Archives for category: Desserts

I have accomplished something I’ve been dreaming of forever: I made my very first homemade apple pie. I went straight to Martha, assuming she’d have a classic apple pie recipe. I followed her recipe and searched the web for instructions on how to make a lattice top.  I must say, I certainly did well on presentation.  EDIT: I just ate my first slice.  TO DIE FOR.  Everything is perfect.  Martha for the win!

Ingredients

1/4 cup all-purpose flour (spooned and leveled), plus more for rolling dough
1 recipe (2 disks) Basic Pie Dough
2 tablespoons freshly squeezed lemon juice (from 1 lemon)
4 pounds (8 to 10) apples, such as Empire, Granny Smith, Gala, Cortland, Winesap, or a mix – I used 5 large apples, and even that was too much
3/4 cup sugar
1 teaspoon ground cinnamon
1/2 teaspoon salt
2 tablespoons unsalted butter, cut into small pieces


Directions

  1. Lightly flour a large piece of waxed paper; place a disk of dough in center. Rolling from center outward, form into a 12-inch circle. (Use paper to rotate dough, and flour rolling pin and paper as necessary to prevent sticking.) Transfer dough (still on paper) to a baking sheet; cover and refrigerate. Repeat with second disk of dough.
  2. Preheat oven to 450 degrees with a rack set in lowest position. Remove first circle of dough from refrigerator; wrap around rolling pin (discarding paper), and carefully unroll over a 9-inch pie plate. Gently lift edges and lower dough into the pie plate so it hugs bottom and sides. Avoid stretching the dough, which will make it shrink during baking. Refrigerate.
  3. Place lemon juice in a large bowl. Peel, core, and cut apples into 1/4-inch-thick slices; halve crosswise, and add to lemon juice (to keep them from turning brown) as you work. Add sugar, flour, cinnamon, and salt; toss to combine.
  4. Remove dough-lined pie plate from refrigerator. Fill with apple mixture, gently packing apples and mounding slightly in center; dot with butter. Lightly brush rim of pie shell with water. Remove remaining circle of dough from refrigerator. Lay over apples; press along moistened rim to seal. Using kitchen shears, trim overhang to 1 inch.
  5. With floured fingers, fold overhang under itself to form a thick rim; pinch between thumb and forefinger to form a uniform edge around the rim of the pie plate.
  6. To crimp edges: With thumb and index finger of one hand, gently press dough against knuckle of other hand; continue around pie. (Deep indentations anchor dough on rim and prevent it from sliding down sides of pie plate during baking.)
  7. With a floured paring knife, cut 5 to 6 slits in top of pie, radiating from center; place pie plate on a rimmed baking sheet. Bake 20 minutes; reduce heat to 375 degrees and bake until crust is golden and juices are bubbling, 50 to 60 minutes more. If edges brown too quickly, cover with aluminum foil. Cool completely, at least 6 hours, before serving.  I cooked for 40 minutes because it was bubbling over.

From http://www.marthastewart.com/341735/apple-pie

For the dough, I followed her dough recipe– really easy to do.

Ingredients

2 1/2 cups all-purpose flour, (spooned and leveled)
1 teaspoon salt
1 teaspoon sugar
16 tablespoons cold (2 sticks) unsalted butter, cut into pieces
1/4 to 1/2 cup ice water

Directions

  1. In a food processor, combine flour, salt, and sugar; pulse to combine. Add butter; pulse until mixture resembles coarse meal, with just a few pea-size pieces of butter remaining.
  2. Sprinkle with 1/4 cup ice water. Pulse until dough is crumbly but holds together when squeezed with fingers (if necessary, add up to 1/4 cup more water, 1 tablespoon at a time). To help ensure a flaky crust, do not overprocess.
  3. Transfer half of dough (still crumbly) onto a piece of plastic wrap. Form dough into a disk 3/4 inch thick; wrap tightly in plastic. Refrigerate until firm, at least 1 hour (and up to 3 days). Repeat with remaining dough. (Disks can be frozen, tightly wrapped, up to 3 months. Thaw before using.) Makes 2 disks.
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My mom is famous (in my book) for her desserts, and this one tops the list.  There’s nothing to it to make, and as long as you’ve got the fruit then all the other ingredients are in the cupboard.

