Tag Archives: BBQ

Flawless Fresh Peach Pie

It’s been a jam-packed summer at our house.  We’ve been catching rays, catching waves and enjoying time with our family and friends.   I’ve stayed up all hours of the night reading and promising myself that I’ll shut out the lights at the end of the next chapter.  And then the next chapter, and then one more.

Isn’t that what holidays are all about?

sweetrevelationspeachpie

The kids are sleeping in late every morning and I find myself in the kitchen, rolling pastries or kneading dough.  It’s such a soothing way to start the day, and sometimes the only sound in the house is the noise of the rolling pin on the counter.  I’m happiest when there’s a pie or two cooling on the stove.  Even happier to give them to a friend who will enjoy them.

sweetrevelationspeachpie

It’s definitely pie season in this house.  What better way to showcase all of the fruit that summer has to offer than in a flaky pastry crust!  For me, there isn’t a fruit out there that captures the sweet, essence of summer like a juicy, ripe peach.  They’ve just come into season here and I couldn’t be happier.  I’ve already made this pie many times for barbecues and lunches on the patio.  Peaches are plentiful at market right now, and so sweet and delicate and juicy.

sweetrevelationspeachpie

Don’t be daunted by pastry, like anything it just takes a little practice.  My mother says she baked a pie every Saturday when she was newly married until she got it right. She definitely got it right.  She can make a mean pie to this day and she was often in charge of pies in the bake shop because I knew they would be perfect every time.  I have included her flaky pastry recipe for you to try.

peachpiesweetrevelations

I hope you’re having a wonderful summer!

Renee

xo

Flawless Fresh Peach Pie

For the Pastry:

  • 2 cups flour
  • 1/4 tsp salt
  • 1 cup Crisco Shortening
  • 4-6 tbsp cold orange juice
  1.  Stir the salt and flour in a medium bowl.  Cut in the Crisco, with a pastry knife (pieces should be about the size of peas).  Sprinkle on orange juice and stir with a fork just until it holds together.  Divide the dough into two and press each half into a smooth disk.  Cover with plastic and refrigerate for 30 minutes.

 

For the Filling:

  • 4 cups of peaches, peeled and sliced, approx. 6 medium peaches
  • 3/4 cups white sugar
  • 3 tbsp flour
  • 1/2 tsp cinnamon
  • 1 tbsp unsalted butter
  • 1/4 cup of sliced almonds for sprinkling on top crust (optional)
  • 1 tbsp of heavy cream for top crust
  • 1/2 tsp of sugar for sprinkling on top crust

Preheat oven to 450°

  1.  Mix the sugar, cinnamon and flour for the filling in a small bowl and set aside.  Roll out 1 pie crust disk on a lightly floured surface to a size approximately 12-inches round. Transfer it to 9-inch pie dish.
  2. Put two cups of the sliced peaches in the bottom of the pie shell.   Sprinkle half of the sugar mixture on top.  Put the last two cups of peaches on top of that and sprinkle with the remaining sugar mixture.  Dot with butter.
  3. Roll out the second pastry disk to approximately 12- inch round.  Because I didn’t do a picture tutorial for a lattice crust, you will find an excellent tutorial here.  The pictures make the process very simple, if this is your first time.  Once complete, trim the excess pastry to about 1/2 over hang.  Fold the top and bottom crusts together and crimp the edges to seal.  You can also do a simple pie crust on top by simply rolling out your second disk, to a 12-inch round and placing it on top of the peach filling.  Simply put 4 steam slits, with a sharp knife, about 3/4 of an inch long near the centre of the pie.
  4. Lightly brush some heavy cream on top of the top crust and sprinkle with sugar and almond slices.   Bake for 15 minutes at 450° then reduce heat to 350° and bake for 35 minutes longer until crust is golden and filling is bubbling.  Best eaten slightly warm.

Notes:

  1. I often bake my pies in a convection toaster oven.  That way I don’t heat up the house in the summer.
  2. I’ve made this pie and frozen it before baking many times with excellent results.  I just add an extra teaspoon of flour or tapioca sprinkled on the bottom crust before I put the filling in.  Just add an extra 20 or 30 minutes of baking time. What a treat a summer peach is in the dead of winter!

