April 28, 2013

APPLE PIE BAKED IN APPLE



5-6 Granny Smith apples (make sure they can stand on their own)
1 tbsp. cinnamon
1/4 cup sugar
1 tbsp. brown sugar
pie crust (homemade or pre-made)

1) Preheat oven to 375F.

2) Cut off the top of 4 apples off and discard. Remove the inside of each apple with a spoon or melon baller very carefully, as to not puncture the peel.

If you're a skilled interior apple excavator, salvage as much as you can so you can use it for Step 2. I, on the other hand, am not skilled so I just had to throw my interior apples away and chop up additional apples for filling.

3) Remove skin from remaining apples) and slice very thinly. These apple pieces will give you the additional filling needed to fill the four apples you are baking.

Mix sliced apples with sugars and cinnamon in a bowl. If you prefer more or less cinnamon make adjustments as desired. Same goes for the sugar.

Scoop sliced apples into hollow apples.

4) Roll out pie crust and slice into 1/4 inch strips. You can also add a strip of pastry inside the top of the apple almost like a liner to add a little more texture/sweetness to the pie.

Cover the top of the apple in a lattice pattern with pie crust strips.

5) Place apples in an 8×8 pan. Add just enough water to the cover the bottom of the pan.

Cover with foil and bake for 20-25 minutes.

Remove foil and bake for an additional 20 minutes or until crust is golden brown and sliced apples are soft.

Makes 4 baked apple pies (in the apple).

Reese's Peanut Butter Cup Cupcake


1 Devil’s Food Cake Mix
1 box (5.9 oz) chocolate pudding
1 C sour cream (I use low fat)
1 C oil (just made up for that low fat huh?)
4 eggs
1/2 C water
2 teaspoons vanilla

Directions
Preheat oven to 350 degrees. Combine all of those ingredients with a mixer. This batter will be quite thick-much thicker than typical cake batter. Scoop into 24 cupcake paper lined muffin tins.

Unwrap mini Reese’s, push one in to each cupcake batter portion.

Bake for 18 minutes. Don’t bake them a minute longer than that. At 18 minutes they are just barely done. If you like them very soft and moist. If yours don’t appear done let them go a minute or two longer but try to pull them out when they are barely done.

Peanut Butter Frosting Recipe:

1 cup butter, softened
1 cup creamy peanut butter
4 cups powdered sugar
5 teaspoons milk

Use a ziploc bag to pipe the frosting on because you'll be able to throw it away when you're done. Fill the bag, snip a corner off and pipe. Also melted some chocolate chips, throw in some butter and then drizzled a little chocolate on top

Reese's Peanut Butter Cake



Flour Shop Signature Sour Cream Fudge Cake: This is a perfect cake for stacking and sculpting because of its tight crumb and firm structure. (makes two 9" rounds)
1 1/2 cups unsweetened cocoa powder, plus more for dusting
3 cups all purpose flour
1 Tablespoon baking soda
1 teaspoons Kosher salt
1 1/2 teaspoons baking powder
3 cups granulated sugar
3/4 cups vegetable oil
1 cup regular sour cream
1/2 cup lowfat milk
1 1/2 teaspoons vanilla extract
3 large eggs
1 1/2 cups hot coffee

Foolproof Chocolate Frosting
2 1/2 sticks unsalted butter, softened
1 cup confectioners' sugar
3/4 cup unsweetened cocoa powder
1/2 teaspoon kosher salt
3/4 cup light corn syrup
1 teaspoon vanilla extract
8 ounces semi-sweet chocolate, melted and cooled slightly
2 Tablespoons heavy cream (for the glaze at the very end of the recipe)

Fluffy Peanut Butter Frosting
2 sticks unsalted butter, softened
8 oz. cream cheese, softened
1 1/2 cups creamy peanut butter
1 teaspoon kosher salt
3 cups confectioners' sugar

2 12 oz. packages Reese's minis, unwrapped and chopped
(set 11 whole peanut butter cups aside for garnish)

For the cake:
Preheat oven to 350. Butter two 9" cake pans. Line with parchment paper rounds, then butter the paper. Dust the entire inside of the pans with cocoa powder. Set aside.
Sift dry ingredients into a mixer bowl.
Beat in remaining ingredients one at a time on low. Beat until smooth (about 2 minutes).
Divide batter between the prepared pans. Bake for 50-55 minutes, or until a toothpick inserted in center of cake comes out clean. Remove from oven and cool for 20 minutes.
When pans are cool enough to handle, invert cake on a large cutting board. Flip back over and allow to cool. Wrap cakes in plastic wrap and refrigerate until ready to use.
For the chocolate frosting:
In the bowl of a food processor, process butter, sugar, cocoa and salt until smooth.
Scrape down sides, then add corn syrup (this gives the frosting it's luscious gloss) and vanilla and process until just combined.
Scrape sides of bowl, then add melted chocolate. Pulse until smooth and creamy.
Frosting is ready to use. Set aside 1 cup of frosting to use at the end of the recipe for a glaze.
For the peanut butter frosting:
In the bowl of a mixer, whip cream cheese, butter, peanut butter, and salt until combined. On low speed, add confectioners' sugar, one cup at a time.
Once sugar has been incorporated, bring speed up to high and whip until light and fluffy. Note: The ingredients may appear to separate at first. Don't fret. Continue to whip air into the frosting to emulsify the fats and achieve a smooth, fluffy texture (up to five minutes).
To assemble:
Cut each cake in half for four even layers. Place one of the bottom layers on a cardboard cake round. It will help at this point to assemble the cake on a cake turntable or lazy susan.
Spread half of the chocolate frosting evenly on the first layer. Set second layer on top.
On second layer, spread 1/2" of peanut butter frosting. Sprinkle entire surface of frosting layer with chopped Reese's. Lightly press the candy into the frosting. Place third layer on top.

Evenly spread the remaining chocolate frosting on the third layer. Place the final layer of cake on top. I recommend using one of the "bottom" pieces of cake and flipping it over so that the smooth bottom becomes the top of the cake.

Frost the entire cake with peanut butter icing, starting on the top, then working your way around the sides. You'll likely have some peanut butter frosting left over. Refrigerate and use as a dip for apples.
Using a slightly cupped hand, press handfuls of chopped Reese's into the side of the cake.
Refrigerate for an hour.
To glaze the cake, heat the reserved cup of chocolate frosting till warm and pourable. Stir in the two tablespoons of heavy cream to bring the temperature down. When smooth and glossy, pour the chocolate glaze in the center of the cake. With a small offset spatula, gently smooth the glaze toward the edges, allowing it to drip over slightly.
Chop the reserved Reese's minis in half. Garnish around the edges of the cake. Chill until ready to serve.
Make sure you have lots of milk to serve with the cake