Individual Pear and Biscoff Crumble

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I just want to saw two words to you. Just two words. Are you listening? Cookie butter.

Cookie Butter.

Oh my.  Peanut butter and Nutella better move aside to make some room in the pantry because cookie butter has officially arrived in this house. My spoons better get ready because now there is another treat to devour straight from the jar.  My jeans should also probably prepare because my hips are going to be testing their strength.

The idea of processing cookies into a paste that can be spread on things is a genius conception. It’s up there with the invention penicillin, removable parts, and the Internet. But Al Gore had nothing to do with this great dessert (poor Al Gore will never live that down no mater how much he talks about global warming).

Here is another great idea: making individual pear crumbles right on top of pear halves. Another even greater idea: incorporating cookie butter into an individual pear crisp. The topping is crisp, sweet, and full of cookie butter deliciousness. The pears are tender and sweet. And it’s all done within 25 minutes.

The best idea: eating this for breakfast, lunch, or dinner.

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INDIVIDUAL PEAR AND BISCOFF CRUMBLE
Adapted from Country Cleaver

INGREDIENTS

4 firm red pears
2/3 cup all purpose flour
2/3 cup oats
1/3 cup light brown sugar
1/2 teaspoon salt
1 teaspoon cinnamon
2 tablespoons butter, cut into small pieces
4 tablespoons Biscoff spread/cookie butter

DIRECTIONS

Preheat oven to 400°F.

Slice the pears in half. Remove the stems and seeds. Slice a small piece on the outside of each pear half so it will sit flat. Layer pear slices on a baking sheet lined with parchment paper.

In a small bowl combine flour, oats, brown sugar, salt, and cinnamon. Cut in butter until incorporated. Mix in Biscoff spread. The topping should stick together mostly but still crumble. Evenly distributed crumble among the pear halves. Bake for 15-20 minutes, until the crumble is golden brown and the pears are tender.

Makes 4 individual pear crumbles.

Cranberry White Chocolate Bread Pudding

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Why is bread so wonderful?

I was going to start this post with the question “Do you have any leftover bread?”, but if you have leftover bread sitting around, you aren’t doing life right.

Well, let’s not be so harsh.  As a single gal, I do have problems buying and using up an entire loaf of bread myself.  Let’s not lie, there is an easy fix to this problem of just putting all the bread in my mouth, but I have to cling to some of my last dredges of self control in order to save my binges for sugar.  Thus, why I have several dinner rolls stored in my freezer in case of emergency.

So, say we have some bread laying around.  There are lots of options for what we can do with it.  Slather slices with butter, sprinkle with cinnamon sugar, fill  with melted cheese, or stuffed with lots of meat.  Today, we are going to focus on pouring some wonderful custard on top of that bread.  Bread pudding.

Before making this, I had actually never had bread pudding before.  (Another dish mom doesn’t like- mushy foods aren’t her thang).  I definitely enjoyed my first exposure- what is not to love when there is white chocolate and cranberries involved?

CRANBERRY WHITE CHOCOLATE BREAD PUDDING
Adapted from Honey What’s Cooking

INGREDIENTS

1 egg
1 cup milk
1/3 cup granulated sugar
1 vanilla bean
1/4 teaspoon ground cinnamon
Pinch of salt
1/4 cup craisins
1/2 cup white chocolate chips, divided
1-2 cups cubed bread
1 1/2 tablespoons butter, room temperature
3 tablespoons light brown sugar
3 tablespoons walnuts

DIRECTIONS

Preheat oven to 350°F.  Grease 2 ramekins

In a bowl whisk together egg, milk, vanilla bean seeds, cinnamon, and salt.  Stir in craisins, 6 tablespoons white chocolate chips, and bread.  Let sit for 30 minutes.

In a separate bowl, cream together butter and light brown sugar.  Mix in walnuts.  Set aside.

Divide bread mixture between ramkins.  Top with streusel.  Bake for 30-45 minutes, until golden brown.  Let cool slightly (or completely).  Top with remaining white chocolate chips.

Makes 2 ramekins, serves 2.

Streusel Sweet Potato Soufflé

This years Thanksgiving was a tremendous success!  Except for the fact that I did not take any pictures of food or people after the festivities began.  So a Thanksgiving that will have to remain in mental memory but a good one none the less.  I hope you all also had a great day yesterday.

We may have overdone it with the amount of food, but hey, that is what Thanksgiving is all about, right?  We made and ate green bean casserole for the first time, along with creamed onions, apple stuffing, dry and wet stuffing, cranberry sauce, corn casserole, and more.    Our turkey also came out great, I think we now have become a turkey salting family.  I am already feeling ready to tackle all those leftovers we have sitting in the fridge.  During the dinner, I actually didn’t even make it through all the way to dessert this year, which is shocking.  I will have to make up for it with leftovers and learn to plan ahead and work on pacing myself for Christams

One of my favorite dishes from Thanksgiving last year was the Streusel Sweet Potato Soufflé.  It was my first taste of the beloved orange vegetable, and I was hooked.  When I was making it again this year, I realized why it tasted so good.  The ingredients are mostly sugar, butter, and sweet potatoes.  A perfect combination in my mind- make it to go with your Thanksgiving leftover or to enjoy during these winter months.

See my original post for the recipe.