Tag Archives: williams-sonoma

Mini pies

Mini blueberry pies

I’ve resisted buying the adorable pie molds from Williams-Sonoma. Star shapes are cute, but don’t the edges burn faster?

Once I saw the Lattice Pocket Pie Mold, I had to buy it. The shape is generic enough that you could make mini calzones, empanadas, or a homemade pop tart version with just the bottom cutter.

I made mini blueberry pies, but decided to just use the bottoms because the filling was a bit runny. The picture at the top was only for show.

Mini blueberry pies

I planned on making a bunch to take to work however I ran into a little problem…

Mini blueberry pies

Half of them oozed out their filling. I’m not going to write off this pie mold just yet, it just needs a little practice.

Here’s what I learned so far:

– Do not roll out the dough too thin. In the recipe it says 1/16 – 1/8 inch thick but I found once I crimped it, the edges were much too thin.

– The dough needs to be stretched out a bit after it has been cut. Because the size is the same for top and bottom, once you add the filling, there won’t be enough dough to give it a proper seal.

– You can use more filling. The recipe says 2 tablespoons, but you can use 3 tablespoons…probably even more than that.

– Crimped edges means a happy non-oozy pie. Sometimes crimping by hand was necessary. Maybe if I had stretched the dough out more and didn’t roll it as thin, my crimping may have held better.

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My good find

Shun Kaji Fusion

Back when I was making bread every week I wished for a really good bread knife. Something that wouldn’t struggle as I cut through the hard crust. Buying a good bread knife would have been the easy solution, but good knives are expensive so it had to wait.

At the mall the other day I decided I couldn’t wait any longer for a decent bread knife and was willing to plunk down the money. On sale at Williams-Sonoma was the Kaji Fusion, a collaboration of Williams-Sonoma and Shun. It looked similar to my Ken Onion santoku knife I had bought last summer after I was tired of using dull knives. Let me just say if you cook a lot, a really good knife is essential. My sister flipped out when she heard the price I paid on one knife, but it is worth every penny to have cooking be as hassle free as possible. It’s definitely an investment piece, but in the long run it’s very affordable. Especially if you’re using it every day. This bread knife was marked down from $284 to $222. Talking with the sales associate, I found out the regular price was actually $384 and she thought the price was further reduced from $222. The price for it was actually $95.99, plus a 10% discount for registry completion. We were shocked and R said “Are there other knives on sale?!” my voice may have also gotten louder due to excitement and I shouted, “Yeah! Are there?!”

Shun Kaji Fusion

Shun Kaji Fusion

We did end up getting a utility knife, which was smaller and more expensive than the bread knife. I guess because it’s more multi-purpose?

Shun Kaji Fusion

I had no idea what a utility knife is used for, but after googling, it’s handy for slicing meats and cheeses. I’m sure this will work better than the, uh, butter knife we are currently using.

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My new muffin pan

I got a few food related gifts for my bridal shower and wedding. One of them was a crown muffin pan. I was registering at Williams-Sonoma with my Maid of Honour and I went on about how cool it would be to get those lovely crowns on my cupcakes and muffins like you see in bakeries. So I was ecstatic when I received these as a gift from her.

I used a Williams-Sonoma blueberry muffin mix my sister gave me, lined the pan and (here’s the mistake) filled the muffin liners mostly full. What resulted were muffins that did not have a crown. At least they were still tasty.

Blueberry muffin

After demolishing all the muffins in 2 days, my muffin craving still existed. Every now and then I crave corn muffins and will have to make a batch 2 or 3 times a year. I love them, especially with a lot of butter on it. Yum. I decided to do an experiment and see what would happen if I used the liner but went past the top part. Logic says they’ll just spill over the top and I’ll have batter stuck between the liner and the pan. But is it possible the batter would push all the way to the sides so there would be no unfortunate batter seepage?

Quintessential corn muffins

Recipe is quintessential muffins from The Bread Bible. The batter is really thick so there wasn’t really any seepage, I’ll have to test this out with a runnier batter.

I filled the cups at various levels to see what the results would be. I think for really full crowns I’ll need to make sure the batter is to the very top. This recipe should make 6, but with the more generous serving, makes 3. Mmm…twice the calories in a single muffin.

Quintessential corn muffins
For a crunchier top, you can sprinkle extra cornmeal

These were the fluffiest corn muffins I have ever made. I’m pretty sure it’s because of the sour cream. I am trying very hard not to eat the remaining 2 muffins.

Recipe here, just use sour cream instead of yogurt.

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