Vodka Pie Crust

Long time, no see!  I've gone through a drought of motivation, inspiration and energy to do much.  There's been a lot of take-out involved (shame).  But, 'tis the holidays, and it's time to bring on a little holiday spirit.  I'm looking to make a homemade chocolate cream pie for tomorrow's Feast of Christmas Eve, and came here to look for the Vodka Pie Crust I made last year.  But it wasn't here!  Further proof I've gotten super lazy (sigh).
Last year was the first year I had ever made a homemade pie crust.  To be honest, I felt super intimidated by it for some reason.  But thanks to my new Ninja food processor and this recipe I found on Food Network, I conquered my fears and made (in my opinion) a delicious pie crust.

• 2 ½ cups all-purpose flour
• 1/3 cup vegetable shortening
• 1 Tbsp. sugar
• 1 tsp. fine salt
• 1 ½ sticks (12 Tbsp.) cold unsalted butter, cut into small pieces
• ¼ cup vodka
• 3 to 4 Tbsp. ice-cold water

DIRECTIONS 

1. Pulse the flour, shortening, sugar, salt and 4 tablespoons of the butter in a food processor until it has the consistency of a fine meal.
2. Add the remaining 8 tablespoons butter, and pulse until you have pea-sized pieces.
3. Sprinkle the vodka and water over the flour, and pulse until the dough just comes together.
4. Evenly divide the dough between 2 pieces of plastic wrap, and gently pat each into a round.
5. Wrap each round tightly and refrigerate until firm, about 1 hour and up to overnight. 

Makes (2) 9” crusts for single crust pies, or (1) double-crusted pie

The dough can be frozen for up to 2 months.

Credit:  Food Network - Original Recipe

Kahlúa Pudding Pie

This was the holiday pie of the year -- I made it for both Thanksgiving and Feast of Christmas Eve.  I liked the idea of making a homemade pudding, rather than out of the box, and everyone liked the idea of the Kahlua in it.  It's basically a velvety, chocolate cream pie with a Kahlua and cinnamon kick.

Yield: 8 servings
Prep Time: 15 minutes
Cook: 4 hours 40 minutes

For the crust:

• 14 whole graham crackers
• 1 Tbsp. light brown sugar
• 1 stick unsalted butter, melted

DIRECTIONS

1. Preheat the oven to 325°F.
2. In a food processor, add graham crackers, brown sugar and butter, pulsing until moistened.
3. Use the bottom of a measuring cup, glass, or ramekin to press the crust mixture into the bottom and up the sides of a 9-inch pie plate.
4. Bake until fragrant and golden brown, about 12 minutes.
5. Cool completely on a wire rack.

For the pudding:

• 1 Tbsp. unflavored gelatin
• 1/3 cup boiling water
• 2/3 cup sugar
• 1/3 cup unsweetened cocoa
• 1 tsp. instant espresso powder
• ¼ cup cornstarch
• ¼ tsp. ground cinnamon
• 1/8 tsp. salt3 cups lowfat milk
• 4 oz. bittersweet chocolate, chopped
• ¼ cup Kahlúa
• 1 tsp. vanilla extract

DIRECTIONS

1. In a small bowl combine the gelatin and the boiling water, stirring until dissolved, and set aside.
2. In a medium saucepan whisk together the sugar, cocoa, espresso powder, cornstarch, cinnamon, and salt.
3. Gradually add the milk, whisking until smooth.
4. Set over medium heat and cook, stirring constantly, until the mixture thickens and comes to a boil, about 10 minutes.
5. Remove from heat and stir in the chocolate and Kahlúa.
6. Stir in the vanilla and reserved gelatin.
7. Pour into cooked piecrust and press plastic wrap against the surface. Refrigerate until very well chilled, at least 4 hours but preferably overnight.

For the whipped cream:

• 3/4 cup cold heavy cream
• 2 Tbsp. powdered sugar
• 1 Tbsp. Kahlúa
• Unsweetened cocoa powder or grated milk chocolate, for garnish

DIRECTIONS

1. Place the ingredients in a large mixing bowl and beat with an electric mixer on high speed until soft peaks form.
2. Dollop or pipe onto pie
3. Add sifted cocoa powder or grated milk chocolate over pie for garnish.
4. Slice and serve.

Adapted from:  Handle the Heat blog

Krispy Kreme Donut Balls

Catherine was helpful when it came to coming up with another cool idea for the New Year's themed Family Game Night of "balls" (as in the ball drops at midnight).  We were sitting around and she thought of donut balls.  As we looked on Pinterest, she thought to search for Krispy Kremes... absolute GENIUS that girl of mine!  We found this one for the donuts and modified it to make donut balls rather than the whole donut.  Finger-licking good, I tell you!

• 2 (1/4 oz.) packages yeast or 4-½ tsp. yeast
• ⅓ cup water (105-115F / 40-46C)
• 1½ cup milk
• ½ cup sugar
• 1 tsp. salt
• 2 eggs
• ⅓ cup butter
• 5 cups all-purpose flour, divided
• Canola oil for frying

Donut Glaze

• ½ cup butter (melted)
• 2 cups powdered sugar
• 2 tsp. vanilla
• 5-7 Tbsp. evaporated milk

DIRECTIONS

1. In a standing mixer, add lukewarm water and yeast.  Let it sit until dissolved for about 5 minutes.
2. Meanwhile in a microwave safe medium bowl, heat milk for about 2 minutes. Remove and let it cool.
3. Add, milk, sugar, salt, eggs, butter and 2 cups of flour to bowl of yeast.
4. Mix for 2 minutes at medium speed.
5. Add the remaining 3 cups of flour and continue mixing dough, scraping down sides – dough will be slightly sticky.
6. Place dough in a large greased bowl, covering loosely with a clean cloth and let rise in a warm, draft-free place for about 1 to 2 hours or until doubled.
   
7. When ready to work with dough, preheat Fry Daddy
   (Original instructions called to use a large sauce pan with 3” high of oil at medium heat until 375 degrees)
8. Roll dough out on a floured surface to about ¼-inch thickness.
9. Cut donut balls using a donut cutter or cookie cutter about one 1-inch.
10. Let stand for about 10 minutes.
11. Carefully drop donuts into hot oil, only 3-4 at a time.
12. Fry, turning once, for about 1-2 minutes total, or until golden brown.
13. Drain on prepared paper towels.
    
14. For the donut glaze, in a microwave safe bowl melt the butter.
15. Remove and stir in powdered sugar and vanilla extract until everything comes together.
16. Add evaporated milk until you have reached desired consistency
17. Dip donuts in glaze and let them drip on the rack.
    (If you are like my daughter, you may want to double dip in the glaze once first dip has dried)

Yields at least 6 dozen donut balls

Adapted from Immaculate Bites blog

Cream Puffs

   

Merry Christmas 2013!
Feast of Christmas Eve this year was low key -- just the four of us.  But it was still a great day, as the kids leisurely opened up their gifts mid-morning, followed by a slow afternoon puttering around.  By the middle of the afternoon, Catherine and I began working on the meal.  While I put this year's Beast in the oven, we made the mashed potatoes and got dessert started.  The inspiration from dessert came from the interwebz -- and of course I can't remember if was Pinterest or one of the new Facebook pages I began following that posts "incredible" recipes daily.  Whichever site led me to the recipe, I was intrigued when I saw this, especially since it seemed rather simple for something I had always assumed was complicated and intricate to make.  The only hard part was trying to bake one cookie sheet at a time while the Beast was cooking.  Other than that, I found it pretty simple... and finger-poppin' good -- at least the small ones!  The larger ones contain oh-so-much-more goodness, but just be forewarned, the cream filling tends to splat out as you bite into it, leading to suggestive jokes and endless laughter.

• 1 stick of butter
• 1 cup water
• 1 cup flour
• 4 eggs
• 2 small boxes instant vanilla pudding (3.4 oz each)
• 1⅓ cup cold whole milk
  (NOTE:  Do NOT follow the pudding box directions.  The amount of milk in this recipe is LESS than a box of pudding calls for) 
• 8 oz. sour cream
• Powdered sugar

DIRECTIONS

Cream Puffs:

1. Preheat oven to 375 degrees
2. Melt stick of butter and water to a rolling boil
3. Stir in flour and stir vigorously over low heat until mixture leaves the pan (comes off the sides) and is in a ball (about 1 minute)
4. Remove from heat and cool for a couple of minutes
5. Beat in eggs (one at a time) with a mixer
6. Beat mixture until smooth and velvety
7. Drop by spoonfuls (walnut sized) onto ungreased cookie sheet (I used a small scoop and a large scoop for two different sizes of cream puffs)
8. Bake until DRY, 20-25 minutes
   (maybe longer -- one of my batches took longer than 30 minutes)
9. Allow to cool

Filling:

1. Mix instant vanilla pudding with whole milk until the pudding is dissolved
2. Add sour cream until thick
3. Put mixture in the refrigerator (at least an hour)
4. Add the pudding mixture into a piping bag
5. Using a piping tip, insert the tip into the side of one of the puffs and squeeze enough filling until it just comes out of the puff (be sure not to overfill the cream puff – you will feel the cream puff slightly expand as it fills)
   (An alternative if you do not have a piping bag and tip -- Slice the cream puffs in half and fill with the chilled pudding mixture)
6. Sprinkle with powdered sugar

