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How to Make Leftover Pie Brownies

So Thanksgiving is over. The gravy boat is put away until next year, the mashed potato bowl is soaking in the sink, and there’s still a good amount of pie sitting on your counter. Sure, you could eat it for breakfast for the next couple of days, or you could repurpose that pie by pureeing it and adding it to your favorite brownie recipe.

In this instance, my brownies were just from the box, and I add in half of a pecan pie and some bourbon just because. But I’ve keep the recipe generic as you can use any flavor you want, or maybe even multiple flavors if you are feeling really adventurous:

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Leftover Pie Brownies 

Ingredients

  • Leftover pie (1/2 of a pecan pie)
  • Favorite brownie recipe (mine’s the box)
  • Mix-ins (3T of bourbon for me)

Directions

  1. Puree pie in food processor until it resembles a paste or fine crumb (depending on what kind of pie you use).
  2. Fold mix-ins into your pie puree.
  3. Mix up brownie batter according to recipe, and spread into greased Edge brownie pan (or other appropriately-sized pan.
  4. Drop pureed pie in dollops into the brownie batter and use a knife or spoon to swirl it in a bit.
  5. Bake as directed, let cool, cut, and serve.

I’d love to know what combinations others come up with. It’s all up to your imagination and what you have on hand. In other words, the pie’s the limit!

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Recipes

Dessert Stuffing with White Chocolate Gravy

My Thanksgiving menu, for the most part, is very traditional. Yet, while I’m fond of the old favorites, I am always itching to try something new. So I devised a way to turn a Turkey Day cornerstone on its head: Dessert Stuffing with White Chocolate “Gravy.” (Yes, it’s stuffing; you may not stuff it in a turkey, but you will want to stuff it in your face.) It will make a great addition to any Thanksgiving dessert lineup—complementing the pies you no doubt already have on the docket. Plus, you make it on the stove top, so you aren’t taking up precious oven space.

Dessert Stuffing

Dessert Stuffing
(serves 6-8)

Ingredients

Gravy

  • 1/2c heavy whipping cream
  • 1/4c powdered sugar
  • 1/3c white chocolate chips

Stuffing

  • 1 1/2c half and half
  • 1/4c brown sugar
  • 1t vanilla
  • 6oz dried plain stuffing bread cubes (I got a bag from the bakery at the grocery store)

Mix-ins

  • 1/2c granny smith apple, diced
  • 1/2c pecans, toasted and chopped
  • 1/3c craisins
  • 1/2c white chocolate chips
  • 2-3T brown sugar (start with 2 then add later when directions specify to taste)
  • 1-2t cinnamon (start with 1 then add later when directions specify to taste)

Directions

Gravy:

  1. In medium glass bowl, heat whipping cream to boiling in microwave.
  2. Pour in white chocolate chips, let sit for 1 minute, and then stir until smooth (you may need to reheat to get out all the clumps.
  3. Stir in powdered sugar, then chill in fridge/freezer until cold and thick.

Stuffing:

  1. Chop, toast, and cool pecans. Dice apple. In medium bowl combine pecans, apples, craisins, white chocolate chips, 2 tablespoons brown sugar, and 1 teaspoon cinnamon. Set aside.
  2. In large pot, stir together half and half and brown sugar and bring to a boil.
  3. Remove pot from heat, stir in vanilla, then stir in bread cubes and cover for five minutes.
  4. Stir fruit and nut mixture into stuffing. Adjust brown sugar and cinnamon to taste.
  5. Serve warm, topped with white chocolate gravy.

While it’s OK if you mince the apples, I’m not going to mince my words: dessert stuffing is pretty on point. The nuts, apples, and Craisins create a nice texture (and they taste much better than celery), and overall, it has a lot of good flavors in it without being overly  sweet. If you haven’t yet decided on what you are bringing to Thanksgiving, let me decide for you: bring dessert stuffing… and people may just be giving thanks that they invited you to dinner.

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Recipes

How to Make Candy Corn Marshmallow Bars

With all the time you’ve spent collecting twigs for your Groot costume, you may not have had an opportunity to consider what you’re taking to the Halloween party you’re going to this weekend. Let me give you a step in the right direction: candy corn. Candy corn upon candy corn upon candy corn. Four different candy corn-flavored products melted and mashed together in a bar that will remind you that you don’t have to be a kid to enjoy Halloween.

