I have been baking. A lot. My husband had mentioned that his mom had tried to make a peanut butter pie once and it did not turn out quite right but that it tasted good so I made a mental note. He had one of THOSE days yesterday so I whipped this up because, you know, pie makes everything better. It is meant to be served cold but he could not wait and I have to admit it was really good warm out of the oven. I got the idea looking at different recipes and loosely followed a James McNair recipe. This has a very cheese cake type of texture. His recipe called for it not to be baked but I think this was an old recipe before raw eggs was a bad thing.
Use a food processor to make fast work of the cookie crumbs. Figure 8 ounces of cookies equals 2 cups.
2 Cups fine cookie crumbs, Chocolate Graham crackers 8 tablespoons butter, melted
Preheat oven to 350. in a medium sized bowl combine cookie crumbs and butter. Spread into a buttered 9 inch pie pan. Press crumbs to pack evenly on the sides and bottom of pan.
Bake for 10 minutes to set crumbs. Set aside to cool
Cookie crumb crust 8 ounces cream cheese, at room temperature 3/4 Cup smooth peanut butter 6 tablespoons butter, room temperature 2 egg yolks 1 can (14 oz) sweetened condensed milk 1 teaspoon Vanilla extract
Prepare crust and cool.
Combine cream cheese, peanut butter, butter and egg yolks in large bowl and beat until fluffy. Drizzle in condensed milk and beat until smooth. Stir in vanilla. Pour into the pie shell.
Cook for about 20 minutes at 350 or until inserted knife comes out clean.
Refrigerate until well chilled. You could serve this with warm chocolate sauce if you want to go over the top.
This came together quickly and is so wonderful. My husband had clients in and I had to make something quick and this was perfect! Since I was in a rush I did not take a lot of photos. But trust me this is good! Crumbly, buttery and perfect for a cold day or even breakfast. From the blog The View from the Great Island.
3/4 cup ( 96 grams) all purpose flour
1/4 cup (25 grams) old fashioned rolled oats
6 Tbsp (85 grams) unsalted cold butter, cut in small pieces
1/2 cup (100 grams) granulated sugar
1/2 cup ground walnuts (pulse in a food processor)
3 Honeycrisp apples, peeled and thinly sliced, this will be under a pound after slicing
1/2 cup (113 grams) unsalted butter at room temperature
1/2 cup (50 grams) sugar
2 large eggs
3 Tbsp (45 ml) milk or cream
1 1/4 cups (178 grams) all purpose flour
1 tsp baking powder
1/2 tsp cardamom
1/2 tsp cinnamon
1/8 tsp salt
Preheat oven to 350F and lightly spray a 9×9 baking pan. Line the pan with parchment paper, if you like.
Put the streusel ingredients in a small bowl and blend everything together with your fingertips until there is no more raw flour.
Make sure to break down any large clumps of butter so there is a somewhat uniform crumbly texture. Set aside in the refrigerator.
Cream together the butter and sugar until light and fluffy. Beat in the eggs, one at a time.
Whisk together the flour, baking powder, spices, and salt.
Fold the dry ingredients into the butter/sugar mixture, along with the milk or cream.
Spoon the batter in to the pan, and smooth out evenly.
Top with the sliced apples. There’s no need to arrange them precisely, but try to get them in an even layer.
Sprinkle the crumble topping evenly over the apples.
Bake for about 50 minutes, until the top is lightly browned and a toothpick comes out without wet batter clinging to it. Lay a loose layer of foil over the top if the crumble is browning too quickly.
Ingredients For the pie crust 1 1/4 cups all purpose flour 1/2 cup (1 stick) unsalted butter, cold 1/2 tsp salt 1 tsp granulated sugar 1/4 cup ice water
For the apple filling 2.5-3 medium-large apples, sliced and peeled 2 Tbsp brown sugar 1/2 tsp ground cinnnamon 1/4 tsp ground nutmeg 1 pinch salt 1 Tbsp honey (plus extra for drizzling over the finished galette, if desired) 1 Tbsp unsalted butter, cold or room temp, cut into small pieces
Instructions For the pie crusts To make the pie crust, add the flour, butter, sugar and salt to the bowl of a food processor. Pulse several times until the butter is broken up and no large pieces remain. Slowly add the ice water through the top of the food processor and continue to pulse until the dough comes together in a single lump. Remove the dough from the food processor. Roughly shape into a disk about an inch thick. Place in the fridge until ready to roll out for the galette.
