Root Vegetable Crumble

A few months ago my (gluten-free) mother offered to buy me a cookbook she’d heard about, by some famous bread bakery lady. Who would say no to that? I’ve made a few things from the book so far that I didn’t share because…well, I’ve decided that hand-making puff pastry isn’t actually worth the effort? But this recipe, which uses just bread crumbs, is well worth making repeatedly! This actually only uses bread crumbs, in theory from sourdough you make following their recipe, although I just used a few slices of super bread I had in the freezer, to make a flavorful, savory version of a dish that’s usually a sweet, fruity dessert!

If desired, you can skip the cheese to make this vegan, and/or use gf bread crumbs to make it gluten-free. Good for most everybody!

Ingredients:

  • 1/2 cup extra virgin olive oil, divided
  • 2 large onions, thinly sliced
  • fine sea salt (I actually used Kosher) and black pepper
  • 4 garlic cloves, finely chopped
  • 3 large carrots, peeled and sliced
  • 2 large parsnips, peeled and sliced
  • 1 fennel bulb, stalks removed, fronds reserved, and bulb diced into 1/2″ pieces (I’m often skeptical of fennel, as I hate the flavor of anise, but I didn’t notice it in this)
  • 1 large turnip, peeled and diced into 1/2″ pieces
  • 2 medium beets, peeled and cut into thin wedges (yellow beets are fine and maybe don’t dye your bowl like red)
  • 1 cup coarsely ground bread crumbs
  • 1 tablespoon finely chopped reserved fennel fronds (I put 3x more than that, misread it)
  • 1/2 cup finely grated parmesan cheese
  • 2 teaspoons orange zest

To make the bread crumbs, I toasted the (frozen) bread, then whizzed it in the food processor attachment of my immersion blender.

Preheat oven to 400 degrees.

Warm 1/4 cup of the olive oil in a large cast-iron skillet over medium-high heat. Add the onions and season with salt and pepper, then cook, stirring occasionally, until starting to become translucent. Add the garlic and cook another two minutes. Remove from the heat.

In a large bowl, toss the remaining chopped vegetables, not including the fennel fronds, with 2 tablespoons of the olive oil.

Season well with salt and pepper, then spread over the cooked onions.

Bake for 15 minutes, then reduce the heat to 350 and bake an additional 45 minutes.

Meanwhile, stir together the bread crumbs, fennel fronds, remaining 2 tablespoons of olive oil, the cheese, and the orange zest.

Sprinkle over the cooked vegetables, then return to the oven for an additional 15 minutes, or until the crumbs are golden brown.

I will absolutely be making this again! It is, unsurprisingly, best day-of, but heated up the leftovers are still good. If you don’t have a big cast iron pan (mine’s 12″), you can cook the onions in a different pan on the stove, then transfer to a 9″ square baking dish for the rest.

Root Vegetable Crumble

Adapted from Poilane.

  • 1/2 cup extra virgin olive oil, divided
  • 2 large onions, thinly sliced
  • fine sea salt and black pepper
  • 4 garlic cloves, finely chopped
  • 3 large carrots, peeled and sliced
  • 2 large parsnips, peeled and sliced
  • 1 fennel bulb, stalks removed, fronds reserved, and bulb diced into 1/2″ pieces
  • 1 large turnip, peeled and diced into 1/2″ pieces
  • 2 medium beets, peeled and cut into thin wedges
  • 1 cup coarsely ground bread crumbs
  • 1 tablespoon finely chopped reserved fennel fronds
  • 1/2 cup finely grated parmesan cheese
  • 2 teaspoons orange zest

Preheat oven to 400 degrees.

Warm 1/4 cup of the olive oil in a large cast-iron skillet over medium-high heat. Add the onions and season with salt and pepper, then cook, stirring occasionally, until starting to become translucent. Add the garlic and cook another two minutes. Remove from the heat.

In a large bowl, toss the remaining chopped vegetables, not including the fennel fronds, with 2 tablespoons of the olive oil. Season well with salt and pepper, then spread over the cooked onions. Bake for 15 minutes, then reduce the heat to 350 and bake an additional 45 minutes.

Meanwhile, stir together the bread crumbs, fennel fronds, remaining 2 tablespoons of olive oil, the cheese, and the orange zest. Sprinkle over the cooked vegetables, then return to the oven for an additional 15 minutes, or until the crumbs are golden brown.