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Candy Corn Marshmallow Bars

(makes around 50 pieces)

Ingredients

  • 9.45oz (1 bag) HERSHEY’S “snack size” Candy Corn Creme Bars
  • 22oz (two 11oz bags) Candy Corn
  • 12.5oz (most of a 14oz bag) Limited Edition! Kraft Jet-puffed Candy Corn Marshmallows 14oz Bag
  • 16oz Betty Crocker Candy Corn Limited Edition Frosting

Directions

  1. Grease 9×13 glass dish. Pour one bag (11oz) candy corn into bottom of glass dish in a single layer.
  2. Open, unwrap, and chop up all the candy corn cream bars. In large glass bowl, melt chopped chocolate until almost melted.
  3. Add candy corn frosting (and crunchy topping) to large bowl and continued to microwave for 20 seconds or until frosting is soft and stirabble.
  4. Fold 12.5oz (the entire bag just wouldn’t fit in the bowl I was using) of candy corn marshmallows into the frosting/chocolate mixture until fully combined.
  5. Working quickly, drop and spread mallow mixture in glass dish over the candy corn. Even out mallows into a single-ish layer and give it a nice press down into the candy corn below it.
  6. Spread, in an even layer, the remaining bag (11oz) of candy corn atop the mallows and give those a nice press, so it all sticks together.
  7. Chill in fridge for 1 to 2 hours until bottom of pan is completely cool, cut in small pieces, and serve.

Not shockingly, these bars are sweet. Otters holding hands sweet. Tiny bunnies in teacups sweet. Baby kittens trying not to fall asleep sweet. You get the point, and I bet you are also getting the urge to make this recipe… and make this Halloween truly spooktacular.

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Recipes

This is How to Make Pumpkin Oreo-stuffed Pumpkin Cookies

Did you know that you can substitute pumpkin for eggs (1/4 cup pumpkin puree for 1 egg)? In baked goods, that is. I wouldn’t recommend trying to make scrambled eggs and subbing out the eggs for pumpkin… but I wouldn’t NOT recommend it either.

So, because it’s Fall and therefore everything must taste of pumpkin, I put this switcheroo to good use and made these Pumpkin Oreo Stuffed Pumpkin Cookies. The dough recipe is adapted from Alton Brown’s “Chewy” and the concept is based on Picky Palate’s Oreo Stuffed Chocolate Chip Cookies… with my own seasonal twist.

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Pumpkin Oreo Stuffed Pumpkin Cookies

(makes 18 cookies)

Ingredients

  • 8 oz unsalted butter
  • 12 oz bread flour
  • 1t salt
  • 1t baking soda
  • 1/2T pumpkin pie spice
  • 2 oz sugar
  • 8 oz light brown sugar
  • 1/3c pumpkin puree
  • 1/2T vanilla
  • 10 oz pumpkin spice morsels
  • 18 Pumpkin Oreo Cookies

Directions

  1. Melt the butter in microwave. Set aside to cool slightly.
  2. Sift together the flour, salt, baking soda, and pumpkin pie spice.
  3. Pour the butter into your stand mixer’s work bowl. Add the sugar and brown sugar and beat on medium speed for 2 minutes.
  4. Reduce the mixer speed and slowly add the pumpkin and vanilla. Mix until thoroughly combined, about 30 seconds.
  5. Gradually add dry ingredients to the mixer, stopping a couple of times to scrape down the sides of the bowl. Fold in pumpkin spice morsels.
  6. Chill the dough for 1 hour. Meanwhile preheat the oven to 375 degrees F.
  7. For every Pumpkin Oreo, scoop out two 1.5T of cookie dough. Place balls of dough on either side of Oreo, and then wrap around Oreo. Press and seal the two chunks of dough together so that all of the Oreo is encased in the dough.
  8. Bake 15 minutes or until dough is set and edges are a golden brown (on a parchment paper lined cookie sheet). Remove from the oven, slide the parchment with the cookies onto a cooling rack and wait at least 5 minutes. I baked 6 cookies at a time.

These huge cookies were a huge hit at the pumpkin-themed potluck I went to. They’d be great for a Halloween party, or for any reason or no reason at all. It’s fall; it’s pumpkin; their awesome. You needn’t more convincing than that.

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Recipes

How to Make Caramel Apple Oreo Bark

October is here and fall-themed limited edition foods are out in full force.

Pumpkin this. Candy Corn that. Caramel Apple Oreos. Wait, what? Yes, Caramel Apple Oreos are a thing, and they are awesome: half caramel and half green apple creme sandwiched between two golden Oreo cookies. They were just begging to be used in a recipe. So I headed to Target, bought every caramel apple flavored item in sight, and put them all together in this sweet and easy white chocolate bark:

Caramel Apple Oreo Bark

Caramel Apple Oreo Bark

Ingredients

  • 12 ounces white chocolate chips
  • 12 Caramel Apple Oreos
  • 22 Milky Way Caramel Apple Minis
  • 5 Caramel Apple Twizzlers

Directions

  1. Coarsely chop Oreo cookies.
  2. Coarsely chop Milky Way Minis.
  3. Chop each Twizzler into 12 pieces. (These are apt to stick together so I tried to separate each piece and keep them separate on a cutting board).
  4. Line a cookie sheet with wax or parchment paper.
  5. Melt white chocolate chips in medium bowl in microwave.
  6. Pour melted white chocolate on prepped cookie sheet and spread out evenly with spatula.
  7. Evenly sprinkle chopped toppings over melted white chocolate: Oreos, Milky Ways, then Twizzlers. Then give everything a nice smash into the chocolate. (There’s no shame in licking your palms clean).
  8. Place in freezer for 15 minutes or until the middle of the chocolate is completely cool and set. Then break apart and serve.

Be prepared when you take a bite of this sugary sweet treat, for it will be as if a fall festival is happening in every crevice of your mouth. I don’t remember all the elements of the perfect dessert, but I’m pretty sure one of them is caramel apple-flavored foods.

I’d have made another batch already if I hadn’t gone and eaten all the “leftover” Milky Ways. Guess it’s off to Target again… maybe I’ll see you there.

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Recipes

How to Make Bacon, Date, and Goat Cheese Cupcakes

Are you familiar with the appetizer “Devils on Horseback”? While there are many variations, the basic idea includes dates wrapped in bacon then stuffed with some sort of cheese and/or nut. I wanted to take this time-tested recipe and use it in a new way… and what more fitting way than to reimagine this classic as a dessert? So today we have Bacon, Date, and Goat Cheese Cupcakes:

Bacon Date and Goat Cheese Cupcakes

Bacon, Date, and Goat Cheese Cupcakes

Ingredients

Cupcakes

  • 1 box chocolate cake mix
  • Eggs, oil, water called for on back of mix
  • 24 dates, pitted
  • 2 oz goat cheese

Frosting (adapted from Vermont Creamery)

  • 4 oz goat cheese
  • 4 oz butter, softened
  • 5c powdered sugar
  • 2T milk
  • 3oz cooked and crumbled bacon (or if you, like me, decided to be lazy, a bottle of bacon bits)

Directions

  1. Preheat the oven to 350 degrees and line cupcake tin with 24 cupcake liners.
  2. Slice each date down one side, so they open up… kind of like a clam shell.
  3. Stuff each date with a bit of goat cheese, and give each a little squeeze to kind of close it up and keep the cheese in there.
  4. Make cake batter as directed and distribute evenly into cupcake liners.
  5. Press a goat cheese filled date into each cupcake, and make sure each are covered with batter.
  6. Bake as directed and let cool. Meanwhile…
  7. Cream together the butter and goat cheese until combined.
  8. Add powdered sugar and milk and whip on high until fluffy, 2 to 3 minutes.
  9. Pipe frosting onto cooled cupcakes, and sprinkle each with a bit o’ bacon.

It’s a bacony cupcake with a surprise inside! Fun, easy, and definitely a way to mix things up when it comes to sweet and savory. Next time you need to bring an appetizer to an affair, bring these and see what happens.

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Cake Batter Cookie Cake Pie with Cake Batter Ice Cream

If you could only eat one flavor of dessert for the rest of your life, what would it be? If you said cake batter, this recipe is for you.

Two boxes of cake mix equals four distinct layers of cake batter awesomeness with a side of cake batter goodness. Let’s break it down: cake mix crust, birthday cake cookies, cake, cake mix frosting, and cake mix ice cream. Now this recipe is a bit a more complex than what I usually get myself into, but, oh man, is it worth the extra effort. Get ready, cuz here it comes:

Cake Batter Cookie Cake Pie with Cake Batter Ice Cream

 Cake Batter Cookie Cake Pie with Cake Batter Ice Cream
(12 servings)

 Ingredients

Ice Cream (Cuisinart basic vanilla recipe, plus sprinkles and cake mix)

