S'mores Cookie Dough Pie a la Mode

 

For the record, there is no such thing as having too many great cookie, pie, or dessert recipes. No one ever said there should be limits put on anything destined to tantalize or satisfy a sweet tooth. Maybe there are only self-imposed limits on how much or how often we indulge ourselves in the world of decadence. Maybe. I seem to recall to reading somewhere there are proven health benefits to having a piece of (dark) chocolate daily. While we can't believe always believe everything Google or social media tells us or jump on every viral trend or bandwagon (no butter boards here please), we can probably all convince ourselves there is really scientific evidence validating (dark) chocolate as a miracle food. Which means every dessert made with chocolate is one we should never shy away from. I am absolutely certain I could also find some evidence, somewhere that the kind of chocolate doesn't really matter.

Typically when we think of s'mores, we envision slightly softened chocolate and a perfectly toasted marshmallow oozing between two squares of graham crackers. And for the most part we associate them with the summer and fall seasons. But cravings for s'mores can be hard to ignore or even pigeon-hole into a seasonal compliance-only confection. Taking the concept of a s'more and turning into a warm, gooey, decadent cookie pie borders on a kind of brilliance s'mores lovers around the world not only understand, but completely embrace. Which is exactly why we all should be happy that it's possible to have this (maybe even better than s'mores) S'mores Cookie Dough Pie a la Mode in our lives all year long!

There are multiple versions of recipes for s'mores done in skillets or pie dishes. But none compare to this one! 

What makes these S'mores Cookie Dough Pies so deeply flavorful is the use both light and dark brown sugars, rather than a combination of granulated and brown sugars. Oversized milk chocolate chips ensure there is a taste of chocolate in every bite. Alternately you could chop up some milk chocolate (the Pound Plus Bars from Trader Joe's would be great too). When you combine chocolate with coarsely crushed graham cracker crumbs and mini-marshmallows you end up with something that will remind you of s'mores. Although when s'mores ingredients are combined with cookie dough ingredients you may never want a traditional s'more again!

The batter will be and should be very thick. To assemble the pies, begin with dividing the dough into six equal parts. Press one part into each tart pan, sprinkle with some marshmallows, then top with another part of dough. Press the dough down lightly and top with some more marshmallows, chocolate chips, and a sprinkling of flaky sea salt. 

In a preheated 350 degree (F) oven, the pies bake for 20-25 minutes or until lightly golden and slightly charred marshmallows. For the gooiest s'mores pie, bake for somewhere between 20-22 minutes. For a slightly less gooey texture, bake for 22-25 minutes. Note: As the s'mores pies rest for 10 minutes before serving, they will continue to bake. So err closer to the 21-23 minute mark.

Topping each S'mores Cookie Dough Pie with a large scoop of vanilla ice cream makes this dessert even more irresistible! The combination of cool, creamy vanilla ice cream and a decadent gooey s'mores cookie dough takes each bite to a whole new level of swoonworthy dessert magnificence! And making the S'mores Cookie Dough Pie a la Mode in three 6" pie dishes creates the perfect 'a made for two' shareable dessert. 

Goodness knows why it took me this long to come up with this scrumptious, decadent, be still my heart S'mores Cookie Dough Pie a la Mode. If there was ever a recipe for a four star restaurant quality dessert, this would be THE one! Which makes it one you definitely want to serve at your next gathering or dinner party. I guarantee everyone will be obsessed with them!

Recipe

S'mores Cookie Dough Pie a la Mode

Makes 3 - 6" pies or 1 9" pie

Serves 6 to 12

Ingredients

1/2 cup (125g) unsalted butter, melted and slightly cooled

1/2 cup (105g) light brown sugar (firmly packed)

1/2 cup (105g) dark brown sugar (firmly. packed)

1 large egg

2 teaspoons vanilla

1 1/2 cups (204g) all-purpose flour

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon Kosher salt

1 1/2 cups (271g) milk chocolate chips or chopped milk chocolate, divided (could also use dark or semi-sweet chocolate chips or chopped chocolate)

3 graham cracker sheets (46g), coarsely crushed

2 cups (128g) mini marshmallows, divided

Flaky sea salt (e.g., Maldon)

Directions

1. Preheat oven to 350 degrees (F). Set 3  - 6" pie dishes aside. Or alternately use a 9" cast iron skillet or beautiful 9" ceramic (not glass) pie dish.

2. In the bowl of a standing mixer fitted with a paddle attachment, combine the light brown sugar, the dark brown sugar, and melted melted. Beat on medium speed for at least 2 minutes.

3. Add in the egg and vanilla. Mix to combine.

4. Add in the flour, baking soda, baking powder and Kosher salt. Mix just until partially blended (you will see streaks of flour).

5. Add in 1 1/4 cups (226g) of the milk chocolate chips and the coarsely crushed graham crackers. On low-medium speed, mix to fully blend.

6. Add in 1/3 of the mini marshmallows. Mix on low to combine. Note: The dough will be very thick.

7. If using the 6" pie dishes, divide the dough equally in six large scoops. Place one scoop in each pie plate. Press down. Evenly divide 1/3 of the mini marshmallows between the dishes and sprinkle on top the bottom layer of dough. Top each pie dish with the three remaining pieces of dough. Press dough down lightly.

8. Sprinkle the remaining 1/3 of the mini marshmallows and the 1/4 cup of milk chocolate chips over the top. Press down lightly. Note: If using a 9" cast iron skillet, divide the dough in half. Press half into the skillet, top evenly with 1/3 of the mini marshmallows. Top with remaining dough. Press down lightly. Evenly divide the remaining mini marshmallows and 1/4 of the milk chocolate chips over the top.

9. Lightly sprinkle flaky sea salt over each s'mores cookie dough pie or over the 9" cast iron pan or ceramic pie dish.

10. Put the pie dishes on a heavy bottomed baking sheet and place in the oven. Bake for 20-25 minutes until lightly golden. Note: If you like a more gooey cookie, bake closer to the 20-22 minute mark. If you like a more cookie textured cookie, bake for 23-25 minutes. Highly recommend the gooier texture!

11. Remove from the oven. Transfer the pie dishes to a cooling rack. Let rest for 10 minutes before serving.

12. Top each s'mores cookie dough pie with a generous scoop of a high quality vanilla ice cream. Pass out spoons so everyone can dig in!

Notes: (1) I used Guittard's Milk Chocolate Chips because they are a more substantially size morsel. I usually find them at World Market. If you can't find them, recommend chopping up some milk chocolate. I like the Pound Plus milk chocolate bars from Trader Joe's. (2) The pie tart dishes are from TR Pottery in Fish Creek, Wisconsin. You can find a link to their website here. (3) You can make and assemble the s'mores cookie dough early in the day and bake later for dessert. Just let your pie dishes sit at room temperature for about 15 minutes before putting in a hot oven.

Sunrise and Sunset, Egg Harbor, Door County, Wisconsin (September 2022)

Apple Fritter Skillet Cake

A few months back a new donut shop opened in the center of town. Which happens to be about a mile from where I live. I have yet to taste a donut that disappointed my fussy donut palate. In other words, all of the donuts are all really, really, really good, but there is one donut in particular that is dangerously good. You might already have a really good idea as to which donut that might be. If you guessed the Apple Fritter Donut you would be right! In all honesty, it has taken a significant amount of restraint to turn my weekly trip to the donut shop into a daily one. After the third or fourth apple fritter (not all in one sitting and not all in one week thank goodness), I was again inspired to make my own apple fritters. However, after looking a bajillion recipes, I remembered why I have yet to make homemade apple fritters. While there are some baked apple fritter recipes out there, the majority of them call for the apple laden batter to be deep fried. I have always been a reluctant 'fryer'. Which explains why there haven't been any homemade apple fritters coming out of my kitchen. But while driving home from a short trip up to Door County for my birthday, I had an epiphany. I also happened to have a very large bag of Honey Crisp apples (picked up at one of the many Door County apple orchards) in my trunk. Could an apple fritter cake be as good (possibly even better than) as a deep fried apple fritter? Could such a cake have all of the flavor, texture and oompf as a deep fried apple fritter And most importantly, could it be one that could satisfy my almost insatiable cravings for an apple fritter? My guesses were yes, yes, and yes!

If you ever go down the apple fritter cake or apple fritter skillet cake rabbit hole, you will discover there are essentially two different kinds of 'fritter' cakes. Ones made with refrigerated biscuits and ones made from scratch. I decided taking the homemade path would get me closer to experiencing apple fritter nirvana. Along with helping to curtail my trips to the donut shop in town. 

In addition to diced, sautéed Honey Crisp apples, the cake is made with some chunky applesauce. The combination of these two ingredients help to give the cake a great apple flavor and texture. Cinnamon, nutmeg, light brown sugar, dark brown sugar, and butter help to create a deeply spiced, perfectly sweet, luscious, buttery cake. One destined to elicit rave reviews whether you serve it for breakfast, brunch, as an mid-morning, afternoon, or late-night snack, or at a gathering of friends. With apples currently in season and fall temperatures looming nearby, I hope this Apple Fritter Skillet Cake becomes an immediate baking priority in your life. Especially if you consider yourself an apple fritter fanatic and don't happen to live in a town with a donut shop.

The cake has three different components: the sautéed, diced apples; the cake batter; and, the icing. The cast iron pan used to sauté the apples is the same one used to bake the cake. Both the cake batter and icing are made in bowls using whisks. If the simplicity of this recipe doesn't entice you to make this delectable cake, the anticipation of a moist, spice cake, destined to make any apple fritter lover swoon should.

Hands down, the best apple to use in this Apple Fritter Skillet Cake is the Honey. Crisp! Not because they happen to be my most favorite apple, but because they are sweet, crisp, and transform into tender bites when baked. You will need about 4 medium sized (or 3 larger sized) Honey Crisps to get four heaping filled cups of half-inch peeled and diced apples. Once the diced apples are sautéed in butter, brown sugar, cinnamon and a pinch of Kosher salt, temporarily transfer them to a bowl. Then remove one cup of the apples and about four tablespoons of the syrup to use to top the cake batter. The remaining three cups and syrup will get mixed into the very thick cake batter.

For the prettiest presentation and best bake, I highly recommend using a 11" to 12" cake iron pan (I used this 30cm cake iron pan from Staub). Baking time will range from 25 to 35 minutes depending on the size of your pan. However, I encourage you to begin checking for doneness at the 25 minute mark. The glaze gets poured on the warm (but not hot) apple fritter cake about 10 minutes after the cake comes out of the oven. Some of the glaze will melt into the warm cake and some will remain on top, giving it that gorgeous apple fritter 'please eat me' finished look! 

If you love Honey Crisp apples, comfort food, apple fritters, the fall season, sweet things, or simple delicious food, you are going to be smitten with this Apple Fritter Skillet Cake. There may be no better way to welcome in the arrival of the fall and Honey Crisp apple seasons than with a generous wedge of this buttery spiced apple cake. Okay, maybe the occasion calls for at least two slices!

Recipe

Apple Fritter Skillet Cake

Serves 8-12, depending on how you slice it.

