Talkie Tuesday: One Bad Apple

 

"Never underestimate a baker."

 

Hello everyone!

 

Welcome back.

 

After taking a bit of a break last week, I decided to sink my teeth into a deliciously yummy murder mystery for you all for this week's blog post.

 

What can I say - I'm an amateur sleuth at heart. It all goes back to watching Hercule Poirot on TV with my parents when I was younger.

 

Tonight's choice might not be QUITE as sophisticated as Agatha Christie's little mustachioed detective, but, that aside, it has an amiable cast and a fairly easy plot to follow, so I'd say that's a pretty good choice for anyone to watch.

 

They also managed to make the switch in male stars rather seamless. Ish. So hopefully that bodes well for the future!

 

For now, put on your aprons and get those apple peelers. One Bad Apple: A Hannah Swensen Mystery, is up next.

 

Saturday Snippet: Banana Pudding Pie

Hello everyone!

So my sister can make me do just about anything. Seeing as she's my LITTLE sister, you can probably understand how this happens. This time, it was incessantly begging me to bake a pie. Not just any kind of pie, but banana and vanilla pudding pie.

Of course I had no clue how to do it, and so off to the interwebz I went to get some information. I found a recipe alright (not the one above), but the dough did NOT cooperate so I'm going to give you what I did to make it work.

The dough itself I made from my apple pie recipe; the other dough was left to "rot" although I threw it into the oven for 20 minutes after it had been left alone for hours. I think I might retry the original recipe sometime and leave the thing overnight in the fridge, then bake the next day. Might just work.

Anyway, the only difference in this apple pie dough is that I added rum and vanilla sugar into the mixture (per special request). Then I spread it into the pan (which I first rubbed with some butter) and made a rim.

For the filling, I made vanilla pudding from half the bag (or you can cook a full batch, it usually comes with instructions on the back, follow those to a T and then just take as much as you think you need), mashed three bananas (the original recipe says two, but three is better!) and mixed them in, poured it over the dough, popped it into a pre-heated oven at 175 degrees, and baked for roughly twenty-three minutes, but at twenty I started checking if it was baked. It was, I just left it a little longer since my family likes a slightly more baked pie.

And that's it!

xx

*image is mine

Saturday Snippet: Apple Pie

Hello everyone!

So alright, I will admit - like I've said a while ago, me and baking or me and cooking don't really go together. BUT I have a lot of time when I'm at home (or I shovel time aside, sometimes you just have to be violent) to experiment a little bit.

Browsing through random stuff in the kitchen, I stumbled over an old notebook of my mother's, which used to be tagged with blood red letters saying DO NOT TOUCH, MOVE AWAY SLOWLY BEFORE SOMETHING GOES BOOM.

Haha that's just the way you see it as a kid!

But it was a book of her old recipes, and I found the one for apple pie that my maternal grandmother used to make (and we all LOVED to devour). Here it is below!