Tag Archives: pie

Strawberry Rhubarb Bars

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I’m a little ashamed to admit this, but I only recently tried rhubarb for the first time.

I know!  And I call myself a food nerd!  For shame.  I hope they don’t revoke my license!

For some reason it was just never really on my radar.  Maybe because fresh rhubarb is so fleeting.  I only ever see it in the produce section for a few weeks out of every year.

Strawberry Rhubarb Bars

Well, once I finally did try it, I was instantly hooked.  My first taste was in the form of a thick, juicy slab of strawberry rhubarb pie, with a crumbly, sweet streusel topping, and after that, there was no looking back.  Strawberry rhubarb pie is now my absolute, hands-down favorite.

I had originally planned to share my own strawberry rhubarb pie, but when I spotted this recipe it sounded so good, I just couldn’t pass up the opportunity to tinker around.

Strawberry Rhubarb Bars

Oooooh, I’m so not sorry!  This one’s a winner, fo sho.

**Like what you’ve seen so far?  Click on over to my new baking blog for the rest of this post!**

Banana Cream Pie with Coffee Caramel

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I gotta be honest: when it comes to banana desserts, I am pretty touchy.

Banana Pudding?  Ew.  Bananas Foster?  Ummm, ok.  Banana Candy?  Gross.  Banana Muffins?  I’m game.

Mr. Allie recently put in a request for banana cream pie.

Ehrmagerd, NER….!

Gag.  Too much.  Too much thick, too much creamy, too much sweet.  I have never really had a banana cream pie I could really get behind.

Until this one came into my life…

Banana Cream Pie with Coffee Caramel

I think the whole key to this dessert is the coffee caramel.  I’ve posted about caramel quite a few times on this site, (see also salted caramel candies, salted caramel sauce, and salted caramel mocha), so I trust that I’ve gotten the point across: I really like caramel.

What makes this caramel different from all the rest is the addition of coffee.  Mmmmm, yeah…  It’s seriously good.

You know how caramel kinda has that roasty, almost bitter note to it?  And you know how coffee kinda has that roasty, almost bitter note to it?

Huh.  How ’bout that…?

**Like what you’ve seen so far?  Click on over to my new baking blog for the rest of this post!**

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Apple Pie Infused Bourbon

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Evidently, somehow, it is December now.  (?!?!)  Just the other day I was teaching my kids how to use the slip ‘n slide in the backyard, so I really don’t understand how this happened.  However, I have confirmed it with several sources, that it is, now, in fact, December the first, and that means there are just 24 days until Christmas, and only eight more days until Hanukkah.

We gotta get our butts in gear, friends.

Like many of you, I’m sure, I have a lot of wonderful people in my life who deserve nice gifts at this time of year.  It can get a little overwhelming sometimes, choosing and shopping for everyone’s gift, trying to make it personal, and working it into the budget.  One thing I really like to do is try to make homemade gifts, because by their very nature, they are more personal, and unique, and as a nice bonus, they are often more affordable.

Spoiler Alert (for the five most important men in my life)! 

This year, for the five most important men in my life, I have decided to make Southern Living Magazine’s Apple Pie Infused Bourbon!

Apple Pie Infused Bourbon

I begin by chopping the apples and putting them into a large pitcher with a lid. I also add in the cinnamon sticks and ground nutmeg.

Apple Pie Infused Bourbon

Then, I open the bottles of bourbon and pour them over the apples and spices.

Apple Pie Infused Bourbon

Put the lid on the pitcher and let that sit, at room temperature, for four days.

While the bourbon is infusing, I use Goo-Gone to remove the original labels from the bottles.

Goo Gone

This stuff works miracles.  You can buy it in my shop.

Just spray it on the label and let it sit for ten minutes or so.  The labels just scrape right off, no sticky residue.

Apple Pie Infused Bourbon

Clean the bottles with hot, soapy water, or in the dishwasher.

You can also print and cut out these nifty labels!

After the bourbon has had it’s four-day long nap, place a funnel in the neck of the clean, original bourbon bottle.  Place a fine mesh strainer over the funnel, and pour the infused bourbon through, discarding the solids.  Add 2 tablespoons of honey or agave nectar to each bottle, and replace the cork topper.

