Cranberry Gingerbread Baked Oatmeal

It’s that time of year when all our houses are filled with guests.  When you have a house full of company, some serious meal strategizing has to take place.

I feel that breakfast can be one of the most difficult meals to plan.  You want to serve your company something nice, but there is no way you want to stand over a hot griddle for two hours making pancakes for a dozen hungry people.  You need something quick, sophisticated, and satisfying.  It just so happens that baked oatmeal meets all those requirements.

This baked oatmeal is fancied up with the addition of bright cranberries and warm gingerbread flavors.

Baked oatmeal is like a secret weapon.  It's an all in one, complete breakfast and it is super easy to whip up.  

Oats are mixed with molasses, eggs, melted butter, and sugar.  Salt and baking powder are added, and sweet candied ginger and fresh cranberries are folded in.  Mariah Carrey Christmas album is playing in the background… (Optional, but totally not optional.)

I love the bright, pop of acid that the fresh cranberries provide.  This is the time of year where I want to put cranberries in everything - and I do.  

Technically, baked oatmeal can stand on its own, but I am never one to give up the chance of adding more cream.  

I spiced up my cream with a little bit of ground cinnamon and warmed it while the oatmeal was baking. 

By now your sleep-eyed guests are emerging and you are pouring fresh mugs of coffee like a boss.  

Welcome to house guest season - you totally got this.  

Sincerely,

  Pedantic Foodie 

---

Cranberry Gingerbread Baked Oatmeal 

serves 6 / recipe slighted adapted from Joy the Baker

for the baked oatmeal

- 1 1/2 cups old fashion oats 

- 1/3 cup brown sugar 

- 1/2 teaspoon ground cinnamon 

- 1/2 teaspoon ground ginger

- 1/8 teaspoon freshly ground nutmeg 

- 1/4 teaspoon ground cloves 

- 2 tablespoons candied ginger, diced

- 1 teaspoon baking powder

- 1 egg 

- 1/2 cup whole milk

- 2 tablespoons molasses

- 1/4 cup unsalted butter, melted 

- 1 cup whole, fresh cranberries

Preheat oven to 350 degrees. 

In a large bowl combine oats, brown sugar, spices, candied ginger, and baking powder - stir to combine.  

In a separate bowl, beat egg and whisk in milk, molasses, and melted butter.  Add dry ingredients and stir until thoroughly combined.  Fold in fresh cranberries. 

Grease an 8x8 oven-proof pan with cooking spray and pour in oatmeal mixture.  Use a spatula to smooth out the surface.  

Bake for 20-25 minutes or until the edges are deep golden and the center is set.  

While the oatmeal is baking prepare the cinnamon cream. 

for the cream 

2/3 cup heavy cream 

1/2 teaspoon ground cinnamon 

In a small saucepan whisk to combine cream and cinnamon.  Place over low heat until the cream is steaming, about seven minutes.  Pour over baked oatmeal.  Enjoy! 

Chocolate Custard Pecan Pie with Cinnamon Whipped Cream

My iPhone “Notes” application is filled with roughly 157 notes, most of which contain strings of words which eventually materialize into the recipes you find on this blog.  Inspiration is sporadic, and my notes are often random lines such as “Chocolate Cream Pie + Cinnamon Whipped Cream + Pecan Pie?”  Oh the wonderful things you can think of when you are supposed to be replying to emails...

After some highly technical recipe-investigating, and a whole lot of butter, that electronic note became a tangible, edible reality. 

If you are not a stranger to this blog you know that this is about the time when I would offer a friendly lecture on how you should never, ever, ever, use a store-bought pie crust.  I highly doubt that I need to repeat that lecture, because I think we are all clear on the fact that store-bought pie crusts are evil and I am sure that none of you would ever consider bringing one into your home, right?  Good, we can now proceed.  

