#and almonds that have been coated in a hot sugar syrup and baked until crisp and toasted. sweet | Explore Tumblr Posts and Blogs

seedertitle0-blog · 5 years

Text

salted peanut tart

My devotion to peanut butter and any and all of the ways we smash it up against chocolate would be impossible to question. From peanut butter cookies dotted with more peanut butter and chocolate chips, peanut butter-filled chocolate cookies, peanut butter and chocolate tarts, cakes, icebox and cheesecakes to peanut butter-swirled brownies, peanut butter blondies with chocolate chunks, it shouldn’t surprise you in the least that I also have a favorite Reese’s peanut butter cup shape (egg, as if there were ever a debate). However, my peanut devotion is neither limited to peanut butter or the proximity of chocolate, and so when we ended up at Houseman restaurant a couple weeks ago for dinner, we tried the salted peanut tart with sour cream for dessert and I have not been able to stop thinking about it since.

It turns out it’s not just me. It’s “like pecan pie without all the goo” Pete Wells wrote in the New York Times. Tejal Rao described it as “a fine, low-to-the-ground number with a crisp pastry, plenty of actual peanuts, and very little of anything else” for Bloomberg. And Scott Lynch said “this gooey, crunchy, buttery beauty is like the peanut brittle of your dreams, and the whipped, fluffy dab of sour cream adds an unexpected and wholly welcome bit of tang to the party,” on Gothamist.

Because my priorities are straight, it was the first thing I made when I got home. This isn’t officially it — I didn’t call the restaurant and beg for the recipe or anything. I prefer to recreate things the way I remember them, even imperfectly. I recalled a good toasty caramel (I use brown butter, dark brown sugar, and golden syrup or honey here) like a pecan pie would have, but much less goopy (a higher concentration of nuts in the filling does the trick); a thin, crisp cookie-like crust with a whiff of vanilla (here we make it quickly and press it in); and no matter how strange the dollop of sour cream to finish might sound (not sweetened, although you could if you wish) it is chocolate to the peanut butter here, harmonious and complementary in a way that no other toppings could come close. I hope you love this too.

Previously

One year ago: Quick, Essential Stovetop Mac-and-Cheese Two years ago: Tomato-Glazed Meatloaves with Brown Butter Mashed Potatoes and Pomegranate Grapefruit Paloma Three years ago: Belgian Brownie Cakelets, Broccoli Melts, and White Russian Four years ago: Perfect Corn Muffins and Spaghetti Pangrattato with Crispy Fried Eggs Five years ago: Stuck-Pot Rice with Lentils and Yogurt and Dijon and Cognac Beef Stew and Morning Bread Pudding with Salted Caramel Six years ago: Blood Orange Margaritas Seven years ago: Double Coconut Muffins and Fried Egg Sandwich with Bacon and Blue Cheese Eight years ago: Green Bean Salad with Pickled Red Onions and Fried Almonds and Spaghetti with Lemon and Olive Oil Nine years ago: Walnut Jam Cake, Ginger Fried Rice and Chocolate Souffle Cupcakes with Mint Cream Ten years ago: Whole Lemon Tart, Alex’s Mom’s Stuffed Cabbage and Toasted Coconut Shortbread Eleven years ago: Pasta Puttanesca and Pear and Almond Tart Twelve years ago: Fusilli with Baked Tomato Sauce and Aloo Gobi.

And for the other side of the world: Six Months Ago: Layered Mocha Cheesecake 1.5 Years Ago: Cheesecake Bars with All The Berries and Corn Chowder with Chile, Lime, and Cotija 2.5 Years Ago: Peach Melba Popsicles, Chile-Lime Melon Salad and Chocolate Peanut Butter Icebox Cake 3.5 Years Ago: Frozen Hot Chocolate and Angel Hair Pasta with Raw Tomato Sauce 4.5 Years Ago: Blueberry Crumb Cake, Cold Noodles with Miso, Lime, and Ginger, Apricot Pistachio Squares and Raspberry Swirl Cheesecake

Salted Peanut Tart

Servings: 8 to 10

Time: 1 hour 30 minutes

Source: Smitten Kitchen, but inspired by Houseman Restaurant

You could also make this tart as bars! Line an 8×8-inch square baking pan with two pieces of parchment paper, each extending up two sides. Press the crust dough evenly across the bottom and 1/4-inch up the sides of this pan. Parbake at 350 (no weights or freezing required) for 15 minutes, until very pale golden. Continue with topping as written; topping baking time is the same as tart. Once cool, cut into 16 square bars.

