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
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)
- 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?
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 a 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.
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!
Sweet potatoes recipes are perfect not only for Thanksgiving, but all holiday season long–and actually, some are great year-round! This Thanksgiving, I had made Never Fail Sweet Potato Pie, which was really good, and I thought I’d share a roundup of some other yummy Sweet Potato recipes I’ve made with you!
These Sweet Potato Biscuits are just the thing for breakfast, with eggs, and they’re also great for lunch or dinner with your main dish and sides!
Same for these Loaded Sweet Potato Muffins–good any time of day!
Sweet Potato Bread is nice for breakfast, too, or later in the day as a snack.
For a delicious side dish, these Maple-Pecan Sweet Potatoes are wonderful!
Another side, Baked Sweet Potato Fries, are really tasty, and there are a variety of ways you can make them!
I really like these Roasted Italian Potatoes, which are made with both sweet and regular potatoes.
This Sausage Potato Bake, a yummy dish for lunch or dinner, is also a two-potato recipe, made with both sweet potatoes and red new potatoes.
When you’re ready for dessert, you need to try this decadent Sweet Potato Cinnamon Cake with Cream Cheese Frosting.
And this Sweet Potato Pound Cake is pretty amazing, too!
Last but not least, here’s the Never Fail Sweet Potato Pie I made this past Thanksgiving–a very easy recipe and so good!
Hope you enjoy trying these sweet potato recipes out!
This time of year is sweet potato pie time! I’ve never made my own homemade sweet potato pie, so I decided this would be the year to do it. When I received some vouchers for complimentary products from the Sager Creek Vegetable Company recently, I decided to try a sweet potato pie recipe from their website. They call this recipe Our Best Never Fail Sweet Potato Pie. That sounded like the perfect recipe for me, since I’m not a very experienced pie-maker! This recipe makes three, yes three, sweet potato pies, so it’s perfect if you’re needing to make lots of pies for the holidays. I used the Sager Creek Vegetable Company’s Princella cut sweet potatoes for the filling and they worked out great! And you can use unbaked frozen pie shells, which also saves time (you need to thaw them before using). I just happened to have three of those in my freezer. So I guess making this recipe was meant to be! 🙂
I changed the recipe slightly by adding some additional spices–in addition to ground cinnamon, I also added nutmeg and ginger. The sweet potato filling has a really great flavor with the combination of these spices. It’s really yummy and a great recipe to keep in mind when you want to make a batch of pies! The pie crust edges do brown quite a bit, but you can keep them lighter by covering the edges with foil when baking.
NEVER FAIL SWEET POTATO PIE by NancyC, adapted from SagerCreekVeggies.com
Makes three 9″ pies
- 3/4 cup (1 1/2 sticks) butter, softened
- 2 1/4 cups granulated sugar
- 6 large eggs, beaten
- 1 (40-ounce) can Princella sweet potatoes, drained and mashed
- 1 Tablespoon ground cinnamon
- 1 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 6 Tablespoons cornstarch
- 15 ounces evaporated milk (I used three 5-ounce cans)
- 3 teaspoons pure vanilla extract
- 1/2 teaspoon salt
- 3 (9-inch) deep dish unbaked pie shells (I used frozen pie shells, thawed–I actually used two deep dish and one regular size because that’s what I had on hand)
Preheat oven to 400˚F.
In large bowl, cream butter and sugar. Add beaten eggs and stir. Then add mashed sweet potatoes and blend everything well.
Next, stir in ground cinnamon, nutmeg, ginger and cornstarch; then add in evaporated milk, vanilla, and salt, making sure all ingredients are thoroughly mixed.
Pour mixture into the three pie shells and bake at 400˚F for 15 minutes. Lower heat to 350˚F and continue baking for an additional 25 to 30 minutes, until the tip of a knife inserted in center comes out clean.
Of course some whipped cream on top of your pie is always a good idea, too!
Hope you and your family and friends enjoy a wonderful meal and time together this Thanksgiving! And may this holiday remind us of the many blessings we have to be thankful for!
Come before Him with thankful hearts. Let us sing Him psalms of praise. PSALM 95:2 Living Bible (TLB)