Apple Pie & Butter Crust

Hey everyone! Happy Tuesday!!!

Today I'm totally draggin', but even though I just want to curl up onto a ball and sleep the day away, sadly, that is never an option. I did this to myself and I'm just gonna have to suffer the consequences! LOL. Long story short, I stayed up way too late last night, and after work got invited to play some cards, which I decided to do because they always ask and I never take them up on the offer. Well, 2:20 in the morning and I get a call from hubby on my way home, totally worried, as he should be, wondering where I was. I was so sorry that I hadn't called him or texted him and that I left the ringer off the phone. I was a poor excuse for a wife. I've never done anything like that, but my logic was that he goes to sleep at 11 and won't even know I'm missing, so why wake him up and get him worried. Yes I know ladies and gents that are rolling your eyes, I didn't even think about anything else and I really should have. So needless to say, I wanted to get out of the dog house. I put my mind to work and came up with the perfect solution!

APPLE PIE!!! Isn't the expression "A way to a man's heart is through his stomach"? I think that is true because hubby is no longer mad at me, which I hate...and we have a warm apple pie for our bellies!!! Yeah me! LOL...Wasn't my brightest moment over the past 10 years, but allas, I am still learning! Hehehe...Anyways, I hope you find the pie recipe to your liking and can put it to good use!!! Have a wonderful day!

Apple Pie: Butter Crust
{enough for top & bottom}

2-1/2 c. Flour
1 c. Butter
1 tsp. Salt
1 Tlb. Sugar
5 Tlb. Ice Water

1. Freeze your butter for 30-45 min. When you are ready to use it, cut into cubes.
2. In a food processor, pulse together flour, salt & sugar for about 1 min.
3. Add 1 stick of butter cubed, pulse until crumbly then add the 2nd stick of butter and pulse until crumbly.
4. Add 5 Tlb. water, doesn't have to mix completely after each addition. On the 5th Tlb., wait until a ball forms and then turn off the processor. Dump out onto a lightly floured smooth surface. I use my stove for all of my needs because most things stick to other surfaces in my opinion...You don't need to kneed your dough, just divide and form into balls, wrap in plastic wrap and then put in the fridge for about 30-60 min. If you are going to save the dough for later, I would put it in a freezer bag after wrapping and then it can store for up to 3 months.
5. When ready to use, remove from the fridge 15 minutes before you need it. Use however you want!!!

Apple Pie: Filling
{Makes 1 Pie}

10 Apples, peeled & sliced
3/4 c. Brown Sugar
3/4 c. Sugar
1-1/2 tsp. Cinnamon
1/2 tsp. Nutmeg
1 Tlb. Apple Cider
1 Egg, lightly beaten
2 Tlb. Sugar

1. Peal, de'core, & slice your apples. I buy 2 different kinds of home grown apples, 1 sweet and 1 sour, just my preference. I don't use regular eating apples for my pies.
2. In a LARGE bowl, combine apple slices, brown sugar, sugar, cinnamon, nutmeg, & apple cider, let sit while you prepare the crust.
3. Roll out 1/2 of your dough {1/4" thick} large enough for your pie plate so that it can overlap the edges. Using your rolling pin, transfer to your pie plate. Press down and to the sides, poke holes in the bottom with a fork.
4. Fill with apple pie filling.

5. For the top, use your imagination. Roll out the 2nd 1/2 of your dough and either cut into shapes, cover directly and cut wholes over the top, or design a top that is just for you. Be creative and have fun with it! That is my favorite part! Once you've got your top covered, lightly coat with egg-wash and then sprinkle with sugar. I have a sweet tooth, so I think I use 3 Tlb. of sugar...lol.
6. Bake at 350 degrees for 45-55 min.

You could use this pie crust recipe for any flavor of pie, the sky is the limit!

Until Next Time...

DANGER: Dark Chocolate Tort!!!

Hello everyone! Happy Monday!!!

So last week I was watching Giada at Home and saw a super easy recipe for a chocolate tort and thought to myself...hey, that looks super easy and delish! I had forgotten to write down the recipe, but remembered most of the ingredients and here's what I've come up with. Gotta put my own spin on things, but Giada is enough to inspire anyone!!!!!! I advise anyone who makes this to proceed with caution because it is EXTREMELY addicting, and EXTREMELY rich!!!

Dark Chocolate Tort with a Graham Cracker Crust

12 oz. Dark Chocolate Chips

3?4 c. Heavy Cream

1/4 c. Honey

1 Tlb. Freshly Squeezed Orange Juice

1 Tlb. Orange Zest

For the Crust:

9 Graham Crackers

1/4 c. Emerald Almonds {I like the Cinnamon flavored ones}

1 Stick of Butter Cubed at Room Temp

1. Preheat oven to 350 degrees and prepare a spring form pan by lightly greasing the outsides and base with butter.

2. In a food processor pulse graham crackers until crumbled, then add the almonds and pulse until fine. Then add the butter & pulse until combined.

