Desserts Archives – The Kitchen Paper

Cinnamon Pecan Bars

Mary — Thu, 01 Nov 2018 12:00:44 +0000

Sooooo now that Halloween is over, we can get on to cookie season, right!? I thinks so! I'm not the kind of person who puts up my Christmas lights on November 1st (although tbh I have no problem with that), but I am totally the kind of person who thinks eating cookies all winter is 100% acceptable. So here we go!

These cookies are very similar to my brown butter snickerdoodles - I based the recipe off of that one, but added cinnamon and pecans, put them in bar form, and didn't roll them in extra sugar/cinnamon. They also remind me a bit of soft toffee cookies - which are basically SUPER heavy on the cinnamon, and have pecans on top. Let's call them a baby between the two recipes - they're soft, have browned butter (hellloooo nutty flavor!), lots of cinnamon, and delicious pecans throughout and on top.

I made these in an 8x8" pan, and they were quite thick. Next time, I'd try them in an 8x11 pan (and bake for less time!) for a slightly thinner bar.

Have a great cookie season!!!

Cinnamon Pecan Cookie Bars

Author: Mary
Prep Time: 20 minutes
Cook Time: 35 minutes
Total Time: 55 minutes
Yield: 15 cookies

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Description

Cinnamon pecan cookie bars have browned butter, lots of cinnamon, and pecans. They're similar to a snickerdoodle, plus the nuts!

Ingredients

Units

1 cup unsalted butter
2 ½ cups all purpose flour
1 ½ tsp baking powder
2 Tbsp cinnamon
½ tsp of salt
¾ cup packed dark brown sugar
¾ cup granulated sugar
2 eggs
1 tsp vanilla extract
1 ½ cups pecans, chopped

Instructions

Preheat the oven to 350F.
In a heavy saute pan over medium heat, melt the butter. Stir occasionally, scraping the bottom of the pan, and bring the butter to a simmer. It should fizzle and pop. Continue to stir occasionally. Once the popping has died down, keep an eye on the solids in the pan: we want them to be a dark golden brown, but not to burn. Once they turn dark brown, pour the butter {scraping everything in the pan along with it} into a separate container so it won’t continue to cook. Let the butter cool for 5-10 minutes before proceeding.
In medium bowl, combine the flour, baking powder, cinnamon, and salt. Whisk together and set aside.
Once the butter has cooled slightly, mix it together with the two sugars. Add the eggs, one at a time, whisking to fully incorporate, then add the vanilla and mix again. Combine the wet and dry ingredients and fold together until homogenous. Fold in ⅔ of the pecans.
Lightly butter an 8x8" or larger baking pan, and line with parchment.
Press the dough into the pan until flat, then gently press in the remaining pecans.
Bake for 30-35 minutes, or until the edges look set and the top is matte.*
Let cool slightly before removing from the pan to cut.

Notes

*Baking time here is pretty subjective. You can bake less for a gooey cookie (especially in the middle), or more for a drier cookie. Either way, the edges will be more done than the middle.

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Cashew Milk Chai Pudding

Mary — Wed, 20 Sep 2017 12:00:46 +0000

This post is sponsored by Pacific Foods, a brand I've loved and used for many years! Thank you for supporting the brands that keep The Kitchen Paper up and running!

Guess who's on vacation? THIS GIRL. It's been a while since I've taken a real vacation (meaning, more than 2 days at a time), so this 11 days off feelings like such a treat! We left Portland last week and drove to Colorado - stopping in Utah for a night to catch up with a good lady friend! We came out to Colorado for a wedding, which was a huge reunion of some of my dearest friends, and spent the weekend catching up, drinking coffee, riding bikes, and hanging out. And sleeping. I got 10 hours of sleep Saturday night, which is how a vacation should be, right!?

After the wedding, we scooted out into the wilderness for some backpacking in the most gorgeous fall colors. Pictures to come (probably on my personal instagram!). The rest of the week will have more camping as we drive slowly back home, climbing and hiking along the way.

Should we talk about pudding? Pacific Foods recently came out with a new non-dairy beverage: CASHEW! As I've definitely mentioned before, cashew milk is my favorite non-dairy milk. It's creamy, buttery, and so so delicious. I'm psyched they're now making a few varieties of it!

