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
Chess pie gets a whole new look with a chocolate cookie crust, peanut butter filling, and chocolate chips. Peanut butter & chocolate lovers will rejoice!
Today marks a special day. No it’s not my blogiversary nor is it my birthday (but it will be in just over 1 week). Today is my 1000th post! The last time I celebrated a post # mile marker it was for post #100 – Stuffed Oatmeal Raisinet Cookies. Here we are 900 posts later and you’d think I would have lined up something extra spectacular to celebrate. Unfortunately I did not plan ahead by contacting my favorite products/companies to host a giveaway and alas I did not possess the fundage to provide it myself. So you know what you’re going to get? A pie straight to the face!
Yes I am going to hit you in the face with a pie and you’re going to like it. And by that I mean I’m going to show you the pictures and recipe for this pie and you will be so intensely drawn in that before you realize what’s going on, your face is pressed against the computer screen attempting to devour it. How do I know this? Because (assuming you love PB+Choc) it’s Peanut Butter Chocolate Chip Chess Pie!
Chess pie doesn’t have to be “just pie” (derived from Southerners’ dialect: it’s jes’ pie). I already proved that by making a meyer lemon version but decided to take it a step further by using a chocolate cookie crust, throwing peanut butter into the filling, and sprinkling chocolate chips all over the place. Evidently there was room for more sugar. Happy 1000th, I’ll see you next time.
One year ago: Chicken Mango Quesadillas
Two years ago: Chicken & Spinach Alfredo Pizza
Use your cast-iron skillet for dessert with this strawberry shortcake cobbler. Easy to throw together and a fun presentation.
In case you were unaware, cast-iron skillets are not just for entrees but desserts as well. Throw in some strawberries topped with shortcake biscuit batter and you will soon discover the validity of that statement. The strawberries become juicy and gooey which perfectly contrasts the crumbly, buttery biscuit topping. Don’t forget the fresh whipped cream!
One year ago: Whole Wheat Hamburger Buns
If you love Neapolitan ice cream then check out this ice cream pie. Simply layer thawed chocolate, vanilla, and strawberry ice cream into a chocolate cookie pie crust and you’ll have an impressive dessert.
Have you heard of the new Halo Top ice cream yet? It is a low calorie ice cream that is non-gmo, 100% natural, high in protein and fiber, and sweetened with organic stevia to lower the sugar content. One pint of Halo Top vanilla bean contains 280 calories, 28g protein and 16g net carbs (compared to 1,080 calories, 16g of protein and 96g net carbs in a pint of Haagen-Dazs vanilla bean ice cream)! Additionally, it is made with premium ingredients such as Belgian chocolate, pure Madagascar vanilla, and real California lemons and strawberries. If that isn’t heavenly enough for you, the pints are also donned with golden tops to look like halos.
Halo Top comes in four flavors: Vanilla Bean, Chocolate, Strawberry and Lemon Cake. I was lucky enough to try all four and the lemon cake was my favorite. It reminded me of the lemon chalet girl scout cookies! But overall I was impressed with how delicious the ice cream tasted, especially being someone who tends to dislike sugar alternatives. The only tricky part is that Halo Top ice cream freezes a little harder because of its lower fat content, which tested my patience a bit as I waited for it to thaw a little into a scoopable consistency.
It was worth the wait because once they did temper I was able to make you a fantastic little ice cream pie using three of the flavors – Neapolitan ice cream pie! Who knew an impressive-looking dessert could be made so easily? And better yet, I am giving away a coupon for a free pint of Halo Top ice cream so you may try it out for yourself. Use the Rafflecopter widget at the bottom of this post to enter, then check out their website to find out more about their ice cream and where to buy it!
One year ago: Asian Fried Quinoa
This crustless ginger blueberry-pear pie is light and flavorful. Combine that with a custard filling and you won’t even miss the crust.
Ginger and blueberries and pears, oh my! There certainly is a lot going on in this pie but the light flavor of the pears combined with the sweet-tartness of the blueberries and tangy ginger marry together extremely well. And there’s no need for a crust. Although a pie without a crust is almost heresy, the custard filling does produce slightly firm and crisp edges so that you won’t even notice the crust’s absence. Happy Pi(e) Day!
P.S. Next year pi(e) day is extra special because it will be 3/14/15. I’ll even set my post to go live at 9:26 am! (If you are clueless to what I am babbling about π (pi) = 3.14159265359).
One year ago: Banana Pudding Pie
Two years ago: Flower Bouquet Cake Pops
This light and fluffy key lime pie is a great variation from the original. A homemade graham cracker crust holds a light and fluffy whipped cream-Greek yogurt filling with a perfect green color and tropical lime flavor.
With Mardi Gras behind us it is time to focus on yet another holiday – St. Patrick’s Day! This holiday is one of my favorites to cook for so prepare yourself for plenty of green and rainbow colored foods to feast your eyes upon. However, as you know I am not a fan of minty foods so there will be no shamrock shakes or grasshoppers. Thankfully there are plenty of other delicious green things to distract you from the absence of mint. For starters, how about this Key Lime Greek Yogurt Pie? I took your favorite key lime pie and made fluffy with the use of frozen whipped topping and lighter with Greek yogurt. Don’t be surprised if this serves less than 8 people, it disappears quick!
This cookbook was compiled by a New Orleans newspaper, as it became a post-Katrina swapping place for old recipes that were lost in the storm. With 250 authentic recipes including their background stories, this cookbook contains the very best of New Orleans cuisine. Seems like a great cookbook choice for this month, especially with Mardi Gras next week.
I decided to divide up the bananas foster ice cream into six individual mini pies. They were really easy to make: just scoop the ice cream into the pie crusts, freeze, and right before serving you whip up the bananas foster. My parents had never actually had bananas foster before and they really enjoyed their pies. Just make sure to serve immediately as that hot bananas foster starts melting the ice cream!
Don’t miss out on the fun, join us for next month! Click on over to the Facebook group page to sign up.
Before I begin I must get something off my chest. I missed World Nutella Day yesterday. I haven’t missed a single one since I started this little blog o’ mine. It’s disturbing because I’ve noticed many other food holidays pass my by, such as National Peanut Butter Day – now that’s shameful! This whole move-thing really threw me off my game. But I digress…
This recipe has been a long time coming. I first made during my cousin’s bachelorette party weekend it back in May of 2013. She loves Reese’s so I mixed some into the brownie batter before it baked in a graham cracker crust, followed by a broiling of marshmallows. It turned out super gooey and was quite a challenge to eat but we still managed to kill it off, and of course I neglected to snap a photograph before the destruction.
This time around I decided to mix it up a bit and replace the regular marshmallows (yawn), with Valentine’s Day themed marshmallow Peeps! Because evidently Peeps are for more than just Easter. Specifically I used the Vanilla Crème Flavored Marshmallow Hearts and one red marshmallow heart, because I thought it would look cute. Turns out I would’ve been better off using just the vanilla crème because the red one did not puff up at the same rate, but it was still fun!
Check out all the PEEPS® Valentine’s offerings:
- Chocolate Dipped Strawberry Crème Flavored Chicks (3 ct)
- Chocolate Mousse Flavored Marshmallow Bears (6 ct)
- Cherries Drizzled and Dipped in Chocolate (3 ct)
- Marshmallow Hearts (2 and 6 ct)
- Chocolate (milk or dark) Covered Raspberry Flavored Hearts (individually wrapped)
- Strawberry Crème Flavored Marshmallow Hearts (9 ct)
- Vanilla Crème Flavored Marshmallow Hearts (9 ct)
- Sugar-Free Marshmallow Hearts (3ct)
One year ago: Tortellini Spinach Bake in Creamy Meyer Lemon Sauce