Pluot and Cheese Galette

Recently my friend Hillary told me about Relay Foods (if you use that link to buy food, you and I both get $30 off), a local-ish food shopping website for Charlottesville, Richmond, DC, and Baltimore. With the $30 off from that discount, I got a variety of things, including some fancy cheeses. This particular cheese, the Brillat-Savarin Triple Creme Cheese, is a soft white cheese made slightly tangy bit a bit of lemon flavor. It’s really nice!

IMG_3744I really like pluots, and get excited every time I see them, so I was relieved when this flavor combo came out as well as hoped – would have hated to have wasted fancy cheese and pluots! Instead, the flavor is sort of like an amazing plum jam, with everything you love about pie crust. I’m into it!

IMG_3755Ingredients:

Crust:

  • 1 1/2 cups all-purpose flour
  • 9 tablespoons unsalted butter (you can swap out up to half for shortening if you desire)
  • 1/2 teaspoon salt
  • 3-4 tablespoons water

Filling:

  • 2 large pluots
  • 1 teaspoon cinnamon
  • 2 tablespoons all-purpose flour
  • 3 tablespoons sugar
  • 2 1/2-3 ounces soft white cheese
IMG_3741

Good news: I ordered a cutting board last night!

IMG_3745To prepare the crust, first cut the butter into small cubes. Place the butter and some water in the freezer for 15-20 minutes.

Combine the flour and salt in a food processor, then add your chilled butter. Process for 3 pulses, each of about 3 seconds. Turn the machine to ‘on’ and drizzle in the water, a tablespoon at a time, until the mixture just starts to clump. Turn the food processor on, dump the contents into a bowl, and use your hands to press the dough into a ball. It will seem quite dry, but should stick together.

Looks real dry...

Looks real dry…

Add any remaining water, if necessary, to help it all stick together. Roll it all into a large ball, then flatten into a disk, rolling the edges along your hand/counter to smooth them out. Wrap in saran wrap and chill at least 30 minutes.

Came together, though.

Came together, though.

Preheat your oven to 375 degrees. Combine the cinnamon, flour, and sugar in a medium bowl. Slice the pluots into thin slices, then stir them into the flour mixture.

IMG_3743Roll the crust out on parchment paper or a silpat. Slice the cheese as thinly as possible, and spread it around the crust, leaving at least one inch clear around the outside. Because it’s a soft cheese, it may clump up when you cut it, but just spread it back out as thinly as possible.

The great thing about galettes is you can just shout RUSTIC whenever anyone judges your skills at rolling out an even/round crust!

The great thing about galettes is you can just shout RUSTIC whenever anyone judges your skills at rolling out an even/round crust!

Arrange the fruit slices over the cheese, and spread any remaining flour mixture over the pluots.

IMG_3748Fold the edges of the crust in, leaving a gap in the center, and press the sides together to hold in place.

IMG_3749Bake 35-40 minutes, until the crust is golden brown and the filling is bubbling hot. Let cool several minutes before slicing and serving.

IMG_3752It’s really nice, and the crust stays crisp enough that you can pick any chilled leftovers up like pizza the next morning evening.

IMG_3756

Setting a terrible example, as you really shouldn't cut on a silpat!

Setting a terrible example, as you really shouldn’t cut on a silpat!

Pluot and Cheese Galette

Crust:

  • 1 1/2 cups all-purpose flour
  • 9 tablespoons unsalted butter (you can swap out up to half for shortening if you desire)
  • 1/2 teaspoon salt
  • 3-4 tablespoons water

Filling:

  • 2 large pluots
  • 1 teaspoon cinnamon
  • 2 tablespoons all-purpose flour
  • 3 tablespoons sugar
  • 2 1/2-3 ounces soft white cheese

To prepare the crust, first cut the butter into small cubes. Place the butter and some water in the freezer for 15-20 minutes.

Combine the flour and salt in a food processor, then add your chilled butter. Process for 3 pulses, each of about 3 seconds. Turn the machine to ‘on’ and drizzle in the water, a tablespoon at a time, until the mixture just starts to clump. Turn the food processor on, dump the contents into a bowl, and use your hands to press the dough into a ball. It will seem quite dry, but should stick together. Add any remaining water, if necessary, to help it all stick together. Roll it all into a large ball, then flatten into a disk, rolling the edges along your hand/counter to smooth them out. Wrap in saran wrap and chill at least 30 minutes.

