Get your pie fix...

You Want Pies with That? is back in action for April! I have a confession.... I just saw the movie (Waitress) that inspired this group a while ago when I was stuck at home with the plague. I use the word inspired lightly because I don't think the intention of this group is to celebrate villainous husbands and/or adultery. I think its taking inspiration from the good things (or exceedingly crappy things in this characters case) in life and creating something fantastic from those experiences.

Aprils is SPRING!

It's that time of year when the flowers and trees are blooming, everywhere you turn people are outside playing frisbee, Easter candy is everywhere, and the best thing of all - you can dust off those flip flops! Get those toes pedicured because it's SPRING! This time of year, it seems like everyone can't wait to start cooking and baking with light, bright flavors like lemon and fresh herbs. That's why we chose a "Spring" theme for this month. Get in the kitchen and come up with the freshest, brightest Spring-inspired pie you can think of - whether it's inspired by your childhood Easter basket, or something with lots of fresh, fragrant herbs. You'll have a lot of wiggle room for this one (sweet OR savory!) just make sure the pie is fun and "Springy"!

YWP: Strawberry White Nectarine Cheescake Popsicles

Jenn from Piccante Dolce choose a Vacation theme for September You Want Pies with That?.

We never truly take a "vacation" type vacation.... you know packing up the family and heading out to some fantastic local requires a bit of money and/or a bit of planning, both of which I am in short supply. So when I think of vacation, I simply think of summer which leads me to fresh summer fruits. And what better suits summer and fruits for that matter than popsicles?

I created a creamy cheesecake swirled with a puree of fresh strawberries and white nectarines. Froze them into popsicles and drenched them in white chocolate ganache. A perfect chilly treat for a hot summer "vacation".

YWP: Mini Apple Pecan Pie

How do you make pie when its hot outside and you don't want to turn on you oven to save your life? Mini Pies!
Two fit snugly into my toaster-oven contraption and turned out perfectly without heating up the kitchen one bit. The recipe below makes two but they are big enough to share (no we didn't) and glutenous to enjoy by yourself (yes we did). The hubs is probably in a carbolicious sugar coma in his office right now......nope not yet I can still hear his spoon hitting the plate.

Thanks to Jacque from Daisy Lane Cakes for choosing the Nutty theme for this month's You Want Pie With That? it inspired a delicious pie!

Crust:
1/2 c Pecans
3/4 c Flour
2 oz Cold Butter
1/2 tsp Salt
1 tsp Cinnamon
1 tbs Sugar
Filling:
1 giant or 2 reg sized Apple (I used a big Pink Lady)
1/4 c Chopped Pecans
2 tbsp Sugar
1 tbsp Flour
1/2 tsp Cinnamon

Wiz the crust ingredients in your food processor until it comes together in a doughy mass. Split it into third and press a third into two mini pie tins reserving the last third for the filling. Put the crusts into the fridge to chill out and chop up a big apple. Mix the remaining 1/3 of the crust mix the apples and remaining filling ingredients and fill the pie shells. Bake in a toaster-oven at 325 until they are done. I forgot to time it but I guess everyone's would be different anyways. I had to put a foil tent over them about 1/2 way through so the top wouldn't brown to much.

Don't forget to Pie...

I'm mostly posting this to remind myself because last month I completely forgot all about it until it was too late. All I got to do was drool over the fantastic Taste of Summer pies and not vote for any of them!

The next round of You Want Pies with That? is a Nutty theme.

Let’s get creative with nature’s protein and nutrient powerhouse, the humble nut. Peanuts, cashews, almonds, pecans, pistachios… whatever you chose, let’s use nuts as a prominent feature in next month’s pie. Whether it’s a nut-based shell that perfectly complements the filling, or a nut-studded filling, I can’t wait to see what all you creative bakers come up with.

There are so many possibilities I don't even know where to start! I love nuts but sometimes they don't like me so much. I seem to have "sensitivity" to them but eat them anyway. And even thinking of turning on my big oven makes me sweat, so I have to figure out what I could possibly bake in the little toaster oven. Decisions decisions....

Pie Charms by Inedible Jewelry too cute for words

YWP: Lemon Cooler Pie

Childhood Memory Pie is the theme this month over at You Want Pies with That? Chosen by Ellen from Kittymama in the Kitchen.

