Happy Pi Day! I first made this pie for two of my labmates’ half birthdays. Half birthdays? Yes, I had missed their real birthdays two years in a row and one was evidently very unhappy about her lack of birthday treats so I made it up to them both by bringing in two different pies, this being one of them. However, the person I won over the most with this pie was our boss. He interrupted conversations about completely unrelated topics by making statements such as, “This is the best pie I’ve ever had. I must not be loyal to my family”. He then proceeded to eat a second slice and we began taking bets on when he would come back later in the day for slice #3. He did bring his wife by to have a slice herself, but he managed to restrain himself by only picking off a vanilla wafer with an excessive amount of whipped cream on it.
After that reaction, I ended up making a repeat of this pie for his birthday (not half birthday). Once gain he lost his mind and said that “if you put this pie and my mom’s black forest cake on a table, I’d grab a slice of your pie when she turned her back.” – Sshhh don’t tell! He continued to rant and rave over the fact that it had a homemade crust, homemade pudding (not banana flavored but with real bananas), and fresh whipped cream. Who knew such things could blow a person’s mind when combined together? I think it’s safe to say that if you like banana pudding you will fall in love with this pie.
Also, I’m partying by bringing this pie to the Pi Day Pie Party at Crazy for Crust today. Come check out what others are bringing!
One year ago: Flower Bouquet Cake Pops
Last night I went to Lindsay Landis & Taylor Hackbarth’s book signing for “Breakfast for Dinner” here in Memphis! It was amazing to meet them both and I already have bookmarks sticking out all over their newest cookbook. Which lead me to the resolution that I need to cook more from my cookbooks in general. When there are that many amazing recipes, it’s a crime not to make them. First I need to make some breakfast for dinner, and then something cookie dough for dessert ;-).
But before I can dive into that we must celebrate National Peanut Butter Lover’s Day! And since I already gorged myself with Casablanca’s chocolate mousse, and a Muddy’s tomboy cupcake last night, let’s continue the gluttony today by celebrating with something obscene. If you thought the Peanut Butter Cup Crunch Brownies and Peanut Butter Fudge Brownie Bricks were sinful, how about combining the two into one decadent pie? Oh I did it. And for the sake of my waistline and overall health, I need to never make this pie again. I work out every day for an hour or more and even that is not enough to prevent this from sticking to my belly. My ability to resist is also completely absent, so therefore I definitely cannot be in the same room as this pie without eating some. It’s. Just. Too. Good.
One year ago: Pizza Swirls
I adore my dad’s pumpkin pie. It was actually the very first pie I ever liked, because I used to think that fruit pies were gross. Mushy fruit = spoiled fruit and therefore pie was like eating a slab of rotten fruit. Thankfully I got over that. But somehow I have yet to share my dad’s pumpkin pie recipe on my blog. It’s actually adapted from the recipe on the can of pumpkin puree, except my dad uses homemade puree. This sometimes results in requiring longer cooking times due to being more liquidy than the canned stuff, but it’s worth it.
Then one day I saw this topping. Not that I thought his pie needed any improvement, but I had him try out this crumble topping when he made the pies for Thanksgiving. He made two, one with the topping and one without. The one with disappeared faster than the regular, even though most people claimed they had to have the regular – nothing new and fancy. But due to it’s disappearing act, I was unable to snag any photos of it.
So when it came time for my dad to yet again bake pies for Christmas, I requested one pie with the topping again. This time I was there to help so there really was no argument. And once again people said they “knew” they would prefer the plain version better, and once again the one with the topping went first (this was a new group of people too). And this time I got a picture before the masses descended upon it!
One year ago: Berry Detox Smoothie
Apple pie is awesome. And recently I discovered that pecan pie is fantastic. But what about apple AND pecan pie? I decided to make this ultimate combination for my brother’s birthday pie after making him turkey sloppy joes. Because like me, he would rather fruit than chocolate for dessert.
Am I a great sister or what? Oh and the pie was pretty spectacular. The crunchy bits of pecan were a great addition. Not to mention the pecan crumble topping which then got a big scoop of ice cream plopped on top. I don’t think apple pie could get any better than this.
