Hello Blogland! I have missed you! Have you missed me?
Ok. So. Update time, real quick.
We made it farmers market season. And the best part? We're debuting as a vendor this farmers market season. I cannot even begin to explain how rewarding this has been. I've only done a few markets yet, but it has been amazing to see people responding so positively. For updates on where I'll be and when, you can check the schedule on my new fangled website : smashedmuffingoods.weebly.com/. I try to post updates on Facebook, Twitter and Instagram as well. (Social media info below).
Facebook
Twitter (@SmashedMuffin)
Instagram (@SmashedMuffinGoods)
Plug time.
I'll be at the Downtown Downers Grove market this weekend 7/6 Sa from 7am-1230pm and the Villa Park market 7/7 Su from 8am-1pm. Hope you can stop by!
Some things I've been thinking about...
I feel like I am constantly bookmarking pages and taking screen shots of this or that, but never sharing. So I'm pledging right now, to share more. Here's just a few of the things I've come across recently...
Surprisingly enough, I came across this from a facebook ad. (Do you think they can tell I'm a foodie?) I was wondering what others think of this. With today's world of "no time" to be healthy - is a program like this worth it? It seems like the market is becoming overly saturated with more healthful products and companies. Which is a GREAT "problem" to have. However, with so many, how do you find the one that's right for you, that you can trust?
http://www.naturebox.com
With a personal interest in food allergies, and many of my current customers very aware of developments in food allergies, I found this article to be a very interesting read. If you could potentially get your child (or even you yourself) back to drinking dairy milk after avoiding it, would you? Especially with so many new advocates for a solely plant-based diet avoiding dairy altogether?
Experimental Treatment for Milk Allergy
Also in light of common allergies, last week, I read an article in the NYTimes about a company (Solazyme) venturing into the field of nutrition, using flours made from algae to make a substance that can be used as a replacement for eggs in common cooking recipes (such as brioche, alfredo pasta and baked goods). Do we live in an exciting time or what? However, when I went to look up the link to post the article for you, I discovered a follow up article - stating that the partnership between Solazyme has since dissolved. Regardless, it's fascinating to me that we live in a time that is moving in this direction. Both articles are posted below.
For Solazyme, a Side Trip on the way to Clean Fuel
Algae-Engineering Joint Venture Disbands
Speaking of the New York Times... I recently poured over this fascinating manifest, compliments of Michael Pollen, who I recently got to see at a local college discussing his new book "Cooked." (Which I am also currently in the middle of.) When I was lucky enough to see him in the flesh, he spoke briefly of the fact that we are actually less than half human (actually only 10% I believe is the actual figure). We are actually MOSTLY made up of microbes. While many advancements have been made, there is still lots of research to be done in grasping microbial health. Maybe I've been living under a rock, but man. This stuff is fascinating! Right? (I know I've used that word like a million times this post, but seriously - there's no other word for it. It's just. Wow.)
Some of My Best Friends Are Germs
I know I'm posing a lot of questions and I don't necessarily expect anyone to answer them. However, I think there are a lot of exciting advancements in how we feed ourselves (literally and figuratively) and decide what to put in our mouths and bodies. Some good. Some bad. And some where the jury may still be out and we need to educate ourselves more. The more I can share what I come across with you, the more we can continue to think about how we choose to put as much "good" in to get more "good" out. If we accurately feed our mind, body and souls - I truly believe the more that fact will be reflected in our health and happiness in life overall. And you know what they say... So, here's your daily dose of "food for thought". And quite a bit of it. But hey, I had to make up for some lost time. ;)
7.01.2013
3.29.2013
Ketchup, Get It?
Dear long lost friends. Sorry I've been a long lost blogger. Life happens though, which is a good thing, a great thing actually - so I'm not too sorry, only a little.
A lot has happened since my Hawaiian adventure to start off the new year. I'm giving new meaning to new year, new me. Well, more so than I ever have before. Here's a top ten to get you up to speed, cliff notes style. Well, as close to cliff notes as the writer in me is capable of. So plan on still reading for a while. (Sorry, I can't help it. I at least kept it to a "top 10".)
