Pate Sucree (Sweet Pie Crust)

You will want to make this pie crust. Maybe not for the pie recipe I will be sharing soon, but at least for some other dessert pie. It’s a pretty simple crust to make, and it had a really nice crispiness I liked.

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Brownies with an Oat Crust and Marshmallows

Breathe a sigh of relief! After making the latest batch of brownies for my dad, I am officially back in chocolate craving mood. Not a pregnancy craving, just straight up normal Aly eating. Yay! I knew I wanted something chocolatey but could not tell what I was in the mood for. I thought about buying some more ice cream bars (they had been my favorite treat at night to help with the nausea, satisfy my dairy cravings, and just general happiness), but then realized I wanted something I could really bite into and chew.

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Mushroom Tart with Bonus Egg Tarts

If you ask K for his “Favorite Foods” List, he would tell you potato chips, eggs, pancakes, steak, and fries. So in his mind, I have only included one of those in this recipe. But, mushrooms definitely belong on that list for him. He loves it anytime I find a reason to throw in some mushrooms. I could probably find a way to add them to pancakes and he would be happy. Do you have a favorite food list that might not include certain foods that you secretly love? I am not sure what I would put on my list, especially if we are talking savory dishes. Probably chicken because I tend to be a woman of simple tastes.

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Vegetable Quiche

Apparently quiche is supposed to be a good way of using up leftover veggies. I don’t think that ours is the only house that doesn’t have that problem. At least, I hope not. Even when I lived by myself I still didn’t have too many leftover vegetables. I would heat up a frozen bag or make a standard recipe and be lucky to have 1-2 servings remaining. My husband also eats his fair share of them, so between us, we usually have more of the main course left than anything else.

Anyway, what I am getting at is that you could use this as a way of getting rid of veggies, or you could do it like I do and make new ones for it. It works out well, time-wise, so I don’t think it matters either way. This recipe is the main reason I try to keep a block of cream cheese in my fridge at all times–all I need are eggs, cream cheese, grated cheese, and a few other staples to put me on my way. It’s the “I am out of other ideas” recipe, or the “I forgot to plan something” recipe that is nice to fall back on. (I have a few of these, and I’m hoping the husband hasn’t noticed yet.)

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Pie Crust for a Chocolate Chip Cookie Pie

I wanted something chocolatey in the house after making tons of non-chocolate scones and having run out of brownies. After browsing my bookmarks, I found what I was looking for–a chocolate chip cookie pie. I had to start by making a pie crust, so I used this recipe from Faux Martha.

This was only my second pie crust ever, so I tried to follow the recipe faithfully. This recipe makes two crusts. Don’t be like me–I didn’t know what to do with the other one and waited too long so I had to toss the second one. I found out later that you should pretend like you’re making the second crust into a pie (press it into a pan then freeze it so it will be ready when you need it).

The recipe was pretty easy and I liked the end result. The filling was also tasty! I think next time I might prebake the crust slightly (maybe 5 minutes) and then fill it. It seemed like the bottom could have been a little more crisp/browned.

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Oh my, it’s a pie! (Day 2)

You are in part 2 of 3 of a candy bar pie consisting of 6 recipes from the Momofuku Milk Bar cookbook.  Go here for part 1 and here for part 3.

Day two wasn’t too bad.  I just made one recipe:

Recipe 4: Salty Caramel

For this, you need to put some heavy cream, butter, salt, and vanilla extract in a bowl.

Then, you make a caramel with glucose (I used corn syrup) and sugar.  I love watching the color change from white to amber.

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Oh my, it’s a pie! (Day 1)

A candy bar pie, to be exact.  It took 6 recipes to make–all from the same cookbook (Momofuku) and not without some hiccups.  I am not entirely sold on the recipes in this book, yet.  Some of them turn out ok, but some are a little off.  Just the fact that they expect people to find glucose easily … *sigh* (and yes, I checked Amazon like they said).

Anyways, I made it over 3 days. (Parts 2 and 3 are also up!)

This was all in preparation for Pi Day–exciting!  (As a sidenote, if you don’t know me, I am a major math nerd, since my job is actually a math teacher, so pi day is awesome as a baker and as a teacher!)

Recipe 1: Making the chocolate crumb

This involves mixing portions of cocoa powder, flour, salt, cornstarch, and sugar.  The recipe had weight measurements, as well as cups/etc., so I tried the grams but the salt one seemed a little off.  They want you using kosher salt, which I did, and the resulting crumb was a little salty–even for my salt-loving husband.  Not horrible, but next time I would use a little less.

You mix it with melted butter until you get crumbs.  This was another challenge since mixing fully breaks up the crumbs, but not mixing enough means some of the dry mixture is just loose.  I opted to mix more and just have crumbs a little more broken up.  I was going to make them into a crust anyway, so it didn’t matter.  This also made the first step of processing them into “sand” for the crust an extraneous step.  You bake the crumbs at 300 degrees for 20 minutes, and then cool.  The taste of them is really close to Oreo crumbs, but a little nicer.  It’s a nice alternative to the regular Oreo crusts, especially if you want to make a cookies n cream dessert and you don’t have Oreos to grind up.

Recipe 2: The Crust

Super simple: you add more butter to make it into a crust.  The crust was a little hard to get into the tart pan.  It didn’t really stick like I wanted, and it was evident in the next recipe.  Maybe it needed more butter?

Here are the pics from the process of chocolate crumb to crust . . .

Clockwise from top left: dry mixture, baking the crumbs, mixing the crumbs with butter for the crust, crust in tart pan

Recipe 3: Peanut Brittle:

After the pie crust, I also worked on making Peanut Brittle.  This was super easy.  You make a dry caramel by melting sugar on the stove.

Sugar, heatproof spatula, and peanuts are ready to go!

Then, you stir in peanuts and spread it out on a Silpat.  It sets quickly!  Once that’s done, you just process it by using a rolling pin or food processor until you get small pieces.  I ground mine to almost a powder, but boy does it have a nice salty sweet flavor!

Peanut Brittle cooling

Peanut Brittle ground up and ready for another recipe

And that’s right . . . that was just day one of the recipes . . . Wait until you see what the next day brings.