This is a pie that I am going to have to make again to “master”. It looked good, tasted good but not GREAT. I didn’t let the crust cool enough! I am bad when it comes to patience. I found this over at Back to the Cutting Board.
- 32 (about 6 1/2 oz.) chocolate wafers, plus more for garnish
- 1/4 cup powdered sugar
- 2 tbsp. canola oil
- 2 tbsp. skim milk
- 1 tbsp. butter
- 3 cups red or black raspberries, fresh or frozen (thawed)
- 2 tbsp. lemon juice
- 1/4 tsp. salt
- 2 tbsp. water
- 1/4 tsp. cream of tartar
- 1/2 cup superfine sugar, divided
- 2 large egg whites
Preheat oven to 350 degrees (F). Coat a 9-inch pie pan with cooking spray.
Use a food processor or blender to grind the chocolate wafers, powdered sugar, oil, milk and butter until fine. Press the mixture evenly into the bottom and sides of the pie pan. Bake for 12 minutes. Press down any puffed up parts of the crust. Cool on a wire rack for at least 1 hour or until it’s at room temperature.
While the crust is cooling, wash out your blender/food processor. Puree the raspberries, lemon juice and salt in it until smooth. Strain through a fine-mesh sieve into a medium bowl, pressing with a spatula to extract the juice. Throw away the seeds. Set raspberry mixture aside.
In a very clean stainless steel mixer bowl (make sure it doesn’t have a trace of fat or oil in it), combine water and cream of tartar. Add egg whites and 1/4 cup sugar, beat with a whisk until the ingredients are thoroughly combined and the egg whites are completely broken up.
Switch your mixer to high speed and continue beating. Add in your remaining 1/4 cup sugar 1 tablespoon at a time, making sure the sugar is fully dissolved before adding more (waiting about 30 seconds should be fine). Once all the sugar is added you may need to stop the mixer for a few seconds to scape down the sides with a clean spatula. Continue beating until the mixture is glossy and stiff (it will hold it’s shape when you remove the beater).
Gently fold the raspberry puree into the egg whites until well combined. Pour into the pie crust. Put the pie on level surface in your freezer and freeze for at least 6 hours or overnight.
To serve, take the pie out of the freezer and let stand for about 10 minutes to soften slightly.
Because I didn’t let the crust cool enough i got this popcicle like effect on the bottom and the creaminess on the top. Still, it was yummy and tart. I will definitely be making this again and letting the crust cool COMPLETELY.
yep. EASY! i’ll never forget when julia and mark tried to make pad thai. they used fish sauce and man did it stink. i found a recipe over at Brownies for Dinner for pad thai and had to try it, noticing that fish sauce was nowhere to be found in the ingredient list. i never made pad thai but i was up for this easy challenge.
- 8 ounces dried, wide and flat rice noodles
- 2 tablespoons brown sugar
- 2 tablespoons fresh lime juice, plus wedges for serving
- 3 tablespoons soy sauce
- a couple squirts of Sriracha (optional)
- 2 teaspoons vegetable oil
- 3 green onions, white and green parts, separated and thinly sliced
- 1 garlic clove, minced
- 2 large eggs, light beaten
- 1/4 cup chopped roasted, salted peanuts
soak noodles according to the package and drain.
in a small bowl, whisk together brown sugar, lime juice, soy sauce, and Sriracha.
in a large nonstick skillet, heat oil over medium-high heat. add scallion whites and garlic and cook, stirring constantly, until fragrant. add eggs and cook, scraping skillet with spatula until eggs are almost set. Transfer eggs to a plate. this process takes about a minute, from scallion to egg.
add noodles, scallion greens, and sauce to skillet. cook, tossing constantly, until noodles are soft. add egg mixture and toss to coat, breaking eggs up gently.
serve noodles with lime wedges, topped with peanuts.
besides soaking the noodles, this dish took about 5 minutes to make. it was delicious. now that i have a great pad thai base, i will be making this more often with more things such as chicken, shrimp, tofu, etc. and of course i will post! definitely use this recipe if you have ever wanted to make pad thai. it couldn’t be any more simple. enjoy!
a few days before we embarked on our bi annual trip to the fiestware tent sale, Jules and I decided to make some treats for the fiestaware breakfast. i happened upon the caramel apple cupcakes in Rachael Ray’s fall magazine. now i know i’ve ranted about her a few times on my blog but i still like her magazine. it’s colorful, fun and i actually found a few good recipes in it. the recipe seemed easy so we both said, “aiiiite” and forged ahead.