Mist the backs of the labels with spray adhesive and adhere them to the bottles.

These can keep in the fridge for up to two months!

I plan on giving them along with a six-pack of artisinal ginger ale, for a delicious and festive winter cocktail!

Do you like to receive a homemade gift?  Do you like to make them and give them?  What kinds of homemade gifts will you be making this year?  I have some other ideas up my sleeve, you can check them out on my Homemade Gifts Pinterest Board.  Be sure to also check out all the fabulous gift ideas in the Homemade Gifts Category of this blog.  Let me know what you think!

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Apple Pie Infused Bourbon
Author: 
Recipe type: Beverage
Cuisine: American
Prep time: 
Cook time: 
Total time: 

Serves: 1 bottle
 

Kentucky bourbon infused with the warm flavors of apple pie
Ingredients
  • ½ golden delicious apple, chopped
  • 2 3-inch cinnamon sticks
  • ¼ teaspoon freshly ground nutmeg
  • 1 375ml bottle of good-quality bourbon
  • 2 tablespoons honey or agave nectar

Instructions
  1. Place first four ingredients into a lidded container.
  2. Pour the bourbon over.
  3. Cover, and let stand at room temperature for four days.
  4. Pour bourbon mixture through a fine mesh strainer, into a pitcher, discarding solids.
  5. Stir in the honey or agave nectar.
  6. Decant back into the clean, original bottles.
  7. Can be stored in the refrigerator for up to two months.

Download Southern Living’s Free Printable Label: Apple Pie Infused Bourbon 

 

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Apple Pie Cups with Cinnamon Streusel

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“this is the best thing you’ve ever baked, mommy.”

That is a direct quote.  And I have baked a lot of things.

I think that is all the introduction this recipe needs.

Apple Pie Cups with Cinnamon Streusel
(makes 12)

For the Crust:
2 1/2 cups all-purpose flour
1 teaspoon salt
1/2 cup shortening
1/2 cup (1 stick) unsalted butter
approx. 1/3 cup ice water

A few words about pie crust:

At this time of year I really love having some pie crust hanging around in my fridge.  It keeps in there for weeks (maybe even months?).  Come Fall, I just never know when the pie-baking urge will strike.  And with it already sitting there, all chilled and ready to roll, it’s that much easier to just go for it!  I suggest whipping up a double batch, just so you have some extra at the ready.  This recipe works beautifully for sweet or for savory recipes (chicken pot pie, anyone?).  Which leads me to my next point…

About this pie crust recipe.  It holds a special place in my heart.  For a few reasons.

Number one, it is the best pie crust recipe/method, EVER.  The shortening makes it tender, and the butter makes it flaky.  The folding/rerolling step makes it CAN’T FAIL.

My own pies were always a little bit of a letdown for me, until this recipe came along.  It is everything I ever wanted a homemade pie crust to be.  So, my second reason is, it got me over my fear of pies.

tender-flaky layers!

And third, when I posted my White Peach and Blueberry Pie, using this crust, it was Freshly Pressed on WordPress, gaining our little blog A LOT of attention.  I’m still plugging away at trying to reciprocate all the comments and likes we got.

I owe it all to a beautiful, fun, and sweet blog called BakeAt350, where I first saw the recipe.  (Thank you, Bridget!)  If you’ve never read it, please be sure to go check it out.

To make this magic pie crust, you will begin by placing the flour, salt, and shortening in a large bowl.  Cut the shortening in until the pieces are pea-sized.  Cut the cold butter into thin slices and toss them around in the flour until they are all dusty-coated.  Now dribble in the ice water, about a tablespoon at a time, while stirring the whole mess around.  As soon as it starts to come together into a ball, you are done adding water.  Divide it into two equal portions so it’s easier to work with.

Dust each dough-ball in flour, and roll out to about 1/4″ thick.  Fold it into thirds, like a letter.  Turn it 90 degrees, and fold into thirds again.  Fridge for 30 minutes, or till you’re ready to make pie.

