You guys! It’s week 26! That means the year is half over, and it also means that I am half way through this pie a week project. Can you believe that I’ve kept this up so far? Haven’t missed a week yet – and I don’t see any signs that we are losing any momentum. People keep asking me if I’m getting tired of it, or if it is becoming a chore to do this every week, and I can honestly say no. It has been so much fun, on so many levels. Finding a new recipes, and trying so many new combinations and flavors has been a blast. It has been SO MUCH fun to share all of these pies with so many people that I care so much about. I wish you all could hear the responses that I have gotten when I hand someone a dish and tell them, “Hey, I made you a pie.” It really is true that everyone loves pie. It is such a happy thing!
So who got pie number 26? Well, the lucky girl was Haley! Haley is a recent Mizzou grad, former 1canoe2 “intern”, and current 1canoe2 production and shipping machine. She says she’s just here for the summer, but we are getting so used to having her here all day every day that I’m pretty sure she’s going to have to fight her way out if she decides to leave. *wink*wink* We love having her here! Haley’s birthday was on Wednesday, and we like to celebrate birthdays with pie!
Haley’s birthday treat was a Brownie Pie with a graham cracker crust – a recipe from the Momofuku Milk Bar cookbook. Oh my goodness, it was good! A gooey and fudgey filling in a buttery, sweet, and a little bit salty crust. Yum. The Momofuku Milk Bar is a well known bakery in New York City, part of the Momofuku family of restaurants owned by chef David Chang. We are big fans, and we try and visit when we’re in the city, and we suggest that you do the same! All of the recipes are very unique, and often times involves many many steps, and sometimes ingredients that you might not find in your local grocery store. I picked up the cookbook a few weeks back and have been really anxious to jump in and make some of it. I chose this recipe to start with, because it sounded delicious, and it sounded simple, and it was!
1 1/2 cups graham cracker crumbs
1/4 cup milk powder
2 Tbs sugar
3/4 tsp kosher salt
4 Tbs butter, melted
1/4 cup heavy cream
4 1/2 ounces 72% baking chocolate
6 Tbs butter
3/4 cup sugar
1/4 cup flour
3 Tbs cocoa flour
1/2 tsp. kosher salt
1/2 cup heavy cream
Heat the oven to 350 degrees.
Toss together the graham crumbs, milk powder, sugar, and salt in a medium bowl. Whisk together the butter and heavy cream. Add to the dry ingredients and toss to evenly distribute. Save 1/4 cup of the crust mixture for later, and dump the rest into a 10 inch pie plate. Press the mixture firmly into the dish covering the bottom and sides of the pan completely.
For the filling, combine the chocolate and the butter and gently melt them together on low in the microwave for 30 to 50 seconds. Stir them together, working until the mixture is glossy and smooth. Combine the eggs and sugar in the bowl of a stand mixer fitted with the whisk attachment and whip together on high for 3 to 4 minutes, until it is fluffy and pale yellow. Replace the whisk with the paddle attachment. Dump in the chocolate mixture and briefly mix together on low, then increase the speed and mix for 1 minute. Scrape down the sides of the bowl. Add the flour, cocoa powder, and salt and paddle on low speed for 45 to 60 seconds. Stream in the heavy cream on low speed, just until the batter has loosened up a little and the cream is fully mixed in. Detach the paddle and gently fold in the graham crumbs that you set aside into the filling mixture. Scrape the filling into the graham shell. Bake for 25 minutes at 350. The pie should puff up a little on the sides and develop a sugary crust on top. If it is still liquid in the center and hasn’t developed a crust on top bake for an additional 5 minutes or so. Cool the pie on a rack.
:: Carrie ::
This past Sunday, for Father’s Day, I made a shoo-fly pie for my dad. Here are some things about my dad – He loves to tell stories. He’s the one who cuts all those little stumps for our desk calendars. I think he secretly wishes that he had been a mountain climber or an arctic explorer. He let us take over his old barn and turn it into our studio. He was once mistaken for Teddy Roosevelt by a six year old boy. AND, he has been one of the biggest 1canoe2 supporters from the VERY beginning. He definitely deserves a pie. Another thing about my dad – he loves molasses. I ran across this traditional Pennsylvania Dutch recipe for shoo-fly pie a while back and bookmarked it just for this occasion. Molasses, cinnamon, nutmeg… it tastes a little bit like gingerbread, and it was really good!
It’s that time of year. Kids all over the country, right now, are having the time of their lives at summer camp!
We have fond memories of camp – marshmallows over the campfire, cannonballs off the dock into the lake, rowdy meals in the dining hall, and one of the highlights of EVERY day…mail call! There’s surely no better way to keep in touch with your summer camp kids, or to just remember your own summer camp days than with our new Notes from Camp Stationery Set!
We hand painted the illustrations for each card and coordinating envelope…
and we painstakingly pieced it all together to come in a neat little box that is perfect for keeping those oh-so-important notes safe and organized.
This is a boxed set of 10 cards and coordinating envelopes. The flat cards measure 5×7 inches, and are printed front and back on heavy cardstock.
This week we moved into our new studio! (Much much more about that very soon) It has been a busy week of cleaning, packing, moving, unpacking, and trying to continue our day to day operations. I think we only had one day where we weren’t able to ship out any packages. We definitely aren’t settled in yet – there is still a lot of organization that needs to happen, and furniture to get, but we are getting a sense for how we want the new space to work. Our first week in the barn loft called for a celebration, so I baked this fresh cherry pie for the crew, and on Thursday we devoured it.
There just happens to be a cherry tree right next to the barn where our studio is, and the cherries ripened for picking this past week. Perfect! I had been waiting on making this recipe until I had fresh cherries. I guess you could use canned ones, or frozen might be better, but if you can use fresh cherries you absolutely should. There is really no comparison. No comparison at all. This is a simple recipe, nothing fancy, but simple is good. Beth actually said this was the best pie she has ever had! Woah. I’d say the key here is quality ingredients, and a made from scratch crust.
Fresh Cherry Pie
One recipe for a 9 inch lattice top crust
3 cups of pitted fresh ripe tart red cherries
1 to 1 1/2 cups sugar
1/4 cup flour
dash of salt
2 Tbs butter
Roll out the crust and line the pie plate, trimming off the excess. Combine the cherries, sugar, flour and salt and turn into the pie plate. Dot the filling with the 2 Tbs. of butter. Adjust the lattice top, seal, and bake in a hot oven at 400 degrees for 50 to 55 minutes.
:: Carrie ::
Don’t forget to do something nice for your dad this weekend to let him know just how much he means to you! Maybe you could grill him a big steak, or take him fishing, or go for a round of golf together. He’d probably love that.
It may be cutting it a little close to pick up an awesome 1canoe2 card from our site, but check out our list of retailers. Maybe you can support a local shop and grab one of our cards at one of the amazing places that carries our products!
This week we sent Butterscotch Blondie pie all the way to Baltimore to our awesome friend Carmen!
Carmen is one of the sweetest, funniest, most awesome-to-hang-around-with girls we know. She also happens to be the owner of a fantastic shop called Trohv (where, coincidentally, you can find lots of 1canoe2 products!) There are two Trohv locations, one in Baltimore and one in Washington DC. So, if you happen to be in or near that area make sure to stop! Carmen is one of our longest standing wholesale customers. She ordered from us at our VERY first wholesale show, when, we realize now, we really didn’t know exactly what we were doing. We couldn’t be more excited to be a part of what she is doing at Trohv!
Butterscotch Blondie Pie
1 recipe for a single pie crust
1⁄2 cup firmly packed brown sugar
1⁄2 cup sugar
1⁄2 cup all-purpose flour
1⁄2 cup butter, melted
1⁄4 cup dark corn syrup
3 large eggs
1 cup butterscotch-flavored morsels
1 cup toasted and chopped pecans
Preheat oven to 350˚
On a lightly floured surface, roll out the pie crust and press into a 9-inch pie plate, crimping edges if desired. In a medium bowl, combine sugars and flour. Whisk in melted butter, corn syrup, and eggs until mixture is smooth. Stir in butterscotch morsels and pecans. Spoon mixture into prepared pie crust. Bake for 40 to 45 minutes, or until center is set. Cool at least 30 minutes before cutting. Serve warm. Garnish with butterscotch topping and vanilla ice cream, if desired.
We have several new things in the shop that I need to tell you all about! Let’s kick it off with some new postcards!
There is nothing better than getting outside and enjoying a beautiful place. We are big fans of tromping in the woods, skipping rocks, hiking up mountains, and watching waves crash against the shore. If only we could do that ALL the time! Our Scenic Postcard Set is a reminder of beautiful places and wisdom from the past.
Each illustration is hand-painted and paired with a quote from someone who really knew what they were talking about.
The set includes four different designs, and it comes as a mixed set of eight. You can find it right here.
It’s not hard to find beautiful sights right outside the backdoor…but I also have an ever-increasing list of places I would like to visit and things I would like to see. The northern lights in Alaska. The Grand Canyon, from a raft on the Colorado River. The fjords and lava fields in Iceland. And, someday, hike all the way to Machu Picchu.
Have you ever done any of these things? Where are some dream places that you would like to visit?
Have a great weekend, get outside and do something fun!
We are getting so so close to being ready to move into our new workspace! It’s mostly done, really. We are just trying to get all of our ducks in a row so that we can make the transition from our current location to the barn quickly and as painlessly as we can – so that our day to day operations are disrupted as little as possible. The plan is for that to start to happen next week! We are SO ready for the change, in so many ways.
I’ll give you the full tour once we are somewhat settled in. Right now things are a bit disorganized, and not so pretty to look at. But here are some of our favorite small details…and it’s the details that give a place character, right?
Some minty green french doors, with antique glass doorknobs.
Nails driven into one of the cross beams, who knows how long ago. They came with the place, we wouldn’t dare pull them out!