 

 

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{Beat The Heat} Bourbon Molasses Ice Cream Pie

My earliest memories of baking involve rolling endless amounts of Molasses Cookies with my mom.  Standing on a chair beside her, we rolled trays and trays and dipped them in sugar.  Years later, when I opened my first bake shop, that was the first item to go on the menu, and it’s still on there to this day.   Large, bakery style Molasses Cookies also make the very best s’mores.

Its something about the slightly bitter, intensely sweet, robust flavour that seems to go so well in baked goods .

molassespie

This week-end we had company over for an afternoon barbecue.  We are in the throes of an extreme heat warning, so we decided that the best place to be was right beside the pool.  If you’ve been following me for a while, you know my go-to desserts are generally make ahead items that allow me to spend more time with my guests than in the kitchen.

I decided a grown up, {Beat The Heat} Bourbon Molasses Ice Cream Pie was just the ticket.

molassespie

 

It’s a simple, throw together dessert that’s big on flavour.  Have I mentioned that no ice cream maker is required?  A creamy, Bourbon Molasses Ice Cream is piled high into a gingersnap crust and left overnight to chill in the freezer.  Just before serving, beautiful dollops of whipped topping and premium dark chocolate shavings are added.

It’s a cool summer treat, with all of the excitement and nostalgia ice cream brings, and a boozy adult kick.

molassespie

Molasses is often mistaken as a cool weather ingredient.  But you would be very surprised at the sweet, caramel flavour that this ice cream has.  The generous splash of bourbon just simply puts this over the top.  We were all completely over the moon with this flavour combination and the creamy texture is outstanding!

molassespie

 

Summer is here, and it’s time to combine cool friends and boozy frozen treats for the perfect duo.

Stay cool everyone,

Renee

xo

molassespie

{Beat The Heat} Bourbon Molasses Ice Cream Pie

  • 1 1/2 c fine gingersnap crumbs (about 20 cookies pulsed in a food processor)
  • 1/3 cup unsalted butter, melted
  • 2 1/2 cups heavy whipping cream
  • 1 can sweetened condensed milk
  • 1/2 cup + 1 tbsp Fancy molasses, divided
  • 1/4 cup bourbon (optional)
  • dark chocolate shavings, for garnish
  • 2 cups whipped topping, for serving

Preheat oven to 350°

1.   Combine gingersnap crumbs and melted butter in a small bowl to combine. Press the crumbs into the bottom and 1″ up the sides of an 8″ springform pan or pie dish.  Bake for 8 minutes and allow to cool.

2.  Whip the heavy cream in a large bowl until soft peaks form.  Set aside.   In another bowl, mix the sweetened condensed milk and 1/2 cup of molasses.  Fold into the whipped cream.  Stir in the bourbon.   Spread into the cooled pie shell.  Take the remaining 1 tbsp of molasses and marble it throughout the top of the cream filling.  Chill for at least 6 hours or overnight.  Top with whipped topping and chocolate shavings just before serving.

 

 

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Ultimate Salted Caramel and Pretzel Icebox Cake {NO Bake}

It’s hard to believe that the base of this cake is essentially made with two ingredients.  It’s a wafer cookie and whipped cream dream that is the perfect summer time treat because it’s a quick no bake dessert.

It’s kind of the perfect canvas for some over the top toppings.  A few salted pretzels, some Godiva Chocolate pieces and life changing Salted Caramel Sauce.   Perhaps even world-changing Salted Caramel Sauce.  It’s seriously that good.

icebox cake

Something kind of magical happens with this cake.  It goes into the fridge as a stack of layered cookies and whipped cream and comes out as a soft and sweet cake.  It takes merely minutes to assemble, is a make ahead dessert and looks like a million bucks.  All of this chocolate loving goodness and I didn’t spend a moment near the oven.  This seems too good to be true friends, but I assure you, you will be as gobsmacked as me the first time I made this, at the ease with which this cake is prepared.

