November 25, 2015

Sugar Cookie Pie Crust

A friend of mine told me she had this amazing apple pie with a sugar cookie pie crust.  Well, that was years ago and I sort of forgot about it until recently.

As it turns out, sugar cookie pie crust is a really good idea.

One thing I noticed is that this pie crust comes out of the pan easily if it's room temperature or warm but once you refrigerate it, it's difficult at best.  The taste is sweet and yummy.  You might want to use this one with a not so sweet pie filling or else you'll have a super sweet pie.

I'm really glad I tried this.  It's original intent is for a tart, which I might try next.

Sugar Cookie Pie Crust
Recipe from Baking Bites

  • 1/3 cup granulated sugar
  • 1/2 cup butter, softened
  • 1 1/4 cups all-purpose flour
  • 1/4 tsp salt
  • 2 Tbsp milk
  • 1 tsp vanilla extract
Cooking Directions
  1. Preheat the oven to 400º
  2. In a large bowl, or your stand mixer, combine the butter and sugar. Mix until light and fluffy.
  3. Add the flour and salt and mix, then add the milk and vanilla extract. Mix until it is moist and crumbly.
  4. The mixture should crumble but still be moist enough to hold together when you make it into a ball. 
  5. Press the dough into the pie or tart plate (9 or 10 inch).  Make sure the bottom is even. 
  6. For a no-bake filling: Bake for 25-30 minutes, until light golden brown. Let cool.
  7. For a filling that needs to be baked: Bake for 15-20 minutes before filling.  Let cool and then fill and bake as the recipe instructs. 

November 18, 2015

3-Ingredient Shortbread Cookies

I love recipes with only a few ingredients.  Less of a chance I'll mess it up.

These cookies took a little finessing in order to come together and become the right consistency. I can tell you that once you remove the dough from the mixing bowl, before you refrigerate it for an hour, it needs to be a smooth dough that holds together.  I needed to add a little water to make it work.  However once I got it together the rest was simple. This is a little hard to do when you're trying not to overwork the dough, but it's possible. You don't want to work the dough too much because it'll become tough.

It seems a bit odd to cut them and leave them together in one big piece before baking but that's what you're supposed to do. Once they come out of the oven you can re cut them, let them cool and then separate them.

They are delicious cookies.  Very tender, buttery and crumbly.  I loved the taste and next time I plan to dip one end in chocolate like the original post did. I added these cookies to the English Tea Party I threw for the neighborhood kids that always play together. These cookies were the perfect addition. I will make them again.

3-Ingredient Shortbread Cookies
Recipe from EugenieKitchen

  • 1 cup salted butter at room temperature (if using unsalted add 1 tsp salt)
  • 1 cup confectioners sugar, sifted
  • 2 3/4 cups all-purpose flour, sifted
  • melted chocolate (optional)
Cooking Directions
  1. Sift the flour into a medium bowl, set aside.
  2. Sift the confectioners' sugar into the bowl of a stand mixer (or a mixing bowl if doing it by hand)
  3. Add the softened butter to the sugar and whisk until light and fluffy.
  4. Add the flour to the butter mixture and fold in.
  5. Transfer the dough to a floured surface and knead once with your hands.
  6. Form into a ball and flatten slightly. Wrap in plastic wrap and refrigerate for an hour.
  7. Preheat the oven to 300º.
  8. Place the chilled down onto a cookie sheet and roll out to 1/2 inch thick.
  9. Cut into whatever shape you choose and pierce the middle with a fork so no air bubbles form.
  10. Bake for 45 minutes until light golden brown.
  11. Immediately cut the cookie again when they come out of the oven and let cool completely on the pan.

November 10, 2015

Apple Cake

In my house, we always have apples.  Oddly enough they are usually not baking apples.  My daughter loves to snack on apples and she'll eat at least 2 a day.  So when I buy apples I buy 2 bags at a time. Well, sometimes they start to look less than desirable toward the end.

That's when I start looking for recipes.

I found this one on the Internet and happened to have all the ingredients I needed, so I made it.

This cake is really good.  It's moist and has a good apple flavor. I poured a little confectioners' sugar glaze on top but it really doesn't need it.  It's pretty sweet on it's own but it sure looks pretty with the glaze.

This was a great use of apples.  Glad I found this recipe.

Apple Cake
Recipe from Gina's Favorites

  • 2 whole eggs
  • 1 3/4 cups granulated sugar
  • 2 heaping tsp ground cinnamon
  • 1/2 cup oil
  • 6 medium Gala, Fuji or Honey Crisp Apples - peeled, cored and sliced
  • 2 cups all-purpose flour
  • 2 tsp baking soda
Cooking Directions
  1. In a large bowl, or stand mixer bowl combine the eggs and sugar. Whisk until combined.
  2. Add the ground cinnamon and oil and combine.
  3. Add the sliced apples, combine into the mixture so they don't turn brown.
  4. Add the flour and baking soda and mix to combine.
  5. Spray a 9x13 inch dish or two 9 inch round cake pans with non stick spray and then put the mixture into them.
  6. Bake at 375º for about 55 minutes Start checking for doneness at about 50 minutes.
Confectioners' Sugar Glaze

About 1 cup confectioners' sugar.  Add about 1/2 tsp vanilla.  Whisk in a little milk or water until the desired consistency is reached.  I used about 3 Tbsp or so. 

