Buckeye sugar cream pie is Ohio’s version of the Indiana Hoosier sugar cream pie made with a chocolate pie crust and sweet peanut butter cream filling.

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Sugar cream pie may be the unofficial state pie of Indiana, but today instead of a Hoosier sugar cream pie I made a Buckeye sugar cream pie! Shockingly Indiana has been climbing the ranks in college football this year and today it’s our turn to take them on – thankfully at home.

Obviously I had to take the opportunity to buckeye their state pie in honor of the occasion. Especially since today is also my dad’s 80th birthday! It’s the perfect pie to make for this day because he was born in Ohio but grew up in Indiana. It was just meant to be.

Despite the long history of this pie, The only ingredient that people can agree upon is that it has to contain sugar. Otherwise, the filling can be made with milk or cream (or anything in between), flour or cornstarch, sometimes butter, but definitely not eggs. This sweetened dairy mixture is then best thickened on the stove top and poured into a pre-baked crust for a more reliable consistency.

So how did I make this Indiana staple a Buckeye sugar cream pie? First I made a chocolate pie crust, which honestly takes the majority of the prep and cooking time of this recipe. I don’t pre-bake crusts often, but it’s always fun to pull out my pie weights for the occasion.

Once the crust was prepped and ready to go, all I had to do to the filling was substitute out the butter for peanut butter. I almost used powdered peanut butter but since this pie was born out “desperation”, using ingredients found in many Hoosier pantries, I figured most people don’t have powdered peanut butter lying around and opted for classic creamy peanut butter instead.

The end result was better than I imagined. A buttery, slightly chocolate crust, filled with a creamy peanut butter filling reminiscent of creme brulee, with a dusting of cinnamon and nutmeg on top. I even added a tiny buckeye candy on top.

Five years ago: Peanut Butter & Chocolate Cream Pie

Nine years ago: Chorizo Ragu Stuffed Spaghetti Squash

Eleven years ago: Mini Razzle Dazzle Peanut Butter Cinnamon Rolls

Twelve years ago: Pumpkin Bagels with Cinnamon-Walnut Cranberry Cream Cheese Spread

Thirteen years ago: Pumpkin Swirl Cheesecake

BUCKEYE SUGAR CREAM PIE

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Yield: 8 Servings Prep Time: 6 Hours 30 Minutes Cooking Time: 35 Minutes 35 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

CHOCOLATE PIE CRUST

• 1/4 cup cold milk
• 1 tsp chocolate extract, optional
• 1/2 tsp white vinegar
• 1-1/4 cups flour
• 2 Tbsp unsweetened cocoa powder
• 1/2 Tbsp sugar
• 1/4 tsp salt
• 1/4 cup (1/2 stick) cold unsalted butter, cut into cubes
• 1/4 cup cold shortening, cut into cubes
• 1 egg white, lightly beaten

FILLING

• 1 cup granulated sugar
• 5 Tbsp cornstarch
• 1 pinch of salt
• 3 cups heavy cream
• 5 creamy peanut butter
• 1 Tbsp vanilla extract

TOPPING

• 2 Tbsp unsalted butter, melted
• 1 tsp ground cinnamon
• 1/4 tsp ground nutmeg

Directions

1. Make the crust: In a small bowl, combine the milk, vinegar, and chocolate extract (if using); set aside.
2. In a large bowl, whisk together the flour, sugar, and salt. Add butter and shortening and cut into the flour mixture with a knife or pastry cutter (or pulse in a food processor).
3. Add milk mixture, stirring (or pulsing) until a dough forms. If needed add a little more flour or milk to form a dough that hold itself together without being sticky. Form into a smooth flattened disc of dough, wrap in plastic, and chill for 30 minutes or overnight.
4. Roll dough out on a floured surface and fit into a 10-inch pie plate. Trim excess or crimp edges as desired*, pierce the sides and bottom of  crust with a fork, and chill in the freezer for 30 minutes or overnight.
5. Preheat oven to 375 degrees F. Place pie crust on a baking sheet. Line the crust with parchment paper and fill with pie weights or dried beans.
6. Bake the crust for 20 minutes. Remove the parchment paper and pie weights, brush the inside of the crust with egg white, then return to the oven and bake another 5 minutes. Remove from the oven and set on a wire rack to cool while preparing the filling.
7. Make the filling: In a medium saucepan, whisk together the sugar, cornstarch, and salt. Add the cream and peanut butter, then set over medium heat, whisking constantly, until the mixture thickens and begins to boil, about 5 minutes. Cook for 1 more minute, then remove from the heat. Immediately add the vanilla and whisk to combine.
8. Pour the filling into the pre-baked cooled pie crust and smooth to fill evenly. Let set for 30 minutes.
9. Preheat oven to broil with an oven rack 6 inches below the element. Drizzle melted butter over the top of the pie, tilting or using a pastry brush to distribute the butter evenly. Sift cinnamon and nutmeg over the top. Place the pie under the broiler until the butter bubbles and the surface browns, about 2 minutes.
10. Cool completely on a wire rack before refrigerating for 4 hours or overnight until fully set. 

