Chocolate Chip Cookie Pretzel Pie + 5 Pie Recipes to Get You Through the Pandemic

 

 

I made this pie five times before getting it just right.  My kids questioned me and even complained a bit by the fourth try- “Again, Mama?”  I felt bad for them.  How unfortunate they should have to eat this chocolate chip cookie pretzel pie again.  The hardship of it all is immense for them.  I stuck with it even after one unfortunate incident when the slightest comment by my husband regarding the pie lead me to take a deep dive off a raged cliff into the dark spaces of my mind that are quite scary to visit.  I recovered; retrieved the recipe notes from the recycling bin; and tried again.  The fifth time is a charm.  This pie is now lovingly called pandemic pie.  I pushed through until it got better.  We all need to push through until it gets better and if making this pie or any pie helps, go for it.

Chocolate Chip Cookie Pretzel Pie

Recipe adapted from A Family Feast

Serves 8

Ingredients:

1 unbaked 9-inch deep-dish pie shell, store-bought or homemade (I have tried both.  Go with what works best for you!)

2 eggs at room temperature

¾ cup unbleached all-purpose flour

½ granulated sugar

½ brown sugar, packed

¾ cup or 1+ ½ sticks of unsalted butter, at room temperature

½ cup dark chocolate chips

½ cup milk chocolate chips

A good pinch of kosher salt

1 teaspoon of vanilla extract

½ cup pretzels, crushed for sprinkling

¼ cup mini chocolate chips for sprinkling (optional)

Vanilla ice cream (completely optional but excellent with this pie)

Directions:

Preheat your oven to 325F.  Place the unbaked pie crust into a 9-inch-deep dish pie plate.  Crimp the edges.  Set aside.

Using a stand mixing with a paddle attachment or large mixing bowl with a handheld mixer, beat the eggs on medium-high speed until pale and foamy.  Add the flour, sugars, a pinch of salt, and vanilla.  Mix until combined, scraping the sides and bottom of the bowl once or twice with a spatula.  Add the butter.  Continue to beat until the butter is well combined with the batter.  Stir in the chocolate chips.

Scrape the batter into the unbaked pie crust.  Spread evenly.  Sprinkle the crushed pretzels and a handful of the mini chocolate chips over the entire pie.

Bake until the pie is golden brown and a cake tester inserted into the center of the pie comes out with just a few crumbs and melted chocolate, about 50-55 minutes.  (If you see batter on the cake tester it should bake for a few more minutes.)  Check the pie at 50 minutes.  Bake longer if necessary but check every two minutes.  Allow the pie to cool on a wire rack for at least 30 minutes before serving.  Serve with a generous scoop of vanilla ice cream if desired.  Enjoy!

Leftovers can be covered loosely with foil and stored at room temperature.

5 Pie Links To Get You Through The Pandemic

What month is it?  I have completely lost track of time.  Somehow it is May.  May in Massachusetts can vary weatherwise but strawberries and blueberries displayed in the grocery store is a welcome reminder that it is spring.  If you are craving a summer berry pie check out this strawberry pie and this blueberry pie.  If you cannot find fresh berries, frozen works too!

If you are looking for something refreshing, affordable, as well as, ingredients that are easy to find check out King Arthur’s recipe for key lime pie.

Smitten Kitchen has a recipe for a black bottom oatmeal pie that is delicious.  The ingredients are likely ones you already have in your house so no need to run to the grocery store.  Bonus!

My husband and I watch The Daily Social Distancing Show with Trevor Noah every night after the kids go to bed.  This show is truly getting me through the pandemic.  In honor of Trevor Noah and his South African roots here is a recipe for South African milk tart.  It is on my must-make list!  Looks like comfort in a pie plate!

 

Mixed Berry Fruit Tart + 5 Quarantine Desserts for Mother’s Day

“My mother had said to me, “All right, you’ve been raised, so don’t let anybody else raise you. You know the difference between right and wrong. Do right. And remember – you can always come home.” And she continued to liberate me until she died. On the night she died, I went to the hospital. I told my mom, “Let me tell you about yourself. You deserved a great daughter, and you got one. And you liberated me to be one. So if it’s time for you to go, you may have done everything God brought you here to do.” Maya Angelou

I started baking again after several months of not having the energy to do so.  I spent those months focused on two graduate courses in applied behavorial analysis and autism therapies.  I’m happy to be baking again.  Writing will come when it comes.  It is such  peculiar being.  I will wait it out.  I have before.  The stories are still simmering.  I hope you enjoy this fruit tart.  Stay healthy, stay safe, and stay sane.  Happy Mother’s Day to all.