Adapted from Real Housewives Blog

Ohana Bread Pudding with Bananas Foster Sauce

Confession time... I have never really been a fan of bread pudding.  I love bread and I love "pudding", but it's just not a combination that seems to go hand-in-hand to me.  Kind of like chocolate covered pretzels.  I realized watching Catherine make this that it's kind of like French toast... ish.
So, when she wanted to make a bread pudding for a dessert, I figured I would humor her since she sounded like she would like it, but I wasn't convinced I would.  I also assumed half the draw to the recipe is that it was a Disney recipe and was called Ohana Bread -- because you know, "Ohana means family; family means nobody gets left behind... or forgotten" (our favorite line from Lilo & Stitch).
Well, let's just say Ohana Bread Pudding is now my favorite bread pudding, and I may actually have to admit that it's in my top 5 of desserts -- It is SOOOOOOOOOOO good!
And it helps to have a mushy sentiment behind it too as I prepare for my baby to go off to college in the next year... sniff, sniff, sniff.  I'll have to make Ohana Bread Pudding and cry into its heavenly goodness when she's off at college.  Ohana, baby ... Ohana!

• 5 eggs
• 3 cups whole milk
• ½ tsp. salt
• ½ tsp. nutmeg
• 1 ½ cup sugar
• 8 cups French bread
• Bananas Foster Topping (see below)

DIRECTIONS

1. In bowl mix eggs, milk, salt, sugar and nutmeg and set aside.
2. Cut bread in medium-sized cubes
3. Place on cookie sheet pan and bake in a 350 degree oven until lightly toasted, about 15 minutes.
4. Remove bread and place in bowl with the egg and milk mixture.
5. Place mixture in a greased 10-inch cake pan or rectangular pyrex pan.
6. Bake at 325 degree for 1 hour.

Bananas Foster Topping

• 1 cup butter
• 1 ½ cup brown sugar
• ¾ tsp. ground cinnamon
• ¼ tsp. ground nutmeg
• 3-5 bananas, sliced
• ¾ cup rum
• 1 ½ tsp. vanilla

DIRECTIONS

1. In a large skillet melt butter over medium heat.
2. Stir in brown sugar, cinnamon and nutmeg.
3. Add sliced bananas; toss gently to coat.
4. Cook and stir for 1 to 2 minutes or until bananas are heated through.
5. Remove from direct heat, slowly and CAREFULLY add rum.  Once it has sizzled off, return back to low heat and it just simmers.
6. Add vanilla and stir gently to combine.

Serve over bread pudding with vanilla ice cream.

Adapted from:

Ohana Bread Pudding:  Best Recipe’s Magazine (Walt Disney World’s Polynesian Resort)

Bananas Foster Topping:  Recipe Snobs blog

Bailey’s Irish Cream Cupcakes

It's St. Patrick's Day on the Circle!  What better way to celebrate than to make a dessert with "a little" Bailey's Irish Cream (ok, maybe not so little).  When looking for "an Irish dessert" on Pinterest, I found tons of chocolate based desserts, but I was really trying to find something sans chocolate so our friend Rich could partake (he's sadly allergic to anything of chocolatey goodness).  I asked Charlotte if he liked Bailey's and she said HECK YA.  I came across this recipe.  They smell phenomenal while baking and were pretty good.  I will say the cake batter was a little heavier than I thought it would be, but now that I think of it, with this much Bailey's in it, I doubt it would be a fluffy cake, you know what I mean?  All-in-all, I'd give them a bottoms up :-D

• 2/3 cup unsalted butter, at room temperature
• 2 cups granulated sugar
• 2 large eggs, room temperature
• 2 tsp. vanilla
• 1 1/3 cups Bailey’s Irish Cream
• 2/3 cup water
• 2 Tbsp. milk
• 4 cups flour
• 2 tsp. baking powder
• 2 tsp. salt

DIRECTIONS

1. Preheat the oven to 325 degrees. Prepare cupcake pans with liners – approximately for 24-30 cupcakes.
2. In a large bowl, cream together butter and sugar until fluffy, about 2-3 minutes with a stand mixer.
3. Add eggs and vanilla and beat well.
4. In a separate bowl, combine the liqueur, water and milk. Mix well.
5. In a third bowl, thoroughly combine flour, baking powder, and salt.
6. Add the flour mixture to the creamed mixture, alternating with the liqueur mixture. Beat on medium speed for approximately 2 minutes.
7. Fill cupcake liners ¾ full and bake for about 25 minutes or until tops spring back when lightly touched.
   (The tops also crack a little- that’s fine.)
8. Frost with Bailey’s Irish Cream Buttercream Frosting

Bailey’s Irish Cream Buttercream Frosting

• 2 stick unsalted butter, at room temperature
• 6 cups powdered sugar
• 6 Tbsp. (more or less, to preference) Bailey’s Irish Cream

DIRECTIONS

1. Cream the butter on high speed for approximately 3 minutes.
2. Add the Bailey’s Irish Cream and mix thoroughly.
3. Slowly add the powdered sugar until well blended.
4. If necessary, add more Bailey’s to thin or more sugar to thicken it to desired texture.

Adapted from Cupcake Rehab blog