Pie Dough Cookies + Thursday Thoughts

First things first, Happy Thanksgiving! I obviously love food so it may come as no surprise that I love Thanksgiving! As the food centric holiday approached, I began seeing more and more posts, articles, and recipes popping up to accompany the meal. It was fun to see the types of foods that were posted by people in different parts of the country. I grew up in California and was raised by Californians and the Thanksgivings I have been apart of have always had a fresh approach, I have never been at a Thanksgiving, that I can remember, where there was a soupy green (grey?) bean casserole or weird, gelatin based foods. I think I am fortunate for that but it also means that I am lacking in that deep, holiday culture.

My favorite things at the Thanksgiving table? Honey Baked Ham, turkey (dark meat), mashed potatoes, and sausage stuffing. It is fun to see what other people serve and I enjoy checking out Instagram for their food stories!

Lake Tahoe, NV - November 2016 

Lake Tahoe, NV - November 2016 

What is most important to me on Thanksgiving is the company. My Thursday Thoughts this week focuses on appreciation. I will continue with the Thursday Thoughts after I plop in a "no recipe" recipe for Pie Dough Cookies.

These pie dough cookies are made from the scraps of your pies! I have been doing this since I have started making pies and it is a ritual that I enjoy. Hopefully you will decide to repurpose your scraps instead of tossing them. They are crispy, buttery, and coated in cinnamon.

Pie Dough Cookies

Pie Dough Cookies

  • Pie dough scraps
  • Egg wash
  • Cinnamon Sugar (1 T sugar : 1 t cinnamon)

1. Roll the pie dough to desire thickness, about the same as you rolled your dough for your pie dish. Use cookie cutters, or just a knife, to cut shapes out.

2. Place scraps on parchment paper, or a silpat. Brush with egg wash and sprinkle liberally with cinnamon  sugar. 

3. Bake at 350 F for 10 minutes or until the bottoms of the cookies are golden brown. 

 

Thursday Thoughts #2

·      I am so thankful for my family and friends for supporting me throughout the last few months as I embark on an exciting journey to do something on my own. I have been building Flour&Finch as a culinary services provider and appreciate the time to grow and develop. Thank you to family and friends who have used my services, it means so much to me. I am also thankful for this outlet, the blog. I enjoy writing posts and recipes, recipe testing, and pushing myself to get in the kitchen more. Thank you for joining me on this ride.

·      I am thankful for learning. As I have mentioned before, I am very interested in financial literacy and have enjoyed listening to new podcasts and learning about my money! This week I have been tuned into new and old episodes of Profit Boss Radio. Being able to feel comfortable about looking at your finances is so empowering. I recently started using Mint to look at all my accounts and create a budget, so far I like it.

·      I am thankful for fellow food bloggers who inspire me daily. Especially the following big bloggers: Joy the Baker, Molly Yeh, The Farmer's Daughter, and Dessert for Two

·      Lastly, I am thankful for improvement. I am going to write my New Years Resolutions for 2018 (how is it 2018 soon?) next week so I can start working on them. One of the many podcasts I listened to last week mentioned how damaging it can be to wait until January 1st to start the resolutions when December still looms ahead. We have a bad habit of throwing December goals out the window because we will "just wait until the first." No, let's start now!

Point Lobos, CA - November 2015

Point Lobos, CA - November 2015

 

 

Fig Crostata with Almond Whipped Cream

Alright, so it has been a while since I’ve posted and all I can say is I have been busy and, honestly, uninspired. My mind has been elsewhere but I am back and I am ready to roll!

