Pear and Apple Strudel

Pear and Apple Strudel

I feel like the pear fruit is a highly under rated fruit and why I decided to feature it in my recipe for Pear and Apple Strudel

Now let me preface this entire tutorial by saying, I know my recipe for making strudel is not a true Austrian Strudel Dough which gets stretched and pulled across the entire table so thin that you can read a newspaper through it!

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Apple Pie Recipe

Apple Pie

We all need a favorite Apple Pie Recipe.

It’s like one of the first things we ever make as budding bakers right?!

I have made so many versions of apple pie recipes over the course of my baking life so far.

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Vegan Pumpkin Cream Pie

Pumpkin Cream Pie

Pumpkin Cream Pie

A new spin on the classic Pumpkin Pie recipe!

This  year it is vegan, in a tart shell and with a 3 nut crust! Oh yeah!

This vegan pumpkin cream pie, tart or whatever you want to call it is like two desserts in one because that nut crust just won’t quit!

It is so delicious just on it’s own, but then pile on that creamy pumpkin pie filling and you are in pumpkin heaven! I promise!

So whether you have some dairy or egg allergy people at your Thanksgiving dinner this year or you just want to follow a cruelty free lifestyle like me! HERE IS YOUR RECIPE!

ENJOY!

Oh by the way- easy easy homemade VEGAN sweetened condensed milk! Simmer 3 cups of almond or soy milk with ½ cup of sugar for 2 hours until it is thick and about ¾ cup volume

Pumpkin Cream Pie
 
The coconut whipped cream is optional, but if you do choose to make it, be sure to place the can in the refrigerator the night before
To make the vegan sweetened condensed milk simmer 3 cups of almond or soy milk with ½ cup of sugar for 2 hours until it is thick and about ½ cup volume
I am using a 10" Tart Pan but you can make this into a pie just the same
Serves: 1- 10" Tart
Ingredients
  • For the Nut Crust:
  • 3 Cups of your nut of choice (450g)
  • Coconut Oil 3 tablespoons (45ml)
  • Maple Syrup 2 Tablespoons
  • Ground Cinnamon 1 teaspoon
  • For the Pumpkin Pie Filling:
  • Pumpkin 1¼ cup (360g)
  • Egg Replacer 4½ teaspoons
  • Warm Water 6 Tablespoons
  • Granulated Sugar ½ cup (100g)
  • Cinnamon 1 teaspoon
  • Ginger ½ teaspoon
  • Cloves ¼ teaspoon
  • Nutmeg ¼ teaspoon
  • Salt ¼ teaspoon
  • Almond milk ½ cup (120ml)
  • Vegan Sweetened Condensed Milk ¾ cup
  • For the Coconut Cream Topping
  • Whip the cold fat part of the coconut milk can with ¼ cup confectioners sugar and 1 teaspoon vanilla extract
Instructions
  1. Grind the toasted nuts in a food processor and then add the cinnamon, coconut oil and maple syrup
  2. Press into the tart pan or pie plate and freeze while you prepare the filling for the pumpkin pie
  3. Add warm water to the egg replacer and whisk smooth
  4. Combine all the ingredients together in a large mixing bowl and whisk smooth
  5. Pour into frozen crust and bake at 350°F oven for approximately 35-40 minutes until it is no longer liquid in the center
  6. Cool completely then whip the coconut fat with the confectioners sugar and vanilla to a whipping cream consistency, top the tart with the whipped cream
 

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Coconut Custard Pie Recipe

Coconut Custard Pie

Coconut Custard Pie

The Coconut Custard Pie Recipe is one of those pies that is so unbelievably delicious ~ but rarely made!

Why is that!??

I feel like it mostly makes an appearance around Thanksgiving or Christmas time, but not so much before, after or in between!

I am here to change that and make the coconut custard pie a staple all year round!

With this new recipe twist on a traditional classic egg custard pie, the addition of coconut milk and of course flakes of sweetened coconut makes it out of this world!

For those who want to take it a step further and turn this baby into a Coconut Cream Pie! By all means, pile on that whipped cream and you have yet another fabulous twist!

(I feel like I almost did that when I dropped that hefty portion of whipped cream onto my slice for the photo! LOL  Who ever said less was more was an idiot!)


