Pies

I love pies, to the point where I wouldn't mind having pie on a daily basis. Today's six pie recipes include Chocolate Lover's Chocolate Mousse Pie and my dad's Cranberry Pie. Enjoy!

FROZEN PEANUT BUTTER CUP PIE

This comes from Diana Rattry, Southern Cooking guide for The Spruce. Diana wrote, “This awesome frozen peanut butter cup pie is the perfect dessert or weekend treat for a hot summer day. The classic graham cracker pie shell and simple cream cheese and peanut butter filling take no more than 10 to 15 minutes to prepare; just mix, freeze, and enjoy!

“To make this even easier, use a store-bought deep-dish graham cracker pie shell. An oreo or chocolate cookie crust would be an excellent choice as well.

“Freeze the peanut butter cups to make chopping them much easier.”

Prep Time: 14 minutes; Cook Time: 0 minutes; Yield: 8 servings.

To view this online, click here.

Ingredients

Crust

1 3/4 cups crushed graham cracker crumbs

1/3 cup melted butter

1/4 cup brown sugar or granulated sugar

Filling

8 ounces cream cheese, softened

1 cup sweetened condensed milk using a liquid measuring cup

3/4 cup creamy peanut butter

1/4 cup confectioners' sugar

1 tub (8 ounces) frozen whipped topping, thawed

1 cup chopped peanut butter cups, frozen for easier chopping, plus more for garnish if desired

Sweetened whipped cream or whipped topping, for garnish

Warm chocolate syrup or chocolate sauce, for garnish

Directions

In a medium bowl, combine the crushed graham crackers with melted butter and 1/4 cup of brown sugar or granulated sugar. Mix well and press firmly over the bottom and up the sides of a 9-inch deep-dish pie plate. Cover and refrigerate the crust to chill for at least 1 hour.

In a large bowl, combine the softened cream cheese, sweetened condensed milk, peanut butter, and confectioners' sugar. Beat on medium speed of an electric mixer until smooth and well blended. Fold in the whipped topping until blended, and then fold in the chopped peanut butter cups.

Fill the chilled graham cracker pie shell with the peanut butter mixture.

Cover the pie tightly and freeze for at least 2 hours, or until the filling is firm.

Set the frozen pie out at room temperature for a few minutes before slicing.

Serve with a dollop of whipped cream or whipped topping and drizzle with warm chocolate sauce. Sprinkle with reserved chopped peanut butter cups, if desired.

Tips:

If possible, freeze the pie for several hours or overnight before serving.

Give the pie about 10 minutes at room temperature to soften slightly before slicing.

If desired, bake the crust in a preheated 400 F oven for 10 minutes. Cool completely and chill slightly before filling.

Make this peanut butter sauce to drizzle over the pie along with the chocolate syrup.

CRANBERRY PIE



My dad loved to cook, and usually came up with decent recipes. He sent this one in a letter dated “18 No 79”. He wrote, “Here is a recipe for a pie. 1st the way it was in the paper and the way I made it.” (It can be found in my e-cookbook Off the Wall Cooking.)



Note: This can be made with either one or two crusts. The original recipe only has a bottom crust, but I do occasionally add a top crust. If you add that top crust, cut a few slits in the top and cover the pie with foil for the first 10 - 15 minutes, then remove it to let the crust brown for the last 10 - 15 minutes.

Ingredients

2 T cornstarch

1 C sugar

1/4 tsp. salt

1 1/4 C hot water

1 C raisins

1 T butter

2 C cranberries

Pie crust

Directions

Blend 1st four ingredients & cook in double boiler until thick. Add next 3 ingredients & cook 10 minutes. Put in pie shell & bake at 450 degrees for 20-30 minutes, covering pie with foil for the first 10-15 minutes. (Crust can be any kind you want, whether double crust or simply a bottom crust.)

VARIATION

2 Tbls cornstarch

3/4 C honey + 1/4 C molasses

1/4 tsp. salt

1 1/4 C hot water

1 C raisins

1 T margarine

1 1/2 C cranberries + 1 C canned cranberries (kind with berries in sauce)

Pie crust

Make as above.

RASPBERRY LIME PIE

This comes from the infamous long-since-forgotten emailing list.

Ingredients

14 ozs. sweetened condensed milk

1/2 cup lime juice

8 ozs. frozen whipped topping, thawed

Few drops red food coloring, optional

1 cup fresh raspberries

1 9 inch graham cracker crust, baked and cooled

Additional raspberries for garnish, optional

Fresh mint for garnish, optional

Lime slices for garnish, optional

Directions

In a mixing bowl, stir together milk and lime juice (mixture will begin to thicken). Mix in whipped topping and food coloring, if desired. Gently fold in raspberries. Spoon into crust. Chill. Garnish with raspberries, mint and/or lime if desired.

Note: Whoever submitted this to the list added, “Here is a pretty and refreshing dessert that tastes good after any meal. I especially like to serve it after a picnic or barbecued meal.”

CHOCOLATE LOVER'S CHOCOLATE MOUSSE PIE

This recipe is from FamilyTime, and begins, “Chocolate crust with a milk chocolate coating, fluffy chocolate filling, whipped cream and a chocolate drizzle: this pie is not for the faint of heart!”

Serves: 12; Prep. time: 25 minutes; Cooking time: 11 minutes

To view this online, click here.

Ingredients

1 cup graham cracker crumbs

1/3 cup NESTLÉ ® TOLL HOUSE ® Baking Cocoa

1/4 cup granulated sugar

1/3 cup butter, melted

2 3/4 cups (16 ounces) NESTLÉ ® TOLL HOUSE ® Semi-Sweet Chocolate Morsels, divided

2 cups heavy whipping cream, divided

2 teaspoons Powdered sugar

1 teaspoon vanilla extract

Directions

Preheat oven to 350 degrees F.

Combine graham cracker crumbs, cocoa and granulated sugar in 9-inch pie plate. Stir in butter until all ingredients are moistened; press onto bottom and up sides of pie plate. Bake for 8 to 10 minutes. Sprinkle 1/2 cup morsels over bottom of hot crust; let stand for 10 minutes or until all morsels are shiny. Spread chocolate over bottom and up sides of crust. Cool to room temperature.

Microwave 2 cups morsels and 3/4 cup cream in large, microwave-safe bowl on HIGH (100%) power for 1 minute; stir. Microwave at additional 10- to 20-second intervals, stirring until smooth. Cool to room temperature.

Beat remaining cream, sugar and vanilla extract in chilled small mixer bowl until soft peaks form. Fold 2 cups whipped cream into chocolate mixture. Spoon into crust; swirl top. Garnish with remaining whipped cream. Refrigerate until firm.

Microwave remaining 1/4 cup morsels in heavy-duty plastic bag on HIGH (100%) power for about 30 seconds; knead until smooth. Cut tiny corner from bag; squeeze to drizzle chocolate over pie; let stand a few minutes before serving.

SILKY CHOCOLATE PEANUT BUTTER PIE

This comes from Genius Kitchen, and is worth trying. (Hint: Check out the website!) This is ready in 10 minutes and serves 8.

To view this online, click here.

Ingredients

1 cup chocolate chips

16 ounces soft silken tofu, drained

2⁄3 cup creamy peanut butter

1⁄2 cup sugar

1⁄2 teaspoon vanilla

1 prepared graham cracker crust

Directions

Melt chocolate chips in a small bowl in microwave at high power 90 seconds.

Stir until smooth.

Cool slightly.

Place tofu, peanut butter, sugar & vanilla in blender or food processor and whirl until smooth.

Add chocolate and whirl until combined.

Pour into crust.

Cover with plastic wrap and refrigerate several hours until filling is set.

Can garnish with peanuts, melted chocolate or whipped cream.

KEY LIME CREAM PIE

This is from The New York Times cooking e-newsletter’s Melissa Clark, and post on The TODAY Show’s website. The recipe begins, “Key lime pies are an iconic American dessert. But they're not always so easy to make. They've gotta be decadent but light, cool and creamy ... and this one has it all!

“Technique tip: Be sure to allow 2 hours after the pie is cooked to chill. The pie can be made ahead of time and left in the refrigerator up to one day.”

Cook Time: 30 minutes; Prep Time: 30 minutes; Servings: 8

Special equipment: Electric mixer

View this here.

Ingredients

1 3/4 cups graham cracker crumbs (from about 11-12 sheets of crackers)

6 tablespoons unsalted butter, melted

2 tablespoons sugar

4 large egg yolks

One (14-ounce) can sweetened condensed milk

2 teaspoons finely grated lime zest

2/3 cup fresh Key lime juice or regular lime juice (from 5 to 6 limes)

Pinch of fine sea salt

1 cup heavy cream

1 tablespoon confectioners' sugar

1 lime (optional, for garnish)

Preparation

Preheat oven to 350 degrees and place a rack in the center of the oven. In a large bowl, stir together graham cracker crumbs, butter and sugar. Transfer to a 9-inch pie plate and press crumb mixture into an even layer on the bottom and up the sides.

Place pie plate on a rimmed baking sheet and transfer to oven. Bake until golden brown, about 10 to 12 minutes. Transfer to a wire rack to cool.

Meanwhile, in the bowl of an electric mixer, whisk egg yolks until pale and fluffy, about 5 minutes. Turn the mixer down to low and slowly add the condensed milk, scraping sides if needed. Whisk in lime zest and juice until just combined.

Scrape the mixture into cooled pie shell, then return to oven and bake until filling has just set, 15 to 20 minutes. Transfer to a wire rack to cool to room temperature, then refrigerate until completely chilled, at least 2 hours and up to one day.

Just before serving, in the bowl of an electric mixer set with the whisk attachment, beat together cream and confectioners sugar until thick and fluffy. Dollop whipped cream on slices of the cooled pie. If you’d like, grate the zest from a lime over the whipped cream for a gorgeous green accent. Serve.

Double-Post Tuesday

Besides being Taco Tuesday, it's also Double-Post Tuesday. Today's offerings include Cauliflower Crust Pizza with Pesto and Tomatoes and Creamy Slow Cooker Rice Pudding. Enjoy!

VEGETARIAN LASAGNA

I’d been making lasagna for years, using a favorite cookbook. One time, my oldest son took the same recipe, and replaced the meat with eggplant. His came out tasting better than when I made it.

I tried recreating the eggplant version, but it never quite came out the same. So, I ended up changing the recipe drastically, changing ingredients and amounts. The funny thing is that, while I use one or two packages of tofu crumbles instead of meat, it tastes enough like meat to fool several non-vegetarians. One person, after eating this, even looked at me aghast, asking, “What are you, some kind of vegetarian?” Never heard from him again.

