Favorite Recipes of 2016

It’s been another delicious year and here are some standout recipes you may have missed – perfect for holiday baking!

Coca-Cola Cupcakes with RITZ Crust

Coca-Cola Cupcakes with RITZ Crust

I couldn’t get enough of these sweet and salty totally over the top treats!

Peach Slab Pie with Crumb Topping

Peach Slab Pie

You all know I am peach obsessed and a slab pie just means there is even more to love!

Peach Fritters with Maple Bourbon Glaze

Peach Fritters

Another peach recipe!  This was my first foray into doughnuts, but it will not be my last.

Lemon Poppy Seed Zucchini Muffins

Lemon Poppy Seed Zucchini Muffins

I didn’t think the classic zucchini muffin could be improved, but these are my favorite flavorful breakfast.

Rice Krispies Treat Birthday Cake

Rice Krispies Treat Birthday Cake

Rice Krispies Treats will always be a nostalgic favorite.  This dessert looks like a cake on the outside, but is a surprise of gooey marshmallow goodness inside.

Yeasted Waffles with Peach Syrup

Yeasted Waffles with Peach Syrup

I don’t make waffles enough and this recipe proves that.  The syrup is to die for!

Animal Cracker Ice Cream Cake

Animal Cookie Ice Cream Cake

Move over store bought ice cream cakes, there is new competition in town!

Carrot Cream Cheese Coffee Cake

Carrot Cream Cheese Coffee Cake

Another favorite breakfast, this is everything we love about carrot cake with added crumb topping.

Mom's Individual Meatloaves

Mom’s Individual Meatloaves

So the bullies on Reddit may say this is the ugliest food photo ever, but I make these all the time and they never disappoint.

Gluten Free Monster Cookie Bars

Gluten Free Monster Cookie Bars

One of those recipes when I could not stop grabbing a taste.  It is pure peanut butter goodness!

And one of my favorite fashion posts of the year: Summer Sundress.  I can’t wait to break out all my summer clothes and enjoy going outside again.

Summer Sundress #FashionFriday

Here’s to an awesome 2017!

Grey Ghost Detroit

Grey Ghost Detroit

Grey Ghost may have only been open for a couple months now, but the buzz surrounding it has been strong from the very beginning.  So strong in fact that Mom, Dad, and I had to meet our friends on a Sunday night because we couldn’t get Saturday reservations.

Luckily, it was a beautiful early November night and we headed out to downtown Detroit.  Parking was a bit of an issue and the restaurant wasn’t even packed, so I can imagine at other times it is almost impossible to park.

Once inside, the small restaurant had a welcoming vibe and our waiter Scott greeted us and was incredibly helpful throughout the meal.

Butternut Squash Salad

We ordered our cocktails (bourbon for me) and then some appetizers.  Our guests had been to Grey Ghost numerous times and fell in love with the butternut squash salad.  It is thinly sliced and layered with apple, pomegranate seeds, and green mole and garnished with mint.  The colors are so striking and it is a celebration of fall that reminded me once again how much I love mint in dishes.

I went in knowing I had to try the cheeseburger, but eating a whole one sounded like a lot.  So Mom, Dad, and I split it for an appetizer.  It was great with a soft bun and tons of melty cheese, though it’s not the best burger I have ever had.

New York Strip Steak

Entrees arrived before long.  The waiter informed me that they had a chocolate doughnut, so to be on the safe side, I shouldn’t eat anything from the fryer.  I really appreciated him being on top of my allergy, but it was definitely a bummer that I couldn’t try the fries or Mom’s steak since he forgot about the fried onions on top that were not listed on the menu.

Everyone raved about that steak.  It was cooked perfectly and seared so well.  One of our guests had the pork schnitzel which was super crispy and he said tasted just like schnitzel should.  The other guest had the scallops with panko breadcrumbs on one side.  They practically melted in your mouth and other than dessert (which we’ll get to in a moment) were my favorite bite of the evening.

Seared Sea Scallops

Sweet Potato Angolotti

Dad had the sweet potato agnolotti with grilled broccoli and enjoyed it greatly.  I had the whitefish salad.  It was a nice dish and was heartier than I imagined.  The flavors of mustard, dill, onions, and the irresistible creamy sauce mixed wonderfully.

Smoked Whitefish Salad

We also had the Brussels sprouts with chicken skin, that the waiter had the chef roast instead of fry and the shishito peppers with candied oxtail.  While I always love sprouts, the peppers surprised me in their extreme tastiness.

But let’s get to dessert.  The aforementioned doughnut was out of the question but the peanut butter and jelly sundae and kuri squash pie were not.  The sundae was very good.  I didn’t love the jam which read a little too sweet but I still can’t get over the perfection of the peanut butter ice cream.  It was silky smooth and tasted just like peanut butter.