Notes

*I used the excess to roll back out and cut out little circles to decorate the edges.

Did You Make This Recipe?

I want to see! Tag me on Instagram at @TheSpiffyCookie and hashtag it #TheSpiffyCookie.

Source: Adapted from Saving Room for Dessert and the crust from my Caramel Apple Pie.

Have you seen the new Pinkglow pink pineapple? Learn how it came to be and then enjoy it in all its glory in this sweet and pretty pink pineapple pie!

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Awhile back I won a Del Monte Pinkglow pink pineapple from The Baking Fairy and I am finally sharing what I made with it! I have to admit, after seeing that they normally cost $49 ($20 for the petit) I felt some serious pressure on the decision of what to make. But first let’s talk about this stunner of a pineapple and the bioengineering that made it possible.

You guessed it, today is #ScienceSundays and I’m going to touch upon GMOs! There is far more information than I can cover here so I am going to primarily stick to these pineapples.

The reason for the sticker shock? These pineapples take about 2 years to grow, which results in very limited quantities [1]. Heck before that, it took them 16 years to create it [2]! A lot of time went into these babies. They are actually shipped without the tops because the top is how they propagate more (although some speculate it’s so consumers can’t propagate them themselves).

But let’s get back to this color, which is due to carotenoids, specifically lycopene. This is a natural pigment that gives some produce its red color (ex: tomatoes, watermelon) – in this case it makes this product pink [1,3]. And these pineapples have been bioengineered to turn off the enzyme that usually converts lycopene into beta carotene, which is what gives a common pineapple its yellow color. By turning off the enzyme, lycopene remains intact and instead of yellow they are pink [3]!

Before you scoff at this bioengineers food product, you should know that the U.S. Food and Drug Administration has approved the Pinkglow pineapple, explaining that there are no safety or regulatory concerns because the new pineapple has simply been genetically engineered to produce lower levels of the enzymes already in conventional pineapple that convert the pink pigment lycopene to the yellow pigment beta carotene and thus is something we commonly and safely already consume [2,4]. 

In fact, it is the most powerful antioxidant that has been measured in food. While more studies need to be conducted, it has been implicated in playing a role in preventing cancer, heart disease, and macular degeneration. Fruits and vegetables that are high in lycopene include asparagus, cooked tomatoes, guavas, mangos, papayas, pink grapefruits, persimmons, red cabbages, sweet red peppers, and watermelons [5,6,7]. (The cubed up pink pineapple actually looks like watermelon, or raw tuna.)

As for other “GMO” or “bioengineered” foods products, did you know that this process began in the 1980s? Most GMO plants are used to make ingredients that are used in other food products, such as cornstarch from GMO corn and  sugar from GMO sugar beets. Unfortunately, despite the length of time this process has been utilized, there is still a lot of confusion about this techniques. For more information on the science behind it and how it is regulated for safety please check the FDA’s website [8]. I also really love the infographics they provided HERE which are also available in Spanish [9].

Returning to the pink pineapple, what makes them special goes beyond appearances. It also has a delicious and unique taste, with notes of candy pineapple aromatics and is less sour than a traditional pineapple [1], in fact it is down right sweet and juicy. So other than eating it, wake did I decide featured it best? A PIE!

This pink pineapple pie can most certainly be made with a traditional yellow pineapple, but man if it isn’t a stunner when made with a pink one! 

