‘Berry Beautiful!’

Hi all. I think I’ve allowed enough time for people to get over their “Thanksgiving hangover” – so, hopefully you all will be able to stand the mention of food yet again. 😉

I’d like to share a super fun, super delicious recipe that turned out better than I thought (aesthetically speaking.)

Today I’ll be sharing the wonderful experience I had making a Triple Berry Pie – artists’ style!
Credit: http://www.instructables.com/id/Triple-Berry-Pie-Its-diVine/

Now I’ll be honest and admit that – unlike the recipe above – I did not make my dough from scratch. >_> I don’t need to tell you that Thanksgiving can get a little hectic when you’re one of the only people doing the cooking (even if you are only going to serve 3…) But I don’t mind owning that, yes, I was a little lazy as well. Can’t blame everything on the holidays, I guess.

I was both excited and a little nervous about taking this one on. And if you took a look at the finished product in the link above, you know why.
But, qualms aside, it wasn’t as hard as I thought it would be! Berry pie is one of my favorite holiday desserts (apple and pumpkin are fine, but you really have to spruce them up in order for me to really like them.) When I found the picture for this recipe on Pinterest, I knew I had to make it, no matter what it asked me to do. I vowed that whatever it took, I would re-create the pie in the image above. And I did!

(Again I apologize for the low-quality image. It was a busy day and I used my phone to get them.)
As I said, I didn’t make the dough from scratch, but if you’ve got the time and patience, by all means follow the recipe in the link and do it the traditional way. 🙂

I “cheated” and bought the 2-pack Pillsbury pie dough. It turned out fine, and as you can see, the dough was perfectly “workable.” XD
Obviously, the fun part about making this pie was cutting out the shapes – which I had to do from scratch with a small, sharp knife (I didn’t have any cookie-cutters for the job.) So if you’re worried about having to go out and hunt for flower and leaf-shaped cookie-cutters, fear not: there’s nothing a little old-fashioned carving can’t do.

In a nutshell, all I did was lay down the first crust on the bottom of the pan (to state the obvious), and used the second crust for the shapes. The biggest thing this recipe is guilty of, is being tedious. Now if you do so happen to have flower and leaf-shaped cookie-cutters, more power to you. But it took time cutting out not only all the leaves on the vines and the side of the dish, but also the flowers and their centers as well. So take into consideration, even though this recipe is completely doable, give yourself ample time to complete it so that you don’t mess up. ^^

Out of the oven!

Out of the oven!

That’s really all there is to it, folks. 🙂 Just do it the way you would a standard pie! Only reserve the top crust for the fun part, which is decorating. 🙂

Little side note: I’m not a big fan of pie crust, and more often than not I just end up eating the filling, whether it be apple or pumpkin pie. (I know, weird, right?) But, because the top crust on this pie was more thin and less chunky, it absorbed some of the filling, making it nice and…well, juicy. Instead of getting a mouthful of thick, dry crust, I ended up with a light, thin layer of berry-doused dough. To each their own, of course, but I really liked it that way!

So, don’t be daunted by the picture like I was. It’s nothing more than a matter of cutting and placing just right on the pie so it won’t sink. And after all, practice makes perfect. I definitely plan on doing more pies like this in the future, and you can only get better.

Happy cooking!

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Why Is The Rum Gone?

Because it went into the cake, that’s why!

You guessed it: my latest endeavor resulted in a very moist, delicious rum cake. 😮 Out of this world!

A while back, I found this tasty rum cake recipe (for once, not on Pinterest), and as usual, it was the finished product that had me sold. The credit goes to a woman named Monica who shared her recipe on a lovely blog.
Credithttp://lickthebowlgood.blogspot.com/2010/12/think-harder-rum-cake.html
-As you know, folks, I never take credit for inventing any of these recipes. I just follow them and, at best, modify a few things.-

It’s not every night that I cook, but when I do, I try to make it as special as possible (sometimes even going so far as to “artify” the dishes I present my food on.) Yet, as my mother wisely pointed out to me one night, it’s just as well that I don’t cook all the time, otherwise it would be harder for us to maintain our “girlish figures.” 😛 Haha, bad joke.
It’s never an issue of time so much as it is money.

Anyway.

This will mark the second time I have made this cake. I followed the recipe almost precisely, except that I substituted the nut topping with raisins (walnuts hurt my moms’ mouth.) Can’t say I’ve ever actually had rum cake with a nut topping, but I assure you that raisins and rum go together like bread and butter!

It’s also a lot of fun, if you like baking.

Easy to sprinkle at the bottom (really, the top) of the bundt pan.

Easy to sprinkle at the bottom (really, the top) of the bundt pan.

It’s a pretty straightforward recipe – and, as I always say, if I can do it, anyone can! >o>
My mom and I loved the pan we saw in the recipe and scoured the Internet to find it. While we found a few close seconds, we didn’t find the exact one that Monica used. We are artists, and therefore, picky. But the end result was, we bought an average-looking bundt pan at the local Kitchen Store. ;_; Waah.

rumcake_3

Couldn’t resist sharing a few of these pictures, for your viewing pleasure (like I said, artist! Gotta have pictures!) The way the mixture falls into the bundt pan always reminds me of Willy Wonka and the Chocolate Factory – you know the beginning when they’ve got that delectable chocolate oozing out in silky ribbons? YUM.

rumcake_4

If this bad boy is screaming your name, go check out Monica’s recipe on the link I provided above (I’d post the recipe here, but I’m afraid that’ll make it look too much like I’m stealing it or something.) In my opinion, one of the best parts about making this cake – aside from eating it, of course – is spreading the rum glaze over the top. I used coffee-flavored Kahlua for all the rum in this recipe. I’m telling you, it is to die for!

Last but not least – and I am pleased to say I actually did invent this little addition – try topping off a slice of the cake with whipped cream! I got me a 2 for 1 deal of french vanilla whipped cream at the store. It goes amazingly well with the rum cake, in fact I wouldn’t dream of eating it without the cream on top. 😉

I encourage all of you rum-cake-lovers to give this a try, I’m sure you won’t regret it. 😀