It may still be hot in Texas, but I’m feeling all the fall vibes with these tartlets! Use a pâte brisée dough for the crust or a graham crust. Buy my favorite Spicy Maple here: Bushwick Kitchen
Pumpkin Mascarpone Tartlets
Halve, seed and brush the pumpkin with olive oil. Reserve the seeds for roasting.
Roast Pumpkin on the grill at 350F for about an hour, until the skin changes color and the flesh is soft.
Let cool, then scoop out the pumpkin from the skin. Chill until ready to use.
Pumpkin Mascarpone Filling
2/3 cup roasted pumpkin
8 oz mascarpone cheese
1/4 cup sour cream
1/3 cup organic sugar
1/4 tsp salt
1 tsp vanilla
1 tsp organic pumpkin pie spices
In a food processor, mix the pumpkin, mascarpone, sour cream and sugar until well combined and mixture is smooth. Then add the rest of the ingredients, egg, salt, vanilla and spices. Continue to process until combined.
Blind bake your tart shells at 350F and allow to cool. Fill the tart shells with pumpkin mascarpone filling and bake at 275F for 22-24 minutes. Cool for 20-30 minutes, then place in the fridge for at least 2 hours to set.
Top with Spicy Maple Meringue and toast the meringue with a kitchen torch.
Spicy Maple Swiss Meringue
2 large egg whites
1/4 cup organic cane sugar
1/8 tsp cream of tartar
1 pinch of salt
1/2 tsp vanilla
2 T Spicy Maple Syrup
Whisk the first four ingredients over a double boiler until the sugar is dissolved and the egg whites have gained some volume. Put on a mixer and whisk until stiff peaks are formed and mixture is glossy. Add the Spicy Maple and vanilla and whisk until combined. Meringue can be piped and torched or baked at a low temperature for meringue cookies.
🍄Cedar Plank Stuffed Cremini Mushrooms🍄
10 cremini mushrooms
2 T shallots, diced small
3 T pesto
2 T pine nuts, toasted
2 T panko breadcrumbs
1 Campari tomato, diced small
1 T Italian parsley, chopped
Herb salt, to taste
Wash and dry the mushrooms and remove and reserve the stems. Finely chop the mushroom stems. In a skillet, heat a tablespoon of olive oil. Sauté the mushroom stems and shallots for 2-3 minutes until they start to turn golden brown. Add the pesto, panko, pine nuts, tomato, and salt, and sauté for another minute or two. Add in the parsley off the heat.
Fill each mushroom cap with a heaping teaspoon of the filling. Place on a pre-soaked cedar plank and top with Parmesan.
Grill the mushrooms on the cedar plank for about 20 minutes at 375F.
Cowboy Candy Jalapeños
3/4 cup apple cider vinegar, filtered (not cloudy)
2 cups organic cane sugar
3 cloves garlic chopped
Wearing nitrile gloves, slice the stems off of the jalapeños. Core out the seeds with a small spoon. Slice each pepper into 1/8 to 1/4-inch slices.
Stir the remaining ingredients (vinegar, sugar, garlic) together in a large sauce pot. Heat over medium high heat stirring occasionally for about 10 minutes or until it comes to a frothy boil. Reduce heat, and simmer for 2 minutes.
Stir in the jalapeños, and simmer for 8 more minutes, stirring occasionally. They will start to change to a darker color.
Remove the peppers from the syrup using a slotted spoon. Spoon into two half pint glass jars.
Bring the syrup to a boil and boil 5 more minutes. Carefully pour the syrup into the jars of peppers. Allow to cool at room temperature for at least an hour, and then refrigerate.
One of the many things I learned recently at the grilling class I took at Premier Grilling in Frisco, TX was how to make an all purpose salt that has herbs, garlic and green onions. You can check our their classes here: Premier Grilling Classes. It has me wondering why I haven't been doing this for the past 15 years?! It's that good. It's a simple process, dries out low and slow in the oven for two hours, and makes an excellent gift. Who doesn't love something delicious and homemade around the holidays?
The salt used is kosher salt. It's a great texture, and one of my favorite for seasoning everything from proteins to pasta water. It's also an affordable salt which is great when you're making a big batch of it for all your friends and neighbors. Fleur de Sel is my favorite salt for baking and it's a bit pricier.
As for the herbs, you can add anything you like, omit things you don't enjoy or don't have on hand. The ratio is 411, four cups of Kosher salt to 1 cup of garlic and 1 cup of herbs. I made a half recipe and it made enough to fill a half sheet pan and my food processor. If you don't have professional sized oven and kitchen equipment, you'll want to make the half recipe that I have listed below or do it in two batches and use two half sheet pans.
Garlic Herb Salt:
2 cups Kosher salt
1/2 cup fresh garlic cloves
1/2 cup fresh herbs
I used parsley, sage, rosemary, thyme, green onions
Preheat your oven to 180F. Rough chop your herbs and remove and woody stems. Place all ingredients into a food processor and process until the garlic and herbs a chopped and everything is well combined. Do not over process. Place the salt herb mixture onto a sheet pan and place in the oven for 2 hours to dry out. You can stir it around a few times during the process. You do not want it to brown. The idea is to dehydrate the herbs and garlic, not roast it. After two hours, remove the pan or pans from the oven and allow the salt mixture to cool. Place the cooled salt mixture back into a food processor and process again to break up any larger pieces. The final texture is your preference or you can get it back to Kosher salt size. Pour into glass jars for storage and gifting!
These cookies are a huge hit in my house. I seem to make them more often than any others, and I use a variety of whatever chocolate chips I have on hand. If you use good salt like fleur de sel, you too will be come addicted to this recipe. I also freeze the dough in portioned rounds and write the baking instructions on the bag. If frozen they take the higher end of the time range to bake, but they sure are good warm! Use high quality chocolate for delicious results.
