Category: filling

Grateful for grapefruit pie.

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.

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Sweet cherry cream pie for the 4th of July.

Sweet cherry cream pie for the fourth 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!

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Linzer tart cupcakes.

Ohhh, Valentine’s Day is here. Time for hearts. Hearts everywhere. Heart-shaped everything! And of course, here that includes… cupcakes.

I go batty for holidays ’round these here parts, in case you didn’t know notice.

These particular little cupcakes are inspired by Linzer tarts, or Linzer tortes. In America, you low them as the cookies with a hole cut out of the top piece… its filled with a red or pink colored jam or jelly and dusted with confectioner’s sugar. However in Austria those are considered Linzer sablés (Linzer Augen or “linzer eyes”). They’re also a riff on the cupcakes I posted last year; which were chocolate cupcakes filled with pink frosting, all in a heart-shape.

Linzer tart cupcakes for Valentine's Day.

There are a few ways of doing this neat little heart-shaped hole trick, but I just use the method I find easiest: I push the cutter down into the middle of the completely cooled (preferably refrigerated for a few hours) cupcake. After some wiggling, the heart-shaped piece should pop out when you remove the cookie cutter. Another way: cut the top of the cupcake off, add a layer of jam, then cut the hole out of the top and stick it back on.

Linzer tart cupcakes filled with strawberry jam.

Whatever way you choose, the end result is adorable. And sweet.

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Eating this True Blood cake did not suck.

This Sunday, June 16th, at 9 o’clock p.m. EST on HBO, season 6 of True Blood will premiere. I know all you “Trubies” are going bananas. As they say, “waiting sucks.” And I absolutely agree: it does totally suck to have to wait so long for a new season. But …while you all were waiting patiently (or not so) for the new season, I had this baby to keep me company. The True Blood cookbook! 

True Blood: Eats, Drinks & Bites from Bon Temps

It’s a delicious book- filled with beautiful photographs of scenes from the show and more. There are gorgeous shots of Gran’s kitchen & the outside of both her house & Bill’s house, as well as pictures of Merlotte’s and Fangtasia. The attention to detail is awesome; the picture of Gran’s kitchen makes you feel like you’re right there. Big, glossy, clear photos.

The food photography in and of itself is beautiful. Almost every recipe has an accompanying photo. And it’s not just food, or baked goods that are featured. There are cocktails & non-alcoholic drink recipes too…

An excerpt from True Blood: Eats, Drinks & Bites from Bon Temps

An excerpt from True Blood: Eats, Drinks & Bites from Bon Temps

A cake from the cookbook True Blood: Eats, Drinks & Bites from Bon Temps

So to celebrate the return of this beloved show, and all my favorite characters (Eric & Pam! Eric & Pam!)… I made me a True Blood Naked Cake. Also known (in the book) as “Totally Surprised Birthday Cake,” which is the stunning cake on the cover (and as seen above). My version of the cake is a “naked” cake; meaning it’s not fully frosted. The majority of the frosting is combined with the filling and put on top to create a naked effect.

A layer cake filled with lemon filling, vanilla frosting & a mixed berry topping inspired by and adapted from the True Blood cookbook.

In the book, the cake is fully frosted. But I wanted to make a naked cake for three reasons: one, I hate frosting cakes, two, it’s pretty. And three… ‘naked’ is kinda appropriate for True Blood. Lotsa people gettin’ all kinds of naked on that show!

A cake inspired by the cookbook True Blood: Eats, Drinks & Bites from Bon Temps.

This cake is comprised of two cake layers, a lemon filling, a frosting similar to a 7-minute frosting or an Italian meringue buttercream and a rich berry topping; made of macerated raspberries & strawberries. It’s decadent, it’s drippy, it’s smooshy. It’s complex. It’s amazing. And you know what? I’m just gonna say it- it’s sexy. Kind of like the TV show itself. There’s so much going on you’re afraid you’ll miss something, but it all comes together perfectly.

I mean, come on. Look at this cake. It kinda makes you wanna do bad things.

A "naked" cake celebrating the return of True Blood season 6! Inspired by the True Blood cookbook, it's a two-layer vanilla cake filled with a lemon filling & vanilla frosting, then topped with more frosting & a mixed berry macerated topping.