- 1 1/4 cups flour
- 2 teaspoons baking powder
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 2 eggs, at room temperature
- 1/2 cup packed light brown sugar
- 1/2 cup granulated sugar
- 1/2 cup vegetable oil
- 2 teaspoons pure vanilla extract
- 2 rome apples (about 1 pound), peeled and shredded
- 1 1/2 cups chewy caramel candies
- 1 tablespoon heavy cream
Arrange a rack in the upper third of the oven and preheat to 350°. Line a cupcake pan with baking liners. In a large bowl, whisk together the flour, baking powder, cinnamon and salt.
In a medium bowl, whisk together the eggs, brown sugar and granulated sugar until smooth. Whisk in the oil and vanilla. Stir into the flour mixture until just combined; stir in the apples. Spoon the batter into the prepared pan until almost full. Bake until golden and a toothpick inserted in the center comes out dry, 25 to 30 minutes. Transfer to a rack to cool completely.
In a small, microwavable bowl, combine the caramels and cream. Microwave for 1 minute at medium power, then stir; repeat in 30-second intervals until melted and smooth. Let cool. Spread the frosting generously on the cooled cupcakes.
they look good, don’t they? well, the only bad thing i could say about this was that we need a different icing. the melted caramels are good when warm. but when it cools, you might want to call your dentist before you take a bite. i’d totally make these again but with a different icing.
check out Julia’s blog here, Pink Champagne, Gatorade and MRE’s
my mother makes this amazing casserole called “taco pie”. now the name of it seems a little deceiving because there’s really nothing taco-y about it. nor is it a pie. regardless, it’s yummy. i even requested it for my birthday dinner, so you know it has to be good!
- 1 lb. ground meat (turkey or beef)
- 1/2 cup chopped onion
- 1 envelope taco seasoning
- 1 can green chilies
- 1 1/4 cup milk
- 3/4 cup Bisquick
- 3 eggs
- 2 tomatoes , sliced
- 1 cup shredded Monterrey jack cheese
- 1 can corn, drained
- 1 can black olive,drained, cut into thirds
Heat oven to 400 degrees. Grease pie plate. Cook and stir ground meat until brown. drain. Stir in seasoning mix. Spread into plate, top with chilies. Beat milk, baking mix and eggs until smooth; add corn and olives. Pour into plate. Bake 40-45 minutes or until a knife inserted comes clean. Take out of oven; top with sliced tomatoes and cheese. Bake for 8 – 10 minutes longer. Cool before serving. Serve with sour cream, hot sauce, chopped tomatoes, shredded lettuce and shredded cheese if desired.
taco pie is best when doubled. more fiesta to eat!
Filed under dinner, lunch
as you already know, i love breakfast. i don’t get too fancy during the week with breakfast but the weekend is when i have fun in the morning. i’ve never, ever made a fritata. i’ve thought about it, i’ve read about it, but i’ve never made one! martha stewart spoke to me through her cookbook when i opened up to her fritata recipe. i was sold and took the fritata plunge.
- 2 tablespoons olive oil
- 6 eggs
- shallot or onion
- salt and pepper
now really, there’s no set way to make these except for the eggs. you can toss in whatever you like and add eggs to hold it all together. so if you want to add asparagus, mushrooms and shallots like i did (which was really yummy) go for it! if you wanted to add cherry tomatoes, bacon, ham – don’t let me stop you!
before you start anything, preheat your oven to 350. over medium, toss in the oil and everything but the eggs, salt and pepper in an ovenproof skillet. cook until mushrooms are soft and the liquid has evaporated.
whisk together your eggs, salt and pepper and pour into the skillet. using a heatproof flexible spatula, pull the eggs from the edge into the center and let the runny parts fill in – kind of like making an omelet. do this until the eggs are set around the edge but slightly runny on top.
sprinkle with cheese (i took the easy way out and topped with slices of american cheese) and put in the oven for about 8-10 minutes, or until brown on top.
this was incredibly easy and so yummy! i can’t believe i held out on myself with a fritata. i will be making this more often, especially on days where i’m up but still have yet to get to my cup of coffee. i suggest trying one this holiday weekend – especially if you have guests. just increase the amount of eggs and wham, bam, thank you ma’am – a quick and easy breakfast for a small crowd.
happy 4th of july everyone!
Filed under breakfast, lunch
in keeping with the cinco de mayo theme (i love mexican food) i decided to take it upon myself this past weekend to spice up my breakfast routine. I like to make a delicious breakfast on the weekends but they have become rather routine lately. after a brief survey in my fridge, i found that i had all of the components to have a morning fiesta.
you will need:
cheddar cheese, grated
scramble the eggs in a non-stick pan over medium heat. while the eggs are cooking, warm the tortilla either in the microwave for a few seconds or in a pan. transfer the tortilla to a plate and add a few spoonfuls of the salsa and black beans. when the eggs are almost done, add the cheese to melt. when the cheese has melted add the eggs to the tortilla and wrap to make a delicious bundle of fiesta. serve with your favorite hot sauce. Yum!