So far this has been the easiest idea to date. No hyming and hawing over anything at all. No sign of my typical spastic undecided mind creeping in. Hmmm... strange maybe now that I'm gonna be 35 this is a sign of me being less wishy washy? I won't hold my breath tho.

I don't know why exactly Lemon Coolers popped into my head I can't even remember if I had them more than once to be honest. Just a fleeting memory of melty cool powdered sugar covered cookies, standing with barefeetsies in a dewy deep grass of our lawn. One of those ghosty chalkboard memories where you can't quite grasp your age... or who was with you at the time. I just remember it was good, I was a kid, and I was happy.

Lemon Cooler Pie
Vamped from Lemon Cooler Cookie recipe found on www.recipezaar.com.

Crust
2 oz. Unsalted Butter~ Softened
1/2 c. Powdered Sugar
1 ea. Whole Egg
1/4 tsp. Salt
1/4 tsp. Unsweetened Lemonade Mix
Zest of 1/2 Lemon
1 1/2 c. A/P Flour

Cream together sugar & butter. Add in salt, lemonade mix, egg and zest, mix to combine. Mix in flour and press the crumbly mixture into a pie pan. This should cover the sides and bottom in a good even layer. Put it into the fridge to chill and preheat oven to 350. When the oven is ready blind bake your crust until golden brown around the edges. Remove the lining & weights to finish cooking the crust until done. Set aside to cool.

Filling
2 ea. Large Lemons
2 ea. Egg Yolks
2 ea. Whole Eggs
150 g. Sugar
100 g. Butter

Zest & juice the lemons and whisk together in a medium sauce pan with remaining ingredients. Whisk over low heat until thickened and strain through a very fine mesh strainer. Adjust lemony tartness to your liking by adding more lemon or sugar. Reserve 1/2 cup of filling and pour the rest into the pre-baked crust. Chill for about an hour.

Topping
6 oz. Heavy cream
1 oz. Powdered Sugar
1/2 cup reserved filling

Whip together heavy cream and sugar to medium peaks and fold in reserved filling. Spread over bottom layer and chill overnight.

Dusting

1 oz. Powdered Sugar
1/2 tsp Unsweetened Lemonade Mix

Slice pie and dust right before serving.

YWP: Dont forget to Pie!

I am gonna make a pie...I am gonna make a pie.... I am gonna make a pie......

My determination to enter this months pie-o-thon over at You Want Pies with That is unyielding. For some reason this time the pie idea for this months theme Childhood Memories just popped into my head immediately so I have to do it.

Childhood Memory Pie: Bake a pie or tart that is inspired by a favorite childhood memory. Maybe you spent a summer vacation in Maine so it's a blueberry pie; or your grandmother always baked lemon meringue, or you remember your first taste of apple pie ever. Tell us a little story that will help us walk down memory lane with you and relive some happy childhood memories!

Join in the fun if you got the time!

Oh and if anyone knows where I can get a print of this painting by Wayne Thiebaud please let me know, I'd love to hang it in my kitchen.

Don't forget to Pie

This month's theme over at You Want Pies with That? is Family Favorite Pie chosen by Natalie over at Oven Love

Everyone's family has traditions, including favorite desserts. What's your family favorite? Is it your mom's brownies, your grandmother's banana pudding, your brother's famous chocolate chip cookies? Whatever that favorite dessert is, take it and turn it into a pie! If it already is a pie, make the recipe with your own special twist. If you're feeling extra energized and willing to divulge family secrets, include the original recipe!

I wish I could have participated but honestly wouldn't have been able to come up with anything my family deems as a favorite anyway. Chocolate cream maybe? Dunno.... but I can't wait to see what the other bakers come up with though. If you have time join in, you may win the coveted bragging rights for the month.

YWP: Sage Cheddar & Goat Cheese Tart

The Herbs & Spices challenge picked by Elizabeth at Cake or Death had my head spinning. I knew I had some sage cheddar in the fridge that I wanted to integrate into something. Then I thought maybe something with an Indian spice twist... then I thought something fruity and spicy.....

When in doubt go back to your first instinct right? So I settled on a sage cheddar, Goat Cheese and roasted yellow pepper tart.

