It's been so long since I've last posted anything here. I have many excuses but none that'll sound good enough (except that I couldn't post food pictures since they wanted to make me barf for a good 6 months last year).
So 2010 was full of:
-shingles
-traumatic car injury (Secret Agent Man getting hit by a truck)
-lots of therapy
-lots of doctor appointments
-and to top it off, a tick bite.
but it was also full of:
-wonderful, supportive friends and family
-meeting new friends who generously came out of nowhere to help us during trying times
-an easy and trouble-free pregnancy
-a lovely baby shower as well as love and gifts from afar
-a beautiful baby boy
-lots of friends and family giving birth to tons of babies around us
-lots of healing and smiles
So good-bye to 2010 and hello 2011. We're looking forward to a year of more smiles, healing, and love.
*sugarmama
Showing posts with label Holiday. Show all posts
Showing posts with label Holiday. Show all posts
Saturday, January 1, 2011
Sunday, January 10, 2010
American Buttercreme Frosting
Frosting gives you the biggest bang for your buck when it comes to baked goods. Frosting can turn an ordinary boxed cake into an extraordinary celebration cake. Unless you are serving true foodies, most people will be so impressed with the frosting that they won't pay any attention to the cake--hence, don't waste time on making a fussy cake when you can make this easy frosting!
There are several types of buttercreme frosting but today we will make the simplest: American Buttercreme. It's a little sweet, a little rich, and very easy.
You only need three ingredients: Butter, Cream, and powdered sugar.
You can get creative and mix and match flavors, liquids, and even butter or shortening. We will begin by testing the differences between a butter vs. shortening frosting.
SO, let's begin with:
1 Cup (2 sticks) Butter, softened vs. 1 cup butter flavored Crisco
1 1/2 cup powdered or confectioner's sugar, sifted
2 Tbsp milk or cream
By-the-way, that big bag of white powder IS sugar. In case you've ever wondered who would ever buy that 20 lb. bag of powdered sugar at Costco, you can stop wondering. I gave some away to friends when I moved and I was so paranoid that I would get arrested for possession with the intent to distribute that it gave me the idea for the name of this blog!
Anyhoo, back to frosting. Start by getting your butter out on the counter to soften. If you live in a cold environment, you may need to use the microwave for only 10 seconds. Any more than that and you'll get a greasy mess. Crisco is already soft and at room temperature so you don't need to do anything with it.
Next, sift your powdered sugar. I sift more than a cup at a time since I usually end up using more. DO NOT SKIP THIS STEP--this is the only way to get lumps out, once it is mixed in you get very irritating hard bits. I use a fine sieve over a glass bowl.
If you don't have one-get one, it's totally worth it (about $3.50 at Walmart/ Target) and you can use it for pasta too!
Use a spoon to stir the sugar around and rub it through the sieve to make things go faster.
In the mean time, start beating your butter or shortening. You can use a handheld mixer--no need for the fancy stuff (but how I love thee). Here's a picture of whipped butter:
And here's a picture of the butter flavored Crisco:
The color of the crisco is kinda off-putting.
Once it is well beaten, add powdered sugar by the quarter cup. This helps keep it from flying up in your face and making a mess.
Do not worry if it looks crumbly. This is where you add your cream one tablespoon at a time until you get the consistency you want. I've had a lot of luck with using vanilla coffee creamer as my liquid--this gets the most wows. BUT if you are worried about consuming artificial food, you can definitely use regular milk or half-n-half, or whipping cream. You can also use any flavor extract you want to make it extra special. Make sure you mix well!
At this point you can adjust the texture by adding more powdered sugar (see aren't you glad you sifted extra?) to make it a bit thicker or add more milk/cream to make it a but thinner. I like to keep it so that it's a bit on the thicker side but still spreadable. No exact science here.
Here are two different frostings on volunteer cupcakes.
