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Rosemary and Brown Butter Pecan Blondies

Did anyone else have the post-Thanksgiving blues?  I got home after a week with family and had a rough time adjusting back to normal life.  I wanted to stay in my pajamas and in bed all day.  I scoured the freezer for meals, bought groceries to make pot pies but when it came time to make them I just didn’t want to do it so we ordered pizza, and one night I ate salad straight from the plastic container it came in instead of using a plate.  Keeping it classy, y’all.  I am back from my hiatus and have even cooked a couple of proper meals this week.  Hopefully my post-Christmas blues don’t find me in this same predicament…

Christmas is fast approaching and while my shopping is mostly completed and our tree and lights are up I feel like I have a lot of cooking still to do.  I’m excited to make some of the nostalgic cookies that bring me right back to my childhood, but I always like to try my hand at something new.  So along with some reliable and time-tested recipes, I’ll also share some new ones that would be perfect for the holiday season.

I have a thing for rosemary.  An herb that is lovely in savory dishes but really gets along well with sweet flavors, rosemary is also incredibly easy to grow.  In fact, the rosemary plant I thought was dead and moved to the side yard to die a slow death is doing better than the one I have been caring for on the back porch.  That should give you an idea of my gardening skills.  The blog is already full of sweets that feature rosemary, but that isn’t stopping me from sharing another one with you!

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These blondies were a big hit with my husband, who prefers his sweets more on the savory side.  My 4-year-old was not a fan.  My 2-year old ate them up happily, a girl after my own heart.  It has butter and sugar in it?  We are in.

Brown butter and dark brown sugar make these blondies quite rich.  Add pecans and rosemary to the mix and the flavors are all warm and rich.  The cranberries are a welcomed sweet-tart addition that make these blondies more balanced and super delicious.

I went heavy on the salt and rosemary, but realize that not everyone has my taste buds.  Opt for less salt and less rosemary if you’re skeptical.  Then if you think it needs more you can adjust the next time.  I usually say it’s better to have too much than not enough, but that’s not the case with those ingredients.

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 Rosemary and Brown Butter Pecan Blondies

Adapted from Tasty Kitchen

Ingredients

  • 1 3/4 cup flour
  • 2 1/2 teaspoons baking powder
  • 1-2 teaspoons chopped, fresh rosemary
  • 1-2 teaspoons salt
  • 8 tablespoons butter
  • 2 1/4 cups dark brown sugar
  • 1 teaspoon vanilla
  • 2 eggs
  • 1 cup toasted pecans, roughly chopped
  • 1 cup dried cranberries

Directions

  1. Brown butter: Place butter in a small saucepan and heat over low-medium heat until butter begins to sizzle and spit.  Reduce heat to low, watch closely and swirl the pan occasionally just until butter smells nutty.  Pour into a bowl and let cool slightly.
  2. Preheat oven to 325°F and butter a 9×13 pan.
  3. Whisk flour, baking powder, salt and rosemary together in a small bowl.
  4. Beat cooled butter and brown sugar together.  Add eggs and vanilla and beat well.
  5. Mix in flour mixture and then the pecans and cranberries.
  6. Spread batter into the pan and bake for 20-25 minutes.
  7. Cool before cutting and serving.

Buttermilk Chess Pie

This buttermilk chess pie is declared “the easiest pie to prepare in this chapter” in the America’s Test Kitchen Family Cookbook.  And it truly is simple.  It’s also quite delicious, creamy, smooth, rich and downright heavenly.

Buttermilk Chess Pie | Hottie Biscotti

After making this strawberry rhubarb pie and finishing off the last of it recently I was seriously craving more pie.  I’ve typically reserved pie for the holiday baking season, making cobblers more often in the summer.  But that’s just silly.  Pie can easily be a year round food and should be embraced as much now, when the weather is warm, as when it’s chilly out.  While some pies are better for cool weather and some for warmer days, this one can be enjoyed any time of year.  Pairing it with some fresh seasonal berries during the coming months will make it a great summer dessert.

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You can serve this custard pie warm, room temperature, or chilled.  The flavors shine through best when it’s warm or room temp, though.

The crust in this pie, as with most if not all pie, is important and can really make the dessert special.  If you use a store bought crust the dessert will be fine, but if you have the time to make your own it will be extra delicious.  I’ve used this all butter pie crust recipe from Smitten Kitchen the last couple of times I’ve made pie and I really like it.  The recipe makes enough for 2 crusts, so just stash one away for another time.

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The ingredient list is simple and straightforward, you probably have everything in your kitchen right this very moment.  Once you make the crust all you have to do is whisk everything else together, pour it into the pie crust and bake.  So, what are you waiting for?!

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Buttermilk Chess Pie

From America’s Test Kitchen Family Cookbook

Ingredients

  • 1 pie crust, fit into a pie plate, chilled and unbaked
  • 3/4 cup buttermilk
  • 6 tablespoons butter, melted and cooled
  • 1/2 cup sugar
  • 1/2 cup brown sugar
  • 2 eggs + 2 egg yolks
  • 1 tablespoon fine-ground cornmeal
  • 1 tablespoon cornstarch
  • 1 tablespoon vanilla extract
  • 1/4 teaspoon salt
  • Berries for garnish
  • Whipped cream for garnish

Directions

  1. Prepare pie crust by fitting it into a pie plate and placing the plate in the refrigerator for at least 30 minutes.
  2. Place a rimmed baking sheet into the oven and preheat to 375°F.
  3. Whisk all of the ingredients together and pour into pie shell.
  4. Place onto heated cookie sheet and bake for 40-45 minutes.  Top of the pie should be golden brown and center should be just set.
  5. Let cool on a wire rack until just warm or all the way to room temp.
  6. Garnish with fresh berries and/or whipped cream.

Simple Sundae: Brown Sugared Pineapple with Toasted Coconut and Almonds

I love ice cream.  And I eat it a lot.  I have some pretty much every night of the week.  And I usually have 2 flavors in my freezer at all times.  I’m not even lying.  Sometimes I keep it really simple, especially if I have a flavor that already has a lot of goodies in it.  When I eat vanilla ice cream, though, I just have to mix something in, chocolate chips, crumbled cookies or chopped up candy like Reese’s or Snickers.

With summer weather upon us I can’t think of anything better than trying out some new ice cream toppings!  This one has pineapple cooked in warm brown sugar sauce and is topped off with toasted coconut and almonds.  It’s real good and real easy,

Brown Sugared Pineapple Sundae with Coconut and Almonds | Hottie Biscotti

This week I found myself with an incredibly delicious container of fresh pineapple after using one as a pregnancy photo prop.  It’s great for snacking and for adding to yogurt, but I wanted to try something a little different with it.  A while back a friend made dessert for a dinner party by just cooking up some fresh pineapple in butter and brown sugar and serving it on top of ice cream.  I used the same method but added some toasted coconut and almonds to make a delicious, quick and simple ice cream sundae.

I used vanilla ice cream in this sundae, but coconut would be delicious and add to the tropical-ness of the dessert.  To toast the coconut and almonds, simply spread them out on a cookie sheet and pop them in a 350°F oven for a few minutes, until everything just begins to brown.  The coconut will brown quicker, so you can do them on separate cookie sheets, or remove the coconut from the cookie sheet and continue to toast the almonds.  But do make sure to have them toasted!  The flavor is better and so is the texture in the sundae.

Brown Sugared Pineapple Sundae with Coconut and Almonds | Hottie Biscotti

Do you have any favorite toppings for your ice cream?  I can always use some new ideas!

Brown Sugared Pineapple, Toasted Coconut and Almond Sundaes

Serves 4

Ingredients

For the Pineapple

  • 1 tablespoon butter
  • 1/3 cup brown sugar
  • 1 heaping cup fresh pineapple, cut into chunks

For the Sundaes

  • vanilla ice cream
  • toasted coconut chips or unsweetened coconut
  • toasted sliced almonds

Directions

Pineapple

  1. Heat a small skillet over medium heat and add the butter.  Allow it to melt almost completely.
  2. Add in the brown sugar and increase the heat to medium high.  Stir the sugar and butter together until the sugar has dissolved.
  3. Add in the pineapple and stir to coat each piece of pineapple.  Let it cook for 3-4 minutes, stirring occasionally, until the sugar mixture has thickened a bit and the pineapple has warmed through.  Remove from the heat.

