His and Hers Pies.

I love pie.  Pie could possibly be the perfect food.  Buttery, crumbly crust filled with delicious fruity, creamy, chocolately, and/or nutty fillings.  There are a few pies I despise though and somehow I married a man who loves the very pies that make me want to hurl.  That list includes: “Stinking” Cherry Pie, Key Lime Pie, and Raspberry Pie.  I’ve already done my part to make him a Cherry Pie, so I decided I would just combine the last two flavors since I don’t really like wasting time and energy on yucky pies.  Surprisingly, my husband loved my Key Lime Raspberry Pie creation, so I don’t feel bad at all for my 2 for 1 pie trick.  I’ve never even ventured to taste this pie, but he would describe it as the perfect balance of both tart and sweet flavors.  It also proved to be quite a hit for other Key Lime and Raspberry Pie lovers.  I’ll just stick with the delicious “Hers” pie below and leave my husband and his strange taste buds to enjoy this strange green pie.  I would never trust a green pie. 

 

Key Lime Raspberry Pie, aka “His” Pie

• 8 egg yolks, beaten
• 2 (14 ounce) cans sweetened condensed milk
• 1 1/2 cups key lime juice
• Zest from 1 lime
• 1/4 cup fresh raspberry preserves
• 1 (10 inch) prepared graham cracker crust
   

1. Preheat oven to 375 degrees.  Combine the egg yolks, sweetened condensed milk, lime juice, and lime zest. Mix well.
2. Pour into unbaked graham cracker shell. Warm the raspberry preserves in a pastry bag for 15-20 seconds in the microwave.  Pipe on top of pie and swirl with knife.
3. Bake in preheated oven for 15 minutes. Allow to cool for 10 minutes before chilling in the fridge until serving time. Top with whipped topping and garnish with lime slices and fresh raspberries.

 

 

Now, I’ve saved the best for last…Chocolate Bourbon Pecan Pie.  Pecan Pie is pretty sinful all by itself, but adding Chocolate and Bourbon to anything makes it better in my book.  This pie is very rich and sweet, so it’s a perfect “chick” pie.  Ladies love anything super sweet and chocolately.  I like it best when it’s served slightly warm with a big scoop of vanilla ice cream…so I thank you mister pie a’la mode inventor since I’m all about evening out those rich flavors with a cold, creamy treat. 

 

 

Chocolate Bourbon Pecan Pie, aka “Her” Pie

• 1 (9 inch) pie shell (see here for my favorite pie crust recipe)
• 1 cup white sugar
• 1 cup light corn syrup
• 1/2 cup butter
• 4 eggs, beaten
• 2 tbsp. bourbon
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt
• 6 ounces semisweet chocolate chips
• 1 cup chopped pecans

 

1. Preheat oven to 325 degrees.  In a small saucepan combine sugar, corn syrup, and butter. Cook over medium heat, stirring constantly, until butter melts and sugar dissolves. Cool slightly.
2. In a large bowl combine eggs, bourbon, vanilla, and salt. Mix well. Slowly pour sugar mixture into egg mixture, whisking constantly. Stir in pecans.
3. Place chocolate on bottom of pie shell.  Pour mixture into pie shell.
4. Bake in preheated oven for 50 to 55 minutes, or until set and golden. May be served warm or chilled. 

The post that needs no title. See below photo.

 

Even without a blog post in the past 8 weeks, I’ve still been busy in the kitchen.  Baking up a “bun in the oven”, that is.  That’s right, I’m pregnant!  So I actually do have a good excuse for not staying on top of my blog posts…it’s called morning sickness and the morning part actually means all friggin day long.  I’ve barely been able to heat up a microwavable dinner for Gus (due to the smell of just about anything…I have the nose of a nauseous bloodhound these days), let alone cook an actual meal in the kitchen since early August.  I certainly miss cooking, but I miss eating even more.  Pregnancy does really weird things to your appetite, so my meals of choice change on a daily basis.  Lately I’ve survived on bananas, bran cereal, edamame, peanut butter sandwiches, cheese, and lemons.  Lots and lots of lemons.  I have a thing for sour stuff… so this leads me to believe that I’ll be popping out a Sour Patch Baby sometime in April.  And I’m certain my little Sour Patch Baby is a vegetarian since protein of any animal nature disgusts me.  I’m slowly coming around though and am looking forward to getting back to my regularly scheduled meat eating.

No fear on the blog though…I’m here to stay and luckily have a few saved up recipes from our last few weeks in Chicago to share.  We got so busy with the goodbye parties and packing that I saved up a few dishes and thankfully I can put them to good use now until this baby decides to let me back in the kitchen again.  And in honor of our little bun, I have a delish Cinnamon Bun recipe to share.  Homemade breads always seem to intimidate people, but in reality, there’s very little you can screw up.  You pretty much throw the dough together and let it “rest”…aka, sit in the corner of your kitchen while you watch the Tori and Dean marathon…see, baking bread ain’t so hard.  The dough base can be used as is for simple dinner rolls or just add some sweetness for these sinful breakfast treats.  A topping of cream cheese glaze puts an extra helping of sin on them and that may require a trip to confession upon consumption.  It’s well worth it though. 

 

Here is where the real sinning takes place…and if you know me, you know that I do not scrimp on the icing. 

 

Homemade Cinnamon Buns

Dough Ingredients: (warning..this makes a ton of dough, but it’s great to freeze and then roll out into Cinnamon Buns for breakfast if you have company over.  Overnight guests will be oh so impressed.)

• 4 cups whole milk
• 1 cup white sugar
• 1 cup vegetable oil
• 9 cups flour
• 2 packages or 4.5 teaspoons of dry active yeast
• 1 heaping teaspoon baking powder
• 1 scant teaspoon baking soda
• 2 tablespoons salt

Filling ingredients:

• 1/2 cup melted butter
• 1/2 cup white sugar
• 1/2 cup brown sugar
• 4 tablespoons cinnamon

Glaze Ingredients:

• 4 oz. cream cheese, softened
• 1/4 cup butter, softened
• 1.5 cups powdered sugar, sifted
• 1/2 tsp. vanilla extract
• Splash of Milk (adjust to achieve the right glaze consistency…it should not be thick like frosting)

 

1. Pour milk into a stock pot and add sugar and vegetable oil.  Stir and turn burner on medium to medium low to scald the mixture (just before boiling). 
2. Before it boils, turn off the heat and let the mixture cool to lukewarm.  Once it’s cooled, add 4 cups of flour and 2 packages of yeast. 
3. Stir together to incorporate yeast, then add another 4 cups of flour.  Stir together and allow to sit, covered with a lid for an hour in a warm environment. 
4. Once it has poofed up, add 1 cup of flour, baking soda, baking powder and salt.  Stir together or knead slightly to combine ingredients.  Once it’s mixed, you can refrigerate it covered for up to 2 days.  Keep in mind, though, that the dough will continue to rise (though more slowly in the fridge) so you’ll have to occasionally punch it down if it overflows. Note: If you do refrigerate the dough, be sure to remove it from the fridge an hour or two before you need it.
5. Form a dough rectangle on a clean, floured surface.  Roll the dough thin while keeping the shape. 
6. Now brush on 1/2 cup of melted butter over dough.  Sprinkle white and brown sugar over the dough, followed by the cinnamon.  Starting at the end opposite you, roll the dough towards you as tightly as possible.  Pinch the seam to the roll to seal it. 
7. Spread 1 tablespoon of melted butter in cake pans and then cut the rolls in 1 inch slices.  Let the rolls rest for 20-30 minutes and then bake at 400 till lightly golden brown or 15 to 18 minutes. 
8. To make glaze: beat together all ingredients and pour over warm buns.  Enjoy!  (and say 1 Hail Mary afterwards).