WhichCraft

  All You Need: Apple Filling 4-6 medium apples (I use 5-6 Rome apples, because that's what we picked at the orchard) 1 Tablespoon lemon juice 1/4 cup white, granulated sugar 1 teaspoon cinnamon 1/4 teaspoon allspice 1/4 teaspoon cloves 1/4 teaspoon nutmeg 1/4 teaspoon powdered ginger 2 Tablespoons all-purpose flour Pie Crust I rarely make my own. I use a pre-made store-bought favorite. But feel free to make your own. Make enough to line the bottom of a deep dish 9 inch pie plate. Streusel Topping 3/4 cup all-purpose flour 1/3 cup brown sugar, packed 1 teaspoon cinnamon 1/3 cup butter, slightly softened Oven Deep dish 9-inch pie plate 2 mixing bowls (a large one for the apples and a medium one for the topping) Chef's knife and cutting board What You Do: First things first, preheat your oven to 425°. Core and slice the apples to about 1/8 - 1/4 inch thick. You can peel them, if you like. I don't. Partly because I'm lazy and partly because I think it helps them retain the...

All You Need: 1 1/2 - 2 lbs strawberries, fresh or frozen (hulled and halved) 1-2 Tablespoons white, granulated sugar 2 cups heavy whipping cream 1 can (14 oz) Sweetened, Condensed Milk 1-2 teaspoons vanilla some sort of storage container, 7 cup capacity freezer food processor or blender a hand or stand mixer helps, too What You Do: First things first, we need to heighten the flavor of the strawberries while also removing the majority of the water from them. I do this in a two-step process:  I started by mixing my strawberries (I've used fresh and frozen) with sugar and placing them in the fridge to macerate. With fresh strawberries, this process can take 8-12 hours (or up to 24). With frozen strawberries, you're also wanting them to thaw, so it's best to give them a full 24 hours.  After they have sat in sugar for 24 hours, drain them as much as possible. But do not rinse them! And blend them in a food processor or with a blender. I have blended them...

All You Need: For 6 Pancakes: 1/2 cup milk 3 eggs 1/2 cup flour 1/4 teaspoon salt 1/2 teaspoon vanilla 2 tablespoon butter, melted a bowl and whisk (or a hand blender) an oven a non-stick muffin tin What You Do: Preheat oven to 400°. Combine the milk, eggs, flour, salt, and vanilla in the cup of a hand blender. Pulse until smooth. Very slowly add the melted butter.  Once the mixture is well blended, pour into muffin tin cups (fill about 2/3). Pop in the oven and bake for about 12-15 minutes.  Serve with fresh (or frozen) fruit and whipped cream. Or syrup. Or eat them plain. They're great no matter which way you eat them. The Wordy Bit My daughter loves watching these bake and puff up! I'm trying to figure out a way for them to better maintain their shape once they're out of the oven...they deflate, and it's a little sad. But these are delicious! I'm experimenting with including my Nutrition information on my recipes, so let me know ho...

The Wordy Bit It's all wordy bit and pictures today. My life has been a whirlwind of projects, illness, wellness, craziness, and chaos since just before Christmas. I've got loads of projects going, and none of them seem to be getting done--at least, not fast enough! My baking experiments have been mostly failures, lately...which is very disheartening but! I'm learning. I'm trying new things even when I fail, and I'm making notes (extensive notes) so that I can track my successes and failures. I teased a sugar-free chocolate cake a while back and never came back around to it....it was a mess, and I ate one piece. My husband didn't like it, and I wouldn't even dare give it to my toddler.  I have a love/hate relationship with Devil's Food cakes, anyway**. This iteration is a modified version of my cupcake recipe. It didn't turn out well, so I made some notes on ways to alter the prep (not the ingredients) and see if that yields better results. ...

All You Need: For the Crust: 1/2 cup (approximately) Coconut flour 1 teaspoon Cinnamon 3 Tablespoons Splenda 1/2 cup butter, melted For the Filling: 4 Blocks of Cream Cheese (8 oz per block), room temperature 3/4 cup Splenda 1/2 can Coconut Cream* 3 large eggs, room temperature 1 teaspoon vanilla Springform pan or cheesecake pan Oven Optional: 1/4 cup Key Lime Juice (I use this one ) * - instead of buying coconut cream, buy full fat coconut milk (like this) and refrigerate overnight. The cream rises to the top and semi-hardens. Use this and discard the liquid. What You Do: Preheat oven to 350°. In a medium bowl, mix the Splenda, cinnamon, and melted butter. Add coconut flour a tablespoon at a time until crumbly texture is achieved. (Coconut flour is highly absorbent and it doesn't take a lot. However, if you have an opened bag you may need to use more because it won't be as absorbent. Coconut flour is weird and finicky, but it is delicious.) Press crust...

All You Need: 2 1/4 cup All-purpose Flour 1 teaspoon baking soda 1 teaspoon salt 1/2 cup butter (chilled) 1/2 cup butter flavored shortening

All You Need:

What You Need: 1 cup butter (I use salted) 2 cups granulated sugar 2 teaspoons vanilla 4 eggs 3/4 cup Hershey's Special Dark cocoa powder 1 cup all-purpose flour 1/2 teaspoon baking powder 1/4 teaspoon salt nuts (optional) A brownie pan An oven What You Do: Preheat the oven to 350°, and line brownie pan with parchment paper.  Melt the butter either in a pan or in the microwave. Stir in the sugar until the sugar melts, then add vanilla. Allow to cool (if needed) until just warm, then add the eggs one at a time (mixing between). Carefully add and stir in the cocoa. Add flour, baking powder, and salt. Stir until just combined (here's where you'll add the nuts, if you're using them). Pour into brownie pan and bake for 30 minutes (until a toothpick inserted in the center comes out clean). The Wordy Bit These brownies are the result of a very happy accident. You see in the ingredients list where I specify Hershey's Special Dark? Wel...