Sunday, July 31, 2011

Ice Cream! Cookie Caramel Chocolate Chunk!

This is super easy, even more awesome and I highly suggest everyone go make it right now!  You don't need any special equipment to make this, so there are absolutely no excuses.  Ice cream made with this method is endlessly customizable, so whatever you can dream up as a flavor can be done.  Sky is the limit, go make some ice cream! Lots more flavors to come!

Cookie Caramel Chocolate Chunk Ice Cream 

For the base:

2 Cups Heavy Cream
1 Can Sweetened Condensed Milk


Chocolate Chip Cookies, chopped
Milk Chocolate, chunked or use chips
Caramel bits, melted
Seeds of one Vanilla Bean


Whip the cream to stiff peaks and set aside.  Put the sweetened condensed milk in a large bowl mix in all of your additions.  Fold the whipped cream into the sweetened condensed milk mixture and put into a freezer safe container.  Freeze one hour, then add caramel and gently stir it in.  Freeze 6 - 8 hours.  Eat!

That's it!  Get creative and go make ice cream! 

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Sunday, July 24, 2011

Easy Peasy Peach Pie

Sorry about all the pie here folks, but I just couldn't imagine doing anything different with the first good peaches of the season.  Especially when said peaches were so cheap.

This pie is super simple to throw together and tastes amazing.  Nothing fancy here, just a whole lotta peaches.  The most work is peeling all the damn things, but there is a way to make it easy.  A lot of people will tell you the easiest way to peel a fresh peach is to boil them for a minute, then cool them in ice water, repeat if nessecary.  Riiight.  Stick them babies in the fridge overnight or the freezer for a couple hours if you're pressed for time.  They peel just like an apple, no fuss at all.  Slice them up and you're good to go.

Easy peasy.  Yumcious numcious. Okay I'm done.

Peach Pie 

Double Pie Crust, recipe found here
5 Cups of Peeled and Sliced Peaches
1 Cup Sugar
1/2 Cup Flour
1/2 teaspoon Cinnamon
2 Tablespoons Butter

Preheat oven to 425F/220C. 

Line pie plate with bottom crust.  Combine flour, sugar and cinnamon.

Coat peaches with flour mixture and put in the pie dish.  Cover with top crust, seal edges and cut slits.  Decorate with leftover crust scraps if you like.

Cover edges with a pie shield or aluminum foil.  Bake 30 minutes.  Remove pie shield and bake 15 minutes longer.  Cool at least 30 minutes before slicing, but I recommend and hour. 

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Thursday, July 21, 2011

Individual Caramel Apple Pies


These little beauties came about from a purchase I made today.  While trolling around the mall looking for benches to sit and eat I saw a store that magically appeared out of no where apparently because I had never seen it.  This was no ordinary store, this was Jenna Heaven in the flesh.  Imagine the Cracker Barrel gift shop and A.C. Moore had a love child.   Imagine everything I love was vomited into a little third floor corner.  Imagine everything in there is cheap as hell.  This is my new favorite place.

So what did I find?  Oh, pretty much everything.  But what did I buy?  I bough a pack of 8 different colored bracelet string - 12 kr!  A 12 pack of thread - 3 kr!  A 24 pack of 8 inch skinny candles - 12 kr!  But most importantly, the mother of all finds that melted my pie loving little heart:  AMERICAN PIE PLATES.  Oh yes baby, none of that straight sided-can't get the damn slice out-want to throw it at a wall European shit.  These babies got curves.  I used up my yearly store of self restraint and only bought four.  48 kr for four pie plates?  I wanna know what the catch is, cause I'm about to spend all my money in this place. They have cupcake magnets.  Oh and I got a pretty new purple apron, it has pockets and I ♥ it.  Got licorice too, it was gross.

Anyway, as I was saying.  

I can't go around buying pie plates and not make pie.  And as it just so happens before I stumbled upon these little beauties I had purchased five huge Red Delicious apples from the good ol' US of A.  Apple pie it is. And I have ice cream!  Apple pie it really is.  The search for the perfect pie begins!  But hold up.  Crust first.

