Tag Archives: swirl

Double Lemon Raspberry Swirl Pie

4 Jan

If you can’t tell by how many pictures I took of this pie…it is one of my new favorites. I have had a tab open on my laptop for months with the recipe, taunting me, begging me to make it. But, I am the only pie eater at my house (the kids tap in here and there, but they never eat an entire slice – I of course step in and make sure nothing goes to waste ;)). This means that I need a very good reason to make pie. “What are you doing for Christmas Eve?” asked my parents. “Want to come over for dinner?”

“YES! Can I make pie?”

Raspberries and Lemon…just screams ‘Christmas,’ don’t they? I know, I know – slightly wrong season. But it turned out so very festive looking anyways! I love when food is pretty on top of tasting good. And oh, does this pie taste good!

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Ingredients

Raspberry Filling

1 package (10 oz) frozen raspberries in syrup, thawed
1 Tbsp sugar
1 Tbsp cornstarch
1 cup fresh raspberries

Lemon Filling

1 package (8 oz) cream cheese, softened
4 oz white chocolate baking bars, melted, cooled
1 can (14 oz) sweetened condensed milk
1/2 cup lemon juice
1 cup whipping cream, whipped

Lemon Curd

4 egg yolks
2/3 cup sugar
3 Tbsp lemon juice
1/4 cup butter, softened
1 tsp grated lemon peel
Have ready, prepared pie crust.
In blender, place thawed raspberries and syrup. Cover; blend on medium speed 1 minute. Reserve 1 tablespoon. In 1 1/2-quart saucepan, mix remaining blended raspberries, 1 tablespoon sugar and the cornstarch over medium heat until boiling and thickened. Pour into baked shell; top with fresh raspberries.
In large bowl, beat cream cheese and white chocolate with electric mixer on medium speed until smooth. Mix in condensed milk until smooth. Stir in 1/2 cup lemon juice. Gently stir in whipped cream. Spread over raspberry filling. Refrigerate.
Meanwhile, in 2-quart saucepan, mix egg yolks and 2/3 cup sugar. Mix in 3 tablespoons lemon juice, the butter and lemon peel. Heat over medium-low heat, stirring constantly, until mixture thickens. Refrigerate 30 minutes. Spread over lemon filling to within 1 inch of edge. Drizzle reserved blended raspberries over lemon curd, and swirl using toothpick. Refrigerate 1 hour before serving. Garnish as desired. Cover and refrigerate any remaining pie.

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Original recipe: http://www.pillsbury.com/recipes/double-lemon-raspberry-swirl-pie/7d929ada-ef52-4c66-a557-217df9ab72c7/?nicam4=SocialMedia&nichn4=Pinterest&niseg4=Pillsbury&nicreatID4=Post

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Cinnamon Swirl Bread

11 Oct

I asked my husband to make this Cinnamon Swirl Bread recipe that I found online, and was so excited when he finally did! When I took a few pictures of it, he asked, “Are you going to put it on your blog?” I said, “Of course!” And he added, “Well, I better give you the recipe then.” I was slightly confused, considering the fact that I was the one that gave him the recipe…or so I thought. He’s been obsessed with making the perfect loaf of bread lately, and it’s a good thing I decided to add this recipe to the blog because, apparently, he made up his own and the only place it resides is in his head. A sudden case of amnesia, and this piece of cinnamon-swirl, gooey goodness could have been lost to us forever. That would have been a real tragedy! That and the loss of my husband’s mind…I’d miss that too.

 

 

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Ingredients:

3 cups bread flour

1 1/2 cups warm water

1/3 cup sugar

1 Tbsp yeast

1 tsp salt

butter – room temperature

cinnamon/sugar (about a 3:1 ratio, ex: 4 tsp cinnamon, 1/4 cup sugar)

In a smaller bowl, mix warm water and sugar. Add yeast and allow it to proof. Sift together flour and salt, then add yeast mixture. Knead together until dough pulls away from your fingers – a little sticky still and not too dense. Cover the dough and let rise to double in size. Roll out dough to 1/2″ inch thick rectangle and spread a layer of softened butter over surface (the thicker the butter, the more pronounced the marbling in your loaf). Sprinkle the butter layer with a generous coating of cinnamon/sugar mixture. Fold the dough in thirds long-ways, then fold in thirds again from the opposite sides, forming a loaf. Place in greased bread pan and bake at 350^F for 20 minutes. When bread is done baking, remove from oven and brush top crust with butter. Best when served warm!

*You can use regular flour, but bread flour allows your loaf to rise and hold it’s shape better. Our all-purpose flour loaves always turn out much more dense.

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