Ingredients

5 cups sliced fruit (if using peaches, 5 firm peaches)
1/3 cup sugar
1 tbsp tapioca or flour

Topping
1/2 cup flour
1/2 cup oatmeal (traditional, not quick oats)
1/2 cup sugar
1/4 cup chopped walnuts
1/4 cup canola oil
1 tsp vanilla
1 tsp cinnamon

Bake 375° covered for 45 minutes (10 minutes uncovered)

Looks like it’ll be a Smitten Kitchen recipe night!  I’m looking forward to the rose sculpting, I’ve never dabbled in creative frosting before!

Ingredients

Yield: 17 to 18 cupcakes

1 stick unsalted butter, room temperature, plus more for greasing pans
1 cup firmly packed dark-brown sugar
1/3 cup granulated sugar
2 cups cake flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/8 teaspoon ground cloves
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 large eggs
1/2 cup buttermilk mixed with 1 teaspoon vanilla
1 1/4 cups canned solid-pack pumpkin

Frosting
Two (8-ounce) packages cream cheese, softened
1 stick unsalted butter, room temperature
2 cups confectioners’ sugar
1/4 cup pure maple syrup

Directions

1. Preheat the oven to 350° (175°C). Line a cupcake pan with 18 liners.

2. In a stand mixer, beat the butter and sugars on medium speed until fluffy, about 5 minutes. Meanwhile, sift the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, cloves, salt, and pepper into a medium bowl.

3. Add the eggs 1 at a time to the mixer, scraping down the sides after each addition. Alternate adding the flour and milk mixtures, beginning and ending with the flour. Beat in the pumpkin until smooth. Scoop the batter among the cupcake liners — you’re looking to get them 3/4 full. Rap the filled pans once on the counter to release any air bubbles. Bake the cakes until a toothpick inserted into the center comes out clean, about 20 to 25 minutes. Cool the cupcakes on racks completely.

Make the frosting:
In a stand mixer beat all the ingredients on medium until fluffy. To assemble the cake, frost the top of one cake, place the other cake on top. Frost the sides and top, swirling decoratively. Refrigerate the cake for 30 minutes to set up frosting.

From http://smittenkitchen.com/2008/11/pumpkin-cupcakes/

I’ve tried this recipe before and it’s delicious. It actually tastes a lot like my mom’s apple cobbler, just in a different form.

Ingredients

6 medium apples (I used Fuji because they were available)
1 tbsp sugar
1 tsp cinnamon
3 tbsp honey
2 tbsp unsalted butter, melted
6 oz. chopped walnuts

Directions

Preheat oven to 350 degrees.

Melt butter in a  small saucepan over low heat, or in a deep bowl or cup in the microwave.  Add sugar and cinnamon to a medium mixing bowl and stir to combine.  Add honey and melted butter, whisk until smooth.  Stir in walnut pieces sit a long spoon.  Set aside.

Core apples and cut a shallow slit around the center of each apple, just through the skin, approximately 1/8 of an inch deep.  Fill each apple with 1 to 2 tsp of the filling mixture. Arrange in a high-sided baking dish just large enough to hold the apples. (I used an 8-inch square baking dish for these, but a pie tin would have worked as well.)  Bake for 35-45 minutes, or until apples are tender.  If filling begins to blacken, cover the apples with foil and continue cooking.

When done, set on serving plate and serve immediately with a little honey or a scoop of vanilla ice cream.

*update: I’ve had several comments about the slit around the center of the apple.  it is not cut in half, but rather a small slice through the skin to prevent the apple from bursting.

From http://cbsop.com/recipes/honey-walnut-baked-apples/