Mixed Berry Fruit Tart

Serves 8

Recipe adapted from Baking Illustrated

Pastry Cream

Ingredients:

1 cup ½ + ½

1 cup whole milk

½ cup of sugar

Pinch of Kosher Salt

5 large egg yolks

3 tablespoons of cornstarch

4 tablespoons of unsalted butter, cold, cut into 4 pieces

1 + ½ teaspoon of vanilla extract

Zest of 1 orange

Directions:

Using a medium saucepan heat the half and half, whole milk, and 6 tablespoons sugar over low heat, stirring occasionally.  In a separate bowl, whisk the eggs until well combined.  Whisk in remaining sugar (2 tablespoons) until creamy and the sugar has begun to dissolve, about 15 seconds.  Next whisk in cornstarch until the mixture is pale, about 30 seconds.  After the milk and cream mixture reaches a simmer, slowly whisk a bit of the milk mixture into the yolks, whisking constantly as you go to temper.  Then add all of the yolks to the milk/cream mixture.  Cook over medium heat, whisking constantly, until the mixture has thickened.  Remove from the heat and whisk in the butter, orange zest, and vanilla extract.  If the pastry cream looks lumpy, strain it over a fine mesh strainer over a bowl.  Press a piece of plastic wrap over the bowl to prevent a skin from forming.  Refrigerate until very cold, 3 hours or up to two days.

Tart Shell

Ingredients:

1+1/3 cups of AP flour

¼ cup sugar

1/8 teaspoon of kosher salt

10 tablespoons of unsalted butter

2 tablespoons of water

Directions: Pre-heat your oven to 350F.  In a medium bowl, whisk together flour, sugar, and salt.  Set aside.  Melt the butter in a small saucepan over medium-high heat.  Cook until you see dark brown solids forming in the pan, about 1 to 3 minutes.  Remove saucepan from heat and add water.  When the bubbling stops, pour the butter into the flour mixture.  Stir until completely combined.  Add the tart dough to a nine-inch tart pan with a removable bottom.  Press the dough evenly along the sides and across the bottom of the tart pan.  Bake until the crust is golden brown, about 25 to 30 minutes.  Rotate the pan halfway through baking time.  Once crust has cooked, cool on a wire rack for 1 hour.  The cooled crust can be loosely covered in plastic wrap and sit at room temperature for 1 day.

Fruit

2 pints fresh blueberries

1-pint strawberries

1-pint blackberries

Wash and dry the fruit.  Slice as you wish.  Set aside.

Apricot jam: In a small bowl, microwave 2 tablespoons of apricot jam with 1 tablespoon of water.  Mix well.  Set aside.

Assembly:

Once the tart shell has cooled, add the pastry cream, spreading evenly.  You may not use all of it.  Save the remainder for fresh fruit or just to eat by the spoonful!  Place 8 blackberries evenly around the shell.  Next, add the remaining berries in a decorative pattern.  Once the tart is covered with berries, lightly brush jam over the fruit.  Place fruit tart in the refrigerator for at least 30 minutes before serving.  Any leftovers can be stored in the refrigerator in an air-tight container for 1 to 2 days.  Enjoy!

5 Quarantine Baking Recipes for Mother’s Day

If mom is craving chocolate check out these simple and satisfying recipes: chocolate cream pie, outrageous brownies, and chewy chocolate chip bars.

Vegan carrot cake by Forks Over Spoons is sure to win Mom’s approval whether she is vegan or not!

Looking for something light and bright to make Mom?  Try making Wild Wild Whisk’s lemon cupcakes.  I can’t wait to try this recipe!

