I am a Honey Bee

All about my adventures with cooking, crafts, and travel

Baking

Brown Sugar Chess Pie

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Oh, I am so glad it’s Friday!!!

It has been such a busy week, but such a great week.

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On Monday I went to dinner with my friend Allie, who also had a baby last year. On Christmas to be exact! It was such a good night with dinner, drinks, and lots of catching up. It’s always so good to be able to share news, ideas, and funny stories to the point where you have tears in your eyes.

Allie is the kind of person who you feel you’ve known for decades but have only know each other a short period of time. She is wrapping up her degree to be in social work. I think she’ll he really successful as she has this great charm about her, which will help her communicate with her clients.

We’re both heading back to our guys’ hometown for the 4th of July so I’m sure we’ll get to hang there. And probably have some wine. And laugh until we cry again.

Oh, how is it already the end of June?!?! The month has breezed by! This just means that this is  the last of my chess pies for the month of June!

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So every week Price asked me what Chess Pie was and I’d say “I dunno, but it sure is sugary!” Super helpful, no?

Well, a little wiki later and ta-da! I know what a Chess Pie is! It’s a sugary custard pie that has it’s roots in England but has now become a Southern thing. And when you read the recipe and think ‘cornmeal, really?’ you’ll now know that it’s no mistake, there is cornmeal in the filling. But I swear you wouldn’t even know it.

All of the Chess Pies that I made were sweet but this was swaaaa-eeeaaattt! Got it? I’d say that you should skip the 8 slice cutting, and just go to 12-16 slices. Because gang, sugar. But it’s so good that you can get over the cavity you’ll have after eating it.

The brown sugar gives it a nice caramel flavor that isn’t over the top. It’s subtle so you know it’s there but it’s not all up in your face. I think it’s nice that it sets it apart from the other pies for that reason.

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Brown Sugar Chess Pie

Makes a 9″ pie

Ingredients

  • 3 large eggs
  • 1 cup sugar
  • 1/2 cup light brown sugar
  • 1/2 cup of butter
  • 1 tablespoon cornmeal
  • 1 tablespoon vinegar
  • 2 teaspoons vanilla extract
  • 1 unbaked pie shell

Process

  1. Preheat oven to 325 degrees.
  2. In the bowl of a stand mixer, combine the sugar.
  3. Melt the butter and add it to the sugars. Beat well until light and fluffy.
  4. Stir in the eggs, cornmeal, vinegar, and vanilla extract until fully combined.
  5. Pour the filling into the pie shell. Bake for 45 minutes or until set. If edges are browning too quickly, cover with foil. Remove from oven, place on wire rack to cool.

Sourced from Twirl and Taste

Chocolate Ganache Topped Crunchifed Peanut Butter Pretzel Pie

Ganache Topped Peanut Butter Pretzel Pie

Oh, what a week it has been!

Our poor pup starting throwing up on Monday night and has been sick since. We had hoped his stomach issues would clear up on their own but no luck. As Price was hand feeding him rice on Wednesday night we decided he would go to the vet as soon as the opened on Thursday morning. So Kemper spent the day at the vet getting tests run to figure out what was wrong with him. Thankfully, he tested negative for giardia but he definitely has a stomach bug.

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I’m hoping that his pill, powder for his food, and his prescription food help him feel better quickly. Especially since I stepped in some poo this morning before I put the lights on. It’s not like him to have accidents so I know he is sick so I can’t get mad but man, what a way to start a Friday morning.

But it’s Friday, so that means it’s time for pie!!!

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I had been thinking of making a pie with a pretzel crust for a bit now. I’ve done the graham cracker crust. And the chocolate cookie crust. So I wanted to try something different and I just love the sweet and salty combo of things.

This Chocolate Ganache Topped Crunchifed Peanut Butter Pretzel Pie will leave you weak in the knees. It’s really rich. It’s the perfect triple threat of pretzels, peanut butter, and chocolate.

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I highly recommend pulling out your food processor to make this crust. I’m sure that you can crunch up the pretzels in the ziplock bag using a rolling pin but I just don’t think you’ll get the pieces small enough for the crust to hold together well.

