Oatmeal Peppermint Smores Bars

Oatmeal Peppermint Smores Bars

Storytime!

I sometimes shout that when I or Mom or Dad have something to share.  It’s a fun exclamation to express my interest in sharing or hearing, which is almost always high.

I love talking and listening, connecting with people I love by sharing about our days and ourselves.  Plus, life is sometimes isolating and boring sitting at a computer and typing away all day, so storytime is something special.  Something to be savored.

Oatmeal Peppermint Smores Bars

But I can’t take credit for the exclamation.

In my freshman year of high school, we were all required to take health.  The teacher was a down to earth woman who tried to relate to us as equals more than treat us as inferiors.  She was a pretty decent teacher, but the school didn’t appreciate her and let her go after that year, as opposed to some of the other teachers, like the old lady who never moved from her desk and formed coherent sentences only some of the time.  But I digress.

Oatmeal Peppermint Smores Bars

Health wasn’t a super difficult, heavy class like many of the others.  It was a fun, interactive way for us to learn about ourselves and how to make life the best it could be.  So she wanted to make it fun as much of the time as possible.

She would tell the class stories, to which the girls, most of whom were very popular and didn’t much care for me, would exclaim “storytime!”

In the moment, I probably found it annoying and rolled my eyes, just waiting for the day to be over.  But all these years later, more than I care to think about, I like it.  It brings me joy, as it did them then.

Oatmeal Peppermint Smores Bars

Storytime is always a good thing.  So are any desserts with melty marshmallows.  Like these Oatmeal Peppermint Smores Bars.  These take smores to a whole new level with an oatmeal cookie base that is soft and chewy.  In the middle are tons of peppermint marshmallows that add a fun, subtle flavor, though vanilla will work just fine, and carob in my case, or dark chocolate, in your case, chips.

Serve these warm out of the oven or heat them in the microwave for a few seconds to enhance the smores experience.  Gather the family, have smores bars, and storytime.

Oatmeal Peppermint Smores Bars

Oatmeal Peppermint Smores Bars

Oatmeal Peppermint Smores Bars

Prep Time: 20 minutes

Cook Time: 30 minutes

Total Time: 50 minutes

Yield: 9 large bars

Ingredients

1 2/3 cups all-purpose flour
3 cups quick cooking oats
1 teaspoon baking soda
½ teaspoon kosher salt
1 stick unsalted butter, room temperature
1 cup packed light brown sugar
¼ cup granulated sugar
2 large eggs
2 teaspoons pure vanilla extract
2 heaping cups mini peppermint marshmallows
1 ½ cups carob or dark chocolate chips

Instructions

  1. Preheat oven to 350 degrees F. Line an 8-inch square pan with parchment paper, leaving overhang for easy removal later.
  2. In a large bowl, cream the butter and sugars until light and fluffy. I did this by hand but a hand or stand mixer will work as well. Beat in the eggs one at a time followed by the vanilla.
  3. Add the flour, oats, baking soda, and salt. Stir until a soft dough is formed. Press about half the dough into the bottom of the prepared pan. Top with the marshmallows and chips. Spread clumps of the remaining dough on top, covering as much of the filling as possible.
  4. Bake for about 30 minutes, until golden brown on top and bubbling. Cool in pan at least 30 minutes before serving. Bars may be stored in an airtight container at room temperature for up to 5 days or frozen, wrapped in parchment and foil and placed in a zipper bag for up to 3 months. Reheat or thaw in the microwave 30 – 60 seconds.

Notes

Recipe adapted from Spoon Fork Bacon

Schema/Recipe SEO Data Markup by Yummly Rich Recipes
http://piesandplots.net/oatmeal-peppermint-smores-bars/

Fluffernutter White Hot Chocolate

Fluffernutter White Hot Chocolate

Don’t drink your calories.  That’s kind of one of my mottos.  My aunt said she thought about it the other day when tempted to order a fancy drink at a coffee shop.

I used to drink my calories like a champion.  Gatorade, orange juice, milkshakes, Frappuccinos, soda.  And my body paid for it.  I stopped pretty much cold turkey and reaped the rewards.  Plus I didn’t really miss any of those things.

Fluffernutter White Hot Chocolate

Fluffernutter White Hot Chocolate

But every once in awhile rules are meant to be broken.  Especially around the holidays (and when you need a super easy blog post 🙂 ).  I made Fluffernutter White Hot Chocolate and it is kind of the best thing since sliced bread or at least regular hot chocolate.  Because what’s better than peanut butter and marshmallow melted into drinkable heaven?

It is rich and rather sweet, so I swapped it for dessert instead of dessert and caloric drink like old me would have and really you definitely do not need dessert after this, nor do you need a large portion.

Fluffernutter White Hot Chocolate

It’s easy to make, gluten free, and perfect for these super chilly winter days.  I’m thinking this is a must for Christmas morning present opening.

Fluffernutter White Hot Chocolate

Super warm and comforting, it is extra creamy from the marshmallow fluff melted right into the beverage.  the peanut butter flavor is prominent with a hint of vanilla.  My favorite might just be the topping of more fluff and peanut butter.  I loved to get the topping and the beverage all in one drink.

