Monthly Archives: October 2010

TWD All-American, All-Delicious Apple Pie

I have a little secret to tell you. Before this post, I had never made a pie with pastry. With that being said, you can imagine how the rest of this post might read. Either it went well or it didn’t.

Well, it didn’t! First of all, the picture explains a lot. I don’t think my pastry looks right. Also, I didn’t have any shortening so I used just butter for the crust. From there it was sort of downhill and needless to say, I had only a few bites of the pie.

I am sure this is a lovely pie and maybe after some pie lessons from my mum (which I have already put in a request for) I will give it a whirl again. But for now, I don’t have much to say!

Thanks to Emily of Sandmuffin for giving me the push to try pie, and of course, to now try and improve my skills. You can head over to Emily’s site for this the recipe or you can be find it on pages 300-302 of BFMHTY.

Caramel Pumpkin Pie -TWD

It’s 11:51 and I am just starting to work on this week’s post-eek. I was busy doing my readings for class tomorrow night and oh yeah, baking this pie.

Caramel Pumpkin Pie with Graham Crust

I have to be honest, I didn’t try it. S. stopped by after his rehearsal (he’s playing at the Rex this Saturday night if you are in Toronto) and was more than willing to taste test. He dug the pie and commented on the complexity of the flavours. I dug my pie plate which I picked up in New Orleans this  summer at Potsalot Pottery. It’s a great shop, highly recommended.

I tweaked the recipe by making a graham crust (mainly because I ran out of time). I couldn’t bear to use a store bought pie crust and S. loves anything graham. For the recipe head on over to Janell’s blog, Mortensen Family Memoirs. If you haven’t picked up Baking: From my Home to Yours, you should!

Milk-Chocolate Cookies

This past weekend I had the pleasure of visiting my friend’s newborn baby and the rest of her family. Since I was bringing the wee one (who I must say, is pretty darn cute!) a present, I decided to bring a treat for the rest of the family to enjoy. Since her other daughter is 3, I figured a chocolate cookie with chocolate chips would go over well! I found this recipe in one of my go-to books,  Martha Stewart’s Cookies.

These cookies are a little different than the usual double chocolate cookie because they are milk chocolate based. This suits me just fine, as I have an affinity for milk chocolate over all other chocolates! The cookies were soft with a crispy edge and go very well with a cup of tea (or a glass of milk, if that’s your thing!). I followed the recipe for the most part, except for a few minor changes that I mentioned in the ingredients. Note: because the cookies are very soft, it is a good idea to listen to Martha and leave the cookies on the parchment when transferring them to a wire rack. I wrecked a few cookies trying to put them directly on wire racks causing the bottoms to get smooshed!

Milk-Chocolate Cookies
Source: Martha Stewart’s Cookies

1 cup flour
1/2 cup cocoa powder
1/2 tsp baking soda
1/2 tsp course salt ( I used regular salt)
8 ounces good quality milk chocolate (4 ounces coarsely chopped, 4 ounces cut into  1/4-inch chunks) ** I just used milk chocolate chips for all of it:)
1/2 cup unsalted butter
1 1/2 cups sugar
2 large eggs
1 tsp vanilla

1. Preheat oven to 325. Whisk together flour, cocoa powder, baking soad and salt in a bowl.
2. Melt 4 ounces coarsely chopped chocolate with butter in a small heatproof bowl set over a pan of simmering water; let cool slightly.
3. Put chocolate mixture, sugar, eggs, and vanilla in the bowl of an electric mixer fitted with a paddle attachment. Mix on medium speed until combined. Reduce speed to low; gradually mix in flour mixture. Fold in chocolate chunks.
4. Using a 1 1/2-inch ice cream scoop, drop dough onto parchment paper-lined baking sheets, spacing 2 inches apart. Bake until cookies are flat and surfaces crack, about 15 minutes (cookies should be soft). Let cool on parchment on wire racks.