Bourbon Pumpkin Pie with Pecan Crumble

This is my final Thanksgiving recipe that I’ll be sharing in 2015, and let’s just say that I might have saved the best for last :)

Bourbon Pumpkin Pie with Pecan Crumble

In case you missed the other recipes, here’s a short roundup:

I’m closing out the list with this Bourbon Pumpkin Pie with Pecan Crumble.  Pumpkin pie has never quite been #1 for me.  It’s not that I don’t like pumpkin pie.  I really do.  But I always find myself wanting to cook and eat other pies first (coconut custard, pecan or crack pies for example).  This year, I decided to test and develop a pumpkin pie recipe that could really spark some excitement.  Here’s what I came up with.

The base of this recipe is my super flaky, super buttery pie crust.  I just love an all-butter pie crust, so all my pies start this way.  Rich and fragrant, the pie filling is a silky mix of pumpkin puree, eggs, heavy cream, bourbon, ginger, cinnamon, nutmeg and clove.  The bourbon adds some really nice depth of flavor that just works with the pumpkin and spices.  A final pecan crumble is sprinkled over top, then baked until golden and crunchy.  You guys.  The finished pie is SO tasty, and I am confident it can easily stand out on any Thanksgiving dessert table.  Continue reading for the recipe.

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Rye Biscuits with Gouda and Thyme [Giveaway]

Hello friends and happy Friday!!

Rye Biscuits with Gouda and Thyme

I’ve got some fun things to share with you all today, including a tasty biscuit recipe, details on a new cookbook, AND a cookbook giveaway.  Let’s dig in.

Russell van Kraayenburg of Chasing Delicious recently released a new cookbook called Making Dough: Recipes and Ratios for Perfect Pastries, and it’s suuuuper interesting.  The book features a number of dough ratios like pie dough, puff pastry and biscuit dough along with recipes that utilize each ratio.  To better understand ratios and the relationship between ingredients, Russell explains:

“Doughs comprise up to five primary ingredients: flour, fat, eggs, liquid and sugar or other sweetener. Not every dough includes all five… The relationship between the amounts of these ingredients (ratios) is what define each dough recipe and distinguish one dough from another.”

For example, if you use 8 ounces of flour, 7 ounces of fat and 2 ounces of liquid, you’ve got pie crust.  If you use 8 ounces of flour, 3 ounces of fat and 5 ounces of liquid, you’ve got biscuit dough.  Same ingredients, but different ratios!  This is just a simple explanation, so if you want to get more into it, I would recommend checking out Russell’s book.

I find the ratio cooking method interesting, because all you have to do is memorize the ratio, and then you can make 100’s of variations.  Let’s think about biscuits for a moment.  Start with 8 ounces of flour, 3 ounces of butter,  5 ounces of milk, baking powder for lift, and salt for flavor.  From there, you can let your imagination run wild.  Try adding fresh herbs like rosemary, thyme, oregano, parsley or basil.  Or cheeses like cheddar, manchego, gouda, and mozzarella.  Cooked crumbled bacon, prosciutto, ham or chicken skin would be fantastic.  Along with hard spices like caraway, fennel, or coriander.  Mix and match add-ins any way you like!  You can also play around with the flour, fat and liquid components.  The biscuits could be made partially with whole wheat or rye flour.  Use coconut oil instead of butter.  Unsweetened almond milk instead of cow’s milk.  The options are seemingly limitless.  Continue reading for my biscuit recipe plus a cookbook giveaway!

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Brown Butter Banana Bread Recipe with Vanilla Butter [Giveaway]

I’m not sure why I’ve waited so long to post a banana bread recipe on Kitchen Konfidence. Jorge and I love banana bread and we make it aaaaallllll the time.

Brown Butter Banana Bread with Vanilla Butter

I recently discovered a new banana bread recipe in Bobby Flay’s latest cookbook, Brunch @ Bobby’s, and it’s outstanding.  Crackly on the outside and moist on the inside, this brown-butter spiked bread is flavored with ripe bananas, honey, cinnamon and chopped smokey pecans.  The ingredient list and preparation are so simple, but the finished bread is wonderfully complex and flavorful.  It’s impossible to eat just one slice.

