With Easter just a hot minute away, I want to share a recipe that is perfect for the upcoming celebrations: hummingbird bundt cake. If you don’t know what a hummingbird cake is (I’m looking at you, Northerners!), no worries; just a few short years ago, I was completely in the dark too. We’ll get all up in it today.
At the end of this month, on April 27th, Brett and I will celebrate our 10-year anniversary. The whole idea of 10 years spent with someone not only makes me feel super old, but also kind of amazes me. Somehow, in just a matter of years, our little town of Selma, AL has come to feel a lot like home. Despite having lived most of my life in parts of the US that are decidedly NOT southern, I’ve grown to love small town southern life. It feels like home.
One of the earliest things I noticed about living in the South is that the food here is entirely different. It took no time for me to be introduced to sweet tea, fried pork chops, and smokey greens, but what I really came to love was the desserts. Where would I be without chess pies and banana pudding? Where would this website be without the influence of bourbon and old-fashioned cakes like today’s hummingbird bundt cake? Selma, AL has given me a whole lot more than a few new recipes, but I’m happy to celebrate at least a small slice of that goodness here today.
Hummingbird Bundt Cake
So, you may be asking: “What even is hummingbird cake?” Hummingbird cakes are simple spice cakes that originated in the Caribbean. They have been a fixture in the South ever since coming to America. Sweetened with banana, pineapple, and coconut, the cakes are incredibly moist and flavorful too. I love the added texture from the coconut and chopped pecans, although the sweet cream cheese glaze doesn’t hurt either. If you’re reading all of this thinking it sounds like some kind of weird spring-y fruit cake, don’t worry- while the fruit adds underlying flavor and loads of moisture, it’s more of a background flavor.
f you’re looking for more of a traditional stacked cake, be sure to check out this hummingbird layer cake. The bundt makes a terrific Easter dessert and can even serve a crowd. Can’t you see it decked out with little speckled egg candies? Plus, it can be made in a single bowl. What a win-win!
If you plan to entertain this Easter, give this hummingbird bundt cake a try! Happy Easter, y’all!
If you like this hummingbird bundt cake, you should try:
This hummingbird bundt cake is a spring southern classic filled with pecans and coconut and sweetened with pineapple and banana.
Author:Kate wood, Adapted from Southern Living
For the cake:
3 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
1 cup vegetable oil
2 teaspoons pure vanilla extract
2 cups sugar
3 large eggs
2 cups mashed ripe banana (about 3 large)
1 can (8 ounces) crushed pineapple, drained
1 cup chopped pecans
1 cup shredded coconut, unsweetened
For the glaze:
4 ounces cream cheese, softened to room temperature
1 tablespoon unsalted butter, softened to room temperature
1–1/2 cups confectioner’s sugar
½ teaspoon vanilla extract
1–2 tablespoons milk
To make the cake:
Preheat oven to 350 degrees. Butter and flour a bundt pan with at least a 10-cup capacity.
In a medium bowl, whisk together flour, baking soda, cinnamon, and salt; set aside.
In the bowl of an electric mixer fitted with the paddle attachment, beat oil, vanilla, and sugar until combined, about 2 minutes. Add eggs one at a time, incorporating each before adding the next. Beat at medium speed until mixture is pale yellow and fluffy, about 3 minutes.
In a separate bowl, mix together banana, pineapple, pecans, and coconut. Add to egg mixture; stir until well combined. Add flour mixture; blend well.
Pour the batter into the prepared pan and smooth. Bake until a cake tester inserted in the center comes out clean, about 50-60 minutes. Allow the cake to cool in the pan for 25 minute and then invert onto a cooling rack to completely cool.
To frost the cake, prepare the glaze. Combine the cream cheese and unsalted butter in a large bowl, stirring with a hand mixer to combine. Add the confectioner’s sugar, vanilla, and 1 tablespoon of millk, stirring on low to combine. Add additional milk as needed to get the desired consistency. Be careful not to add too much or the glaze won’t stay on your cake! Spoon the icing over the cake and serve once set.
WHAT A WEEK. If you follow me on social media, you know that I’ve been having quite an exciting time these past few days. I just returned from California after a quick trip to see my friend, Bob Goff, during his Dream Big workshop. It was such a refreshing time spent with new friends, and I was reminded how encouraging it is to be around with people who are exploring new opportunities and ideas. If you are even remotely interested in learning more about the workshops hosted at The Oaks with Bob Goff, you can click here! Now that I’m back home, and excited to share a simple and comforting recipe that I’ve been playing around with lately: this bourbon pecan granola.
This bourbon pecan granola tastes like home. This morning source of crunch contains coconut, pecans, dried cherries, rolled oats, and maple syrup. The bourbon is fully cooks off during the baking. It’s flavor, however, remains in the background for anyone with a palate for it. For everyone else, flavors of caramel or butterscotch might pop out, making this granola a decadent, but not heavy, way to start your morning.
To make this bourbon pecan granola, we start by combining the dry ingredients. Toss together the oats, flaked coconut, and chopped pecans. Next, add in the melted liquid ingredients: maple syrup, brown sugar, and olive oil. Toss to combine and then bake, stirring occasionally, until the mixture is dry and golden brown. Once out of the oven, add in the chopped dried cherries and allow to cool completely. This bourbon pecan granola is best consumed within 2 weeks but can be frozen for up to 6 months in a freezer-safe container… not that it will last that long.
Happy Friday and thanks for popping by! I hope you all give this bourbon pecan granola try. 🙂
If you like this bourbon pecan granola you should try:
This bourbon pecan granola is loaded with flaked coconut, pecans, and dried cherries, and flavored with maple syrup and bourbon!
Total Time:45 minutes
2–3/4 cups (250 gm) rolled oats
1 cup (110 gm) pecans, chopped
1 cup (60 gm) unsweetened coconut chips
2 teaspoons salt
1/3 cup (100 gm) maple syrup
1/3 cup (60 gm) extra-virgin olive oil
¼ cup bourbon
½ cup (100 gm) brown sugar, packed
1/3 cup (50 gm) dried cherries, chopped
Preheat the oven to 300 degrees. In a large bowl, combine the oats, pecans, coconut chips, and salt. Set aside.
In a small saucepan on the stove over low heat, stir to combine the maple syrup, olive oil, and brown sugar. Stir regularly and remove from heat when the brown sugar has dissolved. Stir in the bourbon. Pour the syrup mixture over the oat mixture and stir to toss evenly. Spread the mixture out onto a large sheet pan and bake in the oven for 35-40 minutes, stirring every 10 minutes or so. Once the mixture is barely golden and dry, remove from the oven. Toss in the cherries and seal in a large bag or tupperware once cool.
