Goals

I saw this when I was blog surfing (which I do way too much, by the way), and decided that it was an excellent idea. So I’m snagging it for my own!  Send me recommendations or requests!

What I want to…

…bake:

BREADS–

  1. Challah
  2. No-Knead Bread (courtesy of NYT)
  3. Brioche
  4. White bread with cheese

CAKES–

  1. Lemon syrup cake
  2. Pumpkin spice cake
  3. Strawberry shortcake
  4. Green Tea (Matcha) Cake

PIES–

  1. Apple pie
  2. Pumpkin pie
  3. Blueberry pie

COOKIES–

  1. Sugar cookies (I have star shaped cookie cutters!)
  2. Linzer cookies

…cook:

  1. Scallion pancakes (蔥油餅)
  2. JaJangMien (炸醬麵)
  3. Katsudon (かつどんぶり)
  4. Yellow bell pepper risotto
  5. Scallops Risotto
  6. Stuffed Mushrooms

One Response to “Goals”

  1. 1 Tina

    Apple pies are super easy…but making the crust (yayyy criss cross weaving!) and peeling the apples are a bitch. Here’s my fav recipe in case you don’t have one of your own. Also, have you ever considered pumpkin cupcakes? They. Are. Divine.

    Crust:
    3 cups all-purpose flour
    1 tablespoon dark brown sugar
    1 teaspoon kosher or Hawaiian salt, crushed
    1/2 cup butter flavored all-vegetable shortening, chilled and cut into small pieces
    1/2 cup cold unsalted butter, chilled and cut into small pieces
    1/2 cup cold water
    Cooking spray
    1 egg yolk plus 1 teaspoon water, beaten, for egg wash

    Filling:
    4 large or 6 medium Granny Smith apples, about 2 pounds (to make 6 cups sliced apples)
    2 tablespoons freshly squeezed lemon juice
    2/3 cup granulated sugar
    1/2 cup dark brown sugar, firmly packed
    1/2 cup all-purpose flour
    1 teaspoon ground cinnamon
    1/8 teaspoon ground nutmeg
    1/8 teaspoon ground allspice
    1 large egg
    1 1/2 tablespoons good quality bourbon
    2 tablespoons butter

    Vanilla sugar, for sprinkling, optional

    Crust Preparation:

    Preheat oven to 400 degrees F.

    Combine all the dry ingredients in a large mixing bowl. Add shortening and butter. Using a pastry blender, cut in the shortening and butter until the mixture resembles course meal. Drop by drop, add the cold water. Mix in with the fingertips, not hands, as the palms will warm the dough. Continue mixing water in until the dough begins to hold together without being sticky but not crumbly. Divide dough into 2 pieces and place 1 piece of dough in plastic warp. Press down to form a disk. This will make rolling out easier after chilling. Lightly spray a deep 9-inch pie pan with cooking spray. Roll out second piece of dough and place in pie plate, allowing the excess pastry to hang over the edge. Lightly brush sides and bottom of crust with egg wash. Chill in refrigerator for 10 minutes before filling. Makes pastry for 9-inch double-crust pie.

    Preheat oven to 425 degrees F.

    Filling Preparation:

    Peel, quarter, and core apples; cut into 1/4-inch slices (should have 6 cups). Toss with the lemon juice in a bowl. In a separate bowl combine sugars, flour, cinnamon, nutmeg, and allspice, pour over the apples and toss to coat. Whisk together egg and bourbon. Fold into apple mixture. Spoon apple filling into the chilled pastry shell; cut butter into very small pieces and sprinkle over the apples. Roll out remaining pastry. Cut slits in pastry to allow steam to escape. Lightly brush egg wash around edge of pie. Cover pie and trim overhang. Turn edges under flush with the rim; crimp all around to make a stand-up edge. Bake pie at 425 degrees F for 40 minutes, or until top is golden brown and juices are bubbling up. Remove from oven and sprinkle with vanilla sugar, if desired. Cool on wire rack.


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