Pie in the Sky: Blueberry Pie Recipe from Macrina Bakery

What with Monday's Pie Vs. Cake Showdown coming up, I was pretty excited to discover that this month's newsletter from Macrina Bakery included a blueberry pie recipe! Yielding a not-too-sweet filling with a very buttery crust, this one might just be prize material!

As they put it in the newsletter, "Few things in life are as wonderful as homemade blueberry pie. It is heaven on earth! I recommend using slightly tart organic blueberries whenever possible."

Photo credit: Macrina Bakery

Classic Blueberry Pie

Makes one double-crust 9-inch pie

Ingredients

• 7 cups (3-1/2 pints) organic blueberries
• 3/4 cup granulated sugar
• 1/4 cup light brown sugar
• 2 teaspoons freshly grated lemon zest
• 1 teaspoon cinnamon
• 1 teaspoon pure vanilla extract
• 3 tablespoons unbleached all-purpose flour
• 1/2 recipe Flaky Pie Dough (see recipe), chilled
• 1 tablespoon unsalted butter, cut into small pieces
• Egg wash made with 1 egg and 1 teaspoon water
• Coarse raw sugar
• Vanilla ice cream, for serving

Procedure

1. Sort through the blueberries, removing any stems and leaves. Gently rinse the berries and lay them out on paper towels to air dry.
2. Combine 3-1/2 cups of the blueberries, granulated sugar, brown sugar, lemon zest, cinnamon, vanilla extract and flour in a medium saucepan. Mix with a spoon. Cook over medium heat until the fruit juices have been released and the mixture has thickened, 5 to 8 minutes, stirring frequently to keep the mixture from burning. Pour the cooked fruit into a large stainless steel bowl and add the remaining blueberries. Stir with a spoon and set aside until the fruit has cooled to room temperature.
3. Divide the chilled pie dough into 2 pieces, making one piece slightly larger than the other. Coat your hands with flour and shape the larger piece of dough into a ball. Working on a floured surface, flatten the ball slightly, then roll it into a 12-inch circle, about 1/8-inch thick. Fit the rolled dough into a 9-inch pie pan. Trim the edges of the dough to leave a 1-inch overhang around the pan. Roll out the remaining piece of dough 1/8-inch thick and trim it into a 10-inch circle. Set aside. This will be the top crust.
4. Pour the cooled fruit into the pie shell and dot with butter. Brush the top side of the overhanging dough with a little egg wash. Lift the top crust onto the pie, folding it in half to make it easier to accurately position. Lift the overhanging dough onto the top crust and crimp with your fingers. Mark the crimped edges with a fork, then brush all of the crust with egg wash. Sprinkle with coarse raw sugar and chill in the refrigerator for at least 30 minutes.
5. Preheat oven to 375 degrees F. Line rimmed baking sheet with parchment paper.
6. Place the pie on the prepared baking sheet. Using a sharp knife cut 4 slits in the center of the crust. Bake pie for 50 to 55 minutes. The crust will be golden brown and the fruit will be bubbling in the center of the pie. Let cool for 30 to 40 minutes. Serve with vanilla ice cream.

Sweet n Sour: Old Fashioned Sour Cream Cookies Recipe

There are many moments in life to enjoy over-the-top desserts (seriously--just read the responses in the "what would your last-meal dessert be?" giveaway).

But sometimes, you just need a good old-fashioned cookie. Or, as Betty Crocker of the 60's would say, a cooky.

After all, Betty Crocker's Cooky Book is where I found this understated gem of a recipe for Old Fashioned Sour Cream Cookies. It's listed in the "Heritage Cookies" section of the book, which is where you'll find, as I think of them, the frumpy forefathers of today's cookies. I don't mean this as an insult--I simply mean that while they're not the sexiest-looking cookies, they're substantial enough in flavor that it's no secret why these recipes have stuck around through the years.

This particular recipe yields a cookie that is lightly tangy, and yet somehow fluffy without being "light"--they have a compelling flavor which keeps bringing you back for more. And with a sprinkling of sugar on top, they have a satisfying crunch, too.

Old-Fashioned Sour Cream Cookies

Ingredients

• 1/2 cup butter
• 1 cup sugar
• 1 egg
• 1 teaspoon vanilla
• 2 2/3 cups flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/4 teaspoon nutmeg
• 1/2 cup sour cream

Procedure

1. Heat oven to 425 F.
2. Mix butter, sugar, egg, and vanilla thoroughly. 
3. Sift the dry ingredients together; add to the sugar mixture alternately with the sour cream.
4. The original recipe suggests rolling the dough out, but I simply pinched off pieces and rolled them into approximately 1 1/2-inch diameter balls and placed them on the baking sheet, about 2 inches apart. 
5. Place on a greased (or parchment-lined) baking sheet. Sprinkle with sugar.
6. Bake 8-10 minutes, or until lightly browned on the sides. Makes about 36-48 cookies.

