Saturday, April 1, 2017

Chocolate Chess Pie

 Such a good pie!  It was like a molten lava cake in pie form!

Chocolate Chess Pie

Ingredients:

4 ounces unsweetened chocolate
3 Tbsp. butter
3 eggs
1 egg yolk
1 1/4 cups sugar
1/2 cup half and half
2 tsp. cocoa powder
1/4 tsp. salt
1 unbaked 9 inch pie crust or a graham cracker crust.  (I used graham cracker)

Preheat oven to 325 degrees.  Combine chocolate and butter in a small saucepan.  Melt butter and chocolate on low heat until melted.  Stir frequently.  Cool for 15 minutes.

Beat eggs and egg yolk.  Add sugar, half and half, cocoa powder, and salt.  Beat until smooth.  Whisk in chocolate and butter mixture.  Pour into unbaked crust.

Bake for 35 minutes, until set.  Cool and refrigerate for 2 hours.
  


Thursday, March 23, 2017

Buttermilk Pie

Sorry for the horrible pictures.  We ate the pie too fast and this was the remnants.

Buttermilk Pie

Ingredients:

1 1/2 cups sugar
1 Tbsp. cornstarch
3 eggs
1/2 cup buttermilk
1/4 cup (1/2 stick) butter, melted and cooled
1 Tbsp. lemon juice
1 Tsp. vanilla
1 graham cracker pie crust  (If you make it yourself, don't bake it!)

Optional:  Next time we want to add 1/2 cup chocolate chips and 1/2 cup chopped pecans!

    Preheat oven to 350 degrees.  Combine sugar and cornstarch in a bowl.  Beat in the eggs, buttermilk, butter, lemon juice, and vanilla until smooth.  Pour into crust.  
    Bake for 40 minutes until set.  Cool and refridgerate for 2 hours.  

Lemon Pie


Here's another pie from our pie experimentation lately.

Lemon Pie
Ingredients:
1 1/4 cups graham crackers (1 package), crushed
1/4 cup butter (1/2 a stick), melted
1 Tbsp. sugar
1 Tbsp lemon peel plus 1 tsp, grated and divided
2 cans sweetened condensed milk
1 cup lemon juice (about 6 lemons)
2 Tbsp. raspberry preserves

             Preheat your oven to 350 degrees.  Combine the graham crackers, sugar, butter, and one tablespoon of lemon peel.  Press into the bottom of a pie pan and bake for 7 minutes until slightly golden.

         Whisk the sweetened condensed milk and lemon juice together.  Pour into pie pan and refrigerate for 3 hours or overnight until set.  Garnish with raspberry preserves or fresh raspberries. 



Monday, March 6, 2017

Homemade Mini Corn Dogs

Mini Corn Dogs

We are in a school lunch slump.  So I decided to mix things up by making my own mini corn dogs to throw in the lunches.








Mini Corn Dogs

Ingredients:
1 cup corn meal
1 cup all-purpose flour
1/4 tsp. salt
1/8 tsp. black pepper
1/4 cup white sugar
4 tsp. baking powder
1 egg
1 cup milk
2 (16 ounce) hot dogs of your choice
1 quart vegetable oil (for frying)

Mix wet and dry ingredients separately.  Then mix together.  Heat up oil in a dutch oven or your preferred frying pot.  I used a candy thermometer to keep my oil at the right temperature.   Cut up hot dogs in thirds.  Cover the hot dogs with flour in a Ziploc bag and shake to coat.  Then dip each hot dog in the batter and fry for a 2-3 minutes.  You might need to flip them or at least move them around 1/2 way through the frying.  Dry on a wire rack over a pan covered in paper towels.  I froze all mine and pop 3-4 into my kids lunches each morning with some ketchup.

Tuesday, February 21, 2017

Rug

I have been wanting to make a rug for a long time.  We are moving and a friend gave me her fabric stash a few months ago so I decided to finally make a rug.  First I cut all the fabric into one inch strips.  Then I twisted them together to make all of this twine.  Then I sewed the twine into circles and sewed those circles together.  I originally just wanted to make a giant circular rug but the twine would not lay down flat if I sewed the circles larger than seen below.  Definitely made me want to try again though.  I think next time I will make a t-shirt rug and crochet the strips together.  




Thursday, January 5, 2017

Ham and Cheese Pretzel Rolls

Have leftover ham and cheese for Christmas?  Here is something to do with all of it!
Ham and Cheese Pretzel Rolls

Ingredients:
2 Tbsp. packed brown sugar
1 cup milk
2 1/2 to 3 cups flour
2 1/4 tsp. dry yeast (or one package)
1/2 cup left over ham (chopped)
1/2 cup left over cheese like mozzarella, Gruyere, (grated or chopped small)

6 cups water
4 tsp. baking soda
4 Tbsp. butter, melted
1-2 Tbsp. kosher salt

Mix the brown sugar, milk, flour, and yeast together to form a soft dough.  Knead for a few minutes until it all comes together.  Place in a greased bowl and allow to rise for 2 hours until dough has doubled in size.

On a floured surface, roll dough out into a large rectangle.  Cut the dough into squares about 4 inches by 4 inches.  Place ham and cheese inside each square and fold in the bottom and top side first, then the sides.  Place on a greased cookie sheet with the seam side down.  Cover with a cloth and allow to rise for another 30 minutes.

Preheat your oven to 400 degrees.  Bring six cups of water to boil, add the baking soda and then reduce to medium low so it is at a simmer.  Place four- five of the ham rolls into the water for 20 seconds on each side.  They are hard to flip so do the best you can.

Brush butter and sprinkle kosher salt onto the rolls.  Bake the rolls at 400 degrees for 15 minutes.







Monday, January 2, 2017

Piecaken, a Review

We made piecaken for Christmas.  For those of you who don't know what that is, its a pie baked inside a cake.  
So, was it worth it?  I personally think it wasn't.  I ended up realizing at the last second that my cake tin was too small to fit the giant pie I made and the cake batter so I had to shave off the edges of teh pie which was a big pain and a mess.  This caused the pie to leak into the cake.
Maybe if I had owned a bigger cake tin it would have been easier and tasted better, but either way it wasn't worth the effort in my opinion.  Honestly I think it would be better just to place some raspberry jam in the middle of the cake and then bake it.  Same effect, less mess.