Thursday, March 30, 2017

Toll House Cookie Pie

No matter what decadent desserts I bring for family gatherings, this is always the biggest crowd pleaser. The kids and the adults love this giant cookie! It's beyond simple to make and trust me you're going to enamored with this pie recipe.


1 refrigerated pie crust
2 eggs
1 tsp vanilla extract
1/2 cup all purpose flour
1/2 granulated sugar
1/2 brown sugar
3/4 cup softened butter
1 cup semi-sweet chocolate chips

Pre-heat oven to 325 degrees Fahrenheit. Line a 9 inch pie plate with a refrigerated pie crust. Set aside.

Beat the eggs until light and foamy, mix in vanilla extract. Beat in the flour, granulated sugar, and brown sugar. Add the softened butter and beat until combined.
Stir in the chocolate chips (many recipes use walnuts however I'm not a fan, feel free to add a cup of chopped walnuts at this stage if you wish).

Spoon the batter into the prepared pie crust and bake for 1 hour.

Although it may be tempting to dig in right away, let the pie cool for 15-20 minutes first. Top with vanilla ice cream or whipped cream. Enjoy!

Friday, March 3, 2017

New Diet Secret: Only Eat One Sweet A Day

One sweet a day is what my doctor prescribed. Alas he didn't specify how big my indulgence could be, silly man. This recipe will become a household favorite and who knows, maybe a giant doughnut will replace someone's birthday cake.

2 Tbsp. active dry yeast
1/4 cup warm water
1 1/2 cups warm milk
1/2 cup granulated sugar
1 1/2 tsp. salt
2 eggs
1/3 cup shortening
5 cups flour

For frying:
Vegetable oil as needed
For the glaze:
1/2 cup butter (1 stick)
2 tsp. vanilla extract
2 cups confectioners sugar
1/4 warm water (as needed)

Sprinkle yeast over warm water. Let stand for about five minutes, or until bubbles form. Set asidc.

In a large bowl mix together the yeast, milk, salt, sugar, shortening, eggs, and two cups of flour. Beat on slow speed until a dough begins to form. Add the remaining flour and beat together. Switch to a dough hook and mix for an additional three minutes (until the dough becomes smooth and elastic).

Place the dough in a greased bowl, cover with a towel and let stand in a warm place. Allow the dough to double in size.

Turn the dough onto a floured surface and roll out to 1/2 inch thickness. Cut out your desired shape; you don't have to make these doughnuts huge like I did. Let the doughnuts sit again to double in size.

Heat the oil to 350 Fahrenheit. Slide the doughnuts into the hot oil. Fry until golden brown, then drain and cool on a wire rack.

For the glaze: 
Melt the butter in a medium saucepan. Add in the vanilla and confectioners sugar. The mixture will be thick, add hot water till you achieve the desired consistency.
If you choose not to glaze the doughnuts toss them in granulated sugar immediately after removing them from the fryer
Personalize the recipe by adding a filling like raspberry jam