Crust

1 cup plus 2 tablespoons (150 grams) all-purpose flour

1/4 teaspoon fine sea or table salt

1/3 cup (40 grams) powdered sugar

1/2 cup (4 ounces or 115 grams) unsalted butter, cold is fine, cut into a few chunks

1/2 teaspoon vanilla extract

Filling

4 tablespoons (2 ounces or 55 grams) unsalted butter

2/3 cup (125 grams) packed light or dark brown sugar

1/3 cup (110 grams) honey or golden syrup

1/2 teaspoon apple cider vinegar (optional)

1/2 teaspoon vanilla extract

2 large eggs

2 cups (about 10 ounces or 285 grams) salted peanuts

Flaky sea salt and plain sour cream to finish (optional)

Heat oven to 350°F (175°C).

Make the crust: Combine the flour, salt, and sugar in the bowl of a food processor. Add butter and vanilla to the bowl, then run the machine until the mixture forms large clumps — just keep running it; it might take another 30 seconds for it to come together, but it will. Set a marble or two of dough aside, and transfer the rest of it to a 9-inch round tart pan with a removable bottom set on a large baking sheet (for drips and stability of use) and press the dough evenly across the bottom and up the sides. Transfer to freezer for 15 minutes, until solid.

Parbake crust: Once firm, prick all over with a fork. Coat a piece of foil with nonstick spray, and press it oiled-side-down tightly against the frozen crust, so it is fully molded to the shape. Bake tart with foil (no pie weights needed) for 15 minutes, then carefully, gently, a little at a time, peel back foil and discard. If cracks have formed, use the marbles of dough you set aside to patch it. Return to oven for 5 minutes, until just barely golden at edges and dry to the touch. Set aside.

Meanwhile, make filling: In a medium saucepan, melt butter over medium heat and continue cooking it, stirring frequently, until it smells nutty and brown bits form at the bottom of the pot. Whisk in brown sugar and golden syrup or honey and cook at a simmer, whisking constantly, for one minute. Pour into a large bowl, scraping out all of the browned bits from the pot that you can, and place in the fridge or, as I did, on your very cold patio, for 10 minutes, until it has cooled somewhat. Whisk in apple cider vinegar (with cuts the sweetness and adds complexity, not a vinegary flavor, promise), vanilla, and eggs, one at a time, then stir in peanuts.

Bake tart: Pour filling into prepared tart shell, top with a little flaky salt, if you wish, and bake for 23 to 28 minutes, until just faintly jiggly in the center and golden brown all over. Cool on a rack to room temperature, or, like me, you can rush this along in the fridge, but don’t let it fully chill.

Serve: Decorate (if you wish) with powdered sugar. Serve in wedges at room temperature (not cold, which can be too firm) with a dollop of sour cream.

Source: https://smittenkitchen.com/2019/02/salted-peanut-tart/

#read more #see more #check it out #interesting #learn more

0 notes

cookingawe · 4 years

Text

Baked French Toast

New Post has been published on https://cookingawe.com/baked-french-toast/

Baked French Toast

Baked French Toast is full of cinnamon sugar goodness and baked in an easy custard that leaves the sweet brioche bread soft on the inside and crisp on the outside. Breakfast heaven!

French toast is a breakfast classic! Don’t miss this Secret Ingredient French Toast, this Blueberry Cream Cheese Stuffed French Toast, and this Almond Crusted French Toast.

Baked French Toast

Baked French Toast is one of my favorite brunch items to make on the weekend for many reasons. First, it’s insanely easy to throw together. Second, it can be make ahead of time. And lastly, EVERYONE loves it.

Our version of baked French toast takes layers of rich brioche bread that’s saturated in a super simple cinnamon sugar custard. Right before baking the bread and custard get dusted with more cinnamon and sugar and baked until the inside is soft and rich, and the outside is irresistibly crispy and brown.

Most people serve their French toast with maple syrup AFTER they serve it up, but I like to pour the maple syrup all over the baked French toast immediately after it gets out of the oven so it soaks into the hot bread and custard before it hits anyone’s plate. It’s HEAVEN.

Ingredients in French Toast:

Brioche bread. This is my favorite kind of bread to use for French Toast. It’s dense and made with eggs and butter so it’s rich, delicious, and perfect for French toast. Because it is sightly soft right out of the package, it’s really important for it to be a day-old and slightly stale so it doesn’t get soggy when the bread soaks.

