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Cranberry Meringue Pie

November 21, 2012 12 Comments

Cranberry Meringue Pie %The Baker Chick

Even though cranberries are only around for a couple months a year, I feel like they sometimes fall under the radar when it comes to holiday desserts. The tart berries are versatile and delicious, but when it comes to your Thanksgiving spread, they are likely only included for cranberry sauce. Though I’m a huge fan of the turkey/stuffing/cranberry combo, I thought this year cranberry deserved a spot on my dessert spread.

As a huge lover of light, tart and fruity desserts, this is the perfect twist on my favorite lemon meringue. Cranberry curd is made very similarly to the traditional lemon, and it is perfectly sweet with a little pucker. The fluffy meringue is piled high and toasted until it’s golden.

Cranberry Meringue Pie %The Baker Chick

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Cranberry Meringue Pie

Ingredients

  • 1 single layer pie crust (1/2 recipe)
  • 1 12 oz bag of fresh cranberries
  • 1 cup orange or lemon juice
  • 3/4 cup granulated sugar (plus more if using lemon juice- taste for sweetness before adding eggs)
  • 1 large egg
  • 3 large eggs, separated
  • 1/4 tsp cream of tartar
  • pinch of salt
  • 1/3 cup sugar

Instructions

  1. Preheat oven to 350 F. Roll out pie crust to 1/4 inch thick and fit into pie dish, crimping the edges if desired.
  2. Fill un-baked shell with foil and either dried un-cooked beans or pie weights. Bake crust for 15 minutes, remove foil, and then bake for 5 minutes more or until just turning golden.
  3. Let crust cool while preparing filling.
  4. Meanwhile, combine cranberries and orange/lemon juice in a medium saucepan.
  5. Bring to a boil over high heat and cook, stirring occasionally, until all the cranberries are beginning to break down, 5 to 6 minutes.
  6. Pour through a fine-mesh sieve into a medium bowl, pressing on the solids to extract all the juice. (You really need to work it to get all of the juice out.)
  7. Whisk 3/4 cup sugar into the juice until combined- taste and add more if it's too tart.
  8. Whisk in whole egg and 3 egg yolks. Return the cranberry mixture to the saucepan and cook over medium heat, stirring constantly and vigorously, until it thickens and just starts to bubble as you are stirring, 4 to 5 minutes.
  9. Remove from heat and cover to keep warm.
    10. To prepare topping:
  10. Beat the 3 egg whites in a large bowl with an electric mixer on medium speed until frothy.
  11. Add cream of tartar and pinch of salt and beat at high speed until soft peaks form.
  12. Very slowly add 1/3 cup sugar, beating constantly, until the mixture holds stiff, shiny peaks. Beat in vanilla.
  13. Pour hot filling into crust, spoon the meringue over the filling, then gently spread to the edges of the crust.
  14. Make peaks in the meringue with the back of a spoon or a small off-set spatula.
  15. Bake until the top is lightly browned, about 15 minutes. Cool the pie on a wire rack until it's room temperature, and then chill until ready to serve.

Notes

This cranberry curd is made with orange juice, but I think it would be delicious with half orange/half lemon or even all lemon juice, (which is how I'm going to try it on Thanksgiving.) Taste the cranberry mixture before adding the eggs to see if it needs any additional sugar.

The key to meringue that doesn't slide off or pull back from the crust is to pour the hot filling into the crust immediately followed by the meringue.

http://www.the-baker-chick.com/2012/11/21/cranberry-meringue-pie/

Recipe adapted slightly from: Eating Well

Filed Under: Holidays, Pie, Recipes, Thanksgiving Tagged With:

Butternut Squash Cupcakes with Maple Cream Cheese Frosting

Butternut Squash Cupcakes with Maple Cream Cheese Frosting

November 19, 2012 16 Comments

Butternut Squash Cupcakes with Maple Cream Cheese Frosting %The Baker Chick

Ok, ok relax. Yes- I made cupcakes using butternut squash. Is it really that weird? When I told Andy about them he was not into the idea. Then I applied my really good logic onto the subject: Pumpkin is a winter squash, butternuts are also winter squash. Pumpkin pureé tastes kind of weird and bitter on it’s own while butternut squash is sweet and nutty. Why not just use the same delicious spices but sub butternut pureé for pumpkin pureé? Plus- I roasted my own squash and I always just use canned pumpkin. Seemed like a no brainer to me!

