easy-peasy pie

Its seems as though I've gone through a distinct Pie Baking Stage in my pregnancy, whereby I put on my Big Girl panties, conquered my culinary fears and made my very own butter pie crust dough -or pate brisee, if you're feelin' fancy- from scratch. Not a big deal to some but, I had cleared a major kitchen hurdle with great success and I was proud. And you know what? It wasn't all that hard to make-- it just required a bit of patience (another post for another day).

Its always good to have a fantastic dessert recipe for those occasions when you are short on patience, though, and this is mine. My Nana's Swedish apple pie. All the sumptuous slow-baked flavor of a more traditional pie with the minimal effort of a crisp. The best part? Its crustless. That's right- no pastry cutters, rolling pins or dough-chilling required. It only takes an hour to get from apple peelin' to pullin' that golden delicious creation from the oven. Perfect for upcoming family holiday gatherings where you might not have the time, patience or sanity to make one of those tasty-but-time-consuming-double-crusted jobs.

Swedish Apple Pie

Serves: 6 - 8 (or 1 - 2 very hungry pregnant women)

Ingredients:

For the filling--

• 3 - 5 apples (or enough to fill 2/3 of your pie plate), peeled and sliced*
• 1 tablespoon sugar
• 1 tablespoon brown sugar
• 1 teaspoon ground cinnamon
• a squeeze of fresh lemon juice

For the topping--

• 6 tablespoons butter, softened
• 1 cup sugar
• 1 cup all-purpose flour
• 1 egg
• 1/2 cup chopped walnuts

*Using a mixture of different types of apples is always a good idea to get a balance of flavor and texture in any apple pie. Tart and crisp + sweet and soft = awesome pie, every time.

Preheat the oven to 350 degrees. Toss the apple slices with the sugar, brown sugar, cinnamon and lemon juice, and spread into an ungreased 8-inch baking dish or pie plate. If you're really in a pinch and don't have any fresh lemons hanging around, a splash of orange juice works just as well.

Mix all the topping ingredients together until well combined but, still crumbly (it should stick together when you pinch it). Crumble the topping evenly over the apples and pat down lightly (but not too much-- the crust has a better texture when not smoothed down, in my humble opinion). 

Bake for 45 minutes or until the top is golden and the juices are a-bubblin'. Best served warm with a scoop of your favorite vanilla ice cream. 

Possibly not as pretty as a rolled dough pie but, certainly just as delicious. x   
          

second chance smoothies

I'll be completely honest with you: up until a few days ago, I was NOT a smoothie person. The few that I had tried never impressed me and the thought of replacing a precious meal with blended anything was less than appetizing. The addition of yogurt into smoothies, popular though it may be, really did not appeal to me either as I am not big on dairy (or really, dairy is not big on me).

I recently came to find out via Joy of Cooking that -traditionally- smoothies don't include dairy products at all! (Oh, snap!) They're actually made with fruit flesh and juice, and are thickened with frozen fruits, creamy bananas or ice (rather than yogurt, milk or ice cream). In fact, dairy-based blended drinks aren't smoothies at all-- they're technically milkshakes. I'd been so mislead by popular juice bars and chain coffee shops that I claimed to dislike something that I had really never tried. For shame!

And so, I gave smoothies a second chance. My husband (also a former Smoothie Hater) and I had a lot of fun last weekend making our own personalized concoctions with frozen peaches, strawberries, and blueberries, and some sweet-tart lemonade. I can't believe I'd held out for so long, 'cause this was YUM. As in, good enough to replace your current breakfast kind of yum. Or even, good enough to replace that snack cake you've been eyeing kind of yum.

Consider this my PSA for *real* Smoothies.

Old School Smoothies

Total time: 5 minutes, if that

Serves: 1

 Ingredients:

• 1 heaping cup of frozen fruit (I used 3/4 cup strawberries with 1/4 cup peaches, and 3/4 cup blueberries with 1/4 cup strawberries)
• 1 cup of chilled lemonade (or other juice)

Add frozen fruit pieces and lemonade into a blender, and blend until smooth.

Notes: The more fruit you add, the thicker your smoothie will be. I made a thicker version and a juicier version; though I prefer thick, both were delicious. Also, the blueberries tend to be more watery than other frozen fruits and the skins look chunky when blended -- but they're still a great tasting addition to any smoothie.