I really wanted to make my own chai for this recipe, rather than using a mix, so I did a bunch of research and put together a spice mix that I thought I'd like: spicy and strong! There are so many varieties of chai spices, so feel free to do your own research and change proportions to make it exactly how you want it!! I decided I actually wanted to make this a dirty-chai situation, so I added two shots of espresso - feel free to leave that out if you want! Once everything has steeped in the Pacific Foods Cashew Non-Dairy Beverage, you go about making pudding as usual. I finished this recipe with a dollop of yogurt and a decorative coffee bean

Cashew Milk Chai Pudding

Author: Mary
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Yield: 4

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Description

This chai pudding recipe uses real spices, cashew milk, and black tea. All of it comes together for a delicious sweet and spicy dessert!

Ingredients

Units

2-4 whole green cardamom pods
2 thin slices fresh ginger
1 cinnamon stick
5 black peppercorns
1 clove
2 cups Pacific Foods Cashew Non-Dairy Beverage
2 shots espresso (optional)
1 tsp loose black tea leaves (or 1 tea bag)
¼ cup sugar
2 Tbsp cornstarch
⅛ tsp salt
1 egg or 2 egg yolks
1 Tbsp butter
1 tsp vanilla

Instructions

Combine the spices and Pacific Foods Cashew Non-Dairy Beverage, bring to a simmer for 3-4 minutes. Add the tea leaves, remove from heat, let steep 2 minutes.
Strain, set aside, and add the espresso if you're using it.
Combine the sugar, cornstarch, salt, and egg (or yolks) together in a saucepan. Whisk to combine.
Over low heat, slowly add the milk while whisking.
Continue to whisk over low heat until mixture comes to a boil.
Boil for 1-2 minutes.
Remove from heat and add butter and vanilla, continue whisking until butter is fully melted and mixed in.
Pour into small ramekins and chill. If you wish to prevent a skin from forming, press a layer of plastic wrap directly onto the surface of the pudding.
Top with yogurt or whipped-cream.

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Vegan Chocolate Ice Cream

Mary — Wed, 28 Jun 2017 12:00:19 +0000

I know summer just started last week, but it feels like it's FLYING BY already! How is that possible? How is this weekend the 4th of July? Wowowow. I guess this is what being an adult is like: work and do stuff after work and then it's New Years again and on and on and on. Wooooof.

Today I have a vegan chocolate ice cream recipe for you guys. This recipe is deceptively creamy: you would not know it was vegan if I didn't tell you. It's also incredibly simple: coconut cream! The kind from the can. The good stuff.

The key ingredient here, besides the obvious coconut cream and chocolate, is alcohol. It's necessary to prevent iciness, and keep the whole thing soft enough to actually scoop/enjoy. So, pick your poison - we usually go for whiskey, but you could also use creme de cacao for another chocolate boost. Keep in mind alcohol content for whatever you use - creme de cacao has about half of what whiskey has, so you'll need 2x as much to have the same effect.

Have a wonderful 4th of July weekend, everyone!

Vegan Chocolate Ice Cream

★★★★★ 5 from 1 reviews

Author: Mary
Prep Time: 15 minutes
Cook Time: 8 hours
Total Time: 8 hours 15 minutes
Yield: 1 quart

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Description

This vegan chocolate ice cream has a rich, dark chocolate flavor and maintains a soft texture thanks to crème de cacao. Even if you aren’t vegan, you’ll love this ice cream! Feel free to substitute a different alcohol for the whiskey — but don’t skip it: the alcohol is necessary to avoid an icy final texture.

Ingredients

Units

30oz full-fat coconut milk
½ cup sugar
⅔ cup cocoa powder, sifted
4 ounces dark chocolate, coarsely chopped
½ tsp salt
1 Tbsp cornstarch
1 tsp vanilla extract
3 Tbsp whiskey

Instructions

Confirm that your ice cream maker is ready to go (this usually means freezing the bowl overnight).
Combine the coconut milk, sugar, cocoa powder, dark chocolate, salt, cornstarch, and vanilla extract together in a blender. Blend until smooth.
Pour the blended ingredients into a saucepan and bring to a simmer over medium heat. Let simmer for two minutes before removing from the heat.
After cooling for a few minutes, press plastic wrap directly onto the surface of the chocolate, and refrigerate until completely chilled (2-4 hours).
When the mix is completely chilled, follow the directions for your ice cream maker to make the ice cream. About 10 minutes into the churning, add the whiskey. When the ice cream is done churning, transfer to a freezer-safe container and let freeze until totally solid (8+ hours).

