Tag Archives: sweets

The Gentleman Caller’s Butterscotch Oatmeal Scotchie

Knock knock knock.

Gentleman Caller.

Hey, it’s me, the Cookie Monster. I’m back to make yet another cookie. Quel surprise.

This one is a butter and vanilla explosion, holding together mounds of butterscotch chips and raisins soaked in booze. Add a whisper of cinnamon and what could possibly be better.

My favorite way to eat these is with ice cream, perhaps as a sandwich. Yum.

What you need:

  • 1/4 cup butter
  • 1/4 cup butter flavor Crisco
  • 1/2 cup white vanilla sugar*
  • 1/2 cup dark brown sugar
  • 1 tsp vanilla
  • 1 egg + 1 egg yolk
  • 1 1/4 cup all-purpose flour
  • 1/4 tsp salt
  • 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • 1/2 cup old fashioned oats
  • 1/2 tsp freshly grated cinnamon
  • 1/3 cup golden raisins, soaked in brandy**
  • 3/4 cup butterscotch chips

*vanilla sugar: put a vanilla bean or just the spent carcass of a vanilla bean into a pint jar full of white sugar. Allow to sit and let the sugar take on the magical vanilla flavor. Note: Tahitian is stronger than Madagascar.

**I soaked my raisins in 1/3 cup ginger flavored brandy. Perfection. Discard any liquid the raisins don’t soak up. Or see glaze recipe at the bottom.

Pre-heat oven to 350 degrees.

Put the brandy and raisins in a jar or bowl, microwave for a minute. Allow to sit and let the raisins plump.

In the bowl of a mixer, cream the first 4 ingredients. Add vanilla and eggs.

In another bowl combine the dry ingredients. Add them to the creamed items until just combined.

Stir your plumped raisins and butterscotch chips into the mixture.

Scoop in 1/4 cups onto parchment paper, mash with a damp hand to flatten to 1/2 inch thickness. Place in pre-heated oven. Watch like a hawk. I do not know why, but these cook really fast. Like 7 1/2 minutes. So just check them regularly. My oven in NYC is kind of fakakta and though I test everything exactly, sometimes it outsmarts ol Austin.

Allow to cool. Chomp em down!

I hope you enjoy these; they’re kind of decadent. Of you wanted to take them one step further, combine a little maple syrup to the brandy you drained from the raisins. Add sifted powdered sugar until a glaze forms. Drizzle the glaze over top. Wait for the cavity cops to come.

Download the PDF here: The Gentleman Caller’s Oatmeal Scotchie

That’s all for now, kiddos.

xoxo,

The Gentleman Caller

 

The Gentleman’s Sour Cream Sugar Cookie – Pillowy Perfection for Decorating

Knock knock knock.

Gentleman Caller.

Does it seem I make a disproportionate amount of sweets? I think it’s my genetic legacy; my Granny never skips dessert. And when we have family gatherings there’s always a “sampler” – multiple choices. It’s a wonder we’re not all obese.

But holidays and occasions, like Wednesdays or laundry day, warrant special treats, and that’s what I am going to deliver.

I am sure you’re familiar with those plastic containers of sweet, sweet pillowy cookies in the bakery at the market. Well, why not take that idea and improve upon it? I am also going to offer you two icing options: one that will set up and harden, and one that will be smoother and creamier. The choice is yours.

The secret here is the sour cream. It established the light textural component that give this cookie its signature bite.

I had a little kitchen helper during my test run. This is my 2 year old nephew, Tyce. Making cookies with family always makes it more fun.

So let’s get going!

What you need:

  • 1/2 cup butter
  • 1/2 cup butter flavor Crisco
  • 2 cups white sugar (vanilla sugar would be especially nice*)
  • 2 large eggs
  • 3 tsp vanilla
  • 1 cup sour cream
  • 1 tsp salt
  • 2 tsp baking soda
  • 5 1/2 cups flour

Turn your oven on to 375 and allow to preheat. Line cookie sheets with parchment paper and set aside.

In the bowl of your electric mixer, cream butter, Crisco, and sugar. Add the eggs one at a time, then the vanilla. A teaspoon of almond extract would also be nice here if you like that flavor.

Combine dry ingredients in a bowl. Add a cup at a time to the bowl with the mixer on low. Mix ONLY until combined.

Working in batches, roll onto a floured surface, 1/4 to 1/3 inch thickness. Yes, that is on the thick side for a sugar cookie. Just trust me here.

Use your favorite cookie cutter and stamp out shapes. Now, given the consistency of this dough, intricate forms are going to really frustrate you. Stick with basics.

Put the cut dough on the parchment lined sheets, and slide them into the preheated oven.

Watch them like a hawk! You will want to pull them when they are still very pale and NOT browned. I pulled mine at only 6 minutes (using a convection oven) and they were perfect. Really, timing is crucial.

