Honey Pie

pie crust dough

2 C milk
1 C heavy cream
3 eggs
170 g honey
73 g brown sugar
67 g sugar
3 T cornstarch
1 t vanilla
1/8 t salt

whipped cream for garnish
honey for garnish

Make a full batch of pie crust dough.
Blind bake single crust as directed.
Preheat oven to 375°.

In a saucepan over medium low, heat milk and cream until steaming.

Separately, whisk eggs, honey, sugars, starch, vanilla, and salt.

Whisking continuously, drizzle warm milk into egg mixture.

Pour custard back into saucepan and cook until thickened, about 8 mins.

Strain custard and pour into crust.

Bake 12-15 mins or until edges are set and center jiggles.
Cool 2 hours room temp.

Chill 4-6 hours.
Serve with whipped cream and a drizzle of honey.

bakedbyanintrovert

Pumpkin Whoopie Pies

375 g flour

1 T pumpkin pie spice
1 t baking powder

1 t baking soda

1 t salt

400 g brown sugar

3/4 C vegetable oil

1/4 C butter, melted and cooled

2 eggs

26 oz pumpkin purée

1 1/2 t vanilla

4 T butter

4 oz cream cheese, cold

1 T maple syrup

1/2 t pumpkin pie spice
1/8 t salt

437 g powdered sugar

Line baking sheet with parchment and preheat oven to 350.
Whisk together flour, spice, leavenings, and salt.
Separately, beat together brown sugar, oil, and butter.
Beat in eggs, one at a time.

Beat in pumpkin and vanilla for 1 min.

Beat in dry ingredients, just until combined.

Using a doser, drop rounded scoops on baking sheet.

Bake 12-14 mins, or until tops spring back.

Set aside and let cool.

Meanwhile, brown butter.

Once golden, let cool 15 mins.

Beat with cream cheese until fluffy, about 2 mins.

Beat in maple, pumpkin pie spice, salt, and powdered sugar.
Fill whoopie pies with piping bag.
Sprinkle with additional powdered sugar.

projectpastrylove

Red, Green, & White Jello

2 1/2 boxes (10 envelopes) knox gelatine

13.5 oz can coconut milk

6 oz box cherry jello

300 g sugar

2 oz bottle almond extract

1 t pandan extract (butterfly brand)

You will also need:

    A funnel pitcher

    A whisk

    3 medium/large mixing bowls

    4 liquid cup measurer

Pour the can of coconut milk into the funnel pitcher.

From there, pour enough coconut milk to cover the bottom of a mixing bowl.

Sprinkle 2 envelopes knox over coconut milk.

Gently distribute more coconut milk until it covers the knox.

Sprinkle remaining 2 envelopes knox evenly over coconut milk.

Gently distribute remaining coconut milk over knox.

Set aside to bloom; this is the almond bowl.

Fill the coconut can with water and pour into funnel pitcher.

Pour coconut water into the next mixing bowl.

Sprinkle 4 envelopes of knox over coconut water, one at a time.

This is the pandan bowl.

Fill the can with water and pour into funnel pitcher.

Pour coconut water into the last mixing bowl.

Sprinkle 2 envelopes of knox over coconut water, one at a time.

This is the cherry bowl.

Let gelatine bloom at least 5 mins.

Meanwhile, gather 10 clear 10-oz vessels (I like 11 oz rocks glasses).

Arrange on a baking tray and place in the freezer.

Boil 6 cups of water.

Gather remaining ingredients.

Weigh 150 g sugar into almond and pandan gelatine.

Pour almond extract into the almond bowl.

Add pandan extract to the pandan bowl.

Add cherry jello to the cherry bowl.

Whisk 2 C boiling water into cherry gelatine.

With the cup measurer, pour half cherry gelatine into funnel pitcher.

You can do this by weight or volume; I think weight is easier.

Return remaining half to cherry bowl.

With the funnel pitcher, distribute cherry evenly into 10 glasses.

Return glasses to freezer and set a timer for 20 mins.

The freezer helps to set the gelatine quickly.

(Actually freezing your gelatine will ruin it!)

Whisk 2 C boiling water into almond gelatine.

Whisk 2 C boiling water into pandan gelatine.

Rinse out cup measurer and funnel pitcher.

Divide almond gelatine into funnel pitcher and almond bowl.

Once cherry has set, distribute almond gelatine.

Return to freezer and set a timer for 15 mins.

Rinse out cup measurer and funnel pitcher.

Divide pandan gelatine into funnel pitcher and pandan bowl.

