- First, choose your favorite pie crust recipe (we used this one). We made the equivalent of a single pie crust, and the yield was about 15 mini Donut Pies.
- Next, decide what your filling would be. For our filling, we mixed one ripe banana, a small amount (1/4 cup, adding more to desired thickness) of heavy whipping cream, and 1 tablespoon of brown sugar, and two pinches of cinnamon. We mashed it until it was incorporated, but still a little bit lumpy. You can fill them with just about anything you'd use in a pie though. Let your filling sit to the side.
- Roll out your pie crust, and then score into strips. The strips should be about 2.5 inches wide, but as long or as short as you'd like. The length will determine how large the donut's circumfrence will be, so if you like mini donuts, keep them shorter.
- Lengthwise, spoon a small amount of filling in each strip. Be sure to leave a small gap of space at the top and bottom of the strip.
- Fold the crust over the filling lengthwise, so that you have a long, narrow, filled "log" of pie crust with filling inside.
- Form into a circle.
- Since we don't have a deep fryer, we then filled a frying pan on with about 2 cups of canola oil, set to high heat, and once hot gently placed the donuts several at a time into the fryer, frying each side about 3-4 minutes or until golden.
- Gently remove from frying pan and place on paper towels to blot excess oil.
- Garnish as desired: with additional fruit topping (as above), whipped cream, ice cream, or for a more donutty look, chocolate icing (as seen on the chocolate topped ones) and sprinkles or swirls. Yum.
Entries in cakespy mischief (122)
Every so often, someone will make that grand, sweeping statement: "Pie is the New Cake". Usually, this is someone who owns or is related to the owner of a pie-related business. Unfortunately, in a world which supports cupcake shops opening roughly every five minutes, pie has simply failed to have the same effect in the baked-good market.
So what's the problem? Clearly, it's a lack of media attention. After all, what did Heidi get for Posh on her birthday? What does Katie pick up for a sweet afternoon snack with Suri? Sorry, pie--but cupcakes are most definitely taking that cake.
But we feel for you pie lovers--really, we do. And so, in an effort to lend a helping hand in getting pie the attention it deserves, may we humbly suggest the following tried-and-true tabloid methods to be applied for pie promotion? Here goes:
Stir up some controversy:
And finally, an ATM got a whimsical upgrade with a cupcake bearing the saying "The economy will be OK".
But on to the big question: Why?
The New Year is upon us, and with it comes that most dreaded, terrible custom: The New Year's Resolution. Proclamations of healthy eating and new gym memberships are as plentiful as the popping of champagne corks less than a week before. However, as we all know, few stick to those resolutions--so when you've given up, when you're ready to come back to the dark side, we present the Salad Dressing Cake.
Salad Dressing Cake (Via reliableanswers.com)
- 2 cups Flour
- 2 teaspoons Baking Soda
- 1 cup Sugar
- 4 tablespoons cocoa (we used ground chocolate--see above)
- 1 cup warm water
- 1 cup Miracle Whip or mayonnaise salad dressing (or vegenaise for a vegan option)
- 1 teaspoon Vanilla
- Mix all ingredients together, beat until smooth. Grease a 13"x9" cake pan (we used a circular pan) and dust with flour. Bake at 350° for 30-minutes or until a toothpick inserted in the center comes out clean.
- Frost when cool; we used this simple buttercream frosting:
- 2 cups (4 sticks) unsalted butter, room temperature
- 1 pound confectioners' sugar, sifted
- 1 teaspoon vanilla extract
- 1/8 teaspoon salt
- In a mixer bowl fitted with a paddle attachment, combine butter, sugar, vanilla, and salt. Beat on high speed 2 to 3 minutes, scraping down the sides of the bowl occasionally.
Thanks again to our buddy at Suspect and Fugitive for her help on this adventure!
