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.
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...
Pumpkin Chocolate Chip Cookie Pie
I made you a pie. Well, okay… I made you the filling of a pie. I bought the crust. I don’t do crusts. But I made croissants so that makes up for it. Way back when I shared a chocolate chip cookie pie that I found on a yellowed scrap of newspaper in my mom’s recipe box… and it literally tasted like a giant chocolate chip cookie. I’ve only made it once since then because if it’s made, it’s eaten. By me. All of it. Just try it. So… I made the pie with pumpkin. I woke up on Sunday morning with one thought in my mind: pumpkin chocolate chip cookie pie. Alright, I sorta do. See, for the last four weeks I’ve been trying to perfect a seriously CHEWY pumpkin chocolate chip cookie. I’m probably the reason for the pumpkin shortage because, um… I think I’ve gone through at least 10 cans trying to perfect these stupid chewy cookies. I’m convinced waking up with pumpkin cookie pie on the brain was the universe’s way of telling me to lay off the cookies. Oh, except for one thing. Not all of it. Print Save
Take 5 Candy Bar Pie
Between the homemade Snickers bars that I posted last Friday and today’s post, I’m starting to think that I have some sort of serious subconscious craving for candy on Fridays. Perhaps I should start a candy Friday ritual? I’ll have to give that some serious consideration. Candy once a week definitely could be a good thing. Now, let’s talk about this pie! This pie starts off with a pretzel crust (drool). After the crust each layer is added in succession, with a 10-minute or so trip to the fridge to set up before the next layer is added. Finally, you melt down some chocolate and pour it over the top of the pie. That’s precisely what this pie is. Happy Friday! One year ago: Irish Brown BreadTwo years ago: Chewy BrowniesFive years ago: Mexican Rice
Chocolate Chip Cheesecake Dip « Slice & Dice
6 Oct This dip might put me into rehab. It is so addicting. I. Chocolate Chip Cheesecake Dip 8 ounces cream cheese, softened 1/2 cup unsalted butter, softened 3/4 cup powdered sugar 2 tablespoons brown sugar 1 teaspoon vanilla 1 cup miniature chocolate chips Graham cracker sticks or teddy grahams In a small bowl, beat together cream cheese and butter until smooth. Like this: Like Loading... Tags: Appetizer
behind the bar: lauren fister’s melon rumballa
There is something extra tasty about melon balls when you’re a child. Perhaps it’s because melon balls are only ever made from the best bits of the melon (whoever heard of a melon rind ball?), or maybe it’s because they remind us of cool, refreshing snacks on long summer days. Whatever the reason, I could never eat enough of them during the late summer months. The full recipe continues after the jump . . . Summer is just reaching its golden peak here in South Norwalk, CT, where we have our studio. There are a couple things going on with this cocktail that we should mention right up front. Melon RumballaMakes about 8 cocktails Ingredients 3–4 ripe melons, depending on size1/2 liter white rum1 bunch fresh mint, cleaned and stemmed3 limes juiced8 oz ginger soda8 oz coconut waterwhole vanilla beanscandied ginger (for garnish)sugar for rimming the glassesice Methodology 1. 2. 3. 4. 5. 6. 7. 8.
