What a great week to bake apple turnovers since we still had a bunch left from the orchards. Julie with Someone's in the Kitchen picked this weeks Tuesday's with Dorie recipe. Please go check out her blog, not only to get her thoughts on the turnovers, but to get the recipe!
I had major issues with this dough, which is probably more about me than the dough. One day I'm going to be able to afford a big food processor, but for now it's just me and my pastry blender. Most times that is enough, but I think it may have been my downfall here. The dough was seriously dry, even after adding in a little more sour cream. It just would not come together! And chilling did not help matters, it just became a huge heavy brick that was nearly impossible to roll out. I was forced to let it come to room temp just to roll, which we all know ruins a good pastry dough!
These little guys puffed up like you would not believe, I used the best for the photo here, but I should have taken at least one picture of a flop, they were pretty comical looking. The turnovers were actually quite tasty though so it all worked out in the end. I did however find out that 4 apples is way more than you'll need for this recipe, I bet I only used 2 little suckers, so if you're using store bought apples, I think you'd get away with just 1.
For a few of these, I mixed in some Red Currant Jam with the apples, they were awesome, wish I'd done this with more of them. I didn't have good course sugar for the tops, so I used some homemade vanilla sugar, yum-e! I definitely recommend giving these a try!
I'm running so late tonight, I'm supposed to be meeting the hubby for dinner in an hour and a half and I haven't even showered, yikes, so I'll keep this post short and sweet!
Melissa, of Life in a Peanut Shell chose this weeks Tuesday's with Dorie recipe, Espresso Cheesecake Brownies...I knew I should have skipped this one, I don't even like brownies. They ended up over cooked and not really good at all, but I think it's because of the changes I made. It was supposed to be cooked in a sheet pan, but I wanted individual sized portions. You have to check out Melissa's blog though, her pictures make me almost want to try this one again some day... almost! If you haven't checked out, Baking: From my Home to Yours, Dorie Greenspan, you must do so immediately, it's now my favorite, the recipes rock and the pictures are almost as good, worth every penny :)
Yay, my first week as part of the Tuesday's with Dorie baking group. I had to wait 2 weeks after officially joining while I waited for my cookbook to come in...it was worth the wait, this pie is awesome! It's supposed to be the Creamiest Lime Cream Pie, but I had a fridge full of lemons, so I decided to make the switch.
I know it looks pretty ugly, the egg whites were whipping away when Aidan decided to wake up from nap, cranky and needing some Mommy love...the dangers of motherhood baking...in my absence, the egg whites were way over whipped, but no matter, they still tasting great, just less than pretty.
This pie is sooooo super tart, which I absolutely LOVE. I've never made a cream pie, and after reading the comments on the TWD blog, I was a bit worried, but thankfully I had no problems at all getting my cream to reach 180 degrees (and it only took about 3-4 minutes). The meringue had just the right sweetness to compliment the tart lemons, it was perfect. The only thing I would change about this is the pie plate, it really needed a deep dish, the meringue is heavy, so once I plopped it on, it caused a lot of the lemon filling to ooze out and over the edge.
Thanks Linda of Tender Crumb, it was an excellent pick! Check out Tuesday's with Dorie, or buy the book yourself, you won't be disappointed.