You will absolutely love the peanut butter and marshmallow drink!

Fluffernutter White Hot Chocolate

Fluffernutter White Hot Chocolate

Prep Time: 2 minutes

Cook Time: 10 minutes

Total Time: 12 minutes

Yield: 4 drinks

Ingredients

4 cups milk (I used almond, use what you love!)
¾ cup white chocolate chips
1/3 cup marshmallow fluff, plus more for serving
¼ cup creamy peanut butter, melted, plus more for serving
2 teaspoons vanilla bean paste

Instructions

  1. In a small sauce pan, stir together milk, white chocolate chips, marshmallow fluff, and peanut butter that has been melted in the microwave for about 30 seconds.
  2. Place over medium heat, and cook, stirring frequently, until everything has melted together and the mixture is steaming hot. Remove from heat and stir in the vanilla bean paste.
  3. Divide evenly among mugs. Tip: if your mugs are microwave safe, warm them for about 1 minute before filling with hot chocolate.
  4. Top each mug with a dollop of fluff and a drizzle of melted peanut butter. Serve immediately.
Schema/Recipe SEO Data Markup by Yummly Rich Recipes
http://piesandplots.net/fluffernutter-white-hot-chocolate/

Microwave Peep S’mores

Microwave Peeps S'mores

I always overdo it on buying candy.  Easter candy.  Christmas candy.  Halloween candy.  Candy.

Sure, somehow it all gets eaten eventually, but my pantry is pretty much literally overflowing with bag after bag after bag of the sweet stuff.  And behind all those bags is a stack of boxes of Peeps.

I am one of those people that loves Peeps.  Especially the Gingerbread ones.  If you haven’t tried those yet DO IT!  Sometimes I melt them onto a Gingerbread Pop Tart, but that’s another story.

Microwave Peeps S'mores

I have a plethora of Peeps in the pantry.  Bunnies.  Chicks.  Pink.  Blue.  Yellow.  Minions.  Gingerbread.  Hearts.  Peeps.  Lots and lots of Peeps.

And right about now I bet you have more than you know what to do with as well.  Luckily I’m here to help with a super simple recipe that’s ready in about 2 minutes and will have the whole family asking for seconds.  Before long, you’ll be going to the store to buy more Peeps.

What is this amazing recipe?  Microwave Peep S’mores.  It only takes three ingredients – chocolate or carob, graham crackers, and of course Peeps – and it is so easy to prepare because it’s made in the microwave.

Microwave Peeps S'mores

While this doesn’t exactly recreate that classic campfire s’mores flavor, it’s a trick Mom has used for years and years to make s’mores year round without fuss.  In fact, I think I’ve only had s’mores made this way.

You end up with a crispy graham cracker topped with melty chocolate and an ooey gooey marshmallow with crunchy sugar on the outside.  It’s the perfect combination of textures and flavors.  Your leftover Easter candy dilemma has officially been solved.

Microwave Peeps S'mores

Microwave Peep S’mores

Prep Time: 2 minutes

Cook Time: 2 minutes

Total Time: 4 minutes

Yield: 2 s'mores

Ingredients

2 graham cracker sheets, broken in half

2 tablespoons carob or chocolate chips

4 Peep bunnies

Instructions

Place 2 pieces of graham cracker on a microwave safe plate. Top each with 1 tablespoon of carob or chocolate chips. Microwave in 30 second increments until the chips are mostly melted. Mine took 1 minute.

Place 2 bunnies on each of the graham crackers and microwave about an additional 30 seconds. Keep your eye on it and stop when the bunnies are super puffy.

Top with the remaining graham crackers and serve immediately.

Notes

Recipe is easily multiplied - and trust me, you'll want to multiply it!

http://piesandplots.net/microwave-peep-smores/

 

Marshmallow Popcorn Balls #SundaySupper

Marshmallow Popcorn Balls

We all like to save some money wherever we can, especially around the holidays. Everyone spends their money in different ways and places. For example, I don’t really like to travel … at all … but I love to go shopping. I’m pretty sure you all know that by now 😉

Food is a place where I often splurge. I love to order treats from across the country that I’ve seen on TV. I love fresh, wild fish. And I’m pretty sure I could eat my weight in fruit. None of these are exactly budget friendly.

Marshmallow Popcorn Balls

On the other side of the coin, I can make a meal out of scrambled eggs and a simple salad. In fact, eggs are one of my favorite dinners. Oatmeal is a favorite budget friendly breakfast. And these Marshmallow Popcorn Balls are an awesome dessert that will go easy on your wallet.

The low cost of making these popcorn balls is just one of the reasons I love them. They are also super simple to make and gluten free. They only have three ingredients: popcorn, butter, and marshmallows. I used candy corn marshmallows for a fun, festive color, but use whatever marshmallows you have on hand and want to give a try. The flavor possibilities are endless.