As I was looking around the interwebs for a good crust I haven't used before I remembered I had this stashed away.  Perfection!  Crust done.  And the pie?  Can't do something I've done before, that's just counter-productive.  So I hobbled on over to my trusty and scoured the recipes.  I came across one that looked promising as it had come from an old grandma and grandma's are good with pies.  The reviews were stellar and apparently this pie had won quite a few people top prizes in contests.  That'll do.

After one bite, it made perfect sense why this pie won prizes.  It's sweet but not overly so, the apples come through perfectly.  The caramel sauce melds everything together and the vanilla, which I added, gives a flavor that puts it over the top.  This is my new favorite apple pie and I don't think I'll ever need another one.

Butter Pie Crust 

2 1/2 Cups Flour (300g)
1 Tablespoon Sugar
1 teaspoon Salt
1 Cup (226g/2 sticks) Butter, cold 
1/2 - 3/4 Cup Ice Water

Cut your butter into cubes and put it in the freezer.  Combine flour, sugar and salt.  Take butter out of the freezer and work into flour mixture with a pastry cutter or fork. Do not use your hands.  When the butter is blended into the flour with large chunks visible, add 1/2 of the water and mix together with a spatula.  Add water 1 Tablespoon at a time until it comes together.  Gently press dough together, cut in half and then wrap each piece in plastic.  Put in the freezer while you prepare the pie filling. 

Caramel Apple Pie 

3 Red Delicious Apples, peeled/cored/sliced
 1/2 Cup (113g) Unsalted Butter
3 Tablespoons Flour
1/4 Cup Water
1/2 Cup Sugar
1/2 Cup Brown Sugar
1 teaspoon Cinnamon
Seeds of 1 Vanilla Bean 

Prepare your apples and set aside.  Melt butter in a saucepan, add the flour and stir until its blended into a paste.  Add water, sugars, cinnamon and vanilla seeds and bring to a boil.  Reduce heat and simmer one minute then take off the heat to cool.  It will be a thick caramel, this is fine.

Preheat oven to 425F/220C.

Roll out your pie dough on a well floured surface.  Use as much flour as you need, you can brush off the excess.  Cut out circles 2 inches larger than your pie plate.  Cut smaller circles for the top crust.

Place larger circles in the pie plate, fill up with apples, then add the caramel sauce on top.  It will seems like a big blob in the center, that's totally okay.  Add your top crust then seal the edges of the bottom crust over the top.  Cut 4 slits in the top crust.  Repeat with remaining pies if you are making smaller ones.

Place on a baking rack and bake 10 minutes for small pies, 15 for a single large one.  Reduce heat to 350F/175C and bake an additional 20 minutes for small pies, 35-40 for a large pie.  Cool for 15 minutes.

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Tuesday, July 12, 2011

Bellamy's Blueberry Jam

A couple weeks ago Bellamy came home from her friends house with a little bowl of jam she had made all by herself. It was super yummy and I ate it all.  Today Bellamy and I went out to the hill and picked berries and got attacked by ants after 5 minutes.  We managed to get enough to make a tiny bowl.  Here is how she does it.

First, put your clean berries in a bowl and crush

With a cup? No...

Spoon?  Hmm...maybe.

There we go, use them hands.

Gloves are your friend here.

Squish until they look like this.

Add a teaspoon of sugar.

A little squeeze of lemon.  Mix it on up.

And you have jam! And it's yummy!

Good job Boo :)

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Monday, July 11, 2011

Crumble Berry Pie

I love pie. We all know this.  I remember Strawberry Pie from this restaurant back home called Arners's, it was damn yummy.  I must admit though that my favorite part of that pie wasn't the crust or the berries, it was the goop.  I'm not usually a fan of berry pies unless it's my beloved Blueberry Pie of course.  I'm more of a Pumpkin/Coconut Custard/Lemon Meringue kind of girl.  But this pie, this pie. Unf.

This was made using a bag of frozen mixed berries, the combination called 'Skogsbær'.  That means 'forest berries' in the Norskie.  It's raspberries, blackberries, blueberries, red currants and black currants.  I also threw in half a bag of strawberries that were clinging to life in my freezer.  Best combo evah. The crust is just your normal every day throw together and don't chill it crust.  If you want something more involved or fancy then by all means go for it but when I want pie I want it now.  Now! 

Buttery crust, sweet berries of all kinds, a cruncy-oaty-cinnamininny topping.  What more could a girl want?  I'll tell ya.  This girl wants a big ass scoop of Vanilla ice cream on top of hers. Oh well, I'll survive. Maybe.

