Coconut Cream Pie

this is the second time i've made this pie in less than 24 hours. the first was a complete disaster and no, i don't want to talk about it. but there's definitely something to be said for getting back on the horse. especially when the horse is a tasty tasty coconut cream pie. also, i'm making this for tday and i would have baked it every day for the next week and a half if that's what it took. mmm, perseverance.

and as a side note: i have here someone who would like to attest to the deliciousness of the final product - she has elected to remain nameless - probably because she was caught with her nose covered in whipped cream. the accused quickly devoured the evidence but i do have a picture of her looking rather guilty...



anywhoozle...

Coconut Cream Pie

what you'll need:

HARDWARE:
a food processor
a bunch o' bowls (generally, you'll always need a full set of mixing bowls on-hand)
a butter knife
a fork
a 9" pie dish
a cookie sheet
a small saucepan
a whisk
a fine-mesh sieve
a spoon or 3


CRUST:
30 chocolate wafer cookies, broken into pieces
1/4 tsp coarse (kosher) salt
5 tbsp unsalted butter, melted and cooled
1/3 C sweetened shredded coconut


TOPPING:
1 1/2 C heavy cream
1/3 C confectioners (powdered) sugar
1/2 C sweetened shredded coconut


FILLING:
1 1/4 C sweetened shredded coconut
2 3/4 C whole milk
4 lg egg yolks
1/2 C sugar
1/3 C cornstarch
3/4 tsp vanilla extract
1/2 tsp coarse (kosher) salt



what to do:

CRUST:
preheat the oven to 325.
melt the butter in a small bowl and set aside to cool.
break the cookies up and toss them into the food processor. (since i used oreo-type cookies, i had the added awesomeness of removing the cream from them - if you're doing the same just split, scrape, & break. each side counts as 1 wafer so you only need to do 15 cookies.)
sprinkle the salt over the cookies. (i noticed that the cookies i used had a lot of salt in them already - you may have to sacrifice yourself and eat a cookie to find out. if they do, you might want to go a little lighter on the coarse salt.)
turn the machine on and pour the butter through the feeder.
process the mixture until it resembles wet sand (~20 seconds).
remove the mixture to a large bowl and stir in the coconut.

using a fork, press the crumbs into the bottom and up the sides of a 9" pie dish.


bake until crust is set, about 25 minutes.


cool completely. (i stuck mine in the fridge for 15 mins).

FILLING:
in a small sauncepan, whisk together the milk, egg yolks, sugar, cornstarch, vanilla, and salt.
cook over medium-high heat, whisking constantly, until the mixture thickens.

strain through the sieve into a large bowl and stir in the coconut.


pour filling into the cooled crust and smooth the top.


toss it into the fridge until the filling is completely set, ~2 hours.


TOPPING:
increase the heat to 350.
spread the coconut out onto a cookie sheet.
bake until golden (~10 minutes).

whip the cream and sugar together until they peak. (you can always try mixing them together, handing the bowl & whisk to a cute boy, and walking away for 5 mins. sometimes, when you come back, it will be whipped cream. results are not typical - although it worked for me.)
top the pie with the whipped cream and toasted coconut.


and enjoy!!

Super Duper Rainbow Cake

the cake that started it all. mmm.

strangely enough, i found this recipe on a news site that i frequent. it was so visually stunning that i had to try it out - having never made a cake from scratch before, i didn't have high expectations, but - go big or go home i guess. :)

i went into this cake with none of the usual "baking hardware" - amazingly, i still don't own a hand mixer or food processor. i had at my disposal an immersion blender - which, while fantastic, is not conducive to fluffy buttercream icing. after i purée'd the hell out of it - i made the decision to toss in some flour for thickening purposes. it did well enough after that. and if you're keeping score, this would be attempt #1 at that dang icing. ready, fun!

Super Duper Rainbow Cake

what you'll need:

HARDWARE:
bowls, bowls, and more bowls. i have a set of mixing bowls and i used them all, washed, and reused about half of them.
3 (or more or less) 9" cake pans. i have 3 so i just washed them after round one and used them again. you'll be making 6 layers.
a whisk
a hand-mixer or stand-mixer or immersion blender (+flour)
spoons for transferring batter from bowl to bowl to pan
a spatula or 3


WHITE CAKE:
batch #1:
12 TBSP unsalted butter - softened
1 1/2 C sugar
2 C flour (all-purpose)
2 TSP baking powder
1/4 TSP salt
6 large egg whites
3/4 C milk
2 TSP vanilla extract
red, orange, & yellow food coloring

batch #2:
12 TBSP unsalted butter - softened
1 1/2 C sugar
2 C flour (all-purpose)
2 TSP baking powder
1/4 TSP salt
6 large egg whites
3/4 C milk
2 TSP vanilla extract
green, blue, & purple food coloring


LEMONY BUTTERCREAM:
to fill:
9 egg whites
1 3/4 C sugar
4 sticks of butter - room temp - cut into 1/2" cubes
2 TSP lemon extract

to frost:
5 egg whites
1 C sugar
2 sticks butter - room temp - cut into 1/2" cubes
1 TSP lemon extract



what to do:

WHITE CAKE:
batch #1:
preheat the oven to 350.
in a large bowl, mix (w/ a whisk or hand-mixer on low) the butter and sugar for about 5 minutes, until it's light and fluffy.
in a separate bowl, stir together the flour, baking powder, and salt.
in another bowl, combine the egg whites, milk, and vanilla extract.
add 1/3 of the flour mixture to the butter/sugar bowl then 1/2 the milk mixture - thoroughly whisking or beating between each addition.
continue to add mixtures until everything is combined and has a gooey, batter consistency.
divide the batter evenly into 3 bowls and whisk a fair amount of red, orange, and yellow (respectively) food coloring into each bowl.
pour into the pans and bake for 15 minutes each.


when you remove them from the oven, let them rest for ten minutes in the pans.
then flip, cover, and stash them in the fridge while you work on batch #2.

batch #2:
same deal only green, blue, and purple food coloring this time.



LEMONY BUTTERCREAM:

**depending on how much of this icing to want to pack in between the layers, you may need to make this recipe twice. i made it once (only because i literally ran out of butter) and made it work by thinning out my fill layers. keep an eye on it as you fill and ration accordingly.**

to fill:
cook the egg whites and sugar in a small saucepan over medium heat, whisking constantly until the sugar is completely dissolved.
pour into yet another bowl and whip on high speed until room temp.
then, on a medium-slow speed (this is where the immersion blender starts to be less-than-ideal), add the butter piece-by-piece until it is completely incorporated.
turn the mixer back to high speed (welcome back useful immersion blender) and whip until it has come together, about five minutes.
add the lemon extract, beat briefly.
if it comes out for you like it came out for me (purée'd and runny) - i suggest tossing in a C of flour, mixing well with a whisk, and refrigerating for 30+ mins prior to assembly. if it came out wonderfully fluffy and thick, then more power to you and you can frost immediately. :)

to frost:
same deal, smaller portions.


ASSEMBLY:
stack purple layer.
add fill frosting.
stack blue layer.
add fill frosting.
stack green layer.
add fill frosting.
stack yellow layer.
add fill frosting.
stack orange layer.
add fill frosting.
stack red layer.
add fill frosting to cover the entire cake.
add frost frosting to cover the entire cake.
take a break - you deserve it.

Tiny Apple Pies

i'm certainly not an expert. nor do i pretend to be. i've only recently jumped into this wonderful world of flour and sugar and butter (oh, the butter!) and eggs and more spices than my cabinet can hold - but i'm loving every minute of it.

hopefully this blog will be a way for me to log recipes and keep a tally of my attempts at the perfect buttercream icing (6 rounds so far and i'm still having thickening issues). this could also be used as an excellent excuse to buy a shiny new stand mixer.


anyhow...

Tiny Apple Pies

what you'll need:

HARDWARE:
1 small and 2 large bowls
a large cookie sheet
a sturdy wooden spoon
a vegetable peeler
an apple corer
a knife
a rolling pin (or your hands, i used my hands)
a muffin tin
a small basting brush

DOUGH:
1 1/2 C flour (all-purpose)
16 TBSP unsalted butter - cut into 1/2" cubes
1 TSP salt
3 TSP sugar
8 TBSP ice water

FILLING:
5 med. granny smith apples
1 TSP lemon juice
3/4 C granulated sugar
1/3 C flour (all-purpose)
1 TSP nutmeg
1 TSP cinnamon
1/2 TSP mace
a dash of salt
3 TBSP butter - melted

ASSEMBLY:
1 egg - beaten


what to do:

DOUGH:
in a large bowl combine the flour, salt, sugar, butter, and water.
next grab a wooden spoon and settle in for a good long mixing (you may need to start lifting weights 2 to 3 weeks ahead of time to fully prepare yourself).
once everything is clumped together and mixed well, place the dough on a cookie sheet and refrigerate for an hour.

FILLING:
peel, core, and dice the apples into 1/2" cubes and place into a large bowl.
sprinkle them with the lemon juice and melted butter and mix.
combine the sugar, flour, and spices in a separate bowl then pour the mixture in even shares (mixing between portions) over the apples to evenly coat.

ASSEMBLY:
preheat oven to 350.
remove the crust from the refrigerator and (using flour to keep it from sticking to everything) flatten small portions - with a rolling pin or your hands, i used my hands - into small round circles that when pressed fully into the muffin tin will hang over about an inch.
fill the tiny pie crusts with the apple mixture until it is 1/2" over the crust.
flatten out the remaining dough and cut it into small strips. weave the strips into one large lattice and cut off sections for each mini pie.
pinch the lattice sections together with the bottom crust to seal. trim the excess.
with the basting brush - coat the tops of the pies with the beaten egg.
bake for 40 minutes. add time if you feel it's necessary - the pies should be flaky-golden, not pale. :)


and enjoy!!