Baking Archives - Page 25 of 67

Pecan-Rye Pumpkin Pie

My daughter Zoe made this very complicated Pecan-Rye Pumpkin Pie. Here is her take on it -
I'll be the first to admit that I am not great at handling crust, especially one that requires you to take it out of the oven three times just for the blind bake...but something came over me around 8 am and I dove right in, only to look up at the clock about 4 hours later. Mixing pumpkin and pecan together intrigued me enough to dedicate my morning to this task and I happen to be a sucker for heavily spiced pumpkin (not in my coffee, please). I certainly owe my mother's arsenal of little jars nestled on shelves built by my father a major shoutout here. All in all, this pie's wow factor really is in the time (and love!) you put into it. And don't even think about making this day-of.

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Cornbread Stuffing With Sausage and Corn Nuts

My daughter Zoe made this Cornbread Stuffing With Sausage and Corn Nuts. I have to say, I have never heard of using corn nuts as an ingredient. The corn nuts get crushed into a dust, which adds an extra corniness to this stuffing.

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Prep: 45 mins
Cook: 2 hrs
Yields: 8 - 10 Servings

Brussels Sprouts Tarte Tatin

My daughters and their roommates had a "Friendsgiving" brunch on Sunday and Zoe made this Brussels Sprouts Tarte Tatin. Unfortunately, yet again, I did not have any since I am apparently not their friend! It looks good to me, though Zoe said it could probably benefit from pancetta or some bacon. It is best served right away (they’re not a great make-ahead option), so plan accordingly.

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Prep: 40 mins
Cook: 15 mins
Yields: 10 Servings

Maple Pear Upside Down Cake

I have no idea why I decided to make this Maple Pear Upside Down Cake. For me, this is ADVANCED baking! It's a bit complicated and includes making granulated maple sugar out of maple syrup, which are is an exact science of bringing it to 265° F. I was in shock when it worked. Anyway, this cake is exquisite, with a subtle hint of cardamom.

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Prep: 45 mins
Cook: 1 hr
Yields: 8 - 10 Servings

Apple Mille-Feuille

My daughter Zoe made this Apple Mille-Feuille for dessert. It's a rather odd way of using puff pastry by baking it between to baking sheets on top of each other. The end result is astounding. It's topped with a luscious bourbon laced whipped cream.

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Pan Banging Chocolate Chip Cookies

Anyone who’s been on social media in the last year has probably already seen Sarah Kieffer’s perfectly imperfect “pan-banging” chocolate chip cookies. As a cookie lover who errs on the chewy side, I was excited to try creating my own mesmerizing ripple effect (as well as the cheap thrill of slamming a sheet pan against a hot oven rack). What I wasn’t trying to do, however, was open my oven 5 - 6 times while the ambient temperature in my house was 90° F. Now that we are slowly (and I mean sloooowly) easing into fall here in Southern California, I thought I’d give these a try. Let me tell you, they are definitely worth the warm kitchen.

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Prep: 40 mins
Cook: 35 mins
Yields: Makes 10 cookies

Tomato Galette

My daughter Grace made this beautiful Tomato Galette. It's a great way to use up some of the end-of-summer tomatoes. A galette is a freeform tart, which can be either sweet or savory. I have never been good at rolling out dough, so I am a big fan.

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Prep: 2 hrs 20 mins
Cook: 50 mins
Yields: 4 Servings

Herb-Stuffed Tomatoes

These Provençal-style Herb-Stuffed Tomatoes are easy to prepare and make a great starter or side dish. It would pair well with a nice steak or even fish.

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Prep: 15 mins
Cook: 30 mins
Yields: 4 Servings

Apple Tart

I love Fall, everything about it. Unfortunately, I live in Los Angeles where you have to light a damn cinnamon candle and ask Alexa to play the sound of windy leaves to even conjure up the idea of fall. I recently bought two of these rectangular tart pans with removable bottoms. If I have a larger crowd I make two different tarts. This Apple Tart is easy to make using frozen puff pastry, which is something I ALWAYS have in the freezer.

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Prep: 10 mins
Cook: 30 mins
Yields: 6 Servings

Spinach & Tomato Dutch Baby

I found this recipe in a magazine while I was at my mechanic's getting a new car battery! He's got hundreds of great magazines. I made this Spinach & Tomato Dutch Baby, which turned out to be incredibly good. A Dutch baby pancake, sometimes called a German pancake is a large American popover or British Yorkshire pudding. It's very versatile. You can change the type of cheese, change the spinach to basil, etc. This takes no time to make.

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Prep: 10 mins
Cook: 30 mins
Yields: 4 Servings

Cooking Method: Baking