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Double Dark Chocolate Chip Cookies

Mary — Fri, 12 May 2017 19:07:57 +0000

Hiyo!! I'm popping in here for a quick update with DOUBLE DARK CHOCOLATE CHIP COOKIES! Trust me: you wanna be excited about these. It's been a long while since I've made cookies, and these were worth the wait. Yum and yum!

In non-food blog world I've been keeping busy with weekends spent climbing mountains (St. Helens last weekend), gardening (mostly just doing manual labor to get it ready, at this point) in our community garden plot, taking lead-climb classes, going to yoga workshops, and generally enjoying the PNW. It's so nice in the spring! Even if it's been an exceptionally rainy year, I still love it. Today I'm headed to the Bay Area, which will be a fun little vacation!

That's all I've got for you - I'll leave you with the recipe for these soft, double chocolate cookies! Make these this weekend - you won't regret it!!

Double Dark Chocolate Chip Cookies

★★★★★ 4.8 from 13 reviews

Author: Mary
Prep Time: 20 minutes
Cook Time: 11 minutes
Total Time: 31 minutes
Yield: 18

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Description

This double dark chocolate chip cookies are soft, full of cocoa and dark chocolate chips, and sure to be a hit with any chocolate-lover.

Ingredients

Units

1 ½ cups all-purpose flour
1 tsp baking soda
¼ tsp salt
⅔ cup cocoa powder
½ cup unsalted butter, room temperature
⅓ cup granulated sugar
½ cup light brown sugar
1 egg
1 tsp vanilla extract
1 Tbsp milk
1 cup dark chocolate chips

Instructions

Combine flour, baking soda, salt, and cocoa powder in a bowl. Whisk together, and set aside.
With a mixer, cream the butter and sugars together until light and fluffy — at least 3-5 minutes. Add the egg, scraping down sides of the mixing bowl as needed. Add the vanilla extract, mix, then add the milk and mix to combine.
Add the dry ingredients and mix gently until just coming together.
The dough will be very firm, so gently fold in the dark chocolate chips.
Chill the dough for 30 minutes.
Preheat the oven to 350 F. Using a small cookie scoop, or a spoon, form ⅛ cup balls of dough. Flatten slightly.
The cookies will not spread very much during baking, so set them 1 to 2 inches apart on a lined cookie sheet. Cook for 9-11 minutes. They will not look done, but the edges will be set.
Remove from the oven and let cool for a few minutes on the cookie sheet before moving to a cooling rack.

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Orange Rhubarb Swirl Pound Cake

Mary — Wed, 19 Apr 2017 12:00:16 +0000

Oooh baby! It's been a while since I've made a pound cake! I love making/eating pound cake - but somehow I've forgotten about it for a while. UNTIL NOW! Welcome back with this beauty: orange rhubarb swirl pound cake. Exact same principle as my strawberry swirl pound cake: fruity puree swirled into rich buttery pound cake, baked into perfection and topped with a sweet fruity glaze. Dare I call this breakfast? It's fruit, so yeah. Or lunch. Or dinner. Or ANYTIME deliciousness.

I'll leave you with pictures and a recipe - I'm a woman of few words these days! xoxo

Orange Rhubarb Swirl Pound Cake

★★★★★ 5 from 1 reviews

Author: Mary
Prep Time: 20 minutes
Cook Time: 70 minutes
Total Time: 1 hour 30 minutes
Yield: 1 loaf

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Description

This sweet and tangy pound cake has swirls of rhubarb laced with orange, and is topped with a glaze made of rhubarb puree and powdered sugar.

Ingredients

Units

1 ⅔ cups sifted AP flour
¼ tsp baking soda
½ tsp salt
½ cup butter, room temperature
1 ¼ cups sugar
2 tsp orange zest, divided
3 large eggs
½ tsp of vanilla extract
1 Tbsp orange juice
½ cup sour cream
2 cups rhubarb slices (½" thick)
2 Tbsp brown sugar
1 cup powdered sugar, sifted

