12 December

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December 3, 2012

Apple Pie

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Apple Pie

Apple Pie

December 3: National Apple Pie Day

We would eat a classic apple pie as an All-American dessert on the Fourth of July. But we also like to eat it on Thanksgiving as an additional choice to pumpkin pie. Served à la mode, this comfort food makes a holiday or any day extra special. We are glad that National Apple Pie Day gives us another excuse to prepare this pie so we can eat it in celebration of this food holiday!

Recipe

(Adapted from Better Homes and Gardens All-Time Favorite Pies)

For the double-crust pie pastry dough

  • 2 cups flour
  • 1 teaspoon salt
  • 2/3 cup vegetable shortening (we used Crisco brand)
  • 6-7 tablespoons water

Directions

In a mixing bowl, combine the flour and the salt. Cut in the shortening and mix until coarse crumbs form. Sprinkle 1 tablespoon of water at a time until the dough is moistened.

Apple Pie

Divide the dough into two pieces. On a lightly floured surface, use a rolling pin to form a circle large enough to cover the diameter of the pie pan with a little overhang. Repeat for the other dough ball.

Apple Pie

Without stretching the pastry dough, carefully place one of the circles on a pie plate. Trim the edges with a sharp knife before adding the filling.

For the apple pie filling

  • 6 cups apples (we used Granny Smith apples)
  • 1 cup sugar
  • 2 tabespoons flour
  • 1 teaspoon ground cinnamon
  • dash ground nutmeg
  • 1 tablespoon butter

Directions

Peel, core and slice the apples thinly and place in a large mixing bowl. In a separate smaller bowl, combine the sugar, flour, cinnamon and nutmeg. Sprinkle this over the apples and toss to mix well.

Apple Pie

Place the apples in the pie pan lined with the pastry dough.  Dot with butter. Cover with the other pastry dough. Flute the edges to seal.

Apple Pie

Cut some slits to vent. Brush with milk or an egg wash and sprinkle a little sugar on top (optional). Place foil around the edges to prevent from overbrowning and burning. Bake in a preheated oven at 375 degrees F for 25 minutes minutes. Remove the foil and continue to bake for 20-25 more minutes or until the crust is golden brown. Remove from the oven. Cool completely to allow the apples to gel together. Slice and serve with vanilla ice cream or whipped cream (optional).

Apple Pie

Notes

  • Make delicious dokeyanas/pets de sœurs with the leftover pie pastry dough. We posted the recipe on National Pastry Day on December 9.
  • Search our blog for other pie recipes.
 

December 1, 2012

Chocolate Haupia Pie

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Chocolate Haupia

(Coconut Cream) Pie

Chocolate Haupia Pie

December 1: National Pie Day

After eating lunch at the shrimp truck on the North Shore of Oahu, Hawaii, we would go for dessert at Ted’s Bakery, which is famous for its signature chocolate haupia pie. We have made mini haupia (coconut cream pudding) pies before. But the addition of chocolate makes its richer and even more ‘onolicious! For National Pie Day, prepare chocolate haupia pie and indulge in a taste of paradise!

Recipe

(Adapted from Hawaiian Food Online)

For the chocolate haupia pie

  • 1 uncooked pie crust (we used a frozen deep-dish pie crust)
  • 1 can (14 ounces) coconut milk
  • 1 cup sugar
  • 1 cup milk
  • ½ cup cornstarch
  • 1 cup water
  • 7 ounces/squares semi-sweet chocolate, melted

Directions

Bake the pie crust on a cookie sheet in a preheated oven at 350 degrees F for 15-20 minutes or until golden brown. Let cool. Make the haupia filling by combining the coconut milk, sugar and milk in a saucepan. Bring to a boil.

Chocolate Haupia Pie

In a smaller bowl, mix cornstarch with water. Pour into the milk mixture and simmer on medium heat until thickened, being careful not to burn the bottom of the pan. Divide the haupia mixture into two bowls.

Chocolate Haupia Pie

Microwave the chocolate until melted according to the package directions. Blend the melted chocolate in one of the bowls with the haupia mixture. When well combined, pour into the bottom of the pie crust and smooth it out with a spatula. Pour the other haupia mixture on top of the chocolate blend. Chill the pie in the refrigerator for at least an hour. Top with whipped cream.