For the galette Preheat oven to 375F and line a large baking sheet with a piece of parchment paper. Toss the sliced apples with the brown sugar, spices, and salt. Set aside. Sliced apples for apple galette Place the pie dough on a lightly floured surface, and roll it out into a large circle about 14 inches in diameter. It should be fairly thin, but not too difficult to handle without tearing.
Rolling out galette dough Gently move the rolled out dough to your prepared baking sheet. Put about half of the sliced apples into the center of the circle of dough, and spread them out evenly, leaving about 1 and a half inches of space all around for folding the dough over the apples. You can simply place all the apples into the center of the dough and spread them out evenly, or you can take the other half and arrange them in an overlapping circular pattern. sliced apples on dough for an apple galette Drizzle 1 Tbsp of honey over the apples and dot with the butter. Fold the excess pie crust over the filling.
Lightly brush the edge of the pie dough with milk or cream, and sprinkle with coarse sparkling sugar, if desired. Place the galette in the oven and bake for about 40-45 minutes until the pastry is golden brown and the apples are cooked through. baked apple galette with plate of apples Drizzle or brush another tsp or 2 of honey over the finished galette while still warm for a glossy top. Serve warm with a scoop of vanilla ice cream.
If you are looking for an easy cooking project for the kids, or just want to eat some brownies, these are super easy. You can make this using 1 bowl. My husband ate about 4 after they came out of the oven… Inspired by a recipe from Cafe delights.
1/2cupunsalted butter,melted and HOT
1tablespooncooking oil,(olive oil or coconut oil are fine)
1 1/8cupsuperfine sugar,(caster sugar or white granulated sugar)*
2teaspoonspure vanilla extract
2 Tbsp Peanut butter (optional)
1/2cupall purpose flour
1/2cupunsweetened cocoa powder
Preheat oven to 350°F (175°C).
Lightly grease an 8-inch square baking pan with cooking oil spray. Line with parchment paper (or baking paper); set aside.
Combine hot melted butter, oil and sugar together in a medium-sized bowl. Whisk well for about a minute. Add the eggs and vanilla; beat until lighter in color (another minute).
Sift in flour, cocoa powder and salt. Gently fold the dry ingredients into the wet ingredients until JUST combined (do NOT over beat as doing so well affect the texture of your brownies).
Pour batter into prepared pan, smoothing the top out evenly. (OPTIONAL: Top with chocolate chunks or chocolate chips.)
Bake for 20-25 minutes, or until the centre of the brownies in the pan no longer jiggles and is just set to the touch (the brownies will keep baking in the hot pan out of the oven). If testing with a toothpick, the toothpick should come out dirty for fudge-textured brownies.
Remove and allow to cool to room temperature before slicing into 16 brownies.
This is not just a chocolate cake, it is a CHOCOLATE cake. Deeply, densely and INTENSELY chocolate. I was in a hurry to make this for a party so the photos are not great but I had to share. From Bon Apetit 2006. This is gluten free.
Cake 1 cup water
3/4 cup sugar
9 tablespoons (1 stick plus 1 tablespoon) unsalted butter, diced
18 ounces semisweet chocolate, chopped
6 large eggs
Ganache 1 cup heavy whipping cream
2 tablespoons creamy peanut butter (optional)
For cake: Preheat oven to 350°F. Butter 10-inch-diameter springform pan. Line bottom of pan with parchment round; butter parchment. Wrap 2 layers of heavy-duty foil around outside of pan, bringing foil to top of rim. Combine 1 cup water and sugar in small saucepan. Bring to boil over medium heat, stirring until sugar dissolves. Simmer 5 minutes. Remove from heat.
Melt butter in large saucepan over low heat. Add chocolate and whisk until smooth. Whisk sugar syrup into chocolate; cool slightly. Add eggs to chocolate mixture and whisk until well blended. Pour batter into prepared pan. Place cake pan in large roasting pan. Add enough hot water to roasting pan to come halfway up sides of cake pan.
Bake cake until center no longer moves when pan is gently shaken, about 50 minutes. Remove from water bath; transfer to rack. Cool completely in pan.
For ganache: Bring whipping cream to simmer in small saucepan over medium heat. Remove from heat. Add chocolate and whisk until smooth. Add the peanut butter or liquor if you desire. Pour over top of cake still in pan. Gently shake pan to distribute ganache evenly over top of cake. Refrigerate cake in pan until ganache is set, about 2 hours. DO AHEAD: Can be made 2 days ahead. Cover and keep refrigerated.
Run knife around pan sides to loosen cake; release sides. Cut cake into wedges.