Marshmallow Popcorn Balls

Marshmallow Popcorn Balls

Popcorn is a great pantry staple. I pop it in the microwave and leave it plain for a healthy snack or I coat it in caramel or marshmallow. It lasts a long time and goes so far. Seriously, a ¼ cup of kernels makes a bowl full of popcorn.

Anytime you need a quick, budget friendly treat, make these Marshmallow Popcorn Balls – they are sure to be a hit.

Marshmallow Popcorn Balls

Marshmallow Popcorn Balls #SundaySupper

Prep Time: 10 minutes

Cook Time: 5 minutes

Total Time: 15 minutes

Yield: About 12 popcorn balls

Ingredients

2/3 cup popcorn kernels

10 ounces candy corn marshmallows

4 tablespoons unsalted butter, cubed

Instructions

Line a baking sheet with parchment.

Pop the popcorn kernels. You may use any method. I always put the kernels in a paper bag, fold the top down a few times and microwave until the popping begins to subside. It usually takes 1:30-2 minutes. Allow the popcorn to cool slightly and sift through to remove any unpopped kernels.

Place the marshmallows and butter in a large microwave safe bowl. Melt in the microwave in 30 second increments, stirring in between, until fully melted. Add the popcorn and stir until fully coated.

Oil or butter your hands. Grab some of the popcorn mixture and mold into a ball. Place on the parchment and repeat with the remaining popcorn. Store at room temperature in an airtight container for up to 3 days.

http://piesandplots.net/marshmallow-popcorn-balls-sundaysupper/

Don’t forget to check out the other Sunday Supper dishes!

Save-Your-Pennies Soups:
Bean and Bacon Soup by Hezzi-D’s Books and Cooks
Mexican Turkey Bean Soup by What Smells So Good?
Pasta e Fagioli by The Food Hunter’s Guide to Cuisine
Turkey and Dumpling Soup by Palatable Pastime
Vegan Broccoli Cheese Soup by Pancake Warriors

Budget-Savvy Bread and Salads:
Mom’s Buttermilk Biscuits by Grumpy’s Honeybunch
Turkey Salad by Food Done Light

Money-Saving Mains:
Black Bean and Bell Pepper Quesadillas by My San Francisco Kitchen
Cajun Blackened Chicken Thighs by Feeding Big
Chicken Enchilada Casserole by Cosmopolitan Cornbread
Chicken Enchiladas by The Freshman Cook
Chicken Piccata by Monica’s Table
Chicken Tetrazzini by Renee’s Kitchen Adventures
Chimichurri Chicken Thighs by Life Tastes Good
Dutch Baby Pancakes by Brunch with Joy
Easy Cheesy Egg Breakfast Bake with Potatoes and Sausage by From Gate to Plate [or breakfast]
Easy Crockpot Spaghetti Sauce by Fantastical Sharing of Recipes
Egyptian Rice and Lentils by Wholistic Woman
French Onion Soup Twice Baked Potato by Sew You Think You Can Cook
Gnocchi with Fennel and Pork by Caroline’s Cooking
Italian Baked Chicken by A Day in the Life on the Farm
Lasagna Stuffed Acorn Squash by Cupcakes & Kale Chips
One-Pot Creamy Chicken and Noodles by A Kitchen Hoor’s Adventures
Orzo with Leftover Turkey and Sweet Potatoes by Cooking Chat
Sauteed Vegetables by Party Food and Entertaining
Turkey Sausage and Pasta by Cindy’s Recipes and Writings
Twice Baked Sweet Potato Bar by Momma’s Meals
Yakisoba (Japanese Stir Fried Noodles) by Curious Cuisinere

Don’t-break-the-bank Desserts:
Apple Pecan Bread Pudding by That Skinny Chick Can Bake
Marshmallow Popcorn Balls by Pies and Plots
Slow Cooker Apple Gingerbread Crumble by The Crumby Cupcake

And more saving suggestions from the Sunday Supper Movement:
Budget-Friendly Meal Ideas for #SundaySupper

Sunday Supper MovementJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.

Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

 

Fluffernutter Popsicles

Fluffernutter Popsicles - plus an awesome giveaway!

This giveaway is closed – congratulations to Susan on winning!

Everyone thinks of ice cream in the summer, but really I don’t think anything is more quintessentially summer than a popsicle.

It’s so inviting, with its portability and ease. You don’t need spoons or cups. No need to struggle with scooping ice cream that’s too hard and then melty because it’s too soft. You just grab a popsicle and go. Go for a walk. Go watch TV. Go sit on the deck. Go enjoy summer and life.

Fluffernutter Popsicles

Popsicles last longer than ice cream too. I can demolish a scoop of vanilla in like five bite, but a popsicle makes you slow down and work for it. It’s the best job ever, really, calmly licking an icy cold treat.

The flavors are endless too. I’ve always been a huge fan of fruity popsicles and grew up on creamsicles, but I had never made my own. I was excited to have fun with one of my all-time favorite flavor combinations – peanut butter and marshmallow.

