Thursday, June 24, 2010

Mini Apple Pies

Mini Pies are pretty cute, this doesn't really look like a pie so much as a tiny pastry envelope, and it tastes pretty good too. I haven't made pastries too much so I was fairly pleased, the recipe needs some more tinkering but that's the fun of baking isn't it? The recipe I made doesn't make that much either only about 6 - 7 of these pies. Which is good for a small family of 2 or 3 and it is pretty easy to make. I actually got this recipe in the mail, and instantly changed it. I wish I knew who the original recipe was from but I couldn't find it.

On a separate note for my next few entries (after this one) I am going to try a little different format for this blog. I never intended it to be a step-by-step guide, I was hoping to share my mistakes (and there are plenty) and and successes or really, my baking journey. So let me know what you think!

3/4 cup flour
1/4 cup butter
1 Tbsp sugar
1 tsp baking powder
1 egg
2 Tbsp Milk

Filling and Topping:
1 apple (I used Granny Smith)
1 tsp ground ginger
1 tsp ground nutmeg
1/4 tsp vanilla
1 egg, lightly beaten
1-2 Tbsp sugar

After you preheat your oven to 425 degrees you will want to put the flour in  a large bowl. Cut up your butter and place it into the bowl. With your pastry blender or fork, blend your butter and flour until nice and crumbly.

Add your milk and egg and stir until a dough forms (You may need to use more flour if the dough is too sticky.) Set Aside.

For your filing peel your apple then shred it into a small bowl. (If you have a multi sided grater use the largest grater position).

Mix in vanilla, nutmeg and ginger.

Roll out your dough on a lightly floured surface into about a16 x 8 rectangle or so (you don't have to measure it). Cut the pastries into 4x4 squares. You can use a knife or a pastry cutter  (I actually did measure these. I have a ruler that I use just for baking.)

You will want to spoon about a tablespoon and a half onto each of the centers of the squares.
Brush the outside edges of the dough with a pastry brush using the beaten egg.

Fold the corners of two sides of the dough to the center and then the other two sides into that making a pocket.

Place all your squares on a baking sheet.
For the topping brush the remaining egg onto the top of each of the squares and then sprinkle with sugar.
Bake until golden brown (8-15 minutes) Serve warm.

Thursday, June 10, 2010

Chocoloate Chip Cookies

I have made a ton of these cookies, I even make a 4 inch jumbo cookie (picture is the last one on this page). They are nice and gooey; I used the air insulated pans for these which keeps them from getting crunchy or over done. They are also very easy to make so I hope you enjoy!

First you need to preheat your oven to 350 degrees
and set out your butter while you gather your ingredients,
it should be room temperature to cream it well.
Cream together your shortening and butter first.
Add your sugars and mix well.

Beat in your eggs (on medium-low speed) one at a time.
Add vanilla.

Slowly add in your flour, baking soda and salt.
If you add your dry ingredients too quickly you'll get a cloud coming out of your mixer and that can be really messy!

Add your bag of chocolate chips to the mix.
Drop your cookie dough on your pan 2 inches apart.
Bake 12-15 minutes.

This recipe makes between 2-3 dozen cookies, depending on how large you make them.
I only made about 2 dozen but then I had some extra dough and decide to make some "Jumbo" cookies.
The one above was the biggest it was 4.5-inches wide.
It was tasty (so my 5 year old tells me). Enjoy and have fun!

Monday, June 7, 2010

Double Chocolate Chip Cookies

Oh it has been awhile, I hadn't realized how long it was since I last posted anything! I should have plenty of stuff to post in the coming weeks. I have these cookies (a cookie that can be classified as a brownie cookie) and will have chocolate chip cookies to post in a few days. I'm going to be baking some things using Apples because I have so many baking apples and my son isn't eating them fast enough!

Anyway these cookies are pretty good; not my favorite but my husband really enjoyed them. The secret to cookies that stay nice and moist is the type of pan you use. I use Air insulated cookie sheets. You may have to cook them a tad bit longer, but they cook evenly and turn out so much better. Also everyone's oven bakes differently they all aren't cooking to that perfect temperature or the temp you set it at the humidity also plays a part in how your baked goods turn out. So everyone just experiment what works for you, set your timer for less time if your cookies come out crisp.


1/2 cup butter
4 oz semi sweet chocolate squares
3 cups semi sweet chocolate chips, divided
1-1/2 cups flour
1/2 tsp baking powder
1/2 tsp salt
4 large eggs
1-1/2 cups sugar
2 tsp vanilla extract

In a sauce pan heat butter, chocolate squares, and 1½ cups chocolate chips on low heat. Stir constantly until everything is mixed and smooth, take of heat and let cool.

Beat eggs, sugar and vanilla at medium speed with your electric mixer until a little foamy.

Add dry ingredients slowly and mix until well blended and smooth.

Add chocolate mixture and mix until well blended. Add the remainder of the chocolate chips. Mix well.
Drop dough on cookie sheets two inches apart. Bake at 350 degrees for 10 minutes or until done. Cool completely. Makes about 2 1/2 dozen.