them open and top with butter and either brown sugar or maple syrup, but this recipe might become my new favorite preparation. The roasted potatoes are the perfect combination of sweet and savory, and bonus, the prep time is really minimal. This dish would be a great change of pace on your Thanksgiving menu if you’re looking to replace the sweet potato casserole this year :)

Roasted Balsamic Sweet Potatoes
from Bon Appetit, April 2007 (via Epicurious)

1/4 cup balsamic vinegar
1 tablespoon packed light brown sugar
4 tablespoons (1/2 stick) unsalted butter
1 teaspoon kosher salt
3 large sweet potatoes, peeled and cut into 1 1/4-inch pieces

Preheat oven to 400 F.

Set a large skillet over medium heat. Add the balsamic vinegar and brown sugar and bring to a boil, stirring to help the sugar dissolve. Reduce the heat and simmer until the vinegar thickens and is slightly syrupy. Add the butter and salt and stir until the butter is melted and incorporated. Add the potatoes to the pan and toss to coat them with the vinegar mixture. Season the potatoes with freshly ground black pepper then transfer them to a rimmed baking sheet. Spread in a single layer. Bake for 30-40 minutes, or until the potatoes are tender and golden, stirring occasionally.

Pumpkin Spice Latte Cupcakes

Yesterday was our annual Thanksgiving celebration with our friends, Friendsgiving, as I like to call it. The only thing better than celebrating my favorite holiday once a year is having the chance to do it twice :)   The meal comes together potluck style, and over the years Shane and I have contributed mashed potatoes, stuffing, stuffed mushrooms, and of course, lots of desserts!  People seem to associate Thanksgiving with pies above all else, and I've made my fair share of those, but to be honest, they're one of my least favorite desserts to bake.  I'll gladly help you eat them, I'd just prefer not to be the one wrangling the pie crust.  So, when I volunteered to make desserts for this year's Friendsgiving, I knew pie was probably out. I wanted to do something with pumpkin though since I still haven't had my fill, and before you know it, we'll be moving on to gingerbread, peppermint and Christmas cookies.  



As I browsed my bookmarked recipes, I was excited to come across these pumpkin spice latte cupcakes that have been on my to-do list for a while. Though I've never actually had the infamous pumpkin spice latte from Starbucks that they're inspired by, the combination of flavors just sounded terrific to me. The cupcake is a lightly spiced pumpkin cake with a hefty dose of espresso powder added. Once the cupcakes are baked, they're brushed with coffee to really drive home the flavor. Rather than a buttercream or cream cheese frosting, these cupcakes are simply topped with whipped cream and a drizzle of caramel, much like I suspect the beverage would be. Transporting the cupcakes to our friend's house proved to be the most challenging part of this whole affair - uncovered cupcakes in a packed car = not my most brilliant moment. Luckily, most of them survived the trip intact and once we'd finished the meal, I grabbed one and dug in. I was a big fan - the cupcake was light and tender, and the whipped cream was the perfect topping. I heard rave reviews from everyone who tried them before we left so they were definitely a crowd pleaser. Maybe a bit non-traditional, but a great Thanksgiving dessert if you're still in need of one :)

Pumpkin Spice Latte Cupcakes
from Annie's Eats

Cupcakes
2 2/3 cups all-purpose flour
3 tablespoons espresso powder
2 teaspoons baking soda
2 teaspoons baking powder
1 teaspoon ground cinnamon
1/8 teaspoon grated nutmeg
1/8 teaspoon ground cloves
1 teaspoon salt
1 (15 oz.) can pumpkin puree
1 cup granulated sugar
1 cup packed light brown sugar
1 cup canola (or vegetable) oil
4 large eggs, at room temperature
1/2 cup coffee or espresso, for brushing

Whipped Cream
2¼ cups heavy cream, chilled
¼ cup confectioners’ sugar

Garnish
Ground cinnamon
Caramel sauce

Preheat oven to 350 F. Line cupcake pans with paper liners.

Whisk the flour, espresso powder, baking soda, baking powder, cinnamon, nutmeg, cloves and salt together in a medium bowl. In the bowl of a stand mixer fitted with the paddle attachment, combine the pumpkin, both sugars and the oil. Beat on medium-low speed until well incorporated and smooth. Add the eggs one at a time, beating well after each addition. With the mixer on low speed, add the dry ingredients in 2 additions, beating just until incorporated.

Divide the batter evenly among the liners, filling each about 3/4-full. Bake for 18-22 minutes, or until the tops of the cupcakes spring back when lightly pressed, and a toothpick inserted in the center comes out clean. Transfer the pans to a wire rack and let the cupcakes cool for 5-10 minutes before removing them to the rack. While they're still warm, brush the cupcakes several times with the coffee (or espresso). Let each coat soak in before applying the next. Cool the cupcakes completely.

