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. 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) Step 4: Top it off Make sure your “lid” has a vent so steam can escape. When your topper is ready, slip it onto the top of the pie. Another option is to do a crumb topping. Step 5: Freeze ‘em!
Blueberry Muffins April 6, 2010 | Print | E-mail | Filed under blueberry, muffins Last weekend, I was craving some good old fashioned blueberry muffins for breakfast. I couldn’t believe how expensive blueberries were at the grocery store, but I bought them anyway. 6 Tbsp unsalted butter, melted1/2 cup milk1 large egg1 tsp vanilla extract1 ½ cups flour1 1/2 tsp baking powder3/4 cup sugar1/2 tsp salt1/8 tsp nutmeg1 1/2 cups blueberries (7 1/2 oz) Topping: 2 Tbsp butter½ cup flour2 Tbsp sugar Preheat oven to 375 degrees and grease a muffin pan with cooking spray. In a medium bowl, whisk together the flour, baking powder, nutmeg, sugar, and salt. Add in the milk mixture and stir just until combined. Pour the batter into the muffin pan. Bake until golden brown and a toothpick inserted into the center of a muffin comes out clean, about 20 minutes. Serve warm. Leave a Reply
No Knead Bread: so easy a 4-yr old can make it! Monday, September 10, 2007 No Knead Bread: so easy a 4-yr old can make it! It’s been almost a year since NY Times unveiled the secret to the revolutionary No-Knead Bread. I firmly believe that every person should bake a loaf of bread at least once in their lifetime. No Knead Bread recipe so insanely brilliant – no sticky fingers, no doughy mess, no intricate measuring, no complicated kneading. So, without further blabbering, I’ve pimped out my son to demonstrate that baking No Knead Bread is so simple a 4-year old can do it. Of course I had to bribe him with 2 temporary tattoos. So, let’s start. 3 cups of bread flour in a big bowl. secret: I sometimes use 1/2c whole wheat flour + 2 1/2c bread flour 1/4 teaspoon of instant yeast: 1 teaspoon of table salt (secret: I use 3/4 tablespoon of kosher salt. Add 1-1/2 cups of lukewarm water. See? Wrap up the no knead bread dough Give it a kiss good night and let the no knead bread dough sleep for 12-20 hours on counter or in a nice, warm, cozy place.
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? I like it, a whole heck of a lot. 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.
Dark Chocolate Mousse Pie June 19, 2009 | Print | E-mail | Filed under chocolate, pie If you’re looking for an easy, no-bake dessert recipe, you’ve come to the right blog post. If you also love chocolate – this is your lucky day! This pie is quick and easy, and there’s no baking required. This is a very good thing. You’re going to need: 1 graham cracker crust2 Tbsp cold water1 envelope unflavored gelatin1/3 cup boiling water1/2 cup dark cocoa powder1 cup sugar1 and 1/2 tsp vanilla extract2 cups heavy whipping cream First, pour the cold water into a small bowl, and empty the contents of the gelatin packet into it. Boil the other 1/3 cup of water. Mix together the cocoa powder and sugar, and then add in the vanilla and the whipping cream. Beat on medium-high speed until the mixture forms peaks. Pour in the gelatin mixture, and then mix on medium-high speed again until well-blended. Pour the chocolate filling into the crust… …and then let the gelatin set in the refrigerator for 2 hours. Leave a Reply
Vegetable&Paella - Home - Burgh Baby In an attempt to disprove the rumor that I only cook things that cause people to gain fifteen pounds just by looking at them, I thought it might be a good time to post the recipe for vegetable paella. It's something that I learned to make while I lived in Spain in high school. Alexis loves it more than just about anything else I conjure up for dinner, so hopefully someday I'll be able to sit on the couch, snap my fingers, and have her cook it while I pick my nose or something. I should mention that I learned to make this from my Spanish host mother, Pepita. I've probably completely screwed up her recipe by now (I lost the book where she wrote her recipe down for me), but I know for a fact that the way she made it was this simple. I don't really know why all of the recipes I've seen online are complicated. Side note: It probably pained Pepita greatly to not put seafood in this. Also, the notion that you need a special pan for paella? Vegetable Paella 1. 2. 3. 4. 5. 6. 7. 8.
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. They make a great treat to ship to someone, so long as you can ensure delivery to it’s final destination within 3 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.
