Cherry & Blueberry Mini Pies

Pies just scream summer don't they?

When we had some friends over for dinner the other night I knew a pie was in order.. but not just any pie..

Mini pies!

I love individual desserts.

Not only does everyone get their own pie to munch on, you don't have to worry about a lot of left overs that you may or may not eat for breakfast or nibble on for the rest of the week despite the fact that you still need to be able to fit in your perfectly fitting wedding dress in 3 months... hypothetically speaking of course.

Even though Mountain Man attempts to sway me, cherry pie just happens to be my favorite.

But it just didn't feel right to do something so simple, so I threw in a few blueberries and finished 'em off with a little sugary and oh-so-delicious crumb topping.

Cherry & Blueberry Mini Pies

Makes 4 mini pies

Oven: 350 Bake time: 25 minutes

1 package pie crust (or use your favorite recipe)

1 can cherry pie filling

2 cups fresh blueberries

Crumb Topping

1/3 cup brown sugar

2 TBS butter, melted

1 TBS AP flour

dash of cinnamon

Preheat oven to 350. Spray large muffin pan with cooking spray and set aside.

Make crumb topping by mixing all ingredients in a small bowl until combined and set aside.

On a lightly floured surface, roll out pie crust.

Cut 4 circles using an extra large round cookie cutter (Mine was slightly larger than the muffin cup).

Place cut outs in prepared muffin pan and press into bottoms, lightly pinching the sides.

Add about 1/4 cup of blueberries to bottom of each crust.

Add enough cherry filling to almost reach the top of the muffin cup (about 1/3 cup each).

 

Add another 1/4 cup of blueberries on top of cherry filling.

Sprinkle crumb topping evenly on each of the mini pies.
Transfer to oven to about 25-30 minutes or until the sides of your crust are lightly browned.
Allow to cool in the pan on a cooling rack for about 30 minutes before trying to remove.
Serve with fresh whipped cream or ice cream.

I wish I had a picture once they were all dolled up, but they were too good and the guests were waiting!

Until next time..

Happy Baking!

Brown Butter Blueberry Crumb Cake

Mountain Man and I recently embarked on a new adventure: marriage counseling. For the next few weeks, every Sunday afternoon we meet with about 7 other couples to talk about all things marriage.

Speaking of marriage.. want to see some of those engagement photos I traded for??

we couldn't resist.. this tree was so cool!

Normally I spend my Saturday mornings baking up something delicious for breakfast, but I wanted to make sure we had something good to eat before class.

I know I just got done talking about how I wanted to use more of my cookbooks and not get sucked into the wonderful recipes found all over the blogsphere, but I just couldn't resist!

In addition to my enormous collection of cookbooks, I also have 3 folders worth of printed recipes, not to mention a bookmarked folder of recipes on my computer.

This recipe for instance was printed out by yours truly in July and only now am I just getting around to making it! It's getting ridiculous..

When I woke up, I had a huge hankering for coffee cake.. it might have had something to do with the delicious looking Blueberry Crumb Cake that Lindsey of Gingerbread Bagels (really pretty much everything she makes looks delicious) had recently made, but whatever the reason I knew something needed to be done about it.

I started looking through all my recipes and there it was: Joy the Baker's Browned Butter Fresh Blueberry Muffins- I LOVE brown butter- but because coffee cake was still on the mind I opted to pour all the batter into a baking dish. Then it dawned on me.. the crumb that Lindsey had going on?! Fabulous. The perfect addition.

 Look at that crumb! 

Thank you Lindsey for introducing me to the best crumb out there..

Brown Butter Blueberry Crumb Cake
Cake from Joy the Baker
Crumb from Lindsey at Gingerbread Bagels
Makes one 8x8 baking dish
Oven: 350 Bake time: 30 minutes

7 TBS unsalted butter
2/3 cup sour cream
1 large egg
1 large egg yolk
1 tsp vanilla
1 1/2 cup AP flour
3/4 cup sugar
1 1/2 tsp baking powder
3/4 tsp salt
2 cups fresh blueberries

Crumb
1/2 cup butter, melted
1 1/3 cup AP flour
1/4 cup sugar
1/3 cup light brown sugar
1 1/2 tsp cinnamon
1/8 tsp nutmeg

Melt butter in a small saucepan over medium heat. Keeping an eye on the butter, melt and cook down until little brown bits appear in the pan- the crackling will subside and the butter will begin to brown fairly quickly. Remove from heat.
Whisk milk, egg, yolk, vanilla, until combined. Add browned butter and stir to combine.
In a medium bow, whisk together flour, sugar, baking powder and salt.
Add milk and butter mixture all at once and stir to combine.
Fold in blueberries.
Pour batter into baking dish.
Make crumb topping by mixing all ingredients together in a small bowl.
Sprinkle mixture generously over batter.

