Recipe Blog

Hot Little Suppers — Desserts

Caramelized Vidalia Onion Galette

Posted by Callies Biscuits on

Vidalias are the stars of this savory treat. If you have some on hand and a piecrust in your freezer, you can put together this simple showstopper in a snap. You can even leave out the bacon if you want to make it vegetarian– the onions are that flavorful! I really like sweet pies, but I love a savory pie and this rustic version is hands-down one of my favorites. 

Caramelized Vidalia Onion Galette

Ingredients

    - 1 recipe Mama’s Butter Piecrust (or store bought pie crust) - 4 tablespoons (½ stick) butter - 3 pounds Vidalia onions (or other sweet variety such as Walla-Walla and Texas 1015), cut in half and thinly sliced - 1 teaspoon minced garlic - Kosher salt - ¼ teaspoon freshly ground black pepper - 1½ tablespoons Dijon mustard - Optional: 1½ teaspoons fresh thyme leaves - 1 cup grated Parmesan cheese - 1 egg, beaten - Optional: 4 slices bacon, cooked, drained, and chopped

Instructions

    1. Preheat the oven to 400°F. 1. Roll out the dough to a 12 inch circle. Place the dough on a baking sheet lined with parchment paper. 1. Melt the butter in a large skillet on low heat. Add the onions and stir to coat with the butter. After 5 minutes, add the garlic. Continue to cook the onions, stirring occasionally. In 20 minutes, the onions will soften and shrink in the pan. In 30 to 40 minutes, they will be golden brown. 1. Season with salt to taste and the pepper. Stir in the mustard and the thyme, if using. 1. Sprinkle the crust with 1/3 cup of the Parmesan. Pile the onions in the center and spread to within 2 inches of the edge. Fold the dough up to and over the onions, pleating it as necessary. Brush the crust with the egg. 1. Place in the oven. Check after 10 to 15 minutes. When the crust begins to color, sprinkle the top with the remaining 2/3 cup Parmesan and the bacon, if using. Bake 10 to 15 minutes more. Put the oven rack in the top position. Turn on the broiler and broil 3 to 5 minutes, until deeply brown. Watch carefully, as ovens vary in broiling intensity.

      If you have some on hand and a piecrust in your freezer, you can put together this simple showstopper in a snap.

      Peach Upside Down Cake

      Posted by Callies Biscuits on

      The girls and I bake every Sunday and each week they get to choose the dessert we make. This cake is inspired by Mama's pineapple upside down cake. Since we have an abundance of local peaches, we put a twist on the original dish. 

      Peach upside down cake keeps well and can even be served in the morning as coffee cake. It's just as good served at room temperature-perfect for picnicking!

      Peach Upside Down Cake

      Ingredients

        - 12 tablespoons (1 1/2 sticks) butter, at room temperature - 3/4 cup packed light brown sugar - 4 peaches - 1 1/2 cups all-purpose flour - 1/2 teaspoon ground cinnamon - 2 teaspoons baking powder - 1/4 teaspoon kosher salt - 1 cup white sugar - 1/2 cup whole milk - 2 large eggs - 1 tablespoon maple syrup - 1 teaspoon pure vanilla extract

      Instructions

        1. Preheat the oven to 350°F 1. Melt 4 tablespoons of the butter in a 9-inch cast iron skillet. Remove from the heat and stir in the brown sugar Slice the peaches 1/2 think. Making a circular patter, place the slices flat side down to cover the bottom of the skillet. 1. Whisk together the flour, cinnamon, baking powder, and salt in a large bowl. In another bowl, heat the remaining 8 tablespoons butter and the white sugar with a handheld mixer until a pale lemon colored. In a third bowl, combine the milk, eggs, maple syrup, and vanilla. 1. Add the butter mixture to the flour mixture and mix on low speed. Stir in the milk mixture until a smooth batter forms. Pour the batter over the peaches and level with a spatula. 1. Bake 45 to 55 minutes, until a toothpick inserted in the center of the cake comes out clean and the top is golden brown and does not jiggle. 1. While hot, flip the cake onto a plate for presentation.


          Creamsicle Biscuit

          Posted by Callies Biscuits on

          This recipe was inspired by one of our team members in the Charlotte eatery. He told me how his grandma used to make creamsicle biscuits and banana pudding biscuits. I loved his story and couldn't get those flavors out of my head. Push-up pops are one of my favorite treats so the creamsicle biscuit was something I had to try.

          Cheryl Day of Back in the Day Bakery in Savannah, GA, and I were collaborating on an event for the Charleston Wine + Food Festival event earlier this year. The two of us were in charge of the sweet treat for the event. I pitched her the creamsicle biscuit and she was intrigued. I told her I'd handle the biscuits if she could make a tasty frosting and did she ever! We did a lot of testing at the bakery and finally had the perfect biscuit. Cheryl topped it with her heavenly frosting and garnished with edible flowers. Not only was the presentation gorgeous, but the taste was also nostalgic and delicious!


