This gorgonzola pear pizza is more than it’s name implies with creamy mozzarella, tangy gorgonzola, nutty parmesan, salty prosciutto, juicy pears, sweet honey, and savory thyme.

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It’s been a hot minute since I’ve shared a new pizza recipe – over a year in fact. In August of last year I last shared the recipe for a Mexican street corn pizza. So it seems like I am overdue to share another.

I decided it was time to add another entry to my fruit on pizza list with a gorgonzola pear pizza. Of course there’re more to it than just those two ingredients.

What all is on my gorgonzola pear pizza?

• Olive oil base seasoned with salt and pepper
• Mozzarella, Gorgonzola, and Parmesan cheese
• Fresh sliced pear
• Thinly sliced prosciutto
• A post-oven drizzle of honey and a sprinkle of fresh thyme

As we watch the temperatures drop and start feeling whisps of fall, this seemed like the perfect pizza. Pears don’t get enough love in my opinion and it’s exceptionally delicious on this pizza.

You’ve got creamy mozzarella, tangy gorgonzola, nutty parmesan, salty prosciutto, all nestled in with those juicy pears. Then when it’s out of the oven it’s all topped with some sweet honey and savory thyme. Bonus points for being able to pluck thyme from my garden to make this!

• Apple Oatmeal Bread by Karen’s Kitchen Stories
• Brown Butter Green Beans with Pecans by Art of Natural Living
• Apple Snack Cake by Magical Ingredients
• Maple Pumpkin Chia Pudding by Jolene’s Recipe Journal
• Preserved Lemon Baba Ghanoush by A Day in the Life on the Farm
• Apple Slaw by A Kitchen Hoor’s Adventures
• Sweet Potato Cupcakes with Marshmallow Frosting by Hezzi-D’s Recipe Box

GORGONZOLA PEAR PIZZA

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Yield: 4 Servings Prep Time: 50 Minutes Cooking Time: 20 Minutes 20 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

• 1 recipe pizza dough, risen
• 1 Tbsp olive oil
• Salt and pepper, to taste
• 3 oz. shredded Mozzarella
• 3 oz. crumbled Gorgonzola
• 1 oz. finely shredded Parmesan
• 1/2 of a large pear, thinly sliced
• 1 oz. prosciutto, cut into strips
• 1 Tbsp honey
• 1 tsp fresh thyme

Directions

1. Place pizza stone* on oven rack in lower third of oven and preheat to 500°F for at least 30 minutes.
2. Roll out pizza dough and transfer to a pizza peel sprinkled with cornmeal.
3. Evenly brush the olive oil over the crust, followed by salt and pepper to taste. Top with mozzarella, gorgonzola, parmesan, pears, and prosciutto.
4. Transfer to the pizza stone (without removing from the oven) and bake for 15-20 minutes, or until the crust starts to turn golden and the cheese starts to bubble.
5. Immediately drizzle with honey and sprinkle fresh thyme on top. Allow to cool for 5 minutes before slicing and serving.

Notes

*If you don't have a pizza stone, assemble your pizza on a baking pan.

Source: Inspired by a pizza called The Elliott at Yellow Brick Pizza in Columbus, OH and adapted from my Grape & Gorgonzola Pizza.

Simple name, not-so-simple pomegranate pear tart – with an almond-oat crust, butterscotch cream cheese, Chinese five spice pears, topped with pomegranate arils and orange zest.

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Originally, I made this pomegranate pear tart in haste for a friend’s birthday and did not take my usual glamour shots prior to serving. I told myself I would make it again and take proper photos but I decided to just use my live, in-action photos taken with my phone.

Not that this wasn’t worthy of a repeat, it’s damn delicious, I am just trying to reduce the amount of dessert in my house because lately it’s been out of control. I am almost done going through all the stashed away/frozen holiday treats from December. But I digress…

Naming this recipe was difficult because there’s so much going on, and yet the flavors go so well together that no one flavor dominates. So I kept the name simple despite it’s complexity – pomegranate pear tart.

Rather than use a plain flour-based crust, I added a little almond flour and almond extract instead of vanilla. Nothing too crazy, but a slight nuttiness. Then a butterscotch cream cheese layer was spread over the cooled crust. On top is an array of sliced Bartlett pears tossed in Chinese five spice, garnished with fresh pomegranate arils, and a little orange zest.

To keep the pears from browning, I used a trick I learned from The Kitchn. Originally tested on apples but it works on pears, too!

POMEGRANATE PEAR TART

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Yield: 12 Servings Prep Time: 2 Hours 45 Minutes Cooking Time: 20 Minutes 20 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

CRUST

• 1/2 cup blanched almond flour/meal
• 1 cup all-purpose flour
• 2 Tbsp tapioca flour
• 1/4 cup granulated sugar
• 1/2 tsp salt
• 6 Tbsp cold, unsalted butter, cut into cubes
• 1/2 tsp almond extract

FILLING

• 8 oz. cream cheese, room temperature
• 1/4 cup butterscotch sauce
• 1/4 cup powdered sugar

TOPPING

• 3 fresh Bartlett pears, peeled, cored, and sliced
• 2 cups water
• 2 Tbsp honey
• 2 tsp Chinese five spice
• 1/4 cup pomegranate arils
• 1 Tbsp fresh orange zest

Directions

1. Move the oven rack to the center of the oven and preheat to 350ºF.
2. In the bowl of a food processor* add the flours with the tapioca starch, sugar, and salt. Pulse to combine. Scatter the butter pieces over the top and drizzle with almond extract. Pulse until the dough clumps and the butter is fully incorporated, 20-30 seconds**. Add drops of cold water if needed to help it come together.
3. Coat a 9-inch tart pan with removeable bottom with nonstick cooking spray. Transfer dough into the pan and press the dough evenly into the bottom and up the sides of the pan.
4. Place tart pan directly on oven rack and bake until the top edges of the crust are just barely starting to turn golden, 15-20 minutes, rotating pan halfway through baking. Remove and allow to cool completely on a wire rack before filling.
5. Meanwhile, prepare the filling. In a medium bowl, add cream cheese, butterscotch and powdered sugar. Beat until creamy; set aside.
6. In a large bowl, combine the water and honey* until dissolved. Add the pear slices and gently toss to coat. Let rest for 5 minutes before draining. Return to the bowl, sprinkle with Chinese five spice, and gently toss to coat.
7. Spoon filling into the cooled crust, spreading evenly. Top with spiced pears, pomegranate arils, and orange zest. Chill for 2 hours or until ready to serve.

