{delightful} Pie Pie adorable PIE!

Pie Contest 2010!

This was not my pie but its so pretty!

Our local and very cool - White Rock Local Market & the Green Spot - housed what is sure to be an annual fun event for us pie lovers! A pie contest!

There were more than 35 pies! Berry, chocolate, coconut, pumpkin, praline, chess, pecan, meringue, whipped cream, crumb, apple.

I would like a slice of each please!

All homemade with love and pride!

This is my pie - pumpkin meringue pie with ginger macademia crust : )

So I toiled a little trying to decide what pie to make .. how could I choose for one is no more better than the other... there are oodles of them. They each have their own personality and are supreme in their own way.

So here is a short list of the pies I want to make and why:

fresh cherry pie because the taste of tart and sweet is never better than in this pie

creamy pumpkin creamy and traditional - my moms is the best

apple - you can't beat it - always cheers you up

chocolate cream - it takes me back to being a kid - it is what I always picked at the Queen Ann Cafateria

pecan - rich rich rich - the toasted nut flavor - ahhhh

mixed berry - when the berries are in season it ushers me into summer

peach with ice cream - i could lick the bottom of the plate - no , really!

coconut - its my brothers favorite

chocolate with blackberries - doesn't that sound sexy?

banana cream - its my husbands favorite

NO NO ... I must stop ... but you know I could go on.

You see that's the deal ... there are just so many pies out there each one that tells a little story of who likes it or why it is special.

... Perhaps I AM the PIE WHISPERER ....

How fun is pie, made by hand with a little of this and a little of that which makes it uniquely yours. If you have been scared to try and make a pie the time has come. Join us pie lovers. You won't regret it. Click on the link and it will take you to a recipe... enjoy!

flaky pie dough

chocolate cream

mint ice cream pie

peach popovers

banana cream

rustic blackberry almond

classic apple

heaven!

{delightful} red velvet cupcakes

I posted this in the Spring over at amyandann but love it so much I decided to share again.

It starts with a craving... a need to bake ... last week it was apple pie and this week the irresistible red velvet cupcake!

What is it about this cake that everyone seems to love? The childhood memory? The beautiful contrast of red and white? The rich buttermilk in the batter? The luscious icing?

all of the above friends all of the above!

red velvet cupcakes by ann west

2 1/4 cup sifted cake flour

4 tbls unsweetened cocoa powder

1 tsp baking powder

1 tsp baking soda

1/2 tsp salt

1 cup buttermilk

1/2 cup sour cream

2 tbls red food coloring

1 tsp distilled vinegar

2 tsp vanilla

1 1/2 cup sugar

1 1/2 stick unsalted butter - room temp

2 large eggs

Preheat the oven to 350 degrees. Line your cupcake liners and set aside. Sift the dry ingredients together. Whisk buttermilk, food coloring, vinegar, and vanilla together. With a stand mixer - cream butter with sugar. (let this go awhile and your cupcakes will have fewer holes) Add the eggs one at a time - make sure to scrape the batter down off the sides of your bowl. Beat in the dry ingredients and alternate with the liquid ingredients. Divide the batter into the cups. I would fill a little shy of 3/4 full. Bake for 18 minutes and let cool.

Ice with cream cheese or a whipped cream icing. Here is a cream cheese recipe for you!

1 1/2 packages 8oz cream cheese

1 1/2 sticks butter

1 tbls vanilla

3 to 3 1/2 cups powdered sugar

enjoy!

[delightful} a chocolate hug

Another summer is over! Sob, sniff, ok WAaaaaaa! Really I love the easy of summer. The lazy mornings, the long nights, a good book or two. During the summer I actually get to see my kids play! I have more time to think ... to be inspired. I love summer.

I also love summer because I have time to go to the farmers market. Pick through the best produce, grill meats, chop and mix, well lets face it I just get to spend more time in the kitchen. I actually plan and execute meals for my family are they are around to eat them. Brilliant.

So ... it is time for a big hug to say good-bye to summer. Now you would think I would pick a farm fresh item - a juicy fruit, or some sort of wonderful ice cream to hail the end of summer.

