Pie Crust Cookie Search

Monday, July 27, 2020

Sheet Pan Maple-Mustard Chicken Thighs with Red Cabbage

Early in the stay at home orders caused by the pandemic of 2020, Betsy and I chatted and learned that we had both made this recipe within the same week without having told one another of our interest in it. It's a very yummy dish.


Sheet Pan Maple-Mustard Chicken Thighs with Red Cabbage

Source:  Washington Post, January 16, 2020
Serves:  4-6

I haven't done it, but I believe green cabbage may be substituted for the red if that is what you have. If you do use green I suggest you substitute a yellow onion for the red. However, a red cabbage results in an extraordinarily attractive dish.

2 1/2 T grainy mustard
3 T maple syrup, divided
1/2 teas freshly ground pepper
2 1/2 pds skin-on bone-in chicken thighs
8 c thinly sliced red cabbage, about 1/2 a medium head
1 medium red onion, sliced thinly into half moons
5 T apple cider vinegar, divided
2 T extra-virgin olive oil
1 teas caraway seeds
1/2 teas kosher salt; add more to taste

Note: the more thinly the cabbage is sliced, the more quickly it will cook.

Place the oven rack in the middle and preheat the oven to 450F.

Mix the mustard, 1 T of the maple syrup, and 1/4 teas of the pepper into a small bowl.

Put the chicken thighs on a lightly oiled large rimmed baking sheet and pat dry with paper towels. Pour the mustard mixture over the thighs and rub it all over the skin. Arrange the thighs skin side up and place in the oven; roast for 20 minutes or so, until the skin has started to crisp up.

Remove the baking sheet and reduce the heat to 375F.  Remove the chicken from the sheet to a plate and discard accumulated fat.

Toss the cabbage, onion, 4 T of the vinegar, onion, oil, and remaining 2 T of the maple syrup as well as caraway seeds and salt plus the remaining 1/4 teas of black pepper. Dump the cabbage mix onto the baking sheet, spreading it evenly. Nestle the chicken with the skin side up into the cabbage and return the baking sheet to the oven.

Roast for 20-25 minutes until the cabbage has softened somewhat and the thighs are measuring 170F on a meat thermometer. If the chicken is done before the cabbage, pull the thighs off the pan and keep warm on a platter, covering with foil. Return the cabbage to the oven covered with foil until it has reached the tenderness you desire. Remove from the oven.

Use the remaining tablespoons of vinegar to drizzle over chicken and serve with cabbage.

Buttercup Cookies

A year ago this month, we joined family members in Iceland for the burial of our little grand daughter Sóley. Recently I've comforted myself when marking anniversaries of the loss of loved ones by cooking something they enjoyed eating. I'm unable to do that so I found a recipe that represents a buttercup bloom to me, for that is what her name means in Icelandic.  


Buttercup Cookies

Cook's Country (Hazelnut-Lemon Curd Kisses)
20-24 cookies

altitude changes for around 5000 feet:

add 1 T flour
decrease the sugar by 1 teaspoon

(Once I baked these and forgot to make altitude changes. They were still good, although slightly more fragile.)

1 c AP flour
3/4 c hazelnuts or pecans, toasted
pinch salt
8 T unsalted butter, softened
1/3 c granulated sugar
1 large egg yolk
3/4 teas vanilla extract
approximately 1/2 c lemon curd (purchased or homemade)
1/4 c confectioner's sugar, optional

Make the dough:

Set oven racks to upper- and low-middle. Preheat oven to 350F. Place parchment paper on 2 baking sheets. Place flour, nuts, salt in a food processor and grind until finely ground.

Place butter and granulated sugar in a bowl (either stand mixer or otherwise) and beat on medium-high until light and fluffy. Add the egg yolk and vanilla and continue beating until completely mixed in. On a lower speed, mix in the flour mixture just until incorporated.

Roll  dough into a 1-inch balls and setting each on the baking sheet about 2 inches apart. Grease a 1 teaspoon measuring spoon and use it to make an indentation in the center of each ball. You'll probably have to grease the spoon repeatedly. Bake about 10 minutes until just set.

Remove the baking sheets from the oven and gently press the measuring spoon into the existing holes to reinforce the existing indentations. Return to oven and continue baking, rotating and switching, until the cookies begin to brown around the edges (around 10 minutes, depending on altitude). On cooling racks, cool for 5 minutes on the baking sheet and then move each cookie the the rack until they have cooled completely. The cookies can be stored for 2 days at room temperature; they can be frozen, too, if you keep them in a single layer.