Don't restrict yourself to this recipe! Have fun mixing and matching your favorite fruits, juices, and add-ins like a drizzle of honey, a scoop of sorbet or a shot of rum. There's a smoothie for any time or anyone... even picky, fruit-loathing husbands. x

edible exploits: Texas caviar

Its Monday again, sigh. My weekend was productive but, it doesn't make the Monday grind any easier. How about you -- did you do anything fun? Did you catch "the game"? Yeaaaah, not me. Not having the slightest interest in football, the Superbowl is purely an excuse for me to try new dip recipes (to keep me occupied while I tune out the play-by-plays). And yesterday, I found a winner!

What's more exciting than salsa but, much healthier than those sour cream and cheese dips? Texas caviar. Yes, you heard me right. But you won't find any overpriced fish eggs here, my friends. This dip is like a bean salad bursting with flavor-- courtesy of jalapenos, hot sauce and a homemade vinaigrette. And its oh-so-satisfying. Pair it with a whole-grain pita chip (I love Stacy's) and you've got a snack thats truly lunch-worthy.

Texas caviar

{Recipe from Joy of Cooking, 75th Anniversary Edition}

Total time: 15 minutes, plus chilling time if desired

Ingredients

• 3 - 16oz. cans black-eyed peas, rinsed and drained
• 1 - 6oz. jar pimientos, chopped, with juice
• 3 fresh or canned jalapenos, chopped
• 1 cup chopped tomatoes
• 1 green bell pepper, seeded & chopped
• 3 garlic cloves, minced
• 1/2 cup sliced scallions
• 1/4 cup chopped parsley
• 1 tablespoon chopped oregano
• 1 tablespoon chopped cilantro
• 1 tablespoon hot sauce
• 1 tablespoon Worcestershire sauce
• 1 teaspoon black pepper
• 1 cup basic vinaigrette* (recipe follows)

Combine all ingredients together in a large bowl. Serve immediately or chill in the refrigerator -- the longer it sits, the better it tastes. Serve with your favorite chips or crackers.

*Basic Vinaigrette

(makes 1 cup)

For garlic flavor, mash:

• 1 garlic clove
• 2-3 pinches of salt

Put mashed garlic in a bowl and add:

• 1/2 teaspoon salt
• 1/8 teaspoon black pepper
• 1/4 cup red wine vinegar, or fresh lemon juice
• 1 teaspoon minced shallot (optional)
• 1/4 - 1/2 teaspoon prepared mustard (optional)

Whisk together until combined. Gradually add:

• 3/4 cup olive or walnut oil

whisking constantly as you drizzle. Refrigerate if not using immediately.

Its probably best that I'm starting out the week with a healthier snack, 'cause the Valentine sweets are a-comin'..... cheesecake and cookies and chocolate, oh my! x

edible exploits: cranberry crumb bars

In an attempt to try and use up some of the produce I've been hoarding in my itty-bitty freezer, I came upon some beautiful cranberries I'd stowed away back in October. One of the great perks of living in New England - other than being able to enjoy the vibrant autumn leaves, of course - is access to fresh, local cranberries that grow in bogs right in our "backyard" and all around the surrounding towns.

These particular cranberries came from a friend of my father's, who owns several local bogs. My Dad was kind enough to share his berry bounty with me, and they have been patiently waiting in my freezer (where they can stay for up to a year), for the perfect recipe to come along.

These cranberries were extra special to me and as such, deserved to be savored in a really great recipe. But which one? Cranberry sauce? Bor-ring! Not to mention, so predictable. Cranberry bread? Yawn. Cranberry cookies? Meh. Nothing seemed to inspire me enough to want to use my precious rouge beauties.

When I came across Tiina's cranberry crumb bars, I was intrigued. And now that I've made them, I know I held out for the right recipe. Sweet, tart and crumbly, these bars are like a fruit crumble to go. Great with a cup of tea, or perhaps as a juicy midnight snack (not that I would know *ahem*), these crumb bars are a major win. And they're Dad-approved :-)

Cranberry Crumb Bars

{Recipe from Sparkling Ink, November 2009}

Prep Time: about 20 minutes
Total Time: about an hour
Makes: ~18 bars

Ingredients:

For dough-

• 3 cups flour
• 1 cup sugar
• 1 teaspoon baking powder
• 1 cup (2 sticks) butter, chilled
• 1 egg
  

For berry layer-

• 3 cups cranberries, fresh or frozen
• 1/2 cup sugar
• 2 tablespoons corn starch

::If you're using local berries like I am -even if they're right out of the freezer- make sure to give them a good rinse, and pick over them for leaves, twigs and damaged berries. Other berries or fruit also work with this recipe so, if cranberries are out of reach, use whats available to you.::

1. In a large bowl, combine the flour, sugar and baking powder. Cut the chilled butter into cubes and work it into the dry ingredients until crumbly. Add in the egg, and mix until combined. Divide the mixture in half, and press one half into a deep greased baking dish. [Tiina recommends a 9x13" but, I used a 10x10" which also worked worked well and produced a thicker bar.] Set the rest of the dough mixture aside.

