Pie in the Face

Happy Wednesday everyone! One of my favorite parts of fall is the idea of making dozens and dozens of pies! I love the endless possibility of fruits now available; unique fall-friendly combos to explore. Here are a few pie recipes that need to be in your repertoire.

Black-Bottom Peanut Pie
Marcus Samuelsson

Ingredients
Crust

• 1 stick unsalted butter
• One 11-ounce box vanilla wafer cookies
• 1/2 cup sugar
• 2 vanilla beans—split lengthwise, seeds scraped

Filling

• 8 ounces bittersweet chocolate, finely chopped
• 1 cup heavy cream
• 1 cup sugar
• 1/2 cup light corn syrup
• 6 tablespoons unsalted butter, melted and cooled
• 4 teaspoons molasses
• 3/4 teaspoon kosher salt
• 3 large eggs
• 2 cups unsalted roasted peanuts

Directions

1. MAKE THE CRUST Preheat the oven to 350°. Melt the butter in a saucepan over moderately low heat and cook, swirling, until browned, 9 minutes; let cool. Process the cookies, sugar and vanilla seeds in a food processor until finely ground. Add the browned butter and pulse until the crumbs are evenly moistened; transfer to a 10-inch glass or ceramic pie plate and press the crumbs over the bottom and up the side to form the crust. Bake for 12 minutes, until lightly browned and set; let cool completely. Increase the oven temperature to 375°.
2. MAKE THE FILLING Put the chocolate in a small heatproof bowl. In a small saucepan, bring the cream to a boil and pour it over the chocolate. Let stand for 1 minute, then stir until smooth; pour into the cooled crust and let sit for 10 minutes.
3. In a bowl, whisk the sugar, corn syrup, butter, molasses, salt and eggs, then stir in the peanuts. Pour the filling over the chocolate. Transfer the pie to a foil-lined baking sheet and bake for 10 minutes. Reduce the oven temperature to 325° and bake the pie for 50 minutes longer, until the filling is almost set. Transfer to a rack and let cool completely, 4 hours.

Pumpkin Butterscotch Pie

Sarah Patterson Scott

Ingredients

Crust:

• 1 1/4 cups all purpose flour
• 1/2 teaspoon sugar
• 1/4 teaspoon salt
• 10 tablespoons (1 1/4 sticks) chilled unsalted butter, cut into 1/2-inch cubes
• 3 tablespoons (or more) ice water

Filling:

• 3/4 cup (packed) golden brown sugar, divided
• 2 tablespoons (1/4 stick) unsalted butter
• 1/4 teaspoon salt
• 1/4 cup Scotch
• 1 1/4 cups heavy whipping cream
• 1 cup canned pure pumpkin
• 3 large eggs
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground cloves
• 1/4 teaspoon ground allspice

Whipped cream:

• 1 cup chilled whipping cream
• 1 tablespoon sugar
• 1 tablespoon Scotch

Directions

For crust:

1. Mix flour, sugar, and salt in processor. Add butter; using on/off turns, process until very coarse meal forms. Add 3 tablespoons ice water; using on/off turns, process until moist clumps form, adding more water by teaspoonfuls if too dry. Gather dough into ball; flatten into disk. Wrap and chill 1 hour.
2. Roll out dough to 12-to 13-inch round. Transfer to 9-inch-diameter glass pie dish. Fold edges under and crimp decoratively. Chill dough until firm, about 1 hour. DO AHEAD: Can be made 1 day ahead. Cover and keep chilled.
3. Preheat oven to 350°F. Line crust with sheet of foil. Fill with dried beans or pie weights. Bake 20 minutes. Remove foil with beans. Bake until just beginning to turn golden brown, piercing with fork if bubbles form, about 15 minutes longer. Cool completely.

For filling:

1. Combine 1/2 cup brown sugar, butter, and salt in medium saucepan; bring to boil over medium heat, stirring to dissolve sugar. Boil until deep brown, about 5 minutes. Remove from heat. Add Scotch, then cream (mixture will bubble vigorously) and whisk until smooth. Return to medium heat and stir until most caramel bits dissolve. Strain butterscotch mixture into small bowl. Cool to room temperature, stirring occasionally.
2. Whisk remaining 1/4 cup brown sugar and pumpkin in large bowl. Whisk in eggs, then spices. Add reserved butterscotch mixture; whisk to blend. DO AHEAD: Can be made 1 day ahead. Cover and chill. Rewhisk before using.
3. Preheat oven to 350°F. Pour filling into crust. Bake until just set, about 50 minutes. Cool to room temperature, about 3 hours. DO AHEAD: Can be made 8 hours ahead. Store at room temperature.