Impress your guests with it and we’ll keep this information just between us.

ice box cake

There are so many possibilities with this confection that I had a hard time deciding on a flavor this time.  It’s the Salted Caramel Sauce that got me.   Drizzled atop fluffy whipped cream, chocolate chunks and salty pretzels? I’m in! I have to limit the times that I make this sauce because I absolutely obsess about it until every drop is gone.  Perhaps the caramel sauce drizzled on my breakfast toast was my first indication that I may have a problem.  Or the kids staring at me, mouth agape as I did so, that was a bit of an eye opener.  Oh but that sauce!

icebox cake

The cake can be layered individually as mini cakes, in a rectangular pan or on a platter as I’ve done here.  I simply layer cookies and cream, kind of eye-balling for level layers, until I run out of ingredients.  The whole cake can be iced, once chilled, with a layer of whipped cream but I usually choose to skip this step.   It is also equally as good with fresh seasonal fruit on top.  Think of digestive cookies with brown sugar whipped cream and fresh peaches.  Or vanilla wafers with mascarpone whipped cream and dark sweet cherries.   How about more chocolate layers with a mocha whipped cream and chocolate shavings? Ginger cookies with cinnamon whipped cream and pears?

Friends, I do believe I have an Icebox Cake book in me just dying to get out.

icebox cake

Happy summer everyone,

Renee

xo

 

Icebox Cake

  • 3 1/2 cups heavy whipping cream
  • 1/2 cup powdered sugar
  • 1 tsp vanilla
  • approx. 2 packages of chocolate wafer cookies
  • salted pretzels for garnish
  • Godiva Milk Chocolate Bar, 100 gr, broken into pieces
  • Salted Caramel Sauce for drizzle (recipe below)

1.  In the bowl of a stand mixer, add the whipping cream and whip until foamy.  Add the powdered sugar and whip until soft and billowy and soft peaks form.  Add the vanilla and mix thoroughly.

2.  On a platter, start with a thin layer of whipped cream.  Top with a layer of wafer cookies.  Continue to layer whipped cream and cookies, making sure to leave enough whipped cream for the top layer.  Refrigerate for at least 6 hours, or overnight for best results.   Before serving top with pretzels, chocolate pieces and caramel sauce.

 

Easy Salted Caramel Sauce

*Cooking  Channel TV

  • 1 cup sugar
  • 1/4 cup water
  • 3/4 cup heavy cream
  • 3 1/2 tbsp unsalted butter
  • 1 tsp sea salt

1.  In a medium saucepan, combine the sugar and water over medium-low heat and stir until the sugar dissolves.  Increase the heat to medium- high and bring to a boil, without stirring.  Use a wet pastry brush to wash down any sugar crystals on the side of the pan if you need to.  Boil until the syrup is a deep amber color, about 7 minutes.

2  Remove mixture from the heat and very carefully whisk in the heavy cream. The mixture will bubble a lot but keep mixing. Stir in the unsalted butter, and salt. Bring back to the stove on low heat and stir until you have a smooth sauce.  Allow the caramel to cool.   The salted caramel sauce will keep in the refrigerator up to 2 weeks.  Reheat for a few seconds before drizzling.

 

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Dreamy Rhubarb Ice Cream Tarts

Summer is fast approaching friends, and I couldn’t be happier.   I’m sure I’m not alone when I say it’s by far, my favourite time of year.   It’s BBQ season and time for visiting with friends.  It’s beach time.  Pool time.  S’mores time.

Dreamy Rhubarb Ice Cream Tarts time.

rhubarbicecream

I want to make dishes to share with my friends and family, that don’t leave me stranded in the kitchen.   I love this recipe for Rhubarb Ice Cream because it requires no ice cream maker or custard base at all.  But it tastes churned people!  It tastes creamy and sweet just as it should, with only minutes to prepare.

Each bite is slightly tart and sugary sweet.   There are ribbons of roasted pink rhubarb throughout.  The addition of a graham tart shell, pistachios, whipped cream and strawberries just simply put this over the top.   But don’t stress, this is just as sublime and refreshing when scooped into a cone or bowl.

rhubarbicecream

Did I mention that this only takes moments to prepare?

Make it, and I have the feeling you might just break up with your ice cream maker for the summer.

