Tag Archives: Pie

Super Pie

Happy Pi day!

Every year, I celebrate the one thing about math I don’t completely loathe – piE. I remember growing up and struggling with math, crying to my mom and dad about how I just didn’t get it, while I’d fly through my language arts homework. My mom would try to make it “fun” by teaching percents in terms of shopping, and thinking about food when it came to fractions. But at the end of the day, I just didn’t (and still don’t) get math. But that’s okay, because I at least know that pi is 3.14… and all you need to do is add an “E” and you’ve got yourself dessert!

Since blogging I’ve made some type of pie every year, but this year we had pie for dinner AND dessert! Thanks to the wonderful world of Pinterest, I found both recipes. The first, spaghetti pie from A Kitchen Muse, caught my eye because it seemed impossible that it would all stick together in a pie dish. But, all you need to do is throw in an egg, and you’ve got yourself spaghetti that holds up enough to cut it and actually eat in pie shape. The recipe called for cottage cheese, which made me nervous since I’m not a CC fan. In the mix with the pasta sauce and cheese, though, it tasted great! The recipe was super easy, and provided enough food for my husband and I for two days.

The dessert pie, also found on Pinterest, is a play on the infamous pie from The Help. I should mention there is one very important ingredient missing from my pie that was in Minny’s pie, and I wouldn’t suggest adding it in – if you know what I mean. This pie is so incredibly easy to make – you probably have everything you need right in your pantry already! It’s from Food & Wine, and is actually the recipe that was used for the pies in the movie. It was great with some whipped cream, and came together quickly. I’ll definitely be making this pie again.

While I didn’t come up with my very own Pi Day recipes, I have been playing around in the kitchen making some other things that I’ll hopefully be posting soon! But, I’d be lying if I didn’t say that I enjoy finding and recreating recipes that are already created – sometimes at the end of the day I just don’t have enough energy to create something new in the kitchen. That’s why I’m thankful for cookbooks, blogs, and the wonders of Google searching. My meals would probably be very boring without those resources!

So, how did you celebrate Pi Day? Do you celebrate the E, or nerd out?

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Two Weeks

Every once in awhile, I get the urge to make something on a week night, and realize there is no way it should stay in our house. It’s usually a combination of fear that the treats will disappear quicker than they were made, and also the realization that there is a strong possibility they’ll be forgotten about in the fridge. So, that’s when I bring my treats to work. I know that everyone in the office appreciates those surprise treats, as I’ve won multiple contests in the office. It’s certainly a nice pat on the back!

At the end of the month, though, my office treats will be no more. Rather, I’ll be trading them in for classroom treats! For those of you that have followed the blog for the past year and a half, you may have noticed my alluding to homework, and being back in school. I never wanted to mention exactly what I was in school for, just in case things didn’t work out. However, after three semesters of online courses, it’s finally time for me to student teach. I graduated from The University of Scranton with an English degree, and wasn’t sure what I wanted to do with it. After getting into the working world, I realized my initial thoughts about teaching were what I truly want to do. So, I took the steps necessary to get the ball rolling, and am finally in the last stages. In order to become a certified teacher, I have to student teach for a semester. Basically, I get to work full time, for free!

I of course am going to miss everyone I work with, and the company will always hold a special place in my heart. But, I need to follow my heart, and believe it or not, my heart is working with the teenagers of America, trying to make reading and writing seem cool. Or, at the very least, not torture.

To soften the blow of leaving, I’ve been bringing in treats more frequently. I may also still be a contributor to their documentation and online knowledge base. So these last two weeks are going to be filled with desserts in the break room. What a better way to get in the Holiday spirit! First on my list was pumpkin chocolate pie.

Unfortunately I thought I had a can of pumpkin left in the pantry, but I was wrong. So, I decided to make a chocolate silk pie instead! My co-workers were fans, so it worked out in the end. Hopefully my future students and fellow teachers will be fans of my baking as well!

Easy Chocolate Silk Pie

Ingredients:
1 pie shell (graham cracker, short bread, regular – whatever you like!)
2 cups semi-sweet chocolate morsels
1 12 oz. can condensed milk
2 egg yolks

Directions:
1. Preheat oven to 425 degrees
2. If using a regular pie shell, blind bake for 10 minutes
3. Meanwhile, whisk together condensed milk and egg yolks in a sauce pan over medium-high heat until thick, being sure not to have the mixture boil
2. Stir in chocolate morsels until completely mixed
3. Pour the chocolate mixture into the pie crust, and bake for an additional 5 minutes
4. Cool in the fridge for at least 2 hours before serving (the longer the better!)
*I drizzled some fleur de sel caramel sauce over a slice which was absolutely delicious!

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Baking Bonanza

I set out to bake something at least once a week during the month of November.

With four weeks in a month, that means I should have made at the very least, four things (what can I say, I’m a math genius). I started the month off with Fauxreos and Funfetti Fudge for our work Halloween celebration, and then didn’t do anything the following weekend as it was jam packed with a family wedding and a 20 mile (attempted) run. I came back with a vengeance the following weekend and made the exceptionally delicious Funfetti Cheesecake Bites, but that was where things had ended. The second to last weekend in November was consumed by the Philadelphia Marathon, and obviously last weekend was Thanksgiving fun. I know, I’m a discrace for not even contributing a pie to my own Thanksgiving feast.

But before you shake your heads in disappointment, I’ll have you know I made up for it the very last week of the month! Thanks to feeling like I was hit with a ton of bricks on Sunday  night into Monday morning, I stayed home from work and did as much work as I could from my bed. By the afternoon I was feeling a bit better, so I ventured to the kitchen and decided to make some white chocolate chip cookies. Going off of the base vegan recipe I used when making regular chocolate chip cookies, I simply substituted milk for white chocolate.

Even though I didn’t contribute pie to my own Thanksgiving (my mom made apple and a friend made pumpkin), I did try my hand at pecan pie later in the week. This is actually one of my favorite pies, and I fell in love with it one year when my Aunt made a chocolate pecan pie. This particular recipe is a bit different, though, because there aren’t any pecans! I found the recipe over at Sugar Crafter, and was intrigued. This would be a perfect pie for anyone with a nut allergy. I wasn’t sure if it would actually taste like the pecan pie I love so much, but since the base was pretty much the same, the pretzels were an excellent replacement. Next time, I may top it off with some chocolate ganache to snazz it up a bit.

Even though November is over, I’m planning on continuing to bake. I have my sights set on this chocolate pumpkin pie. It’ll be my last-stitch effort to squeeze out any fall flavors left before finally giving in to winter flavors. We also have our annual Festivus party coming up, which will of course involve lots of treats!

Next on the project list for the month of December is to try and run at least 4 times a week. Since this past week was our first week back running, and December started on Thursday, I didn’t get in 4 runs, but rather 3. With the Goofy Challenge in Disney only about a month away, I need to get in as much running as my little legs will allow!

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Pumpkin Soup and a Kitchen Farewell

About a year ago Serious Eats reviewed an instant pumpkin soup by Maggie and Mary, so I jumped at the chance to buy it. Yes, it took me a year to do so, but I finally tried it. Being our last real night in our soon to be old apartment, I wanted to keep it as simple as possible, so along side the soup we had grilled cheese. I sautéed some leftover red onion from the Spicy Quinoa we had, but that was the extent of my culinary adventure for dinner.

The soup was okay. I’m not sure if it’s because of how long it sat in my cabinet, or if it’s really just because it was powdered soup. It would probably be a whole lot better if there were some veggies thrown into it (maybe carrot, celery, even potato). But for something so quick and easy (add 4 cups of water and simmer for 20 minutes) I can’t complain too much!

My co-worker and bridesmaid’s birthday is Friday (happy birthday Kierstin!), and she absolutely loves pie. So, I figured instead of doing my typical cupcake, I’d make her a pie! I went ahead and dug up an easy favorite – Chocolate Peanut Butter Mousse Pie! I made it on Pi Day this past year, and being it requires no baking and the mixing of only two ingredients, it was perfect. Hopefully she shares, so I can enjoy a sliver after we have our celebratory Thai birthday lunch!

My Coworker and I in our Best Friends Costume!

After we finished up with dinner and dessert, it was time to finally pack up the kitchen. All that’s currently left is our coffee maker (like we can move boxes without coffee!) and some perishables in the fridge. My parents have been kind enough to help us out, so they’re bringing over a cooler Saturday morning that we can put our refrigerated items in for the move. That’s the great thing about moving only 15 minutes away – we didn’t need to completely clean house in the food department. I have to say, our new kitchen is A LOT smaller, but it also has a dishwasher, which will be great for my fiancé. It’s overall a nicer place, too, so I have to take that into consideration. In the end I don’t think I’m really losing any counter space, though, which for me seems to be the most important anyway.

My next post will be from the new place, and I’m so excited to share it with you! It’ll take a few days before I’m fully settled to get cooking again, but I’ve got some really yummy recipes queued up!

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Happy Pi Day!

I wanted to name this post “The easiest pie you’ll ever make,” but since it’s Pi Day, I had to go with that, since without the day I probably wouldn’t have made pie. I don’t remember exactly where I got the recipe, but I’m sure it was one of my regular site visits.

I’m not exaggerating when I say this is the easiest pie you’ll ever make. Not only does it not require any baking, you use a pre-made crust, and two ingredients. I know this might sound blasphemous to the avid baker, but if you’re ever in a time crunch or feeling lazy, this is really a great recipe to have on hand.

I have never been a fan of math. So, it might seem odd that I am super excited that it’s Pi Day. You know, 3/14, which is 3.14, pi. But let’s be honest here; the mere thought of piE made it all worth the while to endure some “yay  math!” moments.

So to the recipe. This is a Peanut Butter Chocolate Mousse Pie. Sounds delicious? It is! And if you’re a fan of easy and delicious, this is definitely for you. It took me about 10 minutes to combine the ingredients, and then it just needed to set for 2 hours. Sure, mixing was a little labor intensive, but that was the extent of my manual labor.

With the combination of chocolate, peanut butter, and Cool Whip, how could you resist? I’ve recently had serious cravings for chocolate and peanut butter combinations, so this was right up my alley.

Of course, I varied a bit. Instead of using regular Cool Whip, I went for their light version, in hopes it would lighten the calorie and fat content of the pie just a smidgen. I also didn’t get a chocolate pie crust. Instead, I went with a graham cracker crust.

I brought the pie to my parent’s to have after dinner, and everyone loved it. My only complaint was that there seemed to be a little more crust than filling. But, the crust I got was a bit larger than normal (it was advertised as so, at least), so I’m thinking that might be why. I also might not have mixed the peanut butter and Cool Whip together as well since my hands were getting tired. Oh, to have a Kitchen Aid stand mixer. But it was still delicious!

So, next time you are in need of some pie, consider this recipe.

Peanut Butter Chocolate Mousse Pie

Ingredients:
1 16 oz. jar of Peanut Butter & Co. Dark Chocolate Dreams *
1 8 oz. tub of Cool Whip
1 Keebler Chocolate Pie Crust
1/2 cup chopped salted peanuts

Directions:
1. Empty contents of peanut butter into large mixing bowl, stir to soften.
2. Fold in Cool Whip until well-combined
3. Spoon mixture into pie shell, cover with plastic wrap, and place in freezer to set for 2 hours.
4. Top with peanuts, serve.

Notes:
* if you don’t have this, just gently melt a few tbsp of semi-sweet chocolate chips into peanut butter.

Happy math nomz!

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