After Andy tasted these, he didn’t care what was in them because they were so delicious. In fact, I had the other taste-testers guess the flavor and everyone just assumed they were pumpkin. Only after telling everyone they were made with squash did they consider the nutty hints in the flavor. They are deliciously spiced, and the maple cream cheese frosting is a perfect fit.

Butternut Squash Cupcakes with Maple Cream Cheese Frosting %The Baker Chick

If you are planning on roasting a squash for Thanksgiving recipes, set some aside and whip up these cupcakes for your dessert spread. The flavor combo is perfect for the holiday, and it’s a great way to use any extra squash you may not need. (I have been very into butternut squash soup, risotto and mac & cheese lately. Most of those recipes only call for 2 cups of squash and a large squash yields 4-5 cups!)

Like other recipes using fruit puree (like applesauce, banana, pumpkin,) the texture of these is outstanding. They are soft and rich with a melt-in your mouth quality. They elicit that perfect seasonal smell as they bake up, and I couldn’t help but get into the spirit as I enjoyed one of these with a cup of tea!

Butternut Squash Cupcakes with Maple Cream Cheese Frosting %The Baker Chick

* I have gotten several comments and emails asking how I frosted my cupcakes like that. I plan on doing a video tutorial soon, but in the meantime check out this helpful tutorial I found here.

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Butternut Squash Cupcakes with Maple Cream Cheese Frosting

Yield: 18-20 cupcakes

Ingredients

  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon coarse salt
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground ginger
  • 1/4 teaspoon freshly grated nutmeg
  • 1/4 teaspoon ground cloves
  • 1 cup packed light-brown sugar
  • 1 cup granulated sugar
  • 1 cup (2 sticks) unsalted butter, melted and cooled
  • 4 large eggs, lightly beaten
  • 2 cups butternut squash puree
  • frosting:
  • 1 package (8 ounces) cream cheese, room temperature
  • 1/2 cup (1 stick) unsalted butter, room temperature
  • 1 tablespoon pure maple syrup
  • 1/2 teaspoon pure vanilla extract
  • 3-4 cups powdered sugar

Instructions

  1. Preheat oven to 350 degrees. Line cupcake pans with paper liners; set aside. In a medium bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, ginger, nutmeg, and cloves; set aside.
  2. In a large bowl, whisk together, brown sugar, granulated sugar, butter, and eggs. Add dry ingredients, and whisk until smooth. Whisk in squash puree.
  3. Divide batter evenly among liners, filling each about halfway. Bake until tops spring back when touched, and a cake tester inserted in the center comes out clean, 20 to 25 minutes, rotating pans once if needed. Transfer to a wire rack; let cool completely before frosting
    4. For Frosting:
  4. In the bowl of an electric mixer fitted with the paddle attachment, beat cream cheese and butter together until smooth. Add maple syrup, vanilla, and powdered sugar; continue beating until well combined and smooth. frost cupcakes and drizzle with maple syrup if desired.
http://www.the-baker-chick.com/2012/11/19/butternut-squash-cupcakes-with-maple-cream-cheese-frosting/
recipe adapted from: Martha Stewart
Filed Under: Cupcakes, Recipes, Thanksgiving Tagged With: , , ,

Pear Toffee Galette

Toffee Pear Galette

November 15, 2012 15 Comments

Toffee Pear Galette %The Baker Chick

Is anyone else totally blindsided by the arrival of Thanksgiving next week? I for one can’t quite believe that it’s here so soon. Maybe it’s because the east coast lost Halloween this year due to Sandy, but it just seems the Holidays in general are way too early. But- since it’s coming whether I like it or not, I figure it’s time to get planning!

I’m all about a dessert spread with lots of different options instead of just pies. Last year I loved this cheesecake, and I think these cupcakes would also be perfect. The nice thing about a galette is that since it’s basically a “free form pie,” so you can make a couple of them even if you’re out of pie dishes. (I never have enough for holidays.) I also think it’s simple rustic look is so warm and classic.

Toffee Pear Galette %The Baker Chick

The juicy pears are layered into the crust and brushed with a delicious, buttery toffee sauce. The combo of the toffee and pears is a wonderful duo that I can’t beleive I haven’t tried before. Dare I say it’s the new caramel and apple?

I baked this on my new pizza stone which made the crust perfectly crisp. If you don’t have one, I’d recommend using your heaviest pan on a lower shelf of the oven. Your crust will thank you!

