Chicken and Mushroom (mini) pies

Today’s recipe is brought to you by a cookbook I received for my birthday. It was not something I had seen before, and the first recipe I opened to was for cooking kidneys. Hmm. It seemed not quite for me. But then, I flipped through it a bit more and found that almost all of the rest of the recipes were ones I wanted to try. I looked up reviews to see what people said, and someone mentioned these pies as being good. I decided to not only try them, but to double it and make some to take to a friend with a newborn. These were great because I froze the batch for her and was able to bake them fresh on the day she said she would like them. I also made a dessert from this book that I shared with her. She is a big Harry Potter fan, so I knew she would get a kick out of the recipes and the cookbook. But even if you’re not, these are still good pies. I added extra vegetables because that is how we roll. I also had enough extra pie crust and filling that I did a top-only pot pie with a pie dish for the extras. So many meals, and you can do the recipe in stages if you want, like I did.

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Tips-y Tuesdays: Celebrating Pi Day with Crack Pie

I’ve made crack pie before and it turned out fine, but I decided to make it again in honor of one of the math world’s most famous holidays…Pi Day. If so desired, you could make this for today…or make it just because. Although, if you haven’t started it yet, you are a bit behind since it should freeze for at least 3 hours, and then has to defrost. It’s a bit of a diva pie.

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Chocolate Truffle Pie

Even though I shared a recipe for Pi Day, this was the actual pie I made for this year’s Pi Day. I mean, really, you can’t have too many pies, especially when I tend to go for the chocolate kind.

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Ham-and-Cheese Pie

This is a picture-light post. As in, not many pictures, but there are also not many steps. It is a simple recipe you could make on a weekday if you have a bit more time (most of the time is for the pie to bake and then cool). I made it on a weekend just because that’s how I roll these days. Are you surprised to see ham in the title? You should be. I don’t like ham. At least not most of the time. But, I was willing to suck it up to try this recipe. You can easily pull out the ham from your slice if you don’t like it, but I was surprised–the ham I picked out wasn’t too bad. I got a low-sodium variety from the deli counter and I would get it again.

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And yeah yeah, not the prettiest of pictures, but here is the whole pie…

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Chocolate Chip and Peanut Butter Cookie Pie

It’s the annual day for me to try to share a new pie recipe…which is hard, given I don’t eat many pies. This year, I actually made this on purpose to have a Pi Day post. And then I realized (after making it) that I had just made another pie, albeit a savory one. Oops! That one will have to get shared, too…or saved for next year? Haha. Anyway, I like that this one is as easy as making cookies…but even easier since you just spread the batter in a pan and don’t have to chill it/scoop it/do multiple trays of cookies/etc. So simple. And, bonus? There is peanut butter in it! It’s a bit subtle with the peanut butter, compared to some other recipes I’ve made, but just enough for you fellow chocolate/peanut butter lovers.

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You don’t want to bake this pie all the way through. You want it to still be a bit soft as it is above.

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As it cools, the pie sets up nicely and is like one giant cookie. You definitely need a tall dish for it, so if you don’t have a deep dish pie pan (I don’t), a springform pan can also work, assuming yours is tall on the sides like mine.

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You can microwave the slices to get them ooey gooey again if you like. Entirely up to you. I ate it both ways.

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A peek inside before it baked….

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And what happens when you slide it off the bottom of the springform pan early…

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The Fudgelet and I ate that piece quickly. No one had to know. Except now you do.

Directions for Chocolate Chip and Peanut Butter Cookie Pie

Adapted slightly from Food Folks and Fun

  • 1 cup butter, room temperature
  • 1 cup creamy peanut butter
  • 3/4 cup granulated sugar
  • 1 cup brown sugar (light or dark)
  • 2 eggs, room temperature
  • 1 Tablespoon vanilla extract
  • 2.5 cups flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 2 cups semi-sweet chocolate chips
  • About 8 mini Reese’s peanut butter cups (the ones about an inch across), cut into quarters

Preheat the oven to 350 degrees and prepare a 9-inch deep dish pie plate, or a 9-inch springform pan. My springform pan is glass and silicone, so I didn’t spray it.

