Showing posts with label pie. Show all posts
Showing posts with label pie. Show all posts
Sunday, March 30, 2014
PINEAPPLE COCONUT CREAM PIE
I found this quick and easy pie recipe over at Sweet as Sugar Cookies the other day. Lisa hosts a Saturday blog that is FULL of great dessert recipes. If you havent checked it out, please do so, it is lots of fun.
Lisa posted this as a pineapple cream pie, but I added half cup of coconut to the pudding and topped it with stabilized whipped cream. It was quick, easy and delicious!!!
Pour into 9" graham cracker pie shell and place plastic wrap on the surface of the hot pudding. Chill for several hours, then remove plastic and top with stabilized whipped cream.
1 cup heavy whipping cream
¼ cup powdered sugar
1 teaspoon vanilla extract
1 teaspoon unflavored gelatin powder
4 teaspoons cold water
Put unflavored gelatin powder in a small dish and add 4 teaspoons of cold water and stir. Let this sit until it looks semi-solid, then put this in the microwave for just a couple seconds (my microwave takes about 3 or 4 seconds) and it will turn back to a liquid. Let this liquid cool, but not so cool that it turns back into a solid.
Whip the cream, sugar and vanilla until it gets thick, but not totally whipped. While the beaters are still going on high, dribble in the cooled liquid gelatin. Continue beating until stiff peaks form.
NOTE: A 20 ounce can of crushed pineapple (drained and squeezed dry) gives you about 1½ cups of fruit.
NOTE: This pie slices beautifully.
Read More..
Lisa posted this as a pineapple cream pie, but I added half cup of coconut to the pudding and topped it with stabilized whipped cream. It was quick, easy and delicious!!!
The pudding is nearly fool proof!!
½ cup white sugar
½ teaspoon salt
3 tablespoons cornstarch
1 tablespoon all purpose flour
2½ whole milk
3 egg yolks
Put all of the above ingredients into a heavy bottomed pan and whisk it until any lumps are gone. Bring to a boil over medium heat, stirring constantly with rubber spatula. Once the pudding starts to thicken, switch to a whisk and whisk, while it boils, for one minute (it will get very thick).
Remove from heat and stir in:
1 tablespoon butter
1 teaspoon vanilla (I used 2 teaspoons)
1 cup canned crushed pineapple (I drained it and squeezed it dry)
½ cup flaked coconut (my addition)
Stabilized Whipped Cream (wont deflate) Makes 2 cups1 cup heavy whipping cream
¼ cup powdered sugar
1 teaspoon vanilla extract
1 teaspoon unflavored gelatin powder
4 teaspoons cold water
Put unflavored gelatin powder in a small dish and add 4 teaspoons of cold water and stir. Let this sit until it looks semi-solid, then put this in the microwave for just a couple seconds (my microwave takes about 3 or 4 seconds) and it will turn back to a liquid. Let this liquid cool, but not so cool that it turns back into a solid.
Whip the cream, sugar and vanilla until it gets thick, but not totally whipped. While the beaters are still going on high, dribble in the cooled liquid gelatin. Continue beating until stiff peaks form.
NOTE: A 20 ounce can of crushed pineapple (drained and squeezed dry) gives you about 1½ cups of fruit.
NOTE: This pie slices beautifully.
Wednesday, March 12, 2014
Sweet Potato Shepherds Pie
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| Sweet potato topped shepherd's pie. Gluten-free. |
A certain individual living by the mesa has some news. Can you guess? We sold the house. We're moving lock, stock and barrel (in reality, more like Macs, books and UGGS) to Los Angeles, packing up the Honda Fit again to head West and start our new life as Los Angelenos.
I am almost too wired to write.
The quasi-plan is to rent a furnished place for a month. In mid October. Once we're out there, we'll begin our search in earnest for a longer lease- a space we can call our own, not too far from the ocean, I hope. A place with a workable kitchen. Windows. Light. Simple criteria.
As I sort through art books to sell (all the impressionist/landscape books I once mooned over- like a school girl- no longer tug at my attention) I am imagining the new again. I am fueled by the scent of possibility and change and consumed with the urge for going. Three and a half years in the desert have inked their big sky imprint upon me.
I feel as if I sport an invisible tattoo.