1. This one's a given, but here it is anyways. I went to Hawaii!!! It was an amazing, once in a life time experience. I had a magical two week vacation with my bestest friend who has been working out there on a cruise ship. But, magic comes with a price....
2. The price being that my life changed rather drastically right before I left the mainland (see 3) and I ended up missing 2 weeks of ... dun dun duh nunnn : school. Yup. I traded the working life to be a poor college kid again, full time. Which partially explains my overall absence from society these days - I have been a studying crazed hermit crab all winter. Starting the semester off 2 weeks behind didn't help, but it was a price I was more than willing to pay to be able to have a taste of paradise. That's not something that happens every day. Back in the real world - adjusting to being a student again has been a challenge, but if I've learned anything in the last few years, it's that I can more than handle a challenge.
3. Oh yeah, by the way, I quit my job. It wasn't a throw your computer out the window on your way out kind of "I quit". But more, I need to be more fulfilled, kind of quit. Anytime you make the choice to improve upon yourself, I see it as a good thing. While I loved what I was doing, some other factors of the environment started to take their toll on me. Don't worry, I have a pretty legit reason for bailing (see 4) and I don't in a million years regret the experience I gained or the people I met along the way. Don't, worry, I'll be back soon enough (well, kinda - see 5).
4. Why 2 and 3? Well, because I have finally decided what I want to be when I grow up. Possibly. Maybe. While it is not a hairdresser, nor an official commercial maker lady, like I previously thought when I was in kindergarden, it's not far off from my history as a worker bee drone so far. Instead of a 180, I'd call it more of a slight right. I have decided to pursue masters programs in nutrition so I can sit for the RD (registered dietitian) exam. I figured, if I'm already breathing and sleeping all things "food", why not focus it into an area where I might be able to help people at the same time, yano? Plus, I've always wanted to get a masters degree. I was just too scared to spend the money. But now, the gloves are off!
5. Still, it's going to be a loooong haul. Programs are typically 3-3.5 years. I don't apply for programs until January (2014), for admission in the fall. And up until my (fingers crossed) admission to a program somewhere somehow, I have a full schedule of science prerequisites to take - math and bio and loads of chemistry, oh my! My brain has been crammed with the stages of cell division and the periodic table as of late. Luckily, this week was my spring break so I have been doing an excellent job of turning my brain to mushy mush by catching up on all of the tv watching I have missed the last few months.
6. Speaking of tv - since I recently moved back in with the 'rents, can I just say that "on demand" is the best thing since sliced bread? It has completely enabled me to become a complete couch potato to make up for the past few months of almost forgetting what a tv was. Ok so maybe that's not a gold star kind of thing, but can you blame me for wanting to watch creativity unfold? That's the beauty of entertainment, right? Plus, I finally quit being a shutout granny and figured out what this "Girls" hype was all about. And renewed my Carrie Brownstein obsession (see link 10d) at that.
7. No longer a city girl, but still fortunate enough to have my parents put me up for a undefined while as I try my "sciencey" hand at community college - this means I had to reapply for my Cottage Food business application. I had already been approved by the city (Cook County) - "yay!" But since I will now be using my parents super swanky soapstone counter-topped oasis in the suburbs as my kitchen, I had to reapply to DuPage County. Three months later and the "verdict is still out", which is uber frustrating as (1) I already applied and got approved in a neighboring county and (2) most of the market application deadlines are either now closed or will be in the very near future. How was I to know it would be a multi-month process to approve my business? Tick.Tock. Hopefully I can still eek into a market or two for at least a few weeks out of the summer. I want to share all of the baked good-ness I have learned with the world! So sue me! Anyways, keep your fingers crossed for me! (Pwease?!) Hold on hope!
8. Long story short, you should also know that I'm going vegan. (It's got that "look ma, no hands kind of effect, doesn't it?) My mom recently read the China Study. Which lead to us watching the documentary "Forks Over Knives." (It's on Netflix, if you have access, I would definitely recommend giving it a watch.) This lead to the whole family committing to going "plant strong." In college I wrote a research paper on a very similar subject matter - how changes to one's diet can drastically reduce, if not eliminate symptoms of common ailments and even sometimes symptoms of certain diseases. Last weekend I made vegan donuts after a TJMaxx donut pan guilty splurge and I swear to you - donuts have never tasted so good. Trust me, not eating meat or dairy is nowhere near the end of the world. I thought it would be a lot harder than it is. The biggest challenge has been eating out. But, baby steps.
9. The blog page got a facelift. Did you notice? What do you think? I also updated the facebook pace a bit - if you haven't already, please take a minute to "like me". Wait, that came out wrong. That made it sound like I'm singing Carly Simon's "You're so vain" to myself right now as I ask this of you. It's just always nice to know that someone else besides me is engaged. It's how we connect in this here technological age after all, isn't it?
10. And now I leave you with some food for thought. (Ba dum ching.) A random smattering of links that caught my eye as of late. Let me know what you think!
(a) What does 2,000 calories look like?
(b) Thank goodness gracious coffee is vegan. Tattly gets it.
(c) Our favoritest vegan recipe to make around the house these days (although it's frequency might fade a bit in the coming, hopefully warmer months) - is vegetarian chili. One of my fellow bloggers, who I am lucky enough to call my friend, has the blue star recipe in this household (shout out to Amanda, onna the coolest chickadees I know!). Make it. Now. (Click here for the recipe.)
(d) Click this link to watch a video clip of Portlandia's take on communal dining. Have you dined communally at a restaurant? What was your experience? Hopefully and most likely not quite as painful as this. ;)
(e) Mark your calendars, Fete Market debut's next month (April 4th). And one of the Fete founders (Heather Sperling of Tasting Table) will be at the Hideout's Interview Show next week (April 5th) to tell you all about it!
(f) Finally, I leave you with one of my new favorite cookie recipes, brought to you by my obsession with the Lucky Peach tumblr. Watch and learn. Making life sweeter is quite the workout!
1.13.2013
Mahalo
This should be an epically long post about all the sweet occurrences and random learnings since October. But, dear reader (yes you are picking up the right warning signs - I am preparing you for disappointment upfront), it isn't.
You see, while we have much to catch up on, I have to postpone our catch up sesh just a little longer. I know. Patience. It really is a flipping virtue, ain't it?
This delay is due to the fact that I will be otherwise detained for a couple of weeks in.... (Dun da na naaaa) .... HAWAII! While I wish you all could be in paradise with me, you can't. But in the meantime, know that y'all have A LOT comin at ya upon my return. Trust me - so much so that you'll be wishing I left things short and super sweet like this more often. Thanks for sticking with me (or "Mahalo" rather), especially through these more sporadic months of late. And stay tuned for a super long update.
Hope you're all surviving the onslaught of "flumagedon" and the impending (or maybe not) "breaking of the resolutions". And if not, remember - just keep swimming! - and 2013 will prove to treat you well, I promise.
Aloha!
You see, while we have much to catch up on, I have to postpone our catch up sesh just a little longer. I know. Patience. It really is a flipping virtue, ain't it?
This delay is due to the fact that I will be otherwise detained for a couple of weeks in.... (Dun da na naaaa) .... HAWAII! While I wish you all could be in paradise with me, you can't. But in the meantime, know that y'all have A LOT comin at ya upon my return. Trust me - so much so that you'll be wishing I left things short and super sweet like this more often. Thanks for sticking with me (or "Mahalo" rather), especially through these more sporadic months of late. And stay tuned for a super long update.
Hope you're all surviving the onslaught of "flumagedon" and the impending (or maybe not) "breaking of the resolutions". And if not, remember - just keep swimming! - and 2013 will prove to treat you well, I promise.
Aloha!
10.12.2012
Typographic Inspiration
Here are a few others that are new and equally enjoyable (and that I can't seem to get enough of!):
So true.
Which is why we should all strive
to make every waking hour a happy hour.
Isn't it ironic? Don't ya think?
What I strive to achieve each and every day.
What about you?
10.10.2012
Speaking of Fall...
Fall is here folks. And you know what that means. Pumpkin flavored everything imaginable, the leaves changing colors and crunching under your feet, and the quintessential "drink everything out of a mug" weather. Not to mention, the perfect season for pie. And speaking of pie... here's an interesting little article I came across ... guess who illustrated this pie crust cookbook drawing (among others)? Click here to find out.
the VIOLENT HOUR from Lula Cafe on Vimeo.
And speaking of drinks and cocktails - this time of year my intake of latte's seems to shoot through the roof. (And who can blame me with clever latte art like this one below?!) I also like to convince myself that as long as I have a warm drink in my hand - who needs gloves? Save the gloves for winter.
In other news, I recently applied to officially become an operating Cottage Food business. So perhaps, next time this fall you'll see me braving the fall chill at local farmers markets...! Get excited. Here's a sneak peek at the product tags I made as well as a preview of what I might be making!
What are you looking forward to most this fall?
And while this isn't pie - not too long ago, I made "Baked" NYC bakery's Sunday Night cake (from their second book) for my threadcakes entry. Let me just say, I wish Sunday rolled around more than once a week.
Speaking of Baked, I recently discovered their instagram profile - and it's the bomb dot com! Along with this post they shared on their blog for these halloween horror themed cake pops.
And speaking of halloween, I just had to share this video from Eater Chicago about Lula Cafe's halloween costume... they just keep getting better, don't they?
the VIOLENT HOUR from Lula Cafe on Vimeo.
And speaking of drinks and cocktails - this time of year my intake of latte's seems to shoot through the roof. (And who can blame me with clever latte art like this one below?!) I also like to convince myself that as long as I have a warm drink in my hand - who needs gloves? Save the gloves for winter.
In other news, I recently applied to officially become an operating Cottage Food business. So perhaps, next time this fall you'll see me braving the fall chill at local farmers markets...! Get excited. Here's a sneak peek at the product tags I made as well as a preview of what I might be making!
What are you looking forward to most this fall?
7.07.2012
Turn Up the Heat!
Summer is finally here, can you believe it? Well in case you can't, the weather this week decided that you needed a bit of a wake up call anyway - so it went ahead and planned a bunch of triple digit temperature high days. And while turning on your stovetop or oven is probably the last thing you'll want to do, I'm hoping the following post might convince you that it's so WORTH IT to defy the odds and do it anyway.
June flew by quite literally, but the end of the month went out with a bang. There was a party for a good friend of mine (Lo - you're my miss bomb-dot-com and you know it!), who has since skipped town to work on a cruise ship in Hawaii. I know, right? You can read more about her adventures in paradise here. Such a courageous move called for an outrageous sendoff party. And as we all know, outrageous parties need some contagiously addictive food - which is just what yours truly set out to provide.
I had recently attained a new cookbook, for which the party was the perfect opportunity to try on some new recipes for size - and boy did it pay off! (It probably also helped a little that I used a decent amount of produce straight from the farmers market in a lot of these new recipes - the remaining ingredients were provided by the ever faithful "whole paycheck" - which led me to do pretty close to just that, but was nonetheless, completely worth it.) Anyways, back on topic. The new cookbook I got has become my new food bible. It's called The Good Life, and it's pretty much an instruction manual on how to lead just that. This book shows you how to make dishes from scratch with love and only a little bit of sweat.
Sure, I still made a few of my mainstays, like jalapeno poppers (compliments of Pioneer Woman) and olivida crostini (compliments of the Farm Chicks), but the real winners came from this newbie. For the first time, I tried my hand at homemade rosemary focaccia to go with the olive tapenade. Albeit after accidentally dropping the first batch on the floor, the second batch worked like a charm. And it was so simple, I pondered why I'd never tried it before. I also made (yes, from scratch!) a raspberry lemonade (with fresh farmers market raspberries and just a handful of blueberries), and a perfect summer grilling dish of zucchini wrapped haloumi soaked in a greek herb marinade and garnished with a generous helping of capsicum dressing.
See, you're getting ready to fire up the grill right now, aren't ya?
Saying goodbye is bittersweet enough. Which is why I just couldn't help myself when I came across this sweet dessert - it definitely helped make the goodbye tears a little sweeter! With fresh strawberries from Nichol's Farms, light and fluffy hand whipped cream (cool whip who?) and a brandy infused strawberry jam filling - the buffet table's tub-o-twizzlers didn't stand a chance against this airy sponge cake's sweet summery charm.
Then, before I knew it, the celebration was over, we said our goodbyes, not a crumb of food was left in sight, and it was magically 4th of July. And here we are, in sweltering heat and the midst of summer - and there's really not much you can do but to sweat it out. True, doing any kind of "real" cooking that entails anything outside of scooping ice cream straight from the carton into your mouth is going to make you sweat a little more than usual, but the payoff is more than worth it. Trust me on this.
Oh yea, and one more thing... Happy Birthday America!
6.04.2012
Momofuku's Crack Pie
Have your pie and eat it too!
Although with this pie, let me tell you - you will be using every self disciplined bone in your body to keep from eating the entire pie yourself. It may not look overwhelmingly delicious or dressed up, but once you taste it, you'll stop worrying about how it looks - and start worrying about when is an appropriate time to serve yourself seconds.
With the crust essentially a giant oatmeal cookie and the filling a brown sugar custard it tends to have the effect of a dog with a spoon of peanut butter. You'll be licking your fork and it will take every fiber of your being not to allow yourself to lick the pan much less your plate.
Christina Tosi's Momofuku Milk Bar CRACK PIE
Makes 2 (10-inch) pies, each serves 8-10
1 recipe Oat Cookie (follows)
1 tbsp lightly packed light brown sugar
1/4 tsp salt
4 tbsp butter, melted
1 recipe Crack Pie Filling (follows)
confectioners sugar, for dusting
1. Heat oven to 350 degrees (Farenheit)
2. Put the oat cookie, brown sugar, and salt in a food processor and pulse it on and off until the cookie is broken down into a wet sand. (If you don't have a food processor, you can fake it till you make it and crumble the oat cookie diligently with your hands.)
3.Transfer the crumbs to a bowl, add the butter, and knead the butter and ground cookie mixture until moist enough to form into a ball. If it is not moist enough to do so, melt an additional 1 to 1 1/2 tablespoons of butter and knead it in.
4. Divide the oat crust evenly between 2 (10-inch) pie tins. Using your fingers and the palms of your hands, press the oat cookie crust firmly into each pie tin, making sure the bottom and sides of the tin are evenly covered. Use the pie shells immediately, or wrap well in plastic and store at room temperature for up to 5 days or in the fridge for up to 2 weeks.
5. Put both pie shells on a sheet pan. Divide the crack pie filling evenly between the crusts; the filling should fill them three-quarters of the way full. Bake for 15 minutes only. The pies should be golden brown on top but will still be very jiggly.
6. Open the oven door and reduce the oven temperature to 325 degrees (Farenheit). Depending on your oven, it may take 5 minutes or longer for the oven to cool to the new temperature. Keep the pies in the oven during this process. When the oven reaches 325, close the door and bake the pies for 5 minutes longer. The pies should still be jiggly in the bull's-eye center but not around the outer sides. If the filling is still too jiggly, leave the pies in the oven for an additional 5 minutes or so.
7. Gently take the pan of crack pies out of the oven and transfer to a rack to cool to room temperature. (You can speed up the process by carefully transferring the pies to the fridge or freezer if you're in a hurry.) Then freeze your pies for at least 3 hours, or overnight, to condense the filling for a dense final product- freezing is the signature technique and result of a perfectly executed crack pie.
8. If not serving the pies right away, wrap well in plastic wrap. In the fridge, they will keep fresh for 5 days; in the freezer, they will keep for 1 month. Transfer the pie(s) from the freezer to the refrigerator to defrost a minimum of 1 hour before you're ready to get in there.
9. Serve your crack pie cold! Decorate your pie(s) with confectioners' sugar, either passing it through a fine sieve or dispatching pinches with your fingers.
