Category: dough

Hearty black pumpernickel bread for a freezing winter’s day.

It was so cold, that there was ice caked on the storm windows. It hadn’t snowed (although there was plenty of snow on the ground already), there was just ice. So cold that the heating system couldn’t keep up and the house temperature was about 10 degrees lower than what we set it on. In other words, IT SUCKS.

And here’s the deal: I know cold. I’ve gotten up and gone to school in knee socks and a skirt in cold weather (for 6 years). I’ve walked in cold weather (and in snow) with a portfolio and box of paints, from the train to school and back. I’ve dealt with it. I’ve waited in it. I’ve stood in it. I’ve shoveled snow in it. I know I live in NY and cold weather is part of the deal. But -8° is NOT normal NY weather. That’s some Minnesota/Wisconsi/ mid-western shit. So before anyone says, “OMG Northerner stop bitching, it gets cold up there” just remember that. This is abnormal. We haven’t had temps this low since 1994. Usually we have 30° temps, sometimes 20°, and occasionally- maybe a few days every winter- in the teens. But in the negatives? Uh, no. Understand? Good. Moving on…

Delicious pumpernickel bread.

Anyway Jay had to get up at 5:30 a.m. and be at work by 7, so I of course was awake early. No matter how quiet you are, you will always disturb your significant other when you wake up before them. So despite my efforts to go back to sleep in my warm, cozy bed piled with down comforters and Irish wool blankets with the blinds tightly shut, by 6:45 a.m. I was up, browsing Facebook on my phone, thinking about warming the place up. And by 7:30 I had opened the blinds to see… ice. Remember when I said that sometimes all I did was creep out of bed to bake (or eat) and then I crawled back in? Uh huh.

But I don’t give up easily and so I stayed in bed until almost 9, when I realized I was not falling back to sleep and it hadn’t gotten any warmer out. That’s when I decided to bake.

Baking is awesome in this weather because you can “preheat” your oven a long time in advance. Leave that shit on and have some coffee, watch TV, lazily make your way in to get the flour, the eggs, etc, etc. No rush. And because I have a gas oven, it gets so hot so quick it can warm pretty much the kitchen, dining room and living room (and some of the hallway) immediately. Which is a blessing now, in the summer it’s a different story.

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Grateful for grapefruit pie.

To be totally honest, I made this pie for my mom’s birthday, over a month ago. I took some shots of it (’cause that’s just what I do), but wasn’t going to post it. Why? I don’t know. It just seemed like a wintery pie, since I associate citrus with the winter. I have to stop doing that, though. Because citrus is really perfect for summer. It’s bright, crisp, tangy & wonderful.

Hold that thought.

Ruby red grapefruit pie with grapefruit scented whipped cream.

This time of year is a weird one. Isn’t it? I mean, it’s hot as hell but summer might as well be over. Even if there’s a few weeks left, every store is stocked with back to school supplies and I even saw a few COATS.

COATS, people. It’s 100 million degrees and they’re selling COATS. And probably boots. I mean, WHAT?!

I’m sitting here like, eff that. I’m wearing shorts and a tank top and I’m bakin’ up pies and fanning myself right next to the A/C vent like an 80-year-old lady. I don’t want a freakin’ coat.

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Sweet cherry cream pie for the 4th of July.

There really isn’t anything prettier in the summer (in the U.S.) than seeing Old Glory flying proudly. Even better when accompanied by the sound of fireworks popping in the sky & the smell of burgers cooking on a charcoal grill. ‘Murica. F*$k yeah. Yet another thing that’s awesome about America: pie. Specifically, cherry pie on the 4th of July. Eff you, Arthur, you won’t spoil my fun!

This pie is a kind of cherry custard pie, being that custard is made from egg yolk & cream & that’s what you combine with cherries in this filling. A refreshing change from the ordinary cherry pies you see this time of year!

Sweet cherry cream pie with coconut milk vanilla bean ice cream!

