as we express our GRATITUDE, we must never forget that the highest appreciation is not to utter words, but to live by them.
- john f. kennedy
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Happy Thanksgiving
Tag Archives: Pie
Side by Side: Berry Trio
The Fall Desserts I’d Like to Make…
…but won’t because I have nightmares about finding dead mice all over my kitchen. Gah. I need to just grow up and stop being a frustrated wuss about this, right? I’m working on fixing the problem, but in the meantime I need to just get over it and let the pumpkin and apple smells take me over. I’m trying. Really. So, if I wasn’t totally turned off by baking at home, here are a few things that I’d particularly like to make for you.
pecan pie bars | snickerdoodle pumpkin ice cream sandwiches | caramelized apple tart | stacked applesauce cake with cinnamon whipped cream | mini apple pies | apple beignets with caramel sauce | brown butter pumpkin cupcakes with salted caramel frosting
Banana Cream Pie – Two Ways
Have I killed you with my banana obsession yet? I hope not, because I don’t think it’s going away! I’ve always wanted to make banana cream pie – like these oatmeal cream pies, it’s just one of those elusive desserts that’s the epitome of comfort food. And the final product did not disappoint. It’s creamy, cool, sweet and just makes your belly smile. Why don’t I make this all the time?
Today I’m so happy to guest post on one of my favorite blogs, Note to Self, sharing a mini version of this banana cream pie. With the same cream filling and whipped cream you can make either the puff pastry tart version or the pie…or both, like I did! Just swap out puff pastry or your favorite pie crust. Check out the post on Sarah’s blog for the recipe.
Cookie Pie
I’ve had many friends joke with me recently about how my food blog is well, lacking food. My apologies! I’m just having too much fun going out with these friends almost every night to be at home and bake. This is a good problem to have and I’m totally happy with it.
I had a little time this week squeeze in a baking project though, so I’ll end this week by sharing a recipe I started the week with: this super comforting chocolate chip peanut butter cookie pie. I made this simple dessert for some friends on Sunday night for the premiere of season two of Downton Abbey. It was the perfect thing to nosh on while getting lost in the romantic countryside setting and Crawley family drama.
Cookie pie is a perfect comfort food. Like a warm gooey chocolate chip cookie, but with some crunchy peanut butter mixed in and served deep dish like a pie. Um, what’s not to love here? This is an easy one folks. So when the winds gust up and it’s pretty chilly outside, spend a few minutes to whip this one up. You won’t be disappointed.
Chocolate Chip Peanut Butter Cookie Pie
- 1 cup flour
- 1 1/2 tsps baking powder
- 1/4 tsps salt
- 6 Tbs butter, softened
- 1/4 cup chunky peanut butter
- 1 cup light brown sugar
- 1 teaspoon vanilla extract
- 1 large egg
- 1 1/4 cup semi-sweet chocolate chips
- Preheat oven to 350°
- Whisk together flour, baking powder and salt in a medium sized bowl and set aside.
- Using an electric mixer, cream together butter, peanut butter, brown sugar and vanilla until well combined. Beat on high for a bit. Add the egg until fully combined
- Slowly add the dry ingredients, mixing well until incorporated.
- Mix in the chocolate chips.
- Pour and press batter into a 9″ round pan (mine is silicone so I don’t need to butter/flour/line with paper – but if you need to, do so now).
- Bake for about 20-22 minutes. (You still want it to be a little soft in the middle)
- Let cool in pan for 10 minutes, then release the cake. Serve warm with vanilla ice cream!
