Tag: desserts

Anya’s Posting Challenge — Again — And Pie

Anya said I have too much “computer stuff” on my website again — not enough kittens and pie and fun stuff. So I am not allowed to post anything about computers for ALL OF FEBRUARY! And, if I do post about it, I get March added on. And another month for the next infraction, and so on. So  … umm … pie!

Anya made a peach pie — I had extra pie crust dough from making a quiche a few nights ago, and we had frozen sliced peaches over the summer when we picked up a big pile of fresh peaches. I made a maple sugar crumble (maple sugar instead of brown sugar in a crumble recipe) for the topping. Anya used cookie cutters to decorate the pie with maple leaves and a snowflake. It was very tasty!

Maple Peanut Butter Eggs

Maple Peanut Butter Eggs
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Maple Peanut Butter Eggs

Recipe by LisaCourse: DessertDifficulty: Easy

Ingredients

  • Peanut Butter Filling

  • 1 cup chunky peanut butter (unsweetened)

  • 1/4 cup maple syrup

  • 1 tbsp vanilla extract

  • 1/4 cup all-purpose flour

  • Maple Chocolate

  • 4 oz 100% cocoa bakers chocolate

  • 2 tbsp coconut oil

  • 1/3 cup maple syrup

  • 1 tbsp maple sugar

Method

  • Line a plate with clingfilm or wax paper
  • Combine the peanut butter filling ingredients and mix to combine
  • In a double boiler, melt coconut oil
  • Add chocolate to coconut oil and melt
  • Stir in maple syrup and maple sugar
  • Take about a tablespoon of peanut butter mixture and roll into an egg shape
  • Roll peanut butter egg in chocolate to coat
  • Carefully remove coated egg from chocolate and place on lined plate
  • Once all eggs are coated, refrigerate for a few hours to solidify

Notes

  • Because coconut oil is used in this chocolate, it has a very low melting point — it’ll make a mess if you hold it in your hand as you eat it. Replacing the coconut oil with butter would raise the melting point.

Peppermint Recipes

I wanted to make peppermint bark this year … so I’ve got a bunch of peppermint extract to use. Now I’m hunting peppermint recipes!

Chocolate Peppermint Bark

Equal amounts dark and white chocolate
Peppermint extract (~1/2 teaspoon per pound of chocolates)

Melt dark chocolate, mix in half of the peppermint extract, pour onto a lined baking tray and allow to set.
Melt white chocolate, mix in peppermint extract, pour onto dark chocolate. Sprinkle with crushed candy cane bits if desired. Score and allow to set.
Break into pieces.

“Shamrock” Shake

3 cups vanilla ice cream
1 3/4 cups whole milk
1/2 teaspoon peppermint extract

Blend all together. You could add green food coloring or spinach to turn it green. Serve w. whipped cream & cherry.

Peppermint Patties
7.5 cups powdered sugar (34 oz)
1/3 cup evaporated milk
1/3 cup light corn syrup
3 T coconut oil
1 teaspoon peppermint extract
1.5 lbs chocolate, copped

In a large bowl, beat together sugar, milk, corn syrup, coconut oil, and peppermint on a low speed. Shape the dough into two round circles, cover in plastic, refrigerate for an hour.

Sprinkle powdered sugar on silicon rolling mat. Roll out to about 1/4″ thick and cut with ~2″ cutter. Place cut pieces on baking sheet and freeze overnight.

Melt the chocolate over a double boiler. Using a fork, dip each patty into the chocolate then set on parchment lined baking sheets.

Pumpkin Pie Recipe

We made some pumpkin pies yesterday – one of which is for Anya’s preschool “Feast”. I wanted a lightly sweetened, creamy, pumpkin pie. The recipe makes two *deep* dish pies (the Emile Henry ruffled pie plate)

Ingredients – Pie:

58 oz tinned pumpkin puree

36 oz whole milk, simmered down to half

4 oz cream

6 eggs

9 T Penzey’s pumpkin pie spice

1/4 cup blackstrap molasses

Incredients – Crust:

16 oz gingersnap cookies (make sure they are good gingersnaps)

1/2 cup (1 stick) butter

2 T flour

2 T sugar

Ingredients – Apple Caramel:

2 cups apple cider

Method: Preheat oven to 425.

Making the pie crust – run the ginger snaps through a food processor to make a sandy powder. Mix in the flour and sugar. Melt the butter and add to the crumbs. Make sure the mixture is moist enough to compress into a crust. If it isn’t add another tablespoon of butter. Press the mixture along the bottom and sides of the pie plates. Bake crust at 425 for five minutes, then set aside to cool while you mix the pumpkin filling.

Making the pie – Combine the milk, cream, and eggs and whip together. Whip in the spices and molasses. Fold this into the pumpkin puree. Gently transfer the pumpkin mixture into the cooled pie crusts. Bake for fifteen minutes, then lower the oven temperature to 350 and bake for 50 minutes. Remove pies from oven and allow to cool for several hours (if you pierce the pie to test it, it is apt to crack … I made two pies so I was able to test one and have an un-cracked pie for the party).

Making the Apple Caramel – Put apple cider into a pan on high heat. Boil, stirring constantly, until it is almost all evaporated and very foamy. Remove from burner and let it sit a few minutes to cool. It will thicken as it cools.