Challenge Accepted: IMPOSSIBLE PIE

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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!

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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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Molasses Oat Cake with Glazed Pineapple

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If you have checked me out recently on Instagram, you may have noticed that LongJohn and I just spent the last three weeks hanging out with my parents in Florida, where we both got a nice tan and the kid grew about four inches.

Really going to miss watching this yahoo enjoy the beach every day. #alidoesit

A post shared by Alison Bell (@alidoesit.herself) on

I didn’t do too much cooking while I was there, but I did make one or two things, and here’s one of them. My dad was trying to clear out the pantry in preparation for their trip back to the True North, so in my efforts to help him get rid of a few things, I came up with this puppy. It’s a good cake for the winter or the summer (I think).

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Preheat your oven to 350°F and spray or butter an 8″ x 8″ glass baking dish. Might as well polish off some of the brownies-from-a-box you made the day before. Gotta keep cleaning out that cupboard, right?

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Grab some butter (oh, the land where butter is always at a spreadable temperature!) and melt 3 tablespoons of it.

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Grab a small bowl and tip in 3/4 cup flour, 1/2 cup oats, and 1 teaspoon baking powder. Then assemble the rest of your stuff: 1/4 cup brown sugar, 1/2 teaspoon ground cinnamon, 1/4 teaspoon ground ginger, a pinch ground cloves, 1/3 cup molasses, 1 egg, and of course your 3 tablespoons melted butter. You’ll see here as well about 1-ish cup fresh (not frozen) blueberries. If you use frozen blueberries the juice from the broken blueberries will get all through the batter and alter the molasses taste. It might also take longer to cook.

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Take all the stuff that isn’t in a bowl with oats or is blueberries and beat that together.

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Take the blueberries and tip them in the bowl with the oats and flour and stir that a bit. Coating the blueberries in flour prevents them all from sinking to the bottom of the baking dish.

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Plop the oats, flour, and blueberries into the molasses mix and stir until smooth(ish).

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Spoon that into your prepared dish and bake for 25-35 minutes until a toothpick inserted in the centre comes out clean. This timing will really depend on how thick the glass on your dish is. I cooked this in a convection toaster oven which I think is slightly hotter than it says it is, and so it was done in 25 minutes. Put the cake, still in the dish, on a wire rack to cool completely.

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Now if you want to make it fancy, grab yourself a nice ripe whole pineapple. The pineapple trivet is optional.

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Cut the top and bottom of the pineapple up and then slice off the skin.

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Cut the pineapple into quarters along its core, and slice off the core from the quarters.

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Cut each quarter lengthwise into three pieces. Too complicated? Just cut it up any way you would like. I’m not your mother.

Molasses Cake Pineapple 11Coat each one of the pineapple pieces in granulated sugar.

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Set those aside for a minute.

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In a large skillet or frying pan (or saucepan, whichever is your biggest), melt another 3 tablespoons butter.

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Cook all the slices of pineapple in the skillet on medium heat until they’re cooked through and kind of shrunken, about 8-10 minutes. If you don’t have room to cook them all in the pan at once, wait until some of them shrink before adding a few more slices.

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Remove from pan and set on serving plate. They will start to ooze thick sugary juice.

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Add 3 tablespoons water to the butter and sugar in pan and let it thicken, stirring, JUST until it starts to brown then remove immediately from the heat. It will continue to brown as you stir, off the heat.

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Drizzle that over the pineapple.

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You can serve them hot but if you leave the caramel on the pineapple as it cools it will slowly dissolve back into the juice, leaving a nice sauce you can spoon over the pineapple and the square when you serve it.

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Enjoy!

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Devil’s Chocolate Bomb: 12-yolk Chocolate Cake

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As a follow-up to the angel food cake we made in the last post, I made this devil’s food cake the same day to use up the 12 yolks I had on hand. The only problem was that there wasn’t actually a recipe out there that used 12 yolks in a chocolate cake. We had long since grown out of doing that, using whole eggs instead. All the 12-yolk recipes on the internet were for yellow cakes, not chocolate. So I had to make it up. And here it is. I’m quite pleased with the results.

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Start by preheating your oven to 350°F and grab yourself a bundt pan. You can do this in any pan you like, or make it into a layer cake, but because I was serving this alongside the gluten-free angel-food cake, I wanted them both to be round with holes in the middle. Butter or spray your pan and then flour it to be on the safe side.

If you can bear to part with it (and as a parent of a nearly one-year-old, that’s a big sacrifice), save 1 3/4 cup coffee from your morning brew and allow it to cool. To up the coffee insanity (unless you made espresso earlier), tip in 2 tablespoons instant coffee or espresso powder and stir to combine.

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Chop up about 1 cup chocolate into wee pieces and toss it in the top of a double boiler or heatproof bowl over a pot of simmering water and let that sucker melt. Let it cool a little bit so it’s not molten lava.

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In another container, whisk together 1/2 cup unsweetened cocoa, 2 1/4 cups flour, and 1 1/2 teaspoons baking soda.

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In the bowl of your mixer, cube up 1 cup butter (softened) and beat the crap out of it together with 1 1/2 cups sugar until it’s soft and fluffy.

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Then grab your 12 egg yolks and slide them into the mixer one at a time until they’re fully combined. Scrape down the sides of the bowl occasionally. Add in 2 teaspoons vanilla as well.

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Look at that yellow loveliness.

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Now beat in your melted chocolate until your batter resembles a tar pit.

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Then grab your flour/cocoa mixture and your coffee.

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Alternate adding the two ingredient groups, flour-coffee-flour-coffee-flour and mix until the batter is smooth.

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Even with a spatter shield in place I still had a bit of a mess.

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Smooth the batter into the prepared pan and bake for about 35 minutes, until a toothpick inserted in the centre comes out clean.

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To be perfectly honest, I’m not sure if it’s 35 minutes or not. I didn’t write down that part of my recipe and after having dropped one angel food cake and had to make up another it kind of slipped my mind. But I’m guessing 35 minutes. If it’s not, then it’s a little longer, maybe 45 minutes. But certainly not less than 35 minutes. So keep an eye on it. And tell me what you come up with.

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When the cake has somewhat cooled you can tip it out onto a rack to cool completely. You can see the light coloured stuff on the surface: that’s the flour/butter from the pan. If you don’t want that to show up – like if you’re not planning to ice the cake – then don’t flour it (maybe use cocoa?).

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While the cake is cooling, you can make up a ganache. Chop up another 8 oz chocolate and set it in a heatproof bowl. In a small saucepan, heat 1 cup whipping cream until it’s just simmering, then pour it over the chocolate and stir it occasionally until all the chocolate is melted and the mixture is uniform.

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Let that cool until it reaches a spreadable consistency.

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Then jam it all over your cake.

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I decided seeing as I suck as icing things in an artistic fashion to kind of make it look like stucco by smacking my icing spatula against it and pulling it away.

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Then I added some chips of white chocolate that I had on hand for contrast. I could have applied them better but again, not so good with the artistic part of cake-making. I’m more into the cake-eating.

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Which is what you can do now!

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Chocolate-Covered Pretzel Peanut Toffee

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Happy New Year! I hope you all had a great holiday. Ours was pretty quiet, which was good because all three of us got sick, one after the other – always a great way to spend one’s vacation. We have this week left to try to get as many things crossed off our to-do list as possible. We’re not holding our breath that they’ll all get done, but we’ll do our best.

In the meantime, here’s a quick little toffee recipe to help you combat those mid-winter blahs. I doubled the recipe, which I would not recommend, because the toffee sets so quickly it’s hard to get both batches flattened out on the pans fast enough.

Line a baking sheet with parchment paper and put it aside for a bit.

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In a heavy saucepan, combine 1/2 cup butter, 1 1/4 cups granulated sugar, 1 tablespoon corn syrup, and 2 tablespoons water.

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Attach a candy thermometer to the side and heat that over medium until it reads 300°F. Try to avoid stirring as much as possible, and if you do, don’t use a metal spoon – wood or silicone will prevent premature crystallization.

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Next to the pot, place a little container of 1/4 teaspoon baking soda and another of 1/2 teaspoon vanilla. You’ll need to have those handy at short notice later on.

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While you’re keeping an eye on the sugar, crush up about 1 1/2 cups pretzel twists.I also had some salted peanuts on hand so I crushed and dumped those in as well – probably about 3/4 cup salted peanuts.

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And gather up 1 cup chocolate chips. I mixed mine with some dark chocolate for flavour.

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When your sugar has caramelized and gotten to the hard crack stage (that’s 300°F), remove it from the heat and quickly stir in the baking soda and vanilla. Try to resist screaming as it fizzes up and gets all terrifying. I promise that will pass.

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EEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEE!

Toss in the pretzels and peanuts and stir the toffee quickly.

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Then tip it out onto your parchment sheet and flatten it down as much as you can before it starts to set.

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Sprinkle the chocolate evenly over the top of the toffee and let it stand for a few minutes while the chocolate melts.