 

Peach Blueberry Streusel Pie + 5 End of Summer Pie Links

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Septemeber is a month of transitions.  We say goodbye to summer without fully realizing it’s gone.  An extra blanket suddenly becomes necessary.  Leaves slowly make their descent leaving pops of red, orange, and yellow on the sidewalk.  We move on once again to the next season with both hesitation and relief for a change.  A noticeable ache is present when summer transitions into fall, another reminder of time moving forward.

Soon we will turn to stews, chilis, lasagna, and hearty meals to warm our bones.  Slow cooker recipes will get us through the crazy school and workweek.  One day will melt into the next.  Before we allow for any of this to happen, lets pause and savor summer one last time.  My peach and blueberry streusel pie adapted from the cookbook Sister Pie by Lisa Ludwinski pays homage to the beauty of summer fruits.  I hope you enjoy it.  Happy Labor Day.

Peach Blueberry Streusel Pie

Serves 8

Recipe adapted from Sister Pie by Lisa Ludwinski

Ingredients for Pie Crust:

2 ½ cups unbleached, all-purpose flour

1 teaspoon sugar

1 teaspoon kosher salt

2 sticks of unsalted butter, chilled

½ cup ice-cold water + 1 tablespoon apple cider vinegar

Ingredients for filling:

2lbs ripe peaches, sliced

3 cups blueberries

Juice of 1 lemon

¼ cup tapioca starch

¼ cup light brown sugar

¼ teaspoon of kosher salt

1 tablespoon of freshly grated ginger

Ingredients for streusel:

2 cups fine yellow cornmeal

1 cup old fashion oats

2/3 cup light brown sugar

14 tablespoons unsalted butter, chilled

Directions for pie dough:

Using a large bowl, mix together flour, sugar, and salt.  Place sticks of butter in the middle of the bowl and coat with flour mixture.  Using a bench scraper, cut the butter into small cubes.  Cover each cube with flour, then using the bench scraper cut the cubes in half again.

Using a pastry blender or your hands, cut the butter while also turning the bowl with the other hand.  Continue to blend the butter and flour until the pieces are the size of peas.  Next, add the water/vinegar mix.  Using the bench scraper, scrape the dough from one side of the bowl to the other side until the liquid is absorbed.  Now, scoop up the mixture with your hands and press back down onto the whatever remains in the bowl.  Turn the bowl, scoop the mixture with your hands, press back down, and repeat.  Once all the flour at the bottom of the bowl is gone it is time to stop.

Remove the dough from the bowl and place on a lightly floured surface.  Using the bench scraper cut the dough in half.  Pat each dough ball into a two-inch disc.  Seal any broken edges.  Wrap in plastic wrap and refrigerate for at least 2 hours, but overnight is best.

The pie dough will last in the refrigerator for a few days and in the freezer for up to 1 year.  Thaw in the refrigerator for one full day if frozen.

Next, blind bake!

Pre-heat the oven to 450F with the rack on the lowest level.  Remove pie dough from fridge and place on a lightly floured surface.  Roll the dough starting from the middle out, rotate 45 degrees and roll again.  Repeat this process until the circle of dough measures 9 inches.  Place dough in the pie pan, crimp as desired, and place the pie dough in the freezer.  Allow to freeze for 20 minutes.

Remove frozen pie crust and cover with aluminum foil.  Fill the crust with dried beans.  They should come all the way up to the crimps!  Place pie on baking sheet pan and place in oven.  Bake until the crimps are light golden brown, about 25-28 minutes.  Check for doneness by peeling back a bit of the foil.  Remove pie crust from oven and cool on a wire rack for 6 minutes before removing foil.  The pie is now ready to be filled!

Directions for filling and streusel topping:

Using a large bowl, add peaches, blueberries, ginger, lemon juice, brown sugar, salt, and tapioca starch.  Mix well.  Set aside.

In a medium bowl, combine cornmeal, oats, brown sugar, salt, and butter.  Combine with your fingers until it resembles wet sand.  Set aside or refrigerate in an air-tight container until ready to use.

Pie Time!

Pre-heat oven to 350F.

Pour filling into blind-baked pie crust.  Sprinkle streusel topping all over the fruit, covering it completely.

Cover a baking sheet with parchment paper.  Place pie on baking sheet and place in the preheated oven.  Bake the pie for 60 to 90 minutes or until the fruit juices are bubbling and the streusel topping is a rich golden-brown color.