Toffee Pear Galette %The Baker Chick

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Toffee Pear Galette

Ingredients

  • 1/2 batch of pie crust (single layer)
  • 1 egg white
  • course sugar for sprinkling
  • filling:
  • 2-3 firm ripe pears peeled and sliced
  • 1 tsp ground cinnamon
  • toffee sauce:
  • 1/2 cup dark brown sugar
  • 1/2 cup heavy cream
  • 1/2 cup (1 stick) butter
  • 1/4 tsp salt

Instructions

  1. Flatten dough into a round disc and cover with plastic wrap. Chill for at least an hour.
    2. For Toffee Sauce:
  2. Combine all ingredients in a medium sauce pan. Simmer on low until butter is melted and sugar is dissolved.
  3. Raise heat to medium and cook for 8-12 minutes, stirring occasionally until sauce has reduced to about a cup.
  4. When dough is chilled, on a well-floured surface, roll it out into a 10-12 inch round.
  5. Gently move it to your baking sheet. Arrange pears around the inside, leaving a 2 inch border around the edge.
  6. Fold the edges in, overlapping each over the other like an accordion.
  7. Sprinkle cinnamon over the pears and brush or drizzle them with about 1/4 cup of the toffee sauce. (You'll drizzle more after baking.)
  8. Brush the crust with the egg white and sprinkle with coarse sugar.
  9. Bake at 375 for 45-50 minutes or until fruit is bubbly and crust is golden and firm. (You really want the bottom to crisp up so don't take it out too soon.)
  10. Cool slightly and drizzle with more toffee sauce. (You may have some leftover- it would be delicious on ice cream!)
http://www.the-baker-chick.com/2012/11/15/toffee-pear-galette/
Crust and sauce recipe adapted from: Martha Stewart

Filed Under: Pie, Recipes, Thanksgiving Tagged With: ,

Salted Caramel Apple Pie- The Baker Chick

Salted Caramel Apple Pie

November 1, 2012 34 Comments

Salted Caramel Apple Pie %The Baker Chick

As much as I’d like to stay “hunkered down” for another week or more, doing nothing but baking and watching Game Of Thrones, it seems like life is slowly getting back to normal here in NYC. As lucky as Andy & I were to not be hit very hard by Hurricane Sandy, it is very sad to see the city I know and love struggle. So many are still without power and water, and with public transportation not quite back to normal, I can’t imagine the toll it’s taking on small businesses and workers around the city. Please continue to send thoughts and prayers from the other parts of the world! If you want to donate to the American Red Cross to help victims that are suffering- you can get more info here

Salted Caramel Apple Pie %The Baker Chick

Anyway, since we were fortunate to have power and gas, I spent most of the storm baking and eating. I made this pie right before the city went into lockdown and took it to a Fall-themed party outside the city. It was the perfect comforting apple pie that everyone knows and loves with an extra twist. Caramelizing the filling before baking creates a rich caramel that keeps the pie gooey and the apples soft. I of course added an extra touch of sea salt to the filling to create my favorite sweet & salty duo.

Salted Caramel Apple Pie %The Baker Chick

Most apple pies I’ve made it the past involve filling the crust with raw apples that are tossed with spices, and then dotting the pie with butter. Though I’ve loved this method, I don’t think I can possibly make apple pie any other way after trying this delicious concoction. The filling is so full of flavor to begin with, that baking it only makes it even more gooey and caramelized. I also dislike apple pie where the apples aren’t quite soft enough, and these are perfectly tender. (This also allows you to make your filling in advance and then just toss it in the shell when you’re ready.)

Salted Caramel Apple Pie %The Baker Chick

This recipe is already on my preliminary Thanksgiving menu, and I’m already excited for a chance to make it again. (Except for the peeling apples part- that’s always a pain. Anyone have a handy tool or a shortcut I should know about?

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Salted Caramel Apple Pie

Ingredients

  • 1 double pie crust
  • 6 -7 cups tart apples, peeled and sliced (Jonathan or Granny Smith)
  • 1/2 cup packed light brown sugar
  • 1/2 cup sugar
  • 1/4 cup all-purpose flour
  • 1 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1 teaspoon sea salt
  • 1 tablespoon lemon juice
  • 1 teaspoon vanilla
  • 4 tablespoons heavy cream
  • 4 tablespoons butter