November 5, 2015

Chocolate Cream Pie

So there I was, trying to think of the next thing to put on this blog when it occurred to me that I hardly ever ask my daughter what SHE wants me to make.

So, of course it was chocolate.

And of course I was happy to oblige, even if it isn't even a week after Halloween and we have ton's of candy in the house.

I mean, who am I to say no.  Right?


Pinterest really comes in handy at times like these.  The original recipe uses a regular flour pie crust but I thought I'd like it more on a chocolate sandwich cookie pie crust.  So that's what I did.  When you make your own stuff from scratch you can do whatever you want. :)

The filling is super easy to make, just make sure to get it nice and cold before cutting so it doesn't slide all over the place.  The crust is super easy to make, and the whipped cream topping is super easy to make.  The longest part of making this pie is the time needed to refrigerate. Heck, you could even buy the pre-made Oreo pie crust and the pre-made whipped cream if you're really trying to save some effort but honestly, you'd be skimping on the flavor.  Homemade is best.

My whole family loved this pie, oh and we all loved it even more the second day.  Do yourself a favor and make it ahead of time so it can refrigerate for about a day.  It's amazing!!  The filling is super creamy and smooth, the whipped cream is light.  Add some mini chocolate chips to the top and you get that little texture every so often.  Just yum!

All you chocolate lovers will appreciate this recipe. Enjoy!

Homemade Chocolate Cream Pie
Pie Crust Recipe from What's Cooking America
Pie Filling Recipe from Cookie Madness


Chocolate Cookie Pie Crust
  • 24 chocolate sandwich cookies (Oreo's)
  • 1/4 cup butter, melted
Pie Filling
  • 3/4 cup granulated sugar
  • 3 1/2 Tbsp cornstarch
  • 1/8 tsp salt
  • 2 1/2 cups whole milk
  • 4 large egg yolks
  • 2 Tbsp unsalted butter, at room temperature
  • 2 tsp vanilla extract
  • 3/4 tsp chocolate extract (optional)
  • 3 oz unsweetened chocolate, chopped
  • 1 to 2 cups heavy whipping cream
  • 2 to 4 Tbsp confectioners' sugar
Cooking Directions
  1. You can also use a regular pie crust that has been pre-baked.
  2. To make the chocolate sandwich cookie pie crust, place the cookies in a food processor and pulse until the cookies are finely ground. Drizzle in the melted butter and pulse a couple more times until it all comes together. Press the mixture into a deep dish pie plate and set aside.
  3. In a medium saucepan that is on a COLD stove add the sugar, cornstarch and salt.  Whisk together. 
  4. Add the milk and egg yolks and whisk together.  Turn the heat on medium. Whisk continually until the mixture has begun to thicken. 
  5. Add the butter one piece at a time and whisk until melted before adding the other. 
  6. Add the vanilla extract, whisk.
  7. Add the chocolate pieces a little at a time, whisking until incorporated before adding more. 
  8. Pour the chocolate mixture into the prepared pie shell, cover with plastic wrap and refrigerate for several hours until cold. 
  9. In the bowl of your stand mixer or use a hand held beater with the whisk attachment.  Add the cream and whisk until stiff peaks begin to form. Slowly add the confectioners' sugar and whisk until incorporated. 
  10. Spread the whipped cream onto the chocolate cream pie and top with shaved chocolate or mini chocolate chips if desired. 
  11. Serve cold and refrigerate leftovers. 

October 27, 2015

Pumpkin Chocolate Chip Bread

This might be my one and only pumpkin recipe this year.  I love pumpkin breads and muffins but I'm not a pumpkin pie fan.  I think its a texture thing for me.

Anyway, in my constant quest to find things for quick breakfasts I stumbled up this recipe.  Thank you Pinterest!  I figured since it had chocolate chips in it there was a pretty good chance my daughter would eat it, and I was right!  Yay!

I love how moist the bread is and how it stays that way even days later.  I store mine in a sealable plastic bag in the refrigerator and it's still as delicious as it was on day one.  The chocolate chips are great for obvious reasons but they do offer a little change in the texture and appearance too.  I'm thrilled with this bread and will make it again for sure.

