Simply Mrs. Edwards

{just the life of a new wife}


1 Comment

Homegrown Apple Pie

We spent this past weekend at my parents home in the Sierra Nevada Mountains. Their house is built in the middle of a 100+ year old fruit orchard. The original orchard was a huge area of land, but with parcels of land being sold and roads and homes being built, the majority of the fruit trees have either been cut down or engulfed by the surrounding forest. My parents own about 3 acres of the land and have made a point to keep the heritage of the orchard going. They have reclaimed and trimmed back old, abandoned trees and have seen amazing crops in recent years! This weekend we spent some time in that orchard picking apples. Homegrown, organic, delicious, apples. Here are a few photos of our apple picking afternoon…

One of biggest things I admire about my Mom is that she is incredibly talented in the kitchen and genuinely enjoys passing her knowledge on to me. I think it brings her a special kind of joy to see her daughter learning and loving the art of homemaking. This weekend she taught me how to make apple pie. It may sound crazy, but I had never made an apple pie before! A true homemaking crime, I’m sure! We used fresh golden delicious apples from the orchard and a tried and true recipe from my Mom’s arsenal to make the most delicious pie. It was a very simple process and is a recipe that I will be making again, very soon! 

Homegrown Apple Pie

Apple Filling  (my Mom’s recipe)

  • 7-8 medium/large golden delicious apples, peeled, cored, and sliced
  • 3/4 – 1 c. water
  • 1 c. sugar (brown or white)
  • 1 tsp. vanilla
  • 2 cinnamon sticks + 1 tsp. cinnamon powder
  • 1/8 tsp. ground cloves

Pie Crust (adapted from Martha Stewart Living, Nov. 2012 issue)

  • 1 c. (2 sticks) unsalted butter, chilled and cut into small pieces
  • 2 1/2 c. flour
  • 1 tsp. salt
  • 1 tsp. sugar
  • 1/2 c. ice water

Combine apples, water, sugar, vanilla, cinnamon, and cloves in a medium pot. Simmer 20 minutes or until tender. Drain excess liquid and set aside.

Place butter pieces on a parchment-lined baking sheet and freeze until hard (15-20 mins). Once butter is hard, combine flour, salt, sugar, and butter in a food processor.

Pulse until mixture is coarse with some blueberry-sized clumps. Add ice water and immediately pulse until water is just incorporated.

Squeeze a small amount in your hand to make sure it holds together.

Lay out 2 pieces of plastic wrap. Empty half the dough onto each piece.

Fold edges of wrap together and gather dough into a disk. Refrigerate or freeze until firm.

Remove pie dough from fridge and partially unwrap. Place disc on a piece of parchment, leaving the plastic on one side. Roll dough into a circle about 1/2-inch bigger than your pie pan.

Press one piece of dough into your pan, leaving edges hanging over the edge.

Cut the second piece of dough into 3-inch wide strips.

Add filling into pan and spread evenly.

Weave dough strips into a lattice pattern over filling and press overhang onto the edge of crust. Trim the edge, fold under, and crimp.

Sprinkle with sanding sugar and bake at 375 F for 30-45 minutes, or until crust is golden brown. Be sure to place your pie on a parchment lined sheet pan to catch any drips!

Let cool and ENJOY

Homegrown Apple Pie

Apple Filling  (my Mom’s recipe)

  • 7-8 medium/large golden delicious apples, peeled, cored, and sliced
  • 3/4 – 1 c. water
  • 1 c. sugar (brown or white)
  • 1 tsp. vanilla
  • 2 cinnamon sticks + 1 tsp. cinnamon powder
  • 1/8 tsp. ground cloves

Pie Crust (adapted from Martha Stewart Living, Nov. 2012 issue)

  • 1 c. (2 sticks) unsalted butter, chilled and cut into small pieces
  • 2 1/2 c. flour
  • 1 tsp. salt
  • 1 tsp. sugar
  • 1/2 c. ice water
  1. Pie Crust: Place butter pieces on a parchment-lined baking sheet and freeze until hard (15-20 mins). Once butter is hard, combine flour, salt, sugar, and butter in a food processor. Pulse until mixture is coarse with some blueberry-sized clumps. Add ice water and immediately pulse until water is just incorporated. Squeeze a small amount in your hand to make sure it holds together. Lay out 2 pieces of plastic wrap. Empty half the dough onto each piece. Fold edges of wrap together and gather dough into a disk. Refrigerate or freeze until firm.
  2. Apple Filling: Combine apples, water, sugar, vanilla, cinnamon, and cloves in a medium pot. Simmer 20 minutes or until tender. Drain excess liquid and set aside.
  3. Remove pie dough from fridge and partially unwrap. Place disc on a piece of parchment, leaving the plastic on one side. Roll dough into a circle about 1/2-inch bigger than your pie pan.
  4. Preheat oven to 375 F.
  5. Press one piece of dough into your pan, leaving edges hanging over the edge. Cut the second piece of dough into 3-inch wide strips.
  6. Add filling into pan and spread evenly. Weave dough strips into a lattice pattern over filling and press overhang onto the edge of crust. Trim the edge, fold under, and crimp.
  7. Sprinkle with sanding sugar and bake pie for 30-45 minutes, or until crust is golden brown. Be sure to place your pie on a parchment lined sheet pan to catch any drips!
  8. Let cool and ENJOY!

This pie will most definitely be making an appearance again very soon. I may or may not have eaten pie for breakfast this morning. It’s healthy, right?! My Mom happily told me that I am now in charge of pies for Thanksgiving. With great baking, comes great responsibility apparently…

Eating Pie,
Mrs. Edwards


3 Comments

Flourless Peanut Butter Cookies

Flourless Peanut Butter Cookies // Simply Mrs. Edwards

A few months ago, I took the plunge and began cutting gluten out of my diet. It has been the roughest yet most rewarding diet change I’ve ever made. Cutting gluten out has helped me immensely with migraines but sometimes I crave the stuff like nobody’s business. I love baking and have really missed being able to easily (and inexpensively) whip up a loaf of bread or batch of cookies. Well, I think I’ve finally found a good solution for my cookie cravings! And guess what…it only requires 3 ingredients, all of which you most likely have in your cupboard! These cookies are amazing, even if you don’t have to avoid gluten like the plague.

Flourless Peanut Butter Cookies

  • 1/2 cup peanut butter
  • 1/4 cup packed brown sugar
  • 1 egg
  1. Preheat oven to 350 degrees.
  2. Combine all ingredients in a bowl and mix thoroughly.
  3. Line a baking sheet with parchment paper and drop the dough in teaspoon sized dollops.
  4. Place sheet in the freezer for about an hour. Remove from freezer and using a fork, flatten cookies.
  5. Bake for 7-10 minutes. Let cool completely on the pan and remove with a spatula.
  6. ENJOY!

This makes a pretty small batch, which is great for me because I may or may not be tempted to eat them all in one sitting. The recipe can easily be doubled or tripled if you’d like. Hope you love these just as much as I do!

Flourless Peanut Butter Cookies // Simply Mrs. Edwards

Thankful for cookies,
Mrs. Edwards

 


Leave a comment

We All Scream for (homemade) Ice Cream!

The past few days I’ve been trying to come up with different ways to use these beauties. Smoothies, pancakes, whole-right-outta-the-fridge, you name it. One of the best uses I came up with was homemade ice cream. Real, 500% fat, creamy ice cream…you know, the good stuff!

Growing up, our annual 4th of July tradition was a BBQ and homemade ice cream at one of our friends houses. The entire church was invited and everyone was encouraged to bring their ice-cream freezer and their favorite flavor creation. There would be a multitude of flavors, but my favorite was always the strawberry. I would eat my little heart out, and then regret it on the couple mile hike to watch the fireworks. It was all worth it though. The memories I have of that annual tradition will last a lifetime!

I thought I’d share a fool proof homemade ice cream recipe with you. Be prepared…it’s full o’fat, sugar and everything you’re not supposed to eat. But give it a try! Make some to share with friends and family to celebrate 4th of July! Create some memories!

Homemade Strawberry Ice Cream

  • 1 pint fresh strawberries- stemmed and sliced
  • 3 Tbsp. lemon juice
  • 1 c. of sugar, divided
  • 1 c. whole milk
  • 2 c. heavy cream
  • 1 tsp. vanilla extract
  1. In a small bowl, combine strawberries with lemon juice and 1/3 c. of the sugar. Stir gently and allow to macerate for about 2 hours.
  2. Using a mixer or whisk, combine milk and the remaining sugar until the sugar is dissolved (about 1-2 minutes). Stir in heavy cream plus the juice from the strawberries and the vanilla.
  3. Turn your ice cream maker on and pour the mixture in (We have this Cuisinart ice cream freezer. It’s fantastic and I highly recommend it! You freeze the inner bowl, so there’s no need to mess with ice and rock-salt.)
  4. Let mix for 25-30 minutes, or until it begins thickening up. During the last 5 minutes of freezing add the sliced strawberries.
  5. If the mixture isn’t at your preferred thickness, empty the mix into another bowl, cover with plastic wrap and place in the freezer. Be sure to lay the plastic directly on the mixture to avoid ice crystals from forming on your mix.
  6. Scoop and ENJOY!

