My friend Dawn celebrated her birthday last week so I’m dedicating these waffles to her.
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whipped cream
No-Bake Chocolate Candy Cane Pie
Although we are only a few episodes in, I am so hooked on the new show State of Affairs. Have you seen it?
I stayed up super late the other night trying to finish an episode. Well, I have a really bad cough now that rattles the whole house so I was also trying to let the Robotussin kick in and not wake up the baby. I just so happened to be glued to the TV while I hacked my head off. So bad that I had to keep rewinding what I had just seen so I could actually hear the actors. Classic.
Well, I love Kathrine Heigl in it. I’ve loved her since I first watched ‘My Father The Hero’. I loved her through all the Grey’s drama as well. I think Izzy was annoying but she played that well. (And I still cry when I watch the episodes when Denny and George die). Anyway, I love her as Charleston, a CIA anaylst who develops and reports to the president about national security threats every day, through the President’s Daily Brief. Of course there is your run of the mill national security drama, with a health dose of relationship and personal drama mixed in as well. Such a good mix of drama.
Anyway, I suggest that you should check out State of Affairs if you haven’t seen it. Just like you should try out this pie. Yum.
It’s the perfect wintery treat as it is packed full of candy cane goodness. Oh man, I love candy canes in the winter. Do you decorate your Christmas tree with candy canes? I used to when I was younger. Now I just eat them. I’d totally toss some on the tree but I’d be afraid the dog would knock the tree over trying to get one. Dumby.
The pie is super easy to make. Just some mixing and you’ll have it all together in a short while. The BIGGEST thing is to wait until the heated marshmallow and candy cane mixture is cool. like really really cool. I probably should have waited a few more minutes. It really seemed cool enough but things got a little melty when I folded in into the whipped cream. It worked out well but just be really, really sure that it is really, really cool.
Also, isn’t Charleston a kick ass name?
No-Bake Chocolate Candy Cane Pie
Makes 1 Deep Dish Pie
Ingredients
For the Crust
- 8 ounces chocolate cookies (I used a ‘dutch chocolate cookie’)
- 3 Tablespoons butter, melted plus a little extra for greasing the pie plate
For the Chocolate Layer
- 3 Tablespoons water
- 3/4 cup semisweet chocolate chips
- 1 cup heavy cream
- 1/2 cup confectioners’ sugar
For the Peppermint layer
- 1/2 cup crushed candy canes or peppermint candy (I used 8 candy canes)
- 1 1/2 cups miniature marshmallows
- 1/4 cup milk
- 1 cup heavy cream
Process
- Butter the bottom and sides of the pie plate. Set aside.
- In a food processor, finely process the cookies until you produce a fine crumb. Add the melted butter and mix to combine. Using your fingers, press this mixture into the pie plate and up the sides. Place in the fridge to harden.
- To make the chocolate layer, bring 3 tablespoons water to a boil. In a medium mixing bowl, mix the water and chocolate chips, stirring constantly until all the chips are melted and smooth. Cool to room temperature.
- In a large, chilled mixing bowl, whip the cream with the sugar until stiff peaks form. Fold in the chocolate mixture with a rubber spatula. Spoon into the crust; chill.
- To make the peppermint layer, break the candy into chunks. In a blender, pulse the candy until you have a fine powder. Combine the marshmallows, milk , and candy cane powder in a saucepan. Cook over medium-low heat, stirring constantly, until the marshmallows are melted. Cool to room temperature. (I suggest that you put the pot on a kitchen towel and into the fridge, stir every few minutes)
- Whip the remaining cream to stiff peaks. Fold in the marshmallow mixture. Spoon onto the chocolate mixture. Chill or freeze for at least 4 hours.
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
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.
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!
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. 🙂
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!
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.
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.
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
- To make the cake, preheat your oven to 350 degrees. Generously grease 2 9″ round baking pans.
- 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.
- 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.
- 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.
- 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.
- Beat the heavy whipping cream and remaining vanilla extract until there are stiff peaks.
- Cut the cool cake into squares by slicing the cake into strips and then rotating the pan and cutting again.
- 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 😉
No-Bake Snickers Pie
No-Bake Snickers Pie – A rich creamy peanut butter pie with Snickers candy bar dessert and caramel topping. Perfect for warm Summer nights!
We’re going camping tomorrow. Wish us luck!
Yeah, we might be a bit crazy to tackle that with a dog and a 7 month old but we are up for the challenge. Plus we are approaching it cautiously by only going 1 night and going to Pillsbury State Park, a campsite that we have already been to so we know exactly what to expect there.
One of the things that I am really looking forward to is being able to walk all around the camp grounds with Autumn and get to show her the lake, streams, and a waterfall too. We did a hike there last year when I was 6 months pregnant so it will be fun to do it now with Autumn. Hoping to be much faster this time!
While we’re roughing it this weekend, you should be cutting yourself a slice of this pie. You can easily whip it up while not turning your oven on in this summer heat! Isn’t that just the best thing ever? Pie and you don’t even need to get your kitchen hot!!
Plus, it’s LOADED up with pieces of Snickers. SNICKERS!!!
When I was at summer sleep away camp we could buy treats in the afternoon at the general store. Occasionally Every day I would get a Snickers bar to take out to the four square court. As I waited in line I’d eat my melting Snickers and right before it was my turn I’d shove that wrapper into my shorts pocket before I dominated played the game.
Since then I’ve loved Snickers. I can’t keep them in the house because they call to me from the refrigerator. Which is exactly why after Price and I each enjoyed a slice of this pie I emailed our dog walker telling her that there was a pie in our freezer for her to take. I had to hit send on that email quickly before I thought twice and considered eating it all myself. I hope her family enjoys it just as much as we did. And I hope you do too!
No Bake Snickers Pie
Make 1 9″ Pie Ingredients
For the crust
- 8 ounces chocolate cookies (I used a ‘dutch chocolate cookie‘)
- 3 Tablespoons butter, melted plus a little extra for greasing the pie plate
For the filling
- 8 ounces light cream cheese, softened at room temperature
- 1 1/2 Cups heavy whipping cream
- 1/2 Cup sugar
- 2/3 Cup smooth peanut butter
- 2 teaspoons vanilla extract
- 1/3 Cup caramel sauce
For the ganache topping
- 6 ounces milk chocolate, broken into small pieces (a mixture of milk and semi-sweet is fine as well)
- 1/4- 1/3 cup heavy cream
- 12 Fun Size Snickers bars, chopped up
- Caramel Sauce
Process
- Butter the bottom and sides of the pie plate. Set aside.
- In a food processor, finely process the cookies until you produce a fine crumb. Add the melted butter and mix to combine. Using your fingers, press this mixture into the pie plate and up the sides. Place in the fridge to harden.
- In the bowl of a stand mixer, whip the cream until it forms firm peaks. Transfer to a large bowl, and set aside.
- Using mixing bowl you had perviously whipped the cream in, beat the cream cheese, sugar, peanut butter, and vanilla extract until it becomes smooth and creamy.
- Scoop out dollops of the peanut butter mixture onto the bowl with the whipped cream. Gently fold together until there are no more streaks, but be careful not to over mix deflating the filling.
- Remove the pie plate from the fridge and pour a thin, even layer of the caramel over the crust. Scoop the filling onto the caramel and evenly smooth out the top. Return to the freezer .
- In the bowl of a double boiler, add the broken pieces of chocolate and heat over low heat until almost melted through. Add 1/4 Cup of the cream and continue to heat until the mixture to fuly melted and smooth. (If the chocolate ‘breaks’ then add a bit more cream until it is smooth again.)
- Remove the pie from the freezer and pour the ganache over the top. Smooth the surface with an offset spatula. Spinkle the chopped up pieces of Snickers bars on top, then gently press into the warm ganache. Drizzle the caramel sauce on top and return to the freezer for at least 30 minutes.
- Prior to serving, place the pie into the refrigerator for at least 30 minutes to make cutting and serving easier.
Insprired from Not Quiet Nigella
Strawberry Pie
Homemade Shamrock Shakes
My milkshake brings all the boys to the yard…
Okay, so I had to. I really did.
Let me explain.
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No Bake Peanut Butter Pie
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.
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Thirsty Thursday: German’s Chocolate Cake Milkshake
Next week we are off to the Florida Keys on our little ‘babymoon’. As well, we will be gone for Price’s birthday. Last year we were in Chicago for his birthday and this year we’ll be bumming it by the pool in the South Florida sun. I think he lucks out for his birthday while I freeze my but off for mine in January.
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Key Lime Pie
So I have been trying to ‘spice up’ the massive amounts of water I drink on a daily basis with slices of limes. But really it just makes me want mojitos and margaritas. Dang it!
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Thirsty Thursday: Snickers Milkshake
Thirsty Thursday – Snickers Milkshake – Who wouldn’t want a candy bar in an ice cold glass overflowing with chocolate and peanuts
It’s mid June and it’s really freaking cold out here in Boston. Plus it’s been raining non stop. I am not happy about this. Not happy at all.
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Thirsty Thursday- Italian Hot Chocolate with Orange Scented Whipped Cream
Italian Hot Chocolate with Orange Scented Whipped Cream is the indulgent treat that will forever change how you make hot chocolate. Each sip is perfect.
Post from 1/10/13, pictures updated 12/9/18
Post Contains Affiliate Links. Read my full disclosure HERE
Do you ever just have one of those days that really really suck? Yesterday was that day for me. Really bad. Well, let me explain…
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Brownie Pie
I love to get mail. I used to have pen pals when I was younger. One was from Finland and she used to write the date D-M-Y. I loved it for some random reason. Well now without pen pals I just get bills, magazines, and some packages. I love the arrival of my monthly Studio Calico kit. I just get so giddy with anticipation and once it gets here I love that the package holds so many creative possibilities Well, I was just as giddy for the arrival of Tate’s Bake Shop: Baking For Friends.
Once I was able to browse the book I got myself into some trouble picking out what to make first. I was drawn to so many different recipes because of their ease. I love baking but I love to find simple recipes because I am so busy I just can’t spend so much time of something that I don’t eat. I’m glad Kathleen focuses on keeping her recipes simple but delicious. The book has over 120 recipes of muffins, scones, quick breads, pies, cupcakes, and cookies. Out of all of that I was really struggling to decide on Rocky Road Muffins (pg 31), Apple- Italian Plum Deep Dish Pie (pg 69), Brownie Pie (pg 71), and Pecan Squares (pg 138). I finally decided on the brownie pie and I think I made a great choice.
The Brownie Pie is a really simple, really rich dessert. Just a few ingredients and a few minutes of manning the mixer and you’re on our way to a chocolaty delight. This really works for any number of people as it’s great for sweets addicts to chocoholics and people who keep to a gluten free diet. It covers all bases and does so perfectly. The recipe calls for even more chocolate stating that a slice is to be served with a smear of nutella and whipped cream. I served this with some whipped cream and fresh raspberries and blackberries since I just wanted it to be a tad bit lighter when serving it as the pie is so rich. Grab yourself a glass of milk and a slice and enjoy!
Brownie Pie
serves 8 to 10
Ingredients
- 12 ounces of semi sweet chocolate chips
- 1 stick of salted butter, at room temperature
- 1 teaspoon vanilla extract
- 5 eggs plus 4 egg yolks, at room temperature
- 1/3 cup packed dark brown sugar
Process
- Preheat the oven to 325 degrees. Prepare a 9-inch glass pie plate by lightly buttering it.
- In a microwave safe bowl combine the chocolate chips and pieces of the butter. Microwave on 50% power for 2 minutes, stir the chocolate every 30 seconds.
- In a large bowl or stand mixer, beat the eggs on high until thickened and light in color, about 3 minutes. Add the brown sugar the mixture is light and fluffy. Incorporate the melted chocolate. Pour into the prepared pie plate.
- Bake for 45 minutes, or until a toothpick inserted in the center is clean upon its removal. Let cool on a wire rack.
- Serve with whipped cream, berries, caramel sauce, or nutella.
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