For whipped cream:

1. Using electric mixer, beat cream, sugar, and Scotch in medium bowl until peaks form. DO AHEAD: Can be made 4 hours ahead. Cover and chill. Rewhisk if necessary before serving.
2. Cut pie into wedges. Serve with dollop of whipped cream.

Spiced Kabocha Squash Pie with Pumpkin-Seed Crumble

Rhoda Boone

Ingredients
For the pie crust:

• 1 1/4 cups all-purpose flour, plus more for rolling
• 2 1/4 teaspoons granulated sugar
• 1/2 teaspoon kosher salt
• 1/2 stick (4 tablespoons) unsalted butter, cut into pieces and frozen for 15 minutes
• 1/4 cup solid vegetable shortening, cut into pieces and refrigerated for 15 minutes

For the filling:

• One 2 1/2-pound kabocha squash
• 1 1/4 cups heavy cream
• 1/2 cup packed light brown sugar
• 2 tablespoons molasses
• 3 large egg yolks plus 1 whole egg, room temperature
• 1 teaspoon vanilla extract
• 3/4 teaspoon ground ginger
• 3/4 teaspoon ground cinnamon
• 1/4 teaspoon nutmeg
• 1/2 teaspoon salt

For the crumble topping:

• 1/2 cup all-purpose flour
• 1/3 cup light brown sugar
• 1/4 teaspoon ground cinnamon
• 1/8 teaspoon kosher salt
• 1/8 teaspoon baking powder
• 3/4 stick (6 tablespoons) unsalted butter, cut into small pieces
• 1/2 cup shelled, roughly chopped, and toasted pumpkin seeds (pepitas)

Special equipment:

• 9-inch pie pan

Directions

1. Preheat the oven to 400°F with 1 rack on the bottom rung and 1 rack in the center of oven. Place 1 rimmed baking sheet on the bottom rack to preheat.

Make the pie dough:

1. In the bowl of a food processor, pulse 1 1/4 cups flour, sugar, and salt. Add butter and shortening and pulse until coarse, pea-sized crumbs form, about 10 seconds. With the machine running, add 2 tablespoons ice water and process until the dough just holds together, about 30 seconds. Squeeze a small amount of dough between your fingers: If it is very crumbly, add pulse in more ice water, 1 tablespoon at a time (2 tablespoons maximum). Do not over process.
2. Turn dough out onto a lightly floured surface and push together into a rough ball. Knead a few times to combine, then flatten into a disc with smooth edges (no cracks), cover with plastic wrap, and refrigerate at least 1 hour or overnight.

Roast the squash:

1. Meanwhile, cut the squash in half horizontally. Scoop out and discard the seeds. Place the squash, cut-side down, on a rimmed baking sheet and add a splash of water to the pan. Bake in center of oven until the squash flesh is easily pierced with a knife, about 1 hour. Remove from the oven, and allow to cool. Reduce the oven to 375°F.

Roll out the dough:

1. Meanwhile, roll out the dough into a 13-inch round on a lightly floured surface. Roll the dough loosely around the rolling pin then unfurl it into the 9-inch pie pan. Lightly press it into the pan. Leave 1 inch of dough hanging over the edge, trimming any excess dough. Tuck the dough under itself, then crimp the edge as desired. Chill at least 30 minutes.

Make the crumble topping:

1. In a medium bowl, whisk together the flour, sugar, cinnamon, salt, and baking powder to combine. Add the butter and massage with your fingertips until the mixture becomes clumpy and moist. Add the pumpkin seeds and mix until incorporated. Chill at least 30 minutes.