Ingredients

Tomato sauce:

2 – 3 onions, chopped

3 – 5 cloves garlic, minced

28 oz. can tomatoes

2 – 8 oz. cans tomato sauce

2 – 6 oz. cans tomato paste

2 T oil

1 T oregano

1 tsp. basil

1 tsp. thyme

1 tsp. dill

1 tsp. anise

1 or 2 – 10 oz. package tofu crumbles

Cheese layer:

2 C sour cream

2 C cottage cheese

2 eggs

4 C mozzarella, grated

2 C cheddar cheese, grated

1 C Parmesan cheese

Directions

Brown onions & garlic in oil. Add remaining ingredients, stir well, simmer for 1 hour. While sauce is cooking, in a separate pot, cook 16 oz. lasagna noodles

Make cheese layer:

Mix ingredients together in large bowl.

Assemble:

Preheat oven to 350 degrees. In 9” X 13” pan, place half the cooked lasagna noodles length-wise. Top with half the cheese mixture, then half the tomato sauce. Repeat. Bake at 350 degrees for 30-35 minutes. Let cool a few minutes before cutting, as it tends to be a little runny when it first comes out of the oven. Serve with a salad and a loaf of hot Italian bread. Very yummy.

SILKY CHOCOLATE PEANUT BUTTER PIE

This comes from Genius Kitchen, and is worth trying. (Hint: Check out the website!) This is ready in 10 minutes and serves 8.

To view this online, click here.

Ingredients

1 cup chocolate chips

16 ounces soft silken tofu, drained

2⁄3 cup creamy peanut butter

1⁄2 cup sugar

1⁄2 teaspoon vanilla

1 prepared graham cracker crust

Directions

Melt chocolate chips in a small bowl in microwave at high power 90 seconds.

Stir until smooth.

Cool slightly.

Place tofu, peanut butter, sugar & vanilla in blender or food processor and whirl until smooth.

Add chocolate and whirl until combined.

Pour into crust.

Cover with plastic wrap and refrigerate several hours until filling is set.

Can garnish with peanuts, melted chocolate or whipped cream.

CAULIFLOWER CRUST PIZZA WITH PESTO AND TOMATOES

This comes from Ready Set Eat, and begins, “Cauliflower crust pizza recipe is topped with basil pesto, fresh mozzarella cheese and organic diced tomatoes for a 'low carb' pizza.”

Prep Time: 30 minutes; Total Time: 75 minutes; Servings: 4; Number of ingredients: 8

To view this online (and to check out the site), go to https://www.readyseteat.com/recipes-Cauliflower-Crust-Pizza-with-Pesto-and-Tomatoes-8115.

Ingredients

PAM® Organic Olive Oil No-Stick Cooking Spray

6 cups fresh cauliflower florets (6 cups florets = about 1-1/2 pounds)

3 large egg whites, beaten

2/3 cup grated Parmesan cheese

2 tablespoons chopped fresh basil

1 teaspoon chopped fresh oregano

1/4 teaspoon ground black pepper

1/3 cup refrigerated basil pesto

4 ounces sliced fresh mozzarella cheese, halved

1 can (14.5 oz each) Hunt's® Diced Tomatoes, drained well (or try Hunt's® Organic)

Directions

Preheat oven to 400°F. Line 12-inch round pizza pan with parchment paper. Spray with cooking spray; set aside.

Place half of cauliflower in food processor bowl; pulse until mixture resembles ‘rice’. Repeat with remaining cauliflower. Place cauliflower 'rice' in large microwave-safe bowl; cover. Microwave on HIGH 3 to 5 minutes or until cauliflower is steamed. Carefully place on kitchen towel in single layer; cool 2 to 3 minutes. Twist towel to squeeze liquid from cauliflower (removing about 1 cup). Place drained cauliflower in medium bowl.

Add egg whites, Parmesan cheese, basil, oregano and pepper to bowl; stir to combine. Spread mixture on pizza pan, pressing lightly to edge of pan with hands to resemble pizza crust. Bake 25 to 30 minutes or until crust is golden brown.

Remove from oven. Spread pesto over crust; top with cheese and drained tomatoes. Bake 8 to 10 minutes more or until cheese is melted. Cut into 8 slices.

Tips:

Cauliflower florets (with little stem) work best for this recipe.

For gluten free preparation, confirm all recipe ingredients are gluten free by reading product labels each time you make this recipe.

CREAMY SLOW COOKER RICE PUDDING

This came from Stephanie Gallagher on The Spruce Eats. Stephanie wrote, “This easy rice pudding recipe is so simple to prepare, kids can do it all by themselves. The combination of vanilla and cinnamon give this creamy rice pudding recipe a warm and homey flavor. Using a slow cooker means that you can add all the ingredients, turn it on and walk away, and then come home hours later to a creamy, comforting dessert.

“Rice pudding is made from rice, water or milk, and other ingredients like cinnamon or raisins. It's a traditional dessert that can be found nearly all over the world. The recipes vary slightly depending on the region. Depending on the preparation (boiled or baked) and ingredients (different spices, toppings, and sweeteners), each rice pudding can have its own distinct taste. You can make it as flavorful and spicy as you want, and see below for some topping ideas.”

Prep Time: 5 minutes; Cook Time: 3 hours; Total Time: 3 hours 5 minutes; Yield: 6 servings

To view this online, click here.

Ingredients

3/4 cup long grain rice

3 cups milk

3/4 cup granulated sugar

2 tablespoons butter

1 teaspoon vanilla extract

1/2 teaspoon cinnamon

1/4 teaspoon kosher salt

Directions

Gather the ingredients.

Spray the slow cooker stoneware with cooking spray.

Combine all ingredients in the slow cooker.

Cook on HIGH 2 to 3 hours or LOW 4 to 5 hours (follow the directions for your slow cooker, as they may vary depending on the model).

Serve warm and add toppings if desired.

Enjoy!

Recipe Variation

You could also try making rice pudding with different kinds of milk, such as almond, soy, or coconut. Not only does it give the rice a new flavor (coconut milk would be delicious), it can be allergy friendly.

Topping Suggestions

Dust on some cinnamon, ground nutmeg, ground ginger or cardamom.

Add chopped nuts (pistachios, almonds, cashews, walnuts).

Top with dried fruit (raisins, dried apricots, cranberries).

Drizzle on some honey or sweetened condensed milk.

Sprinkle a little bit of brown sugar.

Shave milk or dark chocolate on top.

Arrange some fruit on top (bananas, berries, mangoes, coconut flakes, lemon zest).

VEGETARIAN MAPO TOFU

This is from David Tanis in The New York Times cooking e-newsletterr. David wrote, “Mapo tofu is a justly popular menu item in many Chinese restaurants. It is a quickly cooked dish of braised tofu with minced pork (sometimes beef) in a bracing spicy sauce made with fermented black beans and fermented broad bean paste, along with hot red pepper and Sichuan pepper. This meatless version with fresh shiitake mushrooms is completely satisfying, and surprisingly easy to make. For the best texture, use soft tofu rather than firm, taking care to cook it gently to keep it from crumbling.”

Yield: 4 to 6 servings; Time: 30 minutes

This was featured in “Mapo Tofu Goes Vegetarian”, and can be viewed online at https://cooking.nytimes.com/recipes/1017358-vegetarian-mapo-tofu.

Ingredients

8 ounces shiitake mushrooms

2 cups water

15 ounce block of soft tofu (do not use silken)

Salt

3 tablespoons vegetable oil

3 small dried hot red peppers

1 tablespoon fermented black beans, rinsed

1 tablespoon fermented spicy broad bean paste (doubanjiang)

2 teaspoons minced garlic

1 tablespoon grated ginger

2 teaspoons soy sauce

1 teaspoon toasted sesame oil

1 teaspoon finely ground Sichuan pepper

1 tablespoon corn- or potato starch, dissolved in 3 tablespoons cold water

1/2 cup slivered scallions, both white and green parts

Cilantro sprigs, for garnish

Directions

Remove stems from mushrooms. Make a light mushroom broth by simmering stems in 2 cups water for 15 minutes, then strain and reserve broth (discard stems). Dice mushroom caps and set aside.

Cut tofu into 1-inch cubes. Cover with boiling salted water, let steep for 15 minutes, then drain.

Put oil in a wok or wide skillet over medium heat. Add red peppers, black beans and bean paste and cook, stirring until fragrant, about 1 minute. Add garlic and ginger and let sizzle, then add mushrooms, soy sauce, sesame oil and Sichuan pepper. Add 1 1/2 cups mushroom broth and cook mixture gently for 2 minutes.

Carefully add tofu cubes. Shake pan to distribute sauce, using a wooden spoon to help. Try to avoid smashing tofu. Drizzle in cornstarch mixture, gently swirling pan to incorporate (sauce will thicken) and simmer tofu in sauce for 2 minutes more. Thin with a little mushroom broth if necessary.

SLOWCOOKER MACARONI AND CHEESE

This came from the infamous long-since-forgotten emailing list. Makes 4 servings. Time to make: 1 1/2 hours; Prep: 20 min

Ingredients

3/4 finely chopped onion

3/4 finely chopped green bell pepper

3 1/2 cups hot cooked elbow macaroni (about 1 1/2 cups uncooked)

1 tablespoon all-purpose flour

1/2 teaspoon dry mustard

1/8 teaspoon salt

1/8 teaspoon pepper

1/8 teaspoon fresh ground red pepper

1 1/2 cups 1% low-fat milk

1 cup shredded cheddar cheese

2 ounces processed cheese (Velveeta)

1 (2 ounce) jar diced pimentos, drained

Directions

Coat large nonstick skillet with cooking spray; place over medium-high heat until hot. Add onion and bell pepper; sauté 5 minutes or until tender. Place onion mixture and macaroni in 3-quart electric slow cooker coated with cooking spray.

Place flour and next 4 ingredients in small bowl; gradually add milk, stirring with whisk until well blended. Add milk mixture, cheeses, and pimiento to slow cooker; stir well. Cover lid; cook on high-heat setting 1-1/2 hours or until thick and creamy, stirring after 1 hour.

Desserts

Is there anyone who doesn't occasionally love something just a little snacky? Maybe somewhere, someone isn't into desserts and snacks, just no one I know.

For everyone who loves desserts, there's sure to be something in today's post to please, including Philadelphia-Cherry Danish Dessert and Pineapple Cream Pie. Enjoy!

SWIRLED FROZEN YOGURT PIE

This was in a Weight Watchers' email several years ago. The program has changed, but I'm using the values from when this was sent.

This recipe begins, “Substitute your favorite frozen yogurts to create a different pie every time. For more options, swap the yogurt with fat-free varieties of ice cream or Tofutti.”

Was POINTS® value of: 8; Now POINTS® value of: 5; Servings: 8; Preparation Time: 20 min; Cooking Time: 0 min; Level of Difficulty: Easy

Ingredients

1 1/2 cup fat-free chocolate frozen yogurt

1 1/2 cup fat-free vanilla frozen yogurt

1/2 cup mini chocolate chips

6 oz pie crust

1 cup fat-free whipped topping

Directions

In a large bowl, combine both yogurts by gently folding flavors together.

Add chocolate chips. Spoon mixture into prepared crust; cover with plastic wrap and freeze until firm, about 2 hours.

Top with whipped topping before serving. Slice into 8 pieces.

Chef Tips We renovated Swirled Frozen Yogurt Pie by:

Using fat-free frozen yogurt instead of ice cream.

Using fat-free whipped topping instead of regular topping.

SILKY CHOCOLATE PEANUT BUTTER PIE

This comes from Genius Kitchen, and is worth trying. (Hint: Check out the website!) This is ready in 10 minutes and serves 8.

To view this online, click here.

Ingredients

1 cup chocolate chips

16 ounces soft silken tofu, drained

2⁄3 cup creamy peanut butter

1⁄2 cup sugar

1⁄2 teaspoon vanilla

1 prepared graham cracker crust

Directions

Melt chocolate chips in a small bowl in microwave at high power 90 seconds.

Stir until smooth.

Cool slightly.

Place tofu, peanut butter, sugar & vanilla in blender or food processor and whirl until smooth.

Add chocolate and whirl until combined.

Pour into crust.

Cover with plastic wrap and refrigerate several hours until filling is set.

Can garnish with peanuts, melted chocolate or whipped cream.

PHILADELPHIA-CHERRY DANISH DESSERT

This is from Kraft, and begins, “Skip the line at the bakeshop and make your own cherry Danish dessert! These PHILADELPHIA-Cherry Danish Dessert squares take just 15 minutes of prep.” Very yummy!

Prep Time: 14 minutes; Cook Time: 45 minutes; Total Time: 1 hour; Makes: 24 Servings.

To view this online, click here.

Ingredients

2 cans (8 oz. each) refrigerated crescent dinner rolls, divided

2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened

1-1/2 cups powdered sugar, divided

1 egg white

1 tsp. vanilla

1 can (20 oz.) cherry pie filling

3 Tbsp. milk

Directions

Heat oven to 350°F.

Unroll 1 can crescent dough into 2 rectangles; press onto bottom of 13x9-inch pan sprayed with cooking spray, firmly pressing perforations and seams together to seal.

Beat cream cheese, 3/4 cup sugar, egg white and vanilla with mixer until blended; spread onto crust. Cover with pie filling.

Unroll remaining can of crescent dough into 2 rectangles; pat into 13x9-inch rectangle, firmly pressing perforations and seams together seal. Place over pie filling.

Bake 25 to 30 min. or until golden brown; cool slightly.

Mix milk and remaining sugar until blended; drizzle over dessert.

BOMBOLONI

This comes from John Alberti and was posted on the TODAY Show website. John wrote, “Bomboloni are Italian doughnuts, and they are as much fun to say as they are to make and eat. They are like a party in your mouth, with their gooey centers and sugary, soft dough.

“Swap option: They are delightful even without a filling, but if you fill them with chocolate-hazelnut spread, jam or pastry cream.”

Cook Time: 5 minutes; Prep Time: 2 hours; Servings: 10. Special equipment: Round pastry cutter.

To view this online, go to https://www.today.com/recipes/bomboloni-recipe-t150524.

Ingredients

3 cups bread or all-purpose flour

2 1/4 teaspoons fast-acting dry yeast

2 teaspoons salt

1/4 cup granulated sugar, plus more for coating

1 lemon, zested

2 eggs, lightly beaten

3/4 cup whole milk

1/2 stick (4 tablespoons) butter, softened

1 teaspoon vanilla extract

Vegetable oil, for frying

Chocolate-hazelnut spread, jam or pastry cream, for filling

Directions

In a large bowl, or the bowl of a stand mixer fitted with a dough hook, combine the flour, yeast, salt, sugar, and lemon zest. Then add the eggs, milk, butter and vanilla extract, and mix well. Knead the dough in the stand mixer for 2 minutes, or if making the dough by hand, tip it onto a floured work surface and knead for about 5 minutes, until it's smooth and elastic but still quite sticky. Transfer the dough to a large, lightly oiled bowl. Cover with plastic wrap and allow to rise in a warm place for 1 hour or until doubled in size.

Using a rolling pin, roll out the dough until about 3/4 inch thick. Then, using a round pastry cutter the size of a cup, cut the dough into disks. Place the dough on a baking sheet lined with parchment paper, and cover with plastic wrap. Allow to rise for another hour.

Heat oil in a large, deep pan to 350 F. Fry the doughnuts, in batches, for 4-5 minutes, turning halfway through the cooking time, until golden brown. Remove with a slotted spoon and drain on paper towels. Dredge the doughnuts in granulated sugar until completely covered.

Spoon the filling of your choice into a piping bag fitted with a medium nozzle. Make a small hole in the side of each doughnut, push in the nozzle and squeeze to fill the bomboloni. Serve warm.

PINEAPPLE CREAM PIE

This is another one of those gems from the infamous long-since-forgotten emailing lists.

Ingredients

1 graham cracker crust or pre-baked regular crust

8 ounces cream cheese, softened

1 can sweetened condensed milk

1 large can crushed pineapple, well drained

1/2 to 1 cup chopped pecans

Directions

Beat cream cheese until fluffy. Beat in sweetened condensed milk. Stir in pineapple and pecans. Put into pie crust and top with whipped cream or Cool Whip. Refrigerate for several hours.

APPLE SPICE CAKE WITH VANILLA BUTTER SAUCE

Here's another recipe from the infamous long-since-forgotten emailing list. Makes 10 servings.

Ingredients

1 cup flour

1 tablespoon Apple Pie Spice

1 teaspoon Ground Allspice

1/2 teaspoon salt

1/2 cup (1 stick) butter, softened

1 cup firmly packed light brown sugar

2 eggs

2 teaspoons Pure Vanilla Extract

2 apples (Granny Smith or Gala), peeled and chopped (about 2 cups)

1/2 cup raisins

1/2 cup chopped walnuts

Vanilla Butter Sauce (recipe follows)

Directions

Preheat oven to 350°F. Mix flour, apple pie spice, allspice and salt in small bowl; set aside.

Beat butter and sugar in large bowl with mixer on medium speed 5 minutes or until light and fluffy. Beat in eggs and vanilla on low speed just until blended. Gradually beat in flour mixture, beating well after each addition. Stir in apples, raisins and walnuts. Spread evenly in greased 9-inch round cake pan.

Bake 35 to 40 minutes or until toothpick inserted in center comes out clean. Cool in pan 10 minutes. Invert cake onto serving plate.

Serve warm with Vanilla Butter Sauce.

Vanilla Butter Sauce:

Bring 1 cup firmly packed brown sugar, 1/2 cup (1 stick) butter and 1/2 cup heavy cream to boil in 2-quart saucepan on medium heat. Reduce heat and simmer 10 minutes or until slightly thickened. Remove from heat. Stir in 2 tablespoons Pure Vanilla Extract. Serve warm. Makes about 1 1/2 cups.

Test Kitchen Tip: The cake and sauce can be prepared and refrigerated separately the day before. Warm the cake in the oven and the sauce on top of the stove before serving.

Pies!

I love pies, to the point where I wouldn't mind having pie on a daily basis. Today's six pie recipes include Chocolate Lover's Chocolate Mousse Pie and my dad's Cranberry Pie. Enjoy!

FROZEN PEANUT BUTTER CUP PIE

This comes from Diana Rattry, Southern Cooking guide for The Spruce. Diana wrote, “This awesome frozen peanut butter cup pie is the perfect dessert or weekend treat for a hot summer day. The classic graham cracker pie shell and simple cream cheese and peanut butter filling take no more than 10 to 15 minutes to prepare; just mix, freeze, and enjoy!

“To make this even easier, use a store-bought deep-dish graham cracker pie shell. An oreo or chocolate cookie crust would be an excellent choice as well.

“Freeze the peanut butter cups to make chopping them much easier.”

Prep Time: 14 minutes; Cook Time: 0 minutes; Yield: 8 servings.

To view this online, click here.

Ingredients

Crust

1 3/4 cups crushed graham cracker crumbs

1/3 cup melted butter

1/4 cup brown sugar or granulated sugar

Filling

8 ounces cream cheese, softened

1 cup sweetened condensed milk using a liquid measuring cup

3/4 cup creamy peanut butter

1/4 cup confectioners' sugar

1 tub (8 ounces) frozen whipped topping, thawed

1 cup chopped peanut butter cups, frozen for easier chopping, plus more for garnish if desired

Sweetened whipped cream or whipped topping, for garnish

Warm chocolate syrup or chocolate sauce, for garnish

Directions

In a medium bowl, combine the crushed graham crackers with melted butter and 1/4 cup of brown sugar or granulated sugar. Mix well and press firmly over the bottom and up the sides of a 9-inch deep-dish pie plate. Cover and refrigerate the crust to chill for at least 1 hour.

In a large bowl, combine the softened cream cheese, sweetened condensed milk, peanut butter, and confectioners' sugar. Beat on medium speed of an electric mixer until smooth and well blended. Fold in the whipped topping until blended, and then fold in the chopped peanut butter cups.

Fill the chilled graham cracker pie shell with the peanut butter mixture.

Cover the pie tightly and freeze for at least 2 hours, or until the filling is firm.

Set the frozen pie out at room temperature for a few minutes before slicing.

Serve with a dollop of whipped cream or whipped topping and drizzle with warm chocolate sauce. Sprinkle with reserved chopped peanut butter cups, if desired.

Tips:

If possible, freeze the pie for several hours or overnight before serving.

Give the pie about 10 minutes at room temperature to soften slightly before slicing.

If desired, bake the crust in a preheated 400 F oven for 10 minutes. Cool completely and chill slightly before filling.

Make this peanut butter sauce to drizzle over the pie along with the chocolate syrup.

CRANBERRY PIE



My dad loved to cook, and usually came up with decent recipes. He sent this one in a letter dated “18 No 79”. He wrote, “Here is a recipe for a pie. 1st the way it was in the paper and the way I made it.” (It can be found in my e-cookbook Off the Wall Cooking.)



Note: This can be made with either one or two crusts. The original recipe only has a bottom crust, but I do occasionally add a top crust. If you add that top crust, cut a few slits in the top and cover the pie with foil for the first 10 - 15 minutes, then remove it to let the crust brown for the last 10 - 15 minutes.