The peanut butter filling is really light and crunchy. Using crunchy peanut butter adds a little extra crunch to the pie. If you don’t have crunchy peanut butter on hand then just use creamy. Don’t hold off on making this pie just for that.

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But the chocolate ganache that tops off the pie is the finishing touch! It’s silky, rich, and chocolately. And then jazzed up some more with the chopped up peanuts and pretzels that are sprinkled on top.

Plan ahead when making this pie. This is not a last minute project as it needs to chill for a few hours. I suggest making it the morning that you want to serve it. Or even the night before so it sets up really well.

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Thankfully, I am kicking it out of my house before I eat it all. Five slices will be on their merry way out the door today when our dog walker comes for Kemper today. She is the best but her flexibility this month has been incredible. There have been so many last minute changes from the typical M-Th schedule with extra vet appointments for Kemper to have a cracked molar extracted, to days I’ve worked from home because of appointments for Autumn, and now this latest adventure. I just hope they enjoy it for dessert tonight as much as we did! 🙂

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Chocolate Ganache Topped Crunchifed Peanut Butter Pretzel Pie

Makes a 9″ Pie

Ingredients

Crust

  • 7 ounces/200 grams of pretzels
  • 1/4 cup brown sugar
  • 10 tablespoons of unsalted butter, melted

Filling

  • 1 cup heavy cream
  • 8 ounces cream cheese
  • 1 1/2 cups crunchy peanut butter
  • 1 cup confectioner’s sugar
  • 1 teaspoon vanilla extract

Ganache Topping

  • 1 cup of heavy cream
  • 8 ounces of semi-sweet chocolate

Garnish

  • 1/4 cup salted peanuts, chopped
  • 1/4 cup pretzels, chopped up intosmall pieces

Process

  1. Preheat your oven to 350 degrees.
  2. Put the pretzels in a food processor and process until the pretzels are crushed enough to resemble crumbs.
  3. Combine the ingredients, and press the mixture into the bottom and up the sides a lightly greased 9″ pie pan.
  4. Freeze the crust for 15 minutes (which will prevent over-browning).
  5. Bake for 12-15 minutes, until it’s lightly browned around the edges. Remove from the oven and cool completely.
  6. To make the whipped cream for the filling, whip the heavy cream until there are stiff peaks. Set aside.
  7. To make the filling base, beat the cream cheese for 3 minutes, scrape the bowl every minute. Add the confectioner’s sugar and beat for another minute, scrape down the sides of the bowl. Add the peanut butter and vanilla extract, beat for another 2 minutes.
  8. Completely fold the whipped cream into the peanut butter mixture.
  9. Pour the filling into the cooled pie crust. Smooth out the top and then put the pie into the freezer.
  10. Prepare the ganache but setting a heat safe bowl over a  pot with some water in it. Do not allow the water to touch the bottom of the bowl.  Heat the water to a simmer and add the heavy cream. Heat the cream until it is warm and add the chocolate. Mix the chocolate until all of it is melted into the heavy cream. Remove the bowl from the top of the pot and let cool for about 10 minutes.
  11. Mix the ganache one more time and then pour it on top of the chilled filling. Tap the pan to even out the top and to remove any bubbles in the ganache.
  12. Sprinkle the top of the ganache with the chopped peanuts and pretzels.
  13. Return to the freezer for at least 4 hours. Remove from the freezer 15 minutes prior to serving. Slice and enjoy!

Inspired by Baking the Goods

Chocolate Chip Cookie Bars

Chocolate Chip Cookie Bars

This weekend Price and I went to visit a wedding venue location in the Berkshires. I guess we should do some sort of wedding planning… only been together 9+ years and engaged since Sept. Oh, yeah… and we have a baby together. Been kinda busy with her.

Well, Crissey Farm has beautiful details, great menu options and price points, and it’s in a  great location. Unless something incredible jumps out to us this week it seems like that is the place. Plus they have availability in August, November, and this winter.