Thick, creamy frosting.

Sunny, bright, slightly sticky lemon filling.

Moist & light vanilla cake.

And a bunch of juicy berries in sugar.

True Blood "naked" cake; vanilla cake filled with lemon filling, thick vanilla frosting & topped with a macerated raspberry & strawberry topping. From the True Blood cookbook!

Thick vanilla frosting, tart lemon filling & sweet macerated berries come together with vanilla cake to create this True Blood "Naked" cake; inspired by & taken from the True Blood cookbook!

Cake inspired by the True Blood cookbook!

Beautiful.

It’s the perfect cake to crack open a Tru Blood with, before you get down with some vampire action on those hot, humid summertime Sunday nights. And right about now you’re wondering where the recipe is. Well, I hate to do this to you… but…

If you want the recipe- you’re gonna have to buy the book!

 

I know, I know, I suck (pun intended!). You can buy True Blood: Eats, Drinks & Bites from Bon Temps through Amazon or Barnes & Noble. And be sure to watch the True Blood season 6 premiere on HBO this Sunday night, June 16th, at 9 p.m.

A vanilla layer cake filled with a bright, tart lemon filling, a thick vanilla frosting & topped with macerated raspberries & strawberries. Inspired by & adapted from the True Blood cookbook!

Don’t forget the cake! And remember, friends don’t let friends eat friends.

 

True Blood: Eats, Drinks & Bites from Bon Temps

“Sittin’ down to eat with the people you love, or even just like, life don’t get any better than that. Least not here in Bon Temps.”

- Sookie Stackhouse

(Pssst… I received absolutely no compensation for this post. I purchased the book myself, and any & all opinions are my own. I do not claim ownership of the True Blood logo, name or television show, nor do I claim to have any rights to any recipes in the book or anything to do with Charlaine Harris’ book series. For other desserts & eats that are True Blood inspired or could be used in relation to True Blood, check out my True Blood velvet cupcakes, blood spatter cupcakes, and True Blood orange cupcakes. Enjoy responsibly & keep your fangs in.)

Maple + pumpkin + bourbon = happiness!

Yeah, you read that right. Motherjumpin’ MAPLE PUMPKIN. And do you know what the maple & pumpkin have done with themselves in this particular instance? They’ve put themselves into little maple pumpkin pastries, or pasties. And yes- it looks as good as it sounds. And it’s all really easy!

See, it all started like this: I had a load of pumpkin in my freezer that I had to use up before Christmas kicks in & everything becomes peppermint-y and not so much pumpkin-y. But I was stumped. Cupcakes, been there done that. Bread? That, too. However, randomly, while looking for something else, I found something that gave me an idea: orange ramekins. I know, you’re thinking, “What do ramekins have to do with anything?” Well, see, I had forgotten all about them. I bought them last year and never used them. I shoved them in a cabinet and forgot all about ‘em. But when I saw them this year I immediately thought of pumpkins… and I was originally going to come up with a pumpkin spice pudding, or a pumpkin-y bread pudding. But then… to add to my excitement over having ideas again… I saw this.

How the hell was I supposed to ignore a recipe that has both pumpkin and maple in the title?

However, while custard tastes delicious, it doesn’t look all that delicious, especially pumpkin custard. Pumpkin custard resembles something wonky that babies do when sick. It tastes amazing, but does not photograph well; unless of course, you’re working for Bon Appétit & have professional lighting & backdrops & such at your disposal. I do not. I live in a house, not a photography studio. My life is not ruled by food photography. I do not have professional lights & reflectors set up just so my custard photographs well. So I made the custard, and it was eaten up super quickly, but the photos left a lot to be desired. And that’s when I decided to hell with it. I’m going back to an old standby- mini pies.

Or pasties.

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Are they an “old standby” at this point? I don’t know, but somewhere between my Nutella pop-tarts and my mini-apple pies, I came to love the portable pie. And it became a fall-back for me when regular pies hate me, or, apparently, when custard doesn’t look appetizing. I had all this pumpkin left & I didn’t want to do a pumpkin pie, ’cause that’s boring. So I made little pies. This time, though, they look more like pastries, or pasties, more so than miniature pies… so I’ll just dub them maple pumpkin pasties (Harry Potter, anyone?). You can call them mini pies, or pumpkin pop-tarts, or pumpkin littles, or whatever cutesy name you like. They’re pie crust, cut into circles, filled with a maple pumpkin filling, folded over, brushed with egg… and then baked. When done, they’re a hand-held heavenly little cluster of amazeballsness. Or a pasty.

