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!

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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.

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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.

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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.

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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.

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

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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.

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

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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!).

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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.

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

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Another Slow Cooker Dip Trio – in two parts

This past weekend, we had our housewarming party – finally. Mostly because we finally had enough furniture for people to sit on. And also because it’s hard to warm a house in the middle of the winter. This way, we could use the barbecue.

Dip Trio 1

The Pie wanted to make use of our three-pot mini slow cookers and prepare some dips for our guests, so here are two of the ones we came up with. The final one involved a bit of extra prep so it’s a post on its own. The two posted today were made significantly smaller so they’d fit in our tiny pots.

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This first one, a garlic white bean dip, doesn’t really require a slow cooker, unless you want it to be served warm (which we did). I also took out some of the prep steps to make the whole thing a one-shot process. Start by glugging 1/4 cup olive oil into a small saucepan, and add in the equivalent of 6 cloves of garlic, thinly sliced. Cook that on low for about 5 minutes, until garlic smells start to fill your whole kitchen.

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Grate up about 3/4 cup parmesan cheese and the zest from 1 lemon.

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Then, grab your food processor and chuck in 2 cans of cannelini beans, drained and rinsed. I used one can white beans and one can of white navy beans. Tip in as well 1/3 cup water, 1 cup ricotta cheese, your garlic and oil stuff, the parmesan and lemon zest, 1/4 cup pitted kalamata olives, and a generous helping of salt and ground black pepper.

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Give that a good whaz until it’s all smooth. Add a bit more olive oil if you think it looks dry (and if you’re going to keep it in the slow cooker all day, add a bit more as it has a tendency to dry out).

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Plop that in the slow cooker and leave it on low for about 2 hours to warm through. Enjoy!

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This next one is pretty good, but we actually found it a little bland and might spice it up some more next time. It’s a corn and cheese dip with bacon and pale ale and I think it has plenty of potential for enhancement. Start by tipping 3 1/2 cups frozen corn into your slow cooker. Top that with 2 minced cloves of garlic and 1 1/2 cups grated cheese (we used an extra-old cheddar).

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Dice up a red bell pepper and a de-seeded jalapeno.

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Chuck those in the pot with 3/4 cup sour cream, 1/2 teaspoon ground cumin, 1/2 teaspoon chili powder, and salt and pepper to taste.

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Grab a pale ale as well and tip in about 1/3 to 1/2 cup of it. I think next time I’d use something with a bit more flavour, as neither the Pie nor myself are IPA fans (not that I’m drinking these days anyway).

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Give that a good stirring to mix things up. Then grab a package of plain cream cheese and break it up into chunks, which you can then spread over the top of the thing. Cover and cook on high for 4 hours.

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While that’s on the go, cook up about 4 slices of bacon until it’s crispy enough to crumble and let it cool (so you can crumble it). Harvest some fresh chives from your garden (it’s the only thing growing right now). Cut those up in a wee bowl and set the bacon and chives aside until the dip is ready.

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When the dip is hot, stir well to incorporate the cream cheese and then garnish with the chives and bacon. Eat!

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Creamsicle Pudding

HAPPY BIRTHDAY RUSTY!

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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.

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

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

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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.

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Whisk in 1 1/2 cups sugar.

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Then toss in your zest and your juice.

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What a lovely colour.

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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!

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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.

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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.

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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.

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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.

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St. Clement’s Cake

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I made this Jamie Oliver recipe for Mrs. Nice’s birthday cake and it was a real hit. If you’re not super into the huge layer cakes with tons of icing then I think this will be right up your alley. It’s a nice moist cake as well so it keeps for quite a few days if you wrap it up well.

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Measurements for this recipe are mostly in metric, so if you have a scale handy I would recommend using it. Start by greasing a springform cake pan with butter, and then line the bottom with a circle of parchment paper. Preheat your oven to 350°F.

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Next, grab yourself a large orange and take all the zest off. Juice it as well while you’re at it. Set that aside for a bit.

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In the bowl of your mixer, beat together 125g softened butter with 125g sugar until it’s soft and fluffy and amazing.

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Next, crack in 4 large eggs, one at a time, beating between each addition until everything is foamy and smooth.

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Tip in *most* of your orange zest. Keep some aside for the syrup and topping.

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Next, fold in 100g self-rising flour (see here for a DIY substitute) and 200g ground almonds.

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Smooth that loveliness into your cake pan and bake for about 30 minutes, until fully risen and lightly golden.

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Let that cool in the pan for a few minutes and make some syrup.

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In a small saucepan, tip in 100g sugar and the juice from that orange you smooshed earlier. Add in a pinch of the remaining zest as well for extra flavour if you like. Stir over medium heat until the sugar is totally dissolved.

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Next, take a skewer and poke a ton of holes all over your still-hot cake. Go all the way to the bottom.

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Drizzle the syrup all over the top of the cake and leave it for a few minutes to soak in before popping off the edges of the pan.

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Let the cake cool completely.

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Now I want you to zest and juice 1 lemon. Add a pinch of the lemon zest to your remaining orange zest, but stir the rest of it into 225g icing sugar.