I discovered a few fig trees in my backyard last week and knew they needed to be in the next dessert I made. Last year, I was late to the game and I made a batch of Tipsy Fig Jam with some late season figs but this year I hope to use figs all season. This Fig Crostata is insanely good. Seriously. Go find some figs and make it!

fig

The crust is a classic piecrust, my go to recipe that is buttery, flakey, and perfect. It is great for any sweet pie but the recipe is halved so it only is for one 9” pie or galette without a top. The almond mixture that goes on top of the piecrust is chewy, flavorful, and accompanies the fresh figs perfectly. Thinly sliced figs add a gooey finish and texture. Lastly, this dish is made even better with a scoop of ice cream or a dollop of almond whipped cream. But, I recommend taking a few bites without any additions to fully appreciate the flakey dough and almond and fig. 

The pie dough is a favorite recipe of mine and the filling is from Martha Stewart, I have edited the amount of figs used because one pound was way too much.

fig
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Fig and Almond Crostata
Flakey pie crust with a chew almond filling and studded with fresh figs.
Ingredients
  • Pie Crust:
  • 1 1/4 C salted butter
  • 1 T granulated sugar
  • 1/2 t salt
  • 1 1/4 C all purpose flour, plus more for rolling
  • 3-4 T ice water
  • Filling:
  • 1/2 C blanched almonds
  • 1/2 C granulated sugar
  • 2 eggs
  • 1/4 C salted butter, room temperature
  • 2 t all purpose flour
  • 1/4 t vanilla extract
  • 1/8 t salt
  • 3 large fresh figs, stemmed and thinly sliced
  • 1 T fresh lemon juice
Instructions
1. For the pie crust: Cube butter, wrap in plastic wrap, and place in freezer. 2. In a food processor, pulse the sugar, salt, and 1 cup of flour until combined. Add the butter from the freezer and pulse until butter pieces are pea sized. 3. In a medium bowl, add the last ¼ cup of flour. Dump the butter mixture from the food processor into the bowl. Add two tablespoons of ice water. Use your hand to mix until combined. Add another tablespoon of water and continue to combine. The dough should come together when pressed. If there is excess flour, add a little more water and combine. If too sticky, dust a little more flour and continue to combine. 4. Form dough into a disk and wrap in plastic wrap. Place in fridge for at least one hour. 5. For the filling: In a food processor mix almonds and sugar until ground. Add 1 egg, butter, flour, vanilla, and salt. Pulse until smooth. 6. Preheat oven to 350 degrees F. In a medium bowl, place sliced figs and lemon juice, set aside. 7. Roll out dough, using necessary flour to keep dough from sticking to rolling pin, onto lightly floured parchment paper until it gets to a 12” round. Dump filling in middle and spread on pie dough leaving an inch around the edge. Place figs on top of filling. 8. Beat other egg for egg wash. Use a pastry brush to brush egg wash on pie dough edges, fold over edges in desired fashion. Brush egg wash over the folded crust. 9. Place parchment paper and crostata onto a sheet pan. Bake for 30 minutes and add a piece of foil to slow browning. Continue baking for 20 more minutes until crust is browned and filling is set. 10. Let cool slightly. Top with ice cream, whipped cream, or enjoy by itself.
Details
Prep time: Cook time: Total time: Yield: 8 servings
fig and whipped cream
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Almond Whipped Cream
Silky whipped cream with light almond flavoring.
Ingredients
  • 1/2 pint heavy whipping cream
  • 3 T powdered sugar
  • 1/4 t almond extract*
Instructions
1. Place your bowl and metal beater attachments in the freezer, using a metal bowl will allow for quicker whipped cream making. Freeze the bowl for at least 20 minutes. 2. Place heavy whipping cream in the frozen bowl and beat with frozen beater attachments. Continue to beat until cream thickens. 3. Add powdered sugar and almond extract. Continue to beat until desired whipped cream texture is created. 4. Serve immediately or keep covered in a bowl in the fridge.** *Vanilla extract can be substituted for almond extract and will result in a more classic whipped cream flavor. **The whipped cream will begin to separate after a few hours so if possible, make this before serving.
Details
Prep time: Cook time: Total time: Yield:
fig crostata

Listening to: Mumford and Sons