March 14 (3/14), or more commonly known in nerdy circles as “Pi Day”, is an occasion to bake and, shortly thereafter, devour all types of pie in honor of the mathematical entity disguised as a Greek letter, π=3.14159265359…. To be honest, I rarely partake in the preparation for this time old tradition, opting instead to volunteer my expertise as a taste tester. However, this year I was persuaded to join in on the baking fun by one of my friends whose dedication to Pi day is going 3 years strong. In the past, she has celebrated the mathematical extravaganza by making Pi shaped chocolates and I can say from personal experience, she does an excellent job! This time around we were inspired by an Apple Pie Cookie recipe on OH, Bite It! With the discovery of a π shaped cookie cutter, we set to work transforming this recipe for the occasion!
Check out our recipe below! We have changed little from the original on OH, Bite It! but I am posting it here to spread the mathematical excitement! 🙂
Ingredients (makes 6 π-shaped cookies)
- 1 box frozen Pillsbury pie crust (2 sheets per box)
- 1 can apple pie filling
- 1 c caramel sauce
- 1 egg
- 2 Tbsp cinnamon
- 2 Tbsp brown sugar
- 1 tsp nutmeg
- flour for sprinkling
- Preheat the oven to 350°F
- Lay out a sheet of pie crust, sprinkle it with some flour and slightly roll it out to increase its surface area.
- Pour caramel sauce onto the crust, just enough to evenly spread it around creating a thin layer of caramel.
- Coarsely chop the apple pie filling into small pieces.
- Top the caramel layer with a layer of the chopped apple pie filling, making sure not to add too much pie filling.
- Roll out the second sheet of pie crust to the same size as the first sheet, and slice it into strips
- Create a lattice crust (like on a pie) for the top of the pie filling. Lightly spread some of the egg wash over the lattice crust. Sprinkle cinnamon, sugar, and nutmeg.
- Dip the cookie cutter into some egg wash and cut out your pie cookies.
- Place the cookies onto a baking sheet and bake for approximately 20-25 minutes, until they’re golden and firm.
- Let cool, top with some vanilla ice cream, and enjoy! 😀
But wait, what’s better than π? -π! We were able to make a whole cake worth of apple pie with all the negative space between the cookies! Om nom nom…
Bananas are hands down my favorite fruit. Especially when they are overripe because then they are prime candidates for my all-time favorite bread: banana bread! 😀 Today I arrived back at my apartment to a bowl of 6 overripe bananas. And I really do mean, overripe. Let’s just say they were far beyond the point of recognition. So what better opportunity to flex my banana bread muscles than tonight? With so many bananas, I experimented with chocolate chip banana bread as well as chocolate chip banana bread cupcakes.
See my banana bread recipe below! This recipe will make one 9 x 5 x 3 inch loaf of banana bread or about 12 banana bread cupcakes. Adapted from a combination of the Food Network’s banana bread recipe and a banana bread cupcake recipe from Eat, Live, Run.
- 1 c white sugar
- 8 Tbsp unsalted butter at room temperature
- 2 large eggs
- 3 ripe bananas
- 1 Tbsp milk (I use unsweetened almond milk and it also turns out perfect!)
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 2 c all-purpose flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp salt
- 1 tsp vanilla extract
- 1 c chocolate chips (optional, but highly suggested!)
- Preheat the oven to 350°F. Butter or grease a 9 x 5 x 3 inch loaf pan. Alternatively, you can also make banana bread cupcakes. To do this, prepare a cupcake pan with either cupcake liners or by buttering/greasing the pan.
- Cream the sugar and butter in a large mixing bowl. To do this, cut the room temperature sticks of butter into smaller cubes. Then slowly mix in the sugar until the entire mixture is light and fluffy. It can be done by hand or with the help of an electric mixer.
- Add eggs one at a time, beating after each addition. The result is clearly what heaven is made of: eggs, butter, and sugar!
- In a small bowl, mash the bananas with a fork. Mix in the milk, cinnamon, nutmeg, and vanilla extract.
- In another bowl, mix together the flour, baking powder, baking soda, and salt.
- Add the banana mixture to the creamed mixture and stir until combined. Then add the dry ingredients, mixing until the flour disappears.
- Optional (but highly suggested): add in 1 c semi-sweet chocolate chips. If adding chocolate chips, be sure to flour them first before adding to the batter by rolling them in a bowl with a little bit of flour. This will help prevent the chocolate chips from sinking to the bottom of the bread during the baking process.
- Pour the batter into the prepared pan. If making banana bread, bake for 1 hour to 1 hour 10 minutes, until a toothpick inserted in the center comes out clean. If making banana bread cupcakes, fill cupcake tins about 3/4th of the way full and bake for about 25 minutes, until slightly golden brown on the edges.
- Set aside to cool for about 15 minutes. Remove bread or cupcakes from pan and enjoy! 😀
(as you can see, I think I may have gone overboard on this recipe… :P)