One year ago: German Pancakes
Have you had a chance to try the new Chobani blended flavors yet? I was sent a case of all six flavors (mango, vanilla chocolate chunk, black cherry, blueberry, peach, and pineapple) and ended up making at least one recipe with each flavor, which I will be posting over the next week – it’s Chobani week here on The Spiffy Cookie! So how would you like to win some!? One of you will be the lucky recipient of all six 16 oz blended flavors just like I received. This giveaway is open to US residents only. To enter, please use the Rafflecopter widget at the end of this post. Giveaway ends Monday, August 20th. Winner will be contacted via e-mail and has 48 hours to respond. GIVEAWAY IS CLOSED.
The first recipe I am going to share with you used the 0% peach Chobani Greek yogurt. I took a slight spin on and old favorite, strawberry yogurt pie, but obviously with peach instead. With peaches being in their prime right now I have not been able to get enough of them. The end of peach season is always a sad time, so I make sure to take in (literally) as much as I can while it lasts!
Despite the bagfuls of peaches I devour every week, some of them managed to find their way into this fluffy pie. And good thing they did, because the bits of fresh peaches resulted in perfection. It’s almost like a peaches and cream.
You could also use a pre-made graham cracker crust, but I like to be an over-achiever sometimes O:-).
Side note: Did you know that graham crackers go bad? Not just stale, but disgusting, bitter-tasting bad? My parents had an unopened box of graham crackers which they claimed to be only a couple months old, but they were in fact 3 years past their expiration date. We did not realize this until I tasted one and immediately spit it out. Awfully awful. I do not recommend.
Christina’s blog, Mis-Cakes Oven Adventures, has recipes to satisfy all of my sweet-food obsessions:
- Root Beer Sugar Cookies for my root-beer-collecting self.
- Chocolate Chip Cookie Cinnamon Rolls with Brown Sugar Malted Glaze, because I can never have enough recipes involving cookie dough.
- Strawberry Pudding in Sugar Cookie Cups for the times all I crave is fruity-ness.
- Maple Bacon Pancake Cupcakes = Mmmm bacon in dessert.
- And last but not least Funfetti Cake with Marshmallow Frosting. You all know how my love for Funfetti rivals peanut butter.
Speaking of peanut butter, Christina is here today sharing yet another recipe which makes my taste buds happy just from the sight of it. And yes it involves peanut butter!
One year ago: Parmesan-Roasted Broccoli
Hi The Spiffy Cookie readers, I’m Christina from Mis-Cakes Oven Adventures. My blog is all about sweet treats made from scratch. I love cookies, sprinkles and well, let’s just be honest pretty much anything with sugar and butter. Erin is off enjoying the world so I thought I would bring you a treat from my part of the world. A Canadian treat… with a twist.
I got this awesome idea of making my own peanut butter using honey roasted peanuts from Kevin and Amanda. If you have a food processor you can make your own peanut butter. Ingredients: Peanuts. I have no idea what took me so long to do it but it’s fabulous!!!
So I made these honey roasted peanut butter and then I needed to do something with it. I know Erin and I both love peanut butter so it was only natural to use this fancy peanut butter for my guest post. I thought Butter Tarts with honey roasted peanut butter… um YES.
These are fabulous and super easy. I did make my own pie crust but you can totally use premade tart shells or cut a premade pie crust. The top is slightly crunchy while the inside just melts in your mouth. I added a sprinkle of sea salt on the top which just helps make the peanut butter flavor shine even more. These would be great with a drizzle of chocolate or a dusting of icing sugar.
Honey Roasted Peanut Butter Tarts Recipe – makes 12
1/4 c honey roasted peanut butter
1/3 c light corn syrup
1/4 c granulated sugar
1/2 tsp vanilla extract
sea salt for sprinkling
1 single pie crust – I used my fav recipe here
To make honey roasted peanut butter
Place about 1/2-3/4 c of honey roasted peanut butter in your food processor. Turn it on to med-high speed for about 4-5 minutes until smooth. I scraped down the processor a couple times. (Yes, that is it)
Preheat oven to 400 F. Place your oven rack in the second position above the bottom, one down from the middle.
In a large bowl add corn syrup, honey roasted peanut butter, sugar, vanilla and eggs. Stir until well mixed and smooth. Set aside.
Spray 12 muffin tins with non-stick spray. Take your favorite pie crust and cut 3 1/2 inch circles. Push dough into the bottom of your muffin tins and about 1/3 up the sides.
Divide peanut butter mixture between cups evenly.
Place in the oven for 12-15 minutes, until the mixtures bubbles up and is browned. The middle will sink as they cool. Sprinkle with sea salt.
Place on a cooling rack to cool. Serve warm or cold. Store in an airtight container for 2-3 days.
Recipe – adapted from Kraft Canada
Honey Roasted Peanut Butter from – Kevin and Amanda
I am seriously living in the holidays-recently-past. I promise we will get into Easter things soon, but for now let’s discuss this pie I made for Pi(e) Day. I didn’t post this recipe on the actual day since I had more important things to talk about on March 14th, but this pie still spent lots of time in my belly that day.
After trying Little Bitty Bakes’ funfettinutter sandwich I fell in love with the combination. How did I not think of this sooner? It’s two of my favorite things all in one – funfetti cake batter and peanut butter! And I don’t plan on getting tired of it anytime soon (consider this your warning). I wanted to see what other creations I could make out of this duo and the first thing that came to mind was a layer pie, similar to the chocolate chip-peanut butter layer pie. The Funfetti flavors actually came out stronger than the peanut butter but I still loved this pie down to the very last bite. But I am curious how it would taste if I used a creamier peanut butter layer such as seen in my peanut butter pie.
What other ways do you think I should combine Funfetti and peanut butter?
One year ago: Apple Maple Turkey Burgers with Maple-Dijon Sauce
FUNFETTI-PEANUT BUTTER LAYER PIE
1/2 cup unsalted butter, softened
1/2 cup white sugar
1-1/2 cups all-purpose flour
1 cup white cake mix
1 tsp vanilla extract
1/8 tsp salt
1/3 cup milk
2 Tbsp sprinkles, plus more for garnish
1/2 recipe pie crust, or 1 refrigerated pie crust
1 roll (16.5 oz) refrigerated peanut butter cookie dough
1 square vanilla candy coating (bark), melted
- Heat oven to 350 degrees with racks placed on the bottom and middle.
- In medium bowl, beat together butter and sugar using an electric mixer until combined. Add flour, cake mix, salt, and vanilla and mix thoroughly. Add milk until incorporated. Mix in sprinkles by hand. Set aside.
- Roll out pie crust and fit into a ungreased 9″ pie pan (I actually used a tart pan). Spoon in the cake batter mixture and spread evenly (should fill the pie about halfway).
- Roll out the cookie dough into a 9 inch circle, to just fit within the edges of the pie crust. Carefully lift rolled-out dough and place into the pie (pie should now be filled to the top edge of the crust). Seal by gently pressing the edges of cookie dough and crust together.
- Bake 15 minutes on bottom rack, then move to the middle for 15 to 20 minutes or until golden brown and firm to the touch. Allow to cool completely.
- Drizzle melted chocolate over the top, garnish with more sprinkles, and then refrigerate. Serve chilled or at room temperature.
I hope you all are having a wonderful day (or had since I hope you are not catching up on your Google reader when you should be spending time with your family). I am spending time with family in North Carolina and we actually jumped the gun on one of the two desserts I made for today, and ate it last night. Apparently this pie looked too good to not eat immediately upon my arrival after a 10 hour drive.
They really didn’t have to convince me to dig into pie a day early. Especially since I had baked it that morning and there was ice cream to put on top, yummy!
BTW, if you do not own an apple peeler/corer/slicer and a silicone pie shield, I strongly recommend them. The all-in-one peeler/corer/slicer perfectly peels off all the skin, cores out the middle and uniformly slices each apple all at once. And it’s fun to play with!
One year ago: Cranberry Sauce
APPLE BLACKBERRY PIE
2 cups all-purpose flour
1 tsp sugar
1 tsp salt
1 tsp ground cinnamon
2/3 cup cold butter, cubed
4 to 6 Tbsp cold water
5 cups thinly sliced peeled tart apples (about 6 medium)
1 cup fresh blackberries
1/2 cup packed brown sugar
4-1/2 tsp cornstarch
1 tsp ground cinnamon
1 tsp ground nutmeg
1 egg + 1 tsp milk, beaten
1 tsp cinnamon-sugar (optional)
- Preheat oven to 450 degrees.
- In a large bowl, combine the flour, sugar, salt and cinnamon; cut in butter until crumbly. Gradually add water, tossing with a fork until dough forms a ball. Divide dough in half. Roll out one portion to fit a 9-in. pie plate; place pastry in plate and trim even with edge. (To avoid a soggy crust, brush egg-milk mixture on crust before adding filling.)
- In a large bowl, combine apples and blackberries. Combine the brown sugar, cornstarch, cinnamon and nutmeg; add to fruit mixture and toss to coat. Pour into crust.
- Roll out remaining pastry to fit top of pie; place over filling. Trim, seal and flute edges. Cut slits in pastry*. Add decorative cutouts if desired. Brush a little of the milk-egg mixture over the pie dough and sprinkle with 1 tsp cinnamon-sugar if desired. Cover edges loosely with foil**.
- Bake at 450 degrees for 10 minutes. Reduce heat to 350 degrees; remove foil. Bake 40-50 minutes longer or until lightly browned and filling is bubbly. Cool on a wire rack. Store in the refrigerator.
*I made a lattice top
**Or a silicone pie crust shield
Source: Adapted slightly from Taste of Home
Do you know what “stone fruit” means? Because I sure didn’t until a few weeks ago. I had never even heard of the term “stone fruit” let alone knew what it meant and now here I am posting about making something with said fruit.
Oh, and I used all yellow stone fruits, to continue my current yellow fruit obsession. Peach, yellow plum, and yellow (Rainier) cherries. I can’t take credit for the fruit combination (Audra at The Baker Chick), but what a flavor combination it was! A wonderful explosion on my taste buds. Can it be stone fruit season all year long? Please?
I really enjoyed the ease of using a pre-made crust, although next time I will make it with a less puffier kind. I enjoyed the flaky texture, but wish it weren’t so puffy. (Who knew that PUFF pastry gets puffy?) Although they actually remind me of the apple hand pies (sans apples) you can get at McDonald’s. But better. And bigger. Did I mention better?
STONE FRUIT HAND PIES
Makes 6 hand pies
2 Tbsp cornstarch + 2 Tbsp cold water
1 peach, pitted and cut into chunks
1 yellow plum, pitted and cut into chunks
6 Rainier cherries, stemmed, pitted and quartered
Juice of 1 lemon
1/2 cup sugar + more for sprinkling
1 box frozen puff pastry, defrosted in fridge
1 egg + 1 Tbsp warm water, beaten
- Whisk together the cold water and cornstarch in a small bowl until all the cornstarch is dissolved. Set aside.
- Combine the fruit, lemon juice and sugar in a saucepan and heat over medium high on the stove. Once the mixture has started to simmer, slowly drizzle in the cornstarch/water and stir constantly while bringing up to a boil briefly. Remove from heat and let cool while you prepare the pastry.
- Preheat oven to 375 degrees. Line two baking sheets with parchment paper or silicone baking mats.
- Working with one piece of puff pastry at a time, roll out to smooth edges and then slice into three equal sized rectangles*. Place on prepared baking sheet.
- Divide the fruit mixture onto each half of the pastries. Carefully fold over pastry and pinch all edges together well**. Make three small slits into the top of each. Brush the egg mixture on each pie. Sprinkle sugar over each.
- Bake for 30 minutes or until golden brown.
*I cut mine along the seams of the dough. Worked great!
**A fork works great