Fill the pie and bake:

1. When the squash is cool enough to handle, scoop out enough flesh to measure 2 1/4 cups and place in a blender. (Discard the skins and reserve extra squash flesh for another use.) Add cream, sugar, molasses, eggs, vanilla, ginger, cinnamon, nutmeg, and salt to the blender. Puree until filling is smooth and creamy.
2. Pour the filling into the unbaked pie shell (do not overfill) and smooth the top with a rubber spatula. Sprinkle the top with the crumble mixture. Place on preheated rimmed baking sheet on bottom rung of oven. After 30 minutes, rotate baking sheet and move to center rung of oven. Bake until the filling is set and the crumble topping is golden brown, 25 to 35 minutes more. (Cover the crust edge with foil or a pie shield if it starts to brown too much.) Transfer pie to a wire rack and cool completely, about 3 hours. Pie will keep up to 2 days, loosely covered with foil, at room temperature.

Do ahead: The pie dough can be made up to 3 days in advance and chilled, or frozen for up to 3 months; thaw before using. The filling can be made up to 1 day ahead; bring to room temperature before baking. The crumble topping can be made up to 3 days in advance and chilled, or frozen for up to 1 month.

Happy baking!

Cake: Two Ways

Happy Thursday! I've been busy updating my website and my facebook page with pictures of birthday cakes and other delightful goodies! Have you checked them out yet? Holiday ordering season is coming up - which always brings discounts - so stay tuned! In the meantime, here is my tip of the day. While making a four layer deliciously rich chocolate cake, I chose to do a Nutella mousse filling and a mocha buttercream, leaving me with an excess of frostings! My tip for today is to take the frostings you've made and make another batch of cupcakes! To fill a cupcake, use a large round pastry tip to carefully dig out the center of the cupcake. Use a piping bag with a slightly smaller tip to gently fill the cupcakes. Be careful not to push to hard - the cupcake will explode! Top with the buttercream and you've got a fresh batch of baked goods ready to share!

As a cake...

...or as a cupcake!

Halloween Party Treats

Happy Thursday! One day closer to the holiday of ghouls, goblins, and CANDY! Halloween is almost upon us, and with that comes the trick-or-treaters and parties...and the party recipes! Here are a few to delight all of your guests, young and old.

Classic...
Halloween PopcornTreats
Giada De Laurentiis

Ingredients

• Vegetable cooking spray
• 3 tablespoons vegetable oil
• 1/3 cup popcorn kernels
• 3 tablespoons butter
• 1 teaspoon pure vanilla extract
• 6 cups (12-ounces) mini marshmallows
• 6 fun-size caramel peanut chocolate bars (such as Snickers), cut into 1/4-inch pieces
• 3 (3-inch) chocolate chip cookies, crumbled
• 1/3 cup chopped salted almonds,
• 1/2 cup orange and black chocolate candies (such as M and Ms)

Directions

1. Spray the inside of a large mixing bowl with vegetable cooking spray, and lightly spray a baking sheet. Set aside.
2. In a 3 quart or larger, heavy-bottomed pan, heat the oil and popcorn over medium-high heat. Cover the pan and shake gently. Cook until all the kernels have popped, about 3 minutes. Place the popcorn in the prepared bowl.
3. In a medium saucepan, heat the butter over low heat. Add the vanilla extract and marshmallows. Stir constantly until the marshmallows have melted and the mixture is smooth, about 5 minutes. Pour the melted marshmallow mixture over the popcorn. Using a spatula, sprayed with cooking spray, stir until the popcorn is coated. Spread the mixture over the prepared baking sheet. Sprinkle with the chocolate bar pieces, cookies, almonds and chocolate candies. Using a spatula, gently press the toppings into the popcorn. Allow the mixture to dry for 1 hour.
4. Break into 2-inch pieces and store airtight in a plastic container.
5. Serving Suggestion: Place in small plastic bags and seal with colored ribbon.

An elegant twist...
Rice Puddings with Caramel Gala Apples
Dorie Greenspan

Ingredients
Puddings:

• 3 cups water
• 1/4 teaspoon salt
• 1/2 cup arborio rice or medium-grain white rice
• 4 cups whole milk
• 1/3 cup sugar
• 2 teaspoons vanilla extract

Caramel apples:

• 2 medium Gala or Fuji apples (13 to 14 ounces total)
• 1/4 cup sugar
• 1 tablespoon fresh lemon juice
• 1 tablespoon unsalted butter, room temperature
• 1/2 cup apple cider
• Pinch of salt
• 1/2 cup heavy whipping cream
• Whipped cream (for topping; optional)

Directions

For puddings: 

1. Bring 3 cups water and 1/4 teaspoon salt to boil in heavy large saucepan. Add rice and boil 10 minutes. Drain rice; discard cooking water. Rinse saucepan. Combine milk and sugar in same saucepan; bring to boil over medium-high heat, stirring until sugar dissolves. Add rice; reduce heat to medium and simmer until rice is very tender, most of milk is absorbed, and pudding is thickened but still creamy and reduced to scant 3 cups, stirring occasionally, about 35 minutes. Remove from heat. Stir in vanilla extract. Transfer rice pudding to medium bowl. Press plastic wrap onto surface of pudding; let pudding cool to room temperature. Refrigerate until cold. DO AHEAD: Can be made 2 days ahead. Keep refrigerated.