Notes

*This step helps prevent the pears from browning. You can also use 1/2 tsp kosher salt per cup of water. Don't believe me? Check this article - https://www.thekitchn.com/skills-showdown-how-to-keep-apples-from-browning-23244847

Source: Crust adapted from my Blood Orange Curd Tart, filling adapted from my Peach Raspberry Mascarpone Tart.

This Nutella Pear Focaccia Sandwich is sweet and savory, soft and crunchy, and an easy but fun breakfast, snack, or dessert.

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I’m not really a deli meat sandwich fan. Most of the time the bread seems like an afterthought and the filling is texturally boring or does not contain much variability in flavors. But every now and then I find a place that not only uses great bread, often made daily in house, but also has more creative, flavorful fillings.

Recently I’ve become obsessed with Italian focaccia sandwiches. After revisiting Florence last summer and the sandwiches at All’Antico Vinaio, I was reminded just how good they can be. Luckily for me, there are now two new spots in Columbus to get my fix.

Of course I’m not going to limit myself to only buying focaccia sandwiches when I could also make them at home. Using a small loaf of homemade focaccia, or make it even easier by buying one from a local bakery, I created this chocolate hazelnut spread (aka Nutella) pear focaccia sandwich.

As the name suggests, this focaccia sandwich is made with Nutella and pear. However, the name leaves out the creamy mascarpone and the crunchy toasted hazelnuts that complete medley of texture and flavor in this sandwich. Is it breakfast, snack, or dessert? I say yes to all. I enjoyed mine with a glass of basil lemonade.

Two years ago: Holiday Double Decker Cookies

NUTELLA PEAR FOCACCIA SANDWICH

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Yield: 1 Serving Prep Time: 10 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

• 1 small focaccia, sliced
• 1 Tbsp chocolate hazelnut spread, (Nutella)
• 1 Tbsp mascarpone
• 1 Tbsp chopped toasted hazelnuts
• 1/2 pear, thinly sliced

Directions

1. On one side of the sliced focaccia, spread the Nutella. On the second slice, spread the mascarpone.
2. Sprinkle hazelnuts over the slice with the Nutella, layer the pear on top, and place the slice with the mascarpone on top.
3. Slice in half and enjoy!

Source: The Spiffy Cookie original

Chambord macerated pears are key to this chocolate blackberry pear tart. Cut to resemble skulls, layered with blackberry jam blood and almond sliver bones, and baked in a chocolate crust.

This content contains affiliate links. As an Amazon Associate I earn from qualifying purchases.

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What happens when you dress up a blackberry pear tart with chocolate crust for Halloween? You get a skull tart. While obviously this recipe is meant for Halloween, with pears cut into skulls sitting in a pool of blackberry preserve blood and almond sliver bones, but you could definitely make this year round with sliced up pears. Or maybe you’re spooky year round -no judgement here.

Originally I wanted a layer of chocolate ganache on the bottom, underneath the blackberry jam and pear skulls, but usually toy don’t bake ganache. I suppose I could have roasted the pears and cooked the crust separately, layering the chocolate ganache, blackberry jam, and pears into the pre-baked crust, but this way was simpler and just as tasty and creepy looking.

I think the best part of making this blackberry pear tart for Halloween is that it is very forgiving. Break the pears while cutting them? Those cracks actually make the end result look cooler than if they did not, because they play into the creep factor looking like fractured/scratched skulls. Filling didn’t fully set? Looks more like oozing blood.

However, if you manage to not break your pears while cutting them, you can easily cut some lines into them to get the same effect. And if your filling sets properly, the macerating liquid from the pears gets cooked down and turned into a syrup to serve on top anyway to produce the same bloody resemblance. Seriously, you can almost do no wrong here.

Another neat idea would be to bake each pear half in its own mini tart pan, allowing you to serve each pear skull whole instead of slicing through them to serve up the full-sized tart. Don’t have 8 small tart pans? Try using ramekins or turning them into free-form mini skull galettes.

This chocolate blackberry pear tart would also be delicious served with some fresh whipped cream or ice cream. Just make sure you serve that on the side as you don’t want to cover up your hard work making all those pear skulls!

One year ago: Pumpkin Gooey Butter Cake

Four years ago: Flying Purple People Eater Cake Balls

Five years ago: Slime Lava Cakes

Seven years ago: Pumpkin White Chocolate Chip Macadamia Nut Cookies

Eight years ago: Weekly Meal Plan #33

Nine years ago: Chocolate Deviled Eggs

Ten years ago: No-Churn Pumpkin Cannoli Ice Cream

Eleven years ago: Ghost Chili with Cornbread Topping and Chipotle Crema

CHOCOLATE BLACKBERRY PEAR TART

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Yield: 6-8 Servings Prep Time: 8 Hours 45 Minutes Cooking Time: 45 MInutes 45 MInutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

PEARS

• 4 pears*, peeled, cored, and halved lengthwise
• 2 cups Chambord liqueur
• 1 cup dry red wine 

CRUST

• 1-1/4 cups all-purpose flour
• 1/4 cup Dutch-process cocoa powder**
• 1/4 cup powdered sugar
• 1/4 tsp salt
• 1/2 cup cold shortening (or unsalted butter)
• 1/4 cup cold milk

FILLING

• 10 oz. blackberry preserves
• 1 Tbsp cornstarch
• 1 tsp almond extract
• 1/4 cup slivered almonds