Instructions

  1. Roll out one disc of chilled dough and place inside a pie dish with a small over-hang around the edges. Let chill in fridge until filling is ready.??
  2. Preheat oven to 450 degrees F.
    3. For filling:
  3. Sprinkle apples with lemon juice. Combine dry ingredients in large bowl and add apples. Toss to mix. Add vanilla and cream.
  4. Melt butter in heavy skillet. Add apple mixture and cook approximately 8-10 minutes, until apples are soft and the liquid has turned golden. Turn into pie shell.
  5. Cover with a lattice top or just drape the whole second (rolled out) crust over the filling and crimp the edges. If you don't have enough over-hang to turn it over to seal the pie, use my trick: roll out a thin 1/2 inch wide strip of extra dough and place it around the edge.
  6. Use a fork or your finger to decorate the edge.
  7. Brush the top of the crust with heavy cream and bake for 15 minutes. Then reduce the heat to 350 and bake for another 45 minutes, or until the crust is golden and the filling is bubbly.
http://www.the-baker-chick.com/2012/11/01/salted-caramel-apple-pie/

Filling recipe adapted from: Food Network

Crust recipe from: Martha Stewart

Filed Under: Pie, Recipes, Thanksgiving Tagged With: ,

Pumpkin Cheesecake

Bruleéd Pumpkin Cheesecake with Gingersnap Crust

November 18, 2011 24 Comments

I have never been more excited for Thanksgiving you guys. ALL my Sisters are going to be home in Milwaukee which hasn’t happened over Thanksgiving for about 8 years. Also, my new Fiancé is coming with me! Not only does he get to experience a holiday with my amazing and huge family, but we get to finally celebrate our engagement with everyone and talk about wedding plans. I’m hoping to return to NYC with a date set and a venue picked! Cross your fingers that one of my top choices pans out.

Bruleéd Pumpkin Cheesecake with Gingersnap Crust %The Baker Chick

In addition to all the exciting wedding planning/family things, I am bracing myself for the feast of a lifetime. You see, my Mama has always mainly cooked Thanksgiving dinner and it’s always been great, but this year we’re combining forces with my sister Nadia who is a wonderful cook and Me, who has lots of fun dessert ideas. I think it’s going to insanely good. Also the Packers are playing on Thanksgiving which just makes it that much better.

Last year at Christmas, around the time I was pondering the idea of maybe starting a baking blog, I made a version of this cheesecake with my Mom. She normally makes just pies for our desserts, but I wanted to try something different. I knew I could rely on Martha Stewart to supply me with a great recipe for my first ever cheesecake and she didn’t disappoint. Everyone adored this silky-cheesecake and we decided it should be a Holiday dessert staple from now on.

If you’re looking for an extra dessert for your Thanksgiving spread this is the one. It packs all the delicious spices and flavors of pumpkin pie, but adds a crisp gingersnap crust and the bruleéd top which  makes it even more amazing. If you don’t have a kitchen torch you can easily skip that step, but I think that crispy burnt sugar top adds such a nice touch. (We actually had a bruleéd pumpkin cheesecake at dinner on the night we got engaged so maybe that’s why I like it so much!) Stay tuned the next few days as I am planning to post a round up of a bunch of amazing pumpkin recipes! Have a great weekend!

Note: I made a half batch of this recipe and used my 5 inch springform pan- I’m giving the full-sized cheesecake recipe though, feel free to halve it if you’d like :)

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Bruleéd Pumpkin Cheesecake with Gingersnap Crust

Ingredients

  • For The Crust:
  • 1 1/4 cups crushed gingersnap crumbs
  • 1/4 cup sugar
  • 4 tablespoons unsalted butter, melted
  • For The Filling:
  • 4 packages (8 ounces each) bar cream cheese, very soft
  • 1 1/4 cups sugar
  • 3 tablespoons all-purpose flour
  • 1 cup canned pumpkin puree
  • 2 tablespoons pumpkin-pie spice
  • 1 tablespoon vanilla extract
  • 1/2 teaspoon salt
  • 4 large eggs, room temperature
  • For Bruleéd Top- Sugar for sprinkling
  • and a Kitchen torch

