Monday, November 21, 2016

Chocolate Chip Cookie Pie

We thought this pie was best served a warm cookie out of the oven.  It's rich, so have a scoop of vanilla ice cream ready or a tall glass of milk. 

 Recipe from: Mel's Kitchen Cafe

1 unbaked butter pie shell (to fit a 9.5-inch deep dish pie plate, it will cook over in a 9 inch pie pan) 
2 large eggs
1/2 teaspoon vanilla extract
1/8 teaspoon salt
1/2 cup (2.5 ounces) all-purpose flour
1/2 cup (3.75 ounces) granulated sugar
1/2 cup (3.75 ounces) brown sugar
3/4 cup (1 1/2 sticks, 12 tablespoons) butter, softened
1 to 1 1/2 cups semisweet chocolate chips

  1. Preheat the oven to 325 degrees F.
  2. Place the unbaked pie crust in the deep dish pie plate, trim and crimp the edges. Place in the freezer while the filling is made.
  3. For the filling, in a stand mixer fitted with the paddle or whisk attachment or with a handheld electric mixer, beat the eggs until foamy and lightened in color (pale yellow).
  4. Add the vanilla, salt, flour, granulated sugar, and brown sugar. Mix until well-combined.
  5. Add the softened butter and mix until combined.
  6. Stir in the chocolate chips and nuts (if using) with a spoon or spatula. The mixture will be fairly thick.
  7. Spread the batter evenly in the prepared pie crust.
  8. Bake for 45-60 minutes until the top is golden in color evenly across the top and a knife inserted halfway between the edges and the center comes out clean. It's ok for the pie to still be slightly gooey in the center.
  9. Remove from the oven and let the pie cool on a wire rack. Serve warm. 

Butter Pie Crust

 This pie crust turns out so flaky and has a fantastic flavor.

Recipe from: Mel's Kitchen Cafe
(she has an awesome video on how to make the crust)

1 1/2 cups (7.5 ounces) unbleached all-purpose flour (weigh for best results)
1/4 teaspoon salt
2 teaspoons granulated sugar
10 tablespoons (5 ounces) butter, frozen
1/2 cup sour cream (not lowfat or light), plus an additional tablespoon or three if needed

  1. In a medium bowl, lightly whisk together the flour, salt and sugar.
  2. Using the large holes of a box grater, grate the butter into the dry ingredients.
  3. With a fork, toss the butter and flour mixture until the butter pieces are all evenly coated with flour. Don't break down the butter pieces in this step, just lightly toss until they are coated with flour.
  4. Spoon the sour cream into the bowl. Using the same fork, mix the sour cream into the butter/flour mixture by pressing the fork down into the sour cream in order to mash the large clumps of sour cream into the flour and butter. A commenter suggested using a pastry blender which will help incorporate the sour cream a bit better. The sour cream won't mix in like a traditional pie crust with ice water. But take care not to overwork the dough trying to get the sour cream mixed in - if the butter pieces get too small and overprocessed, the crust will be tough.
  5. After a few turns with the fork, it is easiest to use your hands to pull the dough together. It will look a bit shaggy but as you press it together (quickly and firmly so the the butter pieces don't melt), it should start to form a cohesive ball.
  6. If it still seems overly dry, add a teaspoon or so of sour cream at a time until it comes together.
  7. It's ok if there are still a few dry spots or cracks in the dough. The mixture should not be overly wet or sticky. At the same time, it shouldn't be falling apart either. It should hold together when pressed (see the pictures below). Many of you have had to add quite a bit more sour cream. That's ok as long as the crust isn't overly saturated (then it will be dense and gummy). Much of that depends on how you measure flour - if you pack the flour into your measuring cup, you'll obviously need more sour cream (try to measure the flour with a light hand).
  8. At this point the dough can be rolled out on a lightly floured counter or it can also be pressed into a flat disc and wrapped in plastic to be refrigerated for 1-2 days or frozen for up to a month.
  9. To roll out, lightly flour your countertop and using firm, even strokes, roll from the center outward, turning the dough a quarter turn every few strokes. The less you mess with the dough the better - even rolling - so try not to overwork it. Roll it out to a thin crust as quickly as possible.
  10. Roll the dough over the rolling pin and unroll it onto the pie plate. Gently lift up the edges of the pie crust and settle it into the bottom of the pie plate without pressing or smushing.
  11. Trim the edges to within 1/4-inch. Fold the short overhang underneath the top edge of the pie plate and crimp all the way around.
  12. Cover with plastic wrap and refrigerate for 30 minutes before using. To blind bake (prebake the pie crust), line the refrigerated crust with foil and fill with dry beans or pie weights. Bake at 350 degrees for 20-25 minutes. Gently remove the foil and beans/weights and return to the oven to bake for another 10-12 minutes until nicely golden.

Wednesday, November 2, 2016

Peanut Butter Butterfinger Cookies

These cookies were amazing! AH-MAZE-ING! 

1/2 cup (1 stick) salted butter, slightly softened
1 1/2 cup light brown sugar
3/4 cup creamy peanut butter
1 large egg
1 TBS vanilla extract
1 3/4 cup all purpose flour
3/4 teaspoon baking soda

1 stick salted butter
1/3 cup creamy peanut butter
1 teaspoon vanilla extract
2 cups powdered sugar
1/4 cup unsweetened cocoa powder
4-5 TBS warm water
3 full size Butterfinger Bars, chopped
  1. Preheat oven to 375.
  2. In a medium bowl, combine flour and baking soda and set aside.
  3. In the bowl of your mixer, cream butter, brown sugar and peanut butter on medium speed until smooth and fluffy, about two minutes. Add the egg and vanilla, beating on low until combined. Mix in the flour mixture on low speed until combined.
  4. Drop by large scoopfuls (I used about 1/4 cup) on a baking sheet, about 3 inches apart. Flatten slightly with the palm of your hand. Bake for about 12-15 minutes, until edges are golden brown and tops are flat and crackled. Remove from oven and let cool on pan for about 5 minutes before removing to a wire rack to cool completely.
  5. Prepare frosting: In the bowl of your mixer, beat butter, peanut butter and vanilla on medium speed until smooth. With the mixer on low, slowly add powdered sugar and cocoa powder, mixing on low until just combined. Add water, beating on low until combined. Increase speed to high and beat for a minute, until light and fluffy. If frosting is too thick, add more water, one Tablespoon at a time until desired consistency is reached. Top with chopped Butterfinger.

Halloween Brownie Rollout Cookies

I found these cute cookies on Pinterest and since I already had the cutouts, I anxiously tried them out for a Halloween Party we were asked to bring a treat too.  They tasted better the next day. The first day the brownie cookie was crunchy and on the second day the frosting had softened the brownie cookie to be soft and chewy, so I guess it depends on how you like your cookies--soft or crunchy.  Either way the brownie cookies held their shape and had a brownie flavor.  Some of my kids didn't love the cream cheese frosting, so I may change that in the future....

Recipe from: The Spiffy Cookie

Makes 18 cookie sandwiches, or 3 dozen cookies

3 cups all-purpose flour
2/3 cup cocoa powder
1/2 tsp salt
1/2 tsp baking powder
1 cup butter, softened
1-1/2 cups sugar
2 large eggs
1-1/2 tsp vanilla extract
6 oz. reduced fat cream cheese, at room temperature
4 Tbsp unsalted butter, at room temperature
1/2 cup confectioner’s sugar
1 Tbsp milk
1/2 tsp vanilla extract
Food coloring
  1. Mix together the flour, cocoa, salt and baking powder in bowl and set aside.
  2. In a large bowl, cream butter, sugar together. Followed by the eggs and vanilla.
  3. Gradually add the dry flour mixture into the wet mixture. Wrap in plastic and chill for at least one hour.(Or don't...I needed some more cookies for the party and made one batch I didn't refrigerate for the hour, and it still turned out fine)
  4. Preheat oven to 350 degrees.
  5. Roll out the cookie dough on floured counter to 1/4 inch thick. Use cookie dough cutters to cut into desired shapes: cut out cookies using pumpkin or skull outline side of cutter. Then, use the other side of the cutter to create skull or pumpkin faces in half of the cookies.
  6. Bake on a lined baking sheet for 9 minutes or until the edges are firm and the centers are slightly soft and puffed. Transfer to a cooling rack.
  7. Meanwhile, make the filling: In a small bowl, whisk together the cream cheese, butter, confectioner’s sugar, milk and vanilla until smooth and fluffy. Add food coloring and mix thoroughly. Spread about 1 tablespoon filling on each non-face cookie and top with a cut-out cookie.