Directions

1. In a medium bowl, combine Chambord liqueur and wine; set aside.
2. Use an apple corer to cut out two holes for eyes on the larger half of the pear, then use a paring knife to cut out a triangle for the nose, and slits on the narrow end for teeth. Place in macerating liquid, cover, and allow to soak overnight.
3. For the crust, in food processor or a large bowl whisk together the flour, cocoa, sugars, and salt. Add shortening by pulsing in a food processor or cutting in with a knife until it resembles coarse wet sand.
4. Add milk to flour mixture, and mix until distributed. With hands, form dough into a round flattened disc, wrap in plastic and chill for 30 minutes or overnight.
5. When ready to assemble, position a rack in the lower third of the oven and preheat to 400 degrees F.
6. Remove pears from the macerating liquid and place on a plate lined with paper towel.
7. Pour macerating liquid into a medium saucepan, set over medium-high heat, and cook until reduced, about 15 minutes. Set aside to cool then refrigerate until ready to serve.
8. While the liquid reduces, roll dough out on a floured surface to fit to a 10-inch tart pan (or pie plate). Transfer to the pan, fold over any excess crust.
9. In a small bowl, mix together the preserves, cornstarch and almond extract, then spread evenly into the bottom. Arrange pears on top and sprinkle with slivered almonds.
10. Bake for 40-45 minutes, or until filling is bubbling all over. Allow to cool completely before slicing and serving with reduced Chambord-wine syrup.

Notes

*I used bosc pears because they hold their shape well after baking, but if you prefer a softer pear try anjou or bartlett. **Since it’s not a leavened recipe, you can substitute Natural cocoa powder but the crust will have a lighter color.

Did You Make This Recipe?

I want to see! Tag me on Instagram at @TheSpiffyCookie and hashtag it #TheSpiffyCookie.

Source: Crust adapted from my Blackberry Tart, filling adapted from Ghoul at Heart.

These Crystallized Ginger Scones with Sake Poached Asian Pears are a refreshing take on traditional shortcake – zesty scones, crunchy spiced pears, and sweet whipped cream.

This post is sponsored in conjunction with #SpringSweetsWeek. I received product samples from sponsor companies to help in the creation of the #SpringSweetsWeek recipes. All opinions are mine alone.

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When it comes to spring, the first thing I think of dessert-wise is shortcakes. So naturally when I received a big box of fresh delicious produce from Melissa’s Produce for #SpringSweetsWeek I knew I had to make a shortcake with one of the many options waiting inside. My options included mango, Cara Cara oranges, blood oranges, Butterscotch (Korean) pears, kumquats, Meyer lemons, yellow dragon fruit, carrots, and even a bundle of fresh mint.

As you can already guess by the title of this post, I went with the pears. But obviously I couldn’t just stick to slicing them up and serving on a biscuit with whipped cream. What would be the fun in that?

For starters, Asian pears are crunchier than your “average” pear and I wanted to make sure I maintained that crunch while still softening them up a bit for a sweet treat. As such, I decided to lightly poach them in sake and Chinese five spice. Don’t like sake? Use white wine. Don’t want any alcohol? Use a light colored juice such as apple or white grape.

Once poached, that sake sauce is cooked down even further into almost a syrup which will be use when serving the pears along with the rest of the shortcake ensemble. Of course you could also serve them as is, I have to admit I did eat a few slices myself.

You can’t have a shortcake without the little short cake and in this case I decided to make crystallized ginger scone-cakes. With a little Meyer lemon zest and extra lemon extract to really enhance the ginger, these scones are the perfect pairing for those sake-5-spice-poached pears. They would be great alone for breakfast as well (maybe with some miso butter??).

This scone-cake is assembled by spitting a scone in half, placing the spiced poached pears on top, followed by the sauce, fresh whipped cream, and the top of the scone. Then dig in to enjoy the buttery & zesty scone with tangy sweet sake sauce soaking into it, topped with crunchy spiced pears, and luscious whipped cream. None of that canned/frozen topping business.

Thanks to our #SpringSweetsWeek sponsors that inspired this recipe with their products, including Dixie Crystals granulated pure cane sugar, Anolon cookie sheet with silicone grips, Melissa’s Produce Butterscotch (Korean) pears, and Taylor & Colledge lemon extract paste.

Check out the other recipes shared today for #SpringSweetsWeek listed below and also don’t forget to enter to win some swag from the generous aforementioned sponsors by using the Rafflecopter widget located at the end of this post.

Monday #SpringSweetsWeek Recipes

• Blood Orange Shortbread Cookies from Jolene’s Recipe Journal
• Carrot Bundt Cake from Kathryn’s Kitchen Blog
• Carrot Halwa Ice Cream from Magical Ingredients
• Coconut Pudding with Dragon Fruit from Shockingly Delicious
• Easter Candy Crack Bars from Cookaholic Wife
• Easter Charcuterie Board from Devour Dinner
• Frozen Lemonade Pie from Cheese Curd In Paradise
• Hummingbird Cupcakes from Red Cottage Chronicles
• Instant Pot Key Lime Cheesecake from Hezzi-D’s Books and Cooks
• Key Lime Bundt Cake from Jen Around the World
• Key Lime Pie from Blogghetti
• Key Lime Sugar Cookies from Daily Dish Recipes
• Lemon Blueberry Jelly Roll from That Recipe
• Lemon Crinkle Cookies from Eat Move Make
• Lemon Posset Tart from Art of Natural Living
• Lemon Scones with Lavender Glaze. from Family Around the Table
• Mocha Cream Puffs from A Kitchen Hoor’s Adventures
• Orange Unicorn Doughnuts from Cindy’s Recipes and Writings
• Strawberry Chocolate Chip Coffee Cake from Palatable Pastime
• Strawberry Lavender Muffins from Sweet Beginnings
• Strawberry Lemonade Mascarpone Cheesecakes from Karen’s Kitchen Stories

We share recipes from #SpringSweetsWeek on Pinterest! Make sure you follow the board to see all the delicious recipes shared this week.

CRYSTALLIZED GINGER SCONES WITH SAKE POASED ASIAN PEARS

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Yield: 12 Servings Prep Time: 4 Hours 30 Minutes Cooking Time: 1 Hour 1 Hour

Nutrition facts: 200 calories 20 grams fat

Ingredients

CRYSTALLIZED GINGER SCONES

• 3 cups all-purpose flour
• 1/3 cup granulated sugar
• 1-1/2 tsp baking powder
• 1/2 tsp salt
• Zest of 2 lemons
• 1/2 cup (1 stick) cold unsalted butter, cut into 1/8” cubes
• 1-1/3 cups whole milk
• 1 tsp lemon extract
• 1/2 cup chopped crystallized ginger
• Fresh whipped cream, for serving

SAKE POACHED PEARS

• 4 Asian pears
• 1-1/2 cups sake
• 3/4 cups granulated sugar
• 1 lemon, juiced
• 2 tsp vanilla extract
• 2 tsp ground Chinese five spice
• Coarse raw sugar

Directions

1. For the scones: Line a baking sheet with parchment paper or a silicone making mat; set aside.
2. In a large bowl, whisk together the flour, sugar, baking powder, and salt. Add zest and mix with a pastry cutter.
3. Add butter and cut into the dry ingredients using a pastry blender until shaggy.
4. In a small bowl or glass measuring cup, whisk together the milk and lemon extract.
5. Gently fold milk mixture and crystallized ginger into the dry ingredients using a spatula just until mixed (if dry, add 1 tablespoon of milk at a time until it comes together).
6. Using a large cookie scoop, portion out the dough onto prepared baking sheet, 1 inch apart. Sprinkle with coarse raw sugar and press lightly to flatten. Freeze for 3-4 hours or overnight.
7. When ready, preheat the oven to 425°F.
8. Transfer frozen scones on prepared baking sheet to the oven and bake for for 25-30 minutes or until golden. Let cool on baking sheet. While the scone bake, prepare the pears. 
9. For the pears: Peel, quarter, and core each pear.
10. In a medium saucepan (big enough to hold pears) combine the sake, sugar, lemon juice, vanilla extract, and five spice.
11. Bring to a boil over high heat, then reduce to a simmer. Add the pears and simmer, rotating every 10 minutes.
12. Remove the pears from the pan, allowing excess liquid to drip off, and cool them on plate or tray (slice if desired for serving).
13. Bring the sake sauce back up to a simmer and cook until the liquid has been reduced by half. Set aside to cool.
14. Assemble the scone-cakes: Slice a scone in half, place bottom on a small plate, top with one quarter of a pear, cooled sauce, whipped cream, and finish with the top of the scone. Serve immediately.

Source: Scones adapted from Sassafras Bakery via Valerie (friend of The Spiffy Cookie) and pears adapted from The Spruce Eats.

Did you make this recipe? I want to see! Tag @THESPIFFYCOOKIE on Instagram and hashtag it #THESPIFFYCOOKIE

No one can resist a good snack board, and this fall charcuterie board is no exception. Filled with fall favorites such as apples, pears, caramel, and pecans.

This content was created using complimentary products from Melissa’s Produce, Narin’s, and Millican Pecan. I was not otherwise compensated and all thoughts/opinions are my own.

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Yesterday I gave you the recipe for an apple cider spiced caramel apple dip and today is the whole fall themed charcuterie to pair with it! The best thing about charcuterie is that you can really make it your own, incorporating your favorite pairs. But first let’s talk tools for assembly.

Charcuterie Board Tools

You don’t need fancy equipment to make a gorgeous spread. You can even serve them directly off a clean kitchen counter. Here are some tools that make displaying and serving easier.

• Serving board – a board with a rim will help contain everything but a cutting board, rimmed baking sheet, or serving platter will work. Or get creative and use a bunch of smaller plates or a clean countertop (I used a marble pastry board).
• Serving utensils – you can use bust out the cheese serving knives and forks or use everyday silverware to serve.
• Small bowls – Ramekins or any small dishes work well for liquid/wet components such as jam, honey, pickled items, etc.

As for the components, you can use the usual suspects but maybe try picking items with nutty, herbal, or spiced flavors and include seasonal fruits. Many of these components transition into the winter months if instead you are looking for a Christmas Charcuterie Board.

What’s on a Fall Charcuterie Board?

• Cheese – Spreadable cheese such as goat cheese, flavored cream cheese, or a cheese ball (I used a cranberry-cinnamon goat cheese), a soft cheese like brie or mozzarella (I used blue cheese to pair with pears), and a hard cheese like sharp white cheddar (I used Manchego cause of its’s nutty flavor and pairs well with fruit and a sharp cheddar).
• Fruit – Seasonal favorites such as apples, pears, and grapes.
• Meat – Hard and soft cured meats such as salami and prosciutto.
• Pickled items – Olives are a popular choice but any pickled items could work.
• Dips or jams – Add dips, sauces, or jams that compliment your other components (I went with caramel dip and pecan butter).
• Crackers – Any type of cracker or toasted bread will do but I’m obsessed with fruit and nut crackers. Don’t have room? Serve them on the side.
• Nuts – Whether they are roasted, raw, or spiced, nuts are a great way to add texture to your pairings and also fill up small spaces.

For my fall charcuterie board, I used fuji apples, bartlett pears, red grapes and fresh rosemary from Melissa’s Produce, Millican pecans and pecan butter, Nairn’s oat crackers, and of course the apple cider caramel dip (made with Dixie Crystals, Republic of Tea, Taylor & Colledge). Paired with those items I added blue cheese, cranberry-cinnamon goat cheese, Manchego, sharp cheddar, fennel salami, prosciutto, and Kalamata olives.

After your eyes are done feasting on this board, remember there is plenty more where that came from. Scroll down to see the other recipes shared today for #FallFlavors week and be sure to enter the giveaway at the bottom of this post.

Check out my other creations including a BBQ pork charcuterie and a dessert peanut butter & chocolate version!