I first made this using fresh Bing Cherries and we liked the recipe so much I made it again using fresh blueberries. Peach will be next! I prefer tart cherries so I want to make this again using tart cherries if I can find them next month. Cherry and blueberry are both wonderful. I adapted this from a recipe on a blog called “Busy at Home”. I cut back on the sugar but if you like it sweeter you can add more.
For the fruit:
3 lbs pitted sweet cherries (or 3 pints of blueberries)
juice of 1 lemon (1/4 cup)
1 cup sugar
3 T. cornstarch
For the Biscuit Topping:
¾ cup cold butter
2 cups flour
¾ cup sugar
2 t. baking powder
1 cup heavy cream
Stir together the cornstarch, 2 cups of sugar and lemon juice. Pour over the fruit and stir to be sure the fruit is evenly coated. Pour into an ungreased, 9×13 baking dish.
Mix up the cobbler topping by first combining the flour, sugar and baking powder.
Cut in the butter until it is incorporated and creates coarse crumbs.
Stir in the cream with a fork, stirring only until all the dry ingredients are moistened and a loose shaggy dough has formed.
Plop pieces of dough, evenly, over the fruit in the baking dish, until all the dough has been used.
Bake at 350 degrees for 45-50 minutes, or until topping is golden brown and the juices are bubbling around the edges of the biscuit topping.
It has been a while since I posted. Life gets in the way and often I forget to take pictures until about halfway through the recipe. I served this to my mother for a Mother’s Day brunch. I halved the recipe to make just one braid. This would also be perfect for tea time.
I found this recipe on “Chef in Training” blog. I did not use as much icing as I do not care for super sweet danish.
¾ cup raspberries
2 tablespoons water
1½ Tablespoons cornstarch
½ cup sugar
CREAM CHEESE FILLING
1 (8 oz.) package cream cheese, softened
⅓ cup sugar
½ teaspoon Almond Extract
1 box puff pastry (2 sheets), thawed to room temperature
1¼ cup powdered sugar
¼ Heavy Cream
1 teaspoon Almond Extract
pinch of salt
In a medium sauce pan, combine all the raspberry sauce ingredients ingredients and bring to a boil. Cook for 2 minutes. Set aside
CREAM CHEESE FILLING
In a medium mixing bowl, combine cream cheese, sugar, and almond extract. Beat until smooth and creamy and set aside.
Open thawed puff pastry sheets on a flat working that has been sprinkled lightly with flour surface.
Roll dough to make the square even. You aren’t rolling to hard though, just lightly enough that you can get all the sides even. The dough will still look like a trifold with creases.
With kitchen scissors, or a pizza cutter, make 9 even slits on both sides of the puff pastry, leaving the middle third of the ‘trifold’ untouched. BE CAREFUL NOT TO GO PAST THE FOLD LINES. Do this to both pastry sheets.
Divide the cream cheese filling in half and carefully spread down the center of the pastry sheet of both pastries.
Next carefully spoon some of the raspberry sauce over the cream cheese layer. Repeat for both pastures.
Next starting at the top of the pasty fold the flaps diagonally and alternately over the raspberry layer. When you get to the end, tuck the ends under the pastry sheet. Repeat with remaining pastry. Place on cookie sheet line with parchment.
Bake at 375 degrees F for 25 to 30 minutes or until golden brown.
Cool for 10 minutes.
WHILE COOLING, PREPARE FROSTING.
Combine all the ingredients in a small bowl and mix well. Drizzle the frosting over the top of pastry after it has been allowed its cooling time.
I have been doing a lot of cooking but sometimes I forget to get out the camera. I made this for company one weekend and we liked it so much that I made it the next night! It is the perfect ending for a spring or summer meal. You can use regular limes. When I cannot find them I use key west lime juice. This is a recipe I found on the blog from Honest & Tasty.
Graham Cracker Crust:
7 tablespoons Butter, melted
11 full Graham Crackers (to make just about 2 cups graham cracker crumbs)
¼ cup Sugar
¼ teaspoon Sea Salt
1½ tablespoons Zest from key limes (reserve a pinch of this zest as an optional sprinkling on top of the pie)
3 Egg Yolks
1 can (14 ounces) Sweetened and Condensed Milk
¾ cup Key Lime Juice (from approximately 1 pound of key limes)
For Whipped Cream:
1 cup (8 ounces) Heavy Cream
1½ tablespoons Sugar
Preheat oven to 350ºF (176ºC).
For Graham Cracker Crust:
Make graham cracker crumbs in food processor or place graham crackers in plastic bag and crush until they turn into crumbs.
