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Best $17 ever…well, almost ever….

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Teaching, as you know, is often a thankless job. Randomly you might get an atta girl thrown at you but other than that you don’t get a lot of positive feedback. Unless of course, “I hate homework” is positive feedback.
So when I started to get comments on my blog I was just giddy. Wow, positive feedback…and the actual day I post. But sadly there is some feedback I never get and wish I would. You might be surprised at the amount of email I answer a day. Sometimes I am even surprised. I always try and help when I can and I try and be honest when I can’t. No super woman here. But so many times after I get the email and help the person, I never hear from them again. It’s not that I am looking for a thanks, but I really want to know if what I told you worked out or not! It helps me too.
So a few months back (gosh maybe longer than that) a reader (who does not have a blog) wrote me and asked if she could have my address. Now I admit, I get nervous handing out my address to people, though really it is public record, but still (just keep in mind I do have an attack bunny…and a dog that will lick you…and you don’t want to know where that’s been). I gave it to her and that was it. Nothing came in the mail and of course part of me grew suspicious that now I would be getting extra junk mail. ๐Ÿ˜‰
But then the other day I got a letter. Handwritten, so it really stuck out. The name was not one I knew and it seemed bulky. Hmm ( here CCS sniff the letter…you didn’t die, okay, I’ll open it) . I opened it up to find $17 cash and a note. There outlined in the note were 17 recipes that my reader K had tried from my site. It went through each one explaining what she liked about each recipe. It also told me how my suggestions on two of my recipes turned out. Yay, feedback! It also went on to say some nice things about me to further make my day. I also had to laugh as she informed me that she would be sending me a dollar for every recipe that she tried and liked from now on. She said she knew that running a food blog could get costly and she hoped I could use the money ( who can’t ๐Ÿ˜‰ ).
So readers of the Culinary Concoction world, please if you ask me a question, let me know how it turns out. Good or bad…I can take it, I’ve got my big girl panties on. ๐Ÿ˜›

Perhaps one to add to her list is these here Butterscotch Tarts from my new cookbook obsession/crush, Baked. These are essentially Butterscotch Pudding in a Tart Shell, with Butterfinger Candy. So if you were feeling lazy and didn’t want to make the tart dough, you just just as easily spoon this into a glass and have at it.
Mine came no where as dark as the picture in the cookbook. I can understand for the pudding. I didn’t want to caramelize to dark, as it sometimes gets bitter. The tart shells however made no sense. I baked them for longer than what they said and they still stayed pale in color. They had great flavor and crispness but very pale. Odd. But I really liked the shell as it was different than what you normally get. I think it would be good with pumpkin pie filling as well.

Butterscotch Pudding Tarts

Oat Wheat Pie Crust

1 cup rolled oats
ยฝ cup whole wheat flour
1 cup all-purpose flour
ยผ cup firmly packed dark brown sugar
ยฝ tsp salt
ยพ cup cold unsalted butter, cut into pieces
ยผ cup whole milk

Put the rolled oats in a food processor and process for about 30 seconds, until ground but not powdered. Add the flours, brown sugar, and salt and pulse until combined.
Add the butter and pulse until the butter pieces are small and the dough looks crumbly, like coarse sand. Add the milk and pulse for a few seconds.
Scoop the dough out of the food processor and form it into a large disk. Wrap tightly in plastic and refrigerate for at least 1 hour and up to 3 hours.
Dust a work surface with a sprinkling of flour. Unwrap the disk of chilled dough and put it directly on the work surface. Cut the dough into eight equal pieces, about 2 ounces each, and gently shape each piece into a smooth disk. The dough will be sticky. Make sure t turn the dough over as needed and keep the working surface floured. Put the dough disks in the refrigerator for 10 minutes.
Using a rolling pin, roll each dough ball into a 6-inch round just over 1/8-inch thick. Place a round over a 4-inch tart pan and very gently press the dough into the pan. Roll the rolling pin over the pan to trim off the excess. Repeat with the remaining dough rounds. Use any excess dough trimmings to make a ninth tart shell or freeze for another time.
Preheat the oven to 325F.
Put the tart pans in the freezer for 30 minutes.
Remove the tarts from the freezer, then arrange on a baking sheet and gently prick the dough with a fork.
Bake on the baking sheet until golden brown, 12-15 minutes, rotating the baking sheet halfway through baking time.
Transfer the tart pans to wire racks and let cool completely.