Pumpkin Chocolate Chip Bread

  • 1 3/4 cup all-purpose flour
  • 1 tsp baking soda
  • 2 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1/4 tsp ground cloves
  • 3/4 tsp salt
  • 2 large eggs
  • 3/4 cup granulated sugar
  • 1/2 cup dark or light brown sugar
  • 1 1/2 cups pumpkin puree (canned or fresh)
  • 1/2 cup vegetable oil, canola oil or melted coconut oil
  • 1/4 cup orange juice
  • 2/3 cup semi-sweet chocolate chips
Cooking Directions
  1. Lower the oven racks to the lower 3rd of the oven to prevent over browning.
  2. Preheat the oven to 350º
  3. Spray a 9x5 inch loaf pan with non-stick spray, set aside
  4. In a large bowl add the first 6 ingredients and whisk together. 
  5. Mix the eggs and both sugars together in a medium bowl.  
  6. Add the pumpkin puree to the egg/sugar mixture.  
  7. Add the oil and orange juice to the wet mixture. 
  8. Combine the wet and dry mixes together, do not over mix. 
  9. Carefully add the chocolate chips. 
  10. Pour the batter in the prepared loaf pan and bake for 60-65 minutes - tent aluminum foil loosely over the bread about halfway through baking to prevent over browning. 
  11. Begin checking for doneness at 55 minutes by using a toothpick in the center. 
  12. Remove from the oven and let cool before removing the bread from the loaf pan. 

October 20, 2015

Vanilla White Chocolate Drops

When I go grocery shopping, I usually get stuck in the baking isle for a while.  I love the chips area because, hello, so many choices and possibilities (yes I'm aware I have a problem). I almost always have a bag of white chips in my pantry but I don't usually use them that often.

So there I was, cleaning the pantry, when I noticed this bag of white chips I needed to use.  Oh the excitement that ran through me (yeah I know, weird).

I jumped onto the Internet and did a quick search and quickly found these.  I was sort of unsure at first but the idea of making a cookie with no chocolate was intriguing. I mean, NO chocolate! Whoda thunk it?

Then, as I was reading I saw that the dough is best when it's been refrigerated for 48 hours.  What? Really? Apparently it works because these cookies were a hit.  The original recipe says you CAN of course cook them immediately but they tend to be a super sweet cookie at that point.  If you let the dough refrigerate for 48 hours it mellows the sweetness.  How bout that?

Well, obviously I didn't compare but the refrigerated cookies were delish!  I brought them to a football party this past weekend and they all disappeared.

I love this recipe and I will make them again.

Vanilla White Chocolate Drops
Recipe from King Arthur Flour

  • 6 Tbsp butter, at room temperature
  • 3/4 cup granulated sugar
  • 2 large eggs
  • 1 Tbsp vanilla extract
  • 1/2 tsp salt
  • 1 tsp baking powder
  • 1 2/3 unbleached all-purpose flour
  • 2 cups white chocolate chips
Cooking Directions
  1. In a bowl, combine the butter and sugar, beat until it is combined. 
  2. Add the eggs and vanilla and combine. 
  3. Add the remaining ingredients (except for the white chocolate chips) and mix well. 
  4. Add the white chocolate chips and stir with a spatula to combine.  Place the dough in a bowl with a lid and refrigerate for 48 hours. 
  5. Preheat the oven to 375º
  6. Line two cookie sheets with parchment paper or Silpat's. 
  7. Use a small cookie scoop or a teaspoon to make a 1 inch ball and place on the cookie sheet. 
  8. Bake for 8 to 9 minutes.  The cookies will remain pale in color but should be lightly golden brown on the bottom. 
  9. Let rest about 5 minutes before moving to a cooling rack. 

October 13, 2015

Caramel Stuffed Chocolate Chip Cookies

I have a weakness for cookies.

I have a weakness for caramel too.

These cookies were a perfect fit for me.  I did save myself some but I sent most of them to my gramma for her 95th birthday.  We both have a huge sweet tooth and I think caramel is right at the top of the list.

The cookies were the perfect chocolate chip cookie, chewy and delicious.  Add caramel to the combination and you have a little bit of heaven.  I have definetly got to try to stuff caramels into more cookies. ;)

Caramel Stuffed Chocolate Chip Cookies
Recipe from Cake N Knife

  • 2 1/2 cups all-purpose flour
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1 cup dark brown sugar, firmly packed
  • 1/2 cup granulated sugar
  • 1 cup salted butter, softened
  • 2 large eggs
  • 2 tsp vanilla extract
  • 2 cups milk chocolate chips
  • 1 - 14 oz bag caramels, unwrapped
Cooking Directions
  1. Preheat the oven to 325º
  2. Line cookie sheets with Silpats or parchment paper
  3. In a bowl, combine the flour, baking soda, and salt. Whisk together and set aside. 
  4. In the bowl of your stand mixer add both sugars and the butter and beat until combined.
  5. Add the eggs and vanilla and mix. 
  6. Slowly add the flour mixture into the wet ingredients and blend on low until combined. 
  7. Add the chocolate chips and mix in using a spatula. 
  8. Use a cookie scoop to put a ball of dough into your hand, put a caramel square into the dough ball and then use your fingers to seal the opening shut. 
  9. Place seam side up on the cookie sheet and bake for 20-25 minutes or until golden brown on the bottom. Leave on the cookie sheet to cool a little before moving to a cooling rack. 
  10. Let cool a little before eating.