For caramel apples: 

1. Peel apples; quarter through stem end and remove core. Cut each apple quarter into 4 slices, then cut slices crosswise into thirds. Combine sugar and lemon juice in medium nonstick skillet. Stir over medium-high heat until sugar dissolves and syrup is medium amber color, occasionally swirling skillet, 3 to 4 minutes. Remove from heat; add butter to skillet and swirl until melted (mixture may bubble vigorously). Return skillet to medium heat; add cider and pinch of salt and bring to boil. Add apples and simmer until tender, stirring often, about 6 minutes. Add 1/2 cup whipping cream and boil until sauce thickens slightly, about 2 minutes. Transfer apples with caramel sauce to heatproof bowl. Cool caramel apples until lukewarm or room temperature. DO AHEAD: Caramel apples can be made 1 day ahead. Cover and refrigerate. Stir over medium heat until just warm before using.
2. Divide half of caramel apples among 6 Martini glasses or lowball glasses. Top each with rice pudding, dividing equally. Top with remaining caramel apples, dividing equally. Garnish each with dollop of whipped cream, if desired, and serve.

Controversial candy or bodacious brownie?

"Candy Corn" Pumpkin Blondies

Genevieve Ko

Ingredients
For the blondies:

• 1 cup (2 sticks) cold unsalted butter, plus more for the pan
• One 15-ounce can pure pumpkin
• 1/2 cup pure maple syrup
• 2 teaspoons pumpkin-pie spice
• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 1/2 cups packed light-brown sugar
• 2 large eggs
• 2 teaspoons pure vanilla extract

For the icing:

• One (8-ounce) package cream cheese, softened
• 1/4 cup confectioners' sugar
• 1/4 cup pure maple syrup
• 2 tablespoons fresh lemon juice
• 1/8 teaspoon salt
• Orange and yellow food coloring (preferably gel paste) for decorating

Directions

Make the blondies: 

1. Preheat oven to 350°F. Lightly butter a 9- by 13-inch baking pan, line with parchment paper, and butter again.
2. In a medium saucepan, cook the pumpkin over medium heat, stirring frequently, until reduced to 1 cup, about 10 minutes. Add the maple syrup and cook, stirring, for 3 minutes. Remove from the heat and stir in the pumpkin pie spice and butter until the butter melts. Transfer mixture to a large bowl. Let stand until room temperature, about 10 minutes.
3. Meanwhile, in a medium bowl, whisk the flour, baking powder, and salt. Stir the brown sugar into the pumpkin mixture, then stir in the eggs and vanilla until incorporated. Add the flour mixture and stir until smooth. Spread evenly in the prepared pan.
4. Bake until a tester inserted in the center comes out clean, about 30 minutes. Cool completely in the pan on a wire rack.
5. Place a large cutting board on top of the pan of blondies. Invert the pan and cutting board together, then lift off the pan and peel off the parchment paper. Cut the blondies into 3 even strips lengthwise, then cut each strip into 10 triangles with approximately 2-inch bases (you will have 1 smaller triangle on each end). Transfer the triangles to a large serving platter, flat bottom sides up.

Make the icing: 

1. In a large bowl, beat the cream cheese with an electric mixer on medium-high speed until smooth and fluffy. Add the confectioners' sugar, maple syrup, lemon juice, and salt. Beat on low speed until well-mixed, then raise the speed to medium-high and beat until smooth, scraping down the sides of the bowl occasionally.

Decorate the blondies:

1. Transfer half of the icing to another large bowl and tint with orange. Transfer two thirds of the remaining to another bowl and tint yellow. Divide the orange, yellow, and white icings among 3 piping bags or resealable plastic bags. Snip small holes in the corner of each. Pipe the icings on the blondies in stripes to resemble candy corn: a thin strip of yellow along the wide end, a thick strip of orange in the center, and a small white tip. Let stand until set.