I actually tested a 50% butter + 50% shortening frosting as well. Here are the results:
Taste- Butter tastes richer and has a nicer mouth feel as long as it's at room temperature. It gets oily if it's hot out. The butter Crisco was suprisingly good but it's less frosting taste and more like the middle of hostess cupcakes or oreos.
Texture- Butter was definitely smoother in the mouth but also felt dense so you need a pretty sturdy cake (no angel food cake for this frosting!). Crisco was gritty. The sugar didn't quite dissolve in the shortening which left a greasy feel and gritty bite. BUT, left to mellow overnight, the texture was identical to butter!
Appearance- Believe it or not, the yucky looking fake yellow Crisco whipped up white just like the butter frosting! Crisco was slightly darker but still appeared white, fluffy and creamy looking.
Convenience- Crisco is much better at convenience because you don't have to wait to soften the butter and it can be used in a wide range of temperatures, thus it's a little more fool-proof. You can also whip up the Crisco frosting a few days ahead and store in the refrigerator, take it out and begin frosting right away! You could whip the butter frosting as well but you would have to soften the butter and re-whip before frosting.
So the winner is: BUTTER AND SHORTENING! Just kidding, I hate when there's no clear answer. If you are making a big batch for a party, wedding, or it needs to travel in a hot car, definitely go with at least a 50% butter and 50% shortening mix--it'll be much more stable and easier to deal with. It just seems so wrong that a fake shortening would out perform real butter but it does for commercial reasons but the flavor of butter is definitely much deeper and more satisfying (so you eat less and don't feel sick after) than the shortening.
If you have extra frosting, just freeze and take it out for your next cake!
Enjoy your sugar coma.
Sugar*Mama
There are several types of buttercreme frosting but today we will make the simplest: American Buttercreme. It's a little sweet, a little rich, and very easy.
You only need three ingredients: Butter, Cream, and powdered sugar.
You can get creative and mix and match flavors, liquids, and even butter or shortening. We will begin by testing the differences between a butter vs. shortening frosting.
SO, let's begin with:
1 Cup (2 sticks) Butter, softened vs. 1 cup butter flavored Crisco
1 1/2 cup powdered or confectioner's sugar, sifted
2 Tbsp milk or cream
By-the-way, that big bag of white powder IS sugar. In case you've ever wondered who would ever buy that 20 lb. bag of powdered sugar at Costco, you can stop wondering. I gave some away to friends when I moved and I was so paranoid that I would get arrested for possession with the intent to distribute that it gave me the idea for the name of this blog!
Anyhoo, back to frosting. Start by getting your butter out on the counter to soften. If you live in a cold environment, you may need to use the microwave for only 10 seconds. Any more than that and you'll get a greasy mess. Crisco is already soft and at room temperature so you don't need to do anything with it.
Next, sift your powdered sugar. I sift more than a cup at a time since I usually end up using more. DO NOT SKIP THIS STEP--this is the only way to get lumps out, once it is mixed in you get very irritating hard bits. I use a fine sieve over a glass bowl.
If you don't have one-get one, it's totally worth it (about $3.50 at Walmart/ Target) and you can use it for pasta too!
Use a spoon to stir the sugar around and rub it through the sieve to make things go faster.
In the mean time, start beating your butter or shortening. You can use a handheld mixer--no need for the fancy stuff (but how I love thee). Here's a picture of whipped butter:
And here's a picture of the butter flavored Crisco:
The color of the crisco is kinda off-putting.
Once it is well beaten, add powdered sugar by the quarter cup. This helps keep it from flying up in your face and making a mess.
Do not worry if it looks crumbly. This is where you add your cream one tablespoon at a time until you get the consistency you want. I've had a lot of luck with using vanilla coffee creamer as my liquid--this gets the most wows. BUT if you are worried about consuming artificial food, you can definitely use regular milk or half-n-half, or whipping cream. You can also use any flavor extract you want to make it extra special. Make sure you mix well!