Ingredients

Cake

4 heaping cups (1 lb. 3 oz/539) peeled, half inch diced Honey Crisp Apples (from about 4 medium sized or 3 large apples) - divided after being sautéed

3 Tablespoons unsalted butter

1/2 cup (100g) light brown sugar

1 slightly heaping teaspoon cinnamon

Pinch of Kosher salt

2 1/2 cups (336g) all-purpose flour

1 teaspoon baking powder

1 teaspoon baking soda

1/2 teaspoon Kosher salt

3/4 teaspoon cinnamon

1/4 teaspoon nutmeg

1/2 cup (113g) unsalted butter, melted and cooled slightly

1/2 cup (100g) light brown sugar

2 teaspoons vanilla

2 large eggs, room temperature

1/2 cup (120g) chunky applesauce, organic, if possible (see notes)

1/2 cup whole milk

1 Tablespoon dark brown sugar

Icing

2 cups (220g) confectionary sugar, sifted

1/4 cup whole milk

Directions

Apples, Cake and Icing

1. Preheat the oven to 350 degrees (F).

2. In an 11" to 12" cast iron skillet, melt 3 Tablespoons of butter.

3. Add in the diced apples, brown sugar, cinnamon, and pinch of Kosher salt. Cook over medium-high heat until the apples are tender and the butter and sugar are syrupy (about 8-10 minutes).

4. Remove the sautéed apples and syrup from the pan (but remember you are going to bake the cake in this pan so keep it off the heat on the stovetop). Remove 1 cup of the apples and about 4 Tablespoons of the syrup. Set aside.

5. In a medium sized bowl, sift together the flour, baking powder, baking soda, Kosher salt, cinnamon and nutmeg. Set aside.

6. In a large bowl, whisk together the melted butter, apple sauce and brown sugar until well blended.

7. Whisk in the applesauce, eggs, and vanilla until fully incorporated.

8. Whisk in dry ingredients. Midway through mixing, when the batter starts coming together, add in the milk. When fully incorporated used a spatula to mix in the reserved 3 cups of sautéed apples and any remaining syrup. Pour into the same cast iron pan used to cook the apples. 

9. Top the cake with the reserved 1 cup of sautéed apples and 4 Tablespoons of syrup. Sprinkle the 1 Tablespoon of dark brown sugar over the top.

10. Place pan in the oven and bake for 25-35 minutes. Check for doneness at 25 minutes.

11. When done, remove the pan from oven and set on a cooling rack for 10 minutes.

12. While the cake is cooling, whisk together the confectionary sugar and milk until smooth. Drizzle the icing over the still warm (but not too hot) cake.

13. Enjoy generous slices of the cake warm or at room temperature. It's delicious both ways. But if you have any leftovers, heat a slice in the microwave (the icing will melt into the fritter cake) to get that out of the oven taste.

14. Cover leftovers and store at room temperature for up to a day. After that, cover and refrigerate. 

Notes: (1) This cake was meant to be made and served in a cast iron pan. If by chance you don't have one, you can bake in 9"x12" baking dish. The apples should then be sautéed in a separate skillet. (2) I think smaller Honey Crisp apples are a little sweeter and crisper than large ones. So I recommend buying medium sized apples for baking. (3) If you can't find chunky applesauce, use regular applesauce.

Apple Orchard, Door County, Wisconsin (September 2022)

Salted Caramel Cream Cheese Chunky Apple Cake (Bars)

Sometimes my cravings for certain foods can be quite predictable. When traveling out west, I crave bison burgers. When traveling out east, especially when in Maine, I have an insatiable craving for a lobster roll (because in all seriousness Maine's lobster rolls are the best). And when apple season arrives in the midwest, my sweet tooth cravings shift from anything made with chocolate to pretty much anything made with apples. From apple fritters, to apple dumplings, to apple crisp, to apple cider doughnuts, to caramel apple dutch babies, to now this Salted Caramel Cream Cheese Chunky Apple Cake (Bars), fall means the onset of apple heaven. It took awhile, but for reasons I don't really understand, some of my food cravings have finally aligned with seasonal bounties. With exceptions, of course. 

In spite of the fact that apples are available year round, fall apples, especially ones hand picked at an apple orchard, seem to be most flavorful. Which means when used in anything either sweet or savory, simple, ordinary things taste extraordinary. While the thought of having a slice of apple cake doesn't necessarily cause one to drool in anticipation, an apple cake topped with homemade salted caramel sauce and cream cheese icing just might. Somewhere between a moist cake and rich bars, these Salted Caramel Cream Cheese Chunky Apple Cake (Bars) are scrumptiously droolworthy. I might go so far as to say they are a bit decadent, thanks in large part to the luscious cream cheese icing and buttery caramel sauce. 

In spite of having three different components, these Salted Caramel Cream Cheese Chunky Apple Cake (Bars) are relatively easy to make. Being able to make the salted caramel sauce early in the day or even the day before makes them even easier.

Due it's longer baking time, sweet, tart Granny Smith apples are the perfect choice here. In addition to keeping their shape, they transform into bites of melt in your mouth tender toothsomeness. Once peeled and cored, the granny smith apples are first cut into quarters, then horizontally into generous 1/8" thick slices.

When the sliced apples and chopped walnuts are added to the batter, you might question whether the ratio of apples/nuts to batter is off. But it isn't. However, when pressing the apple batter mixture into your 9"x13" or 9"x12" metal pan (lined with parchment paper), make sure to evenly distribute the batter and apples. In a preheated 350 degree (F) oven, the chunky apple cake (bars) bake for 48-55 minutes. If a wooden toothpick inserted into the cake (bars) comes out clean and the puffed up top is golden, your cake (bars) is done. Remove from the oven and transfer the pan to a cooling rack. Let cool completely before slathering on the cream cheese icing. Note: The cake can be make early in the day, left uncovered, and iced just before you are ready to serve.

