Tag Archives: sugar

Crumb Cake at the Shore!

We spend a lot of time at the shore during the summer. I’m fortunate enough to have had grandparents that were incredibly insightful and built a shore house 40 years ago, before the property values soared. So, every year we head down as often as possible. Some friends will harass us that they won’t see us until Labor Day, but I think they’re just jealous! 🙂

When we’re down the shore with my niece and nephews, breakfast often includes crumb cake. My brother will head to Mallon’s in Avalon, NJ, before anyone wakes up. It’s this delicious crumbly cake with tons of cinnamon, brown sugar topping. It’s delicious! This weekend, we’re taking my 3 nephews to the shore, so I thought I’d attempt to make a homemade version for the boys!

In a small bowl, whisk 1 1/2 cups flour, 1/2 cup sugar, 2 1/2 teaspoons baking powder, and 1/2 teaspoon salt. Set aside.floursugarbaking powdersaltmixedIn a medium bowl, whisk 1 large egg, 1/2 cup milk, 2 tablespoons canola oil, and 2 teaspoons vanilla. Once it’s mixed thoroughly, add the dry ingredients. Fold to combine.eggsmilkcanola oilvanillawhiskedadding flourbatterGrease and flour a 13×9 inch pan. Spread the batter evenly in the pan, then set aside.grease and flour the panready for the battercake layerIn the small bowl that you used for the flour mixture, add 2 1/2 cups flour, 1 cup light brown sugar, packed, and 1 1/2 teaspoon ground cinnamon, and whisk to combine. Add 1 cup unsalted butter, melted and cooled, and stir with a rubber spatula to create large crumbs. Sprinkle the crumbs over the batter. Bake at 325 degrees for 35-40 minutes, until a toothpick comes out clean. more flourbrown sugarcinnamonready for butterbuttermeltedadding buttercrumb toppingready for the ovenWhen the cake is done and cooled, dust the top with powdered sugar. Use a sifter or strainer to sprinkle the sugar all over. Slice and dig in!ready for powdered sugarI found this recipe from 2002 for “New York Crumb Cake.” It came from food.com, and it’s a delicious cake, very similar to Mallon’s. The best part is, there is more topping than cake! Enjoy!

A Sweet Treat…Kentucky Derby Pie!

The first Saturday in May means horse racing. At least that’s what I’ve come to find out. It’s the Kentucky Derby. While I’m not a big follower of horse racing, I do have an event to attend tonight to celebrate the race. So, if you’re going to bring something to a Kentucky Derby party, it might as well be Kentucky Derby pie!

Kentucky Derby Pie is essentially pecan pie with chocolate chips. With the addition of bourbon, it’s a sweet pie with a kick. I found this recipe in Southern Living. It’s an easy pie and bakes up beautifully.

This pie calls for a single pie crust. I used my standard pie crust recipe to make a 9 inch pie crust. Line a pie plate, with the crust, crimp the edges, and then scatter 1 1/2 cups chopped pecans and 1 cup semisweet chocolate chips on the unbaked crust.pie crustrolled outmeasuringpie crust readyadding pecansadding chocolate chipsPour 1 cup dark corn syrup, 1/2 cup granulated sugar, 1/2 cup packed brown sugar, and 1/4 cup bourbon in a large saucepan. If you don’t have bourbon, you can just use any whiskey you might have on hand. Bring the mixture to a boil over medium heat. Stir constantly and boil for 3 minutes. Be careful, the mixture will bubble up a bit, but a large pan will hold everything. After 3 minutes, the sugars will be dissolved, then remove from heat and set aside.corn syrupsugarbrown sugarbourbonbeginning to boilIn a medium bowl, whisk 4 eggs. Add 2 teaspoons cornmeal, 2 teaspoons vanilla, 1/2 teaspoon salt, and 1/4 cup melted butter. Whisk everything to combine, then slowly add about 1/4 of the sugar mixture, whisking thoroughly so you don’t cook the eggs. Continue to add the rest of the mixture and whisk to combine. Carefully pour the filling over the nuts and chocolate chips. I do this right next to the oven, with the pie already on a sheet pan so it’s ready for the oven. Bake at 325 for 55 minutes, until set.eggscornmealvanillabuttercombiningcombinedready for the ovenTonight, grab your big straw hat, a mint julep, and this dessert, and enjoy the Derby!

Nothing Says Spring Like Strawberry Pie!

It’s been a long time coming, but I think it might finally be spring. Sure, the bulbs aren’t exactly bursting with blooms, but I do see some daffodil buds and tulip shoots. The crocuses are out, so that’s a start. And the trees sort of look like there is some growth…sort of?!?!? Anyway, I’ll take it. It’s spring. And nothing says spring more than strawberry pie.

I’ll admit strawberry pie is not you’re most common. Sure, there’s strawberry rhubarb, which I’m sure is quite delicious. However, strawberry, with its sweet, bright red filling, and buttery, flaky crust just says sunny skies to me. So, for Easter, it was the perfect addition to the table.

To start, I use my standard pie crust recipe. You may remember it from Thanksgiving. You want a top and bottom crust for this recipe. As a side note, I had the chance to roll out the dough on my new granite counter tops…WOW! What a difference. The cold, hard surface made it a breeze to roll out dough. Definitely a plus for the new kitchen!

Roll out the crust for the bottom about an inch larger than your pie plate. Spray a 9 inch pie plate with cooking spray and carefully line with the crust. Rest the crust lined pie plate in the refrigerator while you roll out the top crust. You want the top crust a little larger than the pie plate so you can create a seal and crimp.ready to rollrolled outready for fillingFor the filling, you’ll need 4 ½ cups fresh strawberries, hulled and cut into quarters. In another bowl, combine 1 ¼ cups sugar, 4 tablespoons cornstarch, a pinch of salt, and 1 teaspoon ground cinnamon. Combine with the strawberries, and pour into the bottom crust. Dot with 4 tablespoons butter and cover with the top crust.slicingstrawberriessugar and spiceready for combiningready for piefilledTo seal and crimp, cut the edges, leaving about half an inch of overhang from the edge of the pie plate. Fold both crusts over the top so it creates a nice edge around the entire pie. Pinch the edges to crimp. You can do this in a decorative fashion; however, sometimes I just prefer the rustic look. Cut a few slits in the top for ventilation too.coveredcrimpedFor a shiny top, that also adds a delicious sweetness and crunch, cover the crust with 1 teaspoon ½ and ½ (or milk will do) and sprinkle 1-2 teaspoons sugar. It is my secret to a delicious crust, and I do it for all of my pies.making the crunchy toppingBake in a 425 degree oven for 40 minutes, or until the crust is golden and the juices are bubbling. I put the pie plate on a foil lined cookie sheet just to catch any overflow of the juices. And if the crust gets too dark, just cover with a piece of aluminum foil.ready for the oven

So, my next tip, don’t throw away that left over pie dough. Roll it out, brush with 1/2 and 1/2 or milk, sprinkle with cinnamon and sugar, and cut into strips. Bake on a cookie sheet in the same oven for about 10 minutes until golden. These cinnamon-sugar treats are absolutely delicious, and it lets you see just how flaky and perfect you made that pie crust! It’s definitely the perfect snack for the cook.doughcinnamonsugarslicedbakedperfectionIf you’re looking for a pie to make, or just craving something sweet, or something fruity, give this one a try this spring or summer. It is absolutely delicious and just screams warm weather!