Peanut Butter Chocolate Cake

chocolate peanut butter cake by twocarolines.com

As our readers know, the love Caroline’s have for desserts of the peanut butter chocolate variety is SERIOUS!  We have brought you some pretty amazing C&PB combo’s like the amazing double chocolate peanut butter pie, 1.0’s famous peanut butter banana chocolate chip cake, or our much loved peanut butter buckeye brownies plus many more.  Now I bring you one of my favorite cakes of all time – this chocolate peanut butter cake is all the things you want your C&PB desserts to be! Rich chocolatey flavor, and creamy delicious peanut butter frosting plus a luxey ganache filling that sets it all off perfectly.  I make this cake all the time, but it usually get’s eaten so fast I can never get a picture! This was a commissioner my friend Melissa- it’s hard when you make your favorite cake but can’t eat it! But they LOVED it and so will you!  -CK 2.0

Cake: (this is my go-to chocolate cake recipe – but use your favorite, this one always turns out ultra moist and delicious but any standard chocolate cake recipe would work)

  • 1 box pillsbury devils food cake mix
  • 1 3.4 oz box jello instant chocolate pudding (not the fat/sugar free)
  • 1/2 cup melted butter, coconut oil or vegetable oil
  • 1 cup sour cream
  • 4 eggs lightly beaten (room temp works best)
  • 1/2 cup warm water
  • 1 teaspoon vanilla
  • 1 cup chocolate chips

Ganache Filling:

  • 1 1/2 cups chopped dark chocolate or chocolate chips
  • 1/2 cup heavy cream

Frosting:

  • 10 ounces cream cheese, at room temperature
  • 1 stick (4 ounces or 1/2 cup) unsalted butter, at room temperature
  • 5 cups confectioners’ sugar, sifted
  • 2/3 cup smooth peanut butter, preferably a commercial brand like Jiff or Skippy
  1. For the cake.  Preheat oven to 350 and line two 9″ cake pans with parchment and either butter or spray them then set aside.
  2. Lightly mix together the cake mix and pudding mix then in a separate bowl mix your eggs water, oil (or butter) and vanilla well, until all the eggs are incorporated.  Add the wet mixture into the cake mix making sure to mix it thoroughly for a few minutes, and then add the sour cream blending until no white streaks remain.  Last add the chocolate chips and just fold them in with a spatula so they are evenly distributed.  The batter is quite thick, but it bakes up really nice so don’t be nervous about the texture.
  3. Pour evenly into your cake pans and level out with a spatula.  Bake for about 22-25 minutes checking for doneness with a toothpick.  The top of the cakes spring back when done and the cake just barely starts to pull from the sides of the pan.  Let cool in pans for 5 minutes then turn out onto a cooling rack to cool completely while you make your frosting and ganache.
  4. Next I make the ganache and then the frosting because you need to pipe frosting around the bottom of your layer cake in order to hold the ganache in the middle while it cools.  The ganache can start to cool down and thicken while you make the frosting.
  5. For the ganache: Put the chocolate and heavy cream in a heatproof bowl – I use 4 cup pyrex for this.  Heat slowly in the microwave either on defrost or in 20 second intervals at full power until the chocolate starts to loose it’s shape and you can whisk it smooth.  You can also heat the chocolate and cream in a double boiler, but I find the microwave method much easier.
  6. For the frosting: In a large bowl with an electric mixer, beat the cream cheese and butter until light and fluffy. Gradually add the confectioners’ sugar 1 cup at a time, mixing thoroughly after each addition and scraping down the sides of the bowl often. Continue to beat on medium speed until light and fluffy, 3 to 4 minutes.  Add the peanut butter and beat until thoroughly blended.
  7. Once the cakes have cooled, level the tops with a long serrated knife, unless you don’t care about having a neat looking cake, but this makes frosting easier and it gives you a little snack while you work.  Put the first layer on a plate or cake board and pipe with either a piping bag or just a bag made from parchment a dam of frosting around the diameter of the bottom layer that will hold in your ganache when you pour it in.  You may have some extra ganache – I used it last time to put on the top of my cake which you can do, or just save it for something else.  Now take your ganache and pour it into the middle of that bottom layer spreading out but taking care not to let it go over the edge or over the edge of your frosting layer – this is why you made a frosting dam, to hold in your ganache and keep your second layer of cake from squishing it.
  8. Let that cool for 10 minutes or so then put the second cake layer on – neat side up and plop a large amount of frosting on top.  Using an offset spatula spread the peanut butter frosting taking care to only touch your spatula to the frosting, and not to the cake so you don’t drag crumbs.  Work your frosting around the top, pushing it slowly from the middle, and then around the sides scraping the extra into a paper towel so you don’t drag crumbs.  A spinning cake pedestal helps, but you can do this by just turning a plate.  Once you have a uniform and neat cake you can decorate with extra ganache, chocolate curls, Reeses Peanut Butter Cups or whatever you would like.
  9. Keep plastic where you’ve cut your cake so it doesn’t dry out, but you’re not likely to have any extra!

 

Recipe adapted from Smitten Kitchen Chocolate Peanut Butter Cake 

Pineapple Upside-Down Cake

 

Two Carolines Pineapple Upside-Down Cake

Winter brings out my love of comfort food. I just want to consume classic, easy, basic foods. I have been thinking about Pineapple Upside-Down cake for a while now because of that delicate caramelized layer of brown sugar and butter and fruit. I researched a lot of options and landed on this divine recipe that I slightly adapted from King Arthur Flour. If you are feeling like rewarding your tastebuds with joy, I suggest giving this little number a go.

Ingredients

Topping

  • 1/2 cup butter
  • 1 cup light brown sugar, firmly packed
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 2 20-ounce cans pineapple rings in juice, drained

Cake

  • 6 tablespoons butter
  • 1 1/4 cup sugar
  • 2 large eggs
  • 1 teaspoon salt
  • 3 1/2 teaspoons baking powder
  • 2 teaspoons vanilla extract
  • 2 2/3 cups flour
  • 1 cup milk

Instructions

  1. Preheat the oven to 375°F. Lightly grease a 9×13″ baking dish.
  2. To make the topping: Melt the butter, and mix with the brown sugar, cinnamon, and ginger. Spoon the mixture into the prepared pan.
  3. Cut the Pineapple rings in half and arrange on brown sugar mixture in staggered rows or in any pattern you desire. (I had a few rings leftover that didn’t fit)
  4. To make the cake: Beat the butter and sugar until fairly smooth.
  5. Beat in the egg, then the salt, baking powder, vanilla, and coconut flavor.
  6. Add the flour alternately with the milk, mixing at medium speed and beginning and ending with the flour. Once the last of the flour is added, mix briefly, just until smooth.
  7. Spoon the thick batter into the prepared pan, spreading it to the edges of the pan. 
  8. Bake the cake for 30 to 35 minutes, until a toothpick or cake tester inserted into the center comes out clean. (Mine took closer to 40 or so minutes)
  9. Remove the cake from the oven, wait 3 minutes, then turn the pan over onto a serving plate (You’ll need a big one for this size of dish). Wait 30 seconds, then lift the pan off. If anything sticks in the pan, just lift it out and place it back on the cake.
  10. Serve warm or at room temperature.

-CK 1.0

 

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Salted Dark Chocolate Pecan Fudge

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Salted Dark Chocolate Pecan Fudge by twocarolines

Fudge is such a staple of my family’s Christmas tradition, for weeks around this time of year my Mom kept a 9×13 on the back porch (where it would stay cool, but not dry out like it would in the fridge) and the intention was to make pretty plates of it for friends and neighbors, but my brothers and I were always sneaking pieces so, to everyones delight, she would end up having to make it a number of times.  Momma May makes the most incredible, rich dark chocolate nutty fudge EVER!  This is not the stuff on the back of your marshmallow cream label, it’s a unique and spectacular fudge experience for sure.  I think the secret is the unsweetened chocolate, that’s what gives is such insane chocolate flavor.  I traded out walnuts for pecans because I’ve been on a pecan binge lately and I added flake salt to the top.  I’m not going to lie, I am deep deep in love with the way it turned out.

