Drop by heaping tablespoons onto the baking sheets, about 1 inch apart.Using a spatula, fold in the flour mixture until just combined. Add the pumpkin puree and vanilla bean paste and beat until combined.Add the eggs one at a time and beat well after each addition.In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and brown sugar on medium speed until light and fluffy. In a medium bowl, combine the flour, baking powder, baking soda, ground cinnamon, nutmeg, and salt.Line two baking sheets with parchment paper.1½ cups mini semi-sweet chocolate chips.¼ cup (½ stick) unsalted butter, softened.5 ounces cream cheese, room temperature.Top with fruit, whipped cream and top with chopped toasted walnuts. When the Dutch baby is ready, puffed and custardy in the center, carefully remove from oven.Slowly add the maple syrup and vanilla, when thick peaks begin to form, add the fresh thyme. In a chilled bowl, whip cream until it begins to thicken.When melted add all ingredients except for the walnuts. Melt remaining 3 t butter over medium heat in a medium saute pan.While the Dutch baby is baking make the toppings.Slowly pour the batter into the pan and return the pan to the oven for about 10 minutes. Melt 3 t butter in 10" cast iron skillet and spread butter to edges of skillet. Whisk eggs through pumpkin pie spice together until blended.Preheat skillet in 425 oven for 10 min.Remove from the oven and let cool for 25 minutes before serving. Bake at 425✯ for 10 minutes, then reduce the heat to 375✯ and bake until the crust is golden brown, 35 to 45 minutes more. Brush the crust with the egg wash and decorate with sage leaves, if desired. Fold the edges of the bottom crust up over the top crust and crimp the edges to seal. Using a sharp knife, make two 3-inch slashes in the crust to allow steam to escape. Transfer the top crust to the pie and lay it over the filling. Arrange the cooked apple slices over the meat, pressing down to make the whole construction as smooth and neat as possible. Fill the pie: pour the meat mixture into the bottom crust and gently smooth the top with a spatula. Preheat the oven to 425✯ and set a rack to the bottom position.Unwrap the smaller disk of dough and roll out as before, working from the center, to an 11-inch circle. Press the crust into the sides of the pie plate, draping any excess over the edge. Roll the dough up around the rolling pin and transfer the dough to a pie plate. Turn the dough periodically and flip it over to prevent sticking dust the counter with additional flour as needed. Roll out, working from the center, to a 13-inch circle. Unwrap the larger disk of dough and put it on the counter, turning to coat with flour.
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