Category Archives: apron

pie oh my

So I made some pie. Two in fact. Two pies. In one day. For no occasion. There is possibly something wrong with me.

I’m also going to give away an apron. It’s really cute. You could win it.

Back to the pies though. One is a caramel peanut butter pie inspired entirely by this caramel pudding.  The other, is a raspberry rhubarb pie kind of sort of from the lovely Babycakes cookbook.

I started the caramel peanut butter pie with a cookie crust. This is probably the easiest crust you’ll ever make. All you have to do is mix 2 cups of cookie crumbs (that’s about 18 sandwich cookies) with 5 Tbsp of melted Earth Balance. Press this mixture into a greased 9″ pie pan. Put the whole thing in the fridge. Ok, done with that part.

Next is the peanut butter. Also, easy as hell. Using an electric mixer, beat together 1/2 cup creamy peanut butter, 1/4 cup powdered sugar and 1 tsp vanilla extract until all combined. Then press this into the prepared cookie crust. It should cover just the bottom.

So that bit is a breeze. Tell yourself making the caramel pudding will be as well. It will be! Just be patient. When you literally have to watch sugar boil for ten minutes, just imagine the wonderful pie you will have at the end and don’t even think about stirring. Or you can scrub your oven top. That’s what I did.

Anyway, yes, just be patient, it will all come together even if it takes awhile. Even if it seems like it’s going wrong. Just be careful not to stab* or burn yourself with the caramelized sugar. But seriously, you’ll be fine.

As I mentioned, the caramel pudding recipe can be found here written out for you by the lovely Joy the Baker. To make it vegan, I just subbed the 4 cups of whole milk with 3 cups of mimicreme mixed with 1 cup soy milk. Then, after letting the pudding cool slightly, pour into the pie crust that has been hanging out in the fridge. Let cool completely in the fridge for a few hours (just enough time to make another pie) and you’ll have one decadent and amazing caramel peanut butter pie.

See? Looks tasty and oh it is. You may want to put some whipped topping on here, but that’s really your call. Really, this pie is damn good.

But don’t forget, there is another pie too. I decided to finally try my hand at an almost gluten free and sugar free recipe from Babycakes. Ok so it’s not exactly the most complicated of low gluten experiments, but it’s a start…next time I’ll go full gluten free, just wait.

So the crust is a spelt crust, remember I said it wasn’t entirely gluten free. Now let’s not kid around here, this is some damn good crust. I may have eaten a few pieces before putting it into the oven. I could possibly use this crust always. Possibly.

This is the part where I tell you that I didn’t exactly follow the rest of the recipe for the pie. Mainly because where in the hell do you get dried rhubarb? Is this a common ingredient? Who knows. I used frozen. I should have defrosted it. I didn’t. I also used raspberries instead of strawberries. Whatever.

Also, when I got to part where you have to roll out the crust, I discovered my rolling pin had gone missing. (Hey mom, did I leave my rolling pin at your house?) That made it a bit difficult to do everything. So my crust was not rolled out as thin as it should have been and other things. It still tasted good.

Despite me making some pretty major pie recipe sins this still tasted lovely. I ended up cooking it for about 10 minutes more though, and it was a bit, um, soupy. Like I said, should have thawed the rhubarb. Seriously though, I think I’m about to be a big fan of this agave sweetened business.

So there you have it ladies and gentleman, pies for dinner this lovely sunday night.

Oh yeah, and the apron. Do you remember back during the holidays I made some aprons for Christmas presents? Well I am a jerk and never gave one to it’s intended recipient. It’s nearly the end of April and it’s just been sitting in my closet. I think it needs a home. I will just give my friend a cooler present next year. Now it can be yours! Think this apron is cute? Just leave a comment on this post telling me your favorite kind of pie and I’ll randomly pick a winner by May 1st. Then you can make pie in a cute apron.

*yes I have done this. it hurts.

Update: And the winner is…Monica. Congratulations!

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Filed under apron, pie

Happy New Year!

Hope everyone started their year off right and had a lovely holiday season. I’ve got a bit of catching up to do here at cute and delicious but I’ve got a few treats in store. First, I wanted to travel back in time, not too far back, just to the end of December, and finally let you all in on those gifts hidden in the bags. You remember, right?

Yeah those ones…Now I filled them with all sorts of things but I tried to make a good portion of the gifts that I put in them. This ended up being mostly for the girls I gave gifts to, as well, it’s just easier to make stuff for girls sometimes. Since I only had a few weeks to get all my gifts in order, I decided to make aprons from A is for Apron. The designs were cute and not overly complicated. I picked a few designs and made six different aprons in total.

This one you see my mom wearing is probably my favorite as it has a completely different feel than most aprons you see. It’s a full apron with a smocky design that is still elegant. My mom’s only complaint was that she wouldn’t want to get it dirty, which is pretty good coming from an apron connoisseur like her.

My other favorite was this super cute design that you see on Amy, Shawn’s sister. I loved all the trim on this one and the fun combination of fabric patterns. Overall, A is for Apron was great in that most of the designs are really great and it has a lot of tips and apron history. On the other hand, the directions are, unfortunately, written pretty poorly. It took a lot of re-reading and just plain ignoring the directions and go with my own sewing knowledge to make them all come out correctly.

Like I said, I didn’t make every gift, there were definitely a bunch of books, blu-rays, stainless steel water bottles and the like handed out as well. After last year’s christmas cookie disaster, I stayed away from baking gifts this year. I did, on the other hand, have to bring something to share at my family christmas party.

I decided on vegan rice krispie pops dipped in chocolate, thinking their cuteness would make up for their simplicity. Last year I made peppermint cookies and cream cupcakes and they were hardly touched (obviously they didn’t know what they were missing).

This year all the krispie pops were snatched up before dessert was even served, mainly by small children, who gobbled them up off their sticks. Thanks to dandies, no one had any clue these treats were vegan.

Soon after this, Shawn and I left for a cross country road trip for two weeks. I can’t wait to show you all some of the awesome places we visited all across the country.

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Filed under apron, christmas, marshmallows

New oven!


We’re getting a new oven today! So excited. I can’t even tell you. Anyway, here’s a tiramisu cupcake from a batch last week. They turned out pretty good but I wasn’t blown away. They were super easy to make though and look pretty nice (even though I did the quick and dirty version of putting them together).

On the craft and baking front, I made this apron. I still haven’t decided how I want to finish the bottom but it will do for now to protect my clothes. I have a ton of shirts with grease stains from spilling earth balance or frosting on myself while I’m cooking. Maybe I’ll add a few more stars too. This is one of those projects I whipped up in the middle of the night with some of the fabric I have laying around, so it’s not necessarily the best design but I think it came out pretty good considering.

Oh my god I can’t wait for the oven.

I made three batches of cupcakes last week but unfortunately didn’t snap any photos. I have to say the best of the bunch were the ‘jelly donut’ cupcakes. I filled them with huckleberry jam and they were awesome. No frosting and a crispy top. Not too sweet. Yum. Definitely want to work on some recipes for cupcakes that aren’t overwhelmingly sweet and sugary.

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