Ingredients:

4 1/2 cups sugar

1 can (12 ounces) evaporated milk

1/3 pound of butter (ends up being about 1 stick and 2-3 tablespoons)

2 cups chocolate chips

6 ounces unsweetened chocolate – chopped (I used 7 but who’s counting)

1 container (7 ounce)  marshmallow cream

1 teaspoon vanilla

2 cups pecans coarsely chopped

flake salt

  1. Have all your ingredients ready – this is a must for candy making as things happened fast and are often timed so finding and measuring is not something you’ll have time for as you go.  Grease a 9×13 baking dish (I use pyrex) with cooking spray or butter.
  2. In a large saucepan (with a heavy bottom – or at least a good thick one) mix sugar, milk, and butter.  Bring to a boil stirring constantly with a wooden spoon or heatproof spatula.  As soon as it boils start a timer for 5 minutes and stir while it’s boiling for the full 5 minutes.
  3. Take off the heat and add unsweetened chocolate and chocolate chips, then marshmallow cream and once there are no more white streaks vanilla and nuts stirring the entire time.
  4. Pour into your greased 9×13 and sprinkle with flake salt then let cool.  Don’t slice until cooled down, but if you wait too long slicing is a little trickier to do cleanly.  I slice after about an hour of cooling for clean small squares.  I recommend keeping your servings small because it’s crazy mad rich.  Do not keep in the fridge or it will dry out your fudge.

Gingerbread Cookies

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Gingerbread Cookies by twocarolines.com

3 cheers for the smell of baking ginger and molasses in your house and a gorgeous plate of gingerbread cookies to share with your neighbors and friends.  To me, holiday cookie decorating is all about the kids, so I searched to find a recipe that gave me all the gingerbread flavor I wanted, but not quite as much bite as the most traditional cookies so little kids wouldn’t complain that they are “too spicey” as my 3 year old put it last year.  These ones are called “light spice” but they are HEAVY on delicious holiday flavor and with some bright and festive royal icing they tasted like everything that rules about Christmas.  I hope you enjoy!

For the Cookies:

  • 1/2 cup (8 tablespoons) butter
  • 1/2 cup vegetable shortening
  • 3/4 cup light brown sugar, packed
  • 1/2 cup granulated sugar
  • 1 1/2 teaspoons baking powder
  • 1 1/2 teaspoons cinnamon
  • 1 1/2 teaspoons ground ginger
  • 1/2 teaspoon ground allspice or ground cloves
  • 3/4 teaspoon salt
  • 1 large egg
  • 3 tablespoons molasses
  • 3 cups all purpose flour
  • 3 tablespoons cornstarch

For the Icing:

  • 3 ounces pasteurized egg whites*
  • pinch of salt
  • 1 teaspoon vanilla
  • 4 cups confectioners sugar
  • food dye (I enjoy the gel kind to keep your consistency, but liquid dye will work) and whatever sprinkles you like

Directions:

  1. For the cookies: In a medium-sized bowl, beat together the butter, shortening, sugars, baking powder, spices, and salt until light and fluffy.
  2. Add the egg and molasses, and beat well.
  3. Mix about half of the flour into the butter mixture. When well combined, add the cornstarch and the remaining flour.
  4. Divide the dough in half, flattening each half slightly to make a disk. Smooth the edges by rolling the disk along a lightly floured work surface. Wrap in plastic, and refrigerate for 1 hour (or longer), for easiest rolling.
  5. Preheat the oven to 350°F.
  6. Take one piece of dough out of the refrigerator, and flour a clean work surface, and the dough.
  7. Roll it out as thin or thick as you like. For slightly less crisp cookies, roll it out more thickly. We like to roll these cookies 1/8″ to 1/4″inch thick. Use flour under and on top of the dough to keep it from sticking to the table or rolling pin.
  8. Alternatively, place the dough on parchment, and put a sheet of plastic wrap or another piece of parchment over it as you roll, pulling the plastic or parchment to eliminate wrinkles as necessary when rolling; this will keep dough from sticking without the need for additional flour.
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    rolled out gingerbread by twocarolines.com

  9. Transfer the cookies to ungreased or parchment-lined baking sheets.
  10. Bake them just until they’re slightly brown around the edges, or until they feel firm, about 10 to 12 minutes.
  11. Remove the cookies from the oven, and let them cool on the baking sheet for several minutes, or until they’re set. Transfer them to a rack to cool completely. Repeat with the remaining dough.
  12. For the icing: In large bowl of stand mixer combine the egg whites tiny pinch of salt and vanilla and beat until frothy. Add confectioners’ sugar gradually and mix on low speed until sugar is incorporated and mixture is shiny. Turn speed up to high and beat until mixture forms stiff, glossy peaks. This should take approximately 5 to 7 minutes. Add food coloring, if desired. For immediate use, transfer icing to pastry bag or heavy duty storage bag and pipe as desired. If using storage bag, clip corner. Store in airtight container in refrigerator for up to 3 days.  I split mine into multiple colors by mixing them in dixie cups and piping them with disposable piping bags.  *Royal icing does contain raw eggs, I’ve never had a problem with this, my husband worked for a huge egg distributor for 5 years and as long as they are pasteurized and not super old, you are likely to be fine, but if you have a crazy sensitive stomach there are other icings you can find.
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    Christmas Cookies by twocarolines.com

Recipe adapted from King Arthur Flour light spice holiday cookies and Alton Brown Royal Icing Recipe.

Thanksgiving pie line up: Let’s Make ALL the pies!

Caroline 2.0 here with this years pie guide just in time to give you a few practice pies and some fodder for family survey’s before the ultimate pie day comes!  Your friends named Caroline are bad at all sorts of things, 1.0 has a terrible sense of direction, 2.0 freaks out in an emergency and always makes it worse, but we are dang good at pie.  If you won’t be the one baking pies, go ahead and send this to the person who will, we personally guarantee a better thanksgiving if you do.

A great place to start is with our pie crust recipe and FB live tutorial video that’s on our Facebook page,   You’re going to want to offer guests a nice variety of pies.  I’m going to break it down for you in a few categories and give you some of our favorites to choose from to make it easier for you to figure out a show stopping pie offering this week.  In the King household we like to have about a half pie per person, if that seems like too much for you, I recommend no less than 3 pies for a proper Thanksgiving meal, many you can make all, or partly in advance, and the key is to offer a nice variety.  Here are a few categories to help guide you.

CHOCOLATE PIES: Duh – this is obviously the category I start with and you need a pie with chocolate or you’re table is sad 😦 There are LOADS more than what is listed below, but I’m going for favorites here and trying not to loose you with too much info so search chocolate pie for a more complete list.

  • Chocolate Cinnamon Mousse – This is one of the pies we are best known for because it is truly both Caroline’s favorite pie and one of the best tasting desserts on the planet.  It’s a little more involved than some pies because there is a meringue layer etc. so it will take a little time, but it’s not very difficult and So worth the effort.  Every time I make a selection of pies it’s the first gone without fail.
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Chocolate Granola Pie by twocarolines.com

  • Chocolate Granola Pie – This is another pie we are well known for.  I make it frequently because our family can’t get enough of it and it’s a frequent request of friends.  I also make it often because it’s SOOOO EASY!  It’s almost like a candy bar that was made in heaven, you really need to try it.
  • Double Chocolate Pecan – This pie checks two boxes which is why I keep hearing more and more people tell me that they made it and are not absolutely crazy for it.  It pops off amazing chocolate flavor and then you get that magical nuttyness you want from your pecan pie, but delivered on a chocolate train.  It’s also a cinch and great if you’re serving a smaller table and want something that satisfies the pecan pie and chocolate pie needs all in one.

