Strawberry Rhubarb Pie

I'm baaaaccckk! Can't believe it has been a month and a half since the last post!

Thought I would come back with a bang though! This pie is A-M-A-Z-I-N-G! Love the strawberry and rhubarb combo. The tartness of the rhubarb and sweetness of the strawberries balance very nicely! And best of all, the strawberries and rhubarb are both fresh from the garden! Picked the strawberries today at a local farm and the rhubarb is from my grandma's garden!


And to top it off, the pie is covered with a buttery streusel topping! Definitely my favorite part! I will always pick a streusel topped pie over a double-crusted pie! Don't even have to think about it!


Strawberry Rhubarb Pie

for the filling:
2 3/4 cups sliced rhubarb
2 cups sliced strawberries
2/3 cup sugar
3 tablespoons cornstarch

for the topping:
1 cup flour
1/2 cup brown sugar
1/2 cup butter, cold and cut into small pieces
1 unbaked single pie crust

In a medium sized bowl, combine the rhubarb, strawberries, sugar, and cornstarch. Mix well. The mixture should be thick and syrupy after mixing. Pour the mixture into the pie crust and spread evenly.

In a second bowl, combine the flour and sugar. Using a pastry cutter, cut the butter into the flour/sugar mixture until it resembles coarse crumbs. Spoon streusel mixture evenly over the top of the pie.

Place the pie on a rimmed baking sheet and bake at 400 degrees for 50-55 minutes. You may need to cover the pie crust edges with foil halfway through to prevent burning.

Let the pie cool completely before cutting. Serve with a dallop of whipped cream or scoop of ice cream!

Chocolate Chip Cookie Pie

Since starting our obsessive baking shinanigans Michele and I have brought so so many treats into work. Lord knows I have very, very poor self-control and would eat all of them if they stayed in my house. So rather we share them with our co-workers. And many times these sweets are what get all of us through the chaotic days at the hospital. A little sugar does wonders!

Two of our co-workers have deemed themselves as our "official taste testers." We have hired them on under one circumstance, they don't expect to be added onto the payroll. Rather, the sweets are their form of payment! Its a win-win situation! We get some much needed feedback on our recipes and they get some yummy sweets!

Well yesterday was one our taste testers birthday. Sounds like a requirement for a little baking. It needed to be something fairly easy being that I would be making it the morning after working a full weekend of night shifts. And the chocolate chip cookie pie recipe fit just that criteria. And man was it good! Our official taste testers voted for this one to be a keeper!

Pretty sure I would be totally fine eating it in this form. Baking really isn't necessary is it?

Nice and golden brown! Don't let the crunchy outer shell fool you with what is inside...

Ooey gooey chocolate chip goodness! When I brought it into work it had only been cooling for a little over an hour, meaning it was still warm and super ooey-gooey! Almost looked as though I had undercooked it. It was definitely good this way, but I would recommend refrigerating it for a couple of hours before serving. This way it won't come out of the pie pan and land on the plate in a clump. Presentation does matter.

Source: Our Best Bites

This recipe has been linked to:

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I'm Lovin' It

Decadent Peanut Butter Pie

So around Christmas time I was going through the Sunday paper and drinking my morning coffee when I came across the recipe for this pie in the coupon section of the ads of all places. Anything with the words "peanut butter" always catches my attention. At that time I was so busy doing all of my holiday cookie baking that I saved this one until now. Yeah, I have not been faithful with my blogging as of late. Sorry. I was utterly disappointed in myself when at the end of my Christmas baking I realized that I had forgotten to take pictures of my masterpieces. Grrr. Well, I have some of them so I will try to get up to date. In the meantime, lets get back to this peanut butter pie. I brought it to work today and I don't think that I could've picked a better day. There was only one tiny little sliver that was left and I think that it was only there because my coworkers were practicing "Minnesota nice" and didn't want to take the last slice just in case someone else wanted it. Well, the near empty pie tin clearly speaks for itself. If you like PB you will enjoy this treat. I bought the prepared pie crust the recipe calls for... I think if I was to make it again, I would make up my own recipe for a chocolate pie crust and make this in a 8X8 pan. When I made this dessert there was too much filling and topping and it ran over creating a nice little ooey gooey mess. I also only end up using about 2/3 of the fudge topping that it calls for. So, here is the recipe. Enjoy!

1 cup creamy peanut butter, plus 2 Tbsp, divided
1 8oz. package cream cheese, softened
1 12oz. container whipped topping, thawed
1 11.75oz jar hot fudge spoonable ice cream topping

1. Beat together 1 cup peanut butter, cream cheese and sugar in large bowel with an electric mixer on medium until well combined. Gently mix in 3 cups whipped topping until thoroughly combined. Spoon mixture into pie crust. Using a spatula, smooth mixture to edges of pie.

2. Reserve 2 tablespoons of hot fudge topping in the corner of a resealable food storage bag; set aside. Microwave remaining topping on high for 1 minute. Stir. Spread topping over pie covering entire peanut butter layer. Refrigerate until set. Spread remaining whipped topping over hot fudge layer, being careful not to mix the two layers.

3. Cut a small corner from bag containing topping. Squeeze bag to drizzle topping over pie. Place remaining 2 tablespoons peanut butter in a resealable food storage bag; cut bag corner and squeeze to drizzle in opposite direction from topping. Refrigerate until ready to serve.

I really want to have a pic here for y'all but it was eaten much too quickly. Just know that it would make your mouth water.

Bake on!
M

Thanksgiving Pies

Thanksgiving was at my house this year. It was fun to get all the nice dinnerware arranged for a nice family meal. I was in charge of the pies this year. I chose to go with classic pumpkin and apple pies. Oh boy, were they good. They were perfect topped off with a nice dollop of whipped cream.

When I make pumpkin pie, I stick with Libby's Famous Pumpkin Pie recipe (it can usually be found on a can of Libby pumpkin).

3/4 cup sugar

1/2 tsp salt

1 tsp ground cinnamon

1/2 tsp ground ginger

1/4 tsp ground cloves

2 large eggs

1 15oz can pumpkin

1 12oz can evaporated milk

1 unbaked 9-inch deep dish pie shell

Mix sugar, salt cinnamon, ginger and cloves. Beat eggs in large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk. Pour into pie sheet. Bake at 425 degrees for 15 minutes. Turn oven down to 350 degrees and bake for 40-45 minutes. Knife inserted near center of the pie should come out clean.

Do not freeze.

1 3/4 tsp pumpkin pie spice may be substituted.

I have never made a pie crust before, let alone a pie with 2 crusts. So, making the apple pie was an adventure. Since I had never made one before I went to my "Better Homes and Gardens Cook Book" to find my way. Between the crust recipe and the pie recipe I would be here half the night typeing, so I recommend visiting www.bhg.com if you are interested in this recipe. They pie looked pretty but I've definitely tasted apple pies that are better. Oh well, there's always next year.

Bake on!

-M

Turtle Pumpkin Pie

I have said it before and I will say it again, I love pumpkin. So, I like to try recipes that have pumpkin. I have made this desert once before. Both times, it has gone over well with my audience. I have learned a few tricks to it along the way. I will share them throughout this post. Don't be confused by the name of this desert. It doesn't taste like your traditional pumpkin pie with the added traditional "turtle" flavors. It is light and creamy and oh so delicious.

Ingredients
1/4 cup and 2 Tbsp caramel topping, divided
1 Graham pie crust -6oz. Tip #1 buy the next size up. It is too much for the 6oz.
1/2 and 2 Tbsp pecan pieces, divided
1 cup milk
2 pkgs (4-serving size) Jello vanilla instant pudding
1 cup canned pumpkin
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1 8oz tub Cool Whip, thawed

Pour 1/4 cup caramel topping into crust. (Tip#2-try whisking in a bit of flour to the caramel to thicken it up. It does like to run otherwise). Sprinkle with 1/2 cup pecans.

Beat milk, pudding mixes, pumpkin and spices with whisk until blended. Stir in 1 1/2 cups whipped topping. Spread into crust. Top with remaining Cool Whip.

Refrigerate 1 hr. Top with 2 Tbsp caramel and 2 Tbsp pecan. (Tip #3-actually wait until you are about to serve the desert to top with the remaining caramel and pecan. You will avoid the risk of the caramel running everywhere)

Bake on!
M