Three years ago: Ham, Egg & Cheese Pancake Sandwiches

Five years ago: Holiday Gift Ideas for Cooks & Foodies

Six years ago: Peanut Butter & Chocolate Saturday Roundup 2014

Eight years ago: Gingerbread Dip

Nine years ago: Apple Butter Chewy Cinnamon M&M Cookies

Ten years ago: Gnocchi with Goat Cheese and Spinach

PINK PINEAPPLE PIE

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Yield: 12 servings Prep Time: 45 Minutes Cooking Time: 45 Minutes 45 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

PIE CRUST

• 2-1/2 cups flour
• 1 Tbsp sugar
• 1/2 tsp salt
• 1/2 cup (1 stick) cold unsalted butter, cut into cubes
• 1/2 cup cold shortening, cut into cubes
• 1/2 cup buttermilk* (or 1/2 cup cold milk + 1 tsp white vinegar)
• 1 egg for brushing insides and on top

FILLING

• 5 cups fresh pineapple, chopped into 1/2-inch pieces
• 1/2 cup packed brown sugar
• 1/2 cup white sugar
• 1/8 tsp salt
• 1 Tbsp lemon juice
• 1/4 cup cornstarch
• 1 Tbsp butter

Directions

1. Make the crust: In a large bowl, whisk together the flour, sugar, and salt. Add butter and shortening and cut into the flour mixture with a knife or pastry cutter (or pulse in a food processor).
2. Add buttermilk, stirring (or pulsing) until a shaggy dough forms. Form two smooth flattened discs of dough, wrap in plastic and chill for 30 minutes or overnight.
3. Make the pie: Preheat oven to 375°F.
4. In a large bowl stir together pineapple, sugars, salt, and lemon juice, and stir to combine. Add cornstarch and stir until combined.
5. Roll one dough out on a floured surface and fit to a 10-inch pie plate. To avoid a soggy crust, beat an egg and brush on crust before adding the filling. Cut butter into small pieces and put on top of the filling.
6. Roll out second dough disc and cut into 1-2 inch strips. Arrange strips in a lattice on top of your filling and lay over and under one another carefully, then trim and flute the edges. Brush a little of the beaten egg over the pie dough.
7. Cover edges with foil or a pie shield and bake for 20 minutes. Remove and cook another 20-25 minutes or until golden brown on top.
8. Let cool to room temperature before serving. Store leftovers in an airtight container in the refrigerator up to 3 days.

Notes

*Or 1/2 cup cold milk + 1 tsp white vinegar

Did you make this recipe? I want to see!
Tag @THESPIFFYCOOKIE on Instagram and hashtag it #THESPIFFYCOOKIE

REFERENCES:

1. https://www.pinkglowpineapple.com/
2. https://blog.thenibble.com/2020/11/02/food-fun-new-pinkglow-pineapple-from-fresh-del-monte/
3. https://specialtyproduce.com/produce/Pinkglow_Pineapple_17105.php
4. https://www.fda.gov/food/cfsan-constituent-updates/fda-concludes-consultation-pink-flesh-pineapple
5. https://www.breastcancer.org/tips/nutrition/reduce_risk/foods/lycopene
6. https://www.myfooddata.com/articles/high-lycopene-foods.php
7. https://www.healthline.com/nutrition/lycopene#food-sources
8. https://www.fda.gov/food/food-new-plant-varieties/understanding-new-plant-varieties
9. https://www.fda.gov/food/agricultural-biotechnology/gmo-crops-animal-food-and-beyond

Leftover wine? I don’t know what that is but in case you do these are the perfect way use up the bottom of the bottle (or maybe just an excuse to open one). Complete with a frosting made with a wine reduction!

Happy Valentine’s Day! I actually made these brownies for a Galentine’s Day party last night. Actually if we are going to be honest I’ve made these brownies at least 4 times now. Not because they are amazing (even though they are despite how that sounded) and not because I was tweaking it, but because I’ve been trying to post this silly recipe on my blog for the past 9 months. Why has it taken me that long? Like I said, i wasn’t tinkering with the recipe, there were no kinks to work out, the kinks existed in my everyday life because every time I made them, the timing was terrible and today’s version is no exception.

The first two times did not come with frosting – that was a thought bubble that came later. The first was for an event with the Columbus Food Bloggers at Inked & Screened and I quite literally pulled them out of the oven moments before I needed to leave for said event. Super delicious but not photogenic in their hot gooey state. The second was for my shower, but no they were not actually served at my shower, more so I brought them to my shower to give to one of my bridesmaids who originally gave me the idea to make them in the first place I don’t remember why I failed to take pictures of them but I bet I made them right before we left to drive to Rochester for the weekend for said shower. The frosting finally came around when I made them the third time for an undergraduate student in the lab who was turning 21 that has celiac. But yet again I did not get photos because I baked them late the night before and frosted them in the wee hours of the morning before leaving for work (at 6:15am mind you).

