Lahaina Grill's Triple Berry Pie

Ah, finally another blog post! Took me long enough!

This posting is a Triple Berry Pie from this restaurant called Lahaina Grill in Maui.  This pie is indescribable.

I was fortunate enough to receive a recipe for my own personal use and oh Lordy, was it a dangerous idea.

I decided to test out the recipe on my own deciding whether or not to make one for Thanksgiving.  It was a straight forward recipe and easy to follow. 

First you prep the filling, this includes washing, drying and measuring the proper amount of berries.  Next you will add in the sugar and tapioca like most fruit pies, and then set it aside.

Next you start on the dough.  The dough is quick and easy and a little messy!  You knead and work the dough with your fingers, no fancy tools or accessories just the good ol' fashion way! :)

Once the dough is prepared the next step is to roll it out! It is important to not make the crust too thin or too thick, try and find a happy medium.  It is usually easy to tell once you start playing with the dough!

The following step is to line the pie pan with the dough! This is the fun part :D

Once you line the pie pan with the dough and form the edges gently, you can fill the pie with your filling!

Unfortunately, I had a bad batch or two of berries so I was short a decent amount but it still filled to the top of the pan!

Time to roll out the second half of your pie crust for the top!!

Place over top the berry mixture and seal the edges gently. Don't forget to cut a hole in the center!  Final step before placing in the oven, topping with turbiano sugar :)

I found a pan at Sur La Table that is a drip tray for pies! Place it on the rubber center and it raises the pan so everything that may drip from the sides falls onto the tray instead of all over your oven. Crafty..

I can't even begin to describe the intoxicating smells that were coming from my oven.  It was literally heaven! I would go back and forth in the house from my kitchen to the other room and I felt like I should belong in one of those cartoon scenes like Mickey Mouse or Popeye where they bake a delicious pie and set it on the windowsill to cool, and you see the scent crossing the air and attracting everyone.  I literally felt like that as I would walk across the house, haha! 

The final product!

I waited for the pie to cool completely (believe me after those smells coming from the oven it was hard to contain myself)

First slice!

So, this pie needs to be refrigerated, but I obviously couldn't wait so the center gooped out a bit, but once it set in the refrigerator it was perfeclty fine! 

Man, I wish I had some pie right now, haha :)

What's your favorite pie?

“Cut my pie into four pieces, I don’t think I could eat eight.” 

~Yogi Berra

Cake Pops II

Hello fellow bakers!

As promised, I have been trying to keep more up to date with my blog!

I have another post on those decadent cake pops everyone loves so much.

This time I did two cakes; chocolate and funfetti.  Be sure to set aside a few hours to make these cake pops, while they are fun they are also time consuming especially if you like to experiment with the decorations :)

The first step as always is to bake the cake the night before!

(I baked 3 cakes but the extra is for another post!)

Once cake is fully cooled and you are ready to make cake pops it is time to cut the cake into fours.

Next is to take one fourth and break it in half then rub the two pieces together to crumble the cake. Be sure to break up any large pieces!

Once the cake is crumbled it is time to add the frosting! I use about half of the can at first and adjust it from there.  It is usually anywhere between half a can to 3/4 of a can of frosting to mix in.  It is better to start with too little than too much and have them fall off the stick!

Once the frosting is well incorporated it is time to shape the cake pops.

Use either a scoop or a tablespoon to scoop small amounts and form into cake balls.

Once all the fabulous cake pops are shaped it is time to wrap with celphane and stick into either the fridge for 30 minutes or freezer for 15!

While those set, I usually set up my "sprinkles station" and start melting the candy melts for 30 seconds at a time.

Okay, so after I tried the cake pops the first time.. I may have gone a little crazy on the decorations.. :)

Once they are ready to be taken out you can either leave them in the ball shape or you can shape them! I personally love the cupcake look!

Sydney and I with our pops!

We decided to leave some of the bottoms uncovered on the chocolate fudge ones.  They tasted great since they weren't completely covered in candy melts! I think I prefer them "half dipped" :)

Brace yourself for a flood of close ups! We baked a TON of cake pops..

This is Oscar, he is our little baking assistant :)  This is the face he made when I asked if he wanted a cake pop, ha ha!

I hope you all had a lovely day!!! 

Happy Baking! :)

Cake Pops

Hello!

It has been far too long since my last blog post and brace yourselves for quite a few posts to come in the next few weeks!

I decided to attempt these ever sought after cake pops!

I heard about how popular they have been and when I walked into Sur La Table, I saw a cake pop pan in bright pink calling my name.  I then knew that I must have this pan to try these cake pops, and of course the book that was placed directly next to the pan! 

A few months had rolled by and it was my birthday.  I started to open presents and to my surprise was the cake pop pan, the cake pop book, AND the cake pop sticks! I couldn't have asked for a better gift from my family!

Long story short, after I received the pan and cook book I couldn't WAIT to start these cake pops myself!

Once I opened the cake pop book I realized that Bakerella the author, didn't use a pan. I just decided that means more baking for me! :)

In the end, I tried both styles of cake pops and it was a blast.

Brace yourselves for a FLOOD of pictures to follow my step by step process!

Here is a pic of all the things I used in the process!

I used two different types of cakes: Chocolate and a classic Yellow cake.

As you can see, I loaded up on candy melts and the sticks.. I also indulged in some new sprinkles :)

Also, be sure to get a styrofoam board to place the pops in to dry!!

Alright now begins the long process of making deliciously sweet and moist cake pops!

The first step is to bake the boxed cake as directed and let cool completely.  I found that it helps if I bake the cake the night before as it helps dry the cake a little bit, which makes it easier to crumble in the next step.  It can also help shave time off your day if you prep the night before!

Once the cake has cooled completely cut the cake into fours.  I take 1/4 of the cake and break it in half then rub the two pieces together side by side to easily crumble the cake.  It is okay to have some lumps as long as they aren't too big!

Once the crumbling process has been completed with all four pieces, it is time to add the frosting of your choice!  I decided to just do a fluffy white frosting for the yellow cake.  Add in about half of the can to 3/4 of a can to moisten the cake.  Careful not to use too much frosting because it will make the cake too dense and then fall off the stick.  Mix with the back of a plastic spoon until smooth.  

As you can see you have a smooth rich texture and oh does it taste AMAZING.  Words cannot describe the taste.. It's decadent, moist, sweet, and such a smooth texture it's unlike anything you've tasted! (obviously we didn't have an accurate count because we had some trouble trying to NOT to eat the mix)  :)

The following step is to line a sheet tray with wax paper and use a scoop or tablespoon to scoop the mixture.  Roll the mix into little ball shapes and fill the sheet trays.  

The cake should not stick too much to your hands, and should easily hold a shape.  Wrap the sheets with saran wrap and place in either the refrigerator for 30 minutes or the freezer for about 15 minutes to set.

Once the timer goes off it's time to pull them out and start shaping them! :)

We decided to make cupcake shaped cake pops but unfortunately we had to free hand them using tooth picks and the edge of the saran wrap box, haha.  You can just leave them in the ball shapes and dip that way too!

Our shapes kind of turned out like mushrooms rather than cupcakes.. but it's okay since they are going to get covered anyhow. :)

Since I did this particular shape, I have to half dip them so I melted the brown candy melts in the microwave as directed (30 seconds at a time until fully melted).

Now it is time to start dipping!

Take the pop by the top and dip the bottom half into the chocolate coating and tap your hand to help drip off any excess candy coating.  Place on the tray top side down and immediately dip the stick and  place it in the center about halfway through like so:

It is important to dip the stick then place it in the pop so it holds it and prevents the pop from falling in the candy coating.  Of course if it does, it just gives you an excuse to try one ;)

Just continue this process until all the cupcake bottoms are covered!  It's okay if some of the chocolate drips down on to the tops, they will get covered anyhow!

Sometimes I find that it's helpful to use a stick to help spread the chocolate and prevent too much dripping.

Have fun and experiment with colors and designs!

Once the coating sets and dries (about five minutes or so) you can dip the tops!

Immediately add sprinkles after dipping as the candy melts dry rather quickly!

Me and my first ever Cake Pop! :)

Close up of my cake pop!

My friend Sydney decorating

Our sprinkles station

Another view with our foam board to hold them

A close up of our first few, kind of sloppy, haha!

Slowly, but surely getting there!

A few close up shots of them all so you can see the detail.

Those pictures also included the second type of cake pop made with the cake pan! Those ones are the ball shaped pops and some are half dipped.  I think we had a total of about 80 cake pops!

This is the pan that has a key that keeps the pan shut during the baking.

If you are looking for a quicker way to make cake pops, this is it!  Although, you don't have the frosting in with the cake so it's not as moist and it more true to eating a slice of cake.  This is great for some people who think the other type is too sweet.  (I don't think that is possible, but just in case!) 

Prepare your box cake as directed

I slightly greased and floured the pan

Next, I filled the tray to the top

And bake for about 10 minutes or so.  I set my timer for five minutes at a time and I checked with a toothpick after each 5 was up.

We have cake balls!

If the edges are very prominent you can easily trim them with a butter knife.

Dip the sticks in candy melts and then stick about halfway through the ball.  Once the chocolate has hardened it is now ready to dip!

I found that these ones are harder to keep on the stick so be careful :)

Obviously we had some troubles dipping the first few.. haha!

I feel that it is important to try both forms of cake pops to decide which is your personal preference!  Both are very delicious and flavorful and satisfy your sweet tooth with just one (or maybe two..)

Now, I used boxed cake because it easy to start out with and you get equal amounts every time guaranteed.  I plan on branching out with some family recipes near the holidays.

I know this post was obscenely long.. but I am a visual learner so I wanted to make sure you had visuals of each step in the process.  I hope this helps and inspires you to try your own creations!