Strawberry Rhubarb Sour Cream Crumble Pie

This is my favourite pie ever!! The creaminess and tart taste makes it absolutely wonderful. You NEED to try this pie.  One don't - do not use frozen strawberries or rhubarb as it will make your pie and runny mess! The topping is absolutely wonderful with the rest of the ingredient, you need to to make it all come together.  I realize it isn't a diet pie but are any...no way!

Recipe for Strawberry Rhubarb Sour Cream Crumble Pie

Pie Filling:


1 (10 inch) pie crusts, unbaked

1 1/3 cups sugar
1/4 cup all purpose flour

1 cup sour cream
3 3/4 cups fresh rhubarb, diced
1 3/4 cups fresh strawberries, sliced

Crumble:

1/2 cup brown sugar, packed

1/2 cup flour
1/4 cup cold butter

Directions:


Set oven to 425 degrees F (will reduce heat later).
Make certain that oven rack is set to lowest position.
In a large bowl combine sugar, flour, sour cream, rhubarb and sliced strawberries; mix/toss to combine well.
Spoon into prepared pie shell.

In a small bowl mix together the flour and brown sugar.
Cut in the cold butter until crumbly.
Sprinkle on top of the fruit mixture in the pie shell.
Place the pie plate onto a baking sheet to catch spills.

Bake for 15 minutes. If the shells is too full make sure the spilt sour cream/sugar fixture doesn't start to burn on the sheet.

Reduce oven heat to 350 degrees F and continue baking for another 30 - 45 minutes.

Fresh Strawberries

Frozen Rhubarb (don't use)

Fruit with sugar and sour cream

Pie shell 

Coated fruit

Crumble topping

Pie already to go into the oven

Enjoy!

Jumbo Cream Filled Cupcakes

Wow these were some awesome cupcakes.  I have made these cupcakes before from Martha Stewart's Cupcake cookbook but this time I used some amazing cocoa powder from Askinosie Chocolate which put them over the top.  I took these to work and one of the ladies said that they were the best cupcakes she ever had.  I think it was because of the sour cream and the cocoa powder.

These cupcakes were light and fluffy (not just the cupcake but also they were filled with marshmallow fluff) and super moist.  Plus the batter tasted awesome which is always a clue that the baked version will turn out just great.

I made regular size cupcakes as I think a jumbo would be a bit too much with the chocolate and marshmallow filling.  They also go great with a cup of tea. For the recipe click here.

Batter

Awesome cocoa powder

Cupcake

Filled

Messy inside

Sour Cream Cake Glazed Donuts

Donuts, donuts, yummy yummy donuts!  I love donuts, I know they aren't great for my waste line but they are a yummy treat.  For Christmas I was given a mini donut maker and the book Doughnuts by Lara Ferroni so I thought it would be a great time to finally use it.  

Well, the donut maker isn't really that good but the recipes from the book are great.  I first tried the regular baked donuts recipe which would have been good but due to the maker they were not.  So I decided to kick it old school (or true school) and take out the wok to deep fry a batch of Old-Fashioned Sour Cream donuts. They tasted awesome, my only issue was coming into obstacles along the way. 

Just one but probably the most important, my candy thermometer was broken.  When I was rolling out the dough I look over to the wok and there is water bubbling away in it, then oil started coming in the tube.  The result was my oil was way too hot and almost burnt the donuts.  They do look burnt but the dough is dark already so it's not as bad as it looks.  They were really yummy but not as good at Tim Horton's sour cream glazed.

The recipe is super easy to make, I would make these lovelies again maybe next time with some apple filling or something. 

1 1/4 cups flour

1 tsp. baking soda

1 tsp. cinnamon

pinch of salt

1/3 cup superfine sugar

1/4 cup sour cream

1 egg

1 tbsp. butter or shortening

Sift together dry ingredients.  In another bowl whisk together sugar, sour cream, egg and butter.  Slowly add the dry until the dough forms.  Put in the fridge for 15 minutes.  Roll out the dough and cut with cookie cutters.  Heat your oil to 360 degrees and fry for 1-3 minutes depending on the size of your donuts.  Take donuts out and drain on a piece of paper towel.  Once they are completely cooled dip into glaze (3/4 cup powdered sugar plus 2 tbsp. milk).

Rolled out dough

Oil

Dough circles

Cut out dough

Just out of the fryer

Glazed Donuts

Enjoy