Once you make and taste this easy version of a salted caramel sauce you will think twice before buying a store bought caramel sauce. In addition to using it on this chunky apple cake (bars), you can drizzle it over ice cream, brownies, apple pie, apple dutch babies, and an endless list of desserts. For this caramel sauce you do not need a candy thermometer! After the sugar and water have been combined in a heavy bottomed saucepan and the sugar dissolves, the butter is added. For the smoothes caramel sauce ever, you will need to keep the mixture at a steady boil for 12-15 minutes (or until it becomes a deep amber color) and not stir it. But don't walk away. As soon as sauce reaches the desired color (the darker the color the deeper the flavor), remove from the heat and whisk in the heavy cream. The mixture may splash up a bit, but keep whisking until the heavy cream is fully blended. Finish with whisking in the vanilla and flaky sea salt. The amount of flaky sea salt you add depends on 'salty' you want your sauce. After pouring the finished salted caramel sauce into a heatproof jar (I like using Weck canning jars) let the sauce cool before spooning on top of the cream cheese icing. Note: The sauce can be made the day ahead, covered and kept in the refrigerator until ready to use.

I couldn't decide whether to call this scrumptious dessert a Salted Caramel Cream Cheese Chunky Apple Cake or Salted Caramel Cream Cheese Chunky Apple Bars because it has elements of both cake and bars. I will let you decide to what to call them after you taste them. However, I am confident you will be calling them repetition worthy. 

This Salted Caramel Cream Cheese Chunky Apple Cake (Bars) is perfect for weekend gatherings, book club meetings, brunches, anytime you have a craving for an apple dessert, or long to have your house filled with the blissful aroma of cinnamon and baked apples. Happy fall apple season!

Recipe

Salted Caramel Cream Cheese Chunky Apple Cake (Bars)

Serves 12-18, depending on how you slice it

Ingredients

Salted Caramel Sauce

1 cup (200g) granulated sugar

1/2 cup water

1/4 cup (56g) unsalted butter

1/2 cup heavy whipping cream

2 teaspoons vanilla

1/2 to 3/4 teaspoon flaky sea salt

Cream Cheese Icing

8 ounces (256g) cream cheese, room temperature

1/4 cup (56g) unsalted butter, room temperature

1 1/2 cups (195g) confectionary sugar, sifted

1 teaspoon vanilla

1/8 teaspoon Kosher salt

Chunky Apple Cake (Bars)

2 cups (264g) all-purpose flour

1 teaspoon baking soda

1 teaspoon Kosher salt

2 teaspoons ground cinnamon

1/2 cup (113g) unsalted butter, melted and slightly cooled

2 cups (400g) granulated sugar

2 large eggs, room temperature

1 teaspoon vanilla

3 medium sized Granny Smith apples (289g), peeled, cored, cut into quarters and sliced horizontally into generous 1/8th inch thick slices

1 cup (100g) walnut halves, toasted, then chopped

Cream Cheese Icing

8 ounces (256g) cream cheese, room temperature

1/4 cup (56g) unsalted butter, room temperature

1 1/2 cups (195g) confectionary sugar, sifted

1 teaspoon vanilla

1/8 teaspoon Kosher salt

Directions

Salted Caramel Sauce

1. In a medium sized heavy bottomed saucepan, cook the sugar and water over medium heat until the sugar is completely dissolved.

2. Add in the butter, allowing it to melt (do not stir).

3. Bring the mixture to a boil and continue cooking (without stirring) for 12-15 minutes or until the mixture has a deep amber color.

4. Remove the saucepan from the heat and carefully pour in the heavy cream (it may splash up) whisking as you pour in the cream. 

5. When the cream is fully blended in, add in the vanilla and flaky sea salt. 

6. Allow the salted caramel sauce to rest several minutes before pouring into a heat proof jar. 

7. As the sauce cools it will thicken (it will seem thin when you pour it in the jar). 

8. Once cooled it is ready to use.

9. Store leftovers (and there will be leftovers!) covered in the refrigerator. It will be good for up to two weeks (but it won't last that long). 

Cream Cheese Icing

1. In a medium sized bowl, beat the cream cheese and butter together using a handheld mixer until smooth and creamy. 

2. Add in the sifted confectionary sugar, vanilla, and salt. Beat until creamy. 

3. Use immediately or cover and keep chilled in the refrigerator until ready to use. If the icing firms up too much in the refrigerator, give it a quick beating.

Chunky Apple Cake (Bars)

1. Preheat the oven to 350 degrees (F). Line a 9"x13" or 9"x12" metal pan with parchment paper. Set aside.

2. Sift together the flour, baking soda, Kosher salt, and cinnamon. Set aside.

3. Using a handheld mixer, mix the melted butter, sugar, and eggs together until well blended.

4. Add the flour mixture to the batter. Use a spatula or wooden spoon to stir to blend.

5. Stir in the sliced apples and chopped walnuts. Batter will be very thick.

6. Spread the batter evenly in the pan.

7. Place the baking pan on a baking sheet and bake for 48-55 minutes or until a toothpick inserted comes out clean. The finished cake should be slightly puffed and golden.

8. Remove from the oven and place the pan on a cooling rack. Allow the cake to cool completely before icing.

9. When the cake is cooled to room temperature, slather the cream cheese icing evenly over the top.

10. Drop spoonfuls of the salted caramel sauce over the cream cheese icing. Use a knife to swirl the caramel sauce into the icing.  Note: I dropped somewhere between 16-18 spoonfuls of the caramel sauce over the cream cheese icing, spacing them out to better create a swirled design.

11. Cut the Salted Caramel Cream Cheese Chunky Apple Cake (Bars) into squares or bars. 

12. Store leftovers in the refrigerator. 

Notes: (1) Three medium sized granny smith apples will weigh slightly under a pound. Weigh your apples before you peel and core them.

