Lovely recipes.
I find that whenever I get in a sad mood, I cook up a storm. Well my baby dog just died (hardly a baby, he was 13) and the only good thing that has come out of it is lots of desserts.

I recently took out a fantastic dessert recipe book written by Anna Olson. She currently has 2 shows on Food Network Canada, Sugar and Fresh. As you will see below, I have used all of her recipes. Dangerous on my wallet, and for my thighs, HA!

I highly recommend checking out her recipes to you guys. She is phenomenal.



Tangerine cupcakes.



I would have never really thought of making tangerine flavoured cupcakes using the zest and fresh juice. I used honey tangerines, so I got a nice honey orange flavour. I couldn't believe how great these tasted, and I would highly recommend this recipe to anyone with a sweet tooth.

Tangerine Cupcakes Recipe:

Cupcakes:

* 2 1/4 cups pastry flour
* 1 1/2 cups sugar
* 1 tbsp baking powder
* 1 tsp fine salt
* 1/3 cup canola oil
* 3/4 cup buttermilk
* 1 1/2 tsp vanilla
* 1 tbsp freshly grated tangerine zest
* 1/4 cup fresh tangerine juice
* 2 large eggs, seperated

Icing:

* 1/3 cup unsalted butter at room temperature
* 3 1/2 cups icing sugar, sifted
* 1 tsp vanilla
* 1 tbsp freshly grated tangerine zest
* 1 to 2 tbsp fresh tangerine juice
* 3 tbsp orange sprinkles


Directions:
Cupcakes

1. Preheat oven to 375 degrees F. and line muffin tins with paper cups.
2. Sift flour, 1 cup of sugar, baking powder and salt into a large mixing bowl. Make a well in the center of the flour mixture and add oil, buttermilk, vanilla and tangerine zest. Beat one minute with electric beaters. Add tangerine juice and egg yolks and beat another minute.
3. In a separate bowl and using cleaned beaters, whip egg whites until foamy. Gradually pour in remaining ½ cup sugar and whip until whites hold a stiff peak. Fold whites gently into batter and spoon into muffin cups. Bake for 15 minutes or until cupcakes spring back when pressed. Allow to cool.

Icing

1. For icing, beat butter until fluffy. On low speed beat in icing sugar until smooth. Beat in vanilla, zest and tangerine juice. If icing is too thin, add a touch more icing sugar. Spread icing onto cupcakes, garnish with sprinkles and serve.

Source: http://www.foodtv.ca/recipes/recipedetails.aspx?dishid=6750


As I previously mentioned in my first post here, I wanted to bake my grandpa an apple pie for his 76th birthday. He is a very simple guy, and what simpler dessert pairing is there than apple pie a la mode? I decided to go deep dish, just to see if I could do it. I used Splenda granulated sugar in place of real sugar, because he recently became diabetic.

I never got a taste, but it smelled heavently, and I have heard nothing but good news flowing from their camp. :)







Deep dish apple pie recipe:

Pastry

* 2 cups all purpose flour
* 2 tbsp sugar
* 1/2 tsp baking powder
* 1/2 tsp salt
* 2/3 cup unsalted butter, cut into pieces and chilled
* 1 egg
* 4 tbsp to 5 tbsp milk

Apples

* 8 cups large Granny Smith apples, peeled, cored and sliced
* 2 cups water
* 2 cups sugar
* 2 cinnamon sticks
* 1 tbsp grated orange zest
* 1/8 tsp ground nutmeg
* 1/8 tsp ground cloves

Egg Wash

* 1 egg mixed with
* 2 tbsp milk for glazing


To Assemble

1. For pastry, combine flour, sugar, baking powder and salt. Cut into butter until an even, crumbly texture. Whisk together egg and 3 Tbsp milk. Add to dough and mix until dough comes together, adding additional milk if needed. Shape dough into a disc, wrap and chill for 30 minutes.
2. While dough is chilling prepare filling. Bring apples up to a simmer with water, 1 cup sugar and cinnamon sticks. Simmer for 15 minutes, until apples are tender and drain. Remove cinnamon sticks. Allow to cool to room temperature and toss with remaining 1 cup sugar, orange zest, ground nutmeg and cloves.
3. Preheat oven to 350° F. Roll out two thirds of pastry to less than ¼-inch thickness on a lightly floured surface. Line an 8-inch springform pan carefully, letting pastry hang a little over the sides. Roll out remaining one third of dough large enough to cover top of pan. Fill pan with apples and brush edges of pastry with egg wash. Place disc of pastry to cover fruit and seal edge, trim and crimp. Make holes in pastry with a fork or scissors and brush with remaining egg wash. Bake for 55 to 65 minutes, until pastry is a rich golden brown. Let pie rest for 20 minutes before removing springform ring.
4. Yield: 1 8-inch pie. Makes 8 servings.

Source: http://www.foodtv.ca/recipes/recipedetails.aspx?dishid=3976



I also bought the lemon zester of my dreams today after scouring stores for one for months (yeah i'm a geek.) Microplane! And what do you know, I zested more of my finger than the lemons I zested today. Bloody hell.