Cookies, Cupcakes, and Cardio

Step by step homemade baking recipes

  • Home
  • Baking Bucket List
  • Recipes
    • Converting to Metric
  • About Me
    • What I Love to Love
    • Privacy Policy
    • Contact
  • Cookbook
  • Cakes
  • Cardio
    • Weights
    • Running
    • Spinning
    • Hiking
  • Cookies
  • Cupcakes
  • Tutorials
    • Videos
  • Other Baked Goodies
    • Holiday Baking
  • Randomness
    • What I’m Reading
    • The Beginning
    • Fortunate Fridays

Cherpumple: Triple Layer Pie in a Cake

November 1, 2014 by Jenn

What to call a pie in a cake??  A “pake”?  A “cie”?  Or what about “Cherappkin”?  Appcherrkin?  Pumpcherple?  CHERPUMPLE! 

I think I’m going to stick with “Pie in a cake”.  It much easier to figure out what in the world I’m talking about!  

This cake is admittedly time consuming since you have to bake three pies ahead of time, as well as prepare two types of cake batter.  It’s definitely an investment in your life, but it is bound to impress anyone that looks at it.  And most likely they’ll have to look at it twice to figure out what in the world they are looking at!  

Triple Layer Pie in a Cake

 To make the investment of time shorter, using premade pies from a grocery store bakery work excellently, as does using box mixes for the cake batter.  In the recipe below I have provided the link to all of our homemade versions of the pies, and cakes, if you are so inclinded for this big project.  

Since the cake was such a big project, I went with an easy, light covering.  Instead of using a heavy buttercream, I thought whipping cream would be best paired with the cakes/pies.  After all, there is a lot going on in this cake, so the last thing it needed was another element to confuse the taste buds. 

You can choose to go with any flavour of cake batter, as well as any type of pie when you’re making your own version of this.  The hardest part of that will be trying to name it!  

When you’re baking your pies, make sure that they are at least an inch (2 centimeters) smaller than your cake pan.  This will ensure that there is just enough room for the cake batter to completely envelop the pie.  You want to make sure that you spread the cake batter on the bottom, sides and top so that the batter prevents any of the pie from escaping while baking- especially in the fruit pies!  Roughly, I wanted an inch (2cm) of cake batter underneath and on top of the pie to help prevent that from happening. 

This “PAKE”, “CIE”, whatever you want to call it is super fun to make.  I hope you have a blast ! 

[Read more...]

PinterestShare
Filed Under: Cakes, Tutorials, Videos Tagged With: apple, Apple pie, cake, cake pie, cherpumple, cherry, cherry pie, chocolate, chocolate cake, pake, pie, pie cake, pie in a cake, pumpkin, pumpkin pie, turducken, vanilla, Vanilla Cake

Pecan Topped Pumpkin Pie

November 6, 2011 by Jenn

Pecan Topped Pumpkin Pie

After Thanksgiving the desire to bake my own pumpkin pie was high.  As I have said before, I LOVE pumpkin pie.  It is my absolute favourite and I could seriously eat it for breakfast, lunch, dinner, and still want more.  There is something about the creamy texture, comforting nutmeg, cinnamon and cloves, that makes me want to let each bite melt in my mouth.  Umm, getting a little food-pornish here, so I won’t go into any more detail.  Obviously, I love it.

I had heard about this recipe in one of our “staffroom women chats” (which often include menopause, ailments, general complaints and recipes), and I wasn’t sure if I would like the pecan crunch added to my creamy-pumpkin-that-melts-in-my-mouth pie.  So, I went Googling, and found it at Better Homes!  And then I found it on 7000 other websites.  Apparently I have been living under a rock with regards to this pie.

It was pretty simple to make, follow along with the picture tutorial!

Measure out the brown sugar and pecans.

Combine them together.

[Read more...]

PinterestShare
Filed Under: Other Baked Goodies Tagged With: pecans, pie, pumpkin, pumpkin pie

Rhubarb Pie

August 9, 2011 by Jenn

It’s no secret here on my blog, that I am a teacher . . . it IS a secret where I teach though!  Bahahaha.

I’m proud to be a teacher, and love that I have such an amazing job to go to every day.  I don’t talk about my teaching job on the blog for a couple of reasons, the most important being that I don’t want to . . . Kindergarten has nothing to do with Cookies, Cupcakes or Cardio.  Duh.

I have been surrounded by teachers my entire life.  Thirteen years of teachers in public education.  Six years of post secondary teachers.  My parents are teachers, some of my aunts and uncles are teachers.  My friends are teachers.  I. Work. With. Teachers. Every. Day.  Need I say more?

Thinking WAY back to my teachers in elementary school, when we were able to spend all day everyday with one person, these individuals left the biggest impression on me. I remember some very fondly and there are some who I have managed to stay in touch with into my adulthood.   That’s the great thing about living in a small town . . . and the completely weird thing about living in a small town!

One of these special teachers with whom I was able to stay in touch with was Mrs Casey and I had her in grade four and grade six..

She was a master of many domains, teacher, gardener, and chef!  She took her love of baking and cooking to a level that not many people can say they have.  She published her own cookbooks!  I am a woman after her dreams.  I hope that I get to do that one day soon too.