More #FallFlavors Recipes Below:

Appetizers, Cocktails, and Snacks

• Apple Cider Old-Fashioned from Books n’ Cooks
• Sweet And Spicy Pecans from Simple and Savory

Breakfast and Baked Goods

• Apple Cider Pecan Granola from Family Around The Table
• Apple Cinnamon Bread from Life Love and Good Food
• Apple Pecan Scones from Hezzi-D’s Books and Cooks
• Gluten-Free Apple Cider Doughnuts from Frugal & Fit
• Pecan Cinnamon Sugar Baked Apple Donuts from Jen Around the World

Soups and Salads

• Caramel Apple Pear Salad from Eat Move Make
• Creamy Autumn Squash Soup from Blogghetti

Side Dishes

• Balsamic Glazed Cipollini Onions from West Via Midwest
• Roasted Cipollini Onions With Sherry Vinegar And Thyme from Karen’s Kitchen Stories
• Vegan Butternut Squash And Chestnut Kebabs from Magical Ingredients

Main Dishes

• Cider Brined Baked Chicken from Palatable Pastime
• Cranberry Pecan Chicken Salad from Cheese Curd In Paradise

Desserts

• Air Fryer Apple Fritters from Devour Dinner
• Apple Cider Tea Madeleines from Jolene’s Recipe Journal
• Apple Crumb Bars from SueBee Homemaker
• Apple Nachos from Take Two Tapas
• Butterscotch Blondies from That Recipe
• Carrot Cake Cupcakes from Fresh April Flours
• Fall Fruit Galette from Cindy’s Recipes and Writings
• Giant Butterscotch Cookies from An Affair from the Heart
• Gluten-Free Apple Pie from The Fresh Cooky
• Mini Pumpkin Cheesecake from Art of Natural Living
• Pear & Butternut Squash Crisp from Savory Moments
• Pecan Pound Cake from Soulfully Made
• Sour Cream Apple Pie from House of Nash Eats
• Sour Cream Coffee Cake Recipe from Lemon Blossoms

Three years ago: Buckeye Kolache

Six years ago: Roasted Brussels Sprouts with Jalapeno Aioli

Seven years ago: BBQ Chicken Pizza with Cornmeal Crust

Nine years ago: Buckeye Cheesecake

Ten years ago: Rustic Sourdough Bread

FALL CHARCUTERIE BOARD

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Prep Time: 30 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

• Pecan butter
• Caramel dip
• Sharp cheddar
• Cranberry cinnamon coated goat cheese
• Manchego
• Sliced apples
• Sliced pears
• Red grapes
• Kalamata olives
• Blue cheese
• Cured salami
• Prosciutto
• Crackers
• Pecans
• Fresh rosemary, for garnish

Directions

1. Place condiments, either in original containers or in a ramekin, spaced out on the boars.
2. Pre-slice hard cheeses and cut a few wedges into the soft ones. Arrange cheeses around the condiments that pairs well (e.g. apples with caramel dip). 
3. Arrange fruit with condiments/cheeses they pair well with.
4. Nestle olives in a dish.
5. Fold meat in a variety of patterns onto the board. 
6. Arrange crackers in remaining spaces.
7. Cover any holes with pecans and rosemary springs.

Source: The Spiffy Cookie original (but obviously inspired by everywhere)

Did you make this recipe? I want to see! Tag @THESPIFFYCOOKIE on Instagram and hashtag it #THESPIFFYCOOKIE

Welcome to #FallFlavors where more than 25 food bloggers are sharing recipes with favorite Fall flavors. Our sponsors, Millican Pecan, Dixie Crystals, Melissa’s Produce, Taylor & Colledge, Nairn’s, and Republic of Tea, have furnished participating bloggers with complimentary product to use in their recipe creations that they will be sharing this week. These same sponsors have generously offered prizes for our giveaway so be sure to enter and share with your friends so they can enter too. Be sure to follow our Fall Flavors Pinterest account for more inspiration.

Prize 1: Texas Pecan Candy Basket from Millican Pecan

The Millican Pecan Texas Pecan Candy Basket is loaded with a variety of pecan gifts. Includes 6 Milk Chocolate Pecan Clusters, 6 Milk Chocolate Caramillicans (similar to Turtles), 6 White Chocolate Caramillicans, 6 Pecan Pralines, and a 1/2 lb. Bag of Flavored Pecans! Every bit DELICIOUS! A $75 value.

Prize 2: Williams Sonoma Cleartouch Nonstick 6-Piece Bakeware Set from Dixie Crystals

Perfect for the occasional baker, our entry-level collection features a sturdy nonstick silicone coating at a great value. Aluminized steel, the material of choice for professional bakers, provides excellent heat transfer for even baking, so food turns out beautifully and releases easily, every time. 6-Piece Set includes: Half-sheet pan, 12-cup muffin pan, round cake pan, square cake pan, rectangular cake pan, loaf pan. An $80 value.

Prize 3: 3 Month Melissa’s Produce Gift Subscription

A stunning selection of the most delicious produce will be delivered once a month for 3 months. At Melissa’s, the produce is selected at their peak of perfection and packed by hand to ensure safe arrival. A $124 value.

Prize 4: A Red Dancing Leaves Teapot and a tin of Hot Apple Cider Tea from The Republic of Tea

Let the aroma of fresh apple and mulled cider spices envelop you as you sip this golden infusion. The crisp, lingering finish will leave you wanting more! A naturally-caffeine free blend of apples, cinnamon cloves and ginger. Reminiscent of apple cider, with the luscious aroma of cinnamon and cloves, make this cup the perfect accompaniment to the colors of the harvest season.

Embossed, windswept leaves whirl across this 20 oz ceramic teapot. Includes a stainless steel infuser. An exclusive design by The Republic of Tea. A $44 value

Prize 5: A selection of six flavors of Oat Crackers from Nairn’s

One winner will receive a box of each Nairn’s Original, Chocolate Chip, Stem Ginger Oat Grahams, Caramelized Onions, Rosemary & Sea Salt Flatbreads, and Oat Cracker. Nairn’s has been baking oats since 1896. They use simple, natural, and wholesome ingredients in their products. Minimum $25 value

Prize 6: A Selection of extracts from Taylor and Colledge.