5.0 from 1 reviews
Coconut Custard Pie Recipe
 
Prep time
Cook time
Total time
 
Prepare yourpie dough and pie shell in advance and blind bake it as shown in the video for 30 minutes on 350°F then turn the oven down to 325°F to bake the pie.
I do prefer to use a pizza stone to bake my pies click here for more
Serves: 1-8" Pie
Ingredients
  • Eggs large 4 (200g)
  • Egg yolks large 2 (36g)
  • Granulated Sugar ½ cup (100g)
  • Nutmeg ¼ teaspoon
  • Vanilla Extract 2 teaspoon (10ml)
  • Salt ¼ teaspoon
  • Whole Milk 2 cups (480ml)
  • Coconut Milk ½ cup (120ml)
  • Sweetened Flake Coconut 1½ cup
  • Whipped Cream for garnish *optional
Instructions
  1. Combine the sugar with the nutmeg and work it through with your fingers, this ensure that the spice will incorporate into the liquids better
  2. In a large mixing bowl combine all the ingredients together and whisk until well combined
  3. Pour into the prebaked pie shell and then bake at 325° (on a pizza stone if desired) for 50 minutes or until it is set. It will be similar to baking a cheesecake, where the center will be slightly jiggly but not liquidy.
  4. Cool completely before cutting and serving with optional whipped cream and a sprinkle of nutmeg
Notes
Coconut custard pie can be served warm or cold- just be sure to allow it to cool completely before cutting.

It will keep fresh for up to 1 week in the refrigerator at all times
 

 

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No Bake Butterscotch Oreo Cream Pie

Butterscotch Oreo Cream Pie

Butterscotch Oreo Cream Pie

We love no bake recipes right!

Especially in the summer!

This No Bake Butterscotch Oreo Cream Pie will win your heart I am so sure of it.

But there is a severe Warning! It is Dangerous! I had to get this pie away from me FAST!

Quite possibly perfection in a pie plate right here, I am not kidding.

So creamy, butterscotch-y and simply amazing.

These 4 flavors of butterscotch, deep rich ganache, oreos and whipped cream play like a symphony for your taste buds!

You will wonder where this heavenly combination has been all your life!

Check out how easy it is to make this Building on Recipes project in just a couple of hours time!

For more Butterscotch Recipes~ Click here for my Butterscotch Oreo Parfait!

*Read to the bottom for more about Scotch vs Whisky (and yes I know I used Whiskey here in this recipe! 🙂


Butterscotch Oreo Cream Pie
 
Serves: 1- 8" Pie
Ingredients
  • For the Custard Pie Filling:
  • Unsalted Butter 8 Tablespoons (113g)
  • Brown Sugar 2 cups (420g)
  • Heavy Cream 2 cups (480ml)
  • Whole Milk 3 cups (720ml)
  • Cornstarch ½ cup (56g)
  • Whole Eggs 4 large (200g)
  • Vanilla Extract 1 tablespoon (15ml)
  • Salt ¼ teaspoon
  • Scotch ¼ cup (60ml)
  • For the Crust:
  • Crushed Oreos 2 cups (approx ¾ package)
  • Unsalted Butter 6 tablespoons melted
  • For the Garnishes:
  • ½ Recipe Ganache
  • 2 Cups Heavy Cream
  • ½ cup granulated sugar
  • Or you can follow the recipe for Stabilized Whipped Cream Click here
  • * I did not go for the stabilizer here, it is optional
Instructions
  1. prepare the crust by combining the crushed oreos (with their fillings) and the melted butter until it resembles wet sand, then press it into the un-greased pie plate.
  2. Freeze while you prepare the custard
  3. In a large bowl combine the eggs, cornstarch and milk together and whisk smooth
  4. In a large heavy bottom sauce pot melt the butter over medium to high heat and then add the brown sugar.
  5. Stir constantly with a wooden spoon over medium heat until the mixture goes from looking like wet sand to a glossy melted bubbly mixture. It may take up to 10 minutes.
  6. Gradually pour in the heavy cream and be very careful since it will bubble up and splash, Whisk it smooth while continuing to cook out the lumps and clumps. (another 4- 5minutes)
  7. Gradually pour the hot butter/mixture into the egg/milk mixture while whisking, this is called tempering the eggs.
  8. Pour the entire mixture back to the pot and cook stirring constantly over medium-high heat until it begins to bubble and boil, this will activate the cornstarch so be sure it comes to a boil.
  9. Add the vanilla extract, salt and scotch whisky and stir smooth
  10. Strain it through a fine mesh sieve directly into the frozen pie crust.
  11. Refrigerate until cold
  12. Meanwhile prepare the ganache by boiling the heavy cream and pouring over the chopped chocolate, whisk smooth.
  13. Divide it in half and refrigerate one half until pipe-able consistency, the other half can stay at room temperature
  14. Pipe a decorative border (I used the #826 Ateco tip found in my XL Cake Decorating Kit) and then pour the room temperature ganache over the top of the pie.
  15. Place in the refrigerator to set while you whip the heavy cream and granulated sugar to medium peaks. It is your option to use the stabilizer in the recipe for stabilized whipped cream or the Jell-O instant pudding version, but I did not use either here.
  16. Pipe ruffles on top with the Russian Ball Tips and then sprinkle with optional toffee crunch.
Notes
As with any whipped cream dessert the Butterscotch Oreo Cream Pie must stay refrigerated at all times (maximum 1 - 2 hours out of the refrigerator at an event in 72°F)

This pie will stay fresh for up to 5 days in the refrigerator.

It is not great to freeze custard as they tend to get icy and seep excess moisture on the thaw
Ok so, a few people have already called me out for doing a little switcharoo with my good ol’ Paddy’s Irish Whiskey, which is not technically scotch.

For those who are interested, I have referenced a website here for some help in deciphering the two.

The main difference between scotch and whisky is geographic, but also ingredients and spellings.

Scotch is whisky made in Scotland, while bourbon is whiskey made in the U.S.A, generally Kentucky.

Scotch is made mostly from malted barley, while bourbon is distilled from corn.

If you’re in England and ask for a whisky, you’ll get Scotch.

But in Ireland, you’ll get Irish whiskey (yep, they spell it differently for a little colour)

Read more here….

 

 

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Apple Cinnamon Pop Tarts

Apple Cinnamon Pop Tarts

Apple Cinnamon Pop Tart

Apple Cinnamon Pop Tarts.

Sometimes when I set down to write out the blog posts the words just flow out like wine and other times I am at a loss for words, because…. well….

Apple Cinnamon Pop Tarts.

What really can I say about having your own little apple filled pocket pie all to yourself?

Better than the store bought ones for sure, this copy cat recipe is going to change your life.

Wait until you see how easy it is to make these and then I will blow your mind with all the different filling possibilities too!

Like Blueberry Pop Tarts and Cherry Pop Tarts!?

What other flavors can we come up with to stuff into this flaky pastry of goodness??

Well first start here with the apple cinnamon ones and then let me know what’s on your mind!

You can use canned apple pie filling for an even easier time with this recipe or make my apple filling recipe which is essentially the same type of thing only, you know… homemade!


5.0 from 3 reviews
Apple Cinnamon Pop Tarts
 
Ingredients
  • For the Dough:
  • All Purpose Flour 2 cups (250g)
  • Granulated Sugar 2 tablespoons (28g)
  • Salt 1 teaspoon (6g)
  • Unsalted Butter COLD 1 cup (226g)
  • Milk ¼ cup (60ml)
  • For the Apple Filling:
  • ½ Recipe Apple Filling OR 1 can Apple Pie Filling
Instructions
  1. For the Dough:
  2. In the workbowl of a food processor combine the flour, sugar and salt.
  3. Dice the cold butter into small ½" pieces and add to the flour mixture
  4. Pulse it several times to create a course mealy consistency
  5. Pour the cold milk through the feed tube as you are pulsing the dough to a sticky mass
  6. Turn the dough out onto a piece of plastic wrap and wrap well then chill for at least 2 hours.
  7. For the Apple Filling:
  8. Prepare the recipe as listed on that blog post with video tutorial
  9. To roll the dough you must break it up into pieces and it will be very dry & crumbly, you did nothing wrong.
  10. Refrigerate until cold and it will thicken more as it cools
  11. To prepare the pop tart dough:
  12. You will have to knead it with extra flour to get it to a roll-able, pliable consistency
  13. Roll the dough to less than ¼" thick
  14. Cut out rectangles to the desired size you want your pop tarts to be (I did 4" X4¾" rectangles for a total of 20 pieces that when sandwiched with the filling made 10 total pop tarts)
  15. You can re-roll the dough several times to utilize all the pieces.
  16. Fill each rectangle of dough fill with 2 tablespoons of apple filling.
  17. Cover with another rectangle of cough and with a fork crimp the edges to seal.
  18. On a parchment lined sheet pan spaced 1" apart, brush each pop tart with egg white and bake in a preheated 375°f oven for 18-22 minutes or until golden browned
  19. Cool slightly then glaze with sugar glaze (1 cup confectioners sugar + 2 tablespoons water or milk) Or use Commercial Cube Fondant
Notes
Pop Tarts can be stored at room temperature in an airtight container for up to 5 days.

Freeze raw or baked pop tarts for up to 1 month.

Thaw before baking as the recipe directs or for prebaked pop tarts that you froze, thaw then completely & then warm them in a low heat oven until warmed to your liking
 

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