As you’re reading this, I’m likely knee-deep in tulle, place settings, and cake frosting. It’s currently Tuesday, but I’m writing this post in advance, because we’re anticipating the arrival of friends and family for an intimate, last-minute wedding at our home. There’s lots to do, but the beauty of this particular event is that no one has an agenda- everyone is eager to hear the vows and celebrate the bride and groom. Even though there’s threat of weather and the many “what if’s” that come with at-home/DIY weddings, I’m happy to know there’s 100% chance of marriage. That’s our happy ending.
Naturally, my freezer is loaded with goodies to share with our guests this weekend, many of which you’ll be seeing on this site in the coming months! Today’s recipe for pecan babka is probably my favorite from the lineup: a buttery, lightly sweetened yeast bread filled with cinnamon sugar swirl and chopped toasted pecans, this bread is tender, rich, and absolutely to die for. I’ll be serving it this weekend with schmears of cinnamon butter and hot coffee, but I also love this for desserts and snacks too. With fall upon us, this is just the kind of recipe you’re going to want to make. Let me tell you how to do it yourself.
Yeast bread is an intimidating this for newcomers, particularly when there is braiding involved. This pecan babka is no exception, and I won’t sugarcoat it: it’s a process. The beauty of it all is that this bread is very forgiving, so even if your braid looks sloppy or the filling seeps out the side, it’s still going to be crazy-delicious. Scout’s honor. To make it, we start with the dough. Instant yeast, milk, eggs, and sugar come together with the dry ingredients and loads of softened butter. We paddle the mixture in a stand mixer until it becomes a tacky, stringy dough, and then we set it aside to rise. After about an hour and a half (or an overnight rest in the fridge!) the dough is ready to be rolled out and filled. Here, melted butter, brown sugar, pecans, and spice are spread over each dough half and then it’s rolled, twisted, and set aside for a final rise. Once puffed, the pecan babka is baked in the oven and allowed to cool.
A Few Things to Know:
This process from start to finish is time consuming. Be sure to read through the instructions and set aside ample time. There’s not much active prep time, but there is quite a bit of waiting in between each rise. Second, because this dough has a bit of sugar, the loaves are prone to darkening too soon. I like to cover the loaves 30 minutes into bake time to allow them to continue cooking without browning. This will all differ from oven to oven. Finally, these loaves freeze really well! If you don’t plan on eating both within two days, I’d recommend freezing until you’re ready to dive in.
Pray for me this weekend! I’m so excited for the wedding, but I want the day to go smoothly for the bride and groom who deserve a really special day. I hope you have wonderful things in store for yourselves, and if you looking for something to do, maybe I’ve convinced you to consider this pecan babka. Happy Friday y’all and happy baking!
This pecan babka makes two tender and butter loaves with a cinnamon sugar swirl and toasted pecans.
For the dough:
3/4 cup whole milk
2 large eggs plus 1 egg yolk
1 teaspoon pure vanilla extract
1/2 cup sugar
3 teaspoons instant yeast
3/4 teaspoon salt
3 1/3 cups (about 1 lb) all-purpose flour, with more for flouring surfaces
10 tablespoons unsalted butter, at room temperature
For the filling:
½ cup unsalted butter, melted and slightly cooled
1 cup brown sugar
6 tablespoons sugar
2 tablespoons cinnamon
Pinch of salt
1 cup finely chopped pecans
To prepare the dough:
In the bowl of a stand mixer, stir to combine the milk, eggs, egg yolk, and vanilla extract. Add the sugar, yeast, and salt, and beat the mixture on medium speed until combined. On low speed, add the flour, 1/2 cup at a time, scraping the sides of the bowl as needed. Increase to medium speed (I use speed number 4 on my Kitchen Aid stand mixer) and begin adding the softened butter 1 tablespoon at a time. Scrape the sides of the bowl and then continue beating for an additional 4 minutes. If the dough remains very soft and does not pull on the beaters in strands of dough, add an additional 2 tablespoons of flour. Lightly grease a large bowl and place the sticky dough inside, covering it tightly with a piece of plastic wrap. Allow the dough to rest in a warm spot of your kitchen until it has approximately doubled in size, about 1-1/2-2 hours* (see notes). Alternatively, you can pop it in the fridge to rise overnight. Once the dough has nearly doubled in size, prepare the filling.
To prepare the filling:
Combine the cooled, melted butter, sugars, cinnamon, and salt, stirring until combined. You will use approximately ½ cup of filling for each loaf.
To prepare the loaves:
Once the dough has doubled in size, lightly grease 2 loaf pans (8 1/2″ x 4 1/2″ x 2 3/4″) with baking spray. Generously flour your work surface and rolling pin. Gently punch the dough down into the bowl once and divide it in half. Take one half of the dough and lay it on your floured surface. Generously dust the top of the dough with flour as well. Using your rolling pin, roll your first piece of dough as evenly as possible into a 13″x16″ rectangle. You may need to re-flour your work surface if the dough begins to stick. Spread half of the filling on top of the dough, leaving a 1” border around the perimeter of dough. Sprinkle half of the pecans over the filling.
Standing with one of the short edges closest to you, begin to tightly roll your dough away from you, forming a 13” log of dough. Gently pinch the dough together at the seam to seal the filling inside the roll. With the seam facing down, use a sharp chef’s knife to cut the dough log in half lengthwise and face the innards up. Quickly twist the two pieces of dough around each other, and place your braided loaf in one of the prepared pans. Repeat the entire process with the remaining half of dough. Once both loaves have been formed, cover again with plastic wrap and allow to rise again for about 1-1/2-2 hours. The dough should rise about 1/2-1″ over the top of the pans. Do not let them over-rise.
When the dough is nearly risen, preheat the oven to 350 degrees and bake in the preheated oven for about 45 minutes, or until the internal temperature registers 180 degrees Fahrenheit. If you notice the tops of the loaves begin to look too dark t about 30 minutes before they’re done, you can cover with a loose sheet of aluminum foil. Allow to cool in the pans on a cooling rack for about 20 minutes and then remove from the pan to cool completely.
I find this dough is easiest to work with while chilled. If you don’t allow it to rise in the fridge overnight, I’d recommend a quick pop in the fridge for 30 minutes to 1 hour after the initial rise.
