This is THE Pumpkin Pie

Perfectly Creamy Pumpkin Pie- Baker BettieI want you to listen to me closely. If you are making pumpkin pie this week you should make this one. I’m serious. I’m seriously serious. This is THE pumpkin pie. It is creamy and spicy and sweet and full of Fall in every bite. Again I say: This is THE pumpkin pie. Am I making myself clear?

Perfectly Creamy Pumpkin Pie- Baker Bettie

Yeah sure. I know what you are thinking. It looks like an ordinary pumpkin pie right? Well stop thinking that! Just stop right now. Because this pumpkin pie is on a whole new level.

[Read more...]

Chocolate French Silk Pie

Chocolate French Silk Pie- Baker Bettie

I fully admit that I have avoidance issues when it comes to pie. I rarely make them. And it has nothing to do with disliking pie. Pie is probably one of my favorite desserts. But I don’t particularly like making them. And I have realized that the only reason I don’t like making them is because I’m not confident in my crust technique. Why is it so hard to make the edges look pretty?!

Chocolate French Silk Pie- Baker Bettie

Making desserts that look pretty is definitely not my strong point. I fully admit that. I am much better at making desserts that taste awesome. But with the holidays coming up I am determined to end my avoidance of pie and start getting confident with it. Avoiding things is never the answer. And maybe after I tackle pies I’ll start in on cakes. The thought of that just gave me a whole lot of anxiety… It’s okay. We’re still on pie. One intimidating decorative dessert at a time here.

[Read more...]

S’mores Brownie Pie

S'mores Brownie Pie- Baker Bettie

I can’t hear the mention of s’mores without immediately thinking of The Sandlot and this scene. So nostalgic. I can’t tell you how many times I watched that movie as a kid. Sometimes more than once in a day. And even though we didn’t have s’mores often as children, for some reason they just feel nostalgic too. Toasted marshmallow tastes like childhood to me.

S'mores Brownie Pie- Baker Bettie

I was asked recently what my favorite kitchen tool is. That is a difficult question. My initial reaction is to say my chef knife because it is what I use most and probably what I am most attached to. And of course, there is always my Kitchenaid stand mixer. That baby and I worked through over 6000 cookies one Christmas and she still shows no sign of wearing out. But probably my most fun kitchen tool is my culinary torch.

[Read more...]

Free-Form Bourbon Soaked Cherry Pie

Free-Form Bourbon Soaked Cherry Pie- Baker BettieLife is confusing at the moment. Life is more than confusing at the moment. It is stressful, and scary, and devastating, and filled with emotions I can’t even put into words. And I know that it is just life. These moments come and  these moments go and this won’t be the last time. I know that for certain.

Free-Form Bourbon Soaked Cherry Pie- Baker BettieAnd it’s moments like these where it’s easy to question myself. But it’s also times like these where strength I didn’t know I had is summoned. And that is what I’m trying to focus on. We are all stronger than we know. We can all deal with more than we believe we can. It will get better. And there is always pie.

Free-Form Bourbon Soaked Cherry Pie- Baker Bettie

I absolutely love pie. And my love for pie crust is even bigger than my love for pie. And my love for bourbon is even bigger than my love for pie crust. You see where I’m going with this? But I fully admit have never been very good at making a pretty pie crust. That’s why “free-form” pies or galettes are the perfect solution. There is absolutely no skill required in folding this crust over itself after filling it. And if you just call it “rustic” it looks like it is intentionally messy. Which it is.

I am the kind of person who loves crust more than the filling. And I don’t really want it to be sweet either. It is the perfect savory, buttery balance to the filling. This is a crust lovers pie. Each piece has tons of buttery crust and it is so over-the-top flaky. Just perfect.