2. In another large bowl, toss the cranberries with the sugar and corn starch. Spread the berry mixture evenly over the pressed-in dough (and sprinkle any remaining sugar/corn starch evenly over the berries). Crumble the second half of dough mixture over the berry layer.

3. Bake at 375 degrees for about 45 minutes, or until the top is golden brown. To prevent the top from browning too much and to ensure the bottom layer bakes properly, move the dish from the middle level to the lowest level in the oven after 30 minutes of baking. Cool completely before cutting into bars. Store covered in the refrigerator.

Now I'm off to New York City for a long weekend of eating, drinking and merriment -- I hope yours is equally fun! See you next week. x

scrap paper fun: part one

I've been itching to do something creative lately but, I wanted to use up the materials leftover from other crafting endeavors before I go spending more money at Michael's. So, I decided that some scrap paper projects were in order.

Inspired by Martha's scrap paper notebooks and by this recent grocery planner project over at Design*Sponge, I tried to find uses for some scrapbooking papers that I bought for an album last year that never materialized.

First, I gave my beat-up RS planner a fun tree print lining to bring it back to life, and then I covered a plain clipboard with a cute strawberry print to use as my own grocery/meal planner. (Maybe it will inspire me to add some more fruit to my shopping list? I hope so!)

I also needed a notebook for BYW class but, didn't really have the money to buy a nice hardcover one . So what's a crafty-but-cash-strapped girl to do? Make one! (Or three!)

My mom loved my DIY notebook so much, she requested one for herself-- for grocery lists, messages and such. I made her two mini notebooks with some cool purple hydrangea paper (below) while I was at it.

The only materials I used: various papers, spray adhesive/glue, scissors, a hole punch and some jute twine (all of which I had around the house). All of these little projects were super simple and not at all time consuming -- the total time it took me to complete all of them was less than an hour (plus a little drying time). A piece of cake with a big visual impact. Funny how lovely prints cheer up the most mundane things, huh?

I'm already looking around my office for more things I can cover in pretty prints, and seeking out other fun scrap paper projects... leave me a comment with any links, projects or ideas!

And stay tuned for Part Two ;)

x

edible exploits: chocolate almond pastries

Hello dears! I hope your weekend was as productive as mine. I cleaned and organized and got some fresh air outdoors, and I felt like it was time well spent. How about you?

One of my goals for 2010 is to try a new recipe each weekend -- be it a dessert, a meal, a cocktail or any combination thereof. And wouldn't you know it: I followed through! I actually tried two recipes out this past weekend but, this one was by far my favorite.

Whether you pair it with your morning tea/coffee for breakfast, or with a scoop of vanilla ice cream for dessert, this pastry is quick, easy and darn delicious.

Chocolate-Almond Pastries

{Recipe from Martha Stewart Living, December 2009}

Prep Time: 5 minutes

Total Time: 40 minutes

Serves: 4

Ingredients:

• 1 sheet frozen puff pastry (from a 17.3oz package), thawed
  
• 1 large egg lightly beaten, for egg wash


• sanding sugar*


• 1 1/2 ounces semisweet chocolate, coarsely chopped
  
• good quality honey
  
• sea salt


• 2 tablespoons whole almonds, toasted & coarsely chopped

1. Preheat oven to 450 degrees. Arrange puff pastry on a parchment-lined baking sheet. You should have about a 10-inch square of pastry (trim edges if needed). Fold in each edge to form a 1-inch crust. Prick the middle of the dough all over with a fork. Brush edges with the egg wash, and sprinkle with sanding sugar. Freeze for 15 minutes.

2. Transfer baking sheet to the oven, and bake for 15-20 minutes or until pastry is puffed and golden brown. Remove from the oven, and cover center evenly with chocolate. Drizzle with honey and sprinkle with salt. Return to the oven, and bake until the chocolate melts (about 2-3 minutes). Sprinkle with chopped almonds and cut into 4 squares. Drizzle with more honey if desired.