Sundaes

  1. Scoop ice cream into 4 small bowls.
  2. Divide the pineapple and sauce evenly among the bowls.
  3. Sprinkle coconut and almonds on top and serve.

 

 

Brown Sugar & Cinnamon Heart Tarts

Happy Valentine’s Day!  Of course it’s necessary to share some heart shaped food today.

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I have very fond memories of eating brown sugar and cinnamon pop tarts before school as a kid.  Once I decided to try my hand at making my own pop tarts I knew what kind they would be.

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All you need to make these tarts is your favorite pie crust recipe, I adapted a pâte brisée from Martha, and a filling.  I chose brown sugar and cinnamon, but your favorite jam, nutella, or peanut or almond butter and chocolate chips are all great choices.

You can either leave these plain, brush them with an egg wash before baking, or top them with a simple glaze.  The egg wash makes them beautiful (the ones on the right below), but the glaze is super delicious.

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I cut these into hearts for Valentine’s Day, but you can also cut them into 2 by 3 inch rectangles.  Or use another shape if you like.

The end result is a flaky pastry that beats out a Pop Tart any day.  You can make a batch on the weekend and have them ready for a quick breakfast all week long.  You can reheat these in a 300°F oven or in a toaster oven.  I’d worry about a stand up toaster if you’ve glazed the pastries, or if any filling has leaked out, it might make a mess (and be a fire hazard) in the toaster.  But if your pastries are tightly sealed and unglazed, then you should be in good shape.

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Brown Sugar and Cinnamon Heart Tarts

Adapted from Martha’s Baking Handbook and Chow.com

Ingredients

For the pastry

  • 2 1/2 cups flour
  • 1 teaspoon salt
  • 2 teaspoons sugar
  • 2 sticks of butter (cold and cut into pieces)
  • 1 egg
  • 1/4-1/2 cup ice water

For the filling

  • 1/2 cup dark brown sugar
  • 1 1/2 teaspoons cinnamon
  • 1 tablespoon flour
  • 1 egg

For the glaze

  • 3/4 cup powdered sugar (sifted)
  • 1/4 teaspoon  cinnamon
  • 4 teaspoons milk

Directions

For the pastry

  1. In a food processor combine flour, salt and sugar, and pulse to combine.
  2. Add in butter and pulse until coarse crumbs form.
  3. Add in egg and pulse to combine, then stream in 1/4 cup ice water and run the processor, adding more water if necessary, until dough just comes together.
  4. Turn out onto your work surface, pat into a disc, wrap in plastic wrap and refrigerate for at least 1 hour,

For the filling

  1. Whisk sugar, cinnamon and flour together in a small bowl.
  2. Whisk egg in a separate bowl.

For the glaze

Make this while the tarts are cooling

  1. Sift the powdered sugar and cinnamon into a bowl.
  2. Whisk in the milk until smooth.

Assembling the tarts

  1. Remove dough from the fridge.  If it has been more than 1 hour, let it warm up a bit before trying to roll it out.
  2. Sprinkle a clean work surface with flour, then roll your dough out to about 1/8 inch in thickness.  Cut out as many hearts as you can (my heart cutter is the size of my palm, about 4 inches across at the widest point) and set these onto a 2 parchment lined cookie sheets.  Re-roll the scraps and cut more hearts.  You should have 20-24 total hearts to make 10-12 tarts.  You can re-roll what remains if you need more hearts, or just bake the remaining scraps to snack on.
  3. Brush some of the beaten egg all over a heart, then spoon about 2 heaping teaspoons of the filling on the heart, leaving an edge all around.  Place another heart on top of the filling and press along the edges to seal.  Use a fork to crimp the edges tightly together.  Poke a few holes in the top of the tart to let steam escape during baking.  Brush with egg wash if desired.  Repeat with the remaining hearts.  You should have two cookie sheets with 5-6 tarts per sheet.
  4. Place the sheets in the freezer for 10 minutes, or in the fridge for 20 minutes.
  5. Remove and bake for 20-25 minutes, until just slightly golden brown.
  6. Let cool completely before drizzling glaze on to the tarts.

