Spicy Polenta Pizza Crust {Gluten-Free}

Not just another “gluten-free option,” this Spicy Polenta Pizza Crust is full of flavor, easy-to-make, and holds up under a load of pizza toppings!

This post may contain affiliate links, but don’t worry – they won’t bite.

For the past few weeks, I have been kicking around the idea of making a polenta-based pizza. I have all kinds of ideas about what to put on top of the corn-base crust (I’ll be sharing one of my favorites next week!) but first I had to come up with a tasty, dependable, easy-to-make crust. A pizza crust that isn’t just a “gluten-free alternative” (and to be clear, I’m not GF). I wanted a crust that could stand up flavor-wise to traditional crust, and hold up to a pile of toppings without crumbling. I’m super happy with how it turned out on all counts.

(Technical Point: Before any “Polenta Purists” start calling me out, let me clarify: I know this crust isn’t technically “polenta.” It’s actually more of a Polenta-Meets-a-Giant-Johnny-Cake, but that is simply too long to put in a recipe title, so let’s just go with “polenta” and call it good, ok?)

As you can see by the pictures, I made this pizza crust in a cast iron griddle, which I believe is the best tool for the job. Cast iron is basically nonstick – as long as you keep it well-seasoned, which is a non-issue if you cook with it regularly. Plus, you can avoid all those all those mysterious lab-created non-stick chemicals that can become toxic and break down at high temperatures. Cast iron is generally relatively inexpensive, by cookware standards. Moreover, cast iron will last you a lifetime: I’ve even heard of people handing their down to children or grandchildren at the end of life.

If cast iron is something you’re thinking about investing in, I suggest starting with a 10-inch chef’s skillet and following it up with a 10-inch round griddle. These are the two cast iron items I use most often, followed closely by my beautiful cast iron pie plate!

One final word about cast iron. If you find a cheap second-hand pan that looks rusted and lost, grab it, hold it close, and run home fast! With a little elbow grease and some patience, you will have beautiful, shiny new pan in no time. (Here’s a great tutorial on “Reviving Old Cast Iron.“)

This Shrimp & Grits Pizza {with Gluten-free Polenta Crust} honors the flavors and essence of its classic Southern roots, while presenting the components of this time-honored favorite in a deliciously unique way. | The Good Hearted Woman

Sneak peek! Look what’s up next week!

TIP: This recipe makes exactly enough pizza crust “batter” to make one 10-inch pizza. If your skillet is larger or smaller, adjust amounts accordingly.

5 from 6 votes

Spicy Polenta Pizza Crust

Not just another "gluten-free option," this Spicy Polenta Pizza Crust is full of flavor, easy-to-make, and holds up to a load of pizza toppings!

Course Main Dish

Cuisine Gluten-free

Prep Time 30 minutes

Cook Time 10 minutes

Total Time 40 minutes

Author Renée B. ♥ The Good Hearted Woman

Ingredients

1 cup medium-grind cornmeal I use Bob's Red Mill Medium Grind Organic Cornmeal
½ cup flour I use Bob's Red Mill GF Flour
2-3 teaspoons Spicy Skillet Dry Rub RECIPE Below (or use your own spice blend)
½ teaspoon baking powder
1 cup milk
2 tablespoons butter
1 egg lightly beaten
1 tablespoon olive oil or a little more
1 cups shredded cheese Your choice!

Instructions

Preheat oven to 400°F.
In a large bowl, whisk together cornmeal, flour, salt, baking powder, and Spicy Skillet Dry Rub.
In a medium saucepan, heat milk and butter over medium heat until tiny bubbles begin to appear around the edge of the pan. Remove from stove and stir until butter is completely melted.
Add the hot milk mixture to the dry ingredients and stir to blend. Whisk in the beaten egg and thoroughly combine. Let set briefly while you prepare skillet.
Heat a 10-inch cast iron skillet or round griddle over medium heat until a drop of water sizzles on the surface. Add a tablespoon of olive oil to the skillet and swirl oil to thoroughly cover pan. Give the cornmeal mixture one more good whisking, then carefully pour prepared cornmeal batter into hot griddle and spread evenly with spatula.
Remove prepared crust from oven, and switch oven to broil.
Optional: If you wish, you can flip the crust over at this time. I do this because I like the browned part facing up, plus it gives the other side a chance to brown a bit too.
Sprinkle prepared pizza crust evenly with a generous cup of shredded cheddar cheese, then place under broiler for 1-2 minutes to melt the cheese.
Remove from oven and distribute toppings of your choice over pizza. Return to broiler just long enough to warm toppings and melt any topping cheese; about 2-3 minutes.

Recipe Notes

This recipe makes one 10-inch pizza. If your skillet is larger or smaller, adjust amounts accordingly. This is meant to be a basic crust recipe. If you want to change things up to go with your pizza toppings, go for it! Simply substitute in your favorite spice blend for the Spicy Skillet Dry Rub, and you're good to go!

Step 6: Bake in preheated oven for 8-9 minutes, or until the top is set and the bottom is beginning to brown.

Step 8: (Totally optional) If you wish, you can carefully flip the crust over at this time. I do this because I like the browned part facing up, plus it gives the other side a chance to brown a bit too.

Tip: You can find the ground pasilla pepper and ground New Mexico chili pepper used in the following dry rub in the Mexican/Hispanic foods aisle of most grocery stores (in my area, Winco, Freddy’s, and Safeway all stock them) or in your local Hispanic Mercado (i.e., Su Casa Imports, El Mercado, etc). I found the ground chipotle pepper in the bulk section at Winco. All of the dried ground peppers are very inexpensive and the recipe makes a lot of dry rub, so it will go a long way.

