Last Sunday I told Dearest and Darling Daughter that I felt like making something sweet. What would they like, cake, pie, cookies…
At the same time Dearest said, ‘pie’ and Darling Daughter said, ‘cookies’.
They looked at each other – then looked at me. ‘What kind of pie’? ‘Whatever you want’, I said. Then Dearest said, ‘you know what I have been really wanting lately, Lemon Meringue Pie’. Darling Daughter’s eyes lit up, ‘yes! Lemon Meringue Pie’.
Lemon Meringue Pie it was. We each went our way…I showed them the pie when it was done, ‘Pretty...’ Darling Daughter said.
I told them it would need to chill….
A couple hours later Darling Daughter asked, ‘is it pie yet?’ ‘No, too soon.’ She was disappointed. I said I could make cookies to tide them over. They looked at each other…well, you know where this was going.
I took one basic cookie recipe and made two kinds – to each of their tastess. (I’ll share the cookies in another post)
When I get in the mood to bake sweets…I really get in the mood. And Darling family likes it – I suppose it is good that I try to keep it to the weekends. On Monday, Darling Daughter took with her a slice of pie and frozen cookie dough – I didn’t bake all of the batches. I like to form the cookies and freeze the dough – to have on hand any time someone wants a fresh, hot cookie.
This Sunday with all of the family activity and with a guest in the home, I asked the same question. This time I received the answer, ‘something with chocolate.’ O.K….after a few moments I came up with the idea of making a Cappuchino Chocolate Chip cake. I love the combination of the flavors of chocolate and coffee. So, off I went.
When the cake was ready, everyone was pleased. There was just enough chocolate to satisfy their wish and enough coffee flavor to satisfy mine. The one flavor they couldn’t put was an addition of almond flavoring. I love the amazing flavor of almonds.
Lemon Meringue Pie
1 cup sugar
2 tablespoons all-purpose flour
3 tablespoons cornstarch
1/4 teaspoon salt
1 1/2 cups water
2 lemons, juiced and zested
2 tablespoons butter
4 beaten egg yolks
1 1/3 cup all purpose flour
1/2 teaspoon salt
1/2 cup Crisco shortening
3 to 6 tablespoons ice-cold water
4 egg whites
1 teaspoon cream of tartar
2 tablespoons sugar
For the crust, blend the flour and the salt. Cut in the shortening until the mixture resembles course crumbs. Add the ice-water – sprinkling about three tablespoons. Stir in well, pressing down. Add more water until the mixture holds together. Shape into a ball and lay out on a floured surface.Roll out the dough into a large enough circle to fit into a 9″ pie dish. Sprinkle lightly flour over the crust and fold over to add to the dishe into the center. Crimp the sides with your fingers. Prick at least 50 holes into the sides and the bottom of the crust and bake at 425° for about 10 to 12 minutes until lightly browned.
In a medium sauce pan combine the flour, sugar, cornstarch and salt. Add the water, lemon juice and zest. Cook and stir over meduim heat until the mixture comes to a boil. Stir in the butter. Put the egg yolks into a bowl and add 1/2 cup of the mixture stirring it in. Whisk in the egg mixture to the rest of the filling and continue cooking until thick. Pour the pie filling into the prepared pie shell.
Prepare the meringue by adding the cream of tartar and sugar to the egg whites in a clean mixer with a whisk attachment. Whisk until the meringue becomes firm and holds peaks.
Top the pie filling with the meringue and brown in an 375° oven for 10 to 12 minutes.
chill for a couple hours.
Cappuchino Chocolate Chip Cake
1/3 cup brewed strong coffee
1 (18.25-ounce) box yellow cake mix
1 1/4 cups milk
1/3 cup vegetable oil
2 ounces shaved semi-sweet baking chocolate
1 teaspoon vanilla extract
1 teaspoon almond extract
1/2 cup chocolate chips:
In the bowl of a mixer, place the cake mix, coffee, milk, vegetable oil, eggs and extracts. Mix until blended and then blend on medium for 2 minutes. Add the shaved chocolate and the chips – stirring in. Place the batter into two greased and floured 9″ cake pans. Bake at 350° for 20 to 25 minutes until lightly browned. Take out the cake pans allow to sit for 5 minutes and then turn out the cake onto a baking rack to completely cool.
1/2 cup softened butter
6 cups confectioner’s sugar
2 teaspoons instant coffee
3 tablespoons water
one ounce semi-sweet chocolate shaved.
1 teaspoon vanilla extract
2 to 3 tablespoons 1/2 and 1/2
1 dash of cinnamon
In a small bowl combine the instant coffee, water and baking chocolate. Heat in a microwave for 30 seconds, stirring the melted chocolate. Set aside. In the bowl of a mixer beat the butter until light. Add the confectioner’s sugar and cinnamon and combine on low until well mixed. Add the coffee-chocolate mixture and begin to mix on medium speed. Add 1/2 and 1/2 to bring the frosting to a spreadable consistency. Frost the cooled cake with the cappuchino frosting. Top with chocolate chips.