Posted in Dinner | Tagged , , , , , , , , , | 2 Comments

Churro Bars

The blog where I first saw this recipe called it churro brownies, but can something without chocolate count as a brownie?? I’m not convinced. This is its own tasty cinnamon-y thing, no need to add confusion!

Ingredients:

  • 8 tablespoons unsalted butter
  • 1 1/2 cups brown sugar
  • 2 large eggs, lightly beaten
  • 1 teaspoon vanilla extract
  • 1 1/2 cups all-purpose flour
  • 2 teaspoons baking powder
  • a pinch kosher salt
  • 2 tablespoons fresh orange zest (about 2 oranges’ worth)
  • 1/4 cup granulated sugar
  • 1 1/2 tablespoons ground cinnamon
  • flaked sea salt, for garnishing (I only had more kosher salt!)

In a medium saucepan over low heat, melt the butter then remove from the heat and let cool about 10 minutes.

Preheat oven to 350 degrees. Grease a 9×9″ baking dish and set aside.

Whisk the brown sugar, eggs, and vanilla into the cooled butter.

In a separate bowl, whisk together the flour, baking powder, salt, and orange zest, then stir into the wet ingredients until evenly mixed.

Transfer into the greased pan and spread evenly – this is not a super ton of batter to fill that sized pan, but do make sure you get it out to all the sides/corners.

Combine the sugar and cinnamon in a small dish (looks like A Lot of cinnamon, but doesn’t taste overwhelming) and sprinkle evenly over the top of the batter. Bake 20-25 minutes, until the edges are set. Sprinkle with a bit of the sea salt, then cool for 20 minutes in the pan before slicing and serving.

Churro Bars

From Homesick Texan.

  • 8 tablespoons unsalted butter
  • 1 1/2 cups brown sugar
  • 2 large eggs, lightly beaten
  • 1 teaspoon vanilla extract
  • 1 1/2 cups all-purpose flour
  • 2 teaspoons baking powder
  • a pinch kosher salt
  • 2 tablespoons fresh orange zest
  • 1/4 cup granulated sugar
  • 1 1/2 tablespoons ground cinnamon
  • flaked sea salt, for garnishing

In a medium saucepan over low heat, melt the butter then remove from the heat and let cool about 10 minutes.

Preheat oven to 350 degrees. Grease a 9×9″ baking dish and set aside.

Whisk the brown sugar, eggs, and vanilla into the cooled butter. In a separate bowl, whisk together the flour, baking powder, salt, and orange zest, then stir into the wet ingredients until evenly mixed. Transfer into the greased pan and spread evenly.

Combine the sugar and cinnamon in a small dish and sprinkle evenly over the top of the batter. Bake 20-25 minutes, until the edges are set. Sprinkle with a bit of the sea salt, then cool for 20 minutes in the pan before slicing and serving.

Posted in Dessert | Tagged , , , | 1 Comment

Sopapilla Cheesecake

A tasty honey/cinnamon mess that comes together easily and wins over even the skeptical!

Ingredients:

  • 2 8 ounce packages of cream cheese, room temperature
  • 1 3/4 cups sugar, divided
  • 1 teaspoon vanilla extract (Mexican vanilla if you’ve got it)
  • 2 8 ounce cans of refrigerated crescent roll dough
  • 1 teaspoon ground cinnamon
  • 1/2 cup butter, room temperature, cut into small bits
  • 1/4 cup honey

If I did this again, I might try just 1/4 cup butter, as there were sort of small butter swimming pools on the top when this came out of the oven.

Preheat oven to 350 degrees. Grease a 9×13″ pan and set aside.

Beat the cream cheese, 1 cup of the sugar, and the vanilla in a medium bowl until smooth.

Open one of the cans of crescent rolls – they do also sell ones now that are just a sheet of the dough, not pre-cut into triangles. Roll it out to almost 9×13″ and line the bottom of the pan. As I learned, once you get it the right size, just lifting it to move it into the pan will probably stretch it more, so probably err on the side of a bit small and just pat it out further to fill the pan if necessary.

Spread the cream cheese mixture evenly over the bottom piece of dough, then roll out the second roll of dough and use to top.

In a small bowl, combine the remaining 3/4 cup of sugar, the cinnamon, and the butter and stir to combine. Sprinkle evenly over the top piece of dough.

Bake 30 minutes, or until golden brown, then drizzle with the honey. Cool before slicing, although still a little bit warm is nice!

Sopapilla Cheesecake

From AllRecipes.