Spicy Skillet Dry Rub

Course Condiment

Prep Time 5 minutes

Total Time 5 minutes

Author Skillet, Seattle, WA [IFBC 2015]

Ingredients

5 tablespoons smoked paprika
1 tablespoons garlic salt
2 1/4 teaspoons ground ginger
1 tablespoons ground pasilla pepper
2 teaspoons ground chipotle pepper
1 tablespoons ground New Mexico chili pepper
1/2 tablespoon ground mustard powder
5 teaspoons white granulated sugar
2 tablespoons kosher salt

Instructions

Mix all ingredients. Store in an air-tight container.

Recipe Notes

Ingredient Substitution: If you don't have all the dried peppers on hand, just substitute 3 tablespoons of regular chili powder for the ground pasilla, chipotle, and New Mexico chili peppers.

♥︎ Did you love this Cast Iron Spicy Polenta Pizza Crust recipe? If so, I would appreciate it so much if you would give it a star review in the comment section below! Also, be sure to snap a picture of your finished pizza and share it with me on Instagram using the hashtag #thegoodheartedwoman.

Disclosure: This post may contain affiliate links, which means we may receive a small commission if you click a link and purchase something that we have recommended. While clicking these links won’t cost you any extra money, they do help keep this site up and running, and at the same time allow us to keep traditional advertising to a minimum. As always, all opinions and images are my own. Please check out our disclosure policy for more details. Thank you for your support!

Southern Oregon Travel: Pennington Farms {+ Blackberry Buckle Recipe}

February 9 By Renée ♥ 11 Comments

Open year-round, a visit to Pennington Farms recalls a simpler time, filled with ripe, juicy berries fresh from the vine and scratch-made baked goods like your grandma used to make.

If you ever find yourself traveling through southern Oregon’s beautiful Applegate Valley between Medford and Grants Pass, Pennington Farms is one stop you must plan to make. I fell in love with the place the first time I visited.

“Once there was a boy named Sam who grew up in the surf and sand
To the mainland he headed on the journey of his life
And ended up finding his wife.
The couple got married and had quite a clan
Sam said, “Let’s leave the city for simpler life”
So to the farm the headed hand-in-hand.”

So begins the saga of Pennington Farms, which welcomes visitors as soon as they step through the bakery door.

Founded by the Sam and Cathy Pennington back in the mid-‘90s, this 90-acre family-run farm now grows between 38-50 varieties of berries each year, including many hard-to-find heirloom varieties. As stewards of the land, the Pennington family is committed to a farming philosophy that relies on organic, biodynamic methods, with a goal of working in harmony with the earth’s natural rhythm.

The Country Bakery at Pennington Farms is a delight for the senses and aromatherapy for the soul. Beautiful scratch-made pastries, pies, and cookies, homemade jams and syrups. Surfboards from a former life decorate the walls and seasonal berries line the shelves. Good vibes abound.

Pennington Farms focuses on cultivating harder-to-grow heirloom berries, which typically produce fewer, smaller berries that must be picked by hand. The trade-off for this extra labor is an intensity of true berry flavor that, according to Cathy Pennington, newer hybrid varieties simply don’t deliver.

How to Enjoy Berry Season Year-round

Berry season is fleeting and fresh berries off the vine have a very short shelf life; nevertheless, with just a minimum of effort you can have berries year-round.

When you bring fresh berries home, cull them and immediately discard any moldy or overripe berries.
Put the remaining berries, unwashed, into a container lined with paper towels to absorb any moisture.
Do not wash berries until just before eating, and then only briefly in cold water.
To freeze berries, distribute dry berries in a single layer on a clean cookie sheet and put them in the freezer until frozen. Remove from freezer just long enough to pour into a plastic freezer container or sealable freezer bag and return them to the freezer immediately. Berries can be frozen for up to one year.
When baking with frozen berries, do not thaw before using.

Pennington Farms, Applegate Valley, Southern Oregon | The Good Hearted Woman

5 from 5 votes

Pennington Farms Blackberry Buckle

Course Dessert

Prep Time 30 minutes

Cook Time 1 hour

Total Time 1 hour 30 minutes

Servings 8

Author Pennington Farms, Grants Pass, OR

Ingredients

Batter:

2 cups flour
2 ½ teaspoons baking powder
¼ teaspoon salt
½ cup butter softened
¾ cup sugar
1 egg
½ cup milk
2 cups fresh or frozen blackberries

Topping:

½ cup flour
½ cup sugar
¼ cup butter

Instructions

Preheat oven to 350°F. Grease a 9x9 baking dish.
In a medium bowl, combine flour, baking powder, and salt. Set aside.
In a medium mixing bowl, beat butter on high until pale and fluffy. Add sugar and continue mixing until they are thoroughly creamed. Beat in egg.
With mixer on low, add flour mixture and milk to creamed mixture a little at a time, alternating between the two and beating until smooth.
Spoon batter into prepared pan. Evenly distribute berries over top.

Topping

In a small bowl, combine flour and sugar, and then cut in butter with a pastry blender, fork (or your fingers) until the mixture resembles oatmeal. Sprinkle over berries.
Bake in preheat oven 50-60 minutes, or until golden brown. Serve warm, preferably with a scoop of vanilla ice cream.

To get to Pennington Farms, take the “long way” between Grants Pass and Medford on the Jacksonville-Williams Highway [Oregon Route 238]. The Pennington Farms bakery and farm market are open almost year round, and their products are available at the farmers’ markets in Ashland, Medford and Grants Pass, as well as specialty shops throughout the area.

Pennington Farms
11341 Williams Hwy
Grants Pass, OR 97527
541.846.0550
pnnngtnj@aol.com

My visit to Penningrton Farms was included as part of a Travel Oregon press trip. As always, all opinions and images are my own.

More Southern Oregon Travel from GHW

Name: Spicy Polenta Pizza Crust
Prep time: 30 min
Cook time: 10 min
Total time: 40 min
Ingredients: 1 cup medium-grind cornmeal (I use Bob's Red Mill Medium Grind Organic Cornmeal); ½ cup flour (I use Bob's Red Mill GF Flour); 2-3 teaspoons Spicy Skillet Dry Rub (RECIPE Below (or use your own spice blend)); ½ teaspoon baking powder; 1 cup milk; 2 tablespoons butter; 1 egg lightly beaten; 1 tablespoon olive oil (or a little more); 1 cups shredded cheese (Your choice!)

Jacksonville, Oregon

Rogue Creamery, Central Point, Oregon

Lillie Belle Farms {Artisan Chocolates}, Central Point, Oregon

Meyer Lemon & Cranberry Shortbread Hearts {+28 Meyer Lemon Recipes to Brighten Your Day!}

February 6 By Renée ♥ 17 Comments

Surprise your Sweetheart with some homemade sunshine! These Meyer Lemon & Cranberry Shortbread Cookies are perfect for Valentine’s Day (or any day!).

Brief and fleeting, Meyer lemon season is anticipated by cooks and bakers everywhere. But what makes Meyer lemons so special?

Thought to be a cross between a regular lemon and a mandarin orange, Meyer lemons bring a bright, naturally sweet, slightly tart punch to everything they touch. In addition to being sweeter than a regular lemon, they are generally smaller, with a scent noses more civilized than mine describe as “a spicy bergamot fragrance that tastes and smells more like an herb or a spice.” Meyer lemons start arriving in US stores around the end of November and disappear by late March.

Meyer lemons were first introduced to the US in 1908 by agricultural explorer (LOVE that job title!) Frank Meyer of the US Department of Agriculture. It seems Frank brought a sample home with him from a trip to China, where they are often grown ornamentally; however, Meyer lemons didn’t take off in culinary circles until the late 1990’s, when celebrity chefs “discovered” them and made them popular with their audiences.

I’d been toying with the idea of making cranberry shortbread hearts for Valentine’s Day this year for some time, but I hadn’t quite committed to the idea until I stumbled onto a bag of Meyer lemons last week. I was certain that the Meyer’s complex citrus profile, combined with the tart-sweet of dried cranberries, would elevate this unassumingly little tea cookie to the next level. Turns out, I was right! 🍋 😃

5 from 8 votes

Meyer Lemon & Cranberry Shortbread Cookies

Course Sweets & Treats

Author Renée B. ♥ The Good Hearted Woman

Ingredients

2 cups all-purpose flour
2 tablespoons cornstarch
1/2 teaspoon salt (omit if using salted butter)
1 cup unsalted butter softened
1 cup powdered sugar sifted and divided
2 teaspoons vanilla
Zest of 2 Meyer Lemons (See notes)
1 1/2 cups dried sweetened cranberries

Instructions

Combine flour, cornstarch, and salt in a medium bowl and set aside.
In a food processor or blender jar, pulse cranberries and 1/4 cup powdered sugar together until cranberries are about the size of coarsely chopped nuts. The powdered sugar will keep them from getting too clumpy, but don't pulse too long or you will have puree. Set chopped cranberries aside.
With an electric mixer, beat butter on high until it is very light and fluffy - at least 5 minutes. Beat in remaining 3/4 cup powdered sugar and beat until vey smooth and fluffy. Add vanilla and zest and mix to thoroughly combine.
Mix in chopped cranberries.
Add flour mixture and mix on low just until dough forms a ball on comes away from the sides of the mixing bowl.
Remove dough from bowl and form into two logs about 1 1/4" - 1 1/2" in diameter. (Tip: Two shorter logs are much easier to work with than one long log.) Chill 1 hour.
If you just want to keep things simple and make shortbread rounds, leave the dough-logs in the fridge for two hours and proceed to "Baking" steps.

How to form Heart-shaped Shortbread Log

After one hour, remove prepared dough logs from refrigerator.
With the shortbread dough still in plastic wrap, shape the bottom point of the heart by resting the log on a cutting board and using the back of a spatula perpendicularly against a cutting board to form a point. (You will need to rotate the log from one side to the other a couple of times to get it all even.) When you have the bottom point the way you want it, use a large skewer or chopstick to form the indentation opposite the point. I spend a little time hand-shaping the curves so they look like they should.
If your heart doesn't look the way you want it, just round it up and pop it back into the fridge for about 10 minutes; then you can get a fresh start.
Once your Heart-Log is shaped the way you want, pop it back into the fridge for at least another hour before slicing.

Baking:

Preheat oven to 350° F [175° C].
Using a clean, sharp knife, slice cookies 1/4" - 3/8" thick and place on a cookie sheet lined with parchment paper or a Silpat mat.
Arrange shortbread slices on baking sheet about 3/4" apart. Bake in preheated oven 8-9 minutes, or until just firm. Watch carefully, and do not allow edges to brown.

Recipe Notes

Can't find Meyer Lemons? Here's a couple of handy substitutions: One Meyer Lemon ➢Juice = 1 tablespoon lemon juice + 1 tablespoon tangerine or orange juice | Zest = 1/2 teaspoon tangerine or orange zest + 1/2 teaspoon lemon zest

One of the keys to this recipe is the whipped butter. Make sure that your your butter is at room temperature then put it into the mixer bowl, start your mixer and *walk away.* I cream the butter for no less than 5 minutes before adding anything else. The butter should be very pale before you move on to the next step.

Pairing Notes: These sweet little shortbread tea cookies pair especially well with a cup of Earl Grey!

MORE MEYER LEMON RECIPES

Make your own sunshine! 🍋 Here's 28 amazing MEYER LEMON Recipes to Brighten Your Day! Click To Tweet

Best Ever Snickerdoodles {Recipe}

March 7 By Renée ♥ 7 Comments

Snickerdoodles! Just saying the name brings a smile!

When I think of snickerdoodles, I always think of my dad, snapping up a cookie still warm off the rack as he passed through the kitchen on his way outside. Snickerdoodles, I have found, are cookies that brings up memories, and memories are one of the best things I can make for my family.

I think I’ve done a reasonably decent job of giving my girls a few good kitchen memories over the years. For example, I am sure that even long after I am gone, if someone were to ask any of my kids, “What’s your mom’s secret ingredient?” they will most likely answer, “Brown sugar.” (I know that they are supposed to answer “Love,” but it seems that I have raised a flock of pragmatic bakers.) Moreover, it’s the truth: if there is any rhyme or reason to use brown sugar in a recipe, I probably already do it. I put at least a dash or two in everything from spaghetti sauce to pumpkin curry, and snickerdoodles are no exception. I like the subtle caramelly flavor it adds to snickerdoodles, and I personally think it improves the texture of the cookies over an all-white sugar recipe as well.

Snickerdoodles

Prep Time 20 minutes

Cook Time 10 minutes

Total Time 30 minutes

Servings 36 cookies

Author Renée B. ♥ The Good Hearted Woman

Ingredients

Scant 3 cups flour
1 teaspoon baking soda
1 teaspoon cream of tartar
3/4 teaspoon kosher salt
1 teaspoon cinnamon
1 cup butter room temperature
3/4 cup granulated sugar
3/4 cup light brown sugar
2 eggs
1 teaspoon vanilla

Topping:

3 tablespoons sugar
1 teaspoon cinnamon

Instructions

Preheat oven to 325°
Line a baking sheet with a silicone mat or parchment paper and set aside.
Sift flour, baking soda, cream of tartar, salt and cinnamon into a medium bowl and set aside.
In a small bowl, combine topping ingredients: ¼ cup granulated sugar and 1 teaspoon cinnamon.
In a medium mixing bowl, cream together butter, sugar and brown sugar, by hand or with an electric mixer.
Beat in eggs and vanilla, mixing until completely incorporated.
Slowly add sifted flour mixture, mixing just until combined. Do not over-mix.
Shape dough into 1-inch balls. (I use a 1" cookie scoop for this.)
Roll dough-balls in the prepared cinnamon-sugar mixture. Place cookie balls on prepared baking sheet about 2 inches apart.
Bake for 10-11 minutes. Remove from oven and allow to cool on wire rack.

A few notes about ingredients:

“Scant” cup – A scant cup is just a little bit less than a standard cup measurement; traditionally by about 1 to 2 tablespoons. (I tend to be a little freewheeling when it comes to measuring ingredients, so I use “scant” in this recipe to remind myself not to heap the cup.)
Kosher salt – I use kosher salt because I like the tiny pops of saltiness in the cookie. If you use table salt or sea salt, reduce the amount to 1/2 teaspoon.
Vanilla – My family knows that “1 teaspoon of vanilla” really means at least 2 teaspoons. Just saying.
Cream of Tartar – Did you know that Cream of Tartar is a byproduct of wine production? Check this great little non-Wiki explanation on CakeSpy to learn more.
Cinnamon – Ground cinnamon has a shelf-life of 6-12 months. How old is yours?

You can bake these Snickerdoodles immediately after you mix them up, or put the dough in the fridge and chill it for a few hours. (Of course, then you may discover that you have significantly less dough when you pull the bowl out of the fridge than you had when you put it in. That happens a lot at our house.)

Baking the dough immediately yields a slightly wider, flatter cookie, and the texture is a bit more dense. It does not, however, affect the flavor at all.

If you make a batch, please be sure to come back and let me know what you think!

Smoked Salmon Crustless Quiche

March 4 By Renée ♥ 11 Comments

If you like smoked salmon, you’ll love this Smoked Salmon Crustless Quiche!

Last week, I wrote about our Valentine’s weekend at The Lake House Bed & Breakfast. This is the recipe for the delicious Smoked Salmon Crustless Quiche that we were served for breakfast on our first morning there, generously shared by our hostess, Mary.

“Crustless” may be a slight misnomer: this quiche does have a crust of sorts, albeit quite soft. (If you are familiar with Bisquick’s Impossible Pies, you will know what I mean – this is simply a fancy variation on the old standby.) Whatever you want to call it, this quiche is perfect for any meal of the day. It goes together in less than 15 minutes, and is ready to serve – start to finish – in about an hour.

