Vegan, Gluten-Free Apple Crumb Pie Cupcakes

 

It’s officially fall! And apples are eeeeeeverywhere. And I love it! We’ve already made one trip to the orchard and will be making another this week–can’t get enough of them!

These cupcakes we’re inspired by a craving for cupcakes and apple pie so I rolled both into one and voila! Apple cupcake/pie magic!

And these things are INCREDIBLE, if I do say so myself. ūüôā I almost stopped with just the cake part because it is SO GOOD and can pretty much stand on it’s own, but I’d been wanting to experiment a little with frosting and decided to forge ahead.

 

The gluten-free cupcake is without a doubt one of the most moist, delicious “healthy” cakes I’ve created yet! It’s got loads of little apple chunks and just the right amount of cinnamon. I was also pretty pleased with the frosting…smooth, creamy and not overly sweet as I feel most things sweetened with xylitol, stevia, etc tend to be. It does get somewhat stiff when refrigerated so I recommend letting them sit out for a couple of minutes before eating to allow the frosting to soften a bit! And the crumb topping offset the frosting just enough with it’s salty, oaty, apple-crisp like texture and taste.

So basically total apple cupcake/pie bliss!!!

Overall, I ‘d say my first vegan cupcake was a success and I can’t wait to experiment with more sugar-free frosting recipes! Finding subs for powered sugar is TOUGH but I think doable!

Enjoy!

Vegan, Gluten-Free Apple Crumb Cupcakes
 
Ingredients
Apple Cupcakes
  • 3 c. Blanched Almond Flour
  • 1 c. Garbanzo Bean Flour
  • ½ c. Sucanat
  • ¾ c. Xylitol (or truvia, stevie, etc)
  • ¾ t. Sea Salt
  • 1½ t. Baking Powder
  • ¾ t. Baking Soda
  • 3 t. Ground Cinnamon
  • 1 t. Xantham Gum
  • 1 c. Plain, Unsweetened Coconut Milk Yogurt
  • 1 c. Plain, Unsweetened Almond Milk
  • 2 T. Pure Vanilla Extract
  • ¼ c. Agave
  • ⅔ c. Almond Butter
  • 1 Large Honeycrisp Apple, finely chopped
Vanilla Frosting
  • 1½ c. Palm Oil Shortening
  • ¾ c. Vegan Butter
  • ¼ c. Pure Vanilla Extract
  • ¼ t. Sea Salt (more or less to taste)
  • ¼ c. Truvia (or stevie, powdered xylitol, etc)
  • 2 T. Tapioca Starch
Crumb Topping
  • ½ c. Oats
  • ½ c. Blanched Almond Flour
  • ¼ c. Sucanat
  • 1 T. Truvia (or stevia, xylitol, etc)
  • ¼ t. Cinnamon
  • ⅛-1/4 t. Sea Salt
  • ½ c. Vegan Butter
  • ½ t. Pure Vanilla Extract
Instructions
For the Apple Cupcakes
  1. Preheat oven to 350 degrees. Line 18 cupcake tins with liners
  2. In the bowl of an electric mixer, whisk together almond flour, garbanzo bean flour, sucanat, xylitol, sea salt, baking powder, baking soda, cinnamon and xantham gum.
  3. Add yogurt, almond milk, vanilla, agave and almond butter and beat on low until everything is well-combined.
  4. Gently fold in chopped apples.
  5. Scoop about ¼ cup into each muffin tin and bake for 25-27 minutes until a tester inserted in the middle comes out clean.
  6. Cool completely on a wire rack.
For the Vanilla Frosting
  1. Beat shortening and butter until smooth.
  2. Beat in vanilla, salt, Truvia and tapioca starch until everything is well-combined.
  3. Place in fridge for a few minutes to allow to firm up a bit. Meanwhile, make the crumb topping.
For the Crumb Topping
  1. In the bowl of an electric mixer, beat butter and vanilla until smooth.
  2. Add the rest of the ingredients and beat on low until well combined.
To Assemble Cupcakes
  1. Place a couple of tablespoons of frosting onto each cooled cupcake and then top with the crumb topping. Refrigerate until ready to eat.

