If you like pecan pie, this recipe is going to blow you away! It’s not your average recipe. There’s browned butter, a rich and delicious caramel filling, a good helping of pecans and then topped with a buttery streusel topping.
I made this pie for Thanksgiving and it was a hit! It’s a very rich pie, so it will go a long way and keep your family full. The bits of toffee in the filling adds a whole new level of deliciousness in this pie. I’ll never make another pecan pie without it!
Do you love chocolate covered strawberries? They’re one of my weaknesses … but add them onto of strawberry silk mousse and a layer of chocolate ganache – you have this amazing dessert. I made this dessert for Easter and I have to say it was probably one of the most amazing and delicious desserts I’ve ever made. The strawberry silk is smooth and creamy. You can’t go wrong with chocolate ganache and then topped with chocolate covered strawberries. This pie is a little labor intensive, but it’s sooooo worth it! Trust me, you’ll only need a little slice – it’s rich!
So things have been a little crazy around here. We’ve had a busy month with work, my business and cheering and I haven’t done much cooking or baking. Add in upgrading our computer to a Windows 10 and then I couldn’t get my camera to be recognized to download pictures. I tried so many different ways to get it work and was about to give up, but then I connected my camera and restarted my computer and it worked! Hallelujah!!!
I have several recipes to catch up on, but I knew I needed to start with this one! I had some leftover pumpkin from muffins I made and wanted to make a quick pie. This recipe is so easy and always comes out perfect. It’s a light and fluffy pie and goes perfect with the graham cracker crust.
8 ounce package, cream cheese, softened at room temperature
1 cup pumpkin puree
1/2 cup sugar
1/2 tsp pumpkin pie spice
tub of frozen whipped topping, thawed
graham cracker crust
In a large bowl, cream together the cream cheese, pumpkin, sugar and pumpkin pie spice with a hand mixer. Fold in the thawed whipped topping just until combined. Spread the mixture in the crust. Cover and refrigerate for at least 3 hours or overnight.
When ready to serve, into slices and serve.
Source: Mashhole Mommy
As I mentioned, we have been overwhelmed with tomatoes and this was another one of the recipes I made to use up more of them. My garden is really slowing down now with the cooler nights we’ve been having. My cucumbers are done and I’ll only have four cucumbers left to make one last batch of cucumber salad. I had a couple ears of corn left over from dinner and stumbled across this recipe while killing time on Pinterest one night.
It was the perfect thing to make for a Sunday night dinner. The recipe is a little time consuming, especially since the crust is made from scratch and you need to seed the tomato slices (but easy to make). It was really good and gobbled it down…except for Cooper. He’s on a bit of an eating strike right now, it’s been exhausting just sitting down at the table for dinner. Our dinners usually end with a plate being thrown and him not eating anything. I won’t bore you with any more details, but I’m sure the other moms out there, know what I’m going through.
This month is national ice cream month and I knew I had to make ice cream. I love ice cream, but it doesn’t love me back. I know…it’s not fair! I was browsing through the July/August Eating Well Magazine and came across this easy recipe for ice cream pie. It gave a master recipe and then five different flavor combinations. I would recommend making it only a day before you need the pie and not letting it sit in the freezer for an extended amount of time. I found that a couple days after, it started turning icy.
2 cups coarsely crumbled graham crackers
3 Tbsp canola oil
3/4 cup heavy cream
1/2 cup sugar
1 cup nonfat vanilla Greek yogurt
2 cups blueberries and raspberries, pureed
Preheat your oven to 350 degrees. Process the graham cracker crumbs in a food processor until they are finely crushed. Add the oil and then process until the oil is combined. Lightly coat a pie pan with nonstick cooking spray and then press down the crumbs with the back of a spoon onto the bottom and sides of a pie pan. Bake for 10 to 12 minutes and then allow to cool completely before adding the filling.
Using a handheld mixer, whip the heavy cream until it starts to thicken. Add in the sugar and whip until stiff peaks form. Fold in the yogurt and pureed berries. Pour the mixture into the cooled crust and then cover with a piece of plastic wrap. Place in the freezer for at least 5 hours. Allow the pie to sit at room temperature for 15 minutes until it has slightly softened before slicing.
Source : Eating Well Magazine, July/August 2014
This is my first time making a tart and I’d say it was successful. It almost didn’t go work out though. I thought I had a tart pan but instead they were torte pans. Hmm…so I had to improvise and I just used an 8″ round cake pan. It all worked out and the tart came out perfectly. I loved the tang of the ricotta and the chocolate graham crust was the perfect compliment to the orange. It’s the perfect dessert for any holiday event!
I was in Denver last week for a convention for work and had a great time! I got to caught up with old coworkers, business associates and meet a few friends for dinner and drinks. I had a great time and wish I would have been able to explore the city a little more. Since I was away, things have been a little quiet around here. We’re starting the process of packing up our house to move into our new one in less than 2 weeks. Crazy how quickly everything is happening. I’m excited to show of my new kitchen and can’t wait to make our first family dinner in it! Plus it’s probably THREE times the size of my current kitchen.
Today is the reveal day for August’s Secret Recipe Club! My assignment was Cheese Curd in Paradise. As usual, I had a hard time narrowing down my choice but ultimately chose Ashley’s recipe for Black Bottom Pie. I make Black Bottom Cupcakes but this was definitely a different version of that. I whipped it up yesterday (I know, nothing like waiting last minute to make this month’s recipe) and it was the perfect thing to indulge in after a day of laundry, packing and snuggles with my kids. The chocolate layer is so rich and creamy. I loved the way the top layer was light and fluffy and helped balanced out the chocolate. It’s a great pie to take to a dinner party!
graham cracker crust
8 oz semi-sweet chocolate chips
1/2 pint heavy whipping cream
1 small box of instant vanilla pudding
1 pint heavy whipping cream
Unwrap the graham cracker crust and set aside. In a small bowl, add in the 8 ounces of chocolate chips. Over medium heat, simmer the 1/2 pint of cream. Once warmed, pour the cream over the chocolate chips and mix until smooth. Pour into the crust, cover and place in the freezer for two hours.
To make the filling, whip together the pint of cream and pudding mix in the bowl of a stand mixer on high. Once stiff peaks form, spread the cream over the frozen chocolate layer. Cover and place back in the freezer for at least an hour. Cut into 8 slices and serve. Garnish with cocoa powder if desired.
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I made this pie for July 4th and I know I will make it several more times this summer. It’s amazing, light and fluffy and not too sweet. We loved the graham cracker crust and after dinner there was only one piece left! I’d say that’s a success!
12 full graham crackers, crushed
1 stick of unsalted butter
16 oz low fat cream cheese, softened
2 cups heavy whipping cream
2/3 cups sugar
2 tsp vanilla
1 cup semi-sweet chocolate chips
splash of milk
2 cups fresh cut strawberries
Preheat oven to 350 degrees. Melt the butter. Combine the melted butter with the crushed graham crackers to form the crust. Press into the bottom and sides of a deep dish pie pan. Bake for 10 minutes. Set aside to cool.
In the bowl of a stand mixer, beat the heavy cream on high speed until firm peaks form. In a separate bowl. cream together the cream cheese, vanilla and sugar. Fold in 1/3 of the whipped cream into the cream cheese mixture. Fold in the remaining whipped cream just until blended.
Spread the cream cheese mixture into the cooled crust. Add the strawberries to the top.
In a small bowl, melt the chocolate chips. Add a splash of milk to thin and mix until smooth. Put the melted chocolate into a small plastic bag and cut the corner off. Drizzle the melted chocolate over the strawberries.
Place in the refrigerator to chill for at least one hour. Cut into 8 pieces and serve!
Source: Scissors and Spatulas
Are you looking for a different dessert for Thanksgiving this year? Well…here it is! It’s a perfect combination of pumpkin and chocolate. This torte is very rich and you only need a small slice. It’s the ideal ending to your Thanksgiving meal.
This was my first time making a torte and it was so simple! I was worried I was going to over bake it but it came out perfectly. Just keep an eye on it and do the wiggle test before you take it out of the oven to make sure it’s set.
