Archives For From The Kitchen

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You know when you wake up in the morning, you need a little something extra to get yourself going on the right foot? I mean, clearly you do… Coffee shops like Starbucks are all over the freaking place. Starbuck, Caribu, Biggby, and Tim Hortons just to name a few…

Well, like most people, I need a little extra help in the morning. But I LOATHE coffee. Love the smell, if I could drink the smell I would. But I can’t, and frankly, I just can’t stand the taste. That being said, however I do generally get my caffeine buzz from tea or every great once in a while I’ll treat myself to a rich, yummy hot chocolate.

I’ve tried them all, Starbucks, Caribu, Timmy’s… They’re good, but $$. So when I was offered the shot to try out this *new* type of hot cocoa, I pretty much leaped out of my chair into my computer screen.

Crio Bru is one ingredient. Ground Cocoa Beans.

I mean, it can’t really get any better than that can it?

Well, lets just say I don’t think Starbucks will be offering me a job as a barista anytime soon. I don’t think I actually brewed it correctly.

Crio Bru is a packet of ground cocoa beans that you actually brew with either a french press (don’t have one…) or a regular coffee machine. You’ll need a gold filter (don’t worry I and to google what that was too) because the paper filters just won’t cut it. I heard from some of my fellow bloggers that tried it in a french press that it turned out better.  So I’m going to take their word for it that I just messed something up big time and that whatever came out of my coffeemaker wasn’t was it was supposed to taste like.

However– When I was doing my research of the product, I noticed that they had recipes that you could use it in.

YOU CAN BAKE WITH THIS STUFF!

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So of course, I baked…

And wouldn’t you know it, the cookies turned out pretty darn good!. I use my Chocolate Chocolate Chip Cookie recipe with the substitution of 1/3 Cup Cocoa Power & 1/3 Cup Crio Bru Maya and then made the recipe like regular after that.

The cookies came out a bit fluffier, more brownie-like, with hints of cinnamon, vanilla and cayenne. Perfect to get that hint of spice, but nothing over-whelming.

Overall I’m satisfied with the baking aspect of this product, I think I could use it in other recipes and it would turn out pretty well too. Creme Brûlée anyone? Maybe Chocolate Pots? The chocolate itself being ground up Cocoa beans is a bit bitter, but when combined with the sugary sweetness in dessert you get a real rich chocolate flavor without too much sweet.

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More fun facts about Crio Bru and Cocoa Beans taken straight from Crio’s Site:

The cocoa beans used in Crio Brü and Crio Beans are superior to most foods because they deliver so many nutrients that we each need to boost health and wellness*. Here is list of some of the benefits of incorporating cocoa beans into your life:

Boost your immune system

  • Antioxidants fight oxidative damage and free radicals in the body. Cocoa (or cacao) contains the highest concentration of antioxidants of any food in the world, including polyphenols, catechins, and epicatechins. By weight, cocoa has more antioxidants than red wine, blueberries, açai, pomegranates, and goji berries combined. To see the ORAC USDA chart, go to our Crio FAQs page.
  • Zinc plays a critical role in supporting your immune system, liver, pancreas and skin.
Increase energy naturally

  • Cocoa beans contain a natural stimulant called theobromine that is a relative of caffeine. Unlike caffeine, theobromine gives you a noticeable increase in energy without making you feel nervous or jittery. Cacao naturally contains about 1% theobromine.
  • Theobromine is gentle, mild, has a slow onset, is long lasting and non-addictive whereas caffeine is intense, strong, fast acting, short lived and addictive. In short, it gives you healthy energy as part of a healthy diet.
Curb your appetite and lose weight

  • Cocoa is one of the great weight loss foods because within its extraordinary nutrition profile it contains the minerals and molecules that help curb appetite, promote weight loss and healthy living.
  • Compared to soda, fruit juice and other drinks, Crio Brü has a nominal number of calories and only 1.5 carbs per serving with many health benefits making it an incredibly healthy drink and a great addition to any health and fitness program.
Support your heart, digestive system, brain and bones