Peanut Butter and Jelly Ice Cream Sundae

And then there’s the pie.  Have you ever eaten something at a restaurant and wanted more?  And most of the time you tell yourself no.  you guys, I wanted another piece of pie and I ordered it.  My defense is that I’d had a crappy day (week, month, whatever – agents and Hollywood, ya know) and I knew I’d never have another chance to eat the pie.

Plus it was that good.  The crust was perfection with a flaky, crunchy texture.  I feel like there was something nutty in it, but I don’t know.  The filling was creamy and just slightly spiced and the whipped cream, oatmeal crumble, and rosemary on top made me fall head over heels in love.  I have never ever had a pie other than one I have made that I love so much and I doubt I will again.

There are plenty of reasons to check out Grey Ghost, but maybe their pie (in always changing flavors) is my favorite.

Peach Slab Pie #SundaySupper

Peach Slab Pie with Crumb Topping

I only had one sleepover in my life.  I felt so cool and adult getting to do it in fifth or sixth grade.  I invited one friend over, my best friend, or so I thought.  I would learn a couple years later when she didn’t invite me to her birthday party that she was never really my friend.  She was the pretty, hip, cool girl, and I was in my awkward phase.

If you’re wondering if she’s going through her awkward phase now and peaked in grade school, she’s not and she didn’t.  She seems very successful and to have it all together, but that’s just from Googling her and looking her up on Facebook.  #sorrynotsorry.  We all do it, just admit it.  And I’m sure that’s only a snapshot of her life, but still, she seems good.

Peach Slab Pie with Crumb Topping

Peach Slab Pie with Crumb Topping

Anyway, back to the sleepover itself.  It was fun and all, but not everything I hoped.  I don’t remember what we did right after school.  But when it came time for sleeping, I wanted to make a bed on the floor of the family room and talk and watch TV and snack all night and she wanted to go to actual bed.

Fine, I thought, we can talk there.  But shortly after we were in bed, I was in the middle of talking to her and she fell asleep.  The next day we drew pictures and played computer game and she went home.  It was fine.  Really, it was a symbol of the bigger picture of my childhood.  Or maybe my life.

Peach Slab Pie with Crumb Topping

If I were to have a sleepover now, which for the record, I’m not, because my friends are too busy with their lives to text me back let alone spend the night at my house, but if I were, I would totally want to have this Peach Slab Pie.  I want to sleep on the floor and watch movies all night and eat too much pie.

So I told you peaches are my ride or die and I’m not giving up on them yet.  They are the star of this massive, picture perfect pie that serves a crowd.  I hadn’t made a slab pie before, and I promise this won’t be my last.

With my favorite flaky pie crust on the bottom, juicy, cinnamon-y peaches in the middle, and an irresistible crumb topping with just a hint of black pepper on top, maybe I should just make friends with this pie and we can have a sleepover all to ourselves.

Peach Slab Pie with Crumb Topping

Peach Slab Pie #SundaySupper

Prep Time: 40 minutes

Cook Time: 1 hour, 20 minutes

Total Time: 2 hours

Yield: 12-16 servings

Ingredients

Crust
2 ½ cups all-purpose flour
2 tablespoons granulated sugar
½ teaspoon kosher salt
½ cup organic vegetable shortening
1 ½ sticks unsalted butter, cold and cubed
4 – 6 tablespoons cold water
Topping
1 cup all-purpose flour
¾ cup old fashioned rolled oats
¾ cup packed light brown sugar
2 teaspoons ground cinnamon
1 teaspoon ground ginger
½ teaspoon freshly ground black pepper
4 tablespoons unsalted butter, melted
4 tablespoons olive oil
Filling
15 medium peaches, peeled, pitted, and sliced
1 tablespoon ground cinnamon
½ cup cornstarch
¾ cup packed light brown sugar
Juice of 1 lemon
2 tablespoons bourbon
1 vanilla bean, split and scraped