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  • Chocolate Cream Pie – This is the quintessential cream pie of your dreams.  It always turns out fantastic, even when I don’t have enough bittersweet chocolate so I need to use chocolate chips, or a sub half with unsweetened, or I don’t have whole milk so I use whatever’s in the fridge.  It’s just always delicious.  It’s not the very easiest pie, so if you’re new to pie making choose one of our crazy easy chocolate pies like chocolate chess or chocolate brownie pie, but you can’t find a cream pie this creamy dreamy delicious anywhere else.
  • I need to add this year my new(ish) Black Bottom Vanilla Cream Pie with Salted Caramel sauce.  I made these for Father’s Day this year and people went absolutely crazy town over them.  It’s a great option because there’s really nothing not to like whereas with nuts, or coconut, or berries you might get a few picky pants people, it’s nice to have one pie everyone is eager to devour.
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Black Bottom Vanilla Cream Pie with salted caramel sauce by twocarolines.com

FRUIT PIES: This time of year, there isn’t loads of fruit to be found, but you can use frozen and come out with amazing results if you do it right.  Also, lemon is a fruit and you could even check this box with pumpkin or sweet potato if you wanted to.

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salted caramel apple pie by twocarolines.com

  • Salted Caramel Apple – This is one of the pies people ask me to make the most because when people think of pie they often think of apple pie and salted caramel is such a brilliant choice to compliment apples it’s a slam dunk every time.  I love to use granny smith apples and get a nice sour thing happening, but any apples will do.  It’s a bit of a time vacuum but so fun to make, and a crowd pleaser for sure.
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Blueberry crumble pie by twocarolines.com

  • Blueberry Crumble Pie – I’m obsessed with this pie, and there are a lot of blueberry pie kids out there just like me.  The crumble was my idea and it totally makes the pie in my opinion.  The last time I made this it was with almost entirely frozen berries.  I did thaw them first, but they came from the freezer section at Trader Joes and the pie set up firm and perfect and tasted absolutely incredible.  This pie with good vanilla ice cream is just insanity.  You could also do our strawberry streusel pie with frozen berries too as long as you defrost them first and discard all extra juices every change you get – that plus a long bake ensures a pie that sets up with no soupy factor. Remember a crust guard if you do a long bake so you don’t burn that beauty on the edges.
  • Lemon Cream Pie – This is a year round pie for sure – and at Thanksgiving I would say pile it high with meringue for a delicious and dramatic effect, but it’s divine and easy with whipped cream.  It’s got such mouth melting sourness and the crust is a crumb crust so there’s zero intimidation factor.  It’s a total cinch and will fulfill all your lemon needs.  But if you want a more traditional, Lemon Meringue Pie we posted one a few weeks ago that is just like your grandma’s, it’s a bit more difficult than the Lemon Cream, but worth the effort for nostalgia’s sake.

TRADITIONAL PIES: This time of year people tend to want the flavors of home, so I’m not even mad if you prefer to offer a very traditional selection.  I would put Caramel Apple Pie in this selection, but it’s sitting up there in fruit pies so click that link for sure.  My husband feels very strongly that Thanksgiving is a total fail without his Mom’s Pecan pie…..speaking of which..

  • Caramel Pecan Pie – This is such an amazing and consistently delicious pecan pie.  I have been commissioned to make it on multiple occasions and every time someone I know makes it they rave and rave.  It’s a King family classic.
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Pumpkin Dulce De Leche Pie by twocarolines.com

  • Pumpkin Dulce De Leche– I’m making this in the morning and Caroline 1.0 made it yesterday.  It’s like traditional pumpkin pie, turned up to 11.  If you’re scared of the caramel on bottom, just make the pie filling recipe – you will never buy a Costco pumpkin pie again.
  • Toasted Coconut Cream Pie – I include this because it’s the cream pie base for all my favorite and most famous cream pies.  I use it frequently to make banana cream pie which is just bonkers delicious and the recipe is the same as this, just add about 5-6 sliced bananas alternating with the filling as you fill your baked crust.  A solid cream pie is kind of a must and you can choose from many on twocarolines but this one is such a blue ribbon winner and who doesn’t love coconut!?
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Toasted Coconut Cream Pie by twocarolines

NON-TRADITIONAL PIES: I have to give a nod to some of my very favorite pies of all time that your grandma never made for you.  Having a unique pie at your table is a way to show your guests that you know how to have fun in the kitchen and then you will blow doors with flavors they might have never expected to win them over. Trust us.