 

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Thanksgiving 2012

I have so many things to be thankful for this year.  Family, friends, health, good jobs and so much more than I can even count right now.  Oh and of course all of you!  I am thankful for each and every one of you that come back to my little baking site time and time again.  God has blessed me beyond what I deserve and I am so incredibly thankful.  Praying you all have a blessed Thanksgiving and get to enjoy good food, family and friends!

(Thought I’d share a little photo of some baking I did this week!¬† Cherry cheesecake, pecan pie, pumpkin pie, chocolate cream pie and lots of other delicious things that couldn’t fit in the picture. ūüôā¬† Mmmmm, sugar….)

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Cinnamon Roll Cake

Cinnamon Roll Cake.¬† Also known in our house as “crack cake”.¬† Listen I don’t care what your planning on baking for Thanksgiving this week–pie, cookies, trifle, cobbler, whatever–I don’t care.¬† Yeah I know you’re in the middle of making your massive grocery list but whatever dessert you have on it, scratch it off.¬† You will likely already have all the ingredients needed for this cake and this cake is what you want to make.¬† Trust me on this.

I had never even heard of Cinnamon Roll Cake until my good friend Nicole (who also happens to be a FABULOUS baker) told me she had went to a recipe exchange and someone brought this cake.¬† When she showed me the recipe, it looked so easy I had to try it right away.¬† Luckily we had a bonfire we were going to this past Friday so it was the perfect excuse to make it.¬† I had it done in no time and was taking it out of the oven, piping hot, pouring the glaze all over it and breathing in the delicious aroma of what smelled just like yummy cinnamon rolls.¬† Now whoever wrote the recipe said they preferred to eat it while it was still warm, so of course we took their advice!¬† And it was indeed delicious.¬† Very much like a warm cinnamon roll in cake form.¬† However, after letting it cool for several hours, something magical happens after all the glaze has soaked into the dense cake and the cinnamon-brown sugar swirl has turned super gooey and decadent.¬† The cake itself is not overly sweet which is nice because it balances out the sweetness of the swirl and glaze perfectly.¬† I’m telling you, it was amazing!!!¬† Jeremy and I agreed that we liked it warm but LOVED it cold/room temperature and both agreed that we can never be left alone with this cake in the house.¬† It’s so, SO good.¬† Totally addicting.¬† Yeah, like crack.¬† Seriously, make this for your Thanksgiving dinner!¬† People will rave.

Enjoy!

Cinnamon Roll Cake
 
Ingredients
Cake
  • 3 c. All-Purpose Flour
  • ¼ t. Salt
  • 1 c. Sugar
  • 4 t. Baking Powder
  • 1½ c. Whole Milk
  • 2 Large Eggs, room temperature
  • 2 T. Pure Vanilla Extract
  • ½ c. Unsalted Butter, melted
Cinnamon-Brown Sugar Swirl
  • 1 c. Unsalted Butter, softened (I just popped mine in the microwave for about 20 seconds)
  • 1 c. Light Brown Sugar
  • 2 T. All-Purpose Flour
  • 1 T. Cinnamon
Glaze
  • 2½ c. Powdered Sugar
  • 5 T. Whole Milk or Heavy Whipping Cream
  • 2½ T. Pure Vanilla Extract
Instructions
For the Cake
  1. Preheat oven to 350 degrees. Generously grease a 9x13 pan.
  2. In the bowl of an electric mixer, whisk together the flour, salt, sugar and baking powder. Slowly beat in the milk, eggs (one at a time) and vanilla. With mixer on low, slowly pour in the melted butter. Mix for a couple of minutes on medium speed until all ingredients are well combined. Pour into pan.
For the Cinnamon-Brown Sugar Swirl
  1. Mix all the ingredients together until well combined. Drop by spoonfuls over cake and then swirl gently with a knife. Bake for 32-35 minutes (mine took 35), until a tester inserted in the middle comes out clean. While the cake is still warm, slice into pieces and drizzle the glaze (instructions below) all over the cake. Eat warm or at room temperature (which is what we prefer!).
For the Glaze
  1. Whisk all ingredients together in a bowl.
Notes
Serves 18.

