Tag: Dark Brown Sugar

Pumpkin Snickercrinkles

Note: I was sent a review copy of Fabulous Modern Cookies in order to write this post. Opinions are mine alone.

I am well aware that people have strong feelings about pumpkin/fall/cooler weather recipes this early in the year. It technically isn’t even fall for about another week. But I’ve shared pumpkin filled recipes much earlier in the “season” than this so I hope you’ll give me a pass again, especially for these pretty little Pumpkin Snickercrinkles.

I found this recipe for Pumpkin Snickercrinkles, which is a mix of a traditional crinkle cookie and a snickerdoodle, in the recently released cookbook Fabulous Modern Cookies: Lessons in Better Baking for Next Generation Treats (paid link) by Chris Taylor and Paul Arguin.

With bold and fearless suggestions, Taylor and Arguin, scientists turned bakers, explore the deep-in-our-heart love of cookies as well as the philosophy behind them.  Does a cookie always have to be round, sweet, or soft?  Breaking down the essential rules, ingredients, and equipment needed, Fabulous Modern Cookies demystifies the cookie and provides home bakers with fun and unique cookie recipes.
Filled with 100 recipes, Chris and Paul also provide “Cookie Bytes” – short tips, tricks, helpful techniques, and explanations to demystify the science of baking.  The recipes are grouped in chapters like Bar Cookies; Drop Cookies; Rolled Cookies; Filled, Stuffed and Sandwiched Cookies; Savory Cookies and Slice-and-Bake Cookies.
This recipe for Pumpkin Snickercrinkles can be found in the Drop Cookies chapter. Although this recipe is a bit more involved than most drop cookie recipes I’ve made in the past, the result is absolutely worth it!
Ingredients (makes about 3 dozen cookies):
  • 2 1/4 cups flour, divided
  • 1 1/4 teaspoons baking soda
  • 1/2 teaspoon salt
  • 6 tablespoons unsalted butter
  • 1 1/2 cups dark brown sugar, packed
  • 1 tablespoon ground cinnamon
  • 2/3 cup pumpkin puree (not pie filling)
  • 3 large egg yolks, at room temperature
  • 3/4 teaspoon vanilla extract
  • 1/2 cup confectioners’ sugar

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Barbuzzo’s Salted Caramel Budino

Tasting Table posted an adapted recipe of Marcie Turney’s Salted Caramel Budino. If you’ve never been to Barbuzzo in Philadelphia, your taste buds are missing out on one fantastic dessert. So, if my attempt at this adapted recipe is even half as good as the original salted caramel budino, I will consider this a win.
Barbuzzo’s version is described as “dark chocolate crust, vanilla bean caramel, sea salt.” The Salted Caramel Budino version below omits the crust, but maintains the vanilla bean salted caramel poured over a maple flavored custard.
Ingredients
  • Salted Caramel:
    • ¼ cup granulated sugar
    • 1 tablespoons light corn syrup
    • 3 tablespoons water
    • ¼ cup heavy cream
    • 2 tablespoons unsalted butter
    • 1 teaspoon flaky sea salt, plus more for garnish
    • ½ teaspoon pure vanilla extract
  • Pudding:
    • 2 tablespoons pure maple syrup
    • ½ cup dark brown sugar, packed
    • ¼ cup water
    • 1 teaspoon kosher salt
    • 2½ cups half-and-half
    • 1 large egg plus 2 large egg yolks
    • 3 tablespoons cornstarch
    • Whipped cream, for serving

Continue reading Barbuzzo’s Salted Caramel Budino

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