The Dessert Shop

Rustic Apple Pie December 31, 2012

Filed under: Baked Goods — thedessertshop @ 3:13 pm

Yesterday was my birthday

So to treat my self I made an apple pie

It is called a rustic pie because

you cook it on a cookie sheet not in a pie pan

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The recipe that I used to make it is from the Food Network show

The Pioneer Woman

The recipe makes two pies like the one shown

I made one large pie and 24 small ones for a party

Here is how I made my pies:

Ingredients:

Apple filling:

5 Granny Smith apples, peeled and sliced

1/2 cup firmly packed brown sugar

1/2 cup granulated sugar

2 tablespoons all-purpose flour

1/4 teaspoon salt

Juice of 1/2 lemon

6 tablespoons butter

Pie Crust: 

3 cups all-purpose flour, plus more for dusting

1 teaspoon salt

1 1/2 sticks cold butter

3/4 cup vegetable shortening

1 egg

5 tablespoons cold water

1 tablespoon distilled white vinegar

To start making the pies you need to make the pie crust about 1 hour before

To make the crust:

Combine the flour and salt in a large bowl. Add in the butter and shortening

Using a pastry cutter, gradually work the butter and shortening into the flour until the mixture resembles tiny pebbles

This step should take 3 or 4 minutes

 In a separate bowl lightly beat the egg with a fork, and then add it to the mixture

Next, add in the cold water and vinegar

Stir the mixture together until it’s just combined

 Then cut the dough into two pieces and wrap each in cling wrap

 Chill for one to two hours

To make Apple Pie Filling:

Preheat the oven to 375 degrees F.

In large bowl, stir together the apples, brown sugar, granulated sugar, flour, salt and lemon juice

Set aside and see how long you can keep from sneaking a slice of apple

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To put it all together:

With a rolling pin, on a well floured counter

begin rolling out the pie crusts into large circles

Roll the dough from the center outward

Be gentle and patient, it’ll take a little time to get the dough completely rolled out

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(This are my little pies)

To make the little pies roll out 1 half of the dough and use a cup to make circles

Put those circles in a muffin pan and poke the crust with a fork to prevent the crust from bubbling

and fill with the apple filling, as much as will fit

To make the large pies

Loosen and lift the dough and carefully place the rolled out circles on large baking sheets

Place half the apple mixture on one crust and the other half on the other crust

Fold over the edges of each crust so that it covers 2 to 3 inches of the apple mixture

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No need to be artistic – the more rustic the better. Dot the tops of the pies with chunks of the butter

Bake until the filling is golden and bubbly, 30 to 40 minutes or 10 to 15 minutes for the little pies

If the crust appears to brown too quickly, cover the edges with aluminum foil for the remaining baking time

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Enjoy any way you like

Here is the way I love my pie

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Carmel and whip cream

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Thanksgiving Leftover Casserole November 27, 2012

Thanksgiving Leftover Casserole

I made a 19lb turkey for 3 people to eat

This was my first turkey I have cooked

I am so proud of it!

I decided that I was going to make a casserole

Here is how I made my Thanksgiving leftover casserole

Sorry no pics 😦

Bake in a 9 x 13 baking dish at 350°

Step One:

Make green bean casserole

Any recipe will do

I used the Campbell’s classic recipe

Spread it out in the 9 x 13 pan

Step Two:

Cover the green bean casserole with turkey

I made a nice thick layer

So you could not see the green beans

Step Three:

Make stuffing

Any recipe will do

I made Stove top Turkey stuffing (2 boxes)

With celery, onion, carrot, and bacon

cooked up until tender then added in

Then layer on top of the turkey

Cover with foil and cook for 30 mins

Then uncover and cook for 10 mins

This is a very delicious recipe

Hope you enjoy

 

Zucchini Orange Bread October 6, 2012

Filed under: Baked Goods — thedessertshop @ 11:29 pm
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Sorry its been almost a month for the last post

It has been a busy one

I moved to a new apartment and started a new job

And between work and the move I have had no extra time

But in the move my mom gave me some Zucchini

The first thing I could think to make with it was

Zucchini Bread

Here is how I made my bread

Tools needed

Mixer

Bowl

Spatula

Two 9×5 loaf pans

Ingredients needed

4 eggs

1 1/2 cups sugar

3/4 cup oil

2/3 cup orange juice

2 cup shredded unpeeled zucchini

3 1/4 cups AP flour

1 1/2 tea baking powder

1 1/2 tea baking soda

1 tea salt

2 tea grated orange peel (skipped)

2 1/2 tea cinnamon (used pumpkin pie spice)

1/2 tea cloves (skipped)

1/2 cup chopped nuts

To start

Grease only the bottoms of the pans

Beat eggs until thick and lemon colored

Beat in sugar

Stir in oil and OJ

Stir in zucchini

Stir in all of the dry ingredients and nuts

Mix well

Pour into pans

My large pans were 8×4, so I had extra

Bake at 350° for 45 to 55 minutes

Or until toothpick comes out clean

Cool in pan for 10 minutes

Then remove from pans and let cool

I love this bread with just melted butter

Hope you enjoy your Zucchini Bread!

