Category Archives: Pies, Tarts, Cobblers

Chocolate Pecan Tassie Galette

The Giveaway is now closed. I’m reviewing a new cookbook, When Pies Fly, and I’m also having a giveaway for two copies—2 winners will each receive a copy! Continue reading below for details on how to enter the giveaway! 

I’ve mentioned before that I don’t make pies often (especially with homemade crust) but I do want to get better at it! Which is why I was happy to review a new cookbook called When Pies Fly: Handmade Pastries from Strudels to Stromboli, Empanadas to Knishes by food writer Cathy Barrow. It’s a book for both novice and experienced pie-makers, with sweet and savory recipes ranging from free-form galettes to pretty tarts, hand pies, and more.

This is a book that can come in handy at the holidays, when more people probably make pies and other special treats than at any other time of the year. After all, what would Thanksgiving be without pumpkin, pecan, or apple pie, right? But this book helps you create a fresh take on classic favorites. Discover Chocolate Pecan Tassie GalettePear, Sweet Potato, and Pistachio Strudel…savory Thanksgiving-in-a-Bite Pie PoppersOld-Fashioned Apple Dumplings...savory Spinach, Cranberry, Pecan, and Blue Cheese Hand Pies. Continue reading

Peanut Butter Slab Pie

Peanut Butter Slab Pie 1 @ NancyCThe giveaway is now closed! I’m reviewing a new cookbook, Pie Squared: Irresistibly Easy Sweet and Savory Slab Pies, and I’m  also having a giveaway of this book—2 winners will each receive a copy! Continue reading below for details on how to enter the giveaway! 

Slab Pies have become such a popular food trend—traditional round pies are good, but slab pies take pie-making to the next level! They’re not only sweet, there are some Continue reading

Local Blueberry Crisp

Depending on where you live, blueberry season may be here already or getting close. Baking with fresh blueberries is the best, and that’s why I chose to try a recipe called Continue reading

Chocolate Chip Peanut Butter Pie

Chocolate Chip Peanut Butter Pie @ NancyC

When it comes to pie-making, I’m more of a beginner. I just haven’t made a lot of pies. But I did make a pie for Pi Day, which was March 14. And it was a very easy pie–one with a pre-made cookie crust. All I had to do was mix up the filling and let it chill in the fridge. What could be easier than that?

The filling for this Chocolate Chip Peanut Butter Pie is made with heavy whipping cream, which makes it nice and rich. And there’s peanut butter in it, of course, along with marshmallow cream. The filling is topped with mini semi-sweet chocolate chips and some chopped, salted, dry roasted peanuts which give the pie a great sweet-and-salty taste!

CHOCOLATE CHIP PEANUT BUTTER PIE by NancyC, adapted from RealSimple

Makes one 9″ pie

  • 1 1/2 cups heavy whipping cream
  • 1 1/2 cups marshmallow cream
  • 1 1/4 cups creamy peanut butter
  • 1 (9-inch) pre-made chocolate graham cracker or cookie pie crust (I used a 6-oz. Oreo Pie Crust)

For Topping:

  • 1/3 cup chopped salted dry roasted peanuts
  • 2 -3 Tablespoons semi-sweet mini chocolate chips (you could use regular-size chips instead and other flavors if you prefer–milk, white, or dark chocolate; or peanut butter)

Using an electric mixer, beat heavy cream until soft peaks form. Beat in marshmallow cream and creamy peanut butter.

Spread mixture into the pie crust and top with chopped peanuts and mini semi-sweet chocolate chips. Chill until firm, about 4 to 5 hours.

You can’t go wrong with peanut butter and chocolate in a pie! Did you make or eat any pies for Pi Day?

Linked to Fiesta Friday, Weekend Potluck, Create With Joy, Wow Me Wednesday, Full Plate Thursday, Create It Thursday, Thursday Favorite Things, You Link It, We Make It.

Mini Cannoli Cups

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Here’s an easy recipe I made with Nasoya® Won Ton Wraps. I had never used these wraps before, so I was interested in trying them out when I was offered some complimentary product from Nasoya® (they also provided all-natural-won-ton-wraps_0a gift card to cover the cost of other ingredients). I decided to try a dessert-like recipe from their site called Cannoli Cups and I also created my own recipe for an appetizer, which I’ll share with you in my next post. If you’re not familiar with these Nasoya® wraps, they are all-natural and super easy to use! You can find them in the produce section next to Nasoya® tofu and other products.

I made my cannoli cups a little differently from the original recipe, making them mini-size. I also added way more chocolate chips than the original recipe–actually by mistake! For some reason I thought the original recipe called for 1 1/3 cup mini chocolate chips (it only called for 1/3 cup), so I started off adding 1 cup and mixing it into the ricotta cheese mixture before catching my mistake! But it was one of those happy mistakes, because the lightly-sweet creamy ricotta filling in these cannoli cups taste great with all those chocolate chips! And the won ton wraps make a nice little shell for this yummy filling. This recipe calls for 1 package of Nasoya® Won Ton Wraps and each 12-ounce package has about 52 wraps in it–this recipe will fill up just about all those wraps so it’s great to make for parties and other gatherings!

MINI CANNOLI CUPS adapted from Nasoya.com

Makes 48-52 cups

  • 3 cups fresh ricotta cheese (I used Part-Skim)
  • 1 1/3 cups powdered sugar
  • 1 teaspoon pure vanilla or almond extract
  • 1 cup semi-sweet mini chocolate chips, plus extra chips for sprinkling on top
  • 1 (12-ounce) package Nasoya® Won Ton Wraps

Place the ricotta cheese in a medium size mixing bowl. Stir or beat with a mixer on medium for about 2 minutes, until cheese is smooth and creamy. Add in the powdered sugar and blend well, mixing or beating until smooth.

Stir in the chocolate chips, then place in an airtight container in the refrigerator until ready to use.

Preheat oven to 350˚F. Place each won ton wrap in the base of a mini cupcake pan, pressing down to create a mini bowl. Bake for 5 minutes, then remove from oven and fill each cup with a slightly heaping 1/2 Tablespoon of filling–then return to oven for 4 to 5 more minutes, until the cups are lightly browned. Remove from oven and let cool slightly, then put on serving plate and sprinkle tops lightly with additional mini chocolate chips. Serve warm (if serving later, keep refrigerated until ready to serve, then warm them in the microwave). I prefer these warm, but you can also serve them at room temperature.

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These Mini Cannoli Cups are perfect if you’re wanting to serve something sweet and bite-sized. The other recipe I made with these wraps is a savory appetizer that I’m sure you’ll love, so look for it in my next post!