Put butter in a med-large mixing bowl and mix in graham cracker crumbs, sugar, and salt until combined.
Put mixture into a 9-inch pie dish and pat it down with your fingers to make the crust. Bring the crust up the edges as well.
Bake for 10 minutes or until very lightly browned.
Allow to cool while preparing pie filling.
For Pie Filling:
Whip most of the zest (reserving a pinch for sprinkling the top of the pie to garnish) and egg yolks in a large mixing bowl for 2 minutes or until thickened.
Add sweetened and condensed milk and mix for 3 minutes or until thickened.
Add lime juice and mix until combined.
Pour mixture into pie crust.
Place in oven for 15 minutes. Pie will rise slightly but the filling won’t change color.
Allow to cool for ½ hour at room temperature before cooling completely in the fridge for at least 2 hours. You can also place it in the freezer instead of the fridge to cool it quicker. Just remember to remove it before it turns into ice cream!
For Whipped Cream:
Use an electric mixer to whip together cream and sugar for a few minutes until stiff peaks form. Top the pie with whipped cream and optional zest before serving.
I hope everyone’s day is filled with love. These cookies are a little bit like love.. a little sweet, a little spice and perfect to share with someone.. or all for yourself. This was inspired by a recipe on line from My Recipes. They are addicting! I made up little cookie bags for my husband and his hard working songwriters.
2 1/2 cups all-purpose unbleached flour
1 teaspoon roasted ground ginger
1 teaspoon roasted cinnamon
1/2 teaspoon ground nutmeg
1 teaspoon baking powder
1/2 teaspoon salt
2 sticks butter, at room temperature
1 cup packed light brown sugar
3 tablespoons water
In a large bowl, combine flour, ginger, cinnamon, nutmeg, baking powder and salt.
In a separate large bowl, beat butter with an electric mixer until creamy. Gradually add sugar and beat until light and fluffy. Add flour mixture, a little at a time, and beat until mixture forms a stiff yet pliable dough. I added a little water to make the dough easier to work with. Turn out onto a floured work surface and knead into a ball. Wrap in plastic and refrigerate until completely chilled, at least 2 hours.
Preheat oven to 400°F and line 2 large baking sheets with parchment. Roll out dough to 1/4-inch thickness. Cut out cookies with a 2-inch heart-shaped cookie cutter. Place cookies about 1 inch apart on baking sheets. Sprinkle with white sanding sugar. Bake until cookies are firm in center, about 10 minutes. Let cool on wire racks. Repeat with remaining dough.
Everyone has a go-to cake that they pull out for guests, baby showers, when you see that Meyer lemons are available… both of these occurred at the same time this week. I had 2 neighbors that I see when I am out walking and decided it was past time to have them to tea. We had tea at 5 but I am not a stickler for these sort of things. This is simple a wonderful cake. Moist and lemony. This is wonderful without Meyer lemons but if you get a chance try them. A cross between a lemon and a mandarin orange they are just wonderful. This was adapted from a recipe in the “New California Cook” which called for sour cream and lemon extract but I tweaked until I got it the way I wanted.
This can be made 3 days in advance and kept at room temperature, tightly covered. It also freezes well, tightly wrapped for up to 2 months.
1 3/4 all-purpose flour
1 tsp baking soda
1 tsp baking powder
1 cup unsalted butter, at room temperature
1 cup granulated sugar
3 large eggs, at room temperature
1 tablespoon of lemon zest (I used the zest of 2 lemons)
2 tsps of fresh lemon juice
1 cup plain greek yogurt
3/4 cup powdered sugar
1/2 cup fresh lemon juice
2 tsp lemon zest
Preheat the oven to 350F. Butter and flour a 9 inch Bundt pan.
Sift flour, baking soda and baking powder together in a bowl and set aside.
In a mixing bowl, using an electric mixer on medium speed, beat the butter and sugar together until light and fluffy, about 4 minutes. Beat in the eggs, lemon zest and juice and mix for about 2 more minutes.
Reduce the speed to low and add half the flour mixture and mix until well combined. Add half the yogurt, and then the rest of the flour and then ending with the yogurt.
Pour the batter into the prepared pan. Bake for about 35 to 40 minutes, until a knife inserted into the center comes out clean. Let cool in the pan for 10 minutes, then invert onto a plate. Make the glaze while the cake is still warm.
To make the glaze sift the powdered sugar into a bowl. Add the lemon juice and zest, whisking to break up any lumps.
Using a long skewer poke holes in the cake, almost going through the bottom. Brush on the glaze with a brush giving it time to absorb.