Individual Caramel Apple Pies

Today's post is for a virtual wedding shower.  Becca from It's Yummilicious is getting married this coming weekend so some of us have gotten together to have a virtual wedding shower for her.  Since she is having a beautiful fall wedding I couldn't help but bring some delicious Individual Apple Caramel Pies.

I love apples and apple picking.  I have actually gone twice this year.   The place I go has tons of apples, plus pumpkins, a kids play area, animals and a great little store that sells homemade goodies, soups and more.  I took the little one with me who at her age can't really pick apples of the tree but she helped me put them in the buckets and she had tons of fun in the play area.    I could barely get her off the slide.
Since we had so much fun the first time, I went back with a friend for more apples, more slide fun and I couldn't resist picking up two more homemade soups from the store.  The bonus is the soups come with flaky homemade cheese biscuits. YUM!

Raspberry Pecan Coconut Pie

So I have been slacking on the blog front lately.  Slacking on all fronts really.   I feel like I haven't baked in weeks.  Although I did make 3 Coconut Salted Caramel Chocolate Pies for a lady at work, I haven't baked anything new.  I think I have thrown myself into pre-vacation mode where I don't really want to do anything.  I also seem to also be choosing to venture outside and enjoying this wonderful weather we have been having (off and on).   I have also spent barely any time on twitter, pinterest or blog reading.  I am now trying to catch up on days worth of my dashboard, bloglovin et all to find out what I have missed over the last week. Uggh..so behind.

Since my plans for excessive mini egg baking have gone out the window with my trip I wanted to give you an awesome Easter pie.  

Raspberry Pecan Coconut Pie
(adapted from Anna Olson)




INGREDIENTS:

• 1 homemade or premade pie crust
• 2 eggs + 1 egg yolk
• 3/4 cup brown sugar
• 1 tsp pure vanilla extract
• 1/2 cup unbleached all purpose flour
• 1/2 tsp baking powder
• 1/4 tsp salt
• 1 1/2 cups pecan peices
• 1/2 cup unsweetened coconut
• 1/2 cup sweetened coconut
• 1 cup fresh raspberries

INSTRUCTIONS:

1) Bake the pie crust as per blind bake instructions.  Let cool and place the pie crust on a baking tray. 

2) Preheat oven to 325F. Combine eggs, brown sugar and vanilla in a large bowl. Mix together well. 

3) Add flour, baking powder, salt, coconut and pecans

4) Fold in raspberries.  Pour the mixture into the crust. 

5) Bake for 45 minutes, until evenly browned and set.   Allow tart to cool completely.   Store in the fridge up to 4 days.

This is a  great combination of ingredients.  It's like a pecan pie with coconut and raspberries.   The raspberries just make this so nice and fresh for the spring.

MEG's RATING: D-EEEEE-LICIOUS

Chocolate Salted Caramel Pie (ie.Best Pie EVER!)

(Note : This photo is the dulche de leche version)

After I made the original version of this pie the first time I was always looking for another reason to make it again.   I was also thinking I need to change it.   The crust on this pie is so easy and I love that it is gluten free.  So over the last year the one thought that would never leave my head was adding a caramel layer to the pie.  However, over the year I got side tracked with other recipes.

One fine day a week ago...there was a reason.  Yippee!  It was the birthday of my good friend Katie who I work with and I wanted to bake her a birthday treat.   I had to do a little re-con and ask her husband secretly through facebook what she loves for dessert.   His response was anything coconut, red velvet, lemon and salted caramel.   Ding Ding Ding! We have a winner, I can make the pie.  I was so excited I could barely keep it a secret from her.

The original version of this pie (sans caramel) is the most viewed item on my blog.   Trust me when I say this,  this version is SOOOOOOO much better.     I also actually made two versions of this pie one with salted caramel and one with salted dulche de leche.   I wanted to see what version might be better, there is a clear winner.

I made some changes to the crust from the previous version aswell, the original had way to much coconut.

Chocolate Salted Caramel Pie

(Loosely adapted from Martha Stewart)

Makes one 9-inch pie.

INGREDIENTS:

Crust

• 1/4 cup + 1 tbsp unsalted butter, softened
• 3 cups unsweetened shredded coconut
• 1 cup sweetened shredded coconut
• 2 tbsp xylitol or granulated sugar

Filling


Chocolate

• 2/3 cup heavy cream
• 6 ounces bittersweet chocolate, finely chopped (72% cacao)

Caramel

• 3/4 cup sugar
• 1/3 cup water
• 1/3 cup heavy cream
• 2 tsp sea salt

or exclude all of the caramel ingredients and use homemade dulce de leche --> Recipe

INSTRUCTIONS:
1 Make the crust: Preheat the oven to 350°F. In a food processor, process butter and 2 cups of unsweetened coconut and xylitol until mixture starts to stick together, 1 to 2 minutes. Transfer to a medium bowl. Combine this mixture with all the remaining coconut,  using your hands to bring together

2 Press coconut mixture into bottom and up sides of pie pan to form crust, leaving top edges loose and fluffy. Cover the crust lightly with tin foil over the edges, and cut a hole in the center.  Keeping the edges covered to prevent burning. Bake until center begins to brown, 10 to 15 minutes; remove foil and bake until edges are browned, 4 to 5 minutes more. Transfer crust to a wire rack to cool completely.

3) Make the caramel sauce.   Place sugar and water in a sauce pan or small dutch oven over medium-high heat.  Allow the mixture to boil until mixture begins to darken, watching carefully so the mixture doesn't burn.
I always keep a pastry brush and small cup of water close by, and occasionally brush the sides of the pan to prevent crystallization.  If you noticed uneven browning, you may have to give the pan a light swirl.

4) When the mixture has turned to a medium amber add the heavy cream, whisking constantly.   The mixture will expand and bubble from the steam.   Add sea salt and stir to combine.

5) Allow the caramel to cool for approx 15 minutes before pouring into the cooled coconut crust.

6)) Make the chocolate filling:  In a small sauce pan bring cream just to a boil.  While cream is heating up, place chopped chocolate into a medium heatproof bowl.  Pour the cream over the chocolate and let sit for 10 minutes to allow chocolate to melt.  Stir to combine and melt remaining chocolate.  The mixture should be smooth and completely melted. Pour onto the caramel layer, smooth out if needed.  Refrigerate until filling is set, 1 hour or up to 1 day. 

If you are using the dulche de leche, omit the caramel steps and pour half can of dulche de lech over the coconut crust and top that with the chocolate.

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I think this may be my favorite pie of all time. The people at work were two thumbs to both versions.  I even got a note left on my desk with the statement "AMAZING PIE".    If you have to choose between the salted caramel and the dulche de leche I would choose the salted caramel version.  It is less creamy but salted caramel just has that extra UMPH vs. dulche de leche.

Make this for your Easter dinner, your family won't be disappointed!!

MEG's RATING: D-EEEEEE-LICIOUS.   (That is one E above the limit!)

Pear Cherry Crumble Pie

Did anyone watch the Golden Globes last night?  I sat here staring at my screen for quite some time not writing any thing.   Every time I tempted to write something I lost my train of thought and then got distracted again by pretty dresses and handsome men.

Something about pears..don't remember, George Clooney arrived.  Dried Cherries, blah blah, don't remember Adam Levine showed up.   And then I was laughing at Ricky Gervais.   Not mean and still funny.

Back to crumble pies...,  I love any kind of crumble.  Any fruit, any nut,  bring it on.   Crumbles are easy,  almost impossible to screw up, sweet, tart, nutty and crunchy all in one bite.  What's not to love?

What are your favorite crumble flavours?

Pear Cherry Crumble Pie
(adapted from Fine Cooking)

INGREDIENTS:

• 1 Pie Crust - pre-made or homemade (whatever you have time for - mine was pre-made)

Crumble

• 1/2 cup quick oats
• 1/2 cup packed brown sugar
• 1/2 cup unbleached all purpose flour
• 1 tsp cinnamon
• 1/2 cup butter, cubed

Filling

• 4-5 Barlett pears, peeled, chopped & cubed
• 1/2 cup dried cherries
• 1/2 lemon, juiced
• 1/2 cup granulated sugar
• 1/2 tsp cinnamon

INSTRUCTIONS:

1) Combine dry crumble ingredients in a medium bowl and mix together.  Add butter and mix together with your hands, mixing together moistening the crumble.   It will get darker as the butter is absorbed.

2) Combine all filling ingredients in a bowl and toss together to coat the pears with the
sugar/cinnamon.

3) Take 1/2 cup of the filling and mix it in with the pears.   Add filling to the pie dough.

4) Top the pie with remaining crumble.  Bake @ 350F for 50 minutes on a baking sheet.
5) Let cool slightly, serve warm with ice cream.    Pie can be reheated if not served right away.

And all the remained was an empty silver tin.  This might be one of my favorite combinations to date.  This might have to replace my holiday apple crumble.

MEG's RATING - D-EEEEE-LICIOUS

Top 5 of 2011 and a Happy New Year!

Another year has come and gone.  Can you believe it?  You think the year starts off slow, (at least it does when you have to battle cold winters) and then snap summer is over and you are already getting ready for Thanksgiving and Christmas. 2011 was an interesting year for me, full of wins, challenges and fun. I started to find my blogging groove and got addicted to so many other blogs and "pinning".   I have a lot of hope for 2012 for all facets of my life.  My goal is to be more patient, open and happy.  Don't sweat the small stuff and be thankful for what I have.  My blogging goal is to get a bit healthier.  I know my focus is baking but their are healthy baking alternatives and I plan to explore them, without forgetting my true sweet tooth.

I wish for all my readers a fantastic 2012, filled with happiness, adventure and excitement.

Happy New Year!

Here are the 5 most popular posts of 2011.

1) Chocolate Coconut Pie   - Such an easy pie to put together and so delicious! I am already thinking of variations.

 2) Craggy Chocolate Cake - Flourless and four ingredients.   Pretty, fudgy and rich chocolate heaven.

3) Banana Cupcakes with a Peanut Butter Lindt Filling and PB Chocolate Buttercream - This is one of my favorites of all time!  The secret peanut butter surprise inside was awesome.  I still crave these.

4) Apple Crumble Loaf - I baked my fair share of apple desserts this year, this loaf had layers of apple and crumble in between layers of loaf.

5) Oatmeal Turtle Jumbles - Part of my 12 days of Cookies these spiked up to the top 5 very quickly.

Although I love the above top 5, there were a few others that I particularly loved. 

1)  Red Velvet Blossoms

2)  Coffee Dark Chocolate Chip Ice Cream

3)  Cake Eggs in a Haystack Basket

4)  Carrot Cake 

5)  Pretzel M&M Chocolate dipped Peanut Butter Cookies

12 Days of Cookies - Day 12 - Cookie Pie and A Giveaway

On the twelfth day of cookies my true love gave to me - a cookie in a pie. I finally made it!  Geez..could that taken me long enough.   There never seems to be enough time in the day for me to get things done.   Either that or I am in super slow vacation mode and my productivity bar is on low.    When on vacation my priorities sort of get jumbled around and there are all these little things I don't really get to do, like shopping in the middle of the day,  lunch with a girl friend or just curling up the couch doing nothing and watching day time tv or reading a book, you can't always do these small things when you are working 9-5.  In short this vacation has been so nice and relaxing.   Time to start thinking about a new year and new things.

Enjoy Day 12 - Finally!     (P.S - GIVEAWAY DOWN BELOW!)

Cookie Pie

(Adapted from BAKED - New Frontiers)

INGREDIENTS:

• 1 Pie Dough in shell - homemade or store bought - uncooked, frozen
• 1/2 cup unbleached all purpose flour
• 1/4 cup granulated sugar
• 1/2 cup packed brown sugar
• 2 large eggs
• 3/4 cup (6 oz) unsalted butter, softened, cubed
• 1 tbsp whiskey
• 2/3 cup toasted, chopped walnuts
• 3/4 cup semi-sweet chocolate chips
• 1/3 cup butterscotch chips
• 1/4 cup toffee bits

INSTRUCTIONS:

1)  Preheat oven to 350F.  Remove pie shell from freezer while preparing filling.

2) Combine flour and sugars in a medium bowl and whisk together.

 3) In your mixer bowl/large bowl whisk together the eggs until foamy, a few minutes.  Switch to the paddle attachment or beaters.  Gradually add the flour/sugar mixture to the eggs with the mixer on low. 

Once all flour/sugar has been added, beat on high for 2 minutes.

4) Add the butter, scrape down the bowl and beat to combine butter.  Add whiskey and mix to combine

5) Fold in toasted walnuts. both chips and toffee bits, reserve about 1/3 cup chips (combination of both chips)

6) Place pie shell  on a baking sheet and pour filling into shell.   Top with remaining chips.

7) Bake in center rack for 45-50 minutes.   Check after 30 minutes and cover the crust edges with aluminum foil to prevent the crust from browning to quickly.   ( My crust didn't brown to quickly but the originally recipe makes a not to check this. ) Pie is down when a knife comes out clean.   Let cool completely before slicing.  Store pie in the refrigerator, tightly covered for up to 2 days. 

Why not end on a high note I say.  A cookie turned into the main dessert by secretly putting it into a pie shell.  Is it a pie, is it a cookie?  It's both!  Served warm, it is heaven.

MEG's RATING: D-EEEEE-LICIOUS!