Chocolate Haupia Pie 

For the whipped cream topping

  • 1 ½ cup heavy whipping cream
  • ¼ cup sugar
  • chocolate shavings or curls (we used Dobla brand dark chocolate blossom curls) 

 Directions

In a mixing bowl, whip the cream with the sugar until stiff peaks form.

Chocolate Haupia Pie

Spread on top of the chocolate haupia pie. Or fill a pastry bag with a decorating tip and pipe designs on top of the pie. Sprinkle with chocolate shavings or curls. Chill the pie for at least another hour before slicing and serving.

Chocolate Haupia Pie 

Notes

  • There is more than enough filling and topping to make this chocolate haupia pie.
  • Pie is also popular to prepare on National Pi (π)Day on March 14 (3.14).
  • We have more Hawaiian haupia recipes on our blog:  mini haupia (coconut cream pudding) pies for National Coconut Cream Pie Day  on May 8 and traditional haupia for Eat Your Jello Day on July 12.
  • Search our blog for more pie and chocolate recipes.
 

December 28, 2011

Chocolate Chocolate Chunk Cookies

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Chocolate Chocolate Chunk Cookies

Chocolate Chocolate Chunk Cookies

December 28 and 29: National Chocolate Day

How sweet that chocoholics can celebrate two consecutive National Chocolate Days this month (and other chocolate holidays throughout the year)?!?!

We admit our chocoholism by consuming and cooking with chocolate. We also try to tour chocolate sites whenever we can. We have been to Chocolate World in Hershey, Pennsylvania; seen the world’s largest chocolate fall in Anchorage, Alaska; shared a sundae at the Ghirardelli Square in San Francisco, California;  and attended a Chocolate Show in Manhattan, New York!

Chocolate Chocolate Chunk Cookies

For National Chocolate Day, we baked a cookie chock full of chocolates, of course! Chocolate chocolate chunk cookies are a chewy choice for chocoholics to celebrate this sweet season. Indulge!

Recipe

(Adapted from Baker’s)

  • 1 package (8 ounces) semi-sweet chocolate squares (we used Baker’s brand)
  • ¼ cup butter, softened
  • 1 teaspoon vanilla
  • ¾ cup brown sugar
  • 2 eggs
  • ¾ cup flour
  • ¼ teaspoon baking powder
  • 2 cups chocoloate chunks or chips (we used Nestle brand)

Directions

In a large mixing bowl, microwave the chocolate until melted. Blend in the butter. Mix in the brown sugar. Stir in the vanilla.

Chocolate Chocolate Chunk Cookies

Beat in the eggs. Add the flour and baking powder. Combine this with the chocolate mixture and stir until the dough is smooth.

Chocolate Chocolate Chunk Cookies

Fold in the chocolate chunks. Scoop a tablespoon of the cookie dough onto a lightly greased baking pan lined with foil. Leave two-inch spaces between the cookies to allow spreading and puffing up. Bake in a preheated oven at 350 degrees F for 12-15 minutes. Remove from the oven and transfer to a wire rack to cool completely. Yield: Approximately 3 ½ – 4 dozen cookies.

Chocolate Chocolate Chunk Cookies

Notes

  • In addition to December 28 and 29, the National Confectioners Association lists another date for National Chocolate Day on October 28. NCA also recognizes the third week of March as American Chocolate Week, July 7 as Chocolate Day and September 13 as International Chocolate Day. Check out more chocolate- and candy-related holidays on the NCA website.
  • We have used this recipe from the back/inside of the box of Baker’s chocolate squares. Throughout the years, it has been called “One-Bowl Chocolate Chunk Cookies,” “Double Chocolate Chunk Cookies” and “Chocolate Chocolate Chunk Cookies.” A variation includes using white chocolate baking squares.
  • Thanks to Jib W. for the Ghirardelli lunch box. It was a special welcome gift when we visited her in San Francisco, California.
  • Search our blog for more chocolate recipes.
 

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