Do Ahead: The blondies can be tightly wrapped and stored at room temperature for up to 3 days. The iced blondies can be kept at room temperature for up to 4 hours.

Happy (Halloween) baking!

Pumpkins, Pumpkins, Not Just Pie

Happy Tuesday everyone! Pumpkin on the brain here in the tri-state, and pumpkin spice in the air (since August, shockingly). I recently made pumpkin cupcakes with maple mascarpone frosting, While they tamed a craving for pumpkin goodness, they didn't quite quench the entire thirst I have for the fall deliciousness. If you're anything like me and pumpkin spice lattes (without real pumpkin, no less!) don't do it for you, here are a few ways to pumpki-fy your life.

Pumpkin Doughnuts with Powdered Sugar Glaze
Bon Appetit, October 2004

Ingredients
Spiced sugar

• 1 cup sugar
• 4 teaspoons ground cinnamon
• 2 teaspoons ground nutmeg

Doughnuts

• 3 1/2 cups all purpose flour
• 4 teaspoons baking powder
• 1 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/2 teaspoon baking soda
• 1/4 teaspoon ground nutmeg
• 1/8 teaspoon ground cloves
• 1 cup sugar
• 3 tablespoons unsalted butter, room temperature
• 1 large egg
• 2 large egg yolks
• 1 teaspoon vanilla extract
• 1/2 cup plus 1 tablespoon buttermilk
• 1 cup canned pure pumpkin
• Canola oil (for deep-frying)

Powdered Sugar Glaze

• 2 cups powdered sugar
• Whipping cream

Directions

For spiced sugar:

1. Whisk all ingredients in medium bowl to blend.

For doughnuts:

1. Whisk first 8 ingredients in medium bowl to blend. Using electric mixer, beat sugar and butter in large bowl until blended (mixture will be grainy). Beat in egg, then yolks and vanilla. Gradually beat in buttermilk; beat in pumpkin in 4 additions. Using rubber spatula, fold in dry ingredients in 4 additions, blending gently after each addition. Cover with plastic; chill 3 hours.
2. Sprinkle 2 rimmed baking sheets lightly with flour. Press out 1/3 of dough on floured surface to 1/2- to 2/3-inch thickness. Using 2 1/2-inch-diameter round cutter, cut out dough rounds. Arrange on sheets. Repeat with remaining dough in 2 more batches. Gather dough scraps. Press out dough and cut out more dough rounds until all dough is used.
3. Using 1-inch-diameter round cutter, cut out center of each dough round to make doughnuts and doughnut holes.
4. Line 2 baking sheets with several layers of paper towels. Pour oil into large deep skillet to depth of 1 1/2 inches. Attach deep-fry thermometer and heat oil to 365°F to 370°F. Fry doughnut holes in 2 batches until golden brown, turning occasionally, about 2 minutes. Using slotted spoon, transfer to paper towels to drain. Fry doughnuts, 3 or 4 at a time, until golden brown, adjusting heat to maintain temperature, about 1 minute per side. Using slotted spoon, transfer doughnuts to paper towels to drain. Cool completely.

For powdered sugar glaze:

1. Whisk powdered sugar and 4 tablespoons whipping cream to blend. Whisk in additional cream, 1 teaspoon at a time, to form medium thick glaze. Can be made up to 3 hours ahead. Add doughnut holes to bowl of spiced sugar and toss to coat. Spread doughnuts on 1 side with Powdered Sugar Glaze. Arrange doughnuts, glazed side up, on racks. Let stand until glaze sets, at least 30 minutes.

Pumpkin Fudge

BHG

Ingredients

• 3 cups sugar
• 3/4 cup butter
• 1 (5 oz) can evaporated milk
• 1 cup canned pumpkin
• 1 (10oz) pkg cinnamon-flavored pieces
• 7oz jar marshmallow creme
• 3/4 cup chopped walnuts, toasted

Directions

1. Line a 13x9x2-inch baking pan with foil, extending foil over edges of pan. Butter foil; set pan aside.
2. In a 3-quart heavy saucepan combine sugar, butter, evaporated milk, and pumpkin. Cook and stir over medium-high heat until mixture boils. Clip a candy thermometer to side of pan. Reduce heat to medium-low; continue boiling at a moderate, steady rate, stirring frequently, until thermometer registers 234 degrees F, soft-ball stage (20 to 25 minutes). (Adjust heat as necessary to maintain a steady boil.)
3. Remove saucepan from heat; remove thermometer from saucepan. Stir in cinnamon-flavored pieces until melted. Stir in marshmallow creme and walnuts.
4. Immediately spread fudge evenly in prepared pan. Score into squares while warm. Let fudge cool to room temperature. When fudge is firm, use foil to lift it out of pan. Cut into squares. Cover tightly and chill for up to 1 week. Do not freeze. Makes about 96 pieces.