Whipped Ricotta, Basil Pesto & Tomato Jam Crostini

For the past few weeks I have been deliberating on whether or not there should be a post for this Whipped Ricotta, Basil Pesto & Tomato Jam Crostini. Not because I think it's seriously one of the best, easiest, most impressive, beyond delicious, slightly addictive, gorgeous appetizers ever to come out of my kitchen, but because I fear the lack of specificity in the 'recipe' will have you wondering if I was day drinking when I composed this post. For the record, I wasn't. And as far as calling this a 'recipe', well I may be using a rather broad sweep definition of the concept. While there is some degree of specificity here, there are also some suggested 'guidelines'. It may be first time I tell you to use 'approximately two to three tablespoons', or it may be the start of a trend. Sometimes recipes are more 'art' than 'science'. And this would be one of them.

If you are still with me (fingers crossed you are), I could go on endlessly singing the praises of this Whipped Ricotta, Basil Pesto & Tomato Jam Crostini. In all honesty, it's one of those appetizers likely to have your friends and family calling you (or at least thinking) the real hostess with the mostest. It's an appetizer that checks off all right boxes. Not only is it intensively flavorful, it's food at it's most beautiful.

This is one of those appetizers best served in 'individual' portions rather than a dish where everyone dives in. Small wine glasses (like the ones shown here) or small canning jars (ones with a wide mouth) make for the perfect vessel as you want everyone to see the layers of the whipped ricotta, basil pesto and tomato jam. When assembling the appetizer you are going to go slightly heavier on the whipped ricotta, easier on the basil pesto (so as not to overpower a bite with basil pesto), and moderately heavy on the tomato jam. Think 'the three bears' when you are putting it all together.

In full disclosure I used one of my favorite jarred Italian imported basil pestos here. Find one that you love and use it. You do not need to make your own pesto. Nor do you need to make a homemade ricotta (although you can if you want). A good quality whole-milk ricotta whipped with some extra-virgin olive oil and a pinch of Kosher salt will make an incredibly luscious creamy whipped ricotta. Pick up a baguette from the Farmer's Market or the grocery to make the crostini. However, you need to make the tomato jam. It's easy, it really is. And we are in the midst of cherry tomato season so you should find them in abundance at the grocery store, at Farmer's Markets, or in the tomato gardens of your friends willing to share their bounty with you.

If you are looking for the perfect, restaurant worthy, impressive, big flavored appetizer to serve, this Whipped Ricotta, Basil Pesto & Tomato Jam Crostini is the one!

Recipe
Whipped Ricotta, Basil Pesto & Tomato Jam Crostini

Serves 2-8

Ingredients

16 ounce baguette, cut into 1/4"slices on the diagonal

Extra-virgin oil for brushing the baguette slices

Cherry Tomato Jam (my favorite recipe)

6.35 oz (180g) jar of imported Italian Basil Pesto, like this one, (or homemade basil pesto)

16 ounces (453g) whole milk ricotta

2 Tablespoons extra-virgin olive oil

Pinch of Kosher salt

Directions

1. Make the Cherry Tomato Jam the night before to give the flavors a chance to further deepen.

2. To make the crostini, preheat the oven to 400 degrees (F). Place the 1/4" cut slices of the baguette on a heavy bottomed rimmed baking pan. Brush both of the slices with olive oil. Bake for 9-11 minutes, turning the slices over at the halfway point. The crostini is done when the edges of the bread are golden in color. Remove the pan from the oven and transfer the crostini to a cooling rack.

3. In a medium sized bowl (or in a food processor) add in the whole milk ricotta, 2 Tablespoons of extra-virgin olive oil, and pinch of Kosher salt. Whip (or process) until smooth and creamy.

4. In your stemless wine glasses (or canning jars), dollop about 3 tablespoons of the whipped ricotta on the bottom and smooth slightly with a spoon. Then spread a generous tablespoon of the basil pesto over the top of the whipped ricotta. Finish with 2-3 rounded tablespoons of the tomato jam.

5. Place the glasses on small appetizer plates, surround with 3-4 pieces of the crostini and serve. Note: You can assemble the glasses containing the whipped ricotta, basil pesto and tomato jam early in the day or several hours ahead. Cover each tightly with plastic wrap and keep chilled in the refrigerator.

Important Notes: (1) Well covered and chilled, the whipped ricotta will be good for 4-5 days (you may need to give it a good whisk if it's been in the refrigerator for more than two days). Which means you can make as many of these appetizers as you need for a gathering. If you need just two, make two. If you need four, make four. You should have enough of the individual ingredients to make up to 8 appetizers. (2) I generally buy my imported basil pesto from my local Italian grocery store, but there are many good options at food speciality and grocery stores. 

Sprague Lake, Rocky Mountain National Park (August 2022)

Rosemary Brined Bone-In Pork Chops

 

While many are kicking and screaming at the thought of summer coming to an end, I am doing the happy dance. The anticipation of the end of hot, humid days, the return of cool, crisp mornings, and the arrival of fall's bounty has me feeling slightly delirious. If I could live endlessly in one season it would be the fall. What is not to love about a landscape painted in rich jewel tones, apple picking season, bowls filled with gourds, pumpkins and flint (Indian) corn, urns filled with ornamental cabbages and mums, the aroma of spiced cider candles, endless bowls of warm homemade soup, the fall antique season, or warming up by the fireplace on a chilly night? If that isn't enough to sway you into becoming another one of the fall's fans, maybe a dinner of these Rosemary Brined Bone-In Pork Chops and some homemade applesauce will convince you.