To make the whipped cream: Add the heavy cream to the bowl of a stand mixer fitted with the whisk attachment. Beat, gradually increasing the speed to medium-high, and adding the sugar a little at a time. Beat until stiff peaks form. Transfer the whipped cream to a pastry bag fitted with a decorative tip and pipe onto the cooled cupcakes. Sprinkle with ground cinnamon and top with caramel sauce before serving. Store the cupcakes in an airtight container in the refrigerator (allow the cupcakes to sit at room temperature for about 20-30 minutes before serving).

Makes about 24 cupcakes

Thanksgiving Recipe Round-Up

I haven't been able to share nearly as many new Thanksgiving recipes with you as I'd have liked this month but on the plus side, all the ideas I never had time to try this year will give me a huge jump start next November :) In the meantime, I thought it'd be fun to pull some of my favorite Thanksgiving dishes from the archives and highlight them today in case you're still working to put your menu together. I also have 3 or 4 new recipes to share in the coming days, so stay tuned, especially if you're still in need of dessert options!


Butterflied Turkey with Cranberry-Molasses Glaze
A great twist on a traditional roasted turkey


Chocolate Pecan Pie
Everything's better with chocolate, including pecan pie!


Balsamic Roasted Brussels Sprouts
Super simple but so flavorful, converted me into a Brussels sprouts fan


Apple-Cranberry Pie
Apple pie with a tart twist


Stuffed Mushrooms
A delicious make-ahead appetizer idea


Cranberry-Nut Rolls
Soft and tender, studded with dried cranberries and toasted walnuts


Cornbread and Sausage Stuffing
A stuffing even I (known stuffing hater) enjoyed


Cauliflower Gratin
A creamy, cheesy side dish


Cranberry Shortbread Cake
My favorite cranberry dessert on the blog


Maple-Braised Butternut Squash with Fresh Thyme
I generally prefer mashing my squash, but this braised prep was fantastic


Caramel Apple Cheesecake Pie
Cheesecake + apple pie + caramel - need I say more?


Butternut Squash Soup
Smooth and creamy with an earthy flavor


Candied Sweet Potato Cupcakes (recipe available here)
Sure, they're a great side, but sweet potatoes are an even better dessert in my book


Duchess Potatoes
A make-ahead potato side that's not only delicious, but pretty too


Butternut Squash Risotto
Another great way to incorporate butternut squash into your meal


Crisp on the outside, tender inside, and tons of fun to pull apart as you eat
Cloverleaf Rolls

Creamy Taco Mac

Please welcome back Shane, who graciously agreed to share another great weeknight recipe with you today!  Thanks Shane, love this post :) 

Apparently my first guest post was well received enough that Tracey asked me to do another one! She’s been very busy lately between trying to stay on top of this blog as well as commuting to Boston four days a week, so I was more than happy to help out.

I’ve actually made this creamy taco mac recipe twice now in the past few weeks. The first time was the first week that Tracey was back commuting, and that was a little frantic due to my, shall we say, limited kitchen experience. There were a few tasks that I’ve seen done before (mincing garlic, chopping onions) but hadn’t actually done myself and had to figure out on the fly. I also didn’t do as great a job getting my mise en place 100% complete before starting, which may have led to a frazzled moment when I called Tracey at a critical juncture asking where we keep the taco seasoning. “Wait, I have to make it myself?!?” Fortunately, it all came together in the end (and the taco seasoning recipe makes enough for several meals worth).



I’m happy to report that the second time around, I had things much more under control. It really goes to show you how much easier cooking is once you’ve already done it once and can plan properly! Also, since I knew when making it the second time that I was going to write a guest post, I made sure to take process photos with my iPhone. I can’t take all the credit though...as promised/threatened in my last guest post, I had a little help getting the ingredients together:







Autobots and Decepticons working together? All in the name of an excellent meal!

As for the actual meal itself? I can assure you, both times I’ve made it so far it’s been a huge hit! Just the right amount of spice from the taco seasoning, creamy, and plenty of meat! I’ve already told Tracey that I am itching to have it again in the very near future; I’m hoping it’ll end up on the menu again sometime next week.

Well, that’s it for me until my next guest post. Transform and roll out!

Creamy Taco Mac
adapted from Delish via Annie's Eats

8 oz (1/2 lb) pasta
1 1/4 lb ground turkey
1 small onion, chopped
1 garlic clove, minced
1 (14 oz.) can diced tomatoes, drained
4 tablespoons taco seasoning (recipe below)
3 oz cream cheese
1/2 cup sour cream
shredded cheddar cheese (optional)

Cook the pasta in a large pot of boiling salted water according to package directions. Drain the pasta, reserving 1/2 cup of the cooking water.

