The Science of Pie: 7 Pie Crust Myths That Need to Go Away. The science behind pie crust and how to use it to make a better pie. [Photographs: J. Kenji Lopez-Alt] The world of pie making abounds in myth, legend, tradition, tall tales, short tales, and other manner of never-been-blind-tested theory. And while learning at your grandmother's (or grandfather's) knee may lead you to excellent pie crust—I'm talking all-American, flaky-yet-tender, buttery, rustic pastry here—you're more than likely to pick up a couple of bad habits and un-truths along the way. Today we're going to look at a some of the most common myths in the land of pie crust, poke a few holes in those theories, and hopefully come away with some better recipes in the end. Are you ready? If you've been following my work through the years at Cook's Illustrated, America's Test Kitchen, and right here at Serious Eats, then you've probably seen my original pie crust recipe or my improved pie crust recipe a number of times.
What Makes Pie Crust Flaky? So what's the solution? How to Make Healthy Energy Bars - Healthy Snacks Recipe. It's always more fun to DIY. Every week, we'll spare you a trip to the grocery store and show you how to make small batches of great foods at home. Today: Jennifer Farley of Savory Simple makes a homemade version of store-bought fruit and nut bars that are filling, flavorful, and just as sweet as you want them to be.
When it comes to healthy snacks, I’m picky: They have to be filling and flavorful. While I love the idea behind store-bought fruit and nut bars, they’re usually too sweet for me. But because the ingredient lists are so appealing -- most contain just nuts, dried fruit, and spices -- I figured this was an excellent recipe to recreate at home. I’ve combined some of my favorite ingredients into a no-bake snack bar that is seriously addicting. Cashews provide a delicate crunch, medjool dates add the right amount of sweetness, coconut oil is the binder, and coconut butter…well, coconut butter is my new favorite ingredient. Toasted Coconut, Date, and Nut Bars Makes 8 bars Follow. Coconut Dream Bars Recipe. If the grocery store isn't your favorite place, it should be.
We're sleuthing for the best back-of-the-box recipes and each week we'll share our latest find. Today: A coconut-topped shortbread bar that's dreamier than George Clooney, circa 1990. You go to the grocery store for ingredients to make recipes, not for the recipes themselves. But while you’re perusing the aisles, searching for olive oil and curry powder and consulting your shopping list, you’re missing a culinary gold mine. There are recipes -- rigorously tested, designed to entice, and short enough to fit on the back of a box -- all around you. You probably turn to glossy, beautifully photographed cookbooks and food blogs for recipes.
Maybe you get them from friends, or clip them from magazines. Let me preface this by saying that many recipes touted on boxes (particularly on modern processed foods) are not good. Coconut Dream Bars Adapted from Kraft Foods Makes 9 bars For the shortbread layer: For the coconut topping: Posie Harwood. Brown Butter Cupcake Brownies recipe on Food52.com. Chocolate mousse pie with peanut butter whip + pretzel crust.
Today, Maya Angelou turns 86. Heath Ledger would have been 35. Thom informed me that Caracalla (uhh, who?) Was born on this day in 188. And this time 26 years ago, my dad was celebrating the birth of his 9 pound (sorry, ma) baby girl at the Cincinnati Reds opening day game. Not only is today the anniversary of my birth, but it also happens to be the day I get booted from my dad’s insurance plan. Impending insurance cancellation, I spent the better part of last night researching various healthcare plans and murmuring more swear words than usual. $378 a month for insurance?
Now I’m just being facetious. My Oma claims it’s a god given right to do whatever you want – within reason – on your birthday. Oh, and while I have you here: Oh, Ladycakes is a Best Original Recipes finalist for Saveur’s Best Food Blog Awards. Notes: If you don’t want to prepare an 8-9″ pie, you can prepare this recipe in tartlet pans. Last year’s birthday cake + Thom’s birthday cake. How to Make a Trifle without a Recipe. Here at Food52, we love recipes -- but do we always use them?
Of course not. Because once you realize you don't always need a recipe, you'll make your favorite dishes a lot more often. Today: The most impressive holiday dessert is also the most adaptable. Associate Editor Marian Bull is layering up a trifle, and showing you how to adapt it to your own tastes (and what's in your pantry). One of the most delightful food-related scenes from any sitcom ever, I'd argue, is the Friends Thanksgiving episode where Rachel volunteers to makes a “traditional English trifle” for dessert.
Ladyfingers, jam, custard (made from scratch!) It’s disgusting, and we get to watch the entire table of friends take a few fearful bites and then find excuses to leave the table (Ross admits: “It tastes like feet!”) Thankfully, the trifle you can -- and should -- make at home can be a little less experimental, and better received by your entire table. Here’s how to make a beef-free trifle without a recipe: 1. 2. 3. 4. How to Make Brown Butter Blondies, 4 Ways. When she has the kitchen all to herself, Phyllis Grant of Dash and Bella cooks beautiful iterations of what solo meals were always meant to be: Exactly what you want, when and where you want them. Today: A brown butter blondie that could get you through anything -- and 4 variations to make it your own. Extra chocolate chips. Hella brown sugar. An overflowing tablespoon of vanilla extract.
