Brown Butter-Apple Butter Tart and #BaketogetherParty

This is my first month of joining up with Abby Dodge’s BakeTogether where she posts a recipe near the first of the month and encourages all who are game to bake along with her. As it is the end of September, I barely made it! Abby is an accomplished baker and author, among other titles, and I am so pleased to join this group by baking in a similar spirit with them in my own kitchen. This month’s recipe offered was Brown Butter Apple Hand Tarts. I made my own version—a Brown Butter Apple Butter Tart-- using Abby’s recipe for a brown butter dough, then I added homemade apple butter and a crumb topping.

Caramel-Chocolate-Shortbread Bars

Any one dessert with caramel or chocolate or shortbread would get my attention…but what happens when you combine all three flavors together? You end up with this recipe from Sunset Magazine’s October 2002 issue: Shortbread Caramel Brownie Bars. This dessert is made in stages. First the shortbread is mixed together in a food processor and baked until golden. Next the caramel is melted and poured over a cooled crust. Finally you top off the chilled caramel and shortbread with a layer of chocolate brownie batter and bake for another 35-40 minutes. This dessert might not be as quick as a box of brownies but it certainly tastes good and is worth your effort.

Rum Raisin Banana Bread, a Nigella Lawson Recipe

Nigella Lawson shares this banana bread recipe in her book, “How to be a Domestic Goddess”. I can’t say I’ve made much progress on the “domestic goddess” description but if making this bread sets me on that path then I am on my way! There are many banana bread recipes out there and this one is a favorite of mine for several reasons. It is a moist banana bread, the raisins are first soaked in rum (which cooks off during baking) and they lend a chewy sweetness to the bread. The banana bread is quick to mix together then it bakes on a low 325 degrees for over an hour and the smell fills the house as though you’ve worked all day in the kitchen. Also, because this bread is so moist it travels well through the mail and will still be fresh when received by a friend across the miles. This loaf is headed to my grandmother and I hope she’ll enjoy it.

Leek and Potato Soup

I had my first taste of leek and potato soup in a small pub in England. At that point I hardly knew what a leek was and had certainly never cooked with one in my own kitchen.  The creamy, hearty soup caught my attention quickly with its green hue and I knew I could learn how to add this soup to my collection of recipes. Some leek soups call for cream or milk; this version doesn’t. I find the pureed vegetables give enough of that smooth texture to make a bowl of this soup a comforting meal.

Tomato Basil Bread

Oh this is such a pretty bread…not just tasty but truly something special to admire. I can hardly believe how easy it was to make. I’ve had my share of bread flops. I usually blame it on the altitude here in Denver, but, truth be told, that might not be the case. No reason to look for excuses on this bread—from start to finish the bread-making process was simple and hassle free. I followed a recipe shared on the blog, The Keenan Cookbook. They did an excellent job presenting the recipe so I’ll link to it here. I found their recipe while searching online for an imitation of Panera Bread’s tomato basil bread. This bread satisfied that criteria and surpassed my expectations.

Chicken Tortilla Soup (in the Crock Pot)

I enjoyed dinner out with friends recently at a Mexican restaurant where I spotted Chicken Tortilla Soup on the menu. I didn’t order it but kept thinking of it and knew I had to make it at home this week. This version in the crock pot proved to be a recipe that I’ll return to frequently. Don’t worry that the ingredient list looks long—you likely have the spices and canned goods in your pantry already. The chipotle peppers add a smoky and spicy flavor that I really enjoyed, but if spice isn’t your thing just cut back or skip the peppers. Let this soup simmer away in the crock pot for an afternoon then top it with crisp tortilla strips to add a bit of texture. Eat it right away or reheat it the following day when it might possibly taste even better.

Chocolate Pudding Pie

Sometimes simple desserts are just what you need to end a meal—nothing fussy, just yummy chocolate with some freshly whipped cream topped with even more chocolate. You could hardly go wrong with that combination. Today I share with you this chocolate pudding pie from Martha Stewart’s Pies and Tarts.  I like this pie for a few reasons: First and foremost, it is delicious. Second, this pie takes me back to the dessert my grandmother often made for family gatherings—a prepared graham cracker crust filled with Jell-o chocolate pudding then covered with cool whip. I’ve been known to eat leftovers for breakfast just to be the first to get that last piece of chocolate pie! And lastly, I like this pie to serve to company because you can make the crust and filling ahead of time then whip the cream right before serving.

Making a chocolate pudding pie from scratch is not a tough assignment. The crust comes together easily with graham crackers and butter; the topping is freshly whipped cream. The pudding does take patience and a steady whisk to create a smooth texture but it is well worth the effort.  This is one tasty creation.

