Applelicious Cupcakes

Applelicious Cupcakes

Channeling June Cleaver

Channeling June Cleaver

Monday, July 28, 2014

Sinfully Rich Sour Cream Peach Pie


Summer fruit pies are so tasty and delicious for a family reunion or a simple summer dinner. Pies are really so easy to make always turning out so good-how could you not make a great pie with fruit fresh from the market! Just toss a few ingredients then fill a store bought or home made pie crust, bake and you are finished with a to die for mouth watering pie served warm or at room temperature with or with out ice cream.
Peaches which are so fresh in the market right now make wonderful pies. The pie I made today is a very richly sinful different version of a classic peach pie.  This peach pie is made with sour cream and topped with a crumb topping!

Pastry:
1 3/4 cup flour
1/4 cup sugar
1 teaspoon cinnamon
1/2 teaspoon salt
2/3 cup butter
2-3 tablespoons apple cider or water
1 egg beaten

Filling:
1 cup sour cream
1 cup sugar
4 tablespoon flour
1/4 teaspoon salt
1 egg
1 tablespoon Grand Marnier or 1 teaspoon vanilla
2 cups peaches, peeled and sliced

Topping:
1 cup brown sugar
2/3 cup flour
1/2 cup butter

Pastry:
Combine flour, sugar, cinnamon and salt in a large bowl. With a pastry blender cut in butter to consistency of coarse cornmeal. Sprinkle apple cider over top, one tablespoon at a time, mix to moisten pastry mixture evenly. Press dough into ball. Roll out on lightly floured surface into a 11 inch round. Fit pastry into a 9-inch pie plat. Turn extra edge into a rim and flute or crimp a raised edge. Just before placing peach fill in shell, brush pastry with beaten egg white.
Combine sour cream, sugar, flour, salt egg and vanilla. Add slice peaches stirring until well mixed. Pour into pastry lined pie plate. Bake at 400 F for 30 minutes. Mix brown sugar, flour and butter until well combined. When pie is finished baking remove from oven, cover with topping mixture. Return pie to oven, reduce oven temperature to 375 F and bake for additional 20 minutes.



Tuesday, July 8, 2014

Southern Living's Sinful Chocolate Peanut Butter Mousse Cake

I love Southern Living's magazine recipes not only delicious but very easy to follow for all levels of cooks.  One of my favorite cake's of all time is Southern Livings Chocolate Peanut Butter Mouse Cake which I have perfected over the years.  I am going to share some tips with you to make this cake turn out perfect every time since that was not my first experience making this cake. Actually the first time I made this cake it tasted great but looked like a child put the cake together.  The mousse filling oozed out from the center as soon as I put the layers together.  I was so disappointed!  I've been baking for a long time so I realized the the mousse filling needed to be chilled over night before assembling the cake.  And I'll give you a little tip about frosting the cake the recipe says pour the glaze over the cake.  That just doesn't cut it.  You need to slowly spread the glaze working from the top of the cake down the sides to cover the sides.  I cut strips of wax paper and fit around the base of the cake covering the cake dish so I don't have drips of chocolate glaze on the cake dish, just on the cake. I also like to make my own chocolate cake not a box mix but if you want an easy quick delicious cake use a box mix by all means.
On the whole Southern Living recipes are pretty complete with the necessary steps for you to be able to make the recipe just as you see it on the pages of the magazine.  This cake recipe just needed a few tips for a novice baker to duplicate the cake as featured in the magazine.

  • 1 (18.25-ounce) package devil's food cake mix without pudding or use your own favorite recipe
  • 2 1/2 cups whipping cream, divided
  • 1 (10-ounce) package peanut butter morsels
  • 2 teaspoons vanilla extract
  • 1 tablespoon butter or margarine 
  • 2/3 cup semisweet chocolate morsels
  • Garnish: chopped roasted peanuts  optional

Preparation

  1. Prepare cake mix according to package directions. Pour into 2 lightly greased 8-inch round cakepans. Bake according to package directions. Cool in pans on wire racks 10 minutes. Remove from pans, and cool completely.
  2. Combine 2/3 cup whipping cream and peanut butter morsels in a small saucepan. Cook over low heat, stirring constantly, until morsels melt and mixture is smooth; remove saucepan from heat. Stir in vanilla extract, and cool 25 minutes.
  3. Beat 1 1/3 cups whipping cream at high speed with an electric mixer until soft peaks form. Stir one-third whipped cream into peanut butter mixture. Fold into remaining whipped cream. Spread between cake layers; cover and chill.
  4. Bring remaining 1/2 cup whipping cream and 1 tablespoon butter to a boil in a small saucepan. Add chocolate morsels; remove from heat, and let stand 5 minutes. Stir until morsels melt and mixture is smooth.
  5. Pour glaze over cake; garnish, if desired. Serve warm, or chill and serve at room temperature.
Enjoy