Instructions

  1. Make the crust. In a large bowl, stir together flour, sugar, and salt. Add the shortening and butter and work in using a pastry cutter or your hands until the mixture resembles coarse meal. This may also be done in a food processor. Add the water beginning with 4 tablespoons, until the dough comes together when pressed.
  2. Form the dough into a flat disc and wrap tightly with plastic. Refrigerate at least 2 hours and up to 2 days.
  3. When you are ready to make the pie, roll the dough out on a floured surface into a large rectangle large enough to fit a 9 by 13-inch pan and go up the sides. It’s okay if it is not perfect, feel free to patch once the dough is in the pan. Once you roll the dough out, place it in an oiled 9 by 13-inch pan and form it to fit the pan. Refrigerate while you make the filling and topping.
  4. Preheat the oven to 400 degrees F. Make the topping. In a medium bowl, stir together flour, oats, brown sugar, cinnamon, ginger, pepper, butter, and oil, until large clumps form. Set aside.
  5. Make the filling. In a large bowl, stir together peaches, cinnamon, cornstarch, sugar, lemon, bourbon, and vanilla bean seeds until well combined and no clumps of cornstarch remain.
  6. Remove the crust from the refrigerator and pour the filling in. Cover evenly with topping. Place pan on a foil lined baking sheet and bake for 15 minutes. Without opening the oven, lower the temperature to 375 degrees F and bake for an additional 55 – 65 minutes, until the crust is golden brown and the filling is bubbling.
  7. Allow pie to cool at least 4 hours and up to overnight before serving. Pie may be stored in an airtight container at room temperature for up to 3 days or frozen in pieces, wrapped in parchment and foil and placed in a zipper bag for up to 3 months. Thaw in a 350 degree F oven for about 20 minutes.
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http://piesandplots.net/peach-slab-pie-sundaysupper/

Don’t forget to check out the other Sunday Supper dishes!  Thanks to Marion of Life Tastes Good for hosting!

BREAKFAST

DESSERTS

SNACKS

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.

Summer Fruit Pie #SundaySupper

Summer Fruit Pie

Mom and I were debating the foods, desserts really, that are the true joys in life.  We ended up agreeing that there’s nothing like an awesome pie with flaky, crispy, golden brown crust and overflowing, gooey fruit filling and a layer cake with tender, moist cake and fluffy frosting that melts in your mouth.  I think the cake needs sprinkles too, but that’s where our agreement would end.

Sure cookies are great, blondies, and brownies too.  I love a nice scoop of ice cream and even a popsicle.  Tarts and waffles and pancakes and cinnamon rolls have their high points as well.  But really, it’s all about perfect cake and perfect pie.

Summer Fruit Pie

The two are American classics.  The foods we dream about, and hope to see in bakeries and on restaurant menus.  They make our mouths water and no matter how full we are, we always have a little extra room for a piece a pie or cake.

I don’t actually make cake or pie that often.  In fact I haven’t made a layer cake since December.  I need to change that!  But I have made two pies so far this summer.  One had crumbs topping and berries and there’s a piece sitting in the freezer that I now desperately want.

Summer Fruit Pie

And then there’s this.  Summer Fruit Pie.  I wanted to make a pie that just has all the fruit I love during these warm months.  I used a mixture of sweet, sour, and rainier cherries, blackberries, and yellow and white peaches and nectarines.  Use whatever you love in whatever combination you like.

The end result is that crispy, flaky, golden brown crust that is to die for and a juicy, tender filling where there is so much fruit that it falls out when you pull a slice out of the pan.  This celebrates summer’s bounty as well as the perfect pie.

Summer Fruit Pie

By the way, this is the perfect pie because it tastes good and was homemade and is perfectly imperfect.  When Mom and I were assembling this pie, the crust was cracking and we had to press it back together, but it tasted amazing in the end.  So when you are making this pie or another pie or any meal, dessert or otherwise, have fun and in the end it will be just great.

Summer Fruit Pie

Summer Fruit Pie #SundaySupper

Prep Time: 40 minutes

Cook Time: 1 hour, 15 minutes

Total Time: 2 hours, 5 minutes

Yield: 8 slices

Ingredients

Crust

2 ½ cups all-purpose flour

2 tablespoons granulated sugar

½ teaspoon kosher salt

1 ½ sticks unsalted butter, cold and cubed

½ cup pure vegetable shortening

3-7 tablespoons very cold water

2 tablespoons milk (any variety, I used almond)

2 tablespoons coarse sugar

Filling

8 cups summer fruit

½ cup granulated sugar

2 tablespoons bourbon

¼ cup cornstarch

1 tablespoon ground cinnamon

Instructions

Make the pie crust. In a large bowl stir together flour, granulated sugar, and salt. Add the butter and shortening and mix until the dough resembles coarse meal. I like doing this with my hands or two forks, but a food processor will work too! Add 3 tablespoons of water and mix. Add additional water 1 tablespoon at a time until the dough comes together when pressed.

Form the dough into a ball and cover with plastic wrap. Refrigerate for at least 2 hours and up to overnight.

After the dough has chilled, flour a large surface and divide the dough in half. Roll one half of the dough into a large round that will fit into your pie pan. Once it is rolled, place it in the pie pan. Roll the other half and reserve it for the top. Refrigerate while you make the filling.