  • 2 8 ounce packages of cream cheese, room temperature
  • 1 3/4 cups sugar, divided
  • 1 teaspoon Mexican vanilla extract
  • 2 8 ounce cans of refrigerated crescent roll dough
  • 1 teaspoon ground cinnamon
  • 1/4-1/2 cup butter, room temperature, cut into small bits
  • 1/4 cup honey

Preheat oven to 350 degrees. Grease a 9×13″ pan and set aside.

Beat the cream cheese, 1 cup of the sugar, and the vanilla in a medium bowl until smooth.

Roll one of the cans of crescent roll dough out to almost 9×13″ and line the bottom of the pan. Spread the cream cheese mixture evenly over the bottom piece of dough, then roll out the second roll of dough and use to top.

In a small bowl, combine the remaining 3/4 cup of sugar, the cinnamon, and the butter and stir to combine. Sprinkle evenly over the top piece of dough.

Bake 30 minutes, or until golden brown, then drizzle with the honey. Cool until just lightly warm, not hot, before slicing and serving.

Posted in Dessert | Tagged , | Leave a comment

Oreo Cheesecake

This cheesecake’s lighter than expected, while still being rich, creamy, and delicious. It’s also…enormous. Nearly comes to the top of a 9″ springform! I think you could do this in a 10″ and even have enough crust to not need to change the recipe at all, and your slices would be a bit more reasonable thickness. I sliced mine and put half of it in the freezer, as it’s just a truly absurd amount of cheesecake for one person to work their way through!

Ingredients:

  • 53 double-stuffed Oreos, divided
  • 1/3 cup butter, melted
  • 2 tablespoons cold water
  • 1 package powdered unflavored gelatin
  • 1 1/4 cups heavy cream, whipped to firm peaks
  • 24 ounces cream cheese, at room temperature
  • 1 cup granulated sugar
  • 2 teaspoons vanilla extract
  • sweetened whipped cream and sprinkles for garnish (I bought a can of whipped cream for this, but then that’s always just felt like way overkill so I haven’t opened it)

Process 25 of the Oreos in a food processor and process until they are just small crumbs.

Add the melted butter and process briefly, then pour out into a 9″ (or 10″) springform. Stir the crumbs together a bit more until the butter is spread evenly, then press evenly into the bottom of the pan. Place in the refrigerator.

In a small cup, combine the water and gelatin and let stand at least 5 minutes until the water’s all absorbed. Microwave the absorbed mixture 10 seconds or until melted.

Meanwhile, roughly chop 20 Oreos, then set aside. Beat the whipped cream, if not already beaten to stiff peaks, and set aside.

In a large bowl, beat the cream cheese and sugar on medium until fluffy.

Beat in the gelatin, then the vanilla, beating until well mixed.

Reduce the speed to medium-low and add the whipped cream in small scoops until fully added.

Turn off the mixer and fold in the chopped Oreos with a spatula.

Pour into the refrigerated crust, then tap the pan on the counter firmly to shake out any air bubbles. Cover with plastic wrap and refrigerate at least 4 hours, or overnight.

To serve, run a knife around the inside of the pan to loosen, then remove the sides of the pan. Serve with topped with remaining Oreos, whipped cream, and/or sprinkles as desired.

Oreo Cheesecake

From Go Bold With Butter.

  • 53 double-stuffed Oreos, divided
  • 1/3 cup butter, melted
  • 2 tablespoons cold water
  • 1 package powdered unflavored gelatin
  • 1 1/4 cups heavy cream, whipped to firm peaks
  • 24 ounces cream cheese, at room temperature
  • 1 cup granulated sugar
  • 2 teaspoons vanilla extract
  • sweetened whipped cream and sprinkles for garnish

Process 25 of the Oreos in a food processor and process until they are just small crumbs. Add the melted butter and process briefly, then pour out into a 9″ springform. Stir the crumbs together a bit more until the butter is spread evenly, then press evenly into the bottom of the pan. Place in the refrigerator.

In a small cup, combine the water and gelatin and let stand at least 5 minutes until the water’s all absorbed. Microwave the absorbed mixture 10 seconds or until melted.

Meanwhile, roughly chop 20 Oreos, then set aside. Beat the whipped cream, if not already beaten to stiff peaks, and set aside.

