Blueberry-Lemon Pie

When my sister made my wedding cake, she left me with a ziploc bag of egg yolks, and told me to make something creative with them.  Time flew by after the wedding and I somehow had no time to make anything until yesterday, almost 4 weeks later.  I wasn't sure if the yolks could possibly still be good after so much time, but Coby and I both agreed that they smelled and looked ok so I decided to chance it.

When I went grocery shopping last week, blueberries were on sale 2 lbs for $5.  They are never anywhere near that cheap, so I bought 4 lbs!  I figured I would make a pie with them.  I also wanted to use the egg yolks to make a lemon pie, so I decided to try combining the two types of pie.  The two pies cook differently, so it took me some time to decide how to go about it.  Luckily, my hunches were right, and the pie came out absolutely perfect and delicious!

With a blueberry pie, you can cook the crust and the blueberries all together, but with a lemon pie, you have to blind-bake the crust.  Also, the lemon pie cooks for 30 minutes at 300, but the blueberry pie cooks for 20 minutes at 425 and then 30-40 more minutes at 350!  So, I decided to blind bake the crust, partially pre-cook the blueberries, and then assemble the pie and bake it at the specifications for the lemon pie.

Blueberry-Lemon Pie

The Crust

Instructions taken from Sally's Baking Addiction

(the crust needs to chill for at least 1 hour, and up to 48 hours.  I made my crust the day before)

(this recipe makes enough for a top and bottom crust, so you will have some leftover, perhaps for some mini blueberry pies)

2 cups all-purpose white flour

1/2 cup whole wheat flour

scant 1/4 cup white sugar

1/2 tsp salt

8 oz cold unsalted butter

~1/2 cup cold water

Mix together the dry ingredients.  Cut the butter into small pieces, then cut it into the dry ingredients with a pastry cutter.  When the mixture is crumbly and the butter pieces are as small as you can get them (I always think "pea sized"), add the cold water, a bit at a time.  Keep mixing until the dough comes together.  Divide the dough into 1/3 and 2/3 portions, wrap each portion in plastic wrap, and place in the refrigerator.  

Once sufficiently chilled, roll out the 2/3 portion to fit into a 9 inch pie plate. Crimp the edges, and cut off any extra dough.  Place a piece of parchment paper into the pie crust and fill with dry beans to help the crust hold its shape while baking.  Bake at 400 for 15 minutes, then remove the parchment paper/beans and bake 7 more minutes (until the bottom is just beginning to brown).  

The Lemon Filling

Recipe taken from Crazy for Crust

1 1/2 cup water

1 1/2 cup sugar

5 tbsp corn starch

1/2 cup fresh lemon juice

1 tbsp lemon zest

1/2 tsp salt

4 large egg yolks

3 tbsp butter

Whisk together all ingredients except for the eggs and butter. Cook over medium heat, stirring frequently, until thick and bubbly.  Pour half of the lemon mixture into the egg yolks, whisk quickly to avoid scrambling, then add the lemon-egg mixture back into the rest of the lemon mixture.  Bring to a gentle boil, cook 2 more minutes, then remove from heat and stir in butter until melted.  Pour into the bottom of the pie crust.

Somehow, I ended up with NO scrambled egg in my lemon mixture!  I'm going to credit that to the fact that Coby and I teamed up to mix the hot lemon mixture with the eggs so one of us could stir while the other was pouring, leaving no time for the eggs to sit still in the hot lemon mixture.  

The Blueberry Topping

Ingredient list aken from Simply Recipes and cut in half

3 cups fresh blueberries

1/2 tsp lemon zest

1/2 tbsp fresh lemon juice

1 tbsp cornstarch

1/4 cup sugar

dash of cinnamon

Place all ingredients in a saucepan and cook covered until the juice begins to come out of the blueberries.  You will want to stir every minute or so to check on them.  Then pour the blueberries over the lemon mixture.  

Bake the pie at 300 degrees for 30 minutes.  

Cool for 1 hour, then chill for 5 hours before enjoying!

Meal Prep Monday : 3/13-3/17

Lunch This Week

Baked Chicken Thighs

Risotto

Peas

Chicken : I put 4 chicken thighs into an oven dish, sprinkled them with garlic powder, and cooked them at 425 for 50 minutes.

Risotto : I wanted risotto, but didn't have any broth.  I did have the leftover water from cooking black beans though.  Seemed like it would be more flavorful for the rice than plain water, so I used it to make the risotto.  It doesn't look super appealing, but it does taste good.  I sauteed onions in olive oil, then added the rice, then the black bean water a cup at a time.  I added a grated carrot somewhere along the way.  And of course lots of garlic powder.  

Peas : I didn't feel like putting work into cooking a vegetable this week, so I just grabbed a bag of frozen peas out of the freezer. 

Meatless Friday will most likely be pasta with a pouch of salmon.  

Cocoa-Pumpkin Sandwich Cookies

The Cookies

1/4 c butter

1/4 c vegetable oil

1/2 c pumpkin

1 egg

1 c sugar

2 tbsp cocoa

1/4 tsp salt

1/4 tsp baking powder

1 tsp baking soda

1/2 c whole wheat flour

1 1/3 c white flour

makes approx. 24 cookies

Bake at 375 for 8-10 minutes

The Filling

1/2 c cream cheese

2 tsp cinnamon

6-7 spoonfuls of confectioners sugar

1 tbsp apple cider

Inspired by this recipe.  I was looking for pumpkin cake recipes.  While browsing, the red velvet oreos caught my eye.  They sounded intriguing.  I've never made red velvet anything.  And I don't have any red food coloring.  But I turned that idea into these cookies.  So much for making pumpkin cake...maybe next time.

Pumpkin Peach Muffins

(Original recipe calls for 1 1/2 c flour.  I put in 1/2 c wheat flour and 1 1/4 white flour before adding the peach.  I let it sit for a bit to draw some of the moisture out of the peach, then added more flour until the batter returned to the consistency it had before I added the peach.)

Pumpkin-Basil Brownies

Awhile ago, I came across a recipe on Some The Wiser for Basil Brownies that sounded delicious.  I was going to make them, but then I ended up making Cinnamon Brownies instead. Today, I finally got around to making some Basil Brownies!  In the process, I compared 3 different brownie recipes : 2 of mine, and 1 from Some the Wiser.  Then, I created my own. (The new creation is in red pen).  Pumpkin was a necessary ingredient, because I just opened the first can of pumpkin this season...it's time to start putting pumpkin in everything!

Pumpkin-Basil Brownies

3.5 oz 85% cocoa chocolate bar

13 tbsp butter

1 1/2 tbsp cocoa powder

1/3 c pumpkin

pinch of sea salt

scant tsp vanilla

2 eggs

scant 1 1/2 c white sugar

1 1/4 c white flour

3/4 c fresh basil 

1/4 c mini chocolate chips

Preheat the oven to 350. Break the chocolate bar into pieces, put into a microwave-safe bowl with the butter, and microwave 2-3 minutes until mostly melted.  Stir until melted completely.  Add the cocoa powder, pumpkin, salt, and vanilla, mix well.  Incorporate the eggs.  Mix in the sugar, then the flour.  Put the basil in a food processor and chop finely, then add to the batter.   Add the chocolate chips.  Grease a 9x9 pan, then pour in the batter.  Bake for 30 minutes.  A toothpick inserted into the center should come out clean.  

Mini Peach-Ginger Pies

Disclaimer : If you have a sweet tooth, this is probably not going to satisfy you.  

If you are like me and prefer your desserts to be less sweet, you might love it. 

preheat the oven to 350

The Crust

1/4 c butter

1/4 c whole wheat flour

1/2+ c white flour

1/4 tsp sea salt

3 tbsp cold water

The Filling

2 peaches, peeled & chopped

1 inch ginger root, grated

1 tbsp brown sugar

1/8 c flour

1 tsp ginger powder

1 tbsp mint leaves, chopped

1 tsp butter

I rolled the pie dough out and then used the mouth of a large plastic cup to cut out circles, which I then placed in 6 cups of a muffin tin, with some dough left over for the pie tops.  I mixed all of the filling ingredients together and then spooned them into the little pie shells.  I used the extra pie dough to put Xs on top of the pies.  

Bake for 20-30 minutes. 

I almost threw out the peach skins, but then I decided that instead of letting them go completely to waste, I could make a nice, refreshing, cocktail out of them.  

Peach-Skin Cocktail

skins from 2 peaches

2-3 sections of grapefruit

2 sprigs of basil

Jameson

Club Soda

muddle together the skins, grapefruit, and basil

add Jameson and Club Soda

add ice

stir well

Rye-Pumpkin Truffles

And by Rye, I mean Rye Whiskey.  

So last Friday night I was killing time and had the bright idea to put some Smooth Ambler Old Scout Rye Whiskey in some truffles.  I hadn't made any truffles in awhile, and I had been craving them.  I figured all the alcohol would cook out and I would be left with some delicious whiskey-tasting truffles.  

I combined 1/2 cup of the whiskey with a giant spoonful of pumpkin and 3.5 oz of 60% dark chocolate.  I cooked it for awhile in a small saucepan, poured the mixture into a glass measuring cup, and stuck it in the 

fridge to cool.  I didn't get around to taking it out of the fridge until this evening.  

The ganache was super soft, but I formed it into rough balls, laid them on wax paper, and stuck them in the freezer to harden.  I got a little taste from the ganache clinging to the sides of the cup, and it was super delicious.  