Time and distance will reveal the wisdom gained here (if any is to be found). Time and distance will temper the losses. No doubt memory itself will soften the sharp hungers of the everyday isolation and doubt.
Time and distance will reveal the wisdom gained here (if any is to be found). Time and distance will temper the losses. No doubt memory itself will soften the sharp hungers of the everyday isolation and doubt.
Some readers have asked me, What lesson did you need to learn? implying that there is a silver lining to every prickly, dark experience and that if we only embrace The Lesson, we'll be free.
Well, I can answer that.
Thursday, March 6, 2014
Red velvet woopie pie
Red velvet woopie pie
Ingredients
- Flour 125gm
- Baking powder ¼ tsp
- Salt ¼ tsp
- Coco powder 1 tbsp leveled
- Unsalted butter 60 gm
- Egg 1 large
- Sugar 150 gm or ¾ cup
- Vanilla essence 1 tsp
- Butter milk ½ cup
- Red food color 1 tbsp
- White vinegar ½ tsp
- Baking soda ½ tsp
Method
- Sieve together flour, coco powder, salt and baking soda in a bowl, beat butter for 2 minutes adding in sugar continue to beat till fluffy add the egg and beat till mix, add vanilla, in a cup whisk butter milk with red food color, now on low speed, alternately add the flour mixture and butter milk to the beaten butter mixture, beginning and ending with flour, lastly mix in a bowl, vinegar and baking soda, allow the mixture to fizz quickly fold in the batter, grease a woopie pie pan lightly with a small cookie scoop, put on each hole, tap tray well, bake in a preheated oven 180 degree C for 15 minutes until done, cool the woopie pie in pan on a wire rack for 10 minutes, remove and cool completely before frosting.
Ingredients for frosting
- Cream cheese 4 ounces
- Shortenings or margarine 2 tbsp
- Vanilla essence ½ tsp
- Icing sugar 1 to 1 ½ cup
- Milk 1 tbsp if required
Method
- In a large bowl beat cream cheese, shortening, vanilla and milk if required on low speed until smooth, gradually adding in sugar, beat till frosting, smooth and spreadable, spread prepared icing on one side of woopie and sandwiched the 2nd woopie.
Monday, February 24, 2014
Apple Pie
Scrumptious Apple Pie. Its a cinch!
Does the thought of making a pie send you into involuntary convulsions or make you break into a cold sweat? Well Im about to change your life....for reals. This is the easiest pie on the planet, and the best thing, its absolutely delicious!
Whip one up today, you probably have everything you need on hand. Your husband will want to renew his vows, your kids will nominate you for Mother of the Year, and your friends will be jealous, seriously.
Crust:
1 1/2 c. flour
1 1/2 teaspoons sugar
teaspoon salt
1/2 c. oil
2 Tablespoons cold milk
Mix together with your hands, and press into the bottom of a 9" pie plate.
Filling:
4 c. thinly sliced apples, peeled and cored. (I used a combo of Fuji and Granny Smith. Mixing two different varieties of apples in a pie always tastes better. My hint to you...actually mommys hint to you.)
1 1/2 c. sugar 2 Tablespoons flour
1 teaspoon cinnamon
Mix well and mound into crust. It will be really full. Dont worry, the apples cook down a bit and it will be perfect.
Topping:
1/2 c. flour
1/2 c. sugar
1/2 cube of butter
Mixture should resemble coarse crumbs. Sprinkle on top of the pie. Place pie in a brown paper grocery bag, thats right, just a regular brown, paper bag, then put the bag on a big cookie sheet.
Place in an oven preheated to 350 degrees. Bake for 1 hour, 40 minutes.
Serve with whatever you like best.....a tall glass of milk, vanilla bean ice cream, or my personal favorite, heavy whipping cream.
*Note-As I put it in the oven, I realized the bag was a little too close to the heating element. Since I really wasnt in the mood for a kitchen fire, I pulled it back out and stapled the back down a bit. I would suggest you do the same, unless you look really cute and would like a friendly visit from your local fire fighters....
Move over Martha.
If you have not already checked out Mia&Jilly than you need to today! There both super cute talented girls who know how to spruce things up in the house! Not only that but they are holding the best giveaway ever (literally)
Check them out HERE
Enter their giveaway HERE
Also i actually made this pie last night! It was super easy and so yummy! We liked it so much were making it again!