Once you have determined how many cookies you are serving, fill the imprint in each cookie with a teaspoon of lemon curd. Sprinkle with confectioner's sugar, if desired, and serve immediately.
Remaining cookies can be stored at room temperature for a couple of days until you are ready to fill and eat them. If you prefer, you may store them in the freezer but they tend to survive better if frozen in a single layer.

Place the lemon curd in the fridge until you serve the remaining cookies.

Cook's Country's instructions vary considerably from my own. The curd is baked in their version. Here are instructions for the process:

When the cookies have been baked the first 10 minutes. remove from the oven and deepen the imprints. While the cookie is still hot, fill each dimple with half a teaspoon of lemon curd. Return the sheets to the oven and bake for around 10 minutes until they have browned at the edges. Follow the advise above for rotating, removing, and cooling. Allow to cool before serving and sprinkle with  confectioner's sugar, if you like. This version can be kept at room temperature for a couple of days. I've cooked this version so rarely that I cannot advise about freezing.

Saturday, June 6, 2020

Dark Chocolate Cookies with Peanut Butter Mix-ins

These cookies deserve a better name, I know. But here's the story, so you'll know where the name comes from. Lately at the grocery store I've been browsing a bit more, grabbing things that I might want when they're on the shelves, instead of counting on the store being fully stocked all the time. Once, when I couldn't find the mini chocolate chips I was looking for, I grabbed a bag of peanut butter chips, thinking they would be good in a chocolate cookie. After researching my options, and waiting for a price-gouged bag of dark Reese's peanut butter cups to be delivered, I tried and enjoyed the inspiration recipe. But I wanted something with a bit more dark chocolate flavor, so I used a tried-and-true chocolate cookie recipe and added some of the peanut butter mix-ins. In a side-by-side taste test, I found the cookies from the inspiration recipe a bit crumbly, and their chocolate flavor paled in comparison. So while these cookies have both dark chocolate and peanut butter flavors, there isn't any peanut butter in the cookie so I can't call them chocolate and peanut butter cookies, because I didn't like the cookies that actually had chocolate and peanut butter both! Semantics? Probably. Delicious anyway? You bet. 


Dark Chocolate Cookies with Peanut Butter Mix-ins

Adapted from and
Yields about 3 dozen

To bake at altitudes around 5000 feet, make these changes:
add 2 T flour
remove 2 T granulated sugar

2 1/2 c all-purpose flour
3/4 teas baking soda
1/2 teas salt
3/4 c Dutch-processed cocoa
1 c unsalted butter, at room temperature
1 c granulated sugar
1 c light brown sugar
2 large eggs
2 teas vanilla 
1 c dark chocolate chips
1 c peanut butter chips
10 Reese's dark chocolate peanut butter cups, frozen and roughly chopped

Preheat oven to 350F. Cream the butter and sugars in a mixer until smooth and fluffy, scraping down the sides of the bowl to incorporate everything. Add the eggs and the vanilla, and mix until combined. Then add the flour, baking soda, salt, and cocoa and mix briefly until almost combined. Finally, add the both types of chips and the candy. Bake for 10-12 minutes until cookies are set but still soft in the center. Let the cookies rest on the baking sheet for a few minutes before transferring the cookies to a cooling rack. Enjoy with a glass of milk! 

Monday, May 25, 2020

Turkish Flatbread

The only thing to say about this recipe is that it is the main reason I recently bought an overpriced block of yeast from a specialty store online. 

After reading about conserving yeast here, I tried halving the yeast and the dough still doubled in an hour. That might be a high altitude issue, but next time I'm going to reduce the yeast even more and see what happens. Can't burn through that overpriced brick too fast! 

Note that this stack is a portion of a doubled recipe


Turkish Flatbread

Yields 6 flatbreads

250 g all purpose flour
250 g white whole wheat flour (or just another 250 g or all purpose, if you prefer)
5 fl. oz. warm milk
5 fl. oz. warm water
1 teas salt
2 T dry yeast
3 T olive oil, plus more for brushing on 

In a mixer bowl  fitted with a dough hook, mix together the flour, salt, and yeast for 10 seconds or so, until combined. Then add the warm milk and water and process just until the liquids are incorporated. Add the olive oil and run the mixer for 5 minutes or so. 