Having grown up eating thin, dry, overcooked, maybe even a little rubbery pork chops, it was a memorable day when I tasted my first thick, savory, moist, tender pork chop. Up until that point I never knew how incredibly flavorful pork chops could be. But discovering the secrets in how to achieve pork chop perfection was an even better day. 

The first secret is brining, a process particularly beneficial for lean proteins like mass-farmed pork which have a tendency to dry out when exposed to high heat. There are two kinds of brining techniques: dry and wet. Both involve the use of Kosher salt and resting time in the refrigerator (at least 12 hours but up to three days). But there are two schools of thought on which technique results in the moistest, most flavorful outcome. As are a rule, I like dry brining for beef and pork roasts but wet brining for pork chops. However, rather than debate the merits of each one and give you a quiz at the end,  I will simply tell you I love wet brining thick cut, bone-in pork chops as much as I love the fall.

When buying pork chops from your butcher or at the grocery store ask for 1 1/4" to 1 1/2" thick cut bone-in pork chops. If you find a great sale on pork chops, get enough for dinner now and buy enough for freezing for use later. 

The more flavorful the brine, the more flavorful the pork chop. This one is made with water, Kosher salt, sugar, juniper berries, whole peppercorns, bay leaves and sprigs of fresh rosemary. The brine needs to cool completely before the pork chops are submerged in the pot. The covered pot goes into the refrigerator where the marinated pork chops will remain for 24-36 hours to let the magic happen.

The second secret to these scrumptious pork chops is the use of a cast-iron pan. Not only does it help to put a beautiful sear on the pork chops, a cast iron pan can withstand high temperatures. If you are lucky enough to have inherited a well-seasoned cast iron (or two or three), you are well on your way to making these Rosemary Brined Bone-In Pork Chops. If not, there are some really good cast iron pans (at very reasonable prices) at your favorite cooking store. Don't rule out looking for cast iron pans at antique shows, flea markets, tag sales, or even a Goodwill store.

Once the pork chops are seared on both sides, they will finish cooking in a preheated 425 degree (F) oven. Total cooking time ranges from 4 to 14 minutes, not including a 5 minute rest period. 

Important Tip: Key to getting a great sear on the pork chops is drying completely. The drier you get them the better the sear and the less splash on the stove top. 

These moist, juicy, tender, savory Rosemary Brined Bone-In Pork Chops are prefect for a weeknight dinner, weekend dinner, or even a dinner party with friends. I wouldn't be surprise if they become one of your most requested meals! Especially if you serve them with a simple charcuterie board, a gorgeous salad (maybe like this Autumnal Harvest Salad or this Blue Cheese Romaine Salad), some homemade applesauce or your favorite mashed potatoes, and a rich chocolate dessert or even some pumpkin bars (like these Pumpkin Spice Bars with Cream Cheese Icing). 

Recipe

Rosemary Brined Bone-In Pork Chops

Serves 4

Ingredients

4 cups water

1/4 cup Kosher salt

1/3 cup granulated sugar

1/4 cup juniper berries

2 Tablespoons rainbow or black peppercorns

4 bay leaves 

4-5 springs of fresh rosemary

4 1 1/4" or 1 1/2" thick bone-in pork chops

Olive oil

Directions

1. To make the brine, bring the water, Kosher salt, sugar, juniper berries, peppercorns, bay leaves and fresh rosemary to a boil. Stir until the salt and sugar dissolve. Remove from the heat and allow to cool completely.

2. Submerge the pork chops in the room temperature brine. Cover and refrigerate for 24-36 hours.

3. Preheat the oven to 425 degrees (F).

4. Remove the pork chops from the brine and dry completely!

5. Heat 2 large cast iron pans with 2 Tablespoons of olive oil. When the oil shimmers, carefully add the pork chops to the pan. Sear until golden (about 2 minutes per side). 

6. Transfer the pans to the oven. Roast the pork until it reaches an internal temperature of 140 degree (F) to 145 degrees (F) on a meat thermometer. 

7. Remove the pork chops from the pan, transfer to a serving platter, and let rest for approximately 5 minutes before serving.

Notes: (1) The recipe for these Rosemary Brined Bone-In Pork Chops was inspired by one from Erin French's cookbook "The Lost Kitchen". (2) If you don't have two cast iron pans, cook the pork chops in batches. Place the seared pork chops on a heavy baking sheet (one that you placed in the oven while it was preheating).

Prairie Homestead, South Dakota (August 2022)

Zucchini Muffins

'Tis the season. 'Tis the zucchini season that is. Farmer's Markets and grocery stores seem to have an abundance of them now. Which means it's the perfect time to make some delicious, moist, crunchy topped, lightly spiced Zucchini Muffins! And, if by chance you are someone who happens to love zucchini, has a bit of a sweet tooth, and have convinced yourself that a muffin made with zucchini it's healthier, today is your lucky day. While on an epic, road trip adventure out west this summer, my friend Karen brought some of her homemade zucchini muffins to sustain us on our hikes. In just one bite, I knew I needed to have her recipe. Years back she had the brilliant idea of turning her mother's zucchini bread recipe into muffins. What is not to love about being able to freeze a batch of zucchini muffins to enjoy whenever your crave one? Or to throw a few in a bag and bring them along on hike? Or to start your day with one? 

As much as I love a good thick slice of zucchini bread or any quick bread for that matter, I am beginning to think I need to start turning every one of my 'bread' recipes into muffins!

On a flavor continuum, these Zucchini Muffins are a 9+! On the beauty pageant scale, they fall somewhere between a 6 and 8. I made this muffin recipe twice to try and get them to have the kind of swoonworthy eye candy look that would compel you to make them. But after the second attempt, I decided there are times when flavor trumps everything. And in all seriousness, you need these insanely scrumptious, amazingly flavorful Zucchini Muffins in your life. 

