Posted by 2 Sisters 2 Cities on August 8, 2012

I happened to be reading a book on the couch one Sunday afternoon when the book mentioned a couple sharing a hot fudge sundae. For the life of me, I could not stop thinking about hot fudge sundaes and I decided to look up what I needed to make hot fudge sauce. I happened to have all of the ingredients and my boyfriend ran out to get whipped cream and light vanilla ice cream. The hot sauce came together so quickly and I was soon back to my book eating a hot fudge sundae like the characters in my book.

I don’t always make what I am thinking about because if I did I would be eating bad foods all the time. I just happened to be going home later that week and needed a dessert that did not have gluten in it for my little sister. The hot fudge sauce fit perfectly into a medium sized mason jar and after we had some on our ice cream, I put it away in the refrigerator to store for later. Then later that week when we were traveling to Syracuse, I just put the chilled fudge sauce in our cooler and took it with us. The sauce heats up in the microwave very easily in 30 second intervals.

Hot Fudge Sauce

Author: K

Ingredients

4 oz. unsweetened chocolate, chopped
3 tablespoons unsalted butter
⅔ cup water
⅓ cup of sugar
¼ cup plus 2 tablespoons of corn syrup
Pinch of salt
1 tsp. vanilla extract

Instructions

In a double-boiler or a heatproof bowl set over simmering water in a sauce pan, add in chocolate and butter. Stir until melted and smooth.
In another sauce pan heat boil the ⅔ cup of water. Stir in the melted chocolate/butter mixture into the boiling water.
Mix in sugar, corn syrup and salt until smooth.
Increase the heat until the chocolate sauce comes to a boil. Boil for 9 minutes, stirring occasionally.
Take off heat and let cool for 15 minutes. Stir in vanilla extract. Serve warm on top of ice cream. Store in an airtight container in the refrigerator. To heat up, microwave in 30 second intervals, stirring in between intervals until heated.

Source- Adapted from Annie’s Eats from Smitten Kitchen, originally from Silver Palate Cookbook

Posted by 2 Sisters 2 Cities on July 29, 2012

Here is a really simple recipe for a food processor pie crust. This recipe makes 1 full-sized pie crust bottom, so if making a pie with a top, make 2 batches. For mini pies, this recipe makes enough pie crust for 3 mini pies with tops. Check out my mini peach pies I made here!

Pie Crust

Author: K

Ingredients

1½ cup of AP flour
½ teaspoon sugar
¼ teaspoon salt
½ cup cold unsalted butter (1 stick), cut into small pieces
2-3 tablespoons of ice cold water

Instructions

In food processor fitted with a steel blade, add flour, sugar and salt.
Pulse 2-3 times until all the ingredients are combined.
Drop in the small pieces of butter so that they are evenly spread out in the food processor bowl.
Pulse 7-8 times until the mixture looks like coarse meal.
Add in 2 tbsp. of ice cold water and pulse another 7-8 times until dough is crumbly and holds together when pushed together with your hands (making sure the motor is off and being careful of the blade.)
If the mixture is too dry and does not easily stick together, mix in another tablespoon of water and pulse 2-3 more times.
With floured hands turn out dough onto a floured surface and work together to make one ball of dough.
Flatten dough to a disk and cover in plastic wrap.
Place in refrigerator until firm. (The dough can be refrigerated for up to 2 days)
One dough is firm, roll out on a floured surface.

Source– Adapted from the What Can I Bring? Cookbook

Posted by 2 Sisters 2 Cities on July 29, 2012

One of my favorite types of pie is the peach pie. A peach pie is the ultimate summer time dessert for me because peaches are readily available and at their most deliciousness. I love the combination of the sweetness and tartness of the peaches mixed with the buttery and salty pie crust. Pies aren’t something I make too often because they are hard to carry into the city and my boyfriend and I don’t need a whole pie to ourselves. We are both what we would call “fat kids at heart” and really have to watch what we eat. When dessert is left around our house it will get eaten, which is probably why I don’t make pies. Most of the desserts I make I immediately share with co-workers or family. So when I saw the concept of mini desserts and pies on a few blogs, I thought it would be perfect to make mini peach pies for us.

Earlier this year I bought 6 oz. ramekins at the Le Creuset Outlet store in cassis, which is their color purple. I haven’t had the chance to use them so I though they would work perfectly for my mini peach pies. When making the pie crust, I made one batch of pie crust which is the equivalent of just the bottom pie crust on a pie. This recipe for pie crust can be easily used to make a full sized pie by making two batches. The recipe I used is for making in a food processor so if you don’t have a food processor you may want to use another recipe for pie crust. You can also easily use ready made pie crust like Pillsbury is that is easier for you.

Mini Peach Pies

Author: K

Serves: 6

Ingredients

For Filling: 1 batch of pie crust
4-5 medium sized peaches, peeled and cut into small pieces
¼ cup granulated sugar
1 rounded teaspoon of flour
1 rounded teaspoon of corn starch
2-3 drops of almond extract
½ lemon, juiced
For Topping: 1 egg white mixed with ½ of egg yolk
1 tablespoon granulated sugar

Instructions

In a medium sized bowl, combine peaches, ¼ cup sugar, flour, corn starch, almond extract and lemon juice.
Cover with plastic wrap and let sit for 30 minutes
Grease 3 ramekins with cooking spray or butter and preheat the oven to 375 degrees
Roll out pie crust to about ⅛th inch thickness, thinner then you would making a full size pie
Cut the crust to a circle that is about 1½ inches to 2 inches larger than the edges of the ramekin.
Fit the dough circle into the greased ramekin and gently push down to fit the size. The dough should come to the top edge of the ramekin with a small amount of dough hanging over edge. Repeat for other 2 ramekins.
Fill with peach filling to the top of the ramekins.
To make lattice top: With a pastry cutter wheel (I don’t have a pastry cutter so I used crinkle cutter from Pampered Chef that I use to make crinkle cut fries) cut ¾ inch strips of dough.
Lay down 3-4 strips going horizontally over the pie filling on top of the ramekin so they fit side to side with a small space in-between.
Working with one vertical strip at a time, go over and under horizontal strips. It is best to start in the middle and fold over every other horizontal strip so you can just place the center vertical strip down and then unfold the horizontals over the verticals. Repeat with the other 2-3 strips depending on what fits, alternating from the vertical strip next to it (example if one vertical strip is over-under-over-under, the strip next it should be under-over-under-order.)
Once the weaved pattern is done, pitch the sides of the pie so the bottom layer is attached to the top lattices. Break off any of the excess dough hanging from the strips.
To made solid top: Cut out a circle of dough that is about ½ inch larger than the circumference of the ramekin. Place the circle on top of the ramekin and pinch the top dough and bottom dough together. Ripping off any excess dough. Cut a few slits in the top of the top dough to let the filling breathe.
With a pastry brush, brush on egg white and a half egg yolk mixture to the top of the pies. Sprinkle with sugar.
Place ramekins on a baking sheet and place into the oven for 30-35 minutes until pies are lightly brown.
Let pies cool and serve with vanilla ice cream. Enjoy!

Source– Adapted from Marion’s Vintage Bakeshop

Posted by 2 Sisters 2 Cities on June 28, 2012

We’ve been trying so many great sumer recipes lately and I wanted to pull together some Fourth of July menu ideas in case you are still looking for something for the upcoming holiday. Since the 4th falls on a Wednesday this year, why not kick off your patriotic festivities this weekend and continue it for the next week? Cook up some hotdogs and hamburgers on the grill and add some of these additional summer menu items:

15 Fourth Of July Menu Ideas

Breakfast:

Appetizers & Cocktails:

Sides:

Desserts:

Also, if you need more Fourth of July Menu inspiration, be sure to check out our Memorial Day Menu Ideas post as well! Check back in to 2S2C soon…K has some more Fourth of July ideas up her sleeve!

Posted by 2 Sisters 2 Cities on May 26, 2012

I tried another recipe today that I found via Pinterest- Frozen Cupcake S’mores. I changed up the original recipe I found a little bit and I would have to say it was a great cold treat on what is turning out to be a really hot day. Baby T was sobbing during the photo shoot because he wanted to try one of the frozen s’mores. I finally caved and gave him one in his outdoor highchair- I think I will be cleaning up the chocolate mess he made for the next few weeks!

5.0 from 1 reviews

Frozen Cupcake S'mores

Author: m

Recipe type: Dessert

Ingredients

18 graham cracker squares (9 sheets), crumbled into fine crumbs
⅓ cup butter, melted
½ cup milk chocolate chips
¼ cup heavy cream
1 cup mini marshmallows
1 and ½ cup cold milk
1 box (3.9oz) instant chocolate pudding
1 cup Cool Whip, thawed
¼ cup mini chocolate chips

Instructions

Line a muffin pan with 12 baking cups. Mix graham cracker crumbs (reserve a few tablespoons for a topping) and melted butter in a small bowl. Divide the graham cracker mixture into each of the 12 cups and mash down with the bottom of a small glass.
Meanwhile, place milk chocolate chips and whipping cream and melt in microwave in 30 second increments, Stir in between increments until just melted and smooth. Pour chocolate mixture evenly over the 12 graham cracker crusts. Top chocolate mixture with a layer of mini marshmallows.
Combine the pudding mix and cold milk in a large bowl and whisk together with a wire whisk for 2 minutes. Once pudding has thickened, add the Cool Whip and stir together. Spoon pudding mixture evenly over the 12 cups.
Top each cupcake s'more with some graham cracker crumbs and mini chocolate chips. Place in the freezer for at least a few hours. Serve straight from the freezer.

Source: Adapted from easybaked