          Creamsicle Biscuits

          For the Biscuits:

            - 2 ½ cups self rising flour; divided - 10 tablespoons butter: 8 tablespoons cut into small cubes, at room temperature and 2 tablespoons melted - 1/3 cup white sugar - 1/3 cup brown sugar - Zest of one orange - 1/2 cup whole milk - 1/4 cup orange juice - 1 teaspoon vanilla - 3 tablespoons turbinado sugar

          For the Cheryl's Orange Cream Cheese Frosting:

            - 5 tablespoons butter, room temperature - 1 (8 ounce) package cream cheese, cut into chunks at room temperature - 1 teaspoon vanilla extract - Zest and juice of two oranges - Pinch of Salt - 3 to 4 cups powdered sugar

          How to Bake the Biscuits:

            1. Preheat oven to 500°F. Make sure the oven rack is in the middle position. 1. In a large bowl add 2 cups of flour and 8 tablespoons butter. Use your fingers to cut in the butter until the mixture resembles cottage cheese. It will be chunky with some loose flour. 1. Stir in the white sugar, brown sugar and orange zest. 1. In a small bowl whisk together the whole milk, orange juice and vanilla. 1. Make a well in the center of the flour. Slowly pour in the milk mixture and using your hands or a rubber spatula, mix the flour into the milk mixture. (You will not need to use all of the milk mixture, depending on where you live, the higher altitude may require all of the milk mixture). The dough will be wet and messy. 1. Sprinkle the remaining ½ cup flour onto a clean work surface. Dump the dough onto the floured work surface. 1. Flour the top of the dough and the rolling pin. Roll the dough out to 1 ½-2-inch thickness into an oval shape. 1. Flour a 2-inch round metal biscuit cutter or biscuit glass. Start from the edge of the rolled-out dough and cut straight through the dough with the cutter, trying to maximize the number of biscuits cut from the first roll out. Roll out the excess dough after the biscuits are cut and cut more biscuits. As long as the dough stays wet inside, you can use as much flour on the outside as you need to handle the dough. 1. Place the biscuits on a baking sheet lined with parchment paper with the biscuit sides touching. 1. Brush the tops of the biscuits with the two tablespoons melted butter and sprinkle the tops with turbinado sugar. 1. Place the pan in the oven and immediately reduce the heat to 450°F. Bake for 12-14 minutes or until biscuits are golden brown, rotating the pan once while baking. 1. Remove biscuits from oven and let cool completely.

          How to Make the Frosting:

            1. While the biscuits are cooling make the Orange Cream Cheese Frosting. 1. Using a stand mixer or hand-held mixer, use the paddle attachment beat the cream cheese, butter, vanilla, orange zest and pinch of salt until smooth and creamy; about 3-5 minutes. 1. Gradually add the powdered sugar, beating until super light and fluffy; another 3-5 minutes. 1. Slowly add the orange juice until it reaches frosting consistency. (You can refrigerate for up to five days. Bring to room temperature and re-whip before serving). 1. In a small bowl mix together the turbinado sugar and orange zest. 1. Frost each biscuit with the Orange Cream Cheese frosting and garnish with some of the turbinado sugar and orange zest. Serve and Enjoy!
          "I love hearing people's stories about biscuits! There are so many ways to make and enjoy these little buttery treasures." ~Carrie

          Coffee Crème Brûlée

          Posted by Callies Biscuits on

          For anyone that knows me, it’s no secret that I have a mild obsession with coffee really great strong bold coffee or “buttery greasy” beans as I call them. I drink almost an entire French press every morning. I drink it black or sometimes with a sprinkle of cinnamon. The taste of a dark, rich, black coffee is truly the best.

          King Bean is my favorite coffee specifically our Callie’s Biscuit Blend, so I began to brainstorm about how to use it in a dessert. What better way to indulge in my favorite beverage than to make a Crème Brûlée! Not only is this dessert out of this world because it is velvety smooth with a crisp top, but it also gives me the perfect end of meal pick me up that I crave. If you were wondering, it doesn't even begin to keep me up at night!

          I made this two ways — in ramekins and in a large pie dish. I love both, and there is something about the large pie dish that makes it okay to keep in the fridge along with a spoon and get a few bites here and there during the course of my day. I was always intimidated by making a Crème Brûlée, but once I tried it, I realized it's really a cinch and a great make-ahead dessert. 