So here we are, the fourth time I’ve made these brownies and yet I have to admit I still made them in haste. They came out of the oven at the very time I should have been leaving for a Galentine’s Day party, but I was determined, so I stuck them in the fridge in an attempt to cool them faster while I made the frosting. Of course the brownies were still warm but at this point the sun was setting and I was already going to be 30 minutes late so I slathered on the frosting, cut them up, and shot a few photos before racing out the door to stuff my face with all the deliciousness made by my friends Hannah and Joel of The Beard and the Baker. Are they the pictures I had hoped for? No. Are they worth making a fifth time in attempts to get the photos I want? Yes, but dang it it’s Valentine’s Day and I want to share these with the world! I also wanted to be real, that this is my reality, friends. Sometimes you have to embrace that gooey, still-hot-from-the-oven brownie with the frosting melting off the top. Not all delicious food is pretty and the same goes for the opposite (heck the same could be said about people).

One year ago: Purple Velvet White Chocolate Chip Cookies

Five years ago: Valentine’s Day Recipes for Two Roundup

Six years ago: Sun-Dried Tomato Ravioli with Basil Cream Sauce & Jumbo Reese’s Heart Stuffed Cookie

Seven years ago: Raspberry Hugs Cheesecake Blossoms

Eight years ago: Sweet Swirl Cookies

GLUTEN-FREE FROSTED RED WINE BROWNIES

Makes 16 bars

Ingredients:

BROWNIES

1/3 cup cornstarch, spooned and leveled

1/4 cup unsweetened cocoa powder

1/2 tsp salt

6 Tbsp unsalted butter, cut into pieces

12 oz. semisweet chocolate chips

3/4 cup sugar

1 tsp vanilla extract

3 eggs

1/4 cup red wine

FROSTING

1/3 cup red wine

1 Tbsp sugar

6 Tbsp unsalted butter, room temperature

1 to 1-1/2 cups powdered sugar

Directions:

1. Preheat oven to 350 degrees. Lightly grease an 8×8-inch baking pan and line with parchment paper, leaving a 2-inch overhang on all sides. Lightly grease the parchment paper.
2. In a medium bowl, whisk together cornstarch, cocoa, and salt.
3. In a large microwave-safe bowl, microwave butter and chocolate in 30-second increments, stirring each time, until melted and smooth, about 2 minutes. Stir in sugar and vanilla. Stir in eggs, one at a time, until combined.
4. Add cornstarch mixture and whisk vigorously until mixture is smooth and begins to pull away from side of bowl, about 2 minutes. Add wine and whisk for an additional 30 seconds, or until just incorporated.
5. Spread batter into the prepared pan and smooth the top.
6. Bake 30-35 minutes, turning halfway, or until a toothpick comes out with just a few moist crumbs attached. Transfer pan to wire rack and cool 1.5 hours.
7. Using parchment overhang, lift brownies from pan. Return brownies to wire rack and let cool completely, about 1 hour.
8. While the brownies cool, make the frosting. Place red wine and tablespoon of sugar in a small sauce pan over medium heat. Stir constantly until sugar is dissolved. Bring to a boil, reduce to a simmer, and cook while stirring occasionally until is it reduced to about 3 tablespoons.
9. In a medium bowl, beat the butter until fluffy. Slowly add powdered sugar 1/4 cup at a time until it forms a fluffy frosting. Add wine reduction, 1/2 Tbsp regular wine, and continue beating. Add more powdered sugar if needed to reach desired consistency. Spread over cooled brownies.

Source: Adapted from my Gluten-Free Pop Rocks Brownies (aka Doc Brownies) and the frosting from Sensual Appeal.

Whether you want a dessert worthy of holiday fireworks or are throwing a Back to the Future party, these pop rocks brownies are a must.

I sit here writing this after getting less than 5 hours of sleep last night due to a long, 3 day music festival over the weekend which had its fair share of lightning storms and subsequent delays and evacuations. I don’t think my core as thawed out yet from how much I was shivering after the last onslaught of rain last night. Of the joys of outdoor summer music festivals.

The Rock on the Range music festival was great for Bob and I because it brought together different realms of rock. While Bob most looked forward to Metallica, my priorities were set on Bush and Coheed & Cambria. Of course there were plenty of overlapping bands that we both loved including Korn, until they had to end their set early due to yet another storm/evacuation (and thus didn’t get to play Freak on a Leash).

But I digress. After this past weekend I’m already yearning for the upcoming Memorial Day weekend. Which reminded me that I still had one last recipe leftover from my Back to the Future movie marathon! Just like the Marty McFries, and “Great Butterscotch!” milkshakes, these brownies have the pun-ny name “Doc Brownies” for Doc Brown obviously. Since I couldn’t electrify them I added the next best thing – pop rocks! Adding them on top of the frosting results in little explosions for your taste buds.

With the addition of pop rocks, these would also be a great treat for any holiday involving fireworks such as Memorial Day weekend or the Fourth of July later this month. Hence why I was reminded to post these for you to enjoy this upcoming weekend! They also happen to be gluten free in case you were in need of such things. If not, feel free to use your favorite brownie base (or boxed mix) instead.

One year ago: Weekly Meal Plan: May 23-29

Two years ago: Grilled S’mores Packets

Three years ago: Michael Symon’s Spicy 50/50 Burger

Four years ago: Almond Toffee Applesauce Bread

POP ROCKS BROWNIES

Makes 16 bars

Ingredients:

BROWNIES

1/3 cup cornstarch, spooned and leveled

1/4 cup unsweetened cocoa powder

1/2 tsp salt

6 Tbsp unsalted butter, cut into pieces

12 oz. semisweet chocolate chips

3/4 cup sugar

1 tsp vanilla extract

3 eggs

FROSTING

1/4 cup (1/2 stick) unsalted butter, room temperature

4 oz. cream cheese, room temperature

1/2 tsp vanilla extract

2 cups confectioners’ sugar

Pop rocks

Directions:

1. Preheat oven to 350 degrees. Lightly grease an 8×8-inch baking pan and line with parchment paper, leaving a 2-inch overhang on all sides. Lightly grease the parchment paper.
2. In a medium bowl, whisk together cornstarch, cocoa, and salt.
3. In a large microwave-safe bowl, microwave butter and chocolate in 30-second increments, stirring each time, until melted and smooth, about 2 minutes. Stir in sugar and vanilla. Stir in eggs, one at a time, until combined.
4. Add cornstarch mixture and whisk vigorously until mixture is smooth and begins to pull away from side of bowl, about 2 minutes.
   Spread batter into the prepared pan and smooth the top.
5. Bake 30-35 minutes, turning halfway, or until a toothpick comes out with just a few moist crumbs attached. Transfer pan to wire rack and cool 1.5 hours.
6. Using parchment overhang, lift brownies from pan. Return brownies to wire rack and let cool completely, about 1 hour.
7. While the brownies cool, make the frosting. In a medium bowl, beat the butter, cream cheese and vanilla extract until fluffy. Slowly add the confectioners’ sugar 1 cup at a time until it reaches desired consistency. Beat until the mixture is smooth and creamy. Frost and layer the cooled brownies. Cut into approximately 2-inch squares. Add Pop Rocks right before serving.

Source: Adapted from my Gluten-Free Tahini Swirled Brownies.

You don’t have to eat gluten-free to fall in love with these brownies. These are the most perfect brownies and they come with a bonus swirl of tahini on top!

Whether you need to eat gluten-free or not, these brownies will be your new favorites. Instead of gluten-free flour of sorts these are made with cornstarch resulting in a thick, chewy brownie like none I have ever had before. And since it’s made with cornstarch there’s none of the grittiness that many gluten-free baked goods cannot escape (unlike my gluten-free tahini cookies). These suckers please everyone, including my friend with celiac who demanded the recipe upon first bite.

Oh and then I added a tahini swirl on top because I’m incapable of just making regular brownies. Honestly these brownies would be absolutely perfect without the topping so feel free to leave it off if you prefer, but I enjoyed the extra nuttiness and the change from peanut butter. Granted nothing can compare to my love for peanut butter but sometimes you have to try new things. It even worked in tahini chocolate chip cookies.

Also, I realize that I’ve shared 3 brownie recipes in the past month already but today I have an excuse because it’s #NationalBrownieDay! And I’ve been saving the best for last. Not that those gingerbread brownies shouldn’t be high on your priority list for the holidays, but this recipe today is the perfect go-to brownie base for all of your needs year round.

