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Happy Pi Day!

It’s March 14th! That means math rules the day and we get to celebrate by eating pie! Yes, the third month, the fourteenth day is very special around here. For it is the glorious day we celebrate the tool that helps us calculate all circular things. 3.14 = pi. March 14th = pie. Here are some of my favorites to make for this special day.

Pi Day - Bakerlady [Read more…]

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Honeycrisp Dutch Apple Pie

A mournful thick rain is pelting my office classroom playroom window tonight as I sit typing with a belly that is full and happy. Full because it’s stuffed with layers of perfectly spiced apple, buttery flaky crust and crunchy crumble topping. Happy basking in the glow of warm friendship and thankfulness. My girlfriend Rachel brought me a 15 pound box of honeycrisp apples this week fresh from the orchards of Eastern Washington – because she’s amazing and knows I love to bake with them. Just a day later, my “I-want-to-be-just-like-her” friend Jen popped by with a basket full of honeycrisps, caramels and a note of encouragement. Seriously, I completely fail in the doing-nice-things-just-because portion of friendship. These gals are rock stars who I’m incredibly blessed to know. Of course, as always happens, Jen came by as we were doing school in our PJs and I still hadn’t managed a shower. It’s good to have friends who love you in spite of your flaws. [Read more…]

Spiced Bone Chips and Apple Entrails (Apple Pie Dip and Cinnamon Chips)

NFLfemale.com

 

Deconstructed apple pie equals awesome chip and dip. This stuff tastes like the filling of an absolutely perfect apple pie. Spiced homemade chips are the perfect shovel for getting all that apple goodness into your mouth. Yuuuuuum!

Spiced Bone Chips and Apple Entrails - Bakerlady

Love this recipe idea? Check out more Halloween party food on my Fabulously Freaky Halloween Fodder post. It’s full of devilish and delicious ideas!

Print Recipe for Spiced Bone Chips and Apple Entrails

Spiced Bone Chips and Apple Entrails
adapted slightly from The Peach Kitchen

for the apple pie dip

2 cups peeled, cored, and diced apple
2 tbsp fresh lemon
3 tbsp brown sugar
¼ tsp cinnamon
1 tsp cornstarch dissolved in 1 tsp water

for the chips

5 (6-inch) corn tortillas
½ teaspoon cinnamon
1½ tablespoons sugar

Directions

You can either cook this on the stove-top or the microwave.
Combine all the dip ingredients in a small pan/ microwaveable bowl except the cornstarch-water mixture.
Heat for a few minutes until it’s boiling and has extracted juice from the apple.
Add cornstarch-water mixture to the “sauce”
Put back in the microwave/stove top until boiling and the sauce has thickened.
Set aside. You can serve this warm or chilled. It doesn’t matter. It will taste delicious.
Cut tortillas into desired size. {wedges}
Put in a slightly greased baking pan.
Spray the tortillas with a canola oil spray (or you can brush with butter)
Sprinkle with cinnamon and sugar, and bake at 210º C {410ºF} until golden brown, about 5-8 minutes.
Let them cool before serving and serve with the Apple Pie Dip

Oooey Gooey Sinful Caramel Pie

This pie indulged my sweet tooth, and my highly closeted rebel nature. You see, this recipe makes dulce de leche out of sweetened condensed milk. And does so by boiling the cans. Yes. Boiling them. If you are looking to add a little danger to your life, this is the way to do it. I’ve been told the cans can explode, spreading thick gooey sticky caramel milk all over your kitchen. I think some cans even explicitly warn you not to boil them due to the risk of explosion. Sounds exciting right? Pretty sure it’s made up danger though. No eruptions for me, and in all the years my grandmother made a thick, milk-based caramel sauce out of canned sweetened condensed milk, I don’t recall it ever happening to her either. I did have a little excitement while baking this pie. Enough to completely derail my day and prove that you really cannot mess up a pie this easy. More on that later.