Remove from the oven and allow to cool on a wire rack for 4 to 6 hours.  Pie is ready to eat when it is at room temperature.  Serve alone or with a scoop of vanilla ice cream.  Enjoy!

The leftover pie will keep at room temperature for 2 days.  Be sure to cover well with plastic wrap.

5 End of Summer Pie Links

Savor peach season and make Smitten Kitchen’s peach pie.

Looking for a gluten-free summer pie option?  Head to Joy the Baker for her gluten-free peach and blueberry pie recipe.

This pie by Vanilla Bean Blog combines summer and fall flavors in one delicious pie.  Curious?  Check it out!

If you have more tomatoes than you know what to do with head to The Awesome Green blog for a sweet and savory tomato pie recipe that will not disappoint!

Pumpkin-flavored everything season has started.  Embrace it and make Love and Olive Oil’s s’more pumpkin pie recipe!

Cherry Crumb Pie + 5 Must Try Pie Links

 

 

We planted bamboo in our backyard, placing the roots in a thick plastic bag so as to prevent the invasive species from taking over our yard entirely.  The roots were then covered with a thick layer of soil and neatly outlined with gray stone bricks.  We made a choice: restrict the plant’s natural growth pattern.  Watch and see.  Wait and wonder. Will it flourish in such restrained, unnatural conditions?

Yes.  It reached for the sun, ached for it really.  Absorbed the rain like a drunk, waiting patiently for a change of state, until finally, its branches hung heavy with delicate chartreuse leaves.  It pushed itself to the very corners of the neat space it inhabited, hoping, I think, to cross the stone barrier and when it realized some things are just not possible, it reached for the moon and sun, Orion and the Big Dipper.

The bamboo tolerated dog piss, little hands shaking and pulling at it, suffocating mounds of snow, branch breaking ice, drought and heavy rains.  Many long and relentless days and nights tested the bamboo season after season and yet it stood, reaching higher every day.

Today I watch the bamboo from our kitchen, my view partially obscured by an old air conditioner rattling away, attempting to bring relief to an old house surrounded by more concrete than grass.  In the stove, a cherry crumb pie bakes.  I can smell cinnamon and vanilla build in the air while the heat from the stove thwarts the cool air blowing from the AC.  The kids play outside on the swing set.  Red-faced, dirty feet, sticky skin, happy. The dog surveys our small yard, weaving in and around the kids, the toys.  [Life’s junk, carried from one place to the next as if it holds value.]  Nose to the ground she sniffs the same smells.  [Are you hoping for something new, sweet girl?]  And the bamboo? The bamboo bends a bit with the wind.  It waits patiently, absorbing what it can, not asking too much, quietly preparing for the next growth spurt.

I envy the bamboo.

Cherry Crumb Pie

Pie crust recipe adapted from The Washington Post

Cherry filling recipe adapted from My Baking Addiction

Crumb topping adapted from My Recipes

Serves 6-8

Ingredients for Pie Crust:

1 + 3/4 cups + 1 tablespoon all-purpose, unbleached flour

1 tablespoon raw sugar

1 + 1/4 teaspoons kosher salt

seeds scraped from 1 vanilla bean

16 tablespoons unsalted cold butter, cut into 1/2 inch cubes

1/2 of very cold water

Directions for pie crust:

Grab a medium bowl and sift flour into the bowl.  Whisk in the sugar, salt, and vanilla bean seeds.  Add the butter.  Combine butter and flour with your fingers until the butter resembles small peas.  Stir in the cold water, a little at a time, until shaggy dough forms.  If the dough is too wet, add a bit more dough or if it is too dry add a just spoonful of water.  Knead the dough into a ball.  Wrap in plastic, refrigerate and allow to rest while you make the cherry pie filling.