This pie begins with a traditional pecan filling.  Our pecans are roasted with cloves and cinnamon, given a rough chop, and covered in an irresistibly sticky mixture of corn syrup, egg yolks, butter, and sugar.  This is the first layer of our pie.

Next, we prepare our chocolate filling.  This custard uses both dutch-processed cocoa powder and semisweet chocolate to provide it with the rich chocolate flavor which will perfectly counteract the sweetness of the pecan layer.

Lastly, a spoonful of cream whipped with cinnamon tops our pie, completing the perfect triad of flavors and textures. 

I think this pie should make it to all of our Thanksgiving tables this year. 

Wishing you all a wonderful holiday filled with family, pies, and lots of mashed potatoes.  

Sincerely, 

   Pedantic Foodie

---

Chocolate Custard Pecan Pie with Cinnamon Whipped Cream 

serves 10 / recipe slightly adapted from Joy the Baker, Tyler Florence, and The Four and Twenty Blackbirds Pie Book

for the crust 

• 1 1/4 cups all-purpose flour 
• 1/2 teaspoon kosher salt
• 1/2 tablespoon granulated sugar
• 1/2 cup cold, unsalted butter (cut into 1/2-inch cubes)
• 1/2 cup cold water
• 2 tablespoons apple cider vinegar 
• 1/2 cup ice 
• egg wash (1 egg white whisked with 1 teaspoon water)

Sift to combine flour, salt, and sugar in a large bowl.  

Transfer the sifted flour mixture to the work bowl of your food processor.  Add cubed butter and pulse several times until the butter is worked in and in pea-sized pieces.  The mixture should be the texture of rough cornmeal.  

Combine water, vinegar, and ice in a small bowl.  Add the cold water mixture to the rough dough several tablespoons at a time, pulsing 1-2 times after each addition.  Add just enough liquid to bring the dough roughly together.  Divide the dough in half and form two discs.  Wrap each disc in plastic wrap and refrigerate for 1 hour.  

Place one disc of chilled dough on a floured surface and roll out into a 12 inch circle.  Fold the circle in half and lay the crust across one side of a 9inch glass pie pan, unfold the disc so that the crust covered the pan and gently smooth out the crust.  Trim away an excess crust beyond 1 1/2 inches before forming the edge of the crust by folding and pinching.  Place the prepared crust in the refrigerator to rest for thirty minutes.  Use a fork to puncture the bottom of the crust several times and transfer to the freezer for ten minutes.  

Preheat oven to 425 degrees. 

Line the chilled crust tightly with aluminum foil, wrapping the foil around the crimped edges, and fill with pie weights or dried beans.  Bake for 20 minutes, until the crust is set but not browned.  Remove from the oven and brush with egg wash, then return to the oven and bake for an additional 3-5 minutes.  While the crust is cooling prepare pecan filling.  

for the pecan filling

• 2 eggs 
• 1/2 cup corn syrup
• 1/2 cup granulated sugar
• 3 tablespoons unsalted butter, melted
• 1/4 teaspoon kosher salt 
• 1 teaspoon vanilla extract 
• 1 cup raw pecan halves
• 1 teaspoon ground cinnamon 
• 1/4 teaspoon cloves 

Preheat oven to 350 degrees.  

In a medium sauté pan combine pecans, ground cinnamon, and ground cloves.  Place over medium heat and cook, stirring often, until the pecans become fragrant and begin to release their oils - about 5-8 minutes.  Remove from heat and chop roughly.  

Place the spiced pecans in the bottom of the prepared crust.  

In a large bowl whisk to combine corn syrup, eggs, sugar, butter, salt, and vanilla extract.  Pour the filling over the pecans and transfer the pie to the oven.  Bake for 35-45 minutes or until the pie filling jiggles slightly.  Allow to cool to room temperature on a cooling rack.  Once the pie has cooled prepare the chocolate custard.  

for the chocolate custard

• 1 cup whole milk
• 1/2 cup heavy cream 
• 1/4 cup dutch-processed cocoa powder
• 1/4 teaspoon kosher salt 
• 1/4 cup granulated sugar
• 2 egg yolks  
• 2 tablespoons cornstarch 
• 1/2 cup semisweet chocolate, roughly chopped

In a small bowl whisk to combine egg yolks, cornstarch, and heavy whipping cream.  Set aside.  