Ingredients

2 T cornstarch

1 C sugar

1/4 tsp. salt

1 1/4 C hot water

1 C raisins

1 T butter

2 C cranberries

Pie crust

Directions

Blend 1st four ingredients & cook in double boiler until thick. Add next 3 ingredients & cook 10 minutes. Put in pie shell & bake at 450 degrees for 20-30 minutes, covering pie with foil for the first 10-15 minutes. (Crust can be any kind you want, whether double crust or simply a bottom crust.)

VARIATION

2 Tbls cornstarch

3/4 C honey + 1/4 C molasses

1/4 tsp. salt

1 1/4 C hot water

1 C raisins

1 T margarine

1 1/2 C cranberries + 1 C canned cranberries (kind with berries in sauce)

Pie crust

Make as above.

RASPBERRY LIME PIE

This comes from the infamous long-since-forgotten emailing list.

Ingredients

14 ozs. sweetened condensed milk

1/2 cup lime juice

8 ozs. frozen whipped topping, thawed

Few drops red food coloring, optional

1 cup fresh raspberries

1 9 inch graham cracker crust, baked and cooled

Additional raspberries for garnish, optional

Fresh mint for garnish, optional

Lime slices for garnish, optional

Directions

In a mixing bowl, stir together milk and lime juice (mixture will begin to thicken). Mix in whipped topping and food coloring, if desired. Gently fold in raspberries. Spoon into crust. Chill. Garnish with raspberries, mint and/or lime if desired.

Note: Whoever submitted this to the list added, “Here is a pretty and refreshing dessert that tastes good after any meal. I especially like to serve it after a picnic or barbecued meal.”

CHOCOLATE LOVER'S CHOCOLATE MOUSSE PIE

This recipe is from FamilyTime, and begins, “Chocolate crust with a milk chocolate coating, fluffy chocolate filling, whipped cream and a chocolate drizzle: this pie is not for the faint of heart!”

Serves: 12; Prep. time: 25 minutes; Cooking time: 11 minutes

To view this online, click here.

Ingredients

1 cup graham cracker crumbs

1/3 cup NESTLÉ ® TOLL HOUSE ® Baking Cocoa

1/4 cup granulated sugar

1/3 cup butter, melted

2 3/4 cups (16 ounces) NESTLÉ ® TOLL HOUSE ® Semi-Sweet Chocolate Morsels, divided

2 cups heavy whipping cream, divided

2 teaspoons Powdered sugar

1 teaspoon vanilla extract

Directions

Preheat oven to 350 degrees F.

Combine graham cracker crumbs, cocoa and granulated sugar in 9-inch pie plate. Stir in butter until all ingredients are moistened; press onto bottom and up sides of pie plate. Bake for 8 to 10 minutes. Sprinkle 1/2 cup morsels over bottom of hot crust; let stand for 10 minutes or until all morsels are shiny. Spread chocolate over bottom and up sides of crust. Cool to room temperature.

Microwave 2 cups morsels and 3/4 cup cream in large, microwave-safe bowl on HIGH (100%) power for 1 minute; stir. Microwave at additional 10- to 20-second intervals, stirring until smooth. Cool to room temperature.

Beat remaining cream, sugar and vanilla extract in chilled small mixer bowl until soft peaks form. Fold 2 cups whipped cream into chocolate mixture. Spoon into crust; swirl top. Garnish with remaining whipped cream. Refrigerate until firm.

Microwave remaining 1/4 cup morsels in heavy-duty plastic bag on HIGH (100%) power for about 30 seconds; knead until smooth. Cut tiny corner from bag; squeeze to drizzle chocolate over pie; let stand a few minutes before serving.

SILKY CHOCOLATE PEANUT BUTTER PIE

This comes from Genius Kitchen, and is worth trying. (Hint: Check out the website!) This is ready in 10 minutes and serves 8.

To view this online, click here.

Ingredients

1 cup chocolate chips

16 ounces soft silken tofu, drained

2⁄3 cup creamy peanut butter

1⁄2 cup sugar

1⁄2 teaspoon vanilla

1 prepared graham cracker crust

Directions

Melt chocolate chips in a small bowl in microwave at high power 90 seconds.

Stir until smooth.

Cool slightly.

Place tofu, peanut butter, sugar & vanilla in blender or food processor and whirl until smooth.

Add chocolate and whirl until combined.

Pour into crust.

Cover with plastic wrap and refrigerate several hours until filling is set.

Can garnish with peanuts, melted chocolate or whipped cream.

KEY LIME CREAM PIE

This is from The New York Times cooking e-newsletter’s Melissa Clark, and post on The TODAY Show’s website. The recipe begins, “Key lime pies are an iconic American dessert. But they're not always so easy to make. They've gotta be decadent but light, cool and creamy ... and this one has it all!

“Technique tip: Be sure to allow 2 hours after the pie is cooked to chill. The pie can be made ahead of time and left in the refrigerator up to one day.”

Cook Time: 30 minutes; Prep Time: 30 minutes; Servings: 8

Special equipment: Electric mixer

View this here.

Ingredients

1 3/4 cups graham cracker crumbs (from about 11-12 sheets of crackers)

6 tablespoons unsalted butter, melted

2 tablespoons sugar

4 large egg yolks

One (14-ounce) can sweetened condensed milk

2 teaspoons finely grated lime zest

2/3 cup fresh Key lime juice or regular lime juice (from 5 to 6 limes)

Pinch of fine sea salt

1 cup heavy cream

1 tablespoon confectioners' sugar

1 lime (optional, for garnish)

Preparation

Preheat oven to 350 degrees and place a rack in the center of the oven. In a large bowl, stir together graham cracker crumbs, butter and sugar. Transfer to a 9-inch pie plate and press crumb mixture into an even layer on the bottom and up the sides.

Place pie plate on a rimmed baking sheet and transfer to oven. Bake until golden brown, about 10 to 12 minutes. Transfer to a wire rack to cool.

Meanwhile, in the bowl of an electric mixer, whisk egg yolks until pale and fluffy, about 5 minutes. Turn the mixer down to low and slowly add the condensed milk, scraping sides if needed. Whisk in lime zest and juice until just combined.

Scrape the mixture into cooled pie shell, then return to oven and bake until filling has just set, 15 to 20 minutes. Transfer to a wire rack to cool to room temperature, then refrigerate until completely chilled, at least 2 hours and up to one day.

Just before serving, in the bowl of an electric mixer set with the whisk attachment, beat together cream and confectioners sugar until thick and fluffy. Dollop whipped cream on slices of the cooled pie. If you’d like, grate the zest from a lime over the whipped cream for a gorgeous green accent. Serve.

Double-Post Tuesday

Besides being Taco Tuesday, it's also Double-Post Tuesday. Today's offerings include Cauliflower Crust Pizza with Pesto and Tomatoes and Creamy Slow Cooker Rice Pudding. Enjoy!

VEGETARIAN LASAGNA

I’d been making lasagna for years, using a favorite cookbook. One time, my oldest son took the same recipe, and replaced the meat with eggplant. His came out tasting better than when I made it.

I tried recreating the eggplant version, but it never quite came out the same. So, I ended up changing the recipe drastically, changing ingredients and amounts. The funny thing is that, while I use one or two packages of tofu crumbles instead of meat, it tastes enough like meat to fool several non-vegetarians. One person, after eating this, even looked at me aghast, asking, “What are you, some kind of vegetarian?” Never heard from him again.

Ingredients

Tomato sauce:

2 – 3 onions, chopped

3 – 5 cloves garlic, minced

28 oz. can tomatoes

2 – 8 oz. cans tomato sauce

2 – 6 oz. cans tomato paste

2 T oil

1 T oregano

1 tsp. basil

1 tsp. thyme

1 tsp. dill

1 tsp. anise

1 or 2 – 10 oz. package tofu crumbles

Cheese layer:

2 C sour cream

2 C cottage cheese

2 eggs

4 C mozzarella, grated

2 C cheddar cheese, grated

1 C Parmesan cheese

Directions

Brown onions & garlic in oil. Add remaining ingredients, stir well, simmer for 1 hour. While sauce is cooking, in a separate pot, cook 16 oz. lasagna noodles

Make cheese layer:

Mix ingredients together in large bowl.

Assemble:

Preheat oven to 350 degrees. In 9” X 13” pan, place half the cooked lasagna noodles length-wise. Top with half the cheese mixture, then half the tomato sauce. Repeat. Bake at 350 degrees for 30-35 minutes. Let cool a few minutes before cutting, as it tends to be a little runny when it first comes out of the oven. Serve with a salad and a loaf of hot Italian bread. Very yummy.

SILKY CHOCOLATE PEANUT BUTTER PIE

This comes from Genius Kitchen, and is worth trying. (Hint: Check out the website!) This is ready in 10 minutes and serves 8.

To view this online, click here.

Ingredients

1 cup chocolate chips

16 ounces soft silken tofu, drained

2⁄3 cup creamy peanut butter

1⁄2 cup sugar

1⁄2 teaspoon vanilla

1 prepared graham cracker crust

Directions

Melt chocolate chips in a small bowl in microwave at high power 90 seconds.

Stir until smooth.

Cool slightly.

Place tofu, peanut butter, sugar & vanilla in blender or food processor and whirl until smooth.

Add chocolate and whirl until combined.

Pour into crust.

Cover with plastic wrap and refrigerate several hours until filling is set.

Can garnish with peanuts, melted chocolate or whipped cream.

CAULIFLOWER CRUST PIZZA WITH PESTO AND TOMATOES

This comes from Ready Set Eat, and begins, “Cauliflower crust pizza recipe is topped with basil pesto, fresh mozzarella cheese and organic diced tomatoes for a 'low carb' pizza.”

Prep Time: 30 minutes; Total Time: 75 minutes; Servings: 4; Number of ingredients: 8

To view this online (and to check out the site), go to https://www.readyseteat.com/recipes-Cauliflower-Crust-Pizza-with-Pesto-and-Tomatoes-8115.

Ingredients

PAM® Organic Olive Oil No-Stick Cooking Spray

6 cups fresh cauliflower florets (6 cups florets = about 1-1/2 pounds)

3 large egg whites, beaten

2/3 cup grated Parmesan cheese

2 tablespoons chopped fresh basil

1 teaspoon chopped fresh oregano

1/4 teaspoon ground black pepper

1/3 cup refrigerated basil pesto

4 ounces sliced fresh mozzarella cheese, halved

1 can (14.5 oz each) Hunt's® Diced Tomatoes, drained well (or try Hunt's® Organic)

Directions

Preheat oven to 400°F. Line 12-inch round pizza pan with parchment paper. Spray with cooking spray; set aside.

Place half of cauliflower in food processor bowl; pulse until mixture resembles ‘rice’. Repeat with remaining cauliflower. Place cauliflower 'rice' in large microwave-safe bowl; cover. Microwave on HIGH 3 to 5 minutes or until cauliflower is steamed. Carefully place on kitchen towel in single layer; cool 2 to 3 minutes. Twist towel to squeeze liquid from cauliflower (removing about 1 cup). Place drained cauliflower in medium bowl.

Add egg whites, Parmesan cheese, basil, oregano and pepper to bowl; stir to combine. Spread mixture on pizza pan, pressing lightly to edge of pan with hands to resemble pizza crust. Bake 25 to 30 minutes or until crust is golden brown.

Remove from oven. Spread pesto over crust; top with cheese and drained tomatoes. Bake 8 to 10 minutes more or until cheese is melted. Cut into 8 slices.

Tips:

Cauliflower florets (with little stem) work best for this recipe.

For gluten free preparation, confirm all recipe ingredients are gluten free by reading product labels each time you make this recipe.

CREAMY SLOW COOKER RICE PUDDING

This came from Stephanie Gallagher on The Spruce Eats. Stephanie wrote, “This easy rice pudding recipe is so simple to prepare, kids can do it all by themselves. The combination of vanilla and cinnamon give this creamy rice pudding recipe a warm and homey flavor. Using a slow cooker means that you can add all the ingredients, turn it on and walk away, and then come home hours later to a creamy, comforting dessert.

“Rice pudding is made from rice, water or milk, and other ingredients like cinnamon or raisins. It's a traditional dessert that can be found nearly all over the world. The recipes vary slightly depending on the region. Depending on the preparation (boiled or baked) and ingredients (different spices, toppings, and sweeteners), each rice pudding can have its own distinct taste. You can make it as flavorful and spicy as you want, and see below for some topping ideas.”

Prep Time: 5 minutes; Cook Time: 3 hours; Total Time: 3 hours 5 minutes; Yield: 6 servings

To view this online, click here.

Ingredients

3/4 cup long grain rice

3 cups milk

3/4 cup granulated sugar

2 tablespoons butter

1 teaspoon vanilla extract

1/2 teaspoon cinnamon

1/4 teaspoon kosher salt

Directions

Gather the ingredients.

Spray the slow cooker stoneware with cooking spray.

Combine all ingredients in the slow cooker.

Cook on HIGH 2 to 3 hours or LOW 4 to 5 hours (follow the directions for your slow cooker, as they may vary depending on the model).

Serve warm and add toppings if desired.

Enjoy!

Recipe Variation

You could also try making rice pudding with different kinds of milk, such as almond, soy, or coconut. Not only does it give the rice a new flavor (coconut milk would be delicious), it can be allergy friendly.

Topping Suggestions

Dust on some cinnamon, ground nutmeg, ground ginger or cardamom.

Add chopped nuts (pistachios, almonds, cashews, walnuts).

Top with dried fruit (raisins, dried apricots, cranberries).

Drizzle on some honey or sweetened condensed milk.

Sprinkle a little bit of brown sugar.

Shave milk or dark chocolate on top.

Arrange some fruit on top (bananas, berries, mangoes, coconut flakes, lemon zest).

VEGETARIAN MAPO TOFU

This is from David Tanis in The New York Times cooking e-newsletterr. David wrote, “Mapo tofu is a justly popular menu item in many Chinese restaurants. It is a quickly cooked dish of braised tofu with minced pork (sometimes beef) in a bracing spicy sauce made with fermented black beans and fermented broad bean paste, along with hot red pepper and Sichuan pepper. This meatless version with fresh shiitake mushrooms is completely satisfying, and surprisingly easy to make. For the best texture, use soft tofu rather than firm, taking care to cook it gently to keep it from crumbling.”

Yield: 4 to 6 servings; Time: 30 minutes

This was featured in “Mapo Tofu Goes Vegetarian”, and can be viewed online at https://cooking.nytimes.com/recipes/1017358-vegetarian-mapo-tofu.

Ingredients

8 ounces shiitake mushrooms

2 cups water

15 ounce block of soft tofu (do not use silken)

Salt

3 tablespoons vegetable oil

3 small dried hot red peppers

1 tablespoon fermented black beans, rinsed

1 tablespoon fermented spicy broad bean paste (doubanjiang)

2 teaspoons minced garlic

1 tablespoon grated ginger

2 teaspoons soy sauce

1 teaspoon toasted sesame oil

1 teaspoon finely ground Sichuan pepper

1 tablespoon corn- or potato starch, dissolved in 3 tablespoons cold water

1/2 cup slivered scallions, both white and green parts

Cilantro sprigs, for garnish

Directions

Remove stems from mushrooms. Make a light mushroom broth by simmering stems in 2 cups water for 15 minutes, then strain and reserve broth (discard stems). Dice mushroom caps and set aside.

Cut tofu into 1-inch cubes. Cover with boiling salted water, let steep for 15 minutes, then drain.

Put oil in a wok or wide skillet over medium heat. Add red peppers, black beans and bean paste and cook, stirring until fragrant, about 1 minute. Add garlic and ginger and let sizzle, then add mushrooms, soy sauce, sesame oil and Sichuan pepper. Add 1 1/2 cups mushroom broth and cook mixture gently for 2 minutes.

Carefully add tofu cubes. Shake pan to distribute sauce, using a wooden spoon to help. Try to avoid smashing tofu. Drizzle in cornstarch mixture, gently swirling pan to incorporate (sauce will thicken) and simmer tofu in sauce for 2 minutes more. Thin with a little mushroom broth if necessary.

SLOWCOOKER MACARONI AND CHEESE

This came from the infamous long-since-forgotten emailing list. Makes 4 servings. Time to make: 1 1/2 hours; Prep: 20 min

Ingredients

3/4 finely chopped onion

3/4 finely chopped green bell pepper

3 1/2 cups hot cooked elbow macaroni (about 1 1/2 cups uncooked)

1 tablespoon all-purpose flour

1/2 teaspoon dry mustard

1/8 teaspoon salt

1/8 teaspoon pepper

1/8 teaspoon fresh ground red pepper

1 1/2 cups 1% low-fat milk

1 cup shredded cheddar cheese

2 ounces processed cheese (Velveeta)

1 (2 ounce) jar diced pimentos, drained

Directions

Coat large nonstick skillet with cooking spray; place over medium-high heat until hot. Add onion and bell pepper; sauté 5 minutes or until tender. Place onion mixture and macaroni in 3-quart electric slow cooker coated with cooking spray.

Place flour and next 4 ingredients in small bowl; gradually add milk, stirring with whisk until well blended. Add milk mixture, cheeses, and pimiento to slow cooker; stir well. Cover lid; cook on high-heat setting 1-1/2 hours or until thick and creamy, stirring after 1 hour.

Pies!

I've always loved pies, probably more than most other desserts (except, maybe, ice cream). So it should come as no surprise that I occasionally have a post with nothing but pie recipes.

Today's offerings include Mini Coconut Cream Pies and Key Lime Cream Pie. Enjoy!

CHAI-SPICED PEAR PIE

This is from Audra, otherwise known as The Baker Chick. If you’ve followed my blog for a while, you might remember me posting quite a few recipes from Audra (although it’s been a while). Her blog rocks! If you haven’t checked it out, you really should. Go ahead, I’ll wait.

This recipe begins, “I can’t possibly let you enter Thanksgiving week without another pie recipe. As the person in charge of desserts in my family, I’m always looking to make something classic with a twist and this gorgeous pie is just that apples get all the attention in the fall, but baking with firm, sweet pears is in my opinion just as good but way more unique and impressive.

“This pear pie is tossed with warm chai spices like cardamon, cinnamon, ginger and even a crack of black pepper. The result is just a bit more kick than what you’re probably used to with apple pie, but that same warm, melt-in-your-mouth goodness just waiting for a scoop of vanilla.”

Yield: 1 9-inch pie

To view this online on Audra’s blog, click here.

Ingredients

2-3 single layers of Pie Crust (see note)

10 cups of peeled, thinly sliced pears (from about 8-10 pears depending on size, use something firm like bosc)

1/2 cup brown sugar

1/4 cup flour

1 teaspoon ground cinnamon

1/2 teaspoon ground cardamom

1/2 teaspoon ground ginger

1/4 teaspoon ground nutmeg

1/4 teaspoon ground cloves

3-4 twists of freshly ground black pepper (1/8 teaspoon, optional)

1/4 cup water

2 tablespoons butter

Instructions

Keep crust chilling in the fridge while you prep the pears.

In a large pot or dutch oven, toss together the pears, brown sugar, flour, and spices. Stir in water and dot with the butter.

Cook on medium heat, stirring frequently, tossing everything around to par-cook the pears a bit. Keep checking to see when a pear slice is "bendy" and slightly tender, but for me I cooked them for 10-15 minutes.

Allow pears to cool while you prep your dough. If you are doing a lattice or braided crust, roll some of the dough out now, form the braids, and freeze them until pie is ready to be assembled. If you are just doing a double crust- wait until the pears are mostly cool.

Roll out one layer of crust and drape over the bottom of a 9- inch pie pan leaving a bit of overhang. Pour the cooled pears into the crust and top with another sheet of pie crust, a lattice top, or the braids.

Trim and crimp edge of crust and pop the whole thing in the freezer for 10-30 minutes.

Preheat oven to 425.F. Place pie onto a cookie sheet and bake for 10 minutes, then reducing the heat to 350F and baking for another 45-50 minutes.. If the crust seems to be getting too dark you can drape some foil on top for the remainder of the baking.

Serve warm with vanilla ice cream.

Notes

*If you want a little extra pie dough to work with for a decorative crust, I like to have a bit extra and usually make 3 batches of crust. If you are just doing a classic top, two single layers is fine!

PEANUT BUTTER PIE

I’d driven cab for several years. One Friday afternoon, I got a call to pick up a single dad from the store. When I dropped him off, his son and daughter came out of the trailer to help bring in the groceries.

“Did you remember to get the stuff for the peanut butter pie?” his daughter asked. They were taking it to an early Thanksgiving gathering that weekend.

“Sure did,” he answered.

“Peanut butter pie?” I asked, as we finished unloading the groceries. “How do you make that?”

“With peanut butter, confectioner’s sugar, and a few other things,” came the answer.

The following week, I managed to pick the dad up again. This time, I managed to get the ingredients: pie crust, peanut butter, confectioner’s sugar, cream cheese and Cool Whip. It wasn’t until the third (and final) time I picked him up in as many weeks that I got the exact amounts. He used 1/3 cup each of peanut butter and sugar, both of which I upped to 1/2 cup each.

This is in my e-cookbook, Off The Wall Cooking.



8-ounce tub of Cool Whip (see note)

8-ounce block of cream cheese (see note)

1/2 cup peanut butter (smooth is preferable)

1/2 cup confectioner's sugar

Pie crust (see note)

Put Cool Whip, cream cheese, peanut butter and sugar in a large mixing bowl. With beaters, beat on high. Pour into pie crust, smooth out, and freeze for 1 hour.

Note: Cool whip (or store equivalent) can be fat-free. Cream cheese can be regular cream cheese or the 1/3 less fat kind, but do not use fat free, as the pie won't set up right. I usually use a store-bought graham cracker crust for the pie, which is what the man used to make this. However, you can also use an Oreo cookie crust.

PINEAPPLE CREAM PIE

This is one of those gems from the infamous long-since-forgotten emailing lists.

Ingredients

1 graham cracker crust or pre-baked regular crust

8 ounces cream cheese, softened

1 can sweetened condensed milk

1 large can crushed pineapple, well drained

1/2 to 1 cup chopped pecans

Directions

Beat cream cheese until fluffy. Beat in sweetened condensed milk. Stir in pineapple and pecans. Put into pie crust and top with whipped cream or Cool Whip. Refrigerate for several hours.

KEY LIME CREAM PIE

This is from The New York Times cooking e-newsletter’s Melissa Clark, and post on The TODAY Show’s website. The recipe begins, “Key lime pies are an iconic American dessert. But they're not always so easy to make. They've gotta be decadent but light, cool and creamy ... and this one has it all!

“Technique tip: Be sure to allow 2 hours after the pie is cooked to chill. The pie can be made ahead of time and left in the refrigerator up to one day.”

Cook Time: 30 minutes; Prep Time: 30 minutes; Servings: 8

Special equipment: Electric mixer

View this here.

Ingredients

1 3/4 cups graham cracker crumbs (from about 11-12 sheets of crackers)

6 tablespoons unsalted butter, melted

2 tablespoons sugar

4 large egg yolks

One (14-ounce) can sweetened condensed milk

2 teaspoons finely grated lime zest

2/3 cup fresh Key lime juice or regular lime juice (from 5 to 6 limes)

Pinch of fine sea salt

1 cup heavy cream

1 tablespoon confectioners' sugar

1 lime (optional, for garnish)

Preparation

Preheat oven to 350 degrees and place a rack in the center of the oven. In a large bowl, stir together graham cracker crumbs, butter and sugar. Transfer to a 9-inch pie plate and press crumb mixture into an even layer on the bottom and up the sides.

Place pie plate on a rimmed baking sheet and transfer to oven. Bake until golden brown, about 10 to 12 minutes. Transfer to a wire rack to cool.

Meanwhile, in the bowl of an electric mixer, whisk egg yolks until pale and fluffy, about 5 minutes. Turn the mixer down to low and slowly add the condensed milk, scraping sides if needed. Whisk in lime zest and juice until just combined.

Scrape the mixture into cooled pie shell, then return to oven and bake until filling has just set, 15 to 20 minutes. Transfer to a wire rack to cool to room temperature, then refrigerate until completely chilled, at least 2 hours and up to one day.

Just before serving, in the bowl of an electric mixer set with the whisk attachment, beat together cream and confectioners sugar until thick and fluffy. Dollop whipped cream on slices of the cooled pie. If you’d like, grate the zest from a lime over the whipped cream for a gorgeous green accent. Serve.

SILKY CHOCOLATE PEANUT BUTTER PIE

This comes from Genius Kitchen, and is worth trying. (Hint: Check out the website!) This is ready in 10 minutes and serves 8.

To view this online, click here.

Ingredients

1 cup chocolate chips

16 ounces soft silken tofu, drained

2⁄3 cup creamy peanut butter

1⁄2 cup sugar

1⁄2 teaspoon vanilla

1 prepared graham cracker crust

Directions

Melt chocolate chips in a small bowl in microwave at high power 90 seconds.

Stir until smooth.

Cool slightly.

Place tofu, peanut butter, sugar & vanilla in blender or food processor and whirl until smooth.

Add chocolate and whirl until combined.

Pour into crust.

Cover with plastic wrap and refrigerate several hours until filling is set.

Can garnish with peanuts, melted chocolate or whipped cream.

MINI COCONUT CREAM PIES

from the June 2009 issue of Vegetarian Times. Makes 6 pies. Recipe reads, "These little coconut pies are strudy enough to travel in a lunch box or picnic basket. Check the baking section at your grocery store for vegan-friendly, ready-made graham cracker pie crusts."

1/3 cup sweet flake coconut

6 oz. soft silken tofu, drained

1/3 cup sugar

5 Tbs. cornstarch

1 14-oz. can light coconut milk

1 tsp. vanilla extract

1/8 tsp. coconut extract

6 mini graham cracker pie crusts

Preheat oven to 350°F. Spread coconut on baking sheet, and toast 5 minutes, shaking pan occasionally, or until golden.

Blend tofu in blender or food processor 2 to 3 minutes, or until smooth. Set aside.

Whisk together sugar and cornstarch in saucepan. Whisk in coconut milk, and cook over medium-high heat 8 minutes, or until thickened, whisking constantly.

Remove pan from heat. Fold in tofu, vanilla and coconut extracts, and coconut. Divide among mini pie crusts, and chill.

nutritional information Per Pie: Calories: 283; Protein: 3 g; Total Fat: 13 g; Saturated Fat: 6 g; Carbohydrates: 37 g Cholesterol: 0 mg; Sodium: 134 mg; Fiber: 1 g; Sugar: 18 g; Vegan

Monday Recipes

It's Monday, time to get the work week started. Today's six recipes are sure to help out, including Roasted Veggie Buddha Bowl and Silky Chocolate Peanut Butter Pie. Enjoy!

SIMPLE VEGETARIAN SPINACH LASAGNA

This comes from Vicki Shanta Retelny, RDN at VeryWellFit. Vicki wrote, “There's nothing like lasagna to soothe a craving for a creamy, dreamy meal. With a foundation of vitamin C-rich tomato sauce, which is loaded with the carotenoid lycopene, this Italian classic takes on a healthy bend with a good dose veggies nestled in its layers.

“Chock full of leafy green spinach, this dish is good for your brain health, as eating a serving of veggies each day has shown to fend off cognitive decline. Spinach is also loaded with iron and calcium for a total body wellness boost.“

Total Time: 65 min; Prep Time: 20 min; Cook Time: 45 min; Servings 9 (1 cup each)

To view this online, click here.

Ingredients

1 package no-boil lasagna noodles

2 28-ounce cans tomato sauce

1/8 teaspoon kosher salt

1 teaspoon oregano

2 cloves garlic, finely minced

1 15-ounce container part-skim ricotta cheese

1 cup part-skim mozzarella cheese, grated

3 cups raw baby spinach leaves

Preparation

Preheat the oven the 350F.

On the stovetop over medium heat, pour the tomato sauce into a saucepan. Add salt, oregano, and garlic. Bring to a light boil, lower the heat, and simmer for a few minutes. Stir occasionally.

On the bottom of a 9x13 pan put a layer of tomato sauce. Place a layer of noodles on top, covering the bottom of the pan. Spread ricotta cheese on top of the noodles, top with spinach, and sprinkle with mozzarella cheese and coat with a small ladle full of sauce. Repeat the layers until you get to the top of the pan. Sprinkle the final layer with mozzarella cheese.

Place in the oven and bake for 45 minutes or until bubbly and cheese is golden brown on top.

Remove from the oven and allow to cool for a 10 minutes before serving.

Ingredient Variations and Substitutions

Make this dish higher in fiber with whole wheat noodles, although they may only be available in the boil variety. Add other vegetables such a sliced carrots, zucchini, or eggplant. For an alternative green, use baby kale or arugula. Spread pesto between the layers or incorporate it into the tomato sauce for a rich, nutty flavor.

If you want to add meat, add cooked, diced chicken breast or ground turkey to the sauce. For a non-dairy twist, use vegan cheese in lieu of ricotta and mozzarella cheese.

Cooking and Serving Tips

To save time use no-boil lasagna noodles—they're quick and easy to assemble. Plus, the part-skim ricotta cheese and mozzarella reduce the fat but still offer good-quality protein.

This dish can be assembled and placed, uncooked and covered, in the refrigerator overnight. Simply heat and serve the next day. Leftovers can be stored in the refrigerator or freezer in an airtight container.

SILKY CHOCOLATE PEANUT BUTTER PIE

This comes from Genius Kitchen, and is worth trying. (Hint: Check out the website!) This is ready in 10 minutes and serves 8.

To view this online, click here.

Ingredients

1 cup chocolate chips

16 ounces soft silken tofu, drained

2⁄3 cup creamy peanut butter

1⁄2 cup sugar

1⁄2 teaspoon vanilla

1 prepared graham cracker crust

Directions

Melt chocolate chips in a small bowl in microwave at high power 90 seconds.

Stir until smooth.

Cool slightly.

Place tofu, peanut butter, sugar & vanilla in blender or food processor and whirl until smooth.

Add chocolate and whirl until combined.

Pour into crust.

Cover with plastic wrap and refrigerate several hours until filling is set.

Can garnish with peanuts, melted chocolate or whipped cream.

MIXED GARDEN CASSEROLE

Prep Time: 15 Minutes; Cost: $; Servings: 10; Difficulty Level: 2

Source: Cinnamon Hearts

View this online at https://diabeticgourmet.com/diabetic-recipes/mixed-garden-casserole.

Ingredients

1/4 cup brown sugar, firmly packed

2 tsp salt

1/2 tsp pepper

1/2 cup uncooked regular rice

1 small eggplant, peeled & sliced

1 large onion, sliced

3 medium zucchini, sliced

3 med-size yellow squash, sliced

1 large green pepper, seeded & sliced

2 large tomatoes, peeled, sliced

2 tbsp butter or margarine

Directions

Combine brown sugar, salt and pepper; set aside.

Place rice in bottom of a lightly spray-coated or non-stick 13x9x2-inch baking dish. Layer eggplant, onion, yellow squash, zucchini, green pepper and tomato in baking dish. Sprinkle brown sugar mixture over each layer. Dot with butter or margarine.

Cover tightly and bake at 350F for 1-1/2 hours or until rice and vegetables are tender.

Nutritional Information Per Serving: Calories: 105; Fat: 2 g; Sodium: 543 mg; Cholesterol: 6 mg; Carbohydrates: 19 g

Diabetic Exchanges: 1 bread/starch; 1 vegetable, 1/2 fat

TACO CHILI

This was posted on the Vegetarian Times website on January 6, 2001. Makes 8 servings.

Ingredients

2 cups soy crumbles

1/2 cup canned soybeans

15-oz. can corn, drained

2 (28-oz.) cans diced tomatoes

30-oz. can chili beans

1 medium onion, diced

1 medium green bell pepper, diced

2 pkgs. taco seasoning

1 1/2 tsp. chili powder

Preparation

In large saucepan, combine all ingredients. Bring to a boil over medium-high heat. Reduce heat and simmer, stirring occasionally, 30 to 45 minutes.

Serve with low-fat shredded cheese and tortilla chips.

PASTA WITH BROWN BUTTER AND PARMESAN

This comes from Ali Slagle in The New York Times cooking e-newsletter. Ali wrote, “Sometimes you just want a big bowl of pasta with butter and Parmesan. Starchy, silky and salty, it’s always good — and practically foolproof. To make it a little more grown up, just take it one step further: Brown the butter. When you slide the butter into the skillet, let it cook until the milk solids turn a toasty brown. It adds a rich, nutty flavor that makes the dish a bit more sophisticated with very little extra work.”

Yield: 4 servings; Time: 25 minutes.

To view this online, go to https://cooking.nytimes.com/recipes/1019980-pasta-with-brown-butter-and-parmesan.

Ingredients

Kosher salt

1 pound spaghetti, linguine or other long noodle

8 tablespoons unsalted butter

1 cup freshly grated Parmesan, plus more for serving

Freshly ground black pepper

Preparation

Bring a large pot of heavily salted water (2 heaping tablespoons kosher salt to about 7 quarts water) to a boil. Add pasta to boiling water and cook according to package directions until al dente. Reserve 1/2 cup of the pasta cooking water, then drain the pasta, but don’t shake it fully dry.

In a skillet or Dutch oven large enough to hold the pasta (and preferably with a light-colored bottom so you can see the butter solids brown), melt the butter over medium heat. Cook, swirling occasionally, until the foam subsides, the milk solids turn golden-brown and it smells nutty and toasty, 3 to 4 minutes. (Watch carefully to see that it does not burn. If it does, start over.) Remove from heat immediately.

Add the cooked pasta to the skillet and toss with the brown butter. Stir in the cheese until melted. Stir in pasta water, 1 tablespoon at a time, until the pasta is glossy with sauce (you probably won’t need the full 1/2 cup).

Serve with black pepper and more Parmesan on top.

ROASTED VEGGIE BUDDHA BOWL

This is from the Food Network, and starts off, “Healthy vegetables and spiced chickpeas get roasted on the same baking sheet, making dinner a breeze to put together and clean up. Quinoa and avocado round out this nutritional meal.”

Active Time: 30 minutes; Total Time: 30 minutes; Level: Easy; Yield: 2 servings

To view this online, click here.

Ingredients

One 14-ounce can chickpeas, drained and rinsed

3/4 teaspoon spicy curry powder

4 teaspoons olive oil

Kosher salt and freshly ground black pepper

1 small red onion (about 4 ounces), cut into 1-inch pieces

1 small sweet potato (about 7 ounces), peeled and chopped into 1/2-inch pieces

4 ounces medium cremini mushrooms, halved

1/3 cup fat-free Greek yogurt

1 tablespoon tahini

1 lemon

1 cup cooked quinoa

1/2 avocado, thinly sliced

Directions

Preheat the oven to 425 degrees F.

Toss the chickpeas with the curry powder, 1 teaspoon of the oil, 1/4 teaspoon salt and a few grinds of black pepper in a medium bowl. Place on one side of a baking sheet. Arrange the onions next to the chickpeas, then the sweet potatoes and lastly the mushrooms. Toss the onions, sweet potatoes and mushrooms with the remaining 3 teaspoons oil, 1/4 teaspoon salt and a generous amount of black pepper. Bake until the chickpeas are a bit crunchy and the sweet potatoes are softened and starting to turn brown in a few spots, 25 to 30 minutes.

Meanwhile, whisk the yogurt, tahini and juice of half the lemon in a small bowl. Slice the remaining lemon into wedges.

Divide the quinoa between two bowls. Arrange half the vegetables and avocado slices on top of the quinoa, leaving a space for the yogurt in the middle. Dollop the yogurt in the empty space and serve with the lemon wedges.

Pies!

Pies are probably one of my all-time favorite desserts. Done right, what's not to love? The flakey crust, the yummy filling...I'm getting hungry just thinking about pies!

Today's six pie recipes include Silky Chocolate Peanut Butter Pie (which includes two of my favorite things - peanut butter and chocolate!) and Raspberry Lime Pie. Enjoy!

FROZEN PEANUT BUTTER CUP PIE

This comes from Diana Rattry, Southern Cooking guide for The Spruce. Diana wrote, “This awesome frozen peanut butter cup pie is the perfect dessert or weekend treat for a hot summer day. The classic graham cracker pie shell and simple cream cheese and peanut butter filling take no more than 10 to 15 minutes to prepare; just mix, freeze, and enjoy!

“To make this even easier, use a store-bought deep-dish graham cracker pie shell. An oreo or chocolate cookie crust would be an excellent choice as well.

“Freeze the peanut butter cups to make chopping them much easier.”

Prep Time: 14 minutes; Cook Time: 0 minutes; Yield: 8 servings.

To view this online, click here.

Ingredients

Crust

1 3/4 cups crushed graham cracker crumbs

1/3 cup melted butter

1/4 cup brown sugar or granulated sugar

Filling

8 ounces cream cheese, softened

1 cup sweetened condensed milk using a liquid measuring cup

3/4 cup creamy peanut butter

1/4 cup confectioners' sugar

1 tub (8 ounces) frozen whipped topping, thawed

1 cup chopped peanut butter cups, frozen for easier chopping, plus more for garnish if desired

Sweetened whipped cream or whipped topping, for garnish

Warm chocolate syrup or chocolate sauce, for garnish

Directions

In a medium bowl, combine the crushed graham crackers with melted butter and 1/4 cup of brown sugar or granulated sugar. Mix well and press firmly over the bottom and up the sides of a 9-inch deep-dish pie plate. Cover and refrigerate the crust to chill for at least 1 hour.

In a large bowl, combine the softened cream cheese, sweetened condensed milk, peanut butter, and confectioners' sugar. Beat on medium speed of an electric mixer until smooth and well blended. Fold in the whipped topping until blended, and then fold in the chopped peanut butter cups.

Fill the chilled graham cracker pie shell with the peanut butter mixture.

Cover the pie tightly and freeze for at least 2 hours, or until the filling is firm.

Set the frozen pie out at room temperature for a few minutes before slicing.

Serve with a dollop of whipped cream or whipped topping and drizzle with warm chocolate sauce. Sprinkle with reserved chopped peanut butter cups, if desired.

Tips:

If possible, freeze the pie for several hours or overnight before serving.

Give the pie about 10 minutes at room temperature to soften slightly before slicing.

If desired, bake the crust in a preheated 400 F oven for 10 minutes. Cool completely and chill slightly before filling.

Make this peanut butter sauce to drizzle over the pie along with the chocolate syrup.

SWIRLED FROZEN YOGURT PIE

This was in a Weight Watchers' email several years ago. The program has changed, but I'm using the values from when this was sent.

This recipe begins, “Substitute your favorite frozen yogurts to create a different pie every time. For more options, swap the yogurt with fat-free varieties of ice cream or Tofutti.”

Was POINTS® value of: 8; Now POINTS® value of: 5; Servings: 8; Preparation Time: 20 min; Cooking Time: 0 min; Level of Difficulty: Easy

Ingredients

1 1/2 cup fat-free chocolate frozen yogurt

1 1/2 cup fat-free vanilla frozen yogurt

1/2 cup mini chocolate chips

6 oz pie crust

1 cup fat-free whipped topping

Directions

In a large bowl, combine both yogurts by gently folding flavors together.

Add chocolate chips. Spoon mixture into prepared crust; cover with plastic wrap and freeze until firm, about 2 hours.

Top with whipped topping before serving. Slice into 8 pieces.

Chef Tips We renovated Swirled Frozen Yogurt Pie by:

Using fat-free frozen yogurt instead of ice cream.

Using fat-free whipped topping instead of regular topping.

SILKY CHOCOLATE PEANUT BUTTER PIE

This comes from Genius Kitchen, and is worth trying. (Hint: Check out the website!) This is ready in 10 minutes and serves 8.

To view this online, click here.

Ingredients

1 cup chocolate chips

16 ounces soft silken tofu, drained

2⁄3 cup creamy peanut butter

1⁄2 cup sugar

1⁄2 teaspoon vanilla

1 prepared graham cracker crust

Directions

Melt chocolate chips in a small bowl in microwave at high power 90 seconds.

Stir until smooth.

Cool slightly.

Place tofu, peanut butter, sugar & vanilla in blender or food processor and whirl until smooth.

Add chocolate and whirl until combined.

Pour into crust.

Cover with plastic wrap and refrigerate several hours until filling is set.

Can garnish with peanuts, melted chocolate or whipped cream.

PINEAPPLE CREAM PIE

This is another one of those gems from the infamous long-since-forgotten emailing lists.

Ingredients

1 graham cracker crust or pre-baked regular crust

8 ounces cream cheese, softened

1 can sweetened condensed milk

1 large can crushed pineapple, well drained

1/2 to 1 cup chopped pecans

Directions

Beat cream cheese until fluffy. Beat in sweetened condensed milk. Stir in pineapple and pecans. Put into pie crust and top with whipped cream or Cool Whip. Refrigerate for several hours.

RASPBERRY LIME PIE

This also comes from the infamous long-since-forgotten emailing list.

Ingredients

14 ozs. sweetened condensed milk

1/2 cup lime juice

8 ozs. frozen whipped topping, thawed

Few drops red food coloring, optional

1 cup fresh raspberries

1 9 inch graham cracker crust, baked and cooled

Additional raspberries for garnish, optional

Fresh mint for garnish, optional

Lime slices for garnish, optional

Directions

In a mixing bowl, stir together milk and lime juice (mixture will begin to thicken). Mix in whipped topping and food coloring, if desired. Gently fold in raspberries. Spoon into crust. Chill. Garnish with raspberries, mint and/or lime if desired.

Note: Whoever submitted this to the list added, “Here is a pretty and refreshing dessert that tastes good after any meal. I especially like to serve it after a picnic or barbecued meal.”

CHOCOLATE LOVER'S CHOCOLATE MOUSSE PIE

This recipe is from FamilyTime, and begins, “Chocolate crust with a milk chocolate coating, fluffy chocolate filling, whipped cream and a chocolate drizzle: this pie is not for the faint of heart!”

Serves: 12; Prep. time: 25 minutes; Cooking time: 11 minutes

To view this online, click here.

Ingredients

1 cup graham cracker crumbs

1/3 cup NESTLÉ ® TOLL HOUSE ® Baking Cocoa

1/4 cup granulated sugar

1/3 cup butter, melted

2 3/4 cups (16 ounces) NESTLÉ ® TOLL HOUSE ® Semi-Sweet Chocolate Morsels, divided

2 cups heavy whipping cream, divided

2 teaspoons Powdered sugar

1 teaspoon vanilla extract

Directions

Preheat oven to 350 degrees F.