One winner will receive a selection of extracts to include vanilla bean, almond, lemon, and lavender. In 1897, Taylor & Colledge won its first award for excellence in vanilla. Since then, the Taylor & Colledge commitment for unsurpassed quality has earned its reputation as one of the world’s finest producers of vanilla. Minimum of $25 value

Six (6) winners will be randomly selected. The prize packages will be sent directly from the giveaway sponsors. Bloggers are not responsible for prize fulfillment. Winners have 24 hours to respond once notified by email, or they forfeit the prize and an alternate winner will be chosen. The #FallFlavors bloggers are not responsible for the fulfillment or delivery of the prize packages. Bloggers hosting this giveaway and their immediate family members living in the household cannot enter or win the giveaway. Entries will be verified. No purchase necessary. Void where prohibited by law. Must be 18 years of age or older to enter giveaway and the contest is open only to US residents. This promotion is in no way sponsored, endorsed, administered by, or associated with Facebook, Instagram, Pinterest, Twitter or any other social channel mentioned in the #FallFlavors posts or entries. Thank you to our sponsors Millican Pecan Company, Dixie Crystals, Melissa’s Produce, Taylor & Colledge, Republic of Tea, and Nairn’s for providing prizes.

The best of the holidays all in one slab pie – tart cranberries and juicy pears on top of a fragrant rosemary and sweet sugar cookie crust.

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I know I said that I was done posting new recipes for 2020, but I stupidly shared photos of this slab pie I made, with full intention of not sharing it until November 2021. You’d think I had learned after the same thing happened with the fruit cake banana bread but here we are again.

Here’s hoping you still have motivation to cook anything because this one is truly worth your time (and it’s not that hard to whip up).

I already love galettes partly due to their rustic ease and the other part due to the increased crust to filling ratio, and slab pies are right up there for the same reason. Honestly, I really should make less traditional pies and more of those, but then again I did just buy a really cool new pie pan… but I digress.

Just like my pumpkin slab pie this baby has a sugar cookie crust, but this time with some added fresh rosemary because it’s amazing. Seriously, this pie would be good enough on its own but damn that crust is necessary now that I’ve had it. 

The sweetness of the crust and pears balance with the tartness of the cranberries and aromatics of the rosemary. I almost added a flavored whipped cream on top but honestly this can stand alone.

Or try it with a dollop of plain fresh whipped cream. I did try it with a scoop of vanilla ice cream as well but I think I prefer the whipped cream or nothing at all.

So before you swear off dessert and stop baking, please give this one a chance. It would be the perfect treat to bring in the new year with a glass of champagne if you so desire. Or maybe a cran-merry vodka?

However you celebrate the end of 2020, here’s to hoping the light is at the end of the tunnel of all this madness! 

Four years ago: Best of 2016

Six years ago: Orange Glazed Green Beans and Butternut Squash

Seven years ago: Almond-Pear Panino

Nine years ago: Creamy Grape Dessert

PEAR CRANBERRY SLAB PIE WITH ROSEMARY SUGAR COOKIE CRUST

Print

Yield: 15 servings Prep Time: 15 Minutes Cooking Time: 1 Hour 1 Hour

Nutrition facts: 200 calories 20 grams fat

Ingredients

FILLING

• 3 cups fresh cranberries
• 4 pears, peeled pitted and evenly sliced
• 1/4 cup sugar
• 2 Tbsp fresh orange juice
• 1/2 tsp ground cinnamon

CRUST

• 1/2 cup unsalted butter, room temperature
• 1 cup sugar
• 1 egg
• 2 cups all-purpose flour
• 2 Tbsp fresh chopped rosemary
• 2 tsp baking powder
• 1/2 tsp salt
• 1/2 tsp vanilla extract

Directions

1. Preheat oven to 350 degrees with rack on bottom third of the oven. Lightly grease a 9×13-inch rimmed baking sheet, set aside.
2. In a large bowl, combine the cranberries and pears. Gently toss with the sugar, orange juice, and cinnamon - set aside.
3. In another large bowl, cream together the butter and sugar. Blend in the egg.
4. In a medium bowl, sift together the flour, rosemary, baking powder and salt. Add to the butter mixture 1/3 at a time until incorporated. Blend in the vanilla.
5. Press the dough evenly into the bottom and up the side of the prepared baking pan. Pour filling evenly over the crust.
6. Bake for 50-60 minutes, or until the crust is golden and the fruit is bubbly. Let cool on a wire rack before serving with fresh whipped cream*.

Notes

* Best served the same day or within 24 hours.

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Gingered pears are topped with a graham crumble topping in this fall flavored galette, served with a dollop of fresh whipped mascarpone.

This content contains affiliate links and was made with complimentary products. All thoughts and opinions are my own.

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When the flavors of fall start trending, the first one people flock to is pumpkin, with apple coming in second. But what about pears? 

The last couple years I have embraced the glory of pears as the perfect transitional fruit from summer to fall. I may be sad that peaches are at their end for another year, but at least I have pears.

Not to say I don’t like apples and pumpkin, in fact I went apple picking this past weekend, I just think pears don’t get enough credit.

Also, where are the U-pick pears? The only one I have seen here is just for Asian pears, not that I don’t enjoy those, but there are so many other kinds! But I digress…

Thankfully, Melissa’s Produce also sent a bunch of pears in their care package for #FallFlavors week. Combine that with the gluten-free ginger oat graham crackers from Nairn’s, and vanilla bean paste from Taylor & Colledge I also received and I knew I have to bake something good.

Since galettes are the best, laziest pies ever, I decided to make a gingered pear galette with a crumbly toppings and served with fresh whipped mascarpone. 

First of all, my obsession with ginger and pear, and cardamom and pear, is real and further verified by this dessert. And that whipped mascarpone? It makes me want to never make regular whipped cream ever again. 

I also garnished it with a sprinkle of chopped pistachios because why not?

Want even more fall-inspired recipes? Check out the list below. After you have saved some to make, scroll to the bottom of this post to enter the giveaway from some wonderful brands!