Preheat the oven to 400 degrees F. Make the filling. In a large bowl, stir together the fruit, sugar, bourbon, cornstarch, and cinnamon. Use any combination of fruit you like. I used 1 cup sour cherries, 1 cup rainier cherries, 1 cup Bing cherries, 1 cup blackberries, and 4 cups of white and yellow peaches and nectarines.

Remove the crust from the refrigerator and add the filling. Be sure to leave the vast majority of the liquid in the filling behind or the pie will never set.

Top with the other half of crust and crimp the edges however you like. Cut slits in the top and brush with the 2 tablespoons of milk. Sprinkle with the 2 tablespoons of coarse sugar. Place the pan on a foil lined baking sheet because it will bake over.

Bake for 15 minutes. Without opening the oven, reduce the temperature to 350 degrees F, and bake for an additional 1 hour. Check the pie halfway through to see if it needs to be turned or covered with foil. The pie is done when the crust is golden brown and the filling is bubbling.

Allow pie to cool at room temperature for at least 2 hours before slicing. Pie may be stored at room temperature in an airtight container for up to 3 days or frozen in quarters, wrapped in parchment and foil and placed in a zipper bag for up to 3 months. Thaw in a 350 degree F oven for about 30 minutes.

Notes

Additional time is necessary for the dough to chill and the pie to cool.

http://piesandplots.net/summer-fruit-pie-sundaysupper/

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

Starters:

Breakfasts:

Beverages:

Condiments:

Sides & Salads:

Main Dishes:

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.

Red, White, and Blueberry Crumb Pie

This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #SweeterTogether #CollectiveBias

Red, White, and Blueberry Crumb Pie

You guys, summer is one week away.  It’s almost official.  And then we need to wring every last drop of goodness from the next three months before summer slips from our fingers.  While I’ll have awesome recipe and summer fashion over the next three months, I’m getting things started now with two quintessential ingredients in the all-American summer: pie and ice cream.

I mean did summer even happen if it doesn’t involve pie and ice cream???

EDY'S SLOW CHURNED

Let’s talk about the ice cream first, because to me ice cream should be eaten on as many summer days as possible.  And when we’re talking about EDY’S® SLOW CHURNED® Caramel Delight Light Ice Cream and EDY’S® SLOW CHURNED® Vanilla Light Ice Cream there’s every reason to indulge.

EDY'S SLOW CHURNED

EDY’S SLOW CHURNED Simple Recipes like Caramel Delight and Vanilla are made with simple real ingredients.  Plus, they are made with milk and cream that doesn’t contain rSBT and they don’t have any GMO ingredients. These are two things that are really important to me.  Plus they have no artificial colors or flavors.  I love that because artificial flavors, especially vanilla, taste super funky.

Shopping at Walmart

I picked up my ice cream at Walmart down the ice cream aisle and this month they are having demos so you can check out the ice cream in store.  Be sure to stop in!

So go ahead, enjoy that ice cream!

Red, White, and Blueberry Pie

And this pie too.  Because this pie, it’s summery and delicious and oh yeah, gluten free.  This is my first gluten free pie, and it turned out ah-mazing.  Let’s start with that crust that is as flaky and buttery as ever.  Even if you don’t like crust, I promise you will love it.

Then there’s the strawberry blueberry filling, celebrating the best, fresh summer fruit.  I really let the fruit shine through with just a hint of lemon and vanilla – no artificial flavors here either.

Red, White, and Blueberry Pie

I have to admit, the topping might be my favorite part.  It’s crispy and crunchy and buttery and sweet.  Coconut is the star here with big pieces of flaked coconut and some coconut oil.

Summer is just about ready for us and I think we should welcome it with pie and EDY’S SLOW CHURNED!

Red, White, and Blueberry Pie

Red, White, and Blueberry Crumb Pie

Prep Time: 30 minutes

Cook Time: 1 hour, 15 minutes

Total Time: 1 hour, 45 minutes

Yield: 8 servings

Ingredients

Crust

2 ½ cups gluten free baking flour

2 tablespoons granulated sugar

½ teaspoon kosher salt

½ cup organic vegetable shortening

1 ½ sticks unsalted butter, cold and cubed

2-5 tablespoons ice water

Filling

4 cups blueberries, picked over

3 cups strawberries, stemmed, hulled, and cut into bite sized pieces

½ cup granulated sugar

2 tablespoons fresh lemon juice

1 tablespoon pure vanilla extract

¼ cup cornstarch

Crumb topping

½ cup gluten free baking flour

1/3 cup granulated sugar

2 teaspoons ground cinnamon

½ cup flaked unsweetened coconut

¼ cup old fashioned rolled oats

4 tablespoons unsalted butter, melted

2 tablespoons coconut oil, melted

Instructions

Make the crust. In a large bowl, stir together flour, sugar, and salt. Add shortening and butter and mix in using fingers or a pastry cutter until mixture looks like coarse meal. Add water one tablespoon at a time until the mixture stays together when firmly pressed. This may also be done in a food processor.