 

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Hoosier Mama Pie Company

Ok, I’ve already covered stop #1 at The Chocolatier, Inc. on our Illinois getaway trip. ¬†Now we come to our next sweet destination…Hoosier Mama Pie Company in Chicago. ¬†I was SO excited about this bakery because it was the first pie place I have ever had the opportunity to go to–yay! ¬†Usually it’s chocolate or cupcakes, but not this time!

Since my recent obsession with pies developed, I knew that when planning this trip, I HAD to find a pie place in Chicago for us to go to.  And believe it or not there were several that seemed good but this one really stood out and had awesome reviews.

First, I have to say that this place literally is a hole in the wall. ¬†We drove by it the first time and I swore up and down that I didn’t see it…I mean, I was looking. ¬†So, we did another circle, this time going as slow as possible with traffic all around and sure enough, there it was! ¬†Luckily, there was a spot open almost right in front of it.

So we got in and immediately found ourselves in the teeny, tiniest space…like hard to move and not bump into people. ¬†There were a total of three tables and one just happened to be opening up so we grabbed it. ¬†And it was chaos from that moment on. ¬†People did not stop coming in the door and it was a little¬†overwhelming¬†trying to choose the pies I wanted with a line forming. ¬†But I managed to narrow it down to five (at $4 a slice it was not cheap!). ¬†Here’s a little pic of the ones we got. ¬†And yes, people DID look at our table like we were crazy.

Least favorite, I won’t lie, was the Chocolate Chess Pie. ¬†I had been dying to try a chess pie because it was such an old-fashioned thing and I’d never had one. ¬†But it was just..odd. ¬†Kind of cake/brownie-like and you could definitely tell there was vinegar in it so I wasn’t really a fan. ¬†Kind of non-descript to me.

Next least favorite was the Coconut Cream Pie. ¬†I just tasted like vanilla bean to me (and I’m not a huge fan of vanilla bean–tragic, I know) with coconut mixed in. ¬†So nothing special in my book.

However, things got a LOT better with the fruit pies.  The Apple Pie was scrumptious.  It was like apple cider in pie form.  We liked it alot.

Next the Peach & Cherry Pie was also delicious.  It had a pecan streusel topping that was sooooo good.  I loved it.

Finally, the Chocolate Cream Pie.  It was divine.  You could tell it was made with high-quality chocolate and was silky smooth.  Jeremy and I both thought it was the best of all of them.

We loved this little pie place and highly recommend it if you are ever in the Chicago area!

 

 

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Pies and Purpose: Two Very Exciting Announcements!

I have two VERY exciting announcements to make. ¬†First, I am starting a new venture in the baking world: ¬†pies! ¬†I recently discovered my love of making pies…and anyone who knows me, knows that I am¬†OBSESSED. ¬†It’s all I can think about, talk about and it’s all I want to make! ¬†My mind is going crazy with possibilities and different varieties. ¬†I am also focusing on using ingredients that are all-natural, local and totally fresh. ¬†As I have told my husband, I want to be the Jeni’s (of Jeni’s Splendid Ice Creams) of the pie making world. ¬†I admire her vision and the quality of her product so much. ¬†It’s totally a difference you can taste and as cliche as that sounds, it’s true! ¬†And I want it to be true for my pies.

Of course, I’ll still be making a variety of desserts for my blog but will be putting full-time effort into my new pie business, Sweet Pies by Desserted Planet. ¬†I’ll have more information such as menu and pricing in the near future, but to place an order, I can be contacted via email at sarah@dessertedplanet.com. ¬†Oh and check out my amazing new logo, courtesy of my very talented husband! ¬†I absolutely love it.

My second huge announcement is my participation in an awesome event called Tux for Chucks. ¬†This black tie affair is a dinner and auction fundraiser for my aunt’s amazing organization called One Sole Purpose, a group dedicated to putting brand new shoes on the feet of school kids who cannot afford them. ¬†Please go to their website and check out their information under “About Us” and please consider donating to them today (which you can conveniently do online!).

As for my involvement in the Tux for Chucks event here in Springfield, MO, I will not only be donating pie for dessert that night, but I will also be donating a pie to be auctioned off, along with a “Pie of the Month” gift card! ¬†I am so honored to be a part of this event! ¬†If you live in the area, consider attending and getting in on all the action. ¬†It will be a fabulous night with good food, dancing and the best part is, it’s for a wonderful cause!

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Key Lime Pie

I cannot, CANNOT let summer go by without making a key lime pie. ¬† It is the¬†quintessential¬†summer dessert, in my opinion. ¬†Tart, sweet and creamy with a crumbly graham cracker crust…just divine. ¬†The best slice I’ve ever had is at a place called the Donut Hole in Destin, FL (who also happen to have AMAZING doughnuts…duh) where we’d vacation every summer when I was a kid. ¬†The anticipation of the one slice of pie was unbelievable and I would savor every last bite knowing I wouldn’t get it again for another 364 days. ¬†But now that I’m all grown up I can make my own, wherever and whenever I want! ¬†Ah, perks of being an adult.

Now I know many people are big advocates of juicing a bunch of those cute little key limes to get the perfect key lime flavor for their pie, but I happen to really like Nellie and Joe’s Key West Lime Juice. ¬†I love the flavor it gives my pies and yes, I’ve done it both ways and honestly can’t tell a difference. ¬†Maybe I’m just not enough of a snob but hey, it works and this pie gets rave reviews every time I make it. ¬†Oh and did I mention it’s a breeze to whip up? ¬†Because it totally is! ¬†Enjoy!

4.5 from 4 reviews
Key Lime Pie
 
Ingredients
Key Lime Pie
  • 2 c. Graham Cracker Crumbs
  • 1 stick Unsalted Butter, melted
  • 4 Egg Yolks, beaten
  • 2, 14 oz. Cans Sweetened Condensed Milk
  • 1 c. Key Lime Juice
  • Juice and Zest of one Large Lime
  • ½ t. Pure Vanilla Extract
Whipped Cream
  • 1 c. Heavy Whipping Cream
  • ¼ c. Powdered Sugar
  • 1 T. Pure Vanilla Extract
Instructions
For the Key Lime Pie
  1. Preheat oven to 375 degrees. Grease a 9-inch springform pan.
  2. In a medium bowl, mix together melted butter and graham cracker crumbs. Press into the bottom and halfway up the sides of the pan.
  3. In a large bowl whisk together the egg yolks, sweetened condensed milk, key lime juice, lime juice and zest, and vanilla. Pour into the graham cracker crust and bake for 30 minutes. Let cool completely on a wire rack and then in the refrigerator for at least 2 hours. Garnish with homemade whipped cream.
For the Whipped Cream
  1. In the bowl of an electric mixer, whip the heavy whipping cream until thick and stiff. Beat in the powdered sugar and vanilla. Pipe onto key lime pie.
Notes
Serves 8-10.

 

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No-Bake Peanut Butter Pie

Ok, that title is a little misleading…it is kind of a baked pie, at least the crust is baked. ¬†But it stays in the oven for such a short amount of time it hardly counts, hence I christen this pie, no-bake!

I dreamed up this concoction when brainstorming what to make my fabulous sister-in-law Rachel (of foodierachel.com!) for her birthday. ¬†I wanted it to be something that she would LOVE not just something that sounded good to me or a new dessert recipe I wanted to try. ¬†So I thought of peanut butter first…and then banana, caramel and chocolate. ¬†Yes, pretty sure all these ingredients met the “will Rachel love it?” ¬†criteria!

I have to say this pie was AMAZING…just the right amount of peanut butter, chocolate, banana and caramel. ¬†It is, however, very rich so one slice is more than enough! ¬†I made a homemade salted caramel sauce from scratch which I think sent it over the top, but for the sake of simplicity I’d just buy a good-quality caramel sauce if I were you–unless you are feeling very ambitious!

It was a big hit at our family dinner and I’m already looking for an excuse to make this one again!

No-Bake Peanut Butter Pie
 
Ingredients
  • 1 stick Unsalted Butter, melted
  • 2 c. Graham Cracker Crumbs
  • 1 c. High-Quality Caramel Sauce
  • 1½ Ripe Bananas, sliced into ½" pieces
  • 1, 8 oz. package Cream Cheese
  • 1½ c. Powdered Sugar
  • 1¼ c. Smooth Peanut Butter
  • ½ c. Milk
  • 1 T. Pure Vanilla Extract
  • 16 oz. Whipped Cream Topping
  • 6 T. Bittersweet Chocolate Chips, melted
  • 2 T. Dry-Roasted Peanut Halves
Instructions
For the Crust
  1. Preheat oven to 350 degrees. Grease the bottom and sides of a 9-inch springform pan. Combine melted butter and graham cracker crumbs and press into the bottom and up the sides of the springform pan. Bake for 10 minutes and cool completely on a wire rack (I did pop mine in the freezer for a few minutes to speed things up).
For the Filling
  1. In a large bowl, beat the cream cheese and powdered sugar with an electric mixer on high speed until completely smooth. Add peanut butter, milk and vanilla and beat until thoroughly combined. Gently fold in ¾ of the container of the whipped cream, until there are no white streaks left.
To Assemble
  1. Pour the caramel into the graham cracker crust and spread evenly. Place the banana slices in an even layer over the caramel. Spread the peanut butter filling evenly into the pan. Drizzle with the melted chocolate and sprinkle with the dry-roasted peanuts. Place in the freezer for a couple of minutes to allow the chocolate to harden. Cover with foil and freeze for 4-5 hours until mixture is stiff. Slice and serve immediately.
Notes
Serves 12.

 

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Homemade Cherry Pie Filling

Hi friends! ¬†I decided to take a time-out this weekend for a rare Sunday evening blog post. ¬†I was making homemade cherry pie filling for a Cherry Dump Cake earlier this week and thought it would be a good time to share the recipe. ¬†I’ve actually posted it before as part of my Cherry Sweet Rolls and Black Forest Cake, but hopefully posting it alone will make it a little easier to find the recipe!

I’ve always loved cherry pie filling but the one my grandma made for her cherry pies was always my absolute favorite. ¬†Hers was made with fresh sour cherries from their cherry tree and it makes a filling SOOOO much better than the store-bought canned variety. ¬†So once I discovered I could buy canned sour cherries from the store and make my own like my grandma’s, I was hooked. ¬†This recipe is super simple and will be your new favorite from the first time you make it! ¬†Use it in pies, as a topping for cheesecake, filling for layer cakes or just eat it with a spoon…which is what I find myself doing way too often. ¬†Eek!

Enjoy what’s left of the weekend! ¬†Our weather is absolutely gorgeous so I’m headed outside–later!

Homemade Cherry Pie Filling
 
Ingredients
  • 2, 14.5 oz. Cans Pitted Sour Cherries (in water NOT syrup), drained with ½ c. juice reserved
  • 1 c. Granulated Sugar
  • ¼ c. Cornstarch
  • 1 t. Pure Vanilla Extract (or Almond Extract)
Instructions
  1. Combine the cherries, ½ c. juice, sugar and cornstarch in a medium saucepan. Cook over low-medium heat until thickened, stirring frequently. Be patient...it will take awhile but the mixture will magically thicken around the 25 minute mark. Remove from heat and stir in vanilla or almond and let cool completely. Store in refrigerator.
Notes
Makes about 2½ cups.

 

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Thanksgiving Themed Cupcakes

In case you’re feeling crafty and in the mood for cupcakes this Thanksgiving, why not give one of these so, so cute Thanksgiving themed cupcakes a try! ¬†I think the acorn cupcakes look like something even I could handle! ¬†I’d probably add some chocolate leaves just to give it a little more oomph!

Have fun and get busy baking! ūüėČ

Acorn Cupcakes

Pilgrim Hat and Cornucopia Cupcakes

Turkey and Stuffing Cupcakes

Thanksgiving Pie Cupcakes

Pumpkin Patch Cupcakes

Turkey Cupcakes

 

 

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GiGi’s Cupcakes

Last Friday night Jeremy and I visited one of the two new cupcakes places (yes TWO) that opened up this week in Springfield, MO.  GiGi’s is a franchise based out of Nashville, TN and I had heard good things about them so I was pretty excited to visit.  The place is cute, simple and clean inside.  No frills.  And quite frankly they don’t need frills because the cupcakes are gorgeous!  At three dollars apiece, they are good-sized and well worth the money.  And the frosting…OMG don’t even get me started on the frosting on top of these cupcakes.  The minute we stepped inside the doors and my eyes fell upon the mountain of frosting piped on top of the cupcakes, I was mesmerized and drooling.  I’m a frosting girl all the way!

Since it was their opening night and they had been giving away free cupcakes all day to all their fans on Facebook, they were down to some basic flavors but still a good variety.   I would have LOVED to have tried the Tiramisu or Red Velvet but they were out of those so we went with Wedding Cake (my choice), Midnight Magic (Jeremy’s choice) and Chocolate Salted Caramel.

The Chocolate Salted Caramel consisted of a yummy super dark chocolate cake with caramel buttercream topped with chocolate ganache and a sprinkle of sea salt.  It was very good and I loved the salt and chocolate combination but the caramel buttercream was just a tad too sweet for both of us.  Somehow we still managed to eat most of it though…how did that happen?!

My choice, the Wedding Cake, was vanilla cake topped with vanilla buttercream.   The cake was on the denser side and not so light and fluffy and the buttercream was very thick, creamy and smooth, not greasy at all and had a wonderful vanilla flavor.  I really enjoyed it, especially the frosting.

Jeremy’s choice, the Midnight Magic, was our favorite.  It was a rich chocolate cake topped with an absolutely delicious cream cheese frosting and mini chocolate chips.  We ate the whole thing and loved every bite.

I‚Äôm really looking forward to going back and trying more cupcakes.¬† And I will go back!¬† I can‚Äôt stop thinking about the frosting‚Ķand the Tiramisu cupcake‚Ķand the Miss Princess (strawberry) cupcake‚Ķand the Red Velvet cupcake..and the frosting..and the Kentucky Bourbon Pie cupcake…and the‚Ķ

P.S. Check out all GiGi’s offerings here!

P.S.S.  After linking to her page, I read her story of how she started and it is totally inspiring!  Check it out!

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Peach Pile

Never heard of a Peach Pile? ¬†That might be because I made it up. ¬†Yep. ¬†See, this weekend ¬†for my mom’s birthday I made a very special, ooey gooey, deep dish peach pie that was topped with a buttery, sugary, cinnamony oat topping. ¬†It smelled delicious, it looked delicious and I just knew it was going to taste delicious. ¬†But there was only one problem–it DID NOT want to come out of its pan. ¬†Nuh uh. ¬†Wasn’t having it. ¬†Absolutely refused to be eaten. ¬†Unfortunately we had to get a little rough with the pie and ended up with what I could only think of in my mind as a big ‘ole pile of peaches and crust. ¬†See below.

I think part of the problem was that in my haste I didn’t wait for the pie to cool down enough (as in all the way), in fact, it was still slightly hot. ¬†So while we didn’t have the massively tall, delicously perfect slices of pie I had imagined in my mind, we still had an amazingly good pile of peaches, buttery crust and oatmeal topping that was everything I imagined it would taste like along with some cold, creamy vanilla ice cream. ¬†Oh yes, and I did use a store-bought crust only because I think they are quite good and didn’t want to take the 4.5 HOURS to make the pie that a homemade crust would have required.

I will say that not one person cared about what the pie looked like once they started eating it.  We were licking our plates clean with this one.

Enjoy!

See original recipe here.

Peach Pile
 
Ingredients
  • 1, 9-inch Deep Dish Pie Crust (I used store bought)
Peach Filling
  • 8 Large Firm, Fresh, Ripe Peaches
  • ¼ c. AP Flour
  • ½ c. Firmly Packed Light Brown Sugar
  • ⅓ c. Granulated Sugar
  • 1 t. Cinnamon
  • ⅛ t. Salt
  • 2 T. Cold Butter, diced
Oatmeal Brown Sugar Topping
  • ½ c. Oats
  • ½ c. AP Flour
  • ½ c. Firmly Packed Light Brown Sugar
  • ¼ c. (1/2 stick) Unsalted Butter, melted
  • ½ t. Cinnamon
Instructions
For the peach filling:
  1. Peel peaches and then cut into ½-inch thick chunks and place in a large bowl. Whisk together flour, sugars, cinnamon and salt and then add to the peaches, stirring to coat. Immediately spoon into the pie crust and dot with the two tablespoons of diced butter. Place in the freezer for 15 minutes. Meanwhile, preheat the oven to 425 and make the oatmeal topping.
For the Oatmeal Brown Sugar Topping:
  1. Thoroughly stir together the oats, brown sugar, flour, cinnamon and melted butter until well combined. Remove the pie for the freezer and carefully press the oatmeal topping onto the pie.
Baking:
  1. Line a cookie sheet with foil and place the pie on top of the cookie sheet. Bake at 425 degrees for 15 minutes. Reduce oven temperature to 375 degrees and bake 40 minutes. Cover loosely with aluminum foil to prevent excessive browning and bake 25 more minutes or until juices are thick and bubbly. Transfer to a wire rack and cool two hours before serving or until completely cool.
Notes
Serves 8 *I found that for peeling the peaches, a potato peeler worked perfectly. Also, the recipe calls to bake the pie on the lower rack of the oven, but I accidentally baked mine on the middle rack and it turned out fine.

 

 

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Pie Is The New Cupcake?

The word on the street is that 2011 is the year that pie makes its big comeback and replaces the seemingly untouchable cupcake at the top of the dessert hierarchy.¬† Now I hate to be the one to point this out but we’re more than half-way through the year and I still see cupcakes EVERYWHERE.¬† Pie…not so much.¬† It does seem however, that pie sells are up quite a bit according to this L.A. Times article, so perhaps the trend is just beginning.¬† Either way, I have always loved pie and will be glad to indulge in the craze once it hits full force.

Some of my favorite pies are fruit pies…mostly the ones that my grandma would make when we were young with the fruit from her backyard.¬† My grandparents grew everything from gooseberries to strawberries to onions and green beans.¬† They also had pear and cherry trees.¬† So we’d regularly have Sunday lunch at their house and always had a pie.¬† Gooseberry and cherry were my favorites.¬† I also love chocolate cream pie, coconut cream pie, banana cream pie, pecan pie, pumpkin pie…the list goes on.¬† I guess I really don’t discriminate when it comes to dessert–it’s all good!

Check out these pie recipes from some of my favorite bloggers.¬† These are some drool-worthy pictures people…I’m pretty sure I gained five pounds just looking at them!

Have a lovely evening!

Brownie Pecan Pie from Bakerella

Sour Cherry Pie with Almond Crumble from Smitten Kitchen

Chocolate Peanut Butter Pie from Pioneer Woman

Pie Pops from Luxirare

 

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Strawberry Daiquiri Pie

Holy heck it’s hot outside!¬† I’m interrupting this non-stop Florida dessert roundup to bring you guys a deliciously creamy, super dreamy, frozen sweet treat.¬† I¬† know there is someone out there that is dying from the heat and needs an easy dessert for supper that requires minimal oven use or none at all.¬† I have just the thing!¬† This Strawberry Daiquiri Pie has a grand total of seven ingredients (if you make everything from scratch) and the crust only bakes for 10 minutes in the oven.¬† Yay!

