Just Peachy....pie that is



Hello home slices (punny) what's baking?



 So yesterday after an "eggsplosion" in my oven I decided I needed a non-cookfail. And a lovely commenter had suggested that I write about what makes ME  happy here in my little corner of the internet. Well.... pie makes me happy. Very very happy indeed. And I decided to get a little crazy with the cheese whiz. Not literally, that would be gross. Well maybe not? They did use to put cheddar pie on Apple pie....I digress.

 I decided to experiment with the filling a bit to amp the peach flavor and try out some mad kitchen chemistry. And after a piece for breakfast (don't judge me you know you've done it too LOL) I am happy to share the delicious results with you!!

 

 This is my go to for base of a lot of my kitchen science.

 It of course isn't the "new" version. It's the fifth printing, so if anyone wants to google it they can find out the year and share with the rest of the class. It's old, I can tell you that. Like when they still weren't too lazy to sift the ingredients together. Just look at the illustrations, man I just love them! And some of the tips in here totally crack me up.

 

 

So here's the crust recipe I use and the simple lattice top.

Really simple: 2 cups sifted flour 1tsp salt 2/3c shortening (I use butter) 5 to 7 tbsp cold!!! water

 Now onto the filling:

 I let my peaches sit out at room temperature until they were completely thawed. Mix together, dump into your pie crust, & do your magic lattice top. I always brush the tops of my pies with egg white. Not necessary but I like the finish ;) Bake at 350 for 35 min. Just watch your pie!! Crust will turn a nice brown and the filling will be thick and bubbly.

Just Peachy!! Now enjoy a piece for breakfast and tell me all about it. On a side note, have you seen these recipe cards from paintedarrow? OMG to die for...go check them out!!

 

Happy Baking Folks!

xo the Rebel

PS- sorry about the small pics, blogger is being a dick :(

Fruity Crisp

I know I kinda disappeared for a bit but I've been sick :( Actually all 5 of us got it and of course staggered so it's been a lovely couple of weeks. I'm so ready for spring! On that thought why not some berry goodness to perk us up?

 

Fruity Crisp

Totally sounds like a breakfast cereal, doesn't it! Here's my theory...if  you eat it warm with vanilla ice cream that melts over the ooy gooy goodness then it's kinda like cereal and milk. Which justifies it as a breakfast food, Right?!?! Right!

 

Alrighty I totally pulled this recipe outta my a** so if it sucks I'm sorry. I tend to be a bit of a mad kitchen chemist making sh*t up as i go;) I've been making an effort to write my recipes down per the gypsy prince's request. Although my theory is if I don't tell him how to make it he'll never move too far away so he can come home to eat...lmao. Right, the kid can cook like no body's business who the hell am I trying to fool.

 

 I typically don't measure but I did put an effort in this time to keep track..... Here's what ya need:

 

First you want to cook "down" your fruit. As I've said before I have the patience of a 2 year old. So I threw my sugar and frozen fruit in a pan  and simmered it until I had this-

 

Think fruit soup, that's about what it is. Once you have your "soup" nice and warm and bubbly slowly add your cornstarch slurry. (Guess I should elaborate....cornstarch slurry: 2tbsp cornstarch in idk 1/4c. of cold water) LMAO this is shaping up swell huh.

 

Continue stirring and simmering your "soup" until it's nice and thick. Almost a gel consistency. Set aside and now mix up your topping (well actually i sprinkled a bit on the bottom of the pan too so it'd be top and bottom lol).

 

Mix all your dry ingredients together first(oats,flour,brown sugar,spices,walnuts). Then cut in your butter until you have a nice crumb texture. You can omit the walnuts if you wish but I really like the crunch factor it adds to the crust. 

 

Sprinkle a small amount on the bottom of your pan, then pour your fruit "soup" on top. Then sprinkle the remaining topping over. Here's where the honey come into play. I warmed mine up for a few seconds in the microwave and drizzled it over the top of my crust. YUM

 

Throw it in the oven and bake @ 350 for 35 minutes  or so. Basically until it is nice and brown and the filling is bubbly. Yeah, I usually don't time things either. (Okay so the railroader is sitting here watching me try to write this and remember how long I cooked it and what i put in it and laughing his a** off at me. He says "you got some bugs to work out in the whole recipe writing thing"....what a brat)

 

Now enjoy with a big a** scoop of vanilla ice cream! Breakfast of champions!!

 

xo the Rebel

Maple Bacon Cupcakes

 So the other day the railroader and I were out and about on a mission for steel pipe for another project that if ever gets finished I will share. And we happened to stop at a local cafe for soup for sick gypsies and I spotted in their bakery case, Maple Bacon Pancake muffins. Hmmmm, I thought. I wonder what that tastes like? And I KNOW the Gypsy Prince would be on board to try this out. There is some serious bacon worship that goes on here at the funny farm. And the gypsy prince claims bacon goes with EVERYTHING. Off on a google search I went for a recipe.....

Vanilla Garlic Blog

Lo and behold, look at what I found! Seriously yummy blog with sprinkles of snarky humor. Right up my ally!! Really, go read this even if bacon desserts are not your thing. It will make you giggle. I followed the recipe with some minor adjustments- I did not have self rising flour so I used the pastry flour I had on hand. I added more bacon, increased the bacon fat to 2 tbsp. and reduced a 1/2c. of maple down to 1/4c. instead of the 4tbsp. it called for. And instead of the frosting called for, I made Martha Stewarts Maple Cream Cheese frosting. Here's the verdict....

 

Wee Stalin was completely offended lol. I think this may have been due to the piece of bacon that garnished the top in her frosting. She just felt it was wrong i guess. Queen B loved them but felt the cream cheese frosting wasn't quite a right fit and maybe next time we should try something different. The Gypsy Prince sadly was still so ill with the flu he couldn't manage to even try; much to his disappointment :( And the railroader was smitten at first bite! I myself am still on the fence, just not quite sure what to think of the collision of flavors. They remind me of a sweet cornbread and I think I have to agree with Queen B, the cream cheese frosting is not a good fit. If I make them again I will use the frosting called for and I think find a really good quality bacon to use. I think that might amp the flavor a bit. Also, I got 12 standard size muffins out instead of the 6-8 it says without increasing anything.

 

All in all, not a complete fail and I added vanilla garlic to my reader because it truly is a fantastic blog. I really like his writing style and sense of humor. Not to mention there are other recipes that I plan on trying like this garlic bread, yummmmmm. You have to read the post, it's great. Stories on being a poor college student and ramen noodles. Hilarious and thought provoking. Im sure everyone can relate to the early culinary years when money was tight and the need to be creative.

 

What have you been cooking up lately? Im always up for a new recipe if you want to share!

 

xo the Rebel

Mmmm mmm good...

Okay I just made the Best Cream of Mushroom Soup EVER!!

image via

 And had to share. Go right now, yes right now over to the freckled fox and save this recipe....It is out of this world yummy, makes your kitchen smell scrumptious and is perfect when it is bone chilling cold outside. Which it is here in our neck of the woods. Seriously, I have three layers of clothes on, laying on a heating pad, under the blankets ;) And if you're like me and all snuggled in a cocoon staring at your laptop, stalk through her hair tutorials.  They are SWEET and have given me inspiration for things to do with my newly cut DIY bangs that im still on the fence about. Thank you Emily Meyers for this awesome end to my day!!

xo the Rebel