Wrap dough in plastic and refrigerate for at least 1 hour and up to overnight.

After dough has chilled, roll a little more than half of it so that it is about ¼ inch thick and will fit into your pie plate. Place in your pie plate and back in the refrigerator to chill while you make the filling and topping. Refrigerate or freeze the remaining dough to make another pie or some homemade toaster pastries – yum!

Preheat oven to 400 degrees F.

Make the filling. In a large bowl, combine blueberries, strawberries, sugar, lemon juice, vanilla, and cornstarch. Stir until combined.

Make the topping. In a medium bowl, stir together flour, sugar, cinnamon, coconut, and oats. Add the melted butter and oil and stir until well combined and clumpy.

Remove the pie pan with crust from the refrigerator. Mound the filling in the crust, leaving behind most of the liquid, otherwise the pie will be soupy. Top with the crumb topping. Place pie on a foil lined baking sheet because it will bubble over.

Bake for 15 minutes. Without opening the oven, reduce the temperature to 375 degrees F. Bake for an additional 45 minutes to 1 hour until the crust and topping are golden brown and the filling is bubbling. Allow pie to cool at least 1 hour before serving. Pie may be stored in an airtight container at room temperature for up to 3 days or frozen in quarters, wrapped in parchment and foil and placed in a zipper bag for up to 3 months. Thaw in a 350 degree F oven for about 30 minutes.

http://piesandplots.net/red-white-and-blueberry-crumb-pie/

Cherry Pie Muffins

This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #EasterMadeEasy #CollectiveBias

Cherry Pie Muffins

Easter will be here before you know it.  It’s one of my favorite holidays with the candy, spring weather, and blooming flowers.  Plus, there’s always Easter brunch.

It’s such a great time to sit down with the people who mean the most to you and celebrate.  And for me, it is all going to start with these Cherry Pie Muffins.  These muffins don’t just taste like cherry pie, they are actually made with it!  A Mrs. Smith’s Cherry Pie to be exact.

Deconstructing the Pie

Mom told me when she was growing up Mrs. Smith’s pies were always on the table for holidays and big family dinners.  They were her favorite and then when she began her own life and family, she continued serving them.

Shopping at Walmart

We love Mrs. Smith’s pies because they taste like we made them and are made with real butter, unlike all the other frozen pies on the market.  While Mrs. Smith’s pies are perfect for Easter or any other holidays, they are great for beating the Monday blues and celebrating the weekend or any other occasion.

Edwards Pie

When we aren’t in the mood for a fruit pie, we turn to Edwards’ pies for a creamy treat with lots of different layers, flavors, textures, and a home baked cookie crust.  Now I can’t pick.  Luckily we don’t have to!  Join Ibotta and you can earn $1.00 for each Mrs. Smith’s and Edwards pie you purchase.  You can stock up at Walmart, just like I did.

Cherry Pie Muffins

 

Cherry Pie Muffins

Now back to these muffins.  When I shared these with my neighbors, they received reviews as the best muffins ever.  So clearly you need to make these.  They are cinnamon-y and loaded with the cherry pie filling and then topped with a pie crust streusel.  That’s right.  I said it.  PIE CRUST STREUSEL!

In fact you better not wait until Easter to make these muffins and serve a Mrs. Smith’s or Edwards pie!  Head to the store today!  What flavor do you want to try first?

Cherry Pie Muffins

Cherry Pie Muffins

Prep Time: 20 minutes

Cook Time: 35 minutes

Total Time: 55 minutes

Yield: 12 muffins

Ingredients

1 Mrs. Smith’s Cherry Pie

Muffins

1 ¾ cups all-purpose flour

2 teaspoons baking powder

2 teaspoons ground cinnamon

½ teaspoon kosher salt

½ cup granulated sugar

2 large eggs

2 teaspoons pure vanilla extract

½ cup olive oil

¾ cup milk (I used almond, use what you love)

2 cups of the filling from the pie

Topping

¼ cup old fashioned rolled oats

2 teaspoons ground cinnamon

1 heaping cup crust from the pie

2 tablespoons granulated sugar

2 tablespoons olive oil

Instructions

Prepare the pie according to the instructions on the box. Cool completely, preferably overnight.

