Tag: pie

Cream Puff "Crack Buns"(Choux au Craquelin) – Chef John Goes Hollywood

These gorgeous cream puff “crack buns” were inspired by the Great British Baking Show, which is not only my favorite cooking show, but currently my favorite thing on television. Maybe it’s the accent, or because the contestants are all so nice, and actually try to help each other. Or, it could be the fact that when the time is up, and they try to work for a few more seconds, the hosts just politely scold them, instead of immediate disqualification, which is what would happen on our much more uptight American culinary competitions.


It’s probably all of the above, plus the fact I always get so many wonderful ideas for videos, with these Choux au Crackelinbeing a prime example. Like I said in the video, these would be great filled with all kinds of things, but it’s hard to beat vanilla bean pastry cream. I’m pretty proud of the recipe we posted a few years ago, and while I enjoy it straight, traditionally it would have some whipped cream folded in to lighten the mixture.

Speaking of favorite things, Boston cream pie is one of my all-time favorite desserts, and this was basically an individually portioned, probably superior version of that. The only thing that would have made this experience any more enjoyable would have been getting that coveted Paul Hollywood handshake. Maybe one day. In the meantime, I really do hope you give these a try soon. Enjoy!



Ingredients for about 6 to 8 Crack Buns:

For the “crack” crust:
3 tablespoons soft butter
1/4 light brown sugar (1 1/2 ounces)
6 tablespoons all-purpose flour (47 grams)
pinch salt

For the choux pastry:
1/2 cup water
4 tablespoons unsalted butter
pinch salt
1/2 cup flour
2 large room temperature eggs
melted dark chocolate, optional

– Put into 450 F. oven, reduce to 350 F., and bake for 30-40 minutes or until browned and fully puffed.

– Get the vanilla pastry cream recipe here.
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Curried Lentil Hand Pies

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I am getting really excited, because in 1 week I will have my PharmD! 8 long years in the making… This curried lentil hand pie recipe reminds me of the first time I tried a peasant pie during pharmacy school, which was a little flaky hand pie filled with curried lentils and potatoes. Our school would serve us these hand pies for dinner sometimes when we had to stay late for a meeting, and it was always fun discovering new fillings. The curried lentil hand pie was always my favorite, and I was so excited when I perfected the recipe to taste just like them, and now I can make them at home! The crust is my flaky pie crust recipe modified to include less shortening, although I was scared to completely sub it with butter so I left some in… If you don’t have chicken broth on hand, you can also use water and 1/2 tsp of salt or so… just add more salt if needed. These hand pies are great because you can store them in the freezer and pop them back in the oven for 10 minutes to heat up again when you are hungry for a snack.

Curried Lentil Hand Pies
 
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Prep time
2 hours
Cook time
30 mins
Total
2 hours 30 mins
 
Type: Main
Serves: 6
Ingredients
Crust
  • 2 cups all-purpose flour
  • ½ tsp salt
  • 10 tbsp unsalted butter
  • 2 tbsp shortening
  • 6 tbsp cold water (plus a little more if needed…)
Filling
  • 1 cup lentils, rinsed
  • 2¼ cup chicken broth
  • 2 tbsp yellow curry powder
  • ½ tsp turmeric
  • ¼ tsp pepper
  • 2 carrots, peeled and chopped
  • 1 potato, peeled and cubed
Instructions
  1. Bring a pot of the chicken broth to a boil and add lentils (may choose to soak overnight prior to cooking).
  2. Add the curry, turmeric, and pepper.
  3. Cook the lentils covered for 1 hour on a low boil (medium heat should be fine, as long as it slightly boils).
  4. Add the chopped carrots and potatoes and continue to cook for 20 more minutes.
  5. In the meantime, prepare the crust by adding all ingredients to a bowl and using a pastry blender to cut the butter and shortening into the flour until you have a uniform, crumbly mixture.
  6. Add the water 1 tbsp at a time and stir with a fork.
  7. Add just enough water to gather the dough in a ball with your hands without it falling apart too much, then wrap in plastic wrap and chill in the refrigerator for 1 hour.
  8. Roll a fistful of dough out on a floured surface to a circle of about 8 or 9-inches diameter and transfer to a greased baking sheet.
  9. Preheat the oven to 425 degrees F.
  10. Spoon 1-2 tbsp of filling over one half of the pie, about ½ inch away from the edge.
  11. Close the other side over the pie, and wet your finger and use the water to seal the edges.
  12. Then, turn the edges over back onto the pie, and seal by pressing a fork all the way around the edge.
  13. Bake for 25-30 minutes, until golden brown.
Makes 6 hand pies
    3.2.2265

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Skinny Banana Cookies

I discovered the healthiest cookie recipe, ever! The other day during my lunch break, my friends and I were sitting in the cafeteria chatting about “healthy recipes”. One of the girls told me she makes banana cookies with only two ingredients: bananas and oats. I was really surprised that you could make a good tasting cookie out of just two ingredients, and especially without BUTTER! I had to try these for myself…so, here you go. She was right. These banana cookies are only made with ripe bananas, pecans and oats, and I drizzled a little chocolate on top. There is no butter, no sugar, no flour…just bananas, pecans and oats (I guess that makes them vegan)!! You have to try these. They have a really strong banana flavor, which I love! Finally, a healthy low-fat cookie that actually tastes good. You can even eat these for breakfast!

I am looking forward to the three day weekend. No plans yet, but just the fact that I get to sleep in is amazing. Off for a run, it’s been way too long!

5.0 from 2 reviews
Skinny Banana Cookies
 
Save Print
Prep time
10 mins
Cook time
10 mins
Total
20 mins
 
Type: Dessert
Serves: 12
Ingredients
  • 1½ ripe bananas
  • 1 cup oats
  • ¼ cup pecans
  • ¼ cup semi-sweet chocolate chips
Instructions
  1. Preheat oven to 350 degrees F.
  2. Add oats, pecans and bananas to a blender.
  3. Pulse a few times, leaving some whole oats for texture.
  4. Mix the batter with a spoon so it is even.
  5. Use a teaspoon to drop balls of dough on a cookie sheet.
  6. Bake for 10-12 minutes.
  7. Melt chocolate chips in a microwave-safe bowl 30 seconds at a time until melted, then transfer with a spoon to a plastic baggy with a hole cut in the corner.
  8. Drizzle the melted chocolate over the cookies.
Makes 12 cookies
    3.2.2265

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Chocolate Frosting Recipe
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