Mini Pizza and Coca cola cake

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BM # 73: Week 1, Day 2
Theme : Mini baked treats 
Recipe: Mini Pizza cake

Three days before my husband turned 40, my son turned 10. Their birthdays fall right after Christmas and three days apart from each other. So that means, the oven is quite busy during that time. I am either baking or decorating the cakes for their big days.

I am yet to upload my son’s 9th birthday cake. It was a Lego cake, but I wasn’t happy with the outcome. He doesn’t like fondant and I couldn’t get a finish I liked with buttercream. This year he wanted his favorite food – coke and pizza. It was my idea actually :D, but he agreed wholeheartedly.

The coke cake seems intimidating, but its actually not. I followed this particular video by How to Cook That for it. I used a different recipe for the cake, for everything else, I followed the video as such.

I didn’t want to put the candle on the coke cake, so I made a mini pizza cake to keep the candle. On hindsight, I should have made a much thinner cake for the pizza, but at that point, I wasn’t thinking much. The pizza cake is pretty straight forward to make. Fill and frost your cake layers and cover it with fondant. You need to color the fondant with a teeny bit of copper or brown color. Use bits of black, green and red fondants to use as toppings, teeny bit of red buttercream for tomato sauce and grated white chocolate (chips here) for the cheese.

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You have to use a 2L coke bottle as a mold for the coke cake. Cut the bottle into two carefully at the middle. Save the label, you will need it for masking the joint and to give an authentic look. Melt chocolate and coat the bottom and top half. I followed the video and used white chocolate near the bottle cap to give the illusion of bubbles. Now refrigerate this to harden a bit and its ready to be filled and layered with cake.

The layers inside are as follows:

  • Whipped cream infused with coke that is boiled down to the consistency of honey
  • Chocolate cake
  • A jelly layer made with coke and plain gelatine
  • Vanilla cake made with coca cola

If I make this again, I would skip the jelly and use whipped cream as such without any coke flavoring. The cake won’t suffer at all because of these deductions.

You will need a cutter of some sorts to cut the baked 4″ cakes and the jelly into smaller circles that can get inside the bottle. So layer the bottom half of the bottle with fresh cream, followed by chocolate cake cut to fit inside correctly, a jelly layer, some fresh cream again and then the vanilla cake. Once the layers are done till the top, refrigerate the cake. So now  you will have top and bottom of a Coca Cola shaped chocolate mold with cake layers inside it. The last step is to carefully cut the plastic off the cake. After that join the two parts using melting chocolate as a glue. Keep the label back to cover the joint. Make a small cap using fondant.

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The best part of this was the vanilla cake. I had already baked the chocolate cake and wanted a vanilla cake for the color contrast. I also wanted some coke to be infused somehow in the cake.An internet search led me to this space and please check it out for some excellent food photography. I really loved those. The cake was very soft and tasted absolutely delicious. I couldn’t taste the soda in the final cake. I used the recipe below, which makes two 9″ cakes, to bake 2 tall 4″ cakes and 24 mini cupcakes. This recipe is a keeper.

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Recipe source: Local Milk Blog

Ingredients:

  • 3 cups flour
  • 2.5 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground nutmeg
  • 2 sticks (226 gms) butter at room temperature
  • 2 cups sugar
  • 4 eggs
  • 2 teaspoons vanilla extract
  • 1 1/2 cups coca cola

Method:

