Irish Car Bomb Cupcakes Recipe As I mentioned on Friday, I have been doing some experimentation with the beer and chocolate combination. The Guinness-chocolate ice cream that I made totally kicked butt, so I couldn’t wait to see how I liked beer and chocolate in my cake. The answer? These cupcakes consist of a Guinness-chocolate cake base, which has a wonderful depth of flavor and is also supremely moist. While you can’t really taste the beer in the cupcakes (it serves as more of a flavor enhancer for the chocolate), you can definitely taste the alcohol in the filling and the frosting. I think I need to start converting more drinks into baked goods, this was too much fun (and way delicious!). Two year ago: Sour Cream Coffee CakeThree years ago: Pot Roast in the Crock Pot Yield: 24 cupcakesPrep Time: 40 minutesCook Time: 17 minutesTotal Time: 1 hour Guinness cupcakes with a Jameson whiskey ganache center and topped with a Baileys Irish Cream frosting.
Pie | Joe Pastry I have to admit, these Melton Mowbray-style pork pies aren’t just something you throw together, but for the serious pork pie enthusiast they are well worth the time and effort. To make them the old-fashioned way you’ll need an old-fashioned piece of equipment called a pie dolly plus some rendered leaf lard, for without good quality lard the side walls of the pie won’t stand up in the oven. Oh yes friends, these pies are baked free-standing, didn’t you know? Forms are for sissies. At least they are in Melton Mowbray. That said you absolutely can adapt this recipe to more conventional ingredients and equipment. On day one you’ll need to make your hot water dough and let it chill for at least four hours or overnight (which is better). When you’re ready to shape, make your filling. Pulse until the meat is chopped well, but no further. Produce your pie dolly and a round cutter (from a cutter set) that’s a bit larger than the circumference of the dolly. They look good to me! Cheers!
Lua Los Angeles: pie x 3 . chocolate cream, old-fashioned pumpkin, and coconut cream One pie is good. Three is even better. After missing my golden opportunity to enter my pies into the Malibu pie contest last week, which I fervently declared I would challenge earlier this year, I was feeling up to a challenge. These pies are my ammo and yes, I'm coming for you next year pie contest. Being the over-achiever that I am, one pie was not going to cut it. Last, I chose pumpkin because one it goes with the season and I knew it would be a nice alternative to the other sweet and rich cream pies. Now, while I love pie, I have decided that I don't like: 1: Toasting coconut in the oven to a perfect golden brown, not burning the coconut (which happens easily, fyi), while holding a wire whisk and whisking cream constantly (which means don't stop- you don't want to scald the cream) in a pan over medium heat until i have lost all feeling in my arm 3: Creating the perfect pie crust , only to assemble it haphazardly, watch it break into pieces and have to patch it completely back together.
My I-thought-I-had-an-original-idea ice cream cone cupcake pan Don’t you hate it when you get all your ice cream cones filled with batter only to have them tip over and spill in the pan when you try to put them in the oven? I decided to make a pan prototype to bake my cones in to stop the spills and mess! Yup, I made a prototype. But my dreams were crushed when I realized someone else already designed one. So much for my big break. BUT considering I wasted so much time making my pan, I’m going to show you it anyway. I bought this cheap tin pan from the 99 cent store. I took a sharpie and measured out a 3 x 4 square grid. Once my circles were cut out I just flipped it over and put it on a cookie sheet. Brilliant, right? And just for fun I took a picture of what it looks like from the underside. So there you have it. And now for a 2nd tutorial on how to make Cupcake cones. Fill the cones with batter. Rearing and ready to go. Bake them the same way you’d bake cupcakes. Now for the icing. Like I did for the batter, I LOVE icing cupcakes the same way.
Seriously good heart-healthy apple pie - Guest Chef After heart problems forced me to stop eating saturated and trans fats, I thought I would never make or eat pie again (and believe me, I cried myself to sleep over that one). Then I saw a crust recipe in Saveur made with white flour, vegetable oil and whole milk. The old Cathy would have scoffed at this idea, but I had to give it a try – especially considering that a pie with this crust won the Iowa State Fair pie contest! I gave the recipe a bit of a health makeover by using half whole wheat pastry flour, plus organic canola oil and fat-free milk. The result was shockingly good, and I was a Pie Queen once again. Don’t be skeptical, you butter lovers. 1. 2. 3. Heart-Healthy Apple Raspberry Pie Ingredients Filling 5 cups peeled, thinly sliced apples (about 5 apples) 1 tablespoon lemon juice 1/8 teaspoon cinnamon 1/8 teaspoon freshly ground nutmeg 2/3 cup sugar 3 tablespoons cornstarch 2 1/2 cups fresh raspberries (about 12 ounces) Crust Directions Preheat your oven to 400 degrees.
Brownie Pie | The Family Kitchen The first time I had brownie pie was about ten years ago. One of my friend’s had brought it to a gathering, and everyone loved it. It was a very simple recipe though. For her pie, she just used brownie mix in a store-bought pie shell. It was good, but I knew I could improve on it. Brownie Pie Recipe Ingredients pre-made roll out or homemade pie crust 1/2 cup flour 1 stick butter, or 1/2 cup, melted 1/2 cup cocoa powder 3 eggs 1/2 cup white sugar 1/2 cup dark brown sugar 1/4 teaspoon salt 1 teaspoon vanilla Topping 1/2 cup chopped pecans, roasted 1/3 cup chocolate chips (milk or dark chocolate) pre-made jarred caramel sauce, warmed Method 1. 2. 3. 4. More decadent desserts you might like:
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?