Ingredients for cherry pie filling:

5 cups of fresh cherries, washed and pitted

1/2 cup of sugar

1/4 teaspoon of vanilla

1/4 teaspoon kosher salt

1/4 teaspoon cinnamon

2 tablespoons of lemon juice

1/2 cup water

4 tablespoons of cornstarch

Directions:

Add cherries, sugar, vanilla, salt, and cinnamon to a medium sauce pan.  In a small bowl mix together the water and cornstarch to make a slurry.  Add the water/cornstarch mixture to the cherries.  Stir to combine.  Over medium heat, bring to a boil.  Reduce heat and allow to simmer for 15-20 minutes.  Remove from heat and allow to cool.  **Filling can be made several days ahead.  Be sure to store in an air-tight container and refrigerate.**

Ingredients for crumb topping:

1/2 cup or 1 stick unsalted butter

3/4 brown sugar

3/4 cup all-purpose unbleached flour

3/4 old fashion oats

1/2 teaspoon cinnamon

1/4 teaspoon kosher salt

Directions for topping:

Add all of the dry ingredients to a medium bowl and stir together.  Next, add the butter.  Combine the butter and dry ingredients with your fingers until the mixture resembles wet sand.  Set aside or refrigerate in an airtight container until ready to use.

Pie Assembly Time!

Preheat your oven to 350F.  While the oven is preheating, flour a work surface.  Divide dough in half.  Roll out one portion of the dough into a 14-inch round.  Place gently in pie plate, pressing into the corners.  Trim the excess to 1+1/2 inch overhang.  Fold the overhang to the middle to create a 3/4 inch border all around that sits on the rim of the pie plate.  Refrigerate the pie crust for 20 minutes before proceeding.  (While the pie crust is chilling wrap the second portion in plastic wrap and refrigerate for another use.   Clean up a bit and before you know it the crust will be ready!)

Add filling to pie and spread evenly.  Top cherry filling evenly with crumb topping.  Brush a bit of heavy cream on the border of the pie crust.  Place the pie in the oven on the middle rack and bake until golden brown and bubbling, about 50-60 minutes.  Remove from the oven and allow to cool on a wire rack.  Serve with a generous scoop of vanilla ice cream or as is.  Enjoy!

**Pie can be kept at room temperature lightly wrapped in aluminum foil for a couple of days but I doubt it will last that long.**

5 Must Try Pie Links

Take advantage of peach season and make my peach ricotta pudding pie.

If a pie feels like too much work, try Whole Hearted Eats dark fruit galette.

Craving ice cream?  Try Jelly Toast’s marshmallow ice cream pie or my recipe for bourbon brown sugar ice cream pie.

Fall is just around the corner and I can’t wait to make Pastry Affair’s caramel apple crumble pie.  Yum!

Key Lime Pie + 5 Pie Free Key Lime Links

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I wish I had a story for you, a perfect snippet that makes you feel great, big wonderful things.  But, writing is a slog even in the best of circumstances.  So on this cold, rain-swept June day (damn you New England!) I’ll share a bright, tasty key lime pie recipe with you.  And hope.  Hope the rain clouds move elsewhere (literally, move anywhere else) my mind clears (sleep come back to me!), my chest feels less heavy (the weight of just too much + a cough) and remember this bit of wisdom from T.S. Elliot’s East Coker:

“I said to my soul, be still, and wait without hope
For hope would be hope for the wrong thing; wait without love,
For love would be love of the wrong thing; there is yet faith
But the faith and the love and the hope are all in the waiting.
Wait without thought, for you are not ready for thought:
So the darkness shall be the light, and the stillness the dancing.”

 

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Key Lime Pie     

Recipe adapted from Smitten Kitchen

serves 6-8

Ingredients for the crust:

1 + 1/2 cups of finely ground graham cracker crumbs  (takes about 10 graham cracker sheets)

3 tablespoons sugar

a good pinch of kosher salt

a good pinch of ground ginger

7 tablespoons unsalted butter, browned

Ingredients for key lime filling:

4 large egg yolks

1 14 ounce can of sweetened condensed milk

1/2 cup + 2 tablespoons of Nellie and Joe’s key lime juice

Ingredients for topping:

3/4 cup heavy cream, cold

2 tablespoons of confectioners’ sugar

1 teaspoon of vanilla

zest of two limes

Directions:

Pre-heat the oven to 350F.  Make the graham cracker crust.  To make the graham cracker crust, use a food processor fitted with a blade attachment and pulse the graham crackers until fine.  Add the sugar, salt, ginger and melted browned butter.  Pulse several times until the crumbs resemble wet sand.  Pour the crumbs into a 9 inch pie pan and press firmly but evenly across the bottom and up the sides.  Bake until light brown, about 10 minutes.  Remove from oven and cool completely on a wire rack.

