Showing posts with label Charmed Pie Shoppe. Show all posts
Showing posts with label Charmed Pie Shoppe. Show all posts

Sunday, February 24, 2013

Charmed Meat Pies with Paprika Aioli


We're delighted to welcome back our own Ellery Adams. PEACH PIES and ALIBIS, the third book in her delightful Charmed Pie Shoppe Mysteries is coming out on March 5th!

By Guest Blogger Ellery Adams

Ella Mae LeFaye of the Charmed Pie Shoppe knows that you’re about done with winter. You’re about done with cold weather and grey skies. Well, here’s a wonderfully tasty, slightly spicy hand pie that will warm you right down to your toes. That’s the magic of  homemade food, isn’t it? It makes you feel cozy and loved and happy.

However, I must warn you: this is the kind of pie that makes a man go weak in the knees. Ella Mae made it for Hugh Dylan, her handsome fireman, and now things between the two of them are really heating up! When Peach Pies and Alibis comes out next week (March 5) you can read all about it! Until then, here's the recipe:
 
Dough

2 ½ cups flour
2 teaspoons salt
½ cup vegetable oil
½ cup ice water

Filling
 
2 tablespoons butter
1 pound ground beef chuck
2 large garlic cloves, finely minced
1 onion, finely diced
3 tablespoons tomato paste
¼ teaspoon cayenne pepper
¼ teaspoon ground cloves
¼ teaspoon allspice
½ teaspoon chopped fresh thyme
3 splashes of Tabasco sauce (add more if desired)
1 egg beaten with tablespoon half and half (egg wash)

Paprika Aioli

¼ fresh lemon juice
5 garlic cloves, finely minced
¼ teaspoon cayenne pepper
1 ½ teaspoons (sweet or Spanish)
2 tablespoons sugar
1 ½ tablespoons tomato paste
1 ½ cups mayonnaise

In a large skillet, melt the butter. Add the ground beef and cook until no pink is showing. Add the garlic and onion and cook over medium heat, stirring occasionally, until the onion is translucent. About 8 minutes. Stir in the tomato paste, cayenne, cloves, thyme, and allspice and cook for 3 minutes. Season with hot sauce and let cool. Transfer the filling to a food processor and pulse until chopped.

Preheat the oven to 350° and line a large baking sheet with parchment paper. On a floured work surface, roll out each disk of dough to a 12-inch round. (If you don’t want to make the dough by hand, Pillsbury pre-made piecrusts will work just as well). Using a 4-inch biscuit cutter, stamp out 6 rounds from each piece of dough. Brush the edges of the rounds with some of the egg wash and place a rounded tablespoon of filling to one side of each circle. Fold the other half of the dough over the filling and press to seal. Crimp the edges with a fork. Transfer the pies to the baking sheet and brush with the egg wash. Bake for 25 minutes, until golden brown.

While pies are baking, blend together all the ingredients for the paprika aioli. Serve in individual bowls for dipping.

Name the spiciest food you’ve ever tasted! 

And before I go, here's the blurb for Peach Pies and Alibis!
ISBN - 0425251993
Price - $7.99
Available at your local bookstore or Amazon.comIndiebound.comBarnes & Noble

Ellery Adams serves up a mystery that’s a real peach...
Ella Mae LeFaye’s Charmed Pie Shoppe is wildly popular in Havenwood, Georgia—which is not surprising since Ella Mae can lace her baked goods with enchantments. The shop’s extraordinary success seems destined to continue when Ella Mae meets an engaged couple who hire her to handle the dessert buffet at their wedding.

But Ella Mae has a lot on her plate. She is also searching for the origin of her magical powers—and hoping to determine if the spark of attraction she feels for the handsome Hugh Dylan is authentic or just her new abilities gone awry.

Then Ella Mae discovers a high-standing member of the community dead, and a wedding guest becomes seriously ill at the event she’s catering. Now she’ll have to use all her sleuthing skills and culinary talents to prove her pies don’t contain a killer ingredient . . .


Saturday, August 4, 2012

Charmed Frozen Raspberry Lemon Chiffon Pie

Ellery Adams


If you think that title is a mouthful, wait until you try the pie. This is truly a summer pie and if you can get freshly picked raspberries, then every bite will taste of summer.


I won't lie to you. This is a pie for those with some patience. Straining the seeds from the raspberry mixture will take some time (my sous chef agreed to help) and then the whole pie has to freeze overnight. But trust me, the effort is worth the results!


Before I post the recipe, I'd like to thank all of you who purchased and spread the word about PIES AND PREJUDICE. I really appreciate your support. 


