Challenge Accepted: IMPOSSIBLE PIE

Impossible Pie 18

I found this recipe in the newspaper a little while back and thought it looked tempting enough to try. It’s easy peasy and totally delectable but it looks complicated and fancy when you serve it, and it is not a totally overpowering dessert, so you can always have seconds!

Impossible Pie 16

The impossible part of this pie is that you mix everything together all at once and pour the very liquidy batter into your pan for baking, and what comes out ends up having three layers: a sweet fudgy layer at the bottom, a custardy layer in the middle, and the chewy coconut layer on top. Full disclosure: I never achieved the fudgy bottom layer, but I suspect it’s because I used a huge heavy pie pan (because that was the only one I had that was deep enough). Perhaps if you use a thinner pie pan you might have better luck – if not, the pie is still pretty effing good.

Heat your oven to 325°F and spray a 10″ wide and 2″ deep pie pan.

Melt 1/2 cup butter, and let that come to room temperature. Pro tip: if you only melt the butter halfway, then give it a stir, the melted butter will melt the non-melted butter and the non-melted butter will bring the temperature of the melted butter down faster and you don’t have to wait as long for your super molten burn-y melted butter to cool down. It’s like MAGIC. Or thermodynamics. Either or.

Impossible Pie 3

Grab 4 large eggs out of the fridge and bring them to room temperature by plopping them in a bowl of warm water. While you’re at it, leave 2 cups whole milk (or a combo of milk and cream) out on the counter to warm up too. HEY PRESTO!

Impossible Pie 1

Take 1 lemon and zest it and then juice it. Nothing super magic about that. It’s a lemon for crying out loud.

Impossible Pie 2

Grab yourself a perfectly ordinary food processor (or is it?). Or a blender. Or do this by hand. I prefer the magic of electricity. Plop in your 4 eggs, and 2 teaspoons vanilla extract.

Impossible Pie 4

Then tip in (or do this first, the order doesn’t matter – this is just how I took the photos) 1 cup granulated sugar, 1/2 cup all-purpose flour, 1/4 teaspoon sea salt, and 1/4 teaspoon baking powder.

Impossible Pie 5

THEN tip in (or do this second, or whatever) your 1/2 cup butter, 2 cups whole milk, and lemon juice and zest.

Impossible Pie 6

Give that a good whaz, THEN tip in (and this time it DOES matter the order because this has to happen after the whazzing) 1 1/4 cups shredded sweetened dried coconut (I used unsweetened. It was fine.). Stir that around.

Impossible Pie 7

Pour the batter into your prepared pan. There it is, all perfectly ordinary and homogeneous-ish.

Impossible Pie 8

Shove that in your prepared oven (I used my convection toaster oven) and bake for 55-60 minutes, until the top is a golden brown around the edges and you can shove a toothpick in the centre and it comes out clean (LIKE IT WAS NEVER DIRTY! AMAZING!).

Impossible Pie 9

Impossible Pie 11

Pop that on a wire rack to cool. You can serve this warm but it cuts best if it’s been chilled first, so I recommend that. Keep any leftovers (HA) in the fridge, covered up.

Impossible Pie 15

Even without that fudgy layer, this thing was still ballin’.

Impossible Pie 17

Advertisements

Easy Chocolate Fudge Cake

Fudge Cake 26

I made this (from Recipe Tin Eats) for Nana Nice’s birthday a couple weeks ago. Unfortunately I had the plague and couldn’t partake but I can assure you that it’s equally good the next day …

Fudge Cake 28

Start by preheating your oven to 350°F and butter a 9″ springform pan. Line the bottom with parchment and butter that too. You can never have enough butter.

Fudge Cake 10

In a smallish pot on the stove, combine 8.5 ounces dark chocolate with 1 3/4 cup granulated sugar, 2 sticks unsalted butter, and 1/2 cup milk. Stir on medium low until the butter and chocolate have melted. Don’t let it come to a simmer.

Fudge Cake 7

Tip in into a bowl and whisk in 1/4 cup vegetable oil and 3/4 cup milk.

Fudge Cake 12

Then mix in 2 eggs – WAIT, I ONLY HAVE ONE EGG!

Fudge Cake 2

Not to worry. You can substitute an egg with 2 tablespoons flour, 1/2 teaspoon oil, 1/2 teaspoon baking powder, and 2 tablespoons milk, cream, butter, or yogurt.

Fudge Cake 3

Whisk in those “eggs.”

Fudge Cake 13

In a small bowl or measuring cup, whisk together 1/2 cup cocoa powder, 1 teaspoon baking powder, 1 3/4 cups plain flour, and 2 tablespoons instant coffee.