3. Pour graham cracker mixture into spring form pan and press down. Bake for 12 minutes.

4. Allow to cool completely.

5. In a saucepan, heat heavy cream, Butter & Orange Juice & Zest until just starting to boil.

6. In a medium bowl filled with 12 oz. chocolate, pour cream mixture. Let it sit for 10 seconds before you begin to stir. Once the mixture is creamy, pour over the graham cracker crust. Refrigerate for 2 hours before serving.

Hope you enjoy & until next time...

Kids in the Kitchen: Fudgy Brownies

Hey everyone! Happy Monday!!!

This weekend was full of so much fun at our house! We spent Saturday morning going to a Teddy Bear Band at a local elementary school. The kids really enjoyed it! Sunday Lance & Daddy went to the new movie Dr. Suess's "The Lorax". They had so much fun, but while they were away, Adam & I, we did play! LOL...

Adam & I watched Nanny McPhee...if you have not seen this movie, it is super cute and we recommend it! After we watched our own movie adorned with Popcorn, snack and a beverage, we decided to make a treat for when daddy & Lance came home from their movie!

We made Fudge Brownies! Super super nummy! I only wanted to make a small batch, so I used my very very used and abused 8x8" square pan...Here's Adam demonstrating how we cover up our rusty spots! LOL...

Anyways, hope you make these yourself and enjoy!!! Let me know if you adapt them to fit your flavour profile! I would love to test them out!!!

Fudgy Brownies

10 Tlb. Butter, Melted

1 1/4 c. Sugar

3/4 c. Cocoa Powder

1/4 tsp Salt

1/2 tsp. Vanilla Extract

2 Eggs, Cold

1/2 c. Flour

1. Prepare 8x8" square baking pan by lightly greasing the sides and lining with parchment paper. Set aside. Preheat oven to 325 degrees.

2. In a stand mixer, cream melted butter, sugar, coca powder & salt until pasty.

3. Add vanilla and eggs one at a time, mixing well after each addition.

4. When smooth and creamy, add flour and mix until just blended.

5. Pour batter into prepared baking pan and smooth evenly.

6. Bake at 325 for 25 minutes. Cool completely and dust with powder sugar.

Happy Baking!

Chocolate/Peanutbutter Ricecrispy Cake & Chocolate Chocolate Cupcakes

Hey everyone! Happy Wednesday! Hope you have a gorgeous day!!!

I wanted to share with you the cake I made this past weekend for my 2nd son's birthday party!!! He will turn 2 tomorrow, but we were able to celebrate this past weekend with a GORGEOUS day!!!

Here is the cake & cupcakes...The top cake is chocolate ricecrispies with peanutbutter and then frosted...I added polls and ribbon for an old fashioned look...love how this turned out! Super nummy nummy!!!For the Rice Crispy Treat Cake:

3 Tlb. Butter
1-10 oz. Bag of Marshmallows
1/2 c. Peanut Butter
6 c. Chocolate Rice Crispies

Melt butter in a saucepan over medium heat. Add marshmallows and stir until melted. Add peanutbutter, stir until creamy. This process will take about a minute...once you have your marshmallow/peanutbutter cream, add the rice crispies until well combined. Spread or mold into a well greased pan. For this, I used an 8" cake pan that was 6" tall...Allow to cool completely before frosting!!!

Choccolate Buttercream:1/2 c. Butter @ Room Temp
2 Tlb. Shortening
1/2 c. Cocoa Powder
1 tsp Vanilla
Pinch of Salt
4 c. Powdered Sugar
2-4 Tlb. Heavy Cream, Half & Half or Water

Cream together, butter, shortening, cocoa powder, salt & vanilla until nice and smooth. Add powdered sugar. Add 1 Tlb. of cream at a time until desired consistancy. Frost & Enjoy. Makes enough for 18 cupcakes that are heavily frosted.

Chocolate Cake: Adapted slightly from I Am Baker
1/2 c. Veggie Oil
3 Large Eggs @ Room Temp
1 tsp. Vanilla
2 c. Sugar
1 c. Buttermilk, well shaken
1-3/4 c. Flour
3/4 c. Cocoa Powder
1 tsp. Salt
2 tsp. Baking Powder
1 tsp. Baking Soda
1 c. Freshly Brewed Hot Coffee

Preheat oven to 350 degrees & prepair and line cupcake pans.

In a stand mixer, cream oil, eggs, vanilla and sugar until well combined and creamy, don't overmix.

In a separate bowl, sift together dry ingredients. Add alternately to stand mixer with buttermilk. Use paddle attachment until well combined, then add hot coffee. Batter will be thin.

Fill cupcake liners 3/4 full with batter and bake 18-22 minutes until toothpick comes out clean. Makes 24 cupcakes. (Also makes 1-9" 3 layer cake, bake cakes in a 350 degree oven for 30-35 min.)