I like to leave the bread out on a sheet pan overnight, but if you don’t have time for that, you can also put the bread pieces on a sheet pan and bake at 275 degrees for 20-45 minutes until it resembles stale bread.

Eggs. Eggs add richness to our Baked French Toast, and you’ll need about four large ones.

Milk. You could use any kind of milk you want, from skim milk to heavy creamy, but the higher the fat content, the richer the baked French toast will be. I like to use a sort of middle-of-the-ground choice which is whole milk. It’s not as rich and fattening as heavy cream, but still results in a rich custard.

Sugar. Sugar isn’t exactly traditional in classic French toast, but I like to add just a little bit to the custard to sweetened it up. We also sprinkle on a little extra sugar on top right before baking to help crisp up the top of the baked French toast as well.

Cinnamon. For me, French toast isn’t complete without a little bit of ground cinnamon. In this recipe, we use it both in the custard and also sprinkle it on top just before baking along with the sugar.

Vanilla. The last pertinent ingredient in French toast. Use 100% pure vanilla extract and no the imitation brand.

How to Make Baked French Toast:

Dry out the bread. If you can remember, or have time, leave the bread out overnight on a sheet pan to dry out. If you forget, no big deal, just place the bread on a large sheet pan and place in a 250-degree oven for 25-35 minutes until the texture resembled stale bread.

Make the custard. Whisk the eggs, milk, sugar, vanilla, cinnamon, and pinch of salt together in a medium bowl.

Layer the bread. Layer the bread in a 9×9 greased baking dish. They should overlap a little bit. Pour the custard on top. Lift up the pieces of bread to make sure each piece gets saturate in the custard. Sprinkle more cinnamon and sugar on top.

Bake. Bake in a 375-degree oven for about 25-30 minutes until the baked French toast is puffed and brown. Immediately pour maple syrup on top. Cut into pieces and serve with extra maple syrup and softened, salted butter.

Can I make these in Advance?

Yes! We recommend making it three hours in advance anyways, but if you need to make it in advance even more than that, go ahead.

On the opposite end, do I have to make these in advance?

While it’s best to make Baked French Toast at least an hour in advance, a workaround would be to individually soak the stale pieces of bread in the custard for a few minutes until the bread is completely saturated, then layer it into the baking dish. Pour any extra custard on top and bake as instructed.

Substitutions and Tips and Tricks for Recipe Success:

Be sure the bread is stale. If the bread is fresh, you risk the baked French toast becoming super soggy.

If you can’t find brioche, you can also use challah, Italian bread, ciabatta, or French bread.

For extra crunch, sprinkle the baked French toast with chopped walnuts or pecans.

Make sure your bread slices are at least 1 1/2 inches thick.

Add in one teaspoon of almond extract for a nice flavor in addition to the vanilla.

What to serve with Baked French Toast:

For a complete brunch, serve with this Sausage and Egg Frittata.

Baked French Toast would also be lovely with a side of this Yogurt Parfait

Another great side would be these Baked Parmesan Hash browns, a little savory to go with your sweet!

Enjoy these French Toast Recipes Too!

Caramel Apple French Toast Casserole

Canadian Bacon and French Toast Kabobs

Overnight Caramel Banana French Toast with Caramel Syrup

Cinnamon French Toast Bake

Overnight Blueberry French Toast Recipe

Baked French Toast

Baked French Toast is full of cinnamon sugar goodness and baked in an easy custard that leaves the sweet brioche bread soft on the inside and crisp on the outside. Breakfast heaven!

Course Breakfast

Cuisine American

Keyword baked french toast, easy french toast, custard french toast, french toast

Prep Time 5 minutes

Cook Time 25 minutes

Resting time 3 hours

Total Time 3 hours 30 minutes

Servings 4 people

Calories 605kcal

Author Nicole Leggio

Cost $12

Equipment

Mixing Bowl

Baking dish

Ingredients

8 slices day old thick-sliced brioche bread (ciabatta, challah or italian bread will work as well) I use Trader Joe’s

1 tbsp butter, softened

4 large eggs

1 3/4 cup whole milk

2 tsp vanilla extract

1/2 tsp cinnamon, plus more for dusting

2 tbsp + 2 tsp sugar

1/4 tsp kosher salt

1/2 cup maple syrup

Instructions

Make sure your bread is stale and at least one day old. If it’s not, let it sit in a 250 degree oven for about 30 minutes until it’s stale.

Preheat oven to 375 degrees. Coat a 9×9 baking dish with the softened butter. Layer the bread in two rows. Each piece of bread should halfway cover the next.