It's been said that Twinkies could survive a Nuclear Holocaust--and we wouldn't dare challenge the wisdom of The Family Guy. But what about far more mundane, everyday perils? Certainly Twinkies aren't completely indestructable. There's always a means to an end, isn't there? As Paul Simon once said, there must be fifty ways to leave your lover--and so, in what may be considered a perverse twist on this logic, we figured there must also be fifty ways to kill a Twinkie. Ranging from somewhat useful to creative to downright cruel, here they are:
1. Step on it. If so desired, do it slowly.
22. Make it into something delicious, like Twinkie tiramisu.
27. Make Twinkie hot dogs!
30. Go all mad science, like these people did.
35. Dehydrate it.
40. Submit it to cryogenesis, as these people did.
46. Drop it off a building. We didn't, but they did.
49. Give it to an artist. We gave it to our good friend at Suspect and Fugitive, who made a "Twin-Keith Richards" portrait out of the creme filling. Why? Well, as an homage to their shared infinite shelf life.
Finally, for #50? Oh, you know...eat it. If you dare.
In case you're not familar, this is Baked, a sweet little spot in Red Hook, Brooklyn.
These are Renato and Matt, the adorable owners.
If it's not already clear why we love Baked and its bakers, then please scroll back and review the photos again (and smack yourself while you're at it). Yes, we love Baked--and so it should be no surprise that we also love their brand new cookbook, Baked: New Frontiers in Baking, which includes recipes for a great variety of their gorgeously decadent, down-home-with-a-gourmet-touch baked goods, as well as the sweet stories behind them.
Matt: Almost always theBaked Brownie--I love the Bakedbar...I mean, they're both our children...but I think the Baked Brownie is a little tougher.
Renato: A little meaner.
Matt: Yes...a little meaner.
Cakespy: So that's it. Sophie's Choice--you win, Baked Brownie.
Question two addressed the buzz about the bakery case's heartthrob, the Sweet & Salty Cake (dark chocolate cake infused with a salty caramel, caramel chocolate ganache and topped with fleur de sel.).
Renato: It's a classic combination that nobody really thinks about--that sweet and salty combination, with dark chocolate, caramel, fleur de sel, it comes together in this way that makes all other desserts bow down to it.
Matt: It's an obsessive dessert, that's for sure.
Renato: When people bite into it, you see their face just...melt.
Cakespy: And then it's just a journey to see how fast they can cram it into their mouth.
Renato: It's kind of like a naked cake--there's just no frosting.
Baked Good response: "I've been living a lie!"
Matt: Is it possible they could be equally awesome?
Renato: I do love lemon, but I'm gonna go with the stag.
Matt: I'm gonna go equal.
Cakespy: I'll try to be diplomatic here: while the stag's antlers may be slightly more awesome, the lemon meringue is likely more delicious. (Matt and Renato seem to like that).
Renato: Ours are very delicate--they're made in small batches, with a circular cutter--those other ones are mass produced, and so would overpower them by sheer number.
Renato: If you watch Mad Men...this cake is Joan.
Question seven came to us from German Chocolate cake, the underdog of the bakery case--always a solid choice, but so rarely the #1 choice. He asks in a winsome manner, "Which one of us would you take with you on a desert island?". We can tell he hopes it's him.
Renato: I'd want more buttercream.
Matt: We're indulgent to a fault.
Renato: I'd put a letter in a bottle in hopes that it would get back to him.
Matt: Yeah, we'd definitely send letters and money.
But what would you choose?
Matt: I'd choose the Baked brownie. I'm a brownie fan, and that's the reason to be for me.
Renato: I'd take the chocolate chip cookie, because I could eat that every day and not get tired of it.
My name is Mellowcreme Pumpkin and I would like to comment on your recent article "Cake Poll: Fall Treats". In reading through your reader responses I notice that the confection known as "Candy Corn" has attained far more votes than me in the race to determine the superior Halloween Confection. It has brought me to only one conclusion: either this poll has been funded by "Candy Corn" or "Candy Corn" has paid off said readers for a positive response.
