no bake pie

no bake

 

It’s been heating up fast this Summer and if you’re like me you aren’t willing to give up your baked goods but don’t want to deal with the additional heat of the oven.  So, I gave a the No Bake French Silk Pie recipe posted on A Cup of Jo last month.  It was easy to throw together, I think it took me less than an hour from start to finish.  The only time consuming thing was beating in the eggs but I just multitasked and did all my dishes.  It turned out great and the only thing I might change when I make it next time is a little less honey or maybe agave instead, otherwise it I’d keep the recipe the same.  I’d serve it with a more bitter drink, like espresso to cut down on the sweetness.

*Forgot to mention.  I did not make the whipped topping because I didn’t think it would keep and would get runny with the heat.

 

Recipe: No-Bake French Silk Pie
By Tieghan Gerard of Half-Baked Harvest 

For the Pretzel Crust

1 ¾ cups crushed pretzels
½ cup (1 stick) unsalted butter, melted
¼ cup honey

For the Pie Filling
6 oz. semi-sweet chocolate chips
1 cup (2 sticks) salted butter, softened to room temperature.
1 cup granulated sugar (add ¼ cup more if you prefer sweeter)
1 tbsp. vanilla extract
4 whole eggs

How you make it:

Grease an 8 or 9-inch pie plate or spring form pan. 

In a medium bowl, mix the melted butter and honey together until smooth. Add the crushed pretzels and mix until combined. Press mixture firmly against the bottom and sides of your pie plate. Place in the fridge.

In a small microwave safe bowl melt 6 ounces of semi-sweet chocolate on 30-second intervals, stirring after each, until melted and smooth (about 1-2 minutes).

In a large bowl of an electric mixer, fitted with the whisk attachment, whisk the butter and sugar until fluffy, about 1 to 2 minutes. Add the melted chocolate and the vanilla extract. Whisk the mixture thoroughly until combined.

Turn your mixer to medium speed and over a period of 15 to 20 minutes add in the four eggs, one at a time, leaving about 5 minutes between each egg addition. Once the pie filling is well mixed, pour it into the pretzel crust. Smooth out the pie filling and place the pie in the refrigerator to chill for at least two hours or overnight.

Add a cup or two of whipped cream and garnish with a few chocolate curls if desired.

mocha brownies & vanilla ice cream

hayward festival

 

This weekend I went up north to our cabin spent lots of time hanging out with family and  enjoyed Hayward’s Musky Festival.  But before I traveled North I put together Mocha Brownies and Ice Cream for us to enjoy for dessert on Saturday.

 

mocha brownie

 

I made this Mocha Brownie recipe from The Pioneer Woman and the only changes I made was to use a 9×13 inch pan and 1/2 cup of cold press coffee and would 100% recommend you do the same.

 

pan of brownies

 

 

I wanted the ice cream to be really understated so it would pair well with the coffee, chocolatey flavor of the brownies, so I made Jeni’s Splendid Blank Canvas and it worked so well with the brownies.  I think it will also work with some seasonal flavors, like rhubarb, blueberries and strawberries. What have you been making for your Summer get togethers?

banana stand

I planed to publish this post on Monday but due to travel brain I forgot, but it is too good not to share!

 

“There’s always money in the banana stand.”  Oh man, that may be my favorite Arrested Development quote.  And in honor of the shows return I thought I would share a few banana recipes you could chow down on during your AD marathon today.

 

 

Banana Ice Cream, which you can make into Banana Ice Cream Sandwiches

 

Banana Maple Bread Bites

 

Chocolate Banana Bread

 

Peanut Butter Banana Pancakes

 

Banana Cream Pie

 

Chocolate Dipped Frozen Banana Bites

 

image via Yana Paskova for The New York Times

butterfinger cake

butterfinger cake

Two weeks ago I was reading the blog post The Best (Buttermilk) Birthday Cake You’ll Ever Have and I realized that I had everything in the fridge that I needed to make the cake. In the freezer I had peanut butter buttercream frosting, chocolate frosting, and a Butterfinger candy bar that I bought from a fundraiser a few weeks ago. It was the perfect storm of refrigerator contents and a great excuse not to write a few emails.

in the oven

 

out of the oven

 

 

The cake was easy to put together and you won’t need to keep an eye on it, just make sure to do the toothpick test about 10 minutes before the suggested end time.  Also, keep in mind this is no light and fluffy cake. It is a dense cake, think of it as a scone of cakes and not a muffin like box cake mix. I would bet that this cake would not be enjoyed by kids.

 

whole cake

 

layers

 

Once the cake was cooled and the peanut butter frosting was at room temperature, I started to assemble the cake. Total time it took to assemble 10 minutes, no joke. First layer cake, second pb frosting, cake, milk chocolate frosting, and chopped up butterfinger bits on top.

great view

If your wondering how I am always chopping up candy bars and cookies, I use the Food Chopper from Pampered Chef. If you’re looking for a special event or just for an every day  cake this would be the one!  Oh and if you think I get excited about cakes, check this gal out.

 

 

lunch lady brownies

 

When I first pinned this recipe, I couldn’t get the “Lunch Lady” the SNL song/skit with Chris Farley and Adam Sandler out of my head. So I decided the best thing to do was to make them and hopefully I would stop hearing Adam Sandler singing “sloppy joe, slop-sloppy joe.”

 

Since I decided to make this recipe last minute I didn’t check to see if I had everything in the cupboard before I started, so I made a few alterations. The orignal recipe and  full story of the lunch lady can be found on Saltbox House.

 

The brownies turned out great!  It is just as easy to make and better tasting than a box mix. This recipe makes a 9×13 inch pan of brownies of chewy brownies that don’t crumble, so they are a great for parties or potlucks. Tip, make the frosting while the brownies are cooling.

brownie bite

Brownies

 

1 cup (2 sticks) of Unsalted Butter

1/2 cup of Dutch Processed Cocoa

2 cups of Flour

1 cup Sugar

1 cup Brown Sugar

4 Eggs

4 tsp of Vanilla

brownies

Preheat oven to 350 F and grease 9×13 in pan with butter.

 

Melt the Butter in the microwave. Mix melted butter and cocoa together until smooth.

 

Add flour, sugar and mix together.  Once the batter is smooth, add eggs and vanilla. Mix until combined.  Pour the batter into the greased pan and use a spatula to evenly spread it out.

 

Bake for 20 to 25 minutes. Check at 20 minutes and use the toothpick test.

frosting

Frosting

 

1/4 cup or 4 tbsp Unsalted Butter (room temperature)

1/4 cup of Half & Half

1/4 cup of Dutch Processed Cocoa

3 cups of Powdered Sugar

Pinch of Salt

Sprinkles (optional)

pan of brownies with sprinkles

Mix everything together with a whisk attachment. Add more half and half if the frosting is too dry or not coming together.

 

Once the brownies are warm or “touchable” frost and top with sprinkles right away so everything sets, aka sprinkles won’t fall off the frosting.

 

Let cool completely, slice and share!

happy valentine’s day

valentine ravelry

 

 

Valentine’s Day is here and that means tomorrow all Valentine’s day goodies like, marshmallows, chocolates, and sprinkles will be on sale! But if you want to whip up a quick and easy treat to celebrate love or to share with friends, then I would suggest making one of the goodies I made last week Cocoa Cherry Rice Crispy Treats. For some reason I did not take a picture of the C.C.R.C Treats, so I’ll just share pictures of a few Valentine’s day cards that you can create and share.

 

 

Cocoa Rice Crispy Treats

 

1 stick or 1/2 cup Butter

 

1 Bag or 4.4 oz Mini Marshmallows

 

2 tbsp Pure Dutch Cocoa, like King Arthur’s Double-Dutch Dark Cocoa

 

6 cups Rice Crispy Cereal

 

1 cup Cherry Chips

 

 

1.Coat a mini bundt pan with butter or crisco. In large pot melt butter over low heat. Add marshmallows and stir until almost melted.  Add 2 tbsp cocoa powder, stir till marshmallows are melted and powder is mixed in. Turn off the stove top but keep the pot on the burner.

 

2. Add rice crispy cereal and cherry chips. Stir until cereal is well coated.

 

3. Using buttered spatula evenly press mixture into pan. Cool. Cut into 2-inch squares. Share with friends and keep in an air tight container.

 

images/cards via Ravelry, Etsy: How to Make a Flip Book & Pop-Up Valentines

a lot in a little cookie

cookies

Yesterday I picked up raspberry dark chocolate chips and they sat on the cupboard shelf for less than 2 hours before I was pulling butter out of the fridge to make cookie dough. And since I felt that the chips would get lonely, I added caramel bits.

 

When I started I wasn’t sure how these flavor combinations would work, I can tell you now that they are amazing. I had to pack the cookies up to share with friends before I ate my fourth one. Check out the recipe below and share your results if you make them.

ssrdcc cookie

2 1/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup (2 sticks) unsalted butter-room temperature
3/4 cup granulated sugar
3/4 cup packed brown sugar
1 teaspoon vanilla extract
2 large eggs
2 cups raspberry dark chocolate chips
1 cup caramel bits
sea salt for dusting cookies

cookie

Combine flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in chips and carmel bits. Refrigerate the dough over night or for at least 12 hours.

cookie dough

Preheat oven to 375 F

 

Drop dough by rounded tablespoon onto a parchment lined baking sheet.  Dust the dough with sea salt. Bake for 9 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove and place on wire racks to cool completely.

cookies

Enjoy and share with friends and family!

peanut butter cheerio bars

cheerios

 

Peanut Butter Cheerios! I was so pumped when I saw these bad boys hanging out on the grocery store shelf a few weeks ago, not to eat as a bowl of cereal but to make bars.  Yes, I’m always thinking about baking. Anyway, I love the simplicity of making cereal bars because you use one dish and they take about 10 minutes or less to make. Plus they are one of the easiest baked goods to share! The recipe I came up with uses four ingredients, took me 10 minutes from start to finish and created a light, crunchy, sweet treat.

 

IMG_0753

Peanut Butter Cheerio Bars

 

1 bag milk chocolate chips

1 bag mini marshmallows

1/2 cup or 1 stick of unsalted butter

1 box of Peanut Butter Cheerios

 

IMG_0754

 

1.Coat a 13 x 9 x 2-inch pan with butter. In large pot melt butter over low heat. Add marshmallows and stir until completely melted. Turn off the stove top but keep the pot on the burner.
2. Add Cheerios cereal and milk chocolate chips. Stir until well coated.

3. Using buttered spatula evenly press mixture into pan. Cool. Cut into 2-inch squares. Share with friends and keep in an air tight container.

thin mints + chocolate ice cream

I bought eight boxes of Girl Scout cookies. While I could eat all of them myself, I thought it would be better to share my Girl Scout cookie wealth and send a few of boxes in care packages to friends. But the boxes that aren’t sent away to new homes, are destined for my cookie ice cream experiment.

 

First up, Thin Mints and chocolate ice cream. Obviously I’ve got the Thin Mints, now I just need to make the ice cream. There are two recipes I’ve been eyeing for the chocolate ice cream.

One is from David Lebovitz

The other is from Cenk, from Cafe Fernando Both are inspired by Jeni’s Splendid Ice Creams at Home. Check back on Monday to see which one gets made!

thanksgiving baking

 

 

Alright, Thanksgiving is tomorrow and if you don’t want to make pumpkin or pecan pie, here are a few new baking ideas for you to try. But first, I found this question “Can I Take a Torte Through Airport Security?”  posted on The New York Times “The Thanksgiving Help Line” and it was just too good not to share.

 

Q.  Can I take a torte wrapped in foil through airport security? — William Van Voorhis, Alexandria, Va.

 

A.  Yes, you can. “Pies, cakes, pastries are all O.K.,” said Greg Soule, a spokesman for the Transportation Security Administration. “It’s jams and gravy that could be considered a liquid or a gel.” So leave those gift baskets of salsa and preserves at home. More information can be found at tsa.gov.

Caramel Apple Macarons with Cinnamon Apple Butter Buttercream

 

Cinnamon Ice Cream

Carmel and Chocolate Pecan Bars

 

Sweet Potato Cupcakes with Cream Cheese Frosting

 

Pumpkin Whoopie Pies with Maple Marshmallow Cream Filling

Also, if you have a Vegetarian joining you for Thanksgiving you may want to check out 101Cookbooks’ Vegetarian Thanksgiving Recipes.