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In the Oven: Butterscotch Pudding Tarts

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Posting date for these possibly boozy tarts is January 14!

Butterscotch Pudding Tarts
 
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Yield: 8 (4-inch) tarts
Ingredients
For the oat wheat pie crust
  • 1 cup rolled oats
  • ½ cup whole wheat flour
  • 1 cup all-purpose flour
  • ¼ cup firmly packed dark brown sugar
  • ½ teaspoon salt
  • ¾ cup (1½ sticks) cold unsalted butter, cut into cubes
  • ¼ cup milk
For the butterscotch pudding
  • 6 large egg yolks
  • ¾ cup granulated sugar
  • ¼ cup heavy cream
  • ½ cup firmly packed dark brown sugar
  • ⅓ cup cornstarch, sifted
  • 1 teaspoon salt
  • 3 cups whole milk
  • 1 vanilla bean
  • 1 tablespoon unsalted butter
  • 2 tablespoons whiskey
To assemble the tarts
  • 1 Butterfinger candy bar, broken into small pieces
Instructions
Make the oat wheat pie crust
  1. Put the rolled oats in a food processor and process for about 30 seconds, until ground but not powdered. Add the flours, brown sugar, and salt and pulse until combined.
  2. Add the butter and pulse until the butter pieces are small and the dough looks crumbly, like coarse sand. Add the milk and pulse for a few seconds.
  3. Scoop the dough out of the food processor and form it into a large disk. Wrap tightly in plastic and refrigerate for at least 1 hour and up to 3 hours.
  4. Dust a work surface with a sprinkling of flour. Unwrap the disk of chilled dough and put it directly on the work surface. Cut the dough into eight equal pieces, about 2 ounces each, and gently shape each piece into a smooth disk. The dough will be sticky. Make sure to turn the dough over (use a spatula or a bench knife) as needed and keep the working surface floured. Put the dough disks in the refrigerator for 10 minutes.
  5. Using a rolling pin, roll each dough ball into a 6-inch round just over ⅛ inch thick. Place a round over a 4-inch tart pan and very gently press the dough into the pan. Roll the rolling pin over the pan to trim off excess. Repeat with the remaining dough rounds. Use any excess dough trimmings to make a ninth tart shell or freeze them for another time.
  6. Preheat the oven to 325 degrees F.
  7. Put the tart pans in the freezer for 30 minutes.
  8. Remove the tarts from the freezer, then arrange on a baking sheet and gently prick the dough with a fork.
  9. Bake on the baking sheet until golden brown, 12 to 15 minutes, rotating the baking sheet halfway through the baking time.
  10. Transfer the tart pans to wire racks and let cool completely.
Make the butterscotch pudding
  1. Put the egg yolks in a large heatproof bowl and set aside.
  2. In a small saucepan, combine the granulated sugar and ¼ cup water and stir gently with a heatproof spatula; do not splash the sides of the pan. Cook over medium heat until the sugar is dissolved, then increase the heat to medium-high and cook until the mixture begins to turn a dark amber color. Swirl the pan, if necessary, to create an even color, but do not stir. Remove from the heat, let stand for 1 minute, then use the heatproof spatula to stir in the cream. Pour the caramel into a small bowl. Set aside.
  3. In another small saucepan, combine the brown sugar, cornstarch, and salt. Stir in the milk and whisk to combine.
  4. Cut the vanilla bean in half lengthwise, and, using the tip of the knife or a small teaspoon, scrape the seeds into the saucepan with the milk. Add the vanilla bean to the milk as well. Cook over medium-high heat, whisking occasionally, until the mixture comes to a boil. Remove from heat and add the caramel. Whisk together until combined, then pour one third of the mixture over the eggs. Keep whisking the egg mixture and add another third of the hot milk mixture. Transfer the egg mixture back to the saucepan with the milk mixture and, whisking constantly, bring to a boil over medium-high heat. Boil for 2 to 3 minutes, or until very thick.
  5. Remove from the heat and add the butter and whiskey.
  6. Keep whisking vigorously for about 1 minute to cool the pudding slightly. Let the pudding sit for about 15 minutes, then remove the vanilla bean.
Assemble the tarts
  1. Whisk the pudding one more time until smooth. Divide the pudding equally among the tart shells and sprinkle some of the crumbled candy bar over the pudding. Cover the tarts with plastic wrap and put them in the refrigerator for about 2 hours before serving.
Notes
How to store: The tarts can be stored, tightly covered, in the refrigerator for up to 2 days.

 

In the Oven: Sour Lemon Scones

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Fire up your ovens, and get ready to make lemon scones… posting date is December 17!