The recipe of hers that I chose to make is a simple Rhubarb Pie.  Surprisingly, a plain Rhubarb pie recipe is hard to find!  Most of them have strawberries included or are a cobbler/crumb/crumble recipe.

I have STILL not master the art of pie crust (no time!), so if you’re strapped for time like me, you should just concede and buy a pre-made crust.  Have NO shame!

Rhubarb Pie

From Let’s Cook, Eh? by Pat Casey

What you need:

4 c. Rhubarb, cut into 1″ pieces

3 tbsp minute tapioca

1 1/2 c. sugar (a little more if the rhubarb is very sour)

1 tbsp butter

1 recipe of pastry for double crust pie

What to do:

Mix rhubarb, tapioca, and sugar.  Let stand 20 minutes.

Prepare pastry….viola! Pull it out of the box like I did!

Pour rhubarb mixture into pie shell.

Dot with butter. Put on top crust.  For freezing, stop here.

Make slits for steam.

Bake at 450F for 10 minutes and at 350F for 40-50 minutes.

The pie is amazing!  The perfect tartness from the fresh rhubarb, sweet from the sugar, and man, can Pillsbury sure make a crust!  Haha!  I will definitely make this recipe again.

Thanks Mrs Casey . . . for so many inspirations.

PinterestShare
Filed Under: Other Baked Goodies Tagged With: pie, rhubarb, rhubarb pie

Oreo Peanut Butter Mini Pies

July 17, 2011 by Jenn

In the last couple of weeks, I have made over 700 cupcakes.  Jebus.  That is A LOT of cupcakes when I take a moment to think about it.  To add to that, I have probably made about 10 cakes, 2 of which were HUGE wedding cakes!

Oreo Peanut Butter Mini Pies

But, there comes a time when it is so much fun to make something new!  When I saw this post on ….. I knew that I had to make them for the upcoming market.  Adding them my arsenal of cupcakes, cakes and cookies at the farmers market proved to be successful!

I have never actually worked with pie dough before, and I realize know that I have enter a whole new realm of the baking world.  It’s not so simple as throwing together some cake batter in my KitchenAid Mixer!  Due to my time constraint, rookie status, I opted for a pre-made pie dough . . .  *GASP* . . . I know, I know, but since then I have tracked down a recipe that I will try for upcoming pie postings.  Everyone can let out their collective sighs of relieve . . . now.   Phewf.

This recipe is not my genius . . . though I am thinking of a variation of it . . . can that be called “mine”?  It comes from one of the websites that I frequent for new and awesome ideas.  The combination of Oreo, Peanut Butter and Pie Crust, is simple, amazing . . . and definitely requires a cold glass of milk near by!

I have no idea where Jenny of Picky Palate gets her amazingly simple ideas from, but she is brilliant in my eyes.  She is the one who created the Oreo Stuffed Chocolate Chip cookie that has become a blogosphere sensation!

Oreo Peanut Butter Mini Pies

From Picky Palate

You are going to need:
Two refrigerated 9 inch pie crusts (If you cheated like me, or your own tried and true recipe)
20 Oreo Cookies
1 cup creamy peanut butter
2 tablespoons melted butter
2 tablespoons granulated sugar
1. Preheat oven to 350 degrees F. and spray 10 muffin cups with Pam, or non stick cooking spray.
2. Unroll pie crusts and cut out eight 4-inch rounds (I used 3 7/8 pastry round cutter and managed to get 10 pies). Press into prepared muffin pan.
3. Spread 1 tablespoon of peanut butter over each cookie then stack 2 cookies on top of each other.
 
Place 2 stacked cookies into pie crusts.
With remaining pie dough, cut long thin strips to prepare lattice top. Follow Jenny’s photos on her post to make lattice tops as her pictures tell the story!
4. Brush melted butter over tops then sprinkle generously with sugar. Bake for 22-26 minutes, until golden brown. Let cool then remove from pan.
Makes 10 pies.
 
I mean it when I say have a cup of milk near by.  Your tongue is likely to be stuck to the roof of your mouth!  Enjoy.
PinterestShare
Filed Under: Other Baked Goodies Tagged With: oreos, peanut butter, pie

Happiness is Homemade

Newsletter

Join my newsletter to keep updated on the latest tips and videos.

Sponsors

Join Me On:








Subscribe

Blogroll

  • Bake at 350
  • Keep It Sweet
  • Toronto Girl West

Tags

baking birthday birthday cake birthday cakes buttercream cake cake decorating cake design cake pops cake recipe cake recipes cakes cakes cranbrook candy candy cake chocolate chocolate cake Christmas cookies Cookies Cupcakes and Cardio Cranbrook cranbrook cakes cupcake cupcakes Cupcakes and Cardio dessert easter fondant Halloween homemade how-to how to make how to make cake Icing jenn johns jj's custom cakery No Bake peanut butter rainbow Rainbow cake recipe surprise inside surprise inside cake valentine's day wedding cake

Like Box

Site Stuff

  • RSS Feed Sign-Up
  • Privacy Policy

Google Plus

Return to top of page

Cookies, Cupcakes, and Cardio© 2019 • Design by Simply Chic Blog Boutique