Form the dough into a ball, and place in a large bowl. Spread a light layer of vegetable oil over the top of the dough, and cover with plastic wrap. Set aside for 1 hour or until doubled in size. 

Place a cast iron pan over medium heat. Cut the dough into 6 pieces and roll each piece into a ball. Roll out each dough ball with a rolling pin, then cook for 2-3 minutes on each side. Brush each hot flatbread with more olive oil, and enjoy.

Sunday, April 12, 2020

Pantry Crumb Cake

Like many other across the country, I'm baking more than normal these days. It's more for comfort and less out of boredom in my case; the current situation is providing a new test of my limits. I'm working from home, overseeing schooling for two older boys, caring for a toddler and a preschooler, and helping everyone deal with their emotions while also feeling quite a few emotions myself. So every comforting banana muffin helps.

Among the multiple recent batches of banana muffins are almond joy rice krispy treats, rice krispy treats with peppermint marshmallows, chocolate bread pudding, and this new-to-me pantry cake. A commenter on the original recipe suggested renaming it Covid Comfort Cake, so I'm not the only one who has enjoyed it. I hope it's comforting to you!


Pantry Crumb Cake

1  8 or 9-inch round or square cake
Source: New York Times Cooking

To bake at altitudes around 5000 feet make these changes to the cake amounts:
add 1 1/2 T flour
remove 1/2 T sugar

For the topping:

1/2 c brown sugar
1/4 c unsalted butter, melted
1/4 c all purpose flour
1/4 c oats
1 teas spices (cinnamon, ginger, cardamom, or nutmeg in any combination; I used 3/4 teas cinnamon and 1/4 teas cardamom)
1/2 teas salt

For the cake:

1 1/2 c flour
1 teas baking powder
1/4 teas baking soda
1/2 teas salt
1/2 c unsalted butter, softened
1/2 c sugar
2 eggs
2 teas vanilla
2/3 c sour cream, yogurt or nondairy yogurt, buttermilk, crème fraîche, or milk acidified with 1 tablespoon lemon juice
1 teaspoon grated lemon or orange zest (optional)
½ cup fresh, frozen and thawed, or canned fruit, such as blueberries, raspberries, cherries, grated apple or pear, chopped pineapple (optional)

Preheat oven to 350F and butter your cake pan. This will work in an 8- or 9-inch round or square pan.

Mix all the topping ingredients together in a small bowl and set aside.

The original recipe was fiddly about combining ingredients. Here's my lazy version: beat the butter and sugar in a mixer for several minutes until fluffy and light. Add the eggs and vanilla, and beat again, scraping down the sides of the mixer bowl a couple of times. Mix in the sour cream fully, then add the flour, baking powder and baking soda and mix until just combined. If using, fold in the zest and/or fruit by hand.

Pour the batter into the prepared pan. Stir the topping mixture so it breaks up into crumbs and then sprinkle the crumbs evenly over the batter. Bake for 45-55 minutes, until a toothpick comes out clean, and let the cake cool in the pan. 

Thursday, March 26, 2020

Pumpkin, Cranberry, Chocolate Chip Baked Oatmeal

A couple of weeks ago I made this for breakfast on our first morning of social distancing. It's healthy and it's comfort food, although chopping the oatmeal and stirring in chocolate chips makes it seem quite like a dessert. Maybe that's not a bad thing at the moment.


Pumpkin, Cranberry, Chocolate Chip Baked Oatmeal

Source: Food52
Serves: 6-8

2 c rolled oats
1/2 c dark brown sugar
2 T unsalted butter
1 teas cinnamon
1 teas ground ginger
1/2 teas salt
1 teas baking powder
3/4 c pumpkin puree
1 T grated orange zest
1 T lemon juice
1 teas grated fresh ginger
1 c milk, (any variety)
1 teas vanilla
1 egg
3/4-1 c coarsely chopped fresh cranberries (or dried, see note below)
1/2 c chocolate chips, semi-sweet, dark, or white
1/2 c toasted pecans or walnuts
cream, or milk for serving

Heat the oven to 375F. Butter or spray a 9-inch pie plate or round cake pan.

Place the oatmeal, brown sugar, cinnamon, ground ginger, salt, and baking powder in the bowl of a processor and run it for a few seconds until blended. Drop the butter in the processor and run it until it is completely mixed into the oat mixture.