 

Busy-Day cake September 7, 2012

Filed under: Baked Goods — thedessertshop @ 10:00 pm
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So yesterday I really wanted some cake

But did not have a lot of time or ingredients

This recipe is very quick to make and does not have a lot of ingredients

Perfect for someone on a budget (like me)

The cake is very light and crumbles when you eat it

Here is how I made the cake:

Tools needed:

Bowl

Mixer

Cake pan

Spatula

Ingredients:

1 1/3 cup all-purpose flour

2/3 cup sugar

2 teaspoons baking powder

2/3 cup milk

1/4 cup butter, softened

1 egg

1 teaspoon vanilla

3 cups assorted fresh berries (optional)

whipped cream (optional)

Time to mix it up:

Mix Flour, Sugar, Baking Powder, Butter

until corn mill like

Add in Egg, Milk, Vanilla

Mix for 1 min

All Mixed up

Ready a cake pan with cooking spray

Pour the batter in the pan and smooth out the top

Ready for oven

Bake at 350° for 25 minutes  or until done

Cool on rack for 30 mins

Cut into 8 slices or what you want to eat that day

(cake will keep better if not cut up)

Then top with berries and whipped cream

If you top the whole cake with berries

Store in the refrigerator

If you only top a slice at a time

Keep the  berries in the refrigerator

but the cake can stay out, just cover with plastic wrap

Eat with in 5 to 7 days, cake will last longer if keep in refrigerator

It’s really good

Hope you enjoy the cake as much as I did

 

Cookies baked in my car August 23, 2012

Filed under: Baked Goods — thedessertshop @ 6:57 pm
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Last week temps were in the 100’s in the Portland area

With the hot temps, I wanted to see how hot the inside of my car would be

So I made some cookie dough and got a temperature gauge

I stated with one you would put out side and then had to use a digital one

Here is how my experiment went

1 pm Parked my car in the sun

1:30pm Made cookie dough

2:30pm Put temperature gauge outside in a shaded area by my front door

2:40pm Put the same temperature gauge in my car,

By this time it has been in the sun for 1 hr 40min

3:00pm Put cookies in car and checked temperature gauge

3:30pm Changed temperature gauge to the digital one and checked on cookies

4pm Checked temperature gauge and cookies

Outside

In car that has been in sun seen 1pm (3hours)

cookie

5:30pm checked on cookies

Outside

In car

Cookie, done, Gooey inside but it’s done

2 1/2 hours in the car, could have been longer but I like mine gooey

I did this experiment to show how hot it can get in cars

There have been many stories in the news about pets and kids left in cars on hot days

No kids should ever be left in a car, no matter how hot or cold it is outside or how long you will be gone

Pets should not be left in a car unless it is a cool day but not cold

And the windows need to be down enough for them to get fresh air

The more people that know not to leave kids and pets in car

The less kids and pets will died from being trapped in hot cars

Please spread the word and this post

Thank you

 

Low-Fat Blonde Brownies August 8, 2012

Filed under: Baked Goods — thedessertshop @ 6:17 pm
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So today I am making ice cream

I wanted to add brownie pieces to my ice cream

So I decided to make this recipe

Here is the tools you will need:

9×13 baking dish

mixing blow

hand mixer

cooking spray

Spatula

Measuring cups and spoons

Ingredients needed:

2 1/4 cups all-purpose flour

2 1/2 teaspoons baking powder

1/2 teaspoon salt

1 3/4 cup brown sugar

3/4 stick margarine, room temp

3 large egg whites

1 1/2 teaspoons vanilla extract

1/3 cup water

2 cup semi-sweet chocolate chips

To make:

Mix flour, baking powder and salt

In a separate blow beat brown sugar and margarine

Then mix in egg whites and vanilla

Then beat in 1/2 the flour mix

Add the water and mix

Then the other 1/2 of the flour

Stir in the Chocolate chips

Spray the baking pan with the cooking spray

Then add the batter

Bake at 350° for 20 to 25 mins

And there you go

Lower-fat Blonde Brownies

enjoy!!

 

Mocha Coconut Cupcakes July 19, 2012

Filed under: Baked Goods — thedessertshop @ 5:07 pm
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Last weekend I made Mocha Coconut Cupcakes for a BBQ

Everyone loved them and kept eating them, some had 2 or 3

Here is how I made my cupcakes

1 3/4 cups all-purpose flour

2 cups sugar

3/4 cups cocoa powder

2 teaspoons baking soda

1 teaspoon baking powder

1 teaspoon kosher salt

1 cup buttermilk, shaken

1/2 cup vegetable oil

2 eggs, at room temperature

1 teaspoon pure vanilla extract

1 teaspoon coconut extract

1 cup freshly brewed hot coffee + extra for tops

Coconut Frosting

2 sticks of butter, softened (1 cup)

3 2/3 cups powdered sugar + more if needed

1 tablespoon vanilla extract

2 teaspoon of coconut extract

1-2 tablespoons  milk

1/2 cup shredded, sweetened coconut

For the tops

1/2 cup shredded coconut, toasted

4oz Chocolate ganache

To Make

Make the day before you need them

1. Line muffin tin with paper liners

2. Heat oven to 350° F

3. In a large mixing bowl, stir together all the dry ingredients

4. Add the eggs, milk, oil, vanilla, coconut extract to the dry ingredients

one at a time with a little mix between

5. After all of step 4 is in the bowl beat on medium for one minute

6. Stir in the hot coffee ( batter will be thin)

7. Fill liners 2/3 full

8. Bake for about 22 to 24 minutes

9. Cool on rack completely

Day of event

Poke each cupcake with a tooth pick 5 to 6 times, be careful not to go through the paper

With the extra coffee and a turkey baster

Drop small amounts of coffee on each cupcake, they should soak up the coffee

Then make the frosting

1. Cream the butter

2. Add the powered sugar

3. Add the vanilla and coconut extracts and milk (If thick)

4. Add the coconut

5. Cream until fluffy

To Put It All Together

Put frosting in to a piping bag

Pipe onto the cupcake

Then top with toasted coconut and ganache

 

 
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