  • Cocoa has more magnesium than any other food, which supports the heart, aids digestion, balances brain chemistry and builds strong bones. Over 80% of Americans are chronically magnesium deficient.
  • Crio Brü is a 100% gluten free, dairy free, sugar free, fat free food.
  • Crio Beans are a 100% gluten free, dairy free, cholesterol free, soy free and sodium free food.
Oxygenate the blood and maintain healthy blood sugar levels

  • The trace mineral manganese found in cacao assists iron to oxygenate the blood and form hemoglobin.
  • Found naturally in cacao, copper helps build healthy blood.
  • Nearly 80% of Americans are deficient of the trace mineral chromium that helps promote a healthy blood sugar level.
  • This is another reason Crio Beans are truly a healthy chocolate.
Feel great, increase focus, reduce stress and sleep better

  • An endorphin or “bliss chemical” called anadamide is produced by our body after exercise that makes us feel great. It has also been found in one plant – cacao.
  • Our body produces the chemical phenylethylamine when we fall in love and increases focus and alertness. This natural chemical is also found abundantly in cacao.
  • Cacao contains serotonin, a primary neurotransmitter in the body that helps build a “stress defense shield”.
  • Tryptophan is a natural anti-depressant amino acid contained in cacao that transforms into stress-protective neurotransmitters that enhance relaxation and promote better sleep.

So it’s good for your heath too!

Well, maybe the cookies aren’t. But if I can pretend that the Crio Bru made them just slightly healthier for me… well, I might just have a few more…

Toodles!

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Rich Love

February 6, 2014

I’m just going to warn you now, you’re going to hate me for killing any sense of your diet with this recipe.
Dont say I didn’t warn you.

I have a baking addiction. Like that’s news at all, right? Well my baking addiction leads me to record shows on TV… about baking, you know, in the off chance I might see something that might spark an idea and cause me to create the single best most amazing dessert I’ve ever made from scratch without a proper recipe… (woah run-on sentence)

It did. I did.

Inspiration hit like a ton of bricks.

But I’m getting ahead of myself.

See, on one of those damn cooking networks is a show called Unique Sweets. And Unique Sweets is a show that goes around the country and finds all the damn best pastry shops/ bakeries/ whatever they call it that sell heaven in their windows. Now, normally I’ll be folding laundry or blogging or cleaning and barely paying attention to the show, but THIS DAY… oh no, THIS DAY I PAID ATTENTION.

I don’t even remember the name of the shop, the name of the episode or what day it was. All I know is that it was genius.

Follow me here… Rich & moist chocolate Devils food cake, Peanut butter frosting, chocolate & peanut butter chip brittle and creamy Chocolate Ganache.

WHO’S PAYING ATTENTION NOW?
that’s what I thought…

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Jeez, I’m salivating just writing this post…

Okay ready for a recipe? Stay with me here– It’s not overly hard, but it *is* messy.

Sweet & Salty Chocolate Peanut Butter Ding Dong:

This one is in several parts so stick with me here… The ding dong is comprised of several layers. Here I made you a graphic so you could visualize…

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So much flavor in one bite as you can tell.

Okay, so there are 4 major components to this dessert. The devil’s food cake, the frosting, the ganache and the potato chip brittle. The two items you are going to want to make first are the cake and the brittle.

I cheated and used a box cake mix, I wasn’t trying to impress anyone.
(HINT: if you used a normal spoonful of sour cream in your box cake mixes it keeps them from being dry)

So with the cake in the oven, I moved forward with the brittle. Like I said earlier, there wasn’t a recipe I was following and I honestly wasn’t measuring.

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Chocolate & Peanut Butter Chip Brittle:

1 Cup Peanut Butter
1 Cup Chocolate Chips (I used Ghirardelli Semi- Sweet)
1/2- 2/3 Cup Heavy Cream
3/4 of a bag of Plain Potato Chips

DIRECTIONS: Warm the Heavy cream in a med- large size pot on the stove on medium heat. Melt the chocolate & peanut butter into the heavy cream and stir continuously until well blended. (Whisk is probably the best tool here…)

You want your potato chips to be crushed, but not pulverized so crush them up a bit before adding to the melted mixture. Stir just until covered and then remove from the heat.

