Cherry & Apple Handpies

This is totally a cheater recipe, but they look so cute and rustic that it's easy to look the other way when I say I did nothing from scratch. Of course, you can substitute any of your favorite homemade recipes for dough or pie filling, just follow the general guidelines.

Need:

• 2 Rolls of refrigerated pie dough
• 1 Can of Pie filling (I used apple and cherry)
• 1 egg yolk
• 1 Tbsp water
• Crystal Sugar

Do:

1. Using very cold dough, unroll the dough and cut out six, circles, approximately 6 inches in diameter. I used a medium sized Pyrex bowl- works perfectly. You will have to re-roll the dough since you can only get 2 circles at a time from a 9 inch crust.
2. Place 2 Tbsp of pie filling in the center of each circle.
3. Whisk together the egg and water, and brush the mixture on the edges of the pie crust.
4. Prepare your egg wash by whisking together the egg yolk with a tablespoon of water. Brush egg wash on edge of dough circles, fold filled dough in half and seal the edges with a fork.
5. Chill hand pies for at least 30 minutes before baking.
6. Preheat oven to 375 degrees F.
7. Remove pies from refrigerator and brush with remaining egg wash. Sprinkle on crystal sugar and cut a small slit in the top of each pie to let out steam.
8. Bake about 20-25 minutes. When done, pies should be golden brown and flaky.
9. Cool to room temperature before serving. Store in an airtight container at room temperature.

Yield 6 Handpies

Adapted From

I'm linking up with The How To Mommy for Tasty Thursday!

Macintosh Apple Cake

I had some apples that were quickly going downhill, so I wanted to use them up. Amy over here had an intriguing apple cake recipe. Intriguing because she said it was delicious but it looked ridiculously simple! Well, she wasn't lying. It is reeeeeeally good! I think we each had 2-3 pieces. It was hard to put it away. I'll definitely make it again.

1 1/2 cup vegetable oil

2 cups sugar

3 eggs beaten

3 cups flour

1 tsp. baking soda

1 tsp. salt

1 tsp. cinnamon

1 tsp. vanilla extract

3 cups apples, peeled sliced -I used Macintosh & an apple peeler corer- which is a huge lifesaver! Once it went through that, I did was cut them into 6 sections for approximately 1 inch pieces

1 cup chopped walnuts

Preheat oven to 300.

Combine oil and sugar, blend in eggs. Combine flour, baking soda, salt and cinnamon. Add to oil and sugar mixture. Add vanilla extract, apples and walnuts. Place in greased 9x13 inch pan and bake for 1 hour, 20 minutes in a 300 degree oven.

Cranberry Orange Bundt Cake

We normally resort to the family recipe for a Cinnamon Sour Cream Cake when in need of a breakfast sweet, but I wanted to try something different for our upstate trip this past weekend. (Don't go on a search for the Cinnamon Sour Cream Cake recipe...I always forget to photograph it...I'll add it to my list of things to do!) I ran across this recipe, and it sounded like the perfect blend of tart and sweet for breakfast. It was a hit. It's definitely not super sweet, but we really liked the flavor.

Ingredients

• 2-1/4 cups all-purpose flour
• 1-1/2 cups rolled oats
• 1 Tbsp. baking powder
• 1/2 tsp. baking soda
• 1/2 tsp. salt
• 3/4 cup butter, softened
• 1 cup sugar
• 3 eggs
• 1 cup milk
• 2 cups fresh cranberries, chopped
• 2 Tbsp. sugar
• 2 tsp. finely shredded orange peel

Directions

1. Preheat oven to 350 degrees F. Grease and flour a 10-inch tube pan; set aside. In bowl stir together flour, oats, baking powder, soda, and salt.

2. In large mixing bowl beat butter with electric mixer on medium speed for 30 seconds. Add the 1 cup sugar; beat until well combined. Add eggs; beat until well combined. Alternately add flour mixture and milk, beating on low speed after each addition until combined.

3. Toss cranberries with 2 tablespoons sugar; fold into batter with orange peel. Spoon batter into prepared pan; spread evenly.

4. Bake 50 to 60 minutes or until wooden pick inserted near center comes out clean. Cool in pan 10 minutes. Remove from pan. Cool on rack. Prepare Orange Glaze; spoon over cooled cake. Let stand until glaze is set. Makes 12 servings.

Orange Glaze:In small bowl combine 1 cup powdered sugar and 1/2 teaspoon finely shredded orange peel. Add 2 to 3 teaspoons orange juice to make drizzling consistency.