In a large bowl, beat the cream cheese and sugar on medium until fluffy. Beat in the gelatin, then the vanilla, beating until well mixed. Reduce the speed to medium-low and add the whipped cream in small scoops until fully added. Turn off the mixer and fold in the chopped Oreos with a spatula. Pour into the refrigerated crust, then tap the pan on the counter firmly to shake out any air bubbles. Cover with plastic wrap and refrigerate at least 4 hours, or overnight.

To serve, run a knife around the inside of the pan to loosen, then remove the sides of the pan. Serve with topped with remaining Oreos, whipped cream, and/or sprinkles as desired.

Posted in Dessert | Tagged , , | Leave a comment

Brown Butter Pie

Somehow after a year and a half I’ve noticed that my library has a monthly cookbook potluck thing, where everyone makes a dish from the same cookbook and brings it. This month’s book was Bring It, a potluck-focused book. This pie’s a make-ahead recipe, which works well for a work night for me! Someone said it was like a very good pecan pie but without the nuts, and another person said it reminded them of the holidays for some reason. It’s very sweet, which works for me!

Ingredients:

  • 1 pie crust (I did the one from here, you can use store bought if you like)
  • 1/2 cup unsalted butter
  • 1 cup sugar
  • 1/4 cup dark brown sugar
  • 1 teaspoon salt
  • 4 large yolks
  • 1 teaspoon vanilla extract
  • 1/3 cup heavy whipping cream
  • 1 teaspoon lemon zest
  • Powdered sugar for dusting

Preheat your oven to 350 with a rack in the center.

Lay your pie crust in a 9″ pie pan and crimp the edges. Place in the refrigerator while you make the filling.

People actually asked for the pie crust recipe, which was surprising to me as I’m always insecure with my ugly lumpy crusts!

In a medium saucepan, melt the butter over medium heat, continuing to cook until the butter browns and develops a rich nutty smell. Remove from the heat and let cool slightly.

Whisk in the sugars and salt until combined.

Add the yolks, vanilla, cream, and lemon zest, and again whisk until well combined.

Because this only used a little bit of cream, I then had to make an Oreo cheesecake to use up most of the rest of the cream…

Pour into the refrigerated crust.

The crust wasn’t so filled that I was worried about it overflowing while baking.

Bake 40-45 minutes, or until browned and set around the edges but still jiggly in the center. The extra 5 minutes made a big difference in done-ness for mine.

Yum!

Yum! None of this made it home.

Let cool to room temperature, then refrigerate at least 5 hours. Dust with powdered sugar before serving.

Brown Butter Pie

From Bring It! by Ali Rosen.

  • 1 pie crust
  • 1/2 cup unsalted butter
  • 1 cup sugar
  • 1/4 cup dark brown sugar
  • 1 teaspoon salt
  • 4 large yolks
  • 1 teaspoon vanilla extract
  • 1/3 cup heavy whipping cream
  • 1 teaspoon lemon zest
  • Powdered sugar for dusting

Preheat your oven to 350 with a rack in the center.

Lay your pie crust in a 9″ pie pan and crimp the edges. Place in the refrigerator while you make the filling.

In a medium saucepan, melt the butter over medium heat, continuing to cook until the butter browns and develops a rich nutty smell. Remove from the heat and let cool slightly.

Whisk in the sugars and salt until combined. Add the yolks, vanilla, cream, and lemon zest, and again whisk until well combined. Pour into the refrigerated crust.

Bake 40-45 minutes, or until browned and set around the edges but still jiggly in the center. Let cool to room temperature, then refrigerate at least 5 hours. Dust with powdered sugar before serving.

Posted in Dessert | Tagged , , | Leave a comment

Kentucky Butter Cake

This is a super simple cake with fancy-cake flavor. It’s kind of surprisingly filling, if you somehow eat a slice for breakfast, and has a crispy sugar layer that’s hard to resist!

Ingredients:

Cake:

  • 1 cup butter, room temperature and cut into cubes
  • 2 cups granulated sugar
  • 4 eggs
  • 1 tablespoon vanilla
  • 3 cups all purpose flour
  • 1 teaspoon kosher salt
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 cup buttermilk

Butter Glaze:

  • 1/3 cup butter
  • 3/4 cup granulated sugar
  • 2 tablespoons water
  • 2 teaspoons vanilla

Preheat oven to 325 degrees. Heavily grease and then flour a 10″ bundt pan. Place all the ingredients for the cake in a large bowl and beat on low until the flour has been moistened and won’t puff out everywhere when you increase the speed, then turn up to medium and mix for 3 minutes.