And before you go off thinking I’m talking about those little items strippers use, get your minds out of the gutter:

A pasty (play /ˈpæsti/, Cornish: Hogen; Pasti), (sometimes known as a pastie or British pasty in the United States)[1] is a baked pastry associated in particular with Cornwall in Great Britain. It is made by placing uncooked filling on a flat pastry circle and folding it to wrap the filling, crimping the edge to form a seal. After baking, the result is a raised semicircular end-product.

The traditional Cornish pasty, which has Protected Geographical Indication (PGI) status in Europe,[2] is filled with beef, sliced or diced potato, swede (also known as a yellow turnip or rutabaga – referred to in Cornwall as turnip) and onion, seasoned with salt and pepper, and is baked. Today, the pasty is the food most associated with Cornwall, it is regarded as the national dish, and it accounts for 6% of the Cornish food economy. Pasties with many different fillings are made; some shops specialise in selling all sorts of pasties.

The origins of the pasty are unclear, though there are many references to them throughout historical documents and fiction. The pasty is now popular world-wide due to the spread of Cornish miners, and variations can be found in Australia, the United States, Mexico and elsewhere.

-Wikipedia

So a pasty is just like a hand-held pie. Cute, easy, convenient,  and so much better than a regular ol’ pumpkin pie, especially with the addition of maple. But you might be wondering where the bourbon comes in. That part is the perfect example of how I can’t leave well enough alone. I thought some bourbon whipped cream (thanks for the excellent idea, Tanglewood Baked Goods) would be amazing with this. And I was right. As usual (kidding). But seriously, the bourbon whipped cream really gives it something. It elevates it, makes it more grown-up.

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 MAPLE PUMPKIN PASTIES (adapted extremely generously from a recipe by Joy the Baker & from these)

Ingredients:

  • 1 double pie crust recipe of your choice; made, chilled, rolled out to 1/4″ thickness & ready to cut
  • 3/4 cup pureed pumpkin
  • 1 large egg
  • 1/8 teaspoon ground cloves
  • 1/4 teaspoon ground ginger
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon salt
  • 1/3 cup granulated sugar
  • 3 tablespoons pure maple syrup
  • 1 tablespoon flour
  • cinnamon sugar (just mix together 2 parts sugar to 1 part cinnamon in a little bowl), optional (I didn’t do it)

Directions:

  1. Preheat your oven to 350° F.
  2. Prepare the filling: whisk together in a small saucepan the pumpkin puree, maple syrup and spices, then, on medium-low heat, heat the mixture just until it’s fragrant. Remove from the heat. Add the egg & flour, whisking quickly. Set aside in the fridge to cool.
  3. Cut your pie crust into whatever shapes you want. I used fairly large circles that I then folded over in half to create half moons/crescents. You can also do rectangles, or do squares and fold them over in half to make little triangles, or make smaller circles and use two to mimic a teeny pie (like thus). Do as thou wilt, just know the bigger the shape, the less pasties you’ll get.
  4. Make sure you poke holes or slice little cuts in the top half of the dough; meaning whether it’s folded over or it’s a separate piece of dough, it has to have airholes to release moisture, gases & heat. You don’t want these little ones bursting open in your oven after all your hard work. Assemble your pasties by spooning the filling in, sealing them, and creating a crust with a floured fork. DON’T OVER-FILL THEM! They most definitely will burst open if you do. I definitely got a little over-zealous & had a few messes to clean up.
  5.  Place them on the baking sheet, leaving some space in between. Let them breathe! If this takes you a while and you notice that the dough is getting super soft, chill the pasties you already have made until it’s time to bake them. It’ll help them keep their shape.
  6. Brush the pasties with either a whole egg beaten, or just egg white, to create a nice brown crust. sprinkle with some cinnamon sugar, if desired. Bake for 30 minutes, or until golden brown.
  7. Remove from the oven and let sit for 10 minutes before transferring to a wire rack to cool completely. Serve with bourbon whipped cream.

