I received a gorgeous, ripe pineapple recently. I thought about making more mango-pineapple jam but our mangos were not quite ready. I found this recipe from Southern Living and thought it would be the perfect way to use up the entire pineapple. The recipe turned out to be a real delight. The pineapple really shines with its fresh sweet and tart flavor.
A crisp crust is layered with fresh chopped pineapple and crumb topping that includes sliced almonds.
A gorgeous pineapple perfectly ripe and ready to eat.
The crust is baked and cooled before the pineapple and crumb topping are added. I used almost the entire pineapple as the recipe calls for 4 cups of chopped fruit.
The pineapple mixture is spooned over the baked crust and the crumb topping sprinkled over it.
Once in the oven, the pineapple crumble will bake for 45-55 minutes. The scent of fresh pineapple fills the air as it bakes.
4 cups (20 ounces or 570g) chopped fresh pineapple
¼ cup (30g) corn starch
1½ tablespoons fresh lemon juice
¼ heaping cup (30g) slivered almonds
Preparation
Preheat oven to 375 degrees. Line bottom of a 9-inch square baking pan with parchment paper. Lightly spray pan with cooking spray.
Beat flour, butter, vanilla, 1 cup of sugar, and a pinch of kosher salt in a stand mixer fitted with a paddle attachment on medium speed until mixture resembles coarse crumbs, about 1 minute. Reserve 1 cup of the crumb mixture in a small bowl for the topping. Press the remaining crumb mixture evenly into bottom of prepared pan.
Bake crust until golden brown, about 18 minutes. Transfer pan to a wire rack, and cool completely, about 45 minutes (preheat oven again to 375 degrees after 30 minutes cooling time)
Meanwhile, gently stir together chopped pineapple, cornstarch, lemon juice, remaining ⅓ cup sugar, and ¼ teaspoon salt in a bowl until thoroughly combined. Spread pineapple mixture over cooled crust.
Stir together the almonds and reserved crumb mixture in a small bowl. Sprinkle mixture evenly over pineapple mixture on crust. Bake at 375 degrees until the topping is lightly browned, about 45-55 minutes. Transfer to a wire rack. Cool completely, about 1 hour. Cut into 16 squares. Leftovers may be frozen. Separate layers with waxed paper.
One morning just before the holidays, we were shopping at Whole Foods to pick up a few items. I was not paying attention to anything but what was on my list, however, John (always on the lookout for samples) noticed some cookies. It turns out the cookies were actually a type of rugelach which is a small Jewish rolled cookie that can be eaten in one or two bites. Once I returned home, I quickly looked up rugelach recipes and found many variations. Some have chocolate or nuts and raisins while others are savory. The one thing they had in common was a cream cheese and butter dough. The version at Whole Foods was oddly dairy free (pareve). How do you pronounce rugelach? Some say “roo-ga-la” and others like Ina Garten and Dorie Greenspan say “rug-ah-la” which means it’s still a mystery to me.
I choose to skip the chocolate and stick with walnuts, jam and currants. Because these cookies are very small and are rolled, currants work very well since they are much daintier than raisins. I used our homemade mango-lilikoi jam which turned out to be a winner with its sweet and tart flavor.
The dough is rolled out into circles then brushed with jam and sprinkled with the currant and sugar mixture before being cut and rolled into crescents.
I am so happy that there are more lactose free dairy products available these days. Green Valley sells lactose free cream cheese in tubs and we always have one on hand. Because their cream cheese is in tubs which makes it more spreadable, it is a bit softer than normal cream cheese bricks. So I worked around this and found that using a bit less than the normal equal parts of butter and cream cheese was the perfect amount. And the cream cheese is always cold, right out of the refrigerator as is the lactose free Earth Balance Buttery Sticks I used.
The dough is satiny and soft so freezing it for 15 minutes or so is essential in order to roll crescents that hold their shape. The rolled cookies are once again placed in the freezer before going into the oven.
The cookies are done when they puff up and are slightly golden in color.
Once I made my own rugelach, I was hooked. These humble looking cookies are so delicious. We love to eat them straight out of the freezer. And though they seem particularly popular during the holiday season, they are welcome anytime of the year.
3.5 ounces cold Green Valley lactose free cream cheese (drained if needed) spooned into large pieces
Filling:
¼ c + 2 tablespoons (1.8 ounces) currants
½ cup (1.8 ounces) finely chopped walnuts
⅛ cup (1 ounce) packed brown sugar
3 tablespoons (1.5 ounces) granulated sugar
¼ teaspoon cinnamon
¼ cup + 1 tablespoon mango jam, pureed if chunky (or apricot jam)
To Finish:
Egg wash - I use powdered egg white mixed with water, however you may use 1 whole egg beaten with 1 tablespoon milk
1½ tablespoons granulated sugar mixed with ½ teaspoon cinnamon
Preparation
Dough: Combine flour, sugar, Buttery Sticks, Green Valley lactose free cream cheese in the work bowl of a food processor. Pulse 4-5 times, then turn the processor on and process until the dough forms a shaggy ball, about 40 seconds or so.
