Spicy Pear Galette

One fruit that I rarely buy is a Bartlett pear. I love Bosc and Red pears, but I just don't tend to like the taste or texture of the green ones. Hmm, I really don't like Granny Smith Apples. Maybe there is some sort of connection... I'm not sure :)

But, when Bartlett pears were ridiculously on sale at the store, it seemed silly not to buy a few. I was sure I could find something good to create. When I got home, the first cookbook I reached for was my trusty old French cookbook. I knew it had several apple pastry recipes that I have always wanted to try and I figured I could just substitute the pears.

By the time this fun, open-faced pastry was done and out of the oven, you could hardly tell that it wasn't apple by the look and the cinnamon smell of it. It did taste like pear, however. The pears were pretty firm and unripe when I bought them, so they held up well and tasted just wonderful. I made another variation of this dessert less than a week after because it was so good. It will probably be one of my go-to recipes from now on. Especially if you really like pears, you need to give this a try.

Spicy Pear Galette
Serves 6 to 8

For the pastry:
1 1/4 cups flour, plus more if needed
1/2 teaspoon salt
1 teaspoon sugar
1/2 cup (1 stick) butter, cut into small pieces
3 to 8 tablespoons iced water

For the pear filling:
2 lbs. pears, such are Bartlett, peeled, quartered, and cored
1 tablespoon lemon juice
1/4 to 1/2 cup sugar
4 tablespoons butter
1/2 teaspoon cinnamon
pinch ground cloves
cinnamon sugar, for dusting
whipped cream or ice cream, to serve (optional)

1. To make the pastry crust, add the dry ingredients together in a large bowl. Whisk to combine. Add the butter and using a pastry blender, two knives, or your fingers, cut or rub the butter into the flour mixture until it has the texture of fine crumbs. You could also do this in a food processor, pulsing to combine.

2. Slowly add the water, mixing until a crumbly dough begins to form. Do not overwork to dough. If you pinch a piece of dough, it should hold together. Turn the dough onto a piece of plastic wrap. Hold the plastic with one hand and use the other hand to push to dough away from you until it is smooth and pliable. Flatten the dough into a round with your hands, wrap tightly in the plastic wrap, and chill for 2 hours or overnight. Allow the dough to sit for 10 minutes at room temperature before rolling.

3. To make the pear filling, cut each pear quarter into two or three slices lengthwise. Sprinkle with the lemon juice and the sugar and toss to combine.

4. In a large, heavy frying pan or a large stock pot, melt the butter over medium heat. Add the pears and cook for about ten minutes, until they are golden and just fork tender. Stir frequently. When the pears are done, remove from the heat and add the cinnamon and the cloves and stir to combine.

5. Preheat the oven to 375°. On a lightly floured surface, roll out the pastry to a 12 inch round. Carefully transfer the round to a baking sheet. Spoon the pears into the middle of the pastry round, leaving about 2 inches around the edge. Turn up the pastry border and gather it around the the pears to enclose the outside pears.

6. Sprinkle cinnamon sugar over the top and sides of the pastry. Bake in the oven for 35 to 40 minutes or until the pastry is crisp and browned. Serve warm with the whipped cream or ice cream. Enjoy!

Adapted from French: Delicious Classic Cuisine Made Easy

Chocolate Sandwich Cookies

"You should eat me-- I'm basically an Oreo."

That was the note I left on these cookies. I was headed out the door on my way to work, and I knew without a note, he would totally miss the bright green plastic container on the table. When we made these cookies together for the first time, they were amazing. It had been a long week for my husband, so I decided to surprise him by making them again.

However, I was almost devastated when I accidentally baked them just a little longer than I meant to. No one likes a crunchy cookie, or at least I don't. I went ahead and put them together anyway, fighting the urge just to throw them away and start over. To my surprise, they were actually better than when I made them before. The slightly crunchy sandwich cookie was very much like a homemade Oreo. We go through lots of Oreo cookies around here, especially this time of year when you can buy the orange ones. Cookie disaster averted.

This is a great recipe to make with little kids around, because the process is quick and there are lots of steps for anyone to help with. Although they are great by themselves, they are even better when dunked in a cup of hot chocolate or coffee. And since you'll have the marshmallow creme out anyway, you might as well put a big spoonful on top of that hot chocolate, too.

Chocolate Sandwich Cookies
Makes about 12 sandwiches

For the Cookies:
1/2 cup shortening
1 cup sugar
1 egg
1 teaspoon vanilla
1 1/2 cups all-purpose flour
1/3 cup unsweetened cocoa
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 cup milk

For the cream filling:
4 tablespoons butter, softened
2 tablespoons shortening
3/4 cup marshmallow creme
3/4 teaspoon vanilla
1 cup powdered sugar
food coloring, if desired
Sprinkles or colored sugar, if desired

1. Preheat the oven to 375°. In a large bowl, cream together the shortening, sugar, egg, and vanilla until light and fluffy, about 2 to 3 minutes. In another bowl, sift together the flour, cocoa, baking soda, and salt. Add the dry ingredients alternately with the milk to the creamed mixture until everything is combined.

2. Drop teaspoons of cookie dough onto an ungreased cookie sheet (a small cookie scoop works best). You want the cookies to be all the same size. Bake for 11 to 12 minutes, or until the cookies are soft-set. If you want a slightly crunchier cookie, let them bake for 1 to 2 minutes more.

3. Allow the cookies to cool briefly, then transfer them to a wire rack to cool completely. Repeat with the remaining cookie dough.

4. To make the creme filling, in a bowl cream the butter and the shortening together. Gradually add the marshmallow creme, then add the vanilla and the powdered sugar. Beat to a spreading consistency. Add the food coloring, if using, and stir to combine until your desired color is reached.

5. To assemble the cookies, first go through them and match up pairs of cookies that are the same size. Spread about 1 tablespoon of creme filling on one cookie, and place the other cookie on top. Roll the cookie sandwich in the sprinkles or colored sugar to coat the edges where the creme filling is showing. Enjoy!

Recipe adapted from Hershey's Chocolate Treasury