  • Double Chocolate Peanut Butter Pie – Oh man do I love this pie, like, I love it SO MUCH you guys, and it’s so easy and the ultimate crowd pleaser.  It has amazing chocolate peanut butter flavor plus a nice layer of chocolate ganache and just enough salt in the oreo crumb crust to make your mouth flood with satisfaction.
  • Maple Lime Custard Pie – This pie came about after a neighbor brought us a bag of limes from her tree and it was such a triumph!  It has that magical citrus sourness perfectly balanced by the maple and creams.  I thought it would taste to sweet but it’s not at all, this pie sends you off the rails on a flavor train and it’s an easy crumb crust you can do with graham crackers, animal crackers, speculoo’s or whatever is in your pantry.  It’s really easy and will surprise and delight your guests.
  • Chocolate Nutella Pie – I recently posted this as a guest post on the Elevate-Everyday blog.  It kind of blew my mind – I just never knew a big cup of Nutella could add so much rich and complex nutty chocolate flavor to a pie.  I went all out and added toasted hazelnuts which took some time but was such a special treat and I have to say this pie ended up on the shortlist of favorites right away.
  • S’mores Pie – Who is the person that doesn’t like s’mores and why did you invite them to your holiday feast?!  This pie that CK 2.0 posted a few months ago has had such a following because it’s everything that’s right about the perfect s’more wrapped up into a beautiful pie shell and presented as an elegant dessert instead of a campfire sticky finger concoction.  Don’t wait until summer to enjoy the made for each other combo of chocolate graham crackers and marshmallows.

Two Carolines S'mores Pie

Bon Appetit’s Amazing Apple Cider Doughnuts

Two Carolines makes BA's Apple Cider Doughnuts .JPG

These Apple Cider Doughnuts go with tea, hot chocolate, hunger, anything because they are tops

Every Halloween season, I look forward to carrying on the family tradition of making donuts and wassail and sharing with my friends. I’ve always made my dad’s grandma’s recipe but this year, I saw a post from Bon Appetit about their Apple Cider Doughnut recipe and saw that it had APPLE BUTTER in the ingredients list and I was totally sold. You can keep the dough chilled in the fridge for a day, so it’s easy to make ahead, or do what I did and make two batches—cooking them one day apart.

Normally I like to alter a recipe that I find from another source if I post it to the blog—even just a little bit—but this was so perfect that I followed it exactly. So get to your local grocery store and get some cider and some apple butter and taste this glory!

Ingredients

  • 2 3-inch cinnamon sticks
  • 3 cups apple cider
  • ½ cup apple butter
  • ½ cup buttermilk
  • 2 teaspoons vanilla extract
  • 1 tablespoon plus 2 teaspoons baking powder
  • 1 teaspoon kosher salt
  • ¼ teaspoon baking soda
  • ¼ teaspoon freshly grated nutmeg
  • 3½ cups all-purpose flour, plus more for dusting
  • 1 tablespoon plus 1 teaspoon ground cinnamon, divided
  • 6 tablespoons unsalted butter, room temperature
  • ¼ cup (packed) light brown sugar
  • 1¼ cups granulated sugar
  • 2 large eggs
  • Vegetable oil (for frying; about 4 cups)

Special Equipment

  • A 3¼-inch-diameter cutter, 1¼-inch-diameter cutter, deep-fry thermometer (my batteries ran out for my thermometer, so I sort of guessed and put the heat on med-high and tested a doughnut hole to make sure they were frying correctly)
  • I used my ceramic coated cast-iron pot and I had more even results with the temperature than other methods I’ve tried.

Directions

  1. Bring cinnamon sticks and apple cider to a boil in a large skillet over medium-high heat and cook until liquid is thick, syrupy, and reduced to about ⅓ cup, 20–30 minutes. Scrape into a medium bowl and whisk in apple butter, buttermilk, and vanilla until incorporated; set aside.

  2. Whisk baking powder, salt, baking soda, nutmeg, 3½ cups flour, and 1 tsp. ground cinnamon in a medium bowl. Using an electric mixer on medium-high speed, beat butter, brown sugar, and ¼ cup granulated sugar in a large bowl until light and fluffy, about 4 minutes. Add eggs one at a time, beating until well blended after each addition. Reduce mixer speed to low and add dry ingredients in 2 additions, alternating with cider mixture in 2 additions, starting with dry ingredients and ending with cider mixture (dough will be very soft and sticky).

