You Want Pies With That?- "A Lot Like Love" Fresh Peach-Raspberry Pie with White Chocolate Mousse, Raspberry Coulis, and Fresh Peach Sorbet

WARNING- (This will be the sappiest, corniest, cheesiest post I ever write, but it all had to do with keeping the theme, so read on and forgive me ahead of time!)

"A Lot Like Love" Pie- 1- "A little goes a long way"

2- "Sometimes it gets a little messy"

3- "You have to wait for it, it is just that good"

Welcome to a new event, You Want Pies with That? Susie was inspired when she watched the movie, Waitress, a great film, where the main character invents pies with great names to describe what is going on in her life. Susie asked a few of us to join her and this group was born! The point of this group is to invent Pies!

Our first theme is "I love that Movie!" We got to choose a movie and create a pie that ties into it, be it by food, theme, a phrase, or whatever. This was really fun for me. I came up with about a million different movies and fun pies that would go along with them, but in the end, I just liked how this movie fit my pie.

A little background on my movie choice. This summer a dear friend, her little sister and I went to the drive-in, just for fun. We saw a movie that wasn't that great that starred Ashton Kutcher. I remembered that I don't like him when he plays characters that are supposed to be funny, I remembered I liked him once, when he played a more serious role. My friend hadn't seen that movie, so we rented it later that week. This same friend just happened to be in town when I was inventing my pie, so that made it even more fun. I love the movie- "A Lot Like Love", it follows 2 people who have a chance encounter and follows them through the years, they keep meeting up, but the timing is never right. I won't ruin the ending if you haven't seen it, but I loved this movie. It is quirky, fun and has great music.

I decided to create "A Lot Like Love" Pie. It starts with a Spicy Gingersnap Graham Pecan Crust, because well, we all need a little spice and zing in our lives, right?

Next, comes the Fresh Peach and Raspberry Layers. This pie has lots of layers, because love is multi-layered, it is deep and there is always something more that you can give or get.

Then comes the White Chocolate Mousse, decadent and wonderful.

Top it off with Fresh Peach Sorbet and Raspberry Coulis, both fresh, beautiful,and tart, giving this pie just a little bit more!

This pie is "a lot like love" because it is multilayered-there is alot going on in and around this pie, but all the layers go so well with each other. It is sweet and fresh, rich and creamy, spicy and nutty, all at the same time. It reminds me of the last fruits and days of summer, you want that last peach to last forever, just like you want love to do the same. So, savor it slowly, and enjoy, it just might last forever!

"A Lot Like Love" Pie- Fresh Peach and Raspberry Pie in a Spicy Gingersnap Graham Pecan Crust with White Chocolate Mousse, Raspberry Coulis, and Fresh Peach Sorbet by Mary Ann

Make the crust first. When it is almost cool, make fresh peach filling and fresh raspberry layer.

Add raspberry layer to cooled crust and spread to make even and smooth. Pour fresh peach filling over top, smooth with a rubber spatula to make even, and cover with foil and refrigerate.

Next, make the white chocolate mousse and refrigerate.

Make raspberry coulis and refrigerate.

When pie and mousse have been in the fridge for at least 2 hours, dollop mousse in blobs on top of peach filling and very carefully spread mousse to edges of pie. Cover with a plate and refrigerate for 24 hours.

Now make Fresh Peach Sorbet.

When ready to serve, drizzle raspberry coulis onto plate, carefully slice and plate pie, garnish with sorbet and more coulis. Enjoy!

Spicy Gingersnap Graham Pecan Crust by Mary Ann

1/3 cup pecans, toasted

5 gingersnaps

1 1/3 cup graham cracker crumbs

3 Tbls sugar

4 T butter, melted

Preheat oven to 350 degrees F. Place toasted pecans and gingersnaps in a food processor. Process until mixture is fine crumbs, but watch carefully so it doesn't get too moist. Tranfer to a bowl. Add graham cracker crumbs and sugar. Mix with hands until well combined. Add melted butter and mix until butter is mixed in. Press into a 9-inch glass pie plate and bake for 10 minutes. Place on wire rack and let cool completely before filling.

Fresh Peach Filling adapted from Nancy Morgan's Fresh Peach Pie

3 large peaches, peeled, pitted and chopped

1/2 cup water

1/2-3/4 cup sugar, depending on sweetness of peaches

3 T cornstarch

Combine all ingredients in a heavy bottomed saucepan. Mash and combine all ingredients. Place over medium high heat and bring to a boil, stirring occasionally. This should take about 5 minutes. When thickening remove from heat.

Fresh Raspberry Layer by Mary Ann

2- 6 oz containers fresh raspberries

2T -4 T sugar, to taste

Place raspberries and sugar in a bowl. Mash well, but leave larger pieces of berry.

White Chocolate Mousse adapted from Daring Bakers Opera Cake Challenge (May 2008)

7 oz white baking chocolate

1 cup + 3 Tbls heavy whipping cream

Place white chocolate and 3 Tbls cream in a small heavy bottomed saucepan. Melt together over low heat. When chocolate is completely melted, remove from heat and let cool completely.

Whip remaining 1 cup heavy cream to soft peaks and gently fold into the white chocolate mixture. Refrigerature until slightly thickened, about 2 hours.

Raspberry Coulis by Dorie Greenspan

6 oz frozen raspberries, slightly thawed

3 Tbls water

2-3 Tbls sugar

Blend all ingredients in blender until smooth. Strain mixture through sieve to remove all seeds. Refrigerate until ready to use.

Fresh Peach Sorbet Adapted from Anne Strawberry who Adapted from The Perfect Scoop by David Lebovitz

6-8 Fresh, Ripe Peaches (about 2 pounds)

1/3 Cup Sugar

2/3 Cup Water

4 Teaspoons Fresh Lemon Juice

Pinch of Salt

4 Tbls peach nectar

Slice, peel, and pit the peaches. Combine all ingredients in a blender and pulse until smooth. Taste, then add more lemon juice or sugar if desired.

Pour mixture into a 9x13-inch metal pan and freeze until solid, at least 3 hours.

Break mixture into chunks and puree in two batches in the food processor, adding 2 Tbls peach nectar to each batch. Make sure to process until smooth and creamy. Pack into a airtight container and freeze for at least 4 hours.

Cookie Carnival-Pink Grapefruit Sandwich Cookies and Grapefruit Mousse

Remember that stick of butter and cup of cream I didn't use in the soup yesterday? Well, don't worry folks, they both found a home and it was worth it, for these tasty desserts. This month's cookie for Cookie Carnival is Pink Grapefruit Sandwich Cookies. When I saw this recipe I immediately thought of a delicious mousse that I made last fall, from Everyday with Rachael Ray Magazine. I decided to go all out and pair these two grapefruity desserts together.

The cookies were like a basic sugar cookie with a citrusy zest flavor and a tangy frosting. I couldn't really detect an exact grapefruit flavor, it was more of a citrus taste. No one really cared what citrus flavor it was, they just ate these up! The mousse is tart and a bit surprising, not too sweet, and I think that is why I like it so much. I am a big fan of grapefruit, so that might be another reason why I liked both of these treats. If you are looking for a couple fun, citrusy desserts, give these a whirl!

Pink Grapefruit Sandwich Cookies from Martha Stewart
You can bake the cookies and make the filling a day ahead
Ingredients for cookies
Makes 15 sandwich cookies.
* Grated zest of 1 Ruby Red grapefruit, plus 1/4 cup freshly squeezed juice
* 1 cup sugar
* 1 1/2 cups all-purpose flour, plus more for work surface
* 3/4 cup cake flour (not self-rising)
* 1 teaspoon baking powder
* 1/2 teaspoon salt
* 1/2 cup (1 stick) unsalted butter, softened
* 2 large egg yolks
* Pink Grapefruit Cream Filling

Directions
1. Preheat oven to 350 degrees. Line a baking sheet with parchment paper; set aside. In a small bowl, combine zest with 1 tablespoon sugar; set aside. In a medium bowl, whisk together both flours, baking powder, and salt; set aside.
2. In the bowl of an electric mixer fitted with the paddle attachment, beat butter and remaining sugar on medium-high speed until light and fluffy, about 2 minutes, scraping down sides of bowl as needed. Add egg yolks, and beat until combined, scraping down sides of bowl as needed. Beat in reserved zest-sugar mixture. Add flour mixture in two batches, alternating with the juice, and beat to combine.
3. Turn out dough onto a piece of plastic wrap, and shape into a 1-inch-thick disk. Wrap in plastic, and refrigerate until firm, about 30 minutes.
4. On a lightly floured work surface, roll out disk to 1/8 inch thick using a lightly floured rolling pin. Using a lightly floured 2-inch round cookie cutter, cut out rounds and place about 1 inch apart on prepared sheet. Bake, rotating sheet halfway through, until edges are golden, 18 to 20 minutes. Transfer sheet to a wire rack to cool 5 minutes. Transfer parchment paper and cookies to rack to cool completely.
5. Using an offset spatula, spread 1 tablespoon filling onto flat sides of half the cookies. Sandwich with remaining cookies, keeping flat sides down. Once filled, cookies can be kept in an airtight container in the refrigerator for up to 3 days.

Ingredients for filling
Makes enough to fill 15 sandwich cookies.
* 1/2 cup unsalted butter, softened
* 2 cups confectioners' sugar
* 1 tablespoon honey
* 3 tablespoons freshly squeezed Ruby Red grapefruit juice

Directions
1. In the bowl of an electric mixer fitted with the paddle attachment, beat butter and sugar until light and fluffy, about 4 minutes. Beat in honey. Add juice, 1 tablespoon at a time, until filling holds together and is smooth and creamy, about 2 minutes. Transfer to a small bowl, cover, and set aside until ready to use.

Grapefruit Mousse From Every Day with Rachael Ray Magazine
Four 4-inch strips peel and juice of 1 grapefruit
6 tablespoons sugar
2 large egg yolks
1 cup marshmallow cream
1 cup heavy cream
1 tablespoon honey

1. In a small saucepan, bring the grapefruit juice, 2 peel strips and the sugar to a boil, stirring, until the sugar is dissolved and the liquid is reduced by half, 8 minutes. Remove from the heat.

2. In a medium bowl, whisk the egg yolks, then whisk in half of the hot grapefruit syrup, pouring in a slow, steady stream. Whisk the yolks into the remaining grapefruit syrup and cook, whisking, over low heat just until thickened, 2 to 3 minutes. Immediately strain into a small bowl set in a larger bowl of ice water and let cool. Discard the peel strips.

3. In a medium bowl, stir the marshmallow cream until smooth, then fold into the grapefruit mixture.

4. Using an electric mixer, whip the heavy cream and honey on high speed until soft peaks form, 2 to 3 minutes. Fold the whipped cream into the grapefruit-marshmallow mixture.

5. Spoon the mousse into dessert cups and refrigerate for 2 hours. Cut the remaining 2 peel strips into slivers and sprinkle on the mousse before serving.

Cupcake Hero-Watermelon-Lime Cupcakes with Lime Curd and White Chocolate Mousse

I have been secretly wanting to enter Cupcake Hero for a few months. I was just so intimidated by all the talented people out there, their cupcakes, pictures, etc. Well, I got over it. I decided to tackle it this month because the theme is Melon. My favorite food is watermelon. I love it. It just speaks summer. It is so refreshing and yummy. Cupcake Hero was thought up by Laurie. A different theme is chosen each month and then the entries are tested and 1 is declared the winner. This month we are having a guest host, April over at Abby Sweets. I decided to go with watermelon as the melon for my cupcake. When I was eating my fave fruit salad ever, Watermelon and Nectarine Salad, which has a wonderful lime syrup, I decided watermelon and lime would be a great combination. I thought the white chocolate mousse I used to top my opera cake for last months Daring Baker's challenge would be the perfect topping. Pipe a little lime curd in the center and there you have it, my first entry into Cupcake Hero.

Watermelon-Lime Cupcakes makes 9-10 cupcakes
3/4 cups flour
1/4 teaspoon baking powder
1/8 teaspoon salt
1/4 cup buttermilk
juice of 1 lime, divided
1 stick (4 ounces) unsalted butter, softened
1/2 cup sugar
zest of 1/2 lime
1 large egg

1/4 cup watermelon puree*

1 Tbls watermelon juice*

1 Tbls watermelon flavored jello powder
One 10 oz jar lime curd (Dickenson's)

White chocolate mousse** (recipe below)

Cakemake Watermelon flavored sprinkles

1. * To make watermelon puree and juice, combine 3-4 cups cubed, seeded, watermelon and the juice of 1/2 lime in a blender. Blend until liquidified. Strain through a sieve until thick solids are left in strainer and juice is left in a bowl. Fill 1/4 cup measure with a heaping amount of the thick solids (puree). Set aside puree and juice until needed.

2. Position a rack in the center of the oven and preheat to 350°. Line muffin pans with paper liners and spray with Crisco baking spray with flour. In a medium bowl, combine the flour, baking powder and salt. In a separate bowl, combine the buttermilk and juice of 1/2 lime.

3. Using an electric mixer, beat the butter on high speed until creamy, about 1 minute. Add sugar and the lime peel and beat until fluffy. Add the egg, and beat until combined, scraping down the sides. On low speed, beat in a third of the dry ingredients, then a third of the buttermilk mixture. Repeat, alternating ingredients, until the batter is smooth. Then beat in the watermelon puree, watermelon juice, and dry jello powder, beating until smooth.

4. Spoon the batter into each liner, about three-quarters full. Bake until a toothpick comes out clean, about 26 minutes. Let cool on a rack.

5. Once the cupcakes are cool, stir 1/2 jar of lime curd in a bowl until smooth. Pipe into center of cupcakes.

6. Pipe white chocolate mousse on top and add watermelon sprinkles

7. Refrigerate until cake is chilled and then serve!

**White Chocolate Mousse
7 ounces white chocolate

1 cup plus 3 tbsp. heavy cream
Melt the white chocolate and the 3 tbsp. of heavy cream in a small saucepan.
Stir to ensure that it’s smooth and that the chocolate is melted. Set aside to cool completely.
In the bowl of a stand mixer, whip the remaining 1 cup of heavy cream until soft peaks form.
Gently fold the whipped cream into the cooled chocolate to form a mousse.
Refrigerate until firm, at least 2 hours.

Daring Bakers-Opera Cake

I have to admit when I saw this month's challenge for Daring Bakers-Opera Cake, I was intimidated. My favorite thing to bake is cake and so I was also excited. This recipe sounded so complicated that I decided to half the recipe just in case the flavors I chose wouldn't taste good together. Boy was that a mistake! This was the most delicious cake that I have ever tasted! It was amazing. I wish I would have made the full recipe, but I guess I will get the chance later because I am definitely going to make this one again. This challenge was chosen by the co-founders of DB, Ivonne- Cream Puffs in Venice and Lis-La Mia Cucina. It was also co-hosted by Fran-Apples Peaches Pumpkin Pie and Shea-Whiskful. I used macadamia nuts, ground into meal (more like paste, but it worked!) and lime zest in the jaconde, lime zest and juice to flavor the syrup and opted for a strawberry buttercream that I have used before. I omitted the glaze and topped it off with the white chocolate mousse, which was so delicious that I didn't flavor it with anything else.
I made 1 10-inch round and 12 cupcakes. The cupcakes didn't turn out so well but still tasted great. I cut small circles out of the round and once I tasted all the components, I used all the scraps of cake because it was too good to throw out!

This was great tasting and fun to make. I took it to a family get together and it was devoured. I made the full recipe for the mousse and buttercream so I had to make another cake to use those (check it out below- next post) Can't wait until our next challenge!

The recipe is really long, so I didn't add it to the post. If you are interested in the recipe, leave me a comment and I will add it. Now head on over to the Daring Baker's Blogroll and check out everyone else's take on this cake!

White Cake with Lime Zest, Strawberry Buttercream and White Chocolate Mousse

I had leftover strawberry buttercream and white chocolate mousse from the Daring Bakers challenge and decided to make a white cake mix ( I needed something super fast- I prefer homemade cake), to which I added the zest of 1-2 limes and then I decorated it and added fresh strawberries and took it to a family party. Yummy!