Sour Lemon Scones
 
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Yield: 12 scones
Ingredients
  • 4 cups all-purpose flour
  • 1⁄2 cup sugar
  • 1 tablespoon baking powder
  • 1⁄2 teaspoon baking soda
  • 1⁄2 teaspoon kosher salt
  • 1⁄2 teaspoon ginger
  • 1 1⁄2 cups (3 sticks) unsalted butter, cubed and cold
  • 1 large egg
  • 1 cup buttermilk
  • 1⁄4 cup grated lemon zest (from about 3 lemons)
  • 1⁄2 cup diced candied lemon peel, optional (see book for recipe)
  • 2 tablespoons raw sugar
Instructions
  1. Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.
  2. In a large bowl, combine the flour, sugar, baking powder, baking soda, salt, and ginger. Whisk until combined.
  3. Add the butter. Use your fingertips to rub the butter into the flour until the butter is pea-sized.
  4. In a separate bowl, whisk together the egg, 3⁄4 cup of the buttermilk, and the lemon zest. Slowly pour the wet ingredients into the dry ingredients, and then gently knead the dough with your hands until the dough starts to come together. If using, add the candied lemon peel and knead to incorporate. Move the dough to a lightly floured surface. Use your hands to shape the dough into two discs (about 1 1⁄2 inches in height). Do not overwork the dough.
  5. Cut each disk into 6 wedges. Place the wedges onto the prepared baking sheet. Brush each scone with the remaining buttermilk and sprinkle with raw sugar. Bake in the center of the oven for about 25 to 30 minutes (rotating the baking sheet halfway through the baking time) or until the scones are golden brown.
  6. Transfer the scones to a cooling rack; they can be served slightly warm or completely cooled.
Notes
How to store: Scones can be stored in an airtight container for up to 2 days.

 

In the Oven: A Trio of Truffles

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Make one, two, or all three kinds! Posting date is November 19.

Honey and Dark Chocolate Truffles
 
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Yield: 18 truffles
Ingredients
For the truffle center
  • 9 ounces dark chocolate (60 to 72% cacao), coarsely chopped
  • 1 cup heavy cream
  • 1⁄4 cup honey
  • 1 teaspoon espresso powder
For the truffle coating
  • 1⁄4 cup confectioners’ sugar, sifted
  • Tempered Dark Chocolate (see page 173)
Instructions
Make the truffle centers
  1. Place the chocolate in a large heatproof bowl. Place a fine-mesh sieve or strainer over the bowl and set aside.
  2. In a medium-sized, heavy-bottomed saucepan, stir together the cream, honey, and espresso powder. Heat the mixture just to a boil.
  3. Remove the saucepan from the heat, and pour the cream mixture through the sieve directly over the chocolate. Let the cream sit for 2 minutes. Gently stir the mixture from the center outward until it is smooth and shiny. Cover the entire bowl in plastic wrap, making sure the chocolate surface comes in direct contact with the plastic wrap. Refrigerate for 5 hours or until firm.
  4. Line a baking sheet with parchment paper.
  5. Scoop the truffles with a small melon baller or tablespoon, and drop onto the parchment paper in balls (balls will not be perfectly round). Place the baking sheet in the freezer for 20 minutes.
Rolling the truffles
  1. Spread out the confectioners’ sugar on a small plate.
  2. Remove the truffles from the freezer and use a dipping fork or fondue fork to dip each truffle in the tempered chocolate (or use your fingers), then drop the truffle in the sugar and roll to coat. Put the sugar-coated truffles on the baking sheet to set.
Notes
How to store: Truffles can be stored in an airtight container, between layers of wax or parchment paper, in the refrigerator for up to 1 week.

 
Milk Chocolate and Almond Truffles
 
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Yield: 15 truffles
Ingredients
For the truffle center
  • 8 ounces milk chocolate, coarsely chopped
  • 3⁄4 cup heavy cream
  • 1⁄4 cup sliced almonds, toasted
  • 1 teaspoon almond extract or 1 teaspoon Amaretto liqueur
For the truffle coating
  • 1⁄4 cup sliced almonds, toasted and coarsely chopped
  • Tempered Milk Chocolate (see page 173)
Instructions
Make the truffle centers
  1. Place the chocolate in a large heatproof bowl. Place a fine-mesh sieve or strainer over the bowl and set aside.
  2. In a medium-sized, heavy-bottomed saucepan, heat the cream just to a boil. Add the almonds, cover the saucepan, and turn the heat down to simmer. Simmer the almonds in the covered saucepan for 20 minutes.
  3. Remove the saucepan from the heat, and pour the cream through the sieve directly over the chocolate. Let the mixture sit for 2 minutes. Gently stir the mixture from the center outward until it is smooth and shiny. Add the almond extract or liqueur and stir to combine. Cover the entire bowl in plastic wrap, making sure the chocolate surface comes in direct contact with the plastic wrap. Refrigerate for 5 hours or until firm.
  4. Line a baking sheet with parchment paper.
  5. Scoop the truffles with a small melon baller or tablespoon, and drop onto parchment paper in balls (balls will not be perfectly round). Place the baking sheet in the freezer for 20 minutes.
Rolling the truffles
  1. Place the almonds on a large plate.
  2. Remove the truffles from the freezer and use a dipping fork or fondue fork to dip each truffle in the tempered chocolate (or use your fingers), then drop the truffle in the almonds and turn to coat with almond pieces. Put the almond-coated truffles on the baking sheet to set.
Notes
How to store: Truffles can be stored in an airtight container, between layers of wax or parchment paper, in the refrigerator for up to 1 week.

