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dessert

Food & Recipes

Pie of the Week #6 // S’Mores Pie

November 8, 2016

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SmoresPie_1

Today’s pie of the week is a good one, my friends! Okay, if you’re my husband then you probably disagree – the man has a serious dislike of “fluffy” things including pudding and whipped cream, which is why I decided to gift this pie to my mom’s co-workers rather than keeping it in our house. That said, if I was left with this pie in the house it wouldn’t be long before I would eat the entire thing on my own!

Although this chilled pie would probably be better suited for summertime, I tend to think that the s’mores flavor profile is good any time of the year. In fact, I think you could easily bring this pie to the table during the holiday season and almost everyone would be pleased. The marshmallow flavor is quite subtle, but if you’re looking to boost that a bit, I would suggest adding some miniature marshmallows to the top of this pie when garnishing just to be sure the message and flavor comes across.

The pie can be kept in the refrigerator, covered in plastic wrap, for up to three days, if it lasts that long! Just be sure to top with the whipped cream right before serving for best results!

S'Mores Pie
Author: 
Recipe type: Dessert
Serves: 8 servings
 
Ingredients
  • Crust
  • 1½ cups graham cracker crumbs
  • 3 tablespoons sugar
  • 6 tablespoons butter, melted
  • Filling
  • ¾ cup heavy cream
  • 1 cup semi-sweet chocolate chips
  • ¼ teaspoon salt
  • 1 tablespoon water
  • 1 teaspoon unflavored gelatin
  • ½ cup heavy cream
  • 1 (7 oz.) jar marshmallow creme
  • ½ teaspoon vanilla extract
  • Topping
  • Whipped cream, graham cracker crumbs and chopped chocolate
Instructions
  1. Heat oven to 350°F. In a medium mixing bowl, combine the graham cracker crumbs and sugar. Add the butter to the bowl and stir until well combined. Press mixture into the bottom and up the sides of a 9-inch pie plate. Bake 10 minutes; cool completely.
  2. Meanwhile, in a small saucepan over medium heat, bring the ¾ cup heavy cream to a simmer. Remove from heat and stir in the chocolate and salt. Whisk until completely smooth. Cool.
  3. In a very small pan or saucepan over medium heat, heat the water. Sprinkle the gelatin over water and allow to dissolve. Whisk mixture together until gelatin dissolves completely, about 30 seconds. Remove from heat and cool slightly.
  4. Meanwhile, in a stand mixer fitted with the whisk attachment, whisk the heavy cream on medium speed until very soft peaks begin to form. With the mixer running, slowly pour the gelatin mixture into the cream and continue to whisk on high speed 2 to 3 minutes more or until firm peaks form (the gelatin will prevent true stiff peaks from forming.) Slowly whisk in the marshmallow creme and vanilla until evenly combined and smooth.
  5. Stir together the marshmallow mixture and the semi-cooled chocolate mixture until evenly combined. Pour mixture into the prepared crust. Refrigerate 4 to 8 hours or until filling is set. Top with whipped cream, graham cracker crumbs and chopped chocolate just before serving.

 

Food & Recipes

Pie of the Week #5 // Pumpkin Cream

October 31, 2016

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I’m a serious fan of pumpkin pie. It’s always the pie that I gravitate toward at the dessert table on Thanksgiving and the first pie I think of making when the calendar turns over to fall. So naturally, I’ve already made a handful of pies this fall, including a pumpkin pie of the more classic variety, but when I saw a recipe in Food & Wine for Pumpkin Cream Pie, I knew it had to be made and shared as well.

My little toddler helper assisted me in the making of this pie, so you’ll see her handiwork everywhere in the wonky edges of the crust, but it’s been so fun baking together and teaching her to enjoy time in the kitchen. Although it requires much more mess and time, I’m thankful to be starting traditions with her in the kitchen at a young age.

The original recipe called for a chocolate cookie crust, which would have, in my opinion, been perfection. But since we had some pie crust already made, I figured we would go the more traditional route. If you were to make this at home, I highly suggest a graham cracker crust or chocolate cookie crust instead to really take this dessert into the “decadent” category.