The recipe makes somewhere between 18-20 muffins. Which makes their freezability factor a big plus! Especially if you happen to live alone or in a very small household. Filling the muffin cups closer to the 2/3's full versus the 3/4's full amount will help prevent your muffins of 'overspilling' during the baking process (trust me I learned this lesson). In a preheated 350 degree (F) oven, baking time for the zucchini muffins ranges somewhere between 28-32 minutes. 

The baked, slightly cooled muffins have the perfect muffin texture. A slightly crunchy top and a soft, moist, perfect crumbed center. The cinnamon in the batter is one of the factors sending the flavor of these muffins over the top! The only changes I made to Karen's recipe were to add some Kosher salt and squeeze out some of the liquid of the shredded zucchini. Other than those minor changes, I stayed true to her recipe. But in all likelihood, eliminating some of the moisture from the zucchini was probably one of those 'assumes everyone knows' steps on thirty year old handwritten recipe cards.

If there were any important takeaways from making these Zucchini Muffins it was the reminder of the importance of always 'eating deliciously'. Coming from me this may seem like a slight departure from my usual 'eat beautifully' mantra. Call it wisdom, a moment of irrationality, or sage advice. Whatever you call it I'm going on record saying never ever pass up a muffin having a 9+ rating on the flavor continuum. 

Recipe

Zucchini Muffins

Makes 18-20 incredibly delicious muffins

Ingredients

1 cup vegetable oil or canola oil

2 1/2 cups (500g) granulated sugar

3 large eggs

1 teaspoon vanilla

3 cups (396g) all-purpose flour

1 teaspoon baking soda

1/2 teaspoon baking powder

1 Tablespoon cinnamon

1/2 teaspoon Kosher salt

2 cups (300g) unpeeled, coarsely shredded zucchini (see notes)

Directions 

1. Preheat the oven to 350 degrees (F). Line a cupcake pan with cupcake papers.

2. Sift the flour, baking soda, baking powder, cinnamon and Kosher salt. Set aside.

3. In the bowl of standing mixer fitted with a paddle attachment, briefly mix together the sugar and oil (about 15-20 seconds).

4. Add in the eggs and beat until well blended (about 30-40 seconds).

5. Mix in the vanilla.

6. Add in the dry ingredients. Mix until blended (the batter will be very thick).

7. Add in the zucchini and mix just until fully incorporated.

8. Using an ice cream scoop, fill the cupcake tin 2/3's full. Place the cupcake tin on a large baking sheet and bake for 28-32 minutes or until the muffins spring back when lightly pressed.

9. Remove from the oven. Let cool for about 5 minutes in the pan. Then remove and transfer to a cooling rack.

10. Repeat the baking process using the remaining batter.

11. Serve the muffins warm or at room temperature. Store any leftover muffins in a freezer ziplock bag.

Notes: (1) If measuring the zucchini using measuring cups, press down in the same kind of manner as you measure brown sugar. Ideally, weigh out the shredded zucchini. Before mixing the shredded zucchini into the batter, transfer to a colander and squeeze out much of the liquid. (2) Some of the baked muffins might have a slight dimple in the center. Not to worry, they are still really delicious. (3) If you love the flavor of zucchini, there are eight other zucchini recipes on the blog!

The Badlands, South Dakota (August 2022)

Blueberry Banana Bread

You might be wondering (hopefully gleefully wondering) if I have decided in favor of continuing to breath life into this non-income producing, creative outlet endeavor. The short answer is yes. But having spent an inordinate amount of time and energy wrestling with this decision over the past several weeks, the short answer doesn't really fully explain what will be happening in this blog's next chapter. So here goes. The blog will evolve differently in the months ahead. There will be less new recipes appearing on a monthly basis, but they will be ones being what I will call 'cookbook worthy'. Meaning, if someday there is a cookbook in my future, these recipes will be some of the contenders. There will be updates to many of the recipes posted in the blog's early days. From reshooting the photos (desperately needed in too many cases), to revising the recipe ingredients (to include gram measurements), to bringing greater clarity to the directions, is how I will spending more of my time. When these revisions happen, they will appear on my Instagram feed and stories. So I hope you follow me (lynnkrizic) there too, if you aren't already. Rather than spending countless hours taking and editing photos for a blog post, I am going on the uphill learning curve climb and dipping further into the reel pond. As I believe this is where the foodie world has been headed for awhile now (yes, I am a tad late to the party). So each blog post, beginning with this one, will have no more than six photos. Infrequent will be the days when a post has ten to twelve photos. But you never know, there may be an exception every now and then. If it weren't for the feedback I had received from a small handful of loyal, publicly supportive, encouraging friends, I would be writing the eulogy for this blog. So if you have ever doubted that it only takes is a small group of people to make a difference, let me be the one to tell you to never have those doubts again.

There happens to be eight delicious versions of banana bread recipes on this blog. And when I press the publish button there will be nine! Yes, nine recipes for banana bread. I have sung the praises of all of them. But after tasting a bite of my friend Ann's Blueberry Banana Bread I knew it was one I needed in my repertoire. Let me go on record as saying this is the blue ribbon banana bread contender, the one I would put up in a banana bread throw down, the one I must begrudgingly admit wasn't my original creation but a slight adaptation, the one you need if you want to live your best banana bread life. If I haven't yet enticed you to make this moist, scrumptious, better than any fancy bakeshop Blueberry Banana Bread, let me keep trying.