On your counter lay out a large sheet of wax or parchment paper. Pour your hot, melted mixture on the paper and cover with another sheet of paper. Roll out your mixture between the two sheets with a rolling pin (or bottle of wine/ liquor, you achy) until about 1/4″ or 1/2″ thick.  Then shift the wax paper to a cookie tray and put in the freezer (or if you live in michigan just cover with a towel and put it outside, cuz it’s the fricken frozen tundra here). You want them to cool completely and get hard.

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Peanut Butter Frosting:

1/2 Cup Butter Softened
1 Cup Peanut Butter
3 Table Spoon Milk (More as needed)
2 Cups Confectioners Sugar

DIRECTIONS: Whip the butter and peanut butter until well mixed, gradually add the sugar and when the mixture starts to get thick add the milk a tablespoon as a time until your desired consistency. Beat for at least 3 minutes for fluffy and light frosting.

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Rich Milk Chocolate Ganache:

2 Cups Heavy Cream
1 Bag Ghirardelli Milk Chocolate Chips

DIRECTIONS: Warm the heavy cream on medium heat in a small saucepan. Add the chocolate chips and stir continuously until completely melted.

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Ok, now to building your new masterpiece… You start with a layer of your devil’s food cake. I used a hexagon cutter but it was honestly too big, I might use a circle one next time and go much smaller. (Do as a I say and not as I do, people)

Second Layer: Small swipe of peanut butter, it’s the “glue” for your brittle.

Third Layer: Next cut your cooled/ hard brittle with the same size cutter as your devil’s food cake and add a thin slice.

Fourth Layer: Heavy hand of frosting.

Fifth Layer: Top with another layer of devil’s food cake. Next smooth out the frosting on your “tower”.

Sixth Layer: Layer a cooling rack and a cookie sheet (to catch the extra) and set your towers on the cooling rack. Drizzle your warm ganache over the tower and enjoy the mouthwatering sensation.

Once cooled slightly top with a cute heart shaped sprinkle (for v-day, or maybe a pearl for non-vday)

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Hopefully that blows your mind, because it completely blows mine. ❤

Happy Baking…

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Everyone has *those* recipes. You know the ones I’m talking about. The standard basic ones in the back of your head that you could whip up quickly without much forethought.

Granted, I don’t have very many. I’m not a cook. I bake.

Big difference.

I get nervous cooking for other people. Meals specifically. Like items that are supposed to supplement you throughout the day. I worry that I might eff it up somehow and then that person is short a whole meal.

Stupid, right?

I know. :/

However, in the back of my head I do have those very few recipes that I know I can pull off. These Spinach and Cheese Chicken Roll Ups are a recipe from my step-mom (Thanks Sandy!) who I think adapted it from a Rachel Ray recipe?? Maybe… I’m not 100% sure. Either way its freaking delicious.

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They are SUPER SIMPLE to make and even better don’t take that many ingredients so easy on the wallet too. Plus if you’re making them for 1-2 people there’s generally leftovers and I love me some leftovers.

Less work.

Gosh I’m a lazy cook.

PS: This recipe is for Pat, who politely asked me for the recipe today while at work and I was too lazy to text the whole damn thing to him so I told him I’d blog it instead. So there.

SPINACH & CHEESE CHICKEN ROLL UPS

2-4 Boneless Skinless Chicken Breast (estimate half a large breast per person)
2 Handfuls of Baby Spinach (I usually just buy a bag/ container and use it for smoothies too)
8oz Package of Goat Cheese (or 16oz if you love cheese… or have more than 2-3 chicken breasts)
6 Slices of Baked Ham (no flavoring, you can get this at the deli counter, and yes– you CAN just as for 6 slices… who would have known?)
1/3 cup Italian Bread Crumbs
Olive Oil
Toothpicks

STEP 1: Using a meat hammer (or something equally heavy) pound your chicken breasts flat. They need to be about 1/3-1/2 inch thick. Set aside. Turn on your stove and place a large skillet with 2-4 TBSP olive oil to warm to med-high heat. Turn oven on to 350° F.