I lined two mini tart pans with puff pastry and par baked them while I roasted a big yellow pepper on the bbq, cooled and cut about 1/4 of it in a small dice. I shredded the sage cheddar and mixed it with the goat cheese, egg yolk a bit of cream, the diced yellow pepper, salt, pepper & garlic. I filled the par baked tart and baked it at 350 until it was super bubbly and golden brown. While it was baking I tossed the remainder of the pepper into the blender with plain yogurt, a little cream, garlic oil and salt and pepper to taste.

Ok holy smokes this was good. My honey doesnt like stuff like this but I hope he tries it anyway because it was delicious. The thing is, I didnt measure anything so I dont know if I could make it all again! Sadness.... oh well I will appreciate what I have made even more this way I guess.

Don't forget to Pie

This month's pie palooza is slated to post tomorrow 3-14!

I still don't know what I'm going to make but I can't miss it because the theme is such a challenge. Herb's & Spices. I'm sure we'll see lots of savory stuff this time around.

If you'd like to join in on the fun, head over to You Want Pies With That? for the lowdown.

YWP: Poison Apple Tart

No it doesn't really have poison in it....just apples... and sugar and buttery crustiness.....

The Literary theme for this months You Want Pies with That? shake down was chosen by Mary the Food Librarian. A pie inspired by the mountains of knowledge and entertainment found within the pages of books.

I read allot....more than the average schmo probably. But it was still hard for me to think of something that could be translated into a pie. I'm convinced that I'm just not particularly creative. My tendency to over think quickly turns into procrastination which then turns into something simplified. I decided to use Snow White and The Seven Dwarfs and go with apple pie, but mostly because I really wanted apple pie, not because its my favorite book or anything. Besides just look at that girl... why the hell would anyone take an apple from that crazy witch, the bitch is clearly up to no good.













Super simple tart made with a butter crust layered with granny smith apples tossed with sugar and a little cinnamon. Served with a scoop of Trader Joe's Plain Tart Frozen Yogurt. [Side note: If your at all fan of Pinkberry and you have a TJ's near by you must try this immediately.] The super tart yogurt paired nicely with the sweet mellow apple tart.

Don't forget to Pie

The February theme for "You Want Pies with That?" is a difficult one to say the least. It's brought to you by Mary the Food Librarian.

"Literary Pie (really, what did you expect from the Food Librarian?) Libraries have a wide range of books and materials...and "literary" simply means the written word. Your pie can be inspired by Shakespeare, John Grisham, the latest Chick Lit, The Very Hungry Caterpillar, or anything else that came from the fabulous imagination of your favorite author. The Food Librarian says: "Bonus points from me if you've visited your local library in the past year!" :) Have fun, and eat your words!"

Head on over to "You Want Pies with That?" website for the rules and as Cartman would say.... "Get your bitch-ass back in the kitchen and make me some Pie!"

YWP: Chocolate covered Banana Coconut Rum Custard Tart

Wow its been a busy few weeks and I almost didn't get to make my pie for "You Want Pies with That?" because I decided to go spend a little quality time with mom... ok we just we went shopping... but that's what we do ;)

It would have been a shame since Carrie from Cooking with Carrie and I got to team up and pick the theme for this month after we both won for the Fashionable Pie theme. It's difficult to choose something that would challenge the fantastic bakers that participate but we settled on a Resolution Breaker Pie.

"With it being the New Year and a time for us all to make (and usually break) resolutions, our theme is the Resolution Breaker Pie. A pie that sounds so decadent and delicious that you simply can't resist. A crust so buttery and flaky you quickly call dibs on a 2nd slice. A filling so gooey and creamy that you dig out your fat pants without remorse. A pie so fantastic you begin hatching a plan to keep the whole pie for yourself...... of course telling the entire family that the dog/cat/drunk Uncle Ed ate the whole thing and sadly there will be no pie tonight."

I made a Chocolate Covered Banana Coconut Rum Cream Tart- A coconut crust with a chocolate covered banana layer and coconut rum cream custard. Finished with coconut rum whipped cream and chocolate covered banana slices sprinkled with toasted coconut. Fairly simple but this would indeed make me break any resolutions I decided to make be it food related or not.

YWP: Pies as a Fashion Statement!

In my ignorance of blog baking challenges, I though that the first challenge over at You Want Pies With That? was a hard one until I saw challenge two, Pies as a Fashion Statement! Honestly I almost skipped it because in my life, fashion statements stop at what's clean in the dryer.