The rest of the 12 Days of Cookies
1.   Lighter Stuffed Peanut Butter Cookies
2.   Guinness Chocolate Cookies
3.   Chocolate Mint Sandwich Cookies
4.   M&M Rice Krispie Cookies
5.   Florentines
6.   Red Velvet Blossoms
7.   Oatmeal Turtle Jumbles
8.   Rugelach Bars
9.   Chocolate Cherry Macaroons
10.  Maple Walnut Shortbread
11.  Chocolate Ferrero Rocher Cookies

I can't end my 12 days of Cookies with out a GIVEAWAY!   I did a little bit of searching and found these cute mini pans.   I also love pans that have the lift out the bottom and I will not lie I have bought a few for myself.   They are great for cupcakes, cheesecakes, brownies and for 2012 - portion controlling.

The winner will get 6 Baking Pans

• 2 - Square pans

 

• 2 - Mini round pans

• 2 - mini bundt/doughnut pans

How to enter : comment below telling me your favorite cookie from the 12 Days of Cookies.

For an additional entry join one of the following (you don't have to do all of them)

1) Become a blogger follower 

2) Follow me on Twitter - @Sweettwist_Meg and Tweet - " I want to bake something mini, so I entered the giveaway from @Sweettist_Meg"

3) Join my facebook group - Sweet Twist of Fate and Blogging
4) Send one of these pictures to pinterest.

Come back and let me know you did one of them. 

Entries will be accepted until noon on Monday Jan.2   Winner will be drawn using Random.org

Good Luck and thanks for following the 12 Days of Cookies.

Pumpkin Whoopie Pies with Apple Cinnamon Filling

My pumpkin obsession continues.  It is really hard though to not be pumpkin obsessed at this time of year.   It was also Canadian Thanksgiving last weekend and I need a nice fall dessert.   At every major family gathering on my Dad's side I make the desserts.  The tricky thing is, it is such a diverse group of likes and dislikes.  Can you believe one person doesn't like chocolate and peanut butter together.  Shocking , I know.   I recently picked up both "Baked" Cookbooks, (This post has links to the cookbooks).  The interesting thing is one book has a pumpkin whoopie pie recipe and the other has a chocolate whoopie recipe.   I decided to make both and hopefully please all palates, (especially mine).

Makes 6

(Adapted from Baked Explorations)

INGREDIENTS:

• 1 1/2 cups unbleached all purpose flour
• 1/2 tsp salt
• 1/2 tsp baking soda
• 1/2 tsp baking powder
• 1 tbsp cinnamon
• 1 tsp ground ginger
• 3/4 cup packed brown sugar
• 1/2 cup vegetable oil
• 1/2 cup pumpkin puree
• 1 large egg
• 3/4 tsp pure vanilla extract

Filling

• 1 1/2 - 2 cups confectioners sugar, sifted
• 1/4 cup unsalted butter
• 8 oz apple cinnamon cream cheese, softened
• 2 oz cream cheese, softened
• 1/2 tsp pure vanilla extract
• 1/2 tsp cinnamon

INSTRUCTIONS:

1) Preheat the oven to 350F.   Combine the flour, baking soda, baking powder, cinnamon and ginger in a medium bowl. 

2) In a large bowl, add the oil and sugar and whisk together until sugar is completely moistened.  Add the pumpkin and whisk to incorporate fully.

  Add the eggs and vanilla and whisk until combined

3) Fold in the flour mixture into the wet mixture. 

4) Line a baking sheet with silpat or parchment.  Using a small scoop - I used 1/4 cup scoop, drop the dough on to the prepared sheet, an inch apart is enough these didn't spread to much.

5) Bake for 12-14 minutes, until the whoopie pies start to slightly crack and a toothpick comes out clean. 

Remove from the oven and let cool on pan.

6) Make the filling : Beat cream cheese and butter together until smooth and creamy.  Add the confectioners sugar, cinnamon and vanilla and beat, starting on low to avoid icing spill over, then medium-high speed until smooth.  You want the filling to be fairly stiff so it can hold the whoopie pie.  Chill the filling for an hour if needed. 

7) To assemble the whoopie pies, flip over one whoopie pie,  using a mini scoop, spoon or piping bag add some filling on to the whoopie pie and place another on top.  Squeezing together gently. Repeat with all. Store in the refrigerator to firm up before serving.

I made a few tweaks to the original recipe on this one.  I am not a huge fan of cloves so I pulled that out.  I was also low on ginger so didn't use as much as it called for.    My favorite adjustment would be the use of the apple cinnamon cream cheese instead of regular.   I am not sure if everyone can find this where you live but it is wonderful.  The smooth creamy texture of cream cheese with a hint of apples and cinnamon,. Dreamy. It opens up the door wide on baking possibilities.
I also love my new mini cake stand.   I bought one in purple too.   I seem to be starting a small collection of cake stands.  I know own 6.  Ssshh, don't tell my husband.

MEG's RATING: D-EEEE-LICIOUS!  (Filling was my favorite)