You wanna know what’s not a fun way to way up at 1.48 in the morning?
By ALL 5 of your smoke detectors in your house going off.
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walnuts
The Next Best Thing to Robert Redford Pie
You guys, Labor Day is just a few days away. I can’t even…
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.
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.
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…
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.
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
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.
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
- Preheat the oven to 350 degrees.
- 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.
- 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!!
- In a large bowl, combine the pudding mixes and milk well until thick. Spread evenly over the cream cheese filling.
- Spread the remaining container of whipped topping over the pudding layer. Sprinkle grated chocolate over the top.
- Refrigerate for 6 to 8 hours before serving.
Sourced from All Recipes
Kentucky Derby Chocolate Walnut Pie
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.
Kentucky Derby Chocolate Walnut Pie
Makes a 9″ pie
Ingredients
- 1 9″ pie crust
- 1/2 cup flour
- 1 cup sugar
- 2 eggs, beaten
- 1/2 cup melted butter
- 3 tablespoons Kentucky bourbon
- 1 cup chopped walnuts
- 1 1/4 cup semi-sweet chocolate chips
- 1 teaspoon vanilla extract
- pinch of salt
Process
- Preheat oven to 350 degrees. Place the 9″ pie crust in the pie plate.
- Combine flour and sugar in a mixing bowl. Beat in the eggs and butter. Stir in the bourbon, walnuts, chocolate chips, vanilla, and salt.
- Pour the mixture into the unbaked pie crust.
- Bake for 40 to 45 minutes. Let cool before slicing.
Sightly adapted from American Food
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!!!!
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.
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.
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
- Preheat oven to 325 degrees.
- Place pie crust in pie plate.
- Beat the eggs in a large mixing bowl or in the bowl of stand mixer on high speed until foamy.]
- 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.
- 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
Bourbon Nut Cake- SRC
My C-section was originally scheduled for today. But during my weekly ultrasound last Monday I was rescheduled for that very day!! So our Bean is 1 week old. It’s so crazy to me to think about. Crazy!!
So since my C-section had originally been scheduled for today I tried to pick a recipe to make that felt celebratory for me from the blog I was assigned for this month’s addition of Secret Recipe Club. This month I was assigned Shari’s blog My Judy The Foodie. Shari has a great wide selection of recipes ranging from Apple Butter to Zucchini Cheese Frittata.
Well, I had so much fun going through the different recipes to pick from since I was specifically on the look out for a certain kind of recipe. And then I found it…
I decided to make the Bourbon Nut Cake that Shari’s mother Judy used to make. I figured it was a perfect recipe to make since 1) it was cake 2) there was bourbon in it (!!!) 3) it was a recipe from Judy, who Shari named her blog after.
I can’t say enough good things about this cake. It is light, airy and packed full of nuts. Plus, we can’t forget the bourbon in and on top of the cake. The cake kinda reminded me of a donut, at least in texture. I could not get enough of this cake. Oh man, was trouble… but I was 37 weeks pregnant while I was enjoying slice after slice so I got to use ‘the baby wanted it’ excuse!! ha!!
Bourbon Nut Cake
Ingredients
For the cake
- 1 box Duncan Hines Classic Yellow Deluxe Cake Mix (16.5 oz)
- 1 box Jello Instant Vanilla Pudding (5.1 oz)
- ¼ teaspoon grated nutmeg
- 4 large eggs
- ½ cup Bourbon
- ½ cup water
- ½ cup oil
- 2 cups chopped pecans or walnuts
For the glaze
- 1 cup powdered sugar
- 1 Tablespoon butter
- 1 Tablespoon bourbon
- 1-2 Tablespoons milk
Process
To make the cake:
- Preheat oven to 350 degrees.
- Grease a bundt pan and sprinkle 1/2 cup of nuts into the bottom of the pan.
- Mix together all of the ingredients, except the remaining nuts. Beat on high for about 2 minutes until it is thick.
- Add the remaining 1 1/2 cups nuts and mix again.
- Evenly pour into the prepared pan and bake about 1 hour until toothpick comes out clean.
- Cool 10 minutes and then invert to cool.
To make the glaze
- Whisk together the sugar, butter, Bourbon and 1 tablespoon of milk. If the glaze is too thick, add more milk.
- Drizzle over top cake after it has cooled.
Sourced from My Judy The Foodie
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Check out my previous 2 years of Secret Recipe Club Posts.
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