Beat together the butter and peanut butter until fluffy and combined (about 1 minute on medium speed with your mixer).

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Add both sugars and beat for another 2-3 minutes, again until fluffy.

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Add the eggs one at a time, beating for about 30 seconds in-between, then the vanilla. Beat for one more minute.

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Meanwhile, whisk together the flour, baking soda, and salt. Stir in the dry ingredients into the butter/egg mixture, just before it is combined.

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Then, stir in the chocolate chips and mix until combined.

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Press about half of the dough into the bottom of the baking dish. Then, sprinkle the peanut butter cups on top, spreading them out evenly.

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Place the remaining dough on top, pressing down and making sure you cover the peanut butter cups, and that the top is smooth.

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Bake for about 50-55 minutes until the top is lightly browned and dry, and the inside is set but still gooey. Let the pie cool for 30 minutes before serving. If baking it ahead of time, you can microwave slices for about 15-20 seconds to make them gooey again, serve them as is for a more firm/cookie-like slice, or rewarm the entire pie pan in the oven.

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Directions for Chocolate Chip and Peanut Butter Cookie Pie (without pictures)

Adapted slightly from Food Folks and Fun

  • 1 cup butter, room temperature
  • 1 cup creamy peanut butter
  • 3/4 cup granulated sugar
  • 1 cup brown sugar (light or dark)
  • 2 eggs, room temperature
  • 1 Tablespoon vanilla extract
  • 2.5 cups flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 2 cups semi-sweet chocolate chips
  • About 8 mini Reese’s peanut butter cups (the ones about an inch across), cut into quarters

Preheat the oven to 350 degrees and prepare a 9-inch deep dish pie plate, or a 9-inch springform pan. My springform pan is glass and silicone, so I didn’t spray it.

Beat together the butter and peanut butter until fluffy and combined (about 1 minute on medium speed with your mixer). Add both sugars and beat for another 2-3 minutes, again until fluffy. Add the eggs one at a time, beating for about 30 seconds in-between, then the vanilla. Beat for one more minute.

Meanwhile, whisk together the flour, baking soda, and salt. Stir in the dry ingredients into the butter/egg mixture, just before it is combined. Then, stir in the chocolate chips and mix until combined.

Press about half of the dough into the bottom of the baking dish. Then, sprinkle the peanut butter cups on top, spreading them out evenly. Place the remaining dough on top, pressing down and making sure you cover the peanut butter cups, and that the top is smooth.

Bake for about 50-55 minutes until the top is lightly browned and dry, and the inside is set but still gooey. Let the pie cool for 30 minutes before serving. If baking it ahead of time, you can microwave slices for about 15-20 seconds to make them gooey again, serve them as is for a more firm/cookie-like slice, or rewarm the entire pie pan in the oven.

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Cookie Butter Blondies with Ganache

So, I kind of took the idea of a blondie and ran with it, turning it into something with cookie butter and ganache…and then putting it in a pie form. Because everything looks cuter as a pie. Except for babies. Babies are just cute on their own. Although, a baby holding a pie? Outrageous cuteness.

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Baltimore Bomb Pie (Bergers Cookie Pie)

I decided to start off your year perfectly for your New Year’s plans. Earlier this week was ice cream and today we have pie. And not just any pie, but one with Bergers cookies. AKA, some of the best cookies ever. Unfortunately, you can only find them in Baltimore (unless you order online). There is a King Arthur Flour recipe for them, but as a native Baltimorean, I can tell you that the recipe is not good. I tried it, and it didn’t taste like the cookies at all. Not even like the generic store brand version of them. Talk about a disappointment. Well…I love to freeze packs of them and save them. Unfortunately, sometimes I save them for too long. Then, throwing them into a dessert is a perfect way to still enjoy them, but not feel like I am wasting them. I hadn’t made this pie before because I didn’t want to waste the cookies. But, I had a package of ones that were past their prime. So, here we go! I also had 4 egg yolks that needed to be used. Since I had just made ice cream recently, I wanted to try to make something new.

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