Chocolate Covered Strawberry Pie

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!

Chocolate Covered Strawberry Pie | Join Us, Pull up a Chair

Continue reading

Advertisements

Pumpkin Mousse Cheesecake

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.

Pumpkin Mousse Cheesecake | Join Us, Pull up a Chair

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 

Corn, Tomato and Cheddar Pie

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.

2 cups flour
1 Tbsp baking powder
3/4 tsp salt
6 Tbsp unsalted butter, cold and cut into small chunks
3/4 cup whole milk
1 3/4 lbs tomatoes
1 1/2 cups corn (preferably fresh off the cob)
3 Tbsp chives, chopped
1 tsp salt
1/4 tsp pepper
7 oz sharp cheddar cheese, shredded
1/3 cup mayonnaise
2 Tbsp lemon juice
2 Tbsp butter, melted
To make the dough, whisk together the flour, baking powder and salt together. Using a pastry knife, cut in the butter into the dry ingredients until the mixture becomes crumbly. Stir in the milk with a fork and stir to combine until a dough is formed. Form in a ball, wrap with plastic wrap and place in the refrigerator to chill while you prepare the filling. 
Preheat oven to 400 degrees. Slice the tomatoes into 1/4 inc thick slices. Seed the tomatoes to reduce the chance for your crust becoming soggy. In a small bowl, whisk together the mayo and lemon juice. Set aside. 
Divide the dough in half and roll half of the dough on a lightly floured surface. Roll into a 12 inch circle and transfer to a 9 inch deep dish pie pan. Layer half the tomatoes, half the corn and half the chives. Season with salt and fresh ground pepper. Layer half the cheese on top. Repeat the remaining layers of tomatoes, corn and chives. Season with salt and pepper and then drizzle the lemon mayo on top of the last layer. Top with the remaining shredded cheese. 
Roll the other half of the crust out into a 12 inch circle. Cut out the center with a cookie cutter or use a knife to cut slits for the steam to vent. Place on top of the pie and crimp the edges together. Brush the top with the melted butter. Bake for 30 to 35 minutes until the crust is golden brown. Allow to cool before slicing. The pie can be served warm or at room temperature. It great both ways!

Double Berry Ice Cream Pie

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