Pumpkin Gelato

Martha Rose Shulman

Ingredients

• 1 quart low-fat milk
• ½ cup unrefined brown (turbinado) sugar
• ¼ cup honey
• 1 ¼ cups very finely blended pumpkin purée, canned or made from 1 1/4 pounds fresh (see below)
• 2 teaspoons ground ginger
• 1 teaspoon ground cinnamon
• ¼ teaspoon freshly grated nutmeg
• Pinch of ground cloves (less than 1/8 teaspoon)
• 1 teaspoon vanilla extract

Directions

1. Combine the milk, sugar and honey in a large saucepan, and bring to a simmer. Remove from the heat, and stir until the sugar is completely dissolved. Transfer to a bowl, and whisk in the remaining ingredients. Allow to cool, then chill in the refrigerator. Alternatively, set the bowl inside a bowl of ice water to chill quickly.
2. Place a bowl or a container in your freezer. Freeze the pumpkin gelato mixture in an ice cream maker following the manufacturer’s instructions. Scrape into the chilled bowl, and freeze for at least two hours before serving. If making this dish ahead, allow to soften for 15 to 30 minutes in the refrigerator before serving.

Note: To roast the pumpkin: Preheat the oven to 425 degrees. Cover a baking sheet with foil. Place the pumpkin pieces on the baking sheet, drizzle 2 teaspoons of olive or canola oil on top, cover tightly with foil and place in the oven. Roast for 1 1/2 hours or until thoroughly tender. Remove from the heat, and transfer to a strainer or colander set over a bowl or in the sink. Allow to cool and drain. Peel the pieces, and purée in a food processor fitted with the steel blade.

Advance preparation: This will keep for a couple of weeks in the freezer.

Happy baking!

Rhubarb All Year Round

Happy Hump day! Last week I was given some fresh rhubarb from one of my students' parents. After giving it much thought (honestly, not that much - I knew just what to do!) I decided to make strawberry rhubarb muffins to take with me on an upcoming visit to my sister. Two ingredients that are just out of season, but delicious nonetheless. I found a recipe that yields moist, giant muffins (I made regular-sized muffs and changed the timing) and the results were delightful, for any time of year! Lizzy Bee's Note: these are VERY moist. It's important to make sure there's no crumb, or a dry crumb, on the muffins when you insert a tester/toothpick to check if it's done. If you aren't following the jumbo muffin timing, this is especially important. Keep checking!

Jumbo Strawberry-and-Rhubarb Muffins
Georgia Pelligrini

Ingredients

• 3 cups all-purpose flour
• 3/4 cup turbinado sugar, plus more for sprinkling
• 1 tablespoon baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon kosher salt
• 1 stick plus 2 tablespoons unsalted butter, melted and cooled slightly
• 2 large eggs
• 1 1/2 cups buttermilk
• 1 3/4 cups diced strawberries
• 1 3/4 cups diced fresh rhubarb
• 1 teaspoon finely grated lemon zest

Directions

1. Preheat the oven to 375° and position the rack in the lower third of the oven. Coat 6 jumbo muffin cups with nonstick baking spray. In a large bowl, mix the flour with the 3/4 cup of sugar, the baking powder, baking soda and salt. In another large bowl, beat the butter with the eggs until well combined. Fold in the dry ingredients and buttermilk in 2 alternating additions, then fold in the diced strawberries and rhubarb and the grated lemon zest.

   

   Butter and eggs

   
   

   

   Dry ingredients

   
   

   

   Mixing the wet into dry

   
   

   

   Fruits

2. Spoon the batter into the prepared muffin cups and sprinkle the tops generously with sugar. Bake for 50 to 60 minutes, until golden on top and a toothpick inserted in the center of a muffin comes out clean. Transfer the muffins to a rack to cool before serving.

