Almond Pear Cream Cheese Tart

Well, it has already snowed here in Minnesota. But that won't stop me from posting another fall dessert. I'm back with another creation using pears, the unsung hero of fall fruit. I loved this tart SO MUCH. Frankly, the crust was my favorite part, but the whole thing together was just irresistible.

A sugar cookie crust, topped with cream cheese, pears and crunchy almonds - what is not to love? I even ate this for breakfast one morning as I admitted on Instagram. I didn't even bother to peel the pears for the recipe, although the original did call for peeling. But pear peels are so thin, that it doesn't really make a difference; just adds a lot more work. I'd rather save my energy for other pursuits - like making more pear desserts.

I'm sure pears are still readily available no matter where you live, so keep celebrating fall and make this dessert!

Find more great stuff at Inspiration Monday, Mix it Up, Busy Monday, Inspire Me, Inspire Me 2, Create Link Inspire, Fabulous, Hearth and Soul, Wow Me, Wow Us.

Almond Pear Cream Cheese Tart

Crust:
6 Tbsp. unsalted butter, softened
1/3 cup sugar
1 cup flour

Filling:
8 oz cream cheese, softened
1/3 cup sugar
1 egg
1/2 tsp. vanilla

Topping:
1/3 cup sugar
1/2 tsp. cinnamon
4 cups sliced pears (about 4 medium pears)
1/4 cup sliced almonds

For the crust, using an electric mixer, beat the butter and sugar on medium speed until light and fluffy. Add the flour, and mix well. Spread onto the bottom and about an inch up the sides of a greased 9-inch round springform pan.

For the filling, beat the cream cheese and sugar until blended. (You can use the same bowl from the crust, no problem!) Add the egg and vanilla, and mix well. Spread evenly over the crust.

For the topping, toss pears with the sugar and cinnamon then arrange the pears on top of the cream cheese filling. Sprinkle with almonds.

Bake at 425 for 10 minutes. Reduce the oven temperature to 375. Bake for 25-35 minutes or until set. Cool on a wire rack. Loosen the sides from the pan. Cover and refrigerate at least 3 hours before serving. Makes 12 servings.

Recipe Source: Bake or Break

Spinach and Artichoke Pasta

If you're trying to eat less meat, this is a great dish to help you accomplish that. And even if you're not, this is a great dish. It's hearty and filling and packed full of vegetables. And it's tasty. The marinade from the artichoke hearts gives this pasta a great depth of flavor. Salty Parmesan and the traditional garlic and onions add to the mix for a delicious combination.

We really enjoyed this, kids and adults alike. I hope you will, too!

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Spinach and Artichoke Pasta

12 ounces small pasta shapes
2 tsp. olive oil
1 - 8 oz. package sliced mushrooms
1/2 cup chopped onion
2 cloves minced garlic
4 cups baby spinach
1 jar quartered marinated artichoke hearts, undrained
1/4 cup chicken or vegetable broth
1/2 cup half and half
1/2 cup shredded Parmesan cheese
2 tsp. parsley

Cook the pasta according to package instructions.

Meanwhile, heat the olive oil in a large skillet over medium-high heat. When the skillet is hot add the onion, garlic, mushrooms, and salt and pepper to taste, and sauté until the mushrooms are tender, about 5 minutes. Add in the broth and cook 2 minutes or until liquid evaporates, stirring occasionally. Reduce heat to low.

Drain the pasta, then add it to the pot along with the artichokes and half and half. Add in the spinach and sauté until it wilts, stirring constantly, about 3 minutes. Stir in the cheese and the parsley until the cheese is melted. Serves 4.

Caramel Pear Streusel Bars

I really like pears. I think they play second fiddle to apples far too often. I love eating them, but I also like baking with them. They bake up deliciously and other textures and flavors really complement them well.

In these bars, we have a shortbread crust, topped with pears, caramel sauce and then a crunchy streusel. It's the perfect fall dessert!

Find more fall ideas at Inspiration Monday, Mix it Up, Busy Monday, Inspire Me, Inspire Me 2.


Caramel Pear Streusel Bars

Crust:

6 Tbsp. butter, melted
1/4 cup sugar
1 tsp. vanilla extract
1/4 tsp. salt
1 cup flour

Pear Filling:

4 medium pears, cored and thinly sliced
2 Tbsp. all-purpose flour
2 Tbsp. sugar
3/4 tsp. cinnamon
1/4 tsp. nutmeg
1/3 cup caramel ice cream topping

Streusel:

3/4 cup old-fashioned oats
1/3 cup brown sugar
1/4 tsp. ground cinnamon
1/4 cup flour
3 Tbsp. butter, cold and cubed

Line the bottom and sides of an 8-inch square baking dish with aluminum foil, leaving enough overhang on all sides. Lightly coat the foil with non-stick baking spray. Set aside.

For the crust: Stir the melted butter, sugar, vanilla, and salt together in a medium bowl. Add the flour and stir until everything is combined. Press the mixture evenly into the prepared baking pan. Bake at 300 for 15 minutes.

For the filling: Combine the sliced pears, flour, sugar, cinnamon, and nutmeg together in a large bowl until all of the slices are evenly coated.

For the streusel: Whisk the oats, brown sugar, cinnamon, and flour together in a medium bowl. Cut in the chilled butter with a pastry blender or two forks (or even with your hands) until the mixture resembles coarse crumbs.