If I hadn't first tasted this Blueberry Banana Bread, I may have never made it. Because for some reason I wouldn't have been able to wrap my head around the whole blueberry banana combination. Which explains in part why there has been an almost unforgivable void on the blog. But let me back up a bit. Before I tasted this seriously good, actually pretty darn great, blueberry banana bread, my friend Ann shared it was a long time favorite family recipe. When I hear the words 'favorite family recipe' my thoughts immediately go back to the well done roast with crisco laden gravy my husband at one time would have referred to as a 'family favorite'. In other words, I am guilty of being unfairly dismissive of any recipe framed by those words. And had I not been a little hungry, I may have taken a pass on a slice. Thank goodness hunger has a way of overruling irrational thinking. Because I knew in the first bite, I absolutely had to have her recipe. 

Fortunately for me, she shared it. But like most well-worn, old family favorite recipe cards, the directions left a little to the imagination. Having seen and tasted the blueberry banana bread she made, I could have easily figured out how the blueberries were added to the batter. But, of course, I felt I had permission to take a few liberties with the recipe. Instead of mashing 1/3 cup of fresh blueberries in with the bananas, I decided to add a whole cup, lightly tossed with flour, (plus a handful for the top) of fresh blueberries into the batter. When you taste a whole sweet blueberry in a bite of banana bread, you will understand why I did this. I had to make an educated guess as to what size (metal) pan to use. The first time I made it, I used an 8" x 4" pan (rather than a 9" x 5" pan) because I like a banana bread to have alot of height. The second time I used an 8 1/2" x 4 1/2" pan. The slightly larger pan worked perfectly. And lastly, I made two changes to the ingredients: increasing the amount of Kosher salt from 1/4 teaspoon to 1/2 teaspoon and adding in 1 teaspoon of baking powder. Yet, in spite of these slight changes to my friend's recipe, it was the ratios of all of the other ingredients that were responsible for creating such an incredibly moist, perfect crumb, scrumptious blueberry banana bread. Without her recipe, I may have never been able to make a five star worthy version of a banana bread.

Forget about taking out your KitchenAid to make this Blueberry Banana Bread. Use your hand mixer. For the best results, use a European-style unsalted butter. In this bread, it makes a difference. Use very ripe bananas to give your bread a deep, luscious banana flavor. If you don't happen to have any bananas, it might be a week before you can make this bread. Unless of course you can find some getting very close to the ripe point bananas at your grocery store. Then maybe you are only a couple of days away from making this Blueberry Banana Bread. (Hint: Convenience stores are famous for having ripe bananas for sale.)

This Blueberry Banana Bread doesn't really need to be slathered with cream cheese or butter and honey, but I won't stop you. Whether you eat it 'plain' or 'adorned', you are in for such the best treat!

Last but not least, I hope you continue to follow the blog and my Instagram account. Nothing is more validating or motivating to a blogger than when posts garner comments and/or likes. 

Recipe

Blueberry Banana Bread (some very slight changes to my friend Ann's Blueberry Banana Bread family recipe)

Ingredients

1/2 cup (113g) unsalted butter, room temperature (recommend European or European-style butter)

1 cup (200g) granulated sugar

1 teaspoon vanilla

2 large eggs, room temperature

2 cups all-purpose flour plus 1 Tablespoon for dusting the blueberries

1/2 teaspoon Kosher salt

1 teaspoon baking soda

1 teaspoon baking powder

1 Tablespoon whole milk

1 1/2 cups (about 350g) ripe bananas, mashed (3-4 medium sized or 3 large bananas should yield this amount)

1 cup (148g) fresh blueberries

Optional: 1/2 cup walnuts, toasted and chopped

Optional: Cream cheese, butter and/or honey for serving

Directions

1. In a medium sized bowl, whisk together the all-purpose flour, baking powder, baking soda, and Kosher salt. Set aside.

2. In a large bowl, add in the unsalted butter and sugar. Beat until light and fluffy (approximately 2 minutes) using a hand mixer.

3. Beat in the eggs one at a time. Beat until fully incorporated.

4. Add in the dry ingredients. Beat until incorporated (don't over beat).

5. Add in the Tablespoon of whole milk and mashed bananas. Beat until blended.

6. Toss the blueberries with a tablespoon of flour. Add to the batter. Fold in using a spatula. (Note: Coating the blueberries in flour helps to prevent them from sinking to the bottom.)

7. Butter or spray an 8 1/2" by 4 1/2" metal baking. Line with parchment paper. Pour the batter into the prepared pan. Smooth the top, then sprinkle on a handful of fresh blueberries. If using walnuts, fold them i with the blueberries.

Place the baking pan in the refrigerator to let the batter rest for 15 minutes. While the batter is resting, preheat the oven to 350 degrees (F).

8. Place the baking pan on a baking sheet before placing in the oven. Bake for 70-90 minutes or until the bread is done. At the halfway point, rotate your baking pan and lightly place a piece of aluminum foil over the top of the bread to prevent it from 'over' browning. Note: My baking time was closer to 80 minutes.)

9. Remove from the oven. Place baking pan on a cooling rack but keep the aluminum foil on top (it helps to keep the top of the bread from getting a hard top layer.) Allow the Blueberry Banana Bread to rest for at least 15 minutes before transferring the bread back to the cooling rack. Place the piece

10. You can wait to cut into thick (1" slices) when it comes to room temperature, or you can cut it when it's almost room temperature. However long you can wait.

11. I like to store any leftover blueberry banana bread in the refrigerator as it helps to keep it moist. You can always reheat a slice in the microwave or in the toaster if you would like to enjoy it warm.

Notes: (1) I increased the Kosher salt from 1/4 teaspoon to 1/2 teaspoon because I use unsalted, not salted butter, when baking. (2) I added 1 teaspoon of baking powder, in addition to the baking soda, to ensure there would be some rise to the bread. (3) Giving the bread some resting time in the refrigerator is a modification of a technique used when making quick breads. And technically, banana bread falls into the quick bread category.