All posts filed under: Pie

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Buy Puff Pastry and Avoid a Meltdown

  If there’s one thing that is totally acceptable to buy from the supermarket, it’s puff pastry. The reasons are two-fold. First, it takes a lot of time, patience and skill to laminate dough (folding it with butter to make hundreds of pillowy layers, a process that is just asking for a kitchen meltdown). And the kind from the supermarket always comes out perfectly. It’s the most predictable dough out there. Once it’s thawed (but still very cold), you can do a number of things with puff pastry. Fill it with chocolate and make croissants, roll it with spinach and feta for spanikopita, encase hot dogs for pigs in a blanket. Yesterday, I made a tomato tart.   Here it is: Add the accoutrements (basil + parm).   Print Tomato Tart Author: Ariel Kanter Recipe type: Pretty easy Cuisine: Buttery Prep time:  15 mins Cook time:  25 mins Total time:  40 mins Serves: Depends on how much you can eat. I’d say four people.   This recipe was adapted from Saveur’s Herbed Tomato Tart recipe. Instead of cooking the …

Fudge Pie

Pie mania overtook our kitchen last night. I’m saving the second pie to blog later but here’s one to drool over for now: Fudge Pie. Apparently it’s not too common in the North (considering Ariel had no clue what fudge pie was) but in the South it’s arguably the most common pie. Right alongside your pumpkin and pecan: fudge pie is a fantastic way to end any meal. Or in my case, it’s a great way to start any day, considering I frequently pick at my baked goods for breakfast. Eek. Thank goodness cold weather is coming so big sweaters are a-okay to wear again. One question I always get about making pies is whether I make my own crust or not. Short answer: no. Semi-longish answer: no, because to me, store bought crusts always taste better than the ones I make at home. Maybe that’s because I’m bad at making pie crusts? I don’t know, but it saves me time. Here’s the catch: you wanna be semi-homemade like Sandra Lee? You gotta pick the …

Lookie at my Cookies: Chocolate Chip Pie

I went to an all girls high school, and I loved every minute of it. With no boys around we wore absolutely no make up, rolled out of bed, threw on our uniforms, and went to school each day. We played ridiculous pranks on each other, had so much fun, laughed a lot, and ate a ton! I think I gained the “Freshman 15” my Freshman year of high school–no joke. I didn’t really think about it at the time but a lot of our events at school were centered around food. We had weekly advisory meetings where a group of us who shared an advisor would get together, talk, and feast. Advisory happens to be where I picked up my habit of dipping butter cookies into a tub of icing–yum! It was actually gross how much food we would consume in a half an hour…but it was so good. And of course there’s the whole school lunch cuisine. We were lucky enough to have a great dining hall at school–almost too great. By senior …

Lookie at my Cookies: Chocolate Whoopie Pies with White Chocolate and Salted Caramel Buttercream Filling

Well here I am a week later after this post and I’m sitting in the same place I was when I wrote that post, still staring at boxes that I have yet to unpack. Oops! Time flies when you’re having fun, or when you’re preoccupied with Mad Men. Yeah yeah my marathon catch up on LOST finally ended and I needed a new show to catch up on. Mad Men peaked my interest since it’s about advertising in the 1950s. I am really interested in PR & Marketing for food associated products and I also find advertising intriguing–and who isn’t a sucker for the glamorous style of the ’50s. It just makes me wanna wear fluffy skirted dresses, classy pumps, and red lipstick! Anyway, point is, Mad Men is pretty good but it’s no LOST (duh). Catching up on tv, working, and ordering cookbooks have kept me way too busy to have time for unpacking! Like how I slipped that one in there…ya know, just in case the ‘rents are reading this. More details on …

Dabbling in the Kitch – Diane’s Tomato Pie

I have come to realize why pizza is one of the most popularly made and consumed foods in the US. The crust is thick and doughy, the sauce is hot and oily and of course the cheesy is ooey gooey. You really can’t go wrong with that sort of combination. But what happens when you take the classic cheese pizza and futz with it. Will it still be as good? Or could it possibly be better? Whitney has been telling me for ages that her mom makes an incredible tomato pie, so I thought today would be a good day to try it out. Number one, after receiving my prize of free happy hour drinks at MJ Armstrongs last night, I’m a bit..sluggish this afternoon and am in need for something to sooth my tummy. Number two, I’m so curious to see how this new and improved pizza pie will turn out. Number three, cooking is therapeutic and hey, we all could use a little therapy right? Diane’s Tomato Pie 4 tomatoes, drained and diced …

June’s Daring Baker’s Challenge: Bakewell Tart

The June Daring Bakers’ challenge was hosted by Jasmine of Confessions of a Cardamom Addict and Annemarie of Ambrosia and Nectar. They chose a Traditional (UK) Bakewell Tart… er… pudding that was inspired by a rich baking history dating back to the 1800’s in England. The mandatory elements of this month’s challenge were making our own pastry dough for the tart and the egg/custard like topping: frangipane. I had never even heard of frangipane before this and since I am partial to chocolate desserts, I was skeptical. I chose to make my own Strawberry Peach Jam and I am infinitely glad I did. It was the reason that I kept craving this tart after I first tried it. The jam was nothing short of amazing, I wish I had made enough to have left over but I didn’t anticipate it being so good! The strawberry peach jam went perfect with the almond frangipane topping. It was a great dessert! And not too difficult either! I think next time I make this I would probably use …

Lookie at my Cookies: Neapolitan Ice Cream Pie

I scream you scream we all scream for ICE CREAM! As I have mentioned, I LOVE ice cream. Particularly frozen yogurt (you can find my comprehensive guide to popular froyo places here) which is why I was intrigued and salivating when my sister Liz sent me a recipe from Self Magazine for Neapolitan Ice Cream Pie. Ice Cream cake might be sent straight from heaven, at least I’m sure that Baskin Robbin’s Roll Cakes are. This frozen yogurt/ice cream pie was no exception, it was amazing! I made it for dinner for my parents and aunt and uncle the other night and we all agreed it was delicious, blog worthy for sure.The Neapolitan Ice Cream Pie won’t leave you feeling guilty for indulging either because it is made with mostly frozen yogurt, a perfect ice cool treat for the summer! My friend Katie helped (or she just watched) while I made this and we agreed, it’s way easy to make, you just have to wait for each layer to harden up before you put the next one on but I don’t …

Lookie at my Cookies: Fruit Pizza

I’m finally posting something fruity and healthy-er! I am a big chocolate lover if you hadn’t guessed, but something not previously represented in my baking for this blog is my love for fruit. This Fruit Pizza is sure to have you and all who indulge in it satisfied without feeling sick or guilty for eating something with a million grams of fat. I mean it has fruit on top so it’s healthy right? Just kidding! But it really isn’t too bad for you…I made mine with low fat cream cheese and cut out half the sugar in the icing, if you wanted to make it even healthier you could use low fat yogurt or non-fat cream cheese.This Fruit Pizza is delicious, refreshing, SO EASY, and really fun to make! Definitely a kid friendly recipe. I actually made these with my Brownie Troupe when I was little, I’m pretty sure we started a food fight though. I had a great time figuring out how to design my fruit on top…I wanna take all the fruit pieces off and do it …