No not this time. This time it will be my good friend chocolate that does the trick. I have been searching for my favorite chocolate cupcake recipe for some time ... well folks I am happy to say my search has ended. This rendered unending praise from my most sought after judges - my kids of course. They loved them. Their friend that was over - loved them. The cake is moist and rich and the frosting is a whipped dollop of everything good. I think I even heard a collective sigh when they all bit into their cake.

These are good. They stop you in your tracks. I literally sat down to enjoy (not just the small little intended bite of cupcake), I sat down and savored an entire cupcake. Bite after bite ... and then it happened ... I could feel the chocolate hug ... how happy!

It was funny at the same time I came across this .... the Derek Trucks Band "Sweet Inspiration". I am suggesting that you whip up a batch of cup cakes, pour a tall glass of milk and sit down, slow down and play this song and experience it all!

So farewell summer old friend. Now its time for soup, pumpkins, wonderful robust colors, and cooler weather. Hmmmm ..... see ya summer!

chocolate hug cup cakes & everything good whipped icing by ann west

4 oz good quality semisweet chocolate

1 1/4 cup hot brewed coffee

3 c sugar

2 1/2 c all-purpose flour

1 c unsweetened cocoa powder

2 tsp baking soda

1 tsp baking powder

1 1/4 tsp salt

3 large eggs

3/4 c vegetable oil

1 1/2 c buttermilk - shaken

2 tsp vanilla

Preheat oven to 325. Prepare your pans. Chop chocolate in a bowl and pour the hot coffee over to melt. Stir. In a large bowl sift all of the dry ingredients. In a bowl with an electric mixer beat eggs until thick then slowly add oil, buttermilk and vanilla. Then slowly add the chocolate mixture into the egg mixture. Add the dry ingredients one cup at a time. Mix until just combined and let sit. Scoop into cup cake liners up to 3/4 full. These will rise but they stay a little flat. Cook for 25 - 30 minutes. And cool.

everything good chocolate icing by ann west

1 brick cream cheese - room temp

1 1/2 stick unsalted butter - room temp

1/2 cup sour cream

(now you know why it is call everything good)

pinch of salt

1/2 cup dutch cocoa

2 1/2 - 3 cups powdered sugar

1 tsp vanilla

Cream all of those yummy ingredients (cream cheese, butter, sour cream). Sift cocoa and powder sugar and add mixing well. Add salt and vanilla. And whip. You will have to slap your hand away from the bowl at this point because it smells and looks like a dream.

Ice and enjoy!

{in the glass} blackberry prosecco float

a perfect summer treat...

First you have to start with fresh blackberries (ok I suppose you could use frozen - I am sure that would work fine - however you would miss out on the part where you literally have to slap your hand to keep from popping anymore fresh blackberries in your mouth). Ooooh and the color ... I want a blackberry dress or boots ... beautiful!

Next you need to make some wonderful blackberry syrup. Now the applications here are endless. You will use this in the float and for so much more. Syrup for pancakes, in a yummy cocktail, drizzled over ice cream or yogurt, into a sauce for meat over some goat cheese ... endless I tell you ... endless.

blackberry syrup by ann west

4 pints of fresh blackberries

3/4 cup sugar

1/4 cup water or a little less

tiny squeeze of lemon

heat and reduce for about 20 minutes and watch how those beautiful colors turn. So exciting. Strain your syrup, pressing all of the solids and getting every last bit of the wonderful syrup into your bowl. (i love a wire double mesh strainer here). Let your syrup cool.

again the color....

black berry prosecco float by ann west

2 scoops your favorite vanilla ice cream

layer this with black berry syrup

add some fresh blackberries that have a squeeze of lemon on them (tossed with thyme would be extra fancy)

fill the glass with some crisp prosecco

garnish with a mint leaf and lemon zest

delicious and a fun summer treat for adults!

Here are couple more fun drink ideas for blackberries this summer! enjoy.

blackberry fizz by ann west

in a clear 8oz glass add

4 tbls blackberry syrup

ice

fill with soda water (you could add some lemonade too, this would make it more of a punch!)

blackberry italian cream soda by ann west

2 - 3 tbls blackberry syrup

ice

club soda

1/4 or so of half and half

yum! I hope you enjoy one or all three!

{delightful} peach ice cream & almond crunch

I know you are saying again with the peaches. But hey I am in texas ... peaches are one of the crops that we do right. And ice cream ... well the heat index did reach 105 yesterday - i say i am justified!

Making ice cream is fun and so good. I personally like it when its in its mushy stage like above. It tasted like the best fresh peach milkshake there is. Yes just like my secret indulgence from before ... I like having the first taste. Cool, creamy, sweet with the comforting taste of peach.

There aren't many times when I think the taste of a fruit match the smell except where peaches are concerned. A good ripe peach will let you know. You can smell, the sun and sweetness just by touching that fuzzy skin to your nose. Hmmmmmmm.

peach ice cream with almond crunch by ann west

Ice Cream

1 -2 lbs peaches nicely ripe, peeled and pitted reserving both

lemon juice

2 1/2 cups whipping cream

1/2 cup whole milk

vanilla bean or paste

5 large egg yolks

1 cup sugar

1/2 cup light corn syrup

sliced almonds

brown sugar

butter

Place the peach slices in a bowl with lemon juice. Combine peach pits and skins and add the cream and milk and vanilla (I use the so easy vanilla bean paste!) 2 tsp. Simmer these on low for 20 minutes. Then strain.

Whisk the egg yolks and sugar in a bowl and gradually mix in hot cream mixture. Return the mixture to the heat and stir the custard constantly for 7 minutes or so until the mixture starts to thicken. Strain into a bowl and mix in the corn syrup and chill until cold. (I made this the night before even)

Takes about 2/3 of the sliced peaches and puree and whisk in to the custard. Dice the remaining peaches and fold in. Transfer to your ice cream maker and use their instructions to freeze. Once done - try not to eat is all right then - and transfer to another container to freeze.

The almond crunch has not real measurements. I use about 1/2 stick butter a couple of handful of sliced almonds and about 1/4 cup brown sugar. I brown the almonds in the butter and the sugar and let it caramelize. Then remove and lay out on parchment paper (it will be hot so be careful!) Sprinkle with a little sea salt. Once cool scoop your ice cream and add some crunch.

A Texas summer in a scoop!

{delightful} banana cream pie

Banana cream pie is one of our favorites over here. I usually get talked into adding a layer of chocolate at the bottom or pouring some chocolate sauce over the top.... but honestly this one does it all on its own. This photo really doesn't do this pie justice. This pie is a true deep dish pie with layers of banana and a wonderful sweet creamy custard and topped generously with whipping cream. For me the key is the custard!

Of course when you think of bananas you have to think of the monkey. My kids would probably do a song and dance for me to make one of these pies. It might be worth it too!

(Aren't these guys cute... we found them in an antique arcade in San Fran by the warf - strait from the movie BIG! :)

A spoonful and perfect happiness!

banana cream pie by ann west

One flakey pie crust! - pre -coked

filling:

3/4 cup sugar

1/3 cup or slightly less corn starch

1/4 salt

1 1/2 cups whipping cream

1 1/2 cups whole milk

3 large egg yolks

1 tsp vanilla bean paste (this is a great product to have on hand!)

1 tsp vanilla

2-3 tbls unsalted butter

6 ripe bananas- peeled and sliced

Whisk the sugar, corn starch and salt in a heavy duty large sauce pan. Whisk in the cream and milk. Then add your egg yolks. Whisk over medium heat until the custard thickens - to a pudding like consistency. Stir in you butter and add your vanilla paste and vanilla. Transfer to a large bowl and let cook to room temp. **(If I need to spped u the cooling process I transfer the custard to a metal bowl and place it in another bowl with ice.)

Once your custard is at room temp and your crust has been pre cooked you are ready to layer your fabulous pie. I spread a think layer of custard on the bottom smear a layer of custard over the top then repeat. You need to leave enough custard to cover the tope of the pie. I then press plastic wrap on the pie and refrigerate. Before serving whip cream with a little sugar and serve!

* if your family is a fan of chocolate and banana you can simply melt some semi-sweet chocolate and add just a little cream and layer that on the bottom of the pie before you start your layers. Or serve it with fudge sauce - or heck you can do both if you really want to go for it!

it's the best! enjoy.