National Brownies at Brunch Month: Mimosa Brownies for Serious Eats

Hold the phone. Hold everything. Did you know that August is National Brownies at Brunch Month?

Don't waste time asking follow-up questions like why this month-long holiday exists—instead, bake up a batch of brunch-friendly Mimosa Brownies. Starting with the Oprah-approved brownie recipe from Baked: New Frontiers in Baking, this version gets champagne-and-orange juice makeover for a treat which truly embraces the decadent spirit of both brownies and brunch, all in one delectable unit.

Note: You may notice that the actual amount of champagne (or sparkling wine) is actually quite small, leaving you plenty of bubbly to make actual mimosas to accompany your brownies. As for the use of orange juice concentrate versus orange juice, I found that it offered a bright flavor and better consistency than orange juice.

For the full entry and recipe, visit Serious Eats!

Morning Mix: Peanut Butter Streusel Morning Bread Recipe

Confession: I sometimes, ah, mix it up.

It's true: I'm not adverse to using a mix every now and again. And I kind of have a guilty little spot of love in my heart for Cinnamon Streusel Quick Bread, a recipe made with Betty Crocker's Streusel Muffin Mix. 

It's not that streusel bread would be so hard to make without a mix...but there's something special about this one. What is it that you've hidden in the mix, Betty Crocker?

And as I discovered recently, when you add a generous helping of Mighty Maple peanut butter to the streusel topping, its deliciousness factor is increased, like, tenfold.

So here it is: my dirty little secret, my favorite mix for making a sweet breakfast bread.

Peanut Butter Streusel Morning Bread

-makes about 4 servings, in my house-

Adapted from Betty Crocker

Ingredients

• 1 Box Betty Crocker cinnamon streusel muffin mix
• 1/3 cup all-purpose flour
• 1/2 cup water
• 1/3 cup butter
• 2 eggs
• 4-6 tablespoons fairly smooth-textured, full fat peanut butter (I love it with Mighty Maple by Peanut Butter and Co.)

 Procedure

1. Heat oven to 375ºF. Grease bottom of 9x5-inch loaf pan with shortening, or spray bottom with cooking spray.
2. In medium bowl, stir Muffin Mix, flour, water, oil and eggs just until blended (batter may be lumpy). Spread batter in pan. 
3. Melt the peanut butter in the microwave until it is thick but pourable. Mix the streusel topping in, give it a quick stir (it doesn't have to be completely incorporated) and pour it on top of the batter. Don't worry about making your coverage super-even: it's nice to find big chunks of peanut butter here and there.
4. Bake 38 to 43 minutes or until top is golden brown and springs back when lightly touched. Cool 15 minutes. Run knife around edges of pan before removing; remove from pan. Cool completely before slicing, about 45 minutes.

Chess Pieces: Yellow Chess Cake Recipe

Is it just me, or does the phrase "light summer dessert" seem like a fancy way of saying "low fat, dull suffering"?

Luckily, there's an antidode: Aimee's Chess Cake, a recipe I found in The Cake Mix Doctor Returns . Similar to that St. Louis specialty called Gooey Butter Cake, this dessert is decadently, deliciously, delightfully, thick as a brick.

The recipe I adapted suggests cutting "into small bars because it's so rich"--but my vote goes for big, fat slices. Topped with candied nuts. Take that, low-fat dessert!

Yellow Chess Cake

Adapted from Aimee's Chess Cake from The Cake Mix Doctor Returns

Ingredients

• Vegetable oil for the pan
• Flour, for dusting the pan
• 1 package plain yellow cake mix
• 1 stick (8 tablespoons) butter, melted
• 3 large eggs
• 4 cups confectioners' sugar, sifted
• 1 package cream cheese, at room temperature
• 2 teaspoons vanilla
• 1 cup candied walnuts (I used these ones ) --these are optional but I like the texture and flavor they add

Procedure

1. Preheat oven to 350 degrees F. Grease and flour one 9 x 13 inch pan.
2. In a large bowl mix together cake mix, butter and 1 egg. Pat batter into greased 9x13 inch pan.
3. In a medium size mixing bowl mix together cream cheese, 2 eggs and sugar. Pour the cream cheese mixture over the cake mix batter. Sprinkle the nuts on top.
4. Bake for 35 minutes or until golden brown on the edges (the middle will still be soft but will set to a solid but gooey consistency as the cake cools).