  1. Heat oven to 180 C/ 350F. Grease and line two 9″ pans or in my case, two 4″ pans and line a mini cupcake pan with baking cups.
  2. Whisk the dry ingredients (flour, baking powder, salt, nutmeg) in a medium sized bowl.
  3. Beat butter for 3-4 minutes using a hand or stand mixer. Add the sugar carefully and beat it in until light and fluffy.
  4. Add eggs, one at a time and beat it in. Add vanilla extract and let it combine well.
  5. In three batches, add the coca cola and the flour mix in, alternating between the two. So first add 1/2 cup coke and once its incorporated, add 1/3rd of the flour mix. Add the 2nd batch of coke only after the flour is mixed in well. Another half cup of coke, beat it in well. Next 1/3rd of the flour mix. One more round of alternate mixing like this and take the bowl out of the mixer and fold everything well with a silicone spatula to ensure that there aren’t any dry lumps.
  6. Pour the batter until its a little over half way  into the prepared pans. Bake until a skewer comes free when inserted in the middle of the cake, about 35- 40 minutes. For mini cupcakes, the time was around 20 minutes.
  7. Take the cake off the oven and let it rest for about ten minutes undisturbed. Carefully remove from the pan and frost and use once its completely cool.

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Coffee Pudding

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Mankind may survive without even love, but we sure won’t survive without coffee. That cup of Joe is needed every morning, Oh yes! And coffee doesn’t have just stop with that steaming mug in the morning. It is wonderful as a dessert option as well.

This recipe here, if you look at it, is just coffee made with cream thickened with corn starch. It was smooth, creamy and absolutely delicious. I tried this recipe from the book Puddin’ by Clio Goodman. I got it from the library sometime back.  I have already renewed the book multiple times and I get this feeling that I might end up buying it soon. I have tried couple of recipes from the book and it’s all been wonderful treats. The best part is that puddings don’t take a lot of time to make. It takes only about  ten minutes to prepare dessert for a group of six and a couple of hours of refrigeration for it to set. Clio apparently was running a dessert based restaurant Puddin’ NYC, but unfortunately the place closed down some years back. 

So, for this week’s Cooking from Cook Book Challenge, I thought I will feature the book’s coffee pudding recipe. Read on for this treat that is extremely easy to make.

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Recipe source: Puddin’ by Clio Goodman

Serves : 6

Ingredients:

  • 1 1/2 cups heavy cream
  • 2 1/2 cups milk
  • 1/2 cup light brown sugar
  • 3 tablespoon instant coffee powder
  • 3 tablespoons corn starch
  • 1 egg yolk*
  • a good pinch of salt

*I skipped it

Method:

  1. In a heavy pan, mix all the ingredients together using a wire whisk.
  2. Once you cannot see any dry flour lumps, start cooking this over medium flame. Stir continuously using the wire whisk all the time to avoid burning.
  3. In about 10 minutes, the mixture will start to thicken. Clio says that once you lift the whisk from the pudding and it leaves a faint shadow, it is done.
  4. Pour into 6 small glasses and once cool, refrigerate until the time of serving. I sprinkled with a bit of chocolate strands and sugar balls for a nice look.
  5. She suggests this pudding to be paired with caramel sauce, fudge sauce or brownies.

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Semiya Kesari

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BM# 71: Week 3; Day 3
Theme: Make a meal
Dish: Semiya Kesari

Last month for the thali theme, my plan was to make it a Saravana Bhavan restaurant thali theme. I started off with my version of their Quick Lunch Meals, but ended up posting other thalis for the theme.  Right now, the thali is coming up again for the Semiya kesari recipe from there.

I am a big fan of sweets and I can never be left alone with anything sweet even for a short period. For this reason alone, I have not been making desserts for sometime now. But every now and then, in the name of blogging, I justify the kilos that creeps into my body. I don’t even justify if the category is sweets. Its the ultimate sacrifice from me for my blog ;-).

Scroll down for the recipe, this one is not as heavy on ghee.

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Recipe source: Sharmi’s Passion

Serves : 2

Ingredients:

  • 1 cup vermicelli
  • 1.5 cups water
  • 3/4 cup sugar (adjust according to your preference)
  • 1/4 cup ghee
  • 1/4 teaspoon ground cardamom, optional
  • food coloring, optional

Method:

  1. Heat 1 tablespoon ghee in a thick non stick pan and shallow fry the semiya until it changes color.
  2. Add water and bring it to a boil. Stir in between and let it semiya cook completely.
  3. Once the water is completely absorbed, add the sugar. The sugar will melt and release liquid.Stir continuously until the liquid evaporates. Add the ground cardamom and food coloring, if using.
  4. Add the rest of the ghee and let it cook for a few minutes. Take off the heat, serve hot or cold.