The original recipe here on Allrecipes.com calls for a store-bought graham cracker crust and Cool Whip so feel free to use those if you want but if I’m gonna indulge, I want the best possible ingredients!¬† Also, you could easily make this a Pina Colada pie by using a different mixer and pineapple instead of strawberry or whatever flavor suits your fancy.¬† Pina Colada honestly sounded really good but I went with strawberry…I’m a sucker for pretty pink desserts.

Stay cool and enjoy!

Strawberry Daiquiri Pie
Author: 
Category: Dessert
18-20
 
Ingredients
  • 9 T. Unsalted Butter, melted
  • 2 c. Graham Cracker Crumbs
  • 1 (10 oz.) Can Frozen Strawberry Daiquiri Mix, slightly thawed (I used Bacardi's..it was in the frozen juice section)
  • 1 c. Sweetened Condensed Milk
  • 2 c. Heavy Whipping Cream, whipped, with ½ c.+2 T. Powdered Sugar and 2 T. Pure Vanilla Extract
Instructions
  1. Preheat oven to 350 degrees. Grease a 10-inch springform pan.
  2. Mix the graham cracker crumbs and butter together in a bowl and pat down evenly into the bottom of the springform pan. Bake for 10 minutes and let cool completely on a wire rack.
  3. In a large bowl, stir together the strawberry daiquiri mix and sweetened condensed milk. Gently fold in 3 cups of the whipped cream. Spread evenly into the pan, on top of the crust.
  4. Cover with foil and place in the freezer for 6-7 hours. Remove from pan, slice and serve immediately.
  5. Garnish with strawberries and the remaining cup of whipped cream.

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BitterSweet Bakery – St. Louis Bakeries, Pt. 1

Last weekend, Jeremy and I headed to St. Louis to see Jimmy Eat World Saturday night.¬† The concert didn’t start until 8 p.m. so we had plenty of time to go at a somewhat leisurely pace and make some stops along the way.¬† We managed to hit up three vintage stores that we came across while driving and then proceeded into St. Louis to check out a couple of bakeries that had pretty decent reviews online.

I’ll start with the second bakery we visited that day, Bittersweet Bakery.¬† First, the space itself was really cool, one of those refurbished old brick warehouse buildings.¬† Inside were hardwood floors, exposed ductwork and modern chandeliers.¬†¬† The bakery case was full of cakes and the countertops displayed quite the assortment of jumbo muffins, breakfast breads, biscotti and jumbo cookies.¬† I was a little surprised at the lack of selection just judging by what I’d seen on their website.¬† They did have a small display with a couple of whoopie pies that looked awesome, an amaretti cookie and a couple macaroons.

My first two selections they were out of, a whoopie pie and a mini peanut butter pie.¬† Apparently they were out of a lot.¬† So I finally settled on a Chocolate Chunk Cookie and Vanilla Bean Buttermilk Cake.¬† Jeremy chose Chocolate Buttermilk Cake.¬† The cakes themselves were very good, dense and probably some of the most moist cake I’ve ever had.¬† Inside they had chocolate mousse/vanilla pastry cream fillings and they were topped with a huge swirl of what I thought was Swiss buttercream but apparently it was Italian.¬† Not sure what the difference is but either way, I loved the frosting.¬† Jeremy, not so much.¬† He’s used to the American style of buttercream.¬† I also loved the fact that you could really see and taste the vanilla bean in mine.¬† At $5 each they were enough for two to share so we could only eat about half.

The cookie was allright, nothing special.¬† The texture was pretty good, very chewy but the flavor was somewhat lacking and a teensy bit on the salty side.¬† I kind of liked it but Jeremy didn’t like it at all.¬† It was somewhere around $3 and most of it went into the trash, unfortunately.

So, our overall experience here was ok.¬† We got there around 4 p.m. so I guess it was a little late in the day for them to have much left.¬† That was really disappointing to me because I would have really liked to have tried some other things.¬† But I will say their cake was absolutely delicious!¬† So if you are in the area, get there early for the best selection and definitely split one of the cakes with someone–you won’t be disappointed!

I will have Part 2 of our St. Louis bakery adventures next week–I’ve saved the best for last!¬† Oh and in case you were wondering, the concert was AWESOME.

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