Pumpkin pie meets s’mores in this adventurous rendition of a classic recipe. Graham cracker crust, a layer of chocolate, classic pumpkin filling, and toasted homemade marshmallow topping.
Hi and welcome to day 3 of #PumpkinWeek hosted by Terri from Love and Confections. We are celebrating our love of the season with a whole week of pumpkin goodies, leading up to National Pumpkin Day. 17 Food Bloggers have come together to share over 65 recipes with you. In addition to homemade pumpkin puree, pie, and cookies, we are also sharing savory pumpkin dishes like hummus, chili and pumpkin corn chowder. Come back every day for #PumpkinWeek recipes. You can also find these great recipes and more on Love and Confections’ #PumpkinWeek Pinterest Board!
Check out all the #PumpkinWeek Bloggers and their recipes:
- Pumpkin Pie Cream Cheese Truffles by Love and Confections
- Pumpkin-Vanilla Bean Madeleines by Culinary Adventures with Camilla
- White Chocolate Drizzled Pumpkin Scones by That Skinny Chick Can Bake
- S’mores Pumpkin Pie by The Spiffy Cookie
- Homemade Pumpkin Puree by Happy Food Healthy Life
- Pumpkin Mole by Curious Cuisiniere
- Drunken Pumpkin Seeds by Life Tastes Good
- Pumpkin Roll by A Day in the Life on the Farm
- Pumpkin Lasagna by My Catholic Kitchen
- Cinnamon Pumpkin Bread by Making Miracles
- Pumpkin Quinoa Oatmeal Bake by The Pajama Chef
- Pumpkin Chocolate Swirl Pancakes by Dizzy Busy and Hungry
When it comes to Thanksgiving recipes such as pumpkin pie, there’s a reason why the classic recipes are classics – because they are just good. However I cannot resist the chance to try new things, especially when I can use the same recipe as the base. Last year I took a baby step by adding a brown sugar walnut topping to one pumpkin pie and the made a second without. Despite everyone’s protests, the pie with the crumble topping disappeared first.
Taking that experience into mind I jumped off the deep end with this new pumpkin pie rendition. Pumpkin pie meets s’mores. A graham cracker crust with a layer of chocolate sits beneath a classic pumpkin pie filling, which is blanketed by a thick layer of homemade marshmallow topping. Don’t have a kitchen torch to toast the marshmallow? Throw it under the broiler but keep a close eye on it. Or do what I did and use a real, full-sized blow torch O:-).
Apple crumble pie is the best of both worlds with a flaky crust and crumbly topping. This pie also has some maple syrup in the mix for added fall flavor.
The last day of September is upon us, seriously where did the month go? While I have finally succumbed to fall baking starting with apples the last two weeks it’s already time to start diving into pumpkin and Halloween candy with October. But first the apples. It has come to my attention that I have a decent supply of apple pie recipes. Regular double-crust apple pie, caramel apple, apple pecan, apple blackberry, and even an apple crumble. However, evidently I have not reached the quota and have yet another apple pie recipe for you and it may be my new favorite. It combines the classic deliciousness of a traditional pie crust with the excellence of a nutty crumble topping and some maple syrup for good measure. The sugar content of the filling may be slightly decreased but don’t worry the sugar in the crumbly topping compensates.
One year ago: Sloppy Joses with Avocado Cream
Welcome to Ice Cream Week 2014! This year the event is hosted by Kim of Cravings of a Lunatic and Susan of The Girl in the Little Red Kitchen. We have teamed up with 25 amazing bloggers to bring you ice cream treats all week long. I hope you have as much fun as we did. Break out those stretchy pants and celebrate Ice Cream Week with us.
Our sponsors for the event have provided us with some great prizes. A huge thanks to Cake Boss, Anolon, Microplane, WÜSTHOF, Page Street Publishing and Quarry Spoon. Kim of Cravings of a Lunatic and Susan of The Girl in the Little Red Kitchen have tossed in a bonus prize of a Cuisinart Ice Cream Maker because they think everyone should own one!
Here’s what is up for grabs, One Winner Takes All:
One Copy of the Cookbook Making Artisan Gelato by Torrance Kopfer
One Copy of the Cookbook Everything Goes with Ice Cream by Koralee Teichroeb
One Copy of the Cookbook Vegan Scoop by Wheeler del Torro
One Copy of the Cookbook The Great Vegan Bean Book by Kathy Hester
One Copy of the Cookbook Eat More Dessert by Jenny Kellar
One Copy of the Cookbook The Perfect Scoop by David Lebovitz
One Copy of the Cookbook Scoop Adventures by Lindsay Clendaniel
Enter to win using the Rafflecopter widget located at the end of this post!