This banana bread is perfectly fine as is, but I decided to take it over-the-top with a rich, homemade Vanilla Butter (recipe also from the book).  This slightly-sweet spread is made with soft butter, vanilla seeds, salt and sugar.  Perfect for breakfast, brunch or dessert!  Continue reading for the recipes plus a cookbook/gift card giveaway AND a valuable tip to ripen bananas quickly.

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Apple Cheddar Biscuits + Updated Bacon Jam

Tender, golden biscuits infused with aged cheddar, apple and onion with sweet and smokey bacon jam on the side. To me, this is a plate of pure happiness.

Cheddar Apple Biscuits with Bacon Jam

I first made these biscuits (sans apple) two years ago while preparing a southern-inspired dinner for the boyfriend. The menu consisted of brined and breaded pork chops and collards cooked in bacon fat. To round out the plate, I decided to make buttermilk biscuits flavored with items I had in the fridge: sharp cheddar and scallions.  After some quick prep (one bowl) and brief trip to the oven, the hot, cheese-laced drop biscuits were on the table, and ready to be devoured with soft butter and runny honey.  A simple triumph!

Over the years, I’ve made this recipe countless times with various different cheeses and flavorings. It’s my go-to biscuit recipe.  And today, I’m sharing it with all of you :) Continue reading for the recipe!

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Plum Galette + Updated Flaky Pie Crust Recipe

Plums are in season right now, so get your hands one some good ones while you still can!

Plum Galette

I recently managed to get my hands on a number of Flavor King Plums from Fog Hollow Farm located up near San Francisco.  These plums are absolutely gorgeous.  Vibrantly-hued and fragrant, the Flavor Kings just explode with sweet-tart juice at first bite, and somehow they manage to stay firm when ripe.  A perfect fruit for baking!

To honor this seasonal beauty, I decided to slice and bake them into flaky, golden galette (like a pie, but easier to make).  This recipe starts with a simple mix of white sugar, brown sugar, flour and salt, tossed together with the sliced plums.  The slices are then arranged in concentric circles on top of a smooth slab of butter-flecked pie dough. I like to make my own pie dough (more about that below), but you could certainly use store-bought. The galette is formed by bringing the sides of the dough up around the fruit, and then everything is baked until golden and bubbly.

This galette captures the pure essence of these Flavor King Plums. Enjoy as is or with a scoop of vanilla ice cream. I should mention too that this recipe is more of a template that can be applied to many other seasonal fruits. Don’t have gorgeous plums? Try peaches, nectarines, apricots, pluots or berries instead. You could even use apples or pears in the autumn months! Continue reading for the recipe.

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Peanut Butter and Jelly Hand Pies

One of the most classic on-the-go eats, the peanut butter and jelly sandwich, gets a dessert makeover in this recipe for Peanut Butter & Jelly Hand Pies.

Peanut Butter & Jelly Hand Pies

Stuffed with crunchy peanut butter cream and tangy grape jelly, these golden brown beauties would be a perfect addition to any picnic or afternoon at the beach.  And given that it’s going to be 80+ in San Diego this week, and I’ve got the next 4 days off, I see an afternoon or two at the beach in my very near future.

Luckily, these hand pies are super simple to prepare, so I can easily whip them up as needed.  The key?  Store-bought puff pastry!  Start by swirling together some cream cheese, chunky peanut butter, honey, sugar and milk until fully mixed.  If you can manage to not eat the entire filling with just a spoon, spread some on cut discs of thawed puff pastry.  Ideally, the puff pastry would be made with just butter (Dufour brand), but I’ve also made this recipe with cheaper types of puff pastry (Pepperidge Farm, I’m looking at you), and it turns out just as well.  Next, top each swath of peanut butter filling with a spoonful of grape jelly, then seal the pie closed with another puff pastry disc.  Be sure to crimp the edges all pretty with a fork.  After a quick bake in the oven and a brief rest, you’ll be enjoying these warm, flaky pockets of goodness.  Continue reading for the recipe.

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Maple Bacon Cookies

Maple Bacon Cookies Candied Bacon Cookie Ingredients Cookie Dough Maple Bacon Cookies start with a brown sugar-sweetened dough spiked with pure maple syrup, vanilla extract and maple extract. Tiny bits of maple-caramelized bacon are then folded in, providing a salty counter to the sweet dough.  These cookies are like a warm blanket wrapped around you on a cool autumn evening.  So so comforting.

