Sawdust Pie

I am a big fan of one page recipes (even though the dough and cream were on other recipe pages). The Sawdust Pie reminds me of a pecan pie as the flavor and texture is similar and I think it's perfect for fall.

Talk about an easy to make pie! I hate to sound like a broken record, but this was another simple and straightforward dessert from Baked Explorations. I made the dough one night after work and stuck it in the fridge. Next day after work, came home rolled out the dough and did the rest. I was moving fast and it was done before I knew it. The only problem was after making and eating this delicious recipe, it dawned on me the next day that I couldn't remember if I did or did not put the graham crackers in. I have thought about it many times and still don't know. It's a great excuse to make it again.

Some of the ingredients are among my favorites (pecans, brown sugar, and graham crackers). However, my roommate can't stand coconut...the result of a drinking binge on Malibu back in his younger years. He was hesitant to eat it but did because that is what good roommates do, and thankfully, he loved it! He didn't taste the coconut flavor so much but could tell the texture was there but that didn't bother him so much. It was a success for him, which makes me happy as I do want to make this again soon.

RECIPE

Classic Pie Dough

3 cups all purpose flour

1 tablespoon sugar

1 teaspoon fine salt

1 cup (2 sticks) cold unsalted butter

Sawdust Pie

1 ball classic pie dough

1 cup granulated sugar

1/4 cup firmly packed dark brown sugar
1 1/4 cups unsweetened coconut flakes

1 1/4 cups pecans, coarsely chopped

1 1/2 cups graham cracker crumbs, about 21 graham crackers

2 ounces high-quality white chocolate, coarsely chopped

1/2 teaspoon salt

6 egg whites

1 teaspoon pure vanilla extract

Simple Whipped Cream

1 1/4 cups heavy cream

2 tablespoons granulated sugar

INSTRUCTIONS

Classic Pie Dough

In a medium bowl, whisk the flour, sugar, and salt together. In a measuring cup, stir 3/4 cup water with several ice cubes until it is very cold.

Cut the cold butter into cubes and toss them into the mixture to coat. Put the mixture in the bowl of a food processor and pulse in short bursts until the butter pieces are the size of hazelnuts.

Pulsing in 4-second bursts, slowly drizzle the ice water into the food processor through the feed tube.

As soon as the dough comes together in a ball, stop adding water. Remove the dough from the food processor and divide it in half. Flatten each piece into a disk and wrap each disk first in parchment paper and then in plastic wrap. Refrigerate the dough until firm, about 1 hour. (The dough can be kept refrigerated for up top 3 days or frozen up to 3 months.Thaw it in the refrigerator before proceeding with your recipe.)

Sawdust Pie

Dust a work surface with a sprinkling of flour. Roll out the dough ball into a 12-inch round. Transfer it to a pie dish and carefully work it into place, folding any overhang under and crimping the edge as you go. Wrap and refrigerate the crust for at least 30 minutes.

Preheat the oven to 350 degrees F.

In a large bowl, use a wooden spoon to combine the sugars, coconut, pecans, graham crackers crumbs, white chocolate and salt. Add the egg whites and vanilla and stir together until just combined - the egg whites should coat all of the ingredients.

Transfer the filling to the prepared pie shell. Bake until filling is set to the touch, 30 to 40 minutes. Cool the pie for at least 1 hour before serving it warm, with whipped cream and sliced bananas, if you like.

Whipped Cream

Pour the cream into a chilled metal bowl and beat with a chilled whisk for about 1 minute or until soft peaks form. Sprinkle the sugar on the cream and continue whisking vigorously until stiff peaks form.

CRYSTAL'S NOTES

• For the whipped cream, you can use a standing mixer with a whisk attachment. I do not have any intention to whisk by hand unless the electricity is out. And I definitely don't make time to chill my bowls or whisks.

Enjoy!



Source: Baked Explorations

Chocolate Mint Thumbprints

What a delightful light little cookie that offers nice presentation! I was pleased with the simple and airy chocolate crusted cookie whose little dollop of minty ganache on top gently lures you in. The visual temptation of a sugared crunchy cookie with a soft center is very hard to refuse.

This, our third recipe, in Club Baked was simple and straightforward. I took my time and decided on this day it would get done, when it got done - No rush!

I followed the instructions as much as my attention would allow and had success with the dough. I saw some previous online club discussion related to the cocoa powder. Not being in the mood for big decisions (as I realize the wrong product can make or break a baking recipe) I just used Hershey's unsweetened cocoa powder I had on hand.

I used a tablespoon to measure out my dough balls, rolled in raw sugar, and used the handle end of a wood spoon to make my initial ganache center.

At the ten minute mark, I pulled out of the oven and used the backside of a teaspoon to set the indentation further. I realize the circumference of my center is not as large as the picture displays but I was fine with that...also wasn't concerned with the cracks (as mentioned in the book to avoid) and I actually like the way they look and it didn't interfere with the integrity of the cookie.

I had success (hoorah!) with the simple to make and tasty white chocolate/peppermint ganache which has a balanced flavor (I get skeptical of minty items being overpowering) and it set beautifully as described after holding up in the fridge for 30 minutes.
As I do, I once again pushed my delectable food off on other people so it's not in my house. The response from my co-workers was one of surprise! They hadn't anticipated by the look of the cookie to think it was minty and were quickly hooked by eating the first one. By mid afternoon all the cookies were eaten and by the end of the day at least one person said they were still thinking about the cookie. That is a good result!

RECIPE

Chocolate Mint Thumbprints
2 ounces good-quality chocolate (60 - 72%)
2 ounces mint chocolate (or Andes mint chocolate candies)
1 1/2 cups all-purpose flour
1/2 cup dark unsweetened cocoa powder (like Valrhona)
3/4 teaspoon salt
1 cup (2 sticks) unsalted butter, cut into 1-inch cubes, at room temperature
1/3 cup granulated sugar
2 tablespoons granulated sugar
2 tablespoons firmly packed dark brown sugar
2 large egg yolks
1 teaspoon pure vanilla extract
1 cup coarse sugar for rolling



White Chocolate Ganache
3 ounces good-quality white chocolate, coarsely chopped
3 tablespoons heavy cream
1/2 teaspoon pure peppermint extract

INSTRUCTIONS

Cookies
Melt the dark chocolate and mint chocolate together in a microwave or over a double boiler. Whisk until smooth, then set aside to cool.
In a medium bowl, whisk together the flour, cocoa powder, and salt, set aside.

In the bowl of a standing mixer fitted with the paddle attachment, beat the butter until creamy. Add the granulated and brown sugars and beat on medium-high until light and fluffy, about 3 minutes. Add the egg yolks and vanilla and beat again until combined. Scrape the chocolate into the mixer and beat until just incorporated. Scrape down the sides and bottom of the bowl and add the flour mixture all at once. Beat on low speed, scraping the side of the bowl occasionally, until the dough is smooth. Transfer it to a sheet of plastic wrap and pat it into a disk; wrap and refrigerate it until it is chilled and firm, at least 30 minutes.

Preheat the oven to 350 degrees F. Line two baking sheets with parchment paper. Pour the coarse sugar into a shallow bowl.

With clean hands, form tablespoon size dough balls, taking care that they have no lumps or cracks. Roll each ball int he coarse sugar and place it on a prepared baking sheet. Use your thumb or a small dowel to make an indentation in the center of the cookie. Bake for 10 minutes, remove the sheet from the oven, and use your thumb or the dowel to make the indentation more visible. Return the sheets to the oven and bake for another 4 to 5 minutes. (These are the type of cookies that can overbake very quickly-pull them out at the first signs of cracking.) Set the baking sheets on a wire rack to cool for 5 minutes. Use a spatula to transfer the cookies to the rack to cool completely before filling them.


White Chocolate Filling
Place the white chocolate in a glass measuring cup with a pour spout. Put the cream in a microwave-safe bowl or cup and microwave it on high power until it boils, about 30 seconds. Pour the hot cream over the white chocolate and let stand for 30 seconds, then whisk until smooth. Stir in the peppermint extract. Fill the thumbprint cookies with the white chocolate ganache and refrigerate them until set, about 30 minutes.

These cookies taste great at room temperature or cold from the refrigerator. They can be stored in an airtight container in the refrigerator for up to 3 days.



Enjoy!

Source: Baked Explorations