When ready to make the muffins, preheat the oven to 350 degrees F. Line a muffin tin with paper liners.

Make the muffins. In a medium bowl, stir together flour, baking powder, cinnamon, and salt.

In a large bowl, stir together sugar, eggs, vanilla, and oil until well combined. Alternately add the milk and flour mixture, beginning and ending with the flour. Stir until combined. Stir in the cherry pie filling until distributed.

Make the streusel. In a small bowl, stir together oats, cinnamon, the pie crust, sugar, and olive oil until combined.

Using an ice cream scoop, evenly distribute the batter in the muffin tin. Top with the streusel.

Bake 30-35 minutes until a toothpick inserted in the center of the muffins comes out clean or with a few moist crumbs. Serve warm or cool completely in pan. Muffins may be stored in an airtight container at room temperature for up to 4 days, or frozen, wrapped in parchment and foil and placed in a zipper bag for up to 3 months. Thaw in the microwave about 1 minute.

Notes

Additional time to bake and cool the pie is necessary

http://piesandplots.net/cherry-pie-muffins-2/

Favorite Recipes of 2015!

The New Year is nearly upon us, so it’s time for my annual round up of the best things I’ve made this year.  When I went through my records, I realized I made a lot of amazing things that I had forgotten about.  Get your oven ready, because things are about to get pretty delicious!

The BEST Homemade Cinnamon Rolls

The Best Homemade Cinnamon Rolls

It’s my New Year’s Day tradition to make some kind of super yummy cinnamon roll and these definitely fit the bill.  They are huge, soft and pillowy, and smothered in cream cheese frosting.

Carob Brooklyn Blackout Cake

Carob Brooklyn Blackout Cake

Use carob, use chocolate, whatever.  Just make sure you make this cake.  It’s rich cake with fluffy buttercream, pudding, and cake crumbs.  Is your mouth watering yet???

Lemon Brownies

Lemon Brownies

It’s rare to have a brownie recipe that doesn’t include chocolate that really provides that dense, gooey texture, but these brownies do it with flair and a punch of citrus.

Fluffernutter Cookies

Fluffernutter Cookies

These gems are easy to make and gluten free.  They melt in your mouth and combine two of my favorite ingredients: peanut butter and marshmallow.

Giant Carob Cookies

Giant Carob Cookies

These super fudgy cookies are loaded with chips and practically the size of my head.

Vegan and Gluten Free Triple Cherry Crisp

Triple Cherry Crisp

Full of bing, sour, and rainier cherries and topped with an irresistible oatmeal topping, I may or may not have eaten this for breakfast more than once.  Hey, I said it had oatmeal.  Top it with ice cream … it’s just like milk 🙂

Peach Oatmeal Skillet Pie

Peach Oatmeal Skillet Pie

Call it a pie or a cookie or a cobbler.  I don’t care.  I just want it again with juicy peaches and a gooey cookie like topping.

Peach Blueberry Baked Oatmeal

Peach Blueberry Baked Oatmeal

This may be super healthy and gluten and dairy free, but it’s also amazing.  It’s my favorite breakfast and I’ve made it more times than I can count.

Peach Blueberry Crumb Pie

Peach Blueberry Crumb Pie

I had never made a crumb pie and this recipe made me ask myself one thing: why did I wait this long?  With flaky crust and a buttery crumb, this pie has the best of both worlds.

Lemon Minion Cake

Lemon Minion Cake

Not only do I love this cake and frosting, but it was so creative and so much fun to make.  It pushed me out of my comfort zone and got me excited to draw on another cake.  Any requests?

Now I’m ready to get baking for 2016!

 

 

Coffee Sugar Cream Pies

This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #FoundMyDelight #CollectiveBias

Coffee Sugar Cream Pie

I love both traditional desserts and trendy ones. Give me a slice of vanilla cake with vanilla buttercream and I’m a happy camper. The same goes for a blondie loaded with cookie butter. They each have unique things that make them special.

What I love perhaps more than either is a dessert that combines tradition and trend. Like this Coffee Sugar Cream Pie. Hoosier Cream Pie is a very traditional Midwest dessert that puts a creamy vanilla custard in a traditional pie crust. I changed things up by using a graham cracker crust and International Delight Iced Coffee.

Graham Cracker Crusts

Making the Filling

Let’s start with the International Delight Iced Coffee. I’ve had a thing for Iced Coffee since I was about ten. No matter the time of year, I’d head to my favorite coffee shop and pick up and iced this or that to enjoy. It’s a habit I’ve gotten away from recently because I rarely go to coffee shops. My addiction had been reignited with one taste of this store bought treat.