For the Butterscotch Pudding

6 large egg yolks
ยพ cup granulated sugar
ยผ cup heavy cream
ยฝ cup firmly packed dark brown sugar
1/3 cup cornstarch, sifted
1 tsp salt
3 cups whole milk
1 tsp vanilla
1 TBSP unsalted butter
2 TBSP whiskey

Put the egg yolks in a large heat proof bowl and set aside.
In a small saucepan, combine the granulated sugar, and ยผ cup water and stir gently with a heatproof spatula; do not splash the side ofย  the pan. Cook over medium heat until the sugar is dissolved, then increase the heat to medium-high heat and cook until the mixture begins to turn dark amber color. Swirl the pan, if necessary, to create an even color, but do not stir. Remove from heat, let stand for 1 minute, then use the heatproof spatula to stir in the cream. Pour the caramel into small bowl. Set aside.
In another small saucepan, combine the brown sugar, cornstarch, and salt. Stir in the milk and whisk to combine.
Add the vanilla extract. Cook over medium-high heat, whisking occasionally, until the mixture comes to a boil. Remove from heat and add the caramel. Whisk together until combined, then pour one third of the mixture over the eggs. Keep whisking the egg mixture and add another third of the hot milk mixture. Transfer the egg mixture back to the saucepan with the milk minute and, whisking the whole time, bring to a boil over medium-high heat. Boil for 2-3 minutes, or until very thick.
Remove from the heat and add the butter and whiskey.
Keep whisking vigorously for about 1 minute to cool the pudding slightly. Let the pudding sit for about 15 minutes.

To assemble the tarts:

Whisk the pudding one more time until smooth. Divide the pudding equally among the tart shells an sprinkle some crumbled Butterfinger bar over the pudding. Cover the tarts with plastic wrap and put them in the refrigerator for about 2 hours before serving.
The tarts can be stored, tightly covered, in the refrigerator for up to 2 days.

Adapted from Baked: New Frontiers in Baking by Matt Lewis and Renato Poliafito

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Comments

  1. Kristine says

    October 14, 2008 at 3:08 pm

    Whata funny & cute story! Those tarts look lovely!!

    Reply
  2. Dana McCauley says

    October 14, 2008 at 3:23 pm

    That is the best story ever! I have been chagrined as a food writer to see my stock in trade (recipes) devalued so badly over the last decade by all the free content on the internet. That someone realized that recipe writing has value is heartening to the extreme.

    Also: butterscotch pudding – squee!

    Reply
  3. steph (whisk/spoon) says

    October 14, 2008 at 3:24 pm

    that’s great–too funny! i know what you are saying…i don’t get many e-mail questions, but i always answer what i do get, and rarely get a reply or acknowlegdement of the 10 paragraphs just typed…oh well.

    Reply
  4. Susan at Sticky,Gooey,Creamy,Chewy says

    October 14, 2008 at 3:32 pm

    That is a very nice story. What a sweet person K. is! I’m sure I don’t get nearly as many emails as you, but I have to say that probably 90% of those I do answer are responded to with appreciation. Of course, I also get the occasional smarty pants who writes to tell me how a recipe didn’t work for him/her and that something must be wrong with me! Oh well…..

    Your little tarts look great! I love anything butterscotch!

    Reply
  5. Erin says

    October 14, 2008 at 3:46 pm

    Looks divine! And that IS the cutest story ever! I am a reader who asked you a question and I was very happy to get an answer! I have yet to use the frosting recipe I had the question for (it’s for cupcakes right before Halloween!), but as soon as I make them I will blog about it and let you know! Wait, who am I kidding… Two weeks after I make them I’ll blog them! That’s more like it.

    Reply
  6. Erin says

    October 14, 2008 at 3:47 pm

    Correction… I had my blog address wrong in my previous comment. What a skilled blogger I am…

    Reply
  7. Nicole says

    October 14, 2008 at 4:05 pm

    That’s a great story! I too am super excited when I get comments. I’m lucky to get one or two on a post.
    I haven’t made tarts in a while and these look good. I think my husband would really like the butterscotch.