Greetings to you all from baby land! We’re two weeks in with our new little guy, and I’m thrilled (read: shocked! amazed! perplexed!) to tell you that we’re actually doing so well. I’m not sure what I anticipated this time to be like, but we’ve had such an outpouring of love and support that this transition has been mind-blowingly sweet.
Here in the South, people go all out when you have a baby. There’s gifts and baby snuggling and offers to babysit the bigger kids, of course, but hands down my very favorite perk (outside of the baby itself, duh) is all of the food people bring you. Casseroles, baked goods, snacky treats, and booze show up at your door more frequently than the UPS guy on Amazon Prime delivery day. People bring you lasagnas and pot pies and tossed salads like your milk production depends on it, and this kind of generosity is one of those Southern hospitality things that I love so much. Since I’ve had fewer meals to make, I had time to create a new treat to share with you all today: chocolate caramel pecan tarts.
Chocolate Caramel Pecan Tarts
Sweet and salty is my all-time favorite, and the combination of chocolate, salted caramel, and a buttery pecan and graham cracker crust is just the ticket. Made with Diamond Nuts pecans, these little tarts are a show-stopper and definitely qualify as one of those desserts that people will be talking about for a long time. Although they may appear to be complicated, there’s plenty of shortcuts and make-ahead options that will simplify the baking of these little treats.
Making the Tarts
To prepare them, we start by crushing graham crackers and finely chopping pecans. Sugar, salt, and melted butter are added to the crumbs and the sand-like mixture is pressed into the bottom of mini tart pans with removable bottoms. The bottomless pans make for easily removal so that your tarts look tidy and seriously professional. Bake the crusts for a few minutes at 350 degrees and get started preparing the ganache.
Equal parts dark chocolate and warm heavy cream are stirred together. A thick pourable chocolate can be layered into the bottom of the baked shells. Once the ganache has had a chance to set, the chocolate caramel pecan tarts are ready for their second layer, salted caramel sauce. You can make your sauce homemade (I prefer this recipe!) or purchase it from the store. I love homemade caramel and almost always have a jar in my fridge; if this intimidates you, just opt for the store-bought. Spoon a couple of tablespoons on top of the set ganache and allow to caramel to cool to room temperature.
Serving the Tarts
At this point, the chocolate caramel pecan tarts can rest in the fridge or even freeze. When you’re ready to serve them, bring them to a cool temp and top with a creamy dollop of whipped cream. A sprinkle of toasted pecans finishes out these chocolate caramel pecan tarts and they’re ready for serving. These little treats are a sweet and salty delight your guests will seriously enjoy.
I’ve had the most fun working with Diamond Nuts this past year. It’s incredibly easy to support and brag on a brand you love and trust. Their partnership has been one I’ve loved sharing with you. I’ll leave some links below so that you can give their products a try in your own home. If you’re looking for a recipe to try right away, I hope you’ll give try these. The pecans are the stars of the show, and this crust is one to use in other recipes as well. If you make time to bake them for yourselves, let me know what you think in the comments below! As always, thank you for supporting brands that make Wood and Spoon possible.
For more nutty recipes like these chocolate caramel pecan tarts you should try:
These chocolate caramel pecan tarts are sweet and salty minis with a pecan graham cracker crust, chocolate ganache, salted caramel sauce, and whipped cream topping.
For the crust:
9 full (140 gm) graham cracker sheets, finely crushed
¾ cup (90 gm) pecans, finely chopped
¼ cup (50 gm) sugar
½ teaspoon salt
7 tablespoons (100 gm) unsalted butter, melted
For the filling:
4 ounces dark chocolate, chopped
1 cup (240 gm) heavy whipping cream
¾ cup salted caramel sauce
1 tablespoon sugar
½ teaspoon vanilla
Extra pecans for garnish
To prepare the crust:
Preheat the oven to 350 degrees. Add the graham cracker sheets, pecans, sugar, and salt in a medium sized mixing bowl, stirring to combine. Pour in the melted butter and stir until the mixture comes together in a wet sand consistency. Pat the crumbs into the bottom and up the sides of 4-4”” tart pans and bake in the preheated oven for 8-10 minutes, or until set. Allow to cool while you prepare the filling. Note that if your crust goes into the oven warm, it could slouch while baking. You can carefully (don’t burn yourself!) press the crumbs back up the sides when done baking as needed, or just chill the crust prior to baking.
To prepare the filling:
Place the chopped chocolate in a small bowl. Gently heat 1/2 cup of the cream on the stove or in the microwave until it’s about to start bubbling. Pour the cream over the chocolate and cover the bowl with plastic wrap for 5 minutes. Remove the plastic wrap and whisk to combine the two. Pour 1-1/2 heaping tablespoons into the bottom of each slightly cooled crust and place in the fridge to chill.
When the ganache has firmed up, gently warm the caramel to a spreading consistency and spread 3 tablespoons into each tart, completely covering the ganache below it. Place in the fridge to set.
When ready to serve, whip the remaining ½ cup cream with the sugar and vanilla until medium peaks form. Spoon large dollops on each tart and garnished with toasted chopped pecans. Enjoy!
Today’s post will be short and sweet. I am knee-deep in nesting mode (hello chalk paint! hello oxyclean! hello rearranging the furniture!), and have set aside this week to prep my kiddos’ rooms as much as possible prior to baby girl arriving. Yes, we’re only 31 weeks into this pregnancy, but when the urge to nest hits, Mama Bird can’t back down, okay? Today we’re talking about these mini derby hand pies just in time for the Kentucky derby. It’s my favorite sporting event of the year, and once you get a taste of this chocolate and bourbon goodness it might end up being yours too.
Brett and I were married on my grandparent’s Kentucky farm the week before the Derby. I keep memories of the day tucked in the corners of my brain like well-loved photographs that I get to revisit over and over again. The ceremony, party, and events leading up to both were far from perfect, but it felt cozy and personal and will forever hold a warm and fuzzy place in my heart.
Derby Hand Pies
These derby hand pies remind me of that day. Loaded with chopped nuts and rich chocolate, these bourbon-spiked bars contain all the essence of classic derby pie flavors in each and every bite along with an extra-thick shortbread crust that is really so delicious. Derby pie is the quintessential Kentucky Derby dessert, and those rich flavors always make me think of the bluegrass state and our wedding day.
If you’ve hung around this blog long enough, you probably recall the derby pie bars and derby pie cookies I made in the past. These derby hand pies are another take on the classic race day dessert, and they are a cute and sassy way to level-up just a regular old pie. I love anything that can be served in mini or individual servings, and if you’re planning a Derby Day party (or to celebrate our anniversary?) these would be a fun and cheeky treat to consider serving.
