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Tiny Tarts: How to make Pie in a Jar

Tiny Tarts: How to make Pie in a Jar
I love giving thoughtful homemade gifts to friends and family. I especially love it when the gift is fun to make and frugal to buy. So when I discovered the delicious and super cute world of goodies in a jar, I decided to put a lid on it and bake up a batch of pie in a jar. I’ve written about jarred gifts before in 8 Homemade Gifts in a Jar — so check it out if you’re less into pastry and more into mixes in a jar. Pie in a jar is just that — it’s a small single serving of fruit pie made and baked in a tiny mason jar. Anytartytarts, I’ve even given a few jarred pies to friends in need of a little cheer after a bad day. Not only are pies in a jar fun to make, but they are a flexible food to serve too. So to get you in the mood for some summer sweet and frugal pie, let’s get some mason jars, turn on the oven, and get baking. Oh, and don’t forget to add these pies as gifts using the Budget Series Gift Giving Worksheet — where tracking even small gifts is as easy as pie. Step Six: Get Baked

Red Velvet Crêpes I rolled my eyes at the red velvet cake trend, but now I can’t get enough. I’ll make any excuse to have ‘cake’ for breakfast– here’s my take on a classic. Red Velvet Crepes (Makes about 24, 8″ crepes) Ingredients: – 1 1/2 cups all-purpose flour - 1 teaspoon baking powder - 1/2 teaspoon baking soda - 1/4 teaspoon salt - 3 tablespoons sugar - 2 cups butter milk - 1 1/4 cup whole or lowfat milk - 1 large egg - 1 teaspoon vanilla extract - 1 1/2 tablespoons cocoa powder, sifted - 1 tablespoon red food color gel - 2 tablespoons unsalted butter, melted + 2 tablespoons cooking oil (for pan) *Update: Because the buttermilk lends to the acidity of this batter, do not substitute the baking soda for extra baking powder. Mascarpone Cream Filling- 500 mL heavy cream - 300 gr mascarpone cheese - 1/2 cup icing sugar - 1 teaspoon vanilla extract - zest of 1 orange (optional, but adds nice tang) + 1/2 cup raspberry jam (optional, for filling crepes) Directions: For the Mascarpone Filling:1. 2. 3. 4. 5. 6.

Double Decker Double Decker by Mike for £5.00 26th September 2011 Here is my Double Decker Pimping Attempt. Here is the Original which I shall use as a blueprint for the pimpage. Internal analysis. Here are the preliminary ingredients. Boiling pan of water...CHECK! Chocolate on top...CHECK. 5mins later... Initial layer, eventually will be the top of the bar. After a few mins in the freezer to set. Layering the nougat bars. Nougat enclosing choc layer. Preparation for the crispy layer. I think I have a good choc 2 cripsies ratio. Carefully layered and shaped to ensure a good rectangular block. Crispy layer been in freezer for few mins. Crispy layer in place. Beginning next layer of choc, I ran out of chocolate again and so I added a couple squares of dark choc I found in the cupboard to the mix. Finally covered the crispy layer. Another stay in the freezer. The bar turned out of the plastic mould with no issues. The smooth top was sculpted with a hot spoon held over the hob. The likeness is uncanny. Exquisite!

Peach Pie Okay, so the calendar might say it is fall, but I’m going to retain my death grip on summer and continue enjoying the late summer bounty while others move on to pumpkin-y things and slow braises. I did warn you that I was planning to obsessively hoard all stone fruit till they rot off the tree, did I not? And even the rotting ones… I’m sure there’s still good bits… I know. Obsession is unhealthy. What if there are no more peaches? Sigh. But for now, I am going to put peach pie in your face and pretend it is still beach season, mmkay? When making peach pie, you’re supposed to drop scored peaches in boiling water to facilitate removing their skin. The filling is not to sweet, and lightly spiced with cinnamon and nutmeg. I always toss my fruit with flour. Psst… I made this pie plate… isn’t she pretty? I have been experimenting with my favourite pie crust recipe. Yuck. I’d rather use the fat of a pig. Anyway, this is the third time I’ve played with the lard-butter combo, and you know what? 1.

The Cook Abides. Sweet Things Sweet Things is an e-book containing some of my very favourite recipes. These are the recipes that I turn to time and again. They are reliable and the results are very well received! Each recipe comes with measurements in grams and millilitres as well as ounces and cups. Here are the recipes featured: The price of this e-book is $5. To check whether you can view the book, you can click here to download a taster (2.5MB in size). Payments are handled through Paypal and during the checkout process you will automatically receive a link to download your e-book. Why is the price in US dollars?

Caramel Apple Cheesecake Bars: My October Secret Recipe Club Entry | This month I was assigned to check out all the recipes at Delicious Existence and choose one to make my own, for this month’s Secret Recipe Club . The majority of Danielle’s recipes are raw, vegan or vegetarian, so there were tons of healthy options to choose from, but wouldn’t you know one of her desserts was just calling my name. Caramel Apple Cheesecake Bars looked and sounded like the perfect dessert for this brisk fall weather we’ve been having, so I began my baking adventure. I had to laugh, reading through her post, as it turns out this recipe was one she made for her Secret Recipe Club selection. I don’t have many of the ingredients in my kitchen that Danielle used in her original recipe, but I was able to substitute things from my own kitchen with great results. Caramel Apple Cheesecake Bars Ingredients Crust Ingredients 2 cups white whole wheat flour 1/2 cup brown sugar 1 cup butter, softened, but not melted Filling Ingredients 3 (8 oz) blocks cream cheese, softened 3/4 cup sugar

Sweet Cinnamon Cherry Pie And I don't mean as in an exclamation, "Sweet cinnamon!" Along the lines of "Great grandmother's spatula!" or "Beard of Zeus!" or my new favorite, "Oh my Goodnplenty!" Although you'll probably be saying something like that when you try this pie. I mean literal sweetness, cinnamony-ness, and the slight tang of cherry pie. It's completely different from any store-bought or restaurant cherry pies I've ever tried. My mom has been making this for as long as I can remember. Cherry PieTwo 9-inch pie crusts (I love Pillsbury!) These photos are from my attempt to make adorable little tarts for a baby shower last weekend. Preheat oven to 425 degrees. Prepare your muffin tin. Mix the filling. Yummm! Make the top. Lay three strips across a mini pie in one direction, then weave in the strips for the opposite direction. Finish the edges by rolling or pressing the excess dough from the ends of the strips into the edge of the bottom crust. Bake. So...

Could macarons be the new cupcake? Part 3 French Macaron Tutorial As you all know, we are in LOVE with macarons!! We hope you had a chance to read our previous posts about the history of the French Macaron!Could macarons be the new cupcake? Part 1Could macarons be the new cupcake? French Macarons1 cup confectioners sugar3/4 cup almond flour2 large egg whites (let eggs come to room temperature before you use them)pinch of cream of tartar1/4 cup superfine sugar Fillings can be seedless jam, buttercream or ganache Pre-heat your oven to 375 degreesLine your baking sheets with parchment paper Combine your almond flour and confectioners sugar then sift two times. This is what it should look like after the sugar and almond flour are combined correctly Whisk you egg whites with a mixer until foamy At this point you can add your cream of tartar and food coloring if you want to make them a certain color. Sift the flour mixture over the egg whites and fold in until the mixture is smooth and shiny. Let macarons cool for 2-3 minutes then transfer to a wire rack.