Also, a cherry pitter is helpful. Does anyone have one of those? I don’t have one. So I cut each cherry in half and mangled them to get the pits out. Another alternative to a cherry pitter is to hammer a clean nail into a piece of wood and press the cherry down over the head of the nail to push the pit out. I remembered this trick after I manhandled the cherries…Free-Form Bourbon Soaked Cherry Pie- Baker Bettie

Free-Form Bourbon Soaked Cherry Pie- Baker Bettie

Free-Form Bourbon Soaked Cherry Pie- Baker Bettie

Free-Form Bourbon Soaked Cherry Pie

Free-Form Bourbon Soaked Cherry Pie

Ingredients

    for the crust
  • 1 1/2 cups all-purpose flour
  • 3/4 cup (1 1/2 sticks) unsalted butter, cut into small pieces
  • 1 egg, lightly beaten
  • 2 TBSP water
  • for the pie
  • 3 cups pitted cherries, soaked in bourbon for at least 1 hour (optional)
  • 2 TBSP flour
  • 1/4 cup sugar
  • 1/4 cup brown sugar
  • 1/2 tsp cinnamon

Instructions

    for the crust
  1. Place the all-purpose flour in a bowl and cut the butter into the flour until it resembles a coarse crumb.
  2. Stir in the egg and water gently just until combined.
  3. Press into a ball and then flatten out with your hand.
  4. Cover in plastic wrap and chill for 1 hour in the refrigerator.
  5. to make the pie
  6. Preheat the oven to 375ºF.
  7. If you soaked the cherries in bourbon, drain very well and pat the cherries dry.
  8. Combine cherries, flour, sugar, brown sugar and cinnamon and toss to combine.
  9. Flour a clean work surface and lay the dough on top of the floured surface.
  10. Flour the top of the dough and a rolling pin.
  11. Roll the dough out to 1/8'' thick. Having a perfect circle is not important. This is "free-form."
  12. Transfer the dough to a baking sheet and pile the cherries in the center of the dough.
  13. Fold the sides of the dough up, gently letting it crease upon itself.
  14. Bake at 375ºF for 40-45 minutes until the filling is bubbly and the crust is a deep golden brown.
http://bakerbettie.com/free-form-bourbon-soaked-cherry-pie/


 

Peach Rhubarb Skillet Crisp (gluten-free, vegan options)

Peach Rhubarb Skillet Crisp (gluten-free option, vegan option)Anger is an emotion I have chosen to reject. I have come to realize that even though anger is almost always directed at someone or a group of people, the only person it ever truly effects is the person with which the anger lies.

Rejecting anger is a skill. One that I readily admit I have still not fully mastered. In fact, it may not be completely possible to do so. But I do know for sure that my life is much simpler, more fulfilled, and so much more happier by the conscious effort to reject anger.

Peach Rhubarb Skillet Crisp (gluten-free option, vegan option)One of the biggest steps in rejecting anger is the realization that it is masking an underlying emotion. Am I hurt? Am I sad? Do I disagree on a moral level? Or am I just simply not able to relate and understand the point of view? In all cases, anger is the easy way out. It initially feels easier to be angry because the emotion is projected toward someone else. But in reality, I am only left a weaker and unhappy person if I do not choose to push through the anger.

Peach Rhubarb Skillet Crisp (gluten-free option, vegan option)Of course there are situations when it seems impossible or maybe even irrational to reject anger. And perhaps in some instances anger is initially a very necessary emotion. But there comes a point when it is much more productive to let the other emotions and beliefs stand on their own. To get out of the way of yourself and the anger and to just deal. It is a conscious choice. We are much more in control of our emotions than we believe. And a good comforting dessert always helps…

Peach Rhubarb Skillet Crisp (gluten-free option, vegan option)This crisp is nothing but comforting. The crumble to fruit ratio is absolutely perfect. That is if you like a ton of crunchy topping and you should. If for some strange reason you don’t like a ridiculous amount of crisp topping, you can half the topping recipe. I just don’t want to hear about it. Fingers in my ears, “la la la la la.”

Rhubarb always makes me think of my grandma Chris. She always had loads of it growing in her garden and she made the most fabulous pies with it. It took me a few tries to finally warm up to rhubarb, but once I did it became my favorite kind of pie. You just can’t beat the tartness. If you hate rhubarb (and I know there are a lot of people out there), you could replace it with raspberries for a similar tartness. If you have never tried rhubarb, try it! Now is the time.