Making the Hand Pies
To make them, we start with a pie dough. My favorite flaky pie crust comes together quickly and can be made in advance. Allow the dough to chill for a few hours or overnight and make the filling in the meantime. Just like a pecan pie, brown sugar, corn syrup, nuts, and more simmer on the stove until thick and goopy. We let the filling cool completely so that it stays scoopable and doesn’t squish out the sides of the pie dough.
Roll out your dough as thin as your dare and cut out rounds of dough. Stuff as much filling in between two circles of two as you can and then crimp the edges with a floured fork. After a quick brush of an egg wash, these derby hand pies bake up golden and flaky. To finish them off, we make a simple ganache to spoon on top of each pie and sprinkle with toasted pecans. Delicious, y’all.
I hope you consider cheers-ing to these derby hand pies this weekend. Be sure to check out a few of my other bourbon favorites below to meet all of your baking needs for the weekend’s festivities. Happy Tuesday and Happy Baking!
If you like these derby hand pies you should make:
These derby hand pies are miniature versions of the classic Kentucky Derby dessert! Give these tiny pies with bourbon, chocolate, and nuts a shot!
Total Time:1 hour 10 minutes
For the pastry:
1–3/4 cups (210 gm) of all-purpose flour
1/4 teaspoon salt
1–1/2 teaspoon sugar
6 tablespoons (85 gm) butter
1/3 cup (70 gm) shortening
5 tablespoons (approximately) of ice water
For the filling:
1 cup (200 gm) sugar
2/3 cup (200 gm) corn syrup
1/3 cup (40 gm) unsalted butter
2 large eggs
1–1/2 cups (170 gm) pecans, finely chopped
1/8 teaspoon salt
2 tablespoons bourbon
For the hand pies:
1 large egg
¼ cup (60 gm) heavy whipping cream
2 ounces semisweet chocolate, chopped
Extra pecans, if desired
To prepare the pastry:
Combine flour, salt and sugar in a medium sized bowl.
Cut in the butter and shortening with a pastry cutter or the back of a fork until it is the consistency of a course meal with small, pea-sized chunks of butter throughout. Add water, 1-2 tablespoons at a time, tossing gently until pastry comes together in moist clumps. Pat the dough into a round, flat disk. Wrap with Saran wrap and refrigerate for at least an hour.
To prepare the filling:
In a medium saucepan, combine the sugar, corn syrup, butter, and eggs. Stir in the pecans, salt, and bourbon. Bring to a boil over medium heat and then reduce the heat to low and keep at a simmer for 10 minutes. Once thickened, remove from heat and pour into a separate bowl and allow to chill in the fridge until barely scoopable.
To prepare the hand pies:
Allow the dough to sit out about 5-10 minutes to allow it to become rollable. On a floured surface using a floured rolling pin, roll the dough out to just shy of 1/8”. Make sure to keep your surface under the dough floured so it doesn’t stick! Cut out 2-1/2” rounds of dough using a biscuit cutter or a sharp knife and rim of a glass. Place the rounds on a parchment paper lined baking sheet. Whisk the egg in a small bowl with a teaspoon of water and using a pastry brush or basting brush to brush a thin layer of egg wash around the perimeter of the dough on half of the circles. Spoon 2-2-1/2 teaspoons of the cooled filling into the center of these dough pieces and top each with a round of dough that doesn’t have the egg wash. Use the floured prongs of a fork to crimp the edges and arrange them on the baking sheet 1-1/2” apart. Repeat this process with any remaining dough by re-rolling and cutting and filling. Place the prepared pies in the freezer for at least 3 hours to chill.
When ready to bake, preheat the oven to 375 and brush a thin layer of the remaining egg wash on the top of the pies. Vent the top by pricking a fork into the top of each and bake until bronzed, about 25 minutes. Remove from oven to cool while you prepare the topping.
Gently heat the heavy whipping cream on the stove or in the microwave until just barely bubbling. Pour the cream over top of the chocolate in a small bowl and cover the bowl with plastic wrap for 5 minutes. Whisk the melted mixture together to combine and allow it to sit out about 10 minutes until it becomes a thickened mixture that won’t spill over the edges of the pies. Spread a small round of the ganache on top of each cooled pie and top with additional chopped pecans, if desired.
Let’s cut to the chase: it’s high time that we get started on this fall thing. In the spirit of turtlenecks and jewel tones and crunchy leaves, today I’ll be chatting about this super simple pumpkin pecan tart that just screams, “AUTUMN!” As a bonus, we’re also going to share some recipes from a number of other bloggers who are sporting pumpkin goods on their sites today. Talk about a happy Monday, huh!?
Pumpkin Pecan Tart
So first up is the pumpkin pecan tart. I’m all for recipes that can be thrown together in a pinch. There’s something very satisfying about taking on a baking challenge, but sometimes we need a few recipes in our back pocket that taste terrific without hours of stressful work. I have a feeling that this pumpkin pecan tart will be your go-to for the fall.
Making the Tart
Let’s get started with the crust. Here, we use a simple graham cracker crust that is elevated with the addition of finely chopped pecans and the just-right amount of butter. The pecans add ridiculous flavor to the otherwise simple crust and they’re a pretty perfect combo with the pumpkin.
The filling is a cream cheese and canned pumpkin base with not a whole lot extra added. Of course there’s cinnamon, some pumpkin pie spice, and sugar, but other than that the ingredients here are minimal. Simply cream together the pumpkin and cream cheese, add the remaining ingredients, and smooth the whole lot of it into the pie crust. That’s it!
A Few Tips
For best results with this pumpkin pecan tart, I recommend filling the crust and finishing off the toppings just before serving. I opted to top the whole thing with a maple whipped cream, but you could certainly bypass that step if you’d prefer. I spooned the whipped cream into a piping bag (or a large plastic bag with the end snipped off!) and squeezed little dollops of fluff all over the pie, but if you’d prefer a simple smear that would work too. Use any leftover pecans or graham cracker crumbs to garnish the top for a pretty finish, and it will be so cute that I promise your friends won’t guess how easy this little guy was to make.