At this point you can adjust the texture by adding more powdered sugar (see aren't you glad you sifted extra?) to make it a bit thicker or add more milk/cream to make it a but thinner. I like to keep it so that it's a bit on the thicker side but still spreadable. No exact science here.
Here are two different frostings on volunteer cupcakes.
I actually tested a 50% butter + 50% shortening frosting as well. Here are the results:
Taste- Butter tastes richer and has a nicer mouth feel as long as it's at room temperature. It gets oily if it's hot out. The butter Crisco was suprisingly good but it's less frosting taste and more like the middle of hostess cupcakes or oreos.
Texture- Butter was definitely smoother in the mouth but also felt dense so you need a pretty sturdy cake (no angel food cake for this frosting!). Crisco was gritty. The sugar didn't quite dissolve in the shortening which left a greasy feel and gritty bite. BUT, left to mellow overnight, the texture was identical to butter!
Appearance- Believe it or not, the yucky looking fake yellow Crisco whipped up white just like the butter frosting! Crisco was slightly darker but still appeared white, fluffy and creamy looking.
Convenience- Crisco is much better at convenience because you don't have to wait to soften the butter and it can be used in a wide range of temperatures, thus it's a little more fool-proof. You can also whip up the Crisco frosting a few days ahead and store in the refrigerator, take it out and begin frosting right away! You could whip the butter frosting as well but you would have to soften the butter and re-whip before frosting.
So the winner is: BUTTER AND SHORTENING! Just kidding, I hate when there's no clear answer. If you are making a big batch for a party, wedding, or it needs to travel in a hot car, definitely go with at least a 50% butter and 50% shortening mix--it'll be much more stable and easier to deal with. It just seems so wrong that a fake shortening would out perform real butter but it does for commercial reasons but the flavor of butter is definitely much deeper and more satisfying (so you eat less and don't feel sick after) than the shortening.
If you have extra frosting, just freeze and take it out for your next cake!
Enjoy your sugar coma.
Sugar*Mama
Friday, January 1, 2010
Happy New Year! Resolutions...
Wishing you all a very happy and prosperous 2010! A new year's posting would not be such without a note on resolutions. Here are my resolutions for 2010:
1. The requisite-Exercise more.
2. Buy and Eat Local. This will be a great challenge but with my CSA and a local grass-fed farm, I think I have fresh food covered. It'll just be difficult to make any ethnic food. I don't think they grow rice in Pennsylvania.
3. Bake more bread. This summer, I'm going to try and raise some wild yeast and see if I can bake bread from scratch. I wonder if I can find any local granaries.
4. Professionally- I will write and publish a minimum of 6 first or second author articles.
5. I will write and send birthday cards ON TIME.
6. Craft More.
7. We will explore the East Coast and plan a few small trips throughout the year--this being more a wish than a resolution. Maybe the resolution should be to make time for fun.
It's no surprise that my top three resolutions are food related, and yes, I only exercerise because it will allow me to eat more-never mind all the other health benefits of exercising. But the point here is to have more fun, spend less money but more time together. Take care of each other and Happy New Year!
Sugar*mama
p.s. feel free to share your resolutions in the comments.
1. The requisite-Exercise more.
2. Buy and Eat Local. This will be a great challenge but with my CSA and a local grass-fed farm, I think I have fresh food covered. It'll just be difficult to make any ethnic food. I don't think they grow rice in Pennsylvania.
3. Bake more bread. This summer, I'm going to try and raise some wild yeast and see if I can bake bread from scratch. I wonder if I can find any local granaries.
4. Professionally- I will write and publish a minimum of 6 first or second author articles.
5. I will write and send birthday cards ON TIME.
6. Craft More.
7. We will explore the East Coast and plan a few small trips throughout the year--this being more a wish than a resolution. Maybe the resolution should be to make time for fun.
It's no surprise that my top three resolutions are food related, and yes, I only exercerise because it will allow me to eat more-never mind all the other health benefits of exercising. But the point here is to have more fun, spend less money but more time together. Take care of each other and Happy New Year!