Set a large skillet over medium heat and add the ground turkey. Brown, using a wooden spoon to break up the meat as you cook it. When the turkey is nearly cooked through, add the onion to the skillet and stir to incorporate. Once the turkey is completely browned, add the garlic and cook just until fragrant, about 30 seconds. Stir in the tomatoes and taco seasoning and simmer for 5 minutes. Add the pasta, cream cheese, sour cream and reserved pasta water, stirring to incorporate and melt the cream cheese. Reduce the heat to medium-low, and simmer for 3-5 minutes, or until the sauce has slightly reduced. Season to taste with salt and pepper. Top each portion with shredded cheddar cheese before serving, if desired.

Taco Seasoning
originally from Mex Recipes (via Annie's Eats and Use Real Butter)

4 tablespoons chili powder
3 tablespoons plus 1 teaspoon paprika
3 tablespoons ground cumin
1 tablespoon plus 2 teaspoons onion powder
1 teaspoon garlic powder
1/4 teaspoon cayenne pepper

In a medium bowl, mix all of the spices together. Transfer to an airtight container for storage.

[To use the seasoning to make tacos, combine 2 heaping tablespoons (in place of a package of taco seasoning) with 1 lb of beef or chicken and 1 cup of water. Simmer until the liquid is almost completely gone.]

Cranberry-Nut Rolls

How can Thanksgiving only be one week away? I swear it was just Halloween yesterday! Don’t get me wrong, I’m not complaining, Thanksgiving is pretty much my favorite holiday of the year (with Christmas and the 4th of July following closely). While I enjoy turkey, the parts of the meal I most look forward to are the side dishes and of course the desserts. I’d be perfectly content, in fact, to just load my plate up with mashed potatoes, butternut squash, cranberry sauce (from the can, sorry – it’s my favorite!) and a slice of apple pie :) I know the gravy and stuffing are a big deal for a lot of people, but neither do much for me. I’ll usually have a small helping of stuffing, but you won’t find one drop of gravy on my plate. To each his own, right? That’s one of the nice things about Thanksgiving with our family – there are so many dishes that there’s something to please everybody!



There’s no skimping on carbs come Thanksgiving day, so I also really enjoy having bread on the table. In years past, I’ve made yeasted pumpkin bread and plain dinner rolls, but this year I wanted to go in a different direction. I loved the sound of these cranberry-nut rolls, which probably seems a bit weird given that I don’t like nuts at all, but I do love yeast breads that incorporate fruit (hello raisin bread) and I knew I’d probably share these rolls with friends or family who would appreciate the inclusion of the nuts.



One of the best things about this recipe is that you can make these rolls ahead of time and stick them in your freezer. Cross them off your to-do list, one less thing to worry about on Thanksgiving day! On a day that usually involves so many dishes, it’s really nice to have a few make-ahead items on the list. Simply defrost the rolls at room temperature and the reheat them in the oven briefly before you serve them.



If you follow the instructions below and make 12 rolls, I’ll warn you that they’ll be quite large (nearly hamburger roll size). I’d probably divide the dough into 18 pieces next time, though I will say that the giant rolls would probably be a really good vehicle for leftover turkey sandwiches the day after Thanksgiving. Even though I had to eat around the nuts, I absolutely loved these rolls. They’re brushed with egg wash and sprinkled with turbinado sugar before baking so the outside becomes golden with a little sparkle. The interior is among the most tender of any bread I’ve tried, and is studded with gorgeous dried cranberries and pieces of toasted walnut. You definitely won't be sorry if you add them to your table this Thanksgiving!

Cranberry-Nut Rolls
from Bon Appetit, November 2009 (via epicurious)

1 cup coarsely chopped walnuts
3 1/2 cups (or more) bread flour
1 tablespoon (packed) light brown sugar
1 1/2 teaspoons instant yeast
1 1/2 teaspoons salt
1 1/2 cups whole milk
2 tablespoons vegetable oil
1 large egg
1 cup sweetened dried cranberries
1 large egg, beaten to blend (for glaze)
raw/turbinado sugar

Toast the nuts in a dry skillet set over medium heat for about 5 minutes, or until fragrant. Set aside to cool.

Combine the bread flour, brown sugar, yeast and salt in the bowl of a stand mixer fitted with the paddle attachment. Beat briefly to combine. Warm the milk in a microwave-safe measuring cup (or in a small saucepan on the stove) until an instant thermometer registers 95 F. Whisk in the oil. With the mixer on low, add the milk mixture and egg to the bowl. Beat until a wet, coarse dough comes together, about 1 minute. Remove the paddle attachment and swap in the dough hook. Add the toasted nuts and cranberries and knead the dough on low speed until smooth and elastic, about 4-6 minutes. You'll probably need to add more flour (I used close to another 1/2 cup) - you're looking for a slightly tacky dough that clears the sides of the bowl and clings to the bottom.