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The owner suggested a New Year’s Eve wedding as they have had so fun ones in the past. He explained that we could get married in front of one of their fire places. I love that idea, but I loved the idea of getting married on 1/2/15 even more as that would be our 10 year anniversary together. But once Price and I thought about the logistics of everyone traveling from WA, AZ, PA, NY, NH, CT, AND FL it became to risky in dealing with travel issues. This winter sucked, and it snowed 8″ inches on our anniversary, so we ultimately decided that was not a risk we would want to deal with.

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So that leaves August and November. We quickly ruled out November as all the leaves have fallen at that point so it just won’t be as pretty for pictures. Plus, we would be juggling with Autumn’s first birthday and then Thanksgiving. Just too much going on there.

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Now if you look at the calendar you would see that there are only a few months between now and August. So if we decide on that things will be fast passed. That really is okay since the simpler the better for us. Plus Crissey Farm is basically 1 stop shopping since they handle everything so we don’t need to worry about silly suff like linen rentals.

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Anyway, if we’re actually cracking down and getting married this year I better stop eating sweets like this!

Well, honestly, breast-feeding and it’s associated weight loss is THE BEST thing ever. hehe! So, I’ll get to enjoy a few of these every now and then.

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I used the Nestle Toll House Spring Time Baking Morsels instead of just a bag of semi-sweet chocolate chips. The Spring Time bag is only 10oz so jut be sure to add another 2oz of chocolate chips to get to the 12 oz needed for the recipe.

These are basically just cookies but they have a softer texture because there is less surface area to them in the bar form compared to the cookie form. Love that. Just like I love the sugar cookie bars I made before.

Enjoy these yummy treats!

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Chocolate Chip Cookie Bars

Makes 24 bars

Ingredients

  • 2 1/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 cup (2 sticks) butter, softened
  • 3/4 cup granulated sugar
  • 3/4 cup packed brown sugar
  • 1 teaspoon vanilla extract
  • 2 large eggs
  • 2 cups (12-oz. pkg.) of semi sweet chocolate chips
  • 1 cup chopped nuts (optional)

Process

  1. Preheat the oven to 375 degrees. Grease a 13×9 metal pan.
  2. Combine the flour, baking soda, and salt in small bowl; set aside.
  3. Beat the butter, sugars, and vanilla extract in large mixer bowl. Add the eggs, one at a time, beating well after each addition.Gradually beat in flour mixture. Stir in the chocolate chips and nuts.
  4. Spread into the prepared pan.
  5. Bake for 25 minutes or until golden brown. Cool in pan on wire rack. Cut into 24 bars.

Slightly adapted from Nestle

Post contains affiliate links

Andes Mint Chip Brownies

Andes Mint Chip Brownies

I’m kinda hooked on brownies.

I have been baking them up like crazy lately and have plans on several more different kinds of batches to bake up in the next few weeks. I kinda can’t wait!

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Anyway, I whipped up these Andes Mint Chip Brownies up right after Christmas so that I could start to feel a bit more normal after having my typical life (showering, cooking, baking, eating, thinking) had been flip flopped after having Autumn. They are so quick and easy to whip up that even I can do them with new mommy brain!

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The base for these brownies might just be my favorite. It might be the butter. Or the chocolates. Or maybe it’s the butter AND the chocolates. Maybe it’s the combo of it all. Probably that all together they create a soft, yet sturdy, brownie. I’ve made plenty of really soft brownies that just about need a spoon to eat them (de-lightful!) but these are bake sale brownies. What I mean by that is that you can cut them easier from the pan and could easily package them up to sell at the bake sale. Or toss into a lunch. Or delicately place on the rim of a glass of milk awaiting its sweet demise.

Adding the Andes Creme de Menthe Chips add such a great kick to the brownies. I just love this flavor. It just screams winter to me.

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Since we’re still locked into this deep freeze from the “Polar Vortex” I think it would be a great idea to whip up a batch of these brownies to help you get through these cold days and nights. Days like this just call for a brownie and some hot chocolate.