Add eggs, milk, vanilla, 1/2 teaspoon cinnamon, 2 tablespoons sugar, and salt to a medium bowl. Whisk to combine. Pour the mixture over the bread slowly, lifting the layers of bread up so each pieces is coated in the custard. Cover with plastic wrap and let it sit in the fridge for 2-3 hours.

When you’re ready to bake, sprinkle with the remaining two teaspoons of sugar and dust with a little bit of cinnamon. Bake in the oven until puffed and the tops of the bread slices are crisp and brown. Pull out from the oven and drizzle with maple syrup. Cut into 4-6 pieces and serve with butter and more maple syrup if desired.

Nutrition

0 notes

lisacongo2-blog · 5 years

Text

salted peanut tart

Previously

Salted Peanut Tart

Servings: 8 to 10

Time: 1 hour 30 minutes

Source: Smitten Kitchen, but inspired by Houseman Restaurant

Crust

1 cup plus 2 tablespoons (150 grams) all-purpose flour

1/4 teaspoon fine sea or table salt

1/3 cup (40 grams) powdered sugar

1/2 cup (4 ounces or 115 grams) unsalted butter, cold is fine, cut into a few chunks

1/2 teaspoon vanilla extract

Filling

4 tablespoons (2 ounces or 55 grams) unsalted butter

2/3 cup (125 grams) packed light or dark brown sugar

1/3 cup (110 grams) honey or golden syrup

1/2 teaspoon apple cider vinegar (optional)

1/2 teaspoon vanilla extract

2 large eggs

2 cups (about 10 ounces or 285 grams) salted peanuts

Flaky sea salt and plain sour cream to finish (optional)

Heat oven to 350°F (175°C).

Serve: Decorate (if you wish) with powdered sugar. Serve in wedges at room temperature (not cold, which can be too firm) with a dollop of sour cream.

Source: https://smittenkitchen.com/2019/02/salted-peanut-tart/

0 notes

follow-her-way · 7 years

Text

Our lives always have us busy! So busy sometimes that we forget to eat the most important meal of the day breakfast! I know you’re probably thinking that you don’t have any extra time for breakfast. Well loves, here is a few breakfast entrees and treats that can be made in under 20 minutes. I encourage you to use that small window of time to fuel your body and energize for the strenuous day ahead. Below are a few ideas for you. ENJOY!

OVERNIGHT BUCKWHEAT CASHEW PARFAIT (GF & VEGAN)

Ingredients

1 cup buckwheat groats (soaked overnight)

1/2 cup raw cashews (soaked overnight)

1/2 teaspoon vanilla extract

1/2 overripe banana

1/2 cup almond milk

1/4 teaspoon sea salt

1 pint raspberries

1 medium pear, diced

1 tablespoon chia seeds

fresh fruit, dried fruit, nuts, seeds, bee pollen, etc to mix it up

Directions

Drain and thoroughly rinse buckwheat and cashews.

Combine in a medium mixing bowl with vanilla extract, almond milk, banana and sea salt. Use an immersion blender (one of my MUST HAVE kitchen tools) to blend until creamy. If you don’t have an immersion blender, place all ingredients in a blender and combine that way!

In a small saucepan combine raspberries and pear. Cook over low heat, smashing raspberries until they have completely softened and pear has been broken down (around 5-10 minutes). Add chia seeds and stir. Set aside to set for 15 minutes.

Spoon buckwheat cashew mixture into glass jars (I used 4 jars, all roughly the size of jelly jars). Layer with raspberry pear compote and add fruits, nuts, dried coconut, bee pollen or whatever else sounds good to you!

Enjoy!

NOTES

Store these in the fridge for up to 3-4 days, they’re great for breakfast on the go!

2. CRANBERRY ORANGE PANCAKES

TOTAL TIME: Prep: 20 min. Cook: 5 min./batch

MAKES: 4 servings

Ingredients

SYRUP:

1 cup fresh or frozen cranberries

2/3 cup orange juice

1/2 cup sugar

3 tablespoons maple syrup

PANCAKES:

2 cups biscuit/baking mix

2 tablespoons sugar

2 teaspoons baking powder

2 large eggs

1 large egg yolk

1 cup evaporated milk

2 tablespoons orange juice

1 teaspoon grated orange peel

1/2 cup chopped fresh or frozen cranberries

Orange peel strips, optional

Directions

In a small saucepan, bring the cranberries, orange juice, and sugar to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Cool slightly. With a slotted spoon, remove 1/4 cup cranberries; set aside.