So now that you have a ridiculously long pie crust explanation, and the beginnings of the best thing you’ve ever baked in your fridge, we’ll move on to the filling.

For the Filling:
6 granny smith apples
1/2 cup sugar
2 tablespoons all-purpose flour
2 teaspoons ground cinnamon
2 tablespoons lemon or orange juice

Peel, core, and cut your apples into 1/2″ pieces.  Toss them with the remaining filling ingredients.

For the Streusel Topping:
1/2 cup all-purpose flour
1/4 cup packed dark brown sugar
1/8 teaspoon kosher salt
1 teaspoon ground cinnamon
3 tablespoons unsalted butter, melted

Just melt the butter in a little bowl and then throw the rest of the ingredients on top.  Mix it up with a fork and you’re good to go!

Roll out the crust and cut big circles.  I used a 4 1/2″ diameter cookie cutter.

Gently press a circle into each well of an ungreased, unlined cupcake pan.

Spoon the filling in…

…and top with the cinnamon streusel.

Bake for 45 minutes at 350 degrees.

These are perfect for a packed lunch!  As are these other recipes from my Lunch Lady Land series:

Homemade Gummy Fruit Snacks and Juicy Jigglers
Healthy (Nut-Free) Reese’s Cups
Corn Dog Muffins
Homemade Pudding Snack Pack

Those flaky layers!  I mean, come on, right?

What is the best thing you’ve ever baked?  Do you make a lot of pies in the fall?  Have you had much luck with your crust?  What do you think of this method I’ve been using?  Leave us a comment!

 

 

Supermom Cooking Challenge 002 – Mere’s Interpretation

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Alison’s Baby Apple Hand Pies

I rarely bake.

When I first read Allie’s post (here) about her apple hand pies, I was pretty blown away.  I always knew that she really enjoyed cooking, but her post really hit home on just how much enjoyment she really gets out of it.  I’ve always thought of cooking as a huge chore.  I like it once I start, and feel good about the results, but I hate having to plan for it.  I almost never have the ingredients I need on-hand, and it’s hard for me to get inspired to make something really terrific.  She apparently has no problem with that whatsoever, which is great for me, I’ll just make whatever she tells me to.

So if you read this post, she took a whole afternoon to make these little tiny apple pies from scratch.  She’s always been so detailed and meticulous.  When we were little kids she once spent an afternoon making tiny little geese with Little House on the Prairie bonnets out of Crayola clay.  She even made tiny eggs that you could actually open, and a miniature baby was inside, hat and all.  Amazing.

The thought of spending a whole afternoon doing just about anything makes my head explode.  I like things in 20 minute increments.  I load my day with lots of things that take 20 minutes, because I am the complete opposite of Alison.  I like a crapload of variety in my life.  I’m trying to slow down a bit now though, because I’m starting to show signs of aging due to stress.

That said, I decided to make these pies, only because Alison loved them so.  I didn’t use homemade dough, because  That. Is. Crazy.  They were delishes (typo, I’m keeping it, it sounds like it’s spelled, like, DELISH – IZ).  Here’r (I like my new words!) the highlights :

Chopping was time consuming. Next time I’d put them in my food processor and save myself 20 minutes.

This person was being cute, and keeping me company while I chopped 3 apples for 30 minutes.

Apples, when they were done cooking in the pan.

Apple taco, just before I pinched it all together.

Yummy raw pie dough.

Getting crazy up in hur.

I don’t have fancy sparkle sugar, so I used brown, it was fine.

Happy mouth time.

All in all, this was a nice little recipe.  As a “working” mom, I could easily adjust the recipe to fit my packed schedule.  As I said before, I’d recommend using a chopper for the apples, pre-made dough, and I’d also double the recipe, because these were gone in minutes, which was disheartening because of the amount of time I spent making them (about 40 minutes of prep, but I’m slow).  They were delicious though, and I’d make them again.  Additionally, spices like clove, cinnamon and nutmeg are warming, and help you with a whole host of problems, according to Chinese and Ayurvedic medicine, and I’m all over that junk.  You can read more about that here.