Andes Mint Chip Brownies

Makes 24 brownies

Ingredients

  • 12 ounces of semisweet chocolate chips, divided
  • 1 cup (2 sticks) unsalted butter
  • 1/4 cup cocoa powder
  • 2 cups sugar
  • 2 teaspoon vanilla extract
  • 6 eggs, beaten
  • 1 1/2 cups flour
  • 1/2 teaspoon salt
  • 10 ounces Andes Creme de Menthe Baking Chips

Process

  1. Preheat oven to 350 degrees. Prepare a 9×13 baking pan by buttering/spraying with non-stick cooking spray the bottom and sides and lining the bottom with parchment paper or tin foil.
  2. In a large microwavable safe bowl, melt 8 ounces of the chocolate chips and the butter together, stirring every 30 seconds until completely melted and combined.
  3. Add the cocoa powder and sugar, mixing completely.
  4. Add in the beaten eggs and vanilla extract.
  5. Stir in the flour, salt, remaining chocolate chips, and the Creme de Menthe chips to gently incorporate.
  6. Pour into the prepared pan and bake for 30-35 minutes, or until a toothpick inserted in the center is clean upon removal. Do not over bake. Let cool prior to cutting into 24 pieces.

Chocolate Chip Cookie Pie

Chocolate Chip Cookie Pie

I enjoyed last year’s Thirsty Thursday’s posts so much that I started to think of another series that I could tackle. I wanted to do something that was a bit more of a challenge for me. I was thinking of breads and pizzas but then I would be eating a lot of carbs and cheese. And neither of of those are easy to share with other, which is what I really like to do. So I kept thinking and decided that I would have a year of PIES!!!!

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I want to conquer making homemade crusts, creating lattice top pies, making the perfect crimped edge, and creating the perfect filling. This will be a year of fruit pies, chess pies, savory pies, chocolate pies, and meringue topped pies. There will be deep dish pies, tarts, mini pies, and hand pies. This will be an awesome year. 🙂

So I am kicking this year off with this Chocolate Chip Cookie Pie. It’s the combo of 2 great things… chocolate chip cookies and pie!!! And it’s just as amazing as you imagine.

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The key to making this super simple pie is slowly incorporating the ingredients into each other. This makes the pie really smooth and light in texture. As well, the butter needs to be really soft as you are adding it into the rest of the beaten ingredients and you really don’t want any lumps.

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The pie is best right out of the oven but if you can’t enjoy it right then you should just microwave it on a low power level until it is warmed through again. It makes the chocolate chips ooey gooey and irresistible.

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Stay tuned for another irresistible pie recipe next week!

Chocolate Chip Cookie Pie

Serves 8

Ingredients

  • 1 9″ pie crust 
  • 2 large eggs
  • 1/2 cup granulated sugar
  • 1/2 cup packed brown sugar
  • 1/2 cup all-purpose flour
  • 3/4 cup (1 1/2 sticks) unsalted butter, softened
  • 1 cup (6 oz.) Semi-sweet chocolate chips
  • 1 cup chopped nuts, such as walnuts

Process

  1. Preheat oven to 325 degrees.
  2. Place pie crust in pie plate.
  3. Beat the eggs in a large mixing bowl or in the bowl of stand mixer on high speed until foamy.]
  4. One at a time, slowly beat in the granulated sugar, brown sugar, and flour until each is incorporated into the eggs. Beat in the softened butter. Stir in the chocolate chips and nuts. Spoon the mixture into the pie shell.
  5. Bake for 55 to 60 minutes or until knife inserted halfway between edge and center comes out clean. Cool on a wire rack. Serve warm with whipped cream or ice cream, if desired.

Sourced from Nestle

Snickerdoodle Blondies

snickerdoodle blondiesOne of the first blogs I started to consistently started to read and drool over was Kim’s blog Lovin’ from the Oven. I was always craving one thing from the next. Go over and just look at her recipe index… seriously, drool worthy. I made Oreo Chocolate Chips Cookies from her blog before and they were a huge hit with everyone.

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 For ages I had been thinking about making the Snickerdoodle Blondies that I had pinned. After making some blondies last year I have been craving them every now and then. Well the time finally presented itself this weekend since we were snowed in because of Blizzard Nemo (really, does The Weather Channel have to name them??) Having the oven on make our house extra toasty which was perfect.