This is perhaps more like a pudding pop – a good thing, since it’s half ice cream half popsicle. The creamy peanut butter mixes with the gooey marshmallow and some Reese’s Pieces add a bit of crunch.

Fluffernutter Popsicles

To make these even easier, I made them in Dixie cups. No need to go out and buy molds, just fill up the cups, stick a plastic spoon in the center, and freeze them. When you’re ready to eat, peel away the cup and you have a perfect popsicle.

My friends at Peanut Butter and Co have offered to give two jars of Smooth Operator Peanut Butter to one lucky reader.

To enter, answer the question: What’s your favorite frozen treat?

To earn additional entries:
Follow me on Bloglovin’. Come back and let me know you’ve followed in an additional and entirely separate comment.
Follow @piesandplots on Twitter. Come back and let me know you’ve followed in an additional and entirely separate comment.
Like Pies and Plots on Facebook. Come back and let me know you’ve liked me in an additional and entirely separate comment.
Follow Pies and Plots on Pinterest. Come back and let me know you’ve followed in an additional and entirely separate comment.
Follow @piesandplots on Instagram. Come back and let me know you’ve followed in an additional and entirely separate comment.
Subscribe to Pies and Plots via email using the form at the top of the page on the right hand side. Come back and let me know you’ve followed in an additional and entirely separate comment.
IMPORTANT: This giveaway is open to residents of the US only.
The giveaway ends Friday August 21, 2015, at 11:59 pm EST.
The winner will be chosen via the Random Number Generator on random.org. The winner will be notified by email and will have 24 hours to respond. If the winner does not respond, a new winner will be chosen. Good luck!

Disclaimer: I was provided with product and the giveaway, but all opinions, as always, are mine.

Fluffernutter Popsicles

Fluffernutter Popsicles

Prep Time: 10 minutes

Total Time: 10 minutes

Yield: 8 servings

Ingredients

¾ cup Smooth Operator Peanut Butter

1 cup milk (I used almond, use what you love)

½ cup peanut butter chips

½ cup Reese’s Pieces

About 1 cup marshmallow fluff

8 disposable paper cups and plastic spoons for molds

Instructions

In a medium bowl, whisk together the peanut butter and almond milk until fully emulsified. Stir in the peanut butter chips and Reese’s Pieces.

Place about a tablespoon of the peanut butter mixture in the bottom of each paper cup. Place a heaping tablespoon of marshmallow fluff on top of the peanut butter in each cup. Divide the remaining peanut butter mixture among the cups.

Place a spoon in the center of each cup. Place in freezer until firm, about 2 hours. When ready to eat, peel away the paper and enjoy.

Notes

Additional freezing time is necessary

http://piesandplots.net/fluffernutter-popsicles/

Fluffernutter Cookies #SundaySupper

Fluffernutter Cookies

What’s in a name? Names are so important. They can make us love or hate products, movie characters, and even foods.

When I was a kid, I didn’t really like my name, but it’s grown on me. Don’t even ask about my middle name though. If you are a girl and about my age, there’s a pretty good chance you have the same middle name as me. I use it only if necessary, and on here, it’s definitely not necessary.

Fluffernutter Cookies

Or how about the name of a blog. I went back and forth for weeks over what to name it. I still really like the name, even if it doesn’t exactly fit seeing as I don’t write about writing much. It turns out that’s a pretty tough thing to do.

When I am writing, I have the hardest time choosing names for characters. It’s so difficult to force yourself to come up with that brilliant name that everyone will love. I Google popular names and go back and forth, back and forth. I’ve even completed a work and then gone back and changed some, if not all of the names.

Fluffernutter Cookies

I like the name fluffernutter. What about you? You almost have to smile when you say fluffernutter. I must also say, I really like that these Fluffernutter Cookies are gluten free and have only five ingredients! You could practically make these in your sleep … though maybe you couldn’t say fluffernutter 😉

These take my classic flourless peanut butter cookies and add tons of marshmallowy goodness!  Who wouldn’t want that?!? Plus, these tasty treats are gluten free!

Fluffernutter Cookies

Fluffernutter Cookies #SundaySupper

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Yield: 8 cookies

Ingredients

1 cup creamy peanut butter

1 cup granulated sugar

1 teaspoon baking soda

1 large egg

½ cup marshmallow fluff plus more as necessary

Instructions

Preheat oven to 350 degrees F. Line a baking sheet with parchment.

In a medium bowl, stir together peanut butter, sugar, baking soda, and egg until well combined.

Take roughly golf ball sized pieces of the dough and spread out into a disc using your hands. Place a heaping tablespoon of fluff in the center and wrap the dough around it, covering it as much as possible. They will ooze some, especially during baking, but don’t worry.

Once all the cookies are finished, bake for about 12 minutes until just barely golden brown and starting to set. Serve warm or cool completely on the pan. Cookies may be stored in an airtight container at room temperature for up to 5 days or frozen wrapped in parchment and foil and placed in a zipper bag for up to 3 months. Thaw at room temperature for about an hour or in the microwave for about 30 seconds.

http://piesandplots.net/fluffernutter-cookies-sundaysupper/

Don’t forget to check out the other Sunday Supper recipes!

Drinks

Appetizers and Snacks

Main Dish

Side Dish

Desserts

Sunday Supper MovementJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.

Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

Carob Bumpy Cake #Sunday Supper

Carob Bumpy Cake - Moist cake with marshmallow fluff and glaze

So, I am curious. Have you watched The Interview? I heard about the movie long before the recent controversy began, and truthfully, I knew right away it wasn’t my kind of movie. I watch at least two movies a week, but I had a feeling this wouldn’t be one of them. I like a comedy as much as anyone else. We all need a good laugh sometimes. But there’s a line between comedy and stupid and I had a feeling The Interview would cross the line.

However, once all the controversy began and Sony pulled the film from theatres, I knew I’d watch it. I wouldn’t go to theatres to see it, but I haven’t seen a movie in the theatre for about ten years, so I’m not making a statement about The Interview.

Carob Bumpy Cake

Watching it wasn’t about loving it, but about making a point. I wanted to watch it because it seemed like the American thing to do to prove, even if just to myself, that I have the freedom to watch it and I’m not afraid to do so.

What I was surprised about is that I kind of loved The Interview. Yes it was silly and many of the jokes went way too far. Like waaaaaay too far. However, it made me laugh out loud, something not many movies do. A lot of it was smart and clever and funny. I could even imagine watching it again. So if you have some free time you might want to check it out.

Carob Bumpy Cake

You might also want to make this Carob Bumpy Cake. Bumpy Cake is the only classic Detroit area dessert I could think to make, so I whipped it up for this week’s Sunday Supper of hometown favorites and I am so glad I did.

I’ve never had traditional bumpy cake since it’s super chocolate-y, but I don’t think anyone could tell this version was made with carob. Even Mom couldn’t get enough of it and she has always been a little leery of carob.

Carob Bumpy Cake

The carob cake base is rich and moist, kind of like Devil’s food cake. I swapped out the traditional buttercream bumps for marshmallow fluff. Not only does this make the cake easier to make but it also takes out some of the rich, buttery-ness in favor of light, sweet fluff. The simple chocolate glaze on top rounds out the whole thing. The components are all stars in their own right and together they make a magical combination.

Carob Bumpy Cake

Carob Bumpy Cake #Sunday Supper

Prep Time: 15 minutes

Cook Time: 35 minutes

Total Time: 50 minutes

Yield: 18 servings

Ingredients

Cake

1 cup water

½ cup canola oil

1 stick unsalted butter

3 heaping tablespoons carob powder

2 cups granulated sugar

2 cups all-purpose flour

3 large eggs

½ cup milk (I used almond – use what you love)

1 teaspoon baking soda

1 teaspoon pure vanilla extract

Glaze

1 box confectioners’ sugar

½ cup carob powder

¼ milk (I used almond – use what you love), plus more as needed

2 teaspoons pure vanilla extract

1 jar marshmallow fluff for assembly

Instructions

Make the cake. Preheat oven to 350 degrees F. Butter and flour a 9 by 13 inch pan.

In a large bowl, stir together flour and sugar.

In a medium saucepan, combine water, oil, butter, and carob powder. While stirring frequently, bring it to a boil over medium heat. Once it boils, remove it from the heat and pour it into the sugar mixture. Stir until combined. Add eggs, milk, baking soda, and vanilla and mix until fully combined.

Pour the batter into the prepared pan and bake for 30-35 minutes, until a toothpick inserted in the center of the cake comes out clean or with a few moist crumbs. Cool completely in pan. Cake may be made 1 day ahead of time.

Once the cake is totally cool, spread rows of marshmallow fluff on the cake. Don’t worry if they run together a little. Use the whole jar. Place the cake in the refrigerator for at least 30 minutes.

While the cake chills, make the glaze. In a large bowl, whisk together sugar and carob powder. Slowly whisk in milk and vanilla. Add more milk as necessary until a thick, yet pourable consistence is formed. Pour over the cake with marshmallow fluff. Cake may be stored in the refrigerator for up to 3 days in an airtight container.

Notes

Additional cooling time is necessary

Recipe adapted from Confessions of a Cookbook Queen

http://piesandplots.net/carob-bumpy-cake-sunday-supper/

Don’t forget to check out the other Sunday Supper dishes!

Breakfast

Drinks

Appetizers and Snacks

Main Dishes

Side Dishes

Desserts

Sunday Supper Movement Join the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.

Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

Fluffernutter Pie

Fluffernutter Pie

Finally spring is starting to take hold.  Hopefully it’s doing some serious weightlifting because it needs to be crazy strong to kick winter all the way to the curb and keep it there.

All the springtime signs are like a weight lifted from my shoulders.  The birds are singing, the chipmunks have come out of hibernation, the days are so much longer, the snow is almost melted (yeah, some of it’s still hanging on), and I didn’t even have to wear my coat the other day!