In a small saucepan combine whole milk, granulated sugar, cocoa powder, and salt.  Place over medium-high heat and stir frequently until the mixture is steaming, but not boiling.  

Slowly stream 1/2 cup of the hot milk mixture into the egg yolks, whisking rapidly to temper the yolks.  Return the tempered mixture to the saucepan and cook for 3-4 minutes or until it has thickened and reached a boil.  Remove from heat and fold in semisweet chocolate.  Pour the custard over the cooled pecan layer.  Refrigerate the pie for 3 hours or until the custard has set.  

for the cinnamon whipped cream

• 3/4 cup heavy cream 
• 1/4 teaspoon ground cinnamon 
• 1/4 cup confectioner’s sugar

Combine cream, cinnamon, and confectioner’s sugar in the bowl of your stand mixer and beat on medium-high speed until stiff peaks form.  Serve with chilled pie.  Enjoy! 

Sweet Cinnamon and Apple Turnovers

Recently, I have been reminded of the preciousness of moments.  There are weeks where I find myself wondering how seemingly everything in my life is going awry.  It is during these weeks that I try to learn some sort of lesson from the mishaps and trials so that I will not have to be taught it so severely again.  Last week looked me straight in my soppy, tired eyes and told me sternly that I need to remember to take advantage of the moments I have with the people I love. 

This is a place where we talk a lot about butter and sugar, but I hope that it is also a reminder to make the small moments of your life special and memorable.  Because moments, especially those with the people we love, are fleeting.  That is just some real-talk - now on to the butter and sugar!

Puff pastry is an endeavor so satisfying and so rewarding it feels like winning a trophy when you pull your long-awaited puffed layers out of the oven.  My mother has told me at least 692 times that working hard for something makes the achievement exponentially more rewarding.  This lesson is especially applicable to baking endeavors. 

We have talked about approaching that intimidating, yet certainly attainable giant which is puffed pastry.  I promise, that if you can make a pie crust, you can certainly make your own puffed pastry.

In this application, our puff pastry is stuffed with crisp apples, fragrant cinnamon, and a kiss of sugar for some extra sweetness.  If you picked your own apples on a cool, blustery, autumn day, you get extra points.  If you bought your apples from the produce section, you still win, because we are making turnovers and there are no losers in the turnover game.

These turnovers are pretty magnificent.  Their magnificence is chiefly due to their simplicity.  We are not extravagant with the spices or sugar and the puff pastry gets its flavor from butter and time alone.  All and in all, they are pretty perfect, because they are just turnovers and turnovers do not need to be complicated. 

This recipe is a labor of love, not because it is difficult, but because it is a bit time-consuming.  But, as my mother assured me, I can promise you that the prize is well worth the labor.  There is an evident sense of satisfaction which you will feel when you pull these lovely pastries from your oven, a sense of satisfaction which is elevated only by sharing these with someone you care about. 

Sit down with a glass of chilled milk or steaming coffee, share these turnovers, and enjoy the moment with someone you care for, because you never know when you will get the chance again.  