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These were good good!! I loved the signature snickerdoodle flavor in these blondies. Plus it helps that they were super easy to mix up. Kim did mention that they were sweet and these really are so I think a small bar is more than enough. One other thing to mention is that this is a really, really thick dough so I think that reducing the flour from the 2 2/3 cups that is called for to 2 1/2 it could help making this dough a bit softer and in the end have a softer texture. Lastly, just be sure not to overcook them, like brownies I think they are best a bit ooey gooey.

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Snickerdoodle Blondies

Makes 20-24 bars

Ingredients

  • 2 1/2 cups all purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/2 teaspoon salt
  • 2 cups brown sugar
  • 1 cup softened butter
  • 2 eggs, at room temperature
  • 1 tablespoon vanilla extract
  • 2 tablespoons sugar
  • 2 teaspoons cinnamon

Process

  1. Preheat oven to 350 degrees. Grease a 9×13 pan.
  2. Combine the flour, baking powder, cinnamon, nutmeg, and salt in a bowl. Set aside.
  3. In a large bowl or stand mixer, beat together the butter and brown sugar for 3-5 minutes. Add in the eggs one at a time, then the vanilla extract, and beat until smooth.
  4. Stir in the flour mixture until well blended. Spread evenly in the prepared pan.
  5. Combine the remaining sugar and cinnamon in a little bowl. Evenly sprinkle the cinnamon sugar mixture over the top of the batter.
  6. Bake 25-30 minutes or until golden brown and the surface springs back when gently pressed. Cool before cutting.

Giant Peanut Butter and Pretzel M&M’s Cookies

Giant Peanut Butter Pretzel M&M cookies

My candy stash is getting out of control. I’m trying to use them up so I can buy more, obviously. Lately my focus has been M&M’s candies. M&M’s are awesome in general, but lately they have been coming up with great flavor combinations. Cinnamon M&M’s are great in oatmeal cookies and coconut are just great for snacking. I was a little puzzled with what to do with some pretzel M&M’s that I had.

The best thing to do is to start browsing Pinterest for ideas. There are so many great ideas at your finger tips. All of those great desserts gave me so many different ideas. In the end I decided that I would make a peanut butter cookie and add the pretzel M&M’s. Pretzels and peanut butter are a great combo and peanut butter and chocolate is a great combo, and well basically it would all come together nicely.

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I made a special trip to my construction site just to bring some to one of my site supervisors. He is moving on to another project next week and I am crushed. We have worked together on this project for over a year. It’s to the point when we pick up each other’s phone calls we are really understand the real meaning of the call even when we can’t say it. Ahh never ending construction stress. So the next 3 months of the project will be tough but I’m just glad that I enjoyed the last 15 months of early mornings, long conference calls, and plenty of hilarious hair pulling situations that have resulted in some great boozy lunches. So in thanks I will be bringing him some treats featuring peanut butter, since it is his favorite.

Giant Peanut Butter and Pretzel M&M’s Cookies

Makes 16 3-inch cookies

Ingredients

  • 2 stick of unsalted butter, at room temperature
  • 1 1/2 cups light brown sugar
  • 2 eggs
  • 1 tablespoon vanilla extract
  • 1 cup of crunchy peanut butter
  • 2 cups self rising flour
  • 9.9 ounce bag of pretzel M&M’s

Process

  1. Preheat oven to 350 degrees. Line baking sheets with parchment paper.
  2. Cream the butter and sugar together until light and fluffy. Add the eggs and vanilla extract until blended. Mix the peanut butter until completely incorporated. Add the flour until just blended. Using a rubber spatula, fold in the M&M’s candies.
  3. Drop very large scoops of dough, approximately 1/4 cup, onto the parchment paper leaving plenty of room between the cookies to allow for spreading.
  4. Bake cookies until the edges are starting to brown and the cookies have set, approximately 18 minutes. Remove from oven and let cool 2 minutes on the baking sheet prior to removing to cool on a wire rack.

Extra Cheesy Brussels Sprout Gratin

Dinner will never be the same when you make this Extra Cheesy Brussels Sprout Gratin. You’ll love all this cheesy goodness!