Tuesday Fall Recipes

• Apple Pear Crisp by Family Around the Table
• Au Gratin Potatoes & Sunchokes by Sweet Beginnings
• Caramel Apple Pie Bombs by Cheese Curd In Paradise
• Caramel Apple Tea Doughnuts by Kate’s Recipe Box
• Gingered Pear Crumble Galette with Whipped Mascarpone by The Spiffy Cookie
• Green Apple Mule by Cindy’s Recipes and Writings
• Herb Roasted Sunchokes by Blogghetti
• Make The Best Ever Southern Candied Yams Recipe by Intelligent Domestications
• No-Churn Caramel Apple Ice Cream by A Kitchen Hoor’s Adventures
• Pear & Apple Sauce by Hezzi-D’s Books and Cooks
• Roasted Butternut Squash with Apples by Eat Move Make
• Tea Brined Pork Tenderloin by A Day in the Life on the Farm
• Gluten-Free Vanilla Apple Fritters by Frugal & Fit

Two years ago: Baked Peanut Butter Churros with Chocolate Caramel Sauce

Six years ago: Grilled Polenta with Spicy Steak

Eight years ago: Peanut Butter and Chocolate Popcorn

Nine years ago: Buffalo Chicken Meatball Subs

GINGERED PEAR CRISP GALETTE WITH WHIPPED MASCARPONE

Print

Yield: 8 servings Cooking Time: 40 Minutes 40 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

PEARS

• 4 peeled pears, cut into 1/4-inch slices
• 1-1/2 Tbsp brown sugar
• 1-1/2 Tbsp cornstarch
• 1 Tbsp grated ginger
• 1/4 tsp ground ginger
• 1/4 tsp ground cinnamon
• 1/4 tsp ground cardamom
• Pinch salt

TOPPING

• 3/4 cup ground graham crackers
• 1/4 cup rolled oats
• 1/4 cup + 2 Tbsp packed brown sugar
• Pinch salt
• 1 stick (1/2 cup) chilled butter, cut into cubes

CRUST

• 1 refrigerated pie crust (or homemade)
• 1 egg + 1 tsp water, lightly beaten
• Coarse sugar

WHIPPED MASCARPONE

• 8 oz. mascarpone, room temperature
• 3 Tbsp powdered sugar
• 2 Tbsp heavy cream or milk
• 1 tsp vanilla paste or extract

Directions

1. Preheat oven to 375 degrees F. Line a baking sheet with a silicone baking mat or parchment paper. Set aside.
2. In a large bowl, toss pears, brown sugar, cornstarch, grated ginger, ground ginger, cinnamon, cardamom, and salt. Set aside to macerate while you prepare the mascarpone filling.
3. In a medium bowl, blend together the cream cheese, sugar, egg yolk, vanilla, and salt. Set aside.
4. In another medium bowl, combine the ground graham crackers, oats, sugar and salt. Using a pastry cutter or two knives, cut in the butter until it resembles coarse sand. Set aside.
5. Roll out dough onto the prepared baking sheet. Leaving a 2-inch border of crust, spread mascarpone evenly over the dough. Layer the pears evenly on top of the mascarpone, and sprinkle with topping. Fold the crust over the pears on the edges. Brush the exposed crust with the egg wash and sprinkle with coarse sugar.
6. Bake 35-40 minutes, or until the fruit is bubbling around the sides, and the crust and topping are golden. Place sheet on a wire rack to cool completely.
7. While the galette cools, whip the mascarpone. In a medium bowl, add mascarpone, powdered sugar, heavy cream, and vanilla. using a hand mixer, beat, starting on low speed and gradually increasing speed, until mixture is light and fluffy, about 1 minute. Serve galette with a dollop of whipped mascarpone.
8. Cut and serve topped with whipped mascarpone. (Best served on same day.)

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Tag @THESPIFFYCOOKIE on Instagram and hashtag it #THESPIFFYCOOKIE

The wonderful #FallFlavors sponsors have donated some awesome prizes for our readers to win. They, in conjunction with our participating bloggers and event hosts, Family Around the Table, A Kitchen Hoor’s Adventures, and Hezzi D’s Books and Cooks invite you to enter the giveaway through the widget below. There are many opportunities to enter!

The Republic of Tea is giving away a gorgeous Red Dancing Leaves Teapot and a tin of their Hot Apple Cider Tea. Brew a pot and enjoy on a cool fall day.

Torani is giving away a bottle of their Green Apple Puremade Syrup and Caramel Puremade Sauce. These syrups are perfect for baking or making a variety of drinks.

Dixie Crystals Sugar wants your baking to be sweet. They are giving away a set of OXO Good Grips 3 piece Stainless Steel Mixing Bowls.

Taylor and Colledge is giving away a variety of their baking pastes. Your fall and holiday baked goods will wow your family and guests.

Take dinner to a whole new level with a variety box of fresh produce from Melissa’s. Here’s an opportunity to try some fruits and vegetables you may not otherwise have in your local market.

One lucky winner will receive a goodie box with a variety of Nairn’s gluten-free products. Enjoy them for a snack or use them in creative ways for meals and desserts.

This giveaway will have multiple winners. Giveaway open to US residents only who are 18 years of age and older. Winners have 24 hours to respond to email notification. If they do not respond within that time they forfeit, and a new winner is chosen. Void where prohibited. Prize fulfillment handled by the sponsor. Neither hosts nor participant bloggers are responsible for prize fulfillment. No purchase necessary. This promotion is in no way sponsored, endorsed, administered by, or associated with Facebook, Instagram, Pinterest, Twitter, or any other social channel mentioned in the posts or entry.

a Rafflecopter giveaway

Follow the Fall Flavors Pinterest board for more fall recipe inspiration!

Thank you #FallFlavors Week Sponsors: Melissa’s Produce, Dixie Crystals, Torani, Republic of Tea, Taylor & Colledge, and Nairn’s for providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for #FallFlavors Week recipes. All opinions are my own. The #FallFlavors Week giveaway is open to residents of the United States who are 18 years of age or older. All entries for the winner will be checked and verified. By entering you give the right to use your name and likeness. The number of entries received determines the odds of winning. Six (6) winners will be selected. The prize packages will be sent directly from the giveaway sponsors. The #FallFlavors Week Bloggers are not responsible for the fulfillment or delivery of the prize packages. Bloggers hosting this giveaway and their immediate family members in their household cannot enter or win the giveaway. No purchase necessary. Void where prohibited by law. This promotion is in no way sponsored, endorsed or administered by, or associated with Facebook, Instagram, Pinterest, Twitter or any other social channel mentioned in the #FallFlavors Week posts or entry.

