Brown Butter Butterscotch Pie

Print
Brown Butter Butterscotch Pie

Yield: 1 - 9inch pie

adapted from farm journal's complete pie cookbook

Ingredients

  • 1 - baked 9in. pie shell
  • 6 tablespoons butter
  • 1 cup brown sugar
  • 1 cup boiling water
  • 3 tablespoons cornstarch
  • 2 tablespoons flour
  • 1/2 teaspoon salt
  • 1 & 2/3 cups milk
  • 3 egg yolks, slightly beaten
  • 1 teaspoon vanilla

Instructions

  1. Melt butter in heavy skillet over low heat. Watch carefully. When golden brown, add brown sugar; cook, stirring constantly, until mixture comes to a boil. Stir in water and remove from the heat.
  2. In a saucepan mix cornstarch, flour and salt. Blend in milk, stirring until smooth. Stir in brown sugar mixture. Cook over medium heat, stirring constantly, until mixture comes to a boil. Boil 1 minute longer. Remove from heat.
  3. Stir a little of the hot mixture into the egg yolks; then blend into hot mixture. Boil 1 minute. Remove from heat. Add vanilla. Cool, stirring occasionally.
  4. Pour into pre-baked pie shell. Add meringue while filling is hot.
  5. Meringue recipe (can be halved) meringue.
  6. LET COOL COMPLETELY AND PREFERABLY IN THE FRIDGE BEFORE SERVING:)
http://apronofgrace.com/2012/03/brown-butter-butterscotch-pie/

Cupcake Courier

I know this is a product that has been around for a few years now, but it definitely is still a rave mom product and an ingenious design.  Holding 36 cupcakes with a lot of room for the swirl on top.  The trays are removable in-case you need to carry a tiered cake or up to a 9×13 sheet cake, etc and you can also purchase their three pack cookie tray inserts (a little hard to find) that lay on top the tree levels to carry cookies, brownies, you name it.This product is definitely a 5 star and one that hasn’t received the promotion it should have!

 

 

chewy chocolate chip cookies

I was craving a couple days ago and decided to check out some chocolate chip cookies on Foodgawker.  Really a bad idea, I was like salivating all over my keyboard, jk:)   But so many to choose from and it seemed the one on the hot list was a New York Times chocolate chip cookie recipe.  The only qualm with it was, you have to let it chill for 24 hours.  Well I wanted them now!  So I rested my eye on a photo of a thick and chewy looking cookie (I despise hard, crispy cookies, I love ooey, gooey textures).

The recipe is adapted from Une Gamine dans la Cuisine who adapted it from Picky Palette and Cookie Madness.  I did not read before printing that the dough was supposed to chill for 8 hours, so my bad and I also used sugar in the raw, which may have affected the dough a bit, but they still turned out really good.  Although I am going to make them again soon the to the exact recipe and chilling and see if it makes a difference and I’ll update you all.  I’d have to say they were better then any chocolate chip cookie that I have ate in a while and will probably be the best tasting one ever, once I follow the recipe to the T:)

Print
chewy chocolate chip cookies

Yield: Approximately a dozen.

I didn't have any bread flour on hand, but I believe that is a key ingredient!

Ingredients

  • 1 cup (two sticks) unsalted butter, at room temp.
  • 3/4 cup granulated sugar
  • 3/4 cup brown sugar
  • 2 eggs, beaten
  • 1 teaspoon of vanilla extract
  • 3 cups Bread flour (13 1/2 oz)
  • 3/4 teaspoon of salt
  • 1 teaspoon baking Soda
  • 1 1/3 cups dark or bittersweet chocolate chips (I used Ghiradelli 60% Cacao chips)

Instructions

  1. In a large bowl, beat butter and both sugars just until they come together. Be careful not to overbeat.
  2. Add the eggs and almond extract, beat just until incorporated. In a separate medium-sized bowl, whisk together the flour, salt and baking soda.
  3. When thoroughly mixed, add to batter and stir just until blended. Stir in chocolate chips and nuts. The dough should be neither sticky nor dry.
  4. Cover the bowl and refrigerate the dough for at least 8 hours (sorry) or overnight.
  5. Divide dough into about 12 mounds, but keep the mounds 'rugged', don't over-work the dough (I used an icecream scoop).
  6. If the mounds become too soft from the heat of your hands, place them in the refrigerator for about 30 minutes.
  7. Preheat the oven to 350 F.
  8. Place the cookies on an ungreased cookie sheet.
  9. Bake for *15-20 minutes (check after 13 minutes) or until they are just starting to turn golden.
  10. They won't look like they are done but they will finish cooking on the cooling rack.
  11. Perfect warm or stored.
http://apronofgrace.com/2011/12/chewy-chocolate-chip-cookies/

new theme up with sweet color palette

Oh, I have absolutely been going crazy over this theme change.  The initial theme I had purchased kept conflicting with my hosting and crashing my site, so if you all have been receiving a darn error when visiting, I am so sorry.  Hopefully were over that now.  I decided to stick with my old theme and do some style changes.  I guess simplicity is always best, right?

I wanted to design my color scheme off of one of Design Seeds color palettes.  If you all haven’t checked them out, please do.  It is such a cool site “for all who love color”.  It’ one of those ‘why didn’t I think of that’ sites’:)  So above is my color choice and I absolutely love the outcome and I hope you do too!

 

 

Capturing Blurred Christmas Lights, Tutorial

If you ever wondered how to capture that cool effect you see of photos with the blurred lighting look, then your really gonna flip when you see how easy it is.  Although you must have a camera that lets you focus manually, as far as I am aware.  The above photo is a shot of the lights on our CHRISTmas tree, as well as the other photo.  Just point your camera at the desired lights and adjust your lens until it is out of focus.  How much you adjust will create different results, so just play around with it and have fun! continue…

1 2 3 4 5 6 7 8 »
show
 
close