Two years ago: Cone Head Cupcakes with Ice Cream Frosting

Three years ago: White Cheddar Mac & Cheese in a Mug

Five years ago: Toffee Apple Dip

Six years ago: Brownie Peanut Butter Cups

GLUTEN-FREE TAHINI SWIRLED BROWNIES

Makes 16 bars

Ingredients:

BROWNIES

1/3 cup cornstarch, spooned and leveled

1/4 cup unsweetened cocoa powder

1/2 tsp salt

6 Tbsp unsalted butter, cut into pieces

12 oz. semisweet chocolate chips

3/4 cup sugar

1 tsp vanilla extract

3 eggs

SWIRL

1/4 cup tahini (sesame seed paste), room temperature

1 egg, lightly beaten

1 Tbsp sugar

Directions:

1. Preheat oven to 350 degrees. Lightly grease an 8×8-inch baking pan and line with parchment paper, leaving a 2-inch overhang on all sides. Lightly grease the parchment paper.
2. In a medium bowl, whisk together cornstarch, cocoa, and salt.
3. In a large microwave-safe bowl, microwave butter and chocolate in 30-second increments, stirring each time, until melted and smooth, about 2 minutes. Stir in sugar and vanilla. Stir in eggs, one at a time, until combined.
4. Add cornstarch mixture and whisk vigorously until mixture is smooth and begins to pull away from side of bowl, about 2 minutes.
5. Spread batter into the prepared pan and smooth the top.
6. In a small bowl, combine tahini, egg, and sugar. Drop spoonfuls onto the brownie batter and swirl with the tip of a knife.
7. Bake 30 to 35 minutes, turning halfway, or until a toothpick comes out with just a few moist crumbs attached. Transfer pan to wire rack and cool 1.5 hours.
8. Using parchment overhang, lift brownies from pan. Return brownies to wire rack and let cool completely, about 1 hour. Cut into approximately 2-inch squares and serve.

Source: Adapted slightly from my Gluten-Free Buckeye Brownies and My Recipes.

FINALLY! Game day is finally here for us Buckeye fans (and any one tuning in who is a Hokies fan) and as I mentioned on Saturday, that means a double dose of peanut butter and chocolate recipes this week! While I normally dish out a huge batch of buckeye candies at the beginning of each season to last throughout the season (safely stored in the freezer to avoid mass consumption on non-game days), this year I decided to shake things up a bit.

I consider myself lucky to be in Peanut Butter & Co’s good graces as they have a habit of sending me new products as they make their debut. I have actually been sitting on two jars of their powdered peanut butter trying to figure out the best way to utilize them. Obviously throwing it into smoothies and oatmeal at breakfast was the immediate thought bubble but I needed something more creative than that.

In case you didn’t notice, I have already posted 2 different shortbread cookie recipes in the past couple months and that driving forced continued when I decided the next thing I had to do what put the powdered peanut butter into the dough. It was magical and all things were right in the world for a cookie-minute. These cookies were so loaded with peanut butter flavor that they are worthy of a “Got milk?” commercial.

To make them I divided the dough in half before adding the regular peanut butter powder to one half and the chocolate peanut butter powder to the other. The chocolate peanut butter dough was rolled out into a rectangle while the peanut butter dough was rolled into a log which was then wrapped with the chocolate peanut butter dough. After chilling for about an hour they were ready to be sliced into buckeye-resembling shortbread cookies!

One year ago: Blueberry Kale Smoothie

Two years ago: Peanut Butter Ice Cream with Dark Chocolate Shell

Three years ago: Gluten-Free Jumbo Chocolate Pomegranate Quinoa Cookie

Four years ago: Baked Crazy Feta

BUCKEYE SHORTBREAD COOKIES

Makes approximately 3 dozen cookies

Ingredients:

1 cup (2 sticks) unsalted butter, room temperature

1/2 cup confectioners’ sugar

1/2 cup cornstarch

1-1/2 cups all-purpose flour

Pinch salt

1/4 cup PB&Co. Mighty Nut powdered peanut butter

1/4 cup PB&Co. Mighty Nut powdered chocolate peanut butter

Directions:

1. In a large bowl, beat butter with an electric mixer until fluffy. Stir in the confectioners’ sugar, cornstarch, flour, and salt. Beat on low for one minute, then on high for 3 to 4 minutes.
2. Divide dough equally into two bowls. Add regular powdered peanut butter to one and chocolate peanut butter to the other. Mix until distributed.
3. Roll the peanut butter dough into a 12-inch log, set aside. Roll the chocolate peanut butter dough into a 12×6-inch rectangle. Place the log onto one edge and roll up until covered. Pinch the seams, cover in plastic wrap, and refrigerate for 1-2 hours.
4. Preheat the oven to 350 degrees. Line two cookies sheets with silicone baking mats or parchment paper, set aside.
5. Using a sharp knife, make 1/8-inch slices of the dough and place on prepared cookie sheets about 1 inch apart. Bake for 7-10 until just set and edges have not yet begun to brown. Cool on wire racks.

Source: Adapted from my Shortbread Cookies.