Jam out with fresh blueberries and pears with featuring ginger and cardamom. You’ve never had a jam session like it.

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Last week I shared a recipe for preserving those last summer peaches into a jam along with raspberry and lime. But I made another at the same exact time! Because the best jam sessions are done all at once.

I split a 5 lb. box of Michigan blueberries with my neighbor and the first thing I did with them is to make this jam, along with pears, ginger, and just the smallest hint of cardamom. 

The flavor inspiration came from this crustless ginger blueberry pear pie I made a long time ago that was a huge hit, and one of my favorite recipes pear cardamom sauce. I forget how amazing good pears can be and I need to make a point to bake with them more often!

I thawed out some frozen sourdough English muffins on which to spread this tasty jam, but it would be good on just about anything on which you would normally spread jam. Other alternative ideas would be to add it to a cocktail or homemade salad dressing.

Or get really wild and make my blueberry cinnamon roll burgers. I really hope I’m not the only person who will ever make that recipe. It’s a bit of work and kind of scary but I promise it’s so good! But if you only make the cinnamon rolls with this jam involved I will call that a win.

What would you use this jam for?

One year ago: Buckeye Trail Mix

Two years ago: Tropical Granola Chocolate Bark

Three years ago: Bacon Buckeyes

Four years ago: Bourbon, Bacon, and Maple Mini Cheesecakes

Five years ago: No-Bake Chocolate Hazelnut Pie

Seven years ago: Marble Malt Cake with Peanut Butter Malt Frosting

Nine years ago: Stone Fruit Hand Pies

BLUEBERRY PEAR GINGER JAM

Print

Yield: Eight 8 oz jars

Nutrition facts: 200 calories 20 grams fat

Ingredients

• 8 (8 oz.) canning jars, with two-piece lids
• 5 cups sugar, leveled
• 2 cups finely chopped fresh pears
• 2 cups fresh blueberries
• 1 (1.75 oz.) box fruit pectin
• 1/2 tsp unsalted butter (optional)
• 1 Tbsp fresh grated ginger
• 1/8 tsp ground cardamom

Directions

1. Fill a boil-water canner with rack (or large stock pot) half-full with water and bring to a simmer.
2. Wash jars and screw bands in hot, soapy water and rinse with warm water. Immerse jars in the simmering water. Cover and let stand until ready to use.
3. Place exact amount of sugar in a large bowl and set aside.
4. Place pears and blueberries in a large (6-8 qt.) sauce pan over high heat. Stir pectin into fruit and add butter to reduce foaming, if desired. Bring mixture to a rolling boil (doesn’t stop bubbling when stirred). Quickly pour in the sugar, stir, return to a rolling boil, and boil for exactly 1 minute, stirring constantly. Remove from heat, stir in the ginger, and cardamom, and skim off any foam.
5. Drain the canning jars. Ladle the jam mixture quickly into the jars, leaving 1/8-inch at the top. Wipe jar rims and threads and cover tightly with two-piece lids. Place filled jars back in the simmering water and ensure they are covered by 1-2 inches of water. Cover and bring to a boil for 10 minutes.
6. Remove jars and place upright on a cooling rack to cool completely (check seals by pressing the middle of the lid – if it springs back it is not sealed and requires refrigeration). Let stand at room temperature for 24 hours, undisturbed. Store in a cool, dry, dark place for up to a year. Store opened jars in the refrigerator for up to 3 weeks.

Did you make this recipe? I want to see!
Tag @THESPIFFYCOOKIE on Instagram and hashtag it #THESPIFFYCOOKIE

It’s holiday cocktail season! And I’m kicking it off with a cocktail made with locally made ROOT 23 simple syrup. I’ve sampled their products at the Farmer’s Market and was excited to finally create something. Specifically with the pear rosemary simple syrup which sounds like something I could drink straight, as is. But my friend Haley and I got together for a cocktail brainstorming session last weekend like old times and came up with this delicious little sparkler made with brandy and a little sparkling water. This might become my new fall staple.

We tried this cocktail two ways, one with orange bitters and one with lemon juice. After conferring, we decided that the orange bitters were best, giving the cocktail a nice round, full bodied flavor perfect for the season. However if you want something a little lighter and sharper, use the lemon juice. Fascinating how a tiny drop of either of those makes such a difference! (And yes those amazing flutes are referencing Star Wars, gifted to Bob and I from his sister as engagement presents and could not wait to use them.)

ROOT 23 also makes Blueberry Mint, Cherry Almond, Cucumber Habanero, Grapefruit Basil, Maple Cinnamon, Sea Salt Caramel, and Vanilla Ginger simple syrups. I am thinking about making a boozy cider using the maple cinnamon. While they are from Columbus, OH you can find their products in several states in central, east, and south USA. Check to see if it’s sold near you or buy online HERE.

One year ago: Slow Cooker Bolognese with Meatballs

Two years ago: Chocolate Peanut Butter Gingerbread Tart

Three years ago: Gingerbread Cinnamon Rolls with Speculoos Icing

Four years ago: DOVE® Christmas Chocolate Drops

Five years ago: Penne with Trapanese Pesto

Six years ago: Butter Pecan with Brandy Ice Cream

PEAR ROSEMARY SPARKLER

Serves 1

Ingredients:

1 oz. white brandy

1 oz. ROOT 23 Pear Rosemary Simple Syrup, chilled

Couple drops of orange bitters (or lemon juice)

Sparkling water, chilled

Directions:

1. In a flute, stir together the brandy and simple syrup.
2. Add 1 or 2 drops of bitters and top with sparkling water. Serve immediately.

Source: The Spiffy Cookie original, with the help of Haley.

Disclosure: I was provided with complimentary ROOT 23 products from Inspire PR Group. All thoughts and opinions remain me own.