Tag: food

Pies

Again this year, no one wanted to make the pumpkin pie for Anya’s preschool feast. So I volunteered. I didn’t want to make the same pie a few days later for our dinner.  A bit of Internet searching and I found a dairy free pie for her class and a carrot pie for us. Both were incredibly good.

Because these are custard fillings, I blind baked the crusts. When dough is in pie plate, lay aluminium foil over the whole thing. Pour white sugar into the lined pie plate. Bake at 350 — 40 minutes for non-refrigerated coconut oil crust, 60 minutes for butter crust that was refrigerated for an hour after being placed in pie plate. Remove from the oven, allow to cool, and pick up the aluminium foil with the sugar & dump it back into the sugar bag. Since the crust is already baked, I covered the pie’s edges with aluminium foil to bake the completed pie.

Vegan Pumpkin Pie – adapted from https://chocolatecoveredkatie.com/2013/11/04/healthy-pumpkin-pie-recipe/ and http://minimalistbaker.com/coconut-oil-pie-crust/

Pie Filling:
20 oz pumpkin puree
14 oz can coconut milk without emulsifiers
2 tbsp ground flax (or 2 eggs)
1/4 cup rolled oats, powdered in food processor
1/3 cup brown sugar
2 tsp cinnamon
1/2 tsp fresh ground nutmeg
1/8 tsp ground cloves
1/2 tsp salt
1 tbsp vanilla extract

Crust:
2 cups all purpose flour
1/2 tsp sea salt
2/3 cup solid coconut oil
6 tbsp ice cold water

Crust:
Put about half a cup of water into a glass and place in freezer.
Mix salt and flour, then use a pastry blender to cut in coconut oil.
Add 4 tablespoons of water from freezer and mix in. Add a little more water, a teaspoon at a time, until dough forms.
Split dough in half, wrap with clingfilm, and refrigerate for 30 minutes.
Preheat oven to 350 degrees.
Remove from refrigerator and roll out dough. Place into pie plate and bake for 30-40 minutes until it is cooked.
Remove crust from oven and allow to cool while making filling.

Filling:
Preheat oven to 400 degrees.
Drain watery liquid from tin of coconut milk and reserve. Combine coconut milk solids with pumpkin puree and mix to combine.
Add sugar, spices, vanilla, and salt. Mix well.
Add ground flax seed (or egg) and mix. Pour into pie crust, cover crust edge with aluminium foil, and bake for 30-50 minutes until pie has mostly set.
Cool, refrigerate for 4+ hours.

A lot of kids really enjoyed the pie (it never occurred to me that “picky eating” extended to pie … but I learnt last year that, yeah, a lot of kids won’t eat pie. Especially not a pie that’s got any sort of could-be-a-veggie in it. For a normal snack/dessert, I make the filling, put it in ramekins, and steam it in the pressure cooker. Same flavour without the trouble of making a pie crust.

The recipe made two “normal” sized pies (i.e. not deep dish), and there was plenty for twenty people (sixteen kids, four adults). With enough left over that all three of us got a slice after class 🙂 Since I expected to have pumpkin pie on Tuesday, I wanted to make something different on Thursday. I found a carrot pie at http://www.craftycookingmama.com/carrot-pie-perfect-fall-holiday-pie/ and adapted it a little bit. I used the all-butter crust from Smitten Kitchen.

1.5 lbs carrots
2 T butter
1/2 cup heavy whipping cream
1/2 cup maple syrup
2 eggs
1 1/2 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp salt
1/4 tsp ginger
1 tsp vanilla
2 tbsp tapioca powder

Preheat oven to 350 degrees.
Boil carrots for 20-30 minutes until they are tender. Drain water & return to heat to evaporate excess liquid.
Place carrots, butter, and cream in a food processor and puree until smooth.
Add the remaining ingredients to the food processor and puree until well mixed.
Pour into cooled crust and bake at 350 for 60 minutes until pie is set (knife inserted into centre comes out clean).

Served with maple whipped cream — add a few tablespoons of maple syrup to one cup of heavy whipping cream and whip until stiff peaks form.

This pie was really good too – Scott didn’t realize it was carrot-based until I mentioned it. It’s creamy and spicy and really good. So good we didn’t manage to get any pictures 🙂

Corn Bread

Finally stashing my cornbread recipe somewhere because I can never find it. Scott wanted to make corn dogs this week – which is essentially coating sausage / veggie sausage and then dropping it in hot oil.