Super Easy and Impressive Strawberry Rhubarb Pie

One of my top 3 favorite desserts is Strawberry Rhubarb Pie, and it is my absolute favorite pie. Yet again, I found myself thinking, why haven't I ever made it before? We were going to Carl's parent's house on Sunday, and we offered to bring dessert. So I decided to try my hand at it, and to top it off, I decided to do a lattice top for the first time.

Wowsa- ok, 1. This pie is phenomenal. I'm not kidding. If you are a fan of the berry and the barb, MAKE THIS! I am already getting ready to make it again on Wednesday. I'm completely serious. 2. It is REALLY easy, even the lattice top. If you've never tried one do it. Youtube a tutorial on it, it was even easier than they made it look. And it's so impressive! AAAAAaaaand now I'm contemplating just making one for myself tomorrow. Hehe.

Now, I cheated. I used refrigerated dough, Pillsbury to be exact. I really find it to be tasty and, well easy. But feel free to try the recipe included below, I found it here.

For crust

• 3 cups all purpose flour
• 2 1/2 teaspoons sugar
• 3/4 teaspoon salt
• 2/3 cup chilled solid vegetable shortening, cut into pieces
• 1/2 cup plus 2 tablespoons (1 1/4 sticks) chilled unsalted butter, cut into pieces
• 10 tablespoons (about) ice water

For filling

• 3 1/2 cups 1/2-inch-thick slices trimmed rhubarb (1 1/2 pounds untrimmed)
• 1 16-ounce container strawberries, hulled, halved (about 3 1/2 cups)
• 1/2 cup (packed) golden brown sugar
• 1/2 cup sugar
• 1/4 cup cornstarch
• 1 teaspoon ground cinnamon
• 1/4 teaspoon salt

• 1 large egg yolk beaten to blend with 1 teaspoon water (for glaze)

Preparation

Make crust:
Combine flour, sugar and salt in processor. Using on/off turns, cut in shortening and butter until coarse meal forms. Blend in enough ice water 2 tablespoons at a time to form moist clumps. Gather dough into ball; cut in half. Flatten each half into disk. Wrap separately in plastic; refrigerate until firm, about 1 hour. (Can be made 1 day ahead. Keep chilled. Let dough soften slightly at room temperature before rolling.)

Make filling:
Preheat oven to 400°F. Combine first 7 ingredients in large bowl. Toss gently to blend.

Roll out 1 dough disk on floured work surface to 13-inch round. Transfer to 9-inch-diameter flass pie dish. Trim excess dough, leaving 3/4-inch overhang.

Roll out second dough disk on lightly floured surface to 13-inch round. Cut into fourteen 1/2-inch-wide strips. Spoon filling into crust. Arrange 7 dough strips atop filling, spacing evenly. Form lattice by placing remaining dough strips in opposite direction atop filling. Trim ends of dough strips even with overhang of bottom crust. Fold strip ends and overhang under, pressing to seal. Crimp edges decoratively.

Brush glaze over crust. transfer pie to baking sheet. Bake 20 minutes. Reduce oven temperature to 350°F. Bake pie until golden and filling thickens, about 1 hour 25 minutes. Transfer pie to rack and cool completely.

* I actually warmed the oven to 400, then before the put the pie in, turned it down to 375. Then after 20 minutes turned it down to 350. It turned out perfectly for me

My First Wilton Cake Sans Training

I've made my nephew's birthday cakes each year, he turned 5 last week, and his party was on Saturday. The theme was pirates, so when I saw the Wilton mold of a pirate ship, I knew that would have to be it. I've used Wilton molds in the past, but I've never actually used the tips. This year, I decided to up the ante and go all out. Granted, I've never taken a Wilton course (although...I might now). I used a cake mix, but I made my own frosting, so I'll include that below along with my own tips.

Wilton Buttercream Frosting:
1 tsp vanilla
1/4c evaporated milk
1/2 shortening
1/2 butter (unsalted)
1 lb powdered sugar (4 cups)

Mix in a stand mixer until light and fluffy.

My own tips:

• Regardless of what your cake says, just double the frosting. It's easier to just double it and have extra rather than have to stop mid-frosting and make a new batch if you run out. I know this by experience...
• Buy extra couplers- the white plastic part that attaches the tip to the frosting bag. This way you don't have to wash them between colors. Again....experience only here. :(
• Give yourself plenty of time! Luckily I didn't have anything else planned that day, so I could just work on it until I felt it was done.
• Make your cake the day before if possible. This way you don't have to wait for it to cool and get burnt out by spending that much more time working on it!
• Practice with the tips a little on the back of a cookie sheet to get the hang of it.
  

Really, I think the classes would be nice, but for simple enough designs, you can totally do it without them!


So, I won't make you wait any longer! Here it is, I'm pretty happy with it. Although, I'm looking forward to perfecting my skills in the future!