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7 cupcake

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BM# 71: Week 3; Day 1
Theme: Make a meal
Dish: 7 cupcake

This post really is from far in the past. Its been sitting in the drafts folder for over an year. My mother in law prepared this when we had our friends over for lunch. She had prepared a full meals that was absolutely amazing. Except for a couple of dishes, she made the entire thali by herself.

7 cupcake was amma’s dessert of choice and she prepared it a day ahead. I have had my shares of burfi failures when I started out cooking, so this is not something I would try confidently. But since I took the stepwise pictures when amma was cooking, I thought it was a good idea to put it up here in case I feel like giving it a try down the lane.

The burfi was the melt in the mouth kind and we all raved about it for many days after the meals. She had made a big batch, but still it got over the same day itself. That’s the power of the burfi :-).

Read on for the pictorial.

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Pictorial

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Take 1 cup of gram flour (kadala mavu) in a thick bottom pan.

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Add 1 cup of milk.

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Pulse (don’t grind) 1 cup coconut in a mixie  to get evenly sized shredded coconut. Add this to the pan.

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Add 1 cup ghee.

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Sugar is 3 times the measure of the other ingredients. So 3 cups of sugar goes in.

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Mix everything well before switching on the gas. Try to get as much lump out as possible.

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Switch on the gas and keep mixing until it cooks to a dosa batter or cake batter consistency. This takes time, about 30 minutes.

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Yup. Its time to take off the heat.

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Keep stirring even after taking out of the stove.

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You are looking for the stage where you know its getting thicker a bit.

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Transfer to a greased tray. You can press the top with a greased dish to get a smooth top. This is optional.

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Let it cool for 15-20 minutes. Before it becomes a solid, cut it into pieces of your preferred size. Let it cool completely. Take off the pieces and store in an air tight container.

Recipe source: My MIL

Serves : about 75 small pieces when we used 1.5 cups

Ingredients:

  • 1 cup gram flour (kadala mavu)
  • 1 cup milk
  • 1 cup coconut, pulsed in the blender to smooth out a little bit
  • 1 cup ghee
  • 3 cups sugar

All together 5 ingredients and 7 cups. The proportion is 1:1:1:1:3. So you can change the measure accordingly.

Method:

  1. Add all the ingredients in a thick bottom pan. Mix and take out as many lumps as possible.
  2. Switch on the stove and start cooking this. Keep stirring until it starts reducing and thickening.
  3. You have to stop cooking when you reach a dosa batter or cake batter consistency. Around 30 minutes.
  4. At this point, take off the heat and keep stirring until thickens a little more.
  5. Transfer to a greased plate and after about 20 minutes, using a pizza cutter, cut into desired sized pieces. Don’t take out of the plate until its completely cooled and has become a solid.
  6. Once its set and has become a solid, take out and store in an airtight container.

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Checkerboard cake

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My blogging has been stagnant for a while now and its taken some pushing to get this place back up and running. I always have a big bucket list of excuses ready, but let me just be honest. I don’t know why I needed a break. I am not going through my lazy phase cycle, I am energetic and happy. My laptop’s been acting weird, but yet not enough to keep me away from blogging if I am really keen.

Sometimes, I have learnt, you just have to let things go. Not everything happens your way and if that means no blogging for a long time, let that be it. Good thing about that is you are spared an analysis and a big lecture that would have gone on forever! Know that I am fine, know that I am doing well and know that I don’t blog regularly :-).