It is ready and waiting in the refrigerator whenever my craving strikes, and it is better than those coffee shop drinks. That’s right. I said it. BETTER. Smooth and creamy, the flavor is intoxicating and not too coffee-y, if you know what I mean.

Shopping at Walmart

Plus, it is now available in its new location in the refrigerated tea/juice section at Walmart, so it’s easy to pick up on my weekly trip there. You should put it on your list too.

But like the rest of my favorite products, I wanted to bake with it. I am so glad I did. The creaminess of the International Delight is accentuated by more cream and some vanilla bean paste. Some sugar makes it a dessert and flour helps to set the pie. The graham cracker crust works so well too because it’s like dunking a graham cracker into coffee. Don’t pretend like you’ve never done that before.

Coffee Sugar Cream Pie

Though a whole pie would definitely work, I made mini pies because I love single serving treats and they would be so cute to have at a party.

Be sure to pick up International Delight Iced Coffee on your next trip to Walmart so that you can make these pies and other fun recipes too!

Coffee Sugar Cream Pie

Coffee Sugar Cream Pie

Coffee Sugar Cream Pies

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Yield: 8 pies

Ingredients

8 mini graham cracker crusts

½ cup all-purpose flour

½ cup granulated sugar

1/3 cup packed light brown sugar

1 ½ cups heavy cream

1 cup International Delight Iced Coffee Vanilla

1 teaspoon vanilla bean paste

Instructions

Preheat oven to 375 degrees F. Place graham cracker crusts on a foil lined baking sheet.

In a large bowl, whisk flour, sugar, and brown sugar together. Whisk in cream, Iced Coffee, and vanilla bean paste. Pour into graham cracker crusts.

Bake for 15-20 minutes, until the pies are puffed, golden brown, and just a little jiggly in the middle. Cool for 30 minutes at room temperature before refrigerating until chilled, about 2 hours.

Pies may be stored in the refrigerator in an airtight container for up to 3 days.

http://piesandplots.net/coffee-sugar-cream-pies/

Pumpkin Spice Breakfast Pies

This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #EffortlessPies #CollectiveBias

Pumpkin Spice Breakfast Pies

Getting up in the morning can be a drag. Add trying to eat a satisfying, healthy breakfast and mornings seem rather impossible. Luckily, my Pumpkin Spice Breakfast Pies are here to save the morning!

When I was in school, I could not eat breakfast before I went. It took too much time, and I wasn’t hungry to sit down to a plate of bacon and eggs. As time went on, I started to eat a little something sweet, but it wasn’t very healthy.

Jazzing up the yogurt

I so wish I had this pie to eat then. I would have devoured it and not broken a sweat since these are effortless and take little time to put together with flavors that are especially appropriate as we head into fall and the holidays. They are fun, healthy, have little clean up, and perfect for kids to make themselves.

You really can’t make these ahead of time, but that’s okay because they only take a few minutes to make and will take some stress out of the morning. Plus, these effortless pies are super customizable.

Pumpkin Spice Breakfast Pies

After I picked up all the supplies at Walmart, I started with Keebler® Ready Crust® Mini Graham Cracker Pie Crusts. They are a great thing to have in the pantry to use for all kinds of different breakfasts, snacks, and desserts. Then I stirred some cinnamon, ginger, and chopped pecans into Dannon® Greek Yogurt Oikos® Pumpkin Pie.

Shopping at Walmart

Finally, because I love to have fun with food, I topped it with some crumbled cinnamon granola bar and healthy dose of Reddi-wip® original. I have loved Reddi-wip® original since I was a kid. I’d make a snack of it and graham crackers – kind of like this pie!

Whipped Cream Time!

Whether you use my recipe as an excuse to eat pie for breakfast, lunch, snack, or dessert, just be sure to try it. I know you will enjoy it.

What are you excited to make with Keebler® Ready Crust® Mini Graham Cracker Pie Crust, Dannon® Greek Yogurt Oikos® Pumpkin Pie, and Reddi-wip® original? Also, be sure to check out @RealReddiWip, @Oikos, and @Dannon on Twitter.

Pumpkin Spice Breakfast Pies

Pumpkin Spice Breakfast Pies

Prep Time: 5 minutes

Total Time: 5 minutes

Yield: 1 pie

Ingredients

1 Keebler® Ready Crust® Mini Graham Cracker Pie Crust

1 container Dannon® Greek Yogurt Oikos® Pumpkin Pie

½ teaspoon ground cinnamon

¼ teaspoon ground ginger

2 tablespoons chopped pecans

1 tablespoon crumbled granola bar

Reddi-wip® original

Instructions

Stir together the yogurt, cinnamon, ginger, and pecans until combined. I did it right in the container – so easy! Pour into the pie crust.

