How to Make a Pie A double-crust fruit pie to be precise. For double-crust pies are made by a slightly different method than open-faced pies. Unlike open-faced pies, double-crust pie crusts are not “blind”-baked (i.e. partially baked without the filling inside). The thing that prevents so many talented bakers and cooks from attempting homemade pie is fear of crust. Another misconception most pie bakers have is that a dough must be rock-hard, right out of the fridge when you start to roll it. I realize of course that these reassurances still won’t be enough for a lot of folks, especially when it comes to picking the dough up and shaping the crust (they fear they need one of those silly giant pie spatulas). So then, start by laying down two sheets of overlapped plastic wrap on your cutting board like so: Flour it well, then put down your ball of dough (half the original ball…remember this is a two-crust pie), then dust again with flour. Getting some tears? …and stick’em back together.
Pumpkin Chocolate Cheesecake Bars Now that school's back in session and I don't have oodles of free time like I did over the summer, I miss my precious baking time dearly. Although I've been exhausted every night as I adjust to my new routine, I find that baking is a cathartic way to unwind when I come home from a long day. These Pumpkin Chocolate Cheesecake Bars could not be more fall-ish. A few people I shared them with said that they taste like Halloween. My grocery store didn't have chocolate wafer cookies, so I bought a pack of Oreos, and using a lifetime of experience, carefully separated them so I could use just the side with no filling for the crust. Pumpkin Chocolate Cheesecake BarsAdapted from Everyday BakingPrintable Recipe For the Crust:20 chocolate wafer cookies, (half a 9-ounce package)2 tablespoons sugar4 tablespoons unsalted butter, melted 1. 2. 3. 4. 5. 6. 7.
Handle the Heat » Frozen Mocha Pie Cheesecake Cookies Cheesecake! In handy, portable, splendidly delicious bites! Go ahead, bake some up today. I know you want to. Printer-FriendlyHow to make Cheesecake Cookies: 3/4 cup butter, softened 3 ounces cream cheese, softened 3/4 cup sugar 4 teaspoons lemon peel, shredded 2 tablespoons lemon juice 1 teaspoon vanilla 2 cups all-purpose flour 1/3 cup finely chopped pecans 1/3 cup crushed graham crackers In a medium-size mixing bowl, beat butter and cream cheese. Mix in flour with a spoon. Prepare pecans and graham crackers. Spread half of the pecan/graham cracker mixture on a piece of wax paper. Shape and roll cookie log, coating in crushed nut-crumb mixture. Repeat with second half of dough. I use extra-long pieces of waxed paper and just twist the ends to seal. Chill for about two hours in the fridge, or about 30 minutes in the freezer then slice into lovely little cheesecake rounds. (You can eat one now if you want.) Place cookies on lightly greased cookie sheets. Now you can eat them all.
Snickurtle Pie: Snickers meet Turtles Snickers and Turtles Pie. Can we call it Snickurtle ??? I don’t know what/who/how to name this pie… it’s a pie where a snickers bar and a turtle candy meet and make a baby. Then their baby is frozen. And then that baby will soon become your new favorite ice cream/pie/cheesecake. But there isn’t an actual snickers bar nor a turtle candy in there. Look at that delicious mess! I got this recipe from a friend’s mom. I hunted her down a few days after my shower and we finally got her mom to give up the recipe. Like 5 hours. The first time I made it I inhaled it; no surprise there. The next time I made it my dad and I wolfed it down in one sitting. We plan to repeat that today. Snickurtle Pie: Snickers meet Turtles Ingredients Instructions In a mixing bowl mix together the crumbs and melted butter; press onto the bottom and up the sides of a 9-inch pie plate. I’m linking this up to Foodbeast. Happy Father’s Day!
Brickle A few weeks ago, I went to a barbeque. On the table there was plate of what looked to be a chocolate type dish that was crumbled up. I grabbed a piece, ate it, had eight more pieces, and then went on a mad hunt throughout the barbeque to see who brought the stuff and how much I would have to pay them for the recipe. After not too much work I tracked it down, and trust me. You want to make this. What’s fantastic about this stuff is many things. Directions 1) Line a rimmed baking sheet with foil. 2) Then layer in crackers. 3) Melt the butter in a saucepan and then stir in the brown sugar. 4) Once it has simmered for a few minutes, pour it straight on the crackers. 5) Next, stick your baking sheet in the oven at 325 degrees for 5-10 minutes. 6) When you take it out of the oven, pour the chocolate chips on the tray right away. 7) Meanwhile, crumble up some heath bars. 8) After 5 minutes, use a spatula to spread out the chocolate and make the chips flat. 11) Then just bust the stuff up! Ok. Um.
Banoffee Pie When Andy and I lived in England, we would visit his grandparents nearly every weekend for a roast dinner. I could wax poetic about Nanny’s roast dinner for ages, but you can read about it here. Nanny made everything from scratch, but she rarely made dessert. I must take after my English nanny, because until last weekend I had never made Banoffee pie either. “Banoffee” pretty much speaks for itself: banana & toffee. And don’t worry, this pie isn’t about perfection. Simple Banoffee PieServes 6 to 8 1 can (14 ounces) sweetened condensed milk, label removed 1 ¼ cups graham cracker crumbs 6 tablespoons sugar, divided 5 tablespoons butter, melted 2 large (or 3 medium) bananas, sliced 1 ½ cups chilled heavy cream 1 teaspoon vanilla extract ½ cup shaved (or chopped) semi- or bittersweet chocolate Set sweetened condensed milk can in a medium saucepan with water to come ¾ of the way up. Meanwhile, adjust oven rack to lower middle position and heat oven to 325 degrees.