Peach Rhubarb Skillet Crisp (gluten-free option, vegan option)

Peach Rhubarb Skillet Crisp (gluten-free, vegan options)

Peach Rhubarb Skillet Crisp (gluten-free, vegan options)

Ingredients

  • 2 cups fresh rhubarb, diced
  • 2 ripe peaches, sliced
  • 1 cup flour
  • 1 cup old fashioned oats
  • 1 cup brown sugar
  • 2 tsp cinnamon
  • 1/2 cup chopped pecans
  • 3/4 stick (6 TBSP) cold unsalted butter, cut into small pieces

Instructions

  1. Preheat oven to 350ºF
  2. Toss sliced peaches and rhubarb into a cast iron skillet or a 9X9 baking dish
  3. Combine flour, oats, brown sugar, cinnamon, and pecans in a large mixing bowl
  4. Cut the butter into the crumble mixture using your fingers or a fork until the mixture is the texture of small pebbles
  5. Pour topping evenly over the peach-rhubarb mixture
  6. Bake at 350ºF for 25-30 minutes until bubbly and the topping is browned
  7. Serve hot with ice cream

Notes

For a vegan option: Simply replace the cold butter with a cold vegan butter option such as Earth Balance.

For a gluten free option: Use certified gluten free oats, and replace the 1 cup of flour with 1/2 cup of cornstarch.

http://bakerbettie.com/peach-rhubarb-skillet-crisp-gluten-free-vegan-options/

Cranberry Jalapeño Nantucket Pie (vegan, gluten free)

Cranberry Jalapeño Nantucket Pie (vegan, gluten free)

Change is scary. And correct me if I’m wrong, but I think most people feel this way. It’s the unknown, the something new, the pushing outside our comfort zone, the giving up of the familiar, the possibility of failure that we don’t like.

I see this around me constantly. With myself, with my family and friends, with my co-workers, with my clients. I have become hyper aware of how scary change is for people. Even if this isn’t a conscious thought.

Cranberry Jalapeño Nantucket Pie (vegan, gluten free)

But change is so incredibly necessary in life. It moves us forward, makes us grow, brings us happiness. And I guess anything that holds that much weight can be scary. Otherwise, it wouldn’t feel worth it.

This may sound silly, but when I first started to try my hand at making gluten free and vegan baked goods I was terrified. I so much wanted to become great at it. But I knew failure wasn’t just a possibility, it was an absolutely. I knew I wasn’t going to just jump right in there and be great. I would have a huge learning process to go through.

Cranberry Jalapeño Nantucket Pie (vegan, gluten free)

I cannot even tell you how many times I have been frustrated in my kitchen. Wanted to kick it all to the curb and stick solely to traditional baked goods. Said “to hell with it!” But I didn’t. I took breaks sometimes. I read a lot. I experimented a lot. I STILL experiment a lot. And I am proud to say I am a better, more educated, more confident, happier baker because of it all.

This “pie” was a completely new adventure for me. I have never made a “nantucket pie” or any kind of pie with cranberries before. I also took a leap and adapted the recipe heavily to make it vegan and gluten free, and I also threw in some jalapeno’s to give it a little kick! Check back tomorrow for that Maple Cream Cheese Whipped Cream you see sitting on top of that heavenly piece of pie. I am pretty darn proud of these two recipes!

Cranberry Jalapeño Nantucket Pie (vegan, gluten free)

Cranberry Jalapeño Nantucket Pie (vegan, gluten free)

Ingredients

  • earth balance vegan butter
  • 2 heaping cups fresh or frozen cranberries
  • 2 jalapenos, deveined and minced
  • 1/2 cup pecans, chopped
  • 1/3 cup brown sugar
  • 1 tsp cinnamon
  • 3/4 cup earth balance vegan butter, melted
  • 1 TBSP ener-g egg replacer mixed with 1/4 cup water
  • 3/4 cup brown sugar
  • 1 cup brown rice flour
  • 1 TBSP cornstarch or arrowroot
  • ALTERNATIVELY 1 cup all-purpose flour can be substituted for rice flour and cornstarch.
  • 1 tsp almond extract (or vanilla if preferred)