OAT COOKIE
Makes about 1 quarter sheet pan
8 tbsp butter, room temp
1/3 cup light brown sugar tightly packed
3 tbsp granulated sugar
1 egg yolk
1/2 cup flour
1 1/2 cups old-fashioned rolled oats
1/8 tsp baking powder
pinch of baking soda
1/2 teaspoon kosher salt
1. Heat the oven to 350 degrees (Farenheit)
2. Combine the butter and sugars in the bowl of a stand mixer fitted with the paddle attachment and cream together on medium-high for 2 or 3 minutes, until fluffy and pale yellow in color. Scrape down the sides of the bowl with a spatula. On low speed, add the egg yolk and increase the speed to medium-high and beat for 1 to 2 minutes, until the sugar granules fully dissolve and the mixture is a pale white.
3. On low speed, add the flour, oats, baking powder, baking soda, and salt. Mix for a minute, until your dough comes together and any remnants of dry ingredients have been incorporated. The dough will be a slightly fluffy, fatty mixture in comparison to your average cookie dough. Scrape down the sides of the bowl.
4. Pam-spray a quarter sheet pan and line with parchment, or just line the pan with a Silpat. Plop the cookie dough in the center of the pan and, with a spatula, spread it out until it is 1/4 inch thick. The dough won't end up covering the entire pan; this is OK.
5. Bake for 15 minutes, or until it resembles an oatmeal cookie - caramelized on top and puffed slightly but set firmly. Cool completely before using. Wrapped well in plastic, the oat cookie will keep fresh in the fridge for up to 1 week.
CRACK PIE FILLING
Makes enough for 2 (10-inch) crack pies
1 1/2 cups granulated sugar
3/4 cups tightly packed light brown sugar
1/4 cup milk powder
1/4 cup corn powder
1 1/2 teaspoons kosher salt
16 tbsp (2 sticks) butter, melted
3/4 cups heavy cream
1/2 tsp vanilla extract
8 egg yolks
1. Combine the sugar, brown sugar. milk powder, corn powder, and salt in the bowl of a stand mixer fitted with the paddle attachment and mix on low speed until evenly blended.
2. Add the melted butter and paddle for 2 to 3 minutes until all the dry ingredients are moist.
3. Add the heavy cream and vanilla and continue mixing on low for 2 to 3 minutes until any white streaks from the cream have completely disappeared into the mixture. Scrape down the sides of the bowl with a spatula.
4. Add the egg yolks, paddling them into the mixture just to combine; be careful not to aerate the mixture, but be certain the mixture is glossy and homogenous. Mix on low speed until it is.
5. Use the filling right away, or store it in an airtight container in the fridge for up to 1 week.
Although with this pie, let me tell you - you will be using every self disciplined bone in your body to keep from eating the entire pie yourself. It may not look overwhelmingly delicious or dressed up, but once you taste it, you'll stop worrying about how it looks - and start worrying about when is an appropriate time to serve yourself seconds.
With the crust essentially a giant oatmeal cookie and the filling a brown sugar custard it tends to have the effect of a dog with a spoon of peanut butter. You'll be licking your fork and it will take every fiber of your being not to allow yourself to lick the pan much less your plate.
Christina Tosi's Momofuku Milk Bar CRACK PIE
Makes 2 (10-inch) pies, each serves 8-10
1 recipe Oat Cookie (follows)
1 tbsp lightly packed light brown sugar
1/4 tsp salt
4 tbsp butter, melted
1 recipe Crack Pie Filling (follows)
confectioners sugar, for dusting
1. Heat oven to 350 degrees (Farenheit)
2. Put the oat cookie, brown sugar, and salt in a food processor and pulse it on and off until the cookie is broken down into a wet sand. (If you don't have a food processor, you can fake it till you make it and crumble the oat cookie diligently with your hands.)
3.Transfer the crumbs to a bowl, add the butter, and knead the butter and ground cookie mixture until moist enough to form into a ball. If it is not moist enough to do so, melt an additional 1 to 1 1/2 tablespoons of butter and knead it in.
4. Divide the oat crust evenly between 2 (10-inch) pie tins. Using your fingers and the palms of your hands, press the oat cookie crust firmly into each pie tin, making sure the bottom and sides of the tin are evenly covered. Use the pie shells immediately, or wrap well in plastic and store at room temperature for up to 5 days or in the fridge for up to 2 weeks.