I hope you have a wonderful Independence Day! Have fun, be safe, and make some lasting memories with friends and family!

With Love,
Mrs. Edwards


1 Comment

Reese’s Popcorn

This. This is pretty much the most amazing thing I’ve ever made. That’s a bold statement, but I’m willing to risk it.

Reese’s Popcorn (idea found here, I couldn’t find the original source)

  • Popcorn- I made stove-top (recipe below), but air-popped or microwaved will work too
  • 1 cup semi-sweet chocolate chips
  • 1/2 cup peanut butter
  • 1/4 cup butter
  • 1 tsp. vanilla

1. Combine chocolate chips, peanut butter, butter and vanilla. Melt together. I used a 2 cup Pyrex measuring cup and microwaved it for about 2 minutes, stirring every 30 seconds or so.
2. Put popcorn in a large bowl and pour the chocolate/peanut butter mixture over it. Using a spatula, mix to cover all of the popcorn with chocolate. If you’re making a mess with the spatula, take a second bowl, place upside down on top and shake to combine.
3. Line a cookie sheet with waxed paper and spread the popcorn out. Place in freezer for 30 minutes.
4. ENJOY! (Try not to eat all of it before sharing with someone you love :) )

To make Popcorn:

  • 1/4 cup oil
  • 1/2 cup unpopped popcorn kernels 

1. Heat the oil in a large pot over medium heat. Test heat by adding 3 kernels of corn and covering with lid. Your oil is hot enough when all 3 kernels have popped.
2 Add remaining popcorn, place lid on pot and shake. Shake for 3 seconds, let it rest for 3 seconds, shake for 3, rest for 3, etc. Keep shaking until you can count 3 seconds between pops.

Happily,
Mrs. Edwards


Leave a comment

Soufflé So Fancy

The other night, I was on quite the cooking binge. I made an amazing Pasta Pie (recipe to come soon, promise!) and for dessert I was craving something rich and sweet. Although I’d never tried my hand at making any type of soufflé, I figured it was high time. One stipulation:  it had to be an easy and fail-proof recipe, but most importantly delicious. Voila!20120127-204047.jpg Admittedly,  they were much more cakey than your typical airy soufflé. Either way, they were chocolate and they were GOOD.

Individual Chocolate Soufflés (an adaptation of this recipe over here.)

  • 1/4 cup butter
  • 3/4 cup sugar
  • 1/2 teaspoon vanilla extract
  • 2 eggs
  • 1/3 cup milk
  • 1/3 cup all-purpose flour
  • 1/3 cup cocoa
  • 3/4 teaspoon baking powder
  • 1/2 cup whipping cream
  • 1 tablespoons powdered sugar
  1. Preheat oven to 325 degrees.
  2. Grease and sugar four 6-ounce ramekins.
  3. In large mixing bowl, beat butter, sugar and vanilla until light and fluffy.
  4. Add eggs, one at a time, beating well after each addition.
  5. Scald milk (not sure how? watch this video).
  6. Sift together flour, cocoa and baking powder. Add alternately with milk mixture to butter mixture. Beat 1 minute on medium.
  7. Divide batter evenly among ramekins.
  8. Place ramekins in an 8-inch square pan. Pour hot water in bottom of pans to 1/8 inch deep and place pans in oven. Bake for 45-50 minutes or until toothpick inserted comes out clean.
  9. Remove pans from oven and let ramekins stand in water for 5 minutes.
  10. Remove ramekins from water and let cool slightly.
  11. You can serve in dish or invert onto dessert plates.
  12. For topping: beat whipping cream and powdered sugar in small mixing bowl until stiff and spoon onto warm soufflés.
  13. ENJOY!

Hope you enjoy this just as much as we did! These tasty treats have a very good chance of making a reappearance for Valentines day :)

Love,
Mrs. Edwards