Saturday, September 28, 2013 - 10:52

I used to always make my pie crusts with shortening and although it produced a flakey crust, I found they lacked the flavour that I was looking for so I decided to try another receipe.  I found this pie crust receipe and it was great!  The butter created more flavour than the shortening and the key was to keep everything constantly chilled and even freeze parts of the butter to help create a marble dough to produce a flakey crust.

Mini Apple Pie

We were celebrating my husband's Uncle's 60th birthday, and his birthday request was that I bring apple pie to the party.  I found this receipe for mini apple pies and thought making a platter full of many mini pies would be more fun than just one lonley pie. 

Mini Apple Pie

I followed the pie crust receipe exactly and was quite happy with the results.  For the pie filling receipe, I used 1/2 granulated white sugar and 1/2 light brown sugar, omitted the nutmeg and added a little more cinnamon instead and tossed the apples in lemon juice before adding the rest of the ingredients to give them a little more tart flavor.  The receipe links are posted above, enjoy!

Mini Apple Pie

Sunday, January 22, 2012 - 15:26

Apple Pie

I like this Apple Pie recipe because it's a bit different than your classic apple pies.  This recipe includes different fruit juices incorporated into the filling which gives the pie a great hint of citrus taste.  I tried this recipe first but found that the filling was a bit too runny so I altered the recipe a bit and posted it below.

Apple Pie

Apple Pie

1 1/2 Cups granulated sugar
1/4 Cup corn starch
1/8 Cup orange juice
1/8 Cup grapefruit juice
1/2 tsp cinnamon
1/2 apple (or pumpkin) pie spice
1/8 tsp nutmeg
4-5 Cups of apples; peeled, cored, and cut
2 Tbsp butter, room tempur
Classic Crisco Pie Crust Recipe

Apple Pie

1) In a large bowl, whisk together sugar, corn starch, orange juice, grapefruit juice, cinnamon, apple pie spice, and nutmeg
2) Add apples and toss gently
3) Make pie crust and line a 9-in. pie plate with bottom pastry; then lightly brush the pastry with 1 Tbsp butter (this helps from the bottom crust getting soggy)
4) Gently pour filling into prepared pie crust; then cut the remaining 1 Tbsp of butter and spread evenly over filling
5) Roll the remaining pastry on top of pie; then cut vents on top of pie
6) Bake at 425F for 10 minutes then reduce heat 350 and bake for 50 minutes or until crust is golden brown and filling is bubbly
7) Let pie cool then serve and enjoy!

Sunday, August 29, 2010 - 18:12

Blueberry Tarts

A few weeks ago I was called to bake for a wedding, they asked me to make some tarts and chocolate covered strawberries for the dessert table at the reception.  The bride stated that her color scheme for the wedding was brown and purple so she thought it would be a great idea to have me make some blueberry tarts to help match her color scheme.  I decided to make homemade shortbread tart crusts from scratch, top them with homemade vanilla pudding, and garnish them with blueberries and semisweet chocolate. 


Blueberry Tarts


The shortbread crusts worked out really well and the recipe was easy to follow.  I found that during baking they did puff up a little bit so I had to pierce them with a fork half way through baking them.  I made the tart shells in advance and they last for a few days stored in a air tight container. I've made this vanilla pudding recipe before and I find it full proof, it always turns out well and tastes very smooth and creamy.  The vanilla pudding is best after it has sat in the refridgerator overnight.  The combination of all the ingredients worked out well, they were best eaten right after asembly but they also tasted good after a few hours in the fridge.

Tuesday, June 1, 2010 - 12:58

Eating Lobster

Me, my boyfriend and his brother went up to the East coast of Canada, all the way to Newfoundland, this week to visit their Auntie Sue.  Sue wasn't born in Newfoundland but she sure cooks and bakes like she does.  We were spoiled rotten with great food all week that she cooked using local Newfoundland recipes.  We ate everything from Moose Burgers to Cod Tounges to Partridgeberry Pie.  I was too busy eating to capture everything on our adventures but I managed to take a few delicious pictures to share with you!

Cooking Lobster

The first night there we had fresh halibut steaks but I was too hungry to get a picture of those but the second night we went out and got fresh lobsters.  We bought both females and males and kept them in the fridge in a bag (with air holes of coarse) until it was dinner time.  Once you have a big pot of boiling water going you put all the lobsters inside and cover.  Once the water begins to boil again you cook them for 20min (Sue says that 20min is the perfect time for them to be ready) and they should be bright red.  Then crack them open, dip them in melted herbed butter and enjoy!

Partridgeberry Pie

For dessert that night we had partridgeberry pie!  Sue makes her crust with lard which gives it a great flaky tenderness.  Partridgeberries are small, red and quite tart.  They work well in jams and pies.  Sue also made a rhubarb pie from her garden but I ate that before I could take a picture because it was so good!


For appetizers one night we ate all these fresh mussels.  Sue steamed them with onions, garlic and white wine just for a few minutes until the shells opened up.  Then we devoured them within about 5min! :)

Snow Crab

Another night we decided to buy some fresh snow crabs.  We cooked them the same way we did the lobsters in a pot of boil water for about 20min until they turned bright red in color.  They were so good and flakey and we dipped them in lots of butter as well!

Bakeapple Pie

Sue made yet another pie, this one was bakeapple pie but can they can also be called cloudberries.  These berries look like small orange raspberries and have a very unique smell to them.  They work well in jams and pies and have a texture like blackberries and raspberries, where you can taste the seeds when you eat them.

Crab Dinner

All in all it was a great trip and we definately filled our bellies full of delicous Newfoundland food.  Sue gave us each a Newfoundland recipe cookbook so I will have to bake something from that soon to share with you!

Sunday, December 20, 2009 - 23:19

Butter Tarts

When I was little I remember my Grandma used to always bake butter tarts for my Dad but I would never eat them because they had raisins in them.  Now that I eat about almost anything, I love butter tarts and this was the first time I had ever made them before.  They were way faster to make than I expected and turned out surprisingly well.  I just used store bought frozen pastry shells and used this recipe from Joy of Baking for the filling.

Butter Tarts

Saturday, October 31, 2009 - 17:16

Mini Pumpkin Pies

Yet again I was inspired by Bakerella to make this yummy treat for our Halloween bakesake at work.  These mini pumpkin pies were super easy to make and tasted just like a little bite of pumpkin cheesecake.  I didn't make my crust from scratch like Bakerella but they still tasted good using store-bought tart shells.  I decorated the pies with melted chocolate to make the jack-o-lantern faces.  Here is the recipe from Bakerella, I hope you enjoy them as much as I did.

Mini Pumpkin Pies

Sunday, December 20, 2009 - 23:21

Apple Pie

Friday, September 18, 2009 - 11:10

Chocolate Nut TartletsI've never made tarts before and so when I stumbled upon this recipe I thought I would give them a try.  Because of her description regarding the tart crust, I decided to make it rather than buy frozen tart shells from the grocery store.  I was in the mood for chocolate that day so I decided to change the middle of the tarts and followed this recipe that I found.  You might want to reduce the chocolate recipe by half when make these tarts from the recipe above otherwise you will have too much filling to work with.