Spray a large bowl with nonstick cooking spray. Shape the dough into a ball and add it to the bowl, turning to coat. Cover with plastic wrap and let rise until nearly doubled in volume, about 2 hours.

Line a large rimmed baking sheet with parchment paper. Turn the dough out onto your work surface and divide it into 12 equal pieces (or more if you want smaller rolls). Working with one piece of dough at a time shape it into a ball (I usually place the dough on the work surface and roll it under the palm of my hand) and place on the prepared baking sheet. Repeat with all dough. (I crammed them all onto one baking sheet, but it was tight once they rose and had baked, so you might want to use 2 baking sheets, especially if you're going to make more than 12 rolls).

Spray the rolls with nonstick cooking spray then cover loosely with plastic wrap. Let them rise for about 1 1/2 hours, or until they are roughly 1 1/2 times their original size. Meanwhile, preheat oven to 425 F. Brush the rolls with the beaten egg and sprinkle with the sugar and let them rise for another 15 minutes.

Place the rolls in the oven and immediately reduce the temperature to 400 F. Bake for 15-18 minutes, or until the rolls are golden on top and slightly firm to the touch. Cool completely on a wire rack. (Once they're cool, you can freeze the rolls for up to 2 weeks. Defrost at room temperature and, if desired, reheat in a 350 F oven for about 10 minutes before serving.)

Makes 12 (or more) rolls

Eggnog Pound Cake with Crystal Rum Glaze

Happy National Bundt Day! Though I'm not usually on top of food holidays, National Bundt Day is an easy one to remember because my friend Mary, The Food Librarian, always celebrates in a big way. For three years now, she's made and posted 30 straight days of bundt cakes leading up to National Bundt Day! That's a lot of bundts; if you're in search of just the right bundt cake, there is no better resource out there :) Mary posted a recap of this year's 30 bundts today on her blog today, check them out here. If you want to join in the fun, make a bundt and send Mary a photo (details on her site), and she'll send you a button.



I didn't actually think I'd have time to bake along with Mary this year but at the last minute I remembered I'd whipped up this eggnog pound cake a week or two ago that I could share. In the interest of full disclosure, I don't really like eggnog for drinking, but similar to coffee, I do enjoy baking with it. The eggnog just started appearing on the shelves of my grocery store and I snatched some up to have on hand for recipes this holiday season. This bundt includes not only the eggnog, but also rum soaked currants (or raisins in my case) and freshly grated nutmeg. The glaze is pretty fun too - it's a combination of sugar, rum and water that is brushed on the warm cake and crystallizes as the cake cools (hence the crystal rum glaze title). I think this cake would be a big hit at your holiday parties this year, who doesn't love boozy cake? :)

Eggnog Pound Cake with Crystal Rum Glaze
from Baking for All Occasions by Flo Braker

Cake
1/2 cup (65 g) dried currants (or raisins)
2 tablespoons dark rum (or water)
3 cups (390 g) all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
1/4 teaspoon freshly grated nutmeg
2 sticks unsalted butter, at room temperature
2 cups (400 g) sugar
3 large eggs, at room temperature
1 cup eggnog
1 teaspoon vanilla extract

Glaze
3/4 cup (150 g) sugar
2 tablespoons dark rum
2 tablespoons water

Combine the currants and rum in a small bowl. Macerate for 15 minutes, stirring occasionally.

Preheat oven to 350 F. Spray a 12-cup bundt pan with nonstick cooking spray with flour.

In a medium bowl, whisk the flour, baking powder, salt and nutmeg together. In the bowl of a stand mixer fitted with the paddle attachment, beat the butter until smooth and creamy. With the mixer on medium speed, add the sugar in a steady stream and continue beating until the mixture is light and fluffy, about 3-4 minutes (stopping to scrape down the sides of the bowl as necessary). Add the eggs, one at a time, beating well after each addition. Alternately add the flour mixture (in 4 additions) and the eggnog (in 3 additions), beginning and ending with the dry ingredients, and beating just until each addition is incorporated. Mix in the vanilla.

Transfer the batter to the prepeared pan. Bake for 55-65 minutes, or until the cake springs back when lightly pressed, and a thin knife inserted in the center comes out clean. Transfer the pan to a wire rack and let the cake cool for 10 minutes while you make the glaze.

To make the glaze: Use a rubber spatula to stir all of the ingredients together in a small bowl. Turn the cake out onto a wire rack, and place a sheet of waxed paper underneath to catch the dripping glaze. Use a pastry brush to coat the top and sides of the warm bundt. Let the cake cool completely before serving.