   

   Measured with an ice cream scoop

   
   

   

   Freshly baked

   
   

   

   Muffins cooling on the rack

MAKE AHEAD The muffins can be stored in an airtight container overnight. Reheat for 5 minutes in a 375° oven.

Happy baking!

Back to Basics: Cookie Making 101

Happy Monday everyone! Another week; another batch of freshly baked cookies. I made a box of delicious chocolate chip oatmeal sandwich cookies, filled with chocolate cream cheese frosting, for a special wedding anniversary. As I was baking away, I realized that we don't often get back to basics on what different culinary terms mean and what they look like in person. In an attempt to fix this problem, I've taken pictures through the step-by-step cookie process. Here's how it goes:

Chopped walnuts and coarsely ground oats

Sifted flour mixture: usually includes salt, leavening agent, and flour -
always sift first! Get those hard chunks out!

Butter-sugar mix

Mixing in action!

Mixing butter + sugar = creaming.
Creaming process almost complete. See lightened color?

Fluffy, light color - creamed to perfection!

Looks a little yellow? This is after the eggs, added one by one, and the vanilla.

Oats, walnuts, and chocolate chips, oh my!

One last stir with a spatula

Even mounds, a few inches apart on the baking sheet

Cooling on the silpat.

Filled and boxed!

Happy baking!

Fill Your Face with Pie

Happy Thursday everyone! I've been eyeing pie recipes lately, so I thought I'd share a few good ones for the fall dinner table.


For those who love the chocolatey-hazelnuty goodness...
Nutella Pie
Allison Kave

Ingredients
Cookie Crust

• 1 1/2 cups (175 g) finely ground chocolate cookie crumbs
• 5 to 8 tablespoons (70 to 115 g) unsalted butter, melted

Filling

• 2 cups (270 g) Nutella
• 1 1/2 cups (338 g) mascarpone cheese
• 1/4 teaspoon salt

Topping

• 1/2 cup (55 g) chopped toasted hazelnuts

Directions
Crust

1. Preheat the oven to 350°F (175°C).
2. Crumble the cookies into the work bowl of a food processor and process until finely ground. Alternatively, you can put them in a bag and whack them with a rolling pin until finely crushed. Pour the butter into the crumbs and mix (hands are best for this) until the butter is fully incorporated and the texture is that of wet sand. Firmly press the crumbs against the sides of a 9-inch (23-cm) pie pan, then against the bottom of the pan (the underside of a measuring cup works well for smoothing the bottom crust). Chill the crust for at least 15 minutes to help prevent it from crumbling when serving.
3. Bake the crust for 10 minutes, or until fragrant. Remove it and allow it to cool before filling.

Make the filling

1. In a large bowl, using a hand mixer, or in the bowl of a stand mixer fitted with the whisk attachment, beat together the Nutella, mascarpone, and salt until light and fluffy. Spread the filling into the pie shell, cover it with plastic wrap, and refrigerate until firm, about 1 hour.
2. Top the pie with the chopped nuts, slice the pie, and serve. This pie can be refrigerated for up to 1 week, covered in plastic wrap.

When you want to keep it southern...

Maple Shoofly Pie

Jacob Griffin

Ingredients
Crust

• 1 1/4 cups all-purpose flour
• 1/4 teaspoon kosher salt
• 10 tablespoons cold unsalted butter, cut into cubes
• 1/4 cup ice water

Filling

• 1/2 cup plus 2 tablespoons all-purpose flour
• 3/4 cup maple sugar
• 1/4 teaspoon kosher salt
• 1/2 cup plus 3 1/2 tablespoons pure maple syrup, preferably Grade A dark amber
• 2 1/2 tablespoons cold unsalted butter, cut into cubes
• 3/4 cup hot water
• 3/4 teaspoon baking soda
• 1 tablespoon unsulfured molasses
• 1 large egg, lightly beaten

Directions

Crust

1. In a food processor, pulse the flour with the salt. Add the butter and pulse until it is the size of small peas. Add the ice water and pulse until the pastry is moistened. Turn the pastry out onto a floured work surface and knead 2 or 3 times, just until the dough comes together. Pat the pastry into a disk, wrap in plastic and refrigerate until firm, about 30 minutes.
2. Preheat the oven to 425°. On a lightly floured work surface, roll out the dough to an 11-inch round. Ease the round into a 9-inch pie plate. Trim the overhanging dough to the edge of the pie plate and refrigerate the shell for 20 minutes.
3. Line the pie shell with parchment paper and fill it with dried beans or pie weights. Bake the shell for about 10 minutes, just until dry. Remove the parchment and beans and bake the crust for about 10 minutes longer, until lightly golden. Reduce the oven temperature to 350° and let the shell cool completely.