Homemade Buttery Flaky Pie Crust Baked Apple Dumplings For me, settling into Fall is generally triggered by three things…leaves changing color, brisk cool air, and an inexplicable craving for apples. So, naturally, I have yet another yummy recipe for apple goodness. As my husband states here there is an “unmistakable briskness that now ever-so-subtly hangs in the air.” Sigh…I don’t even want to imagine what that “briskness” is threatening in the next few months. But, as long as beautiful Fall weather is here to stay for a little while, I am going to enjoy it while it lasts. This weekend we are planning on doing some pumpkin carving. Baked Apple Dumplings Ingredients: 2 small apples – cored and paired1 ready made pie crust3/4 cup sugar3/4 cup water3-4 drops red food coloring1/4 teaspoon ground cinnamon1/4 teaspoon ground nutmeg3 tablespoons unsalted butter Preparation: The Fresh Fridge Tip: For the best results, use either Granny Smith or Honeycrisp Apples.
Rainbow Cake in a Jar I’ve always had a penchant for sunshine in a jar. Doesn’t the very phrase itself, “sunshine in a jar,” roll off your tongue and fill your mouth with magic? While I’ve never yet found myself a sunshine in a jar, I think we may have just concocted it in our kitchen tonight. In this simple recipe, a basic white cake is turned into a slew of bright colors, baked to perfection, then topped with a creamy white frosting. Cakes baked in jars can be topped with traditional metal canning lids and stored in the fridge for up to five days. Rainbow Cake in Jar 1 box white cake mix made according to package instructionsNeon food coloring in pink, yellow, green, turquoise, and purple3 one-pint canning jars1 can vanilla frostingRainbow sprinkles Preheat oven to 350 degrees. Scoop about 1/2 cups of cake batter into five small bowls. Spoon about 3 tablespoons of the purple batter into the bottom of each jar. For even more great desserts in a jar, check out our slideshow “Contain Yourself!
Baking Basics: Homemade Buttery Flaky Pie Crust. - Sallys Baking Addiction Bakers! Welcome back to my Baking Basics series. This is a very long post. It’s summer. There is nothing more satisfying than making a pie completely from scratch. Let me help you get there. As the base holding all of the pie’s contents, pie crust’s flavor is in every single bite. About The Ingredients This crust is made with a few simple ingredients: flour, salt, cold water, and fat. Start with quality flour. What does this mean? A gluten free pie crust, you ask? Next up in my pie dough: salt. Now, the final ingredient(s). Why I Use Shortening and Butter Not all fats are created equal. A Tasty Experiment I recently performed an experiment. The all-butter crust tasted like pure butter. Use Cold Fat Why the emphasis on temperature? I keep some of my butter in the freezer and transfer it to the refrigerator a few hours before beginning the crust. Tips + Recipe (Print-friendly recipe below!) Start with flour and salt in a large bowl. Next: ice water. Vodka? Speaking of liquids. Back to my recipe.
Mini Fruit Pies ? Simple Organized Living I love pie. I love eating pie, I love making pie, I love nearly all vartities of pie! The only problem with pie is that the crust always seems to get soggy before we can eat it all — there are just 2 of us you know. So today — as I was contemplating whether or not I should make a pie (and knowing that my husband would definitly want me to make a pie) — I decided to try something new… … mini pies! I figured that if I made mini pies, I could make as many as we needed and I could customize the filling so everyone got their favorite pie. Not sure why I didn’t think of this sooner? Anyway, mini pies are extremely easy and take less than 20 minutes to bake (half that of most full pies) Ingredients: Pie Crust Dough — I used store bought refrigerated crust but feel free to use homemadeFilling — choose your favorite pie fillings and make mini batches of each one (or use canned filling) Directions: Use a biscuit cutter to create mini pie crusts — cut as many or as few as you want What is your favorite pie?
SHF, so horribly fluffy – S’more cupcakes I came across S’mores quite late in life. A Michael Recchiuti book. A tiny note at the bottom of a page. S’mores. A piece of chocolate and a marshmallow, sandwiched together in crisp graham crackers. As good as it may sound, I’ve never had the chance to taste S’mores – let alone graham crackers – in real life. I even thought of making a S’more tart. But well, I eventually forgot about it. When I started thinking about all the cupcakes I could put together for this month’s SHF, you can guess what came first. S’more cupcake. The S’more cupcakes were born. S’more cupcakes With a healthy dose of chocolate and fluffy marshmallow, those delicious cupcakes will make everyone happy. The cake is fragrant with brown sugar, cinnamon and vanilla; and has that slight saltiness I suspect graham crackers have (or maybe, I just see graham crackers as English digestives). You’ll have more gaanche than needed – but that’s only because you have to have enough to dip the cupcakes. s’more cupcakes
The Great Pumpkin Pie Recipe. - Sallys Baking Addiction Bursting with flavor, this pumpkin pie recipe is my very favorite. It’s rich, smooth, thick, and tastes incredible on my homemade pie crust and served with whipped cream. Pumpkin pancakes, pumpkin cookies, pumpkin lattes, pumpkin cupcakes, pumpkin bread, but HELLO what about pumpkin pie?? My Great Pumpkin Pie Recipe. Is Here. I spent the majority of my incredibly awesome week last week testing pumpkin pie recipes. But I think I cracked the pumpkin pie code. Just me? Since this is such a classic recipe, I snapped a lot of pictures of the process as well as the finished products. The pie crust. The pumpkin. The mighty ingredient in pumpkin pie, besides the pumpkin, are the eggs. Gloppy is the best word I can think of right now. A starch thickener is one of the most important ingredients in a pie filling. My Secret Ingredient This sounds so incredibly weird. These pie crust leaves! And let’s not forget about the sugared cranber… I mean crannies. And the whipped cream. Print Recipe Ingredients: