Archive | Dessert RSS feed for this section

Apple Crumb Pie

8 Nov

Wanting to try this…

Apple Crumb Pie Recipe


  • 1 (9 inch) pie shell
  • 6 cups thinly sliced apples
  • 1 tablespoon lemon juice (optional)
  • 3/4 cup white sugar
  • 2 tablespoons all-purpose flour
  • 1/2 teaspoon ground cinnamon
  • 1/8 teaspoon ground nutmeg
  • 1/2 cup raisins (optional)
  • 1/2 cup chopped walnuts (optional)
  • 1/2 cup all-purpose flour
  • 1/2 cup packed brown sugar
  • 3 tablespoons butter


  1. Preheat oven to 375 degrees F (190 degrees C).
  2. Place sliced apples in a large bowl. Sprinkle with lemon juice if desired. In a small bowl, mix together white sugar, 2 tablespoons flour, cinnamon, and nutmeg. Sprinkle mixture over apples. Toss until apples are evenly coated. Stir in raisins and walnuts if desired. Spoon mixture into pastry shell.
  3. In a small bowl mix together 1/2 cup flour and brown sugar. Cut in butter or margarine until mixture is crumbly. Sprinkle mixture over apple filling. Cover top loosely with aluminum foil.
  4. Bake in preheated oven for 25 minutes. Remove foil and bake an additional 25 to 30 minutes, until top is golden brown. Cool on a wire rack.
Here’s the link to the recipe.

Taryn’s Chocolate Caramel Pie

31 Oct

This was AMAZING. It’s pleasantly, but not too rich. If you love chocolate, this is IT.


for the crust:
pate sablee- even if you do not ordinarily make pie crust, try making
this one. you do not have to roll it out- you just press the crumbs
into the pan- so it’s really easy. i use this crust for all pies
requiring a pre-baked crust. it does not work for the kind of pie
where you put filling into an unbaked crust, unfortunately.

1/3 c sugar
1 c plus 2 TBS all purpose flour
1/4 tsp salt
7 TBS chilled unsalted butter, diced, plus a pat to grease the pan
1-2 TBS cold milk

with a pastry blender- or two forks, if you do not have a pastry
blender- mix the dry ingredients, then cut in the butter
until the mixture resembles coarse meal. add the milk a little at a
time, testing frequently. it’s done when the dough is still crumbly,
but clumps if you gently squeeze a handful in your hand. now pour the
crumbly dough into a pie plate and use the back of a spoon to spread
it evenly over the bottom. using the heels of your hands and your
fingers, press down on the dough to form a thin layer, covering the
surface of the pan and creating a rim all round. don’t worry if the
dough feels dry- this is normal. cover with a plate (or you could use
plastic wrap to cover it, if you like) and refrigerate for 30 minutes
or up to a day. when you want to bake the crust, preheat the oven to
350, and bake the crust for 20-25 minutes until golden, keeping an eye
on it. transfer to a rack to cool.

For the Pie

1 recipe Pate Sablee, baked and cooled. you can make the tart shell a
day ahead and keep it in an airtight container overnight, if it makes
life easier.

Caramel Filling
1/2 c packed light brown sugar
1 TBS honey
1/2 tsp kosher salt or sea salt
1/3 c heavy cream
2 TBS unsalted butter, diced, plus a pat for greasing the pan

Ganche Filling
10 oz bittersweet chocolate, finely chopped
1 c heavy cream

Prepare the caramel filling:
measure all ingredients before starting
combine brown sugar and 1 TBS water in a small heavy bottomed saucepan
and melt the sugar slowly over medium low heat. swish the pan around
from time to time to ensure even melting, but don’t stir. as soon as
bubbles form on the surface (avoid overcooking the caramel, as this
will result in a bitter taste) add the honey and stir to combine. Add
the salt and cream and stir until blended. remove from heat and add
the butter, stir to combine. pour the caramel into the tart shell and
tilt the pan slowly in a circular motion to coat the bottom of the
shell evenly. Let set in fridge for 40 minutes.

Prepare the ganache filling: put the chocolate in a medium mixing
bowl, preferably stainless steel. bring the cream to a simmer in a
heavy bottomed saucepan over medium low heat. pour half of the cream
on the chocolate (cover the saucepan to keep the remaining cream
warm), let stand for 20 second, and stir gently in the center w/ a
whisk, gradually blending the cream w/ the chocolate until smooth. add
half of the remaining cream and stir again until combined. repeat with
the remaining cream. remove the tart pan from the fridge, pour the
chocolate filling into the shell, and level the surface w/ a spatula.
return to the fridge to set for an hour.

remove from the fridge 15 minutes before serving.

Indescribable Brownies (with a Gluten-free option)

29 Jun

For Elizabeth, I just took a normal brownie recipe that had little flour – 1/4 cup – and substituted gluten free flour.  Yum.  Didn’t change the texture much to use rice flour.  A little bit grainy but nothing that anyone will complain about because they’re so fudgy.

  • 8 oz good semisweet chocolate
  • 1/2 cup unsalted butter
  • 2 large eggs – room temp
  • 1/4 t salt
  • 2/3 c granulated sugar
  • 1 t vanilla
  • 1/4 c flour (gluten-free or regular)
  • 1-1 1/4 c chopped walnuts (optional)

Preheat oven to 350.

Melt butter and chocolate together in microwave until satiny.  Let cool to room temp.

Beat eggs until thick and light.  Add salt and sugar while beating 8 minutes or until soft peaks.  Beat in vanilla.

Pour in chocolate mixture.  Fold in gently.  Fold in flour and optional nuts.

Pour in pan and bake 30 minutes.  Cool before cutting.  Don’t refrigerate.


Blackberry Buttercream

14 Jun


I love finding a new recipe and, rather than trying the whole recipe, just take a piece of it that looks particularly good. With that in mind, here’s a recipe I just found for a chocolate cake with blackberry buttercream. I’ve already found what is, in my mind, the perfect chocolate cake and chocolate frosting recipe (on the back of the Hershey’s cocoa box), so I’m planning to throw out most of what this recipe says, and just try the blackberry buttercream for the middle layer. We’ll see how it goes?

Would anyone like to give it a try with me?