Preheat your oven to 375 degrees. Combine the cinnamon, flour, and sugar in a medium bowl. Slice the pluots into thin slices, then stir them into the flour mixture.

Roll the crust out on parchment paper or a silpat. Slice the cheese as thinly as possible, and spread it around the crust, leaving at least one inch clear around the outside. Arrange the fruit slices over the cheese, and spread any remaining flour mixture over the pluots. Fold the edges of the crust in, leaving a gap in the center, and press the sides together to hold in place.

Bake 35-40 minutes, until the crust is golden brown and the filling is bubbling hot. Let cool several minutes before slicing and serving.

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Banana Fluffernutter Bundt

IMG_3729This past weekend was SPX, the Small Press Expo, outside DC, which brings together, among other folk, lots of web comic artists I like. The last time I went, in 2011, I brought cookies to the artists that I liked. This year, with my current kitchen situation, a bundt made the most sense. I asked around a tiny bit, and peanut butter/banana was a combo people like, so I went with it, and this cake seemed to go over well with everyone I gave a slice to! This was also probably the first time I ever opened a container of fluff without ending up with fluff in my hair, so really, success all around!

The single photograph I took at SPX this year was of the food map, because it was awesome.

The single photograph I took at SPX this year was of the food map, because it was awesome.

Ingredients:

Batter:

  • 3 cups mashed bananas
  • 2 cups granulated sugar
  • 1/2 cup vegetable oil
  • 4 large eggs
  • 2 teaspoons vanilla extract
  • 3 cups all-purpose flour
  • 2 teaspoons baking soda
  • 1/2 teaspoon salt
  • 2 cups peanut butter chips

Fluff Center:

  • 8 ounces cream cheese, at room temperature
  • 8 ounces marshmallow fluff
  • 2 egg
  • 6 tablespoons flour

Peanut Butter Glaze:

  • 1/2 cup peanut butter
  • 1/2 cup milk
  • 2 cups powdered sugar
Banana-y!

Banana-y!

First prepare the fluff center. Beat together the cream cheese and fluff until well mixed. I eventually decided that that meant 8 ounces by weight, not volume, which is the larger amount. (Side note, a block of cream cheese and a 16 ounce container of fluff mixed together is a fantastic fruit dip!) Beat in the eggs, then the flour, beating until smooth. Set aside.

Oh hey that spatula thing is from Mary Kate!

Oh hey that spatula thing is from Mary Kate!

Grease a bundt pan and set aside. Line a baking sheet with foil or parchment and set aside. Preheat oven to 350 degrees. Whisk together the flour, baking soda, and salt, and set aside.

In a large bowl, combine the mashed bananas and the sugar and mix together for about three minutes on medium-high speed.

Not attractive.

Not attractive.

Beat in the oil until well mixed, then add the eggs one at a time, beating after each. Beat in the vanilla.

Still not so hot.

Still not so hot.

Add the flour mixture to the banana mixture and stir together on low, or by hand, until the ingredients just begin to come together. Add the peanut butter chips, and continue to stir just until everything is well incorporated.

IMG_3719 Pour half of the batter into the prepared bundt pan.

IMG_3720Top with the fluff mixture, spreading evenly around the pan.

IMG_3721Cover with the remaining banana batter.

IMG_3722I was not positive this was all going to fit in the pan, but it just did. Because it was so full, I put it on a baking sheet to catch any overflow, and, while I was impressed how little overflow there was… still better to have the pan.

Bake for 70-90 minutes. Check at 70 minutes – it is hard to be sure that the batter is cooked/dry, because melted peanut butter chips may stick to the toothpick or knife you use to check with, but make your best guess.

No drips around the edges...

No drips around the edges…

This blob was inside the center cutout of the pan, though.

This blob was inside the center cutout of the pan, though.

Cool in the pan until no longer hot to the touch, several hours, before turning out.

IMG_3727Prepare the glaze by whisking together the peanut butter and milk, then adding the powdered sugar 1/2 cup at a time. Drizzle over the top of the cake, then let set up about an hour before serving.