My pie pan was a bit smaller so I halved the filling recipe & it worked out just fine, a bit flat on top but otherwise fine. If you’re using a pie pan larger than 9″, then you’re good to go with the whole filling amount. Out of all the pans I have, I wanted to use a teeny tiny metal one. Go figure.

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Strawberry jam brioche rolls.

We’re in full-on spring mode now, right? The sun has been out & we’ve been gardening & sprucing up the outdoor areas. And of course there’s tons of sprouts growing in the yard! No more snow on the horizon.

One of the main things that makes me think of spring & summer is jam. Making it, canning it, baking with it. Last year I made a jammy version of strawberry shortcakes, so this year I thought I’d do something new with strawberry jam: a brioche-y type roll filled with it!

Like a jelly roll, but with jam, and individually sized. The dough is incredibly easy to make, the jam can be store-bought or homemade (homemade takes NO TIME at all), and they come together very simply.

Delicious and easy strawberry jam brioche rolls.

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Amish baking at it’s best… Shoo-fly pie.

Amish Shoo-fly pie.

Shoo-fly pie is one of those extremely interesting pies that’s really nothing more than sugar. It’s a goo-pie, really. Made with sticky molasses & sugar. And a little flour, and baking soda. But mostly sugar.

Obviously, it’s one of my favorite things.

So back when Jay surprised me with a new cook book, I was pleased to find out that it was this one!

The Amish Cook's Baking Book (and a recipe for shoo-fly pie!)

It’s filled with amazing pies & cakes & cookies & Amish stories. The first thing I wanted to make was the shoo-fly pie.

However, truth be told, I was hesitant to try to make a shoo-fly pie. See, Dutch Haven in Lancaster, PA makes THE BEST shoo-fly pie, ever, and I’ve eaten enough of it to know. Most shoo-fly pies aren’t as sweet as theirs, and that’s what I love about it. It’s a lot to live up to. Trust me, I know this well. Jay & I once went in three times in one day to sample it (they offer everyone who enters a sample!). We bought three to take home. And ate them. In like a week. So yes, I know all too well the high standard of shoo-fly pie.

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Brown butter donuts? Vanilla bean glaze? YES.

WARNING: These donuts are CRAZY.

I wasn’t even going to post them. Not really. I made them for Jay’s partner who helped him out moving some stuff, and because they were so insane I decided I had to make them again & post them for you. Seriously.

I also upped the ante a bit.

Brown butter donuts with a thick vanilla bean glaze!

See… the first time I made them I made a regular vanilla bean glaze. Half a bean scraped into some milk & confectioner’s sugar. Bam. It was delicious. Jay’s partner loved ‘em, we loved ‘em.

But I knew that it could be BETTER.

Brown butter donuts with vanilla bean glaze. They're baked, so they're good for you. Right?

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Four & Twenty Blackbirds baked in a salty honey pie.

A few months ago, back during the height of “pie season”, my mother sent me a link to Daily Candy that featured this pie. The name intrigued me: Salty honey pie. Sounded awesome. As far as I’m concerned salted anything is pretty delicious- salted caramel, salted chocolate, etc.

I know of this pie shop & the name is pretty awesome. Not only that, but the cover of the book is awesome too:

The Four & Twenty Blackbirds pie book.

So anyway, now that the holidays have wound down & I’m not on a baking schedule of specific traditional treats, I thought I’d make this salted honey pie & see how it is. See if it lives up to the idea of deliciousness that I (& everyone else) has in my head. I made it twice (this is the second one). The first one didn’t look that great because I used a larger pie plate than I should have for the sake of convenience, and the crust slid down into the filling. This one was ultimately the better-looking one, so aesthetically speaking it “won.” However both tasted fantastic.

Salty honey pie recipe from Four + Twenty Blackbirds pie shop.

I think it’s Jay’s new favorite pie.

And I am always, ALWAYS bad at pie crust. Always. I just can’t get it perfect, ever. Oh well.

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