STEP 2: On a cutting board chop 2/3 handfuls of baby spinach into small pieces. About 1/4 size works good. Doesn’t have to be perfect. Then mix chopped baby spinach in a medium sized bowl with the 8-16oz of goat cheese. You want this mixed really well.

STEP 3: On a plate layer a flattened chicken breast with 1 slice of your ham and multiple spoonfuls of the spinach and cheese mixture. You want it to be well covered with the mixture but still roll-able. 

STEP 4: Starting on one end slowly roll your chicken and use a toothpick or two to secure. They will be large. The put your 1/3 cup of breadcrumbs on a plate or bowl and cover your chicken roll completely.

STEP 5: In your med-high warm skillet brown the outside of your rollups. Place in a baking dish and put in the oven for 25-30 minutes or until cooked throughly.

Before serving remove the toothpicks. Trust me— I accidentally chomped down on one. That shit hurts.

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Generally I serve these with green beans and potatoes, but they are almost a meal alone. Maybe a great salad?

This is the PERFECT MEAL to make for Valentine’s Day for your *person*.

PS: Does anyone else feel that way about cooking for people? It’s like a phobia I swear…

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Dear people in Utah. I’m jealous of you. In fact I’ve been jealous of you for a while.

See… I’m a snowboarding aficionado.  And I tend to take snowboarding trips with the family. And during one of these “trips”  a few years ago to Utah with family & a co-worker I made the greatest discovery ever.

During a meal in Midvale, UT (to which place, I honestly can’t remember) my co-worker and I stumbled upon a place called “Smart Cookie” which turned out to be a homemade ice-cream cookie sandwich stop. Basically serving gourmet ice cream cookie sandwiches.

Now, I’ve never met an ice cream cookie sandwich I didn’t like. So naturally we indulged.

BEST ICE CREAM SANDWICH EVER.

Since then I’ve been determined to find the best combination that would come even remotely close to that deliciousness.

The sandwich I “created” at Smart Cookie was a Double Chocolate Chocolate Chip Cookie sandwich with Oreo Ice Cream. The cookie was chewy and chocolatey and the chocolate chips melted in your mouth even when the cookie wasn’t warm.

So after months of searching for a good recipe, trying them, not having them be right… searching again… I finally found the best recipe for chocolate chocolate chip cookies that replicated the one from Smart Cookie.

Creative Life Antics Ultimate Chocolate Chocolate Chip Cookies

Continue Reading…

I don’t know about you guys, but when fall hits I get into a serious baking routine. Mostly of apple pies, and apple crisp and fall/ winter treats… but another favorite that I really only seem to make when it gets cold out is banana bread. Notice I didn’t say “Banana Nut Bread”. Why? Cuz I can’t eat nuts. I love peanut butter and all that good stuff and occasionally can eat pistachios, but overall something about consuming nuts does funny things to my tummy, and we all know where that leads…

Anyways… TMI.

BANANA BREAD

Banana Bread has slowly become one of my “adult life” favorites. You know, the things you didn’t try or didn’t know you’d like until you were and adult and was forced to try a sample by your step-mother because “you cant know if you like something until you try it”. Thanks Sandeez 🙂

This recipe comes from said step-mother, who I lovingly just refer to as Mom #2. This woman has been in my life since I was 4, and I love her dearly like another mom. Esp… when she cooks. Because boy oh boy can this woman cook. I wish I had her ability to mix flavors and try new stuff and somehow make it work. 

I was always afraid to try the bread because I hate banana “flavored” things. Love bananas, cant stand the fake stuff.  Guys I can’t even eat banana flavored Pez or the small candies that look like barbie bananas. But eventually I tried some and now I’m hooked.

So I was kinda thankful Sunday when I spotted 3 very ripe bananas from the rooms that in another day or two would end up I the trash, and decided to use them (hey thanks rooms ;))

This recipe couldn’t be more simple and quick and takes zero effort on your part other than mixing.

THE BEST BANANA BREAD RECIPE

INGREDIENTS:

1/2 CUP        Butter
3/4 CUP        Sugar
2                     Eggs
3                     Mushed Bananas
2 CUPS          Flour
1/2 TSP.        Salt
1/2 TSP.        Baking Powder
1 TSP.            Baking Soda

1 TBSP         Vegetable Oil
2-3 TBSP     Flour

INSTRUCTIONS:

1) Preheat over to 350°F . Prepare loaf pan by rubbing sides and bottom with the vegetable oil and a paper towel. Use 2-3 Tablespoons of flour and tap/ coat the side and bottom of the pan evenly. Tap excess flour out into trash.

2) Using a stand or hand mixer beat butter until soft (I always use cold butter and just throw it in my stand mixer). Then add the sugar and beat until fluffy. Add eggs and bananas and beat slowly until well mixed. Basically you still want some good banana chunks to remain (those are the best part!)

3) In a small bowl mix remaining ingredients (Flour, baking powder, baking soda & salt).  Once well mixed slowly add to the wet ingredients.

4) Pour mixture into your loaf pan and put that baby into the over for 50 minutes, then check it to see how firm the top is. You want to remove the banana bread at just the right time that it’s not overly dry inside, but cooked thoroughly. I generally throw it in for 50 min, and forget it then watch it closely for anywhere between 5-10 minutes. If you had bigger bananas you’ll need the extra time, smaller bananas need less time.

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5) Take it out of the oven when the top is firm, but the cracks on top show a moist center. Let cool in the pan for 10 minutes then remove and place on cooling rack.

I feel the best way to store it is in a Ziplock bag on the counter… it generally only stays around in my house for MAYBE a week (I swear gremlins eat it).

Some people like to add butter to their pieces, but I love it au-natural. Butter might be good if your break comes out a little dry…

What are some of your favorite “adult life” foods?

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Zucchini Tomato Lasagna

September 11, 2013

Alright, I think it’s about time I added some more food onto this so called “blog”. You wouldn’t know by my normal content that I actually eat food… because I rarely post about it. But I do. Mostly it’s just me burning food, and trying to convince myself that the burnt charcoal taste adds “something” to the dish. I’m also not always the HEALTHIEST eater. But I’m trying to become one.

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If you’ve been following me on Instagram, Twitter, Pinterest or Facebook (if you don’t, please follow!) you may have notice 5 GINORMOUS Zucchinis in my kitchen. I bought one for $1.50 at Detroit’s Eastern Market and then the next day my mother gave me four. more. zucchinis. What the hell am I going to do with FIVE Zucchinis, each the size of an infant? I love Zucchini, but damn. (BTW, still have 3 left… taking suggestions…)

So I searched on Pinterest of course and found a recipe for a “Lasagna” that included Zucchini, Tomatoes, Corn & Panko Crust. It looked easy enough (meaning I just had to put it all into a baking dish) so I figured I’d try it out. If it goes wrong, at least I’d still have 4 more…

The recipe is really easy. But first you need to know the ingredients:

INGREDIENTS:
1 LB. Zucchini (Enough to slice and make at least two layers in your backing dish.) I use one WHOLE big zucchini.
1 1/4 LB. Vine-Ripen Tomatos
1 1/2 Cups. Fresh or Frozen Corn Kernels
Cooking Spray
1/2 Cup. Planko
1/2 Cup. Grated Parmesan Cheese
2 TBSP. Garlic Powder
Salt & Pepper to Spice

INSTRUCTIONS:

 

Step 1: Preheat Oven to 400° F. Spray baking dish with cooking spray & slice zucchini & tomatos.

Step 2: Alternately layer sliced zucchini, corn kernels, and sliced tomatoes until used up. I did two layers, but three is good too.

Step 3: In a small bowl combined the planko, parmesan cheese and garlic powder until well mixed. Then add salt and pepper (I just did a few shakes of each) for flavor. Layer this “crust” topping on your veggies and throw in the oven for 30 minutes, or until the top is golden brown.

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After 30 minutes take out of the oven and let cool for 10 minutes before stuffing your face.

Honestly, I didn’t have much hope for this recipe when I started but I LOVED IT. And, for the most part it’s REALLY healthy. So that’s a plus. Oh, and simple. like… way simple. I could pick up these ingredients on my way home from work after a rally long day and make this no problem.

Definitely try it out.

**Just a reminder that this is week 2 of the SYTYC competition and I would LOVE IT, if you stopped by and voted**

Have a good one guys!

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Smores Cookie Cups // Creative Life Antics

What better way to start off September than with a completely delicious diet breaker… Right? For Month TWO of Fill the Cookie Jar (I’m on a roll here people…) the theme was “Fall Favorite”. Now, you might be thinking how is “S’mores” a fall favorite? Let me explain…

When I think of Fall, I think of the end of summer and more bonfires (to keep you warm). When I was in high school and even now, I mostly only did “bonfires” when the weather got cold, less bugs and I feel like I can sit around it longer. ANYWAYS…

This recipe is an adaptation of the one by Culinary Couture — Peanut Butter S’mores Cookie Cups. Which, btw you should stop by Meriem’s blog.. super yummy recipes! I edited the recipe a bit to make more sense for me so I’ll show those changes below in red.

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Yields: 18 cookie cups (Mine made just BARELY 18… but I probably used too much for the bases… actually– I KNOW I used too much)

Ingredients:
1 and 3/4 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1 stick (8 tablespoons) unsalted butter, room temperature
1/2 cup peanut butter (I used closer to 2/3 cup. What? I love Peanut Butter…)
3/4 cup brown sugar
1/4 cup white sugar
1 egg
1/2 teaspoon vanilla extract (This I also used a tad* bit more of. And by *tad* I mean I accicently spilled a bit more into the bowl)
2 tablespoons milk
1/2 cup marshmallow creme (I didn’t actually measure this out, I just scooped a bit for each one about the size of a cherry for each cup)
1/2 cup Nutella (or any chocolate hazelnut spread) This I substituted completely with Hershey Bars broken up into pieces.


Directions:
Preheat oven to 375 degrees F. Spray a 12-cup muffin tin with cooking spray and set aside.

In a medium sized bowl, whisk together flour, baking soda, and salt. Set aside.

In the bowl of a stand mixer fitted with a paddle attachment, cream together butter, peanut butter, and sugars until light and fluffy. Add egg and vanilla, and beat until well incorporated. Stir in milk. Gradually add in dry ingredients, beating after each addition until combined. Chill dough in fridge for about an hour.

Using lightly floured hands, take about a tablespoon of dough and press it into the bottom of each muffin cup. Dollop a teaspoon of Nutella Hersery Bar into the center of the dough, followed by a teaspoon Cherry sized *ball* of marshmallow creme. Next, take about a teaspoon of dough, roll it into a ball, then flatten it into a disc and cover the marshmallow creme in each muffin cup.

Bake for 12-14 minutes or until golden brown. (DEFINITELY DO NOT OVER BAKE THESE, the bottoms will burn) Cool in tins for 10 minutes before transferring to a wire rack to cool completely.

NOW… onto my “addition”…

I then took the cooled “cookies” and dipped the tops into a chocolate Ganache. Yep. I just went there. Diet completely just flew out the window. Ganache sounds so much harder than it actually is guys… It’s just semi-sweet chocolate chips and heavy whipping cream stirred together over medium heat on the stove. Then you let it cool off and voila done. I use one small container of Whipping cream to a whole Large bag of Chocolate Chips… Yeah, the Big Bag.

I dipped the tops “ala cupcake style” in the ganache and put them on a cookie sheet int he fridge to cool. I definitely suggest keeping them refrigerated until you are ready to eat and then “warming them up” a bit.

The scary part though is HOW MUCH they really do taste like s’mores. I made them for a girls weekend up north, six women… 12 cookie cups… GONE the first night. The ladies both loved and hated me.