Instructions

  1. Preheat oven to 350.
  2. Grease a pie plate or 9 inch cake pan with butter.
  3. Spread cranberries, jalapeno, and pecans evenly in the pan.
  4. Sprinkle the 1/3 cup sugar and cinnamon over the cranberry, jalapeno, pecan mixture.
  5. In a small bowl, whisk together the butter, egg replacer, and brown sugar.
  6. Stir in the rice flour, cornstarch and almond extract.
  7. The mixture should be thin enough to pour. If it is not, mix in water 1 TBSP at a time until it is just thin enough to pour.
  8. Pour the batter over the cranberry, jalapeno, pecan mixture.
  9. Gently spread evenly with a rubber spatula.
  10. Bake at 350 for 25-30 minutes, until the batter is set and cooked through.
  11. Serve warm.
http://bakerbettie.com/cranberry-jalapeno-nantucket-pie-vegan-gluten-free/

Anniversary Chocolate Chip Vanilla Bean Cheesecake

Chocolate Chip Cheesecake

My husband and I celebrated our 1 year anniversary yesterday. I cannot even believe that it has been an entire year since we spent the most amazing and fun day with our family and friends.

We laughed, we cried, we danced, we sang, we hugged, we kissed, we left husband and wife.

I knew before even asking what Chris would want more than anything for this occasion. A chocolate chip cheesecake.

When we were first dating and Chris found out that I liked to bake, it was the first thing he asked me to make him. I had never even heard of cheesecake with chocolate chips in it before, but he insisted that it was the best dessert ever.  I do have to disagree with this statement.  Tiramisu is the no doubt the best dessert ever.  Don’t even try and argue with me about this. But this cheesecake is quite delicious.  Over the years I have made this for him for all special occasions and when this happens he will eat cheesecake for most meals for a week. Not kidding. One of the many reasons I love him.

Chocolate Chip Cheesecake

At our wedding we even had a chocolate chip cheesecake as the grooms cake. Chris’s lovely sister made it for us, and it was delicious!

Chocolate Chip Cheesecake

Even though I made him a cheesecake for this celebration, we still had to follow the tradition of having a few bites of our cake topper too. I have to admit, I was a bit nervous about the thought of taking a bite of cake that had been in the freezer for a year. But surprisingly, it was still delicious. We now have a cheesecake and a chocolate cake in our refrigerator. My husband will not be eating anything substantial for the next week. I’m sure of it.

Chocolate Chip Cheesecake

As for me, I am gearing up to for my first year participating in Vegan MoFo! This will be my last dairy and egg filled recipe for a while. Take a good long look at it!

Chocolate Chip CheesecakeIf you aren’t familiar with the the event, it is a month long blogging event where participants blog all month long about all things vegan. My theme will be: Fall Comfort Foods. No, this does not mean pumpkin spice everything (although I’m sure pumpkin will be involved at some point.) I hope you will all join me as I try to fit in 20 posts in the month of October!

Chocolate Chip Cheesecake

Chocolate Chip Vanilla Bean Cheesecake

Prep Time: 15 minutes

Cook Time: 2 hours

Ingredients

    for the crust
  • 1 cup chocolate graham cracker crumbs (about 8 sheets)
  • 1/4 cup sugar
  • 1/2 cup melted butter
  • for the cheesecake
  • 32 oz cream cheese, room temperature
  • 1 1/2 cups sour cream, room temperature
  • 1 1/4 cup sugar
  • 3 eggs, room temperature
  • 3 egg yolks, room temperature
  • 1 TBSP vanilla
  • seeds of on vanilla bean
  • juice of 1 lemon
  • 12 oz chocolate chips
  • for the chocolate shell
  • 3 oz dark chocolate
  • 1/4 cup butter