In a blender, process cranberry mixture until smooth. Transfer to a small bowl; stir in maple syrup and reserved cranberries. Keep warm.

In a large bowl, combine the biscuit mix, sugar and baking powder. In another bowl, whisk the eggs, egg yolk, milk, orange juice and peel. Stir into dry ingredients just until blended. Fold in chopped cranberries.

Drop batter by 1/4 cupfuls onto a greased hot griddle; turn when bubbles form on top. Cook until the second side is golden brown. Serve with syrup. Garnish with orange peel strips if desired. Yield: 12 pancakes (1-1/4 cups syrup).

3. BAKED FRENCH TOAST STICKS

Yield: About 6 servings

Ingredients

2 Tbsp granulated sugar

1 tsp ground cinnamon

1 cup whole milk

4 large eggs

1 tsp vanilla extract

1 pinch salt

8 slices Texas toast bread

2 Tbsp butter, melted, plus more for serving if desired

Maple syrup, for serving

Directions

Preheat oven to 350 degrees. Line an 18 by 13-inch baking sheet with parchment paper. In a small bowl whisk together sugar and cinnamon, set aside.

In a medium mixing bowl vigorously whisk together milk, eggs, vanilla and salt until very well blended. Cut each slice of bread into even three strips (you can layer a few slices to cut several at a time). Dip each portion (I usually dip 2 sticks at a time) into egg mixture then lift and let excess run off and transfer to prepared baking sheet (they will have to fit closely together but leave just a little space between them). Using a basting brush, brush tops of french toast sticks lightly with 1 Tbsp of the melted butter. Sprinkle tops evenly with half of the cinnamon-sugar mixture. Bake in preheated oven for 13 minutes. Remove from oven, flip french toast sticks to opposite side and brush tops lightly with remaining 1 Tbsp melted butter and sprinkle evenly with remaining cinnamon sugar mixture. Return to oven and continue to bake until cooked through, about 13 – 18 minutes longer. Let cool for a few minutes. Brush lightly with a little more melted butter if desired and serve warm with maple syrup for dipping.

Recipe source: inspired by food.com

4. CHEESY BACON AND EGG HASH

Cheesy Bacon and Egg Hash for breakfast, brunch, lunch or dinner! Easy to make and ready in 30 minutes!

Serves: 4

INGREDIENTS

24 oz | 700 g potatoes (about 4 medium-sized), scrubbed clean and peeled

2 tablespoons olive oil (or coconut oil)

7 oz | 200 g diced bacon (trimmed of fat)

2 scallions or spring onions (shallots), trimmed and finely sliced

4 large eggs

Dice potatoes into small ¾-inch cubes.

Stove Top:

Heat the oil in a large cast iron skillet or pan over medium heat. Fry the potatoes in the hot oil and cook while stirring occasionally, until golden and crispy (about 20 minutes). To speed up cooking time, cover pan with a lid, checking the potatoes every 4-5 minutes or so to stir them (this takes about 15 minutes).

Add the bacon pieces to the pan and fry while stirring occasionally for 10 minutes until crisp. The potatoes will be golden with crisp edges, while soft on the inside. Add the spring onions; stir them through and season with pepper (optional). The bacon releases some oil by this stage to cook your eggs!

¼ cup shredded mozzarella cheese (or cheddar)

Cracked pepper to season

Using a wooden spoon or spatula, make four wells in the hash, crack an egg into each well and arrange the mozzarella around each egg. Fry until the whites are set and the eggs are cooked to your liking. Serve immediately! (Don’t leave the hash in the pan or the eggs will continue cooking in the heat of the skillet).

Oven Method:

Preheat oven to 400°F | 200°C. Arrange the potatoes in a single layer in a cast iron skillet or oven proof pan (or baking sheet). Spray with a light coating of cooking oil spray and bake for about 30 minutes, mixing them around halfway through cook time, until they are crisp and golden. Remove from oven, add the bacon, and place back into the oven for a further 10 minutes or until the bacon is crispy. Remove from oven, make four wells in the hash, crack an egg into each well and arrange the mozzarella around each egg. Place skillet (or pan) back into the oven until the whites are set and the eggs are cooked to your liking. Serve immediately.

Ladies, I hope that these recipes will fill you up and get you going for the day! Thanks for stopping by.

❤

4 Easy & Quick Breakfast Ideas #HERWay Our lives always have us busy! So busy sometimes that we forget to eat the most important meal of the day

0 notes