Day 3 of 20 (4/20 Foods) – Pop Tarts

Day 3 and we know, we’ve posted Pop-Tarts a few times now, but it’s because real Pop-Tarts are kinda gross and people need to have a better choice for a pie on the go! We have several choices here: apple, blueberry, strawberry, and even NUTELLA. These are perfect for breakfast on the go, afternoon snack, or the ideal munchie because you keep your hands clean and fork free.

Let’s get Glazed everyone!

Apple Poptarts

Apple Poptarts

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Fruit Handpies (Homemade Poptarts)

We’re on our Gilmore Girls kick here and what’s more Gilmore than poptarts? Literally nothing. One of the promo’s was literally a tray of poptarts and an apple. And we all know where that led….but let’s stay on target.

So if you like Gilmore Girls like we do, you know that poptarts are staple in the Gilmore Household.

ggpop

And like with our fried rice, we knew that when the revival came out we wanted to make as many Gilmore Girl inspired recipes that we could. And what’s more Gilmore than poptarts?

GGPop2.png

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Of course, buying poptarts is the easy solution but making them really isn’t as hard as it seems. Trust us. We use store bought pie dough and if you really want to take the easy way out you can buy pre-made filling at the store, and frost these with store bought icing. But we suggest at least trying them once like this.

Because once you have a homemade poptart, it’s REALLY hard to go back to the store bought kind.

Homemade Poptarts

Look at those beauties. And let us be real with you, these taste as good as they look. Buttery, flaky pie dough and a warm fruit filling? Topped with a homemade glaze? Seriously what could be better than that? Besides Gilmore Girls coming back for another season? The answer is homemade poptarts!

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Breakfast Pie

It’s that time of year again and no I don’t mean the holidays so stop trying to rush Christmas! No, it’s that horrible time of year that we have to experience twice a year, it’s old and antiquated and  if you guessed Daylight Savings then you get fifty points!

While most love getting that extra hour of sleep, both of us can’t stand it. We already wake  up early so when the clocks go back and we wake up thinking it’s 6am only to realize it’s 5am you can imagine how that feels. And let’s not even talk about “spraining forward” you want us to loose an hour?! No thank you.

Anyway, we digress (as usual) and our recipe today is a good one. Sunday is all about Brunch and this is a perfect brunch recipe. It’s perfect because not only can you make the entire pie ahead of time, but you can the filling ahead of time and then make the pie the next day. It’s really up to you and how you like to brunch.

This recipe is enough to make two full breakfast pies and each pie has about 12 slices depending on how you cut them.

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Pecan Pie

Southern Pecan Pie

Okay, so we totally flaked and missed the most important day of the year, Pi(e)Day, but have no fear we have the most amazing and perfect Pecan Pie recipe to make up for it. Now normally, most food blogs would reserve this recipe for Fall/Thanksgiving but here at TYL we love to mix it up and we like comfort foods all year long.

And we LOVE pie. Pie should really be it’s own food group, big pies, small pies, fruit pies, savory pies, pot pies, chocolate pies, whipped pies, creme pies, nut pies, hand pies, even quiche(the clothing optional pie)! And we’re sorry we haven’t posted more pie recipes, but the year is still young, so give us time. But until then, lets talk about Pecan Pie.

Pecan Pie is a pie staple. For most, Pecan Pie is a Southern Staple, but did you know that people believe Pecan Pie originated when the French moved from France to New Orleans and were introduced to the Pecan Nut by Native Americans. Pecan Pie is similar to a Chess Pie which is also a butter, sugar, egg-custard based pie. There are some reports, that have Pecan Pie type recipes as early as the 1800’s, but it’s hard to prove. It wasn’t until the 40’s when the Joy of Cooking finally included the recipe in one of it’s cookbooks.

Pecan Pie is known for being gooey, ooey, and delicious. Sometimes coyling sweet, but if done right, Pecan Pie is the perfect ending to any meal (or beginning if you swing that way) and the trick to keeping your Pecan Pie together? Cornstarch. A little cornstarch  goes a long way in keeping the shape of your Pecan Pie.

 

Southern Pecan Pie

 

Pecan Pie

Ingredients

  • 1 Cup Dark Corn Syrup
  • 3 Large Eggs
  • 1/2 Cup Dark Brown Sugar
  • 1/2 Cup Bakers Sugar
  • 1/2 Teaspoon Maple Extract
  • 1 Teaspoon Vanilla Paste (or extract)
  • 2 Cup Pecans
  • 1 Teaspoon Corn Starch
  • 1 Unbaked Pie Crust (Store bought

Step 1:

Preheat your oven to 350°F.

Step 2: 

In a medium bowl, mix together corn syrup, eggs, sugars, and extracts. Mix well and set aside.

Southern Pecan Pie

Step 3: 

Place the pecans in a sauté pan. Toast them over medium heat for one to two minutes, but be careful not to burn them.

If you want, you can lightly sprinkle them with cinnamon for extra added flavor.

Southern Pecan Pie

Step 4: 

Next, carefully chop the nuts. You just want to roughly chop them so you still have chunks of pecans.

Step 5: 

Toss the pecans with the corn starch. This will really help the pie solidify, and not be runny.

Step 6: 

Add the chopped pecans to the corn syrup mixture. Mix until the pecan are fully incorporated.

Southern Pecan Pie

Step 7: 

Pour the mixture into the prepared pie shell.

Southern Pecan Pie

Southern Pecan Pie

Step 8

Bake the pie for 65 to 70 minutes. Remove from the oven and cool on a wire rack completely!

Southern Pecan Pie

Step 9:

This is important. As much as we all want delicious warm pie, a pecan pie is best served completely cool and by doing this will make it so much easier to cut!

Southern Pecan Pie

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Browned Butter Sweet Potato Pie Squares

Sweet Potato Squares

It’s finally fall in Los Angeles, and you know what that means? It’s below 80 (just barely) degrees and everyone is bringing out the scarves, boots, and puffy coats. We like to call it wishful coating, and if we wear coats and cold weather clothes it will magically become cooler. We girls can dream, right?

And you know what fall also means? Pumpkins. Tons and tons of pumpkins, but here at TYL, we like to mix things up and go off the beaten path. We dare everyone to swap out pumpkins for sweet potatoes. Sweet Potato is one of our favorites, and once we opened the door to Sweet Potato land, we were changed ladies.

Before we get to the recipe, we also want to thank everyone for sticking with us during these past few weeks. We finally moved to our own apartment, and it’s perfect! Big things are happening here and we can’t wait to share them with you. But for now, lets get to today’s  recipe! Browned Butter Potato Pie Squares! These are a take on a recipe from Paula Deen, but we fall-ifed it!

Please let us know what you think, and if you make it and post it tag us with #twoyoungladies.

Happy Fall Everyone!

Browned Butter Sweet Potato Pie Squares

Browned Butter Sweet Potato Pie Squares 

Ingredients

  • 1 Package Cake Mix (Yellow or Spice Cake)
  • 1 Large Egg
  • 1 Stick Butter (Melted)
  • 1 8oz Package Cream Cheese (Softened)
  • Sweet Potatoes (One pound, peeled and chopped)
  • Orange Juice
  • Water
  • 1 Stick Butter (Melted)
  • 1 Teaspoon Maple
  • 1 Teaspoon Vanilla
  • 3 Eggs
  • 8oz of Powdered Sugar
  • 1 Teaspoon Cinnamon

Browned Butter Sweet Potato Pie Squares

Step 1: 

Preheat your oven to 350°F.  Grease a 13×9 pan with cooking spray.

Step 2: 

In a medium saute pan, brown your first stick of butter.

If you’re unfamiliar with browning butter, click here.

Browned Butter Sweet Potato Pie Squares

Step 3:

In a medium sauce pan, place your cut and peeled sweet potatoes and covers with a mixture of orange juice and water. Cook until sweet potatoes are fork tender.

Drain and mash until smooth, set aside to cool.

Browned Butter Sweet Potato Pie Squares

Step 4: 

In a medium bowl, mix together, your cake mix, one egg, and your browned butter. Mix well.

Browned Butter Sweet Potato Pie Squares

Browned Butter Sweet Potato Pie Squares

Step 5: 

Pat the dough into your greased 13×9 pan, using your hands until it forms an even layer on the bottom of the pan and set aside.

Browned Butter Sweet Potato Pie Squares

Step 6: 

In a large bowl, beat together the softened cream cheese and mashed sweet potatoes until smooth.

Browned Butter Sweet Potato Pie Squares

Browned Butter Sweet Potato Pie Squares

Step 7: 

Brown the next stick of butter.

Step 8: 

Next add the eggs, vanilla, maple, and the browned butter and then beat together.

Browned Butter Sweet Potato Pie Squares

(The first time we made this, we didn’t brown the second stick of butter. The second time, we did.)

Step 9: 

Finally, add the powdered sugar, cinnamon, and a pinch of slat and mix well.

Browned Butter Sweet Potato Pie Squares

Step 10: 

Scrapping down the sides of the bowl, spread the pumpkin mixture evenly over the cake batter crust. Bake for 45 to 50 minutes.

Step 11: 

Allow to cool completely and then cut into squares and serve with fresh whipped cream or powdered sugar.

