Tuesday, November 22, 2011

Apple Pie


My husband's favorite kind of pie, possibly his favorite baked good is apple pie.  I a little bit hate making pie.  I feel terrible about this, I make a million different kinds of baked goods and what he really loves is apple pie.  When we were first married and I didn't have a job yet so I decided to surprise him by making an apple pie.  I got out the apple peeler and went to town on my apples.  And then, I sliced my finger with the apple peeler.


I am not a squeamish girl.  I grew up in the country with lot of animals and life in the country with critters does not allow you to be a squeamish girl.  However, I cannot, absolutely cannot deal with a finger wounds.  I was a mess.  I all but passed out trying to clean the wound, and when my husband got home, he had to bandage me up and there was no apple pie to be had.

I have since learned to peel apples with a knife, where there seems to be less risk of wounding my hands.  I know that everyone and their brother has a recipe for apple pie and I have certainly have tried a bunch.  My friend Katie clued me in on a way to prepare apple pie that totally revolutionized it for me.  She told me to cook the apples on the stove before putting them in the pie crust.  The apples can be prepared in advanced, the pie itself only taking a minimal time to bake.  There is no funny gap under the pie shell after the pie is baked.  It's perfect.

Friday, November 18, 2011

Thank You Truffles


All to frequently I get caught up in my life, taking things for granted.  I fail to consider how lucky I am.  Recently, a new friend went out of her way for me out of the sheer goodness of her heart and I was touched.  She made me realize that I was fortunate to have people who care.  I made these for her as a small thank you, because it's really hard to beat the peanut butter and chocolate combination when it comes to tastiness and I wanted to do something to show her I appreciated her kindness.

Truffles adapted from Martha Stewart Living
1 cup heavy cream
8 ounces Giradelli 60% cacao chocolate chips
1 cup creamy peanut butter
cocoa powder for rolling

Bring the heavy cream to a boil.  Pour over the chocolate chips.  Wait 10 minutes.  Stir cream and chocolate together until smooth.  Gradually add in peanut butter.  Stir until smooth.  Refrigerate overnight.  Remove from refrigerator 1/2 hour before you want to roll the truffles.

Scoop teaspoonfuls of chocolate out of the bowl. Roll into a ball with your hands.  Roll truffle in cocoa powder.  Store in the refrigerator otherwise the cocoa powder will be absorbed by the truffle.  (Yeah, I learned that the hard way).


Tuesday, November 1, 2011

Royal Icing and a Toothpick

Here are some other cookies that I made with leftovers from my sugar cookies project using my favorite cookie decorating tool:  the toothpick.  All three of these cookies were fast and easy, made by dragging a toothpick through the two colors.  The cookie on the far left was made by dragging the toothpick from the outside in.  The middle cookie was made by dragging the toothpick through icing dots and the rightmost one was made by dragging the toothpick from the inside out.

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