Once almond has set, distribute pandan gelatine.

Return to freezer and set a timer for 10 mins.

Rinse out funnel pitcher and fill with cherry.

Continue setting cherry, almond, pandan at 10 mins per layer.

Yields 10 10-oz servings.

LTK

Margarita Cupcakes

376 g flour

4 t baking powder
1 t salt
1 C butter, room temp
400 g sugar
4 eggs
4 t vanilla
1 C whole milk

4 large limes, zested & juiced

4 T tequila

--------

1 C butter, room temp

480 g powdered sugar
3 - 4 T tequila
1 t vanilla

1 t lorann lime oil or 2 t lorann key lime flavoring
1/4 t salt

Coarse sugar, lime zest, and/or quartered lime slices for garnish

Preheat the oven to 350°.

Prepare for 24 cupcakes.

Whisk together flour, baking powder, and salt.

Separately, juice and zest lime; should yield about 1/2 C juice and 1/4 C zest

Combine milk, lime juice, and zest.

Separately, beat together butter and sugar.

Beat in eggs, then vanilla.

Alternate incorporating drys and lime milk just until combined.

Bake for about 18 mins.

Alternatively, bake 60 mini cupcakes for about 11 mins.

Brush with tequila while still warm.

Let cool and make frosting.

Frost and decorate after cupcakes have cooled.

sallysbakingaddiction

May Market Lemon Meringues

8 lbs flour
7 T cornstarch
5 T baking soda
3 T salt
6 boxes butter
11 C brown sugar
7 C or 1 cereal container sugar
21 eggs
3/4 C bottle vanilla

2 containers lemon extract

24 oz candied lemon peel
2 large bags white chocolate chips
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20 cookie boxes for half dozens
90 cookie bags for doubles
10 pages labels
20 hours labor
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420 g flour
1 T cornstarch
1.5 t baking soda
1 t salt
1 1/2 C butter, melted
440 g light brown sugar
134 g sugar

3 eggs

1 yolk

4 t lemon extract
4 t vanilla extract

10 sheets graham crackers, crushed

1 1/2 C candied lemon peel, chopped*

1 1/2 C white chocolate chips

24 regular large marshmallows (1/2 bag)

Whisk together drys.
Whisk melted butter and sugars.
Beat in egg and extracts.
Mix in dry ingredients on low speed just until combined.
Using a silicone spatula, scrape down sides.
Fold in add-ins (grahams, peel, white chocolate chips).

Cut marshmallows in half.

With a 3T scoop, measure flat and roll dough around marshmallow half.

Roll in extra graham crumbs
Bake 8 at a time (they spread) from frozen at 375 for 6 + 6 mins.
If baking on several racks, rotate upwards (bottom racks burn).
Circle shape and top.

Roll in extra graham crumbs again.
Cool and package.

*If lemon rind is bland, soak in lemon extract overnight.

Note:

Can make s'mores cookies by substituting

    1 1/2 C candied lemon peel & 1 1/2 C white chocolate chips for

    1 1/2 C graham cracker pieces & 1 1/2 C chocolate chips

Florida Amaretto

1 mandarin orange
1 lime
2 oz orange vodka
2 oz bourbon
2 oz amaretto

1/4 t vanilla extract

Peel mandarin orange.

With a knife, cut away lime peel.

Reserve a pretty section for garnish.

In a blender, blend orange, lime, and orange vodka (no peels).

Push through a strainer into a mixing tin with ice.

Pour in bourbon, amaretto, and vanilla.

Prepare a serving glass with clear ice.

Mix and strain into prepared glass.

Garnish with reserved lime.

LTK

Vivi's Creamy Southwest Shredded Chicken

8 chicken breasts

2 cans diced tomatoes

2 cans diced chiles

1 T salt
1 T cumin
2 t garlic powder
2 t onion powder

1 t pepper

2 boxes cream cheese

2 cans sweet corn

2 cans black beans

1 batch cilantro

2 bags tortilla chips

In an instant pot, combine chicken, tomatoes, and chiles.

Stir in salt, cumin, garlic powder, onion powder, and pepper.

Pressure cook high 8 mins and naturally release.

Remove chicken breasts.

Stir cream cheese into hot tomatoes and chiles.

In a stand mixer with a paddle attachment, shred chicken.

Meanwhile, drain beans and corn.

Once cream cheese has melted into tomatoes, add beans and corn.

Stir in shredded chicken.

On crock pot high, let warm 1 hour.

Serve with chopped cilantro and chips.

Vivi/LTK