Pie of the Week #5 // Pumpkin Cream
Author: 
Recipe type: Dessert
Serves: 8 servings
 
Ingredients
  • Crust for a 9-inch pie (crust of choice, see above)
  • 1 can (15 oz.) pumpkin puree
  • ¾ cup heavy cream
  • 2 large eggs
  • ½ cup light brown sugar
  • 1 teaspoon vanilla
  • 1½ teaspoons cinnamon
  • ½ teaspoon fine sea salt
  • ¾ teaspoon ginger
  • ¼ teaspoon nutmeg
  • Whipped cream for garnishing, if desired.
Instructions
  1. Heat oven to 350°F.
  2. Prepare crust as desired/directed and press into 9-inch pie plate.
  3. In a large bowl, whisk together the remaining ingredients and stir until smooth. Pour mixture into the crust and bake 45 to 50 minutes or until the edges are completely set and center of the pie jiggles just slightly. Cool 2 hours. Top with whipped cream just before serving, if desired. Cut into slices to serve. Refrigerate leftovers.

 

 

Food & Recipes

Ultimate Chocolate Layer Cake // Joe’s 29th Birthday Cake

September 13, 2016

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Every year I make my husband a birthday cake, and every year Joe asks me to bake a chocolate cake. One of Joe’s favorite recipes of all time is a recipe I developed a couple years ago when I was working for Betty Crocker. Let’s be clear when I say that yes, this cake starts with boxed cake mix, but it’s anything but ordinary.

Actually, I should clarify that I have nothing against boxed cake mix in certain situations, including this one, where using boxed cake yields some of the best cake around.

This was my first attempt at baking this cake in layer format rather than in a bundt pan, and with a few adjustments and adaptations, it turned out really well! I would make this cake again and again, and you should, too, if you’re looking for a chocolate cake recipe that will blow your guests minds.

Plus, the leftovers taste pretty great, too. Not that I would know anything about eating leftovers after taking photographs in the middle of the day or anything. 😉

ChocoalteCake_1

Ultimate Chocolate Layer Cake // Joe's 29th Birthday Cake
Author: 
Recipe type: Dessert
Serves: 8 slices
 
Ingredients
  • Cake
  • 1 box Betty Crocker Devil's Food Cake Mix
  • 1 box (4-serving) chocolate instant pudding and pie filling mix
  • 1 cup sour cream
  • ¾ cup vegetable oil
  • ½ cup water
  • 3 eggs
  • ¾ cup semi-sweet chocolate chips
  • Frosting
  • 3 sticks unsalted butter, softened
  • 8 oz semi-sweet chocolate, melted and cooled
  • 2 tablespoons milk
  • 1 teaspoon vanilla
  • ¼ teaspoon kosher salt
  • 3 cups powdered sugar
Instructions
  1. Make the cake layers:
  2. Heat oven to 350°F. Grease two 9-inch cake pans. Line bottom of pans with parchment paper and set aside.
  3. In a bowl, combine the cake mix, pudding mix, oil, water and eggs and beat until smooth and well combined. Batter will be thick. Beat in the chocolate chips just until combined.
  4. Divide batter between the two pans and spread evenly in pans. Bake on the middle oven rack 22 to 28 minutes or until a toothpick inserted in the center comes out clean.
  5. Cool 10 minutes on wire racks. Run a knife around the edge of the cakes and remove from pans. Cool completely on wire cooling racks, about 1 hour.
  6. To Make Frosting:
  7. In the bowl of an electric mixer, beat the butter until smooth and creamy, about 2 minutes. Add the chocolate and beat until well combined, about 1 minute more. Beat in the milk vanilla and salt, followed by the powdered sugar, beating about 2 minutes or until the frosting is smooth and spreadable.
  8. To Assemble Cake:
  9. Place on cake layer on a cake plate or serving tray. Spread some of the frosting on the top of the cake evenly. Top with remaining layer. Use remaining frosting to frost top and sides of the cake. Store leftovers in the refrigerator.

Cake recipe adapted from One-Bowl Strawberry Bundt Cake 
Frosting recipe adapted from Magnolia Bakery Cookbook 

Food & Recipes

Pie Week #2 // Apple

September 2, 2016

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Whew. Coming in right under the gun and posting a second pie recipe before the week is over. I made this pie twice in the last week, and I’ve found that pie making is quickly becoming one of my favorite things to do. First, because it’s relaxing and second, because there is nothing like the look of delight on someone’s face when you say that yes, you brought them pie, and yes, it’s from scratch.

Oh, and it’s a great way to use up all the apples that have been coming my way from my aunt and mother-in-law.

I’ve realized that making pie allows me to cater the pie to my exact preferences, too. Take, for example, this apple pie. Joe and I both agree that we like the apples to be soft and free of any crunch, with a hefty dose of cinnamon and a crust that’s deeply golden brown and covered in coarse sugar.

Is that your kind of applie pie? Then this recipe is for you. And me.