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 I know, they’re so messy. I don’t even know why none of my mini-pies ever come out even. I just can’t do anything 100% perfect, it always looks a little off and uneven. As a matter of fact, I gave up measuring my dough with rulers & shit, because it just never works out! But whatever they look like, I don’t care, they taste good. Isn’t that what’s important, anyway? It isn’t important how perfect they look, or how beautifully they’re shaped. What matters is if they’re edible, delicious, and if people love eating them.

And that, my friends, is exactly the case with these.

You can use any size cookie cutter you want, or you can make a larger calzone-sized pasty by using a cereal bowl as your shape. It all depends on what you plan on doing with them or how you want to serve ‘em.

BOURBON WHIPPED CREAM

Ingredients:

  • 1/2 cup heavy whipping cream, cold
  • 1 tablespoon powdered sugar
  • 1-2 teaspoons good quality bourbon

Directions:

  1. In the bowl of a stand mixer, whip the three ingredients together with the whisk attachment until they’re thickened. Check the taste, add more sugar or bourbon as needed, by the 1/4 teaspoon.
  2. Continue beating until the whipped cream is the proper thickness, but don’t whip too much… you’ll get bourbon butter!

You can also save the whipped cream overnight, but you’ll definitely have to re-whip it before you eat it again. It kind of re-softens and loses it’s whipped character the longer it sits. Remember- this is fresh whipped cream, not store-bought. There are no preservatives! It has to be re-whipped after it sits for any lengthy period of time. Also, just as an FYI- this would work with any liquor of the following: brandy, bourbon, whiskey, and vodka. Which wouldn’t really give it much of a flavor, unless you used flavored vodka. Which might be interesting.

Major thanks to both my orange ramekins & that maple pumpkin custard recipe (which really is delicious, and I highly recommend it) for inspiring me to create these. Maple & pumpkin, & bourbon. Nom nom. Although… I do think it might be time for me to make a full-size pie again. Soon.

And I hope you have a happy Thanksgiving! I can’t believe it’s only 3 days away. Time is flying…

An apple pie a day…

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Apples are my favorite fruits ever. That might be another reason why I live for fall. I can’t get enough of apples- a cold apple right out of the refrigerator is awesome. Especially if it’s a juicy, crisp one. Macintosh, Red Delicious, Granny Smith, Empire, Golden Delicious, Pink Lady… I love ‘em all. I don’t care for other fruits as much as I care for the apple. And I live in (or close enough to) the Big Apple, so how appropriate is that? New York is famous for it’s apples, actually. We’re not only the second largest apple-producing state in the country, but we grow some of the best you can get!

And so therefore it wouldn’t be this time of year without apple desserts. Apple strudel, caramel apple syrup, baked apples with sweet ricotta, apple dumplings, caramel apples, apple turnovers, apple muffins, apple cupcakes, apple cider donuts and apple pie.

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Apple pie is one of those classic desserts that, in my opinion, is best made by pie-people. You know who those people are, right? Pie-people? Tania is a pie-person. Her pies are always beautiful, with perfectly rolled, evenly baked crusts. I’m not a pie person (as is evidenced by my horrendous crust-rolling & uneven pies). I’m a cake-person. That’s not to say that pie-people can’t bake cakes or cake-people can’t bake pies… no, not at all. I can make a successful pie, and Tania can most certainly make a beautiful cake. It’s just for me personally, my specialty isn’t in the area of piedom. I can make ‘em, but they’re far from perfect. Yes, they taste delicious and most people don’t notice the imperfections I do. But are they going to win any prizes at a county fair?

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Hell to the no. But my mini-apple pies? They just might.

I love that they look like little shrunken mini versions of apple pies!

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See, I really, really wanted to make an apple pie this year, desperately. Despite my inherent lack of pie-making skills. I have this great vintage “apple pie” pie plate (above) that was my mom’s, and it’s super cute. It’s got a recipe for apple pie written right on the bottom! I’ve always loved it and wanted to use it, but I just felt like it wasn’t right to make anything but apple pie in it. So this year I decided I’d use it. And I bought a new pie bird (isn’t he adorable!?) just for that reason. I was going to get all old school and make a big ass apple pie with my little ceramic black bird in the middle in my vintage pie plate. But then I looked up some recipes, and I thought about it… and I decided no. I was going to go an alternate route. A more me route.