- There's simply no delicate way to state it other than to say Candy Corn is a Conehead. Do you really want to associate yourself with a piece of candy whose claim to fame is a resemblance to a washed-up vintage Saturday Night Live character?
- Candy Corn is skinny. They say never trust a skinny chef--I say never trust a skinny candy. Even considering Candy Corn's unbecoming "junk in the trunk", you'd still have to eat at least three of them to equal one of me.
- Seeing green: There's a lot of value put on being "green" in society these days. Well, do you see a trace of green on Candy Corn? No way. I'm the only confection in this mixed bag of candies to contain green. You know what that means? I'm practically a vegetable! Clearly I'm the healthiest choice, not to mention I have a more visually pleasing palette.
- The press agrees: According to Serious Eats, Candy Corn is "the fruitcake of halloween candy" and one of the 10 worst Halloween candies to give out. While some of you may argue that my ingredient list is the same, I don't see any pictures of Mellowcreme Pumpkins on that list, so clearly I am a confection of a higher caliber.
- I've inspired poetry: for a case in point, check out the beautiful poem "Ode to a Mellowcreme Pumpkin" by McPolack, Inc. Here's an excerpt:
Oh, sweet, sweet mellowcreme pumpkin...let's get together tonight in front of the Gilmore GirlsHave you ever seen a poem about Candy Corn? Well, have you? William Wordsworth would surely agree, I am the superior candy.
Where I will feast upon you until I very nearly hurl
They don't put nearly enough of you in the Brach's Autumn Mix.
Today we received a sweet and completely unexpected gift in the mail from our favorite domestic goddess, Bakerella: mouthwatering red velvet cake truffles...decorated to look like our own Cakespy mascot, L'il Cuppie! Seems that Mlle. Bakerella must have enjoyed her Iron Cupcake prize, a custom piece depicting her exciting segment a few months ago on the Martha Stewart Show:
This little Cuppie made a big mess...
Of course you also might like to see her sweet review of our friendship and the project here!
But what happens when apples are scarce or prohibitively expensive, as during the rations of World War II?
You do another all-American thing: find a quick fix! During those war years, that fix was making a mock "apple" pie filled with a slurry of (inexpensive) Ritz crackers, sugar syrup and lemon rind. Ready to throw up in your mouth a little? Well, hold it in, because while not as good as "real" apple pie, it's strangely passable if you close your eyes and think really hard about apples while chewing.
And when we made this pie recently, we decided to go a little further on the mock concept. In celebration of what seems to be a New England-centered (or does it perhaps root from the Midwest?) preference for eating pie with a wedge of sharp cheddar, we made our mock pie using cheese-sandwich Ritz crackers. Here's a shot of it in progress (before adding the sugar syrup and top crust):
Ritz Mock Apple Pie (from backofthebox.com)
The classic pie, featuring Ritz crackers baked in a golden crust,
is perfect for the holidays.
Pastry for two-crust 9-inch pie
36 RITZ Crackers, coarsely broken (about 1 3/4 cups crumbs) --we used the mini cheese-filled sandwich crackers
1 3/4 cups water
2 cups sugar
2 teaspoons cream of tartar
2 tablespoons lemon juice
Grated peel of one lemon
2 tablespoons margarine or butter
1/2 teaspoon ground cinnamon
1. Roll out half the pastry and line a 9-inch pie plate. Place
cracker crumbs in prepared crust; set aside.
2. Heat water, sugar and cream of tartar to a boil in saucepan
over high heat; simmer for 15 minutes. Add lemon juice and peel;
3. Pour syrup over cracker crumbs. Dot with margarine or butter;
sprinkle with cinnamon. Roll out remaining pastry; place over pie.
Trim, seal and flute edges. Slit top crust to allow steam to escape.
4. Bake at 425 F for 30 to 35 minutes or until crust is crisp
and golden. Cool completely.
Makes 10 servings
Preparation Time: 45 mins.
Cook Time: 30 mins.
Cooling Time: 3 hrs.
Total Time: 4 hrs. 15 mins.