Tag Archives: Memorial Day

Caramel Pretzel Pie

Caramel Pretzel PieHave you ever seen the movie Waitress? It’s one of my very favorites—it’s about a small town pie waitress who is saddled with the worst sort of husband and a lifestyle of which she doesn’t see a clear way out. Her passion is pie, and throughout the film she thinks in pie recipes with very specific names: Marshmallow Mermaid Pie, Bad Baby Pie, Lonely Chicago Pie…you get the idea. I won’t ruin it further. You can and should stream it on Prime for $4.Caramel Pretzel PieAlternatively, you can come to NYC and see Waitress the musical, which has been running on Broadway for three years and is every bit as good as the film that inspired it! I nabbed tickets when my dear friend, Tad, was here a few weeks ago and I already want to see it again.Caramel Pretzel PieWhen we left the theater and headed for the subway, I knew two things:

  1. I wanted to download the soundtrack immediately.
  2. I needed to make pie.

Caramel Pretzel PieCaramel Pretzel PieDone and DONE. Caramel Pretzel Pie, y’all. It’s sweet, salty, and full of creamy caramel flavor!Caramel Pretzel PieCaramel Pretzel PieCaramel Pretzel PieOne great thing about Caramel Pretzel Pie? It’s almost-no-bake. I had originally intended for this beauty to be oven-free, but the idea of a slightly-toasty pretzel crust won out. I think you’ll agree that the ten minutes of oven time required to set the crust are absolutely worth it.Caramel Pretzel PieCaramel Pretzel PieAnother great thing? This pie is very quick and simple to make, especially if you make your caramel sauce ahead. You could swap in a store-bought caramel sauce if that’s more your speed (I hear Trader Joe’s has a good one), but homemade is super easy to make and is far better than anything I’ve ever found in a grocery store.Caramel Pretzel PieCaramel Pretzel PieThe creamy, cloud-like caramel filling comes together in minutes and has a nice tang from a hit of cream cheese.Caramel Pretzel PieCaramel Pretzel PieCaramel Pretzel PieAfter a few hours chilling in the fridge, the pie is finished off with whipped cream, a drizzle of caramel sauce, and a few broken pretzels.Caramel Pretzel PieIt’s so delicious, it’s ridiculous. I always love a salty-sweet dessert, but the toasty pretzel crust, creamy filling, and the teetering-on-the-brink-of-burnt (-but-in-a-good-way) flavor of the caramel really make this pie something special.Caramel Pretzel PieAll it’s missing is a very specific name. Somehow Feminist Movie/Musical Inspo Pie doesn’t sound quite right 😂 Maybe you can come up with something when you make this for every cookout this summer. Believe me–this one is a guaranteed hit.Caramel Pretzel Pie

Caramel Pretzel Pie
makes one 9-inch pie

Pretzel Crust:
1 1/3 cup finely-crushed salted pretzels (I used 63 thin pretzels)
2 tablespoons light or dark brown sugar, packed
1/2 cup (1 stick) unsalted butter, melted

Filling:

3/4 cup heavy cream, very cold
8 ounces (1 brick) full-fat brick-style cream cheese, room temperature
1 cup confectioner’s sugar
pinch of Kosher or sea salt
3/4 cup caramel sauce (recipe below), room temperature
2 teaspoons pure vanilla extract

Topping:
3/4 cup heavy cream, very cold
2-3 tablespoons confectioner’s sugar
1 teaspoon pure vanilla extract
caramel sauce (recipe below)
broken salted pretzels

Preheat oven to 350F.

In a medium mixing bowl, stir together finely-crushed salted pretzels, brown sugar, and melted butter until combined. Transfer mixture into the bottom and up the sides of a pie plate. Bake 10 minutes to set. Let cool completely in the pan on a rack.

Make the filling. In a large mixing bowl, use an electric mixer to whip heavy cream until stiff peaks form. Do not overwhip. Set aside.

In a separate large mixing bowl, use an electric mixer to beat cream cheese, confectioner’s sugar and salt until fluffy. Add caramel sauce and vanilla and mix until combined. Use a silicone spatula or wooden spoon to stir in 1/3 of the whipped cream. Working in 2 installments, carefully fold in remaining whipped cream until combined. Transfer to chilled pie crust. Chill for 3 hours or overnight.

Make topping. In a medium-large mixing bowl, combine heavy cream, confectioner’s sugar, and vanilla. Use an electric mixer to whip cream until stiff peaks form. Top pie with whipped cream. Drizzle with caramel sauce and scatter broken pretzel pieces over the top, if desired.

Slice and serve. Leftover pie will keep covered in the refrigerator for a few days. Broken pretzel topping will soften over time.

Caramel Sauce
makes about 1 1/4 cups

1 cup granulated sugar
6 tablespoons unsalted butter
1/2 cup heavy cream
1 teaspoon pure vanilla extract
1/4 teaspoon Kosher or sea salt

Place sugar in a 2-3 quart saucepan over medium-high heat. Whisk sugar until the sugar melts and turns a deep copper color. Whisk in butter until completely incorporated. Remove the pan from the heat and stir in heavy cream. Caramel will bubble violently, but will quickly relax into a smooth sauce. Whisk in vanilla and salt. Transfer sauce to a jar and let cool to room temperature.

Leftover caramel sauce should be kept in the refrigerator. Microwave in 15 second bursts, stirring in between, to reheat.Caramel Pretzel PieCaramel Pretzel PieCaramel Pretzel Pie

Raspberry Rhubarb Crisp

Raspberry Rhubarb CrispI love making crisps. They’re every bit as good as pie, but easier and much (!) quicker to make, and can be served warm with vanilla ice cream, so the time between the moment the craving strikes and the moment you dive in spoon-first is mercifully brief.Raspberry Rhubarb CrispWhat I’m trying to say is that you need more crisps in your life. *I* need more crisps in *my* life. There’s only one in my archives—a pear, ginger & chocolate concoction that you should absolutely make in the fall—and that is atrocious. Just awful. Especially considering there are so many delicious berries and rhubarb (!!!) available right this second.Raspberry Rhubarb CrispRaspberry Rhubarb CrispRaspberry Rhubarb CrispRaspberry Rhubarb CrispBerries and rhubarb that can only be improved with hints of ginger and orange and clusters of buttery, brown sugary oat & walnut dough scattered over the top and baked until…well…crisp.Raspberry Rhubarb CrispSweet, tart, jammy, gorgeous, and seriously simple, this seasonal dessert can only be improved with a scoop of vanilla ice cream. The way it melts into the spaces between the fruit and the crisp topping is just…Raspberry Rhubarb Crisp…well, I guess you’ll have to make the recipe and see for yourself.Raspberry Rhubarb Crisp

Raspberry Rhubarb Crisp
makes one 8-inch dish, about 6 servings

Filling:
2 cups diced fresh rhubarb (1/2-inch dice, about 4 stalks)
2 cups fresh raspberries (about 1.5 6-ounce containers)
1 tablespoon fresh orange zest
1/4 cup granulated sugar
1 tablespoon cornstarch
1/4 teaspoon ground ginger
pinch of Kosher or sea salt

Topping:
1/3 cup old-fashioned oats
2/3 cup all-purpose flour
1/3 cup light brown sugar, packed
1/4 teaspoon ground ginger
1/2 teaspoon Kosher or sea salt
1/3 cup chopped raw walnuts (optional)
6 tablespoons unsalted butter, melted

For Serving:
vanilla ice cream, optional

Preheat oven to 350F. Grease an 8-inch casserole dish with butter. Set aside.

In a medium-large mixing bowl, combine rhubarb and raspberries. Add orange zest, sugar, cornstarch, ground ginger, and salt, and stir to combine. Transfer to prepared baking dish.

Make the topping. In a medium mixing bowl, combine oats, flour, light brown sugar, ground ginger, salt, and chopped raw walnuts. Stir together with a fork. Add melted butter and stir until everything is saturated and clumps form. Scatter topping onto raspberry-rhubarb filling.

Bake 28-30 minutes, until topping is golden brown and filling is bubbly. Let cool 10 minutes before serving in bowls with vanilla ice cream, if desired.

Cover and refrigerate any leftovers for up to three days. Reheat before serving.Raspberry Rhubarb CrispRaspberry Rhubarb CrispRaspberry Rhubarb Crisp

Chocolate Puff Pancake {Dutch Baby}

Chocolate Puff Pancake {Dutch Baby}This Chocolate Puff Pancake has everything you love about a classic Puff Pancake…plus chocolate.Chocolate Puff Pancake {Dutch Baby}It’s quick and easy, coming together in 30 seconds in the blender and 18 minutes in the oven.Chocolate Puff Pancake {Dutch Baby}It puffs dramatically while baking (hence the name), but deflates quickly, leaving behind a rustic, rumpled, shareable pancake.Chocolate Puff Pancake {Dutch Baby}It has curled edges and custard-like center that I dream about all workweek long.Chocolate Puff Pancake {Dutch Baby}And chocolate. Chocolate Puff Pancake {Dutch Baby}I’m not normally a chocolate for breakfast sort of gal, but this? I could get used to this. And that’s serious because I am a confirmed vanilla person.Chocolate Puff Pancake {Dutch Baby}Chocolate Puff Pancake {Dutch Baby}Chocolate Puff Pancake {Dutch Baby}Chocolate Puff Pancake {Dutch Baby}I mean, who can resist a barely-sweet chocolate pancake that you can literally fill with confectioner’s sugar, strawberries, whipped cream, and mini chocolate chips?!Chocolate Puff Pancake {Dutch Baby}Chocolate Puff Pancake {Dutch Baby}The delicate pancake pairs so well with the fresh berries, airy cream, and melty chocolate. It’s pretty phenomenal as far as sweet brunches go.Chocolate Puff Pancake {Dutch Baby}Plus, it’s pretty.Chocolate Puff Pancake {Dutch Baby}We all know pretty food tastes better. Or something.Chocolate Puff Pancake {Dutch Baby}

Chocolate Puff Pancake {Dutch Baby}
makes 4-6 servings

4 large eggs
1 cup milk (not skim or fat free)
1 teaspoon pure vanilla extract
2/3 cup all-purpose flour
2/3 cup cocoa powder (preferably dutch process)
3 tablespoons granulated sugar
pinch of Kosher or sea salt
3 tablespoons butter (unsalted or salted)

Toppings:
confectioner’s sugar
fresh berries
whipped cream
mini chocolate chips

Place a large ovenproof cast iron or stainless steel pan in a cold oven. Preheat oven to 425F.

In the bowl of a food processor or high-powered blender*, combine eggs, milk, vanilla, flour, cocoa powder, sugar, and salt. Process until smooth, scraping down the bowl as necessary. Let batter rest 10 minutes, or until large bubbles dissipate.

Once oven has reached 400F, remove the hot pan and add butter. Place pan back in the oven for 60-90 seconds, until butter has melted. Remove pan from the oven, and swirl the butter so it coats the pan. Pour in batter. Bake 18-19 minutes, until billowy. Do not open the oven door during baking.

Let pancake cool 2-5 minutes before slicing. Slice and serve immediately with toppings of choice.Chocolate Puff Pancake {Dutch Baby}

No-Bake Peanut Butter Pie

 No-Bake Peanut Butter PieMemorial Day is coming up and I’ve got your long weekend dessert needs covered.No-Bake Peanut Butter PieNo-Bake Peanut Butter Pie, y’all! It’s a great way to ring in the unofficial start of summer.No-Bake Peanut Butter PieAnd since it doesn’t require cranking the oven, it’s the ideal dessert to make on a searing hot summer day. Lord knows we have plenty of those coming our way. (Even if it currently feels like it will just be cool and rainy forever.)No-Bake Peanut Butter PieThis pie has it all. Seriously. There’s the Oreo crust…No-Bake Peanut Butter Piea puddle of ganache (aka a “black bottom”)…No-Bake Peanut Butter Piecrunchy chopped peanuts and miniature peanut butter cups.No-Bake Peanut Butter PieThen there’s the creamy peanut butter filling…No-Bake Peanut Butter PieNo-Bake Peanut Butter Piewhipped cream…No-Bake Peanut Butter Pieand more chopped peanuts and miniature peanut butter cups. Also, chocolate sprinkles.No-Bake Peanut Butter PieYaaaaaaas.No-Bake Peanut Butter PieYou and your friends won’t be able to get enough of this No-Bake Peanut Butter Pie. Make it for the holiday weekend or your beach trip or any summer birthdays. Heck, make it for all of those occasions.No-Bake Peanut Butter PieIt doesn’t get much better than this.No-Bake Peanut Butter Pie

No-Bake Peanut Butter Pie
makes one 9-inch pie

Crust:
25 whole Oreos
5 tablespoons unsalted butter, melted

Ganache Layer:
4 ounces dark chocolate, chopped
1/4 cup heavy cream
1/4 cup salted peanuts, finely chopped
6 miniature peanut butter cups, quartered

Peanut Butter Filling:
3/4 cup heavy cream, cold
1 cup creamy-style peanut butter (I used Skippy)
1 8-ounce brick full-fat cream cheese, room temperature
1 cup confectioner’s sugar
1 tablespoon pure vanilla extract

Whipped Cream Topping:
1 cup heavy cream, cold
2-3 tablespoons confectioner’s sugar
1 teaspoon pure vanilla extract

Garnish (optional):
miniature peanut butter cups, quartered
salted peanuts, finely chopped
chocolate sprinkles

Place Oreos in the bowl of a food processor and blitz until they are crumbs. Add melted butter and pulse until the mixture can be pinched together. Press it into the bottom and up the sides of the pie plate. Refrigerate for 15 minutes to set.

Make the ganache. Combine chopped chocolate and heavy cream in a small microwave-safe bowl. Heat in 15 second increments, stirring in between, until a smooth even ganache forms (about 45 seconds total). Pour it into the crust and use the back of a spoon to carefully spread it into an even layer on the bottom. Scatter with chopped salted peanuts and quartered miniature peanut butter cups. Refrigerate crust and ganache while you prepare the filling.

In a large mixing bowl, use an electric mixer to whip heavy cream until stiff peaks form. Do not overwhip. Set aside.

In a separate arge mixing bowl, use an electric mixer to beat peanut butter, cream cheese, and confectioner’s sugar until combined and fluffy. Use a silicone spatula or wooden spoon to stir in 1/3 of the whipped cream. Working in 2 installments, carefully fold in remaining whipped cream until combined. Transfer to chilled pie crust. Chill for 3 hours or overnight.

Make whipped cream topping. In a medium-large mixing bowl, combine heavy cream, sugar, and vanilla. Use an electric mixer to whip cream until stiff peaks form. Top pie with whipped cream. Scatter with quartered miniature peanut butter cups, chopped salted peanuts, and/or chocolate sprinkles, if desired.

Slice and serve. Leftover pie will keep covered in the refrigerator for a few days.No-Bake Peanut Butter Pie