  3. Scrape dough onto a parchment lined-rimmed baking sheet thoroughly dusted with flour (about ⅓ cup). Dust hands and top of dough with more flour, then gently pat dough to ¾” thick. (Dough will be really sticky!) Dust with more flour and tightly cover with plastic wrap; chill dough at least 3 hours.

  4. Whisk remaining 1 cup granulated sugar and 1 Tbsp. cinnamon in a small bowl until no lumps remain. (We ended up using more than this)

  5. Working on baking sheet, punch out as many rounds as you can with 3¼” cutter, then use 1¼” cutter to punch out center of each round. Gather doughnut scraps, reserving holes, and gently re-roll without overworking dough; repeat until all dough has been used (you should have 18 doughnuts).

  6. Set a wire rack inside a paper towel-lined rimmed baking sheet. Fit a large pot with deep-fry thermometer and pour in oil to a depth of 3″. Heat over medium-high until thermometer registers 350°. Working in batches (I did about 4 donuts at a time), fry doughnuts until deep golden brown, about 3 minutes per side. Transfer to prepared rack and let cool slightly. Fry doughnut holes until deep golden brown, about 2 minutes per side. Transfer to prepared rack and let cool slightly. Toss warm doughnuts and doughnut holes in cinnamon sugar.

    Do Ahead: Dough can be made 1 day ahead; cover and chill.

 

-CK 1.0

Classic Lemon Meringue Pie

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Classic Lemon Meringue Pie by twocarolines.com

 

I know we are all on a heavy diet of pumpkin spice sweets, and lemons may not seem seasonal, but the most fruitful season for lemons is winter, and we’re almost there!  This recipe is seriously old school, it’s the lemon meringue your grandma made, but even better!  I got it from a beautiful and wise older gal I went to church with named Wanda Green, is it just me or do you know a classic pie recipe will be amazing coming from someone named Wanda Green? It’s not a beginners pie, but it’s really not difficult, there are just a number of steps, and whenever you have meringue in a game, a little experience is helpful.  That being said, it was my first time making a classic lemon meringue pie and the process was smooth and simple with wonderfully delicious results that took me straight to my Grandma Lynn’s kitchen.

Traditional 9″ Pie Crust – try our King Family Pie crust! Blind baked at 450 for 8 minutes or until lightly browned.

Filling:
1/3 cup sugar
1/3 cup corn starch
1/4 teaspoon salt
3 eggs seperated
2 tablespoons butter
1 1/2 teaspoons grated lemon rind
1 1/2 cups water
1/3 cup fresh lemon juice

  1. Mix 1/2 cup of sugar, cornstarch and salt in double boiler top (I just use a stainless steel bowl on a 3 qt saucepan).  Gradually stir in water.  Cook over boiling water, stirring constantly, until thick enough to mound slightly when dropped from a spoon.  Cover; cook 10 minutes longer, stirring occasionally.  Do not remove from boiling water.
  2. Combine egg yolks and 1/2 cup sugar.  Blend a little hot mixture into egg yolk mixture: ten stir all into remaining mixture over boiling water.  Gently stir in butter, lemon rind, and juice.  Cover with clear wrap to prevent top hardening.  Cool to room temperature without stirring.  Turn filling into prepared pastry shell.  cover with meringue as directed.

Meringue:

3 egg whites
1/2 teaspoon vanilla
1/4 teaspoon cream of tartar
6 tablespoons sugar

  1. Beat egg whites with vanilla and cream of tartar until soft peaks form.  (White beat fluffier at room temp)
  2. Gradually add sugar, beating until stiff and glossy and all the sugar is dissolved.  Spread meringue over filling (which is now at room temperature) sealing meringue to the edges of pastry all around.  This prevents shrinking.
  3. Bake in moderate oven – 350 degrees, 12-15 minutes, or until peaks of meringue are golden brown.  Cool at room temperature.

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