You know those delicious times when you’re home alone? No roommate, no partner, no kids. Just you and the cats and they’re, well, uninterested. It’s those moments that I’m craving a dessert just for me. Well, maybe me and whomever gets home next, but at the moment, just me.
I was talking with my friend about it, and she recommended I check out food writer Joanie Zisk, who I started following on Facebook, but she also has a website and a cookbook: The Ultimate Cooking for One Cookbook. A serious game changer! We've covered this topic right here on The Chopping Blog and have multiple recipes for one, including Shrimp and Grits and French Dip Beef.
But back to me. Fall and winter desserts are all about bars and pies. You know, the desserts that demand a scoop of cold ice cream to their fruit filled, slightly warmed goodness. So here's two recipes that I have fallen in love with, and I think you will too!
Small Batch Oatmeal Bars with Jam
Recipe courtesy of onedishkitchen.com
Yield: 6 servings
Prep time: 10 minutes
Cook time: 1 hour
Total time: 1 hour 10 minutes
Equipment: 5-inch baking dish (I used a 5x7)
1/2 cup all-purpose flour
1/2 cup old fashioned oats
1/4 cup granulated sugar
1/4 teaspoon salt
1/4 cup cold butter - cubed
1 large egg yolk
1/2 teaspoon vanilla extract
3/4 cup jam or preserves
1. Preheat oven to 350 degrees F. Butter a 5x7 inch baking dish and line it with parchment paper.
2. In a large bowl whisk together the flour, oats, sugar, and salt.
3. Add the cold, cubed butter to the bowl. Use your fingertips, a pastry blender, or two butter knives to rub the butter into the flour mixture until it forms a sandy, crumbly texture with some small clumps.
4. Add the egg yolk and vanilla. Stir with a fork or use your fingers to mix until the dough is fully combined and holds together when pressed gently.
5. Scoop out 3/4 of the dough and press it firmly into the prepared baking dish to form the crust. Place the remaining dough in the fridge, then bake the crust for 15 minutes.
6. After baking, take the pan out of the oven and spread the jam evenly over the warm crust.
7. Sprinkle the chilled dough evenly over the jam layer.
8. Return the pan to the oven and bake for 40-45 minutes, until the top is golden brown and the edges are lightly browned.
9. Let the bars cool completely to room temperature.
10. Then, lift them out of the baking dish by pulling up the edges of the parchment paper. Slice into bars and serve.
It being apple season and all, I was on the hunt for a small portion apple pie. Joanie Zisk did not disappoint!
Mini Dutch Apple Pie
Recipe courtesy of onedishkitchen.com
Yield: 2 servings
Prep Time: 10 minutes
Cook Time: 1 hour 20 minutes
Cooling Time: 30 minutes
Total Time: 2 hours
Equipment: 5 inch baking dish (I used a 5x7)
For the crust:
2 1/2 tablespoons salted butter softened
2 tablespoons granulated sugar
1/4 cup all -purpose flour
1 tablespoon cornstarch
1/8 teaspoon salt
For the filling:
2-3 medium-sized apples (2 to 2/12 cups of sliced apples) Use gala, honeycrisp, fuji, or granny smith)
2 teaspoons lemon juice
2 tablespoons granulated sugar
1 tablespoon all-purpose flour
1/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1/2 teaspoon vanilla extract
For the streusel topping:
1/4 cup all-purpose flour
1 teaspoon granulated sugar
1 teaspoon brown sugar
1/4 teaspoon ground cinnamon
3 tablespoons salted butter softened
For the crust:
1. Preheat the oven to 350 degrees F.
2. In a medium bowl, use a hand mixer to beat the butter and sugar until smooth. Add the flour, cornstarch, and salt, and mix until full combined.
3. Press the dough firmly into a lightly buttered 5x5 baking dish using your fingertips or the back of a spoon.
4. Bake for 18-20 minutes, until lightly golden. Set aside to cool.
Make the filling:
5. Peel, core, and slice the apples into ¼-inch thick slices or chunks. Place them in a bowl and toss with lemon juice to prevent browning.
6. In a separate bowl, stir together the sugar, flour, cinnamon, and nutmeg. Add this mixture to the apples and stir until the apples are well coated, then mix in the vanilla extract. Spoon the filing evenly over the baked crust.
Make the streusel topping:
7. In a bowl, stir together flour, granulated sugar, brown sugar, and cinnamon. Add softened butter and mix with a fork until crumbly. Sprinkle the topping evenly over the apples.
Bake:
8. Place the baking dish on a baking sheet. Bake at 350 for 55-60 minutes, until the filling is bubbly and the topping is golden.
9. Let the pie cool to room temperature before serving.
I know the recipe calls for serves two, but since I made mine in the 5x7 dish I think it could work for 4, with a sidecar of ice cream.
And while we’re talking about dessert for four, our Chef/Owner Lisa Counts has a fantastic recipe for Crispy Apple Phyllo Custard when the apples fall a little farther from the tree and you’re ready to go from me to thee!
Bonus round! As I was pulling the ingredients for the pie today, I noticed an almost empty box of puffed rice cereal, and a half-used bag of mini marshmallows. So, I decided to add one more recipe to the mix. We’ll call it, Clean the Cupboard Crispies.
Small Batch Puffed Rice Treats
Yield: 16 1.5” x 2” bite-sized treats
Prep time: 5 minutes
Cook time: 5 minutes
Cooling time: 10 minutes in the fridge
Total time: 20 minutes
Equipment: 6x8 baking dish
2 cups toasted rice cereal
1 tablespoon butter
1 3/4 cups mini marshmallows
1/8 teaspoon vanilla extract - optional
1. Melt the butter on low heat in a 2 qt. saucepan.
2. As soon as that’s melted, add in the marshmallows and stir continuously until they are all melted. If you’re adding vanilla, add it now.
3. Add in the rice cereal and stir until well coated.
4. Press into a 6”x8” baking dish that’s lined with parchment paper.
5. Put in the fridge for 10 minutes, or until they feel firm.
6. When you remove from fridge, using a bread knife or other long knife, cut into 16 pieces.
You can be done now, if you like, but I had a few chocolate chips left, s... I microwaved 1/4 cup chips and drizzled on top. Be sure to store these goodies in an air tight container once the chocolate hardens.
If you want more fall baking fun, The Chopping Block has several holiday sweets classes coming up. Here are just some you won't want to miss:
- Cake Decorating Workshop Sunday, November 30 11am
- Fabulous Fall Baking Saturday, December 13 11am
- Chocolate Boot Camp Sunday, December 14 10am
- Homemade Holiday Gifts Saturday, December 20 10am
- Family Festive Baking Sunday, December 21 10am