Next, make the filling.  Using a stand mixer fitted with a paddle attachment, beat the egg yolks until pale and thick, about 5 minutes or so.  Add the sweetened condensed milk and beat until combined and thick.  Remove the bowl from the stand mixer and whisk in the key lime juice until well combined.  Pour filling into cooled crust.  Bake for 10 minutes or until filling is set but not brown.  Allow the pie to cool completely on a wire rack before adding the whipped cream.

While the pie cools, beat the cold cream, sugar and vanilla until soft peaks form.  Do not over beat!  Spread whipped cream evenly over the pie.  Add lime zest decoratively.   Chill for a couple of hours before serving.  Enjoy!

**Pie will last for a week in the refrigerator.**

5 Pie Free Key Lime Links

Looking for a quick and easy key lime recipe?  Head to Cake Whiz for Abeer’s key lime cookie recipe.

Key lime pie in bar form with a twist: a pistachio graham cracker crust.  Yes, please! Head to Hummingbird High for the recipe.

Craving chocolate?  Check out Sally’s Baking Addiction’s dark chocolate key lime truffles.

Every home baker should try making a magic cake.  A little bit science, a bit of magic and you end up with three layers of cake: sponge, custard and fudge coming together in one subtly sweet bite.  Curious?  Head to Foodness Gracious for key lime pie magic cake recipe that is sure to surprise your taste buds.

For all of the vegans out there I found a vegan key lime pie recipe at Minimalist Baker. Check it out!

Chocolate Stout Tart + 5 Unique Beer Dessert Recipes

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He would say their love story began with a mutual affection for good beer and dessert.  She wouldn’t deny him that bit of nostalgia…most days.  [Lately her moods changed with the tide, the phases of the moon, the direction of the wind.]

She would say their love story began with a conversation, his kindness evident with every word spilling from his sweet mouth. [ His sense of humor, intelligence, opinions, though less appreciated today, fused her soul to his many years ago.]

And what would they say now?  The moon is in the waning Gibbous phase, the tide is low, the winds wild.  A tempestuous phase in their many years together.  Both will agree something was lost along the way. A persistent trickle, not a gash, slowly absorbing into their everyday.  Yet, despite arriving at this volatile juncture they remain in awe of all that followed since their love story began.  So tonight, when the house is quiet, the day almost done, they will split a beer, nibble on some chocolate, and each wonder silently: what’s next in our love story?

Chocolate Stout Tart

tart dough recipe adapted from David Lebovitz

chocolate stout filling adapted from Ambrosia Baking

Serves 6-8

Ingredients for Tart Dough:
1 cup + 5 tablespoons all-purpose unbleached flour

1/4 teaspoon kosher salt

1 tablespoon sugar

8 tablespoons or 1 stick unsalted butter, cold and cubed

1 large egg

Ingredients for chocolate stout filling:

1- 11 ounce bottle of Guinness, reduced to 1/4 cup

1 + 1/4 cups heavy cream

9 ounces of dark chocolate, chopped

1 teaspoon of vanilla

a generous pinch of kosher salt

Fresh whipped cream and crushed pretzels for topping

Directions:

Using a food processor fitted with a blade attachment mix the flour, salt and sugar until combined.  Add the butter and pulse until the butter is pea-size.  Next add the egg and continue to pulse until the dough comes together and is smooth.  Remove dough from food processor and shape it into a disk.  Wrap the dough with plastic wrap and refrigerate for about 30 minutes up to overnight.

Flour a clean surface and roll the dough until it is about a 13 inch circle.  Transfer dough to a 9 inch tart pan with a removable bottom.  Press the dough firmly into the tart pan and in the corners of the pan.  Trim any excess by running the side of a knife around the top of the tart.  Hold onto any scraps for patching.  If there are any holes in your tart, use the excess dough to patch them.  Prick the dough five times with a fork.  Place in the freezer for 30 minutes.