Fluffernutter Pie

Fluffernutter Pie

If winter comes back again, I swear I’m gonna barricade myself in the house.  And maybe have a load of dirt and some flowers delivered to start a garden in the house because you can have anything delivered today.  Just ask my BFF, the UPS man.

There may have been some talk on the local news that snow is meteorologically possible until June.  But I put my fingers in my ears and chanted “la, la, la” like a five year old, so we’ll pretend like it didn’t happen.

Fluffernutter Pie

This Fluffernutter Pie definitely happened.  And I’m so glad it did.  I mean does it get better than a thick graham cracker crust, silky smooth peanut butter pastry cream, and homemade marshmallow fluff?  Um . . . no.  You’ll be tempted to eat the peanut butter pastry cream straight from the pot with a spoon, but save some for the pie.  You’ll thank me later!

Fluffernutter Pie

Fluffernutter Pie

Prep Time: 45 minutes

Cook Time: 45 minutes

Total Time: 1 hour, 30 minutes

Yield: 8 slices

Ingredients

Crust

2 ½ cups graham cracker crumbs

¼ cup granulated sugar

5 tablespoons unsalted butter, melted

Peanut Butter Pastry Cream

2 cups milk or cream, divided (I used almond milk, use what you love)

¼ cup cornstarch

¾ cup granulated sugar

2 whole large eggs

4 large egg yolks

¾ cup creamy peanut butter (I used Skippy Natural, use what you love)

1 tablespoon vanilla bean paste

Marshmallow Fluff

½ cup water

1 ½ cups granulated sugar

2 tablespoons light corn syrup

5 large egg whites

½ plus ⅛ teaspoon cream of tartar

1 tablespoon vanilla bean paste

Instructions

Make the crust. Preheat oven to 350 degrees F. In a medium bowl, combine graham cracker crumbs, sugar, and butter. Pour into a pie pan and press in firmly with your hands, going all the way up the sides. Using a measuring cup press the bottom in very firmly. Bake for 15-25 minutes until golden brown. Cool completely.

Make the marshmallow fluff. In a small saucepan, combine water, sugar, and corn syrup over medium heat. Stir frequently until the sugar is dissolved and the mixture is clear. Once this happens, attach a candy thermometer, raise the heat to medium-high, and stop stirring. Allow the mixture to come to 240 degrees F on the candy thermometer.

In the meantime, in the bowl of a stand mixer fitted with the whisk attachment, beat the egg whites on medium-high until frothy. Add the cream of tartar. Continue beating on medium-high until the egg whites form stiff peaks.

When the egg whites have formed stiff peaks and the sugar mixture has reached 240, remove the syrup from the heat and turn the mixer to medium-low. Slowly and immediately begin drizzling the syrup into the egg whites, trying not to get it on the sides of the bowl. If the whites are done whipping before the syrup is done, turn them off until the syrup reaches 235, then turn them back on to make sure they are fluffy. If the syrup is done before the whites, turn the heat down or remove it from the heat for a minute or so.

Once the syrup is drizzled into the whites, turn the mixer back up to medium-high and beat for about 7 minutes, until the bottom of the bowl is cool and the marshmallow is thick, glossy, and voluminous. Add the vanilla bean paste and mix about 1 minute more. Marshmallow may be stored in the refrigerator for up to 2 days. I recommend doing this as it makes assembling the pie easier.

Make the pastry cream. In a medium bowl, whisk together ½ cup milk and cornstarch. Place the remaining milk and the sugar in a medium saucepan over medium heat. Cook until the mixture just starts to bubble.

Whisk the eggs and egg yolks into the milk and cornstarch mixture until well combined. Slowly add about 1/3 of the hot milk mixture to the egg mixture while whisking. Then pour the egg mixture into the remaining hot milk in the saucepan and place over medium low heat. It is important to keep the heat low so the mixture does not curdle. Whisk constantly until the mixture starts to thicken. Remove from the heat and whisk in the peanut butter and vanilla bean paste until fully combined.

Assemble the pie. Preheat the broiler. Pour pastry cream immediately into the baked and cooled crust. Top immediately with the marshmallow fluff. Make peaks in the marshmallow using the back of a spoon or a knife. Place under the broiler for 1-2 minutes until the marshmallow is golden brown. Do not walk away during this process, as it will burn quickly.

Allow the pie to chill in the refrigerator for at least two hours before serving. Pie may be stored in the refrigerator for up to 2 days.

Notes

Recipe adapted from Sprinkle Bakes

Additional cooling and chilling time is necessary

http://piesandplots.net/fluffernutter-pie/

Emeril’s Famous Banana Cream Pie

Emeril's Famous Banana Cream Pie

When I mention Edie Falco, you probably think of Carmela Soprano.  I’ve barely seen more than the pilot and finale of The Sopranos, an embarrassing fact for a TV addict like me.  I have to watch it one day.  Since I’m a Sopranos novice, I think of Jackie Peyton, the main character on Nurse Jackie, when I think of Edie Falco.

Nurse Jackie is one of my favorite shows on TV.  It’s smart, touching, and one of the few shows that actually makes me laugh out loud, typically multiple times each episode.  The thirty minutes fly by, as I forget to even glance at the clock.  The credits roll far too soon, leaving me hungry for another episode.

Emeril's Famous Banana Cream Pie

Emeril's Famous Banana Cream Pie

Jackie is, of course, a nurse.  She is great at her job and cares about her patients as she does her family, fighting for the best for those around her.  She is a flawed person, having battled drug addiction which left her marriage in shambles.  Her desire to be a good person and do the right thing despite her flaws is inspiring and quite relatable.  She, like all of us, is just trying to do the best she can, which isn’t always good enough.

If you haven’t watched Nurse Jackie, perhaps you can catch up on Netflix or OnDemand.  It is definitely worth seeking out.  I would actually love to start watching from the beginning again.

Emeril's Famous Banana Cream Pie

Mom also loves the show, even if she hates to admit a Showtime show, full of swearing and adult situations, is one of her favorites.  It’s one of the many things we bond over.  Another is this Banana Cream Pie.  She has always loved banana cream pie and wanted to make it, and I’ve never had it before!  Ever!  Can you believe that?  Some high quality graham crackers from Zingerman’s inspired me to get in the kitchen and make one.

I used the famous recipe from Emeril’s New Orleans, as featured by Wolfgang Puck on the Best Thing I Ever Ate.  Since I’ll unfortunately probably never get to New Orleans, I figured I’d make it to see what all the fuss is about.  Let me tell you, this did not disappoint one bit.  I loved every bite and can’t wait to make it again . . . maybe with some peanut butter.  I made my first ever graham cracker crust, which was perfectly thick, crunchy, and slightly grainy, providing structure and texture to the layered bananas and thick, velvety vanilla bean pastry cream.  And then because it’s my favorite thing on Earth, I topped it with Italian meringue, which is lighter and a little sweeter than whipped cream.  Together the flavors and textures are a pretty unspeakably amazing combination.  My prescription: make this pie and watch Nurse Jackie.

Emeril's Famous Banana Cream Pie

Emeril's Famous Banana Cream Pie

Emeril’s Famous Banana Cream Pie

Prep Time: 2 hours

Cook Time: 40 minutes

Total Time: 2 hours, 40 minutes

Yield: 8 slices

Ingredients

Crust

2 ½ cups graham cracker crumbs

¼ cup granulated sugar

5 tablespoons unsalted butter, melted

Pie

2 cups heavy cream

1 ½ cups milk (I used almond milk)

1 ½ cups granulated sugar

½ vanilla bean, split and scraped, pod and beans reserved

3 large egg yolks

2 large eggs

½ cup cornstarch

9 medium bananas, ripe but firm, sliced into ½ inch thick slices

1 recipe Italian meringue

Instructions

Make the pastry cream. In a large saucepan, combine cream, milk, ½ cup sugar, and vanilla bean pod and seeds. Bring to a slow boil, whisking frequently. Remove from heat.

In a medium bowl, whisk together egg yolks, eggs, cornstarch, and 1 cup sugar until lightened in color and texture. Slowly whisk 1 cup of the hot cream mixture into the egg mixture. Do not stop whisking. Then, slowly add the egg mixture to the hot cream mixture in the pan, whisking constantly. Bring to a simmer, stirring constantly until the cream has thickened substantially, about 5 minutes. Pour into a medium bowl. Allow to cool at room temperature about 30 minutes, before covering with plastic wrap directly on the surface of the cream to prevent a skin from forming and refrigerating for at least 4 hours and up to overnight.

Make the crust. Preheat oven to 350 degrees F. In a medium bowl, combine graham cracker crumbs, sugar, and butter. Pour into a pie pan and press in firmly with your hands, going all the way up the sides. Using a measuring cup press the bottom in very firmly. Bake for 15-25 minutes until golden brown. Cool completely.

Assemble the pie. Remove the vanilla bean pod from the pastry cream. Spread ½ cup pastry cream over the bottom of the cooled crust, smoothing into an even layer with a rubber spatula. Cover with bananas in a circular pattern. Press down on the bananas firmly but gently. Spread ¾ cup cream over the bananas, then cover with another layer of bananas and press down on them. Spread another ¾ cup cream over this layer of bananas and layer remaining bananas over the top, leaving about ½ inch border. Press down on bananas before topping with remaining cream. Cover the bananas entirely with the cream or they will brown. Cover the pie tightly with plastic wrap and refrigerate at least 4 hours and up to overnight.

When ready to serve the pie, top with Italian meringue. Do not top more than 30 minutes in advance or it will slide off. Alternatively, top individual pieces with meringue.

Notes

Recipe adapted from Emeril Lagasse

http://piesandplots.net/emerils-famous-banana-cream-pie/

Baked Alaska

Baked Alaska

Did you all have a good Christmas?  I hope so.  My parents and I had a wonderful day.  After a quick breakfast, it was time to open presents.  Dad loves his new watch, fleece pullover, French cuff shirts, and movie, among others.  Unfortunately Mom will be returning some of her gifts, but is enjoying an eye shadow, some track suits, and some awesome Moon wrapping paper from the Neiman Marcus Target collection.  I got some movies and books, including a personalized and autographed Aida Mollencamp cookbook, a few stuffed animals, makeup, and a Gucci key chain, which I am in total love with.

