Saturday, March 14, 2015

The Best Creamy Fudge Pie!

 Happy Pi Day! Is it just me or does everyone suddenly want to pretend they are a nerd on March 14th? 

Yesterday was my husband's 30th birthday. He's not a fan of cake (weird) so every year for his birthday I make pie. Usually it's my Salted Caramel Banana Cream Pie but this year I decided to try something different. Best decision I've made in a long time! This pie has a rich dark chocolate base, fluffy whipped cream and a chunky blend of salted pecans and more chocolate on top. There's something about creamy pies with flaky crusts that I just love.

You should make this. Baking on the weekend is pretty much a requirement for living a long and happy life. 

Fudge Pie with Salted Pecans

1 uncooked pie crust

Chocolate Custard: 
1/4 cup dark cocoa powder
1 cup sugar
2 egg yolks
1 cup of whole milk
1 cup coffee
pinch of salt
2 tbsp. cornstarch 
2 tbsp. flour
2 tbsp. butter

1 cup cream
1/4 cup powdered sugar
1 tsp. vanilla
1/2 cup pecan pieces
1/2 tsp. sea salt (or kosher salt)
1 dark Hershey bar, chopped

Preheat oven to 375. Put pie crust into a pan and pierce with a fork. Bake for 10-15 minutes or until golden brown. Meanwhile, in a saucepan over medium heat, whisk together custard ingredients. Continue vigorously whisking until the mixture is thick like pudding. Pour the hot custard into the prepared crust. Allow to cool. 

In a mixing bowl, whip cream into stiff peaks. Add powdered sugar and vanilla. Spread on top of cooled pie. 

In a skillet, toast pecan pieces with salt. Sprinkle on top of whipped cream along with the chopped Hershey bar. Chill until you're ready to eat! 

Saturday, February 21, 2015

A Breakfast Favorite

 Weekend breakfast is one of my favorite things. During the week I'm usually too busy getting the girls up and dressed to really mess with my own breakfast beyond a quick smoothie or breakfast "cookie."

So when Saturday rolls around I get pretty excited about slowly drinking coffee (!) with the husband while we enjoy a real breakfast.

One of our go-to options is the classic Eggs in a Basket. Some people call them Egg in a Hole but basket sounds cuter so that's what I stick with.

This simple but rustic breakfast is buttery, piping hot, toasted but yet soft and delicate in the middle. If you've never tried them before, you need to rush off to the kitchen here in a minute. They make a perfect late night snack too! 

Eggs in a Basket
2 servings
4 slices of bread
4 eggs
2 tbsp. butter
salt and pepper

Heat a large skillet over medium-high heat. Use a glass or round cookie cutter to cut out the center of each slice of bread. Add butter to the skillet; when the butter has melted, place the bread in the skillet and crack and egg into the middle of each piece. Sprinkle with salt and pepper. Allow to cook for about 2 minutes, flip the bread using a spatula. Cook for another minute and then serve! If you like your egg yolks cooked completely, you can cook it longer but I promise it tastes best when they're still a bit runny. 

Monday, August 4, 2014

Southern Banana Cream Pie Ice Cream Recipe

I grew up outside of Nashville, Tennessee, where Summer barbecues with friends always meant two things: hamburgers and banana ice cream.

Now, we're not talking that weird "banana ice cream" where you take frozen bananas and puree them until you've lost all faith in yourself as an adult and then try to convince yourself that you are enjoying your frozen baby food.

No. Just no.

If you're going to eat ice cream, please do it the right way.

This Banana Cream Pie ice cream is legit. It's slow-churned, insanely creamy and tastes like a Southern banana cream pie.

You start with a custard of half & half, egg, vanilla, and sugar. 

Then you mash two bananas and add them into your ice cream maker along with the custard. 

After a little while, you have this loveliness going on. 

I may have test-tasted a bite. Or two. 

Okay, four. 

It gets even better when you scoop the soft, fresh, creaminess into a waffle cone. 

Gosh darn it. I love this stuff.


Southern Style Banana Cream Pie Ice Cream
 2 cups of half & half
1 tsp. vanilla
1 cup sugar (I used turbinado)
pinch of salt 
1/2 cup cream
1 egg 
2 ripe bananas

In a saucepan, heat half & half, vanilla, sugar, salt and cream to a very low simmer. In a bowl, whisk the egg. Temper the egg by slowly pouring a 1/3 cup of the half & half mixture into the egg bowl, while whisking quickly. Then add another 1/3 cup, continuing to whisk. Finally, whisk the egg mixture into the saucepan. Continue to simmer until it begins to thicken and create a custard (think eggnog) consistency. 

Chill in the fridge for 2-24 hours.  Then mash the bananas. Stir into the custard and pour everything into your ice cream maker. Turn it on according to the appliance directions. 

When the custard has reached a soft-serve consistency, it's done! Serve immediately (the best!) or pack it into an air-tight container and freeze until you're ready to enjoy it.