Cupcake Club 04 - Honey Pie (31 page)
Epilogue
H
oney tipped her face up to the sun and enjoyed the warm breeze as it rushed over her skin. She couldn't believe summer was almost over. They'd gotten the sailboat in the water a few weeks ago, and already it was pretty much her favorite place in the world. Even more than her still half unpacked jumble of a studio, although that was a close second. But out on the water, it was just her, and Dylan, and the rhythms of the sea. She felt completely and utterly free. It was the one place, outside of Dylan's arms, where she could let her guard down completely.
oney tipped her face up to the sun and enjoyed the warm breeze as it rushed over her skin. She couldn't believe summer was almost over. They'd gotten the sailboat in the water a few weeks ago, and already it was pretty much her favorite place in the world. Even more than her still half unpacked jumble of a studio, although that was a close second. But out on the water, it was just her, and Dylan, and the rhythms of the sea. She felt completely and utterly free. It was the one place, outside of Dylan's arms, where she could let her guard down completely.
She looked at Dylan manning the wheel, and smiled all the way down to her toes. Figuring things out hadn't been easy, and she was still unsure how she was going to balance the different parts of her life, but they were slowly learning each other's moods and their own rhythms, while blending their daily routines and opening up to each other even when it was hard, maybe especially then. But he'd been absolutely and utterly right about one thing . . . figuring it out together beat the hell out of spending a moment trying to do it alone.
She'd had the vision again this morning when he'd taken her hand in his while still asleep. He did that often, and it charmed her, touched her every single time. It had been a while since she'd had the sailboat vision, and she'd thought maybe she wouldn't have it again, so she'd been happy to sink into it. Now that she'd been on the boat for real and experienced part of that vision, she embraced it more fully. Maybe that was why she'd gotten another piece of it.
Her smile spread to a wide grin, even as her stomach did a few little cartwheels and flip-flops. She'd finally seen the child. He'd turned and looked right at her. Her child . . . with eyes of pure, clear green. They'd shared a smile, mother and son, a secret smile. Honey knew then that she had no choice but to keep figuring out how to balance her gift while living in the real world. She was going to have to if she was going to guide her son down that same path . . . because no way was he going to be a hider. She wouldn't let him.
She was very sure his daddy wouldn't, either.
She let the butterflies dance, but at her core, felt nothing but contentment. She continued to watch Dylan, so confident, so happy . . . and to her absolute and utter relief... also sublimely content, and wondered if she should tell him.
Her laughter danced to him over the breeze and he turned and smiled. “Come here, sugar.” He winked at her. “Time for you to learn to steer this thing.”
She stood up and walked over to him on her steadily improving sea legs. He tucked her easily between his body and the wheel and she reveled, as she always did, in how good and right it felt to be in the circle of his arms. She knew she'd always fit right there, no matter what. The strength she drew from that absolute knowledge was immeasurable and made the decision on tackling the rest, as he'd said, a no brainer.
He placed her hands on the wheel. “Kind of like a car. Ten o'clock, two o'clock. But you have to get a feel for it, because this road is ever changing and it's never the same twice. Figuring it out, though, is the best part.”
She smiled, thinking that was pretty much the story of her life . . . her new life.
He covered her hands with his, leaned down, and kissed the side of her neck. “Got it, sugar?”
Yes,
she thought, looking up into his eyes.
I really think I do.
she thought, looking up into his eyes.
I really think I do.
Find out what's cooking from the ladies of the Cupcake Club . . .
Alva's Minced Apple Pie Minis
I adapted my Grandmother Margie's pie recipe to make these little cuties. In her pie pastry, she always used shortening. (Okay, so, early, early on, it was lard . . .) All the time I was growing up I used shortening to make my piecrusts and I have to say they were always pretty darn good! But as I've gotten more into baking while researching the Cupcake Club books, the pastry chefs I've studied have always used butter. And . . . who am I to quibble with the likes of Julia and Nigella? So I've substituted butter here and I've really liked the results. However, if, like me, you've a soft spot for doing things the old-fashioned way, you can substitute shortening and it will still be just as yummy. (And the added bonus is you don't have to wait for it to become room temperature to start baking!)
And! You won't need any special pie tins for this recipeâthese mini-pies bake right in your cupcake pans. Yes, apple pie cupcakes! (I know, it's like the two best things all in one. And they look pretty darn adorable, too!)
For the crust:
2 cups flour
2 teaspoons salt
2 teaspoons sugar
1½ sticks butter (¾ cup), room temperature but not too soft, cut in small cubes
4â5 tablespoons ice-cold water
2 teaspoons salt
2 teaspoons sugar
1½ sticks butter (¾ cup), room temperature but not too soft, cut in small cubes
4â5 tablespoons ice-cold water
1.
Preheat the oven to 375°F.
Preheat the oven to 375°F.
2.
Whisk together the flour, sugar, and salt.
Whisk together the flour, sugar, and salt.
3.
Cut the butter into small cubes and work it into the flour mixture with a fork or pastry blender. (Yes, you can use a food processor, but it can make the finished mixture granular and your crust then becomes very dense.) Work the fork or pastry blender until the dough is in small, pea-size pieces.
Cut the butter into small cubes and work it into the flour mixture with a fork or pastry blender. (Yes, you can use a food processor, but it can make the finished mixture granular and your crust then becomes very dense.) Work the fork or pastry blender until the dough is in small, pea-size pieces.
4.
Sprinkle the cold water over the dough one tablespoon at a time, and work the dough into a ball.
Sprinkle the cold water over the dough one tablespoon at a time, and work the dough into a ball.
5.
Put the dough in the fridge until you finish making the filling.
Put the dough in the fridge until you finish making the filling.
For the filling:
5 medium-size tart apples (If you can find them, Jonagold, Cortland, or Northern Spy are great for making apple pies!)
½ cup sugar
½ cup brown sugar
2 teaspoons cinnamon
1 teaspoon nutmeg
teaspoon salt
2 tablespoons flour
2 teaspoons pure vanilla extract
½ cup brown sugar
2 teaspoons cinnamon
1 teaspoon nutmeg
teaspoon salt2 tablespoons flour
2 teaspoons pure vanilla extract
6.
Peel and cut up the apples to remove the core, then dice the apples into small slivers or pieces (about the size of slivered almonds, only thicker).
Peel and cut up the apples to remove the core, then dice the apples into small slivers or pieces (about the size of slivered almonds, only thicker).
7.
In a separate bowl, use a sturdy whisk to mix together the sugar, brown sugar, spices, salt, and flour until blended. (Break up packed brown sugar with a fork before blending to make whisking easier.)
In a separate bowl, use a sturdy whisk to mix together the sugar, brown sugar, spices, salt, and flour until blended. (Break up packed brown sugar with a fork before blending to make whisking easier.)
8.
Stir in the vanilla extract.
Stir in the vanilla extract.
9.
Add in the diced apples and stir gently with a mixing spoon until the pieces look evenly coated and there is little of the mixture left in the bottom of the bowl.
Add in the diced apples and stir gently with a mixing spoon until the pieces look evenly coated and there is little of the mixture left in the bottom of the bowl.
10.
When all the filling ingredients are well mixed, take the dough from the fridge. Lightly flour a rolling pin and your flat surface, then roll the dough out to a uniform
-inch thickness.
When all the filling ingredients are well mixed, take the dough from the fridge. Lightly flour a rolling pin and your flat surface, then roll the dough out to a uniform
-inch thickness.11.
Lightly dust the surface of the rolled dough with flour. Place a small bowl (approximately 4½â5 inches across) open side down on top of the dough and cut around the edge. Gently press the dough circle into each cup of a cupcake pan, trimming or pinching off any excess to the edge of the cup. Make sure the dough comes to the top edge all the way around, as you'll need it to put the top strips on. Repeat until all 12 cups are lined.
Lightly dust the surface of the rolled dough with flour. Place a small bowl (approximately 4½â5 inches across) open side down on top of the dough and cut around the edge. Gently press the dough circle into each cup of a cupcake pan, trimming or pinching off any excess to the edge of the cup. Make sure the dough comes to the top edge all the way around, as you'll need it to put the top strips on. Repeat until all 12 cups are lined.
12.
Keep all the scraps and leftovers for the top strips, and wrap them and put them in the fridge briefly to firm up while filling the cups.
Keep all the scraps and leftovers for the top strips, and wrap them and put them in the fridge briefly to firm up while filling the cups.
13.
Scoop the filling into each of the prepared pie cups, filling to the top, but not over the top edge.
Scoop the filling into each of the prepared pie cups, filling to the top, but not over the top edge.
14.
Press fork tips into the bottom of each pie cup several times.
Press fork tips into the bottom of each pie cup several times.
Making the lattice top:
15.
Take out the remaining dough from the fridge, and as before, roll out to
-inch thickness. Use a table knife to cut the dough into thin strips approximately ¼âto
-inch wide. Lay the strips over the tops of each pie cup in a lattice. (There may be 10 or more strips in each direction. Don't separate them too much, but don't put them so close together that it will be difficult to weave the cross-strips over and under them.) Push the edges into the edge of the cup, or press lightly with the dough at the edge.
Take out the remaining dough from the fridge, and as before, roll out to
-inch thickness. Use a table knife to cut the dough into thin strips approximately ¼âto-inch wide. Lay the strips over the tops of each pie cup in a lattice. (There may be 10 or more strips in each direction. Don't separate them too much, but don't put them so close together that it will be difficult to weave the cross-strips over and under them.) Push the edges into the edge of the cup, or press lightly with the dough at the edge.16.
Bake at 375°F for 35 to 40 minutes, or until the crust turns golden brown. Put a baking sheet on the rack under them to catch any apple mixture that might boil over. When finished baking, set the cupcake pan on a rack until cool, then carefully slide each pie from its cup. Use a table knife gently to loosen the edge, especially where apple mixture might have boiled over.
Bake at 375°F for 35 to 40 minutes, or until the crust turns golden brown. Put a baking sheet on the rack under them to catch any apple mixture that might boil over. When finished baking, set the cupcake pan on a rack until cool, then carefully slide each pie from its cup. Use a table knife gently to loosen the edge, especially where apple mixture might have boiled over.
Makes approximately 12 mini-pies. (These are especially good with a scoop of ice cream on the side!)
Ginger Chocolate Fudge Cupcakes
1¼ cups all-purpose flour
½ cup Dutch-process cocoa powder, sifted
2 teaspoons ginger
1 teaspoon cinnamon
¾ teaspoon baking soda
¼ teaspoon allspice
¼ teaspoon salt
1 cup sugar
cup canola oil
1 egg
1 teaspoon pure vanilla extract
¾ cup buttermilk
½ cup semisweet chocolate chips
½ cup Dutch-process cocoa powder, sifted
2 teaspoons ginger
1 teaspoon cinnamon
¾ teaspoon baking soda
¼ teaspoon allspice
¼ teaspoon salt
1 cup sugar
cup canola oil1 egg
1 teaspoon pure vanilla extract
¾ cup buttermilk
½ cup semisweet chocolate chips
1.
Preheat oven to 350°F. Line a cupcake pan with paper cupcake liners.
Preheat oven to 350°F. Line a cupcake pan with paper cupcake liners.
2.
Whisk together flour, cocoa powder, ginger, cinnamon, baking soda, allspice, and salt.
Whisk together flour, cocoa powder, ginger, cinnamon, baking soda, allspice, and salt.
3.
In a separate bowl, mix together the sugar and oil, then blend in the egg. Do not overmix.
In a separate bowl, mix together the sugar and oil, then blend in the egg. Do not overmix.
4.
Stir in the vanilla.
Stir in the vanilla.
5.
Alternate adding in the flour mixture and the buttermilk, blending after each addition.
Alternate adding in the flour mixture and the buttermilk, blending after each addition.
6.
Stir in the chocolate chips.
Stir in the chocolate chips.
7.
Use a small ice cream scoop to distribute the batter evenly to all 12 cups, filling each about
full.
Use a small ice cream scoop to distribute the batter evenly to all 12 cups, filling each about
full.8.
Bake for 20â25 minutes, using the toothpick testâwhen it comes out clean, they're done!
Bake for 20â25 minutes, using the toothpick testâwhen it comes out clean, they're done!
9.
Cool the pan on a rack for 10â15 minutes, then remove the cupcakes and cool them completely on the rack before frosting.
Cool the pan on a rack for 10â15 minutes, then remove the cupcakes and cool them completely on the rack before frosting.
For the fudge frosting:
1 ½ squares unsweetened chocolate (1½ ounces)
¼ cup unsalted sweet cream butter
1½ cups 10x confectioners' sugar
1 egg white
1 teaspoon pure vanilla extract
Water (if needed to adjust thickness)
¼ cup unsalted sweet cream butter
1½ cups 10x confectioners' sugar
1 egg white
1 teaspoon pure vanilla extract
Water (if needed to adjust thickness)
1.
In a small saucepan or double boiler, melt the chocolate and butter together, stirring frequently.
In a small saucepan or double boiler, melt the chocolate and butter together, stirring frequently.
2.
Beat in the confectioners' sugar and egg white until thickened and smooth.
Beat in the confectioners' sugar and egg white until thickened and smooth.
3.
Stir in the vanilla extract. Add water, if needed, by the teaspoon, to make the frosting the right consistency.
Stir in the vanilla extract. Add water, if needed, by the teaspoon, to make the frosting the right consistency.
4.
Spread on the cupcakes with a knife, or pipe from a pastry bag.
Spread on the cupcakes with a knife, or pipe from a pastry bag.
Makes 12 cupcakes.
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