Fudge Cake 8

Sift the dry ingredients into the wet ingredients and whisk until smooth.

Fudge Cake 14

Pour the mixture into the cake pan and bake for 70 minutes, or until a skewer inserted into the centre comes out mostly clean (a little residue means your cake will be extra fudgey!).

Fudge Cake 15

Remove the sides of the pan and let it cool completely on a rack.

Fudge Cake 17

You can frost this with whatever you want but a nice ganache is never a bad thing. Heat 1 cup whipping cream on the stove until it’s about to start simmering, then pour it over 8 ounces dark chocolate of your choosing.

Fudge Cake 16

Stir until smooth and all the chocolate has melted, and then leave it to cool until it spreads like peanut butter.

Fudge Cake 19

Frost your cake, and have fun with whatever swirls and squiggles you’d like!

Fudge Cake 22

I went a step further and added some dragees

Fudge Cake 25

… and some sprinkles

Fudge Cake 24

It was a birthday cake after all!

Fudge Cake 27

FLAT Ginger Molasses Cookies

This post has been sitting in my brain since Thanksgiving (the Canadian one, that is), so I figured for the American one I could accent your Black Friday with a chewy cookie.

Ginger Molasses Cookies 16

These cookies inspired by Gimme Some Oven came out way flatter than I normally like and tasted a little greasy. I still prefer my Starbucks knockoff cookies, but I’m always on the lookout for another recipe, and someday when I no longer have a tiny boy with a short attention span on my hands, I may come up with my own.

Start, as you do with most cookies, with your powdery bits. Whisk together 4 cups flour, 4 teaspoons baking soda, and 4 teaspoons pumpkin pie spice (put it together from here).

Ginger Molasses Cookies 1

Set that aside and cream together 1 1/2 cups salted softened butter, and 2 cups granulated sugar.

Ginger Molasses Cookies 2

Then pour yourself a lovely gob of 1/2 cup molasses.

Ginger Molasses Cookies 4

Tip that into the butter mix, together with 2 eggs, and beat that up until combined.

Ginger Molasses Cookies 5

Ginger Molasses Cookies 6

Slowly add the flour mix and beat until well combined. Chill that dough for 30 minutes.

Ginger Molasses Cookies 8

Preheat your oven to 375°F and line two baking sheets with parchment paper. Roll your dough into golf ball-sized balls and roll them in granulated sugar (with a dash of cinnamon mixed in). Plop them on the baking sheet and leave a lot of space as they flatten quite a bit.

Ginger Molasses Cookies 9

Ginger Molasses Cookies 11

Bake those puppies for 8-10 minutes, until they start to crack, then let them cool on the sheet before removing them to a rack (or just eating them).

Ginger Molasses Cookies 12
See? They expand quite a bit. And eat all the other cookies.

Again, not my favourite adaptation but good nonetheless.

Ginger Molasses Cookies 14

Mmmore Meatloaf!

Happy Birthday to Papa John!

More Meatloaf 6

One of the weirder, yet endearing things about my husband is the fact that if he goes to a fancy restaurant and they have meatloaf on the menu, he will order it. Every. Single. Time. Like a total weirdo. I’m carving my way through a juicy perfectly cooked steak. And he’s eating meatloaf. So we make quite a bit of meatloaf at home, too. Here’s another version of my classic: feel free to double it as I did and freeze one (or both) for later!

First ye grab yer meat. A lot of it. Enough for two loaves. I prefer the lean stuff – the extra lean is wayyyy more expensive and is harder to stick together.

More Meatloaf 5

Then ye take yer onions.

More Meatloaf 1

And yer mushrooms.

More Meatloaf 2

And ye put them in a bowl.

More Meatloaf 3

With a lot of other stuff: panko bread crumbs, Newfoundland savoury, oregano, salt, pepper. The works, really.

More Meatloaf 4

Then you chuck the meat in a bowl and add some eggs. Like, four or five.

More Meatloaf 7

Dump in the rest of the stuff too and give it a good stirring. Feel free to use your hands. Tip in some Worcestershire sauce as well for flavour.

More Meatloaf 8

When you’re ready, whisk up a concoction that’s a mix of barbecue sauce, Dijon mustard, and honey.

More Meatloaf 10

Spread that in the bottom of your two loaf pans.

More Meatloaf 11

Cram the meat on top and smooth it down. See how that sauce comes up the sides? That’ll keep it from drying out.

More Meatloaf 12

When you’re done, you can either cover it up and shove it in the freezer …

More Meatloaf 14

Or you can bake it at 350°F until it reaches an internal temperature of 160°F.