Oooey Gooey Sinful Caramel Pie - Bakerlady

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Easy Strawberry Pie

I am a strawberry pie novice. I’m not blessed with the nostalgia of eating it as a child. I have no memory of gobbling down a gorgeous slice on a sticky summer evening. I envy those of you who regularly enjoyed traditional strawberry pie from your favorite little diner. On the corner. With kids playing stickball in the street. And a waitress named Flo sporting bright pink lipstick and mostly purple hair. I hear strawberry pie is a pretty big deal in Pittsburgh, and since I have a new friend who hails from there, I thought I’d give it a whirl. This needs to be a “thing” on the West Coast. Like yesterday.

Easy Strawberry Pie - Bakerlady

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Pumpkin Crunch Cake

If you are familiar with dump cake, you’ll see the genius of this recipe immediately. My mom used to make dump cake when I was a kid. I’ll have to post that “recipe” sometime soon. It’s essentially canned fruit, topped with dry cake mix and smothered with butter. Not really a cake in the traditional sense, but delicious. I saw this pumpkin version and knew it would be ah-mazing. And it was. This is two delightful desserts combined into one. Pumpkin pie on the bottom and pecan pie on top. Custardy spiced goodness covered with crunchy buttery caramelized nut topping. I’m telling you, it’s far too easy for how gorgeous it turns out.

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Oreo Mint Ice Cream Pie

As I wandered the aisles of the grocery store the other day I was struck with the realization that I find great pleasure in having enough random stuff in my cart that the cashier wonders if I may have multiple personalities. Joy is found in the little things in life people. Confusing salespeople is one of the simple ways I stay happy. Thrilling as it was, this epiphany made me feel very old. It also reminded me of the movie Hook and the line “I’ve just had an apostrophe.”. Speaking of suddenly feeling middle-aged, babies born the year Hook came out are now old enough to purchase alcohol legally. Holy crap.

Bakerlady’s Best of Blueberries

I started thinking about blueberries after my 6th friend posted on Facebook that they were blueberry picking. No joke. Who knew that all the cool kids go blueberry picking in August? Actually, come to think of it, a few weeks ago when my sister watched my munchkins, she took them out to harvest some blueberries from a local farm. I totally should have though of doing that! Man! When did I become such an un-fun mom? Gotta work on that! It seems to me that with all this berry picking going on, folks might appreciate a recipe (or seven) to use up some of that abundant fruit. So here’s the great big Bakerlady’s Best of Blueberries post!

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Blueberries and Cream Pie

Are you a crust or filling person? Pie eaters (I’ve found) fall into one of these two distinct categories. Those who tolerate the crust as a means for getting gorgeous amazing delicious filling into their mouths. And those who believe a flaky light crust absolutely is the best thing about pie. That the filling is plays second fiddle and is really only there because you can’t just eat pie crust on its own.

The fact that you need something else to go with crust is one of the reasons I am a filling girl. You can totally gobble fruity (or custardy) filling with a spoon. It needs no other accoutrement to make it delicious. My husband is all about the crust.

Personally I’ll take a  crumble or a cobbler any day over pie. More filling, less crust. Thankfully this blueberries and cream pie gives us both a little something we love. And that makes everyone happy.

On the bottom, a flaky buttery crust.

Filled with blueberries. You know what’s awesome about blueberries? No chopping, cutting seeds out, coring, or peeling. Give em’ a rinse and in they go. Perfect.

Topped with an amazing creamy custard.

The custard is just divine.

Finished with a crumb streusel.

Hello gorgeous.

Seriously delicious food here people. All those bright fresh berries swimming in sweet rich custard? Yeah. The crust is bomb too. But the filling…ooooooh the filling. It’s the perfect blend of a cream pie and a succulent fruity cobbler. Glorious summer goodness.

As a side note. When I served this up for dessert I discovered the mystery of genetics explained on my children’s plates. Madison ate her crust first and after a few bites of the filling declared she was full. Donovan devoured the fruity custard and left his crust untouched. When he proclaimed he was stuffed Madison lept at the opportunity to eat his abandoned crust. Go figure.

