Make your Own Almond Flour

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If you have a gluten allergy or just want to live gluten free, you can make your own Almond Flour at home using any blender, even a standard one.  Have you seen the prices of premade Almond Flour?  You will generally pay about $40 for a bag!!!  Save a TON of money and make your own.  It's Super Easy!

Make your Own Almond Flour Pie Crust - Graham Cracker Substitute

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This is a very easy pie crust to make.  It's great for no bake pies.  This works best for a 9" pie pan.  If you have an 8" one, the crust will be a little thicker, or you can cut back on the ingredients a bit.

INGREDIENTS:

• 1 and 1/2 cups almond meal or almond flour
• 3 tablespoons melted butter
• Artificial sweetener equal to 3 tablespoons sugar

LET'S MAKE THE CRUST:

Heat oven to 350 F. Melt the butter (if the pie pan is microwave safe, melt the butter in it) and mix the ingredients up in the pan and pat into place with your fingertips.

Bake for about 10 minutes until the crust is beginning to brown. After 8 minutes, check every minute or so, because once it starts to brown it goes quickly.

Make your Own Brown Sugar

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Do you ever find yourself out of brown sugar or don't have enough to finish the recipe you already started?  Or maybe you want an organic version?  Problem solved!  Make your own and you will always have the amount you need plus you will know that it's fresh.

HOW TO MAKE BROWN SUGAR:

1 cup organic or regular cane sugar

1 tbsp organic or regular unsulphured molasses

* Blend both ingredients together with a fork until well mixed

* Store in an airtight container until needed

THAT'S IT!  EASY PEASY!

Chocolate-Espresso Tart

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This recipe is by Martha Stewart.

INGREDIENTS:

• 8 ounces bittersweet chocolate (preferably 61 percent cacao), chopped
• 1 1/4 cups heavy cream
• 2 tablespoons good-quality ground espresso beans
• 1 cup all-purpose flour, plus more for parchment paper
• 3/4 teaspoon salt
• 1/3 cup unsweetened Dutch-process cocoa powder
• 1/2 cup (1 stick) unsalted butter, softened
• 1/4 cup sugar
• 3/4 teaspoon pure vanilla extract
• 3 tablespoons heavy cream
• 1 1/2 cups mascarpone cheese
• 1 large egg

LET'S MAKE THE TART:

1. Make the ganache: Put chocolate into a medium heatproof bowl, and set aside. Bring cream and espresso to a boil in a small pan. Pour through a fine sieve over the chocolate; discard solids. Let stand 2 minutes, then whisk until smooth. Let cool to room temperature, 1 to 2 hours.
2. Make the tart shell: Sift flour, salt, and cocoa powder into a medium bowl; set aside. Put butter and sugar into the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until pale and fluffy, about 4 minutes. Add egg and vanilla, and mix until combined, scraping down sides of bowl as needed. Reduce speed to low. Gradually add the flour mixture in 3 batches, alternating with the cream. Shape dough into a thick rectangle; wrap in plastic. Refrigerate until cold, about 30 minutes.
3. Preheat oven to 350 degrees. Roll out dough between 2 pieces of lightly floured parchment paper to a 16-by-6-inch rectangle, about 1/4 inch thick. Press dough into a 14-by-4 1/2-inch rectangular flan frame set on a baking sheet lined with parchment. Trim dough flush with top edge. Prick all over bottom of shell with a fork. Bake until firm, 18 to 20 minutes. Transfer to a wire rack; let cool completely. Unmold.
4. Put ganache into the bowl of an electric mixer fitted with the whisk attachment; beat on medium-high speed until soft peaks form, about 4 minutes. Transfer to a pastry bag fitted with a large star tip (such as Ateco No. 828).
5. Smooth mascarpone cheese over bottom of tart shell with an offset spatula.
   
6. Pipe ganache rosettes, one next to the other, on top of mascarpone to cover.

French Silk Pie

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This recipe is by Martha Stewart.