The kick off of Ice Cream Week just so happens to land on National Ice Cream Pie Day and obviously I took the opportunity to make an ice cream pie. A salted caramel ice cream pie complete with a pretzel crust.
I know that dulce de leche technically is not caramel but it does have a caramelized flavor. I have recently become obsessed with no-churn ice cream and since it is made with sweetened condensed milk I decided that dulce de leche was the perfect choice for making a caramel-like no-churn ice cream. After all, you can make dulce de leche by cooking sweetened condensed milk while it’s still in the can. And this ice cream pie tasted pretty darn good to me!
Is it a pie or is it cheesecake? Whatever it is, the combination of raspberry and white chocolate is undeniable. The vanilla wafer crust is worth attention as well.
(After I point it out, please ignore the chip in the plate pictured above. It saddens me but not enough to dispose of the plate.)
Two pies in one week, what is this madness?! But just wait this one is different. I thought that after heating up your oven making the peach pie you would not be keen to turn it on again for a prolonged period of time so how about a pie where all you have to bake is the crust? A delicious, vanilla wafer crust which blows graham cracker crusts out of the
water pie. The filling requires no baking and actually reminds me more of a cheesecake than a pie. Raspberry-white chocolate cheesecake/pie or whatever you want to call it, just make it.
One year ago: Honey Pecan Milkshakes
August is the time for fresh peaches and peach pie. With hints of cinnamon and nutmeg this pie prepares us for the summer-fall transition.
It is strange sometimes how much actors can affect our lives. Most of the time I do not pay attention to pop culture but yesterday’s news of Robin William’s death was definitely tragic. Despite all the lives he touched, he could not save his own. He was one of my favorites and may take it upon myself to enjoy all that he has done by going back and re-watching his movies. Many people on social media have started discussions on what is their favorite movie of his but I do not think I can pick just one. Man of the Year, Patch Adams, Bicentennial Man, What Dreams May Come, FernGully, Dead Poets Society… the list goes on. Funny, deep, heart-warming, and intelligent he did it all.
And I bet he would’ve love a slice of this peach pie.
Everything you love about pecan pie now in a single serving size. This bourbon pecan pie for one is easy to prepare, complete with a mini pie crust recipe.
Today everyone’s nuts are on display for Grab Some Nuts Day! A group of bloggers got together to play with their nuts in celebration of this awesomely silly holiday, creating nutty recipes featuring tanned nuts, salty nuts, nut butters and nut balls. So grab some nuts and get ready to show them off.
I’m not sure when my love of nuts began but I naively proclaimed it during my high school AP English class. The assignment was to write a letter in the form of a poem (we were learning the different styles at the time) and as usual our teacher was anonymously reading them in front of the class. One student wrote a letter to a candy bar company protesting all the nuts they put in their products – at which point I gasped and exclaimed “but I love nuts!” As I am sure you can imagine, the 17/18 year-olds in my class stifled their laughter as I suddenly became aware of what I had said and felt the blood rushing to my face, but thankfully our teacher continued reading and I was spared.
For my contribution to Grab Some Nuts Day I got my nuts drunk and gooey in a single serving bourbon pecan pie because it’s not the size that matters, it’s how you use it (and because today is Single Serving Sunday as well).
Be sure to visit all the other Nutty Participants for Grab Some Nuts Day:
- How to Toast your Nuts by Cravings of a Lunatic
- Flourless Peanut Butter Walnut Brownie Cookies by It’s Yummi
- Nutty Chocolate Chip Brownies by Roxana’s Home Baking
- Salted Caramel Peanut Pie by Hungry Couple
- Pistachio Cream Cheese French Toast by Baking in a Tornado
- Dark Chocolate Chip + Hazelnut Cookies by Spiced
- Peanut Butter Martini Mousse by Cooking in Stilettos
- Classic Peanut Butter Cookies by That Skinny Chick Can Bake
- Cashew and Pistachio Truffles by Culinary Ginger
- Chocolate Bourbon Pecan Pie by Kelli’s Kitchen
- Bourbon Pecan Pie for One by The Spiffy Cookie
- Herb Roasted Cashews by Noshing with the Nolands
Guess that if you are what you eat, we’re all nuts.
If you thought fruit crisp topped with ice cream was good, try mixing it all together. Sweet and crunchy black cherry-peach crisp layered throughout vanilla ice cream.
The affliction of living with a food blogger is waiting to devour the food until all the photos have been taken at all possible angles. Waiting to be given the go-ahead to eat that gorgeous plate/bowl of food is just as torturous for you as it is for us, I promise. But how do you know for sure when the photo shoot has been completed, particularly for multi-step recipes such as ice cream? Without asking it’s a risky business.
Yes, this ice cream was dug into before I was finished (photo evidence above). It’s my fault for not stressing this fact to my parents but I was still upset to find a large chunk already scooped out, especially when it was not even completely set yet. Normally I don’t bother with pictures of ice cream in the container but I purposely used a loaf pan this time to get all stupid-food blogger on you by putting ice cream in a baking pan and then taking aerial shots of it being scooped out. Like those first steps in pristine just-fallen white snow. I’ll just have to make more ice cream soon – darn.
Thankfully the flavor of the ice cream did not suffer from it’s premature scooping. My parents’ inability to wait just shows how much they could not wait to try it. It starts out simple enough with a vanilla base which is then layered with bits of black-cherry peach crisp (notice those beautiful chunks of crisp topping in the post-churn/pre-freeze photo above). I baked a crisp just to turn it into ice cream. Which means this ice cream tastes just like a black cherry-peach crisp a la mode. Cannot really blame my parents, can I?
One year ago: Greek Yogurt Everything Bagels
Red, white & berry hand-held pies are stuffed with cream cheese, strawberries, and blueberries. Perfect for any patriotic event!
Today’s another big day for the USA soccer team, taking on Germany this afternoon in hopes of continuing on into the knockout round of 16. There are several scenarios in which this could happen: (1) USA beats Germany, (2) USA ties Germany,(3) USA loses to Germany while Portugal and Ghana tie, or (4) USA loses to Germany, Portugal or Ghana wins (therefore tying the USA) and USA scores enough goals to win the goal point differential tiebreaker. In other words the odds are decent but not solid enough to breathe easy. To make matters worse I have to DVR the game and somehow avoid all commentary from the outside world before getting home to watch it myself. I should just go ahead and stuff cotton into my ears now.
But if you could care less about soccer or futbol, or whatever it is you want to call it, don’t worry I have a fun mini dessert for you today. These hand pies were made using a star-shaped mini pie press and are stuffed with cheesecake, strawberries, and blueberries which is why they are called red, white and berry hand pies. The star shape of the pie may have blended while baking but there’s also a star-shaped vent cut into the top and that same piece of star-shaped crust is placed on top of the crust for more flair. Patriot enough for the fourth of July, Memorial Day, or for cheering on our nation’s soccer team!
This easy strawberry pie is made with fresh strawberries, making the most of this seasonal berry. Serve with fresh whipped cream.
I hope you are not tired of strawberry recipes yet because I have an easy fresh strawberry pie for you today. Strawberry pie is a rarity in my family because my dad typically makes pumpkin or apple the most and occasionally blueberry. So when he decided to make a strawberry pie using the strawberries from our most recent U-picking I was super excited. Since most of the strawberries were pretty small from this last pick of the season (I know the season is just starting for many of you but in TN it’s ending), they were dumped in the pie for easy assembly. However, if you have bigger berries you could place the strawberries in pie crust, tips up, and then pour the gelatin mixture over them. This would create a more dramatic appearance if you so desire. I just desire for it to be in my belly!
Strawberry season is here and so is the spring-time baking. This strawberry-rhubarb crumble is topped with a gluten-free, crunchy cinnamon granola made from five sugar grains.
Strawberry season is my favorite, not just because it’s finally spring but simply because of all the fresh strawberries. I have already gone picking 3 times this month and let me tell you, fresh-picked strawberries are infinitely better than anything you can get at the grocery store. These berries dissolve in your mouth like cotton candy. In Rochester, I grew up a bike-ride away from the best U-pick farm I’ve ever seen (Green Acre Farms) and I would eat as much as I picked – I took their approval of testing them out seriously. They should have weighed me pre- and post-berry picking!
My three berry-picking adventures this season resulted in about 6 gallons of strawberries. About two went into the making of strawberry syrup and strawberry jam and the rest, well they were for eating! Of course some of them did make it into the oven before being devoured. The first was this strawberry-rhubarb granola crumble, with a simple granola topping. I specifically used the KIND Cinnamon Oat Cluster Granola made with gluten-free oats, brown rice, buckwheat, amaranth, millet, quinoa, and flax seeds. It was excellently crunchy and I loved the addition of cinnamon to this fruity crumble.
One year ago: Blue Velvet and Lemon Cake Pops