Three months of Catch-Up

First up: reporting in on Thanksgiving pies.

The Caramel Apple pie via Four and Twenty Blackbirds was a huge fail. It was unbelievably watery. And it wasn't just because I'm bad at caramel. I tried it a second time using storebought caramel. Still watery and didn't taste at all of caramel. My conclusion: if you want Caramel Apple Pie, make regular Apple Pie and pour some caramel sauce over it.

This Pecan Pie from smitten kitchen however? I'm never using another recipe. It's perfect. A little smoky, not too sweet, not gooey. I'll say it again. PERFECT.

December was busy but I did manage to make a Stump de Noël for our family Christmas party per my mother (The Pie Queen)'s request. Upped my decorating game by making these pine cones (or are they hedgehogs?), some with fudge centers, some with marzipan.

I thought I'd try rolling the cake while it was warm and using kitchen towels (a trick I probably saw on The Great British Baking Show--if you're not watching it, mend your ways!). Obviously, it still cracked like crazy, and, what's more, it stuck to the towels.

 Ah well, it all comes out okay in the end.

January brings my best girl's birthday. She requested a vanilla and chocolate cake with chocolate cream cheese icing. I complied and it was delicious. Those balls you see around the bottom of the cake? Those were meant to be candied hazelnuts with tall strings of shattery caramel that could sit on top of the cake and look dramatic and beautiful. As I think I've mentioned, I'm bad at candy. SO BAD. So they ended up being toasted hazelnuts with a soft sugary coating, dusted with cocoa and powdered sugar. They actually tasted good, but looked far less dramatic than I wanted.

When I was looking for a new Pecan Pie recipe around Thanksgiving, a friend recommended I try Kentucky Derby Pie. I finally got around to doing so in January. And I'm so glad I did. Wow. One of the few desserts that has disappeared pretty quickly from my house. My kids call it "cookie pie" because it tastes like chocolate chip cookies with pecans. I used half the amount of bourbon called for, and replaced with vanilla extract. I know, ME? *I* added less bourbon? Yes. And yet, it was the perfect balance of buttery and smoky and sweet and nutty and chocolatey.

February, at last. I was asked by the director of a play I'm doing later this year to make some pies for a read-through. He wanted pies with red fillings (if your stomach isn't weak, look up the plot of Titus Andronicus, know that I'll be playing Titus, and you'll understand). I have never really liked baked berry pies, and when I've made them they've been watery. But I wanted to do something other than cherry, so. I found this recipe for raspberry pie and was completely surprised (and delighted) at how easy it was. Not only that--not watery in the least. And not too sweet. I made this one with only raspberries but used the same recipe with a frozen triple berry mix for another pie. Both were completely delicious and have changed my mind about baked berry pies.

TGIP Ratings--lots of KEEPERS here. The fails I should have seen coming. 

Next up: Spring has sprung and I want something lemony. I'm debating between this, this, and this. Help me decide.

No Meat Mincemeat Pie

This is how this recipe started. 

It's an old Baker family recipe that's been handed down to me. It strikes me that older recipes are a little less exact than recipes we write now. Maybe baking was as much oral/practical tradition as it was written, I don't know. But this seems like a recipe written more as a reminder than as instructions for someone who has never made it before. At any rate, it's a dessert pie THAT CONTAINS MEAT. Which doesn't go over too well with my people.

But...I like the spiced fruits and other flavors in mincemeat. Everything except the meat. So I wanted to try a little revamp.

Here's what I came up with:

No Meat Mincemeat Pie (in progress) *click here for printable version*

Pie pastry for 1 9-inch, 2 crust pie

2 c. peeled and diced Granny Smith apple (½ inch dice)

1 c. golden raisins

½ c. dried tart cherries (or more)

¼ c. currants

¼ c. chopped figs (or more)

2 T. finely chopped lemon rind

¼ c. brown sugar

¼ c. white sugar

½ c. apple juice

1 T. cinnamon

¼ tsp. each mace, nutmeg, allspice

juice and grated rind of 1 orange

1 tsp. salt

1 T. bourbon

2 T. butter cut into 8 pieces

Stir all ingredients except butter together in a saucepan and boil until apples start to soften and juice is reduced by about half. Pour into a 9 inch pie crust and dot the top with butter pieces. Top with second crust (vented). Bake at 400 for 45 to 50 minutes.

You'll notice it's pretty unrecognizable compared to the original recipe. It's almost like the beginnings of the fruitcake I make. Which isn't a bad thing, in my opinion. Now, a couple of things: 1. This was my first attempt. There was *something* missing. Something that I couldn't quite put my finger on. Possibly the depth the molasses brings. Next time around, I'm going to try adding a tablespoon of molasses and see where that gets us. I'm also going to add a little more of both figs and cherries (hence, the "or more" instructions). 2. This is kind of a "throw in what you like" pie. Don't like raisins? Leave them out! Prefer dried apricots to figs? Throw them in! I think the point is to end up with approximately this amount of dried fruit (2 cups total). Same with spices. You like ginger? Throw it in there!

I guess it really needs a new name. Spicefruit Pie? You people must be more clever than I am--come up with something!

TGIP Rating--No Meat Mincemeat Pie--KEEPER/EXPERIMENTER. I need to try some more options before I'll call this one finished. And I need to have the Pie King try it.

Next up: Well, as you probably know, this Saturday is the ultimate Pi Day (3.1415). Seems like I need to make an epic pie. I've been wanting to try Momofuku's Crack Pie for ages. Now's the time.

Lacy Panty Cakes

Wow. This was one of those times I wished I was super smart and had even for a moment in my life been clever enough to realize how delicious it would be to put graham cracker crumbs in pancakes! Let alone being clever enough to come up with a recipe called LACY PANTY CAKES! I mean. It's a whole new world. Recipe is here. Yes, those are chocolate chips in the background of that picture. My kids don't eat pancakes without them. BUT, they are the ones who made me think...maybe s'mores pancakes! Lacy Panty Cakes with marshmallow cream and chocolate chips. Worth consideration.

Anyway, I didn't make the whiskey sauce because my kids don't like the flavor of whiskey. I'm sure the sauce is delicious and one of these times I'll make it, but these were incredible even without it. I also only used 1 tablespoon of whiskey (instead of 3) in the pancakes themselves. I could taste it and I thought the smoky flavor was lovely with the graham cracker and brown sugar, but it wasn't strong enough for the kids to really notice it. I think the full amount of alcohol would probably make the pancakes a little more "lacy" as it evaporates during cooking, but I didn't think they suffered for lack of lacy-ness at all.

 

The pancakes are really delicate, and take some careful maneuvering to turn them over, but the graham cracker crumbs give them a wonderful texture--almost (but not quite) crispy, in spite of their delicacy. And the graham cracker flavor is delightful and complex.

Is it breakfast? Dinner? Dessert? Yes! I think it is. All of them. And a snack. And maybe it could be wrapped around sausage--pigs in lacy blankets. And eaten with strawberries and whipped cream. And folded up into a little nosh to dip into coffee. And...


TGIP Rating--Lacy Panty Cakes. Such a KEEPER. Next time I'm making the whiskey sauce to go with them. Also, would this work as a waffle?

Next up: Inside-Out Neapolitan Layer Cake. New buttercream recipe and I'm so excited!

2012 Year in Review

I think I did substantially less baking in 2012 than I have in recent years past. Some incredible successes and some astounding failures.  Here are my favorites of the year:

Coconut Cream Pie (regular) and Chocolate

Puffy Cherry Chocolate Chip Cookies

Margarita Cupcakes

Grasshopper Bars

Ciabatta

Bacon-Bourbon Brownies with Pecans

Chocolate French Macarons

Buttermilk Pie

Lemon Drop Cupcakes

 Layered Pumpkin Pie Toffee Cheesecake

Coming in 2013: I'm not going to get specific here. Seems like when I do, the specific thing I mention is the ONE thing I don't get around to over the course of the year. So, I'll just say this: lots of good stuff, including maybe some modern reworkings of very old-world traditional holiday baked goods. I will also reiterate my annual plea: FRIENDS and FAMILY WHO LIVE NEARBY come over and eat things! They may not always be good, they may be on their way to something better, but come be my guinea pigs!

First up: Mister did his usual homemade doughnuts for Christmas morning this year. Lots of leftovers, which we popped in the freezer...to be used in bread pudding...along with some leftover waffles. 

Grasshopper Bars

 

Chewy brownie+mint buttercream+chocolate glaze=surprisingly delicious.

I can never decide whether I like "grasshopper"y desserts. I love mint and chocolate together, but something about Crème de Menthe makes me...squeamish. It COULD taste medicinal, if the proportions weren't just right. And I've certainly had that experience. I thought, for just a moment (and then I remembered I should just trust the BAKED boys) that this was headed down that path. The brownie portion, I knew, would be perfect.

 

But then I started in on the buttercream. All went smoothly (I've even figured out why my buttercream sometimes doesn't work, and realized the surefire trick is to beat the living HECK out of it) until I added the Crème de Menthe and peppermint extract.

The smell wafting from the mixer bowl scared the daylights out of me. Doctor's office?  Maybe. I plugged away. Finished the buttercream. Tasted it. Divine. Subtle, minty, buttery flavor. Like these guys, which I love:

Together with the delightfully chewy, dense brownie layer and the smooth, ganache-like glaze on top, this is a perfect dessert. 

It's not too heavy, but it's not too light. It's beautiful to look at. 

And it contains chocolate. And a little bit of booze. What more could you want?!

The recipe is from this book. But a blogger has also posted it online. You know I'm still going to recommend that you go out and buy the book. You will not be sorry.

TGIP Rating--Grasshopper Bars--KEEPER. Also, not difficult at all.

Next up: I MADE the Chocolate Macarons, I just haven't BLOGGED about them yet. You get that next time.

Bacon-Bourbon Brownies with Pecans

I KNOW. I know that you just had a small heart attack when you saw the name of this blog post. And rightfully so. Because it has all the good things in the world: booze, pork, chocolate, nuts. Honestly. If I could put my husband and kids in these brownies they would have everything that I love and can't live without. This was my first venture into the world of bacon/chocolate. It's a trendy thing and...to be honest...I've been kind of afraid of it, conceptually. It makes me think of the meat trifle. I know you know what I'm talking about. But I was PLAIN WRONG. The bacon just offers up enough smokiness and saltiness to enhance the chocolate. And the bourbon. And the pecans.

Clicky for the recipe. Be warned: the recipe disappeared from this link a few days ago, so if you want to have it for later, PRINT.

Over-stylized photos taken with Hipstamatic (which may be too hip for its own good):



Look how cleanly they can be cut into squares! I used an 8" square pan, rather than 9", so I guess mine actually turned out a little thicker than intended, but they were just the way I like them: a little crispy on the outside, gooey on the inside, but not too gooey to cut. You will want to eat these warm; let them cool for 20 minutes or so, and then enjoy. The warmth brings out all the flavors so perfectly.


And by all means, have a glass of bourbon with them. I recommend High West. And Knob Creek.


TGIP Rating--Bacon-Bourbon Brownies with Pecans--KEEPER. NOW, I just have to figure out how to get those flavors into a pie. I'm thinking finely chopped bacon in the crust, bourbon chocolate pecan pie filling, candied bacon on top. Will require some more pondering...

Next up: Chocolate Macarons (the French kind). And that Ciabatta I promised (I actually made it, but forgot to take pix. Or maybe I just need an excuse to make it a second time.)

Margarita Cupcakes

Limes are delicious. And so is tequila. Especially more tequila than I put in these cupcakes. If what you were looking for was an intensely flavored lime cupcake, this batch would have been perfect for you. Of course, mine may have tasted extra limey because my limes were as big as apples. Literally.


But I did compensate by only juicing and zesting 1-1/2 limes instead of 3. Seemed like the right equivalent.

ANYWAY...if what you're looking for is a MARGARITA cupcake...then you'll need to add more tequila than I did. The recipe calls for 1/4 cup of tequila to be brushed over the warm cupcakes. I brushed each cupcake with barely a brushful and ended up leaving most of that 1/4 cup in the cup. Next time, ALL of it will go on them. Maybe more. The recipe also calls for 1-2 T of tequila in the frosting. I opted for only 1, but next time I will use at least 2.

Here's what I did right. I made a few altitude alterations: increased flour by 1T, decreased baking powder by 1/4 tsp, used 1/4 c. shortening and 3/4 c. unsalted butter, rather than all butter (I don't know if that's necessarily an altitude thing, but I find that when I use some shortening in my cakes they just work better. And I'm not afraid of organic non-hydrogenated shortening), increased the buttermilk by about 2 T, and baked them at 350 for about 20 minutes.


And nothing sank and nothing spread everywhere. They turned out perfect, for my taste. Not too puffy, not too flat. (Please don't ask me why my cupcake papers want to separate from the cakes, I still haven't figured that out.) (Also, please don't ask why pink and green cupcake papers. It was what I had.)

I also sprinkled some margarita salt on top of the frosting, in addition to the lime zest and I think that made a big difference. A margarita is not a margarita without salt. You can't really see the salt in this picture. Well, maybe if you click on the big version you can see something sparkling on one of the cupcakes. That's salt.


But, you know, a margarita also isn't a margarita without tequila. So, next time, more tequila there shall be! And next time will be relatively soon because I have leftover frosting in my freezer.

Also exciting...Swiss Meringue Buttercream is really the way to go. It turns out perfectly every single time. I may never make another type of buttercream. Ever.

TGIP Rating--Margarita Cupcakes--Could be my bad on the tequila front, so I won't judge the recipe. Otherwise it's summery and delicious and I can't wait to try them again.

Next up: Cherry Chocolate Chip Cookies. My plan is to adapt this recipe for altitude and add some dried cherries. Gross to some, but YUMMY to me!

Burnt Sugar Bundt Cake

Before we go any further, I neglected some important shout-outs in my 2011 Year in Review post:

• My friend Jonny McBride for insisting that we make this cake together. It was a brilliant evening.
• Teresa Sanderson, Melody Downey, and Alton Brown for each contributing some aspect of what ultimately became this cake.
• My niece Amber for actually believing that I could make her wedding cake. I didn't end up doing it because we both realized it would be a terrible idea. But having somebody believe in my baking skills that much is...amazing.
  

Now, on to the business at hand...You are going to be surprised when I tell you...I didn't really love this recipe. I liked the cake itself. I added a little rum and made some adjustments for high altitude (which, apparently didn't really work all that well):


And I liked the burnt sugar liquid that's used in the cake and the frosting (although, I think maybe I didn't get mine quite dark/burnt enough):


And the caramel shard topping was certainly beautiful (although, since I didn't get the liquid dark enough, I accidentally compensated by TRULY burning the caramel for the shards). Still pretty:


But the frosting. It was just too sweet. As it was, I messed up the texture by beating it in the mixer instead of pulsing it in the food processor (I was distracted because I was making this at the same time):


So, it was WAYY too liquidy:


And if I had added less powdered sugar and made it less sweet, it would have been nothing more than a glaze. Which we all kind of decided is exactly what this cake should have. The cake itself is so flavorful, and has such a lovely, rich texture, I honestly don't think it needs a heavy frosting on top. In fact, it might not even need the glaze. Maybe just a dusting of powdered sugar.


TGIP Rating--Burnt Sugar Bundt Cake--KEEPER, with alterations. I need to go back to the drawing board on the high altitude adjustments, for one thing. And the frosting situation needs to be changed. Then it will be perfect.

Next up: I have to keep my kids in cookies for bag lunches. And I'm sick of buying crappy cookies filled with shortening or whatever horrifying thing. So, I'm going to give these a try.

Grasshopper Pie

Meh. No really. Meh. Taste=strange. Texture=strange. Visuals=nothing special. I have enjoyed Grasshopper Pie when I've had it before. But this. I don't know. The recipe is from the same book as the Irish Cream Pie I made a while back. Same use of gelatin. Which I'm just not sure of. I don't think I like the texture it produces. Is it because I'm using powdered gelatin? Does anyone have any experience using gelatin sheets? I did like the crust made from Thin Mint cookies, but that was pretty much the only part that is a keeper at all. I would say that I'd try to come up with my own version without the gelatin, but I don't know that I like Grasshopper Pie THAT much. And I have other recipes to try...so. Onward and upward.


TGIP Rating--Grasshopper Pie--LOSER. Just really not worth the time/effort/calories.

Next up: I have a passel of zucchini and no household members who like it (except in bread and cake). So that's what I'm doing. Chocolate Zucchini Cake. And probably also some kind of Zucchini Bread. If you have a killer recipe, send it!

Irish Cream Pie

One of my fantastic Christmas presents from my fantastic mr. was this cookbook:


He knows very well that I like booze. And I like baking with them--they add complexity of flavor that you can't get with anything else. And there are so many recipes in here that I'm itching to try. Now, before you get all het up about my boozy baking and feeding baked goods to children...don't. The very last thing I need in my house is for my 8- and 11-year olds to be walking around buzzed. They sass me enough as is. So, trust.

Anyway, Sunday was National Pie Day--one of three annual celebrations of pie that I know of (not including Thanksgiving, AND there really should be more, IMO), and I wanted to make a pie that I hadn't before. This little book had the perfect thing: Irish Cream Pie. It's a basic cream pie--gelatin, sugar, egg yolks to make a custard--with a little Irish Cream (Bailey's only at our house, Carolan's=NO), folded together with whipped egg whites and whipped cream. All piled up in a chocolate cookie crust.


So so so delicious. I make a cheesecake that is very similar, so I thought I'd do what that recipe calls for and add chocolate chips. It was a stroke of genius. If I was to make this recipe again (which I probably will--on St. Patrick's Day, or I'll try the alternate version using Kahlua instead of Bailey's), I would do two things differently:

1. Strain the "custard" before adding the Bailey's. There were some little masses of eggy, gelatinous stuff that I didn't really like the look of. It didn't affect the texture of the pie ultimately, I just didn't like the looks of them.
2. Use mini chocolate chips or chop regular-size chips into smaller pieces. The regular-size chips work well in cheesecake because it is baked, so they get a little soft. In this, it was sort of jarring to have a relatively large crunchy piece in opposition to the soft creaminess of the rest of the pie. A little smaller crunch would be perfect.

TGIP Rating--Irish Cream Pie--KEEPER. Make a couple of fixes and try the alternate version.

Next up: I'm about to go into rehearsal, so it will be a couple of weeks before I bake again (never fear, there will still be interesting things here). But when I do bake next, it will be for Valentine's Day. And it will be Whoopie Pies. Which I don't think I've ever tasted, let alone baked. I can't wait! And yes, you can look forward to many jokes about making whoopie.