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Inside Out Apple Pies

Inside Out Apple Pies
This dessert is part of a larger meal "A Taste of Autumn" where every single dish was made using "edible" or natural "bowls." That post is my entry for Project Food Blog Round 6. You can check out the post and vote for me here. I'm not a baker. Bakers are precise, careful, planned, and detail-oriented people. I'm more of a throw-it-all-together-without-measuring type cook, which can often lead to failures if you're trying to get cake to be a certain texture, a crust to be flaky, or dough to rise properly. This was my first time ever making any pie from scratch. This recipe is a twist on the traditional apple pie because it's sort of an inverted apple pie. The Crust Your goal in a pie crust is to make a flaky crust. The key is to use really cold butter - like frozen butter. At this point you use your hands and try to form a ball with the mixture. The next day (or, an hour later), roll out the dough until it's about 1/8 inch thick. The Apples Meanwhile, slice up apples. The Outer Apple Related:  Pies

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.

sweet saturday: one minute peanut butter cake & Food & back to her roots Picture this scene: it’s 8:30 in the evening. The sky is just starting to get dark outside your living room window. You ate a delicious, healthy and veggie-filled dinner a few hours ago and now you are ready to sit down to the most recent episode of So You Think You Can Dance and dive into a decadent plate of dessert. Oh wait, you have no dessert. No chocolate, no cookies, no ice cream, no cake, no pie, not even a Jordan almond. Well she’s to go to her microwave. You can make a delicious, fluffy, moist peanut butter cake in your microwave in about one minute (30 seconds mixing, 30 seconds zapping). The options are also pretty endless. One Minute Peanut Butter Cake Print This Recipe Serves One Like my peanut butter microwave cake? Ingredients: 1 egg, beaten1 tablespoon brown sugar1/2 teaspoon baking powder1 heaping tablespoon flour2 tablespoons peanut butter1 teaspoon milk1 tablespoon powdered sugar (give or take) Directions:

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!

Apple Pie with Brown Sugar Streusel Topping I was talking with my brother about what kind of cake he wanted for his birthday (which was a while ago now), and he came to the conclusion that he wanted pie. An apple pie. I've never made an apple pie before but of course I was up for the challenge, and a bit worried that my apple pie would not be awesome. Actually for the 2 days before I made the pie, I kept trying to lower his expectations of it so he would be happy with it no matter what. I didn't want to make a double crusted pie and thought that having a crumbley topping might be delicious. If this sounds good, you might like:Russian Grandmother's Apple Pie-CakeCoconut Cream PieRaspberry & White Chocolate PieThe Most Extraordinary French Lemon Cream Tart Apple Pie with Brown Sugar Streusel ToppingAdapted from Bon Appétit October 1998 & The Essential Baker Edit March 22, 2011: I made this pie again recently and would recommend decreasing the sugar in the apples to 1/4 cup (from 1/2 cup).

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.

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!

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.

Old-Fashioned Strawberry Pie | Food Republik Strawberry season! It’s strawberry season! Whoohoo! Can you tell how excited I am? We’ve been eating them on our pancakes, over yogurt, drizzled with vinegar in green salads, and neat. Yes, I know that most people don’t cook up the strawberries when they make strawberry pies. Plus, I’ll take any excuse to make a lattice crust. So here’s my version of an old-fashioned, straight up strawberry pie. I have to say, I outdid myself on the crust this time. Old-Fashioned Strawberry Pie Pie Crust 2 1/2 cups unbleached flour 1 cup (2 sticks) butter, chilled and cubed 1 tbsp sugar 1/2 tsp salt 1/4 cup ice water (or more) Filling 5 cups strawberries 3/4 cup golden brown sugar 1/2 tsp cinnamon 1/4 tsp nutmeg 3 tbsp cornstarch pinch salt Preheat oven to 400F. In a bowl place the flour, sugar, salt and cubes of chilled butter. Wash, halve, and hull the strawberries. Roll out the bottom crust and place it in a pie pan, trimming it about 1 inch over the edge. Let cool and serve!

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?

Cheesecake Stuffed Strawberries | Cheesecake Stuffed Strawberries These cheesecake stuffed strawberries are the perfect dessert treat! Can I just say that I have died and gone to heaven. Cheesecake stuffed strawberries….how have I not made these before?! I’m serious. They are amazing! Making up the filling was a breeze too. Cheesecake Stuffed Strawberries Yield: 10 - 12 strawberries (depending on size) Prep Time: 10 minutes Cook Time: 0 minutes Total Time: 15 minutes Ingredients: 1 pound large strawberries 8 ounce block cream cheese – softened 3 – 4 tablespoons powdered sugar (depends on how sweet you want the filling) 1 teaspoon vanilla extract (or use almond, lemon, etc. ) Graham cracker crumbs Source: Inspired by pictures seen on Pinterest Directions: Rinse strawberries and cut around the top of the strawberry. Combine cream cheese, powdered sugar and vanilla with a mixer or by hand. You could also drizzle or dip strawberries in chocolate if desired. Enjoy!!!

Homemade Buttery Flaky Pie Crust Peanut Butter Cream Cheese Pie (Treats For Co-Irkers) Due to other family commitments on Thanksgiving day, we're having our Thanksgiving dinner this Saturday. My kids (and their dogs) will be here to celebrate and give thanks for our many blessings, hopefully an Ohio State win over that team from up north being included on that list. GO BUCKS! While I would have preferred to bake the more traditional pumpkin pie for our holiday dinner, several of the kids don't care for pumpkin (I know, it's crazy isn't it!) Peanut Butter Cream Cheese Pie (from the Nestle website) 2 cups (about 22) finely crushed chocolate sandwich cookies (I used Oreos)1/2 cup plus 2 tablespoons granulated sugar, divided1/4 cup (1/2 stick) butter, melted1 3/4 cups plus 1 1/2 tablespoons heavy whipping cream, divided1 1/2 cups (9 oz.) semi-sweet chocolate chips, divided1/3 cup plus 2 tablespoons peanuts, coarsely chopped, divided2 tablespoons vanilla extract3 oz. cream cheese, softened1 cup peanut butter Preheat oven to 350 degrees. Heat 3/4 cup of the cream just to a boil.

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