Divide the dough in half. Working quickly as the dough is very soft, shape each piece into a disk and wrap each disk tightly in plastic wrap. Chill the dough in the refrigerator until it registers 40 degrees on an instant-read thermometer, at least 2 hours.
Filling: Combine currants, walnuts, brown sugar, granulated sugar and cinnamon in a small bowl.
Preheat oven to 350 degrees with rack set in the middle.
Pull one packet of dough from the refrigerator. Roll out dough into an 11-inch circle on a lightly floured piece of parchment paper. Spread half of the jam on the dough leaving a half-inch border. Sprinkle half of the filling over the jam. With a piece of waxed paper, gently press the filling into the dough. Place dough round in the freezer for 5 minutes to firm up before rolling up cookies. Using a sharp knife, cut the dough into 12 wedges. The simplest way to do this is to cut the dough in quarters, then cut each quarter into 3 pieces for a total of 12.
Starting at the base of each triangle, roll the dough up so that each cookie becomes a little crescent. Arrange the roll-ups on a parchment lined baking sheet making sure the points are tucked under the cookies. Freeze while you prepare the second batch, or refrigerate for a minimum of 30 minutes.
Just before baking, brush egg wash over each cookie and sprinkle with sugar and cinnamon mixture. Bake the cookies for 23-25 minutes. The cookies will be puffed and golden. Transfer the pan to a rack to cool (cookies will be too soft to remove right away). Rugelach should be thoroughly cooled before serving. We love eating these right out of the freezer. Store cookies in the refrigerator or freezer.
I’ve made a variety of different scones, but I’m always up for another one and this time it’s a savory version. Using fresh spinach is ideal. It doesn’t get soggy and the deep green color makes these scones pop. I love the complex, bold flavor that sharp cheddar adds to each bite. Scones can be made on the fly which is a very good thing. From the time you gather your ingredients, make the dough and bake the scones, you will have spent less than 1 hour of your time. And, you will be rewarded with 8 large yummy scones.
I had a large jar of sun-dried tomatoes in the refrigerator so I added a few to the dough along with the spinach, cheddar and a few chopped chives. I also baked some scones without the sun-dried tomatoes and chives and both versions are delicious.
For uniformity you can pat the dough into an 8-inch cake pan then invert it onto a parchment-lined cutting board before slicing it into wedges. You can skip this step and form your own rustic round then slice the dough into wedges.
I love how the cheddar melts and makes lacy, crispy edges around the scones. These are best served warm when the cheese is still soft. I regularly freeze mine and warm them up in the microwave for a snack.
This recipe is quite flexible. You don’t necessarily need sun-dried tomatoes or chives. The scones will still be so flavorful. Just be sure to use a good sharp cheddar.
1 teaspoon kosher salt (1¼ teaspoons if using unsalted butter)
1 tablespoon sugar
½ cup cold Earth Balance Buttery Sticks (or regular unsalted butter) cut into small pieces
2 cups roughly chopped fresh spinach (not packed)
1 heaping cup sharp cheddar, diced small
⅓ cup chopped sun-dried tomatoes in olive oil, drained (optional)
1 tablespoon chopped chives (optional)
1¼ cups Organic Valley lactose free half and half (or regular half and half) + more for brushing the tops of scones
Preparation
Preheat oven to 450 degrees. Line a half sheet pan with parchment paper. Line the bottom of an 8-inch cake pan with parchment paper, lightly butter or oil pan.
In a large bowl, whisk together the flour, baking powder, salt and sugar. Cut the Buttery Sticks into the flour mixture using a pastry blender, fork, or your fingers, until the chunks of butter are the size of small peas. Place the bowl in the freezer for 5 minutes. This helps to firm up the Buttery Sticks which helps to create tender scones.
Remove the bowl from the freezer and stir in the spinach, sun-dried tomatoes and chives. Add the half and half and stir until the dough is moistened. Turn out the dough onto a lightly floured surface and gently form into a disk. Transfer the dough to an 8-inch cake pan (bottom lined with parchment paper and pan lightly oiled). Pat the dough gently to fit the pan. Invert the dough onto a lightly floured parchment lined cutting board, remove parchment round. Slice the dough into 8 wedges. Transfer the wedges to your half sheet pan. Brush the tops of the wedges with a bit of half and half. Bake for 11-12 minutes or until the scones are golden brown. Let scones cool on the pan for a few minutes before transferring to a rack to cool. Scones can be frozen.