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‘Cause, like I said, I’m not really a pie-person, you know?

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But I am a hand-held pie person. I’m a Pop-Tart person. I like my desserts portable, easy to bring along with you. Cupcakes, brownies, cookies, you get my drift. So how about a mini pie? Better yet… how about a portable mini apple pie?

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And while I’m sure the hand-pie has been done a thousand times before, so has the pie itself. How many times have you seen an apple pie recipe on a blog? And how many variations are there? And… how many of them proclaim themselves the BEST? Lots, I’m willing to bet. And I’m betting you, yourself, have a pie recipe that you boast as being the best. And everyone is probably correct: pie is such a comforting, familial thing. Our family pie recipes are always going to be the best. They’re never totally new or completely original, but that’s what makes them fantastic. Pie is a concept as old as the concept of food itself, and has been incarnated in hundreds if not thousands of ways since the beginning of pie-creation.

Pie has graced our kitchens for thousands of years, and not just as a holiday treat. Pie once offered cooks a practical way to bake and store all kinds of perishable ingredients. Meat, game, fish, fruits, vegetables, grains, and spices, along with more familiar fillings like berries, nuts, and custards, were mixed and matched in piecrusts that could be more than an inch thick. If fat was poured into a hole in the crust’s lid after baking, the contents could be preserved for months. Small, folded-over hand pies were given to travelers and field laborers, who kept them stashed safely in their pockets or rucksacks until mealtime—a messy-sounding practice, until you realize that the crusts were probably more like papier-mâché shells than the flaky delicacies we admire today.

America didn’t invent pie—ancient Egypt gets credit for that. We didn’t even come up with the most outrageous ones, a distinction that belongs to medieval Europe, where, for the delight of dinner guests, piecrusts were baked hollow in fanciful shapes, then filled with live birds or frogs that would burst out when the dish was cut into. “Four and 20 blackbirds…” isn’t just a nursery rhyme after all.

But America is the country that truly embraced pie. Over open hearths and in cast-iron stoves, New World cooks baked partridge pies, lobster pies, squirrel pies, macaroni pies, and quichelike fiddlehead-fern pies. They’d follow a meal of savory pie with a dessert of, say, buttermilk pie. Or raisin pie. Or gooey, molasses-rich shoofly pie. So ubiquitous was pie that a character in a 19th-century tale griped about sitting down to “pie 21 times a week.” And a British journalist visiting the United States in 1882 wrote, “Almost everything that I behold in this wonderful country bears traces of improvement and reform—everything except pie…. Men may come and men may go…but pie goes on forever.”

-Oprah.com: “The History of Pie”

So what’s one more hand-pie recipe out there, right?

MINI HAND-HELD APPLE PIES

Ingredients:

  • 1 batch of double pie-crust dough OR one box frozen pie crust (defrosted according to package)
  • 3-4 apples, one kind or any combination you like, peeled, cored and cut into small pieces (about 1/2″- 1″)
  • 1/4 teaspoon sea salt
  • 1 tablespoon lemon juice
  • 1/2 teaspoon all-purpose flour
  • 1/4 cup granulated sugar, plus more for sprinkling
  • 1 1/4 teaspoons pumpkin pie spice OR
  • 1/8 teaspoon cinnamon
  • 1/8 teaspoon ground nutmeg
  • 1/8 teaspoon ground ginger
  • 1/8 teaspoon ground cloves
  • 1/8 teaspoon ground allspice
  • 1 egg, beaten

Directions:

  1. Prepare a baking sheet by covering it with parchment paper. Preheat your oven to 375° degrees.
  2. Mix apples & lemon juice in a medium bowl. Stir in the sugar, flour & spices until the apples are evenly covered. Set aside.
  3. Roll out the pastry crust and cut out your circles (or whatever shape you’re making), placing them on the baking sheet. Spoon a teaspoon or a teaspoon and a half of the mixture into the center of each circle.
  4. Cut out the same amount of circles from the dough, making an X in the middle of this batch. Brush the egg around the edges of the “bottom” circles (the ones on the baking sheet), and place the X circles on top. Gently press to seal the edges, then crimp them using a fork.
  5. Brush the tops of the pies with the egg, and then sprinkle with sugar. Bake for 25 minutes or until golden brown.
  6. After removing from the oven, let cool for 10 minutes before moving to a wire rack. Pies are best when eaten warm or room temperature the day they’re made, but are quite decent the next day. Longer than that, I don’t know- mine were all gone!