 
Chocolate Raspberry Truffles
 
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Yield: 15 truffles
Ingredients
For the truffle center
  • 11⁄2 cups frozen raspberries
  • 9 ounces dark chocolate (60 to 72% cacao), coarsely chopped
  • 3⁄4 cup heavy cream
  • 1 tablespoon honey
  • 2 tablespoons unsalted butter, softened
For the truffle coating
  • 1⁄4 cup red sanding sugar
  • Tempered Dark Chocolate (see page 173)
Instructions
Make the truffle centers
  1. Place the chocolate in a large heatproof bowl. Place a fine-mesh sieve or strainer over the bowl and set aside.
  2. In a medium-sized, heavy-bottomed saucepan, stir together the cream, honey, and raspberry puree. Heat the mixture just to a boil.
  3. Remove the saucepan from the heat, and pour the cream mixture through the sieve directly over the chocolate. Let the mixture sit for 2 minutes. Gently stir the mixture from the center outward until it is smooth and shiny. Add the butter and stir until combined. Cover the entire bowl in plastic wrap, making sure the chocolate surface comes in direct contact with the plastic wrap. Refrigerate for 5 hours or until firm.
  4. Line a baking sheet with parchment.
  5. Scoop the truffles with a small melon baller or tablespoon, and drop onto the parchment paper in balls (balls will not be perfectly round). Place the baking sheet in the freezer for 20 minutes.
Rolling the truffles
  1. Spread out the sanding sugar on a small plate.
  2. Remove the truffles from the freezer and use a dipping fork or fondue fork to dip each truffle in the tempered chocolate (or use your fingers), then drop the truffle in the sugar and roll to coat. Put the sugar-coated truffles on the baking sheet to set.
Notes
How to store: Truffles can be stored in an airtight container, between layers of wax or parchment paper, in the refrigerator for up to 1 week.

In the Oven: Peanut Butter Cookies with Milk Chocolate Chunks

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Up next, a classic peanut butter cookie, but with chunks of milk chocolate baked in. Posting date is November 5!

Peanut Butter Cookies with Milk Chocolate Chunks
 
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Yield: 24 cookies
Ingredients
  • 1 3⁄4 cups all-purpose flour
  • 2 teaspoons baking soda
  • 1 teaspoon salt
  • 1 cup (2 sticks) unsalted butter, softened, cut into 1-inch pieces
  • 1 cup granulated sugar, plus more for sprinkling
  • 1 cup firmly packed dark brown sugar
  • 2 large eggs
  • 1 teaspoon pure vanilla extract
  • 1 cup creamy peanut butter
  • 6 ounces good milk chocolate, coarsely chopped
Instructions
  1. Sift the flour, baking soda, and salt into a medium bowl and set aside.
  2. In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and sugars together until fluffy. Scrape down the bowl and add the eggs, one at a time, beating until each is incorporated. The mixture will look light and fluffy. Add the vanilla and peanut butter and beat until just incorporated.
  3. Add half of the flour mixture and mix for 15 seconds. Add the remaining our mixture and mix until just incorporated.
  4. Using a spatula or wooden spoon, fold in the chocolate. Cover the bowl tightly and refrigerate for at least 3 hours.
  5. Preheat the oven to 375 degrees F. Line two baking sheets with parchment paper.
  6. Drop the dough by rounded tablespoons onto the prepared baking sheets, at least 2 inches apart. With the palm of your hand, very gently press each cookie down so it forms a very tall disk shape. Do not press too hard and do not press it flat.
  7. Sprinkle the tops of the cookies with granulated sugar and bake for 10 to 12 minutes, rotating the pan halfway through the baking time, until the tops of the cookies just begin to brown.
  8. Remove the pan from the oven and cool on a wire rack for 5 minutes. Use a spatula to transfer the individual cookies to the rack to cool completely (although they are also delicious warm).
Notes
How to store: The cookies can be stored, in an airtight container, for up to 3 days.