Welcome to Eat Live Run. The Pioneer Woman | Ree Drummond. Spoonful. How Sweet It Is. Like a strawberry milk.
Inspiringtheeveryday. A Cozy Kitchen. Elephantine: in my kitchen. What is it about baking a pie that is so satisfying? It is, I guess, the way it warms up the house, the meditativeness of rolling out and weaving the pie dough, the surge of accomplishment that comes with pulling a golden pie out of the oven, the ritual of slicing and sharing it. I've had my fair share of pie mishaps, but recently they've been turning out better, thanks to some tricks I've picked up. So, I thought I'd share them along with a yummy apple pie recipe. (Be forewarned: this ended up being a very long post! The next recipe I share will be a lot simpler, I promise.)
Double Pie Crust (recipe from All Recipes) 1 cup butter (2 sticks)2 1/2 cups all-purpose flour 1/2 tsp salt ice water (I throw a couple ice cubes in a big measuring cup then fill it with water) 1 egg The secret to a good pie dough is to (a) keep the butter cold, and (b) keep the mixture coarse. Cut in the chilled butter with a pastry blender or two knives until it's pea-sized. A Pretty Life in the Suburbs. Grilled Cheese Academy.
Seasaltwithfood. Mel's kitchen café. Smooth, creamy, decadent cheesecake studded with sweet morsels of cookie dough and bursts of mini chocolate chips? All atop a chocolatey, buttery crust? Garnished with sweetened whipped cream and more chocolate chips? Oh baby, sign me up for a cookie dough cheesecake IV. Immediately. Hands down one of the best cheesecakes I’ve ever tasted.
And I’ve tasted a lot, trust you me. P.S. One Year Ago: Cookie Dough Topped BrowniesTwo Years Ago: The Best French Bread Chocolate Chip Cookie Dough Cheesecake Note: this cheesecake, like any good, baked cheesecake, tastes best after being refrigerated overnight. Ingredients Crust: 4 tablespoons butter, melted 2 1/2 cups chocolate cookie crumbs (I like to use chocolate Teddy Grahams but you could use any chocolate wafer cookie or even Oreos) Filling: 4 (8-ounce) blocks cream cheese, softened to room temperature 1 cup sugar 4 large eggs 1 teaspoon all-purpose flour 1 teaspoon vanilla 1 cup sour cream (I used light and it worked just fine) Cookie Dough: Garnish:
Al Dente Gourmet. Sundaysuppers. Pinch My Salt. The parsley thief. MyFudo™ The Ardent Epicure: What'e for dessert? Armenian Cucumber, Apple and White Tea Sorbet. Armenian Cucumber, Apple and White Tea Sorbet Do you guys remember our Armenian Cucumber cocktail? Well today I have another treat for you, but this time in the form of a cold, cold sorbet...you do need to cool off right :) We are going to be using our juicer here again, but if you do not have one, just use prepared juice. And for a nice refreshing balance of flavors, we are adding a slightly tart apple and some white tea. What you will need: 3 cups prepared tea, chilled 1 large Armenian Cucumber 1 large apple 2 cups evaporated cane juice, or raw sugar A pinch of salt Ice cream maker Let's get juicing: Begin by slicing your cucumber and apple into sizes appropriate for your juicer.
Once you have your juice place in fridge to chill completely. About 2 cups of juice, if you did not yield enough juice add more chilled tea to total 5 cups. Now prepare a simple syrup by placing tea, juice and sugar into a medium sized saucepan. Has completely melted. Then chill in refrigerator 4-6 hours or overnight. Honey & jam.