For my daughter after her pull-ups. For my son as he tries to conjugate the verb dormir. For my husband as he drives away from our Thanksgiving weekend, away from our unit of four, away from our fully-loaded Christmas tree. Brown butter with toasted walnuts. For me, right before bed, drifting off to sleep with butterscotch on my tongue after defiantly ignoring my toothbrush because I'm 44 and I can do what I want. Chocolate stirred in while the dough is still warm. For my grandmother, accompanied by lukewarm Lipton tea. A heaping teaspoon of salt. Brown Butter Blondies (See headnote for all 4 variations)
The Best Apple Crisp You'll Ever Have. Nov 25 I hope you all had a magical Thanksgiving full of good food and major amounts of pie to put a smile on your face. Sorry I have been so busy lately traveling that blogging has been difficult. My thanksgiving was lovely and full of laughter. We had roasted turkey, green bean casserole, blueberry brie cheese over Italian crackers, sour cream mashed potato, and an incredible sweet potato casserole with an oatmeal pecan brown sugar streusel. I wish I would have snapped photos of how beautiful everything turned out, but I was too busy running around the kitchen and enjoying time spent with good people. I was in a food coma for a good 36 hours. Obviously worth it. A couple of months ago Joanna of A Cup of Jo asked me if I would create a recipe for her basic food series.
At first I wasn’t sure which recipe I would share, but since I’ve been making apple crisp for years, I knew that this was truly the best. I truly can’t seem to put into words how fantastic this apple crisp is though. Apple Pies Baked in Apples. These individual apple pies baked in apples are the perfect Fall dessert. As soon as I saw the first crop of apples come into the markets, I knew I wanted to try these.
Aren’t they just adorable? I messed up a little on my lattice crust since I should have woven the strips. Oops. The house smelled so good when these were baking Sunday afternoon. I did miss the extra bottom layer of crust since my favorite part of the pie is the crust, but these were still good and I love the presentation. Print Save Ingredients: 4 medium sized apples1 premade 9-inch pie crust1 1/2 tsp cornstarch1 tbsp water1/2 tsp cinnamon1/4 cup granulated white sugar1 egg, whisked (for egg wash) Directions: 1. 2. 3. 4. 5.
Leave a Comment. The Ultimate Cake Guide. The Palmer House Hilton Original Chocolate Fudge Brownie | Lost Recipes Found. Swirled Mascarpone Brownies with Hazelnuts Recipe. Me and my mom. The love of chocolate runs in our DNA. Maybe she passed her love of the cacao to me through her umbilical cord. Or maybe she transferred her chocolate loving cravings to me with each chocolate shake we’d get at Arctic Circle with a side of burgers and fries. Either way, when it comes to dessert, chocolate is our first bite of choice. And it’s just one reason we’re both partial to super rich, fudgey, chocolate loaded brownies. It all comes down to flavor. While chocolate and mascarpone are the big names in this brownie recipe, but the nuance that binds them together is one star ingredient: vanilla. Vanilla, the Flavor Booster McCormick’s Pure Vanilla Extract pulls its weight when it comes to flavoring.
Maybe I should dab some behind my ears. When my mom stopped by for a visit, she pulled up a seat and we chatted chocolate and taste tested brownies as she sipped on green tea. Bingo! McCormick’s Flavor of Together “Really good chocolate chip cookies and my fudge. My mom. White Chocolate Funfetti Blondies. If springtime doesn’t make you want to run outside, dig in the dirt, and dye your hair blonde, I don’t know what will. Ok, maybe not that last part (I’m quite content with my dark chocolate tresses, thank you) but the warmer weather is enough to make me set aside my usual brunette confections for their golden counterparts. These would make a perfect Easter treat, with their sunny dispositions and pastel rainbow flecks. Proof perhaps that blondes, at least the dessert kind, really do have more fun. The blondie base is the same one I used in the Cookie Dough Lover’s Cookbook… minus the white chocolate macadamia cookie dough part, of course.
While the recipe uses white chocolate as the base, the flavor isn’t overly white chocolatey. I’d describe it as somewhere between a chocolate chip cookie and a yellow cake. They are sweet and buttery with an almost gooey texture inside, and a crispy paper-thin top crust, exactly like you’d expect from a fudgy chocolate brownie. You may also like... Peanut Butter Crumble Brownies. Things I’ve consistently been craving during this thing called pregnancy: fruit, pizza, and peanut butter. I mean…not together…ever…and I eat other things as well, but those are the things I keep wanting. There’s been all the fresh fruit I can get my hands on (Sean always asks me if I’m working on my “night-fruit”, a la Liz Lemon and her “night-cheese”), many pb&j’s, and pizza from our favorite local spot with the best happy hour deal.