2c heavy whipping cream

  • 3/4c sugar
  • 1c whole milk
  • pinch salt
  • 1/2 box (approx. 7.6oz) yellow cake mix
  • 1/4c sprinkles

Crust

  •  1/2 box (approx. 7.60z) yellow cake mix
  • 1/2T butter, softened
  • 1 egg
  • 1 yolk
  • flour, for dusting

Cookies

  • 1 package Pillsbury Ready To Bake!® Birthday Cake Cookies

Cake

  •  1/2 box (approx. 7.6oz) yellow cake mix
  • 1/2c water
  • 2.5T oil
  • 1 egg
  • 1 white

Frosting

  •  1/2 box (approx. 7.6oz) yellow cake mix
  • 4T butter
  • 1/4 to 1/3c whole milk

Directions

Ice Cream

  1.  Whisk together cream, sugar, milk, and salt. Let chill in fridge for 2 hours or overnight.
  2. Pour liquid into ice cream maker and allow to churn until ready (about 10 to 15 minutes.) When you are close to taking the ice cream out of the ice cream maker, add in cake mix and churn until combined.
  3. Let set in freezer 2-4 hours and then stir in sprinkles. Leave in freezer until ready to eat.

Cookie Cake Pie

  1.  Preheat oven to 350 and grease 9-inch, deep-dish pie plate.
  2. Combine all ingredients except flour in medium bowl until it forms a dough. On a floured surface, roll out dough to pie crust size and lay into pie dish.
  3. Break apart cookie dough and smash even layer into pie crust.
  4. Combine all ingredients for cake mix with electric mixer—on low for 30 seconds, and then on medium for 1 and a half minutes. Pour cake mix on top of cookie layer.
  5. Cover crust with foil and bake for 35 to 40 minutes (removing foil after about 25 minutes) until cake golden brown and springs back when you touch it.

Frosting

  1. Soften butter and whip with electric mixer until smooth.
  2. Add cake mix and milk and beat on medium high until frosting is fluffy and spreadable. (You may need to add more milk.)
  3. Frost cooled cookie cake pie and top with more sprinkles.

Sometimes there are just no words. This is one of those times. Let’s not waste any time on exposition when you could be eating this instead.

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Recipes

How to Make Literal Oatmeal Creme Pies Creme Pie

Why are Oatmeal Creme Pies are called pies? Is it anything more than its two “crusts” and filling? (I’m totally going to start calling sandwiches “bread pies.”) This conundrum of “pie or not pie” got me thinking and ultimately inspired my latest recipe: Oatmeal Creme Pie… Creme Pie. And the result, if I do say so myself, was nothing short of spectacular.

Oatmeal Creme Pie Creme Pie

 Oatmeal Creme Pies Creme Pie

(serves 12)

Ingredients

  • 6 Little Debbie® Oatmeal Creme Pies
  • 4T butter
  • 8oz Cool Whip, thawed
  • 1 can (12oz) whipped (“fluffy” works too) white (NOT vanilla) frosting

Directions

  1. Freeze three Little Debbie Oatmeal Creme Pies until solid (I put them in the freezer overnight).
  2. Process frozen Oatmeal Creme Pies in the food processor until you get a fine crumb.
  3. Melt and cool butter (eh, slightly cooled is fine) and add to creme pie crumbs in food processor. Pulse a few times until butter is incorporated.
  4. Spread butter/creme pie mixture on the bottom and up the sides of a 9-inch pie plate, pressing down to create an even, compact layer. (It helps to use the bottom of a measuring cup.)
  5. In large bowl, stir up frosting to fluff it up a bit, and fold in Cool Whip.
  6. Chop up remaining three, non-frozen Oatmeal Creme Pies, and fold two and a half of them into the frosting/Cool Whip mixture.
  7. Spoon and evenly spread Cool Whip mixture into the Oatmeal Creme Pie Crust, sprinkle with remaining half of chopped Oatmeal Creme Pie, and put in fridge or freezer to set (1 to 2 hours depending on how solid you want your pie to be).
  8. Remove from freezer/fridge right before serving and cut into 12 (or less, up to you) slices.

Aaaand, here’s a picture of what you could be eating:

oatmeal creme pie creme pie slice

This is stupidly good. It’s Oatmeal Creme Pies, butter, frosting, and Cool Whip, how could it not be? And excellent news, friends, summer is almost at an end and bathing suit season is winding down. So feel free to have an extra slice (or two, no judgment) of this marvelous, mouthwatering meta-pie.