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This one isn’t particularly groundbreaking or unique, it’s just a simple, straightforward apple hand-pie. You can spice it up a bit by adding some spiced rum or gold rum or even bourbon to the filling if that tickles you. You can also add a cream cheese-y cheesecake type filling to them along with the apple. You can add an icing or “glaze” on top, you can even cut out bits of dough to look like apples and “glue” them on top with the egg wash before baking. Cut them into a square shape and then cut out a jack-o-lantern face on the top dough layer. Fill it with a jam filling, a fresh fruit filling, a Nutella filling, a Shoo-fly pie filling, a pecan pie filling, or a canned pie filling. Make them pumpkin hand pies! Do whatever you want. That’s all up to you.

I prefer to use the whole egg to do an egg wash; I find it creates a more attractive & shiny golden brown color. But if you’d rather skip using the yolk, then you can.

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I’m just giving you the basic idea. Run with it.

Some people will be bossy about what kind of apples you should use. I won’t be. I’ve made this just as successfully with Red Delicious apples as well as Braeburn or Granny Smith. These aren’t real apple pies, they aren’t baked for an hour. So if you use a softer apple it won’t turn to mush like it would in a pie. The best pies are the ones made with things you enjoy eating… so if you like Fuji apples then use them! Don’t be concerned about how it’s going to turn out. Save the worries about whether or not the apples will be firm enough for the contestants on Master Chef. I guarantee no matter what you do, you’ll be fine with these. And yes- pears work well in this recipe too, with minimal adaptation.

Even Mr. Blackbird here enjoyed them… and his day off.

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While I didn’t make an actual pie… I did make many pies, and I still got to use the pie plate!

Shortcut tip: like I said in the recipe above, you can use frozen pie crusts for the dough. Just use a good quality one. Let them defrost or come to room temperature (according to directions on the box) and roll them out as needed to 1/4″ thick, then cut your circles, or whatever shapes you’re using, and go from there. If you do this you’ll cut a lot of time out of the creation of the pies, so it might be worth it to you. I don’t know about using frozen puff pastry, but I don’t see why not. I’d love to hear about it if that’s what you decided to use.

Sources & credits: Royal China by Jeannette “apple pie” pie plate; vintage, Norpro black pie bird.

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Blackberry jam cupcakes with lime.

A couple of months ago, I made some blackberry lime jam. And then (true to form), in all the summer hubbub, I genuinely forgot all about it. I say “true to form” because I do that a lot. I make something that I’m dying to use, and then I forget about it. Months later, I end up finding it in the cupboard and thinking, “OH CRAP!” But it’s okay, because isn’t that why we make shelf-stable jams & jellies? So we can use them months & months & months after we make them?

So the idea I had for the jam was originally a form of thumbprint cookies. But that fell by the wayside when I imagined vanilla cupcakes with a blackberry lime jam filling, topped with some vanilla-lime buttercream. I’ve been in a cupcake-y mood again lately, it seems. And this jam is really beautiful. Pardon my photography skills (and the possible overload of photos in this post), these shots were taken on my birthday gift, a.k.a. my new camera, so I’m still playing around with settings.

While I’m on the subject of cupcakes, I’d like to introduce you all to my new “blog adoptee” for lack of a better term. Meet Cathy, everyone! Her blog is new, it’s called Legalized Frostitution, and she’s asked me to help her navigate the sometimes stormy seas of the blog world. She joins the ranks of the lovely Amanda, my first blog adoptee whom I will love for always & forever stalk on Instagram. Cathy is awesome- she said some really sweet things about me (flattery will get you everywhere, take note *wink*) and you should all bookmark her blog or whatever it is you crazy kids do nowadays. Like Amanda, she’s about to realize I really have no idea what the hell I’m talking about; I just like to read my own writing & take pretty pictures. Heh. Welcome to the fold, Cathy. I wish you much blogging success!