CakeSpy Note: Like this cake? You might also enjoy Houdini Bars.

Role Reversal: Reverse Whoopie Pies for Serious Eats

What's a Reverse Whoopie Pie?

Basically, if you can imagine a Milano cookie going through a Hulk-like transformation into a supersized sweet treat, you've got the right idea.

That's right: these cakey whoopie pies pack all the flavor of the classic chocolate-filled buttery cookie sandwich, but without making any pretense of daintiness. This is treat of such proportion that it requires two hands to hold and all of your stomach to handle. Of course, if you want an even Hulkier variation, add peppermint extract instead of vanilla (and maybe a dash of green food coloring for good measure) for a chocolate-mint variation.

For the full entry and recipe, visit Serious Eats!

Fat Mint: Mint Chocolate Chip Whoopie Pies, and a Whoopie Pie Bake-Off Roundup

OK, so I don't want to make you feel bad if you weren't able to make it to the Whoopie Pie Bake-Off at Oddfellows Cafe this morning.

But.

Dude, if you weren't there, you totally missed out. For so many reasons...but for the sake of brevity, I'll focus on just a handful of reasons why the event was totally sweet (and suggest that you read the CHS roundup too):

John Roderick loves Whoopie Pie: photo c/o Capitol Hill SeattleThe judges, including all-stars from all arenas: Rocker John Roderick, Chamber of Commerce head Michael Wells, ice cream entrepreneur Molly Moon, the Stranger's Christopher Frizzelle and Chelsea Lin of Seattle CitySearch.

The event was very well-planned: the crew at Oddfellows did a fantastic job of presentation, planning, serving, and sharing the Whoopie Pie love. And the cute posters didn't hurt, either.

The whoopie pies: ranging from classic creations to inventive riffs on the Whoopie Pie, the entries were as varied as the entrants, who ranged from professional bakers (Volunteer Park Cafe, Street Treats, Mini Empire Bakery) to at-home enthusiasts (yours truly included). There was even a gluten-free s'more variety by Jeanne of Four Chickens!

Audrey takes the job of Whoopie Pie tasting very seriously.The prizes: winners made out like bandits, winning awesome prizes donated by both Oddfellows and by yours truly (of course, the humor of fact that young children won this prize isn't lost on me).

The enthusiastic crowd: well, a picture would show this best. Here's before:

...and here's after:

Yup: people were ready to eat some whoopie pies, all right.

Of course, I'm not going to totally leave you hanging. My entry for Mint Chocolate Chip Whoopie Pies (inspired by my favorite ice cream flavor) went over rather well, if I do say so myself--and I'm willing to share the recipe. So even if you didn't make it, you can make some Whoopie of your own, in the safety of your own home.

Mint Chocolate Chip Whoopie Pies

Adapted from King Arhur Flour's Reverse Whoopie Pies

Makes 12-24 pies, depending on size

For the cookies 

• 1 cup (2 sticks 8 ounces) unsalted butter
• 1 1/2 teaspoons salt
• 2 teaspoons peppermint extract
• 1 tablespoon baking powder
• 1 1/2 cups (10 1/2 ounces) sugar
• 3 large eggs
• 4 1/2 cups All-Purpose Flour
• 1 cup (8 ounces) milk
• 2 cups (12 ounces) chocolate chips
• green food coloring, to taste (optional, but recommended)

For the filling

• 4 cups (24 ounces) semisweet chocolate chips
• 2 tablespoons (3/4 ounce) light corn syrup
• 4 tablespoons (1/2 stick, 2 ounces) unsalted butter
• 1 1/2 cups (12 ounces) heavy cream
• 1/2 teaspoon peppermint extract

Procedure

1. Preheat the oven to 400°F. Lightly grease (or line with parchment) two baking sheets.
2. Make the cookies: In a large mixing bowl, cream together the butter, salt, peppermint extract, baking powder, and sugar. Add the eggs one at a time, beating well after each addition. Add the flour to the wet ingredients alternately with the milk, beginning and ending with the flour. Add the green food coloring and mix until incorporated. Do this gently; there’s no need to beat the batter. Stir in the chocolate chips at the end.
3. Using an ice cream scoop, drop the dough onto the prepared baking sheets. Leave 2 to 2 1/2 inches between each cookie, for expansion.
4. Bake the cookies for 11 minutes, or until they’re barely set on top; if you see them browning on the bottom, they've baked too long. Cool them on the pan for 5 minutes, then transfer to a rack to cool completely.
5. To make the filling: Place the chocolate chips, corn syrup, butter, and heavy cream into a large microwave-safe bowl. Heat in the microwave for 2 to 3 minutes, until the mixture is very hot. Stir until the chocolate melts and the mixture is smooth. Add in the peppermint and stir one more time. Chill in the refrigerator, stirring occasionally, till the filling is cool room temperature. Remove from the fridge, and beat at high speed with an electric mixer until it lightens in color and thickens slightly. If the filling doesn’t lighten and thicken after several minutes of beating, chill for another 15 minutes, then beat again. Spread a generous amount of filling on one of the flat sides of the cookies; sandwich another half on top to form your pie. Repeat with the remaining pies. Store in an airtight container--it's better not to freeze these. Because the tops of the whoopie pies can be sticky, I'd suggest individually wrapping in waxed paper rather than plastic wrap.

Scrump and Save: Scrumpy Delight + Simply From Scratch by Alicia Bessette

Photos by Dave TavaniScrumpy Delight is, truly, a terrible name for a dessert. It sounds more like Swamp Thing's cute sidekick than a delicious pastry.

But in the novel Simply from Scratch by Alicia Bessette, which I recently had the opportunity to preview in review copy form (it comes out later on in the summer) it's the unexpectedly delicious dessert--made with an unlikely series of ingredients including pineapple, goat cheese, and chocolate, all baked in a pastry crust-- that represents sweet salvation for a character who is struggling with the tragic death of her husband.

Dave TavaniSo how is the book, anyway? I found it to be a thoroughly engaging novel. While the story can be slightly cliche at times, the main character's charm is undeniable, appealing even as she struggles with tragedy, and ultimately the sweet story did win me over.

Moreover, the book, like the below recipe, goes to show that sometimes, the strangest flavors can come together to create something magical--both in pastry, and in life.

Here's the recipe from the book:

Scrumpy Delight

As seen in Simply from Scratch by Alicia Bessette

- serves 2-4 -

Ingredients

• 1 heaping cup well chopped pineapple, either grilled (ideally) or at least very well drained
• 2 ounces spreadable goat cheese, softened slightly in microwave (cream cheese will also do)
• 1 tablespoon honey
• 1 teaspoon fresh lime juice
• 1/2 teaspoon fresh-ground black pepper
• One pie crust (your favorite recipe, or a pre-made pie crust dough)
• 1- 1 1/2 ounce dark or milk chocolate bar
• 2 teaspoons cream or whole milk

For garnish:

• brown sugar
• chilled fresh raspberries or blueberries
• pepper to taste

Procedure

1. Preheat oven to 425 F. Lightly grease a baking sheet.
2. Combine pineapple, cheese, honey, lime juice, and pepper in a large mixing bowl.
3. Carefully lay pie crust flat on your baking sheet. Repair any tears in the dough with moistened fingertips.
4. Place the chocolate bar in the center of the pie crust.
5. Pour the pineapple mixture onto the chocolate bar. Using a spatula, spread the mixture out toward the edges of the dough, leaving about a 1-inch edge.
6. Using fingertips, drag two opposite ends of pie crust to meet in the center, forming a rectangle. Brust the top of the crust with your milk or cream.
7. Bake for 20-25 minutes or until the crust is golden brown.
8. Remove from oven. Sprinkle with brown sugar and pepper, if desired. Garnish with berries.
9. Using a sharp knife, divide into segments. Serve warm.

Milk Maid: A Fudge Q + A and Recipe from Swiss Maid Fudge

You've never met Jane Heller, but you'll probably like her as soon as I tell you this one thing about her: she has a company, Swiss Maid Fudge, that specializes in making delicious...well, you know. This Wisconsin-based company offers many options beyond the expected vanilla and chocolate, by the way--anyone care for some banana split fudge?

Anyhow. Ready to hear more? Thought so. 

Q: How did you first get involved with making fudge?
A: I began making fudge in high school when I would work summers in the candy store. I would spend my summers doing the same techniques we use today which really sparked my love of the business.  Making fudge has been a large part of my life and I have really grown with this company.

Q: How has Swiss Maid Fudge changed since you first started there?
A: We began with just 3 flavors of fudge – chocolate, vanilla, and maple fudge and have expanded to over 24 flavors!  We have also expanded our homemade products to include several caramel and brittle varieties, salt water taffy, caramel apples and hand-dipped chocolates. We have also expanded nationally through our Web site and started selling all over the country. As a company, we wanted to keep the traditional way of making our homemade fudge, but update our business through our online presence.  