A couple days before Christmas, we had a family shopping outing.  We used to go shopping all together constantly, but with busy and ever changing schedules, it is now a rarity.  Mom and I each bought a pair of earrings as part of our Christmas presents.  We’ll pick them up in the New Year as mine had to be converted into clips.  Have I ever told you guys I don’t have pierced ears and have no intentions of doing so?  Just another quirk that makes me unique (or weird, depending on how you look at it).  In addition we opened a few presents since we were all dressed up.  On Christmas, I like to chill out and relax, which means no getting ready, which means I’m camera shy.  So it was nice to have a few memories of the season.

Me Opening Christmas Presents

Mom Opening Christmas Presents

Dad Opening Christmas Presents

After all the present opening ended, we made pumpkin whoopie pies.  They were better than ever and I updated the post with some new photos.  You should totally check it out because we all agree there might not be a better dessert than pumpkin whoopie pies.  Steaks were on the menu for dinner, but who cares when you have two giant cakey cookies stuffed with homemade marshmallow fluff waiting for you?

My only complaint about Christmas is that not every day can be that fun, special, and relaxing.  I didn’t even turn on my computer!  It is a reminder that any day can be just like that, perhaps without all the presents, if we take a little time to make it special.

Zingerman's Gelato

A few weeks before Christmas my aunt was kind enough to send us some gelato from Zingerman’s.  Zingerman’s is one of my favorite bakeries to visit and one of the best places to mail order gifts from whether for someone else or yourself.  Their products are of amazing quality, matched only by their customer service.  Case in point: the gelato had six pints, three of which were chocolate 🙁  Oh, no!  But one quick call to Zingerman’s customer service had a stollen in the mail and to us in the blink of an eye.  It is now in my freezer screaming my name, waiting to be eaten.  Rest assured, my neighbors are enjoying the chocolate gelato.

Baked Alaska

Baked Alaska

But that left me with three pints of gelato.  With baking almost constantly, I rarely sit down to a bowl of ice cream any longer, but that gelato is so, so good.  I couldn’t let it go to waste.  As I stared at a tray full of leftover whoopie pies and a KitchenAid bowl full of marshmallow, which is really Italian meringue, I got an idea.  I’ll make Baked Alaska.  I think I’ve actually only had it once at a restaurant but loved it.  Once you have all the ingredients ready, it’s really simple to prepare too.  I just took a whoopie pie, covered it with a mound of slightly softened and scoopable ice cream and put if back in the freezer for a few hours.  A heaping helping of marshmallow/meringue without any holes later, it went into a preheated broiler for about a minute and was golden brown and totally, amazingly, delicious.  Sweet, smooth, and a little sticky, the meringue was slightly hardened on the outside.  Then came the ice cream, vanilla, and maple pecan, barely melted, but soft enough to easily eat.  And the bottom?  That soft, moist, slightly spicy whoopie pie.  The combination of temperatures, textures, and flavors is incredible, as you venture from warm to cold, soft to crunchy (from pecans) to cakey, vanilla to maple to cinnamon.

In addition, the flavor combinations are endless.  I highly recommend using the Italian meringue, though you could flavor it with cinnamon, but from there any flavors of ice cream would be wonderful.  It is great if they have something crunchy in them to add texture but this is not necessary.  The base could be any cake or even a large cookie you have on hand.  We used one whoopie pie and a little more than ½ a pint of ice cream with tons of meringue and it was a very nice size.  The three of us shared it and had plenty.  Once you have all the components prepared, making the Baked Alaska itself is so easy and super impressive.  All your friends at your New Year’s Eve party will be so impressed to see you serving this.

Baked Alaska

Baked Alaska

5.0 from 3 reviews
Baked Alaska
Prep time: 
Cook time: 
Total time: 
Serves: 3
 
Ingredients
Instructions
  1. Line a paper plate with plastic wrap. Place whoopie pie on the plastic. Take a generous scoop of maple pecan gelato and place it on top of the whoopie pie. Leave about a ½ inch border of cake, but spread the gelato to cover the rest of the cake. Take a generous scoop of vanilla gelato and spread on top of the maple pecan gelato. Wrap the plastic up around the entire thing and press the gelato together so it forms an oval shape. Freeze for at least 2 hours and up to 12.
  2. Cover a baking sheet with aluminum foil and preheat broiler. Remove the frozen cake and ice cream from the freezer, unwrap it, and place it on the tray. Cover the entire thing with meringue. Be very generous and do not leave any ice cream or cake uncovered. Try to make some pretty peaks in the meringue before placing under the broiler for about 1 minute. Keep a very close eye on it and do not walk away from the oven, as it can burn very easily. Serve immediately.

 

 

Related Posts Plugin for WordPress, Blogger...