Breakfast Crumble Pie

Apparently breakfast pies can be a thing? I suppose if danish can be for breakfast, no reason you couldn’t have a fruit and granola type pie! Serve with some plain yogurt and a bit of honey for breakfast, or a pile of whipped cream or vanilla ice cream for dessert.

The correct amount is: Lots

The recipe I followed called for a 9″ pie dish, but I found that that made such a thick crust that there was practically no room for filling, so transferred over to a springform. Perhaps a 9″ deep-dish pie pan would work, but I don’t currently own one!

I did lots of the prep work the day before for this, baking the crust, stirring together the spices, etc., for the filling, and prepping the crumb topping. Not at all necessary, but it didn’t harm anything and meant pie with less waiting on a work day!

Ingredients:

Crust:

  • 1 cup whole-wheat flour
  • 3/4 cup old-fashioned oats
  • 2 tablespoons brown sugar
  • 1/4 teaspoon kosher salt
  • 2 teaspoons ground cinnamon
  • 1/4 teaspoon ground cardamom
  • 8 tablespoons cold, unsalted butter cut into cubes
  • 2 tablespoons cold apple cider (I used apple juice, already had it for something else)

Crumb Topping:

  • 1/4 cup brown sugar
  • 2 tablespoons granulated sugar
  • 3/4 cup old-fashioned oats
  • 1/3 cup whole wheat flour
  • 1/2 teaspoon kosher salt
  • 1/8 teaspoon cinnamon
  • 1/8 teaspoon cardamom
  • 4 tablespoons cold, unsalted butter, cut into 1/2-inch pieces
  • 1/4 cup walnuts, almonds or pecans, coarsely chopped (no thx)

Filling:

  • 5 cups of raw fruit – thinly sliced apples and/or pears, with assorted berries as well as desired (I used mostly apples, and a pear)
  • 2 tablespoons lemon juice
  • 1/4 cup brown sugar
  • 1-2 tablespoons good quality maple syrup, depending on sweetness of fruit
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon cardamom
  • 2 tablespoons cornstarch

To make the crust, first grease a 9″ springform and set aside.

In a large bowl, combine the flour, oats, brown sugar, salt, cinnamon, and cardamom.

Add the butter and use your fingers to incorporate it until it’s mixed into the dry ingredients with some pea-sized chunks remaining.

Drizzle in the apple cider and mix in. It can mostly, but not 100%, hold together if squeezed into clumps at this point.

Cover and refrigerate for 15 minutes, and preheat oven to 375 degrees while you wait. Sprinkle the chilled mixture into your prepared pan. Press into a 1/4″ thick layer on the bottom, and then up the sides as far as there is crust for.

Refrigerate for 10 minutes, then place on a baking sheet and bake for 8 minutes. Using the bottom/sides of a ramekin or cup, press the crust down, flat and against the sides, then bake an additional 6-8 minutes until golden. Set aside to cool.

To make the topping, stir together the sugars, oats, flour, salt, and spices in a large bowl. Add the butter and work in with your fingers until only small pieces remain. Stir in the nuts, if using. Cover, and refrigerate for 15 minutes.

To make the filling, place the prepared fruit in a large bowl and toss with the lemon juice.

I will never ever care enough to peel apples first, but you can if you want

Stir in the remaining filling ingredients until well combined.

Pour the mixture into the cooled pie shell, then sprinkle the refrigerated crumb topping mixture over the top.

Place (back) on a baking sheet and bake at 375 for 30 minutes. Place a piece of parchment paper over the top to prevent singeing, and cook an additional 10-15 minutes until the fruit is bubbling and the topping is golden.

Let cool some before slicing.

Breakfast Crumble Pie

Sliiiiightly adapted from WBUR.

Crust:

  • 1 cup whole-wheat flour
  • 3/4 cup old-fashioned oats
  • 2 tablespoons brown sugar
  • 1/4 teaspoon kosher salt
  • 2 teaspoons ground cinnamon
  • 1/4 teaspoon ground cardamom
  • 8 tablespoons cold, unsalted butter cut into cubes
  • 2 tablespoons cold apple cider (I used apple juice, already had it for something else)

Crumb Topping:

  • 1/4 cup brown sugar
  • 2 tablespoons granulated sugar
  • 3/4 cup old-fashioned oats
  • 1/3 cup whole wheat flour
  • 1/2 teaspoon kosher salt
  • 1/8 teaspoon cinnamon
  • 1/8 teaspoon cardamom
  • 4 tablespoons cold, unsalted butter, cut into 1/2-inch pieces
  • 1/4 cup walnuts, almonds or pecans, coarsely chopped

Filling:

  • 5 cups of raw fruit – thinly sliced apples and/or pears, with assorted berries as well as desired
  • 2 tablespoons lemon juice
  • 1/4 cup brown sugar
  • 1-2 tablespoons good quality maple syrup, depending on sweetness of fruit
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon cardamom
  • 2 tablespoons cornstarch

To make the crust, first grease a 9″ springform and set aside.

In a large bowl, combine the flour, oats, brown sugar, salt, cinnamon, and cardamom. Add the butter and use your fingers to incorporate it until it’s mixed into the dry ingredients with some pea-sized chunks remaining. Drizzle in the apple cider and mix in. Cover and refrigerate for 15 minutes, and preheat oven to 375 degrees while you wait. Sprinkle the chilled mixture into your prepared pan. Press into a 1/4″ thick layer on the bottom, and then up the sides as far as there is crust for. Refrigerate for 10 minutes, then place on a baking sheet and bake for 8 minutes. Using the bottom/sides of a ramekin or cup, press the crust down, flat and against the sides, then bake an additional 6-8 minutes until golden. Set aside to cool.

To make the topping, stir together the sugars, oats, flour, salt, and spices in a large bowl. Add the butter and work in with your fingers until only small pieces remain. Stir in the nuts, if using. Cover, and refrigerate for 15 minutes.

To make the filling, place the prepared fruit in a large bowl and toss with the lemon juice. Stir in the remaining filling ingredients until well combined. Pour the mixture into the cooled pie shell, then sprinkle the refrigerated crumb topping mixture over the top.

Place (back) on a baking sheet and bake at 375 for 30 minutes. Place a piece of parchment paper over the top to prevent singeing, and cook an additional 10-15 minutes until the fruit is bubbling and the topping is golden. Let cool some before slicing.

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Chocolate Chip Cookie Brittle

A one-pot gift that would probably be a good gift or party snack, but for now will certainly do just fine for crunching through alone in your isolation home! This brittle is, as the name implies, crisp and breakable once it has cooled, making it an irresistible treat, but you’ll want to eat with a plate or something as it’s quite crummy. I’d know, I just ate A LOT of it!

Ingredients:

  • 14 tablespoons unsalted butter
  • 1/2 cup sugar
  • 1/2 cup light brown sugar
  • 2 teaspoons vanilla
  • 1 teaspoon salt
  • 2 cups all purpose flour
  • 1 1/2 cups milk chocolate chips

Preheat your oven to 350. Line a jelly roll pan (large, rimmed baking sheet) with parchment or a silpat and set aside.

In a medium pot, combine the butter and sugar. Stir constantly until the butter has melted, then stir an additional minute to work in any butter floating on top of the sugar mixture. Remove from the heat and let cool for 5 minutes, then whisk for an additional minute.

Whisk in the vanilla and salt.

Add the flour, stirring until evenly mixed.

Stir in the chocolate chips, then turn out onto the lined pan.

Spread the dough thinly, pressing all the way out to the edges of the pan, then bake for 25 minutes, rotating halfway through. (Totally forgot the rotating and mine managed to cook evenly – good work, oven!)

Let cool in the pan for 3 minutes, and in that time line another pan or the counter with parchment/another silpat. Turn out onto the counter/second pan, and let cool completely before breaking into pieces.

Do it up!

Chocolate Chip Cookie Brittle

Adapted from Lovin’ From the Oven.

  • 14 tablespoons unsalted butter
  • 1/2 cup sugar
  • 1/2 cup light brown sugar
  • 2 teaspoons vanilla
  • 1 teaspoon salt
  • 2 cups all purpose flour
  • 1 1/2 cups milk chocolate chips

Preheat your oven to 350. Line a jelly roll pan with parchment or a silpat and set aside.

In a medium pot, combine the butter and sugar. Stir constantly until the butter has melted, then stir an additional minute to work in any butter floating on top of the sugar mixture. Remove from the heat and let cool for 5 minutes, then whisk for an additional minute.

Whisk in the vanilla and salt, followed by the flour, stirring until evenly mixed. Stir in the chocolate chips, then turn out onto the lined pan. Spread the dough thinly, pressing all the way out to the edges of the pan, then bake for 25 minutes, rotating halfway through.

Let cool in the pan for 3 minutes, and in that time line another pan or the counter with parchment/another silpat. Turn out onto the counter/second pan, and let cool completely before breaking into pieces.

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Chocolate Layer Dessert

Delicious layered jiggly nonsense that doesn’t take as many dishes as expected to make!

Ingredients:

Layer 1:

  • 8 tablespoons unsalted butter, melted
  • 2 cups all-purpose flour
  • 1 cup Cocoa Pebbles (or Cocoa Krispies – I think I might use them if I did this again, they’re maybe slightly better flavored?)

Layer 2:

  • 1 8 ounce block cream cheese, room temperature
  • 1 cup powdered sugar
  • 8 ounces Cool Whip

Layer 3:

  • 2 3.4 boxes chocolate pudding mix
  • 3 cups cold milk

Layer 4:

  • 8 ounces Cool Whip
  • 1 cup Cocoa Pebbles

Preheat oven to 350 degrees. Grease a 9×13″ pan and set aside.

In a large bowl, combine the ingredients for layer 1 and mix together until crumbly, then press into the bottom of the prepared pan. Bake 10-12 minutes, until slightly golden, then set aside to cool.

In a large bowl, use a mixer to beat together the layer 2 ingredients until smooth. (It’ll get much smoother if you actually let your cream cheese come to room temp!) Spread evenly over the crust.

In a large bowl (I used the same as from the crust) whisk together the pudding mix and milk until it starts to thicken. Spread the chocolate pudding over the first Cool Whip layer.

Top with the remaining Cool Whip, then sprinkle the remaining Cocoa Pebbles over the top. refrigerate for at least 1 hour to help set.

Cocoa Pebbles Layered Dessert

Adapted from The Country Cook.

Layer 1:

  • 8 tablespoons unsalted butter, melted
  • 2 cups all-purpose flour
  • 1 cup Cocoa Pebbles

Layer 2:

  • 1 8 ounce block cream cheese, room temperature
  • 1 cup powdered sugar
  • 8 ounces Cool Whip

Layer 3:

  • 2 3.4 boxes chocolate pudding mix
  • 3 cups cold milk

Layer 4:

  • 8 ounces Cool Whip
  • 1 cup Cocoa Pebbles

Preheat oven to 350 degrees. Grease a 9×13″ pan and set aside.

In a large bowl, combine the ingredients for layer 1 and mix together until crumbly, then press into the bottom of the prepared pan. Bake 10-12 minutes, until slightly golden, then set aside to cool.

In a large bowl, use a mixer to beat together the layer 2 ingredients until smooth. Spread evenly over the crust.

In a large bowl, whisk together the pudding mix and milk until it starts to thicken. Spread the chocolate pudding over the first Cool Whip layer.

Top with the remaining Cool Whip, then sprinkle the remaining Cocoa Pebbles over the top. refrigerate for at least 1 hour to help set.

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Chocolate Malted Cookies

There’s a lot going on in these cookies, and all of it’s good. Chocolate chips, chocolate pudding mix, and malted milk powder work together to make something really super delicious and simple to throw together.

Ingredients:

  • 2 1/2 cups all purpose Gold Medal Flour
  • 1/2 cup Carnation Malt Powder
  • 3.4 ounce box instant chocolate pudding mix
  • 1 teaspoon baking soda
  • 3/4 teaspoon kosher salt
  • 2 sticks unsalted butter, softened
  • 1 cup granulated sugar
  • 1/2 cup light brown sugar packed
  • 2 large eggs
  • 1 teaspoon pure vanilla extract
  • 2 cups semi sweet chocolate chips

Preheat oven to 350 degrees. Line two baking sheets with a silpat or parchment and set aside. Combine the flour, malt powder, pudding mix, baking soda, and salt in a medium bowl and stir together.

In a large bowl, cream together the butter and sugars.

Add the eggs and vanilla and beat until combined.

Add the dry goods mixture, starting beating on low to avoid a huge puff of flour in your face, beating until just combined.

Stir in the chocolate chips, then scoop dough with a medium cookie scoop onto the lined pans.

I was going to freeze these – to bake you’d want to space them out over two pans so they can spread!

Bake 11-13 minutes, then let cool for several minutes on the pan before transferring to a wire rack to cool completely.

Alternately, freeze the dough and bake a few at a time in the toaster oven. With mine, I throw them in right when I get home and set it to 300 for 12 minutes, and leave them in there a while longer once it’s turned off, while I shower and eat dinner, but each toaster oven’s different!

Chocolate Malted Cookies

From Picky Palate.

  • 2 1/2 cups all purpose Gold Medal Flour
  • 1/2 cup Carnation Malt Powder
  • 3.4 ounce box instant chocolate pudding mix
  • 1 teaspoon baking soda
  • 3/4 teaspoon kosher salt
  • 2 sticks unsalted butter, softened
  • 1 cup granulated sugar
  • 1/2 cup light brown sugar packed
  • 2 large eggs
  • 1 teaspoon pure vanilla extract
  • 2 cups semi sweet chocolate chips

Preheat oven to 350 degrees. Line two baking sheets with a silpat or parchment and set aside. Combine the flour, malt powder, pudding mix, baking soda, and salt in a medium bowl and stir together.

In a large bowl, cream together the butter and sugars. Add the eggs and vanilla and beat until combined. Add the dry goods mixture, beating until just combined. Stir in the chocolate chips, then scoop dough with a medium cookie scoop onto the lined pans. Bake 11-13 minutes, then let cool for several minutes on the pan before transferring to a wire rack to cool completely.

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Apple Spiral Bread

A pretty spiral bread I’ve been meaning to make for years. Realistically if you cut your apple slices into smaller pieces, you could make tighter (=prettier) spirals, but I just went with how the slices came from the apples.

Ingredients:

Spiral:

  • 2 cups all-purpose flour
  • 2 tablespoons sugar
  • 1 1/2 teaspoons instant yeast
  • 1/2 teaspoon salt
  • 3/4 cup warm milk
  • 2 tablespoons melted butter
  • 3 small/2 large apples, cored and sliced
  • water with lemon juice

Topping:

  • 3 tablespoons melted butter
  • 3 tablespoons sugar

In a large bowl, combine the flour, sugar, yeast, and salt. Stir in the warm milk and melted butter until a rough dough forms, then knead until smooth and soft. Shape into a ball and place in a greased bowl, then cover and let rise until doubled, 75-90 minutes.

Towards the end of the rising time, prepare your apple slices, placing them in the water with a bit of lemon juice to help prevent browning. Lightly grease 2 8″ or 9″ cake pans.

Punch down the risen dough and divide into two pieces. Roll each ball into an 8×11″ square, then cut each into 9 strips.

Beginning in the center of the pan, coil the dough strips around apple slices in a spiral, working your way out, and pinching the dough firmly to hold each piece in place. Don’t worry too much about drying off your apple slices, just shaking them off over the bowl is fine. Form a spiral in each pan, using half the dough and half the apples for each. Gently cover with plastic wrap and let rise for 45 minutes. Towards the end of that time, preheat your oven to 375.

Bake 20-25 minutes, until golden brown.

Remove from the oven and brush with the remaining melted butter, then sprinkle with the remaining sugar. Best right away, but I certainly kept eating it for a few days of leftovers!

A bit of the sugar kinda soaks in with the butter after a bit and looks a bit less…snow-covered?

Apple Spiral Bread

Adapted slightly from Treat & Trick.

Spiral:

  • 2 cups all-purpose flour
  • 2 tablespoons sugar
  • 1 1/2 teaspoons instant yeast
  • 1/2 teaspoon salt
  • 3/4 cup warm milk
  • 2 tablespoons melted butter
  • 3 small/2 large apples, cored and sliced
  • water with lemon juice

Topping:

  • 3 tablespoons melted butter
  • 3 tablespoons sugar

In a large bowl, combine the flour, sugar, yeast, and salt. Stir in the warm milk and melted butter until a rough dough forms, then knead until smooth and soft. Shape into a ball and place in a greased bowl, then cover and let rise until doubled, 75-90 minutes.

Towards the end of the rising time, prepare your apple slices, placing them in the water with a bit of lemon juice to help prevent browning. Lightly grease 2 8″ or 9″ cake pans.

Punch down the risen dough and divide into two pieces. Roll each ball into an 8×11″ square, then cut each into 9 strips. Beginning in the center of the pan, coil the dough strips around apple slices in a spiral, working your way out, and pinching the dough firmly to hold each piece in place. Form a spiral in each pan, using half the dough and half the apples for each. Gently cover with plastic wrap and let rise for 45 minutes. Towards the end of that time, preheat your oven to 375.

Bake 20-25 minutes, until golden brown. Remove from the oven and brush with the remaining melted butter, then sprinkle with the remaining sugar.

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Melt In Your Mouth Blueberry Cake

Another one from the Amish cookbook, but this time not enough to feed 800 people at once. Actually, they say it’s often served crumbled into milk, so if you’re eating it alone, slowly enough that it got stale, you could probably keep it going longer by serving it that way. It absorbs the milk very quickly, and, I mean, at that point is basically just breakfast in a bowl, right?

Ingredients:

  • 1 1/2 cups fresh blueberries
  • 1 1/2 cups sifted all-purpose flour
  • 1 teaspoon baking powder
  • 2 large eggs, separated
  • 1 1/4 cups sugar
  • 1/2 cup shortening
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla extract
  • 1/3 cup milk

Preheat oven to 350 degrees. Grease 8×8” and set aside. (I only had an 11×7″ handy, it worked.)

Wash and dry your blueberries, then put them in a small bowl. Measure out the flour, then pour a small amount of it over the blueberries, shaking to coat. Set aside. Sift the baking powder into the remaining flour and set aside.

In a medium bowl, beat the egg whites until stiff peaks form, gradually adding 1/4 cup of the sugar as you go.

In a large bowl, cream the shortening, salt, and vanilla. It’s little enough shortening that you’ll just sort of have a mess in the bowl.

Measure out the remaining 1 cup of sugar, and scoop out 1 tablespoon, setting it aside. Add the rest of the cup to the shortening mixture, as well as the egg yolks, and beat until light and creamy.

Add the flour mixture in 3 additions, alternating with half the milk each time, until evenly mixed.

Fold in the beaten egg whites.

Fold in the blueberries.

Gently turn out into the greased pan and sprinkle the remaining 1 tablespoon of sugar over the top.

Bake 1 hour, or until the cake passes the toothpick test. Because I used a slightly larger pan, I checked mine at 55 minutes and it was done.

Cool in the pan, then slice and serve.

A nicely fluffy cake, with sweet crunchy spots on top thanks to the sugar!

Melt In Your Mouth Blueberry Cake

From Amish Cooks Across America.

  • 1 1/2 cups fresh blueberries
  • 1 1/2 cups sifted all-purpose flour
  • 1 teaspoon baking powder
  • 2 large eggs, separated
  • 1 1/4 cups sugar
  • 1/2 cup shortening
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla extract
  • 1/3 cup milk

Preheat oven to 350 degrees. Grease 8×8” and set aside.

Wash and dry your blueberries, then put them in a small bowl. Measure out the flour, then pour a small amount of it over the blueberries, shaking to coat. Set aside. Sift the baking powder into the remaining flour and set aside.

In a medium bowl, beat the egg whites until stiff peaks form, gradually adding 1/4 cup of the sugar as you go.

In a large bowl, cream the shortening, salt, and vanilla. Measure out the remaining 1 cup of sugar, and scoop out 1 tablespoon, setting it aside. Add the rest of the cup to the shortening mixture, as well as the egg yolks, and beat until light and creamy. Add the flour mixture in 3 additions, alternating with half the milk each time, until evenly mixed.

Fold in the beaten egg whites, then the blueberries, and gently turn out into the greased pan. Sprinkle the remaining 1 tablespoon of sugar over the top. Bake 1 hour, or until the cake passes the toothpick test.

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Honey Garlic Shrimp

First time in 4 years that shrimp have made it on the blog! Sounds about right, for how often I eat them, but this was good enough, and quick enough, I could see doing it again a lot sooner than 4 years!

Ingredients:

For broccoli:

  • 3 cups broccoli florets, cut into bite sized pieces
  • 1 tablespoon extra virgin olive oil
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon ground black pepper

For shrimp:

  • 1/4 cup honey
  • 1/4 cup soy sauce
  • 2 teaspoons sambal oelek or 1 teaspoon crushed red pepper flakes (I used a big gloop of gochujang)
  • 2 medium garlic cloves, minced
  • 1 pound large or jumbo raw shrimp, peeled and deveined (leave the tail end of the shell on to prevent overcooking; the packaged frozen shrimp I bought at the supermarket still had shells on, but were deveined – 20 minutes in a bowl of water thawed them enough to peel the shells quite easily)
  • 1 teaspoon cornstarch

Etc.

  • cooked rice or noodles, for serving
  • thinly sliced scallions, for serving (optional)
  • toasted sesame seeds, for serving (optional)

Preheat oven to 425 degrees and make sure a rack is in the center of the oven. Line a sheet with foil or parchment.

In a medium bowl, combine the broccoli with the olive oil, salt, and pepper, then spread over 1 half of the sheet pan.

Put in the oven for 12 minutes.

Meanwhile, whisk together the honey, soy sauce, sambal oelek, and garlic. Pour over the shrimp and toss to combine.

Remove the pan with broccoli from the oven and use tongs to flip it. Lightly spray the empty have of the pan with cooking spray, then spread the shrimp in an even layer on the empty side.

Cook an additional 8-12 minutes, until the shrimp are opaque and pink,not gray.

Meanwhile, pour a few tablespoons of the remaining sauce from the shrimp into a small saucepan and whisk in the cornstarch until smooth. Add the remaining sauce and cook over medium heat, whisking frequently, until it thickens, about 5 minutes, then remove from the heat.

Serve with the shrimp and broccoli over rice or noodles, and drizzled with the sauce. Sprinkle with scallions and/or toasted sesame seeds, if desired.

Peas from the garden at work!

Honey Garlic Shrimp

From Savory Simple.

For broccoli:

  • 3 cups broccoli florets, cut into bite sized pieces
  • 1 tablespoon extra virgin olive oil
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon ground black pepper

For shrimp:

  • 1/4 cup honey
  • 1/4 cup soy sauce
  • 2 teaspoons sambal oelek or 1 teaspoon crushed red pepper flakes
  • 2 medium garlic cloves, minced
  • 1 pound large or jumbo raw shrimp, peeled and deveined

Etc.

  • cooked rice or noodles, for serving
  • thinly sliced scallions, for serving (optional)
  • toasted sesame seeds, for serving (optional)

Preheat oven to 425 degrees and make sure a rack is in the center of the oven. Line a sheet with foil or parchment.

In a medium bowl, combine the broccoli with the olive oil, salt, and pepper, then spread over 1 half of the sheet pan. Put in the oven for 12 minutes.

Meanwhile, whisk together the honey, soy sauce, sambal oelek, and garlic. Pour over the shrimp and toss to combine.

Remove the pan with broccoli from the oven and use tongs to flip it. Lightly spray the empty have of the pan with cooking spray, then spread the shrimp in an even layer on the empty side. Cook an additional 8-12 minutes, until the shrimp are opaque and pink,not gray.

Meanwhile, pour a few tablespoons of the remaining sauce from the shrimp into a small saucepan and whisk in the cornstarch until smooth. Add the remaining sauce and cook over medium heat, whisking frequently, until it thickens, about 5 minutes, then remove from the heat.

Serve with the shrimp and broccoli over rice or noodles, and drizzled with the sauce. Sprinkle with scallions and/or toasted sesame seeds, if desired.

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S’Mores Pie

I had a marshmallow meringue pie topping saved from a cookbook I’d borrowed a while ago that I wanted to try, and it’s 1 billion degrees so the pie needed to be no-bake… getting chocolate peanut butter seemed like a no-brainer, but I sort of didn’t remember how very chocolatey (vs peanut buttery) it was, so was pleasantly surprised, with my first bite, to realize I’d made a s’mores pie! For this we’re going to use a pre-made graham cracker crust but it’s important to get the bigger one, that says it’s got an extra 2 servings. You could fit this amount of chocolate peanut butter pie filling in a normal 9″ pan, but when you add the topping it’d be too much!

A reminder before you get started: eggs separate easier when chilled, but egg whites beat up better at room temperature, so separating them and giving them a chance to warm up helps; cream, on the other hand, beats up better when very cold, so throwing your bowl and beaters in the freezer ahead of time can’t hurt! There’s enough beating up things in this one that I sure would like the hypothetical Kitchenaid I have no room for in this kitchen!

Ingredients:

  • 1 ‘extra 2 servings’ size pre-made graham cracker crust (you could probably make your own in a 10″ pan, I haven’t actually measured how big this is!)

Chocolate Filling:

  • 1 cup heavy whipping cream
  • 1 teaspoon vanilla extract
  • 8 ounces (1 block) cream cheese, at room temperature
  • 3/4 cup powdered sugar plus 2 tablespoons, divided
  • 1 cup chocolate peanut butter (you can use Nutella if you’re ok with hazelnuts)

Marshmallow Meringue Topping:

  • 2 egg whites
  • 1/4 cup sugar
  • 1/4 teaspoon vanilla
  • 1/4 pound marshmallows, cut small (mini marshmallows would be fine)
  • 1 1/2 tablespoons milk or cream

To make the chocolate filling, beat the heavy cream until thick and creamy. Add the vanilla and 2 tablespoons of the powdered sugar and continue to beat until stiff peaks form.

In a separate bowl, beat together the cream cheese, 3/4 cup powdered sugar, and chocolate peanut butter until smooth.

Fold in the whipped cream by hand.

Pour gently into the graham cracker crust, cover, and place in the freezer for 3 hours, or fridge for 6.

After the pie is fully chilled, beat the egg whites until thick and foamy. Add the sugar and vanilla and continue to beat until stiff peaks form.

In the top of a double boiler, combine the marshmallows and milk/cream over simmering water. Cook, stirring constantly, until the marshmallows have completely melted.

Remove from the heat, and give the melted marshmallow mixture a minute or two to cool while you remove the pie from the freezer and maybe chuck some of your dishes in the dishwasher. Gently fold the marshmallow mixture into the beaten egg whites, then turn the whole fluffy mess on to the pie, spreading evenly over the top.

Place in the oven and turn on the broiler, cooking until the top is lightly golden. For me, at 4 minutes there was no difference, at 5 minutes the top was pretty burnt, but luckily like with campfire marshmallows, you can just peel the burnt surface off!

Whooops. Fixable, though!

Even better, though, keep a close eye on it after 4 minutes to avoid burning in the first place. Maybe I’ll do better next time, after I’ve eaten this extra big pie myself, as well as the remains of the Outrageous Chocolate Chip Cookies still in the freezer with a bunch of pineapple buns as well…  a lot of dessert for one person to get through!

Fluffernutter Pie

Adapted from Handle The Heat’s Peanut Butter Pie and the Marshmallow Meringue from The American Everyday Cookbook (1955).

Ingredients:

  • 1 ‘extra 2 servings’ size pre-made graham cracker crust

Chocolate Filling:

  • 1 cup heavy whipping cream
  • 1 teaspoon vanilla extract
  • 8 ounces (1 block) cream cheese, at room temperature
  • 3/4 cup powdered sugar plus 2 tablespoons, divided
  • 1 cup chocolate peanut butter

Marshmallow Meringue Topping:

  • 2 egg whites
  • 1/4 cup sugar
  • 1/4 teaspoon vanilla
  • 1/4 pound marshmallows, cut small
  • 1 1/2 tablespoons milk or cream

To make the chocolate filling, beat the heavy cream until thick and creamy. Add the vanilla and 2 tablespoons of the powdered sugar and continue to beat until stiff peaks form. In a separate bowl, beat together the cream cheese, 3/4 cup powdered sugar, and chocolate peanut butter until smooth. Fold in the whipped cream by hand. Pour gently into the graham cracker crust, cover, and place in the freezer for 3 hours, or fridge for 6.

After the pie is fully chilled, beat the egg whites until thick and foamy. Add the sugar and vanilla and continue to beat until stiff peaks form. In the top of a double boiler, combine the marshmallows and milk/cream over simmering water. Cook, stirring constantly, until the marshmallows have completely melted. Remove from the heat, and give the melted marshmallow mixture a minute or two to cool while you remove the pie from the freezer and maybe chuck some of your dishes in the dishwasher. Gently fold the marshmallow mixture into the beaten egg whites, then turn the whole fluffy mess on to the pie, spreading evenly over the top. Place in the oven and turn on the broiler, cooking until the top is lightly golden, 4-5 minutes.

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A smattering of things

Going to share a few things that maybe aren’t worth their own posts today. First up:

Spice Cabinet Chicken Rub

Am I kind of sharing this just because I’m pleased I finally found a use for the MSG I bought in Seattle last year? Maybe-kinda? It’s tasty enough I cooked it twice in a row to use up some chicken tenderloins, though, so there’s definitely something to it! At some point I’d like to do a whole roast chicken with it, next time I tackle a whole bird…

But for now, a spice rub mix that’s cook for whatever cuts you want – Ingredients:

  • 1 teaspoon dried oregano
  • 1 teaspoon granulated garlic
  • 1 teaspoon smoked paprika
  • 1 teaspoon sugar
  • 4 teaspoons kosher salt
  • 1/2 teaspoon MSG

Tastes…most close to chicken bullion, maybe?

This made plenty of spice mix to coat all the chicken from a 2.5 pound bag of chicken tenderloins.

You…stir all those spices together, and then, for smallish chunks of chicken like that, coat the meat and bake for 30 minutes at 350. Easy enough! Coat everything with it!

Pandemic kitchens don’t always have the ideal-est veggie sides =/

 

Next, a video or two I made for work:

Maple Ice Cream

Ingredients:
4 egg yolks
1/2 cup maple syrup
1 1/2 cups heavy cream
1 1/2 teaspoons vanilla extract
pinch salt
1/2 cups chopped pecans (optional)

Place egg yolks in a heat-safe small bowl and set aside. Heat the syrup to simmering – keep a close eye on it – it’s a small amount of liquid so will heat quickly! Drizzle the hot syrup slowly into the egg yolks, whisking constantly until it’s all added. Chill.
In a large bowl, beat the cream until it can hold a point.
Stir the vanilla and salt into the cooled egg mixture, then pour it into the whipped cream. Beat until evenly combined and no streaks of white remain. Stir in the pecans, if desired. Freeze several hours until firm

Cream Cake with Pastel Jelly Icing

Cream Cake:
• 2 cups sifted cake flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 cup sugar
• 2 eggs, well beaten
• 1 1/4 cups heavy cream
• 1 teaspoon vanilla
Preheat oven to 350 degrees. Grease 8×8” cake pan and set aside.
Sift flour once, measure, then add baking powder and salt and sift together 3 additional times. In a large bowl, beat the sugar and eggs together well, until light yellow. Add the flour mixture, alternating with the cream, beating after each addition until smooth. Beat in vanilla, then transfer to greased pan. Bake 50 minutes, or until cake passes the toothpick test. Cool 10 minutes in the pan, run a knife around the inside of the pan, and turn the cake out to cool completely on a wire rack. Once cooled, cover top and sides with Pastel Jelly Topping.

Pastel Jelly Topping:
• 1/2 cup jelly (any tart flavor)
• 2 egg whites, unbeaten
• Dash of salt
Place the jelly in a bowl and set over hot water. Add the egg whites and salt and beat until the jelly is free from lumps. Remove from the heat and continue beating until stiff enough to stand in peaks. Spread on cakes and serve at once.

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Outrageous Chocolate Chip Cookies

So, first off, ‘outrageous’ was part of the title in the cookbook I got this from, it’s not my personal judgement. Secondly, this cookbook was an Amish cookbook, and the Amish don’t seem to mess around with volume of food. I got 79 dough balls out of this and immediately froze them all, to bake over several weeks. You could definitely halve the recipe if that’s a more reasonable amount of cookies for you.

Ingredients:

  • 2 cups (4 sticks) unsalted butter
  • 2 cups granulated sugar
  • 1 1/2 cups firmly packed brown sugar
  • 2 cups peanut butter
  • 2 teaspoons vanilla extract
  • 4 large eggs, beaten
  • 4 cups all-purpose flour
  • 2 cups quick-cooking oats (I only had old fashioned oats, those worked fine too)
  • 4 teaspoons baking soda
  • 1 teaspoon salt
  • 1 12 ounce package chocolate chips

Preheat oven to 350 degrees.

Melt the butter and pour into a large bowl. Whisk in the sugars, peanut butter, vanilla, and eggs, stirring until evenly mixed.

Add the flour, oats, baking soda, and salt and stir, again, until evenly mixed.

Stir in the chocolate chips until evenly distributed.

Roll the dough into 1″ balls and place on lined baking sheets.

Bake 10-15 minutes, until the edges are golden brown, then transfer to wire racks to cool completely.

Or, eat still hot and un-solid straight from the toaster oven.

If, like me, you’re going to be baking up just a few at a time in a toaster oven, put your couple dough balls, still frozen, on a lined pan. Place in the toaster oven, then set the toaster oven to 300 and bake 14 or so minutes, including the pre-heating time. Every toaster oven’s different, so you may want to try a minute more or less, but it’ll be about that.

After a few hours freezing on the pans, they go into bags for storage!

Outrageous Chocolate Chip Cookies

From Amish Cooks Across America.

  • 2 cups (4 sticks) unsalted butter
  • 2 cups granulated sugar
  • 1 1/2 cups firmly packed brown sugar
  • 2 cups peanut butter
  • 2 teaspoons vanilla extract
  • 4 large eggs, beaten
  • 4 cups all-purpose flour
  • 2 cups quick-cooking oats
  • 4 teaspoons baking soda
  • 1 teaspoon salt
  • 1 12 ounce package chocolate chips

Preheat oven to 350 degrees.

Melt the butter and pour into a large bowl. Whisk in the sugars, peanut butter, vanilla, and eggs, stirring until evenly mixed. Add the flour, oats, baking soda, and salt and stir, again, until evenly mixed. Stir in the chocolate chips until evenly distributed. Roll the dough into 1″ balls and place on lined baking sheets. Bake 10-15 minutes, until the edges are golden brown, then transfer to wire racks to cool completely.

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