I’ve been throwing in a lot of kale as well…because balance, right? Truth: a year ago I would not have eaten raw kale salads without the saddest of faces, but lately I’ve been making it at home and ordering a mountain of it when we go to our favorite pizza place. Anyway, needless to say with peanut butter being one of my main squeezes, my yearly addiction to those damn Reese’s eggs is in extra full-force this year. Peanut Butter Crumble Brownies Adapted from this (super-old) recipe. for the Peanut Butter Crumble: 4 tablespoons powdered sugar 1 cup sugar 2 eggs. Coconut Candy Bars Recipe. Chocolate and Peanut Butter Nougat Squares Recipe. Enlarge Credit: Todd Coleman MAKES 100 CANDIES 2 cups sugar 1¼ cups light corn syrup ½ cup unsulfured molasses 1 tbsp. vanilla extract 1 egg white 1 cup peanut butter ¾ cup dry powdered milk ½ cup confectioners' sugar 1 lb. semisweet chocolate, chopped 2 tbsp. vegetable shortening Sea salt, to garnish 1.
Spray a 9" x 13" baking pan with nonstick cooking spray; set aside. Combine sugar, 1 cup corn syrup, molasses, and ¾ cup water in a 6-qt. saucepan and heat over medium-high heat. 2. 3. 4. 27 Blogs with Delicious Brownie Recipes for All Occasions. Triple chocolate brownies | Bacon is a veg. Hey everyone! So today I decided to post another one of my favourite recipes, Triple chocolate brownies. It is a combination of a few of my brownie recipes that I have collected over the years, but they all had some flaws, so I decided why not combine all the best parts of the recipes! So here you go! Ingredients: 4 sticks (1 pound) unsalted butter 2 2/3 cups semi sweet chocolate chips 3/4 cup dark unsweetened chocolate chips 1 cup white chocolate wafers 1 cup semi sweet chocolate wafers 1 1/2 cups chopped walnuts (optional) 6 extra large eggs 2 tablespoon instant coffee (optional) 2 tbsp vanilla extract 2 1/4 cups white sugar 1 1/4 cup all-purpose flour 1 tbsp baking powder 1 tsp salt Preparations: Preheat oven to 350 degrees F Butter and flour a 12″ by 18″ baking pan Step 1: In a double boiler, melt the butter, 2 2/3 cups semi sweet chocolate chips and the 3/4 cup dark chocolate chips together.
Step 2: In a large bowl, stir together the eggs, coffee, vanilla, sugar. Step 3: Step 4: Rate this: i. The Stir: Sweet, Chewy Peanut Butter Brownie With Chocolate Chips Recipe. Written by Nicole Fabian-Weber on CafeMom's blog, The Stir . All I can say is: Good god are these delicious. They take the normal brownie recipe -- which, let's face it, is delicious also -- and flip the script on it, creating an insane marriage of creamy peanut butter and crunchy chocolate chips. If you have a party to go to in the future, or if you're, you know, just sitting around on your couch all day, you need to make these. Chewy Peanut Butter Brownies With Chocolate Chips: They're insane, ya'heard? Peanut Butter Brownies With Chocolate Chips Ingredients: 1/3 c. butter, softened 1/2 c. peanut butter 1 c. sugar 1/4 c. packed brown sugar 2 eggs 1 c. flour 1 tsp. baking powder 1/4 tsp. salt 1 tsp. vanilla extract 1/2 c. semi-sweet chocolate morsels Instructions: 1. 2.
More from The Stir : Chocolate Orange Cupcake Recipe Is So Good You Can't Eat Just One. Dunkin' Donuts Dares to Try a Gluten-Free Donut -- But How Will It Taste? Mouthwatering Mint Chocolate Fondue Recipe. Healthy Fudgy Brownie Bites. Healthy Fudgy Brownie Bites Sometimes you need to get your chocolate fix on without getting your gluttony on. And these are just the little bites to do it. There’s NO added white or brown sugar, NO butter or dairy, and NO flour used. They’re vegan, gluten-free, grain-free, soy-free and you’d never guess they’re healthy. They’re a revamp of my 2009 Raw Vegan Dark Chocolate Fudge Balls and are made in minutes. The new batch size is slightly larger, but still yields just 2 dozen small bites, about 3/4-inch to 1-inch in diameter.
I used cashews and highly recommend you do the same. I prefer cashew to almonds because almonds are chalkier, harder, coarser, don’t blend as easily, impart more nutty-flavor rather than buttery-flavor, and aren’t what I’d reach for. This is a wet-ish dough, but it shouldn’t be sloppy wet, nor bordering on Chocolate Cashew Butter. Optionally, dredge the bites through sprinkles. I like to think of putting teeth marks into one of these is as guilt-free. Print Save. 18 Microwave Snacks You Can Cook In A Mug. 5 Minute Chocolate Fudge S'mores Mug Cake.
10 Tasty Mug Cakes That You Can Make in Just Minutes. Cake Batter Pancakes. Personal Pecan Pie Brownies. Basic Chocolate Cake Recipe. How Sweet It Is. Brownie Cake with Salted Nutella Peanut Butter Frosting. White Chip Brownies. Best Brownies Recipe.