Instructions

  1. Preheat oven to 250 degrees
  2. Combine graham cracker crumbs, sugar, and melted butter
  3. Firmly press the mixture firmly and evenly into the bottom of a spring form pan
  4. Place the crust in the refrigerator while preparing the filling
  5. In the bowl of a stand mixer fitted with a paddle attachment, beat the cream cheese and sour cream at medium speed for several minutes until fluffy
  6. Add the sugar and beat until combined
  7. Add the eggs and egg yolks one at a time to the mixture, beating in between
  8. Scrape down the bowl
  9. Add the vanilla, vanilla bean seeds, lemon juice and beat for another minute
  10. Fold in the chocolate chips
  11. Pour the mixture into the spring form pan
  12. Bake at 250 for 1 hour
  13. Turn the oven off and leave the cheesecake in the oven for 1 more hour
  14. Put the cheesecake in the refrigerator for at least 8 hours to chill completely
  15. Run a knife around the edge of the pan and then remove the sides
  16. Place the chocolate and butter in an oven proof bowl or cup
  17. Microwave for 30 seconds and then stir the mixture
  18. Microwave for 15 more seconds if the chocolate is still not melted
  19. Pour the chocolate over the cheesecake and use a rubber spatula to smooth over the top
http://bakerbettie.com/anniversary-chocolate-chip-vanilla-bean-cheesecake/

Take A Deep Breath and Eat Some Pie…

Mini Chocolate Hand Pies

I cannot sleep. Facebook is a frenzy right now and, like a train wreck, I cannot look away.

There are several things in life that pretty much make me want to roll over and die.

#1: Confrontations and #2: Discussing Politics. And right about now these things are pretty much one in the same.

Mini Chocolate Hand Pies

It isn’t that I don’t care about politics. I do.  And I try to stay informed as much as possible about both parties.  But why the heck is it so freaking difficult for people to discuss politics without confrontations and hatred coming out? It just really gets to me.

If there is one thing I have learned from working in the mental health field, it would be the art of trying to see things from someone else’s perspective without passing judgement.  Admittedly this is one of the most difficult skills I have tried to master and something that I struggle with every single day. But there is just something about truly trying to understand, without judgement, why someone has the point of view that is so incredibly different from my own that I love.  Asking myself “why does this person feel so passionately about this.”  And more importantly, “Why do I feel so passionately different about it?”

Mini Chocolate Hand Pies

I wish this dialogue could happen more. I wish I could sit down with a few people who feel passionately different than me and have a few of these pies. We could listen to each other. Ask each other questions. Explain ourselves. Try to understand one another.  Learn from one another. Come up with ideas together! AND eat some pie! Hey, I bet we would even like each other when all is said and done even though we probably will still have different views. Wouldn’t that be neat?!

Or… we could just eat some of these Chocolate Cream Cheese Itty Bitty Hand Pies and avoid politics all together. Your choice.

Mini Chocolate Hand Pies

Chocolate Cream Cheese Mini Hand Pies

Ingredients

  • Store bought pie dough or your favorite recipe
  • 8 oz cream cheese
  • 1/4 cup sugar
  • 1 tsp vanilla
  • pinch salt
  • chocolate chips (I used 60% bittersweet)
  • 1 egg
  • 1/4 cup water
  • sanding sugar

Instructions

  1. In a sauce pan over medium heat, combine cream cheese, sugar, vanilla, and salt.
  2. Heat until cream cheese is melted and the sugar is dissolved.
  3. Let the filling cool before rolling out the pie dough.
  4. Preheat oven to 350 degrees.
  5. Roll pie dough out very thin.
  6. Use a 2 inch cookie cutter to cut out circles.
  7. Place cut out dough on a parchment lined cookie sheet.
  8. Fill each round with 1 tsp cream cheese mixture and about 3 chocolate chips.
  9. Cover each filled round with another pie dough round.
  10. Use a fork to crimp around the edges.
  11. Whisk together the egg and 1/4 cup water.
  12. Brush each filled pastry with egg wash and sprinkle with sanding sugar.
  13. Cut decorative slits in each mini pie.
  14. Bake at 350 for 12-14 minutes, until lightly browned.
http://bakerbettie.com/take-a-deep-breath-and-eat-some-pie/

Key Lime Cashew Cream Pie

Raw Key Lime Pie

Trying something new has always been an extremely uncomfortable experience for me. I have always gravitated toward the familiar, in pretty much every way possible. My husband cannot understand why I would want to watch the same movies I have seen over and over again. Am I the only one that enjoys watching a familiar old movie 10xs more than seeing a new one at the theater? Am I the only one that watches the re-runs of “Saved By The Bell” even though I have seen every episode at least 10 times?! They just never get old.