While the ganache was hardening in the freezer, I melted 3.5 oz of 72% dark chocolate.  Then I dropped the ganache balls in one at a time, turned them til coated, and dropped them on a new sheet of wax paper.  I had to make the coated truffles in batches because the ganache got soft pretty quick and it would melt into the cup of coating chocolate if it wasn't hard enough.  I ended up needing to melt a second 3.5 oz of the 72% to coat all of the truffles.  (although that left me with quite a bit of leftover coating at the end)

Once the first batch of truffles was hardened, I had a taste-test.  At first, it was super delicious.  Chocolate and whiskey, yum.  But then...I was slammed with a big, overpowering alcohol-ness.  Apparently, the alcohol DID NOT cook out of the ganache.  Apparently, it was condensed instead.  Wow that was strong.  These truffles are not for children.  Unfortunately, the taste of alcohol is so potent, the truffles aren't actually as epic-ly delicious as I had hoped.  They don't taste like whiskey, they taste like alcohol.  I guess I should have cooked the ganache longer...

Mint-Guinness Cake

The things I do when I've been entertaining myself too many evenings in a row and need to get off the couch and do something.  (Something other than cleaning...I should do that someday...)

Anyway, I ended up feeling the need to bake this evening, even though I was not even remotely attracted to the idea of eating anything that I might make.  But I decided that I wanted to make some sort of a cake. With mint.  I'm only slightly obsessed with the mint plant I bought not too long ago.  I don't have any milk and didn't feel like wasting gas on a trip to the grocery store, so I needed a cake recipe that didn't call for milk.  So, I went with a spin-off of my olive oil beer cake.  I made a Mint-Guinness cake.  With olive oil. 

2 eggs

1/4 c brown sugar

1/2 c white sugar

1/2 c Guinness

1/2 c olive oil

1/4 tsp salt

1+ tsp baking powder

3/4 tsp peppermint extract

small handful of mint leaves, chopped

1/2 c wheat flour

1 scant c flour

Bake at 350 for 45 minutes.

I didn't do anything fancy for the topping of the slice pictured above.  I will probably melt some dark chocolate to make a glaze for the rest of the cake later.  The topping above was just some chocolate that had seized on me awhile ago, and I had stashed in the cupboard to try to save someday.  I melted it with a bit of water and it came out...tolerable. You can definitely tell that the chocolate isn't tempered. 

I haven't quite decided if this cake is actually good or not.  I might just be pretending to like it because I don't want the ingredients to go to waste.  It is certainly interesting-tasting.  

Cranberry-Beef Stew

2 lb pot roast

(coat with wheat flour, cinnamon, and cocoa powder)

5 carrots

(chopped)

1/2 onion, 4 cloves garlic, big chunk of ginger

(chopped and sauteed)

1/2 c cranberries

1/2 c pumpkin, 1/2 c beef broth, 1 c cranberry juice

(blended)

5 large mushrooms, chopped

Place the coated pot roast in the bottom of a crockpot.  Put the sauteed stuff on top.  Dump the carrots on top, then the cranberries.  Pour the liquids over the contents of the pot, then scatter the mushrooms on top.  If you have a bunch of extra flour/cinnamon/cocoa coating like I did, sprinkle some on top.

 Cook on low for 7.5 hours. 

(My pot roast was pretty thin.  If yours is thicker it may take more time.)

When the meat is cooked through, remove it from the pot.  Shred the meat, discard the fat.

Return the shredded meat to the pot and stir well.

I ate mine with some barley.  Delicious.

Hybrid Cornbread

I knew I was making Sloppy Joes for dinner last night, and I planned to make some sort of bread to go with them.  I was thinking about making Cider Rolls, but then it occurred to me that I have not made cornbread in a long time, and that it would probably go quite well with Sloppy Joes.  So I set out to make cornbread.  When it came time to add the cornmeal, I discovered that I only had 3/4 cup left, and my recipe calls for 1 1/4 cups.  Since I already had most of the batter thrown together, it was too late to change my mind.  So I used whole wheat flour as a substitute for the missing corn meal, and hoped for the best.  It worked out pretty well.  Hooray!

Hybrid Cornbread

preheat oven to 425

mix together:

2 tbsp melted butter

1 c milk

1 egg

mix together separately:

3/4 tsp salt

2 1/2 tsp baking powder

1 tbsp sugar

3/4 c flour

3/4 c cornmeal

1/2 c wheat flour

Dump the dry ingredients into the wet and stir until just combined.  Grease a 9x9 pan and pour in the batter.

Bake for 20-25 minutes (until a toothpick comes out clean)

Tastes like...cornbread.  The substitution of wheat flour for some of the cornmeal does not significantly diminish the cornbread taste.  

And it is excellent as a Sloppy Joe base. 

This picture is from last night's dinner.  Tonight, I added an avocado on top.  Major deliciousness.