Charmed Frozen Raspberry Lemon Chiffon Pie

Ingredients
         1 1/2 cups graham cracker crumbs
         3 tablespoons butter, melted
         1 tablespoon sugar
         1/4 cup fresh lemon juice (about 4 large lemons)
         1/4 teaspoon salt
         4 large egg whites
         1 cup plus 2 tablespoons sugar
         6 tablespoons water
         3 cups raspberries
         Mint sprigs for garnish (optional)
        
Preparation
Combine first 3 ingredients in a bowl; toss with a fork until moist or pulse in bowl of food processor. Press into bottom and up sides of a 9-inch springform pan coated with butter.
Combine 3 cups raspberries and fresh lemon juice in a blender; process until smooth. Strain mixture through a sieve over a bowl; discard solids.
Place salt and egg whites in a large bowl; beat with a mixer at high speed until foamy. Combine sugar and 6 tablespoons water in a medium saucepan; bring to a boil. Cook, without stirring, until a thermometer registers 250°. Gradually pour the hot sugar syrup into egg white mixture, beating at medium speed, then at high speed, until stiff peaks form. Gently fold in raspberry mixture; pour into prepared crust. Cover; freeze 8 hours or overnight.


Which fresh berries have been calling your name this summer?

Saturday, June 2, 2012

Charmed Peanut Butter Cup Pie

Sometimes it's too hot to turn the oven on. You crave something sweet, rich, chocolately, and perhaps, you even want a little taste of peanut butter, but you don't want candy and you don't feel like baking a cake. No worries! Ella Mae LeFaye has got the pie for you. You can skip the oven altogether by purchasing an Oreo cookie crust from the baking aisle at your local grocery store, or you can make the homemade version listed below.

When I tried this pie with the help of my sous chef and taste tester, I was stunned by its incredible flavors. Believe me, you only need a small wedge of this super rich pie. And it's a good one to serve to the men in your life. My guy is not fond of pie, but he yummed this one up.

Which candy flavor translates well into other desserts? I'd love to hear your opinions for future recipes!

Charmed Peanut Butter Cup Pie
Ingredients:
Store brought Oreo or chocolate cookie crust
(Or for homemade chocolate cookie crust:
1 ¾ cups chocolate cookie crumbs, ¼ cup sugar, ½ cup butter, melted)
1 1/3 cups semisweet chocolate chips (about 8 ounces)
2/3 cup plus 1 ¾ cups chilled whipping cream, divided
1 tablespoon honey
2 teaspoons pure vanilla extract, divided
1 cup creamy peanut butter
½ cup confectioners’ sugar
If making homemade crust, preheat oven to 350 degrees. Spray 9-inch glass pie dish with cooking spray. Blend chocolate cookie crumbs, sugar, and butter in food processor and press mixture over bottom and sides of pie dish. Bake crust for 15 minutes. Let cool.
For store bought crust, skip this step and continue on.
Combine chocolate chips, 2/3 cup whipping cream, honey, and 1 teaspoon vanilla in microwave dish and microwave until chocolate melts (2 to 3 minutes
depending on strength of your microwave). Whisk until smooth and spread majority of chocolate mixture over bottom of crust, leaving a few tablespoons of the chocolate to drizzle on top of the finished pie later on. Freeze crust for 10 minutes.

Whisk peanut butter and 1 teaspoon vanilla in small bowl. In medium bowl, beat 1 cup whipping cream and 2 tablespoons sugar until very thick (don’t beat until peaks form, however). Fold into peanut butter in parts. Spoon peanut butter mousse over chocolate layer and chill for 1hour to 1 day. Garnish with drizzles of leftover chocolate mixture.

Saturday, May 5, 2012

A Charmed Banoffee Pie


Ellery Adams

In each installment of the Charmed Pie Shoppe mysteries (the first one debuts this July), I include a customer of the week pie. These are recipes sent me by real readers and this one was to die for!

Not only is it a blend of soft, ripe bananas and rich, decadent caramel, but the creamy smoothness of the whipped topping just finishes it off with a dollop of pure heaven. Add a few chocolate shavings for the garnish and you've got a pie worth serving Mother.

In fact, the woman who sent me this recipe comes from a long line of Scottish bakers. Her mam ran a bakery on Orkney Islands (sorry, but I don't know exactly where) and they're still boiling their sweetened condensed milk even though you can buy it pre-made nowadays. Some things are better done the old fashioned way. Some things are worthy of patience and attention to detail. I think that's something most moms would agree on.

So enjoy this wonderful pie and Happy Mother's Day to all the moms out there (whether your children have two feet or four paws!)


Charmed  Banoffee Pie

Ingredients
10 ounces ginger snaps, crushed fine
1 stick butter, melted
1 tablespoon brown sugar
1 14-ounce can sweetened condensed milk
3 ripe bananas, sliced
2 tablespoons lemon juice
1 ½ cups chilled heavy whipping cream
1 teaspoon pure vanilla extract
1 tablespoon confectioners’ sugar
hunk of milk chocolate candy bar for garnish 








Directions
Prepare ginger snap crust. In medium bowl, mix melted butter with brown sugar. Add crushed ginger snaps. Mix well. Press mixture into 9-inch pan. Bake at 350 degrees for 5-8 minutes. Cool.