Check them out HERE
Enter their giveaway HERE
Also i actually made this pie last night! It was super easy and so yummy! We liked it so much were making it again!
Friday, February 7, 2014
CHERRY CHEESECAKE PIE
Last week, Debbie, over at Mocha Me, posted a raspberry cream cheese pie that sounded quick, easy and tasty. It had a chocolate crumb crust, a layer of fresh raspberries, a baked cream cheese filling and a chocolate drizzle.
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On the day I wanted to make the pie, we were snowed in with a foot of new snow so I had to improvise on some of the ingredients. The final result was excellent and I will be making this versatile recipe often, thank you Debbie!!
I didnt have raspberries, so I substituted some frozen dark sweet cherries and made a cooked filling to go under the cheesecake layer. Im sure you could use almost any fresh, canned or cooked fruit under the cheesecake layer (it is a very user friendly recipe).
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CRUST
1¼ cups graham cracker crumbs
3 tablespoons sugar
1/3 cup melted butter
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Mix all ingredients and press into a 9" pie plate (no need to grease) and bake in a preheated 350 degree oven for 8 minutes. Let cool for 30 minutes (I let mine cool for about 10).
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FRUIT LAYER
2 cups of fruit (I used frozen dark sweet cherries cut in half).
¼ cup sugar
¼ teaspoon almond extract
.
Cook the fruit & sugar together until it is tender (the fruit will make its own juice). While its simmering, stir in a slurry of 1 tablespoons of cornstarch mixed with 1 tablespoon of water. Simmer until juices are very thick, remove from heat and stir in extract. Pour into bottom of crumb crust and set aside.
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CREAM CHEESE LAYER
4 ounces of cream cheese (room temperature)
3 tablespoons lemon juice
14 ounce can of sweetened condensed milk (not evaporated)
1 teaspoon vanilla
1 egg
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Beat the cream cheese and sweetened condensed milk together, add the lemon juice, vanilla and egg and beat until smooth. Pour over the fruit layer. Bake in 350 degree oven for 30 minutes. Let pie cool on a rack for about 30 minutes before you chill.
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GLAZE
Mix ¼ cup of semi-sweet chocolate chips with ¼ cup heavy whipping cream and heat (over low heat) until the chocolate melts. Drizzle over baked pie. Chill pie for several hours.
NOTE: When chilled, this cuts beautifully.
Read More..
.
On the day I wanted to make the pie, we were snowed in with a foot of new snow so I had to improvise on some of the ingredients. The final result was excellent and I will be making this versatile recipe often, thank you Debbie!!
I didnt have raspberries, so I substituted some frozen dark sweet cherries and made a cooked filling to go under the cheesecake layer. Im sure you could use almost any fresh, canned or cooked fruit under the cheesecake layer (it is a very user friendly recipe)..
CRUST
1¼ cups graham cracker crumbs
3 tablespoons sugar
1/3 cup melted butter
.
Mix all ingredients and press into a 9" pie plate (no need to grease) and bake in a preheated 350 degree oven for 8 minutes. Let cool for 30 minutes (I let mine cool for about 10).
.
FRUIT LAYER
2 cups of fruit (I used frozen dark sweet cherries cut in half).
¼ cup sugar
¼ teaspoon almond extract
.
Cook the fruit & sugar together until it is tender (the fruit will make its own juice). While its simmering, stir in a slurry of 1 tablespoons of cornstarch mixed with 1 tablespoon of water. Simmer until juices are very thick, remove from heat and stir in extract. Pour into bottom of crumb crust and set aside.
.
CREAM CHEESE LAYER
4 ounces of cream cheese (room temperature)
3 tablespoons lemon juice
14 ounce can of sweetened condensed milk (not evaporated)
1 teaspoon vanilla
1 egg
.
Beat the cream cheese and sweetened condensed milk together, add the lemon juice, vanilla and egg and beat until smooth. Pour over the fruit layer. Bake in 350 degree oven for 30 minutes. Let pie cool on a rack for about 30 minutes before you chill.
.
GLAZE
Mix ¼ cup of semi-sweet chocolate chips with ¼ cup heavy whipping cream and heat (over low heat) until the chocolate melts. Drizzle over baked pie. Chill pie for several hours.
NOTE: When chilled, this cuts beautifully.
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