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Chocolate Chip Cookie-Stuffed Pies Recipe from Pillsbury. Caramel Tart-Caramel Tarts-Chocolate Tart-Chocolate Tarts-Pasta Frolla. Posted by Grace Massa Langlois on Friday, 8th July 2011 When I finally decided on Lemon Meringue Tarts for the holiday weekend I knew I would have to offer another choice because not everyone in my family is a fan of citrus desserts. It didn’t take me too long to decide on the other option because everyone in my family loves chocolate. I decided immediately to pair the chocolate with luscious caramel.

I also wanted to add a few different textures and flavours. I present to you pure indulgence, Chocolate-Caramel Tart – crispy, hazelnut sweet short pastry with four layers of goodness – caramel, toasted hazelnuts, dark and milk chocolate ganache, and milk chocolate glaze. And for the decadent finale, sweetened whipped cream, a drizzling of caramel sauce and a sprinkling of hazelnut praline. I could have stopped with the dark and milk chocolate ganache layer but the chocolate lover in me took over.

Wow! I wish the kids enjoyed the pairing as much as I do. Enjoy your weekend! Comments (57) Strawberry or Apricot Hand Pies - Easy Pie Recipies. Sugarcrafter. Cake Batter & Sprinkle Bark. I think I’ve found my sugar & sprinkles soul sister recently. I really do. The funny thing is, I had popped by Jessica’s blog from time to time when I would spot her yummy treats linked by friends on twitter, but I didn’t really get a chance to sit down and really take a good long look through her recipes until this past week.

That’s when I came across the sprinkled masterpiece of epic proportion: her cake batter chocolate bark. Much like Jessica, I wasn’t what I’d really consider a “bark person” until this recipe came along, but what’s so fabulous about it, aside from the obvious delightfulness, is that it took me 5 minutes active time to make this (and about 5 to eat it–whoops). That’s the incredible thing about this, and about bark recipes in general: you take existing chocolate (of any kind, but the better the chocolate, the better it will be, since it’s really the only ingredient), melt it down, spread it out, add some bits & bites of yumminess, set it, break it and . . . ta-da! Individual Banana Cream Pies. Mini Banana Cream Pie ~ A classic pie gets simplified and individualized in a cupcake liner.

This might just be the easiest pie to make-ever! Throw all your ingredients in a blender or a food processor and process, then bring it to temperature–pour, chill and serve. Done. Individual Banana Cream Pie It’s been a while since I made a banana cream pie. Now, you know me and pretty food-I’m a perfectionist. A few notes: If you do not have food processor, a blender will work just as well to process the custard filling.I added coconut and pecans to the graham cracker crust for added flavor. Mini Banana Cream Pie Makes approximately 14 individual pies Preparation: Fill cupcake pan with liners. Ingredients: Coconut and Pecan Graham Cracker Crust: 1 ½ cup graham cracker crumbs½ cup sweetened coconut shreds, toasted½ cup pecans½ cup sugar8 tablespoons butter, melted Banana Cream Pie Filling: Instructions: 1. 2. 1.

Assembly: 1. HERSHEY'S Kitchens Home Page Recipes. Chocolate Chip Cookie Pie… Oh My! There’s nothing like a good chocolate chip cookie… unless of course, if it’s super-sized and more than an inch thick. So when I found this recipe from my aunt’s Nestle Classic Recipes Cookbook a while back, I knew it was a must-make. Serve it warm, with ice cream, with syrup… and with caution… because you’ll definitely want another slice.

Chocolate Chip Cookie Pie1 unbaked 9-inch (4-cup volume) deep-dish pie shell*2 large eggs1/2 cup all-purpose flour1/2 cup granulated sugar1/2 cup packed brown sugar3/4 cup (1 1/2 sticks) butter, softened1 cup (6 ounces) semi-sweet chocolate morsels1 cup chopped pecansServe with ice cream (optional) Preheat oven 325 degrees F.Beat eggs in large mixer bowl on high until foamy.

Beat in flour, granulated sugar and brown sugar. Recipe from Nestle Classic Recipes, 2003* If using frozen pie shell, use deep dish style and thaw completely. Cake batter blondies. | girl meets life. I don’t say this very often. But this is one of the most delicious things I’ve ever eaten. Remember how I made dense, fudgy brownies by using a boxed chocolate cake mix? Well, let’s just say that I haven’t been able to stop imagining doing the same with a yellow cake mix ever since. I thought, if this method can get me to actually love chocolate, how insanely good would a cake version be?? So, chocolate-lovers, this isn’t entirely for you. This is for my fellow blondie/vanilla/rainbow sprinkle/cake batter lovers. Represent. cake batter blondies. ingredients: 1 box yellow cake mix1/4 cup canola oil1 egg, beaten1/4 – 1/2 cup milk1/4 cup rainbow sprinkles1/2 cup white chocolate chips (optional) directions: Preheat oven to 350 degrees.

Notes: I should mention that because I don’t have any bakeware yet, I actually baked this batch in a casserole dish (I’m classy like that, what can I say?). **edited to add: I made these again in an 8-inch cake pan, and they came out perfectly! Mini Apple Pies — Novel Eats.