Remove the crust from the oven, and turn the oven up to 350°F. Evenly layer the pears on top of the warm crust and press them down to fit. Pour the caramel sauce evenly over the pears. Sprinkle with streusel and bake for 30–35 minutes or until the streusel is golden brown.

Remove from the oven and allow to cool for at least 20 minutes at room temperature, then chill in the refrigerator for at least 2 hours (or overnight). Lift the foil or parchment out of the pan using the overhang on the sides and cut into bars. Makes 16 bars.

Recipe Source: Inspired by Sally's Baking Addiction

Pork Chops in Mushroom Gravy {Instant Pot!}

My favorite thing about the Instant Pot? It can deliver delicious meals of things that you haven't had a lot of success with otherwise. Case in point, pork chops. (Second case in point - POACHED EGGS! Coming soon...)

Pork chops are really hard to cook well, in my opinion. They dry out easily and no amount of barbecue sauce can make you want to chew forever on them. (Ahem.) But in the Instant Pot? Pork chops come out beautifully tender - you don't even need a knife! - and maintain good moisture. No dry meat here! I particularly love this mushroom gravy - but if you aren't a fan of mushrooms, just leave them out. Mashed potatoes are a must here, too. They soak up all the delicious gravy. This is the perfect autumn comfort food. And this is the way I'll be making pork chops from now on!

I've heard that if you have a "tall trivet" you can even make potatoes in the IP WHILE YOU COOK THE MEAT. Get out! That sounds fantastic. I do love my IP for mashed potatoes (no more potato water all over the stove!), but at the same time? I will have to investigate one of these tall trivets and I will report back. Even if you have to make the potatoes on the stove like I did, still make this. These pork chops will knock your socks off. I can't wait to try different pork chop variations now...


Pork Chops in Mushroom Gravy

4 boneless Pork Chops, thin/medium cut
8 oz mushrooms, sliced
1/2 cup onions, diced
2 cloves garlic, minced
1 Tbsp. seasoned salt
2 Tbsp. olive oil
1 cup chicken broth
3 Tbsp. cornstarch, divided
3/4 cup milk
1 1/2 Tbsp. butter
1/2 tsp. salt
Dash of Freshly Ground Black Pepper


Season both sides of pork chops well with seasoned salt. Turn InstantPot to Sauté and allow to heat. Add the oil to the cooking pot and when hot, sear both sides of pork chops, one at a time, for about 2 minutes on each side. Remove to a plate. Add onions and sauté for one minute. Add garlic and sauté for one more minute.

Add about 1/4 cup of the chicken broth to the pot and scrape up any brown bits that were stuck to the bottom. Add the rest of the broth to the cooking pot. In a measuring cup, combine the milk, 1 Tbsp. of cornstarch, salt and pepper. Whisk well to combine.

Pour in the gravy mixture, add the butter, and stir until butter is melted. Add in the mushrooms and pork chops, along with any juice that accumulated on the plate. Lock the lid and close the pressure valve to sealing. Cook on high pressure for 6 minutes. When finished, allow a 10 minute natural release.
Remove the chops to a serving plate.

Reset the pot and press the Sauté button. Remove 1/2 cup of liquid from the cooking pot and add 2 Tbsp. of cornstarch and whisk really well. Pour into cooking pot and stir to thicken gravy.

Serve pork chops and gravy over potatoes or rice.


Recipe Source: This Old Gal

French Silk Brownie Dessert

I love watching the Great British Baking Show. It is amazing what those home bakers can do and the creations they present to the judges. I always end up feeling a little inadequate. I'm not particularly clever with my "bakes" and I certainly don't do any 3-D sculptures of baked goods. However, then I quickly remember that it doesn't have to be fancy to be delicious. And shortcuts are sometimes just as good as doing it the long way. That is particularly true for this recipe.

You start with a boxed brownie mix, which is fine on its own, but is truly decadent when topped with a french silk layer and additional cream. And there's garnish! Maybe there's hope for me on the Great British Baking Show after all.

Find more inspiration at Create Link Inspire, Fabulous, Show and Share, Hearth and Soul, Wow Me, Wow Us, Foodie Friday, Weekend Potluck.

French Silk Brownie Dessert

1 box brownie mix, plus ingredients to make the brownies (usually 2 eggs, vegetable oil and water)
4 ounces semi-sweet baking chocolate, plus more for garnish
8 ounces cream cheese, softened (low fat is fine)
16 ounces (2 – 8 ounce tubs) Cool Whip
1 tsp. vanilla extract

Prepare brownies as box directs, but transfer them to a 11x7 pan for baking. Make sure not to overbake so that the brownies stay fudgy.

For the french silk, melt chocolate in a large microwave safe bowl for 30 seconds, then stir, heat for 30 seconds again, then stir well, then heat on 10 second increments, stirring between each, until smooth. Let cool 5 minutes.

Beat cream cheese in a large bowl with a hand mixer until smooth. Add chocolate and mix until combined, then mix in vanilla. Fold in half of the Cool Whip (one 8 ounce container). Spread the chocolate mixture on top of the brownies, then top with second container of Cool Whip. Use a potato peeler or a microplane grater to shave some additional baking chocolate all over the top.

Chill for at least one hour before serving to allow it to set. Store in the refrigerator for up to 3 days.

Recipe Source: Adapted from Crazy for Crust