New York Coffee Cake Ahhh, coffee and cake. Possibly our two favorite words in the English language. Both spectacular on their own, the combination of the two is pretty much a force of nature. Really, could anything be better? Ok maybe cheese and bread. Or peanut butter and chocolate. Did we already say cheese and bread? Shoot, alright. And this cake? It's insanely good. We're just not thinking about that last bit too much. And try not to think about that part of the recipe that instructs you to hand roll the crumb topping into marble-sized pieces. Do it. Think about how unbelievable a hand rolled crumb topping will be. Yes, think about all those other lovely things instead. New York Style Crumb CakeAdapted from Cook's IllustratedServes 8 to 10 Print Recipe For the crumb topping:1/3 cup sugar 1/3 cup dark brown sugar 3/4 teaspoon ground cinnamon 1/8 teaspoon salt 1/2 cup butter (1 stick), melted and still warm 1 3/4 cups cake flour Begin by making the crumb topping. Preheat oven to 325 F.
homemade pop tarts I never had a Pop-Tart until college. I realize that for some people this may cause a shocked reaction on par with my husband’s the time I told him I’ve never watched Goonies before (or Jacob’s, upon discovering the internet). Obviously I grew up under a rock, right? I understand that if I had toasted it, my experience might have been better. I can’t believe I waited so long to make these. Most recipes I have come across use a pie dough for the pastry but I was really stuck on getting a crust that was a little more sturdy — one with an egg. One year ago: Black Bread Homemade Pop Tarts Adapted from King Arthur Flour Pastry 2 cups (8 1/2 ounces) all-purpose flour 1 tablespoon sugar 1 teaspoon salt 1 cup (2 sticks or 8 ounces) unsalted butter, cut into pats 1 large egg 2 tablespoons (1 ounce) milk 1 additional large egg (to brush on pastry) Jam Filling 3/4 cup (8 ounces) jam 1 tablespoon cornstarch mixed with 1 tablespoon cold water Make the dough: Whisk together the flour, sugar, and salt.
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
Easy Apple Crumb Cake March 8, 2010 | By Adam Roberts | 23 Comments A lot of people want to know: “Does Craig ever cook for you?” Normally the answer is “no, never, he just likes eating,” but last week the answer became: “Yes, but only when I slice my finger.” I blame the new peeler. My newest peeler is from Williams Sonoma and it’s a hardcore peeler. This recipe is astoundingly easy. And, as if to prove how easy it is, if you slice your finger while peeling one of the apples? While I was bleeding profusely, Craig pinched together the streusel topping. Asking him now how he felt about helping me make this coffee cake, he offers this inspiring response: “Micromanaged.” This is the cake that brings people together! Easy Apple Crumb Cake from Gale Gand’s “Brunch” by Gale Gand For the cake: Unsalted butter, for the baking dish 1 1/4 cups all-purpose flour 2 1/4 teaspoons baking powder 1/2 cup sugar 1/2 teaspoon salt 1/2 teaspoon ground cinnamon 1 large egg 1/2 cup whole milk 4 tablespoons unsalted butter, melted
Dollar Store Crafts & Blog Archive & Recommended Reading: 65... It's April, which means it's officially stashbusting month! It's time to dust off all of the supplies hiding at the back of your closets and create using what you already have on hand. Think of it like spring cleaning, only much more fun! If you're planning to plow through your excess stash this month, you'll be needing plenty of ideas and inspiration. Every Post is Amazing One of the things we value most highly is innovation (coming up with new ideas). [Recycled Keyboard Letter Necklaces by Mich L in L.A.] 1. [Mini Crepe Paper Roses by Filth Wizardry] 2. [Spoon Egg Holder by Just Something I Made] 3. [Recycled Treasure Chest Gift Box by Creative Jewish Mom] 4. [Hair Barrette Necklace by Aunt Peaches] 5. [Wine Cork Ink Pens by Paper, Plate, and Plane] 6. Dollar Store Crafty We're not the only ones who save random odds and ends and shop for discount whatnots to turn into amazing treasures. [Reversible Wrist Bands by Polish the Stars] 7. 8. 9. 10. 11. [Curling Ribbon Coasters by Chica & Jo] 12.
SHF, so horribly fluffy – S’more cupcakes I came across S’mores quite late in life. A Michael Recchiuti book. A tiny note at the bottom of a page. S’mores. A piece of chocolate and a marshmallow, sandwiched together in crisp graham crackers. After a quick moment in the oven, the chocolate and marshmallow melt into each others, making for the most delicious sweet sandwich ever. As good as it may sound, I’ve never had the chance to taste S’mores – let alone graham crackers – in real life. I even thought of making a S’more tart. But well, I eventually forgot about it. When I started thinking about all the cupcakes I could put together for this month’s SHF, you can guess what came first. S’more cupcake. The S’more cupcakes were born. S’more cupcakes With a healthy dose of chocolate and fluffy marshmallow, those delicious cupcakes will make everyone happy. The cake is fragrant with brown sugar, cinnamon and vanilla; and has that slight saltiness I suspect graham crackers have (or maybe, I just see graham crackers as English digestives).