Browned Butter Sweet Potato Pie Squares

Browned Butter Sweet Potato Pie Squares

Browned Butter Sweet Potato Pie Squares

Browned Butter Sweet Potato Pie Squares

Recipe adapted from Food and The Butter Queen, Paula Deen.

Basic Pie Dough

piedough

Basic Pie Dough

It’s Fall! And you know what that means? It’s PIE SESON! But if you asked us at anytime during the year, we would say it’s always pie season. It just depends on what you fill the pie with.

We have tons of recipes we want to share with you, but first we have to go back to the basics. We’ve always had a hard time with dough, especially pie dough. Most of the time it’s too crumbly and breaks apart and we end up using a pre-made crust.

And remember there is nothing wrong with using a pre-made pie crust, our personal favorite is Marie Callendars, and we always have one in the freezer for pie emergencies.

But this year is the year we decided that we were going to conquer pie crust, and we have. We fell that when you can roll the pie crust onto your rolling pin, you’ve achieved greatness. And this recipe is super simple, and one of the best we’ve found. It’s actually foolproof. If we can do it, so can you! Remember the trick is cooled flour and cooking utensils which lead to the most perfect, buttery, awesome pie dough.

Basic Pie Dough

Ingredients 

  • 12 oz. AP Flour (Chilled)
  • 1 Teaspoon Fine Salt
  • Two 4 oz Sticks of Butter (8 oz total)
  • 1/2 Cup COLD Water

Step 1: 

First things first, put your pastry cutter (or fork) and rolling pin in the freezer! Sounds weird, but it’s important!

Step 2:

Next, measure out your flour and place that in the fridge as well. Then, take your butter, cut it into medium sized cubes and place in the fridge.

Let cool for at least 15 minutes. You want the flour and the butter to be really cold!

Step 3: 

When everything is good and cool, remove the flour from the fridge and mix in the salt. Stir till combined.

Step 4: 

Next, add the cubed butter and using your cold pastry cutter (or fork) cut the butter into the flour mixture. Work the flour and butter until the pieces look no smaller than peas.

Basic Pie Dough

Basic Pie Dough

If it’s too hot, but the mixture back in the fridge and then continue working.

Step 5: 

Add the cold water to the flour and butter mixture. First using the pastry cutter to combine everything. Once it starts to form a ball you can use your hands. Make sure there are no “dry patches” or crumbly bits, if needed add an extra splash of water.

Basic Pie Dough

Basic Pie Dough

Try not to overwork the dough, because if you do, you break the butter down.

Step 6: 

Once a dough has formed, divide the the dough into two balls. Ours measured out to about 11.5 oz (give or take). Wrap the dough balls in plastic wrap and refrigerate for at least an hour.

Basic Pie Dough

If you want, you can freeze them for future use.

Step 7: 

Once the dough is chilled, flour your surface and rolling pin. Gently roll the dough out, working from the middle out. Once the dough is rolled, roll it on to your rolling pin and place on your pie dish. Trim the edges.

Basic Pie Dough

Basic Pie Dough

Basic Pie Dough

Recipes Adapted from Saturday Evening Post and The Professional Chef

Key Lime Pie Ice Cream

Key Lime Pie Ice Cream

Here in LA we are experiencing some major summer heat. The past couple of days have been brutal. So brutal that we haven’t even been in the kitchen because it’s just too hot (this is what it’s like living with no Air Conditioning).

So instead of cooking over a hot stove, cool down with this tangy and tart summer treat. Key Lime Pie Ice Cream is perfect for those who love ice cream but aren’t fans of the overly sweet stuff.

Now, you may be thrown off by seeing vodka in the recipe, but don’t be! Vodka can’t freeze, so adding it to your base will help make it smooth and creamy.

Enjoy and stay cool!

Key Lime Pie Ice Cream

Key Lime Pie Ice Cream 

Ingredients 

  • 1 (14 oz) Can Sweetened Condensed Milk
  • 1 Cup Key Lime Juice
  • 1 Cup Half and Half
  • 1 Cup Heavy Cream
  • 1 Tablespoon Key Lime Zest (Heaping)
  • 6 Graham Crackers (Broken into pieces)
  • 1 Shot Vodka (to keep it smooth)

Step 1: 

In a medium bowl, mix together the milk, half and half, vodka, and cream together.

Step 2: 

Add the key lime juice and zest and stir until thick, smooth and creamy. Pour into a jar and allow to chill for at least 30 minutes.

Step 3: 

Next, pour the mixture into your ice cream maker and churn to your manufactures settings. In the last five minutes of churning add the graham cracker pieces and let mix in. Transfer to a freezer safe container and freeze for at least three hours to firm up.

Key Lime Pie Ice Cream

Key Lime Pie Ice Cream

Key Lime Pie Ice Cream