This pie series has already been so much fun I can hardly handle it. And now that I’ve been making crust for a while (video to come, I promise!) I don’t need a recipe, just a couple measuring cups and a little extra time.

Pie Week #2 // Apple
Author: 
Serves: 8 servings
 
Ingredients
  • Pie crust for a double-crust pie
  • 10 cups peeled and sliced apples
  • ⅓ cup granulated sugar
  • 2 tablespoons corn starch
  • 1 teaspoon ground cinnamon
  • 1 egg yolk, whisked
  • 1 tablespoon half and half or heavy cream
  • 1 tablespoon coarse sugar (turbinado)
Instructions
  1. Heat oven to 375°F. Lightly grease/butter the bottom of a 9-inch deep dish pie plate. Set aside.
  2. Roll out half the pie crust to form the bottom crust. Drape pie crust into the bottom of the pie plate and press gently into the bottom and sides of the plate, leaving the crust hanging over the edge of the plate.
  3. In a large bow, combine the slices apples, sugar, corn starch and cinnamon. Stir until evenly combined and spoon apples into pie crust, mounding apples slightly in the center.
  4. Roll out the second half of the pie crust and drape over the apples. Press the crusts together and roll/crimp as desired. Use a sharp knife to cut a few slits on the top of the pie to let steam escape.
  5. In a small bowl, whisk together the egg yolk and half and half or heavy cream. Brush on pie with a pastry brush. Sprinkle top of pie with the coarse sugar.
  6. Bake pie 45 minutes at 375°F. Reduce heat to 350°F and bake 45 minutes to 1 hour more, until filling is bubbly and crust is deep golden brown. If necessary, cover the edge of the pie crust with a pie shield or aluminum foil to prevent over-browning during the last portion of baking. (For the record, I didn't need to)
  7. Cool at least 1 hour before cutting into slices to serve.

 

Food & Recipes

Strawberry Pie // Week 1

August 24, 2016

StrawberryPie

Last weekend I promised to make three pies for a friend of my sister-in-law. Sure, I thought, no big deal! But my pie-making skills (specifically my crust-making skills have gotten a little rusty and I realized quickly that I needed to use it or lose it. I had certainly lost “it.”

Being the stubborn one that I am, I made over 12 batches of crust (?!) and researched countless methods before landing on a recipe that that was easy, flaky, and perfectly delicious. I’ll share that method with you in a separate post (because if you’ve made pie crust before, the method might below your mind) but today I’m sharing with you a recipe for strawberry pie.

Consider Espresso and Cream your go-to destination for pie through the end of the year, because I’ve committed to making and sharing one recipe per week throughout the remainder of 2016. I want to get back into the kitchen, get back to this blog’s roots, and dust off my pie-making skills. A little culinary challenge is good now and again, right?

Naturally, I decided to kick off this pie challenge with one of my husband’s all-time favorites, strawberry pie. He’s been begging me to make a strawberry pie all summer. My requirement: strawberry pie must always be easy and packed with strawberries. We’re talking a very high strawberry-to-glaze ratio since I really dislike Jell-o-type consistency.

Joe really dislikes whipped cream, but I can’t make a strawberry pie without it, so I made a stabilized version that allowed me to top the pie with real whipped cream in advance without it weeping/falling.

PS: I took the “cheater way” out with a packet of Danish Dessert in the filling. I’ve never made a strawberry pie this way before, but it turned out great and was the perfect glaze for the strawberries.

Strawberry Pie
Author: 
Recipe type: Dessert
Serves: 8 slices
 
Ingredients
  • 1 (9-inch) pie shell
  • 1 (4.75-ounce) package Danish Dessert Strawberry (see above for more details)
  • 1¾ cups water
  • 6 cups sliced strawberries (halved or quartered, depending on size)
  • 1 cup heavy whipping cream
  • ¼ cup water
  • 1 teaspoon unflavored gelatin
Instructions
  1. In a medium saucepan over medium-high heat, combine the water and Danish Dessert mix together. Bring to a boil, stirring frequently, and boil for 1 minute. Remove from heat and stir in the strawberries to coat evenly.
  2. Pour strawberry mixture into pie shell and refrigerate for at least six to eight hours.
  3. To make the whipped cream: Place heavy cream in the bowl of a stand mixer or a bowl with a hand mixer. Beat whipped cream until soft peaks form.
  4. Dissolve the gelatin in the ¼ cup of warm water and stir to combine. Pour mixture into heavy cream and continue to whip on high speed until stiff peaks form. Spoon whipped cream on top of pie and store for up to 24 hours.