    Reply
  8. chocolatechic says

    October 14, 2008 at 4:10 pm

    What a sweet woman to do that.

    I am always enthralled with your creativity. Always. Generally I mentally smack myself and think…..’why didn’t “I” think of that’.

    Reply
  9. Ginny says

    October 14, 2008 at 4:16 pm

    Cute story! ๐Ÿ™‚ I love the tarts…I’ll let you know when i try something…i agree that feedback is always a plus! ๐Ÿ™‚

    Reply
  10. The Food Hunter says

    October 14, 2008 at 4:17 pm

    That’s a great story. And those tarts look so good.

    Reply
  11. Cakespy says

    October 14, 2008 at 4:23 pm

    Oh baby. I love this story–and I love how you’ve got a sugar mamma now! I think this type of sugar mamma is acceptable though. ๐Ÿ™‚

    I too am battling an obsession with Baked! I just got their cookbook, and can’t wait to try recipes from it–having visited the shop in Brooklyn, I can attest to the extreme deliciousness of several things in it (I love the BakedBar!). This one I’ve gotta try soon!!

    Reply
  12. Jen says

    October 14, 2008 at 5:27 pm

    Hi Peabody! I love your blog – so glad to hear you received your well-deserved feedback. I just wanted to let you know that I LOVE LOVE LOVE your bread pudding recipe (with the toffee sauce) – it’s my favorite treat to make and I use it as a reward after my 20-mile runs (I’m a marathoner). It’s AWESOME. Thanks for posting!

    btw- how’s LFB doing? Her eye going to be okay?

    Reply
  13. Manggy says

    October 14, 2008 at 5:42 pm

    Attack bunny?! That is too funny! That is really sweet of your reader… Though in reality I would be freaked out by an address request too.
    The tarts look delicious. Of course, I am a fan of anything butterscotch. I read the recipe and I have no idea why it didn’t brown the way it should, at least it reads like it should… Anyway, I used to be afraid to take it to the caramel level, but in time I learned that if I add cream to it, it takes a lot off the edge of the bitterness ๐Ÿ™‚

    Reply
  14. VeggieGirl says

    October 14, 2008 at 6:15 pm

    SO lovely ๐Ÿ™‚

    Oh my, those Butterscotch Pudding Tarts… feel free to send the leftovers my way!!

    Reply
  15. patsyk says

    October 14, 2008 at 6:20 pm

    What a wonderful story! And, those tarts… well, I’m drooling over those pictures!

    Reply
  16. Erin says

    October 14, 2008 at 6:27 pm

    These look fabulous! I love butterscotch and butterfinger, and I’m sure they are amazing together. I’m really thinking about getting this cookbook. I found out that they’re opening another shop in Charleston, which is only a few hours away, so I’m definitely stopping next time I’m there ๐Ÿ™‚

    Reply
  17. Lisa magicsprinkles says

    October 14, 2008 at 6:45 pm

    Great story. I love a happy ending. I also love butterscotch – your tarts look absolutely scrumptious! Fab photos as always.

    Reply
  18. Mary says

    October 14, 2008 at 7:26 pm

    I’ve loved everything I’ve made off your blog. I’m sorry it’s not such specific feedback. I don’t think I’ve tried 17 recipes though. ๐Ÿ™‚
    These little tarts look delicious too!

    Reply
  19. Ron Merlin says

    October 14, 2008 at 8:01 pm

    I think I owe ya $5.00 bucks….. LOL

    But then again, I always give you positive feedback and you do I.

    Thanks for everything.

    And if you go back to my first contact with you, it was the Snickerdoodle Muffins that started me on the FoodBlog path….

    I’m really enjoying it, as you can no doubt, tell.

    Reply
  20. Tammy says

    October 14, 2008 at 8:11 pm

    I love that story! Peabody, is the Baked Book you refer to, the same one you wrote about a couple of weeks ago by Matt Lewis? I am tempted to buy it on your recommendation but woudl need to order it from the states. Is it worth the buy? (without having seen it and knowing nothing about other than what you have blogged about!!!) Tammy

    Reply
  21. Tammy says

    October 14, 2008 at 8:12 pm

    oh and one more thing – would you recommend Baked over the Sweet Melissa book?