 

 

 

 

 

Gooey Pecan Overnight Breakfast Rolls

This is as easy as it gets folks.  Well, unless you buy a pan of Sister Schubert’s cinnamon rolls and pop those in the oven.   That would be easier.  But these breakfast rolls are truly simple, and incredibly indulgent and delicious.  With an ingredient list of 5 items, the luxury of preparing them the night before, leaving them on the counter all night, then baking for a mere half an hour the rewards are much greater than the work that’s put into them.

I’ve made these twice now, and was more pleased with the second batch.  The first time I used only 1/2 cup of pecans, and this time I just covered the bottom of my dish and probably used close to a full cup.  It was great to have the extra sugary coated guys to snack on from the pan.  Feel free to use less or you could use walnuts.  I used vanilla pudding the first time, and butterscotch the last time.  Both were good, so use what you like.

A 9×13 pan is fine for these, but I used a smaller baking dish, 10×10, this last time.  A smaller area meant more gooey goodness which is never a bad thing in my opinion.  I only used 12 rolls for the smaller pan.  If I do these again in a 9×13 I would add a little more butter and sugar.  Because if you’re already going to eat these, what’s wrong with a little more fat and calories?  Enjoy!

Gooey Pecan Breakfast Rolls

Ingredients

  • 1/2-1 cup pecans, chopped
  • 18 frozen dinner rolls
  • 1 small box (3.5 ounces) Cook and Serve pudding
  • 1 stick butter
  • 1/2 cup brown sugar
Directions
  1. Spray a 9×13 pan with cooking spray and spread pecans on the bottom of the pan.
  2. Place rolls on top of pecans, spacing evenly.
  3. Sprinkle pudding mix over the top of the rolls and pecans.
  4. Cook butter and sugar in a saucepan over medium heat until sugar has dissolved, stirring frequently to avoid burning or boiling over.
  5. Pour butter mixture over the top.
  6. Cover with plastic wrap and let sit overnight, 8-10 hours.
  7. Preheat oven to 350°F, remove plastic wrap and bake for 20-30 minutes.
  8. Let cool for 5-10 minutes, then invert onto a platter or serve from the pan.

1-2-3-4 Cake with Caramel Frosting

Have you ever made a 1-2-3-4 cake?  I hadn’t, or maybe just not noticed that I had, until yesterday.  “What is a 1-2-3-4 cake?” you ask.  It’s simple really.

1- cup of butter

2- cups of sugar

3- cups of flour

4- eggs

Of course there are other ingredients that accompany these 4, such as baking powder, salt, vanilla and milk.  What a great way to remember a recipe.  It reminds me of pound cake, in its original form, where you are to use a pound of each ingredient; butter, sugar, flour and eggs.  I have never made pound cake this way, but I feel like I should just to say that I’ve tried it.

I searched a bit into each of these cakes, and both seem to have arrived on the culinary scene in the mid to late 1700’s.  At this time, many people could not read, and so recipes that had easy to memorize ratios were perfect.  Originally the other ingredients were not used.  It was just the butter, sugar, flour and eggs.  I think the milk adds some moisture, the baking powder helps the rise, of course, and the vanilla is a lovely flavoring.  I used vanilla paste, so you can see little specks of vanilla bean in the cake layers.

The frosting recipe below is 150% of the original.  I found the original amount to be a little stingy, but I like frosting, so you may want to use the recipe here if you are not quite the frosting nut that I am.  There is a rich caramel flavor in this frosting that I think would be good on chocolate cake or cupcakes as well.

I found the cake and frosting recipe on recipeland.com, a site I just stumbled upon the other day.  It has TONS of recipes that make it a little daunting to sift through.  This recipe had no reviews, so I was a little hesitant to try it.  I am glad that I did because it was not only easy, but pretty tasty as well.  The cake was pretty crumbly, but it was sturdy and had good flavor.  The frosting is delicious, but very sweet, so its not the kind of frosting you just lick off the spoon.  Other people do that, right?  Anyway…good cake.  Try it.

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