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Apple Blackberry Pie

Apple Blackberry Pie

Apple Blackberry Pie

1 hr 5 mins
Course Dessert
Cuisine American
Servings 6 slices

Ingredients
  

  • 7-8 Tart apples
  • 2-3 cups Blackberries
  • 1/2 cup Brown sugar (dark is good)
  • 5 tsp Cornstarch
  • 2 Tbsp Ground cinnamon
  • 1/2 tsp Nutmeg

Instructions
 

  • Have your pie crust ready. Mix together everything EXCEPT the fruit.
  • Preheat your oven to 375F
  • Peel, core, and slice the apples. Keep them in lemony water to keep them from browning as you prepare the remaining apples.
  • Place sliced apples and blackberries in a large bowl with room to mix them around. Pour dry ingredients and mix well with the fruit.
  • Pour everything into your prepared pie crust. Top with the rest of the crust, crimping the edge to avoid leaks. Score the top to allow the steam to escape. Use a pie shield or put strips of foil around the edge to keep it from browning too quickly.
  • Place a sheet of foil under the pie (to catch spills) and bake for 50 minutes at 375F
    Remove the pie shield (or the foil strips) and bake for another 15-20 minutes.
    Cool for at least 2-3 hours.
Keyword apples, blackberries, blackberry, pie, tart apples
Easy Basic Pie Dough

Easy Basic Pie Dough

Basic Easy Pie Dough

Makes enough for a single crust pie. For a pie needing a top crust, double the recipe.
Prep Time 10 mins
Course Dessert
Cuisine American
Servings 1 Pie

Ingredients
  

  • 1.25 cups All-purpose unbleached flour
  • 2 tsp White sugar
  • 1/4 tsp Fine sea salt
  • 8 Tbsp Butter, unsalted, cut into small cubes, very cold
  • 3 Tbsp Water, VERY cold

Instructions
 

  • Gather your ingredients. I usually cut the butter and place it in the freezer along with a small glass of water while I gather everything else.
  • Place the very cold butter in the bowl for your stand mixer (or food processor) and beat until the mixture look like course corn meal. Make sure the butter pieces are pea-sized or smaller.
  • While the mixer is running, add the water one tablespoon at a time mixing just until the dough comes together. Use a tiny bit more water if needed taking care not to add to much or your dough will be too sticky.
  • Sprinkle flour on your work surface. Make a thick disk of the dough and place in on the floured surface. Roll it into a round (ish) shape turning the dough 1/4 turn between rollings, sprinkling more flour top and bottom as needed.
Keyword crust, dough, pie
Soft & Chewy Oatmeal Cookies

Soft & Chewy Oatmeal Cookies

 

Soft & Chewy Oatmeal Cookies

Course Dessert

Equipment

  • baking sheets
  • Cooling Rack
  • Stand Mixer or Hand mixer

Ingredients
  

  • 1 Cup Butter, room temperature (2 sticks, 226 grams) not too soft
  • 1 Cup Brown sugar, packed (213 grams)
  • 1/4 Cup Granulated sugar (50 grams)
  • 2 Large eggs
  • 2 tsp Pure vanilla extract
  • 1.5 Cups All-purpose flour (200 grams)
  • 1/2 tsp Baking soda
  • 1/2 tsp Salt
  • 2 tsp Ground cinnamon
  • 3 Cups Quick oats* (297 grams)
  • 1 Cup OPTIONAL add-ins chocolate chips, chopped nuts, coconut flakes, raisins, etc

Instructions
 

  • Preheat the oven to 350F. Line your baking sheet(s) with parchment paper.
  • Use the paddle attachment on your stand mixer and cream together the butter and sugar until light and fluffy (if using a hand mixer, do the same). This could take 2-4 minutes or more.
  • Add eggs one at a time, mixing after each. Add vanilla and mix until all is well combined.
  • In a separate bowl, mix together your dry ingredients MINUS any optional add-ins. Add to butter/sugar mixture all at once and mix until combined. Add in optional add-ins until just combined
  • Use a medium cookie scoop (1.5T) for regular sized cookies. Use a large cookie scoop (3T) for larger sized cookies. Arrange cookie dough balls a couple of inches away from each other on the baking sheet(s).
  • Bake until the edges just start to turn golden brown and the centers look slightly under-cooked. This will take from about 8-12 minutes depending on the size of the cookie and your oven.
  • Remove the cookies from the oven and use something flat to press the cookies down just enough to take the roundness down and make them look more uniform. This step is optional but it makes them easier to stack and they look better (IMO).

Notes

The use of quick oats in this recipe (versus "old fashioned" oats) gives the cookies a softer more tender mouthfeel that we love. When making the larger size cookie, we have found that they make a great ice cream sandwich!
if you prefer a little crunch to your cookie, just bake them a little longer and they'll look like this (and they'll still be delicious).
Keyword cookie,oatmea,chewy,soft

 

Chocolate Cups (aka Truffle-in-a-Cup)

Chocolate Cups (aka Truffle-in-a-Cup)

Chocolate Cups (aka Truffle in a Cup)

These are tied for first place for the easiest dessert with the biggest impact. When you make them, you'll see why. They definitely have the WOW factor but they are SO easy to make and so easy to customize.
Prep Time 5 mins
Cook Time 8 mins
Course Dessert
Servings 6

Equipment

  • small, heavy bottomed sauce pan
  • whisk
  • scale or measuring cups, measuring spoons
  • Silicone spatula
  • little cups or bowls