Transfer to a cooling rack and allow to cool completely before frosting.

And now the fun begins!

Royal icing dries hard, which is best for intricate decorating. Here’s how you make that:

What you need:

  • 3 cups 10x powdered sugar
  • 3 egg whites
  • vanilla or almond extract
  • possibly a few drops of water

In a very clean electric mixer bowl, using the whisk attachment, beat the egg whites until they get white-ish. Sift the powdered sugar and add it to the eggs. Add your favorite flavoring component.

Beat until everything is combined. Depending on your needs, determine whether you need a drop or two of water. Remember, you are one frosting these things, so get it to the consistency that you need. Add colors, etc, and use your creativity!

Option #2 is a stiff buttercream that actually tastes better than royal icing, but doesn’t set up super hard.

What you need:

In the bowl of an electric mixer, combine softened butter and sifted powdered sugar. Allow to combine, add flavorings. Eyeball the milk quantity; start with 2 tablespoons. If you want it a little looser add a third.

Frost to your heart’s content!

I hope this brings your taste buds and tummies holiday happiness.

xo,

The Gentleman Caller

Full downloadable PDF here: Sour Cream Sugar Cookie

*vanilla sugar: fill a jar with regular white sugar. Insert a vanilla bean and allow to sit for a few weeks. The sugar will take on the aroma.

Pineapple! Buttershots! Individual! Upside down! The Gentleman’s Individual Pineapple Upside Down Cakes

Knock knock knock.

Gentleman Caller.

Few things tickle my tastebuds more than a sweet, sweet pineapple. It is easily one of my most favorite fruits.

I was contemplating test recipes one afternoon recently, and I was reminded of one of the staples my Granny used to make: the lemon Jell-o cake. Lemon Jell-o cake is really tart and tasty, but it’s old school, not exactly revolutionary, and employs a boxed cake mix. That’s not really in keeping with what I am peddling here.

But the texture of the cake is something to want to emulate. So I got on the internet to see if they made pineapple Jell-o, and sure enough, they do!

Would this be delicious as an individual cake in a little ramekin like a soufflé? What if I amended the caramel sauce in the bottom by amping it up with DeKuyper Buttershots liqueur?

I set to the kitchen, did some tests and found out. And my taste buds have not been the same since.

So here it is, The Gentleman’s Individual Pineapple Upside Down Cake.

What you need:

  • 1 1/2 cups cake flour, sifted (I use Swans Down)
  • 2 tsp baking powder
  • 1/4 tsp salt
  • 6 tablespoons butter, room temperature, +3 tablespoons butter (9 total)
  • 3/4 cup white sugar
  • 1 – 3 oz box Island Pineapple Jell-o
  • 2 eggs, separated
  • 1 tsp vanilla extract
  • 1/2 cup buttermilk
  • 6 pineapple rounds, 1/2 inch thick
  • 2/3 cup dark brown sugar
  • 1 to 2 oz DeKuyper Buttershots liqueur
  • additional room temp butter for lubricating ramekins

Pre-heat your oven to 350 degrees.

If you haven’t already, remove the skin and top and bottom from your pineapple. Remove woody core and cut into 1/2 inch slices exactly the circumference of your ramekins. Set aside.

Combine first 3 ingredients.

In the bowl of an electric mixer, cream together 6 tablespoons butter and white sugar. Add the Jell-o, egg yolks and vanilla; mix thoroughly.

Add the dry ingredients and buttermilk, alternating dry, wet, dry, wet, dry. DO NOT OVERMIX.

Beat the eggs whites until they are stiff. Not meringue stiff, but very fluffy. Gently, with a spatula, fold the egg whites into the batter. The batter will be quite stiff.

Thoroughly butter the insides of 6 ramekins.

In a saucepan, melt the remaining 3 tablespoons of butter. Add the dark brown sugar and stir constantly until the sugar dissolves completely and is bubbly. Turn off the flame and add Buttershots, continuing to whisk. The mixture will hiss when the liqueur is added. Don’t be alarmed.

Evenly distribute the caramel into the bottom of the ramekins. Place a pineapple ring on top of the caramel. Use a 1/2 cup measuring cup to spoon batter on top of the pineapple and caramel.

Place the ramekins on a baking sheet and put into the pre-heated oven for 17 minutes. Cook them until just done – which means start eye-balling them at 14 minutes to insure they don’t over cook.

Remove and allow to cool. Using a paring knife, score around the perimeter so the cake will easily separate from the vessel.

Eat. Enjoy. Have a party in your mouth.

This would also work well with 2 mini 6″ cast iron skillets, or 1 12″ cast iron. Use your brain, adjust accordingly. If you have questions, shoot me a message. The Gentleman Caller is always here for help.