When ready to bake the tart shell, pre-heat your oven to 400F.  Line the frozen tart with aluminum foil and fill with dried beans or pie weights.  Bake until the tart is golden brown about 25 minutes but check after 15 minutes.   Remove from oven and allow to cool completely.  Next make the chocolate stout filling.

Pour Guinness into a small pan and bring to a simmer.  Reduce to about 1/4 cup.  Remove from the heat and set aside.  Grab a second sauce pan and heat the cream until it just begins to simmer.  Using a medium bowl, add chopped chocolate, vanilla extract, salt and 3 tablespoons of reduced Guinness.  Remove simmering cream from the heat and pour over the chocolate mixture.  Let it stand for 5 minutes, then whisk until completely blended and very smooth.  Pour the chocolate ganache into the cooled tart shell .  Spread evenly using a spatula.  Refrigerate for at least two hours or until the ganache has completely set.  Just before serving, top the tart with fresh whipped cream and crushed pretzels.  The tart is best the day it is made but will last up to two days in air-tight container in the refrigerator.  Enjoy!

5 Unique Beer Desserts You Must Check Out!

Beer + Brownies = Tasty Beer Brownies!  How Sweet It Is has the recipe for you.

If you are a fan of IPAs check out the Beeroness’ recipe for IPA Lemon Bars.  I am intrigued!  While you are there check out her recipe for beer doughnuts with IPA lemon curd.  Again, intrigued!

Don’t wait until the next holiday season to make Food 52’s gingerbread bundt cake with chocolate glaze.  Seize the day or rather the cake.

Gimme Some Oven’s honey beer bread looks like the perfect vehicle for a generous smear of salted butter.  Yum!

 

 

Baileys Butterscotch Pudding Pie + 5 Unique Pudding Pie Links

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She drove home from the hospital in silence, headlights of passing cars illuminating her briefly before disappearing into the night.  If she hadn’t been alone, one might have noticed the smeared mascara underneath her tired, blue eyes.  Or maybe they would have noticed her wrinkled blue scrubs, a bit of blood splatter on the right leg from a man, or rather, a boy she attempted to save just hours before.

[“Please don’t let me die!” He pleaded while grabbing her shirt, yanking her stethoscope.  She, now, a metaphysical lifeline to a boy nearly gone.  When his grip on her softened, she removed his hand from her shirtsleeve and placed it across his heart.  Stupid kid, she thought.  Look what you have done.  No, she wasn’t cold, but removed.  After all, how could one carry the pain of so many? Damn near impossible.  She had tried.]

The headlights of her station wagon grazed the moonlit snow as pulled into the driveway of her picturesque, yet, modest colonial standing dark and peaceful at midnight.

[Tonight the kids would be asleep.  And her husband?  Passed out in their loveless bed, entangled in the sheets, snoring, farting, reeking of beer.  At least he was in bed.  A welcome change, really, to the nights when he chose to pass out on the living room floor among the toys that were never picked up and the dog hair that blew around the matted carpet like tumbleweeds.]

She sat in her car inside their cluttered garage (bikes, broken toys, Costco bags of toilet paper and paper towels, trash cans permeating the bitter night air) and thought briefly about not going inside.  Is that really an option?  Of course not.

The house-keys slid easily into the lock, reminding her she was home.  She placed her jacket on the overcrowded coat hat rack, someday I’ll organize this, and walked into the kitchen.  Dirty dishes were piled high in the sink, dried ketchup smears decorated their kitchen island, beer cans acted as cairns, marking where his latest, desperate internal battle took place. 

[She sighed.  12:15 AM .  Instead of tackling the mess in the kitchen and the one sleeping in her bed, she would have a drink, ring in the new year with a cold glass of Baileys. ]

The family dog slept curled up against the over-stuffed, milk stained Lazy Boy chair.  She lowered herself into the chair, careful not to wake the dog or spill her drink.  [Did it matter?]  She muted the TV , watched the lovers and strangers in Times Square kiss, desirous for an imagined fresh start.  She understood that craving.

The blue glow from the TV lit her scrubs just enough for the blood splatter to reappear. She rubbed a single finger across it.  The blood soaked in and dry now.  [For a moment she thought of licking  her finger.  A single lick of his blood: water, salt, red and white blood cells, microscopic bits of him dissolving on her tongue and living for as long as she lived.]  She held the glass to her mouth, let the ice cubes hit her lips and took a long sip of the creamy, sweet Baileys.  This year she would save the only life she could save: her own.

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Baileys Butterscotch Pudding Pie

pudding recipe adapted from Aida Mollenkamp’s Keys to the Kitchen

chocolate wafer crust adapted from Williams Sonoma

Serves 6

Ingredients for Pudding:

5 large egg yolks

1 tablespoon cornstarch

1 cup dark brown sugar, packed

1/2 cup of water

1 teaspoon kosher salt

2 cups of milk (not fat-free)

2 cups heavy cream

2 tablespoons unsalted butter

2-3 tablespoons Baileys Irish Crème

1 tablespoon vanilla extract

whipped cream for topping (optional)

chocolate shavings or crushed chocolate wafer cookies for topping (optional)

Directions:

Grab a medium bowl and whisk the egg yolks and cornstarch until well combined.  Set aside.

Add the brown sugar, salt, and water to a medium saucepan placing the pan over medium-low heat.  Stir until the sugar dissolves and begins to bubble.

Increase the heat to high and bring to a boil, without stirring, until the mixture becomes thick and dark, about 5 minutes.  Remove from heat.  Add the milk and heavy cream.  (Be careful! It will bubble.)  Whisk until all butterscotch bits at the bottom of the pan dissolve.

Place the pan over medium-high heat and bring the mixture to a boil.  Do not step away, the mixture could boil over!  Once it reaches a rapid boil, decrease the heat and slowly pour half of the butterscotch mixture to the egg yolks, whisking well to combine.  Now add the custard to the remaining half of the butterscotch mixture.

Whisk over medium heat until the custards just begins to gently boil and coats the back of your spoon, about 3 minutes. ( The custard is ready when it coats the back of spoon.  To be sure, draw your finger across the back of the spoon.  Your finger should leave a mark through the custard and not run back together.)  Remove from the heat.  Add butter, Baileys and vanilla.  Stir until butter is completely melted and the custard is smooth.  Strain through a fine mesh sieve.  Pour custard into a bowl and chill, uncovered, until very cold and pudding like, about 4 hours.   I chilled it overnight.  Transfer to air-tight container and refrigerate until ready to use.

The pudding can be made two days ahead.

Chocolate Wafer Crust

Ingredients:

1 + 1/4 cups crushed chocolate wafers

5 tablespoons unsalted butter, melted

1 tablespoon sugar

Directions:

Pre-heat your oven to 350F.

Place chocolate wafer cookies in a Ziploc bag and crush with a rolling pin until they resemble crumbs.

Stir together cookie crumbs, melted butter and sugar in a bowl until the crumbs are moist.  Pat mixture firmly and evenly into a 9 inch pie pan.  Be sure to cover both the bottom and sides of the pan.

Bake for 10 minutes.  Cool completely before filling.

Crust will last, unfilled, for several days well covered and at room temperature.

Assembly!

Add pudding to pie crust, filling it to the top.  (You will have leftover pudding.)  Top with fresh whipped cream, shaved chocolate and/or cookie crumbs.  Chill until ready to serve.  Enjoy!

**Add the pudding to the crust no more than a day before serving it.  The crust will start to get soggy after a couple of days**

5 Unique Pudding Pie Links

Looking for a unexpected spice in your life?  Head to A Cozy Kitchen and make green chili chocolate pudding pie.  Sounds weird but I bet it is delicious.  Embrace the weird.

Vegans rejoice! Ambitious Kitchen has a recipe for vegan chocolate avocado pie that sounds amazing!

A fudgey layer of chocolate pudding covers a sweet chocolate cookie crust and is topped with a light and airy vanilla pudding.  Intrigued? Want the recipe?  Head to Mel’s Kitchen Cafe for the recipe.

Butterscotch pudding meets cheesecake and makes this amazing pie by Bake or Break. Check it out!

Dreaming of peach season in January?  Check out my peach ricotta pudding cream pie recipe.  Swap out the fresh peaches for frozen and you’ll have a bit of summer in January.