*I couldn't find sanding sugar so I just used plain ol' granulated sugar; it worked fine but, didn't have the same crunch as sanding sugar.

I really enjoyed eating a piece of this pastry for breakfast. Some might say its too early for chocolate (crazy, I know!) but with the honey and the almonds, it was just right. Days that start with pastry are always good in my book :)

Enjoy & have a great week!

-Mrs M.

{images: me}

cupcake liner holiday projects

Hey darlings! Its December already -- can you even believe it?

I thought I'd share some interesting projects with ya'll today, all of which involve creative holiday uses for - you guessed it - cupcake liners. I love finding new uses for common objects, and I think these ideas are really neat and so creative! Not to mention, they're a cinch to make and most of the materials needed you probably already have around the house.

First up, I have Annie Schlechter's cupcake twinkle lights (found via decor8). Strand of lights? Check. Cupcake liners of your choosing? Check. Scissors? Check. Snip, slip and viola! A sweet strand of twinklers perfect for stringing across the mantle for the holidays -- but I think they'd be lovely at a birthday party, a shower or even an intimate wedding celebration, too. So pretty.

(image: Anne Schlechter)

Next up, is Sweet Paul's cupcake liner holiday tree. Don't have room for a tree this year? Fear not! This tree can go up just about anywhere and all you need are the liners, some double-sided tape and a glittery tid-bit for your topper. Simple instructions right here (and check out the rest of Paul's blog for a whole month of wonderful holiday crafts).

(image: Alexandra Grablewski)

And last - but certainly not least - we have the fantastic cupcake liner garland from Project Wedding (featured in a recent Sunday Suppers post). This beauty is made with the liners - some tea-stained and others left as is - and vintage fabric scraps but, you could use just about anything (this version in Green Craft magazine uses coffee filters, old sheet music and book pages as well -- your materials are only limited by your imagination). No matter what you're using, I think these garlands would be right at home strung around doorways, above windows or even around your tree. Get the how-to right here.

(images: Karen Mordechai)

Who knew these delicate little paper cups could make such fun holiday decorations? Cupcake liners: not just for sweet treats anymore!

xxx,
Mrs. M

diy: graveyard pudding cups

Hello friends!

My posting has been a bit light lately for a bunch of reasons you don't care about, BUT I'm back today to share one of my favorite Halloween treats with you: graveyard pudding cups!

(all images: moi)

These are a family favorite-- my mom used to make them for school Halloween parties way back when and they were always a hit. I revived the tradition a few years ago when I made them for my husband, and he now insists on them every Halloween.

They are unbelievably simple to make so, this would be a perfect last-minute treat to whip together on or before Saturday.

You will need:

• 1 box of instant chocolate pudding mix


• roughly 1/2 package of Oreo or chocolate sandwich cookies, crushed


• Milano cookies


• 1 tube/pouch store bought decorating icing, in brown or black (feel free to use homemade icing if you wish, I'm just lazy :P)


• Mallowcreme pumpkin candies (optional)


• gummi worms (optional)

{makes about 4 large pudding cups}

First, prepare the pudding as directed, let set for about 10 minutes. In the meantime, arrange a few Milano cookies on a plate or other flat surface and use the icing to decorate your tombstones. I went with the classic 'RIP' but if you have a finer icing tip, get as creative as you want. Allow the icing time to set.

While the the icing is setting, gently mix about half of your crushed Oreos into the chocolate pudding. Line the bottom of your cups or dishes with gummi worms if you're using them, and then layer the pudding mixture on top. Do not fill completely as you'll need room for the "dirt".

Top the pudding with the remaining crushed cookie "dirt". Carefully add your Milano cookie tombstones and pumpkins as desired, and VIOLA!

These would be great for a Halloween party (you could put guests' names on the tombstones for extra fun) and its easy enough for little ones to make as well. My only suggestion would be that you do NOT make this too far in advance (I'd say a few hours before you plan to eat them, tops) otherwise the cookies loose their crunch and get all mushy.

I bet you could even put a twist on this and make it as classic trifle (using crumbled cake or toffee bits for the "dirt") and add a few whipped cream ghosts... next year!

Well, I hope you enjoy! Have a safe & happy Halloween!

xxx,

Mrs. M