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!


Ingredients:
Crust:
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.

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!

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.

Ingredients:

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.

Earthquake Cake (The Ugliest Cake in the World)

So, I made this cake for someone who requested it. And yes it's ugly, but It's supposed to be. It is not my favorite cake because it has Nuts, I don't like nuts, but I didn't eat it and I was told it was great and gone in less than 30 minutes, but there were lots of people. This isn't one in my regular rotation but again for someone else.

Ingredients:

1 cup chopped walnuts

1 (3.5 oz) pkg flaked coconut

1 (18.25 oz) pkg German Chocolate cake mix

1/2 cup butter

8 oz cream cheese

4 cups powdered sugar

So first sprinkle the coconut and the walnuts on the bottom of a well grease 13x9 inch pan.

Next mix the cake as the directions on the package tell you. Then pour over the coconut and walnuts.

Next melt butter and soften cream cheese, mix together in a large bowl and slowly add the powdered sugar.

 Pour over chocolate and bake for 40-45 minutes, you won't be able to test if it's done because of the cream cheese which should sink into the cake (at least partially).

Shrimp Creole

This Creole is "spicy" to a lot of people, so beware. However, this isn't too spicy for our house so it's all relative. We love this recipe it makes plenty and there are lots of leftovers. If you like Cajun food then you'll notice something missing, celery, we don't use it. My husband detests it, so therefore there is a serious lack of celery in our household!

Ingredients:

3 Tbsp Vegetable Oil

2 onions, chopped

4 cloves of garlic, crushed

1 tsp sugar

2 Tbsp flour

1 tsp salt

1 tsp ground black pepper

1/2 tsp cayenne pepper

2 (14.5 oz) cans crushed tomatoes

1 (15 oz) can tomato sauce

1 bay leaf

1 Tbsp Hot Sauce

2 lbs

2 medium shrimp

Rice

So the only work in this is chopping up the onion...the faster you chop the less chances you have for onion tears.

In a large pot you'll sauté the onion and garlic in the oil until the onions are pearly and soft. Then mix everything else (except shrimp) in the pot and bring to a boil. Then turn the heat on low and simmer for 30 minutes and stir occasionally. In the meantime go ahead and cook your rice according to the package directions. 15 minutes before serving, add shrimp to the pot and stir. Serve when the shrimp is pink, and scoop out the bay leaves before serving.

Serve offer rice and viola yummy creole.