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Pie for Une

24 Nov

I meander around the interwebs a lot.  Too much probably.  Thats when I came across this AH-mazing idea.

Single serve pies from Our Best Bites.

Brilliant.  I love pie, I mean who doesn’t?  Its so annoying to have to make a full pie then not be able to eat the whole thing.  I also dislike buying pies because I am a control freak in the kitchen.  I like homemade stuff, I like my cooking and baking.

I can quite often and have these jars in stock, they hold about 8 oz which is perfect for an individual sized pie.

Since tomorrow is Thanksgiving, I decided on pumpkin pie, a traditional pumpkin pie recipe from Martha Stewart, of course!

This also solves my problem of what to do with all the lids I have used from canning.  You can’t reuse them when making jam, but I have a drawer full of them and now I can use them for Pie for Une.

I made 2 kinds, the classic pumpkin, then separated 2 servings, added a tablespoon of adobo chili powder and some cayenne pepper, for a chipotle pumpkin pie.  Its not very spicy, but has a kick under the sweet.  Now they are in the freezer and ready to be baked for whenever.

I would defrost them before putting in a hot oven, its still glass and can break with a rapid change of temperature.  

Do You Know the Muffin Man?

22 Apr
I was driving around my hood yesterday, on the way to get my haircut and saw two large lemon trees full of yellow ripe lemons. I thought “Oh delicious” then the thought quickly went out of my mind as I entered my salon. Driving around today I thought I wanted to make some Lemon Poppy Seed muffins, so here it is:

I adapted the recipe from imafoodblog.com
2/3 cup sugar
zest and juice of 2 small lemons
1 cup all purpose flour
1 cup wheat flour*
2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
3/4 cup non fat plain yogurt
2 large eggs**
2 teaspoons vanilla extract
1/4 cup butter
1/4 cup applesauce
2 tablespoons poppy seeds
1/2 cup Sliced Almonds
*If you do not have wheat flour, just use 2 cups all purpose
**I typically use Ener-G Egg replacer for all my baking, 5 cal for each “egg” instead of 70, yes please.

Preheat oven to 400F

In a large bowl, rub together the sugar and lemon zest until the sugar is moist and you can smell the lemon. I like a lot of lemony flavor, so I also pulled some of the pulp from the lemon to add in. Not a lot, just a few pieces.

Whisk in the flour, baking powder, baking soda, and salt.

In another bowl or measuring cup, whisk together the yogurt, eggs, vanilla, lemon juice, butter and applesauce until well blended.

Pour the wet ingredients over the dry ingredients and with a rubber spatula gently and quickly stir to blend. Do not over-mix.

Stir in the poppy seeds.

Stir in the sliced almonds

Divide the batter evenly in 12 muffin cups.

Bake for 18-20 minutes

Do a fork test to make sure they are done, and if it comes out clean, your good. Let them cool for like 5 minutes if you can. I couldn’t.

Eat up, then check teeth for poppy seeds.

These also freeze well, I like to double batches and freeze them for a quick nom treat.

Peanut Butter Banana Cookies

29 Mar

I got my second exam back from class today, I am less than pleased.  After class I was talking with a couple of other students about admissions into SDSU, which pretty much seems impossible.  Thanks Budget cuts.  Once I got home I moped around for a bit until I saw a cursed brown banana on my side table.

I despise browned bananas.  In fact, I despise bananas that no longer have green ends.  Green under ripe bananas are the only ones I will eat.  Everything else will get either thrown away or made into some kind of bread concoction.

Today it was cookies.

Peanut Butter Banana Cookies

2 Eggs
1 C. Natural Peanut Butter (crunchy or smooth)
1 C. Mashed banana, about 2 bananas
1 Tsp Vanilla extract
1 Tsp Baking soda
1 Tsp Baking powder
1/2 C. Brown sugar
1/2 C. White sugar
1 1/2 C. White flour
1 C. Wheat flour
Pinch of Salt

Preheat oven to 350F

Prepare your cookie sheets

In a large bowl mix the bananas, sugars, eggs, vanilla, and peanut butter  with a mixer until smooth.

Add the flour, salt, and baking powder/soda until well blended, which gets a little hard, I ended up smooshing the batter around with my hands, however I also didn’t mash up the bananas before hand.  I’m lazy like that.

Spoon onto cookie sheet, and place the fork criss crosses on there if your old school.  I’m old school.

Bake for 12-15 minutes, or until lightly browned.