Sugar*mama
p.s. feel free to share your resolutions in the comments.
Friday, December 25, 2009
Monday, December 14, 2009
Double Layer Pumpkin Cheesecake
This Double Layer Pumpkin Cheesecake is responsible for the aquisition of my mixer. It is the cheesecake that convinced Secret Agent Man of all the wonders my magic mixer will bring him. The irony here is that *anyone* can make cheesecake--with or without a mixer.
This recipe is made up by me but if you have a favorite cheesecake recipe, you can use that recipe with these techniques. An easy recipe is the one found on the Philadelphia Brand Cream Cheese. Just know that my recipe makes a huge cheesecake--one 9-inch springform AND a 9-inch pie. I usually make the springform size to bring to potlucks and parties during the holidays and Secret Agent Man gets upset when we get home because there isn't any cheesecake for him. Hence, the extra 9-inch pie. So,here we go...
Ingredients:
Graham Crackers- enough to make 2 cups of crumbs
1/4 c. Granulated (white) sugar
6 Tbsp. Butter
1 tsp. Cinnamon
5 pkg. (2.5 lbs) Cream Cheese
1 c. sour cream
1 c. sugar
1 Tbsp. vanilla
4 eggs
2 egg yolks
1 can (15 oz) 100% Pumpkin puree
1 egg
1 Tbsp. Cinnamon plus any other spices you like: ginger, clove, nutmeg
Directions:
1. Make sure all of your ingredients are room temperature. If you need to, place the eggs (still in their shells) in a bowl of warm water. Meanwhile, preheat your oven to 350 degrees.
2. Crumble your graham crackers. Use a food processor or your fingers. You should make enough crumbs to measure out about 2 cups. This is not precise and it's better to have more crumbs than not enough.
3. Add 1/4 c. sugar and cinnamon to crumbs. Mix.
4. Melt 6 Tbsp. butter and pour into crumb mixture. Mix. You may need to add more butter until the crumbs looks like wet sand.
Remember Apple Pie #2? This graham cracker crumb mix will smell fantastic. Control yourself.
5. Spray a 9-inch springform pan with oil.
6. Dump crumb mix into pan and spread around evenly. Then, take the bottom of a glass, measuring cup, or in my case a candle holder and press down on the crumb mixture firmly working from the middle outward. When you get to the edge, push down and against the side of the pan. It'll make the crumbs climb the side and stick up.
7. You are going to blind bake this crust. Meaning, stick the crust into the oven and bake it for about 10-15 minutes. You will know when to take it out when you smell the crumbs toasting.
8. Meanwhile, dump your softened, room temperature cream cheese into a big bowl or mixer. You may need to microwave your cream cheese for a few seconds (*hint* take off the aluminum wrapper) if the temperature of your room is around 30 degrees.
9. Beat the cream cheese for about 1 minute until creamy. Add sugar. I decided to use brown sugar instead of white sugar here (told ya, I make this up as I go along).
10. Add one cup of sour cream to mix and make sure that everything is well incorporated before adding eggs--one at a time.
***We interrupt this regularly scheduled program with this important message: Do NOT whip or beat the cream cheese mixture from this point on. If you are using your mixture, turn it down low so it basically stirs the mix. The more air you whip into the mix, the more likely you will have an uneven cheesecake and one that sinks after it cools. Be patient and add one egg at a time-stirring the mix. And now we return to your program***
11. Add the egg yolks to the mix, one at a time. Set aside.
12. In a large bowl, empty a can of pumpkin puree. Mix in spices of your choice, like cinnamon, cloves, ginger, allspice and/or nutmeg.
13. Add one more egg to the pumpkin puree and mix well. Add one half of the cream cheese mixture to the pumpkin mixture and fold it together.
14. Dump the rest of the cream cheese mixture directly into the crust.
15. Now, spoon the pumpkin mixture over the cream cheese mixture. Be very gentle. You want the pumkin to float on the cream cheese.
16. Smooth out and put into the oven. Reduce the oven temperature to 250 degrees.
17. You will have left over pumpkin/cream cheese mixture. You can put this in the refrigerator for later or you can bake it in a second pie plate at the same time.
18. I mis-timed my cheesecake but you want to turn off the oven before the cheesecake is completely done to avoid cracking. How do you know when this is? Obviously, you would be asking the wrong person since there's cracks in my cheesecake--most people won't care about the cracks so don't worry. Basically, you want to gently shake the cake. If it's still jiggly in the middle but firm around the sides (about 1 hour in the oven) then turn off the oven and allow the residual heat to continue cooking the cake and slowly bring the temperature down. Once you pull it out of the oven, run a knife around the edge.
19. Let it cool for another few hours in the pan. You may stick it in the refrigerator once it is cooled completely to room temperature. When you are brave enough, unmold your cake. Take off the ring and run a knife under the cake to loosen and slide onto a plate. It's easier if you have a cake cardboard to slide under the cake then transfer to a plate.
20. Serve this baby up--look at those lovely layers! The best way to cut a cheesecake, is to use a chef knife and run it under hot water after each slice. Learned this from a chef friend about 12 years ago. Never failed me yet!
Final words...this seems like a lot of work and super complicated but it really isn't so difficult. You can definately stop at the cream cheese mixture and leave out the pumpkin. It's also easier to bake this in a 9x13 glass pan or a 9-inch pie pan. You won't have to worry about cracking tops and it only takes about 45 minutes to bake at 300 degrees. This is really flexible and difficult to mess up. One last work--have fun with it! Try replacing the graham crackers with oreo cookies (minus the cream centers--trust me). Yum.
Now, go and impress your friends.
Sweet*mama
This recipe is made up by me but if you have a favorite cheesecake recipe, you can use that recipe with these techniques. An easy recipe is the one found on the Philadelphia Brand Cream Cheese. Just know that my recipe makes a huge cheesecake--one 9-inch springform AND a 9-inch pie. I usually make the springform size to bring to potlucks and parties during the holidays and Secret Agent Man gets upset when we get home because there isn't any cheesecake for him. Hence, the extra 9-inch pie. So,here we go...
Ingredients:
Graham Crackers- enough to make 2 cups of crumbs
1/4 c. Granulated (white) sugar
6 Tbsp. Butter
1 tsp. Cinnamon
5 pkg. (2.5 lbs) Cream Cheese
1 c. sour cream
1 c. sugar
1 Tbsp. vanilla
4 eggs
2 egg yolks
1 can (15 oz) 100% Pumpkin puree
1 egg
1 Tbsp. Cinnamon plus any other spices you like: ginger, clove, nutmeg
Directions:
1. Make sure all of your ingredients are room temperature. If you need to, place the eggs (still in their shells) in a bowl of warm water. Meanwhile, preheat your oven to 350 degrees.
2. Crumble your graham crackers. Use a food processor or your fingers. You should make enough crumbs to measure out about 2 cups. This is not precise and it's better to have more crumbs than not enough.
3. Add 1/4 c. sugar and cinnamon to crumbs. Mix.
4. Melt 6 Tbsp. butter and pour into crumb mixture. Mix. You may need to add more butter until the crumbs looks like wet sand.
Remember Apple Pie #2? This graham cracker crumb mix will smell fantastic. Control yourself.
5. Spray a 9-inch springform pan with oil.
6. Dump crumb mix into pan and spread around evenly. Then, take the bottom of a glass, measuring cup, or in my case a candle holder and press down on the crumb mixture firmly working from the middle outward. When you get to the edge, push down and against the side of the pan. It'll make the crumbs climb the side and stick up.
7. You are going to blind bake this crust. Meaning, stick the crust into the oven and bake it for about 10-15 minutes. You will know when to take it out when you smell the crumbs toasting.
8. Meanwhile, dump your softened, room temperature cream cheese into a big bowl or mixer. You may need to microwave your cream cheese for a few seconds (*hint* take off the aluminum wrapper) if the temperature of your room is around 30 degrees.
9. Beat the cream cheese for about 1 minute until creamy. Add sugar. I decided to use brown sugar instead of white sugar here (told ya, I make this up as I go along).
10. Add one cup of sour cream to mix and make sure that everything is well incorporated before adding eggs--one at a time.
***We interrupt this regularly scheduled program with this important message: Do NOT whip or beat the cream cheese mixture from this point on. If you are using your mixture, turn it down low so it basically stirs the mix. The more air you whip into the mix, the more likely you will have an uneven cheesecake and one that sinks after it cools. Be patient and add one egg at a time-stirring the mix. And now we return to your program***
11. Add the egg yolks to the mix, one at a time. Set aside.
12. In a large bowl, empty a can of pumpkin puree. Mix in spices of your choice, like cinnamon, cloves, ginger, allspice and/or nutmeg.
13. Add one more egg to the pumpkin puree and mix well. Add one half of the cream cheese mixture to the pumpkin mixture and fold it together.
14. Dump the rest of the cream cheese mixture directly into the crust.
15. Now, spoon the pumpkin mixture over the cream cheese mixture. Be very gentle. You want the pumkin to float on the cream cheese.
16. Smooth out and put into the oven. Reduce the oven temperature to 250 degrees.
17. You will have left over pumpkin/cream cheese mixture. You can put this in the refrigerator for later or you can bake it in a second pie plate at the same time.
18. I mis-timed my cheesecake but you want to turn off the oven before the cheesecake is completely done to avoid cracking. How do you know when this is? Obviously, you would be asking the wrong person since there's cracks in my cheesecake--most people won't care about the cracks so don't worry. Basically, you want to gently shake the cake. If it's still jiggly in the middle but firm around the sides (about 1 hour in the oven) then turn off the oven and allow the residual heat to continue cooking the cake and slowly bring the temperature down. Once you pull it out of the oven, run a knife around the edge.
19. Let it cool for another few hours in the pan. You may stick it in the refrigerator once it is cooled completely to room temperature. When you are brave enough, unmold your cake. Take off the ring and run a knife under the cake to loosen and slide onto a plate. It's easier if you have a cake cardboard to slide under the cake then transfer to a plate.
20. Serve this baby up--look at those lovely layers! The best way to cut a cheesecake, is to use a chef knife and run it under hot water after each slice. Learned this from a chef friend about 12 years ago. Never failed me yet!
Final words...this seems like a lot of work and super complicated but it really isn't so difficult. You can definately stop at the cream cheese mixture and leave out the pumpkin. It's also easier to bake this in a 9x13 glass pan or a 9-inch pie pan. You won't have to worry about cracking tops and it only takes about 45 minutes to bake at 300 degrees. This is really flexible and difficult to mess up. One last work--have fun with it! Try replacing the graham crackers with oreo cookies (minus the cream centers--trust me). Yum.
Now, go and impress your friends.
Sweet*mama
Wednesday, December 9, 2009
How I know...
...that Secret Agent Man loves me. He services my mixer--easily one of my most prized possessions.
How he knows I love him? There was nothing wrong with the mixer and I still let him open my baby up....and I didn't say a word (except here).
Show someone you love them!
Sugar*mama
How he knows I love him? There was nothing wrong with the mixer and I still let him open my baby up....and I didn't say a word (except here).
Show someone you love them!
Sugar*mama
Monday, December 7, 2009
Let it snow!
Here are a few more pictures of the lovely snow around these parts. Let it snow, let it snow, let it snow...
That cow is a lot bigger in real life than in this picture.
As if this wasn't enough snow, here's Secret Agent Man making his own snow using a water sprayer. He actually got it to work at some point but then it would clog up because it was too cold.
Stay Warm!
Sugar*mama
That cow is a lot bigger in real life than in this picture.
As if this wasn't enough snow, here's Secret Agent Man making his own snow using a water sprayer. He actually got it to work at some point but then it would clog up because it was too cold.
Stay Warm!
Sugar*mama
Sunday, December 6, 2009
Hello, Winter
We went to sleep on a chilly Friday night and woke up to this on Saturday morning *ahem* uhh...afternoon. No judging, people.
I was just thinking how I needed it to feel more Christmassy so with the snow, our tree, and the Christmas radio station, we're all set to start baking, making, and sending gifts!
Stay Warm!
Sugar*mama
I was just thinking how I needed it to feel more Christmassy so with the snow, our tree, and the Christmas radio station, we're all set to start baking, making, and sending gifts!
Stay Warm!
Sugar*mama
Thursday, December 3, 2009
Hunting trees and making ornaments
We typically don't get a Christmas tree. Secret Agent Man feels that it's ecologically wrong (besides being a waste of money). But THIS year, we decided to support the local farm around here and purchase a Christmas tree. Besides, I need to feel a little Christmas-ey.
So, we went a-huntin' for our tree.
Look at all these different trees! We chose a Frasier Fir and harvested it ourselves.
And here we have it back home doing it's job!
The ornaments in the foreground were made for my ornament swap. Can you tell what it is? It's a santa beard and I made it so that the recipients can change out the ribbon with elastic to actually wear it!
Now, on to the gift making and festivities!
Cheers!
Sugar*mama
So, we went a-huntin' for our tree.
Look at all these different trees! We chose a Frasier Fir and harvested it ourselves.
And here we have it back home doing it's job!
The ornaments in the foreground were made for my ornament swap. Can you tell what it is? It's a santa beard and I made it so that the recipients can change out the ribbon with elastic to actually wear it!
Now, on to the gift making and festivities!
Cheers!
Sugar*mama
Tuesday, December 1, 2009
Apple Pie #2
This is the cheater version of an Apple Pie and definitely a little less heart breaking than this. You can also use the blueberry bar recipe for an excellent Apple Pie Bar!
Apple Pie #2 is fast and will be an easy party pleaser (or sneak downstairs in the middle of the night and stuff your face pleaser).
Apple Pie #2
Ingredients:
6-8 Apples
1/4 c. Brown Sugar (not packed)
2 Tbsp. Cornstarch
1 Tbsp. Cinnamon
1 tsp. Nutmeg/Ginger/Cloves (your choice)
2 c. Graham Crackers, crushed
5 Tbsp. Butter
1/4 c. Brown Sugar (not packed)
Directions:
1. Preheat oven to 350 degrees. Unwrap graham crackers and crush. You may use a coffee grinder, blender, food processor, or the poor man's tools: your fingers.
2. Crush well and measure out about 2 cups of crumbs. You do not need to be accurate.
3. Add scant 1/4 cup of brown sugar. You could use less sugar or white granulated sugar if you like. Doesn't this look lovely?
4. Melt about 5 Tablespoons of butter in the microwave for about 30 seconds.
5. Pour butter into the graham crackers and mix. Mix until it looks like wet sand. This will smell wonderful. CONTROL YOURSELF.
6. Line muffin tins and put in a tablespoon or so of crumbs.
7. Here's a great tip: take a shot glass, drinking glass, or candle holder in my case, and use the bottom to tamp down the crumbs. If the bottom isn't covered, add more crumbs and tamp down some more.
8. Stick the crust into the oven and bake for about 10 minutes. It'll smell fabulous. After 8-10 minutes take out the crust. In the mean time prepare the apples.
9. Wash about 8 apples. Two important points here: choose a mix of apples and if you ever want to get rid of that old unappetizing mealy apple sitting in your fridge for the past three months, now is your chance. So take your apples and roughly peel them.
10. If you have one of those apple cores, have a field day. Me? I'm poor and deal with a TINY kitchen. So I use a knife. Plus I'm faster this way. Just make a slice just on the right side of the core. Make a quarter turn counter-clockwise and make a slice. Just follow the pictures:
Then you are left with just the core.
Then slice all the pieces into equal sizes.
And, those of you who know me, know that I totally nerd out on apples. Check this beauty out:
Picked it up at the local orchard!
11. In a bowl, toss the apples with some brown sugar. You can use regular brown sugar but I had some raw sugar so I tossed that in.
12. Add spices (your choice) and cornstarch. You can uses regular flour or tapioca flour instead if you prefer.
13. Toss into a pan and cook it down, gently stirring. By-the-way, use a bigger pot.
14. Cook it down until some of the apples are syrupy and gooey but still firm--you don't want apple sauce.
15. Pile the apples high onto crust.
16. Top with some of the extra crumbs you have left.
17. Bake in oven for about 30 minutes. You will see the apples happily bubbling.
18. Take it out of the oven when crumbs are browned and let it cool. Let it cool down enough so you don't feel like you just tossed molton lava down your throat...but don't wait too long.
Your pets are watching.
Enjoy!
Sugar*mama
Apple Pie #2 is fast and will be an easy party pleaser (or sneak downstairs in the middle of the night and stuff your face pleaser).
Apple Pie #2
Ingredients:
6-8 Apples
1/4 c. Brown Sugar (not packed)
2 Tbsp. Cornstarch
1 Tbsp. Cinnamon
1 tsp. Nutmeg/Ginger/Cloves (your choice)
2 c. Graham Crackers, crushed
5 Tbsp. Butter
1/4 c. Brown Sugar (not packed)
Directions:
1. Preheat oven to 350 degrees. Unwrap graham crackers and crush. You may use a coffee grinder, blender, food processor, or the poor man's tools: your fingers.
2. Crush well and measure out about 2 cups of crumbs. You do not need to be accurate.
3. Add scant 1/4 cup of brown sugar. You could use less sugar or white granulated sugar if you like. Doesn't this look lovely?
4. Melt about 5 Tablespoons of butter in the microwave for about 30 seconds.
5. Pour butter into the graham crackers and mix. Mix until it looks like wet sand. This will smell wonderful. CONTROL YOURSELF.
6. Line muffin tins and put in a tablespoon or so of crumbs.
7. Here's a great tip: take a shot glass, drinking glass, or candle holder in my case, and use the bottom to tamp down the crumbs. If the bottom isn't covered, add more crumbs and tamp down some more.
8. Stick the crust into the oven and bake for about 10 minutes. It'll smell fabulous. After 8-10 minutes take out the crust. In the mean time prepare the apples.
9. Wash about 8 apples. Two important points here: choose a mix of apples and if you ever want to get rid of that old unappetizing mealy apple sitting in your fridge for the past three months, now is your chance. So take your apples and roughly peel them.
10. If you have one of those apple cores, have a field day. Me? I'm poor and deal with a TINY kitchen. So I use a knife. Plus I'm faster this way. Just make a slice just on the right side of the core. Make a quarter turn counter-clockwise and make a slice. Just follow the pictures:
Then you are left with just the core.
Then slice all the pieces into equal sizes.
And, those of you who know me, know that I totally nerd out on apples. Check this beauty out:
Picked it up at the local orchard! 11. In a bowl, toss the apples with some brown sugar. You can use regular brown sugar but I had some raw sugar so I tossed that in.
12. Add spices (your choice) and cornstarch. You can uses regular flour or tapioca flour instead if you prefer.
13. Toss into a pan and cook it down, gently stirring. By-the-way, use a bigger pot.
14. Cook it down until some of the apples are syrupy and gooey but still firm--you don't want apple sauce.
15. Pile the apples high onto crust.
16. Top with some of the extra crumbs you have left.
17. Bake in oven for about 30 minutes. You will see the apples happily bubbling.
18. Take it out of the oven when crumbs are browned and let it cool. Let it cool down enough so you don't feel like you just tossed molton lava down your throat...but don't wait too long.
Your pets are watching.
Enjoy!
Sugar*mama
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