5. Put both pie shells on a sheet pan. Divide the crack pie filling evenly between the crusts; the filling should fill them three-quarters of the way full. Bake for 15 minutes only. The pies should be golden brown on top but will still be very jiggly.
6. Open the oven door and reduce the oven temperature to 325 degrees (Farenheit). Depending on your oven, it may take 5 minutes or longer for the oven to cool to the new temperature. Keep the pies in the oven during this process. When the oven reaches 325, close the door and bake the pies for 5 minutes longer. The pies should still be jiggly in the bull's-eye center but not around the outer sides. If the filling is still too jiggly, leave the pies in the oven for an additional 5 minutes or so.
7. Gently take the pan of crack pies out of the oven and transfer to a rack to cool to room temperature. (You can speed up the process by carefully transferring the pies to the fridge or freezer if you're in a hurry.) Then freeze your pies for at least 3 hours, or overnight, to condense the filling for a dense final product- freezing is the signature technique and result of a perfectly executed crack pie.
8. If not serving the pies right away, wrap well in plastic wrap. In the fridge, they will keep fresh for 5 days; in the freezer, they will keep for 1 month. Transfer the pie(s) from the freezer to the refrigerator to defrost a minimum of 1 hour before you're ready to get in there.
9. Serve your crack pie cold! Decorate your pie(s) with confectioners' sugar, either passing it through a fine sieve or dispatching pinches with your fingers.
OAT COOKIE
Makes about 1 quarter sheet pan
8 tbsp butter, room temp
1/3 cup light brown sugar tightly packed
3 tbsp granulated sugar
1 egg yolk
1/2 cup flour
1 1/2 cups old-fashioned rolled oats
1/8 tsp baking powder
pinch of baking soda
1/2 teaspoon kosher salt
1. Heat the oven to 350 degrees (Farenheit)
2. Combine the butter and sugars in the bowl of a stand mixer fitted with the paddle attachment and cream together on medium-high for 2 or 3 minutes, until fluffy and pale yellow in color. Scrape down the sides of the bowl with a spatula. On low speed, add the egg yolk and increase the speed to medium-high and beat for 1 to 2 minutes, until the sugar granules fully dissolve and the mixture is a pale white.
3. On low speed, add the flour, oats, baking powder, baking soda, and salt. Mix for a minute, until your dough comes together and any remnants of dry ingredients have been incorporated. The dough will be a slightly fluffy, fatty mixture in comparison to your average cookie dough. Scrape down the sides of the bowl.
4. Pam-spray a quarter sheet pan and line with parchment, or just line the pan with a Silpat. Plop the cookie dough in the center of the pan and, with a spatula, spread it out until it is 1/4 inch thick. The dough won't end up covering the entire pan; this is OK.
5. Bake for 15 minutes, or until it resembles an oatmeal cookie - caramelized on top and puffed slightly but set firmly. Cool completely before using. Wrapped well in plastic, the oat cookie will keep fresh in the fridge for up to 1 week.
CRACK PIE FILLING
Makes enough for 2 (10-inch) crack pies
1 1/2 cups granulated sugar
3/4 cups tightly packed light brown sugar
1/4 cup milk powder
1/4 cup corn powder
1 1/2 teaspoons kosher salt
16 tbsp (2 sticks) butter, melted
3/4 cups heavy cream
1/2 tsp vanilla extract
8 egg yolks
1. Combine the sugar, brown sugar. milk powder, corn powder, and salt in the bowl of a stand mixer fitted with the paddle attachment and mix on low speed until evenly blended.
2. Add the melted butter and paddle for 2 to 3 minutes until all the dry ingredients are moist.
3. Add the heavy cream and vanilla and continue mixing on low for 2 to 3 minutes until any white streaks from the cream have completely disappeared into the mixture. Scrape down the sides of the bowl with a spatula.
4. Add the egg yolks, paddling them into the mixture just to combine; be careful not to aerate the mixture, but be certain the mixture is glossy and homogenous. Mix on low speed until it is.
5. Use the filling right away, or store it in an airtight container in the fridge for up to 1 week.
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