IMG_3730 IMG_3731I sliced and wrapped mine for traveling, and it held up quite well. It’s quite peanut butter-y and banana-y, as you’d hope, and any leftovers stay moist for days. And if you don’t want to take my word for it that this was good, for once you don’t have to!

cake tweet

Banana Fluffernutter Bundt

Doubled from Culinary Concoctions by Peabody.

Batter:

  • 3 cups mashed bananas
  • 2 cups granulated sugar
  • 1/2 cup vegetable oil
  • 4 large eggs
  • 2 teaspoons vanilla extract
  • 3 cups all-purpose flour
  • 2 teaspoons baking soda
  • 1/2 teaspoon salt
  • 2 cups peanut butter chips

Fluff Center:

  • 8 ounces cream cheese, at room temperature
  • 8 ounces marshmallow fluff
  • 2 egg
  • 6 tablespoons flour

Peanut Butter Glaze:

  • 1/2 cup peanut butter
  • 1/2 cup milk
  • 2 cups powdered sugar

To prepare the fluff center: Beat together the cream cheese and fluff until well mixed.  Beat in the eggs, then the flour, beating until smooth. Set aside.

Grease a bundt pan and set aside. Line a baking sheet with foil or parchment and set aside. Preheat oven to 350 degrees. Whisk together the flour, baking soda, and salt, and set aside.

In a large bowl, combine the mashed bananas and the sugar and mix together for three minutes on medium-high speed. Beat in the oil until well mixed, then add the eggs one at a time, beating after each. Beat in the vanilla.

Add the flour mixture to the banana mixture and stir together on low, or by hand, until the ingredients just begin to come together. Add the peanut butter chips, and continue to stir just until everything is well incorporated.  Pour half of the batter into the prepared bundt pan. Top with the fluff mixture, spreading evenly around the pan. Cover with the remaining banana batter. Place on the baking sheet to catch any overflow.

Bake for 70-90 minutes, until cooked through. Cool in the pan until no longer hot to the touch, several hours, before turning out.

Prepare the glaze by whisking together the peanut butter and milk, then adding the powdered sugar 1/2 cup at a time. Drizzle over the top of the cake, then let set up about an hour before serving.

Posted in Dessert | Tagged , , , , , , , | 7 Comments

Dutch Oven Apple Fluff

IMG_3710Why hello there, blog friends! It’s been a while, again, because I have moved, again. It just keeps happening! This time I’m in DC. My kitchen is pretty tiny, has terrible lighting for photos, and has a really weird set of tools right now – I have a bundt, an immersion blender, and a flour sifter, but not a single bowl of any size or shape. Going to be a tricky one until I get a more permanent situation sorted, but I’ve finally baked something beyond granola bars, and it was delicious! I have never actually eaten Bickfords’ Big Apple Pancake, but I sort of picture it tasting something like this? The name remains unclear even halfway through baking, but by the time this is cooked through, it has poofed up impressively.

Some serious poof.

Some serious poof.

I got this recipe from a website that’s all dutch oven recipes and tips, intended mostly for using with your big black cast iron dutch ovens over/in campfires. Luckily, this recipe translated well to my enameled dutch oven and indoor cooking.

Ingredients:

  • 6 eggs
  • 1 1/2 cups all-purpose flour
  • 1 1/2 cups milk
  • 1 teaspoon salt
  • 6 tablespoons butter
  • 2 apples (the website used granny smith, I got golden delicious because they were on sale…)
  • 3 tablespoons cinnamon
  • 1/2 cup sugar
  • syrup, jelly, or powdered sugar for topping (optional)

Put the butter in a dutch oven and place on the stove over low heat until melted. When melted, swirl the dutch oven around to coat well with the butter. Preheat the oven to 375 degrees.

I guess you probably could have pictured this one without the photo...

I guess you probably could have pictured this one without the photo…

Beat the eggs together in a large bowl, then stir in the milk, flour, and salt. Combine the cinnamon and sugar in a ziplock bag and shake to mix.

Cut the apples into slices. A few at a time, put the apple slices in the ziplock and shake to coat well with the cinnamon sugar mixture. Use the apple slices to coat the bottom of your dutch oven.

IMG_3699Pour the egg mixture over the apples.

IMG_3700Sprinkle the remaining cinnamon sugar over the top of the mixture.

IMG_3701Place the lid on the dutch oven, and bake for at least 20 minutes. Cut with a knife to determine if the batter is cooked all the way through. Mine took closer to 35 minutes, which reminds me I should actually put the oven thermometer I have (But no bowls? I really brought the weirdest combo of things.) in there and see how it’s working!

This was halfway through, and probably it's most visually attractive state, but the batter was still uncooked.

This was at 20 minutes, and probably it’s most visually attractive state, but the batter was still uncooked.

As the dough cooks it will get huge, but then deflate once it's out of the oven.

As the dough cooks it will get huge, but then deflate once it’s out of the oven.

Top with syrup, powdered sugar, jam, or other topping. Where it has pretty similar ingredients to a pancake, I’ve voted for syrup, and it’s delicious!

IMG_3707 IMG_3709

Dutch Oven Apple Fluff

Lightly adapted from The Dutch Oven Dude.

  • 6 eggs
  • 1 1/2 cups all-purpose flour
  • 1 1/2 cups milk
  • 1 teaspoon salt
  • 6 tablespoons butter
  • 2 apples
  • 3 tablespoons cinnamon
  • 1/2 cup sugar
  • syrup, jelly, or powdered sugar for topping (optional)

Put the butter in a dutch oven and place on the stove over low heat until melted. When melted, swirl the dutch oven around to coat well with the butter. Preheat the oven to 375 degrees.

Beat the eggs together in a large bowl, then stir in the milk, flour, and salt. Combine the cinnamon and sugar in a ziplock bag and shake to mix.

Cut the apples into slices. A few at a time, put the apple slices in the ziplock and shake to coat well with the cinnamon sugar mixture. Use the apple slices to coat the bottom of your dutch oven, then pour the egg mixture over the apples. Sprinkle the remaining cinnamon sugar over the top of the mixture.

Place the lid on the dutch oven, and bake for at least 20 minutes. Cut with a knife to determine if the batter is cooked all the way through. Top slices with syrup, powdered sugar, jam, or other topping.

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Mini Polenta Pizzas

This is slightly more of a suggestion than an exact recipe, it’s an easy way to make some cute, tasty little pizzas without having to mess with kneading dough or rising times. The polenta also happens to be gluten-free, without requiring you to buy any (other) gluten-free specialty ingredients.

IMG_3511You can top however you like, though I’ll be describing the spinach pizzas I made.

Ingredients:

  • 1 18 ounce tube polenta
  • tomato sauce
  • shredded cheese (I used parmesan and cheddar)
  • 1 bag baby spinach (or other toppings)
  • olive oil

Cook the spinach with a drizzle of olive oil, covered, over medium low heat until wilted. The volume of spinach will decrease significantly.

That was a whole bag of spinach.

That was a whole bag of spinach.

Drizzle some olive oil in a cast iron pan and heat over medium high heat. Preheat your oven to 350 degrees, and line a large baking sheet with greased foil.

Remove the polenta from the packaging, draining off any liquid, and slice into 1/4″ slices. Cook the polenta on both sides until lightly browned.

They turn a more bold yellow, like those two at the bottom right, before starting to brown. (I flipped those back to cook further.)

They turn a more bold yellow, like those two at the bottom right, before starting to brown. (I flipped those back to cook further.)

IMG_3505Remove each cooked slice of polenta to the prepared baking sheet as they finish browning.

IMG_3506Spoon tomato sauce onto each slice of polenta.

IMG_3507Cover with cheese, then spinach (or other toppings as desired).

IMG_3508Bake for 15 minutes.

IMG_3509IMG_3510Serve using a spatula. You can eat these by hand, but it’s a bit easier/less messy to use a fork.

This was a good number for 3 people, and pretty quick to throw together. This was not actually the first time I’ve made these mini pizzas, and I don’t expect it will be the last!

Mini Polenta Pizzas

  • 1 18 ounce tube polenta
  • tomato sauce
  • shredded cheese
  • 1 bag baby spinach
  • olive oil

Cook the spinach with a drizzle of olive oil, covered, over medium low heat until wilted. The volume of spinach will decrease significantly.

Drizzle some olive oil in a cast iron pan and heat over medium high heat. Preheat your oven to 350 degrees, and line a large baking sheet with greased foil.

Remove the polenta from the packaging, draining off any liquid, and slice into 1/4″ slices. Cook the polenta on both sides until lightly browned. Remove cooked polenta to the prepared baking sheet.

Spoon tomato sauce onto each slice of polenta, then cover with cheese and toppings. Bake for 15 minutes, and serve using a spatula.

Posted in Dinner | Tagged , , , | 6 Comments

Bacon Brown Sugar Green Beans

My mom gets pretty into farmers’ market food in the summer, and somehow this resulted in her buying green beans the other day. She asked me to do something with them, and I was able to turn up a recipe everyone liked!

IMG_3550Ingredients:

  • 50-60 fresh green beans
  • 6 slices of bacon
  • 1/2 cup unsalted butter, melted
  • 1 cup brown sugar
  • salt
  • 2 cloves garlic, minced

Put a medium pot of water on the stove to boil over high heat. While it reaches a boil, rinse and de-string the green beans. Boil the beans for 5 minutes, then drain the boiling water and place the beans in a bowl of ice water and set aside.

IMG_3542Cut the slices of bacon in half, lay them on a paper towel-lined plate, and microwave for 90 seconds, rotating twice if your microwave doesn’t spin.

combineGrease a 9X13″ pan and preheat oven to 350 degrees.

Taking the green beans in bunches of five, wrap a slice of the partially cooked bacon around each bundle and place, seam-side down, in the greased pan. Repeat until the beans are all used up.

IMG_3544Stir together the butter and brown sugar and drizzle over the bean bundles.

IMG_3545Sprinkle with salt and minced garlic.

IMG_3548Wrap with foil and bake in the preheated oven for 40 minutes. Take the foil off, turn the oven to the broiler setting, and cook a further five minutes to crisp up the bacon, then serve.

IMG_3549It’s hard to go wrong with brown sugar and butter, and adding bacon never hurts, so this recipe was always going to be a winner. The beans and the bacon both come out the right amount of cooked and with a nice brown sugar flavor, and you’ve got a leftover half a pack of bacon to eat for breakfast the next day!

IMG_3551

Bacon Brown Sugar Green Beans

Adapted from AllRecipes.

  • 50-60 fresh green beans
  • 6 slices of bacon
  • 1/2 cup unsalted butter, melted
  • 1 cup brown sugar
  • salt
  • 2 cloves garlic, minced

Put a medium pot of water on the stove to boil over high heat. While it reaches a boil, rinse and de-string the green beans. Boil the beans for 5 minutes, then drain the boiling water and place the beans in a bowl of ice water and set aside.

Cut the slices of bacon in half, lay them on a paper towel-lined plate, and microwave for 90 seconds.

Grease a 9X13″ pan and preheat oven to 350 degrees.

Taking the green beans in bunches of five, wrap a slice of the partially cooked bacon around each bundle and place, seam-side down, in the greased pan. Repeat until the beans are all used up.

Stir together the butter and brown sugar and drizzle over the bean bundles. Sprinkle with salt and minced garlic. Wrap with foil and bake in the preheated oven for 40 minutes. Take the foil off, turn the oven to the broiler setting, and cook a further five minutes to crisp up the bacon, then serve.

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Nut Pie Cookies

Last week my friend Danielle and I made some cookies for our mutual friend Jen’s wedding. The wedding had pies, not cake, so we made some cookies to match. This is a recipe Danielle and her mother make every year at Christmas, and apparently tastes just like mini pecan pies, despite using walnuts. I didn’t taste them (as I haven’t started liking nuts since last week) but apparently they’re a hit every Christmas, and all Danielle’s family’s other Christmas cookies that I’ve tried have been great, so I’m willing to trust them!

IMG_3538Ingredients:

Crust:

  • 4 ounces cream cheese, room temperature
  • 1/2 cup butter, room temperature
  • 1 cup all-purpose flour

Filling:

  • 1 cup chopped walnuts
  • 3/4 cup brown sugar
  • 1 teaspoon vanilla
  • 1 tablespoon melted vanilla
  • 1 egg

Stir together the crust ingredients by hand until mixed, kneading a bit if necessary. Form into a disk, wrap in plastic wrap, and refrigerate at least 1 hour.

IMG_3531 IMG_3532Preheat oven to 375 degrees.