More Meatloaf 13

Then you eat it. Unfortunately cooked meatloaf does not photograph well. But you get the picture.

More Meatloaf 15

Age of Decadence Birthday Cupcakes

Age of Decadence Cupcakes 26

Yesterday was my brand new  minion’s respected co-worker’s birthday, and I wanted to celebrate her first month on the job (and a milestone birthday she wasn’t really looking forward to) with her favourite treat: a dark, rich chocolate cake. Cake’s a bit hard to transport around the office, however, so I went with the cupcake version instead, and I made someone else do all the hard work for me in choosing the best recipe. I picked Sally’s Baking Addiction’s tried and tested Death by Chocolate Cupcakes and doubled the recipe (as I am wont to do). An entire bar of this lovely dark chocolate went into the process and I think it was entirely worth it.

Age of Decadence Cupcakes 30

Like all good cupcakes, you start with butter and chocolate, and melting things. In the bowl of a double boiler (or in your microwave, but I no longer own one of those), melt together 1 cup unsalted butter and 4 ounces chocolate (the recipe calls for semi-sweet but I say use whatever is your favourite).

Age of Decadence Cupcakes 1

Once that’s all smooth and sassy, set it aside to cool a little bit. Line two muffin tins with cupcake liners and preheat your oven to 350°F.

Age of Decadence Cupcakes 3

In a smallish bowl, whisk together 1 cup unsweetened cocoa powder and 1 1/2 cups all-purpose flour with 1 teaspoon baking soda and 1 1/2 teaspoons baking powder and 1/2 teaspoon salt. Leave that alone and do the next thing.

Age of Decadence Cupcakes 2

In a largish bowl, crack 4 large room temperature eggs,  then tip in 1 cup granulated sugar, 1/2 cup packed brown sugar and 2 teaspoons vanilla. Whisk-y, whisk-y, whisk-y.

Age of Decadence Cupcakes 4
I kind of miss whiskey …

Pour the melted butter and chocolate into the egg/sugar stuff and mix until smooth.

Age of Decadence Cupcakes 5

Grab yourself 1 cup buttermilk (if you don’t have buttermilk, tip 2 teaspoons white vinegar or lemon juice into a cup and top it up with milk. Give it a stir and leave it about five minutes until it’s curdled and thick. It’s not *quite* the same, though, and the Pie likes having buttermilk for pancakes, so I am using the real deal).  Alternate pouring some buttermilk into the chocolatey goo with adding the flour mixture, and stir until just combined. You don’t want to overmix this or the batter will bake up flat.

Age of Decadence Cupcakes 7

And this batter is going to be THICK. Sally says it’s thick like pudding. I think it’s even thicker than that.

Age of Decadence Cupcakes 8
Thick, like dog poo thick. But in a delicious way.

Spoon the batter into your cupcake cups and bake for 18 minutes, rotating halfway through, until a toothpick inserted in the centre cupcake comes out clean.

Age of Decadence Cupcakes 10

Set those aside to cool completely and get started on your icing. Actually, before you do that, break up another couple ounces of that lovely dark chocolate and set them to melt in your double boiler. Once it’s all liquid, set it aside to cool almost to room temperature.

Age of Decadence Cupcakes 11

Beat up about 1 cup room temperature unsalted butter in the bowl of your mixer until it’s pale and fluffy. Sift together (to avoid lumps) 5 1/2 cups icing sugar and 1 1/3 cups unsweetened cocoa powder in a separate bowl.

Age of Decadence Cupcakes 12

Add 2 teaspoons vanilla extract to the fluffy butter and then tip in some of your icing sugar mix. Drizzle in, alternating with the icing sugar mix, 1 cup heavy cream.  Because I don’t remember where I put my mixer shield, this happened of course.

Age of Decadence Cupcakes 13
This one’s for you, Eli.

And because none of my aprons fit me anymore, this happened as well. Baby bellies are cooking hazards, it seems.

Age of Decadence Cupcakes 14
The Pie thought it necessary to remind me that I don’t own very many maternity clothes and should probably take better care of the ones I’ve got. I may have said a few bad words to him in reply.

But when you’re done you’ll get this lovely soft icing that’s pretty much exactly halfway between a ganâche and a buttercream. It’s very delightful. Use that and a wide tip to ice your cooled cupcakes.

Age of Decadence Cupcakes 15

 

Age of Decadence Cupcakes 19

Age of Decadence Cupcakes 20And because age is just a number, I made little number signs out of that melted chocolate (poured on waxed paper and allowed to cool) and shoved them in the top.