Recipe: Banoffee "Danger" Pie Do not adjust your sets - you haven't tuned into the wrong blog. Its still culinarily challenged me but this pie was so amazingly delish I had to share it. We had a chance encounter with its gooey yumminess in Africa. Meet Banoffe "Danger" Pie. Why "danger"? Still with me? 3 bananas 1 tin of sweetened condensed milk 2 cups whipping cream 1 package of digestive biscuits or graham crackers1 stick of butter 1 tsp vanilla 1 small bar of chocolate If you don't mind using store bought ingredients you can cut down a lot on the steps but since I was posting it I figured I would make a proper version entirely from scratch just for you. Your first step can be done way ahead of time (at least hours but can be as much as months before). After requisite time has passed, take pot off the stove and allow the can to cool. So you're ready with your toffee, its time to do the rest. To make the crust (*You can skip this step entirely by buying a ready made graham cracker crust.) So there you have it.
Pie Pops Alber Elbaz speaks about “lightness” during interviews before his collections. I think his summation of what women need seems pretty accurate. Yes, we need lightness/ease/mobility. I love the way Elbaz makes clothes. His Lanvin spring 2008 collection made me cry. I like lightness. The different flavors. Cinnamon, Sugar, cornstarch, these three were the main ingredients used to hype the filling. I made blackberry filling with just sugar and cornstarch. I label all my homemade jams and fillings. With the same lolipop stick, I’ve sealed the pie, making indents all around the pop. Very crucial to slather egg whites on pie exterior. Blackberry Apple. Pumpkin Pies to go. In case you’re into saving desserts, this is fridge friendly too. <a onclick="javascript:pageTracker.
Smores Pie This may be a bit ridiculous. And it just may be one of the best desserts I’ve ever made. You might remember that last year I whipped up some mini s’mores tarts. They were fabulous, but I must have had a few screws loose. Why didn’t I just make an entire pie? Oh! I guess not. Dreams do come true! Welcome to my new favorite dessert. Pleeeeeease make this. As long as you chill it, you should get a semblance of a slice out. I might have found myself kneeling on the kitchen floor, spoon in hand and head in fridge, scooping out s’mores pie bites. And I still have the crumbs on my kitchen floor to prove it. [print_this] S’mores Pie for crust 1 3/4 cups graham cracker crumbs 1 1/4 sticks butter, melted Preheat oven to 325. Add melted butter and graham cracker crumbs together until a crust forms. for chocolate filling (from Tyler Florence) 1 cup heavy cream 1/2 cup milk 10 ounces semisweet chocolate, chopped 2 tablespoons sugar 1/4 teaspoon salt 2 eggs 1 bag of large marshmallows [/print_this]
Philly Summer Freeze | PheNOMenal Happy late Canada Day and Fourth of July! I have been too busy having a life to blog, but I have definitely been cooking and baking! My brother is in town visiting right now so we have been showing him around San Diego. It’s been great because I haven’t really seen all that much of this place so far either. I made this dessert on Canada Day because I was actually looking for something red to make, but it is really just a perfect thing for any hot summer day. There were a couple of things that I just could not for the life of me track down here in San Diego so I’m not sure if it’s just this location in particular or all of the States, but I had to make a couple of little substitutions. The other thing that I changed was the amount of Cool Whip. Combine the butter and cookie crumbs and press onto the bottom of a 9-inch springform pan. Combine the cream cheese, raspberry concentrate, and icing sugar in a blender or food processor on high until smooth. Philly Summer Freeze Total time:
Fudge Brownie Pie Recipe Preheat the oven to 350 degrees. Butter a 9 inch spring form pan set aside. Whisk together the flour, sugar, cocoa powder, baking powder and salt in a bowl. Beat together the butter, eggs and vanilla. Add to the dry ingredients and mix until smooth. Stir in the toasted nuts. Bake on a middle shelf of the oven for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean. To make the chocolate frosting mix all ingredients together in a bowl, beating with an electric whisk until smooth and thick. Momofuku Milk Bar Crack Pie To make pie:Heat the oven to 350 degrees. In a microwave, gently melt your butter on a med/low setting for 15-30 seconds. Let it cool until it is not hot to the touch before proceeding. Put the oat cookie, brown sugar and salt in the food processor and pulse it on and off until the cookie is broken down into a wet sand. (If you don't have a food processor, you can fake it till you make it and crumble the oat cookie diligently with your hands.) Transfer the cookie crumbs to a bowl and, with your hands, knead the butter and ground cookie mixture until the contents of the bowl are moist enough to knead into a ball. Using your fingers and the palm of your hand, press the oat cookie crust firmly into both 10-inch pie shells. Place both pie shells on a 1/2 sheet pan. At 20 minutes, open the oven door and reduce the baking temperature to 325F Depending on your oven this will take 5-10 minutes-keep the pies in the oven during this process.