Pour into the prepared bundt and bake 65-75 minutes until it passes the toothpick test.

Once the cake is fully baked, place the pan on a wire rack and set aside. Poke all over with a thin knife or BBQ skewer. Combine the glaze ingredients in a medium saucepan and heat, stirring constantly, until the butter and sugar are fully melted.

Pour slowly over the cake, allowing it to soak in and down the holes.

Cool completely in the pan until the cake is room temperature and the butter glaze has firmed.

Run a thin knife or spatula between the cake and the inside of the pan, then invert onto a serving platter. Slice and enjoy. This one keeps well when frozen, if you can’t get through an entire bundt by yourself in a few days.

Kentucky Butter Cake

From Cookies and Cups.

Cake:

  • 1 cup butter, room temperature and cut into cubes
  • 2 cups granulated sugar
  • 4 eggs
  • 1 tablespoon vanilla
  • 3 cups all purpose flour
  • 1 teaspoon kosher salt
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 cup buttermilk

Butter Glaze:

  • 1/3 cup butter
  • 3/4 cup granulated sugar
  • 2 tablespoons water
  • 2 teaspoons vanilla

Preheat oven to 325 degrees. Heavily grease and then flour a 10″ bundt pan. Place all the ingredients for the cake in a large bowl and beat on low until the flour has been moistened and won’t puff out everywhere when you increase the speed, then turn up to medium and mix for 3 minutes. Pour into the prepared bundt and bake 65-75 minutes until it passes the toothpick test.

Once the cake is fully baked, place the pan on a wire rack and set aside. Poke all over with a thin knife or BBQ skewer. Combine the glaze ingredients in a medium saucepan and heat, stirring constantly, until the butter and sugar are fully melted. Pour slowly over the cake, allowing it to soak in and down the holes. Cool completely in the pan until the cake is room temperature and the butter glaze has firmed. Run a thin knife or spatula between the cake and the inside of the pan, then invert onto a serving platter. Slice and enjoy. This one keeps well when frozen, if you can’t get through an entire bundt by yourself in a few days.

Posted in Dessert | Tagged , | 1 Comment

Fudge with Salted Caramel and Chips

Chocolate and caramel go together, and sweet and salty go together, so this whole combination going on here? It’s good. I made these as a gift, but gave a couple to various coworkers who enjoyed them muchly as well!

Ingredients:

  • 1 14 ounce can sweetened condensed milk
  • 3 cups dark chocolate chips
  • 45 – 50 individually wrapped soft caramels (there are 30-something in a bag of Kraft caramels, so you may want to snag a second bag, most of which you’ll get to eat randomly later throughout the week)
  • 2 tablespoons water
  • 1/2 teaspoon sea salt
  • 2 cups crushed salty potato chips, measured after crushing

Begin by lining a 9″ square pan with parchment.

In a medium saucepan, combine the can of milk and the chocolate chips over medium-low heat, stirring gently until melted and smooth. This never got quite as melt-y feeling as I expected, but did get completely smooshable and evenly mixed, which is fine.

Spread evenly in the prepared pan, then set aside.

If you’ve scraped out the saucepan reasonably well you can use it again – this time combine the caramels, water, and sea salt over medium-low heat, again stirring gently until melted and smooth. Pour the melted caramel mixture over the chocolate, spreading to cover.

Sprinkle on the potato chips, pressing lightly to stick.

Refrigerate at least 4 hours then remove from the pan and chop into bite-sized pieces to share!

Fudge with Salted Caramel and Chips

From SheKnows.

  • 1 14 ounce can sweetened condensed milk
  • 3 cups dark chocolate chips
  • 45 – 50 individually wrapped soft caramels
  • 2 tablespoons water
  • 1/2 teaspoon sea salt
  • 2 cups crushed salty potato chips, measured after crushing

Line a 9″ square pan with parchment.

In a medium saucepan, combine the can of milk and the chocolate chips over medium-low heat, stirring gently until melted and smooth. Spread evenly in the prepared pan, then set aside. In a medium saucepan, combine the caramels, water, and sea salt over medium-low heat, again stirring gently until melted and smooth. Pour the melted caramel mixture over the chocolate, spreading to cover, then sprinkle on the potato chips, pressing lightly to stick. Refrigerate at least 4 hours then remove from the pan and chop into bite-sized pieces to share!

Posted in Dessert | Tagged , , | Leave a comment