That’s all for now.

The Gentleman Caller

Click here for PDF: The Gentleman Caller’s Pineapple Upside Down Cake

The Gentleman Caller’s Pineapple Upside Down Cake

 

 

Sweet Sticky Cinnamon Rolls with Maple Cream Cheese Icing

Knock knock knock.

Gentleman Caller.

When I was a kid, we’d make the drive from Alvin to the ranch in Johnson City, TX, in the big grey Buick LeSabre, and we always got there without mom and dad murdering us. This bakery is one of the institutions I credit with allowing me to be alive today to write this article for you.

The Bon Ton Bakery, now known as Weikel’s Bakery (www.weikels.com) located on Highway 71 in LaGrange, TX, was a usual stop on our road trip. Yes, that LaGrange, TX. The one with the infamous chicken ranch brothel. We never stopped there.

But we DID often stop to empty our bladder and fill up our belly at the bakery. They particularly specialized in a Texas treat derived from German and Czech traditions called kolaches. That’s another post. But they also had fantastic cinnamon rolls.

Being a little porker, I always appreciated a sweet roll. Even as an adult, it’s a weakness I still possess. Mind you, not any sweet roll will do.

So, I have spent a few years developing this one: the one that cries out to be eaten as soon as it is cooled down enough not to hurt you. With much fanfare I present The Gentleman Caller’s Sweet Sticky Cinnamon Roll with Maple Cream Cheese Icing.

Diametrically opposed fat sources.

What you need:

  • Half recipe of The Gentleman’s Sweet Roll Dough*
  • 1 ½ – 2 cups brown sugar
  • 2/3 cup vanilla bean sugar**
  • 3-4 Tablespoons grated cinnamon
  • ½ cup melted butter
  • Cream Cheese Maple Icing

*A full recipe will make two pans of cinnamon rolls.

**Vanilla bean sugar: in a jar or container, store a few cups of white sugar with a vanilla bean. Measure your 2/3 cup of sugar when ready to use and add vanilla bean caviar to your liking.

“Exquisite dough, and fortunately Jill got me this beautiful dough cutter for Christmas.This is very straightforward, especially if you watched the video.

Roll the dough out to approximately 16″ x 22”.

The Gentleman Caller’s Sweet Sticky Cinnamon Rolls

Smear that barely softened butter on that dough. After that, grate all the cinnamon. Yes, grate it.

Throw brown sugar and vanilla sugar all over it.

This is round one… Keep spreading. Not nearly enough.

Make a thick layer of sugar and spice, then roll that dough lengthwise.  Be careful initially, it’s tender. But the further you get, the easier it is.

It’s time to cut the log into pieces.

These are just risen, and so demure.

Allow to rise again for an hour. Then brush with butter (actual butter).

Bake them for 12 minutes initially. Check them. Do not overcook them. 14 minutes is probably your number, but watch.

I am so careful about instructions sometimes because I know what you’ve done to get to this place. I am never offering you a Pinterest fail.

It’s time to ICE.

The Gentleman Caller’s Maple Cream Cheese Icing

Writers usually don’t tell stories about icing, but I am.

My family members love icing like they love meat, Christmas and possibly their kids.

This sort of loose cream cheese frostings sinks down into a cinnamon roll, but not too deep. I do not enjoy a cinnamon roll with no icing bleed-down into the roll itself.

I recommend that you ice when the rolls are warm, as the video states.

What you need (to ice 1 pan of rolls, double for 2):

  • 1/4 cup butter, softened
  • 1/2 cup cream cheese, room temperature
  • 1 teaspoon vanilla
  • 2 tablespoons good maple syrup (If you use Mrs. Butterworth’s and that’s your jam, don’t tell me. Just send me pics.)
  • A whisper (one squeeze) of lemon juice
  • 2 cups confectioners sugar, sifted

In the bowl of a mixer, marry the butter and cream cheese. Beat them until they are well combined and almost fluffy. Add the vanilla, maple syrup, and lemon juice. Make sure the mixture is combined. You’ll likely need to use your rubber spatula and stir it together.

Once that is combined, incrementally add the confectioners sugar, 1/2 cup at a time.

*A hint – I grated a whisper of orange rind into this. My maple syrup wasn’t as robust as I wanted, so I grated some orange rind. Even with a robust maple flavor, you can’t go wrong with this.

Continue to blend that at a high speed until it’s like sinuous pancake batter. Thick.

Once it reaches that consistency, spoon the icing into a ziploc bag. Work it into a corner. Snip the edge of the corner on the diagonal and let the frosting go.

Spew it onto the rolls at your discretion.

Allow to sit briefly, then eat!

Trust me, these are evil. And thank you.

xo,

The Gentleman Caller