Now that I am here, lets talk a bit about the cake. This week’s BM theme is checkerboard and let’s start with the classic checkerboard cake. I have done made this pattern cookies multiple times, but never the cake. So when opportunity arrived in the form of my brother in law’s birthday, the cake had to be checkerboard. The inside patterns are not as sharp as I would like them to be, but I was just happy with the success of the cake than to concentrate on the negatives. I will be updating the mousse frosting and glaze recipe separately. Read on for the procedure to get the pattern.

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Pictorial

Bake one 6″ vanilla cake and one 6″ chocolate cake. Here I made the same vanilla cake batter, divided into two equal portions and added some cocoa powder for the chocolate cake. Time saver!! When the cakes have cooled down completely, slice off the dome (if any) and cut each cake into two layers. Using a 4″ round cookie cutter(or a sharp lid) cut off circles from middle of all four layers.

Using a smaller two inch round cutter, cut smaller circles from middle of all the 4″ cake pieces. Now, put the circles back into the 6″ cake, but alternating the colors.

When its time to assemble the cake, anchor a vanilla cake on the cake board with some frosting. Spread the filling of your choice on top (chocolate mousse here) and top with the chocolate cake. Repeat the process for the other layers, keeping in mind to alternate the colors. (Vanilla ->Chocolate->Vanilla->Chocolate). Frost the cake completely and decorate as you wish.

When you cut the cake, you will see the checkerboard pattern. To get sharper and smoother slices, refrigerate the cake before cutting.Since the cake was tall, I added a thick straw in the middle. This gives some support to the cake to prevent it from sliding and falling down.

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Pumpkin cake

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I know I am coming with a Fall recipe in Spring, but this was made during Fall. It just sat in the drafts folder waiting for an opportunity to come and see the world outside.

The cake is special in more than one ways. This was made with a pumpkin picked from a farm by our friends. I pressure cooked, mashed and measured it to make this cake. It was for a Halloween get together. And the cake here is a second trial.

I may make a lot of mistakes when I cook, but when it comes to baking, especially cakes, my mistakes are kind of minimal. Its been ages since I have had a cake fail on me, so it was quite startling when the first trial fell apart right in front of my eyes. I had used a bundt pan and neglected to grease it properly. The cake came out of the pan in pieces. So this cake was put together in a hurry with whatever that was leftover in the pantry. That would explain the rough finish, whole wheat in the cake and mobile photos (except the top one).

As it was to be expected, the cake was a bit dense, but the taste was amazing. I always feel that whole wheat pairs beautifully with fruit or veggie in a bake.

This post is part of Blogging Marathon #64. Check out this page to see what other participating bloggers have come up for this edition.

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Recipe adapted from Food.com:

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In a big mixing bowl, beat 4 eggs and 1 3/4 cups sugar with a hand mixer.IMG_4446

Add 1 cup neutral (odorless) oil and 2 cups (or a 15 ounce can) pumpkin puree. I used pressure cooked and mashed pumpkin. Beat it in.

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Add 2 teaspoons baking powder, 1 teaspoon baking soda, pinch salt and 1 teaspoon ground cinnamon. Make it 2 teaspoons if you like cinnamon. Blend again until no lumps remain.

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Add  2 1/4 cups wheat flour (or plain flour) in 2-3 batches, whisking it in until no lumps remain. Do not over mix.

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Transfer the batter to a greased 9″ X 13″ pan. Bake in a preheated oven at 350F/180C  until a skewer inserted in the middle of the cake comes free of crumbs, about 45-55 minutes. Decorate as you wish. Here I have gone in for ready made cream cheese frosting. Fondant leaves,  fondant pumpkins with cloves as stems and rock chocolate as fence for decorating the cake :D.