Place in oven and bake for about 30 minutes or until toothpick comes out clean.

Happy Baking! 

Berry Berry Good Cake

I can always count on April for some good baking talk during a long work day.

I wish I had a picture of the cake she made me for my birthday, because it was absolutely beautiful and undoubtedly delicious.

Last year I made April a Hello Kitty cake, but this year she requested something very different..something with fruit and cream. I turned to Martha for inspiration.

Martha Stewart always makes the most extraordinary looking cakes- she manages to create these beautiful, yet simple, and very classy desserts that appear effortless. She uses only top of the line ingredients and believes in a nice presentation just as much as the taste.

Nothing but the best for Martha...

and nothing but the best for our April!

A few cakes caught my eye, one in particular featured a Swiss Meringue Buttercream...a new beast in my cake decorating. I've dabbled in Italian Buttercream, but being part Swiss I thought I should represent a little! Although a little more time consuming than your average buttercream and much more finicky ingredients, the result is a ridiculously smooth and oh so sweet frosting for any cake.

But what about the fruit and cream you ask??

A batch of basic pastry cream, split into two- one combined with a quick raspberry puree and the other blueberry.

And so it was complete: my favorite White Cake, smothered between layers of alternating Raspberry and Blueberry pastry cream, covered with Swiss Meringue Buttercream and delicately decorated for my favorite admin.

1-2-3-4 Cake
(My absolute favorite White Cake)
Oven: 350 Bake Time: 35 minutes
Makes 2 or 3 8-inch round cakes

1 cup butter, softened
2 cups sugar
3 cups flour
1 TBS baking powder
1/2 tsp salt
4 eggs, separated
1 cup whole milk
1 tsp vanilla

Whisk flour, baking powder and salt in a small bowl.
Beat butter and sugar until light and fluffy.
Add egg yolks one at a time, beating until incorporated each time.
Alternate flour mixture and milk, beginning and ending with flour.
Beat eggs whites until stiff peaks form.
Fold into batter until incorporated.
Transfer batter to prepared cake pans and bake for 35 minutes or until toothpick comes out clean.
Transfer to cooling rack for 30 minutes before removing cakes to continue cooling for at least an hour.

Pastry Cream
recipe from Baked:New Frontiers in Baking
3 cups half and half
6 large egg yolks
1/2 cup sugar
3 TBS cornstarch
1/4 tsp salt
1 tsp vanilla

In a medium saucepan, heat half and half to a simmer and keep warm.
In a medium bowl, whisk egg yolks, sugar, cornstarch, and salt together until mixture is pale (about a minute).
Whisk half of warm half and half into egg yolk mixture, then pour that mixture into remaining half and half in saucepan continuing to cook over medium heat, whisking constantly until thickened (about 6 minutes).
Remove from heat and whisk in the vanilla.
Transfer cream to bowl and cover with plastic wrap.
Place in fridge for about an hour before using.

Raspberry Cream: Place 1 cup raspberries in small saucepan and mash with fork or potato masher. Add 2 TBS sugar and warm over medium heat until sugar is dissolved. Allow to cool completely before adding to cold pastry cream.

Blueberry Cream: Place 1 cup blueberries in small saucepan and mash with fork or potato masher. Add 2 TBS sugar and warm over medium heat until sugar is dissolved. All to cool completely before adding to cold pastry cream.

Swiss Meringue Buttercream
Combination of recipe from Martha and Bake Wise
4 egg whites
1 cup sugar
1 cup plus 2 TBS butter
7 TBS Crisco
1/2 tsp cream of tartar
2 tsp vanilla extract

Combine egg whites, cream of tartar, sugar and salt in a heat proof bowl set over a pan of simmering water (double boiler).
Whisk constantly until mixture is warm to the touch (120-130 degrees) and sugar has dissolved.
Transfer mixture to stand mixer bowl fitted with whisk attachment.
Starting on low, gradually increase to medium-high speed until stiff peaks are formed. Continue to mix until mixture is glossy and fluffy and completely cool (about 10 minutes).
With mixer on medium low, add butter, one tablespoon at a time, mixing well after each addition.
Once all butter has been added, add vanilla.
Change to paddle attachment and continue to beat until frosting is smooth.

