So, this week was an exciting week. My brother turned 30 on Wednesday, so I baked him some brownie bites. He lives in Arizona, and my parents happen to be going there this week, so they are taking some along. I made the buckeye brownies again, but I ran out of buckeye filling halfway through, so I quickly threw together some eggless cookie dough and made cookie dough brownie bites too! Both are quite delicious 🙂
If you are any kind of a math person, you may be aware that today is Pi Day (3.14 = March 14th). Since I teach math, we celebrated on Friday with some circle activities, a pi memorization contest, and most importantly pie EATING 🙂 I made an apple pie with a streusel topping. I pretty much followed the same filling and streusel recipe as I did for the cheesecake bars, but tripled the filling and doubled the streusel. I used my “go-to” pie crust recipe to start with. The recipe for the crust will be at the end of the post. While the dough chilled I made the filling and streusel. Here are pics of all of the parts waiting to be assembled
Filling in the crust:
Streusel on top, ready to bake:
Baked – the kids said it was really good and that they liked the streusel. I like streusel for apple pie better than a top crust as well. The top looks overdone in the pic, but it wasn’t. I think the lighting was bad.
Ok, two big things happened for me personally this week as well. #1, I GOT INTO THE FARMERS MARKET!!! I applied to sell my baked goods about a month and a half ago and have been waiting impatiently ever since. I got a call on Thursday, and I will have a booth every week this summer at the Geauga Farmers Market on 306 at Bell Rd. in South Russell. I mentioned that I’m working on Gluten-Free bakery items, and they loved that. So, here is my gluten-free cinnamon bundt cake. The recipe comes from the Gluten-Free Homemaker. It came out quite tasty. I’ll get an honest review tomorrow when I bring some to school. One of my school’s guidance counselors is gluten-free and more than willing to be a taste tester for me! Here are some pics of the process:
Ready to Bake!
Baked in Pan:
It came out of the pan PERFECTLY!
Glazed and Sliced:
What I tasted was pretty darn good. I can’t wait to experiment more. I have contacted some GF bloggers for advice on their favorite recipes/substitutions, etc.
Ok… Good news #2:
My friend Maria and I have officially signed up as The Sweet Tooth Girls to run the Gore-Tex TransRockies Run. Yes, we are crazy, I understand. It is a 113 mile ultra race that takes place over 6 days out in Colorado in August. This summer will definitely be filled with crazy training and excessive baking. Two things that go well together for a balanced lifestyle 🙂
Onto the pie crust recipe…
3 cups flour
1 1/2 cups shortening
1 tsp salt
1 tsp white vinegar
5 Tbsp milk
Using a pastry blender, mix the flour, shortening and salt together until it resembles a coarse meal. In a separate bowl or measuring cup, mix the egg, vinegar, and milk. Add to the dry mixture and stir until combined. Chill dough for at least 30 minutes. Use a LOT of flour on the rolling pin and surface, the dough is a little sticky. This makes about 3 bottom crusts worth. For this recipe I made a half batch (for half the egg, use 1 1/2 Tbsp of beaten egg) and got a 9 inch crust with a bit left over. Probably enough for a top crust if I didn’t do streusel. This is a really flaky crust, good taste and texture.
Final though/question: Any crazy things coming up in your life this summer????
Thanks for reading! Next week… TWD and something else I’m sure, just don’t know what yet 🙂