RSS Feed

Tag Archives: fruit

Brownie Brouhaha

Posted on

IMG_2581Brownies can be controversial, at least when it comes to my friends and family. Some factions say there needs to be frosting, others are in the cakey camp, while a few are stuck in the fudgey side. There is often heated debate about how Butterscotch Brownies (blondies) and Black Bean Brownies are not acceptable options at all. But, when I’m the one donning the apron I say nay to frosting and go for my tried and true One Pot Brownie recipe (please note: no pot is IN the brownies, they are mixed IN a pot).

IMG_2579

I have been using the same recipe since I started baking when I was eight (out of desperation as my mother wouldn’t bake or buy sweets as often as I wanted them). It has never failed me, though I have failed it on occasion. A couple of times, I MAY have over-baked the brownies until they were dried out. My problem solving brain and thrifty heart turned this loss into a win by making ice cream sandwiches with them!

IMG_2576

Kitchenette Brownies

Ingredients:

1 cup butter

1 cup brown sugar

1 cup creamed honey

2/3 cup cocoa powder

3 eggs

1 cup all purpose flour

1 1/2 teaspoon Epicure Baking Powder

1 1/2 teaspoon vanilla extract

Kosher Salt to taste

Method:

  1. Preheat oven to 350
  2. Melt butter in a saucepan on the stove
  3. Mix sugar, honey and cocoa powder into melted butter
  4. Add eggs and and mix with a whisk
  5. Add flour, baking powder and salt and gently combine
  6. Stir in vanilla extract
  7. Pour into a greased 8-9″ pan or the Epicure Perfect Petites for 30 lovely little loaves
  8. Bake for 25-30 minutes (until a toothpick comes out clean or just a bit crumby)

IMG_2583

Serve with fresh fruit (I had grapes, mango and raspberries) and a dollop of whipped cream (try not to over whip it like I did).

Which side of the brownie battle do you take or will you just take any brownie that’s available?

Cherry Pie Serenade

Posted on

Lattice-Top Pie Dough

Ingredients:

3 cups (15 oz) unbleached all-purpose flour

1 teaspoon salt

2 Tablespoons sugar

7 Tablespoons  vegetable shortening, chilled

10 Tablespoons cold unsalted butter, cut into 1/4 inch pieces

8-10 Tablespoons ice water

Method:

1. Blend the flour, salt and sugar in a food processor until combined. Add in the shortening and pulse until it has the texture of coarse sand (about 10 seconds). Space the butter pieces evenly on top of the mixture; pulse until the texture is that of coarse crumbs, with the butter bits no larger than pea size (about 10 1-second pulses). Transfer mixture to a medium size bowl.

2. Sprinkle 8 Tablespoons of the ice water over the mixture. Use a rubber spatula in a folding motion to combine. Press firmly down of the dough with the spatula until it sticks together, use the remaining 2 Tablespoons of ice water if needed. Divide the dough into two balls (16 oz and 14 oz) and flatten into discs (5 inches and 4 inches). Wrap separately in cling film and refrigerate for at least one hour, or up to 2 days, before rolling out.

Lattice-Top Sour Cherry Pie

Ingredients:

1 recipe Lattice-Top Pie Dough

Flour for dusting the work surface

1/4 cup (1 oz) cornstarch

1 cup sugar (plus 1 Tablespoon for the top crust)

1/4 teaspoon ground cinnamon

pinch of salt

drop of pure almond extract (or teaspoon of almond liqueur )

sour cherries (one tree full or about 6 cups, pitted)

Method:

1. Remove dough from the refrigerator and allow to sit until malleable. Roll the larger disc to a 15 inch by 11 inch rectangle, about 1/4 inch thick, between two sheets of parchment paper then transfer to a parchment lined baking sheet (you can reuse one of the parchment sheets to roll the bottom crust). Trim the long sides of the rectangle and then cut lengthwise into 8 strips (15 inches long by 1 1/4 inches wide). Place the baking sheet in the freezer until firm (about 30 minutes).

2. Roll out the smaller piece of dough to a 12 inch circle. Transfer to a 9 inch pie plate. Leave the dough that overhangs the lip of the pie plate and place in the freezer until firm (about 15 minutes).

3. Mix the cornstarch, sugar (adjust to taste), cinnamon and salt in a medium bowl. Toss with the cherries and almond extract  (or almond liqueur).

4. Take the dough strips out of the freezer, if they are too stiff to be flexible, let them warm up just a bit. Weave the strips into a lattice top (Smitten Kitchen has a great MacPaint How To). Put back into the freezer until firm again (about 15 minutes)

5. Adjust an oven rack to the lowest position and place a baking sheet on it (to catch any excess juices) and preheat to 500.

6. Take the dough covered pie plate from the freezer and fill with the cherry mixture. Remove the lattice top from the freezer and place on top of the filled pie crust. Trim the lattice scraps and fold the overhanging dough into a crimped pattern. Lightly brush the lattice with 1 Tablespoon water and sprinkle with 1 Tablespoon sugar.

7. Turn the oven down to 425 and place the pie on the baking sheet. Bake until the crust begins to brown (25 to 30 minutes). Rotate the pie and turn the oven to 375; continue baking until the crust is a deep golden brown and the cherry juices are bubbling up (25 to 30 minutes longer).

8. Cool the pie on a wire rack for a minimum of 2 hours before serving. Cut at least two slices before you try to remove one.

%d bloggers like this: