How To Make Tarte Tatin (Upside-down Apple Pie) | How To Cook Li. Back around the turn of the last century, the Tatin sisters in Paris invented an upside-down apple pie for their pastry shop. It must have been a success, since people are still making it over a hundred years later. If you like apple pie, except for the way the filling tends to run out when it’s hot, you’ll love this. The filling is almost entirely apple, and it holds it’s shape really well when serving. Ingredients 5-6 large, tart apples (ie: Granny Smith) ½ cup sugar 4 tablespoons (½-stick) butter 1 pie crust Directions Pre-heat the oven to 375°. Sprinkle half the sugar into the plate, until the bottom is completely covered.
Put the sugared pie plate in the oven for 15 minutes, or until the sugar is melted and lightly browned. While the sugar is cooking, peel and slice the apples. UPDATE: You might want to click that link about peeling apples. Arrange the slices carefully in the first layer. Then fill the plate with the rest of the apples. Bake for 15 minutes until the apples are soft. Mini Oreo Cheesecakes. This was the first recipe that caught my eye when I bought Martha Stewart's Cupcakes. I'm a sucker for anything Oreo, anything mini, and lately, anything cheesecake. If you're a sucker for these things too, or you want to win the heart of someone who is, these are your new best friend. The recipe is just a simple cheesecake batter poured over a whole Oreo cookie sitting in the well of a cupcake tin.
I made these for a New Year's Eve party, and they were a huge hit. What's not to love? Mini Oreo CheesecakesAdapted from Martha Stewart's CupcakesPrintable RecipeMakes 30 42 Oreos (~1 package), 30 left whole, and 12 coarsely chopped2 pounds cream cheese, room temperature1 cup sugar1 tsp vanilla extract4 large eggs, room temperature, lightly beaten1 cup sour creamPinch of salt 1. 2. 3. 4. Carrot Cake Cookies. I'm here to praise two things--carrot cake cookies and the CCP team I've been coaching for the last three months. Delicious, both. If I saw this photo, I'd be wanting to hear about the cookies first. Exclamations! Pep rallies! Honor rolls! And Number Five: they're not cupcakes. Now, please stay around for this. I made these cookies for them. Carrot Cake CookiesAdapted from Epicurious. 1 1/8 cups all-purpose flour1 teaspoon cinnamon1/2 teaspoon baking soda1/2 teaspoon salt1 stick (1/2 cup) unsalted butter, softened1/3 cup plus 2 tablespoons packed light brown sugar1/3 cup plus 2 tablespoons granulated sugar1 large egg1/2 teaspoon vanilla1 cup coarsely grated carrots (2 medium)1 scant cup pecans (3 ounces), toasted and chopped4 Tb. candied ginger chopped8 ounces cream cheese1/4 cup honey10 green cardamom pods, seeds removed and crushedGrating of fresh nutmeg Put oven racks in upper and lower thirds of oven and preheat oven to 375°F.
Mini Baked Cheesecakes with Strawberries. The Costco sized box of gingersnaps in my pantry inspired me to make this, not to mention how much weabsolutely adorecheesecake around here. I saw this over at The Ungourmet and knew this was a quick and easy dessert, with no waiting overnight for the cheesecake to chill. Also, making these inmuffin pans withbaking cupsmade it even easier. Hardly any mess! Aren’t they sweet looking and perfectfor a weeknight dessert? I won’t even tell you how many we ate. I’m sure it’s a crime. These could be made for a range of occasions with lots of different toppings, fillings and crusts. Enjoy! Preheat oven to 325 degrees. Put the cookies into a food processor and pulse until you end up with coarse crumbs. Place a Tablespoon of the cookie mixture into each paper cup and press firmly into the bottom.
In a large bowl, beat the ricotta until smooth. Bake for 25-30 minutes. Chill until ready to serve. Mini Baked Cheesecakes with StrawberriesFrom The Ungourmet Bake for 25-30 minutes. Grandma's Peanut Butter Bars. This is THE BEST recipe I own, and you all are lucky I am sharing it with you…(don’t tell my grandma). Grandma’s Peanut Butter Bars 2 cups chunky style peanut butter 2 cups powder sugar 2 cups crushed graham crackers 1 stick + 1 Tablespoon melted butter 12 oz. semi sweet chocolate chips Melt butter and mix with the first three ingredients.