Top with crumbled granola bar and Reddi-wip®. Serve immediately.

http://piesandplots.net/pumpkin-spice-breakfast-pies/

Peach Blueberry Crumb Pie

Peach Blueberry Crumb Pie

I’m typically not a very busy person in terms of social events. I love to do things, and would like to do more, but a lot of the time I can’t find fun events or people to go with.

Lately that hasn’t been much of a problem. I’ve had dinner plans, gone shopping, went to a soccer game (more on that soon), and this week I’m going to another event with one more soon to follow.

Peach Blueberry Crumb Pie

Being busy doing fun things and not just stressing about writing and blogging is super awesome. It’s great to get dressed up and actually have somewhere to go.

I have a confession though: it’s tiring! I’m not complaining, not at all. Really. I love it and it can be rather invigorating, but sometimes when you’re out late at night, it’s hard to get motivated the next day. And when you’re out late several nights in a row – oh, man, you better get ready to push yourself to get things done.

Part of this is because I’m 25, but sometimes act like I’m 75. I like to be at home by the time it’s dark out and run out of energy sometimes after I’ve been going eight or ten hours, cooking baking, writing, and blogging, and I just want to sit down and watch TV … even game shows.

Peach Blueberry Crumb Pie

For now, I’m trying to enjoy the nice weather and get out as much as possible. I can sleep and watch game shows all winter long.

Whether you are 25 or 75 you should totally make this Peach Blueberry Crumb Pie before peach season slips away. I love all the pies I’ve made, but this one is really something special. The crust is so flaky and buttery and just a little too thick, which I love because my pie crust recipe has made me obsessed with pie crust. If you haven’t tried it, you HAVE to, you will LOVE it!

Then I loaded it with peaches, blueberries, cinnamon, and a little rum. OMG! I could eat the unbaked filling with a spoon. And then I made my first crumb topping pie. Whoa! So good with the oatmeal goodness. Instead of going out tonight, I’m making another pie!

Peach Blueberry Crumb Pie

Peach Blueberry Crumb Pie

Prep Time: 40 minutes

Cook Time: 1 hour, 15 minutes

Total Time: 2 hours, 5 minutes

Yield: 8 slices

Ingredients

Crust

2 ½ cups all-purpose flour

2 tablespoons granulated sugar

½ teaspoon kosher salt

1 ½ sticks unsalted butter, cold, cubed

½ cup vegetable shortening

2-5 tablespoons cold water

Filling

5 cups peaches, peeled and sliced

2 cups blueberries

½ cup granulated sugar

2 tablespoons rum

2 teaspoons ground cinnamon

1 teaspoon ground ginger

¼ cup cornstarch

Crumb Topping

½ cup all-purpose flour

1/3 cup granulated sugar

1 teaspoon ground cinnamon

½ cup pecans, coarsely chopped

¼ cup old fashioned rolled oats

6 tablespoons unsalted butter, melted

Instructions

Make the crust. In a large bowl, stir together flour, sugar, and salt. Add the butter and shortening. If you choose you can make it in a food processor and pulse until the butter is in pea sized pieces. Lately, I have found that mixing with your finger until the butter is in pea sized pieces is better. Use which method you like. Add enough water so the dough comes together when pressed firmly in your hands.

Form dough into a ball, wrap in plastic and refrigerate at least 2 hours and up to 2 days.

When you are ready to make the pie, roll about ¾ of the dough so that it is a little bigger than your pie pan. Save the rest of the dough for pie crust cookies or homemade pop tarts! Place the rolled crust into your pie pan and form a decorative edge. Place back in the refrigerator while you make the filling.

Preheat oven to 400 degrees F.

Make the filling. In a large bowl, stir together peaches, blueberries, sugar, run, cinnamon, ginger, and cornstarch.

Make the crumb topping. In a medium bowl, stir together flour, sugar, cinnamon, pecans, and oats until combined. Add the butter and stir until clumps of various sizes form.

Pour the filling into the prepared pan. Top evenly with crumb topping. Place pie on a foil lined baking sheet to catch drips (and it will drip). Bake for 15 minutes. Without opening the oven, reduce oven temperature to 350 degrees F. Bake for an additional 30 minutes. Rotate pie and bake about an additional 30 minutes until golden brown and bubbling.

Cool pie completely in pan and serve. Pie may be stored in an airtight container at room temperature for up to 3 days or frozen, wrapped in quarters in parchment and foil and placed in a zipper bag. Thaw in a 350 degree oven for about 30 minutes.

http://piesandplots.net/peach-blueberry-crumb-pie/

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