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Thanksgiving Throwback Thursday: Mom’s Famous Berry Pie

11 Dec

I assume you all fondly remember those monstrous slices of pie you indulged in a few weeks ago during Thanksgiving? I most certainly do.  So much so that today’s post features the best, yes I SAID BEST, pie of all time.  It is my mother’s famous mixed berry pie recipe! Bursting with raspberries, strawberries, and blackberries, contained only by a marvelously golden crunchy topping…. it does not get much better.  My sister and I clamor for her to make this pie at every opportunity, and Thanksgiving was certainly no exception.  It’s a masterpiece.

Recipe (serves 8)

CRUST

  • 2 1/4 cups all purpose flour
  • 1 tablespoon sugar
  • 1/2 teaspoon salt
  • 7 tablespoons chilled unsalted butter, cut into 1/2 inch cubes
  • 1/3 cup chilled solid vegetable shortening, cut into 1/2 inch cubes
  • 6 tablespoons ice water

TOPPING

  • 6 tablespoons (packed) golden brown sugar
  • 6 tablespoons whole almonds
  • 6 tablespoons (3/4 stick) chilled unsalted butter, cut into 1/2 inch cubes
  • 4 1/2 tablespoons old fashioned oats
  • 4 1/2 tablespoons all purpose flour

FILLING

  • 1 cup sugar
  • 1/4 cup quick-cooking tapioca
  • 2 tablespoons fresh lemon juice
  • 5 cups total assorted fresh  berries (i.e. raspberries, blackberries, blueberries, strawbs), about 8 oz. each

For crust: Blend flour, sugar, and salt in processor. Add butter and shortening: using on/off turns, cut in until mixture resembles course meal.  Add 5 Tbsps ice water and process until moist clumps form, adding more water by teaspoonfuls if mixture is dry.  Gather dough into ball, flatten into disk, wrap in plastic and chill at least an hour.

For filling: Mix sugar, tapioca, and lemon juice in large bowl.  Add berries and toss gently to combine.  Let stand until tapioca softens slightly, stirring occasionally, about 45 minutes.

Mixed Berry Pie!

For topping: Combine all ingredients in processor.  Process until moist clumps form (both dough and topping can be made up to 1 day ahead.  Cover topping and chill, keep dough chilled.  Soften dough slightly at room temperature before rolling out).

Preheat oven to 400 degrees.  Roll out the dough on lightly floured surface to 15 inch round.  Transfer to 9 inch diameter glass pie dish.  Trim dough overhang to 1 inch.  Fold overhang under and crimp decoratively, forming high-standing rim (important to keep in all dem berries).  Freeze crust for 20 minutes.

Mixed Berry Pie!

Spoon filling into crust.  Crumble topping evenly over filling.  Bake pie until crust and topping are golden brown and filling is bubbling (about 55 minutes).

Mixed Berry Pie! Mixed Berry Pie!

Transfer to rack and cool at least 3 hours.  Then slice and serve!!

Mixed Berry Pie! Mixed Berry Pie!

I forgot a mound of ice cream; don’t make the same mistake.  See comments below for tips from the baker herself!

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Easy Oreo-Stuffed Brownies

15 Oct

Okay, so I’m a day late, but Happy National Dessert Day!! Unfortunately for me, I was bumbling about my day unaware of the monumental occasion that is National Dessert Day. Thank goodness I have a tool like Instagram to stalk other people and remind me about what I miss.  I already had this recipe and pictures handy, as I recently lost in Fantasy Football (sigh) and made these treats for my whole office.  They were an absolute hit, and I’ve had many requests that I continue my losing streak.  You only need a box of brownie mix (and the ingredients that are noted on it- i.e. one egg and some vegetable oil) and your choice of Oreo packages! SO cheap and SO easy.  My favorite are the Birthday Cake as I’m slightly obsessed with all things funfetti, however feel free to substitute with just plain Double Stuffed (an unbeatable classic) or Mint (a refreshing surprise in the middle of a brownie).

Baking Supplies

Mix together all the brownie ingredients in a big mixing bowl.  Spray the appropriate size pan, and spoon in HALF of the brownie mixture on the bottom.  Cover the pan evenly.  Then, place rows of Oreos on top of the mix until entire surface area of pan becomes Oreos.  Then, scoop the remaining half of the brownie mix onto said Oreos, covering the cookies as you go.  Make sure to spoon mix gently into the spaces between Oreos.  Below, the left is the raw batter, and the right is how they come out of the oven! The circles make it super easy to cut evenly sized pieces, just slice in between the Oreos.  Pro tip: let the brownies cool for about 5 minutes before trying to cut.

How To

Remove from the pan.

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Enjoy with some beautiful berries!

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Fall Dessert: Pumpkin S’more Cookies

25 Oct

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So for the past two weeks running I have been the Fantasy Football office league loser (Calvin Johnson NEVER get hurt again please).  The punishment: bring in delicious treats for the office to enjoy.  Much to my chagrin, I had to get creative after buying Dunkin Donut’s Boston Cremes was deemed unacceptable.  I knew I wanted to do something pumpkin-inspired, and after some casual Pinteresting I found this recipe that not only includes S’MORES but requires DOUBLE THE COOKIE.  What’s not to love, and how good do these bad boys look?! Basically, buy a pack of cookie dough of your choosing.  I bought Nestle’s Pumpkin Break n Bakes for easy assembly.  Then buy Honey graham crackers, small marshmellows, and chocolate also of your choosing.  You could go with the classic Hershey’s, or the Godiva Sea Salt dark chocolate because I’m literally obsessed.

Directions: Take one cookie and flatten to palm size.  Break off a small piece of graham cracker (one that will fit in the middle of the flatten cookie), then place equally-sized piece of chocolate and top with marshmellow.  Flatten a second cookie, place on top of s’more, and mold so that the  bottom and top cookies entirely envelop the s’more.  Place cookies on a Pam-covered baking sheet with plenty of room- as you can see they grow to be quite massive.  Bake for roughly 17 minutes and check.  S’mores will peek through a bit but don’t panic! I recommend taking out when they are still a tad mushy, as the melted mellow will harden when they cool.  Add your favorite ice cream and EAT WHILE WARM AND GOOEY!!!

Oh and these were an office hit. FINALLY a win!

thewinelifestyle

So close to wine

VINTAGE REFLECTION

By Amy Purfield-Clark

culinarychronicles.wordpress.com/

Discovering new Foodventures with each bite

A Stairway To Fashion

contact: ralucastoica23@gmail.com

Madison Sheffer

a creative communicator

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