Filling

1. In a food processor, combine the flour, maple sugar and salt and pulse to combine. Add 1 tablespoon of the maple syrup and pulse until blended, then add the butter and pulse until the mixture resembles coarse, wet sand.
2. In a medium bowl, whisk the hot water with the baking soda. Whisk in the remaining cup plus 2 tablespoons of maple syrup and the molasses, then whisk in the egg. Add 1 1/3 cups of the flour mixture and whisk until the filling is uniform in color. Pour the filling into the cooled pie shell and sprinkle the remaining flour mixture (about 2/3 cup) on top.
3. Bake the pie for 35 to 40 minutes, until golden brown and set. Let the pie cool completely before serving.

MAKE AHEAD: The pie can be covered and kept at room temperature overnight.
SERVE WITh: Whipped cream.

When you want those fall-y flavors...

Salted Caramel Apple Pie

Four & Twenty Blackbirds

Ingredients

• Flour, for dusting
• 1 recipe Flaky Butter Pie Dough
• 3 tbsp. flour, plus more for dusting
• 7 baking apples, such as Golden Delicious, Granny Smith, or Honeycrisp (about 3 pounds), peeled, cored, and thinly sliced
• 3 tbsp. plus 1 cup granulated sugar
• Juice of 2 lemons
• 8 tbsp. unsalted butter, cubed
• ½ cup heavy cream
• ½ cup Demerara sugar
• ½ tsp. Angostura bitters
• ¼ tsp. freshly grated nutmeg
• ¼ tsp. ground allspice
• ¼ tsp. ground cinnamon
• ¼ tsp. Kosher salt
• ⅛ tsp. freshly ground black pepper
• ½ tsp. flake sea salt
• 1 egg, lightly beaten with 1 tsp. water

Directions

1. On a lightly floured surface, roll 1 disk of dough into a 12″ round. Fit into a 9″ deep-dish pie plate. Trim edges with a knife, leaving 1″ dough overhanging edge of plate; chill 30 minutes. On a lightly floured piece of parchment paper, roll remaining disk of dough into a 12″ round; trim, discarding edges, into a 9″ square. Slice into six 1½″-thick strips; chill 30 minutes.
2. Toss apples with 2 tbsp. granulated sugar and lemon juice; cover with plastic wrap and set aside 1 hour. Whisk 1 cup sugar and ¼ cup water in a 2-qt. saucepan over medium heat; cook, without stirring, until the sugar dissolves, 2–3 minutes. Add butter; bring to a boil. Continue cooking until the mixture turns a deep red-brown, about 25 minutes or until a candy thermometer inserted in sauce reads 325°. Remove from heat. Carefully add cream, stirring until sauce is smooth.
3. Heat oven to 375°. Stir ⅓ cup Demerara sugar with 2 tbsp. flour, plus bitters, nutmeg, allspice, cinnamon, kosher salt, and pepper in a large bowl. Drain apples, discarding juices, and add to bowl; toss to coat in spice mixture. Sprinkle remaining flour and sugar over crust; tightly arrange apples over dough, mounding them slightly higher in the center. Pour caramel sauce evenly over apples. Sprinkle with half the sea salt. Lay three strips of dough vertically across the top of pie, about 1½″ apart. Fold first and third strips in half upward. Lay one horizontal strip at pie's center. Unfold first and third vertical strips over it. Fold second vertical strip upward. Lay another horizontal strip below the first. Unfold second vertical strip over the bottom horizontal strip, then fold it again downward. Lay a third horizontal strip just above the pie's center and unfold second vertical strip. Pinch bottom crust and lattice edges together; roll toward center of pie to hide lattice edges; crimp edges. Brush egg over crust, then sprinkle lattice with remaining Demerara sugar and sea salt. Bake until crust is golden and filling is bubbly, about 1 hour. Let cool completely before serving.

Happy baking!