Instructions

  1. Preheat oven to 350 degrees, with rack in center. Assemble a 9-inch nonstick springform pan, with the raised side of the bottom part facing up.
  2. Make the crust: In a medium bowl, mix gingersnap crumbs, sugar, and butter until moistened; press firmly into bottom of pan. Bake until golden around edges, 10 to 12 minutes.
  3. Make the filling: With an electric mixer, beat cream cheese and sugar on low speed until smooth; mix in flour (do not overmix). Add pumpkin puree, pie spice, vanilla, and salt; mix just until smooth. Add eggs one at a time, mixing until each is incorporated before adding the next.
  4. Place springform pan on a rimmed baking sheet. Pour filling into springform, and gently smooth top.
  5. Transfer to oven; reduce oven heat to 300 degrees. Bake 45 minutes. Turn off oven; let cheesecake stay in oven 2 hours more (without opening).
  6. Remove from oven; cool completely. Cover with plastic wrap; refrigerate until firm, at least 4 hours.
  7. Unmold before serving and if you want the bruleéd top- sprinkle generously with sugar and then melt it with the kitchen torch until sugar is caramelized, brown and bubbly.
http://www.the-baker-chick.com/2011/11/18/bruleed-pumpkin-cheesecake-with-gingersnap-crust/

Adapted from: Martha Stewart

Filed Under: Cake, Cheesecake, Fall, Recipes, Thanksgiving Tagged With: ,

Pumpkin Pie Cupcakes

Pumpkin Pie Cupcakes

October 10, 2011 49 Comments

Pumpkin Pie Cupcakes %The Baker Chick

In college I must have been on every crazy diet imaginable. I was 19, obsessed with not gaining freshman weight and highly insecure (naturally.) I was such a pain to be around because I always had different diet rules. My sweet Mom was very patient trying to accommodate all my rules every time I came home.  And I tell you it was torture to be in that house full of amazing food and only be able to eat 3 cubes of cheese and a piece of lettuce.

Pumpkin Pie Cupcakes %The Baker Chick

Around the holidays, I remember hearing a rumor from the other food-obsessed freshman that pumpkin pie was actually not that bad for you.  As long as you skipped the crust it was supposed to be “OK” our crazy diet (I cannot believe I was once that person.) So, I’d go around eating the inside out of the pie and leaving the crust behind. (I promise I would never do such a thing now.) Thankfully, I am over that stupid phase and I live strongly by my motto of eating lots of pie and the crust and also bacon.

Pumpkin Pie Cupcakes %The Baker Chick

That eating-only-the-inside-of-the-pie thing actually did a number on me though. I have become obsessed with that gooey custardy center of the pumpkin pie. Now don’t get me wrong, I love a good crust, but the moment I saw a recipe for a  cupcake that was all custard-y goodness, I pretty much made it right away.

This is an amazing recipe. It is fast to throw together, the ingredients are basic, and the result is pretty fail proof. I also have to admit that I ate THREE of these the afternoon I made them. Then, since I was planning on taking them to book club, I made another batch. And then I took these pictures….

Pumpkin Pie Cupcakes %The Baker Chick

The pictures would look better with another bite taken out right? You know….just to show the texture….and stuff….Oops…. :)

Pumpkin Pie Cupcakes %The Baker Chick

Notes about the Recipe:

If you have silicone baking cups this is the time to use them. If not, evenly spray the inside of your cupcake liners with cooking spray. This will make the cupcakes come out nice and easily. If you don’t do this you may end up scraping the delicious filling out of the liner with a spoon.

Don’t be alarmed that these babies sink a bit after coming out of the oven. A dollop of fresh whipped cream fits perfectly into the sunken center!

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Pumpkin Pie Cupcakes

Yield: 12 cupcakes

Ingredients

  • 2/3 cup all purpose flour
  • 1/4 tsp baking powder
  • 1/4 tsp baking soda
  • 1/4 tsp salt
  • 2 tsp pumpkin pie spice
  • 1 15-oz can pumpkin puree
  • 1/2 cup sugar
  • 1/4 cup brown sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • 3/4 cup half and half

Instructions

  1. Preheat the oven to 350F. Line a 12-cup muffin tin with paper or silicone liners. *If using paper liners, evenly coat them with cooking spray.
  3. In a medium bowl, whisk together flour, baking powder, baking soda, salt and pumpkin pie spice.
  5. In a large bowl, whisk together pumpkin puree, sugar, brown sugar, eggs, vanilla and half and half until well combined.
  7. Add in dry ingredients and whisk until no streaks of flour remain and batter is smooth.
  9. Distribute batter evenly in the muffin tin. (they should be about 3/4 of the way full.)
  11. Bake for 20 minutes. Cool cupcakes in pan. (They will sink as they are cooling.)
  13. Chill cupcakes before serving. Top with lightly sweetened whipped cream.
http://www.the-baker-chick.com/2011/10/10/pumpkin-pie-cupcakes/
Source: adapted from  Baking Bites
Filed Under: Cupcakes, Fall, Recipes, Thanksgiving Tagged With: