I am a Honey Bee

All about my adventures with cooking, crafts, and travel

Recipes

Easy Mini Pumpkin Donut Muffins

Mini Pumpkin Donut Muffins are irresistible for breakfast or for a snack. A delicious fall twist to the already fun donut muffin. Yum!

Post Contains Affiliate Links. Read my full disclosure HERE

Donut Muffins are a delicious way to enjoy a cake style donut with a sugary sweet coating on the outside with the ease of making them at home. These Mini Pumpkin Donut Muffins are a fun spin on the classic recipe with pumpkin in the batter. It’s so perfect for fall.

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German’s Chocolate Pie

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I’ve been looking forward to Friday all week!!

Sure, it means it’s the end of the work week but what it really meant is that I got to share this recipe for German’s Chocolate Pie. Soo yummy!

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Price’s birthday is Monday so I made this pie in honor of that as German’s Chocolate Cake is one of his favorites. I made him a German’s Chocolate Cake (< pardon the old photos!) for his birthday before so I wanted to do that again, but with a twist!

We both loved this pie! It’s such a good combination of chocolate, coconut, and pecans- all elements in German’s Chocolate Cake’s super rich condensed milk based frosting. The pie basically uses the same ingredients as the cake but with a twist.

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When I was making this I was thinking it would be pretty dense from the sweetened condensed milk but it ended up being pretty light and fluffy, which is from beating the eggs very well when they are incorporated into the chocolate and butter. It still was really rich but the light texture helped make it feel a little less indulgent.

Anyway, since it’s almost Price’s birthday we are celebrating it this weekend. We always try to do something big and fun for birthdays so we have a trip planned. There has been plenty of research related to all the good things we can eat and things we can see. At least there will be plenty of walking to help work off all the BBQ!

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Hope you have a great weekend!

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German’s Chocolate Pie

Makes a 9″ Pie

Ingredients

  • 2 4-ounce bars Baker’s sweet chocolate, broken into pieces
  • 1/4 Cup unsalted butter
  • 1 13-ounce can sweetened condensed milk
  • 3 eggs, slightly beaten
  • 1/2 Cup sugar
  • 1  Cup  shredded coconut
  • 1 Cup finely chopped pecans
  • 1 9-inch unbaked deep-dish pie shell (I used half of this crust recipe)

Process

  • Preheat oven to 400F degrees.
  • In a saucepan, melt chocolate and butter over medium heat.
  • Removed from the heat, and add the sweetened condensed milk end eggs mix well to fully incorporate.
  • Add the sugar, coconut, and pecans. Stir until blended.
  • Pour into the unbaked pie shell
  • Set pie on a cookie sheet and bake for 30 -40 minutes, or until the center is set while slightly shaken.
  • Serve warm or after the pie has cooled. Store in refrigerator

Inspired by Easy Baked

Turkey Shepard’s Pie with Sweet Potato Mash

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I’ve figured out the rest of the pies I am going to feature this year!!!

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I don’t think I’ve ever been so prepared when it comes to blogging before. Woohoo!! Price and I formulated the list and I think it’s pretty awesome! It was fun to go through my Pinterest boards to come up with ideas for what to make and when.

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I’m gonna keep the list a secret but I can share there are 4 apple pies on there. So many apple pies!!! Damn, I love apple pies. They are so good. And it’s even better when you get to use the apples that you picked right off the tree. Last week’s Deep Dish Apple Pie was pretty epic so I’m hoping that the rest are as great as I imagine them to be.

As well, I imagine you’re gonna like this one too. We realized that I didn’t make many savory pies this year so I’ve added a few of them to the list, like this one!

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Shepard’s Pie is one of my favorite casseroles. Ah ha… okay… so you caught me! Shepard’s Pie is a casserole and not a pie but I am going to take some liberties with the name.

Speaking of pie stealing names… Boston Cream Pie! Whoopie Pie! Boston Cream Pie is a cake and Whoopie Pies are a cakie cookie. Totally makes sense… ha!

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Anyway, I used to make this for myself ALL THE TIME when I was in high school. I loved having something ready for when I got home after my internship or after one of my babysitting jobs. It helped me not get something junky on the way home. I would have something healthy when I arrived home that I could heat up. I would always used lean ground turkey, fresh veggies, and a low fat garlicky mashed potato on top. I focused on keeping things really healthy by not loading it up with butter and cream so I would add herbs and other seasonings to amp up the flavors.

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And I think I pulled that off with this Sweet Potato Topped Turkey Shepard’s Pie as well! I used a lean ground turkey to keep the fat down, as compared to using ground beef chuck. But this recipe is more at my life’s current pace now with frozen veggies… hello convenience! As well, with keeping things nice and easy, I didn’t peel the sweet potatoes, but you certainly can if you prefer it that way.

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This is the best kind of recipe for back to school dinners and fall comfort food. It makes a big batch that is great to enjoy solo, with plenty of leftovers, or as a big family. Eat up!!

I hope everyone has a great weekend!!!

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 Turkey Shepard’s Pie with Sweet Potato Mash

Makes 8 servings

Ingredients

  • 2 pounds sweet potatoes, cut into 1″ cubes
  • 3 Tablespoons butter
  • Coarse salt and ground pepper
  • 1 Tablespoon vegetable oil
  • 6 medium carrots, halved lengthwise, quartered if large, and thinly sliced
  • 2 pounds ground turkey
  • 8 oz frozen pearl onions
  • 8 oz frozen peas
  • 8 oz frozen corn
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon garlic powder
  • 6 oz tomato paste
  • 3/4 Cup water
  • 1/4 cup Worcestershire Sauce

Process

  1. Preheat over to 400 degrees.
  2. Fill a medium sized pot with salted water, add the potatoes and bring to a boil. Boil for 15 minutes, or until the potatoes are fork tender. Drain, and return to the pot, removed from heat. Add the butter and mash together with a potato masher.
  3. In a large skillet, heat the vegetable oil over medium high heat. Add the carrots and saute for 2 minutes.
  4. Add the ground turkey to the carrots. Break apart the turkey into small pieces while browning it. Cook for 3 minutes.
  5. Add the frozen vegetables, seasonings. Saute for a 2 minutes. Move the filling to the outside of the skillet to create a clear space in the center.
  6. Add the tomato paste in the center of the skillet, break apart and cook for 1 minute. Mix the entire mixture together and add the water and Worcestershire Sauce. Cook for another 2 minutes.
  7. Evenly pour the filling into a 8 x 13 pan. Top the filling with the mashed sweet potatoes.
  8. Bake for 20-25 minutes. Let cool for 10 minutes prior to serving.

Deep Dish Apple Pie

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I feel like I’m breaking the rules today.

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I’m wearing white pants! And it’s after Labor Day! Whatever, I think that rule is kinda old fashion but still I do feel like I am breaking a rule.


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But it’s gonna be 90 today!!! HOT AND HUMID! So it doesn’t feel like summer is ‘over’ so I’ll enjoy my white capri’s today!

It has been hot and humid all week and I’ve loved it. Well, I didn’t love having our cranking away at 375 for an hour and 15 minutes for this pie. But once the pie, and I, cooled off it was all worth it. That first bite was killer.

Anyway, what are you doing this weekend? I have a deadline on Monday so I am going to work tomorrow for a few hours for blissful uninterrupted work. Then our Sunday is pretty open. I’m hoping that we complete the refinishing of our dining table chairs that we started a few weeks ago. Fingers crossed. One thing I do know about the weekend is that we are definitely going to enjoy this apple pie!!

I think you can’t beat 4 1/2 pounds of tart apples that are coated in cinnamon and sugar and piled high in a homemade buttery pie crust. Yep, you read that right… 4 1/2 pounds of apples!! That is how you get a deep dish apple pie! You need lots of apples!!

And you need to make the pie crust. As I’ve said before, I’m a big fan of pre-made store-bought pie crust but this pie just deserves it. I swear.

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I just bought these granny smith apples at the grocery store but I’m telling you I can’t wait to go apple picking. We had a blast last time we went so I’m really looking forward to going this fall. And of course, the best part about apple picking (besides the fresh apple cider donuts!) is the cooking and baking afterwards. Yay! More pies!!

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Deep Dish Apple Pie

Makes a 9″ Pie

Ingredients

Crust

  • 2 1/2 cups all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon sugar
  • 1 cup (2 sticks) unsalted butter, cut into small pieces, chilled
  • 1/4 to 1/2 cup ice water

Filling

  • 4 1/2 pounds of granny smith apples
  • 1/2 Cup sugar
  • 1/2 Cup brown sugar
  • 1/3 Cup flour
  • 1 1/2 Tablespoons cinnamon
  • 1/2 teaspoon nutmeg
  • 1 1/2 Tablespoons unsalted butter

Process

  1. To make the crust, in the bowl of a food processor, combine flour, salt, and sugar. Add butter, and process until the mixture resembles coarse meal, 8 to 10 seconds.
  2. With machine running, add ice water in a slow, steady stream through feed tube. Pulse until dough holds together without being wet or sticky; be careful not to process more than 30 seconds. To test, squeeze a small amount together: If it is crumbly, add more ice water, 1 tablespoon at a time.
  3. Divide dough into two equal balls. Flatten each ball into a disc and wrap in plastic. Transfer to the refrigerator and chill at least 1 hour.
  4. While the dough is chilling, combine the sugars, flour, and cinnamon together in a small bowl, set aside.
  5. Begin to peel the apples in about 1 pound batches. Cut the apples into 4 pieces around the core, then slice each piece into 1/4″ thick slices. Add the slices to a large bowl and add some of the sugar mixture, mix well to coat all the pieces. Repeat with all of the apples.
  6. Preheat oven to 400. Line a rimmed cookie sheet with wax paper.
  7. Remove the chilled dough from the refrigerator. On a floured work surface, roll out one of the disks to be large enough to fit your deep dish pie dish. Place the pie dough in the dish and trim so there is an extra 1/2″ beyond the edge of the dish.
  8. Scoop the apple pie filling into the pie plate. Leave any juices behind in the bowl. Top off the apples with a few small pieces of butter.
  9. Roll out second pie crust to be large enough to cover the pie. Carefully lay the crust over the apples. Fold the top layer edge under the bottom edge, then pinch together around the pie. Cut 8 small slits around the pie and make a tiny cross slit at the top. is golden brown.
  10. Place the pie on the prepared cookie sheet. Bake for for 75-90 minutes or until crust is golden and apples are tender.
  11. Place the pie on a cooking rack and allow to cool before slicing and serving. Store any remaining pie in an airtight container for up to several days.

Crust Sourced from Martha Stewart

The Next Best Thing to Robert Redford Pie

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You guys, Labor Day is just a few days away. I can’t even…

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How is the unofficial end of summer here already? It’s like a slap to the face I tell you! I just don’t want to believe that the days are getting shorter (you know what I mean), it’s already getting cooler in the mornings, and before I know it I’ll be muttering swears under my breathe as I shovel snow off the walkway in front of our house. Or my favorite, mop up melted snow water that sneaks away from the mat at the front door in hopes that the bamboo floors don’t get water damage there. Seriously, thanks previous owner- it was super smart to put a sensitive wood right at the door in a climate where is snows for like 8 months of the year. dumb.  And that’s just the beginning of the crap they didn’t or did do.

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Since September is just about here I am making this ‘The Next Best Thing to Robert Redford Pie’ because it’s Price’s favorite pie and his birthday is coming. So let’s pretend this is an early birthday pie. Or is it a late birthday dessert since I never made him the German Chocolate Cake brownies that I owe him for his 2013 birthday. I am the worst.

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Speaking of being the worst, I can barely remember to do my time sheet every week before the system closes on Saturday at midnight. And yes we get reminder emails that I just delete because I’m dumb. That means I have to do it manually in excel on Monday mornings, which is bad because it creates more work for a coworkers as he then needs to enter it in the system in some sort of back way sort of way. And when I said Monday mornings I really meant Wednesday morning, which is exactly what happened this week since I was traveling on Tuesday… ugh. how am I not fired yet? So I bought him a breakfast burrito and left a note at his desk asking him not to hate me. Hello, tangent…

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Anyway, this pie is great. I had never heard of it before Price asked for it years ago. I did manage to make it for him in a somewhat of a timely manner then. ha! So you should do yourself a favor and make this asap since it’s the bee’s knees.

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It’s super quick to make since it uses the good stuff like Cool Whip and instant pudding mix, however it takes several hours to set up. Sooooo plan accordingly. And be sure to tell people that you are not make it for right just now. My mom is visiting and was kinda disappointed to learn that she would have to wait for it. So she just stole some of the cream cheese & Cool Whip layer and went back to watching TV and reading. #multitasking

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The first piece kinda has to be scarified since it just doesn’t come out of the pan that nicely so that is the one you get to set aside for a midnight snack. Or you can eat it for breakfast, like what Price did. Now that is not the worst.

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The Next Best Thing to Robert Redford Pie

Ingredients

  • 1 cup all-purpose flour
  • 2/3 cup butter, at room temperature
  • 1 cup chopped walnuts
  • 1 (8 ounce) package cream cheese, at room temperature
  • 1 cup white sugar
  • 2 (8 ounce) containers frozen whipped topping, thawed
  • 1 (5.9 ounce) package instant chocolate pudding mix
  • 1 (5.1 ounce) package instant vanilla pudding mix
  • 3 cups milk
  • 1/8 cup grated semisweet chocolate

Process

  1. Preheat the oven to 350 degrees.
  2. Combine the flour, butter, and chopped nuts. Press into the bottom of a 9 x 13 x 2 inch pan. Bake for 25 minutes, or until golden brown. Set aside to cool.
  3. The the bowl of a stand mixer/large bowl, beat together the cream cheese and sugar until fluffy. Add 1 container of whipped topping and mix until combined. Spread evenly over the cooled crust.  Attempt to not kill Pricer for screwing it up!!
  4. In a large bowl, combine the pudding mixes and milk well until thick. Spread evenly over the cream cheese filling.
  5. Spread the remaining container of whipped topping over the pudding layer. Sprinkle grated chocolate over the top.
  6. Refrigerate for 6 to 8 hours before serving.

Sourced from All Recipes

Streusel Topped Peach Pie

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Streusel or Strudel… I always mix them up. Always.

So when I was going to tell Price I was making a Streusel Topped Peach Pie I practiced it in my head over and over again. AFTER googling it to make sure I was right.

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It’s just one of those weird mind farts I have. And I’m okay with it. I do imagine a strudel topped peach pie would be good too… ha!

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Anyway, right now peaches are crazy good. I have always loed peaches but I fell head over heels in love with them while I was pregnant last summer. I developed the craziest sweet tooth. Instead of grabbing for donuts and cupcakes I had a bit of restraint and went after fruit, and lots of it! Peaches were my crutch as I ate insane amounts of them. They are hard to resist when they are perfectly ripe, sweet, and juicy late in the summer. Bliss.

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Well, I still really love peaches so I wanted to make a peach pie with them. And then I thought I would put some strudel streusel on top. It’s kinda like a weird marriage of peach pie and coffee cake. The crumbs on coffee cake are the best part. The bigger the crumb the better, too.

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This pie starts off really high, but falls as it bakes so don’t worry about it being too tall. Or having too much streusel prepared. You do use it all up as you place small mounds on the peaches and then gently even it all out and get the crumbs in the nooks between the peach slices.

I used almond meal in the Streusel to add some more flavor to the crumbs but if you can’t find it then just use flour. I just love the flavors of peaches and almonds together, you know from all the strudels I’ve had. ha!

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Enjoy this pie within a day or 2 as the juicy fruit will soften the butter crumbly topping and then it just gets soggy and no one likes soggy streusel.

I suggest serving this pie by warming it slightly and topping it off with some vanilla bean ice cream. And of course you should sit outside with your feet in the grass as you enjoy the evening cool down. Damn, I love summer.

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Streusel Topped Peach Pie

Makes a 9″ Pie

Ingredients

  •  1 pie crust to line a 9″ pie plate, or a store-bought 9″ pie shell
  • 2 1/4 lbs fresh peaches
  •  3/4 Cup sugar
  • 2 teaspoons vanilla extract
  • 2 heaping Tablespoons cornstarch
  • 8 Tablespoons of unsalted butter, cut into small pieces (1/2″ Cubes)
  • 1/2 Cup almond meal
  • 2/3 Cup flour
  • 1/2 Cup sugar

Process

  1. Preheat the oven to 375 degrees. Prepare the pie crust in the pie plate. Place the pie plate on an aluminum foil lined cookie sheet.
  2. Cut peaches into thin slices. Combine the peaches, sugar, vanilla extract, and cornstarch in a large bowl, mix well.
  3. In a medium-sized bowl, combine the butter, almond meal, flour, and sugar. Using a pastry cutter or your fingers, incorporate the dry ingredients into the butter to created large crumbles.
  4. Place the peaches in the pie crust. Pile the struesel crumbles onto the peach slices.
  5. Bake for 45-55 minutes, until the crumbles are golden brown and the when a knife is inserted into the pie there is little resistence from the fruit.

The BEST you’ll ever have… My Signature Macaroni Salad

My Signature Macaroni Salad is the BEST macaroni salad EVER. It’s going to be the side dish that everyone loves at your BBQ.

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I wish that macaroni salad was a food group.

And, of course, you’d get to have 4-6 servings to meet your daily servings requirements.

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Peach Pie Trifle

Peach pie trifle – Fresh peaches and cool whipped cream with a sweet glaze surrounding each bite. Tasty treat fit for any occasion

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My apologies for missing my weekly ‘Friday Pie Day’ post last week. Boo!

I had traveled for work on Monday and Tuesday and when I arrived at work on Thursday I was sick. Well, me being a dummy, I didn’t realize it until the end of the day. I just figured my coldness was just from the building controlled AC. Nope, I had the chills. I was so cold I sat under my coworker’s desk to huddle around the space heater she uses in winter. Fast forward to the evening and I was passed out on the sofa with a fever of 101.4.

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I was out sick on Friday and while I could have quickly written this post I decided to sleep off some more of the yuck I was feeling. And even then I napped on Saturday and Sunday. This virus that settled in my throat whooped my butt. It just shows that I need to boost my immune system more to fight off plane germs to handle some more upcoming work and personal travel. Wish me luck!

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So here we are, a week later, and I’m finally feeling like me again. And I have this amazing Peach Pie Trifle for you guys! A coworker, who transferred from our Boston to DC office came back for a visit and came over for dinner. She always enjoyed the goodies I would bring into the office, specifically the trifles I would make. I even made her one for her going away party that we hosted at our house. She requested a trifle for this visit so I created this one especially for her!

Okay, so this isn’t really a pie but I was inspired by peach pies for this recipe. Plus, it’s always fun to take something and remix it into something new. 🙂

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I made my favorite cake recipe for this trifle but you can do it quickly with a boxed cake mix. But I swear this is some good cake. And I hadn’t made a cake in so long, I wanted to just pop cubes of freshly baked cake right in my mouth, but I resisted and used it for the trifle. Worth the wait!

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I made 1 large trifle but this would be great if it was served in individual glass bowls or jars. Mason jars even make for great trifle serving vessels.

There is no rhyme or reason in the layering of the trifle. It doesn’t matter if you start with peaches or cake first, but I always finish trifles with whipped cream. I specifically make shallow layers so that when people are digging in they are sure to get goodies from all of the layers.

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Peaches are super fresh and in season now. Now is the best time for delicious juicy peaches so be sure to make some Peach Pie Trifle now.

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Peach Pie Trifle

Makes 1 very large trifle, serves 12-16 people

Ingredients

For the cake

  • 1 cup unsalted butter, softened
  • 2 Cups sugar
  • 4 large eggs, at room temperature
  • 1 cup milk
  • 1 Tablespoon vanilla extract
  • 1 1/2 Cups Self-rising flour
  • 1 1/4 Cups all-purpose flour

For the filling

  • 3 lbs of peaches
  • 3/4 cup sugar
  • 2 Tablespoons vanilla extract, divided
  • 1 pint heavy whipping cream

Process

  1. To make the cake, preheat your oven to 350 degrees. Generously grease 2 9″ round baking pans.
  2. In a large bowl/stand mixer, cream the butter and sugar together until fluffy. Add the eggs, one at a time, mixing well after each egg. Add the vanilla extract and beat the mixture again.
  3. Combine the flours together and then add half of that to the butter mixture, beating well to incorporate. Then add half of the milk and beat again. Repeat this process to add the rest of the flour and milk.
  4. Evenly divide the cake batter between the 2 cake pans. Bake for 25-28 minutes, or until a toothpick that is placed into the center of the pan is clean of batter upon removal. Let cool.
  5. While your cake is baking, slice your peaches into thin wedges. In a large skillet, combine the peaches, sugar, and 1 Tablespoon vanilla extract. Over medium heat cook the peaches down until they are just soft. Using a slotted spoon, remove the peaches. Bring the syrup mixture to a slow boil and cook for 3-5 minutes. Add to the bowl of peaches and let cool completely.
  6. Beat the heavy whipping cream and remaining vanilla extract until there are stiff peaks.
  7. Cut the cool cake into squares by slicing the cake into strips and then rotating the pan and cutting again.
  8. In a large trifle bowl or in individual bowls, layer the cake, peaches, and whipped cream. Repeat thin layers until you have exhausted each layer. It’s suggested to finish with whipped cream. ( I did the following: cake, whipped cream, peaches, cake, whipped cream, peaches, cake, whipped cream.)

Trifle recipe idea created by I am a Honey Bee, cake recipe slightly adapted from Buttercup Bake Shop Cookbook

 

PS… my helper wasn’t too helpful, but I think I’ll keep her 😉

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Lemony Raspberry Zucchini Bread with a Lemony Glaze

This Lemony Raspberry Zucchini Bread with a Lemony Glaze uses ripe, juicy raspberries to sweeten a zucchini quick bread. The glaze on top is the perfect finishing touch to this bread that uses the best the summer has to offer.

When summer’s bounty of fresh zucchini has you incorporating it into just about all your dishes, you’ll have to try this beautiful Lemony Raspberry Zucchini Bread with a Lemony Glaze. It is a delicious example of a great summer time recipe.

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Mixed Berry Rustic Pie

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While we were in Maine last weekend, Price made blueberry pancakes for breakfast one day. Of course they were Maine blueberries. On a whim we gave Autumn some. I say ‘on a whim’ because she is not a breakfast person baby. Her morning bottle is eaten in 2 parts and it’s the smallest bottle of the day. So I didn’t think she would be interested in it.

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Well, I was wrong. Really wrong. She gobbled it up. And then we made more and saved them for lunch for her and she ate them up too. (Just to clarify there was no syrup involved!)

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We had occasionally given her berries prior to this but this has definitely awakened something in her because since then she eaten a lot of blueberries and had some

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So I can see that she is going to L-O-V-E this Mixed Berry Rustic Pie when she is older.

There are 4 different kinds of berries in this pie- blueberries, raspberries, blackberries, and strawberries. It’s loaded up with berry goodness. When Price had his slice (for breakfast- better lighting!) he said it was ‘berry good’. ba-dum-tss!

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Because there is not much too it I would really urge you to make homemade crust for it as it adds to much good texture and flavor. Plus, I think it would just look better with its handmade edges vs its factory cut circle-y edge. I am a big fan of store-bought crust, but I think this one needs a handmade one.

As well, I tend to err on the side of caution when it comes to putting in cornstarch to thicken the filling.  I think it’s sooo much worse to have a soupy pie than one that is a bit too thick. It affects the bottom of the crust and how you get the slice out of the plate. So if you think you’ve used enough, add some more!

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Other than that… this recipe is a piece of cake! 🙂

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Mixed Berry Rustic Pie

Makes a 9″ Pie

Ingredients

  • 1-1/4 cups flour
  • 1/2 teaspoon salt
  • 1 Tablespoon sugar
  • 1/2 cup cold butter
  • 1/8-1/4 cup ice water

For the Filling

  • 1 pint blueberries
  • 6 oz raspberries
  • 6 oz blackberries
  • 12 oz strawberries
  • 1/4 cup sugar
  • 2-3 Tablespoons cornstarch (depending how juicy the fruit is)
  • 1 Tablespoon lemon juice

Process

For the Crust

  1. In a medium bowl, mix flour, salt and sugar. Cut the cold butter into very small pieces, put back into the refrigerator to keep extra cold.
  2. Using a food processor/pastry cutter, or your hands, incorporate the butter into the flour mixture until the mixture crumbly and looks like sand.
  3. Slowly add in the water until the mixture holds together.
  4. Pat and form into a loose ball. If the mixture is too warm at this point then put it back into the refrigerator for a few.
  5. Flour work surface and roll out crust two inches larger than pie pan. Place crust in the pie pan.

To make the Pie:

  1. Preheat oven to 400 degrees.
  2. Combine berries, sugar, cornstarch, and lemon juice in large bowl.
  3. Add berries to pie crust. Then fold edges of crust over filling, creasing as needed.
  4. Bake at 30-40 minutes or until filling is bubbling and the crust is golden brown.
  5. Serve warm with ice cream!

Inspired from Tidy Mom