Happy Baking!

Blackberry Blueberry Port Jam

I just discovered a new love.. jammin'.

No, not the Bob Marley kind, although I do love reggae.. but fruit jammin'!

A few weeks ago I signed up for Steph Chows 2nd Annual Jam Exchange. What does that exactly entail you ask? Basically Steph pairs you up with someone else out there in the blog world that also loves jammin' and you make a little exchange: two of their fave homemade jams for two of yours.

I got paired up with Anna from BlondiesCakes.. an adorable blog that you need to go check out. As soon as I got the email with my partner I rushed over to see what kinds of things she was cooking up and man-oh-man did I get excited.. first thing I saw... Peach Vanilla Bourbon Jam.. umm yes please?! I can only hope I'm getting a jar of that!

Through a few quick emails it was quickly determined that when it comes to baked goods (or jam in this case) Anna and I are both booze hounds. OK, not really, but we both apparently were on the same 'jam wave length' as far as certain ingredients were concerned.

I wanted to make sure that my jams screamed Texas and my initial thought went to the lovely bottle of 2008 Sojourn sitting on our counter, a port that MM and I purchased at a local vineyard (you might remember the Carrot Cake Scones I brought to brunch before we headed to Texas Legato in Lampassas a few months back). I knew the sweet after dinner wine would pair perfectly with the fresh blackberries I had waiting in my fridge.

I will admit jam making is a little time consuming and may seem intimidating at first so I highly suggest checking out websites like pickyourown.org, where everything is broken down in easy step by step instructions before getting started.

Blackberry Blueberry Port Jam
recipe from Show Food Chef
24 oz fresh blackberries (about 3 containers- 4 cups), crushed & mushed
8 oz fresh blueberries (about 1 large container-1 cup), curshed & mushed
1 lb 6oz sugar
1 lemon, juiced
1/4 cup port

In a large pot, add berries and sugar. Stirring often, heat on low until sugar has dissolved.

Add lemon juice and increase to medium heat so mixture comes to a boil. Cook until mixture has reached about 220F.

Carefully add port and return to boil until temperature reaches 222F or perform the plate test*.
*Plate test: Place a plate in freezer for a few minutes..place a dollop of jam on pre-chilled plate- if it doesn't run, then the set is good.
Remove mixture from heat for 3-5 minutes while preparing tops.

Pour mixture into prepared/sterilized jars, seal properly and place in water bath for 10 minutes.*

After 10 minutes remove your jars from boiling water and allow to set overnight.. you'll start to hear the popping of the lids which just means they're sealing properly!

*All the steps for preparing, sterilizing and sealing jars can be found on the side of the box of jars or you can check out pickyourown.org that explains everything you need to know about making your own jams and jellies!

This may have been my first jammin experience, but it will by no means be my last! I've already got a few more concoctions up my sleeve :) I've got jammin' fever!

Happy Baking!

Or Jammin!

Blueberry Muffins

Nothing beats the smell of warm blueberry muffins baking in the oven...

The other day as I was browsing the blog world I stumbled upon Tia at Buttercream Barbie (super cute site that you should totally check out) where some blueberry muffins caught my eye. The recipe was from Marcy Goldman's book,  A Passion for Baking, which is pretty much my go-to baking book, so I knew they had to be good. (Oh and if you don't have the book, I highly suggest you go to Amazon right now and buy it...right now!)

This weekend MM's brother is visiting and he loves muffins, so I knew these little guys would be the perfect beginning of a jam (no pun intended, but I am making jam this weekend for Steph Chows 2nd Annual Jam Exchange!) packed weekend.

Oh and before I post this fabulous recipe.. don't forget to go over to The Sweetest Kitchen and vote for my cupcake in the Mystery Box Challenge- you have 5 days!! The competition looks great.. but let's be honest folks, those Brown Sugar Cinnamon Cupcakes are pretty much the best :)

But on to the star of the show this morning: Marcy Goldman's Blueberries and Cream Mall Muffins. I halved the recipe, since there are only 3 of us, so I'll be posting the original recipe and altered.