Happy summer friends,

Renee, xo

rhubarbicecream

 Dreamy Rhubarb Ice Cream Tarts

*ice cream recipe adapted from Taste of Home

*makes 9 3″ tarts or about 4 cups of ice cream

Ingredients:

  •  3 cups sliced fresh rhubarb
  • 1 1/2 cups sugar
  • 1 teaspoon lemon juice
  • 1 1/2 cups heavy whipping cream
  • 9- 3 inch graham tart shells
  • 1 cup chopped pistachios
  • strawberries for garnish
  • whipped cream or whipped topping for garnish

Preheat oven to 375°

1.  Mix the rhubarb and sugar and place in a shallow baking dish (lined with parchment for easy cleanup!).  Bake, uncovered, 30 minutes or until tender, stirring occasionally.  Allow to cool slightly and then puree or mash. I prefer slightly chunky.  refrigerate until cool.  Stir lemon juice into rhubarb mixture.  Set aside.

2.  Beat the cream until stiff peaks form (I also added a drop of pink food gel colour here); fold into rhubarb mixture.  Freeze for 45 minutes, stirring every 15 minutes.  Pipe or spoon into ready-made tart shells.  Freeze overnight or until firm.  Garnish with whipped cream, strawberries and chopped pistachios Allow to sit for 5 minutes to soften slightly before serving.

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Pumpkin Pecan Cupcakes with Rum and Brown Sugar Swiss Meringue Buttercream

Phew!  That is a mouthful!  But worth every last syllable I guarantee you.

This is actually a recipe for a bundt cake that I found a few years ago.  And I have made it as a bundt cake with some Rum Syrup brushed on top many times and it is fantastic!  Today we are going to a BBQ so I opted to make these as cupcakes and add my favourite Swiss Meringue Buttercream, using the Rum Syrup as flavouring.

I love fall baking.  I know that it’s still technically summer, but markets are starting to display beautiful little pie pumpkins just shouting my name.  Who doesn’t love a good pumpkin dessert (my mom makes the best pumpkin pie hands down).  I roasted a few pumpkins the other day to use for this recipe and froze the rest for later use.

Pumpkin Pecan Cupcakes

  • 3/4 chopped pecans
  •  1-2/3 cups packed brown sugar
  •  1/4 cup softened butter
  •  3 eggs , room temperature
  • 3/4 cup vegetable oil
  •  2 cups roasted pumpkin purée
  •  2-1/2 cups all-purpose flour
  •  2 tsp baking powder
  •  1-3/4 tsp ground cinnamon
  •  1 tsp baking soda
  •  1 tsp ground ginger
  •  3/4 tsp salt
  •  1/4 tsp ground nutmeg
  •  1/4 tsp ground allspice

 

Syrup

  • 1/4 cup butter
  • 2/3 cup brown sugar
  • 1/4 cup dark rum

Line 2 muffin tins with liners or grease and flour a  10″ bundt pan.

1.  On baking sheet, toast pecans in 350°F (180°C) oven until fragrant, about 8 minutes; let cool.

2.  In small bowl, stir pecans with 2 tbsp of the brown sugar and sprinkle over the bottom of each cupcake liner (about 1/2 tsp).  Or, if using a bundt pan sprinkle around the bottom of greased and floured 10″ pan.

3.  In large bowl, beat remaining sugar with butter and beat in eggs, 1 at a time. Beat in oil until fluffy. Beat in pumpkin until
smooth.

4.  In separate bowl, whisk together flour, baking powder, cinnamon, baking soda, ginger, salt, nutmeg and allspice; stir into egg mixture, just until mixed.   Fill liners or pan.

5.  Bake in 350°F oven until cake tester inserted in centre comes out clean, about 24 minutes for cupcakes and 50 minutes for bundt cake.   I removed cupcakes immediately to a rack to cool.  Let bundt cool on rack for 10 minutes then remove from pan and transfer to rack.

Syrup: In small saucepan, melt butter over medium heat.   Stir in sugar and 3 tbsp water.  Boil until dissolved and thickened,
about 3 minutes. Stir in rum and boil for 1 minute. Brush over cakes.  * I brushed some syrup on top of the cupcakes as they were cooling and used the rest in my buttercream.

Rum and Brown Sugar Swiss Meringue Buttercream

5 large egg whites

pinch of salt

1 1/4 cups brown sugar

4 sticks unsalted butter, very soft

1 tsp vanilla extract

1/2 cup rum syrup (above)

1.  Fill a saucepan (large enough to fit your mixing bowl just a few inches) with a few inches of water.  Bring the water to a boil, then reduce heat to med-low so water continues to simmer.

2.  In your stand mixer bowl, hand whisk the egg whites, sugar and salt just until combined.  Place over simmering pot and whisk for approx 4 mins until the egg whites are hot (about 150 degrees).  The sugar should be dissolved by this time as well.  Place bowl on stand mixer and attach the whisk attachment.  Whisk on medium until whites have increased in volume and the outside of the bowl is just slightly warm to the touch.

3.  Remove whisk attachment and replace with paddle attachment.  Beat on low-speed until mixture is completely cooled.  Increase speed to medium and add butter pieces one at a time.  Scrape the bowl and continue to beat until buttercream is glossy, smooth and thick.  It may separate at first, but continue beating and it will emulsify.  Add vanilla flavouring and rum syrup (to taste) and beat until combined.  Use immediately.

Garnish with toasted pecans.

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Chocolate Tiramisu Cupcakes

Company’s coming!  Today my sister-in-law is coming with her boys for dinner and a swim.  I am sooo looking forward to some adult company this afternoon!  Now that summer is here our house is constantly full of kids and I have become a full time lifeguard in our pool (not that I’m complaining about sitting poolside all day long…)!  So we’ve made a lovely summer BBQ dinner and of course a decadent dessert.  These are Chocolate Tiramisu Cupcakes.  Boozy Kahlua cupcakes topped with mascarpone cheese and whipped cream…hello!  Screaming your name yet??

Ok, so here’s what I did…these are actually a recipe from Pampered Chef.  They use mini cakes for theirs, but me?  Go big or go home that’s what I say.  I did not use a cake mix, I made this decadent dark chocolate cake from Sweetapolita (who I LOVE and am secretly obssessed with), then I topped it with a mascarpone cheese mixture and whipped cream on top of that.  Okay, I must confess, I cheated on the whipped cream and went and bought some (gasp!).  Next time however, I would whip my own as it would probably be more stable and last longer.  I literally had to top one with the mascarpone and cream and then take pictures as the whipped cream was melting.  This isn’t a dessert you could throw on a picnic table and leave (it wouldn’t last that long anyway).

Make the cupcakes and let cool in the pan for 15 minutes.  Then, brush (LIBERALLY I say…) with some Kahlua or coffee liqueur.  Allow cupcakes to cool completely.  Top with mascarpone mixture and then whipped cream.  Sprinkle some cocoa on top.

Here’s the mascarpone mixture:

  • 250 grams mascarpone cheese, room temperature
  • 1/4 cup powdered sugar
  • 2 tsp vanilla extract

1.  Mix thoroughly and pipe onto cooled cupcakes.

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Gluten-Free Lemon, Lime and Quinoa Pudding Cakes

I am so grateful for all of the e-mails and feedback that I receive.  It lets me know that people are interested!  I have received quite a few requests for gluten-free and dairy free recipes.  This one is very simple and perfect for dinner on the patio.  The texture is very light, much like a mousse.  It’s a bit tart and very refreshing.  Serve warm or cold.

Enjoy,

Lemon, Lime and Quinoa Pudding Cakes

*from Canelle et Vanille

Preheat oven to 325° and grease 5 5oz ramekins

2 egg yolks
6 oz whole milk
1/2 tsp lemon zest
1/2 tsp lime zest
2 tbsp lemon juice
2 tbsp lime juice
1/2 cup sugar
1/3 cup quinoa flour
pinch kosher salt
2 egg whites

In a medium bowl, whisk the yolks, milk, lemon zest, lime zest, lemon juice and
lime juice.

In a separate bowl, mix together the sugar, salt and quinoa flour.
Add the wet ingredients to the dry and whisk.

Whip the egg whites until medium peaks form.   Fold a third of the egg whites into the batter. Add the rest
and fold gently.

Pour the batter into the greased ramekins.  Place the ramekins in a deep baking pan and pour hot water into the baking dish- enough to cover the ramekins half way. Bake for about 30 minutes until set.

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