{sunday dinners} a series - i hope!

The tradition of the Sunday dinner is strong here in America. Every Sunday, really every Sunday my husband always had Sunday dinner with his family at his grandmothers. It was tradition. Now their dinners always consisted of 7-10 items. Beans, salad, another veggie, potato, corn etc.... My dinners are ... well more simple! Whether simple or elaborate it is a time for great food and relaxation (possibly a little family stress if we are honest - but that's ok too!).

Well here we are... 2010 ...and this wonderful tradition is fleeting. A year or so ago my goal was to reinstate the family tradition and host Sunday dinner every Sunday. That was a bit too lofty. Life is just a little busier now. Now my goal is to have as many as possible.

Last Sunday we had friends, lemonade, wine, some veggies and dip, brisket, cheese grits, green beans, and mixed berry shortcake. We talked about music, our first concerts, bands we liked, are lyrics more important than beat etc... The kids ran, and played hide-n-go-seek. They all had sweaty heads, dirty feet and smiles on their faces. They didn't want to leave.

Summer is here and I hope there is more time for casual gathering, relaxing and fun!!!

Happy summer sundays to you!

Mixed Berry Shortcakes

1-2 lbs strawberries, blueberries and any other in season berry

cut and sprinkle with a little sugar - let sit for 1/2 hour or so.

place half the berries in another bowl and drizzle 1 -2 tbls grand marnier on top.

whip 2 cups whipping cream with a tbls of sugar or 2 until thick but not too firm.

Shortcakes:

2 cups flour

1 tbls baking powder

1/2 tsp salt

1/3 cup sugar

1 stick butter

1 tsp vanilla

pinch of nutmeg

3/4 cup buttermilk or whipping cream

corse or superfine sugar for topping

Preheat oven to 400 degrees. Combine all the dry ingredients and cut in your butter. Pour in your buttermilk or whipping cream and work into the dough. Hand shape your dough into one big round to cut or small individual rounds. Bake for 10 - 12 minutes.

If you have a biscuit recipe you like simple add a little sugar. That is all you need for a wonderful shortcake!

enjoy!

{delightful} coconut ice cream balls

The last day of spring break looked something like this....

Unbelievable... and it is 65 degrees today...

We had one last shot at the winter wonderland...

Here is a simple and quick way to have fun and dress up ice cream. I was inspired by the snow on those beautiful pink flowers. This is a beautiful dessert to serve at a dinner party or make it more casual for kids with sprinkles. I would probably serve this in a puddle of chocolate fudge sauce or my favorite liquor.

Coconut Ice Cream Balls by ann west

Soften your favorite ice cream.

Toast your fresh coconut

Roll your ice cream ball in the coconut (or nuts, chocolate chips, sprinkles or a combo)

Immediately return to freezer and let set.

Serve in a puddle of kitty's hot fudge sauce. Or for an adult version serve with your favorite liquor. Enjoy!

{delightful} peachy popovers

A peachy popover to end a peachy day.

This is my daughters creation. These are easy enough for her to make an delicious enough to serve to a party of pastry lovers or just our family. Wait those are one in the same!

C's peachy popovers by 13 year old c

frozen phyllo dough thawed - by directions on box - remember to keep phyllo moist with a wet towel

butter - 3 tbls melted

1 pck frozen peaches thawed

1/2 cup sugar or to taste

pinch of salt

pinch of cinnamon

powdered sugar to sprinkle

In a bowl mix your peaches, sugar, salt and cinnamon and let sit. Separate some of the phyllo sheets. (ours stuck together a little so we were layering 2 -3 sheets at a time , worked fine). brush the phyllo with the melted butter then add another layer of phyllo and brush again. Cut your sheet into equal squares. Spoon a little of the filling in the center of the square. (we rolled these like a burrito). Roll or fold the dough over the filling trying to seal the filling inside. Brush with butter and place on a cookie sheet lined with parchment paper. Cook at 375 degrees for 18 min or until golden brown. Let cook slightly and sprinkle with powdered sugar.

have a peachy day!