Spread mixture into 13×9 pan. Melt chocolate chips and spread on top. Refrigerate for exactly 1/2 hour and cut into small sized bars (they are rich). Keep refrigerated until you are ready to enjoy! Like this: Like Loading... Snickerdoodle Pie. As many of you know, I live with a Snickerdoodle bandit, he would eat Snickerdoodles day and night if I let him. I can’t say I blame him, they are pretty tasty. Of course I had to try this pie recipe when I saw it, however, it’s more like a cake baked into a pie shell. But wow, it really tastes like an authentic Snickerdoodle. A crunchy crust with a tender inside and a layer of cinnamon gooey-ness on the bottom, it’s perfect. Just perfect. This is one of those desserts you take out of the oven, let it cool a bit and then serve. Somehow, this pie-cake lasted two days around here and then disappeared. Give it a try. Preheat oven to 350o F. For syrup, in saucepan combine brown sugar, 1/4 cup butter, the water, corn syrup and 1/4 teaspoon cinnamon.
In mixing bowl beat 1/4 cup softened butter with electric mixer on medium speed for 30 seconds. Slowly pour syrup over filling in pie plate. Bake pie 25 minutes; carefully remove foil. So delicious. Snickerdoodle Pie From Better Homes and Gardens. Chocolate Cake In 5 Minutes! So, Someone gave me a link to This Yesterday, and after reading the comments I decided to try this, but with modifications.
I mixed together THROUGHLY: 1/2 tsp. Baking Soda 3 1/2 Tbsp. Flour 2 Tbsp. Cocoa Powder 4 Tbsp. Sugar in a microwave-safe bowl and in a separate bowl, mixed 1 Egg white and half of the yolk. I added the wet ingredients to the dry, and stirred it up until all of it was moistened(no major clumps of dry ingredients-some small though. which is fine, because it bakes out.)According to the comments, over-mixing it will make a tough and rubbery cake.
Looking online, I found a Chocolate Sauce Recipe, and I 1/4th’d it. 1/4 Cup Sugar(I used normal, white granulated sugar) 1/2 Tbsp. I mixed the dry ingredients VERY THROUGHLY first, then added the wet. I believe while the cake is nuking you could easily make the sauce in time, assuming you put the ingredients in the saucepan first. It was JUST THE RIGHT AMOUNT of sauce for this cake! Cookie Dough Pie. It’s a trick actually. There is no cookie dough in this pie at all. Just cookies made so they seem like cookie dough. Magical really. This pie could easily be named 1.2.3. Pie as there are only 3 ingredients, cookies are dipped at a super, quick count of three, and the whole thing takes about three minutes to make. My little niece, Mia ate this and said, “Hey did you put cookie dough in here?” Cookie Dough Pie 15.25 ounce package Chips Ahoy Cookies- Original kind8-12 ounces Cool Whip- I used 8 ounces2 cups milk* Quickly dip cookies in milk, shake off excess liquid, and layer in 9 inch pie plate, breaking cookies to fill any gaps.
*Last night I used 1 C. strong coffee mixed with 1 C. milk for dipping instead of plain milk. Note- You must dip quickly or your pie will be very soggy. Can you imagine other cookie combinations? Top photo courtesy of Rob Klause (my brother.) Want another great pie…try this Banana Split Pie- WOW! Single Serving Pie in a Jar. These are individual-sized pies made in little glass jars that can go straight from your freezer to your oven to your mouth. SO cute.
You can make these with store-bought crust and canned filling or jazz it up with homemade like we do. And just for added cuteness we teamed up with crafting expert Lolly for some personalized tags. These are just about the best little gift from the kitchen you could share with someone! Pie in Jar This is the type of jar you’ll need. They’re half-pint jars, but short and squatty instead of tall and skinny (Ya know, like me as opposed to my mother. Step 1: Pie Dough The first thing you’ll need is dough. Step 2: Make a topper and line the jar Roll out a small handful of dough. Use the rest of the dough to line the jars. Step 3: Fill ‘er up You’ll need about 1/2 C filling for each jar. Play around with it and come up with something yummy!
When your filling is all combined, divide it between the jars and dot a pat of butter on top (about 1/4 T) Ready for this?