Post from 11/20/12, Pictures Updated 11/15/18

Post Contains Affiliate Links. Read my full disclosure HERE

I was recently going through old cooking magazines to organize them into a usefully system. Since a pile of cut up recipes from magazines tossed in a box isn’t much of a system…. no?

Well, my system is still getting tweaked but at least I can more easily find some fun things to try. In that process, I dug up recipes from December ’11 from Martha Stewart Living and one of the things that jumped out of me was the Smokey Brussels Sprout Gratin. Cheese! Brussels Sprouts! More Cheese! Winner!!!!

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Cinnamon M&M Oatmeal Cookies

This was the first year I noticed that M&M’s had some great holiday themed candies. I picked up a few bags of each, including mint M&M’s, which I used in my Chocolate Chocolate Mint Cookies. They were a hit with the contractors for my project, so I decided that I should give cookie making a try again with another kind of M&M’s. I gravitated to the cinnamon M&M’s and decided that an oatmeal cookie would work well.

 

I started the journey of making these cookies by pulling out several cook books looking for an oatmeal cookie base that could be used with the cinnamon M&M’s. In the end, tweeting what I was doing ending out being fruitful since Rachel (Baked by Rachel) tweeted me back saying she had some great oatmeal cookie recipes on her blog. One being a crisp oatmeal cookie and another being a softer, chewier oatmeal cookie. I was looking for a chewy cookie so I went with the recipe on her blog. Perfect choice!

 

The cookie is soft, chewy and has nice cinnamony, chocolately pieces that dot throughout the cookie. The cinnamon flavor in the M&M is subtle but adds a nice touch to the cookie. I think the 1 bag is enough for the batch of cookies, but I can’t help but think that adding another 1/2 bag or so could not hurt!

 

I really enjoyed working with these M&M’s and I imagine that other’s did too since there is a Cinnamon M&M’s facebook page! I hope that you had a chance to try these since they are so good. I just grabbed a few more bags of these at Target for 30% off since it’s post Christmas. If you can’t find these still in stores then you should do a bit of googling for them. One place I found them was on The Candyland Store. I certainly hope they bring them back next year!

Cinnamon M&M Oatmeal Cookies

*makes approximately 3 dozen*

Ingredients

  • 2 sticks of unsalted butter
  • 1/2 cup of sugar
  • 2/3 cup of light brown sugar
  • 2 eggs
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 2 cups flour
  • 1/2 teaspoon cinnamon
  • 2 1/4 cups quick cooking oats
  • 2 tablespoons milk
  • 2 teaspoons vanilla extract
  • 1 9.9 oz of bag of cinnamon M&M’s

Process

  1. Preheat oven to 350 degrees. Grease cookie sheets.
  2. In a large mixing owl or stand mixer, cream the butter and sugars together.
  3. Add the eggs and beat until incorporated. Scrape the sides of the bowl down to evenly mix together.
  4. Add the salt, baking soda, flour, and cinnamon into the mixture and beat until fully incorporated.
  5. Gently mix in the oatmeal, milk, and vanilla extract. Again, scrape down the sides to ensure all the mixture is coming together evenly.
  6. By hand, mix in the M&M’s into the cookie dough.
  7. Using 2 spoons, scoop out heaping tablespoons onto the baking sheet. Do not crowd the cookies together.
  8. Bake for 11-13 minutes, depending on the size of the cookie, or until the cookie is set up in the center. Let cookie sit on the cookie sheet for 3 minutes prior to removing to fully cool.

Pumpkin Cheesecake Bars

These Pumpkin Cheesecake Bars have a nutty crust, creamy pumpkin cheesecake, and a yummy streusel topping. This recipe is perfect for fall baking.

Post Contains Affiliate Links. Read my full disclosure HERE

It doesn’t even matter if it is still hot out, or if the calendar reads ‘August’, people get fall baking on their mind once school starts up again. And, most of the time, people are craving pumpkin treats. Cracking open that can of pumpkin puree is a sure signal that fall is here (or fast arriving). It’s exactly why people enjoy their PSL’s and start to whip up pumpkin treats with pure abandon. Be sure to make these Pumpkin Cheesecake Bars because they are a great fall treat.

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