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Make movie theater style nachos at home with with this homemade nacho cheese sauce recipe. No processed cheese.

I cannot believe we have reached the fourth Monday of September already, which means it’s Secret Recipe Club Time! This month I was assigned to Traci’s blog Burnt Apple. Traci has a wide variety of recipes from savory bacon wrapped chicken with goat cheese and basil, to seasonal pumpkin caramel cookies, and fun unicorn poop cookies! Yes unicorn poop and it looks like a lot of fun. Lots of colors and sprinkles! I actually narrowed down my choices to those two cookies but then I saw her recipe for homemade nacho cheese sauce. I know that with fall on the rise pumpkin may have seemed like the better choice but I disagree. I wanted eat nachos while watching football! And since I am part of #10DaysofTailgate currently going on right now I thought it fit perfectly with that theme (and it just may appear in another recipe later this week).

This nacho cheese sauce looks and tastes just like the real deal and there’s no velveeta involved. I loved using fresh pepperjack and cheddar cheese to make this nacho cheese sauce. I bet you could change it up with whatever cheeses you have on hand but of course that will change the flavor. I kind of want to try it with monterey jack and pepperjack for a white nacho cheese sauce. Thanks Traci for letting me poke around your blog this month and I look forward to trying my hand at some unicorn poop soon :-).

One year ago: Corn Salsa

Two years ago: Peanut Butter and Chocolate French Toast

Three years ago: Pumpkin Granola

HOMEMADE NACHO CHEESE SAUCE

Makes 2 cups

Ingredients:

i cup evaporated milk (can substitute with whole milk)

4 oz. pepperjack cheese, cut into cubes

4 oz. cheddar cheese, cut into cubes

1 Tbsp cornstarch

1-2 tsp hot sauce, optional

Directions:

1. In a medium saucepan over medium-low heat, add the milk and cheeses. As the cheese begins to melt, whisk in the cornstarch. Continue to heat until the sauce becomes smooth, bubbly and thickened. Stir in the hot sauce if using.
2. Remove from heat and serve in bowls or drizzle over nachos. Use additional milk to thin nacho sauce to desired consistency if needed.
3. Store in an airtight container in the refrigerator. Heat on stove top or on low in microwave for several minutes. Use additional milk if necessary to thin.

Source: Burnt Apple
[inlinkz_linkup id=434837 mode=1]

The USA may have lost yesterday but it was only 0-1 against Germany AND Portugal beat Ghana 2-1 which means scenario #4 played out in our favor to advance to the next round! The next opponent will be Belgium on July 1st at 4pm Eastern time and of course I am working and will again be forced to DVR the game and avoid social interactions as much as possible until arriving home. There is a slight chance I could watch it at work since I’ll be at the location with a TV in sight, but we shall see.

But now let’s talk about the game of figuring out what to do with all the cauliflower and broccoli I picked last week. I have  frozen a bunch, made broccoli cheddar soup, roasted it for side dishes, and now this sesame chicken with cauliflower. Originally I had planned on making it vegetarian with vegetable broth and only cauliflower but my parents seemed a little unexcited about the idea of eating just cauliflower for dinner so I went half-and-half. Feel free to go all the way in one direction, it’ll work either way! I was impressed with how the cauliflower turned out, they were perfectly tender and held up just as well as the chicken.

One year ago: Bobby Flay’s Crunchburger

Two years ago: Dark Chocolate Peanut Butter Banana Cookies

SESAME CHICKEN & CAULIFLOWER

Serves 4

Ingredients:

MARINADE

1 cup reduced sodium chicken stock

1/2 cup water

1/2 cup reduced sodium soy sauce

1/4 cup honey

1/4 cup rice wine vinegar

3 Tbsp light brown sugar

2 Tbsp cornstarch

1 Tbsp sesame oil

3/4 lb. boneless, skinless chicken breast, cut into 1-inch chunks

1/2 large head of cauliflower, cut into florets

SAUCE

1 Tbsp sesame oil

2 garlic cloves, minced

1 tsp dried ginger

1 tsp chili paste, optional

COATING

1 cup cornstarch

2 eggs

1/2 cup canola or vegetable oil

Directions:

1. Preheat oven to 325 degrees. Lightly coat a 9×13-inch baking dish with nonstick spray, set aside.
2. In a medium bowl whisk together the marinade (except for the chicken and cauliflower). Place 1/2 cup into a zip lock storage bag and add the chicken and cauliflower; seal and refrigerate for at least 30 minutes. Set aside the remaining marinade.
3. Meanwhile make the sauce. In a large skillet over medium heat add the sesame oil. Sauté the garlic, ginger and chile paste until fragrant, about 2 minutes. Add the reserved marinade to the skillet and simmer, whisking constantly, until the mixture has become a darker brown and thickened, about 10 minutes. Remove from the heat and cover.
4. Place the eggs in a shallow bowl and whisk until foamy, set aside. In a second shallow bowl add the cornstarch. Remove the chicken mixture from the refrigerator, drain from the marinade and pat dry with paper towels. Toss half the chicken mixture into the foamy eggs until well coated, then dredge in the cornstarch pressing to adhere. Transfer to a plate and repeat with the remaining chicken and cauliflower.
5. In a large skillet heat oil over medium-high heat, in two batches cook the chicken and cauliflower until golden brown, about 3 minutes, turning each piece halfway through cooking. Transfer to a paper towel-lined plate to drain. Repeat with the remaining pieces.
6. Place in a single layer in the prepared baking dish. Pour sauce evenly and turn to ensure each piece is coated.
7. Bake for 1 hour, turning every 15 minutes. Serve over rice and garnish with sesame seeds and scallions.

Source: Adapted from Brown Eyed Baker’s Sweet and Sour Chicken and Sesame Chicken.

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!

One year ago: Pork Loin Chops with Avocado-Manga Salsa and Spinach Quinoa

FRESH STRAWBERRY PIE

Serves 8-12

Ingredients:

1 refrigerated pie crust

1 cup sugar

1 cup water

5 Tbsp cornstarch

Pinch salt

4 Tbsp strawberry gelatin

1 quart fresh whole strawberries (halve larger ones)

Directions:

1. Preheat oven to 450 degrees.
2. Place pie crust into a 9-inch pie pan and crimp the edges. Fill with pie weights and bake for 12-15 minutes or until golden. Allow to cool completely.
3. In a medium saucepan over medium heat whisk together the sugar, water, cornstarch, and salt. Cook until clear and thick; remove from heat. Add the gelatin and stir constantly until dissolved. Cool to room temperature.
4. Stir the strawberries into the gelatin mixture then pour into cooled pie crust. Cover and refrigerate until set, about 2 hours.

Source: My dad’s recipe adapted from Lynn W.

I kind of dropped the ball on Single Serving Sunday the past two weeks. In order to make it up to you I made you brownies – brownies which can be enjoyed by both gluten-haters and -lovers. Many gluten-free baked goods are made with gluten-free flour mixes and tend to have a slightly different texture. These babies, however, are made with cornstarch and result in the fudgiest brownies you ever did see. I made these same brownies in the past as a full-sized batch and with a peanut butter layer in the middle. They were so dangerous that I decided they would be a great candidate for a smaller batch setting (for those of us with weak self control) and they turned out just as famously! This time I threw in some walnuts, but that’s totally up to you.

Two years ago: Strawberry Fruit Dip

Three years ago: Homemade Whole Wheat Spinach and Ricotta Ravioli with Tomato-Pancetta Butter

GLUTEN-FREE BROWNIE FOR ONE

Serves 1-2

Ingredients:

1/2 Tbsp cornstarch

1 Tbsp unsweetened cocoa powder

Pinch salt

1 Tbsp unsalted butter, cut into four pieces

2 oz. (1/4 cup) semisweet chocolate chips

2 Tbsp sugar

1/4 tsp vanilla extract

2 Tbsp lightly beaten egg

2 Tbsp chopped walnuts, optional

Directions:

1. Preheat oven to 350 degrees. Lightly grease a 5×3-inch mini loaf pan and line with parchment paper, leaving a 2-inch overhang. Lightly grease the parchment paper.
2. In a small bowl, whisk together cornstarch, cocoa, and salt.
3. In a small microwave-safe bowl, microwave butter and chocolate in 15-second increments, stirring each time, until melted and smooth, about 1 minute. Stir in sugar and vanilla. Stir in eggs, one at a time, until combined.
4. Add cornstarch mixture and whisk vigorously until mixture is smooth and begins to pull away from side of bowl, about 2 minutes. Stir in walnuts, if using.
5. Spread the batter into prepared pan and smooth top.
6. Bake 15-20 minutes, turning halfway, or until a toothpick comes out with just a few moist crumbs attached. Transfer pan to wire rack and cool completely.
7. Using parchment overhang, lift brownies from pan. Cut into 2 squares and serve.

 Source: Adapted from my Gluten-Free Buckeye Brownies.