Raw Key Lime Pie

 

I think this draw toward the familiar is in our human nature, even if mine is a bit extreme. What is it about the unknown that makes us so uncomfortable? What are we so scared of?

In my adult years I have become a little more… well, adult about this. I have learned that trying new things is such a necessary part of living a full life. No matter how much I want to hide under my covers and watch re-runs.

Paleo Key Lime Pie

I think my exploration in the cooking and baking world has been such a good medium for me to try some new things. Because even when I’m trying a new technique or something totally out of my comfort zone in the kitchen, it is still my safe place. And feeling successful in the kitchen gives me confidence that I can be successful with other new things.

A Key Lime Pie made of cashew cream may sound odd to those who have never tried to make a dessert like this. But I want to encourage you to step out of your comfort zone and try it! Sometimes I hesitate to throw around the words “vegan” and “raw” with my recipes. I just feel like sometimes those words make a lot of people shy away from the recipe because they do no necessarily follow a diet like these. But don’t do that! If I can step out of my comfort zone, then so can you! Because this is totally delicious no matter what your eating lifestyle is!

Paleo Key Lime Pie

 

Key Lime Cashew Cream Pie

Ingredients

    For the Crust
  • 1½ cups almonds soaked over night, or unblanched almond meal (you can also used blanched almond flour if you do not care about this being raw)
  • ¼ cup agave nectar (or other liquid sweetener of choice, maple syrup or honey would work best for the texture)
  • pinch of salt
  • 1 tsp vanilla extract
  • water, as needed
  • For the Filling
  • 3 cups cashews, soaked overnight (if you have a high speed blender, such as a vitamix, you can skip this step.)
  • ⅓ cup coconut oil
  • 4 limes, 3 of them zested and all 4 juiced
  • 1 lemon, juiced
  • ½ tsp salt
  • ¾ cup agave (or other sweetener of choice)
  • 1 tsp vanilla
  • Coconut Milk Whipped Cream
  • 1 can organic full fat coconut milk
  • 2 tsp vanilla
  • 1 tbsp agave (or other sweetener)

Instructions

    For the Crust
  1. Put almonds, agave, salt, and vanilla in a blender and pulse to form a sticky consistency (similar to a graham cracker crust). Add water 1 tbsp at a time as needed to help with the blending. If you are using whole almonds, you may have to blend for several minutes depending on the strength of your blender.
  2. Pat the mixture into a pie plate using clean hands. Press firmly to the bottom and up the sides.
  3. Place in the freezer while you prepare the filling.
  4. For the Filling
  5. Combine all ingredients in a blender and blend until very smooth. (I do not have a great blender and this took about 8 minutes of blending for me) Scrape down the sides of the blender and stir the mixture several times to ensure a very smooth texture.
  6. Pour the filling into the prepared pie plate.
  7. Place in the freezer until solid, at least 4 hours.
  8. Serve frozen with coconut milk whipped cream. (optional)
  9. For the Coconut Whipped Cream
  10. Place the can of coconut milk in the refrigerator for at least 2 hours.
  11. Scoop out the milk solids that have separated to the top. Reserve the coconut water left in the bottom of the can for other uses.
  12. Using a wire whisk or hand mixer, mix the coconut milk solids, vanilla, and agave until light and fluffy.
  13. Store in an airtight container in the refrigerator until ready to use.
http://bakerbettie.com/key-lime-cashew-cream-pie/

Follow

Get every new post on this blog delivered to your Inbox.

Join other followers: