After a few weeks, I’m back! By which I actually mean I’m somewhere new – the move kept me busy/without useful ingredients for a bit, but now we can once again have nice/delicious things, like this pie. Relatively light caramel filling with a crispy chocolate crust, hard to go wrong! I haven’t tried it in a deep dish pie pan, but I would believe that there’s enough crust and filling to use one of those instead of heaping up in a regular pie pan.
Ingredients:
Crust:
- 2 cups chocolate cookie crumbs (I used chocolate Teddy Grahams, because my supermarket had limited options)
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
Filling:
- 8 ounces (226g) cream cheese, room temperature
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1-2 pinches of fine salt, optional
- 10 ounces salted caramel sauce or topping (if your container is a bit larger, you can still use the whole thing)
- 1 1/2 cups heavy cream
- 1-2 tablespoons chocolate sprinkles or shavings (optional, I couldn’t get myself to buy a whole thing of sprinkles for 1 tablespoon)
food processor or mallet to crush your cookies
To make the crust, preheat oven to 350 degrees. Combine all the crust ingredients in a medium bowl and stir until evenly moistened.
Press evenly into a 9″ pie pan.
Bake for 10 minutes, then allow to cool. You’re done with the oven at this point.
To make the filling, combine the cream cheese, powdered sugar, vanilla, and salt in a medium bowl and beat until smooth.
Add the caramel sauce and beat in.
In a large bowl, beat the cream until soft peaks form. Gently fold the whipped cream into the cream cheese mixture.
Gently transfer into the cooled crust, and sprinkle with…the sprinkles, if using.
Refrigerate at least 8 hours before serving. I waited until the next morning to cover with plastic wrap, and at that point it had enough of a surface that the plastic wrap barely stuck to it.
Salted Caramel Icebox Pie
From Bake or Break.
Crust:
- 2 cups chocolate cookie crumbs (I used chocolate Teddy Grahams, because my supermarket had limited options)
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
Filling:
- 8 ounces (226g) cream cheese, room temperature
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1-2 pinches of fine salt, optional
- 10 ounces salted caramel sauce or topping (if your container is a bit larger, you can still use the whole thing)
- 1 1/2 cups heavy cream
- 1-2 tablespoons chocolate sprinkles or shavings (optional, I couldn’t get myself to buy a whole thing of sprinkles for 1 tablespoon)
To make the crust, preheat oven to 350 degrees. Combine all the crust ingredients in a medium bowl and stir until evenly moistened. Press evenly into a 9″ pie pan. Bake for 10 minutes, then allow to cool.
To make the filling, combine the cream cheese, powdered sugar, vanilla, and salt in a medium bowl and beat until smooth. Add the caramel sauce and beat in. In a large bowl, beat the cream until soft peaks form. Gently fold the whipped cream into the cream cheese mixture. Gently transfer into the cooled crust, and sprinkle with…the sprinkles, if using. Refrigerate at least 8 hours before serving.
Add the onion, tomato paste, and water. Bring to a boil, cover, and boil for 5 minutes. Add the peanut butter and boil uncovered another 5 minutes, stirring frequently.
Add the salt, bouillon cube, and chili powder, and stir well, then let boil 5 additional minutes without stirring. Serve over rice, potatoes, and/or vegetables.
Beat in the eggs and vanilla.
Add the flour and salt.
Fold in the chocolate chips.
The original recipe said to drop by rounded teaspoonfuls onto the prepared sheets, but that’s TINY and would take forever and just…no thanks. I used my tablespoon sized dough scoop, and left even that a bit towards heaping when scooping.
Ingredients:
Beat in the eggs one at a time.
Add the vanilla, then the cocoa powder.
Add the flour and salt and beat until smooth, then fold in 1/2 cup of the chocolate chips.
Spread batter in the prepared pan. Press 9 Oreos into the surface of the batter, spaced evenly.
Bake for 25-30 minutes, until they pass the toothpick test.
Meanwhile, place the remaining Oreos in a large ziplock and crush them, then add 1/2 chocolate chips to the bag and mix together.
Meanwhile, melt the remaining cup of chocolate together with the peanut butter. Remove the brownies from the oven and spread the melted peanut butter chocolate over the top, making sure to get it in all the spaces between the crushed Oreos to hold everything together.
Refrigerate for at least 2 hours to set, then let sit at room temperature for 15 minutes before slicing and serving.
Just looking back at the archives, I hadn’t cooked mushrooms since 2018, and before that the last time was 2015… Occasionally they have their uses!
Stir in the flour and spices until the veggies are evenly coated.
Stir in the broth and bring to a boil.
Add the pasta, and reduce the heat. Cook at a simmer, uncovered, until the pasta is cooked, 8-10 minutes. Add the turkey and cream, cook just until heated through, and serve.
Ingredients:
Meanwhile, in a cast iron skillet over medium heat, cook the bacon until crispy, then remove to drain on paper towel. Cook the ground beef, breaking it up, until it’s fully browned through, then remove the pan from the heat and pour off any excess grease. Season with salt and pepper.
Top with the cheese, then use a spoon to make 8 dents and gently break an egg into each, being careful not to break the yolks.
Season the eggs with salt and pepper, then bake about 8 minutes, until the egg whites are set but the yolks are still runny. — Even if they still look like they’re jiggling suspiciously much, if the whites are actually white, not clear/translucent, they’re cooked enough, and you should yank them then.
Spoon onto plates and serve with a drizzle of olive oil and some scallions and extra rosemary.
Ingredients:
Stir in the milk to form a soft dough. (I needed to add a bit more flour one of the two times I made it, using different brands of flour, to get it not super sticky.) Roll out 1/4″ thick on a lightly floured surface.
In a medium bowl, cream together the butter, sugar, and cinnamon of the filling.
Spread over the dough to within 1/4″ of the edges, the sprinkle the raisins evenly on top of that.
Roll up like a jelly roll and cut into 1″ thick slices.
Combine the butter and sugar of the topping in a 9×9″ dish. Place in the oven until the butter melts and stir the sugar in. Cook a few more minutes until the butter dissolves, then remove from the oven.
Place the cut slices/the cinnamon buns into the hot sugar mixture, cut-sides-down, being cautious of the hot sugar.
Bake at 425 for 15 minutes, then reduce the heat to 350 and cook an additional 15 minutes.
Remove the rolls from the pan at once, turning sugar-side up. (If you had a large platter you could probably flip the whole dish out at once, but with that very hot butter/sugar mixture, I didn’t want any drips getting on anything/anyone, so fished the buns out one-by-one with 2 forks.)
Ingredients:
Roast 15-20 minutes until tender (=easy to stick a fork into).
Meanwhile, in a large bowl whisk together the eggs, milk, slower, and cayenne, then stir in the cheese.
When the squash is cooked, turn it out into a plate/bowl, and put the butter in the still-hot pan, placing back in the oven for a minute if necessary to melt the butter. Turn the pan all around to grease the insides of the pan.
Bake until puffed and browned at the edges, 30-35 minutes.
Remove from the oven, sprinkle with some more of the Parm blend and some chives, and let stand 15 minutes before cutting and enjoying!
Bring to a boil. Remove from the heat and stir in the cheese, pepper, mustard powder (if desired), and salt. Stir every few minutes until the cheese is fully melted in.
Stir the pasta into the cheese sauce, then spoon into the prepared dish(es).
Melt the butter and add the garlic oil and pizza seasoning. Stir into the Panko in a small bowl, then spread a thick layer over the macaroni.
Bake 25-35 minutes, until bubbly and browned. Remove from the oven and serve still hot.
Add the milk, oil, and vanilla into the well, then stir together until smooth.
Stir in the peanut butter – if desired, you can microwave it for a few seconds first to make it a bit easier to stir. Stir in the chocolate chips, then transfer to the crockpot and spread evenly.
In a small bowl, combine the cocoa and sugar for the topping. Pour in the boiling water and whisk until smooth.
Gently pour over the cake batter, so it doesn’t mix in. Cover the crockpot and cook on high until the top is set, 2 – 2 1/2 hours. Turn off the heat and let stand, covered, for 30 minutes, then serve with some vanilla ice cream. The ‘pudding’ made by just the cocoa powder, sugar, and water is surprisingly delicious as a topping!
sparecake 