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Then smooth out the melted chocolate with a spatula.

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Sprinkle the top of the chocolate with fleur de sel and let harden in the refrigerator for about an hour.

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Once it’s hardened, break it up into chunks and eat it all by yourself! share it with your friends and family.

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Apple-Citrus Cranberry Sauce

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Oh hey, do you have a recipe for cranberry sauce for this weekend yet? I’ve been resting on the laurels of my chipotle cranberry mix but this year I wanted something a bit different and now this is my new favourite. This one is easier, too, which makes life better around the holidays.

Start with 2 12oz packages fresh cranberries, 2 large apples, and 2 large oranges. If you’d like a bit of extra zip, replace the oranges with grapefruit and go from there.

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Wash the cranberries and set them aside to drain.

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Peel the apples and cut them into small pieces (whatever size you would like to find dropped across your turkey).

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Zest and juice the oranges into a medium saucepan.

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Tip in 1 1/2 cups granulated sugar and give it a good stir.

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Tip in the apples and cranberries and heat over medium, stirring often.

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The liquid will simmer up and the cranberries will make very satisfying soft pops as they break open.

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Once you’re happy with your ratio of broken cranberries, remove the sauce from the heat and allow it to chill.

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This makes about 2 quarts, so plenty of sauce for dealing with leftovers!

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Hallowe’en Holdover Cookies

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Do you have Hallowe’en candy left? We did. But then we had houseguests. But while we did have leftover candy, I made these sweet somethings. I forgot to photograph the middle part but I’m trusting you to know what I’m talking about.

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Start with some hardshelled chocolate candy. You want the stuff with shells otherwise the chocolate will just melt out of your cookie and ruin the structure. Here I have M&Ms, regular and peanut, Reese’s Pieces, and Smarties. For you Americans reading this, these are more like M&Ms – not the chalky discs we call Rockets.

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So pretty!

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Gather up about 1 1/2 cups of candy. Try to avoid eating it all as you empty the little tiny packets.

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Grab 2 1/2 cups flour, and whisk it together with 3/4 teaspoon baking soda, 1 teaspoon baking powder, and 1/2 teaspoon cinnamon. Set that aside.

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With a mixer, cream together 1 cup softened butter, 3/4 cup brown sugar and 1/2 cup granulated sugar (I only had white in the photo but brown makes it excellent).

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Tip in 3 egg yolks and 2 teaspoons vanilla extract and mix away.

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Add in your flour mixer and mix on low until just combined. You want this still to be a little crumbly.

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Dump in all your happy candy and stir it in.

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Preheat your oven to 350°F and line two baking sheets with parchment paper. Scoop a golf ball-sized lump of dough and form it into a ball. Roll the ball in granulated sugar and flatten slightly onto the baking sheet. Bake for about 16 minutes, rotating the baking sheets halfway through, until the tops of the cookies start to crack. Allow them to cool on the baking sheet a little bit before you move them to a wire rack to cool – that way they’ll stay together better.

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Then all you need to do is eat them – easy enough!

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Wingin’ It Wednesday: Fruit Cookies for Fall

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I whipped these up for dessert at Thanksgiving and like all my made-up cookie recipes, they’re dead easy and use the same base. Experiment with what you chuck into them and enjoy!

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Start by whisking together 2 cups flour, 2 teaspoons baking powder, and a dash of cinnamon. I put the cinnamon in not just for flavour, but also to help me determine if I’ve mixed in the baking powder well enough – if I can’t see streaks of cinnamon then that means there aren’t any streaks of baking powder either. Set that aside.

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In the bowl of a mixer, or by hand if you’re Hercules, beat together 1 cup butter, 1/2 cup brown sugar, and 1/2 cup granulated sugar until it’s stupid fluffy.

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Crack in 1 large egg and a dribble of vanilla and beat again until fully incorporated.

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Slowly tip in your flour mixture and beat on low until smooth and completely combined. The dough will be pretty stiff.

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Then grab yourself some of your favourite dried fruit!

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I tossed in rough handfuls (and remember we measured my handfuls and they’re precisely 1/3 of a cup) each of dried papaya, cranberries, golden raisins, and pineapple (though I tore up the larger pineapple pieces first).

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Chill the dough for about 30 minutes.

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Preheat your oven to 375°F and line a baking sheet or two with parchment paper. Roll the dough into smallish balls and space evenly on the baking sheet (they will not expand very much).

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Bake for 8-10 minutes, rotating the baking sheets halfway through, and then set the cookies on cooling rack to chill out.

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Enjoy!

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