    Reply
  22. Brittany says

    October 14, 2008 at 10:35 pm

    That is the sweetest thing EVAR.
    Seriously. Genuinely nice people warm my heart.

    Those tarts look tasty. I am a sucker for anything butterscotch. I’m particularly glad to see whiskey in the recipe. I’ve seen so many butterscotch recipes without it– which just feels wrong to me.

    Reply
  23. Rosa says

    October 14, 2008 at 10:39 pm

    Wow, those tartlets look heavenly! That’s a scrumptious delicacy! Too good to be true ;-P!

    Cheers,

    Rosa

    Reply
  24. mimi says

    October 14, 2008 at 11:04 pm

    dear goodness!! you are totally making all the recipes i have marked to try from that book! your butterscotch might not be the same color (and we all know that was probably photoshopped anyway!) but your tarts still look mighty fine!!

    Reply
  25. johanna says

    October 14, 2008 at 11:22 pm

    ah I feel with you! so much effort goes into answering requests and then nothing, not a single word of thanks. as if your reply had gone straight into their spam filter!
    i have had a few positive experiences from people who appreciate the effort as well, though: a lovely woman in japan who keeps sending me stuff that is not available outside of japan or a local “fan” who i converted to sourdough baking just recently deposited a box of very smelly cheese on my doorstep… and I thought he *liked* the recipes ๐Ÿ˜‰

    Reply
  26. Meeta says

    October 15, 2008 at 12:03 am

    i feel the same! generally i take pains in answering mails and queries – but often get no feedback in return it can be a bummer. still there are many positive examples i have experienced which makes up for it. but i love the unique idea your reader had. if we all did that peas, you’d be a millionaire! These tarts look incredible. i just love the flavor of butterscotch!

    Reply
  27. Happy Cook says

    October 15, 2008 at 12:50 am

    I love this post.
    I too think if someone write to you and ask about a recipe, thenit is normal they give a feedback about it.
    I make sure that i go and tell the blogger about the recipe i made from her blog.

    Reply
  28. Mary says

    October 15, 2008 at 12:51 am

    That’s so sweet of that reader to send you money. Much better than that person who asked for a refund because of the muffins. ๐Ÿ™‚

    Reply
  29. Monica H says

    October 15, 2008 at 12:58 am

    What an awesome story! Those tarts looks so dang good- I’m salivating. mmm!

    Reply
  30. clumbsycookie says

    October 15, 2008 at 1:52 am

    How funny! People make the sweetest thing sometimes! Now this little tart I’m sure it deserves yet another dollar!

    Reply
  31. Kevin says

    October 15, 2008 at 4:13 am

    Feedback is always nice! I really like the sound of butterscotch pudding in a tart! They look great!

    Reply
  32. elly says

    October 15, 2008 at 5:05 am

    That’s a really cute story! This looks incredible, by the way (oh and in case you’re wondering, I haven’t made the almond joy cupcakes yet because I ate like 100000 calories over the weekend. lol)

    Reply
  33. MyKitchenInHalfCups says

    October 15, 2008 at 5:08 am

    I’ll have to make these for my Dad. He always tells the story how for years he ask my mom for butterscotch pudding and she never made it.
    You have got to have the wildest bunch of readers – ever. They really show great ‘variety’ ;0)

    Reply
  34. Lynne says

    October 15, 2008 at 6:25 am

    These look fabulous…and loved the story. As an avid reader of your blog (and many other wonderful ones out there) and a relative novice, I soak up all your knowledge and feedback and suggestions! Thanks!

    Reply
  35. Patricia Scarpin says

    October 15, 2008 at 6:38 am

    How sweet of her to send you a letter – I don’t think people do that nowadays anymore. Very kind.
    Since you are very kind and generous with everyone, too, I’m not surprised – you should get more of those, Pea. ๐Ÿ™‚

    Reply
  36. nina says

    October 15, 2008 at 7:07 am

    I was racking my brains to see if I was one of the guilty ones, but I don’t think so! It can only be a teacher that is so committed to answer all mails…I know!
    Great looking tarts!!!