As with most quiches, I like a little fruit on the side, and blueberries are a beautiful contrast for this light, lovely meal.

Smoked Salmon Crustless Quiche

From The Lake House Bed & Breakfast in Lincoln City, Oregon.

Course Breakfast, Brunch

Prep Time 10 minutes

Cook Time 35 minutes

Total Time 45 minutes

Author Mary - The Lake House, Otis, Oregon

Ingredients

6 ounces smoked salmon chopped
1 cup shredded cheddar cheese
1/4 cup chopped onion
3 ounces cream cheese cut into 1/2-inch cubes
2 cup milk
1 cup Original Bisquick Try this homemade version!
4 eggs
1/4 teaspoon salt
1/8 teaspoon pepper

Instructions

Preheat oven to 400° F.
Spray a 10" pie plate (or 8" square pan) with non-stick cooking spray.
Mix smoked salmon, chopped onion, and grated cheese together in prepared pie plate. Drop cream cream cubes on top of salmon mixture and set aside.
Beat eggs in a medium mixing bowl. Add milk, Bisquick, and seasonings and mix thoroughly. (I do this step in a my blender.)
Pour egg mixture into pie plate over smoked salmon mixture.
Bake 35-40 minutes, or until a knife inserted halfway between the center and the edge comes out clean. Allow to stand at least 10 minutes before serving.

NOTE: If you would prefer that your cream cheese not float to the surface when you bake your quiche, just layer half of the salmon mixture on the bottom of the pan, then add your cream cheese, and then spread the second half of the salmon mixture on top. Personally, I like the cream cheese on top, because I think it makes the quiche visually more interesting.

Smoked Salmon Pastry Cups

February 22 By Renée ♥ 6 Comments

These Smoked Salmon Pastry Cups {with marscarpone & fresh dill!} are deceptively easy to throw together, and perfect for any gathering.

Wild-caught Alaskan salmon is, by far, my favorite animal-based protein. Salmon is sustainable, delicious, and perfect for any occasion – from elegant wedding reception to late night pajama party.

Besides being a delicious and environmentally conscious choice, few foods contribute so much to your health as [wild caught] Pacific salmon. Salmon has a long list of proven health benefits:

Provides a good source of vitamins, proteins, and minerals
Helps maintain insulin levels in the body
Reduces your risk of cardiovascular disease
Improves memory and efficacy of brain functions
Helps prevent macular degeneration
Reduces risk of colon, prostate and kidney cancers
Aids in maintaining healthy skin and hair

Salmon can even help you sleep!

In the upcoming weeks, I’ll be featuring a number of delicious salmon recipes, and I thought I’d kick off the party with these luscious little easy-to-make salmon canapés.

Smoked Salmon Pastry Cups

Course Appetizer

Author Renée B. ♥ The Good Hearted Woman

Ingredients

Salmon Filling

8 ounces marscarpone cheese*
1/4 cup heavy whipping cream
Dash Worcestershire sauce
Dash hot pepper sauce or Sriracha
6 ounces smoked salmon chopped
1 tablespoon chopped fresh dill
1 teaspoon fresh lemon zest

Pastry Cups

2 sheets puff pastry barely thawed
1 egg beaten

Instructions

Salmon Filling:

In a medium bowl, whip together marscarpone, whipping cream, Worchestershire sauce, and hot pepper sauce until smooth and light.
Fold in chopped salmon, dill, and lemon zest.
Put filling into a pastry bag and set aside. (A Ziploc bag will work too.)
Pastry Cups
Preheat oven to 400° F.
Line a baking sheet with parchment paper.
Lay puff pastry out on a floured surface. DO NOT ROLL OUT!
Cut one puff pastry sheet into small circles, about 1 1/2 - 2 inches across. Put these circles on the prepared baking sheet.
Cut the second puff pastry sheet into small circles (the same size). Cut a small circle out of the middle of each one of these circles. Save the small circles!
Brush each of the circles on the baking sheet with beaten egg.
Place one "donut" pastry circle on top of each of the egg-washed circles.
Brush the top of the donut circles with egg-wash.
cut small decorative shapes from remaining puff pastry, to be used as garnish.
Bake in preheated oven for 20 minutes, or until golden brown. Remove from oven and place on cooling rack. Allow to cool completely.
Pipe each pastry cup full of filling. Garnish with fresh dill and small pastry shapes.

Recipe Notes

Yes, you can substitute cream cheese. 🙂

I use every bit of puff pastry dough that I can. You can use the extra dough to create lovely little garnishes and accents!

Savory Mushroom Chicken Tart

October 16 By Renée ♥ 5 Comments

Pretty enough for company, this savory mushroom chicken tart goes together just minutes, and can be easily adapted for vegetarians.

As the holiday season starts into full swing, I am all about easy meals that I can adapt on the fly depending on who’s at the table. This Mushroom Chicken Tart (there’s my wonderful tart pan again!) is so easy to throw together, is easily adapted for vegetarians, and bakes up beautifully to serve for lunch, dinner or as a savory appetizer before a big holiday meal.

5 from 1 vote

Mushroom Chicken Tart

Course Main Dish or Appetizer

Prep Time 20 minutes

Cook Time 40 minutes

Total Time 1 hour

Servings 1 -10" tart

Author Renée B. ♥ The Good Hearted Woman

Ingredients

2 tablespoons butter
1 cup chopped onion
8 ounces mushrooms sliced
1 clove garlic minced
1/2 cup chopped walnuts
2 teaspoons chopped fresh rosemary basil & oregano also work nicely
8 ounces Neufchatel cheese or cream cheese
2 eggs
8 ounces rotisserie chicken meat chopped or shredded [See Note]
1 sheet puff pastry dough
Salt pepper, and seasoning salt to taste

Instructions

Preheat oven to 350° F.
Line the bottom of a 10-inch tart pan with parchment paper.
Roll the puff pastry sheet out until it is big enough to cover the tart pan. Lay the rolled out puff pastry dough in the prepared tart pan (a shallow pie dish works well too) and trim the edges using the edge of a rolling pin rolled across the top.
Put the pastry in the tart pan in the freezer while you prepare the filling.
Melt butter in a medium skillet over medium heat. Add onions and saute until translucent.
Add sliced mushrooms, rosemary and minced garlic, and continue to cook until mushrooms release their juices. (I usually add a pinch of salt to the mixture to encourage the process.) When the pan is very juicy-looking, add the chopped walnuts. Continue to cook until all the liquid is absorbed.
[Note: At this point, I sometimes add about 1/4 cup white wine to the mixture and reduce it again, but this is totally optional.]
Season to taste and set aside to cool.
In a medium bowl, mix cream cheese and eggs together until smooth.
Remove the pastry from freezer and fill the bottom of the tart with the cooled mushroom mixture.
Top with shredded chicken.
Using a spatula, "frost" the top of the tart with the cream cheese and egg mixture.
Bake for 40-45 minutes, until the top begins to brown and the egg mixture is firm.
Remove from oven and cool slightly before cutting.

Vegetarian options:

Omit chicken and do one of the following: (a) double the amount of mushrooms, or (b) use 1 1/2 cups chopped Morning Star Chik'n strips in place of the chicken.

This Mushroom Chicken Tart also makes one of my favorite leftover meals: I like to eat a slice cold for lunch.

Nana’s Old-fashioned Pumpkin Gingerbread

September 30 By Renée ♥ 8 Comments

Perfect for the autumn holidays, this Old-Fashioned Pumpkin Gingerbread will fill your home with the scent of the season and your tummy with delicious goodness.

This post may contain affiliate links, but don’t worry – they won’t bite.

By the time Thanksgiving rolled around last year, I swore I’d never read, make, post, or eat another “Pumkin+anything” recipe as long as I lived. And yet, here we are. Why? Because a year has past, and like bad breakups and childbirth, time has a way of softening the sharp edges of our memories.

I’m one of those bakers who is always fiddling and tweaking my recipes, so of course I made a few changes to my old standard recipe this time too – most notably the substitution of coconut oil for butter. Wow, what a difference that made! All those sweet spices danced across my tongue with whole new level of rich, gingerbready goodness! Just to make sure it wasn’t just my imagination, I made two more batches (all for you, my friends), with equally delicious results. In fact, when I shared it with the family, my mother-in-law Carol even told me I was (and I am quoting her word-for-word here), “A damn good cook.” That’s high praise indeed!

Old-fashioned Pumpkin Gingerbread

Course Quick Bread

Prep Time 15 minutes

Cook Time 1 hour 15 minutes

Total Time 1 hour 30 minutes

Servings 1 loaf

Author Renée B. ♥ The Good Hearted Woman

Ingredients

Follow The Good Hearted Woman on Pinterest for more great recipes!

1 1/2 cups flour
1/4 cup powdered milk
1 teaspoon baking soda
1/2 teaspoon baking powder
2 teaspoon ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground cloves
1/2 teaspoon ground allspice
1/2 teaspoon salt
4 ounces unrefined coconut oil or butter [1/2 cup melted]
2 eggs
1 cup canned pumpkin
3/4 cup packed brown sugar
1/4 cup molasses
1/4 cup warm water
1 teaspoon vanilla

Instructions

Preheat oven to 325° F. Spray loaf pan with non-stick cooking spray and set aside.
In a medium bowl, combine flour, powdered milk, baking soda, baking powder, ground spices, and salt. Set aside.
In a small, microwave-safe bowl, heat coconut oil in microwave for 30 seconds to melt. Set aside.
In a mixing bowl, beat eggs until the are lemon colored. Add pumpkin, brown sugar, molasses, warm water and vanilla. Mix on low to combine. Add coconut oil and mix thoroughly.
Stir in dry ingredients until well combine. (You can also mix this by hand.)
Pour batter into prepared loaf pan. Tap pan on counter a few times to get out the air bubbles, and then bake in preheated oven for 1 hour and 15 minutes. Loaf is done when a toothpick inserted in the center comes out clean.
Allow loaf to cool in the pan on a wire rack until he pan is cool enough to touch; at least 10 minutes. Turn out onto a wire rack to cool completely.
Dust loaf with powdered sugar if desired.

Hint: Spray your measuring cup with non-stick cooking spray before you measure the molasses, and it will slide right out. Or you can do what I do and just use the same measuring cup that you used for the melted coconut oil and eyeball the molasses.

I love it when things look as good as they taste! To create this lovely harvest-themed loaf, I used my beautiful new pumpkin loaf pan.

Disclosure: This post may also contain affiliate links, which means we may receive a commission if you click a link and purchase something that we have recommended. While clicking these links won’t cost you any extra money, they will help us keep this site up and running – and (relatively) ad-free!! Please check out our disclosure policy for more details. Thank you for your support!

You Say Zucchiana, I Say Banini {Recipe}

September 16 By Renée ♥ 3 Comments

Is it Zucchiana Bread? Banini Bread? Whatever you want to call it, this amazingly moist zucchini-banana bread is the best of both worlds!

It seems like every mother’s child, grandmother, pappy, poppy and shirt-tail cousin remembers their favorite “best ever” quick bread, and the person who made it for them too. For me, it will always and forever be my mother’s banana bread – fresh out of the oven or cold from the fridge – it didn’t matter. It was always, every time, Perfect. The only way to make it any better was to slather a thin layer of fresh butter over the top of a thick slice and eat it slowly, savoring every bite like it was my last.

Try as I might, I’ve never been able to replicate mom’s banana bread. Something’s always missing. Maybe it’s the smell of our turquoise kitchen, or the slick yellow and chrome kitchen table I sat at to eat. Maybe it’s just my mom in her brown flour-covered apron. Whatever it is, her recipe is likely long lost, along with her fading memory, so unless I stumble on it tucked between the pages of one of her many hoarded cookbooks, it may well be gone forever. But I keep trying.

With zucchini season in high gear, my latest attempt took a turn away from straight banana bread. For this, I merged my banana and zucchini bread recipes into what turned out to be an amazingly tasty loaf. After making a number of batches, I attribute this bread’s soft texture and rich flavor to the fact that, for the first time in years, instead of subbing in yogurt as I usually do, I went with full-fat ingredients. If you are trying to cut fat, you can always sub it back in, but keep in mind that the relatively small amount of fat used is balanced by the fact that most of the moisture (and a lot of the sugar) in this bread comes from fruit and vegetable sources.

TIP: I like to sprinkle some raw sugar on the loaves just before I pop them in the oven. It gives the tops a thin glazed texture, and I think it makes the bite feel more interesting on the tongue. (For reference, the small loaf above on the right was sprinkled, and the loaf on the left was not.) Enjoy!

Zucchini Banana Bread

Course Dessert

Cuisine Comfort Food

Prep Time 15 minutes

Cook Time 50 minutes

Total Time 1 hour 5 minutes

Servings 2 large loaves

Author Renée B. ♥ The Good Hearted Woman

Ingredients

3 eggs
1/2 cup sour cream
1/4 cup oil
1/2 cup white sugar
2/3 cup packed brown sugar
2 cups grated zucchini
3 ripe medium bananas mashed (or two large)
2 teaspoons vanilla extract
3 1/2 cups flour
1 tablespoons cinnamon
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
1/2 cup chopped walnuts
1/4 cup raw sugar optional

Instructions

Preheat oven to 325°F.
Grease and flour two 8x4 bread loaf pans (or just spray them with nonstick cooking spray).*
In a medium bowl, stir together flour, cinnamon, baking powder, baking soda, and salt.
In the bowl of an electric mixture, beat eggs until they are light yellow and frothy. Add sour cream, oil, white and brown sugars, grated zucchini, bananas, and vanilla.
Slowly add dry ingredients to the wet ingredients and mix thoroughly to combine. Do not over mix.
Fold in walnuts.
Divide batter evenly between loaf pans.
Sprinkle loaves with raw sugar. (optional)
Bake in preheated oven for about 45-50 minutes, or until a toothpick inserted in the center comes out clean.
Allow to cool in the loaf pans for 15 minutes on a wire rack before removing. Allow to cool completely.

Recipe Notes

You can also use one large loaf pan and two small ones, or five small loaf pans, or (about) 24 muffin cups, or any combination that makes you happy. Just be sure to adjust cooking time to compensate for the smaller pans.

How to Make a Rye Sourdough Starter

September 14 By Renée ♥ 19 Comments

Rye sourdough starter is – by far – the easiest sourdough to start. All you need is rye flour and water.

I have a confession to make: I’ve been holding out on you. For nearly two years, I’ve had an amazing recipe in my [digital] back pocket that I’ve been so excited to share, but it kept getting bumped for one reason or another. I’d have it scheduled, and then something else would come up and I’d think,What’s another week? or, I really want to run this one during Ocktoberfest season. Well, Oktoberfest season is upon us once again, and I am not letting it get by me this time.

Two years ago this fall, I went on an absolutely fabulous party-bus ride with some of Portland best food bloggers for a progressive dinner at four of Portland’s most esteemed restaurants. Our main course came courtesy of The Bent Brick in northwest PDX, and among the dishes served was the best spaetzle I’ve ever eaten – made with rye sourdough and dressed with caramelized cipollini [fancy-pants onions], sautéed mushrooms, and Tabasco shallots. If there is German pasta in heaven, it tastes like The Bent Brick’s rye soudough spaetzle.

I’ll be sharing the complete recipe next week, along with many [belated] thank you’s to those who helped bring it to us. But first, there’s a little prep work to be done.

This post may contain affiliate links, but don’t worry – they won’t bite.

In order to make Rye Sourdough Spaetzle (or rye sourdough bread, or rye sourdough pancakes, etc.) you need to put together a rye sourdough starter, which is – by far – the easiest sourdough to start. All you need is rye flour and water.

The Flour: I used Bob’s Red Mill Organic Dark Rye Flour.

The Water: I used tap water, and everything bubbled up just fine. Nevertheless, many sourdough professionals (I am not one) discourage the use of tap water in favor of distilled water, as the chlorine and other chemicals found in treated water can kill the microorganisms that need to flourish to create sourdough. If there is an overabundance of chlorine in your city’s water, you might want to think about using distilled water. All I can say about the issue is that the water treatment facility in my town uses enough chlorine that I can actually smell it when it comes through the faucet, and it wasn’t a problem for me. Just use your best judgement.

Rye Sourdough Starter

Course Bread

Author Renée B. ♥ The Good Hearted Woman

Ingredients

Day 1:

1/2 cup rye flour
1/2 cup water

Day 2:

1/2 cup rye flour
1/2 cup water

Day 3:

1/4 cup water
1/4 cup rye flour
method:

Day 4:

1/4 cup water
1/4 cup rye flour

Weekly feeding (or every time starter gets used):

3/4 cup water
3/4 cup rye flour

Instructions

Day 1:

Using a wooden spoon, mix the rye flour and water in a mason jar or non-reactive bowl.
Cover loosely and place in a dark place at 70°F for 24 hours. (I put mine up against the counter right next to my stove.)

Day 2:

Add the rye flour and water to the starter. Mix with a clean wooden spoon for 30 seconds until the flour has been incorporated.
Cover loosely and place in a dark place at 70°F for 24 hours.

Day 3:

Add the rye flour and water to the starter. Mix with a clean wooden spoon for 30 seconds until the flour has been incorporated.
Cover loosely and place in a dark place at 70°F for 24 hours.

Day 4:

If bubbles have started to form and the flour has begun to ferment discard ⅔ of the mixture. Add the flour and water to the remaining ⅓ and mix for 30 seconds until the flour is well incorporated. If the mixture has not started to ferment repeat step 3.

Day 5:

The starter should be mature by this point and is ready to use. Use the starter you need. After use, see feeding instructions.

Weekly feeding (or every time starter gets used):

After each use of the starter, mix in the flour and water just like Day 4, with the exception of discarding any starter. Let the starter rest in a dark 70°F place for 12 hours and then place in the refrigerator.

♥︎ Want to learn more about baking bread? Click here to check out great baking classes from Craftsy ♥︎

Disclosure: This post may contain affiliate links, which means we may receive a commission if you click a link and purchase something that we have recommended. While clicking these links won’t cost you any extra money, they do help keep this site up and running, and at the same time allow us to keep traditional advertising to a minimum. As always, all opinions and images are my own. Please check out our disclosure policy for more details. Thank you for your support!

Not just another “gluten-free option,” this Spicy Polenta Pizza Crust is full of flavor, easy-to-make, and holds up under a load of pizza toppings!

Spicy Polenta Pizza Crust

Ingredients

Instructions

Recipe Notes

Spicy Skillet Dry Rub

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Instructions

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Open year-round, a visit to Pennington Farms recalls a simpler time, filled with ripe, juicy berries fresh from the vine and scratch-made baked goods like your grandma used to make.

“Once there was a boy named Sam who grew up in the surf and sand To the mainland he headed on the journey of his life And ended up finding his wife. The couple got married and had quite a clan Sam said, “Let’s leave the city for simpler life” So to the farm the headed hand-in-hand.”

How to Enjoy Berry Season Year-round

Pennington Farms Blackberry Buckle

Ingredients

Batter:

Topping:

Instructions

Topping

Surprise your Sweetheart with some homemade sunshine! These Meyer Lemon & Cranberry Shortbread Cookies are perfect for Valentine’s Day (or any day!).

Meyer Lemon & Cranberry Shortbread Cookies

Ingredients

Instructions

How to form Heart-shaped Shortbread Log

Baking:

Recipe Notes

MORE MEYER LEMON RECIPES

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Custards, Puddings & the Like

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Adult Beverages

Snickerdoodles! Just saying the name brings a smile!

Snickerdoodles

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Topping:

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Smoked Salmon Crustless Quiche

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These Smoked Salmon Pastry Cups {with marscarpone & fresh dill!} are deceptively easy to throw together, and perfect for any gathering.

Smoked Salmon Pastry Cups

Ingredients

Salmon Filling

Pastry Cups

Instructions

Salmon Filling:

Recipe Notes

Pretty enough for company, this savory mushroom chicken tart goes together just minutes, and can be easily adapted for vegetarians.

Mushroom Chicken Tart

Ingredients

Instructions

Vegetarian options:

Perfect for the autumn holidays, this Old-Fashioned Pumpkin Gingerbread will fill your home with the scent of the season and your tummy with delicious goodness.

Old-fashioned Pumpkin Gingerbread

Ingredients

Follow The Good Hearted Woman on Pinterest for more great recipes!

Instructions

Is it Zucchiana Bread? Banini Bread? Whatever you want to call it, this amazingly moist zucchini-banana bread is the best of both worlds!

Zucchini Banana Bread

Ingredients

Instructions

Recipe Notes

Rye sourdough starter is – by far – the easiest sourdough to start. All you need is rye flour and water.

Rye Sourdough Starter

Ingredients

Day 1:

Day 2:

Day 3:

Day 4:

Weekly feeding (or every time starter gets used):

Instructions

Day 1:

Day 2:

Day 3:

Day 4:

Day 5:

Weekly feeding (or every time starter gets used):

♥︎ Want to learn more about baking bread? Click here to check out great baking classes from Craftsy ♥︎

“Once there was a boy named Sam who grew up in the surf and sand
To the mainland he headed on the journey of his life
And ended up finding his wife.
The couple got married and had quite a clan
Sam said, “Let’s leave the city for simpler life”
So to the farm the headed hand-in-hand.”