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Drizzle in your lemon juice, stirring the whole time, until you have a glaze that is a nice consistency for pouring.

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Pour your glaze slowly over the entire cooled cake, allowing it to drip off the sides. It’s best to put a sheet of waxed paper under your rack BEFORE you do this.

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Sprinkle that remaining zest on top and leave it to harden a bit. Once it’s set you can transfer it to a plate for serving.

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Enjoy!

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Quick Lemon Bars

Lemon Bars 4I picked these lemon bars from the Barefoot Contessa because they didn’t involve making lemon curd ahead of time and also because they froze well. Next time I think I’d make them a little less sweet. I like my lemon squares to kind of punch you in the face and these didn’t quite do the trick. Lemon Bars 6

Start with a 9″ x 13″ baking dish. Butter it and line it with parchment (otherwise you will never get the bars out alive). Then juice and zest about 4 lemons, until you get about 2 tablespoons lemon zest and 1 cup lemon juice.

Lemon Bars 5In the bowl of an electric mixer, cream together 1 cup room temperature butter and 1/2 cup granulated sugar. Lemon Bars 1

Bit by bit, add in 2 cups all-purpose flour and mix until just combined.

Lemon Bars 2Form the dough into a ball and press it firmly into the base of the baking dish. Lemon Bars 3

Chill that for about 10 minutes, then bake at 350°F for 15-20 minutes, until a light golden. Leave the oven on.

Lemon Bars 8In a bowl, whisk together 6 room temperature eggs, 3 cups granulated sugar (I would use probably half this amount next time), the lemon zest, lemon juice, and 1 cup flour (this flour seemed a little out of place to me and made for a very solid lemon bar. Next time I’d either halve it or leave it out altogether). Lemon Bars 7

Pour the filling onto your still-warm crust and bake for a further 30 minutes, until the filling is set.

Lemon Bars 9Let that cool before cutting into triangles or bars and eating. You can also dust the tops with icing sugar prior to serving for extra pizzazz. Lemon Bars 10

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Not *quite* what I was going for, but still good.

Baked Oatmeal

Baked Oatmeal 9I modified this recipe from Babble and made a great easy breakfast that can easily be played with and served in many ways. If you like the idea of an easy hot breakfast these little baked oatmeal squares are going to be a new staple for you. Plus you can reheat the squares later on for breakfast on the go. Feel free to play with the sugar amount if you want to take this dish from a breakfast to a nice dessert with ice cream! Start by preheating your oven to 375°F and butter up an 8″ x 8″ baking dish. In a bowl, mix together 3 cups rolled oats (not instant), 1/2 cup sugar1 teaspoon baking powder, 1 teaspoon pumpkin pie spice, and the zest of 1 lemon. Baked Oatmeal 1

In another bowl, mix together 2 tablespoons melted cooled butter, 2 cups milk, and 2 eggs.

Baked Oatmeal 2Spread half the oat mixture into the bottom of your dish. Spread 1 cup berries or fruit of your choice, fresh or frozen (I used 1 cup frozen service berries) over the oat mixture. Baked Oatmeal 4

Spread on the other half of the oat mixture, and then an additional 1 cup berries. Press the berries into the mix a little.

Baked Oatmeal 5Pour the milk mixture over the oats and berries and pop it in the oven for 35-45 minutes, until the centre is set and everything is starting to get lovely and golden. Baked Oatmeal 6

Let it rest for about ten minutes before you scoop out a piece and eat it because it will be molten.

Baked Oatmeal 7I bet these would be good with butter and maple syrup … Baked Oatmeal 8

Cheater Lemon Tarts

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Ever have those social obligations where you promised to bring dessert and then totally forgot about it until the last minute and now you are stuck? Do I have a solution for you! Next time you’re at the grocery store, grab a package of frozen tart shells and chuck it in the freezer and forget about it. Then, when you’re in a bind, haul it out and make some tarts!

Cheater Lemon Tarts 1

For this, you’ll want to preheat your oven to 375°F and set out 12 frozen tart shells to thaw for about 10 minutes.

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Normally with lemon tarts you’d carefully create a lemon curd-like custard that you’d cook slowly and then strain. Not today! We’re going to cheat. Melt yourself 1 tablespoon butter. Let it cool while you mix up the other stuff.

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In a bowl, beat up 2 eggs. Zest 1 lemon and add that in as well.

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Juice the lemon until you get about 1/4 cup lemon juice (I ended up with a wee bit extra). Add that in too.

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Now you need some sweet for this tart – dump in 1/4 cup granulated sugar. Stir all that up.

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Finally, add in your cooled butter and stir it around.

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I mixed my tart mixture in a measuring cup so I could use the spout to pour and make my life easier. Evenly distribute the tart mixture amongst the shells.

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Bake the tarts for 15 minutes, until the shells are starting to brown and the filling is puffed up and solid. Allow them to cool completely. Dust with icing sugar immediately before serving.

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Wanna see something crazy? While the tarts were baking, I noticed that a few of them were – well, they were DANCING. And they didn’t stop!

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