This pumpkin pecan tart would make an excellent addition at your next supper club, Thanksgiving dinner, or Sunday afternoon lunch. I love how quickly the treat comes together and the flavors are so seriously autumnal that it just feels right. In the event that pumpkin tarts aren’t your thing (okay, but seriously, who even are you?) my friend Sara has rounded up a whole bunch of other bloggers who are sharing pumpkin recipes today as well. There’s everything from pumpkin babka to pumpkin couscous to pumpkin granola- almost 70 recipes in all! Check out the whole list here and get in the swing of fall this week. I think it’s about time.
Have an enormously joyful and fulfilling week and stop by here again on Friday. I may or may not be sharing another killer recipe on Friday (hint: I am). Happy Monday and happy baking!
If you like this pumpkin pecan tart you should check out:
This pumpkin pecan tart has a no-bake filling and a maple whipped cream topping. Served chilled, this dessert is a simple treat for fall gatherings!
Total Time:35 minutes
For the crust:
1 cup (99 gm) graham cracker crumbs
¾ cup (100 gm) finely chopped pecans
¼ cup (50 gm) sugar
½ teaspoon salt
7 tablespoons (100 gm) unsalted butter, melted
For the filling:
8 ounces cream cheese, at room temperature
¼ cup (50 gm) sugar
¼ cup (50 gm) brown sugar
10 ounces pumpkin puree
1 teaspoon vanilla extract
1 tablespoon pumpkin pie spice
For the maple whipped cream:
1 cups (240 gm) heavy whipping cream
2 tablespoons maple syrup
1 teaspoon vanilla extract
To make the crust:
Preheat the oven to 350 degrees. Combine the graham cracker crumbs, pecans, sugar, and salt in a large bowl. Add the butter and stir to combine. Press the wet crumbs into the bottom and sides of a 9” tart pan with a removable bottom. I like to press a small amount of crumbs up the length of the sides first and then press the remaining into the bottom. Bake in the preheated oven for 8-10 minutes or until the edges are turning gold and the bottom is set. Allow to cool completely.
To make the filling:
Beat the cream cheese, sugar, and brown sugar in a large bowl on medium speed until smooth, about 1 minutes. Add the pumpkin puree, vanilla, and pumpkin pie spice and beat on low just until combines. Spread the mixture into the cooled crust and allow the pie to set in a cold fridge, about 2 hours.
To make the whipped cream:
Whip the heavy whipping cream on medium-low speed until frothy and barely beginning to thicken. Add the maple syrup and vanilla extract and bean until stiff peaks. Spread or pipe the cream onto the prepared pie and serve immediately!
I like cakes with buttery icing and cookies that leave your fingers gooey with chocolate. I’m partial to golden-crusted pies with sweet, bubbling insides. I like drippy ice cream cones, eating dough off the beaters, and pastries that leave flakes all over the kitchen, but there’s still one thing that’s sweeter than all of the treats in the world.
In my world, it’s seeing little eyes peer over the edge of the counter. It’s the little hands that paw at the back of my apron, begging for a handful of marshmallows or chocolate chips. It’s kissing pairs of cinnamon sugar coated lips and the look of joyful surprise on those faces when they come home to the smell of fresh baked cookies or loaves of bread.
Just like with anything else we might partake in, the food we make in our kitchens is only as special as the people we’re sharing it with. So if you needed a reminder today to bake something on behalf of your neighbor or your boyfriend or your Nana who lives 300 miles away, this is it. Bake for other people- it tastes better that way.
Brown Butter Bourbon Madeleines
These little brown butter bourbon madeleines are the cutest. They’re rich and satisfying despite being only a bite or two, and every single morsel is loaded with flavor- first butter and then bourbon, followed by rich chocolate and pecans. These treats are entirely decadent to enjoy, plus just look at them. They’re adorable. Who wouldn’t want to dive into these?
Truthfully, I’ve not made a ton of madeleines before these brown butter bourbon madeleines. I only invested in a pan (this one!) about a year ago and have since dabbled with recipes and how-to’s that I’ve found on the internet. My first few attempts were good, but what made me settle on these brown butter bourbon madeleines is that every single flavor here is elevated in a really special way. Madeleines are already known for their buttery flavor, and here, the brown butter is the star. We add bourbon for a subtle warmth and caramel flavor, and then we dip the whole thing in a bourbon ganache that is ultra boozy and screams “CHOCOLATE!” Pecans seemed like a natural fit here too, so I thought, “Why not?”
Making the Madeleines
If you’ve never made madeleines before, here’s a few ins and outs you’ll want to take note of:
First, a madeleine pan is kinda essential, but not a deal breaker. Yes, I hear you, you don’t want another random pan that only suits one purpose. I get it. Feel free to try this exact recipe in a mini muffin tin. You’ll miss out on the pretty shell shape, but I’ve tried it and they still make for a yummy treat.
Second, resting your batter here serves a purpose but we can work around it. Allowing the batter to chill in the fridge for a few hours helps to ensure your madeleines puff and rise to create that signature hump in the middle (click here for more on that), but you can totally skip that too if you’d prefer. They’ll still puff up some. Third: madeleines are loaded with butter and are best eaten the day they’re prepared. They’ll still taste delicious on day two, but they’re really meant to be enjoyed nearly fresh from the oven. Not that they’d stick around that long anyways.
If you’re a little unsure on browning butter, don’t worry- I’ve got you covered with a tutorial here. Not sure about ganache? Got you covered on that too. The ganache on these brown butter bourbon madeleines isn’t 100% necessary, but I think that added element contributes loads of flavor and makes these little guys over the top. If you’d rather keep them plain Jane, a simple sprinkle of confectioner’s sugar would do nicely too. Your choice.
Give these brown butter bourbon madeleines a try and let me know what you think! Have a great Tuesday and cheers to you!
If you like these brown butter bourbon madeleines you should try:
These brown butter bourbon madeleines are rich and buttery with a dark chocolate bourbon ganache and a sprinkle of toasted pecans.
Total Time:50 minutes
For the madeleines:
7 tablespoons (100 gm) unsalted butter, plus more for buttering the pan
2 large eggs
1/3 cup (70 gm) sugar
1–1/2 tablespoons bourbon
½ teaspoon vanilla extract
½ cup (70 gm) all-purpose flour
¼ teaspoon salt
For the topping:
½ cup (120 gm) heavy whipping cream
4 ounces chopped dark chocolate (I use 60-70% cocoa baking bars)
1 tablespoon bourbon
½ cup (55 gm) finely chopped toasted pecans
To make the madeleines:
Place the butter in a small saucepan over medium heat and brown it. Allow the butter to melt completely and the continue cooking, stirring the whole time, until golden flecks appear at the bottom of the pan and the mixture begins to smell warm and nutty. Do not burn the butter. Remove the mixture from heat and pour immediately into a small bowl.
In a large bowl, beat together the eggs and sugar until pale and slightly thickened, about 2-3 minutes. Add the bourbon and vanilla extract and stir to combine. Add the flour and salt and fold to combine. Add the browned butter and fold the mixture just until combined. Cover the bowl and place it in the fridge to chill for 2 hours or overnight.
When ready to make, preheat the oven to 375 degrees and melt 2 tablespoons of butter to liberally grease a madeleine pan. Spoon 1 tablespoons of batter into each madeleine pan and then bake in the preheated oven for about 13 minutes, or until the tops are puffed and the edges and bottom of each madeleine is golden. Remove from the oven and set aside to cool while you make your ganache.
To finish your madeleines:
Warm the heavy whipping cream over the stove or in the microwave just until it’s about to boil. Remove from heat and then pour over the dark chocolate in a medium-sized bowl. Allow it to rest for 3-4 minutes. Whisk the warm cream and chocolate together until smooth. If small chunks of chocolate remain, place back in the microwave for 20 second increments until it is smooth. Stir in the bourbon.
Dip each madeleine in the ganache and then sprinkle with/dip in pecans. Set the madeleines aside on a sheet of parchment or wax paper to set. Madeleines are best eaten the day they are prepared but can be saved overnight if needed.
I’m having a great day. I’m talking extra whipped cream on your frappacino kind of day. An accidental sale at Madewell kind of day. A find a twenty dollar bill in the pocket of your old jeans kind of day. Listen, we don’t need a reason to celebrate around here, but darnit, if we did we would have it.
So what are we celebrating? For starters, Brett and I are celebrating 5 years of marriage! True, 5 years of marriage is nothing compared to 10, 20, or 50 years, but if you’re already married you know that most days it’s a miracle you made it past the first 12 months. Little victories, people, little victories!
Next, it’s my Mom’s birthday! This is the same lady who gave me life! The one who took care of me when I had the stomach bug and loved me through that whole year I had a big wart on my foot. My beautiful Mama is the most joyful, kind, servant-hearted human I know, and I love her so much that I could weep. (I’m not crying, you’re crying!) This year she celebrates that really special birthday that comes right after 49 and right before 51. I don’t feel bad about telling you her age because she’s a mega-babe and most of my guys friends from high school would confirm that. (You guys are gross, BTW.)
Finally, we’re celebrating my half birthday! Yes, I know it’s a bit narcissistic of me to celebrate something so insignificant, but for all the shade people typically throw at turning 30, I’d say it deserves a little love. The past 6 months have been nothing short of a learning experience, and I feel like I want to drop some knowledge on the cool things I learned in my newest decade. So here’s a short list of the very important (and not-so important) things that 30 has taught me:
It’s okay to lie about your age. Your babysitter, the shoe salesman, or that cute guy at the bar will not have a clue. BUT! If you’re 30 and rocking it, shout it from the rooftops. If you feel like 25, dance like you’re 24. And if you’re sexy and you know it, let everyone else buy in too.
Eating fast is a normal thing. Admittedly, this is not something I’m proud of. I’m actively working to slow down and enjoy my food instead of inhaling it like a Dyson Super-Vac. But if 30 (and motherhood) has taught me anything it’s that angry toddlers will wait for no one. That plate of leftovers will not eat itself. You dig?
Trends are weird. I’m not sure if it’s because I have a nosebleed section view of the fashion world or if I just have so little time to care, but what I do know is this: I recently saw a photo of Kim Kardashain wearing a pair of orthotic sneakers that are most commonly sported by the elderly population. Apparently these are cool. Thus, I know nothing.
Botox is your friend. It is not just for people who are dying to look like Joan Rivers or Carrot Top. It is not strictly reserved for desperate housewives who spend their weekends drinking chardonnay and seducing cabana boys. Botox will make you look like you, but with less wrinkles. I have been doing small treatments for almost year now, and is it worth every penny.
It’s not too late. This is my new motto for pretty much everything. As in, it’s not too late to learn a new language. It’s not too late to be a tennis player. It’s not too late to teach your husband how to load the dishwasher. There’s a first time for everything, and this old dog plans on learning lots of new tricks.
With that being said, it’s not too late. As in, it’s not to late to say you’re sorry. It’s not too late to make things right. It’s not too late to be joyful! Peaceful! Humble! Graceful! When the world tells you you’re someone you don’t want to be, prove them wrong. It’s not too late to be a new creation; it’s not too late to be the person you want to be.
Day drinking is totally acceptable. At 30, you’ve passed the college-age threshold where drinking beer instead of going to class is worrisome. If people judge you for cocktailing at noon, remind them that you’re a grown up. Do what you want.
As you get older, so do other people. This is hard. Watching the people you love age and struggle feels so unnatural. It feels unjust, out of place. I don’t really have any wisdom to shed on this, but sometimes things aren’t okay and that’s okay. If you’re hurting in this area, know that you’re not alone.
Be teachable. For example, when my husband tells me I’m wrong, my instincts tell me to yell back, “SHUT UP, YOU’RE WRONG. YOUR MOM IS WRONG. YOUR FIRST NAME IS WRONG!” Instead, 30-1/2 years are telling me to respond by listening with patience and kindness. Something along the lines of, “You’re probably wrong, but feel free to explain your point of view.” Like I said, be teachable. I have a lot of room for growth in this area, but I’m told that acknowledgement is the first step.
Life is short. Eat dessert first. I learned this early on in life, but at 30, I’m embracing it. Let’s start living this truth with a slice of strawberry icebox pie.
This strawberry icebox pie is the bomb.com for about a hundred reasons. It’s completely no-bake; also, it can be made ahead in less that 30 minutes. and it tastes like a fluffy, frozen heavenly cloud. If that’s not reason enough to make this strawberry icebox pie forevermore, then 30 has taught me nothing.
To make your own strawberry icebox pie, we start with the crust! Graham crackers, pecans, brown sugar, and butter get a quick whiz in the food processor until a wet sand consistency comes together. Pat the mixture into the bottom of a 9″ springform pan and set it aside while you prep the rest of the pie.
For the filling, frozen strawberries are pulsed to icy slush and added to a smooth mixture made of whipped cream cheese and sweetened condensed milk. Once the berries have been added, fresh whipped cream is folded in to give the mixture some body. Essentially, we’re making thin no-churn ice cream here, one that will take on the semblance of an ice cream pie once frozen. Pour the mixture over top of the prepared crust and place the whole thing in the freezer to set up completely.
Covered with a piece of foil, this strawberry icebox pie will keep for several weeks, but I can promise you’ll want to dive in sooner than that. This is a really simple frozen treat to make, but it’s also highly adaptable too! You can sub in frozen raspberries, blueberries, or even peaches for the strawberries. Just pick your poison and enjoy.
I’m sharing this strawberry icebox pie with a number of other bloggers who think #strawberriesarethejam. Thanks to Becca, Ruth,Annie, and Joy for making this a fun collaboration. Please check out their sites to get links to a number of other strawberry-filled recipes! Thanks for celebrating with me today, and I hope you enjoy this strawberry icebox pie!
If you like this strawberry icebox pie, you should check out:
This strawberry icebox pie is a creamy, frozen dessert that is make head, simple, and requires less than 30 minutes of prep time. A sweet and salty crust, sweet and creamy filling, and tart fruit makes the most of this warm-weather treat that a crowd can enjoy!
For the crust:
9 (140 gm) graham cracker sheets
¾ cup (80 gm) pecans
¼ cup (50 gm) light brown sugar
½ teaspoon salt
6 tablespoons (85 gm) unsalted butter, melted
For the filling:
16 ounces (450 gm) frozen strawberries
1–1/4 cup (300 gm) heavy whipping cream
1– 14 ounce can sweetened condensed milk
4 ounces (110 gm) cream cheese, at room temperature
Extra whipped cream or fresh strawberries for serving, if desired
To prepare the crust:
Combine the graham crackers, pecans, light brown sugar, and salt in a food processors or blender and process until the crackers are in crumbs and everything is well combined. Pour the crumbs into a bowl and stir in the butter to combine. Pat the mixture into the bottom of a 9” springform pan and set aside while you prepare the filling.
To prepare the filling:
Set the strawberries out at room temperature while you prepare the whipped cream. In the bowl of a stand mixer or a large mixing bowl, use a whisk/whisk attachment to whip the 1-1/4 cup of heavy whipping cream until stiff peaks have formed. Set aside. Process the frozen berries in a food processor or a blender until they have been reduced to a thick icy slush. Some larger (1/8-1/4”) chunks will still exist. In a large bowl or the bowl of a stand mixer, cream the cream cheese and sweetened condensed milk until smooth. If the cream cheese will not incorporate, it could be that it is too cold, so set it out at room temp until you can cream the two together. Beat the berries into the cream cheese mixture. Scrape the sides of the bowl and then fold in the whipped cream. The mixture will still be a little loose, but be sure to not overwork it. Pour the mixture on top of the prepared pie crust, cover the pan with a sheet of plastic wrap, and place on an even surface in the freezer until solid, about 6 hours or overnight. Once frozen, set out 10 minutes at room temperature prior to slicing. Serve with additional whipped cream or fresh berries, if desired.
You can take the girl out of Kentucky but you can’t take the Kentucky out of the girl.
I was born in Lexington, Kentucky and spent the first few years of my life in a small town about an hour away. Over the years that followed, I regularly visited family across the state; it was there that my love affair with Southern culture began. Although my short stint in Danville hardly qualifies me to claim Kentucky as my home sweet home, I have enough roots situated beneath that bluegrass to know that good things happen in the land of bourbon and basketball. Consequently, those rolling hills have always felt like home, so I can’t wait to share today’s recipe.
In just a few weeks, Southerners, socialites, and gamblers alike will join to participate in the Kentucky Derby. You had better believe I wish I was one of them. Although I’ve never been to the Derby, it’s my absolute favorite sporting event to celebrate. If you’ve not done so before, I’d challenge you to giddy-up, too. In preparation for last year’s races, I gave you derby pie bars, a gooey, nutty shortbread bar filled with booze and chocolate. As a sequel to those decadent treats, you’re getting these ridiculous-delicious derby pie cookies.
Derby Pie Cookies
These derby pie cookies are extra: extra chocolatey, extract chewy, extra boozy. They’re loaded with Derby Pie flavor but without all of the time and hassle that is required to make and bake a pie. In under thirty minutes, you can have buttery, caramel and bourbon-flavored cookies that are chock-full of nuts and dripping with morsels of chocolate. Regardless of whether or not you watch the Derby, you need these.
Making the Cookies
To make derby pie cookies, we start by melting butter. First, two sticks of liquid gold combined with brown and white sugar, bourbon, and vanilla. Next, eggs add in, followed by the dry ingredients. Lastly, the crescendo of these cookies are the hunks of dark chocolate and chopped nuts. Once integrated, oversized dough balls roll onto a baking sheet and pop in the oven until the tops of the cookies have begun to crack.
I like to finish these derby pie cookies with an extra sprinkling of salt and pecans, but you can skip this step if you’d prefer. Alternatively, you can also substitute some or all of the pecans for walnuts, although I like them with toasty pecans the best. A key ingredient to these derby pie cookies is the bourbon. Be sure to choose a quality variety that will lend a sweet, caramel flavor to the dough. (Shameless plug: Blanton’s is the favorite in our house, but Basil Hayden’s, Woodford Reserve, and Eagle Rare make regular appearances as well.) If two tablespoons of bourbon isn’t enough for you, feel free to add a third. No judgment here.
Get on your marks, get set, and GO bake these derby pie cookies ASAP.
If you like these derby pie cookies you should try:
These derby pie cookies are loaded with dark chocolate chunks, toasted pecans, and bourbon. Make these Kentucky-inspired treats for derby day!
Total Time:40 minutes
¾ cup (170 gm) unsalted butter, chopped
1–1/4 cup (250 gm) light brown sugar, packed
¼ cup( 50 gm) sugar
1 large egg
2 tablespoons good quality bourbon
1 teaspoon vanilla extract
2 cups (280 gm) all-purpose flour
1 teaspoon baking soda
¾ teaspoon baking powder
1/2 teaspoon salt, plus more for sprinkling
1/2 cup finely chopped pecans
4 ounces (about one cup) coarsely chopped dark chocolate
Preheat the oven to 350 degrees and line two baking sheets with parchment paper.
In a small saucepan, melted the butter over medium low heat just until melted. Do not allow to sizzle, boil, or bubble. Remove from heat and allow to cool for 5 minutes.
Pour the butter into a large mixing bowl and add the brown sugar and sugar. Whisk to incorporate before adding the egg, bourbon, and vanilla extract. Stir to combine. In a separate bowl, stir the flour, baking soda, powder, and salt. Use a rubber spatula to stir the dry ingredients into the butter mixture. Once incorporated, fold in the pecans and chocolate. If the mixture looks greasy and soft, place the dough into the fridge to chill for 10 minutes. Otherwise proceed to the next step.
Use a large cookie scoop (about 3 tablespoons of dough) to scoop rounds of dough onto the baking sheet. You can smooth your dough by quickly rolling it in your hands. Place the dough rounds 2 inches apart on your baking sheet and bake in the oven for about 12 minutes or until the top of the cookies have barely begun to crack and the centers no longer look wet. Sprinkle with additional salt, if desired, and enjoy!
For large pools of chocolate on top of the cookies, include a few large chocolate chunks on top of the dough balls.
If your cookies spread too much refrigerate the dough balls for several minutes prior to baking.
Last week we went to one of my favorite vacation destinations, Blackberry Farm. (You might remember me going on about our previous trips here and here!) A cozy oasis nestled in the Smoky Mountains, Blackberry Farm is southern foodie vacationing at its finest. Brett and I travel there with our friends at the turn of every new year, and it is nothing short of spectacular. Something about that place relaxes me to my core, way moreso than beach, island, or other mountain retreats do. It feels like home and somehow, in just a few short years, it’s become a place that brings me a ton of joy.
More Joy, Please
I want more of that in 2018. The things that bring me joy and refresh my zeal for life are a top priority this year. Yes, there will continue to be work and hustle and obligations, but I feel like my day to day needs more of the things that give me life and loads of joy.
So while Blackberry Farm, with its 5 Star meals and attention to detail and lazy hours with my very best friends, might not be possible 365 days of the year, there are things in there that are worth pursuing daily: Slow dinners made with real ingredients. Maintaining a home that feels welcoming, clean, and cozy. Spending time on real relationships with people that will love you back as hard as they can. These are things that bring me joy. So 2018, you can bring it, and in the meantime, I’ll be working hard to make average days feel a little more like vacation.
Brown Sugar Danishes
These brown sugar danishes are a year in the making. Literally.
We ate the most divine breakfast danishes at Blackberry Farm in 2017. They were flaky and oozed with butter, brown sugar, and toasted pecans. It was love at first sight, and I spent the next 8 months testing out various versions of those danishes in an attempt to recreate that moment at home.
Ladies and gentlemen, these brown sugar danishes are it. These little pastries, though requiring a bit of love and effort in the kitchen, are every bit as delicious as I recall those fancy resort pastries being, and I am thrilled to be able to share the recipe with you today.
Making the Danishes
To make these brown sugar danishes, we start with perfect danish pastry. I adore this recipe from Samantha Seneviratnae and have adapted it for use in these pastries. Once made, the dough can be stored in the fridge for a day or two until you’re ready to fill and bake your danishes. The filling is simple, prepared with brown sugar, pecans, cinnamon, and butter, and truly takes the dough from delicious to downright heavenly.
These brown sugar danishes are best consumed on the day they’re made. Still, they heat and flake up decently in a toaster oven as well. Make these treats to stay warm these next few weeks. I hope they bring you the same joy they bring me. Happy Monday and happy baking!
If you like these brown sugar danishes, you should try:
These brown sugar danishes are filled with butter, pecans, and gooey sugary filling. The perfect, flaky, tender addition to any breakfast or brunch!
Total Time:6 hours 30 minutes
For the dough (recipe by Samantha Seneviratne):
1 ½ cups bread flour, plus more for rolling dough
2 tablespoons granulated sugar
2 teaspoons active dry yeast
¾ teaspoon kosher salt
14 tablespoons cold, unsalted butter, cubed
1 large egg
¼ cup cold whole milk
For the filling:
¼ cup (50 gm) brown sugar
2 tablespoons sugar
1 teaspoon cinnamon
¼ teaspoon salt
2 teaspoons flour
6 tablespoons (85 gm) unsalted butter, at room temperature
½ cup (65 gm) finely chopped pecans
1 large egg
To prepare the dough:
Combine the flour, granulated sugar, yeast and salt in a food processor. Add butter and pulse to combine until butter is distributed in pea-sized pieces throughout the flour. Put the flour mixture in a medium bowl.
In a separate, small bowl, whisk the egg and milk with 2 tablespoons of water. Add the egg mixture to the dry ingredients. Fold the mixture until the liquid is evenly distributed, being careful to not overwork the dough. Dump the contents of the bowl out on to a lightly floured surface and pat into a rectangle. Chill for at least 3 hours, and up to 2 days.
On a lightly floured surface, roll the dough out to an 8-by-15-inch rectangle. Fold the dough in thirds like a letter. Rotate the dough 90 degrees and repeat the rolling and folding process. Dusting with flour as needed to prevent sticking, rotate, roll, and fold a final time, ending with a small, rectangular piece of dough. Wrap the dough in Saran wrap and refrigerate for at least 1 hour.
Repeat the entire rolling and folding process one more time. You will have rolled and folded the dough six times. If the dough becomes loose or tacky, place in the fridge to rest for a bit. Wrap the dough and place in the fridge for 2 hours or up to overnight.
To prepare the danishes:
Combine the brown sugar, sugar, cinnamon, salt, and flour in a medium sized bowl. Cut the softened butter into the dry ingredients, smooshing together to make a thick paste/spread.
Using a well-floured rolling pin, roll the dough on a lightly floured surface into a 8”x21” long rectangle. Spread the cinnamon butter mixture evenly on to the dough. Sprinkle with the chopped pecans. Starting at one of the long ends, roll the dough tightly and gently pinch to seal along the length of the dough. Cut 1-1/2” slices of dough and place them in a lightly greased muffin tin. Cover with plastic wrap and allow the danishes to rise slightly, about 1 hour. Meanwhile, preheat the oven to 350 degrees and whisk an egg in a small bowl. Once the danishes have risen, gently brush them with a thin layer of egg using a pastry brush and bake in the preheat oven for about 25-30 minutes, or until the tops are golden brown, puffed, and flaky. Check to make sure they don’t feel too soft in the center prior to removing from the oven- this can cause the pastries to fall once they cool. Allow to cool on a cooling rack for about 5 minutes before removing from the pan. Danishes are best served immediately or within 24 hours.
I prefer to use a high-quality, fatty butter like Kerrygold.
You can tell if the danishes have risen well by gently poking one with our finger. If it puffs back up slightly almost immediately, it has risen well.