Dorie Greenspan, the James Beard award-winning cookbook author never lets us down. Her pastry recipes are world renown and for good reason. Ms. Greenspan mentions on her web site that she burned her parent’s kitchen down when she was 12 (oops) and didn’t cook again until she got married. By then, she had given up working on her doctorate in gerontology and started baking cookies in a restaurant basement. I suppose that’s where it all started.
The original recipe was given to Dorie by her friend Pierre Hermé who was named the world’s best pastry chef in 2016. At that time, the cookies were known as Sablés Chocolats (chocolate shortbread). But according to Dorie, one day her neighbor gave the cookies the name they truly deserve: World Peace Cookies. Her neighbor was convinced that if everyone in the world could taste these cookies, there would be world peace. Though it may not have brought peace to the world, it has made many of us very happy.
These cookies are very easy to make. Just allow enough time to chill the dough thoroughly before baking the cookies. The dough is divided into two even logs and chilled for 2 hours or so before they are sliced and baked. I made these lactose free using Earth Balance Buttery Sticks but go ahead and use regular unsalted butter as the original recipe calls for.
If you love chocolate, you will find these cookies irresistible.
Adapted from Dorie Greenspan's World Peace Cookies Recipe
Author: Kiyo Miller
Serves: 36-40 cookies
Ingredients
1¼ cups (170 grams) all-purpose flour
⅓ cup (28 grams) unsweetened cocoa powder
½ teaspoon baking soda
1 stick + 3 tablepoons (5½ ounces;155 grams) Buttery Sticks, at room temperature (or regular unsalted butter)
⅔ cup (134 grams) packed light brown sugar
¼ cup (50 grams) granulated sugar
¼ teaspoon fleur de sel (or ½ teaspoon if using unsalted butter, or ¼ teaspoon fine sea salt)
1 teaspoon pure vanilla extract
5 ounces (142 grams) mini chocolate chips or bittersweet chocolate, chopped into chip-size bits
Preparation
Sift flour, cocoa and baking soda together in a small bowl.
In a large bowl with a handheld mixer, beat the Buttery Sticks on medium speed until soft and creamy. (You may also use a stand mixer fitted with the paddle attachment, or mix by hand using a firm spatula or wooden spoon). Add both sugars, the salt and vanilla extract and beat for 2 minutes.
Reduce the mixer speed to low and add the sifted dry ingredients, mixing only until they are incorporated. The dough may look a bit crumbly but it will be fine. You may also use a firm spatula. Work the dough as little as possible once the flour is added. Toss in the chocolate pieces and mix only to incorporate.
Turn the dough out onto a smooth work surface, divide in half and shape each piece into a log that is 1½-inches in diameter and about 9-inches long. Wrap the logs in plastic wrap and chill for at least 2 hours, or up to 3 days.
Center a rack in the middle of the oven and preheat to 325 degrees. Have 2 parchment-lined baking sheets at hand.
Working with a sharp thin-bladed knife, slice rounds that are ½-inch thick. The dough tends to crack as you get down to the bottom of each slice but don't be concerned, just squeeze the bits back onto the cookie. Arrange rounds on baking sheets leaving about 1 inch of space between each cookie. Bake one sheet at a time, for 12 minutes. They may not look done nor will they be firm, but that's just how they should be. Transfer baking sheet to a cooling rack and let the cookies rest until just warm, at which time you can serve them or let them reach room temperature.
Repeat with the second sheet of cookies.
The dough can also be frozen. There is no need to defrost the dough before baking. Let it warm just enough so that you can slice the rounds. Bake the cookies 1 minute longer. Baked cookies can be frozen for up to 2 months.
Maui Style Potato Chips are my favorite chip. They are very crunchy and unlike some other brands, they are not smashed to smithereens when you open up the bag. Some of them are curved, some folded over (I like these best), and they are perfectly salty as a chip should be. With that being said, they are ideal for this recipe. I can understand the 5 star rating these Fine Cooking magazine cookies receive from those who have made them. They are delicious.
If you can’t find Maui Style Potato Chips you may substitute with your favorite kettle-style potato chips.
Finely chopped pecans contribute to the cookie’s crisp texture.
The cookie dough is shaped into balls then pressed with a buttered cup coated with sugar. The dough is not overly sweet and the sugar-coating adds a nice finish to the cookies once baked.
8 ounces Earth Balance Buttery Sticks (or regular butter), softened at room temperature; more for shaping
½ cup granulated sugar; more for shaping
1 teaspoon vanilla extract
8 ounces (scant 2 cups) all-purpose flour
½ cup finely chopped pecans
¾ cup finely crushed potato chips
Preparation
Position rack in the middle and heat oven to 350 degrees. Line 2 large baking sheets with parchment paper.
