Kaela and Kelly
Hi, we're Kelly and Kaela, the mother-daughter team of Oodalollie.
Ooda-what?"Oodalollie" – It’s definition is simply an “expression of joy”. On this blog we will write about the things that bring us joy; sharing precious time with family, growing in our faith, cooking and eating, and having fun and creative projects scattered all over the house. We are not professional decorators and we can’t tell you how many calories are in our recipes, but we will share with you everyday life as we know it, and hope that this blog will inspire you to express a little joy of your own. Welcome to Oodalollie.
Tag Archives: Glaze
From time to time, I become a drug dealer.
Yes, it’s true. I was just as surprised as you, but my husband has informed me that my Glazed Apple Pie is as addictive as drugs and has lovingly termed it “Crack Apple Pie”. This pie is Paul’s absolute favorite!
It has a flakey double crust filled with wafer thin warm, cinnamon apple slices, surrounded by a creamy vanilla custard, all topped off with doughnut glaze. Oh yeah, it’s that good. So let’s take a look how this dish of awesomeness is achieved.
*Note, the amounts listed will fill a deep pie plate.
What You’ll Need:
1 15 oz. package of pre-made refrigerated pie crusts (or you can make your own if you are feeling ambitious)
- 1 cup sugar
- 1 cup milk
- 1 cup whipping cream
- 1/2 cup butter
- 4 tablespoons cornstarch
- 4 tablespoons milk
- 2 teaspoons vanilla
- 3 medium/large size, tart baking apples – peeled, cored and thinly sliced (I like gala or pink lady)
- 2 tablespoons all purpose flour
- 1/2 teaspoon cinnamon
- 1/2 cup powdered sugar
- 1 tablespoon milk
- 1/4 teaspoon vanilla
- 1 tablespoon softened butter
How to Make it:
- Heat oven to 400º F. Prepare your pie crust by placing one crust in the bottom of the pan. Keep the other crust refrigerated until you are ready for it.
- To make the custard filling, combine sugar, milk, whipping cream and butter in a medium saucepan. Cook over medium-low heat until the butter is melted, stirring occasionally.
- In a small bowl, stir together the cornstarch and milk until smooth. Pour this mixture into the custard filling and stir constantly until thickened, approximately 7 minutes. Remove from heat, stir in the vanilla then set aside.
- To prepare the apple layer, grab a medium sized bowl and combine apples, flour and cinnamon and toss to coat.
- Pour your custard filling into the crust lined pan, then layer the coated apples evenly over the filling.
- Take your second crust out of the fridge. You can either place it over the pie as is, or get creative and cut out shapes with pie crust cutters. I have cut circles, leaves, acorns and apples before. (It looks adorable but the glaze will cover up some of the detail.) Top with second crust of your choice and seal edges. Cut slits in several places in top crust, or leave small openings if you use crust shapes.
- Bake at 400º F for 30 – 40 minutes or until crust is golden brown. Cool for 30 minutes.
- While the pie is baking make the glaze. In a small bowl, combine all glaze ingredients; blend until smooth. Pour and spread glaze evenly to the edge over the pie while it is still quite warm. Refrigerate 1 1/2 hours before serving. Store remaining pie in refrigerator. Haha, that last part is a joke because there won’t be any leftover!
Warning – this pie is addictive! Don’t say I didn’t tell you so.
I really was not intending to make banana nut muffins until my hubby texted me a picture of our very ripe bananas and the question, “banana bread??” So, I had my plans for the evening, but I figured (as usual) there must be a better way to make banana bread then just the usual way I make it. Since I’ve been on a cupcake kick lately I figured I’d make muffins.
I recently bought a muffin pan at Ikea called DROMMAR. It is a really cool pan that holds the same amount as a standard pan, but creates a taller muffin or cupcake. I call them my tall-boys. I like this pan, however the only place I can get the liners is from Ikea so I guess when I run out I’ll bake them liner-less until I make the 45 minute trek south to Ikea. Ok, enough about that, back to the recipe.
I had an old recipe for apple muffins that had a brown sugar crumble on it and decided to use that for the topping. I was also simultaneously baking a Crack Apple Pie for a photo shoot and decided to use the glaze from that recipe for the muffins. The results? OMG! Light, fluffy muffins with a sweet and crunchy top.
Makes 24 muffins
- ¾ cup butter, softened
- 1 8-ounce package cream cheese, softened
- 2 cups sugar
- 2 large eggs
- 3 cups all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1½ cups mashed bananas (about 4 medium)
- 1 cup chopped pecans
- ½ teaspoon vanilla extract
- ½ cup brown sugar, firmly packed
- ½ cup chopped peacans
- 1 tablespoon all-purpose flour
- 1 tablespoon butter, melted
- ⅛ teaspoon ground cinnamon
- 1/2 cup powdered sugar
- 1 tablespoon milk
- 1 teaspoon vanilla
- 1 tablespoon butter, softened
- Preheat oven to 350° degrees. Line a muffin pan with paper liners and set aside.
- In a large bowl, beat butter and cream cheese at medium speed with an electric mixer until creamy. Gradually add sugar, beating until light and fluffy. Add eggs, one at a time, beating just until blended.
- In a separate bowl, combine flour, baking powder, baking soda and salt. Gradually add to butter mixture, beating at low speed until just blended. With a spoon, stir in bananas, pecans, and vanilla. Spoon batter into prepared muffin cups.
- Stir together topping ingredients. Sprinkle evenly over each muffin top. Bake at 350 degrees for 22 – 25 minutes, or until a wooden toothpick comes out clean. Let cool for 5 minutes then gently remove from pans and place on a wire rack with wax paper underneath it. Let cool completely.
- Combine glaze ingredients, whisking until smooth. Use a spoon or put glaze in an icing bag with a fine tip, and drizzle glaze over each muffin.
I know right? To die for delicious! Enjoy.