Every month, King Arthur Flour shares a recipe for their #bakealong challenge. This month I decided to join the challenge and found out it is actually really fun! I was able to try a new recipe and see step by step instructions on their site. I have quite a bit of baking experience but the directions were easy to follow and I was so impressed with how they turned out! I will definitely be making this recipe again! It was enjoyed by my whole family and my three year old was able to help. I think my favorite part of baking is having her in the kitchen with me.
Do you like a challenge? Try the #bakealong recipe and be sure to tag @daydreamworkshop on Instagram! I would love to see what you make! Get the recipe here:http://blog.kingarthurflour.com/2017/07/03/blueberry-hand-pies-bakealong/
Baking with a three year old is always an adventure. I'll admit my kid has more experience than most but that doesn't change the fact that she's three, and more of the chocolate chunks end up in her as opposed to the cookies. That said, she can crack an egg very well and is very patient but can't stand when her fingers get messy. This is a fairly easy recipe that she loves to make. It's one of my favorite cookies recipes that I come back to over and over. It's an adaptation of an adaptation but you can use it as your own and I won't tell anyone. I tend to freeze the extra dough in portioned rounds and store them in a freezer bag with baking instructions written on it. I usually only have to add about a minute compared to typical baking time when frozen so that's what I write on the bag, 360F degrees for 11 minutes.
Sea Salt Chocolate Chunk Cookies:
(Recipe barely adapted from here)
1/2 cup unsalted butter, at room temperature
2 tablespoons granulated sugar
2 tablespoons raw sugar
3/4 cup plus 2 tablespoons packed light or dark brown sugar
1 large egg
1 teaspoon vanilla extract
3/4 teaspoon baking soda
Heaped 1/4 teaspoon good salt
1 3/4 cups AP flour
1 1/2 cups dark chocolate chips or chunks
Flaky sea salt, to finish
Heat oven to 360°F (180°C) and line a baking sheet with parchment paper or a silicon baking mat.
In a large bowl, cream the butter and sugars together with an electric mixer until very light and fluffy. Add egg and vanilla, beating until incorporated, and scraping down the bowl as needed. Beat in sea salt and baking soda until combined, then the flour on a low speed until just mixed. The dough will look crumbly at this point. With a spatula, fold/stir in the chocolate chunks.
Scoop cookies into golfball size rounds (I used a portion scoop), spacing them apart on the prepared baking sheet. Sprinkle each with a few flakes of sea salt. Bake for 10 to 12 minutes, until golden on the outside but still very gooey and soft inside. Let cool for a few minutes on the baking sheet before transferring a cooling rack.
Fried chicken so good it once brought my divorced parents together.
Can I top this recipe? Probably not in the memories department. Years ago while my father was still alive, I made fried chicken. He stopped by and picked up a bunch of it and drove it home. A short time later he called my mother and told her, "Do NOT eat that fried chicken. It is bad." My worried mother told me what he was saying and said, "I don't know George, it's possibly the best fried chicken I've ever had." My father replied, "I said don't eat it! I'll be right over to pick up the rest of it!!" We all got a laugh out it and I think I may have cried. My parents never got along before that, let alone laughed together. So you could say this fried chicken is life changing. It certainly was for me, and my parents who had a much better relationship going forward.
Wether you use bone in, dark meat, breasts, or tenders, it will all be delicious. The major difference is cooking time, and I tend to deep fry the bone in pieces as opposed to shallow fry. You can adjust the heat as well...in the buttermilk brine or flour mixture. I used to love some heat but I tend to dial it back now with a three year old in my house. Gluten-Free? That's easy! Use a gluten-free flour mixture instead! If you're making both gluten-free and traditional fried chicken for a party, make sure you cook them separate and use clean utensils for each or, cook the gluten-free first so you don't cross contaminate with the oil or buttermilk when double dipping them!
Lemon Herb Fried Chicken
Chicken (your choice, tenders are pictured)
Buttermilk, zest of 1 lemon, fresh thyme leaves (stems removed), pinch of good salt, splash of hot sauce if desired
Canola, vegetable, or peanut oil
1 lemon, zested and sliced
Garlic cloves, fresh, unpeeled
AP Flour, or gluten-free flour, salt, pepper, onion powder, paprika, garlic powder (about a teaspoon of each spice per cup of flour, but use half the amount of onion powder, and you can add a pinch of cayenne if you like spice). Or get Loveless Cafe's Fried Chicken Breading here: Loveless Cafe Store. I promise it's fabulous!
Prepare the buttermilk brine and allow the chicken to soak overnight, covered in the fridge.
Remove the chicken from the brine and pat dry with a paper towel. The thyme and zest should still stick in some places. Dredge in the seasoned flour, then dip into the buttermilk brine mixture, and then dredge again in the seasoned flour mixture.
Allow the chicken to sit on a parchment lined sheet pan for about 20 minutes, so the coating will stick before frying. In the meantime, begin to heat the oil. Place the herbs, garlic, and sliced lemon in the oil while it is cool and allow it to cook as the oil heats up. It will be done just as the oil comes to temperature, at which point remove the herbs, garlic, and lemon and reserve for serving. Drain on a paper bag or cooling rack over a lined sheet pan.
Fry the chicken (at 350-375 degree F) in small batches until golden brown and cooked thru. Time will depend on size and type of chicken you are using.
Remove from oil and again, drain the chicken on a paper bag or rack. Top with flaky sea salt and the herbs and garlic for serving.
Home cook, Mom, wife, and crafty creative, Mandy is from California and has traveled the world and lived in lots of places. She has fallen in love with Dallas, TX and calls it home.