Square Root of…

Can you believe I’ve had this blog for a year and a half, called it Square Root of PIE, and never even posted a pie recipe?

I’ve made pies before, but somehow never blogged them. Because I’m silly. So when I got invited to a pre-Thanksgiving potluck, I knew exactly what needed to happen. I needed to bake a pie. Not just any pie, but the pie of all pies. A pie with flaky crust, fresh filling, and a delicious topping. Everything a pie should be!

I didn’t have a lot of time to prepare for this pie. And by that I mean I didn’t get to go to the grocery store. So I poked around the kitchen until the creative juices started flowing. And by that I mean I found some berries in the freezer.

I’m not real big on pies with top crusts, so I poked around a little bit more until it dawned on me: oatmeal. And thus the pie was born. Baked. Whatever.

Apple Berry Crumb Pie
Crust recipe found here.

Ingredients
for the crust
1 1/4 C flour
1/4 tsp salt
1 stick butter, chilled and diced
1/4-1/3 C ice water
for the filling
4 medium Granny Smith apples, peeled and chopped
1/2 C frozen mixed berries
1/2 C brown sugar
2 Tbsp flour
2 tsp cinnamon
1 tsp vanilla
1 Tbsp orange juice
for the topping
3/4 C oats
3/4 C flour
1 C brown sugar
1/2 tsp cinnamon
1 stick butter, melted
dash salt

Instructions
1.
Start the crust by combining flour and salt in a large bowl. Slowly mash in butter with a fork until crumbs form.
2. Add water about a tablespoon at a time, mixing until you can form the dough into a ball with your hands. Wrap in plastic wrap and chill in the fridge at least 2 hours, preferably overnight.
3. Remove dough from fridge and let thaw while you make the rest of the pie. Preheat oven to 425 F.
4. In a large bowl, stir together all filling ingredients. Set aside to marinate while you begin the topping.
5. In a medium bowl sift together dry ingredients for the topping until combined. Pour in melted butter and stir until crumbly.
6. Roll out pie crust. (I prefer to do it in between two sheets of plastic wrap – no need for extra flour and no mess to clean up!) Press evenly into pie plate.
7. Spoon filling evenly into the crust. Top with the oat mixture.
8. Cover loosely with foil and bake for 20 min. Then remove foil, reduce heat to 375 F, and bake another 35 min.
9. Let cool at least 15-20 min before serving.

Happy Thanksgiving everyone!

I’m old!!

Hooray! I’ve been super late on posting because I’ve been far too busy to bake… Seeing as I spent last weekend in Las Vegas! Twenty-one. Finally.

So normally I don’t like to bake things that are so… plain. I don’t know, maybe that’s not the right word. I guess I mean normal. Oatmeal raisin cookies? Everyone has heard of those. I like trying new things. But there’s a certain someone on my team at work who won’t eat anything else when it comes to dessert. I bring everything I bake into the office and he always turns it down. He’s a crazy person. So I decided to bake him a special batch of cookies.

I asked him if it was okay if I put chocolate chips in them. He said, “Why would you ruin them with chocolate?!” Like I said, crazy. So I only put the chocolate chips in half the batch.

I actually wanted to use golden raisins, which I thought would be good with the chocolate chips. I went to the market, bought a box of raisins that had a picture of green grapes on the front… And there were PURPLE raisins inside. What?! I was so mad. Why put green grapes on the box if there aren’t golden raisins inside?!!

Oatmeal Raisin Chocolate Chip Cookies
Makes 3-4 dozen.

Ingredients
1 stick butter, softened
1 C white sugar
1/4 C brown sugar, packed
2 tsp agave
2 eggs
1 tsp vanilla extract
1 1/4 C flour
1 tsp baking soda
3/4 tsp cinnamon
dash nutmeg
2 C rolled oats (NOT quick oats)
1 C combined raisins and chocolate chips (ratio is up to you!)

Instructions
1.
Preheat oven to 350F. Grease a cookie sheet.
2. In a large bowl cream together butter and sugars. Mix in agave, eggs, and vanilla.
3. In another bowl sift together flour, soda, cinnamon, and nutmeg. Gradually stir into the butter mixture to form a thin batter.
4. Fold in oats, raisins, and chocolate.
5. Drop spoonfuls on the sheet at least 2 inches apart – they spread out a lot! Bake 10 minutes until browned. Let cool before serving.

Sweet and Salty

I’ve really been enjoying the city, and since I’ve been here a few times before I’m mostly ignoring the touristy things and trying to really live here. I want to check out lesser known places and little things you might normally overlook.

Last week I went to Momofuku Milk Bar in East Village. I tried their Pretzel Milk, Birthday Cake Truffles, and a Compost Cookie. The Pretzel Milk tasted just like it sounds – so good! They really soak pretzels in milk to make it. The Birthday Cake Truffles, which are apparently kind of a big deal, were actually kind of gross. They’re basically just cake pops, but the were way too sweet. I couldn’t eat more than a couple bites of one, and the package came with three!

The Compost Cookie, on the other hand, was absolutely amazing. The combination of sweet and salty has always been one of my favorites, like chocolate covered pretzels! The cookie came packaged with a label listing all the ingredients, so yesterday I made my first copycat recipe.

Compost Cookies
Makes 2 1/2 to 3 dozen.

Ingredients
1 stick butter, room temperature
1/2 C sugar
1/2 C brown sugar
1 egg
1 tsp vanilla
1/2 tsp baking soda
1 tsp hot water
1 C flour
1/4 C quick oats
1 tsp coffee grounds
1/4 C corn flakes
1 single serving bag potato chips, crushed
1 1/2 graham crackers, crushed
10-12 mini salted pretzels, crushed
1/2 C chocolate chips

Instructions
1.
 Preheat oven to 350F.
2. In a medium mixing bowl, combine oats, coffee, corn flakes, chips, grahams, and pretzels. Set aside.
3. In a large bowl, cream together butter and sugars. Mix in egg and vanilla.
4. Dissolve baking soda in water. Stir into butter mixture.
5. Mix flour into butter mixture. Slowly add the compost mixture until a dough forms. Stir in chocolate chips.
6. Drop spoonfuls 2 inches apart onto a greased baking sheet. Bake 10 minutes until browned.

I’m pretty happy with the result. They’re not quite as chewy as the ones from Milk Bar, but they probably have about half the butter… Meaning I can eat twice as many!