Age of Decadence Cupcakes 16

 

Age of Decadence Cupcakes 23

As I was making these, I remarked to the Pie that my youngest teammate, who is 23, was going to ask why there were “hashtags” all over the cupcakes, and he laughed. Then the next morning, the first thing she did when she walked into the room was go, “what’s with all the hashtags?” I so called it. Kids these days … 🙂

Age of Decadence Cupcakes 27

Lemon Bread Pudding

Lemon Bread Pudding 21

Here’s yet another recipe for trying to get rid of the massive amount of lemon pudding/curd I have left. Also a recipe for dealing with a lazy breakfast when you still have weird leftovers from the holidays. Here I have some of my pudding, half a panettone (my favourite fruity egg bread), some cream, and some eggs.

Lemon Bread Pudding 1

Preheat your oven to 350°F and butter up a baking dish.

Lemon Bread Pudding 2

Crack 4 eggs into a bowl and whisk ’em up.

Lemon Bread Pudding 3

Pour in a dollop or two of the cream, and add some vanilla and some pumpkin pie spice (or cinnamon or whatever) and give it a beating.

Lemon Bread Pudding 4

Grab your panettone. Inhale the gorgeous fruity aroma.

Lemon Bread Pudding 6

Then rip it to shreds and drop some of the bits into the baking dish. Add a few dollops of pudding.

Lemon Bread Pudding 7

Then add some more panettone. And more dollops of pudding.

Lemon Bread Pudding 8

Then when you’re done/you’ve filled the dish, pour your eggy/cream mixture all over the whole thing.

Lemon Bread Pudding 10

Let it soak in for a minute.

Lemon Bread Pudding 11

Then pop it in the oven for about 45 minutes, until the middle is solid. If it starts to brown too much on the top while you’re waiting for the interior to solidify then cover it up to keep it from burning.

Lemon Bread Pudding 12

Let it sit for a few minutes after taking it out of the oven so that you don’t burn your face off.

Lemon Bread Pudding 16

Then serve for breakfast with a bit of maple syrup or some whipped cream!

Lemon Bread Pudding 17

Creamsicle Pudding

HAPPY BIRTHDAY RUSTY!

Creamsicle Pudding 17

I adapted this recipe from Food52 when I had three oranges and two lemons and I didn’t know what to do with them (other than simply eat them, but that’s not very exciting).

Creamsicle Pudding 1

Start by zesting and juicing your 3 oranges and 2 lemons.

Creamsicle Pudding 3

You should end up with just over 1 cup juice (like a cup plus a couple tablespoons, which is good).

Creamsicle Pudding 4

Set a medium-sized pot on the stove with a couple inches of water in it and set it to simmer.

Creamsicle Pudding 5

Then grab a metal or heatproof glass bowl and crack in 6 large eggs plus 2 egg yolks. Give those a thorough beating-up. They probably deserve it, the jerks.

Creamsicle Pudding 6

Whisk in 1 1/2 cups sugar.

Creamsicle Pudding 7

Then toss in your zest and your juice.

Creamsicle Pudding 8

What a lovely colour.

Creamsicle Pudding 9

Set that on top of the simmering water and make sure the water doesn’t touch the bottom of the bowl. Stir pretty much constantly. If you leave egg yolks and granulated sugar alone for more than a minute they get a bit grainy and we don’t want that. Keep stirring!

Creamsicle Pudding 10

After about 10 or so minutes, the foam will disappear and you’ll have this lovely thick stuff that leaves a trace when you move the whisk. If you test this with a thermometer it should read around 180°F.

Creamsicle Pudding 11

Remove the bowl from the heat and let it cool a bit, stirring occasionally to release more heat. You want it somewhere around 140°F before you put your butter in. My butter was actually frozen so I started adding it in at around the 150°F mark.

Creamsicle Pudding 12

Tip all your lovely citrusy goo into a blender (you can use an immersion blender if you have a deep enough bowl) and add in 2 cups of unsalted butter, a few cubes at a time, mixing thoroughly between each addition, until your concoction is pale and very thick. I may have overfilled my blender here. Oops. All the more reason to make sure the lid stays on.

Creamsicle Pudding 13

The finished product is more or less a curd, so you can use it to fill tarts, spread it on scones or toast (I have some panettone that is simply itching to be slathered), or eat it as a pudding. I’m also tempted to whip up some cream and fold them together to make a frozen fool (though the weather outside is too cold to make me crave cold treats). Just keep it covered and in the fridge if you don’t eat it all right away.

Creamsicle Pudding 16