Easy Double Chocolate Cream Pie

I love creamy pies, especially yummy chocolate ones like this...

I made this pie for company last Saturday. We are not gluten-free, but sometimes we have company who is. I have found that pies with a gluten-free crust option are a perfect go to recipe when you need to make a GF dessert - and I don't think we've ever had company without making a dessert! I also wanted something quick and easy, which makes this recipe doubly appealing.

Easy Double Chocolate Cream Pie

Gluten-free if you use gluten-free cookies, but if this is not necessary for you, then just substitute regular chocolate sandwich cookies. One package is plenty for one pie. 
~ Recipe Makes one 9" pie ~

Crush 25 chocolate cream sandwich cookies to fine crumbs - you can use a plastic freezer and beat them with a spoon, or you can crush them in a food processor.

Remove 3/4 cup of the crumbs and set them aside. Place the remaining crumbs in a bowl and add:
     1/4 cup melted butter
     1/2 tsp. vanilla extract

Mix with a spoon until the the crumbs are moist and sticky. Press mixture into a 9" pie plate. Set aside.

The Filling 

In a large bowl, combine:
     2 4.5 oz. packages instant chocolate pudding mix
     2 1/2 cups cold milk

Whisk for 3 minutes until well combined and smooth. Pour one half of the pudding mixture into the bottom of the pie. Now to the remaining half, add 3/4 of an 8 oz. tub of whipped topping (reserve the remaining 1/4 for the top of the pie). Gently fold the whipped topping into the chocolate pudding until completely combined and smooth. Mixture will be like a chocolate mousse.

Spread the mixture over top of the first layer in the pie. Carefully spoon the remaining whipped topping on the top center of the pie and smooth into a large circle, not coming to the edges. Sprinkle with the reserved cookie crumbs. Refrigerate for at least 5 hours before serving.

Isn't that pretty? Enjoy! 

~ Jessica ~

Pumpkin {Sweet Potato} Spice Bars

We have been enjoying a quieter week, finishing up some projects, and starting new ones. Family is coming into town and plans need to be made for the Christmas season, it's all going to go by so fast, as usual - trying to enjoy every bit of the season as it comes!

The fall color change is beautiful and we have been seeing the first bits of snow, including more snow today. Yesterday was windy and cold - a baking day!

I intended to make these with pumpkin, but found I only had sweet potatoes available... so you can also make sweet potato spice bars with this recipe. Either way, these are delicious! I know what I'm having with my coffee tomorrow morning... 

Pumpkin {Sweet Potato} Spice Bars

In a small bowl, soak 1 1/2 cups of raisins in hot water for 15 minutes. Drain and set aside. In a large bowl, combine: 

     2 1/2 cups soft wheat flour

     1 1/2 tsp. each of baking soda and baking powder

     1 tsp. sea salt

     2 1/2 tsp. ground cinnamon

     1 tsp. pumpkin pie spice

Whisk together. In a separate bowl, combine: 

     1 cup butter, melted

     1 1/2 cups brown sugar

     2 large eggs

     1 tbsp. vanilla extract

     

Whisk together until smooth. Add 1 1/2 cups pumpkin puree` or 1 1/2 cups of cooked, mashed sweet potato and stir until smooth. Add this mixture, drained raisins and 3/4 cup finely chopped walnuts or pecans (optional) to the dry ingredients and stir well. A little bit of rum, 2 tbsp. or so, does not hurt the batter here either! So, perhaps add some? I did. 

Pour into a greased and floured 18" x 13" jelly roll pan. Bake at 350 degrees for 20-22 minutes, or until a toothpick inserted in the center of the cake comes out clean.

Cool for 10 minutes in the pan, and then turn out on to a rack to finish cooling, or leave in the pan to cool. Frost with Cinnamon Cream Cheese Frosting and cut into bars. Serve and store leftover bars in the refrigerator.                                                                                 ~ Makes about 32 bars

     

Cinnamon Cream Cheese Frosting

In a small bowl, combine:

     1/4 cup butter, softened

     1/2 cup cream cheese, softened

     1/2 tsp. ground cinnamon

     2 tsp. vanilla extract
     2 tbsp. half & half

     2 1/2 cups powdered sugar

     

Beat on high speed with a hand mixer for 2-3 minutes until fluffy. Add a little more half & half (one tablespoon at a time) if the frosting is too dry. Spread over cool bars.

Happy Fall! ~ Jessica ~ 

Fall Blog Hop Day 5 - It's Treat Day!

Welcome to day five of our fall blog hop! Our hop will consist of several things: giveaways, fun posts, and an opportunity to leave your link to your fall post! Please share the hop with your friends!

Make sure to follow the guidelines for the hop. Make sure to thank the link participants when you visit their blog!

Enter below to win today's giveaway!

Today's Giveaway:

Seasons at Home Magazine 2013 Subscription

Download Coupon - $14.95 value From Stacy Farrell at Homeschool Adventure - The Wise Woman with Literary Analysis Journal Questions - with George MacDonald -
The Wise Woman enchants readers while it contrasts the ugliness of pride, selfishness and conceit with the beauty of humility, sacrifice, and compassion. By offering 16 to 24 literary analysis questions per chapter, this 160-page spiral bound edition provokes meaningful discussion and teaches critical thinking in a way that is engaging and transformational. 
Read More...

It's Saturday... and we have some deliciously fun 

recipes for you to make today!

Salted Caramel Rice Crispy Treats

I have seen lots of recipes for these floating around, but most of them have way too much caramel in and on them! This is our lighter version of a delicious fall treat.
AND OH WERE THEY GOOD! From Theresa :)

Butter a 9" x 13" glass casserole dish and set aside. In a large pot melt: 

5 tbsp. unsalted butter

2 tbsp. half & half 

2 tsp. vanilla extract

30 unwrapped Kraft caramels

1 10 oz. bag of mini marshmallows

Melt together over medium heat, stirring constantly until smooth. Add 7 cups of crispy rice cereal and stir to coat. Press mixture firmly in buttered pan. Sprinkle with about 1 1/2 tsp. of sea salt or flaked sea salt. Flaked sea salt is wonderful for this, but I used our regular sea salt! 

You can drizzle 1/3 cup of caramel topping over the bars before sprinkling them with salt, but I found them to be perfectly sweet enough! Cut the rice crispies into bars, and enjoy... 

~ Makes about 18 treats ~

Apple Butter Pie Pops

These were fun, and the children enjoyed them! We cut them out with acorn-shaped cookie cutters. You will need cake/cookie pop sticks.

I used my recipe for Apple Butter that I made in the fall issue of Seasons at Home. But you can you use any apple butter, homemade or store-bought, they will still be good! You can also use apple pie filling, but I would blend the filling in the food processor slightly to chop the apples a little finer.  

Cinnamon Pie Crust

In a small bowl, combine the following:

1 cup butter, cold 

2 tbsp. sugar

pinch of sea salt

1 tsp. ground cinnamon

2 1/2 cups unbleached white flour

Use a fork or a pastry blender (a pastry blender will make fast work of this!), cut the butter and flour together until the mixture resembles coarse crumbs. 

Drizzle with 1/4 cup of very cold water. Bring the flour mixture and water together with the fork, then use your fingers to form a dough. Do NOT knead the dough, just press the mixture until a dough forms. Chill for 30 minutes. 

Line a baking sheet with parchment paper and preheat the oven to 350 degrees. Roll the dough 1/4" thick between wax paper. Cut out shapes with a round, other cookie cutter. I would try to use rounder shapes, not shapes with a lot of points, like leaves. 

Place cut-outs on the lined baking sheet, and remember when you position them that you need to have room for the cookie sticks! Fill the center of each each one with 1 tbsp. of apple butter or pie filling. Place a cookie stick in the center as shown. 

Cover with another crust cut-out and seal the edges by lightly pressing with your fingers and crimping with a fork. Brush with an egg wash or melted butter and sprinkle with sugar. Bake for 18-22 minutes or until golden brown. Cool and serve! For a party, tie each pop with colored ribbon!

Cinnamon Glazed Pecans

Line a baking sheet with foil and spray with non-stick cooking spray. Set aside. 

In a large bowl, use an electric mixer to beat 2 egg whites until frothy. Add 1 cup of sugar and beat for 1-2 minutes, until thick. 

Add 2 1/2 tsp. ground cinnamon, 1/4 tsp. sea salt, 1/4 cup melted butter. Mix until smooth. Stir in 3 cups pecan halves. Stir until completely coated. 

Spread evenly on baking sheet and bake at 350 degrees stirring every 10 minutes, for about one hour or until dry and crunchy.

 YUMMY!

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An InLinkz Link-up

Peanut Butter Crunch Brownies

We normally don't make things quite like this. These have a rich, candy bar-like look to them, and taste every bit the way they look. Josh would describe these delectable bars as "precious". I agree that they came out very well! Rich, fudgy and crunchy, you must try them at least once.

Peanut Butter Crunch Brownies

Let's keep in mind that using a boxed brownie mix isn't a sin. I used Ghirardelli's Triple Chocolate brownie mix, and it was wonderful. However, you can use a good homemade fudge brownie recipe, it will be just as tasty. Personally, I have found that most homemade brownie recipes call for far too much butter and sugar, I therefore never feel like I'm gaining something by not using a mix!  

For this recipe, you'll need: 

One recipe or one box of fudge brownie mix

15 miniature peanut butter cups, chopped

2 cups semi-sweet chocolate chips

1 1/2 cups crunchy peanut butter

1/2 tsp. sea salt

2 tsp. pure vanilla extract

1 1/2 cups rice krispies

Prepare one recipe (or one box) of fudge brownie batter. Spread batter in a greased 9" x 13" dish and bake accordingly. Don't over bake - Only bake until the edges are firm and getting slightly crisp, but the center still has moist crumbs sticking to a knife inserted in the center. 

While the brownies are baking, chop the peanut butter cups. I cut each cup into 4-5 pieces. When the brownies are done, sprinkle the chopped peanut butter cups evenly over the top. No need to spread. 

Now, in a separate bowl, melt the 2 cups of semi-sweet chocolate chips. Add the peanut butter, and stir until smooth. Stir in the sea salt and vanilla. Add the rice krispies and stir to coat. Dollop the mixture over surface of the brownies, and spread carefully so you don't push the peanut butter cups around. Spread to the edges.

 Chill in the refrigerator for several hours, until completely firm. Cut into squares and keep chilled in the refrigerator. Dessert is ready! These freeze very well too, if you have extras, or would like to make this ahead. 

Have a blessed Friday! ~ Jessica

Gluten Free Chocolate Pie Crust

It brings me great joy to say that we are not gluten free, but we do have a lot of friends from our church who are gluten free. When you like to have people over for meals, or need to take someone dinner, a small handful of gluten-free recipes will always be helpful!

We had some friends over for dinner and I wanted to make something for dessert. Since I haven't really done any gluten-free baking, I wasn't sure what to make that was more creative than ice cream. Low hazard recipes are always best when you don't know much! I had seen almond flour in Sprouts and thought I would try it as a replacement for the chocolate wafers/graham crackers used in chocolate pie crust, and make a pie. It had a nice simple sound it...

It came out so good! Perfectly sweet, chocolatey, and even better, it didn't fall apart. A very easy recipe for the non-gluten-free baker.

Gluten-Free Chocolate Pie Crust 

This recipe made a little more than what I needed for a 9" pie plate. You will either have a little leftover to freeze, or you can make a bigger pie! 

In a large bowl combine:
2 cups almond flour (or very finely ground almonds)
1/4 cup unsweetened cocoa powder
1/3 cup brown sugar
1/2 tsp. sea salt

Whisk together until blended. Stir in:
1/3 cup  melted butter
1 tsp. vanilla extract
1/2 tsp. almond extract

Stir with a spoon until the mixture is evenly moist and can be pressed together in your fingers. Press the mixture into a 9" pie plate. Bake at 400 degrees for 12-15 minutes. Let cool, then chill until cold in the refrigerator. Ready to fill!

Unfortunately, I forgot to write down the recipe for chocolate cheesecake filling I made for this, but it was so very yummy! Perhaps I will have to make it again to post another time...

Have a blessed day! Jessica

New Projects and Vanilla Bean Ice Cream

First, some projects I have been working on for the last couple of weeks...

A quilt for an upcoming quilt class...

My embroidery design for the upcoming Seasons At Home magazine. We will have more pictures of these later! I love the new embroidery designs we've been working on.  

Now for some ice cream. Recently, I bought something at Williams-Sonoma that I liked as soon as I saw it - ground vanilla bean. Almost all recipes that call for whole vanilla bean require all of the extra steps of steeping the vanilla bean in milk and then scraping the seeds out. This was a perfect easy substitute and far less expensive than whole vanilla beans.

I love simple ice cream recipes, and almost never make a custard base. Cream and sugar recipes always come out so well, there's no need to make a custard. I love this combination of almond milk and half & half! The almond milk gives the ice cream an almost buttery taste (yummy), and it's so easy.

Simple Vanilla Bean Ice Cream 

(with almond milk!)

Combine the following in a large glass measuring bowl:

     2/3 cup sugar
     3/4 tsp. ground vanilla bean (or 1 tbsp. pure vanilla extract)
     3 1/2 cups Silk Original almond milk
   
 Whisk together until the sugar is dissolved. Whisk in 2 1/2 cups half & half. Freeze in ice cream machine according to the manufacturer's directions (I use the Cuisinart ice cream maker).

 Hmm, where's a spoon? 

My Hot Fudge Recipe

In a small pan combine: 

1/3 cup sugar

1/3 cup half & half

1/3 cup dark corn syrup

1 cup semi-sweet, dark or bittersweet chocolate chips

Heat over medium-high heat, stirring constantly until the chocolate chips are melted. Bring to a gentle boil, and boil for 2 minutes. Remove from heat and cool for 5 minutes. Stir in 1 1/2 tsp. vanilla extract and 3 tbsp. unsalted butter, chopped into small pieces. Stir until butter melts completely, and fudge is smooth. Use immediately and store leftovers in the refrigerator for up to 10 days. Reheat before using. You can add 1/2 tsp. of peppermint extract along with the vanilla to make peppermint hot fudge.

We ate this while we waited for a blizzard to come in... 

Many blessings! Jessica

Frozen Tiramisu Pie

This is a simple ice cream pie, but it's so good you could almost skip cutting a piece and just eat it right from the pan with a spoon! You could even add a little drizzle of caramel or hot fudge on top...

For the instant coffee in the filling, I used Starbucks VIA mocha flavor instant coffee. So good! I also made this with an easy "crust" of vanilla wafers, but next time I'm going to make a chocolate graham cracker crust for it. For the topping, I broke up the extra toffee from Christmas baking. Yummy!

Frozen Tiramisu Pie

To make the crust:  

Butter the sides and bottom of a 9" springform pan well with soft butter. Line the bottom first, then the sides, with vanilla wafers as shown (one package is plenty for one pie). Crush up about 1 cup more and sprinkle them around the bottom to fill in some of the gaps. Set aside.

 

 

To make the filling:

 In a large bowl, combine:
     1.5 qt. vanilla ice cream, softened
     1 tbsp. of instant mocha coffee dissolved in 1 tbsp. hot water, cooled
     1/3 crushed toffee pieces
     1/4 cup rum or 1 tbsp. rum extract

Stir and fold together until thoroughly combined. Work quickly because the more you mix the more it melts! Scrape mixture into prepared springform pan and smooth out evenly over cookies. Immediately place in the freezer. Freeze until firm, about 1 1/2 hours.

Top with 1 cup whipped cream and extra broken toffee pieces. Remove pie from freezer 15 minutes before serving. Enjoy!

Little Fried Pies

That's the best name for these, because that's what they taste like. Made with wonton wrappers, filled just like a turnover, fried and covered with confectioners sugar. Crispy and sweet... they were described as "little pieces of fried joy"!

Although I highly recommend the homemade apple filling below (it's so yummy!), you can use canned pie filling. You will need to pulse the filling in a blender to chop up the fruit a bit. Try different fillings, like cherry, raspberry or peach...

 Apple Pie Filling

 Peel and chop 2 large apples. In a small bowl whisk together until no lumps remain:
    2/3 cup sugar
    1 tsp. ground cinnamon
    4 tbsp. potato or corn starch
    pinch of sea salt

Whisk in 1 cup cold water; set aside. In a saucepan, melt 3 tbsp. unsalted butter over medium-high heat and add the chopped apple. Fry until tender. Add the sugar/water mixture and bring to a boil, reduce heat and simmer until thick. Remove from heat.

Makes enough filling for about 3 1/2-4 dozen pies. If you don't want to fry so many pies, use the rest of the apple filling for muffins. It's wonderful!

In a small dish, whisk one egg. Take one wonton wrapper, fill with about a 1 1/2 tsp. of filling use your finger or a pastry brush to brush the top two corners of the wrapper as shown. Fold over and press firm all the way around to seal. Seal very well! Done and ready to fry. Repeat with remaining filling.

 

 Heat 1 1/2" vegetable oil to about 270 degrees. Getting the temperature of the oil just right can be tricky, but you can test it with a small scrap of wonton wrapper. As soon as you drop the scrap in, it should immediately rise to the top, surrounded with lots of bubbles, and should be brown within about 10 seconds and be ready to turn over. If the oil is too hot, anything you drop in will burn within a few seconds! 

Drop the pies in one or two at a time, fry until light brown and then turn over with a pair of tongs. When brown on both sides, remove and drain on a paper towel.

 

Cool for a couple of minutes, drop into confectioners sugar and coat all over. 

So delicious. Enjoy them! Jessica