Ingredients:

  • 4 eggs
  • 1 3/4 cups sugar
  • 1 cup oil
  • 2 cups pumpkin puree (one 15 ounce can)
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon* (make it 2 spoons if you like cinnamon)
  • a pinch of salt
  • 2 1/4 cups flour

Method:

  1. In a big mixing bowl, beat 4 eggs and 1 3/4 cups sugar with a hand mixer. Add 1 cup neutral (odorless) oil and 2 cups (or a 15 ounce can) pumpkin puree. I used pressure cooked and mashed pumpkin. Beat it in.
  2. Add 2 teaspoons baking powder, 1 teaspoon baking soda, pinch salt and 1 teaspoon ground cinnamon. Make it 2 teaspoons if you like cinnamon. Blend again until no lumps remain.
  3. Add 2 1/4 cups wheat flour (or plain flour). Whisk it in until no lumps remain. Do not over mix.
  4. Transfer the batter to a well greased 9″ X 13″ pan. Bake in a preheated oven at 350F/180C  until a skewer inserted in the middle of the cake comes free of crumbs, about 45-55 minutes.
  5. Decorate as you wish. Here I have gone in for ready made cream cheese frosting. Fondant leaves,  fondant pumpkins with cloves as stems and rock chocolate as fence for decorating the cake :D.

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Key lime pie

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This post is a part of  the mega Blogging Marathon and A-Z challenge. I have chosen ‘popular American dishes’ as my theme.

I am with the Pioneer Woman in more ways than one today. Not only is the recipe here adapted from her space, I am also in the same boat as her when it comes to the key limes in the key lime pie. I used ordinary limes in pie here and yet I am going to call it Key lime pie! I know I may have made some enemies in Florida today :D, but sorry, I was not able to get key limes.

Please don’t be mad at me…

Key limes are much smaller than regular limes. They are native to Florida. They are almost the size of gooseberries. To give you an idea, for getting 1/2 cup juice you might have to extract about 15-20 key limes where as 4-5 big limes can give you the same amount of juice. So you can imagine how much tinier they are. I have seen them in supermarkets here, but its never there when you go looking for it.

The pie base can be made in a jiffy at home, but I took the easy way out. This is a ‘tangy meets sweetness'(duh!) kind of pie that will appeal to lime/lemon fans. When making this, I also learnt that the ready made whipped topping that you get in U.S. is not meant for piping. It started weeping the minute I was done with decorating the pie. The next time, I am going to whip the heavy cream and stop looking for shortcuts :D.

Read on for the step wise pictures and the recipe.

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Gather the ingredients: 9″ ready made (or homemade) graham cracker base, 3 egg yolks, 1 can condensed milk, 1/2 cup lime juice(about 4 limes) and 1 tablespoon of lime zest.

Beat the egg yolks well. Add the condensed milk can and whisk it in.

Add the zest and lime juice. Whisk well to incorporate.

Bake for about 10-15 minutes at 350F in a preheated oven or until the pie is set. Let it cool completely. Decorate with whipped cream and lime wedges, if desired. Refrigerate an hour at least before serving.

Recipe adapted from : The Pioneer woman

Ingredients:

  • One ready made or home made 9″ pie base
  • 3 egg yolks
  • One 14 oz can condensed milk
  • 1 tablespoon lime zest
  • 1/2 cup lime juice
  • whipped cream and lemon wedges, for decorating

Method:

  1. Gather the ingredients: 9″ ready made (or homemade) graham cracker base, 3 egg yolks, 1 can condensed milk, 1/2 cup lime juice(about 4 limes) and 1 tablespoon of lime zest.
  2. Beat the egg yolks well. Add the condensed milk can and whisk it inAdd the zest and lime juice. Whisk well to incorporate.
  3. Bake for about 10-15 minutes at 350 F/ 180C in a preheated oven or until the pie is set. Let it cool completely. Decorate with whipped cream and lime wedges, if desired. Refrigerate an hour at least before serving.

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Jell-O

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This post is a part of  the mega Blogging Marathon and A-Z challenge. I have chosen ‘popular American dishes’ as my theme.

The kid had been asking for jello forever and it just seemed smart to integrate his request to meet my blogging ends. So when we were in the supermarket, we picked up 3-4 types of jello and came home with a sense of achievement.

