Home Party Dessert Recipe
3/27/2016
Triple Berry Mini Pie
(for pie dough)
8 T butter
6 T shortening
2 1/2 cups all purpose flour
2 t salt
4 t sugar
6 to 8 T ice water
(for filling)
3/4 cup blueberries
1 1/4 cups strawberries
1 cup raspberries
1/4 cup sugar, plus extra for sprinkling
1 T lemon juice
1/2 t ground cinnamon
1/2 T cornstarch
1/4 cup milk
>how to make<
(for pie dough)
8 T butter
6 T shortening
2 1/2 cups all purpose flour
2 t salt
4 t sugar
6 to 8 T ice water
(for filling)
3/4 cup blueberries
1 1/4 cups strawberries
1 cup raspberries
1/4 cup sugar, plus extra for sprinkling
1 T lemon juice
1/2 t ground cinnamon
1/2 T cornstarch
1/4 cup milk
>how to make<
(for pie dough)
*Chop the butter and shortening into 1/4" pieces.
*Place in the freezer to chill while you prepare the other ingredients.
*Blend the flour, salt, and sugar in a food processor.
*Add the chilled shortening and process until the mixture climbs the walls of the processor bowl.
*Add the butter, one piece at a time, and process thoroughly.
*Add the ice water 1 T at a time until the mixture comes together in a ball and makes 2 laps around the processor bowl.
*Remove the dough, divide it in half, and flatten each half into a disc.
*Wrap each disc in plastic wrap and chill in the refrigerator for 30 minutes.
(for filling)
*Preheat the oven to 350 degrees.
*Generously grease a 12 cup muffin tin with butter or cooking spray.
*Chop all the fruits into 1/4" pieces; the blueberries should all be cut in half in the chopping process.
*Combine the berries, 1/4 cup sugar, lemon juice, cinnamon, and cornstarch in a large bowl.
*Let sit for 30 minutes to allow the berry flavors to blend.
*On a thoroughly floured surface, roll out the crust to a thickness of 3/16" .
*Using a 4" diameter round cutter, cut 12 crusts.
*Re-form and re-roll the dough as necessary, keeping plenty of flour on your work surface.
*Using a mini cookie cutter and leftover dough, cut out 12 shapes to use as pie toppers.
*Carefully shape the crusts into the wells of the muffin tin, crimping the edges with your fingers.
*Fill each mini pie with 2 T of the berry mixture.
(Do not include too much of the juice, as this filling is prone to boiling over.)
*Top each mini pie with a pie topper.
*With a pastry brush, lightly brush the pie crusts with milk, then sprinkle with sugar.
*Bake for 25~30 minutes, until the crusts are golden brown.
*Allow to cool for a few minutes in the muffin tin, then carefully remove the pies from the pan and place on a wire rack to finish cooling.
*To remove, run a butter knife along the edge of the crusts to pop them out of the tin.
*Serve, or store in an airtight container at room temperature for up to 2 days.
-makes 12-
Note: I adapted the recipe from "MINI PIES".
Labels: berry pie recipe, fruit pie recipe, mini pie recipe, pie recipe, triple berry mini pie recipe
3/14/2016
Individual Coconut Chocolate Layer Cake
(for cake)
1 cup unsalted butter, cut into pieces,
plus more for the pan
3/4 cup water
2 oz. unsweetened chocolate, chopped
1 t instant coffee
2 cups granulated sugar
1 1/2 cups all purpose flour
1/2 cup unsweetened cocoa powder
1 t baking soda
1/2 t salt
1/2 cup buttermilk, at room temperature
2 large eggs, at room temperature, lightly beaten
1 1/2 t pure vanilla extract
1 cup raspberry jam, strained to remove seeds, divided
(for glaze)
2 cups sifted powdered sugar
3/4 cup hot water
1/2 cup unsweetened cocoa powder
3 T unsalted butter
3~3 1/2 cups unsweetened, shredded dried coconut
>how to make<
(for cake)
*Preheat the oven to 375 degrees.
*Lightly butter a 13" x 9" x 2" straight sided metal baking pan.
*To make removing the finished cake easy, line the pan lengthwise with a 17" x 8" sheet of parchment paper or aluminum foil (shiny side up) and use the overhang as handles.
*In medium saucepan over medium heat, combine the 1 cup butter, the water, chocolate, and instant coffee and cook, stirring until the chocolate is melted and the mixture is smooth.
*Remove from the heat.
*In a large bowl, whisk the sugar, flour, cocoa, baking soda, and salt until well blended.
*Gradually whisk the lukewarm chocolate mixture into the dry ingredients until smooth.
*Beat the buttermilk, eggs, and vanilla until blended and smooth, scraping down the sided and bottom of the bowl as necessary.
*Scrape the batter into the prepare pan.
*Gently tap the pan several times on a counter to settle the batter.
*Bake until the cake is springy to the touch and a tester inserted in the center comes out just clean or with a few must crumbs clinging to it about 35 minutes.
*Transfer to a wire rack to cool completely.
*Using the parchment handles, lift the cake from the pan and place on a work surface.
*Cut the cake into quarters, place on a large baking sheet lined with waxed paper, and freeze for 1 hour.