Like most girls I do have a penchant for shoes.....from cool tennies to high heels, but how does that translate to pie? Besides no one would ever call my shoe choices fashionable, they teeters more on the far side of strange. I love patterns and colors and usually have to stop myself from buying shoes that couldn't possibly go with anything in my closet. Still shoes and pies don't go no matter how I tried to spin it. So I threw out the shoes or more like hid them in the back of my closet with the others and applied my love of patterns and colors to the crust.

I wanted to create sort of a batik fabric look, so I used patchwork cutters to pattern the crust and then painted it with food coloring. I was surprised at how bright the crust remained, I imagined it fading while baking, I might try this technique to gussy up my holiday pies. For the inside we found some beautiful Arkansas Black Apples at the farmers market on Saturday. I had high hopes because the apples, before baking they were so good, but when baked up they had a weird texture that I didn't care for. I think if I ever find them around for purchase again, I would rather eat them fresh from the core than bake them up again. Either way the pies were more beauty that substance and isn't that sorta fashiony?

YWP: I Love that Movie! Part 2

Polar Express Pie

A cool pepperminty chocolate layer paired with a layer of soft creamy milk chocolate in a Sugar Cookie crust.

Crust:
Bake some of your favorite sugar cookie recipe or use store bought cookies. Process them into fine crumbs in a food processor. Mix approx 8-10 oz (depending on your pie pan size) with about 2 oz. of butter. Press mixture into the sides and bottom of the pan and bake at 350 for about 10 minutes. Set aside to cool.

Filling:
16 oz. Whole Milk
4 oz. Granulated Sugar
1 ea. Egg Yolk
1 ea. Whole Egg
1.25 oz. Cornstarch
2 oz. Milk Chocolate
2 oz. Peppermint Chocolate Chips*
4 oz. Heavy Cream
1 oz. Powdered Sugar

Optional to garnish:
Chantilly Cream
Shaved Chocolate

In a heavy sauce pan bring milk and 1/2 sugar to a scald. In a heat proof bowl, whisk together remaining sugar, eggs and cornstarch. Pour about 1/2 of the scalded milk into egg mixture, to temper. Pour back into the pan and cook until thickened. Pour 1/2 (approx. 11 oz) into a bowl with the milk chocolate and 1/2 into a different bowl with the peppermint chocolate. Mix each until the chips are completely combined and the mixture is completely smooth. Cover milk chocolate mixture with plastic wrap, making sure the plastic is touching the surface of the filling so that it doesn't form a skin. Pour peppermint chocolate directly into the prepared pie crust, smoothing into an even layer, cover with plastic wrap. Put into fridge to cool and set. Whip heavy cream and powdered sugar to stiff peaks and fold into milk chocolate when it has cooled sufficiently. Spread evenly over the peppermint layer. Cover with plastic and chill overnight. Decorate with whipped cream and shaved chocolate.

*I used York Peppermint Patty Premier Baking chips, I don't know where you could get these, I've looked online and can't even find them on the Hersey's website. You could probably sub in other peppermint flavored chips or reg. dark chocolate with a bit of peppermint oil.

YWP: I Love that Movie! Part 1

I joined another dessert inspired group called You Want Pies With That? Who doesn't like pie and who doesn't love a good challenge right?

First challenge ever is a tough one "I Love that Movie!" aka Movie inspired pie. Movies with pie in the title.... American Pie, gross! Movies with pies in them..... Sweeney Todd, double gross!! Having to change my thought pattern immediately; I tried to think of movies I loved first, then a pie I could create. Totally drew a blank, no inspiration, boo!

So of course I ask a few friends, swiftly dodging the aforementioned pie themes. My honey suggests Pineapple Express. Eh? How does that inspire a pie? I've never seen the movie but I know for sure it has NOTHING to do with Pineapples, but I could make this work. Pineapple pie sounds good.... never seen the movie but still love the name just the same. Dammit, do I create a themed pie on a movie I don't love?! (I know way to much angst over a pie) Then it came to me as I was drifting off to sleep as many things do Polar Express.

Its chilling away in the fridge, posting can only happen on the 8th.... Why the 8th? Well, Pi = 3.14. 3+1+4=8. (Trust me I didn't know this before I joined the group)