Combine graham cracker crumbs, cocoa and granulated sugar in 9-inch pie plate. Stir in butter until all ingredients are moistened; press onto bottom and up sides of pie plate. Bake for 8 to 10 minutes. Sprinkle 1/2 cup morsels over bottom of hot crust; let stand for 10 minutes or until all morsels are shiny. Spread chocolate over bottom and up sides of crust. Cool to room temperature.

Microwave 2 cups morsels and 3/4 cup cream in large, microwave-safe bowl on HIGH (100%) power for 1 minute; stir. Microwave at additional 10- to 20-second intervals, stirring until smooth. Cool to room temperature.

Beat remaining cream, sugar and vanilla extract in chilled small mixer bowl until soft peaks form. Fold 2 cups whipped cream into chocolate mixture. Spoon into crust; swirl top. Garnish with remaining whipped cream. Refrigerate until firm.

Microwave remaining 1/4 cup morsels in heavy-duty plastic bag on HIGH (100%) power for about 30 seconds; knead until smooth. Cut tiny corner from bag; squeeze to drizzle chocolate over pie; let stand a few minutes before serving.

Desserts

Is there anyone who doesn't occasionally love something a little snacky?

Probably not.

If you're like me, you occasionally want dessert, even if it's in the middle of the day. To that end, I present six desserts for you to check out, including Silky Chocolate Peanut Butter Pie and Bomboloni. Enjoy!

CHOCOLATE LOVER'S CHOCOLATE MOUSSE PIE

This recipe is from FamilyTime, and begins, “Chocolate crust with a milk chocolate coating, fluffy chocolate filling, whipped cream and a chocolate drizzle: this pie is not for the faint of heart!”

Serves: 12; Prep. time: 25 minutes; Cooking time: 11 minutes

To view this online, click here.

Ingredients

1 cup graham cracker crumbs

1/3 cup NESTLÉ ® TOLL HOUSE ® Baking Cocoa

1/4 cup granulated sugar

1/3 cup butter, melted

2 3/4 cups (16 ounces) NESTLÉ ® TOLL HOUSE ® Semi-Sweet Chocolate Morsels, divided

2 cups heavy whipping cream, divided

2 teaspoons Powdered sugar

1 teaspoon vanilla extract

Directions

Preheat oven to 350 degrees F.

Combine graham cracker crumbs, cocoa and granulated sugar in 9-inch pie plate. Stir in butter until all ingredients are moistened; press onto bottom and up sides of pie plate. Bake for 8 to 10 minutes. Sprinkle 1/2 cup morsels over bottom of hot crust; let stand for 10 minutes or until all morsels are shiny. Spread chocolate over bottom and up sides of crust. Cool to room temperature.

Microwave 2 cups morsels and 3/4 cup cream in large, microwave-safe bowl on HIGH (100%) power for 1 minute; stir. Microwave at additional 10- to 20-second intervals, stirring until smooth. Cool to room temperature.

Beat remaining cream, sugar and vanilla extract in chilled small mixer bowl until soft peaks form. Fold 2 cups whipped cream into chocolate mixture. Spoon into crust; swirl top. Garnish with remaining whipped cream. Refrigerate until firm.

Microwave remaining 1/4 cup morsels in heavy-duty plastic bag on HIGH (100%) power for about 30 seconds; knead until smooth. Cut tiny corner from bag; squeeze to drizzle chocolate over pie; let stand a few minutes before serving.

EASY BROWNIES

This comes from MyDailyMoment.com, and begins, “Brownies are a deliciously simple dessert creation that are completely packed with flavor on their own, or you can add chocolate chips, raisins, chopped maraschino cherries or nuts for a unique finish.”

Servings: for 6 people; Time: Ready in 35 min

To view this online, click here.

Ingredients

1/2 cup butter, melted

8 tablespoons unsweetened cocoa

1 cups sugar

2 eggs

2 teaspoons vanilla extract

1/2 cups flour

1/4 teaspoons salt

1 cups to 2 cups chocolate chips semisweet, white, butterscotch, peanut butter or raisins or chopped maraschino cherries or nuts

Directions

Grease an 8-inch square pan or line with foil.

In a medium bowl combine melted butter and cocoa and stir until cocoa is dissolved.

Add sugar and mix well; add eggs one at a time and stir until well combined.

Stir in vanilla, flour and salt until you no longer see any flour (do not over mix).

Spread in pan and bake in a preheated, 350-degree oven for approximately 25 minutes.

Do not over-bake and adjust time/temp accordingly for your oven. If you do the knife/toothpick test, it should come out with moist crumbs, not clean.

Cool completely before cutting into squares.

For vegetarian omit the marshmallows.

SILKY CHOCOLATE PEANUT BUTTER PIE

This comes from Genius Kitchen, and is worth trying. (Hint: Check out the website!) This is ready in 10 minutes and serves 8.

To view this online, click here.

Ingredients

1 cup chocolate chips

16 ounces soft silken tofu, drained

2⁄3 cup creamy peanut butter

1⁄2 cup sugar

1⁄2 teaspoon vanilla

1 prepared graham cracker crust

Directions

Melt chocolate chips in a small bowl in microwave at high power 90 seconds.

Stir until smooth.

Cool slightly.

Place tofu, peanut butter, sugar & vanilla in blender or food processor and whirl until smooth.

Add chocolate and whirl until combined.

Pour into crust.

Cover with plastic wrap and refrigerate several hours until filling is set.

Can garnish with peanuts, melted chocolate or whipped cream.

PHILADELPHIA-CHERRY DANISH DESSERT

This is from Kraft, and begins, “Skip the line at the bakeshop and make your own cherry Danish dessert! These PHILADELPHIA-Cherry Danish Dessert squares take just 15 minutes of prep.” Very yummy!

Prep Time: 14 minutes; Cook Time: 45 minutes; Total Time: 1 hour; Makes: 24 Servings.

To view this online, click here.

Ingredients

2 cans (8 oz. each) refrigerated crescent dinner rolls, divided

2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened

1-1/2 cups powdered sugar, divided

1 egg white

1 tsp. vanilla

1 can (20 oz.) cherry pie filling

3 Tbsp. milk

Directions

Heat oven to 350°F.

Unroll 1 can crescent dough into 2 rectangles; press onto bottom of 13x9-inch pan sprayed with cooking spray, firmly pressing perforations and seams together to seal.

Beat cream cheese, 3/4 cup sugar, egg white and vanilla with mixer until blended; spread onto crust. Cover with pie filling.

Unroll remaining can of crescent dough into 2 rectangles; pat into 13x9-inch rectangle, firmly pressing perforations and seams together seal. Place over pie filling.

Bake 25 to 30 min. or until golden brown; cool slightly.

Mix milk and remaining sugar until blended; drizzle over dessert.

CHOCOLATE GUINNESS CAKE

This comes from Nigella Lawson in The New York Times' cooking newsletter. Nigella writes, “For me, a chocolate cake is the basic unit of celebration. The chocolate Guinness cake here is simple but deeply pleasurable, and has earned its place as a stand-alone treat.” Time: 1 hour 15 minutes; one 9-inch cake or 12 servings

To view this online, click here.

Ingredients

For the Cake:

Butter for pan

1 cup Guinness stout

10 tablespoons (1 stick plus 2 tablespoons) unsalted butter

3/4 cup unsweetened cocoa

2 cups superfine sugar

3/4 cup sour cream

2 large eggs

1 tablespoon vanilla extract

2 cups all-purpose flour

2 1/2 teaspoons baking soda

For the Topping:

1 1/4 cups confectioners' sugar

8 ounces cream cheese at room temperature

1/2 cup heavy cream

Preparation:

For the cake: heat oven to 350 degrees. Butter a 9-inch springform pan and line with parchment paper. In a large saucepan, combine Guinness and butter. Place over medium-low heat until butter melts, then remove from heat. Add cocoa and superfine sugar, and whisk to blend.

In a small bowl, combine sour cream, eggs and vanilla; mix well. Add to Guinness mixture. Add flour and baking soda, and whisk again until smooth. Pour into buttered pan, and bake until risen and firm, 45 minutes to one hour. Place pan on a wire rack and cool completely in pan.

For the topping: Using a food processor or by hand, mix confectioners' sugar to break up lumps. Add cream cheese and blend until smooth. Add heavy cream, and mix until smooth and spreadable.

Remove cake from pan and place on a platter or cake stand. Ice top of cake only, so that it resembles a frothy pint of Guinness.

BOMBOLONI

This comes from John Alberti and was posted on the TODAY Show website. John wrote, “Bomboloni are Italian doughnuts, and they are as much fun to say as they are to make and eat. They are like a party in your mouth, with their gooey centers and sugary, soft dough.

“Swap option: They are delightful even without a filling, but if you fill them with chocolate-hazelnut spread, jam or pastry cream.”

Cook Time: 5 minutes; Prep Time: 2 hours; Servings: 10. Special equipment: Round pastry cutter.

To view this online, go to https://www.today.com/recipes/bomboloni-recipe-t150524.

Ingredients

3 cups bread or all-purpose flour

2 1/4 teaspoons fast-acting dry yeast

2 teaspoons salt

1/4 cup granulated sugar, plus more for coating

1 lemon, zested

2 eggs, lightly beaten

3/4 cup whole milk

1/2 stick (4 tablespoons) butter, softened

1 teaspoon vanilla extract

Vegetable oil, for frying

Chocolate-hazelnut spread, jam or pastry cream, for filling

Directions

In a large bowl, or the bowl of a stand mixer fitted with a dough hook, combine the flour, yeast, salt, sugar, and lemon zest. Then add the eggs, milk, butter and vanilla extract, and mix well. Knead the dough in the stand mixer for 2 minutes, or if making the dough by hand, tip it onto a floured work surface and knead for about 5 minutes, until it's smooth and elastic but still quite sticky. Transfer the dough to a large, lightly oiled bowl. Cover with plastic wrap and allow to rise in a warm place for 1 hour or until doubled in size.

Using a rolling pin, roll out the dough until about 3/4 inch thick. Then, using a round pastry cutter the size of a cup, cut the dough into disks. Place the dough on a baking sheet lined with parchment paper, and cover with plastic wrap. Allow to rise for another hour.

Heat oil in a large, deep pan to 350 F. Fry the doughnuts, in batches, for 4-5 minutes, turning halfway through the cooking time, until golden brown. Remove with a slotted spoon and drain on paper towels. Dredge the doughnuts in granulated sugar until completely covered.

Spoon the filling of your choice into a piping bag fitted with a medium nozzle. Make a small hole in the side of each doughnut, push in the nozzle and squeeze to fill the bomboloni. Serve warm.