Add the pumpkin puree, orange zest, lemon juice, fresh ginger, milk, vanilla, and egg and pulse a few times until well blended.

By hand stir in the cranberries, chocolate chips, and nuts. Place the mixture into the prepared pan and move to the preheated oven.

Bake for 25-30 minutes until the oatmeal begins to brown on top and a testing toothpick comes out with no liquid.

While hot, cut into wedges or serve with a large spoon and pour milk or cream over each serving. It's also tasty with yogurt.


The use of the food processor to chop up the oatmeal results in texture more like a shorter sweetbread. The next time I baked it I used only half the oatmeal in the food processor and added the rest when I stirred in the cranberries, etc.

This recipe originally called for soaking dried cranberries in brandy but I couldn't bring myself to ignore the fresh berries I still had in the fridge. If you want to bake this when cranberries aren't in season take a look at the original post on Food52. Or if you don't have or want to use brandy, use a bit of boiling water to re-hydrate the dried cranberries.

Sunday, March 15, 2020

Coconut Cream Pie

This pie is a dream come true for this coconut-lover. And not just for me--it was the first of three pies to disappear at Thanksgiving. Each layer has coconut in it, so the coconut flavor is strong (but not overpowering). And it comes together fairly quickly, with the cookie crust.

Recently I was reminded of my great-grandmother Lydia Savage Peterson and her pie making. At age 51 in 1943, she was widowed and had four sons (ages 9-16) to care for. She commuted from Snowflake, Arizona to Flagstaff during the work week, leaving her sons while she prepared to become a teacher. The boys' adult half-siblings were nearby in town, so they weren't entirely on their own, but Lydia would bake 9 pies every weekend for her boys to eat during the week. Usually fruit pies. My grandfather had a lifelong love of apple pie, probably from this period in his life. When I make pies, I often feel connected to my pie-baking predecessors, on both sides of my family, though I have to admit I feel a special connection to Lydia, who also raised a bunch of boys. 


Coconut Cream Pie

Source: slightly modified from Cook's Country 
Yield: one 9-inch pie


2 c ( 4 1/2 oz) Nilla Wafer cookies (34 cookies)
1/2 c sweetened, shredded coconut
2 T sugar
1 T all purpose flour
1/4 teas salt
4 T unsalted butter, melted


3 c whole milk (separated)
5 large egg yolks
5 T cornstarch
1/4 teas salt
1/2 c sugar
1/2 c sweetened shredded coconut
1/2 teas vanilla extract


1 1/2 c heavy cream, chilled
2 T sugar
1 teas vanilla extract
1/4 c coconut, toasted (either sweetened, shredded or unsweetened flakes will work)

Planning: cool the crust for at least 30 minutes before you start the filling. And the filling needs to be refrigerated for at least 3 hours before you add the cream and serve.

To make the crust: Heat oven to 325F. Add cookies, coconut, sugar, flour, and salt to a food processor, and run until finely ground, about 30 seconds. Add melted butter and pulse about 6 times, until the mixture is combined. Then add the crust to a 9-inch pie plate. Press the crumbs into the bottom and up the sides of the pie plate; use your fingers or the bottom of a dry measuring cup. Bake until fragrant and set, 18-22 minutes. Let the crust cool completely on a wire rack.

To make the filling: whisk 1/4 c milk, egg yolks, cornstarch, and salt together in a large bowl and set aside. Add sugar and remaining 2 3/4 c milk to a large saucepan and bring it to a simmer over medium heat.

Next, temper the egg yolk mixture by slowly whisking in half of the hot milk mixture. This brings the eggs up to temperature without forming yucky clumps.

Add milk-yolk mixture back to the remaining milk in the saucepan. Whisk constantly and cook over medium heat until custard is thickened and registers 180 degrees. This may take only a minute or two, or a few minutes longer. Remove from the heat and stir in the coconut and vanilla. Pour the filling into the crust and spread into an even layer.

Spray a piece of parchment paper with vegetable oil spray and press it down onto the surface of the custard. It should be covered completely. This will prevent a skin from forming. Refrigerate until cold and set, 3-24 hours.

To make the topping: whip cream, sugar, and vanilla on medium-low speed for a minute or so, until foamy. Then increase the speed to high and whip until stiff peaks form. Spread whipped cream evenly over the pie. Sprinkle coconut over the top, and enjoy.