Put can of sweetened condensed milk in large saucepan and cover with water. Boil for 2 hours (Adding water when necessary). Cool. Open and stir with fork to remove any lumps. (It will be brown in color). Spread on top of the ginger snap crust.

Slice three bananas and sprinkle with lemon juice. Arrange over the toffee.
 
Put large mixing bowl and electric mixer beaters in freezer for ten minutes. Remove and add heavy whipping cream. Whip until peaks are just about to form and then add in vanilla extract and sugar. Continue whipping until stiff and spread on top of banana layer. Grate milk chocolate over the top. Chill until serving.


Saturday, April 7, 2012

Charmed Mini Lemon Tarts (And Optional Easter Tarts)


Ella Mae, the heroine of the upcoming Charmed Pie Shoppe series, is a big fan of the lemon. The bright yellow of its skin, the clean scent of its fruit, and the millions of delicious recipes one can make with this citrus make it one of her all-time favorite ingredients.

Now that the spring sunshine has made itself known, you might be ready for a light, sunny dessert. Try these easy, creamy, lemony tarts and you'll feel warm and bright right on down to your toes!

Charmed Mini Lemon Tarts

5 ounces of cream cheese at room temperature

3/4 cup granulated sugar

2 large eggs

1/2 cup freshly squeezed lemon juice (requires 3 large lemons)

1 tablespoon grated lemon zest

2 packages mini graham cracker tart crusts (for a total of 12 mini tarts)

Directions

Preheat oven to 350 degrees.

Using a stand mixer or food processor blend cream cheese until smooth. Add the sugar. Once the sugar is completely mixed into the cream cheese, add the eggs. Next, add the lemon juice and zest and process until completely blended and smooth. Spoon the mixture into the individual tarts, filling to the top. Bake the mini tarts approximately 15 minutes or when filling is set. Let cool and top with berries, whipped cream, a sprig of mint, or a piece of lemon cut into a small triangle.

To make cute spring bird’s nests, use food coloring to dye the tart filling before baking. After the tarts cool, use shredded coconut or chocolate shavings as the “nest” and add jellybean “eggs.” These are sure to brighten any table!

What's your favorite lemony food?

Saturday, March 3, 2012

Charmed Lamb Pie


By Ellery Adams

Yes, every now and then I'll present you with a savory pie. After all, we can't eat sweets all the time, can we? (I'd like to but I don't want to give my dentist any more reasons to come at me with that terrible drill).

Despite the cold, gray weather we've had in the South lately, I know spring is on its way and I started thinking about the kind of pie Ella Mae LeFaye would make to celebrate the new season and a tender, flavorful lamb pie sounded nice to me. So here's my version, which takes some notes from Middle Eastern cuisine. I love the flavor of the toasted pine nuts but beware, they are expensive!

What spring fare are you looking forward to (besides Peeps!)

Charmed Lamb Pie

2 pounds ground lamb

1 tablespoon olive oil

1 large onion, chopped

1 cup pine nuts, toasted

1 clove garlic, minced

2 teaspoons salt

½ teaspoon pepper

2 tablespoons lemon juice

1 cup plain yogurt

2 tablespoons mint, finely shredded

2 teaspoons cumin

1 teaspoon cinnamon

1 piecrust

Preheat oven to 350 degrees. Spread pine nuts on cookie sheet and toast for ten minutes. While nuts are toasting, sauté onion and garlic in olive oil (1 to 2 minutes) and then add lamb. Cook until lamb is nicely browned (about 5 minutes) and then drain excess liquid. In large mixing bowl, combine lamb mixture with spices, pine nuts, lemon juice, and yogurt. Pour filling into piecrust. Bake for 25 to 30 minutes at 400 degrees.

Sunday, November 27, 2011

The PENZEYS Week Kick-Off: No Crust Cranberry Pie


Welcome to Mystery Lover's Kitchen's special Penzeys week! At this time of year, it seems like dishes call for spices and herbs even more than usual. The Mystery Lover's Kitchen bloggers are friends and discovered that we all use Penzeys spices. Each of us has our favorites, of course, so we thought we would dedicate a special week to our favorite spice store. For those of you who haven't heard of them, Penzeys has stores all over the country, as well as a lovely catalog and an online ordering site.

All cooks have their favorite spices and for Ella Mae LeFaye, nothing beats the fresh, pure tastes of Penzeys spices. This is the time of year to she loves to fill her Charmed Pis Shoppe kitchen with the scents of vanilla, orange, cloves, rosemary, thyme, and more.