A couple of days later, I started on this layered jello. It was one of the easiest things I have done till now, but also very time consuming. There is at least 15-20 minutes wait periods between each of these layers and that quickly adds up. Still, its only waiting time and that’s not so bad. You can also make a single big layered jello, which will need a lot more setting time in the fridge.

If I were making this for a party of some kind, I would buy the transparent kind use and throw glasses. That way you wont have the kids fighting over who gets the bigger glass! It will all be uniform and that will make it easy to determine the quantity the recipe delivers also. Here I can say 8 glasses, but its all of different sizes. I just randomly picked glasses and filled it with the jello layers.

The best part of this was how my son was impressed. Now he wants to make one of his own :-). Read on to know how to make this.

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Recipe source: Rainbow jello cups

Ingredients:

  • 3 different flavors of ready-made jello packets
  • 1 cup yogurt/evaporated milk/condensed milk/sour cream/ cool whip
  • see through glasses

Method:

  1. Prepare the first pack of jello according to package instructions. Its usually boiling water stirred into the jelly, followed by cold water after the crystals have completely melted.
  2. Divide 2/3rd of this mix between the serving containers and refrigerate for at least 15 minutes until its set completely. The thicker the layer is, more time its going to take for setting.
  3. To make the lighter shade of the same jello, stir in the yogurt/condensed milk/cool whip/sour cream/evaporated milk to the reserved 1/3rd portion of jello. Basically a white color based thick liquid to lighten the color. I used yogurt and I had to filter it to get rid of the ‘white yogurt spots’.
  4. Once the previous layer of jello is set, carefully add the lighter layer. Refrigerate until its set completely.
  5. Repeat this process with other flavors.

Note: I should have started off with the yogurt light layer first so that it would been fun to finish with the bright red layer on top.

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Ice cream cake

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This post is a part of  the mega Blogging Marathon and A-Z challenge. I have chosen ‘popular American dishes’ as my theme.

The choice for alphabet ‘I’ was between ice cream, icebox cake and ice cream cake. I had ice cream, I had left over cake and the decision was easy.

I read in Wikipedia that Ice cream cakes are an American. They were quite popular sometime back. There is no particular recipe for this. There are so many different kinds that it was too confusing after a point. Some recipes just have different flavors of ice cream layered on top of each other and then presented like a cake. Some had one base layer and then 1-2 ice cream layers on top, kind of like a cheese cake. Still some others had ice cream sandwiched between two layers of cake. That was more like what was mentioned in Wiki and I decided to do that version.

So what you have here is a cake, an ice cream filling and another layer of cake of top. Whipped cream (I had leftover mango mousse, please don’t ask how I end up with all these leftovers!!) or ice cream goes all around it as a frosting and the cake is served cold, after letting it thaw for a few minutes.

Read on for my version on the cake.

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Bake a cake of your choice. Here its a 4″ cake. Let the cake cool. Keep the ice cream to thaw a little bit when the cake is cooling.

Once the cake is cool,cling wrap it and set aside. Line the cake pan with cling wrap.Fill it with ice cream of your choice and smooth the top. This is going to be the filling. I just eyeballed the ice cream filling to about half the height of the cake, didn’t measure it. It was about a cup or so of ice cream. The height of filling can be of your choice and so the quantity can vary.

Cover the top and return the ice cream to the freezer until its time for assembling. When you are ready to assemble, level the cake and cut it in half.

Sandwich the ice cream between the two layers of cake. Whip some cream for frosting, I had some mango mousse which I wanted to use up, so I used that. Frost and decorate as you wish. Refrigerate if using immediately. If making ahead, freeze it and let it thaw for ten minutes before cutting it.