Ingredients:

· 1 cup all-purpose flour
· 1 cup cornmeal
· 2-3 tablespoons honey
· 1/2 teaspoon baking powder
· 1/2 teaspoon baking soda
· 1/2 teaspoon salt
· 1 egg, lightly beaten
· 1 cup sour cream
· 1/3 cup milk
· 1/4 cup butter, melted

Method:

1. In a large bowl, combine the flour, cornmeal, sugar, baking powder, baking soda and salt. Combine the egg, sour cream, milk and butter; stir into dry ingredients just until moistened.

2. Pour into a greased 8-in. square baking dish. Bake at 400 degrees F for 20-25 minutes or until a toothpick inserted near the center comes out clean. Serve warm.

Spent Grain Banana Muffins

We made the Medusa Cream Ale last night, and it seems so wasteful to throw out the steeping grains (a.k.a. ‘spent grains’). I’ve added a cup to a 4c flour pizza dough recipe before – it makes a nice whole grainy crust. Anya has taken the ‘self service’ approach to bananas, but she leaves somewhere between an empty peel and 7/8th of a banana sitting on the kitchen counter. I’ve been collecting her banana bits in the refrigerator … so I wanted to make something with bananas.

Banana Muffins With Spent Beer Grains

5 T butter, melted
3.5 bananas
1/3 c dark brown sugar
1 large egg
1/2 t salt
2 t vanilla
1 t baking soda
2 t Penzey’s apple pie spices
2 cups spent beer grains — this batch was from a light cream ale, you’ll get a different taste using grains from a darker beer
1 1/2 c whole wheat flour

  1. Preheat oven to 350 degrees F
  2. Melt the butter in a large bowl
  3. Mash the bananas into the butter
  4. Add the brown sugar and stir until dissolved
  5. Stir in the egg, salt, vanilla, baking soda, and spices
  6. Add the spent grains and mix well
  7. Add the flour, half a cup at a time, and stir until no streaks of flour are seen
  8. Scoop batter into muffin tin (I use a non-stick tin from Williams Sonoma and filled each one about 90%)
  9. Bake for 20-25 minutes, until a tester inserted into the middle of a muffin comes out without raw batter (a little moist is OK, uncooked batter not OK)

Anya’s 4th Birthday Cake

This year, I made a banana caramel cake for Anya’s birthday. She assembled her own cake & put the candles on it – messy, but she had a lot of fun. I’d have done more dulce de leche if it wasn’t melting the whipped cream. I made it in the pressure cooker – 15 mins on high @ about 10AM, let the whole thing sit until we made the cake. Microwaving the caramel enough to get it pourable made it too hot to be near the whipped cream. So we spread the caramel on the cake, let that cool a bit, then spread out the cream and topped it with bananas.

Chocolate Chip Butter Cake

Ingredients:

    • 3 cups cake flour, plus more for dusting the pans
    • 3 teaspoons baking powder
    • 1 cup unsalted butter, at room temperature, plus more for coating the pans
    • 2 cups granulated sugar
    • 1/2 teaspoon kosher salt
    • 4 large eggs
    • 2 large egg yolks
    • 1 cup sour cream
    • 2 teaspoons pure vanilla extract
    • 3/4 cup semisweet chocolate chips

Method:

  1. Preheat to 350 F.
  2. Coat three 8″ round cake pans with butter. Line the bottoms of the pans with a circle of parchment paper. Lightly butter the parchment. Dust with flour.
  3. Sift the flour and baking powder together.
  4. In the bowl of a stand mixer fitted with the paddle attachment, beat the butter, sugar, and salt on medium-high speed until lightened and fluffy. Add the eggs and yolks 1 at a time, beating well after each addition. Scrape down the sides of the bowl a few times while beating.
  5. Remove the bowl from the mixer. Add half of the sifted dry ingredients and beat by hand until combined. Beat in the sour cream and vanilla. Add the remaining dry ingredients and the chocolate chips, beating until combined.
  6. Divide the batter among the pans .
  7. Bake until a toothpick inserted into the center of the cakes comes out clean, about 20 minutes.
  8. Set the pans on a wire rack to cool for about 10 minutes. Invert the cakes onto the racks, peel off the parchment, and let cool before frosting.

Whipped cream — mix 1 1/2 cups heavy whipping cream, 2 tbsp maple syrup, and 1 1/2 tsp vanilla. Whip until firm peak stage.

Dulce de leche — Pour one can of sweetened condensed milk into a canning jar. Place lid on jar and lightly screw on. Place canning jar in the pressure cooker pot and add enough water to come about halfway up the side. Pressure cook on high for 40 minutes followed by a fifteen minute natural steam release. Remove jar from pressure cooker and allow to cool for another ten minutes. Open jar and stir to smooth out the caramel.

 

Assembling the cake — take a cake, cover in caramel, top with whipped cream, add slices of bananas, and then add another cake. I sliced off the domes of each cake to ensure the whole thing was relatively flat and stable.

Fruity Cakes and Breads

It’s the time of year when Americans make fun of fruitcake … which, having seen the strange brick-shaped thing studded with something that claims to be candied fruit … yeah, that thing sucks. But real fruitcake and other breads with real candied fruit/peel are incredible. I’ve got a bunch of fruit and peel candied and have been making breads.

This panettone got scorched at the bottom – I think it was the tin on which I set the baking paper. I’ll use something else next time.

Ramen Noodles

I found a recipe for alkaline noodles — well, Scott had been craving ramen noodles. And I cannot say I know where to get them. The Styrofoam bowls with paper covers that you peel back and add water … it’s been a while since I’ve been to CAM (Cleveland Asia Market), but I totally know where to get those. But a cheap pack of ramen noodles — I looked around at the grocery store and didn’t find any. I thought they were fairly ubiquitous no-money/no-time/no-cooking-skill items.

So I googled how to make ramen noodles – and it turns out real ramen noodles are alkaline noodles. I found a really good sounding recipe that uses rye flour, and then found a simpler one that I went with (since I didn’t have rye flour on hand). I rolled them out too thickly, but it’s a cool way to make something like an egg noodle without needing eggs.

Anya’s 3rd Birthday Cake!

I have no idea what made me decide to make my first ever angel food cake for Anya’s birthday — so many things that could have gone wrong with such a delicate cake. But eh, what’s life without some risk (well, and I could always make a quick carob “wacky” cake).

Whipped the egg whites and castor sugar – along with some hazelnut extract

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And then very gently folded in the flour mixture — I used a silicon spatula, and I was rather surprised how fluffy the batter was after adding the flour. I was really worried that it would deflate. The batter is incredibly sweet — it’s basically sugar suspended in whipped egg white and enough flour to keep it together. Uncooked, it tastes a little like spun sugar.

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Then I very carefully scooped it into a bundt pan (yeah, wrong kind of pan … but I didn’t have time to get the proper pan posted to me after I realized it wasn’t something you could just buy anywhere). Very gently placed the pan in the oven, and left the vicinity for an hour.

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Voila! We got an angel food cake! It is a super sweet cake, but it went very well with the lemon curd (which also used all of those egg yolks left over after making the cake!).

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And it was very tasty!

Anya’s 2nd Birthday Cake

This year, I made a parsnip cake for Anya’s birthday tea.

  • 175g butter , plus extra for greasing
  • 250g demerara sugar
  • 100ml maple syrup
  • 3 large eggs
  • 250g self-raising flour
  • 2 tsp baking powder
  • 2 tsp mixed spice
  • 250g parsnips , peeled and grated
  • 1 medium eating apple , peeled, cored and grated
  • 50g pecans , roughly chopped
  • zest and juice 1 small orange
  • icing sugar , to serve
  1. Heat oven to 180 C.
  2. Grease 8″ round cake pans and line the bases with baking parchment.
  3. Melt butter, sugar and maple syrup in a pan over gentle heat, then cool slightly.
  4. Whisk the eggs into this mixture, then stir in the flour, baking powder and mixed spice, followed by the grated parsnip, apple, chopped pecans, orange zest and juice.
  5. Divide between the cake pans. Bake for 25-30 mins until a toothpick inserted into the thickest part comes out clean.
  6. Allow pans to cool on a wire rack for ten minutes.
  7. Turn cakes out of pans and set on wire rack until completely cooled.

This cake is topped with mascarpone (250g tub) mixed with a little maple syrup (3 tbsp).

 

Anya’s 1st Birthday Cake

I spent a lot of time picking out what to make for Anya’s first birthday cake — chocolate doesn’t seem like a good thing to feed a little kid. I wanted it to have flavor — not just eating sugar. I found an old fashioned gingerbread cake recipe that looked perfect — a lot of the sweetness comes from molasses. Anya likes pumpkin puree spiced with ginger and cinnamon, so it’s a familiar flavor. Plus it’s cake 🙂

 

Gingerbread Cake

Ingredients

  • 2 cups flour
  • 1 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup sugar
  • 1 teaspoon ginger
  • 1 teaspoon cinnamon
  • 1/2 cup softened butter
  • 3/4 cup dark molasses
  • 1 egg
  • 1 cup boiling water

Method

  1. Preheat oven to 350 F
  2. Grease and flour an 8” round cake pan
  3. Sift together dry ingredients in a large bowl.
  4. Add the butter, molasses and egg and beat by hand for two minutes.
  5. Add the boiling water.
  6. Beat for another two minutes and pour batter into prepared pan.
  7. Bake 50-55 minutes, or until a toothpick inserted into the thickest part comes out clean.