Ingredients:

For the crust:
12 graham crackers
6 TB melted butter
2 TB sugar
a pinch of salt

For the filling: (directly from Martha Stewart’s recipe, page 17)
2 1/2 cups whole milk
4 ounces bittersweet chocolate
1/2 cup sugar
1/4 cup cornstarch
1/4 tsp salt
4 large egg yolks
1 tsp pure vanilla extract

For the topping:
1 cup heavy whipping cream
1/4 cup confectioners’ sugar

1. Start with the crust: Use a food processor to combine all of the ingredients for the crust. Press the crumb mixture onto the bottom and sides of a pie dish. Press firmly, starting in the middle and working your way out to the sides of the dish. Refrigerate for 15-20 minutes then cook in a 350 degree oven for 15 minutes. Let cool.
2. Move on to the filling: Use a saucepan to melt the chocolate with the milk, whisking as the chocolate melts. In a separate bowl combine the sugar, cornstarch and salt. Ladle one cup of the milk chocolate mixture into the dry ingredients and whisk until smooth. Keep your whisk going as you pour the mixture back into the saucepan. Continue to cook for 5 minutes. The mixture will come to a boil (keep whisking) then it will thicken (yes, keep whisking!).
3. Now we move onto the eggs. Whisk the egg yolks in a small bowl. Temper the eggs by slowly adding a small amount (1/2 cup would do) of the hot chocolate mixture into the egg yolks.  Then add the eggs back into the saucepan and continue whisking for a few minutes until the custard thickens. Remove from the heat and whisk in the vanilla. Cool the pudding and –guess what—WHISK again! 2 or 3 times in the next 10 minutes.
4. Slowly pour the chocolate custard into the cooled crust. Place a piece of plastic wrap directly onto the pudding. Cool for 4 hours or overnight.

5. The topping is simple: whip the heavy cream with a mixer until you have soft peaks; add the confectioners’ sugar and continue to whisk until stiff peaks form. Spread this cream over the set pudding. Sprinkle with more chocolate if you wish.

This chocolate pudding pie is gorgeous to serve as one regular-sized pie and it is equally adorable in mini little pie tins. Enjoy!

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Dark 'N Stormy: A Bermuda Cocktail

Here is something new on A Baker’s House: a cocktail! Cocktails often mark special occasions and I am so pleased to be celebrating with Barb at Creative Culinary. Her Friday Cocktails are turning one year old so come join the party! Barb features a cocktail each week and her photos look like they’ve jumped out of the page of the latest food magazine. With each of her posts, I learn more about photography, recipes and blogging. Check out her post today of a martini with goat cheese bruschetta with olive tapenade.

This cocktail, a Dark 'N Stormy, is widespread in Bermuda. We lived there for a few years and without fail found it on nearly every restaurant menu. It might be more popular with tourists than locals, though. Locals and residents alike have to deal with not-so-minor details like going to work…which really gets in the way of enjoying cocktails on the beach!

To make an authentic Dark 'N Stormy use only ginger beer and Black Seal Rum made by Gosling’s, one of Bermuda’s oldest businesses. I easily found Gosling’s in the local liquor store here in Colorado. A quick online search showed that Gosling’s travels far and wide from Bermuda and beyond.

This cocktail is basic and easy, which is the only way I know how to mix a drink. Pour 4 to 5 ounces of ginger beer over crushed ice. Add two ounces of rum to the top; garnish with a lime if you wish.

A quick note: Ginger beer is the non-alcoholic portion of this drink but it is NOT the same as ginger ale or root beer. It’s worth finding the original ginger beer to give the Dark 'N Stormy its intended taste.

Click here to see where I link up.

Dulce de Leche Ice Cream

Another ice cream recipe—can you tell how much I am enjoying my new ice cream maker? I started with peach sherbet, moved on to double brownie blast ice cream, and now have come upon this beauty: dulce de leche ice cream. Even if you think you must have a chocolate fix in your scoop of ice cream, first give this flavor a chance. This simple recipe with only a few ingredients, its easy preparation method, and its caramel taste will rank among the best ice creams you’ve made at home.

Cheddar Soft Pretzel Bites, A Twelve Loaves Baking Challenge

Say Cheese! Cheese is the ingredient offered by the Twelve Loaves Baking Challenge hosts this month. Barb at Creative Culinary, Lora at Cake Duchess and Jamie at Life's A Feast have organized this baking fest to encourage home bakers to get creative with breads—all bakers and breads are welcome.

Last month I participated and made an apricot bread which was moist and delicious. This month I chose to make a yeast dough to stretch outside of my comfort zone. I’ve made yeast breads before but still experience that refreshing surprise when the dough actually behaves as it is intended. I was as excited as my three year old as we discovered the change in the dough after letting it rise for an hour—it’s magic!

Apple Tarte Tatin

The history of the tarte tatin centers on the story of a happy mistake made in a French kitchen in which apple tart was assembled with the apples on the bottom of the pan then covered with pastry rather than the apples laying on top of the tart crust. The new creation was readily accepted and popularized—thank goodness! This is a superb dessert; it is simple yet impressive and perfect to share with company.

Hot Pepper Jelly Dip

Making jams and jellies at home is one thing…but finding ways to use the bounty of mason jars that quickly stock up is another topic all together. Here is an easy way to use hot pepper jelly.  Now do not worry if your hot pepper jelly came from the aisle of the grocery store and not your own pantry. Guess what? No one will mind in the least. Having a quick appetizer or afternoon snack on hand to share with friends is more important than making sure your jelly is homemade.

Crock Pot Apple Butter

Making your own jams, jellies , fruit butters or marmalades does not get any easier than this simple method of making apple butter. It is so easy that it barely counts as making-your-own—the crock pot does all of the work! Apples plus sugar plus a few spices combined with the wonder of a crock pot and you have a beautiful and deeply flavored apple butter. This apple butter recipe should be labeled as Preserving 101; it is wonderfully straightforward and completely delicious.