    Reply
  37. Deeba says

    October 15, 2008 at 7:10 am

    I think I owe you some too…& had better add these to the envelope. What a heart warming post, & probably the best appreciation ever. WAY TO GO!!! I love these tarts, shell & all!! Have a great day…

    Reply
  38. Jodie says

    October 15, 2008 at 7:57 am

    I love that story! And those tarts look fabulous!

    Reply
  39. Deborah says

    October 15, 2008 at 8:49 am

    I can see why that would make your day!! I’ve posted about a few of your recipes that I’ve made on my blog – but now I need to get you some money in the mail! ๐Ÿ™‚

    And just so you know, I have a girl at work that still talks about the Key Lime Cupcakes I made of yours – and it was probably over a year ago!!

    Reply
  40. cindy says

    October 15, 2008 at 9:15 am

    so cool that you got a handwritten letter (and not to mention $)! i love getting mail.

    when i saw these little tarts on foodgawker i knew they had to be from one of my blogger faves. they are the image of fall comfort.

    Reply
  41. Madam Chow says

    October 15, 2008 at 9:25 am

    First, I hope Bunny continues to improve.
    Second, what a great story! And this post is a Sign: I have been craving butterscotch pudding like nobody’s business, so I know I’ll have to make something with it this weekend!

    Reply
  42. CookiePie says

    October 15, 2008 at 9:39 am

    Gorgeous tarts – I love the idea of a wheaty-oaty crust to go with the butterscotch filling. Yummy!

    Reply
  43. Jen Yu says

    October 15, 2008 at 10:13 am

    You so rock. I know what you mean about people emailing with questions and then disappearing without another word after you reply. Hmmm – manners, anyone?! I have several folders in my email, such as strangers, friends, and idiots. That was incredibly nice of your reader to send you $17, but more importantly, the letter with feedback. How awesome! I love the look of those tarts.

    Reply
  44. Tiffany says

    October 15, 2008 at 10:37 am

    people have no idea how far a simple ‘thanks!’ can go. very cute story and the tarts look delicious!

    Reply
  45. grace says

    October 15, 2008 at 3:03 pm

    that’s so nice of her! you probably deserve much more than that, as you provide stellar recipes without fail and enjoyable commentary as well. ๐Ÿ™‚
    these tarts should earn you at least $5. ๐Ÿ™‚

    Reply
  46. Shari says

    October 15, 2008 at 4:31 pm

    That was so nice of her to send you a dollar for every recipe she tried. Very cool. Great story and another great recipe!

    Reply
  47. Candace says

    October 15, 2008 at 5:51 pm

    That is awesome! What a thoughtful reader. I know what you mean about the emails. Sometimes it would be nice to get a follow up about how things turned out.

    Reply
  48. Ari (Baking and Books) says

    October 15, 2008 at 6:15 pm

    What a great story! And what a thoughtful reader too, I can only imagine how big your grin was when you realized a handwritten note had arrived in your box!

    Reply
  49. Beth says

    October 15, 2008 at 6:28 pm

    Do you have any other suggestions for the crust? Maybe a shortbread recipe? My husband would not be a fan of the oat whole wheat one. Thanks!!!!

    Reply
  50. Jaime says

    October 15, 2008 at 7:42 pm

    awww that is so nice of her to send you that.

    those pies look so nummy. i love butterscotch.

    Reply
  51. Lydia (The Perfect Pantry) says

    October 15, 2008 at 7:48 pm

    Great post! Glad your reader didn’t ask for a dollar for each recipe she tried but didn’t like!

    Reply
  52. Marissa says

    October 15, 2008 at 10:48 pm

    Oh my gosh this looks wonderful I want to eat it right now. isn’t it funny when students give you the almost not so obvious good feedback how it can lighten your day?

    Reply
  53. Jerzeetomato says

    October 15, 2008 at 11:24 pm

    I would send you cookies. Why? So you could take a day off. Great story!

    Reply
  54. Mrs. L says

    October 15, 2008 at 11:44 pm

    I’m so bad. I’ve bookmarked and printed out almost every recipe on your blog and have yet to actually make anything. That must change. I must bake! And I promise to give feedback.

