When Huck does something ridiculously gooby, bad, or just does something to make me give him a one eyebrow raised expression, the words coming out of my mouth usually go something like this…
Long and exasperated, while simultaneously shaking my head and smiling or sighing depending on whether he has done something hilarious, or doomed another one of my baking essentials, like a bag of powdered sugar.
Which leads me all the way around the carousel to tell you that today is Monday and after waking up at 3:30 am for no apparent reason, I just let out and “Ohhhh, Monday”. Whilst shaking my head and trying to will that extra one hour of sleep I needed so desperately I realized – it’s Monday for all of us and I am surely not alone.
But perhaps the next three things on today’s agenda will cheer you up and get you back on track to a fabulous day.
One. A recipe. It is super fast, uses one of the best fruits in season and it will impress whomever you serve it too leaving you with a smug sense of accomplishment. It’s okay, smug is allowed.
Pre-heat your oven to 375. In a medium bowl, whisk together 2/3 cup Flour, 1/2 Oats, 1/3 cup Brown Sugar, and 1 teaspoon Cinnamon.
Source yourself 4 pears, I used Bartletts – slicing them in half and then on the outsides of each half, slice off a small portion so the pears will lay flat and not roll around. No one wants to be chasing a pear all over the place whilst they try to nom it down.
Next, using a spoon or melon baller scoop out the seeds and center of the pear. Place all the halves (middles up) into a baking dish or onto rimmed baking sheet.
With 6 tablespoons of butter that has been cubed and chilled, cut it into the previously whisked flour/sugar/cinnamon mixture with the help of a couple forks or pastry cutter.
One it’s all come together in large crumbles, top each pear half as high as it will go. Why lie, if some is good more must be better!
Bake at 375 for 20 minutes or until the crumbles start to brown. Serve warm and if you’re feeling daring and rebelious – with a scoop of ice cream. Printable of the recipe is below.
Now that that’s covered, we’ll move onto number 2.
In the next few weeks I’ll be covering some new baking topics of which I am very excited. For Christmas my parents bought me a two day class to learn about artisan breads. Oh holy hell there went my diet, but it was well worth it. So I’ll be packaging up all I learned into some wonderful recipes that will hopefully inspire you to make more bread at home. This week I’ll be featuring English Muffins. Take that Thomas Nooks and Crannies! And there might be a giveaway in it for you. Just sayin’, ’cause that’s the kind of blogger I am.
Numero tres – Are y’all apart of Tasty Kitchen? Well if you aren’t, it’s the user driven site started by the one and only Pioneer Woman. You know, PW. The one with that show on the Food Network and the malodorous basset named Charlie? No big. As featured member this week on Tasty Kitchen – I just wanted to encourage you all to check out the site and meet a range of food bloggers and users creating magic in their own kitchens. There are a ton of them who are so deserving of your attention. Drooling on your keyboard is a sticky side effect, but allowable when looking at all the recipes featured.
And FINALLY, (I know, you were just waiting for me to shut up and get to this part.)
Number 4 – and yes, I know I said there were only three things to discuss – We have a winner for the ATK Healthy Family Giveaway!
*Drumroll Please* DRdrDrDRdrDrrrrrrr.
#44 – Stephanie T!
There you have it! Congrats, Stephanie!! E-mail me immediately* at [email protected] with all your details and this baby will be shipped to you so you can keep on your resolution!
Many of these resolution went beyond the basic “lose weight/eat healthy” category. So if you’re feeling like reading, go scroll through them. Quite a few moved me deeply.
Now, Monday – where is my coffee, I’m about to face plant into my keyboard!!
Individual Pear Crisps
4 whole Bartlett Pears
⅔ cups Flour
½ cups Oats
⅓ cups Brown Sugar
1 teaspoon Cinnamon
6 Tablespoons Butter, Cubed And Chilled
Preheat oven to 375ºF.
On a cutting board, slice pears in half. To ensure that the pears lay flat while baking, slice off a small piece on the outside of each pear. The middle of the pear should be facing up. With a melon baller or spoon, scoop out the seeds of the pears. Place pears onto a baking sheet, or in the bottom of pie dishes.
In a medium bowl, whisk together all dry ingredients. With a pastry cutter, cut in butter until crumbles develop.
Top pear halves with crumbles.
Bake for 20 minutes, or until crumbles turn golden brown on top. Serve while warm. Serve with a scoop of vanilla ice cream, if you’re feeling daring.
*Obligatory Author’s Note – Now that we have a winner, I reserve the right to choose a new one if I don’t hear from the winner within 72 Hours.