Sincerely,

  Pedantic Foodie

Sweet Cinnamon & Apple Turnovers

makes 12

pastry recipe adapted from Emeril Lagasse

for the filling

- 3 cups apple slices, peeled 

- 1 1/2 teaspoons lemon juice 

- 1/4 cup brown sugar 

- 1/4 teaspoon ground cinnamon 

- 1/8 teaspoon freshly grated nutmeg 

Toss apple slices in lemon juice.  In a small bowl use a fork to combine spices and brown sugar.  Sprinkle the sugar and spice mixture over the apples and toss until all the apples are evenly coated.  Reserve for later use.  

for the glaze

- 1 1/2 tablespoons heavy whipping cream

- 1/2 teaspoon vanilla extract

- 1/2 cup powdered sugar 

In a small bowl, combine vanilla extract and heavy cream.  Slowly whisk in powdered sugar until the glaze is smooth.  

for the puff pastry

• 12 ounces all purpose flour
• 2 ounces cake flour
• 1/2 teaspoon fine salt
• 1 1/2 cups plus 2 tablespoons unsalted butter, chilled 
• 1 cup ice water 
• 1 egg 
• 1 teaspoon water
• 1/4 cup turbinado sugar 

Sift to combine all-purpose flour, cake flour and salt.  Cut 6 tablespoons of the cold butter into cubes and place the cubes in the flour mixture.  Use a pastry blender or the tips of your fingers to blend until the texture of rough cornmeal, similar to pie crust.  

Make a well in the center of the mixture and add the cold water.  Use a spatula to gently mix into a rough dough.  Do not over mix, the dough will be rough and sticky.  Wrap in plastic and refrigerate for 1 hour.    

Place the remaining chilled butter on a sheet of plastic wrap and cover with a second sheet.  Use a rolling pin to smash the butter to form a 5-inch square of butter.  Chill until ready to use.  

Remove the dough from the refrigerator and place on a floured surface.  Roll the dough out into a 12-inch circle and place the chilled sheet of butter in the center.  Wrap the sides of the dough up around the butter and pinch the ends to seal.  You should now have a square of butter enclosed in dough.  

Roll the dough out into a 16 by 8-inch rectangle.  If needed you may use the rolling pin to pound the dough and make it more pliable.  Be careful not to tear the dough!  Fold the rectangle 3 times like a business letter.  Place the rectangle in front of you lengthwise and roll again into a 16 by 8-inch rectangle.  Fold again 3 times like a business letter.  Wrap in plastic wrap and refrigerate for 1 hour.  

When the dough has rested, return to a floured surface and repeat the process of rolling the dough into a rectangle and making a business-letter fold.  Do this twice as before and wrap in plastic.  Refrigerate for 1 hour. 

Remove rested dough from the refrigerator and return to the floured surface.  Repeat rolling and folding process twice as before and refrigerate for 2 hours.  Now the puff pastry is ready to use. 

Cook’s Note:  At this point, you can wrap the dough in plastic, walk away, and save the baking for another day.  I would not recommend keeping this dough past two days because it is very heavily fattened and butter likes to soak up refrigerator flavors.  But do feel free to make it a day or two in advance! 

Prepare apples and glaze.  

Preheat oven to 375 degrees.  Place a baking sheet in the freezer and allow to chill.  

In a small bowl, whisk the egg with a teaspoon of water. 

Roll the dough into a 6 x 18 rectangle.  Cut lengthwise and then cross wise, forming 3x3 inch squares.  Turn the squares so that the tips are facing towards you and away from you - like a diamond.  Lay several apple slices across half of the square and brush the edges of the pastry with your prepared egg wash.  Fold the top part of the dough over the filling and press gently to seal the edges.  You should now have a triangle filled with apples.  Brush the top of the pastry with egg wash and sprinkle liberally with turbinado sugar.  Repeat with each pastry.  Lay the finished pastries on a baking sheet lined with parchment.   

It is important to work fairly quickly so that the pastry remains cold.  If the pastry begins to warm and soften, lay the chilled baking sheet over the dough until it firms up again.  

Bake for 25-30 minutes or until the pastry has puff and is deep golden.  

It is going to be hard, I know.  But you should really allow these pastries to cool for about 10-15 minutes before you start glazing and devouring.  Patience, grasshopper... When the turnovers have cooled, drizzle with prepared glaze and serve.  Enjoy!