Do not underestimate this light and fluffy, spicy, gingery Gingerbread due to its simple appearance.
It looks plain and homey, you say.
I say it needs nothing more than an accompanying cup of hot tea.
Notice the dark square within the larger square of the bread. The top of the bread is crusty and chewy just removed from the oven. After resting for a day, the top crust of the Gingerbread become soft and a bit sticky, yet equally as delicious as the chewy version.
I’m enjoying a vacation day today – in the middle of the week- The air is brisk – the sun is shining- Later, I have to make the icing for the Thanksgiving cake – stress, stress, stress….later
But, just now, all I have to do is (remembering Paris) sip my Grand Earl Grey from Comptoirs Richard a Paris, listen to the Food Network folks discuss Thanksgiving - And Enjoy my Butternut Squash Baked Oatmeal, dotted with butter and blueberries, and topped with pecan-brown sugar-butter crumble.
Butternut Squash Baked Oatmeal (adapted from here)
3 oz oats (not quick cook)
1 T ground flax
2 1/2 T dark brown sugar
1/2 t cinnamon
1/4 t allspice
1/8 t nutmeg
1/2 t lemon zest
1/4 t salt
1/2 t vanilla
3/4 c roasted butternut squash puree
3/4 c whole milk
1 T butter, cut into 4 pieces
1/4 c blueberries
1/4 c pecans chopped
2 t melted butter
1 T dark brown sugar
Combine first 8 ingredients in bowl
Combine vanilla, squash puree, and milk in a separate bowl and mix together well
Add wet ingredients to oat mixture and stir together
Pour into baking dish (my dish is about 1 quart; you could use 4 small fruit jars or 4 ramekins)
Sprinkle blueberries over the top
Toss the 1T (4 pieces) butter over the top
Bake in preheated oven at 375 degrees F for 15 minutes
While baking, combine pecans, 2 t melted butter and 1 T brown sugar.
After the first 15 minutes, remove baking oatmeal from oven and sprinkle pecan mixture over top
Return to oven and bake additional 10 minutes
Remove from oven and cool a few minutes before serving
The Laduree boutique in the Paris – Charles de Gaulle airport was a welcome sight since I didn’t visit the store at 75 Avenue des Champs-Elysées.
aren’t they beautiful, adorned in colors of the rainbow and flavored by nature:
The packaging is exquisite, colors and designs reminiscent of a victorian tea room.
DELICIOUS!!!! At first bite, the macaron shell cracked on the outside and the inside of the macaron was soft and chewy. Perfect!!!!
Do not pass by Laduree in the CDG airport in fear of old or stale or out of date macarons; the macarons are supurb!
The packaging containers are beautiful! I purchased macarons in a round cylinder that opens like a lipstick case. The inside of the container is gold foil lined, reflecting the beauty of the macarons. Paris……………
A google search revealed that pop tarts were introduced in 1963/1964 – I was in the first grade. I like pop tarts; they are addictive like Coke and peanuts, Moon Pie, and crunchy crust cornbread – all the things that were part of my childhood.
We didn’t have a toaster in our rural farm home; we ate our pop tarts ‘straight out of the box.’
All that to say, these pop tarts are not anything like the pop tarts of my youth. These are buttery, and crunchy, and flaky and rich and filled with a brown sugar cinnamon goodness.
flecks of cinnamon and vanilla beans in the unbaked top pastry of the soon-to-be pop tart
brown sugar cinnamon pop tarts baking; oozing of butter
just out of the oven; beautiful golden brown around the edges
Brown Sugar Cinnamon Pop Tarts (adapted from here)
2 cups (8 1/2 oz) all purpose flour (I use King Arthur)
1 tablespoon sugar (vanilla sugar if possible)
1 teaspoon salt
1 cup (2 sticks / 8 oz) unsalted cold butter, cut into small pieces
1 large egg
2 tablespoons sweet milk
1 additional egg used to brush bottom pastry prior to addition of filling
1/2 cup dark brown sugar (for filling)
1 1/2 teaspoons cinnamon (for filling)
4 teaspoons all purpose flour (for filling)
Mix together flour, sugar, and salt (first three ingredients) in large bowl
Add butter pieces and toss to cover with flour
Using your fingertips, rub the cold butter into the flour, tossing the flour lightly while mixing (or your preferred method of combining butter and flour)
Whisk together 1 egg and 2 T milk in small bowl. Add to butter/flour mixture; gently combine
Form pastry into a ball; divide pastry into two equal pieces
Cover each pastry half with cling wrap and refrigerate for 30 minutes (up to 2 days if necessary)
Roll each pastry half into 9″ x 12″ rectangle; cut each into 9-3″ x 4″ pieces (18 total pieces)
Place 9 – 3″x4″ rectangles on a baking sheet; brush entire surface with egg wash
In a separate bowl, combine filling ingredients (brown sugar, cinnamon, and flour)
Place a heaping tablespoon of filling ingredients in the center of each egg-washed pastry piece; leave 1/2″ border around filling (will allow top pastry to adhere to bottom pastry)
Prick remaining 9 pastry pieces with fork; lay top pastry over brown sugar and press gently around edges
Using a fork, flour the tines and gently press all around the edge of each brown sugar cinnamon pop tart to adhere the top to the bottom
Refrigerate the prepared pop tarts for 30 minutes (freeze pop tarts at this point for later baking if desired); preheat oven to 350 degrees
After refrigeration, bake pop tarts for 20-25 minutes; they will ooze of butter and become golden brown
Remove from oven and cool
I glazed mine with a mixture of powdered sugar, milk, a tablespoon of honey, a teaspoon of coconut oil, and a pinch of cinnamon (mixed to a pourable consistency)