Whatever, I’ll take it. Not convinced yet? Then I’ll just show you more pictures… Feel free to hate me. 🙂

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Linking up for Fill The Cookie Jar!

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Be sure to check out all the other great “fall” cookies on the hop here.

Until next month… I wonder what the theme will be then?

 

** While we are “In the Kitchen” check out some of the kitchen crafts up on So You Think You’re Crafty!! Vote for your favorite 5! One of them will hopefully be mine. 🙂 Today is the last day to vote!! I Hope to be back again next week**

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Apple Pie a la Mode

April 25, 2013

So, I might have mentioned before that I make a mean apple pie. How do I know this? I had a list. A list of friends that requested I make them a pie for one reason or another (their go’s parent’s first time over for dinner, birthdays & family reunions). For a while that list was recorded on the back of an old DTE Energy bill, then it moved into a list on my computer, and it just rotated though the people.

Well, by special request from probably one of THE BEST guy friend a girl could have I’m sharing my recipe.
See that? I’m sharing. I totally did learn something from preschool.

Most apple pie recipes are pretty similar, and mine is in the same category, with a few tweaks to the ingredients.  You will need…

Ingredients:

1/2   cup                      Sugar (plus 1-2 tablespoons for topping)
1/4   cup                      Flour
1       teaspoon            Cinnamon (plus 1 teaspoon for topping)
1/4   teaspoon            Nutmeg
1       pinch                  Salt
2      tablespoons      Butter
2-3   tablespoons      Lemon Juice

5-6   Peeled & Sliced Apples (I generally do 3 Granny Smith & 3 Golden delicious)
2      Chilled & Rolled Pie Crust (If I’m in a rush and don’t have time to make my own I use Pillsbury ready-made pie crust)

Instructions:

1) Preheat oven to 425 degrees & wash and rinse apples.

2) Peel all the apples (easiest to use a potato peeler) & cut to roughly 1/4″ or smaller slices. The trick is to not have anything larger or it wont cook down as fast. Easy way to cut out the core is to “box” it out. Cut the apple with a large knife on one side of the core and keep going around it until your core looks like a rectangle. The amount of apple you lose doing this wont make a difference and it’s much safer to do than trying to dig the core out with a peeling knife.

3) After you have all the apples sliced sprinkle with 2-3 tablespoons of lemon juice to prevent browning and add some zangy flavor. Two should be plenty, but I usually just squeeze from the little lemon shaped bottle so who knows how much I really put in. 😉

4) Mix your dry ingredients together. Then pour them over the apples and mix well with your hands (you’re getting dirty!)

5) Lay out your bottom pie crust in your pie dish, mold the dough to the shape of the bottom so it’s pressing up against the side around the whole dish. Then fill with your apple mixture. This is generally the part where I decide if I’ve used too many apples… and end up eating a handful to “help level” the heaping mound of apple mixture. Or so I tell myself…

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6) Cut up the 2 Tbsp. of butter into chucks and disperse evenly across the top of the mixture. Then cover with your second rolled pie crust dough.

7) This is the tricky part, roll the edges of the crust by taking the bottom piece of dough and folding it over the top. Press down to seal the two pieces together. You can either use a fork to add a pretty edge or pinch the edges to make a zig zag pattern.

8) Brush the whole top of the pie crust included with 2 table spoons of water, then sprinkle with a cinnamon and sugar mixture (the amounts are listed above). Cut a few vent holes in the top and cover the edges with either a pie crust cover or aluminum foil. Pop that sucker into the over for roughly 45-50 minutes. until the top is golden brown and the apples are bubbling inside. Let cool for at least 15 minutes before serving. I generally let mine cool off for 30 minutes to solidify a bit. Serve with your favorite Ice Cream (Guernsey anyone?).

Pretty easy and simple recipe. But always a crowd favorite. By using two different types of apples you can tailor the pie to your preferred taste. If you like it a bit sweeter vs. tangy use one less Granny Smith and vice versa. And also if you don’t have some of these silicon pie crust covers you should consider getting one.

I made the boyfriend cut while I took pictures. I don’t think he minded though, because in the end he would get pie…

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