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Pear and Dried Cherry Cobblers with Ginger-Chocolate Chip Biscuit Topping

Pear and Dried Cherry Cobblers with Ginger-Chocolate Chip Biscuit Topping


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Ingredients

Filling

  • 2 1/4 pounds firm but ripe Anjou, Bosc, or Comice pears, peeled, cored, cut into 3/4-inch dice
  • 1/2 cup dried tart cherries
  • 1 tablespoon finely chopped crystallized ginger
  • 1 tablespoon all purpose flour
  • 2 tablespoons (1/4 stick) unsalted butter, cut into 1/2-inch cubes

Topping

  • 1 1/2 tablespoons chopped crystallized ginger
  • 5 tablespoons chilled unsalted butter, cut into 1/2-inch cubes
  • 1/3 cup mini semisweet chocolate chips
  • 1/2 cup chilled buttermilk

Recipe Preparation

Filling

  • Preheat to 350°F. Butter four 1 1/4-cup custard cups or soufflé dishes; place on rimmed baking sheet. Combine first 5 ingredients in large bowl; toss to coat. Divide filling among prepared custard cups. Dot with 2 tablespoons butter. Bake until filling is hot and bubbling around edges, about 20 minutes. Maintain oven temperature.

Topping

  • Combine sugar and ginger in processor; blend until ginger is finely chopped. Transfer 1 tablespoon sugar-ginger mixture to small bowl; reserve. Add flour, baking soda, and salt to remaining sugar-ginger mixture in processor; blend 20 seconds. Add butter; using on/off turns, process until mixture resembles coarse meal. Transfer to medium bowl. Mix in chocolate chips, then buttermilk (mixture will be very moist).

  • Drop topping by heaping tablespoonfuls onto filling in custard cups (about 4 very generous tablespoons for each); sprinkle with reserved 1 tablespoon sugar-ginger mixture. Bake until topping is golden brown and filling is bubbling thickly, about 20 minutes. Cool 20 minutes. Serve cobblers with ice cream.

Recipe by Jeanne Thiel Kelley,Photos by Pornchai MittongtareReviews Section

Category: candied ginger

Dark chocolate meets spicy gingerbread in this intensely satisfying holiday cookie. Studded with chunks of even more dark chocolate and bits of crystalized ginger that only adds to the appeal. Part chocolate cookie, part brownie, part gingerbread… and entirely delicious. These unique and intensely flavored cookies are sure to be a hit this holiday season! […]

Dark chocolate meets spicy gingerbread in this intensely satisfying holiday cookie. Studded with chunks of even more dark chocolate and bits of crystalized ginger that only adds to the appeal.

Part chocolate cookie, part brownie, part gingerbread… and entirely delicious. These unique and intensely flavored cookies are sure to be a hit this holiday season!

I’m determined to make chocolate and ginger a more popular holiday combination, because it’s a seriously underrated pairing that deserves all the love.

And much like my gingerbread brownies or chocolate-filled gingerbread thumbprints, these cookies pair the sultry spice of gingerbread with the robust bitterness of dark chocolate, and the results are out of this world.

If you love rich, intensely dark chocolate, and you love extra spicy gingerbread, and you’ve been known to pop pieces of candied ginger straight from the bag… well, these cookies are made for you and you alone.

I realize not everyone loves dark chocolate or ginger as much as I do (my husband included… he has some weird aversion to ginger in desserts, and yet, he still managed to eat more of these cookies than he’s willing to admit), but for those like me, you will gobble these up.

The cookie itself comes together more like a brownie than a cookie, starting with melted butter and chocolate that’s then beaten with the sugar and egg until lightened in color.

While the proportions are very similar to other chocolate cookies I’ve made in the past, simply changing the process results in a chewy, ultra-fudgy cookie that somehow combines the best of both brownies and cookies in one delightful package that stays moist and chewy for days (you can thank the molasses for that!)


Milk Chocolate Pumpkin Buttercrunch.

Pumpkin buttercrunch is going to be your new favorite treat! I can’t get enough of this caramely, chocolatey, pumpkin dessert. It’s fun and festive and different enough for this crazy year. This recipe was inspired by Dominique Ansel’s peppermint buttercrunch! It’s essentially toffee and while I’ve never been someone who would lose my mind over […]

Pumpkin buttercrunch is going to be your new favorite treat!

I can’t get enough of this caramely, chocolatey, pumpkin dessert. It’s fun and festive and different enough for this crazy year.

This recipe was inspired by Dominique Ansel’s peppermint buttercrunch! It’s essentially toffee and while I’ve never been someone who would lose my mind over toffee, when you call it buttercrunch?

Something about the name buttercrunch just sounds so wonderful. It’s like when my grandma would make butterscotch fudge and we would all be grossed out as kids. Except we didn’t realize that butterscotch is essentially brown butter. Or caramel. Or a mix of brown butter caramel.

That’s kind of how I feel about buttercrunch! It’s a toffee but literal perfection!

For this pumpkin version, I actually mixed a bit of pumpkin puree into the buttercrunch layer, along with a lot of spice. Yes, I’m the person who doesn’t love the spice part of pumpkin spice. However, it’s really important here to bring out the flavor, and it’s also delicious!

All of those spices with the butter and sugar?

So good.

Once the buttercrunch layer sets, I like to cover this with a layer of milk chocolate. You can use dark if you wish. Whatever you prefer.

Then come the most wonderful toppings. Salted pepitas, toasted pecans and some sort of chocolate chunks – you can use dark chocolate or white chocolate chips. I actually used Valrhona dulcey blonde chocolate here. It’s a carmely, delicious milk chocolate made with only 30% cocoa, which gives it the light color. It tastes warm and buttery to begin with, so it’s the perfect addition to this toffee.

However! It’s not necessary. You can truly add any sort of chocolate here, or even a chocolate caramel candy. Something to add a little texture while looking cute. You know! Important things.

I love this twist on a classic treat for the season. If you’re not into pie or pumpkin dream cake, then you could make this pumpkin buttercrunch ahead of time and have it to snack on after dinner come Thanksgiving. It’s also fun to make and package up for friends and family, especially if you deliver some food on the holiday!

Plus, this buttery caramel crunch! Cannot get enough.


Watch the video: Chocolate Chip, Oatmeal u0026 Dried Cherry Cookies. Price Chopper Cooking How-To (July 2022).


Comments:

  1. Ackerman

    Useful phrase

  2. Gardalabar

    Valuable information

  3. Goltishura

    IMHO the meaning is fully developed, the writer squeezed out everything he could, for which my bow to him!

  4. Bralrajas

    I think it has already been discussed, use the forum search.

  5. Tojasar

    Matchless topic

  6. Oswell

    the phrase Faithful



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