          Coffee Crème Brûlée

          You'll Need:

            - 4 cups whipping cream - 1 cup, plus 8 teaspoons sugar - 4 tablespoons coarsely ground espresso coffee beans - 1/2 teaspoon cinnamon - 1 teaspoon vanilla - 8 large egg yolks

          How To:

            1. Place 8 ramekin cups in a large roasting pan and set aside. 1. In a saucepan combine the whipping cream, 1 cup sugar, ground espresso, vanilla, and cinnamon. Bring to a low boil, whisking until sugar and espresso are combined. 1. Remove from heat. Cover and let stand for 30 minutes. After it has cooled, strain through a fine sieve. 1. Preheat oven to 325°F. 1. Using a stand mixer or handheld, whisk egg yolks until they are frothy, about two minutes. Using a ladle, slowly whisk in a little of the warm cream mixture to temper the eggs. (You don't want to scramble the eggs).Once the eggs have tempered, slowly add the rest of the cream mixture, whisking until combined. Skim the foam off the top of the custard mixture before pouring into ramekins. 1. Divide among custard cups in the pan. Pour enough boiling hot water into roasting pan to come halfway up the sides of the custard cups. 1. Bake the custards until the center moves only slightly when cups are gently shaken, about 35-45 minutes. 1. Carefully remove custards from the pan and let cool. Refrigerate uncovered for at least three hours up to overnight. 1. Preheat oven broiler to high heat. (If you have a kitchen torch, you do not need to broil.) 1. Sprinkle 1 teaspoon of sugar over each custard. Place custard cups on a baking sheet. Broil (or torch) until sugar is brown and caramelized, rotating baking sheet to broil evenly and watching closely to avoid burning about 1 to 2 minutes. Chill custards one hour before serving and enjoy!

              "Don't sweat it if you don't have a torch — although I highly recommend as they are a ton of fun — you can always use your oven as I did in this recipe. Or, do what I did in Idaho in a pinch and use a plumber's torch!" ~Carrie

              Triple Treat Brownies

              Posted by Callies Biscuits on

              When I was a little girl I had daydreams of my mom waiting for me at home with fresh baked goods after school. It always got to me that there were never any cookies, cakes, or brownies when I got home from school. One of the promises I made to myself when I started Callie’s Biscuits was to be “that Mom” that would be home for my girls after school. Together we could bake all of the goodies our hearts desire! Over the years, the girls and I have spent a lot of time in the kitchen together.

              Rewind to 2013 when I was about to embark on my cookbook tour, I had a realization that my life and my family’s life was about to change dramatically (for a few months at least). I wouldn't be home to bake brownies with my girls and help them with their homework. Instead, I would be on the road meeting you all – doing demos and signing cookbooks. 

              A few weeks before I left, the girls and I made Triple Treat Brownies, not for any occasion, just because. I was really excited to hit the road for my book tour, but I knew I would also be daydreaming of when I would be home with my girls making brownies and licking the batter from the spoon! I hoped that they would see me on tour meeting people that loved our family's biscuits and recipes and be proud of me. My goal as a mother is to teach my children that they can have a full, balanced life. Today, Caroline works hard in our Hot Little Biscuit eateries, Cate has created her own cookie company, and Sarah is a budding chef herself. It makes me so proud!

              Triple Treat Brownies

              You'll Need:

                - 1 ½ cups cake flour, plus 3 tablespoons or 1 ½ cups All Purpose flour - 1/2 cup unsweetened cocoa powder (I like dark cocoa powder) - 1 teaspoon salt - 1 teaspoon baking powder - 1 cup of butter, plus 1 tablespoon for greasing the pan - 12 ounces semi-sweet chocolate chips - 6 ounces dark chocolate chips - 4 eggs - 2 cups of sugar - 2 teaspoons vanilla

              How To:

                1. Preheat the oven to 350˚F 1. Generously butter a 9x13 inch glass or metal baking dish. (I like to use a cast iron pan whenever possible, so once the oven is preheated, melt 1 tablespoon of butter along the bottom and pour the batter on top. It helps make the bottom of the brownies nice and crispy). 1. Over a double-boiler (or microwave) melt the butter and 12 ounces of semi-sweet chocolate chips together; stirring well to combine. Set aside to cool. 1. Once the chocolate mixture has cooled, gently whisk in the eggs, sugar and vanilla. 1. In a large bowl, whisk together the flour, cocoa powder, salt and baking powder. 1. Slowly add the dry ingredients into the chocolate mixture and stir until well combined. 1. Pour the batter into the prepared baking dish. Sprinkle the remaining dark chocolate chips over the top. 1. Bake for 30 minutes, turning the pan half-way through. Stick a toothpick in the center of the pan; let them go a little longer if the toothpick does not come out clean. Serve warm and enjoy!

                  "These brownies are super simple and ultra-decadent. They are called Triple Treat because it not only gets one or two doses of chocolate but the third dose that puts it over the edge!"~Carrie