Can you believe it is November already? The end of the year brings all-things holidays, joy, love, and baking of course! Cream cheese is a staple in many United States households, but this time of year many will choose to bake with cream cheese. Whether you are making cheesecakes, cakes, brownies, or muffins, cream cheese adds a rich and creamy dimension that elevates your creations. At Price Chopper and Market 32, not only do we have a variety of cream cheeses, but we also have some incredible recipes on our website. Let’s explore some favorites!
- Cheesecakes are known for their dense, creamy texture. Price Chopper and Market 32 have many cheesecakes pre-made in the bakery, however, take a look at this Sweet Carrot Cheesecake and Pumpkin Cheesecake Recipe if you would like to experiment on your own!
- What’s better than a pumpkin and cake combo? If you are looking for an easy recipe for a gathering, then you need to try this Pumpkin Spice Cake with Cream Cheese Frosting!
- Blueberry French Toast Bake is the perfect Sunday morning breakfast! While the mornings are frigid, warm up with this delicious meal.
- Brownies are another common baking item that can be made with cream cheese to give it a dense, creamy texture. In our Red Velvet Brownie with Cookies & Cream Frosting recipe, you will explore making your own cream cheese to coat on the red velvet brownies.
Happy Pi Day from Price Chopper and Market 32! Pi Day is a celebration of the irrational number pi (π). This Greek letter is used to represent the ratio of the circumference of any given circle to its diameter. Why is this holiday specifically today? The first 3 numbers of pi are 3.14, hence the date of March 14th. Ironically, today also happens to be Albert Einstein’s birthday!
Pi Day was founded in 1988 by physicist Larry Shaw and has been celebrated ever since. Many math classes will celebrate Pi Day with pie of course, but also with cake, cookies, and more. What a great way to make math fun!
What kind of pie will you buy today? At Price Chopper and Market 32, we have a variety of pies in our bakery section, including apple pie, blueberry pie, pumpkin pie, and more! We also have all the best ingredients if you would like to make your own pie today. Check out some berry-good pie recipes below.
Bumbleberry Pie: What even is a “bumbleberry?” Bumbleberries are not actually a berry, rather, a variety of berries. For this pie we used a mix of strawberries, blueberries, and raspberries, making for a sweet & flavorful pie.
Skillet Pear Pie with Vanilla Ice Cream: Have you ever seen a recipe for pear pie? Well, now you have! Be sure to pear this pie with PICS vanilla ice cream & PICS whipped cream!
Caramel Apple Pie: Like a caramel apple, this caramel apple pie is a dream you will be sure to love!
For some, baking is one of the simple pleasures of life. There are so many different recipes out there, but often, we find ourselves circling back to our favorites. Of course there is nothing wrong with that, but if you or someone you love has a dietary restriction, you may need to make some adjustments. Today, we are focusing on applesauce. Applesauce can be used as a substitute for eggs, butter, oil, and sugar. Interesting, right? At Price Chopper and Market 32, we have a variety of different applesauce. Some include unsweetened, cinnamon, and strawberry applesauce. However, the most common type of applesauce used in baking is unsweetened. If you are new to using applesauce as an alternative, take a look at how to swap out those ingredients!
For every one egg called for in a recipe, use ¼ cup of applesauce instead.
Butter & Oil:
Substitute applesauce in equal quantities of butter and oil. For example, if the recipe requires ½ cup of oil, replace it with ½ cup of applesauce. Similarly, if the recipe calls for 1 cup of butter, use 1 cup of applesauce.
While you can substitute applesauce in place of granulated sugar, there are some things to be cautious of. Like butter and oil, you can substitute applesauce and sugar in a 1:1 ratio. However, sugar is a dry ingredient and applesauce is a wet ingredient, so you will have to cut back on other wet ingredients. For example, if there is water in the recipe, use slightly less than what is called for.
If you are still on the fence about baking with applesauce, try using half of that ingredient and half applesauce. For example, if the recipe requires 1 cup of butter, try using ½ cup butter and ½ cup applesauce. The possibilities are endless when baking with substitutes like applesauce!
Boasting About Blueberries
It’s always blueberry season. Production in North and South America make blueberries an option all year round. Here in the U.S., they are grown coast to coast, with blueberry farms functioning in 38 states. However, more than 98% of blueberry production in the U.S. happens in just 10 states, Oregon, Washington, Georgia, Michigan, California, New Jersey, North Carolina, Florida, Texas, and Minnesota. Let’s celebrate this year-round superstar by highlighting some of our favorite recipes!
Blueberry-Mango Crisp: Blueberry teams up with mango to make this delicious crisp a must-try.
Blueberry French Toast Bake: Waking up and enjoying some French toast in the morning is a great way to start the day. Take your recipe to the next level by adding blueberries.
Blueberry-Banana Chia Seed Muffins: In this tasty muffin recipe, blueberry and banana flavors work in perfect harmony.
Zabaglione with Fresh Berries: Zabaglione is an Italian dessert made with egg yolks, sugar, and sweet wine. Blueberries, along with raspberries and strawberries, make great additions to the dish.
Grilled Fruit Pizza: Tired of your same old pizza order? Try this Grilled Fruit Pizza featuring cream cheese, pecan pieces, honey, and an array of tasty fruits, blueberries included.
Four-Berry Hazelnut Crisp: Another cozy crisp for the cold winter months. This Four-Berry Hazelnut Crisp does the trick every time.
Whole Wheat Blueberry-Nut Pancakes: Much like French toast, blueberries elevate breakfast when they are added to pancakes. In this recipe, the blueberry-nut addition is excellent.
Granola Bites: This Granola Bites recipe is a tasty snack for any occasion. In this case, dried blueberries make for a great ingredient.
Homemade Vanilla Pudding with Berries: Lastly, add some berries to your homemade vanilla pudding with this recipe. You’ll be surprised how delightful it turns out.
For more, visit: https://blueberry.org/
- Your butter & water must be cold; even frozen butter works as long as you cut it into cubes before freezing
- Measure ingredients carefully to prevent a tough, greasy or soggy crust
- Cut the fat into the flour just until the size of peas (use a fork or pastry blender)
- Handle pie dough as little as possible to ensure a flaky and tender crust
- Chill pie dough for several hours to tenderize the dough, and prevent shrinkage during baking
- Allow the dough to come to room temperature before rolling
- Roll dough from the center out to a 1/8̋ thickness or less
- To place the pie crust in the pie pan, carefully loosen it from the cutting board; fold it over the rolling pin. Unroll it into the pan and press down lightly
- Trim any excess dough, leaving approximately ½ ̋ for fluting the edge
- Flute the edge by pinching dough between the thumb and forefinger or seal the edge by pressing the dough with a fork against the rim of the pie pan
- When baking a crust without the filling, prick the dough with a fork and place dry beans or rice in the bottom to prevent shrinkage while baking. Bake in a preheated 450°F oven for 10 -12 minutes or until lightly browned.
- For the crust to be baked with a filling, do not prick the crust. For pies with juicy fillings, brush the bottom of the crust with egg white or melted butter to prevent a soggy crust.
- For pies that bake more than 30 minutes, place a rim of foil around the edge of the crust during the first half of baking to prevent over-browning
- 2 PICS eggs
- 1 cup PICS sugar
- ½ cup Price Chopper flour
- ½ cup PICS butter, melted
- 1 T. PICS vanilla
- 1 cup PICS pecans, chopped
- 6 oz. semi sweet chocolate morsels
- 1 pastry shell, unbaked
- Bake in quantity and freeze whenever possible – baked cookies will keep in the freezer for up to 3 or 4 weeks
- Prepare cookie dough when you are able to steal a little extra time – prepared dough will keep at least 3 days in the refrigerator or in the freezer for up to 3 months
- Assemble all ingredients and equipment before beginning a recipe
- Line cookie sheets with parchment paper to help cut down on clean up
- While cookies are baking, prepare other cookie sheets to go in the oven
- Save time when shopping and measuring:
- 1 lb. box confectioners’ sugar = 4 cups
- 1 lb. box brown sugar = 2 cups, packed
- 5 lb. bag granulated sugar = 10 cups
- 5 lb. bag all-purpose flour = 20 cups
- 1 cup cake flour = 7/8 cup sifted all-purpose
- 1 lb. box seedless raisins = 2 3/4 cups
- 6 extra-large eggs = 8 large eggs
- Allow butter and eggs to come to room temperature before using
- Measure ingredients carefully
- Do not over-mix cookie dough
- Chill dough well when instructed so the dough will be easier to work with
- Allow at least 2 inches of space between cookies on cookie sheets, and at least 2 inches around the sides of the oven for proper heat circulation
- Use bright, shiny aluminum cookie sheets rather than dark colored cookie sheets to prevent over browning
- Bake cookies on a rack in the middle of the oven; for best results use only one rack
- Do not over-bake – a toothpick inserted in the center should come out clean when a cookie is baked
- Allow cookie sheets to cool before baking more to prevent the edges of the cookie from spreading out and becoming too thin
- Cool cookies on a wire rack