Although bacon desserts are fairly widespread nowadays, I still encounter people who raise a skeptical eye at the idea.  If you are one of those people, just think of these cookies as a plate of pancakes and bacon, but in cookie-form.  They are so damn tasty, and completely addicting.

Be sure to use good quality maple syrup here (not maple-flavored syrup).  Maple extract can be found at any regular grocery store.  Finally, this dough requires a 1-hour chill, so plan accordingly.

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Brown Butter Snacking Cake

This cake is my secret weapon.

Brown Butter Snacking Cake That’s right, it’s a secret weapon against any sweet cravings that may come along when I’ve got practically nothing in my refrigerator.  Made with the most basic ingredients, this Brown Butter Snacking Cake is a shining example of how, with a little technique, you can make something incredibly satisfying from just pantry and fridge staples.  Let’s talk ingredients: butter, brown sugar, vanilla, flour, salt, baking powder, eggs, milk, sour cream, and turbinado sugar.  Simple, right?  The magic is the pairing of brown butter and brown sugar.

When you cook butter over a medium flame, the water in the butter evaporates, and the milk solids eventually caramelize, turning the liquid golden brown.  The resulting brown butter has a seductive, warm, nutty flavor and aroma that perfectly compliments the molasses notes of brown sugar.  Flour, baking powder, and eggs are added to the mix for structure; salt and vanilla to amp up flavor; and milk and sour cream for moisture.  A final sprinkling of turbinado sugar provides a crunchy contrast.

My Brown Butter Snacking Cake is not only tasty, it’s also easy to prepare and super versatile.  After you brown the butter, this cake batter can be made in just one bowl.  No stand or hand mixers required.  I usually cook this cake in a 10″ cast iron skillet, but any baking dish would work.  I like to call this a “snacking cake,” because I find myself snacking on it all day long.  A little slice with jam for breakfast, or a big slice with honey-sweetened ricotta and sliced peaches for dessert.  I’ve even layered it with vanilla ice cream and bourbon caramel sauce!  It pairs well with just about anything in your fridge/freezer.  Continue reading for the recipe.  I’ve also announced the winner of the WestRidge Beef Big Steaks package below.

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Strawberry Buttermilk Doughnuts

Strawberries + Doughnuts.  Two loves of mine combined.

Strawberry Buttermilk Doughnuts This recipe for Strawberry Buttermilk Doughnuts is a variation on my simple Sparkling Lemon Doughnuts.  Sweet-tart strawberries are blitzed into a chunky puree, then split between the doughnut batter and the glaze.  The batter is also flavored with lemon, vanilla and buttermilk, three flavors that work perfectly with strawberry.  Each doughnut is finished with a thin glaze made with buttermilk, confectioners’ sugar and strawberry.  Fruit-flecked and gleaming, my Strawberry Buttermilk Doughnuts are a perfect dessert for your next summer soiree.  Continue reading for the recipe.

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Rye Pecan Pie

Did you know that tomorrow is Pi Day?

Rye Pecan Pie with Plate For those of you who are not fully dialed into the geek world, Pi Day is an annual celebration of the never-ending number, π.  This special occasion falls on March 14 each year, because this date represents the first 3 digits of π (3.14).  In celebration of Pi Day this year, I’ve prepared a tasty Rye Pecan Pie.  Sweet and smokey with just a hint of spice, this Rye Pecan Pie is to. die. for.  Let me explain.

First, this is a deep dish pie.  That means each slice has almost double the amount of crust and filling compared to a regular slice of pecan pie.  And as we all know, more is better.  Second, the filling is spiked with several tablespoons of rye whisky.  This alcoholic addition balances out the cloying sweetness typically associated with pecan pies.  Finally, beneath that beautiful array of pecan halves lies a thin layer of finely chopped pecans.  This delicious duo of pecans provides a wonderful contrast in both texture and flavor.

So today I’m letting my geeky side (I studied Math and Economics in college. Whaaat?) fly free, wishing that, like π, this Rye Pecan Pie was never-ending.  Continue reading for the recipe.

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