    Reply
  55. Chocolate Shavings says

    October 16, 2008 at 4:43 am

    I totally agree about feedback – it’s one of the things I love about blogging and am always eager to know if my bloggers took the time to try out one of my recipes. Your story would be fit for a full chapter in a Food Blogger’s Autobiography, I think!

    Reply
  56. Katrina says

    October 16, 2008 at 10:41 am

    Compliments are so few and far between these days. Let me just say–love your blog and those butterscotch tarts look so good. Love the oat crust, too.

    Reply
  57. Sophie says

    October 16, 2008 at 11:39 am

    These look so beautiful :).

    Reply
  58. Lo! says

    October 16, 2008 at 12:17 pm

    That’s the best story.
    And its a great illustration of why we blog. Besides the community of course. And the love of cooking.

    I’ve gotta concur, though — you’re doing great stuff here. Keep it up!

    Reply
  59. Susan says

    October 16, 2008 at 1:02 pm

    That’s one sweet story for the books! You really took a chance in giving your address to an extreme stranger. I’m glad it’s made you “rich” — just like that gorgeous homemade butterscotch pudding. : )

    Reply
  60. Elle says

    October 16, 2008 at 5:59 pm

    Cute tarts, although the paleness of the tart is odd. Glad that you are getting some positive feedback and a few dollars…but the feedback is probably more valuable. Good for you!

    Reply
  61. claire says

    October 16, 2008 at 7:02 pm

    That’s interesting and fun (who wouldn’t like an extra $17!?). These look so good. I love butterfinger.

    Reply
  62. Nabeela says

    October 17, 2008 at 1:18 am

    I am simply blown away by that reader’s response! I would PAY readers 17 dollars to give feedback and thanks!
    One of the reasons I stopped blogging is because of the reason you mentioned. I used to get a lot of mail that asked for help in recipes….but after that, nada. Not a word on how it turned out. I get really, really pissed off by bad manners.

    Reply
  63. Holly says

    October 17, 2008 at 9:11 pm

    How fun is that! Very cool. These tarts look and sound soooo good – I’ve been obsessing over butterscotch lately and trying to gear up to give it a go.

    Reply
  64. Paula says

    October 18, 2008 at 5:44 am

    Those tarts look divine! I love butterscotch so I’ll let you know what I think if I make them!
    What a great story. How thoughtful of K! Nice:)

    Reply
  65. Hannah says

    October 19, 2008 at 12:10 pm

    What a great combination- the oat crust must add a nice crunch and heft to that sweet, creamy filling.

    Reply
  66. Carolyn T at tastingspoons.com says

    October 20, 2008 at 3:03 pm

    Hi Peabody – Am sure you do get overwhelmed with email from your blog fans (I’m just one of the thousands out there). I read your posts faithfully, and always enjoy them. I’m not a hockey fan, and I’m likely old enough to be your grandmother, but age doesn’t matter when you love food and cooking. Your efforts ARE appreciated. I get discouraged sometimes because I don’t get much feedback on my blog at all, yet I have a nice readership (not like yours). Most feedback comes from my friends who are very supportive. Anyway, keep up the good work!

    Reply
  67. Ashley says

    October 22, 2008 at 5:07 pm

    Wow what an awesome letter! =D Random stuff like that is so great. And these little tarts look delicious. You’re definitely convincing me that I need to buy that book…

    Reply
  68. breadchick says

    December 19, 2008 at 2:52 am

    I can’t believe it has taken me this long to respond to this post. Lord knows I’ve had it saved in my reader since it came out…

    Anyways, this recipe is the reverse of Refund Muffins!

    Reply

Trackbacks

  1. Praline Pumpkin Pie (Revisited) « Of A Toast and Tea says:
    October 30, 2009 at 5:46 am

    […] calorie reduced crust didn’t meet my expectations. This morning I ran across Peabody’s Butterscotch Pudding Tarts and decided to try the tart crust with my pie. I halved the crust recipe and decreased the salt by […]

    Reply

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Welcome

Hi Iโ€™m Peabody (yep, thatโ€™s my first name) and welcome to my site! Here you will find a whole lot of yummy recipes (mostly baking and dessert), positive body image promotion, telling it like it is, and the random things that make up my life. Thanks for stopping by! Read more...

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