I’m finally back to baking!! Who’s missed it over here since a few years back when it was a normal segment that occurred? I know that I have but the last few years, my mindset hasn’t quite been there yet. However, we’ll skip the frilly things and get right down to it.
I’ve been craving a cherry pie forever and can’t seem to find one so my solution, pick up some tart shells and cherry pie filling (because cherries aren’t in season now) and then add a little something to give it a fun little twist.
Its nothing sophisticated or difficult to this one but I needed to get back to baking and this was something that I’ve wanted to do quickly so here we are as a quick solution. We’ll get fancier baked goods to come!
Inspired by this recipe: https://food52.com/recipes/33749-heartbreak-pie-aka-black-bottom-cherry-pie
- Pre-made Tart Shells (I used Tenderbake Pie Shells not deep dish)
- 1 can Cherry Pie Filling (I used E.D. Smith)
- Dark Chocolate Chips (Selection brand)
What I did:
- Thaw the tart shells for however long the package says, in my case, it was 15 minutes.
- Preheat oven at 425C.
- Layer one of the pie shells with the dark chocolate chips.
- Carefully pour or scoop the cherry pie filling as a layer on top of the dark chocolate chips.
- Put the second tart shell over the top of the first to cover it up. Use a fork to carefully seal up the sides. Cut some slits on top to release steam while in the oven.
- Bake for 45 minutes.
The final product looked like that above and a slice looked like this:
I did a few modifications to the recipe above as well as some things I’d have done differently.
- The major one is that I didn’t make a ganache and just pour in the chocolate chips to melt on their own which I thought gave it a little more texture because a part of it melted and the other part had some bites of chocolate chips.
- You can make your own cherry pie filling or your own tart shells. I would have made the cherry pie filling if cherries were in season but they aren’t unfortunately.
- For this particular recipe, if I were to do it again, I’d do probably 400C at 45 minutes instead, mostly because this time, it was a little over-browned on the side. Not yet burnt but on its way, so lower temp would probably be better.
- You can use any type of chocolate chip that you desire. For lactose-free concerns, this was my choice.
Now my usual baking endeavours, for sure. I haven’t baked in a long time so we’re starting off with some easy and simple recipe to just get back into the mood. This pie is actually quite good for quick solutions as the chocolate balances the very tart cherry pie filling without haven’t to add in more sugar than what is already there from this brand at least. It turned out actually rather good and layered as I had hope with the chocolate forming a layer at the bottom and a tart cherry pie filling on the top.
What types of pies do you like to make (or to eat)?
I know recipes are far and sparse this last while. Summer is around the corner and I’m determined to step up my cooking gear right now and eat healthier. There’s still the Baking Through Disney project that I’m conceptualizing right now. I just can’t seem to find an idea that I’m happy with. Regardless, let’s talk about dinner and more specifically chicken.
I love chicken. I mean, chicken meals are about the best food in the world. Its the simple things that shine and this recipe that I found on PopSugar Food is proof of it. Its supposed to from some cooking show or whatnot. This is about the most simple chicken ever except that you need to ask your grocery store to debone your chicken. Surprisingly, one of the grocery stores near where I live sells it already packaged boneless.
I’m getting carried away! How can a chicken lover refuse this recipe?
The Best Effin’ Chicken Recipe Ever!
A little burnt, I know but its a good first attempt!
The recipe is right here. And if you like fun recipes, I find Popsugar Food has a lot of them!
Its hard to imagine that this has two ingredients: chicken and salt. Its rare we spend the time to marinate the chicken but seeing as this recipe had one ingredient to season the chicken, we went ahead and sprinkled salt over it in the morning and popped it in the fridge to cook when I got home from work. Actually I forgot and my husband did it so he misunderstood that I said 1 tablespoon instead of one teaspoon. Goes to show that sometimes its better to write out your words and not do abbreviations.
With that said, our chicken was definitely moist but a little on the salty side. However, there is no doubt that the chicken had a wonderfully delicious texture.
The only issue I encountered was because I was broiling something in a “new” oven. If I was using my mom’s before I moved, it wouldn’t be an issue but with this oven, it had a different temperament somehow and I learned that I couldn’t heat it on the top rack but one lower was a little better. It was actually a little scary because it started smoking up and humidity was seeping out. When I did the first rotating the pan, I saw this and remedied it and that helped. The parchment paper still got rather charred. Also, it took a little bit longer cooking time but maybe its because it was on a lower rack. Just a few notes if you attempt this.
I don’t broil much in my oven so its pretty much a new experience. However, this chicken
We’re back on the next baking adventure. I’ve never made any granola bars but my husband and I both love to bring granola or protein bars as snacks to work. I had bought some granola at the store a little while back and I’ve been hoping to give it a go soon. Finally, I felt like it was time to do it so here we are!
I confess that they look a little like Granola Squares. But that’s okay. The husband says they taste good. If you want to give this a try, you can use the recipe in this simple infographic below. Also, click on the image to go to the original post and get more insight on this.
I didn’t make my own granola and had bought it like I mentioned and actually used one with boosted protein in it for the husband. This was for him and that is why I went with using daily milk instead of the almond milk that I have. So for the dry ingredients, mine was simple. The granola mix, which I only have 4 cups of and the baking soda. In the wet ingredients, I used mashed bananas, peanut butter and like half-half of honey and maple syrup (because I ran out of honey). I probably should have decreased the portions a little because I was short 1 cup of granola but I didn’t and that’s probably why its not the texture that I think it should be.
Regardless of those little changes, the husband did think it tasted good. I personally like the recipe because its natural from honey and maple syrup as more natural sweeteners to the moistness coming from fruity bases like puree or mashed fruits. Its really easy to put together. And you all know how much I like quick and efficient recipes.
This one is definitely a winner but I believe that mixing honey and maple syrup might not be a good idea and that I would do a dairy-free version next. I’d give this recipe a second go with a different flavor. Let me think about what to use and we’ll be doing a round 2 of homemade granola bars
What do you like in your granola bars?