Instructions

Preheat the oven to 325 F and prepare an 8″ loaf pan with butter and parchment paper.
Combine the flour, baking soda, and salt. Set aside.
In a stand mixer with the paddle attachment, beat the butter, sugar, and 1.5 teaspoon orange zest together until light and fluffy.
Add the eggs, one at a time, scraping down the sides of the bowl as needed.
Add the vanilla, orange juice, and sour cream. Mix until smooth.
In two batches, add the flour to the wet mixture, mixing until just incorporated.
If you're using fresh rhubarb, cook it in a saucepan with 2 tablespoon water until it is very soft, but not mush. Drain off excess water, and blend into as smooth a sauce as you can. Add the brown sugar. Set ¼ cup of the pureed rhubarb aside for later. If you're using frozen rhubarb, microwave until thawed (it will be soft), drain the water, and follow the same instructions as above.
Fill the loaf pan halfway up with cake batter, then pour about ⅓ cup of the rhubarb puree on top. Pour the rest of the batter on top of the puree, and use a butter knife to swirl everything together.
Bake for 65-70 minutes, or until a cake tester comes out clean. You may need to tent with foil to avoid too much browning. Let cool before mixing the remaining rhubarb puree with the powdered sugar and remaining orange zest. Pour over the loaf and allow to set before serving.

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Soft Toffee Cookies

Mary — Mon, 12 Dec 2016 18:44:58 +0000

Less than two weeks until Christmas! That means EAT ALL THE COOKIES!!

Last week Portland got a good ol' Portland snow storm, which means like 1" of snow that turns to ice and shuts down the entire city for two days. I am definitely not complaining, since it meant I got to work from home Thursday and Friday - AND MAKE COOKIES! I thought we'd go to the office Friday, and therefore I'd take cookies in, but ... we ended up being closed both days, so I just sat at home and ate 300000 of these soft toffee cookies: a personal favorite.

These are one of my favorite Christmas cookies, and bring back super strong memories from my childhood - we'd request more of these all throughout December since they'd be gone in a flash! I'm not sure why they're called "toffee cookies" though - they're more like soft, cinnamon bars. Also, super easy to make: no frosting, rolling, cutting, etc.

If you need more cookie inspiration, check out everyone else participating in a virtual cookie swap today, hosted by The Modern Proper! We'll all be sharing with #CalmandBrightCookieNight, and sharing some of our favorite holiday cookie recipes. Here's a list of what everone else made:

What are your favorite holiday cookies? Any I should definitely try this year? We're moving into the new place THIS WEEK, so I'll have a week before Christmas to unpack and bake bake bake! And decorate. AAH!

The general gist of this recipe is: cream the butter and sugar together, add egg yolk and vanilla, then the three dry ingredients (flour, salt, cinnamon). The dough comes together really easily, and isn't sticky! Press it into a buttered baking sheet, spread with egg-white, and press in the pecans. Bake! Cut! Eat! Enjoy! Repeat! Srsly, easy.

Soft Toffee Cookies

Author: Mom's Christmas Cookbook
Prep Time: 5 mins
Cook Time: 50 mins
Total Time: 55 minutes
Yield: 50+

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Ingredients

Units

2 cups butter, room temperature
2 cup brown sugar
2 eggs, yolk and whites divided
2 tsp vanilla
4 cups flour
½ tsp salt
4 Tbsp cinnamon
2+ cups chopped pecans

Instructions

Preheat the oven to 250F.
In a stand mixer, cream together the butter and brown sugar together.
Add egg yolk and vanilla, mix until incorporated.
In a separate bowl, combine flour, salt, and cinnamon. Add to butter mixture and mix until combined.
Pat out ¼-1/3″ thick on a greased 12″ x 18″ pan*. Use your hands to thinly spread one unbeaten egg white over the top, then sprinkle and gently press in chopped pecans.
Bake for 45 minutes. Cut into 1.5" squares while still warm.

Notes

This is a double recipe, since I use a rather large baking sheet and like my toffee cookies thick. You can make a half recipe, but you'll want a baking sheet on the smaller side. BAKING TIME will be affected based on double/single recipe, and how thick you end up pressing them! You can tell they're done when the edges are set and slightly golden, and the egg-white over the entire thing is nicely browned.