Ingredients:

  • cake of your choice, 4″ hot milk cake here
  • vanilla ice cream, about a cup
  • whipped cream, about 1/2 cup
  • whoopers for decorating

Method:

  1. Bake a cake of your choice. Here its a 4″ cake. Let the cake cool. Keep the ice cream to thaw a little bit when the cake is cooling.
  2. Once the cake is cool,cling wrap it and set aside. Line the cake pan with cling wrap.Fill it with ice cream of your choice and smooth the top. This is going to be the filling. I just eyeballed the ice cream filling to about half the height of the cake, didn’t measure it. It was about a cup or so of ice cream. The height of filling can be of your choice and so the quantity can vary.
  3. Cover the top and return the ice cream to the freezer until its time for assembling. When you are ready to assemble, level the cake and cut it in half.
  4. Sandwich the ice cream between the two layers of cake. Whip some cream for frosting, I had some mango mousse which I wanted to use up, so I used that. Frost and decorate as you wish. Refrigerate if using immediately. If making ahead, freeze it and let it thaw for ten minutes before cutting it.

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Apple Pie

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Every year I prepare myself for a big speech on the first of April. I clear my throat, clean my fingers to type in long posts and what not! Because first of April means two things to me. Its the mega Blogging Marathon month. Secondly, its when I celebrate my blog anniversary.

My blog, which I started off as an year long project, is now five years old and its still here, alive and kicking :-). Its hard to believe that its almost half as old as my son!

A good way to celebrate this would be with some sweet and that’s what I have for you all here. A good ol’ apple pie! Why apple pie? Because I have chosen ‘popular American cuisine’ as the theme for this month’s mega marathon. What’s a more American than an apple pie!?!

This month it is an alphabetical exploration of any one country’s cuisine or a choice of four Indian states for the Mega BM. I have chosen American cuisine and this is Day 1. So scroll down for a pictorial on how to make an apple pie and then some more for a lot more pictures.

See you tomorrow with a recipe for the alphabet B!

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Pictorial

Peel and slice the apples. You can choose the same kind or mix up 3-4 varieties, about 6 medium apples in total. Add into a big bowl with half a lemon’s juice (about 1 tablespoon lemon juice).

Add 3/4th cup sugar (brown or white), 3/4th teaspoon ground cinnamon, a good pinch of salt and ground nutmeg and two tablespoon flour. Mix well and set aside.

Place a ready made pie crust on a 9″pie dish which is not greased. Press firmly against the sides and bottom so that there is no gap in between.Add the apple filling to the pie crust. There will be a lot of liquid in the filling. Add that as well.

Cover with the second crust. Make slits for steam to escape. Bake the pie in a preheated oven at 400F for about 50-55 minutes or until the top is golden. Place the pie in a tray when it goes into the oven as the liquid inside might bubble over.  Once out of the oven, let it rest for at least 3 hours before slicing it.

Recipe source: Pillsbury

Ingredients:

  • 6-7 medium apples, peeled and sliced
  • 3/4 cup sugar, brown or white
  • 3/4 teaspoon ground cinnamon
  • a good pinch salt and ground nutmeg
  • 2 tablespoon all purpose flour
  • 2 ready made pie crusts or home made crusts

Method:

  1. Peel and slice the apples. You can choose the same kind or mix up 3-4 varieties.
  2. Add into a big bowl with half a lemon’s juice (about 1 tablespoon lemon juice).Add 3/4th cup sugar (brown or white), 3/4th teaspoon ground cinnamon, a good pinch of salt and ground nutmeg and two tablespoon flour. Mix well and set aside.
  3. Place a ready made pie crust on a 9″pie dish which is not greased. Press firmly against the sides and bottom so that there is no gap in between.Add the apple filling to the pie crust. There will be a lot of liquid in the filling. Add that as well.
  4. Cover with the second crust. Make slits for steam to escape.
  5. Bake the pie in a preheated oven at 400F for about 50-55 minutes or until the top is golden. Place the pie in a tray when it goes into the oven as the liquid inside the might bubble over.
  6. Once out of the oven, let it rest for at least 3 hours before slicing it.

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Check out the Blogging Marathon page for recipes from other participants.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 63

This post also goes to A to Z blogging.

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