Print Recipe for Blueberries and Cream Pie

Blueberries and Cream Pie
adapted from Gingerbread Bagels

Pie Crust (from America’s Test Kitchen)

1 1/4 cups all-purpose flour, plus extra for rolling out the dough
1 tablespoon sugar
1/2 teaspoon salt
3 tablespoons vegetable shortening, cut into 1/4-inch
pieces and chilled
5 tablespoons unsalted butter, cut into 1/4-inch pieces
and chilled
4-6 tablespoons ice water

1 large egg mixed with 1 Tablespoon water (for egg wash)

Filling
3 cups blueberries
1 cup sugar
1/3 cup all purpose flour
2 large eggs, at room temperature
1/2 cup sour cream
1/2 teaspoon vanilla extract

Crumb Topping
2 1/2 Tablespoons brown sugar
2 Tablespoons sugar
1/2 teaspoon ground cinnamon
pinch ground nutmeg (about 1/16th teaspoon)
1/4 cup unsalted butter, melted
1/2 cup plus 2 1/2 Tablespoons all purpose flour

Instructions

Process flour, sugar, and salt in food processor until combined. Add chilled shortening and pulse until coarsely ground. Add chilled butter and pulse until mixture resembles coarse crumbs. Transfer to large bowl.

Sprinkle 4 tablespoons water over flour mixture. Using rubber spatula, stir mixture until dough forms. If dough remains crumbly, add remaining 1 tablespoon water. Form dough into 4-inch disk, wrap tightly in plastic wrap, and refrigerate for at least 1 hour or up to 2 days. (Dough can be frozen, wrapped tightly in plastic and aluminum foil, for up to 2 months. Thaw completely at room temperature before using.)

Let chilled dough soften slightly at room temperature, about 10 minutes. Working on lightly floured work surface, roll dough into 12-inch circle. Transfer dough to pie plate. Trim, fold, and crimp edges. Cover lightly with plastic wrap and place in the freezer for 30 minutes.

While crust is firming up, work on the filling. In a bowl of a stand mixer with the paddle attachment, mix together the sugar and flour. Add in the sour cream, eggs and vanilla extract and mix until combined. Take the pie out of the freezer and put the blueberries on the bottom of the crust. Pour the filling over the blueberries and spread it out.

Now make the crumb topping. Mix together the sugar, brown sugar, ground cinnamon and ground nutmeg. Pour the melted unsalted butter into the bowl and mix everything together. Add in the flour and mix until the ingredients form a crumble topping. Crumble the crumb topping over the pie.

Mix together 1 large egg and a Tablespoon of water and brush over the edge of the crust.
Bake the pie at 350 degrees for 50-55 minutes. Let the pie cool before cutting into slices. Then enjoy!

Banana Cream Cupcakes

Sometimes I feel like my house is swimming in bananas. They are always around for my kids and every year I forget how quickly they get ripe for baking (aka dark brown freckly) once the weather turns a smidge warmer. I had some to use up this week and decided to mash-up a couple in these delightful cupcakes.

These cupcakes have all the flavor of a good banana bread with a light airy texture. The vanilla mousse “frosting” is perfect on these, totally reminiscent of banana cream pie. It is rich and delicious. A perfect topper. It is very versatile as well. You could swap out any flavor of instant pudding and use it for fillings in cakes. It’s amazing.

I ziploc baggie frosted these. It was early – I didn’t feel like busting out the pastry bag and frosting tip. Then topped mine with a little dried banana chip. Aren’t they cute?

Banana Cream Cupcakes
adapted from Taste of Home

1/2 cup shortening
1-1/2 cups sugar
2 eggs
1 cup mashed ripe bananas (about 2 medium)
1 teaspoon vanilla extract
2 cups all-purpose flour
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 cup buttermilk

Vanilla Mousse Frosting

2 cups of heavy whipping cream
1 large package of jello instant vanilla pudding

Directions

1. In a large bowl, cream shortening and sugar until light and fluffy.
2. Add eggs, one at a time, beating well after each addition. Beat in
bananas and vanilla. Combine the flour, baking soda, baking powder
and salt; add to creamed mixture alternately with buttermilk,
beating well after each addition.
3. Fill paper-lined muffin cups two-thirds full. Bake at 375° for
18-22 minutes or until a toothpick inserted near the center comes
out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.

For mousse frosting: Combine ingredients and mix well until fluffy and light. Thin with a little milk if necessary.

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