Recipe for 1 9" Pie Crust (below)
4 Cups of Mixed Berries, fresh or frozen/thawed 
1/2 Cup Sugar
1/4 Cup Water
3 1/2 Tablespoons Cornstarch
1 Tablespoon Lemon Juice
1 teaspoon Vanilla Extract
Dash of Salt

1/2 teaspoon Cinnamon
3/4 Cup Brown Sugar
3/4 Cup Flour
1 Cup Oats
1/4 Cup plus 2 Tablespoons Butter, room temp


Combine all filling ingredients EXCEPT the berries in a saucepan.  Cook over medium, whisking often, until it thickens up.  It's fine it if boils.  Once it thickens up a bit, remove from heat and stir in the berries.  Pour into pie crust.

For the topping, combine all ingredients and mix well until moist and crumbly.  Using your hands is works best.  Reserve a large 1/4 cup, put the rest on the pie covering all the berries as much as possible.

Cover crust edges with a pie shield or aluminum foil.  Bake at 375F/190C for 20 minutes.  Remove pie shield/foil, add remaining topping and bake an additional 25 minutes.  Cool at least 15 minutes before slicing. 

Pie Dough 

 1 1/3 Cup/165g Flour
1/2 Cup/113g Butter, cold
Pinch of Salt
2-3 Tablespoons Cold Water

Combine the flour and salt, cut in the butter or mix all in a food processor.  Add the water one tablespoon at a time just until the dough comes together.  Press into a disc, roll out and line your pie plate. 

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Friday, July 8, 2011

Gluten, Lactose and Egg Free Strawberry Cream Cake

Another cake for Trond, I'm getting good at this.  This cake is totally allergen free while still remaining light.  It's low in fat and quite yummy considering.  It's a perfect summer cake that everyone can eat.  It may seem a bit 'off ' to people who aren't accustomed to the texture of gluten free food, but it's easily ignored.  

Simple, relatively healthy cake with minimal effort and a lot of show.  Can't beat it :)

Lactose/Gluten/Egg Free Sponge Cake 

6oz. Gluten Free Self Raising Flour OR Plain Gluten Free Flour
1 teaspoon Baking Powder (self raising) OR 3 teaspoons Baking Powder (plain)
2.5 oz Milk Free Butter or Margarine
2 oz. Sugar
1 Tablespoon Golden Syrup
1 teaspoon Vanilla Extract 
 2 heaping teaspoons Powdered Egg Replacer
1/2 Cup plus 2 Tablespoons Lactose Free Milk

 Preheat oven to 350F/175C.  Grease and Flour one 8 inch cake pan.

Sift together the flour, baking powder and egg replacer.  In a separate bowl, beat together the butter, sugar,  vanilla extract and golden syrup.  Alternate adding the flour and milk, starting and ending with flour.  Beat until smooth and add to pan.  Bake 17 - 20 minutes until they test clean.  Cool in pan 15 minutes then turn out and cool completely.

*I suggest making this cake in two separate batches*

Lactose Free Stabilized Whipped Cream 

2 Cups Vegetable Based OR Lactose Free Whipping Cream
1/4 Cup Powdered Sugar, sifted
1 Vanilla Bean, seeded
2 teaspoons powdered OR 2 Sheets Gelatin
2 Tablespoons Cold Water

Put gelatin and water in a small saucepan,  let it sit until soft, about two minutes.  Heat over medium heat and stir constantly just until gelatin is dissolved.  Cool a few minutes, be sure not to let it set.  

While the gelatin is cooling, add cream, powdered sugar and vanilla seeds to a mixer bowl.  Whisk on low speed and slowly add in gelatin.  Whisk on high speed until thick.  This will now stand up to room temperature without melting or weeping and will keep for days.

 Simple Syrup 

1/4 Water
1/4 Cup Sugar

Combine in a small saucepan and bring to a boil.  Boil one minute or until sugar is dissolved.  Cool.


Place bottom layer of cake on whatever you are assembling the cake on.  Brush generously with simple syrup and let it soak in.  You can even do this step the night before.

Layer cake with fruit or berries however you would like, then top with cream.  Add second layer, top with cream and more berries.   Done.

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