With a hand mixer, beat the Buttery Sticks and sugar on medium speed in a large bowl until creamy and well blended, about 4 minutes, scraping the bowl as needed (or use a stand mixer with the paddle attachment). Add the vanilla and beat again until blended. If using a hand mixer, stir in the flour, pecans and potato chips or mix on low speed with a stand mixer.
Shape dough into 1½-inch balls. Arrange the balls about 2 inches apart on the baking sheets. Put some sugar in a shallow bowl. Lightly grease a flat-bottomed glass or small bowl with soft butter. Dip the glass into the sugar and press the glass down on a dough ball until it's about ¼-inch thick. Repeat dipping and pressing with the remaining balls. You will need to grease the glass now and then with more butter.
Bake 1 sheet at a time until the cookies look dry on top and the edges are light golden, about 12 minutes. Let the cookies cool on the baking sheet on a rack for 5 minutes before transferring them to a rack to cool completely.
If you are not serving the cookies right away, freeze them in an airtight container. This keeps them fresh and crisp. Remove cookies from the freezer 30 - 60 minutes before serving.
I can’t imagine a better tasting fruit than one of our homegrown mangoes. We have two varieties, White Pirie and Rapoza. They both have their own qualities that make each one special. The White Pirie mango is firmer in texture which makes it perfect for baking. It makes the most delicious jam. The Rapoza is a very large mango, sometimes weighing up to 3 pounds. They are best chilled, cut into slices or chunks and eaten as is. Mango season is nearly over so I have been busy in the kitchen making muffins, tarts, jam, bread, salsa, and ice cream.
This delightful recipe comes from Sally’s Baking Addiction blog. I just switched out the peaches for mangoes. I’ve made them multiple times and they always turn out so well. I also used lactose free ingredients but feel free to use regular butter, milk and yogurt.
These are just divine. Sometimes I add a pat of Earth Balance Buttery Spread to the split muffin. That bit of saltiness goes so well with the sweet streusel topping.
½ cup (115g) Earth Balance Buttery Sticks at room temperature (or regular butter)
½ cup (100g) packed light brown sugar
¼ cup (50g) granulated sugar
2 large eggs, room temperature
½ cup (120g) plain Green Valley lactose free yogurt (or regular yogurt)
2 teaspoons vanilla extract
1¾ cups (220g) all-purpose flour (If you do not have a scale use the spoon and sweep method. Spoon flour into measuring cup and use a straight-edged knife to level the flour so that it is even with the top of the measuring cup).
1 teaspoon baking soda
1 teaspoon baking powder
½ teaspoon ground cinnamon
⅛ teaspoon allspice (optional)
¼ teaspoon salt (1/2 teaspoon if using unsalted butter)
3 tablespoons (45ml) lactose free milk (low-fat or regular)
1¾ cups diced mango, drained if very juicy
Glaze
1 cup (120g) confectioner's sugar
3 tablespoons (45ml) lactose free half and half or milk (or regular milk, half and half, or cream)
½ teaspoon vanilla extract
Preparation
In a medium bowl, combine sugars, cinnamon and melted Buttery Sticks. Using a small rubber spatula, stir in the flour. The crumb topping will be thick and crumbly. Set aside.
Preheat oven to 425 degrees. Spray a 12-count muffin pan with non-stick spray.
In a medium bowl using a handheld mixer, beat the Buttery Sticks on medium-high speed until smooth and creamy, about 1 minute. Add the sugars and beat on medium-high until creamed, about 2 minutes. Scrape down the sides and bottom of the bowl as needed.
Add the eggs, yogurt, and vanilla extract. Beat on medium speed for 1 minute, then turn up to medium-high speed and beat until the mixture is combined and uniform in texture.
In a large bowl toss together the flour, baking soda, baking powder, cinnamon, allspice, and salt. Pour the wet ingredients into the dry ingredients and slowly mix with a whisk. Add the milk, gently whisking until combined. Fold in the mangoes with a spatula.
Spoon the batter evenly between 12 muffin tins, filling nearly to the top (you may end up with a bit of leftover batter). Press a handful of the crumb topping into the top of each (use all the topping).
Bake for 5 minutes then lower the temperature to 350 degrees and bake another 15 minutes or until a toothpick inserted in the center comes out clean. Let muffins cool in pan for at least 15 minutes before removing to a rack.
While the muffins are cooling whisk together the glaze ingredients. Drizzle over the warm muffins. If you prefer the glaze to be thicker, drizzle over cooled muffins. You may not need all of the glaze.
These are delicious, moist muffins that keep well in the refrigerator for a few days, They freeze beautifully.
