Saturday, December 31, 2016

Snickers Pie


Happy New Year's Eve!  Are you doing anything special?  We are hunkering down in the house, binge watching Homeland, and ordering Chinese takeout.  I cannot wait to get started.



This Snickers Pie has been floating around the internet for a while.  From the minute I saw it I knew eventually it would find its way to my kitchen.  I took a few recipes, used the most healthy additions, and then took some store bought short cuts.



Instead of making my own crust, I bought an Oreo crust pre-made.  The recipe below describes how to make caramel sauce.  I used fancy caramel sauce I received as a gift a few months ago.  Total hands on time was about 20 minutes.



While you are waiting for it to set, feel free to scrape the blender clean. Mr. J and I were arguing over the spatula.   He was shocked when I said there was soy milk and tofu in the pudding mixture.  And then he ate some more.






Snickers Pie

by Emily Morris, Adapted from Eat, Live, Run
Prep Time: 20 minutes
Cook Time: 1 hour
Keywords: dessert chocolate pie



Ingredients (serves 8)
for filling
  • 1/2 cup chocolate soy milk
  • 12 oz dark chocolate chips
  • 1 tsp vanilla extract
  • 12 oz silken tofu
for serving
  • 1 cup heavy cream
  • 10 oz caramels, unwrapped and chopped roughly + 2 tbsp heavy cream
  • 1/4 cup roasted peanuts, roughly chopped
  • flaky sea salt
Instructions
Make the chocolate pudding filling by melting the chocolate chips using a double boiler or in a large metal bowl placed over a pot of simmering water. Once they’ve melted, add the chocolate soymilk, the vanilla extract and the tofu. Whisk well. Place mixture in a blender or vita-mix and process for about thirty seconds, or until completely smooth.

Pour mixture into pie shell and place in the fridge for 1 hour to set.

To finish the pie, melt the caramels with the cream over low heat in a small pot. Whip the cream until stiff peaks form. Spread the cream over the chocolate and drizzle the caramel on top. Scatter the peanuts and flaky sea salt all over to top.
Pie can be made a day ahead of time and kept in the fridge.
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Friday, December 30, 2016

My Favorite Posts 2016

Another year is coming to a close and I am a bit dumbfounded as to where the time went. Things flew by.  We are now entering 2017 and soon we will be a family of four.  As the year closes I was looking back over my posts.  Not nearly as many as the past but I am OK with that; life is different now.  Here are some of my favorites.

Honey Oatmeal Bread







Honey Roasted Snack Mix




Thanks for sticking with me over the years.  Best to you and yours and a Happy New Year!

Friday, December 23, 2016

Iced Oatmeal Cookies


I am in a baking mood. I think it is the cold temperatures and the thought of Christmas being right around the corner.  I am hoping to spend all weekend in the kitchen.


These cookies were super easy and oh so delicious. They were to appease Mr. J when he was begging me to get him Little Debbie oatmeal pies.  Those packages cookies gross me out. They always have, even when I was a kid.  I cannot bring myself to buy them.


I ate a whole bunch with no glaze.  Mr. J liked the glaze. I will be making these again. Soon.  With thoughts of peanut butter frosting sandwiched in between two cookies.  

Cheers to a weekend of baking!


Iced Oatmeal Cookies

by Emily Morris
Prep Time: 15 minutes
Cook Time: 15 minutes
Keywords: bake dessert oatmeal cookie
Ingredients (30 cookies)
For the Cookies:
  • 2 cups old-fashioned rolled oats
  • 2 cups all purpose flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 teaspoons cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1 cup (2 sticks) butter, softened
  • 1 cup light brown sugar
  • 1/2 cup sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
For the Glaze
  • 2 cups confectioners sugar
  • 3 tablespoons milk
Instructions
For the Cookies:
Preheat oven to 350 degrees. Spray baking sheets with cooking spray and set aside.
Place rolled oats in a food processor and pulse for about 10 seconds until coarse.

Mix oats with flour, baking powder, baking soda, salt, cinnamon and nutmeg.

Using an electric mixer cream butter and sugars.

Add in eggs one at a time then vanilla extract.

Gradually add in flour mixture until combined.

Roll dough into 2 tablespoon size balls and place on baking sheet spacing about 2 inches apart.

Bake for 10-12 minutes until the bottoms begin to brown.

Cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

For the Glaze:
Mix confectioners sugar and milk together in a medium bowl.

Quickly dip tops of cookies into glaze and let excess drip off.

Place back on wire rack until glaze sets.
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