*Remove 1 cake quarter from the freezer.
*Using a serrated bread knife, stand the cake on edge and cut in half widthwise.
*Lay the 2 halves side by side, cut side up, and spread one half with 1/4 cup of the raspberry jam.
*Using a stiff spatula, place the other half on top and return it to the baking sheet.
*Repeat with the remaining 3 cake quarters.
*Freeze the 4 quarters for 2 to 3 hours longer.
*Remove the cakes from the freezer.
*Using the serrated bread knife, trim away any rough edges.
*Cut each quarter into 6 squares and place them back on the tray.
*Return to the freezer while you make the glaze.
(for glaze)
*In a medium saucepan over low heat, combine the powdered sugar, hot water, cocoa, and butter.
*Heat, stirring, until the mixture is blended and smooth.
(for assembly)
*Place the saucepan containing the glaze on a clean counter top.
*Arrange the pan of cakes on one side of the saucepan, a bowl containing 3 cups of the coconut in front of the saucepan, and on the other side, 2 wire racks set on another baking sheet.
*Holding each cake on a fork, dip it into the glaze, draining any excess back into the saucepan.
*Using the fork, roll the cale in the coconut to coat.
*Place the finished cake on a rack and repeat with the remaining cakes, replenishing the coconut as needed.
*Use an inverted shallow roasting pan to cover the cakes until serving time.
(These cakes taste best when slowed to rest 6 to 8 hours or overnight.
-serves 24-
Note: I found this recipe in "Deep Dark Chocolate" by Sara Perry and Jane Zwinger.
(for cake)
1 cup unsalted butter, cut into pieces,
plus more for the pan
3/4 cup water
2 oz. unsweetened chocolate, chopped
1 t instant coffee
2 cups granulated sugar
1 1/2 cups all purpose flour
1/2 cup unsweetened cocoa powder
1 t baking soda
1/2 t salt
1/2 cup buttermilk, at room temperature
2 large eggs, at room temperature, lightly beaten
1 1/2 t pure vanilla extract
1 cup raspberry jam, strained to remove seeds, divided
(for glaze)
2 cups sifted powdered sugar
3/4 cup hot water
1/2 cup unsweetened cocoa powder
3 T unsalted butter
3~3 1/2 cups unsweetened, shredded dried coconut
>how to make<
(for cake)
*Preheat the oven to 375 degrees.
*Lightly butter a 13" x 9" x 2" straight sided metal baking pan.
*To make removing the finished cake easy, line the pan lengthwise with a 17" x 8" sheet of parchment paper or aluminum foil (shiny side up) and use the overhang as handles.
*In medium saucepan over medium heat, combine the 1 cup butter, the water, chocolate, and instant coffee and cook, stirring until the chocolate is melted and the mixture is smooth.
*Remove from the heat.
*In a large bowl, whisk the sugar, flour, cocoa, baking soda, and salt until well blended.
*Gradually whisk the lukewarm chocolate mixture into the dry ingredients until smooth.
*Beat the buttermilk, eggs, and vanilla until blended and smooth, scraping down the sided and bottom of the bowl as necessary.
*Scrape the batter into the prepare pan.
*Gently tap the pan several times on a counter to settle the batter.
*Bake until the cake is springy to the touch and a tester inserted in the center comes out just clean or with a few must crumbs clinging to it about 35 minutes.
*Transfer to a wire rack to cool completely.
*Using the parchment handles, lift the cake from the pan and place on a work surface.
*Cut the cake into quarters, place on a large baking sheet lined with waxed paper, and freeze for 1 hour.
*Remove 1 cake quarter from the freezer.
*Using a serrated bread knife, stand the cake on edge and cut in half widthwise.
*Lay the 2 halves side by side, cut side up, and spread one half with 1/4 cup of the raspberry jam.
*Using a stiff spatula, place the other half on top and return it to the baking sheet.
*Repeat with the remaining 3 cake quarters.
*Freeze the 4 quarters for 2 to 3 hours longer.
*Remove the cakes from the freezer.
*Using the serrated bread knife, trim away any rough edges.
*Cut each quarter into 6 squares and place them back on the tray.
*Return to the freezer while you make the glaze.
(for glaze)
*In a medium saucepan over low heat, combine the powdered sugar, hot water, cocoa, and butter.
*Heat, stirring, until the mixture is blended and smooth.
(for assembly)
*Place the saucepan containing the glaze on a clean counter top.
*Arrange the pan of cakes on one side of the saucepan, a bowl containing 3 cups of the coconut in front of the saucepan, and on the other side, 2 wire racks set on another baking sheet.
*Holding each cake on a fork, dip it into the glaze, draining any excess back into the saucepan.
*Using the fork, roll the cale in the coconut to coat.
*Place the finished cake on a rack and repeat with the remaining cakes, replenishing the coconut as needed.
*Use an inverted shallow roasting pan to cover the cakes until serving time.
(These cakes taste best when slowed to rest 6 to 8 hours or overnight.
-serves 24-
Note: I found this recipe in "Deep Dark Chocolate" by Sara Perry and Jane Zwinger.
Labels: cake recipe, chocolate cake recipe, chocolate layer cake recipe, coconut chocolate cake recipe, individual chocolate cake recipe