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Warm Cocoa Chocolate Pudding with Smoked Paprika Candied Pecans

Mary — Fri, 23 Sep 2016 12:00:23 +0000

There are quite a few distressing things popping up on Facebook and Twitter these days - which I, for the most part, ignore. I read the New York Times every day, so I get my news from sources other than social media, but there are some things I definitely am glad to learn from social media. For instance, 1) this recipe, 2) fun Portland events. Next week there's Presidential Debate Bingo, for which I definitely have tickets (and recommend you get some, too!). As for this recipe, I keep seeing it pop up in my social media streams, or on my doorstep in Bon Appetit, or IN MY DREAMS. Jk, kind of, on my dreams... but seriously, I knew I had to make this recipe ASAP when I saw it. Warm cocoa pudding? With candied pecans? Uuuh count me in!

I'm not gonna lie, this is a POWERFUL recipe. My normal chocolate pudding recipe, which I love and adore forever and ever, can easily be consumed by one hungry Mary. At least half of it, no problemo. I figured this would be the same - it is most definitely not. I got a few bites in and actually could not continue eating... it's SUPER rich. I LOVE it, but I definitely recommend putting this into tiny little bowls and splitting it with everyone you possibly can!

The actual pudding here is the exact same recipe as listed in Bon Appetit, but I added some smoked paprika to the nuts for a little kick! Highly recommended!

Have a wonderful weekend!! xoxo

Warm Cocoa Chocolate Pudding with Smoked Paprika Candied Pecans

Author: barely adapted from Bon Appetit
Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 minutes
Yield: 4-6

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Ingredients

Units

Candied Pecans

1 large egg white
2 Tbsp sugar
1 tsp smoked paprika
1 cup pecans

Pudding

1 ½ cups heavy cream
1 ½ cups whole milk
4 tablespoons unsalted butter
1 tsp vanilla extract
2 large eggs
½ cup sugar
2 Tbsp plus 1 teaspoon cornstarch
2 Tbsp unsweetened cocoa powder
1 ½ tsp kosher salt
4 ounces chopped chocolate (at least 70% cacao)

Instructions

Candied Pecans

Preheat the oven to 325 F, and line a baking sheet with parchment.
Whisk the egg white until frothy, then whisk in the sugar and paprika. Toss with the pecans, until they are fully coated, and spread in an even layer on the prepared baking sheet.
Bake for 30 minutes, tossing every 10 minutes or so, until the are golden and dry. Remove from the oven and set aside. (you can do this up to a week in advance!)

Pudding

Combine the cream, milk, butter, and vanilla in a saucepan over medium heat.
While you're bringing the cream mixture up to a simmer, whisk together the eggs, sugar, cornstarch, cocoa powder, salt, and chocolate.
When the cream mixture just reaches a simmer, remove from the heat and, whisking constantly, add ½ cup at a time to the chocolate and egg mixture. Once you've added about half of the milk mixture to the chocolate, pour the chocolate into the saucepan with the remaining milk and whisk to combine.
Return to the heat and cook for another two minutes, or until thickened. Remove and serve immediately with the candied pecans.

The post Warm Cocoa Chocolate Pudding with Smoked Paprika Candied Pecans is from The Kitchen Paper. Click over to see it on The Kitchen Paper!

Cream Cheese Plum Tart

Mary — Wed, 14 Sep 2016 12:00:34 +0000

Summer lives on! Kind of. It's downright chilly here in the mornings - making for a less-sweaty entrance to work, but it still heats up to 80 and is GORGEOUS in the evenings. Portland fall = everything. A few trees are changing, but nothing major yet.

These plums came from my Mama's plum trees, which were PLENTIFUL this year (yay!). I could eat plums until I explode - it really is difficult to stop because they are so damn good. I love them! But we picked so many that I couldn't just eat them in one sitting, so: plum tart.

This recipe was thrown together based on one criteria, which is a frequent one around here: what's in the fridge? What can I use up? Frozen puff pastry, cream cheese, and the plums. Add some sugar and vanilla, and this is literally a 5-ingredient tart! I had some frozen puff pastry from Grand Central Bakery on hand, which was PLENTIFUL. I actually made about 5 of these, since the roll just KEPT ON GOING!

Are you guys still harvesting summer produce!? Anything good coming from your gardens right now? I love this time of year, where it seems like everything is ripe and ready for picking!! Let's enjoy it while it lasts, eh?

Have a wonderful rest of your week, and weekend! I'm sure I'll be PLENTY active on instagram and snapchat (@thekitchenpaper) this weekend, so follow along if you want to see all that is FEAST!

Cream Cheese Plum Tart

★★★★★ 5 from 5 reviews

Author: Mary
Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 minutes
Yield: 4-6

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Ingredients

Units

1 roll of frozen puff pastry, thawed (so it's workable but cold)
8 oz. cream cheese
1 tsp vanilla extract
¼ cup sugar
1 ½ cups sliced plums

Instructions

Preheat the oven to 425F.
Gently roll the puff pastry out so it's uniform and smooth. Use a butter knife to trace an edge around the perimeter, about 1" away from the edge. Use a fork to dock the center of that perimeter.
Whisk together the cream cheese, vanilla, and sugar. Spread in a thin layer over the interior of your pastry dough.
Line the sliced plums over the cream cheese mixture, as close together as you can.
Bake for 20-25 minutes, or until the puff pastry is golden brown.
Remove, let cool at least slightly, dust with powdered sugar (optional), and enjoy!

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Apple Rhubarb Crisp

Mary — Thu, 21 Jul 2016 11:00:19 +0000

I have a plant problem.

Seriously, I can't stop buying houseplants! This is a totally new thing - with the exception of a few little potted flowers I made my parents buy me as a kid (and then I promptly lost interest in), I've never been into houseplants. Or really, plants at all. I just haven't cared much about botany: until now. Something flipped last year and all of a sudden I'm infatuated with nature: animals, plants, the Earth (I mean, I've always liked the Earth...). The most recent manifestation of this: houseplants.

On Mother's day, Marc and I went to the Portland Nursery and picked out a fig tree for our apartment - seriously, love at first sight. MY BABY! I love it. We cooled our jets for a while, feeling good about our succulents and fig tree, but then father's day rolled around. (side note: obviously we are not parents of humans... these holidays have very little importance to the story other than being memorable for me!) We went back to the nursery with the intent of getting a Monstera, only to come home with a DIFFERENT philodendron. That makes two houseplants... and then things got crazy.

By "crazy" I mean the rate at which we bought plants began to increase. In the last few weeks, we've bought three NEW, BIG plants. Not little babies! We did finally get our monstera, alone with a nice bushy fern (I'm not sure the actual species...) AND a bangin', beautiful, really robust sansevieria! AND I LOVE THEM ALL SO MUCH! At the risk of giving you 100% proof that I'm a lunatic, I'm gonna admit that I totally talk to the plants, refer to them as beings (when we're gone and I can't wait to go home and see them!), pay special attention to them when watering, etc. I'm afraid the apartment might turn into a jungle, but at the same time I know I'm too OCDish to actually let that happen. I can't cross the line into messy plants yet - they've gotta look SHARP!

Onto dessert! I had lunch with my Mom and Grandmother last week and, as it is summer, came home with a huge bag of produce - rhubarb and apples included! And kale. ALL the kale. So, so, so much kale. #portland

I've been craving a crisp, and they're easy easy easy to throw together, so I did just that. Super simple! Chop apples, chop rhubarb, toss with sugar, make the topping, BAKE. Easy. If you want another easy rhubarb crisp recipe, check out my raspberry rhubarb crisp from last year - pretty much the same, just swap raspberries for apples!

Have a lovely rest of your week! Get yourself some houseplants to love! xo

Apple Rhubarb Crisp

Author: Mary
Prep Time: 10 mins
Cook Time: 50 mins
Total Time: 1 hour
Yield: 8-10

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Ingredients

Units

½ cup flour
½ cup (packed) golden brown sugar
¼ tsp salt
1 tsp cinnamon
½ tsp cardamom
6 Tbsp cold butter, cubed
1 cup old-fashion oats
3 cups fresh rhubarb, chopped
3 cups diced apples
¾ cup white sugar (I used coconut sugar, but any will work)
2 tsp cornstarch
1 tsp fresh lemon zest

Instructions

Preheat the oven to 400F.
In a food processor, combine the flour, brown sugar, salt, cinnamon, and cardamom. Pulse to blend together.
Add the butter to the processor, and pulse until no chunks are bigger than pea-sized. Add the oatmeal and pulse to combine, but not to chop up the oats. Set aside (keep cold if you're not working very quickly here).
Toss together the rhubarb, apples, sugar, cornstarch, and lemon zest. Mix well, then pour into a buttered 8x8" baking dish.
Top with the oat crumble mixture, and bake for 45-50 minutes. The fruit should be bubbling, and the crumble should be turning light golden-brown. Remove and serve warm with vanilla ice cream.