Anyway, I adapted a cupcake recipe to make about a half-dozen (it made 8, actually) so I didn’t have a surplus of cupcakes. Plus, I didn’t want to use up ALL the jam. I was originally going to swirl the jam into the batter, but then I ended up just “filling” the batter with a teaspoon/teaspoon and a half of jam. You can’t see it from the outside, but it’s there. You could swirl it if you wanted to create a nice visual effect (or if you’re not using frosting), but I figured the frosting would just cover it so it was a waste.

Anyway, because the recipe is quartered, you can double/triple/quadruple it with excellent results.

BLACKBERRY JAM CUPCAKES WITH LIME

Makes about 6-8 cupcakes

Ingredients:

  • 1 tablespoon + 1 1/2 teaspoons unsalted butter, softened
  • 1 tablespoon canola oil
  • 1/4 cup buttermilk
  • 1/4 cup milk
  • 1/4 cup + 1 tablespoon sugar
  • 3/4 cup + 1 tablespoon all-purpose flour
  • 3/4 teaspoon baking powder
  • 1/4 teaspoon pure vanilla extract (I used Rodelle, my new favorite)
  • 1/8 teaspoon kosher salt
  • 1 large egg
  • Blackberry lime jam

Directions:

  1. Preheat oven to 350°F and line a muffin pan with paper liners.
  2. Sift flour, baking powder, sugar and salt into large bowl. Set aside. Beat butter and oil in a separate medium bowl. Add eggs; blend.
  3. Whisk in buttermilk, milk, & vanilla extract. Add buttermilk mixture to dry ingredients; whisk just to blend.
  4. Divide batter among liners, adding about 2-3 teaspoons of batter, then 1-2 teaspoons of jam, then 2-3 more teaspoons of batter on top.
  5. Bake cupcakes until tester inserted into center comes out clean, about 20 minutes. Transfer cupcakes to racks; cool.

VANILLA-LIME BUTTERCREAM

Ingredients:

  • 1/2 stick unsalted butter, softened
  • 4 tablespoons vegetable shortening (preferably Crisco)
  • 1 lb. confectioner’s sugar
  • 2 tablespoons milk
  • 1/2 teaspoon pure vanilla extract
  • the zest of one lime; half finely grated, half left on the larger side (for topping)

Directions:

  1. Beat butter & shortening until light and fluffy.
  2. With mixer on low speed, gradually add powdered sugar. Add milk & vanilla and mix until very smooth. Adjust depending on preference- add more sugar to thicken, more milk to soften.
  3. Add the finely grated lime zest, beat until incorporated. Frost cupcakes & top with the rest of the lime zest.

So I just frosted the cooled cupcakes with a large closed star tip, leaving an opening in the middle. I filled the opening with a dollop (isn’t that a great word- DOLLOP) of jam, and then grated some more lime zest on top. My jam happened to have some larger almost-whole blackberry chunks, which was perfect.

Look at this sweet little sunset-bathed blackberry lime cupcake.

Okay so here’s the deal. If you don’t want to make the jam, you can 100% use fresh blackberries; just plop a berry in the middle of each cupcake where the jam would go. Then plop another one on top, after it’s frosted, also where the jam would go. And then just grate the lime zest over it. You can actually use any kind of jam or berry you want, in theory. Lemon zest goes well with blueberry & strawberry, orange goes nicely with raspberry. Even marmalade would be nice, like a creamsicle cupcake. I’ve made lemon marmalade cupcakes before, but not orange. Hm.

Say hello to He Who Must Not Be Named (Harry Potter reference!). He’s fairly new- he just got here in February & he hasn’t gotten a lot of face-time, unlike Lola, who is basically the dominatrix/queen of everything around here. But he’s mega spiffy with his skull & crossbones sticker. And he wanted to say hi. So hi. Also, he’s a KitchenAid 9-Speed digital Architect model. Just in case you were wondering.

And that’s that. Now… on to the 600 other jars of jam I have in here.

Sources & credits: Ikea black bowl, Ikea cupcake tea towel, vintage silverware, Ball® 8-oz. crystal quilted jars can be purchased at freshpreserving.com.