 
Q: What are the top tips you can give someone attempting to make the perfect fudge?
A: The top three tips I can give are:

• Wash down the sides of your pan with a brush dipped in water to prevent the formation of sugar crystals. 
• You must use a candy thermometer and cook it to the correct temperature specified in your recipe – a degree here or there will make a big difference in the final outcome. 
• Let the mixture cool a little before mixing – this will result in a creamier consistency.

 And now that you're armed with that expertise, howsabout a recipe? Jane was kind enough to share one:

Jane’s Chocolate Fudge Cake Recipe
(Video of Jane making this recipe can be found above, or here)
Ingredients:

• 3/4 Cup Whole Milk
• 2 Cups Granulated Sugar
• 1/4 Cup Corn Syrup
• 6 oz. Unsweetened Chocolate
• 2 T. Butter
• 1 tsp. Vanilla

In preparation

1. Finely chop or grind the unsweetened chocolate.
2. Prepare your marble slab or countertop by sprinkling with water.
3. Spray your ring molds with cooking spray. You may select any size mold you prefer. Have a small greased container ready to put the remaining fudge in after you fill the molds.

Procedure

1. In a saucepan, combine milk, sugar, corn syrup and butter stirring to combine all ingredients well. Wash down the sides of the pan and the stirring spoon with a pastry brush dipped in water. Insert a candy thermometer making sure it doesn't sit on the bottom of the pan. Cook to 238 degrees. Do not overcook.
2. Promptly remove from heat and slowly pour onto your work surface. Sprinkle the surface of the candy again with water and sprinkle the unsweetened chocolate evenly over the top. Let cool until the cooked mixture holds a slight indentation when your finger is pressed into it-mixture should be warm not hot. This should only take a few minutes.
3. Using a scraper begin mixing from the outside edges into the middle making sure to get well underneath the candy. Mix swiftly as setting will occur quickly. Once mixed, place the fudge into each mold and the remainder into a pan.
4. Fudge should immediately be ready to remove from the molds. Sprinkle the tops and sides of each layer with coarse sugar and stack. To make each section stick together melt a little chocolate and put in the middle of each layer before stacking the next.
5. Package in a cellophane bag and tie with a bow or store in an air tight container. Makes approximately 2 lbs. of fudge.

To learn more, visit the Swiss Maid Fudge website; for a virtual tour of their factory, click here.

O' Delicious: O'Henry Bars Recipe

Dear Oatsies,

I'm sorry to have to say this, but it's over. I've found another oat-based bar cookie to love.

And that other oaty treat? The O'Henry Bar. We met accidentally--when I was chatting with Sabrina, a shopper at the Urban Craft Uprising, she told me about the O'Henry Bar, a treat her mom frequently made for her growing up. At first, this bar sounded kind of like you, Oatsie--an oat, butter, sugar, and corn syrup-based confection which is baked, and then topped...and this is where it changes...with chocolate and peanut butter.

Oh, Oatsie, what was I do do? Your topping of chocolate and chopped nuts is tasty, but who can resist the smooth, salty-sweet deliciousness of peanut butter and chocolate?

Nobody, that's who. And after baking a batch, I can say with no hesitation that it was love at first bite.

It's not me...it's you. I hope you'll be well. Really.

Love,

CakeSpy

P.S. Here's the recipe.

O'Henry Bars

Adapted from Sabrina's mom

Ingredients 

• 4 cups quick cooking oatmeal
• 2/3 cup butter
• 1/2 cup  Karo syrup (light, not dark)
• 1 cup brown sugar, packed
• 3 teaspoons vanilla

 For the topping

• 6 ounces chocolate chips
• 2/3 cup peanut butter (a more smooth variety)

Procedure

1. Preheat oven to 350F.
2. Melt butter, karo syrup, sugar, and vanilla in a medium saucepan over low heat. Add the oats and stir, still over heat, until fully coated and incorporated.
3. Press firmly into 9"x13" greased pan (I'd recommend putting a piece of wax paper down and roll with rolling pin/can so it doesn't stick) and bake at 350 for 10-12 minutes.
4. While this cools, make the topping. Melt together 6oz chocolate chips & 2/3 cup of peanut butter (I used Peanut Butter and Co.'s Dark chocolate Dreams for extra chocolaty richness) in either a microwave-safe bowl or over low heat.
5. Spread over oatmeal bars and let cool. Cut into yummy morsels & enjoy!