I hope you are excited about the long weekend just as much as I am!
I hope you are excited about the long weekend just as much as I am!
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.
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!!!
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.
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.
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.
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! 🙂
Makes a 9″ Pie
Inspired by Baking the Goods
I’m so excited for the weekend!!
We have so much to do but it should be fun to enjoy the weekend and get a bunch of stuff done. Fingers cross on us actually tackling the to do list.
Plus, it’s going to be nice weather. Well, it might rain Saturday but it’s supposed to be warm so I can work with that. But Sunday is supposed to be even better. Also, it’s my first Mother’s Day, so that should be fun.
Price has agreed to help Autumn whip up breakfast for Mother’s Day while we lounge around in the morning. She was babbling to him that it might be hard to make waffles considering she can’t yet sit up, so he agreed to do the heavy lifting, but as long as she watched to learn how to make on of my favorite breakfast treats.
Man, I love waffles. I swear I could eat waffles every weekend. That and Eggs Benedict. Oh yeah, maybe I’m have some pie too. Okay, okay, I’m behave…
Every week I ask Price what pie I should make for my weekly pie post. Sometimes I offer him a few choices between things and other times he comes up with the idea completely. This week I threw some ideas at him, he veto’d them (for now), did some googling and found this pie. And this is how this pie came to be.
It reminds me of a mega coconut macaroon. It’s sweet, custardy, and very coconuty. I enjoyed it just like that but I think a chocolate drizzle would be amazing on it as well.
Makes a 9″ pie
Sourced from All Recipes
This time last year Price and I were visiting his family back in central New York so we could attend his niece’s Christening. And we just happened to enjoy watching the Kentucky Derby there as well. It was so much fun with the big group of us cheering on the horses kick up lots of mud. Plus, Price won the money in the pool in the super competitive pick-a-piece-of-paper-with-a-name-on-it game. (Thanks Orb!!)
While there we also did the fun game of “pass the drink”. It was still early on in my pregnancy so we didn’t want to share the news just yet so we were trying to act normal so no one would suspect anything. So Price would drink his beer and I would hold on to a beer then we would each out our beers down and swap so it would look like I had been drinking. We did this over and over until our beers would run out and I’d say that I was getting ‘us’ new beers. ha!
Well now I’m able to enjoy a fun bevie every now and then so I am ready to enjoy one tomorrow while we watch the Kentucky Derby. And while enjoying a Mint Julep I can enjoy some Kentucky Derby Pie.
The offical Derby Pie recipe is Top Secret! (And the name is even trademarked too!) So this is a version that is close to the pie that the Kern family created and has made ever since.
This pie is very similar to the Chocolate Chip Cookie Pie I made back in January. But with Bourbon!!!! Oh man, I L-O-V-E Bourbon. I actually missed white wine and bourbon the most while I was pregnant. The bottles of bourbon I had on hand just sat there collecting dust. So sad! But now I can enjoy making Kentucky Mules again with my favorites, Woodford Reserve and Bulleit Bourbon.
I bet you have all of the ingredients for this pie at home and it only takes about 10 minutes to mix together so you better make one to enjoy while watching the Kentucky Derby.
Makes a 9″ pie
Sightly adapted from American Food
I had really planned on sharing a pie post last week. So bummed I missed sharing a great pie but I’ll be sharing it next week instead so not is all lost!
It’s just that the week got away from me. Such a busy week for work and stuff going on with Autumn. Price took Autumn to the Dr on Wednesday for her 4th month check up so it gave me the chance to stay really late to catch up on hours at work. Which, of course, put things behind for me for blogging.
Then I worked from home on Friday since she then had 2 appointments at Boston Children’s Hospital. But those came with good news as they cleared her from having to use her hip brace! Horray!!
Anyway, she’s still our little bean. When Price took her to the Dr’s they said she’s 50 percentile for length and head circumference but 5 percentile for weight. She weighs a whopping 11lbs 2oz. I think I’ve eatten bigger burritos than her (I kid!). So the 0-3 month (8-12 lb) stuff still fits just fine and she’s 4 1/2 months.
I think she needs a slice of pie to help her gain some weight! ha!
Anyway, this Caramel Pie is LEGIT.
Tomorrow is National Caramel Day so I had to make a caramel pie. Obviously. And let me tell you that this pie is awesome. Really sweet but really awesome. If you are the kind of person that doesn’t like sweets then just cut a smaller slice since you might find this too sweet but you should not pass it up.
Plus, it’s super easy. It takes time to prepare but it’s so easy.
The caramel is made by putting cans of sweetened condensed milk into a pot of water and simmering it for 3 hours. Yes, that takes a l-o-n-g time but that’s it. You just have to make sure that water is always covering the cans, but that’s it. Then the rest is just about baking a pie crust and thawing up some prepared whipped topping prior to assembling it all together. Sure, you can make your own pie crust and whipped cream but I’m all about ease at this point. You do what works for you.
In fact, I prepared the caramel filling the night before I assembled the pie because that is what fit into my buys schedule. The filling was chilled and therefore denser than if it was still a bit warm so I just ended up scooping it out of the cans and putting it in the still warm pie shell. That helped soften it up to be able to smooth things out.
Whip up this pie and you’ll be in love with every bite!
Makes 1 9″ deep dish pie
1. Place the unopened cans of condensed milk in a large pot. Add enough water to completely cover cans. Bring to a boil over high heat, then reduce to a simmer. Simmer for 3 hours, adding water as necessary to keep cans covered. Carefully remove from water and then set aside to cool enough to handle.
2. Meanwhile, bake your pie shell according to directions; set aside to cool. As well, thaw the whipped cream topping just prior to assembly.
3. To assemle, open the cans and pour the caramel into the pie crust. Even out the top of the caramel prior to spreading whipped topping over the filling. Top with the chocolate and then chill for 1 hour or overnight.
Sourced from Culinary Covers
It is finally going to be nice out tomorrow so we are going to test drive some cars!
I feel like I’m betraying our other car. Ahh poor Frank the Tank.
But Frank is just too small now. Not in the ‘we have a new baby and have tons of stuff small’ but ‘we have a new baby and no one can sit in the passenger seat now because of the car seat’ small. Yep, that’s what happens when your Scion Xa is the size of a matchbox car. It means with the car seat in the back you can’t sit in front. Well, you can but then your knees are touching the dashboard and that’s not the safest thing.
Now we are getting a new car so that it doesn’t mean that one of us is playing chauffeur.
Thankfully, Frank has been paid off for years so he is sticking around and will be the car we use when we are just running errands. I can’t ditch Frank yet! He only has 115K miles under the belt and he has plenty more in him!
Truthfully, I’m a bit nervous to test drive cars because I’m so used to how mine handles and this time we are going to get an automatic (for various reasons). Aside from rentals, I’ve only ever driven standard cars and when I drive automatics I tend to drive with 2 feet. I’m sure the sales guy is gonna love it…
Anyway, today is Pie Day here on the blog and Pi Day! #doublepieday
So I made this doozy of a pie for the occasion. This Frozen Samoa Cookie Pie is what happens when you stuff some Samoa Cookie pieces in and on a Cool – Whip based pie. And don’t forget the added coconut, caramel, and chocolate that is in and on the pie too!
This takes almost no time to whip up but the killer part is waiting for it to set up and freeze again. But the wait it worth it.
Makes 9″ pie
Inspired by Beyond Frosting
I have been doing plenty of online window shopping recently.
I think that happens when you are dying to embrace a new season- the weather and the clothes! Spring = new Sperry’s!!
Plus, I think that having a baby and loosing a ton of weight helps. THE BEST!
So, I’ve been window shopping the blazer right now. I want to buy all these blazers I see to jazz up outfits. I just said jazz. I’m such a lame mom. Sorry Autumn.
Anyway, it’s Friday so I’m happy 1) it’s almost the weekend 2) Grimm is on tonight 3) it’s time for a new pie recipe!
I made this Blueberry Pudding Pie because I bought the largest container of ripe blueberries from Trader Joe’s (I drive much further to go to TJ’s because I don’t have to deal with morons like at the moron filled grocery store in my town) and while I love blueberries, (and so does Kemper and the rabbits) I couldn’t get through them fast enough. So after a bit of Pinteresting* I found this awesome Blueberry Pudding Pie.
This pie is crazy easy to whip up and is so good. The blueberries and the nutmeg andcinnamon flavors in the pudding are so good together. Honestly, I kinda had my doubts but it’s so good.
The one thing is that I really suggest that you use small blueberries in this pie. It will make cutting it so much easier as it will hold up a bit better. Trust me. Cool.
I’m looking forward to making this pie while we are up in Maine this summer. I can’t wait to get my hands on fresh Maine blueberries!!
*Pinteresting is my new Googling
Makes 1 9″ pie, 8 slices
Sourced from Pilsbury
Yay!!! It’s Girl Scout cookie season!
I get Girl Scout cookies every year. Typically I order them from one of my coworker’s daughter but being out on maternity leave I missed my chance to order from her. I was a little afraid that I would totally miss out on the opportunity to get those addictive Girl Scout cookies. But then I saw that a local troop would be setting up a table in my office building. Perfect! So I ran down one day and loaded up on this annual treat.
Now Girl Scout cookies are great on their own but I’ve learned that you can enjoy them in a variety of ways, including in baked goods, like the Thin Mint Gooey Cake Bars I made last year. How can you go wrong with adding cookies to a dessert? You can’t! It just makes it better.
Well, I had a box of Thin Mint cookies staring me down daring me to get to work. I had plenty of things in mind like cookies inside of cookies, cupcakes, and ice cream but ultimately decided to use the Thin Mints in a pie recipe. A minty, chocolaty pie… yes!!
This pie uses the Thin Mints in the no bake crust and then the minty chocolate pudding filling is garnished with whole Thin Mints. A whole cookie with each slice!!
This is such a simple pie to whip up. It takes about 20 minutes of active cook time and, thankfully, you don’t dirty many dishes either.
Making the pudding filling is very easy but you can’t rush it or neglect it either. If you cook it on too high of a temperature or don’t mix it enough you run the risk of burning the mixture. If you burn it you have to start over again and use some serious elbow grease to scrub your pot. And you don’t want to go that. You want to eat pie.
Makes a 9″ pie, 12 slices
To create the pie crust:
To make the pie:
Looking for more Girl Scout Cookie Recipes?
Hi my name is Popeye.
Well, it might as well be considering how much spinach I’ve been eating lately. I basically eat spinach every day. For real. I have spinach in salad every day for lunch and then I add more spinach to my diet for breakfast or dinner too in different ways as well. The Greek Quiche I recently made is a perfect option for either meal.
Spinach is just so good for you. It is a low fat food that is high in fiber, protein. As well, it loaded with vitamins A, C, E and K, thiamin, vitamin B6, folate, calcium, iron, magnesium, phosphorus, potassium, copper, and manganese, niacin, and zinc. Flavonids in spinach also help as antioxidants to keep cholesterol from oxidizing and protect your body from free radicals. If heart health is a concern that spinach is your friend as it’s great for you cardiovascular system as the magnesium in it helps lower high blood pressure. Overall spinach is a great super food that can be enjoyed in juice form, raw, and cooked. It’s versatile nature makes it easy to incorporate into your healthy diet.
So, here I go again making another spinach packed pie!
This is a fun play on Spanokopita in that it’s served just like a pie instead of the handheld triangles I normally see. They are great as well but I like this ratio of filling to phyllo much more in this pie. I just love spinach and feta so much so my craving is satisfied with this pie. The original recipe called for dill but I just don’t like dill that much so I added some oregano, which pairs well with Greek recipes, instead.
Hope you enjoyed this week’s pie recipe! Get ready for a sweet treat for next week!
Makes 8 serving
Lay 1 sheet phyllo on a work surface and lightly brush with the reserved melted butter. Lay the sheet, butter side up, over the spinach mixture, folding edges under to fit inside skillet. (Keep the extra phyllo covered while you work.) One at a time, brush remaining 3 sheets and add to the top of the skillet, rotating and scrunching each sheet slightly so edges are offset and the top is ruffled.
Bake for 25-30 minutes, until golden brown and heated through.
Slightly adapted from Everyday Food, Oct 2013
Quiche makes for a wonderful meal you can eat all day long. Enjoy it for breakfast, lunch, or dinner. It’s a versatile meal
It’s Friday! It’s Pie Day!
I’m excited for the Superbowl this weekend! Well, I am excited for the food. I’m excited to watch the game but I can’t realistically say I’ll watch the whole thing. Once Autumn falls asleep I’m quick to follow. Gotta maximize on my zzz’s! And there is DVR so we could always finish the game watching at 2am when we typically gets up for another bottle. Oh how things have quickly changed…
Anyway, I am looking forward to making a batch of Ham and Cheese Sliders to snack on during the all-day coverage. As well, I’m definitely making another (mini) batch of these Chocolate Football Hand Pies.
These are perfect to enjoy during The Big Game! They are hand held, quick to prepare, and a great sweet treat to finish off a day of salt, savory snacks.
I suggest that you prepare these in the afternoon so that you can just pop them in the oven at half time to enjoy them warm during the second half!
PS- I think these 2 are ready for The Big Game on Sunday! Okay, I just wanted to share some pics! ha!
Makes 12+ servings
This No Bake Peanut Butter Pie has a chocolate cookie crust with a lusciously creamy peanut butter filling on a chocolate crust. It’s irresistible.
It is just too cold lately. I’m calling it quits and I am just going to stay in my PJ’s eating this awesome No Bake Peanut Butter Pie. Pass me a spoon. And an extra pair of cozy socks.