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Rhubarb Sour Cream Crumble Pie

Mary — Thu, 14 Apr 2016 12:00:33 +0000

Let's get this out of the way immediately: pie can be intimidating. There's crust involved, and temperature matters, and it's hard to tell when they're done, and OMG SO MANY MORE EXCUSES. Anything else? Vent it out, because we're about to move on.

Done?

Great. Pie might be somewhat intimidating, but I'm here to argue that you can do it. It's really not that bad, especially with a little practice, and this here rhubarb sour cream crumble pie is definitely on the easier side of things. There's only ONE crust involved! It's nearly impossible to mess up! If you follow the directions, it WILL taste good! And as with all things: it will get easier to make pie if you actually MAKE pie. So, um, do it. Stat.

I've been feeling pretty intimidated by a few things (pie not one of them) lately. Life, in general, has been slapping me upside the head with a big "I'M OVERWHELMING" punch. It's not really any one thing, I don't think, but with school and work and social life and relationships and being active and moving and ALL THE THINGS - I think my head dipped under water a few times last week. I finally recognized that my introverted self needed to go home, chill out, and not feel guilty for turning down social commitments. I can't really say 'no' to school, and while some work (posting here) isn't 100% an obligation, I do have clients I have to deliver work to - which I'm grateful for! Gotta pay my rent somehow! All this to say: I'm realizing that I need to prioritize resting and refueling my way.

As I was climbing with a friend last night, talking a bit about feeling overwhelmed (and pie, duh), she brought up the topic of intimidation. I hadn't really put it together, but maybe my being overwhelmed is really just a a function of being intimidated - feeling out of my league in one way or another, and letting that clobber my energy and drive. I'm ¾ done with school, which means I'm nearing the point where I'll be applying for jobs and selling my skills as a developer - something I'm COMPLETELY intimidated by. Impostor syndrome is kicking in big time, and I can see how it would be super tempting to give up entirely. But I can't, or I won't, or something. I could go on and on here (like, am I intimidated by actually DOING it, and succeeding? Oh man. That's another chapter entirely!), but to tie it back to pie: I think it's totally worth it. And it will get easier. I just have to do it.

I made this pie a few weekend ago for ladies night/supper club - a social engagement I love being a part of. We meet once each month and have a different theme. In December, we met for tea at The Heathman Hotel and did a cookbook exchange. For this most recent supper club, we each made a recipe from our cookbooks and had an incredible potluck! I received Butter, a book full of tasty tasty baked goods, from my friend Erin. Somewhat hilariously, she ended up with the book I brought - the Vegan Food52 Cookbook! HA! I may have received the better end of that deal!

This pie was so quick to throw together, and really ridiculously tasty. I upped the amount of rhubarb pretty substantially, so the recipe I've listed here is a little bit different than the one in the book. Enjoy rhubarb season, and make this pie!! xoxo

Rhubarb Sour Cream Crumble Pie

Author: adapted from Butter by Rosie Daykin
Prep Time: 20 mins
Cook Time: 60 mins
Total Time: 1 hour 20 minutes
Yield: 1 pie

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Ingredients

Units

Pie
1 pie crust
1 ¼ cups sugar
3 Tbsp all-purpose flour
½ tsp salt
2 large eggs
1 cup sour cream
1 tsp vanilla
5 cups rhubarb, cut into ½" pieces
Crumb Topping
⅓ cup sugar
⅓ cup all-purpose flour
¼ tsp salt
1 tsp cinnamon
¼ cup butter, room temperature

Instructions

Preheat the oven to 400F.
Roll our your pie crust and fit it to a 9" pie pan, then place in the freezer.
Whisk together the sugar, flour, and salt in a large bowl. In a separate bowl, whisk together the eggs, sour cream, and vanilla. Combine the wet and dry ingredients.
Pour the cut rhubarb into the prepared pie crust, and then pour the egg and flour mixture over the rhubarb.
Bake for 10 minutes, then lower the heat to 350F and bake for 30 more minutes.
While the pie is baking, prepare the crumble topping. Whisk together the sugar, flour, salt, and cinnamon. Cut in the butter until the mixture is crumbly.
Sprinkle the crumble topping over the pie, and return to the oven for another 15 minutes. The top should be slightly browned, and the center of the pie should still have some wobble to it — but the edges should be set.
Remove the pie and allow to cool a bit before serving.

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