Separate the dough into 24 equal portions, roll each into a ball, and place into the wells of a mini cupcake pan.

IMG_3534Press the dough into the pan until it evenly covers each cup, coming up to the top of each.

IMG_3535Stir together the filling ingredients with a fork, then spoon 1 teaspoon of the mixture into each of the dough-lined cups, sharing any extra filling mixture evenly between them all.

IMG_3536Bake 20 minutes, until browned and risen. Let cool in the pan.

IMG_3537These came out cute, and apparently are like a delicious bite sized pecan pie! Just the start of a sweet married life for my friend! (Ew, that was maybe the worst thing I’ve ever typed!) Congrats, Jen!

IMG_3539

Nut Pie Cookies

From my friend Danielle’s kitchen.

Crust:

  • 4 ounces cream cheese, room temperature
  • 1/2 cup butter, room temperature
  • 1 cup all-purpose flour

Filling:

  • 1 cup chopped walnuts
  • 3/4 cup brown sugar
  • 1 teaspoon vanilla
  • 1 tablespoon melted vanilla
  • 1 egg

Stir together the crust ingredients by hand until mixed, kneading a bit if necessary. Form into a disk, wrap in plastic wrap, and refrigerate at least 1 hour.

Preheat oven to 375 degrees.

Separate the dough into 24 equal portions, roll each into a ball, and place into the wells of a mini cupcake pan. Press the dough into the pan until it evenly covers each cup, coming up to the top of each.

Stir together the filling ingredients with a fork, then spoon 1 teaspoon of the mixture into each of the dough-lined cups, spreading any extra filling mixture evenly. Bake 20 minutes, until browned and risen. Let cool in the pan.

Posted in Dessert | Tagged , , , | 2 Comments

Sticky Bun Dip

Another recipe from last weekend’s brunch, this one’s super easy and quick to throw together. It’s from Karo, and in my experience recipes directly from food companies are usually pretty foolproof, because they want you to have a good experience with their product. I’ve got a whole book of recipes from the back of packages, that a friend gave me years ago, that I should really dig out one of these days, but for now this one’s from Karo’s website.

IMG_3526Ingredients:

  • 2 8 ounce packages cream cheese, softened
  • 1/2 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1/4 cup unsalted butter
  • 1/2 cup brown sugar
  • 1/4 cup Karo® Dark Corn Syrup OR Karo® Light Corn Syrup (I used mostly light, as the bottle of dark was about empty)
  • 1/2 cup chopped pecans, toasted (I left these out. I will always leave nuts out.)

Preheat your oven to 350 degrees.

Beat together the cream cheese, powdered sugar, vanilla until smooth and creamy. Spread in an 8X8″ baking dish and set aside.

IMG_3521Combine the butter, brown sugar, and corn syrup in a small saucepan over medium heat. Cook, stirring constantly, until the butter melts and the mixture comes to a boil.

IMG_3522Boil for 1 minute, the remove from the heat and stir in the pecans. (Or don’t.) Pour the brown sugar mixture over the cream cheese mixture.

IMG_3523Bake for 20 minutes, until bubbly, then remove from the oven and let rest 10 minutes.

IMG_3524Serve with cookies, graham crackers, and/or apple or pear slices for dipping.

IMG_3529

Not the most appealing colors, admittedly, but it tastes good!

It is, as you might expect, sweet, and pretty delicious!

Sticky Bun Dip

From Karo Syrup.

  • 2 8 ounce packages cream cheese, softened
  • 1/2 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1/4 cup unsalted butter
  • 1/2 cup brown sugar
  • 1/4 cup Karo® Dark Corn Syrup OR Karo® Light Corn Syrup
  • 1/2 cup chopped pecans, toasted

Preheat oven to 350 degrees.

Beat together the cream cheese, powdered sugar, vanilla until smooth and creamy. Spread in an 8X8″ baking dish and set aside.

Combine the butter, brown sugar, and corn syrup in a small saucepan over medium heat. Cook, stirring constantly, until the butter melts and the mixture comes to a boil. Boil for 1 minute, the remove from the heat and stir in the pecans. Pour the brown sugar mixture over the cream cheese mixture. Bake for 20 minutes, until bubbly, then remove from the oven and let rest 10 minutes.

Serve with cookies, graham crackers, and/or apple or pear slices for dipping.

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