Today, Ella Mae wanted to share a very simple no crust pie with you. That's right, you don't have to mess with a crust and with cake-like nature of this pie, you won't miss it! Tart cranberries blend with crunchy pecans and are flavored with Penzeys spices.

This is the pie for folks who don't normally like pie. Enjoy!

    Charmed No Crust Cranberry Pecan Tart
   Ingredients:
    1 cup all-purpose flour
    1 cup white sugar
    2 cups fresh cranberries
    1/2 cup chopped pecans
    1/2 cup butter, melted
    2 large eggs

    Directions:

¼ teaspoon PENZEYS pure almond extract
¾ teaspoon PENZEYS pure vanilla extract
½ teaspoon PENZEYS ground cinnamon
¼ teaspoon PENZEYS ground cloves

Preheat oven to 350 degrees. Grease one 9-inch pie pan.

Combine the flour, sugar, and salt. Stir in the cranberries and the pecans, and toss to coat. Stir in the butter, beaten eggs, vanilla and almond extracts. Add cinnamon and cloves. Spread the batter into the prepared pan. It will look more like cake batter than pie filling.




Bake at 350 degrees for 40-45 minutes, or until a wooden pick inserted near the center comes out clean. Serve warm. A scoop of vanilla ice cream or real whipped cream tastes great on this pie.



Do you have a favorite spice? The one you love to uncap and sniff before sprinkling it over your food?


Saturday, September 10, 2011

Charmed Banana Puddin' Pie

By Ellery Adams

Ella Mae Le Faye, the heroine of my upcoming mystery, Pies and Prejudice, has problems. She's come back to her girlhood town of Havenwood Georgia with a single change of clothes and her Jack Russell, Chewy. And just when she thinks her dream of opening a pie shop is about to come true, she finds out that her lifelong nemesis, the beautiful, rich, and manipulative Loralyn Lockwood, has convinced her fiance to bid on the darling butter-yellow cottage Ella Mae longs to own.

So what's a girl to do? Bake comfort food, for starters. And this creamy, sweet pie will make you feel like smiling no matter what trials you face. One bite of soft bananas, vanilla custard, and whipped topping flavored with a hint of rum and you'll be floating on air.

Charmed Banana Puddin’ Pie

Ingredients:

½ Charmed Pie Shoppe crust recipe

Filling:

¼ cup cold water

2 ¼ tsp. (1 pac

kage unflavored gelatin)

2 cups whole milk

¼ cup cornstarch

4 large egg yolks

2/3 cup sugar

¼ tsp. salt

1 tsp. pure vanilla extract (Ella Mae prefers Penzey’s)

3 large, very ripe bananas, peeled and sliced

For Whipped Topping:

1 cup heavy cream

2 Tbs. confectioners’ sugar

1 tsp. dark rum

1 tsp. vanilla extract

Garnish:

6 oz. semisweet chocolate, shaved into curls using a vegetable peeler

Directions:

Transfer dough to a 9-inch pie dish, fitting the dough into the bottom and sides. Trim and flute the edge. Using a fork, pierce the dough all over, then line with aluminum foil and freeze for 30 minutes. Meanwhile, position a rack in the lower third of an oven and preheat to 450°F.

Place the dough-lined pan on a baking sheet and fill the foil with pie weights. Bake for 12 to 15 minutes. Cool and then remove the foil and weights.

Pour cold water into a small bowl and add gelatin. Let gelatin firm up for about 10 minutes. Meanwhile, pour milk into a medium saucepan and warm over low-medium heat until hot (about 10 minutes) but do not allow it to boil. In a large bowl, whisk the egg yolks and sugar. (see photo of my trusty assistant) Add cornstarch and salt and blend until there are no lumps. Gradually add the hot milk to the egg mixture, stirring constantly. Add the gelatin to the mix and blend thoroughly. Pour the entire contents of the bowl and return to saucepan. Cook over medium heat until mixture begins to bubble, whisking constantly. Remove from heat and immediately add in vanilla.

Line the banana slice along cooled piecrust and then spread the custard on top. Put a piece of plastic wrap directly onto the surface of the filling, piercing the plastic a few times with a knife. Cover and refrigerate for 2-4 hours. 



To make the whipped topping, place a large stainless steel bowl and blender beaters in the freezer for 10 minutes. Remove from freezer and add cream, rum, vanilla, and sugar. Beat on high speed until stiff peaks form. Do not overbeat or your whipped cream will look like butter. Spread the topping over chilled pie and garnish with chocolate shavings. (You won't see them in my photo because the person I made this pie for doesn't care for chocolate).

What challenges do you face this month? Post a comment and you could win a $25 gift card to Williams-Sonoma and possible purchase a new pie pan or pie weights.

Congrats to Pixie Poe, the winner of last month's Charmed Cherry Pie prize!