Sunday Birthdays (Apr 14, 2024)

1. start with dh recipe: homemade pie crust. https://dh.scripts.mit.edu/recipes/1545/. chill.
2. Preheat oven to 375°F (190°C).
3. Roll out the chilled pie crust: Remove 1 disc of pie dough from the refrigerator. On a lightly floured work surface, roll the dough out into a 12-inch circle. Make sure to turn the dough about a quarter turn after every few rolls. Carefully place the dough into a 9×2-inch deep dish pie dish (this is the one I use; it is 1.75-inches deep). Tuck it in with your fingers, making sure it’s tightly pressed into the pie dish. Fold any dough overhang back into the dish to form a thick rim around the edges. Crimp the edges with a fork or flute the edges with your fingers. Brush edges lightly with egg wash mixture.
4. Par-bake the crust: Line the pie crust with parchment paper. Crunching up the parchment paper is helpful so that you can easily shape it into the crust. Fill with pie weights or dried beans. Make sure the weights/beans are evenly distributed around the pie dish. Par-bake the crust for 10 minutes. Carefully remove the parchment paper/pie weights. Prick the bottom of the crust all over with a fork to create steam vents and return crust (without weights) to the oven for 7-8 more minutes or until the bottom is *just* starting to brown.
5. Make the pumpkin pie filling: Whisk the pumpkin, 3 eggs, and brown sugar together until combined. Add the cornstarch, salt, cinnamon, ginger, nutmeg, cloves, pepper, heavy cream, and milk. Vigorously whisk until everything is combined.
6. Pour pumpkin pie filling into the warm crust. Only fill the crust about 3/4 of the way up. 7. Bake the pie until the center is almost set, about 55-60 minutes give or take. A small part of the center will be wobbly—that’s ok. After 25 minutes of baking, be sure to cover the edges of the crust with aluminum foil or use a pie crust shield to prevent the edges from getting too brown. Check for doneness at minute 50, and then 55, etc.
8. Once done, transfer the pie to a wire rack and allow to cool completely for at least 3 hours before garnishing and serving.

https://sallysbakingaddiction.com/the-great-pumpkin-pie-recipe/#tasty-recipes-74846

- 3⁄4 cup strong brewed coffee (6 oz / 170g)

- 1⁄4 cup DaVinci Gourmet Classic Coffee Liqueur Syrup (2.3 oz / 65g): IMPORTANT, DON'T GIVE ME ALCOHOLIC COFFEE LIQUER. alternatively, additional 1/4 strong brewed coffee

- 3 large egg yolks (1.6 oz / 45g)

- 1⁄4 cup sugar (1.8 oz / 50g)

- 2 teaspoons instant coffee granules

- 1 teaspoon vanilla extract

- 1⁄2 teaspoon Diamond Crystal kosher salt or 1⁄4 teaspoon Morton kosher salt

- 1 cup mascarpone cheese (8.5 oz / 240g)

- 11⁄2 cups heavy cream (12.7 oz / 360g)

- 1 (7 oz / 200g) package ladyfingers or savoiardi"

For the cake:
3/4 cup + 2 tbsn. cake flour
1/2 cup + 2 tbsn. all purpose flour
1 cup sugar
1 1/2 tsp. baking powder
1/2 tsp. salt
1 tbsn. matcha powder
1/2 cup unsalted butter, softened, cut into 1-inch cubes
2 large eggs
1/2 cup whole milk
1/2 tsp. vanilla

For the custard:
1 small box of instant vanilla pudding
1 cup whole milk
3/4 cup heavy cream
1 tsp. vanilla extract
10 - 15 large strawberries, washed and hulled (more or less, to your taste)

For the SMBC:
2 large egg whites
1/2 cup sugar
1/2 tsp. vanilla
1 1/2 sticks of butter (12 tbsn.), cut into 12 pieces
Strawberry puree or preserves

x2

Preheat the oven to 325 F. Line a cupcake tin with liners and set aside. In the bowl of an electric mixer fitted with the paddle attachment, combine flours, sugar, baking powder, salt and matcha powder. Mix on low speed until combined. Add the butter, mixing until the cubes of butter are peanut sized or a little smaller. In a large glass measuring cup, whisk together the eggs, milk and vanilla. With the mixer on medium speed, add the wet ingredients in 3 parts, scraping down the sides of the bowl before each addition; beat until ingredients are incorporated but do not overbeat. Divide the batter evenly among liners, filling about 2/3 full. Bake until an inserted toothpick comes out clean, 17 - 20 minutes. Transfer to a wire rack and let cool completely.

To make the custard, whip the first four ingredients together until it is well combined and begins to thicken, about 3 - 5 minutes. Place in refrigerator to let chill and thicken some more until ready to use. Chop the strawberries into small dices, and place onto a paper towel lined plate. Place some paper towels on top and place in the refrigerator to allow the water from the strawberries to seep out, about 10 minutes. Once most of the water has been released, fold the strawberries into the custard and continue to refrigerate until ready to use. To make the frosting, put the egg whites and sugar into the bowl of an electric mixer. Place the bowl over a pot of boiling water making sure the bottom does not actually touch the water. Stir the egg whites until the sugar is dissolved. Remove from the heat and place into the mixer stand. Beat until it becomes white and doubles in size. Add the vanilla on low speed, then add the butter, one piece at a time, making sure it is well mixed after each addition. Do not worry if it looks curdled, it will take some time for it to come together. Continue beating for 5 - 10 minutes until everything comes together. Add the strawberry puree or preserves until desired berry taste. Spread/ pipe/ smother onto your cupcakes and enjoy!!