INGREDIENTS:

• For the Crust

  • 8 tablespoons (1 stick) chilled salted butter, cut into pieces, plus more for pan
  • 1/3 cup pecan halves
  • 1 1/3 cups all-purpose flour
  • 1/4 cup firmly packed light-brown sugar
  • 1/4 teaspoon salt

• For the Filling

  • 12 tablespoons (1 1/2 sticks) salted butter, room temperature
  • 1 cup granulated sugar
  • 3 ounces unsweetened chocolate, melted and cooled
  • 1 1/2 teaspoons pure vanilla extract
  • 3 large eggs
  • Whipped cream, for serving
  • Chocolate curls, for serving

LET'S MAKE THE PIE:

1. Make the crust: Preheat oven to 325 degrees. Butter a 9-inch pie plate; set aside. Grind pecans in a food processor, or chop very finely with a knife. In a medium bowl, combine flour, pecans, sugar, and salt. Cut in cold butter with a pastry cutter until mixture resembles coarse meal. Press firmly into prepared pie plate. Bake until golden, 20 to 25 minutes. Transfer to a wire rack to cool.
2. Make the filling: In the bowl of an electric mixer fitted with the paddle attachment, cream butter and sugar until light and fluffy, about 2 minutes. With machine running, gradually add melted chocolate and the vanilla. Add eggs, one at a time, beating at medium speed for five minutes after each addition. Pour filling into cooled pie crust. Cover with plastic wrap, and transfer to the refrigerator to cool for at least 4 hours and up to overnight.
3. Just before serving, top pie with whipped cream, and decorate with chocolate curls.

Black-Bottom Pie

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This recipe is by Martha Stewart.

INGREDIENTS:

• For the crust:

  • 1 1/4 cups graham cracker crumbs
  • 1/4 cup (1/2 stick) unsalted butter, melted
  • 3 tablespoons sugar
  • Pinch of salt

• For the filling:

  • 1/3 cup sugar
  • 1/3 cup unsweetened Dutch-process cocoa powder
  • 2 tablespoons cornstarch
  • 1/8 teaspoon salt
  • 1 1/2 cups whole milk
  • 3 ounces bittersweet chocolate, finely chopped
  • 2 tablespoons unsalted butter, cut into small pieces
  • 1/2 teaspoon pure vanilla extract

• For the topping:

  • 1 1/2 teaspoons unflavored gelatin
  • 1/3 cup sugar
  • 1 tablespoon cornstarch
  • 1/8 teaspoon salt
  • 1 cup whole milk
  • 1 teaspoon vanilla
  • 2 tablespoons light rum
  • 4 large egg whites, room temperature

LET'S MAKE THE PIE:

1. Make the crust: Stir together graham cracker crumbs, butter, sugar, and salt in a bowl. Press into bottom and up sides of a 9-inch pie plate. Refrigerate until firm, about 30 minutes. Preheat oven to 350 degrees. Bake until crust is set and begins to turn golden brown, about 12 minutes. Let cool completely on a wire rack.
2. Make the filling: Sift together sugar, cocoa powder, cornstarch, and salt into a medium saucepan. Gradually whisk in milk. Cook over medium-high heat, stirring constantly, until almost boiling. Reduce heat to medium; add chocolate. Cook, stirring constantly, until chocolate has melted and mixture is thick, about 2 minutes. Remove from heat; whisk in butter and vanilla until smooth. Spread chocolate mixture over crust. Refrigerate until cold and firm, about 1 hour.
3. Make the topping: Prepare an ice-water bath; set aside. Sprinkle gelatin over 2 tablespoons cold water in a small bowl. Let stand until soft, about 3 minutes. Whisk 1/4 cup sugar, the cornstarch, and salt in a medium saucepan. Gradually whisk in the milk. Cook over medium-high heat, stirring constantly, until mixture is thick and boiling, about 5 minutes. Remove from heat; stir in gelatin mixture, and let cool completely. Stir in vanilla and rum. Briefly place pan in an ice-water bath to thicken slightly, if needed. Do not let it set completely. Set aside.
4. Put egg whites in the bowl of an electric mixer fitted with the whisk attachment. Beat on medium-low speed until soft peaks form. Reduce speed to low; continue beating while you make syrup.
5. Bring remaining 1/2 cup sugar and 3 tablespoons water to a boil in a saucepan, stirring to dissolve sugar. Brush down sides of pan with a wet pastry brush to prevent crystals from forming. Cook, without stirring, until syrup registers 240 degrees on a candy thermometer.
6. Raise mixer speed to high, and beat egg whites just until stiff peaks begin to form. Immediately pour syrup into egg whites in a slow, steady stream near side of bowl, avoiding whisk. Beat until glossy and cooled, about 7 minutes.
7. Fold meringue mixture into reserved gelatin mixture in 3 batches until just combined. Mound the mixture into the chocolate-filled crust. Refrigerate pie for 2 1/2 hours or overnight before serving.

Chocolate-Pecan Pie

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This recipe is by Martha Stewart.

INGREDIENTS:

• All-purpose flour, for work surface
• 2 large eggs
• 1/2 recipe Pie Dough
• 2 tablespoons unsalted butter, melted
• 1 teaspoon pure vanilla extract
• 1/8 teaspoon almond extract
• 1 cup granulated sugar
• 1/2 cup light corn syrup
• 1/2 cup dark corn syrup
• 2 cups pecan halves
• 4 ounces bittersweet baking chocolate (such as Ghirardelli 60 percent cacao), chopped

LET'S MAKE THE PIE:

1. Preheat oven to 350 degrees. On a lightly floured work surface, roll out dough to a 15-inch round. With a dry pastry brush, sweep off the excess flour; fit dough into a 9 1/2-inch glass pie plate, pressing it into the edges. Trim to a 1-inch overhang all around. Fold under overhang so it extends slightly beyond the edge of the pie plate. Crimp edge as desired. Cover with plastic wrap; chill pie shell until firm, about 30 minutes.
2. In a large bowl, whisk together eggs, butter, and vanilla and almond extracts to combine. Add the sugar, mix until incorporated. Add corn syrups, and mix until thoroughly combined. Using a rubber spatula, stir in pecans and chocolate.
3. Pour filling into prepared pie shell, and bake until filling is set, 50 to 55 minutes. Cool on a wire rack at least 20 minutes before serving.

Chocolate-Macadamia Nut Tart

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This recipe is by Martha Stewart.

INGREDIENTS:

• 1/2 cup all-purpose flour, plus more for dusting
• 1/2 recipe Pate Sucree
• 2 large eggs
• 1 cup sugar
• 1/2 tablespoon bourbon
• 1/4 teaspoon salt
• 3/4 cup (1 1/2 sticks) unsalted butter, melted and cooled to room temperature
• 6 ounces semisweet chocolate, chopped
• 2 1/2 cups unsalted whole macadamia nuts, (10 1/2 ounces)

LET'S MAKE THE TART:

1. Heat oven to 400 degrees. On a lightly floured surface, roll pate sucree into a 14-inch circle. Fit pastry into an 11-inch tart pan; trim dough evenly along edges. Use trimmings to patch any thin spots in shell. Refrigerate 30 minutes. Meanwhile, in a large bowl, whisk eggs, sugar, and bourbon until combined. Whisk in flour, salt, and butter; stir in chocolate. Pour mixture into chilled tart shell. Cover top with nuts, pressing them halfway down into the filling.
2. Bake for 10 minutes. Reduce heat to 350 degrees and continue baking until crust and nuts are golden, about 35 minutes. If tart gets too brown, place aluminum foil over top for remainder of cooking time. Cool on wire rack.

Raspberry-Chocolate Pie

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This recipe is by Martha Stewart.

INGREDIENTS:

• For the crust

  • 1 disk Chocolate Pate Sucree
  • All-purpose flour, for parchment

• For the filling

  • 4 ounces bittersweet chocolate, coarsely chopped (3/4 cup)
  • 1/2 cup heavy cream
  • 1 tablespoon unsalted butter, cut into small pieces
  • Pinch of coarse salt

• For the topping

  • 1 1/2 pounds raspberries (5 cups)
  • 3/4 cup sugar
  • 2 tablespoons plus 1 teaspoon cornstarch
  • Coarse salt
  • 1/3 cup water

LET'S MAKE THE PIE:

1. Preheat oven to 375 degrees. Make the crust: Roll out pate sucree to a 1/8-inch thickness between 2 sheets of lightly floured parchment. Fit dough into a 9-inch pie plate, and trim crust to a 1-inch overhang using kitchen shears. Fold edges under, and press to seal. Crimp as desired. Prick bottom of pie all over with a fork. Freeze for 15 minutes.
2. Line crust with parchment, leaving an overhang on all sides. Fill completely with dried beans or rice. Bake for 25 minutes. Remove from oven, and remove beans and parchment. Bake crust until bottom is completely dry, 10 to 15 minutes more. Let cool for 30 minutes.
3. Make the filling: Place chocolate in a heatproof bowl. Bring cream to a simmer in a medium saucepan over medium heat; pour over chocolate, and add butter. Let stand for 5 minutes. Add salt; whisk until smooth.
4. Pour filling into piecrust. Refrigerate for at least 1 hour.
5. Make the topping: Combine 1 cup raspberries, the sugar, cornstarch, and 1/4 teaspoon salt in a small saucepan, crushing berries to release some juice. Stir in water, and bring to a boil. Boil, stirring, until mixture is thick and liquid is clear, 2 to 3 minutes. Transfer to a large bowl, and let cool for 5 minutes.
6. Add remaining 4 cups raspberries; very gently stir to coat. Let stand for 15 minutes to cool slightly, then spoon over pie. Refrigerate for 15 to 30 minutes.

Chocolate Caramel Tart

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This recipe is by Martha Stewart.

INGREDIENTS:

• For the Chocolate Tart Dough

  • 8 tablespoons (1 stick) unsalted butter, room temperature
  • 1/2 cup plus 1 tablespoon confectioners' sugar
  • 1 large egg yolk
  • 3/4 teaspoon pure vanilla extract
  • 1 1/4 cups all-purpose flour, plus more for rolling
  • 1/4 cup unsweetened Dutch-process cocoa powder

• For the Caramel Filling

  • 1/2 cup water
  • 2 cups granulated sugar
  • 1/4 cup light corn syrup
  • 8 tablespoons (1 stick) unsalted butter
  • 1/2 cup heavy cream
  • 2 tablespoons creme fraiche
  • 1 pinch of coarse salt

• For the Chocolate Ganache Glaze

  • 1/2 cup heavy cream
  • 3 1/2 ounces extra-bittersweet chocolate, finely chopped

LET'S MAKE THE TART:

1. Make the tart dough: In the bowl of an electric mixer fitted with the paddle attachment, cream butter and confectioners' sugar until combined, about 1 minute. Add egg yolk and vanilla, and beat until smooth. Sift in flour and cocoa powder, and beat on low speed until just combined. Scrape the dough onto a sheet of plastic wrap, and form it into a disk; wrap well. Chill until firm, at least 1 hour and up to 3 days.
2. Preheat oven to 325 degrees. Between two sheets of lightly floured parchment paper, roll the tart dough into an 18-by-12-inch rectangle, 3/16 inch thick. Using a 2 3/4-inch round cutter, cut out 24 rounds of dough, and press them into 2 1/4-inch tart pans, trimming away any excess dough. Chill the tart shells in the refrigerator for 20 minutes.
3. Line each tart shell with a piece of plastic wrap, and fill with raw rice or dried lentils. Pull plastic together to form a small packet. Bake for 15 minutes. Remove the packets, and bake until the pastry looks dry and set, 5 to 10 minutes. Transfer pans to a wire rack to cool. (The tart shells can be made 8 hours ahead.)
4. Make the filling: Place 1/2 cup water in a large saucepan. Add sugar and corn syrup, and cook mixture over medium-high heat, swirling the pan occasionally, until it becomes a dark-amber caramel, about 10 minutes. Carefully whisk in butter, cream, creme fraiche, and a pinch of salt (the mixture will bubble up), whisking until smooth. (The caramel can be made up to 5 days ahead and refrigerated in a covered container.) Carefully transfer caramel to a glass measuring cup. Divide caramel among tart shells while still warm (or reheat caramel over low heat until it is pourable), and let stand until the caramel is set, at least 45 minutes.
5. Make the ganache glaze: Place the chocolate in a heatproof bowl. In a small saucepan, bring cream to a boil. Pour the hot cream over the chocolate, and let stand for 2 minutes, then stir with a rubber spatula until smooth. Pour some of the glaze over each of the tarts while still warm. Let the glaze set at room temperature for at least 2 hours before serving.