Ingredients
  

  • 1 1/2 c heavy whipping cream (not ultra-pasteurized)
  • 7 oz dark chocolate, 70% or higher
  • 2 egg yolks
  • 3 tbsp brandy*
  • 1 1/2 tbsp unsalted butter

Instructions
 

  • Chop the chocolate into little chunks about the size of chocolate chips. Alternately, you can pound it (inside the packaging) with a rolling pin (not too hard) and it will break up nicely.
  • Heat the cream on medium heat until just starting to bubble around the edges. Keep and eye that you don't overheat the cream. Dump all the chocolate into the cream remove from the heat. Stir with a whisk until all combined and creamy (trust me, it will get pretty and shiny).
  • Wait a few minutes for the mixture to cool a bit then add the egg yolks and whisk until fully combined.
  • Add the brandy (or rum or whisky or high-quality booze...or don't add any booze) and stir until combined. Last, add the butter and continue to stir until all the butter is mixed in well and no oily streaks are left.
  • Pour into little cups, tiny bowls, espresso mugs, etc. It should make 6 to 8 little pots of deliciousness depending on the size of your vessel.
  • Refrigerate until chilled or overnight. Before serving, bring to room temperature and add a dollop of whipped cream, chocolate shavings, berries, a small sprinkle of Maldon salt, or whatever sounds good to you. Serve with a crisp cookie or just with a spoon.
  • This is the recipe that your friends will rave about. You don't have to tell them that it was super easy to make.
Keyword chocolate, dessert, easy
Classic Peanut Butter Cookies

Classic Peanut Butter Cookies

The BEST Peanut Butter Cookie I Have Ever Made

Peanut butter cookies are not my strong suit but these came out perfect if you like them soft in the middle, firmer at the edge, and not crumbly.
Course Dessert
Cuisine American

Equipment

  • good quality baking sheets (I used NordicWare but I also like USA Pan)
  • a hand mixer or stand mixer
  • measuring cups and spoons
  • a spring-loaded cookie scooper
  • a potato masher (the kind with little squares)

Ingredients
  

  • 1 c butter, unsalted
  • 1 c peanut butter, crunchy or creamy, as you wish
  • 1/2 c white sugar
  • 3/4 c dark brown sugar, firmly packed
  • 2 eggs
  • 2 1/2 c all-purpose flour
  • 1 1/2 tsp baking soda
  • 1 tsp baking powder
  • 1/2 tsp salt

Instructions
 

  • Cream together the butter, peanut butter and sugars until fluffy. Beat in the eggs slowly until combined.
  • In a separate bowl, sift together (yes, with a sifter) the flour, baking soda, baking powder, and salt. Stir it into the wet mixture.
  • Put the batter in the refrigerator for about an hour. Scoop (or roll with your hands) into @ 1" balls and place on baking sheets leaving room to spread. Flatten each ball with your potato masher (or use a fork to make hash-marks).
  • Bake in a preheated 375F oven for about 10 minutes or until cookies just begin to brown. Do NOT overbake (unless you like that sort of thing).

Notes

Keyword cookies, peanut butter
Macaroni & Cheese

Macaroni & Cheese

Macaroni & Cheese

This was served with love by some wonderful people to whom we are grateful that they shared--the recipe and the finished product.
Course Main Dish
Cuisine American
Servings 12

Equipment

  • casserole dish
  • sauce pan
  • whisks and spoons
  • cheese grater

Ingredients
  

  • 6 slices white bread, crusts removed torn into 1/4" to 1/2" pieces
  • 1 stick butter, unsalted
  • 5 1/2 cups milk
  • 1/2 cup all-purpose flour
  • 2 tsp kosher salt
  • 1/4 tsp nutmeg, freshly grated
  • 1/4 tsp black pepper, freshly ground
  • 1/4 tsp cayenne pepper
  • 4 1/2 cups sharp white cheddar cheese, grated (about 18 ounces)
  • 2 cups Gruyere cheese, grated (about 8 ounces) or 5 ounces grated Pecorino Romano
  • 1 pound elbow macaroni

Instructions
 

  • Heat the oven to 375 F. Butter a 3 qt casserole dish and set aside. Place bread pieces in a medium bowl.
    In a small saucepan over medium heat, melt 2 tbsp of butter. Pour the melted butter over the bread pieces and toss to coat. Set them aside.
    In a medium saucepan over medium heat, heat the milk.
    Melt the remaining butter in a high-sided skillet over medium heat. When the butter bubbles, add the flour, stirring constantly for about 1 minute
    Slowly pour the hot milk into the flour-butter mixture while whisking constantly. Continue cooking and whisking until the mixture bubbles and becomes thick.
  • Remove the pan from the heat and stir in salt, nutmeg, black pepper, and cayenne pepper. Add the 3 cups of the cheddar cheese and 1 1/2 cups of the Gruyere (or 1 cup Pecorino Romano, if using) and stir until combined. Set aside.
  • Prepare the macaroni according to the package instructions EXCEPT cook them 2-3 minutes short of done. Strain the macaroni through a colander and rinse under cold water, running water. Drain well.
  • Stir the macaroni into the cheese sauce mixture. Pour all that into the prepared casserole dish. Sprinkle the remaining cheeses on top. Scatter the buttered bread crumbs over the top.
  • Bake until browned, about 30 minutes. Transfer the casserole dish to a wire rack to cool for five minutes. Serve and enjoy.
Keyword cheese, macaroni, bread crumbs