Blueberries and Cream Mall Muffins
Yields 12 large muffins or 24 regular
*I halved the recipe and got 6 large muffins and 3 regular sized

2 1/4 cups sugar (1 cup)
1/2 cup veggie oil (1/4 cup)
1/2 cup butter, melted (1/4 cup)
4 large eggs (2 egg)
1 TBS vanilla (1/2 TBS)
5 cups, approximately, AP flour (2 1/2 cups)
1 TBS baking powder (1/2 TBS)
1/4 tsp baking soda (1/4 tsp)
1/2 tsp salt (1/4 tsp)
1 cup buttermilk (1/2 cup)
1/2 cup sour cream (1/4 cup)
2 cups semi frozen blueberries (1 cup blueberries)
 sugar for dusting

Preheat oven to 425 and line large muffin tin or standard muffin tin with paper liners. Place fresh blueberries in freezer.
In a large bowl, blend sugar with oil and melted butter. Whisk in eggs and vanilla. Fold in flour, baking powder, baking soda, and salt. Slightly incorporate before adding buttermilk and sour cream and blending completely.
Get berries out of freezer and gently fold berries, trying not to break them apart.
Using an ice cream scoop, fill muffin cups with good amount of batter (almost full).
Dust tops of muffins with sugar.
Bake in oven for 15 minutes at 425 and then reduce temperature to 350 for another 12-15 minutes. The muffins tops should be golden brown and spring back when pressed.
Let cool for 5 minutes before removing from pan.

Have a great weekend everyone!

As for us? We're off to the Cupcake Smackdown 2.0 in Austin!

Blueberry Pie ...for the 4th of July

Something red, Something white and now something blue...It's the 4th of July! 

The other day MM came home from work with 3 boxes of blueberries.

My first question: 'Blueberry on sale or something?'

'Nah...Blueberry Pie,' he responded as he rushed to the fridge.

A man who makes pies for fun? I can totally respect that. In fact, I LOVE that.

And so I give you on this wonderful fourth of July weekend...Blueberry Pie a la Mountain Man.

Blueberry Pie

Prep time: a few hours   

Oven: 425/350 Bake time: 40 minutes total

Crust:

3 cups AP flour

2 tsp sugar

3/4 tsp salt

1/2 cup butter, cold and cubed 

1/2 cup shortening, cut into chunks

2 tsp lemon juice

6 TBS ICE COLD water 

Place flour, sugar and salt in food processor and pulse a few times.

Add butter and shortening, a few chunks at a time, pulsing as you go. 

Sprinkle in lemon juice and continue to pulse, inhibiting the development of gluten.

Pulse until you reach a chunky mixture- Don't over mix!

Add half water and begin processing, adding in the rest as you go. Once incorporated, stop.

Dump dough out onto a lightly floured surface, giving the dough a quick knead forming into a solid ball.

Cut the ball in half and shape each half into a disc. Wrap in plastic wrap and refrigerate for about an hour.

After refrigeration, bring one of the dough discs to your lightly floured surface and roll out into a circle**. 

**There are many theories on rolling, but I find that rolling from the inside out and only going in a singular direction versus back and forth works best.

To make the move to the pie pan easier, fold the dough in half and then again (quartered). Once transfered to the pan unfold, smooth out and cut off excess hanging over the edges. 

Return to the fridge.

Blueberry Filling:

4-5 cups of blueberries

1/2 cup sugar

4 TBS corn starch

2 tsp lemon juice

In a small bowl combine sugar and corn starch, mixing well.

In a larger bowl, place rinsed blueberries and add lemon juice. Sprinkle sugar mixture, but make sure to reserve a bit for the end.

Using your hands, as spoons can damage your berries, mix well and pour into pie shell. Finish off with a sprinkling of remaining sugar.

Finished crust

Roll out remaining disc of dough just as you did the first.

This is where you have options for your finishing touches: A simple solid top is very easy and can be very elegant. I have also seen shapes cut out with a cookie cutter and places in layers on top which can be very festive. I however, love the challenge and intricacy of a lattice crust.

With the dough rolled out, cut 3/4 inch wide strips that are the length of your pie pan. I start from the middle and in one direction follow a simple over-under pattern by folding back one side of the dough strip when laying the next layer down. Continue until the entire top is covered and then crimp the edges.

Refrigerate for another 30 minutes while the oven preheats to 425. Just before baking, brush with a wash of 1 egg yolk and 1 tsp of cream and finished off with a sprinkle of sugar.

Bake at 425 for 20 minutes then tent with foil and bake at 350 for 20 minutes more.

The hardest part? Letting it stand and cool for 2 hours before you can dig in!

Happy Baking and Happy 4th of July!!