Dark Chocolate Dreams Icebox Pie-31 Days of Dark Chocolate Dreams Cookbook Review

I'm feeling prettyyyy cool. Wanna know why? I got to check out an ADVANCE copy of Peanut Butter & Co's new cookbook "31 Days of Dark Chocolate Dreams" (written by Peanut Butter & Co. founder and president, Lee Zalben)!! The cookbook released on January 27th (but I received it a couple weeks before) and features a whole month's worth of delicious, crazy, fabulous recipes using PB&Co's most popular (and my FAVORITE) peanut butter: Dark Chocolate Dreams (remember when I did that full scale review, back in the day?)

When PB&Co approached me about the opportunity, I mean..it was a no brainer. I LOVE them. They have this amazing sandwich shop here in NYC and...I mean...their peanut butters...AHHMAZING. And Dark Chocolate Dreams is the best: chocolate + peanut butter=goodness. Duh. Bonus: it has no cholesterol, no trans fats, no hydrogenated oils, and no high-fructose corn syrup. It is also gluten-free, certified vegan, and certified kosher pareve. Awesomeness, right? And a whole cookbook using this nectar from heaven...whoa!

There were so many delicious options, flipping through this cookbook, that I didn't know where to start!

Fortunately, Michael very succinctly made up my mind. He pointed to the icebox pie and said, "That one."

...ok then

My boy loves pie. So do I. And this, this is the embodiment of everything I want in a pie. After his first bite, Michael said, "Ohhh....this is so good...I take back what I said about the soup." He then proceeded to savor each bite, very slowly. And when the day came that he had to finish the last piece...he was a sad Michael.

Let's break it down: homemade, crunchy, buttery, chocolate cookie crust. Then a rich, thick, creamy, heavenly, dark chocolate peanut butter filling that will make you just want to let it sit on your tongue so you can just enjoy every moment. Then, on top, the perfect bit of texture is added by garnishing with peanuts and chocolate chips. Just....ahhh....so good you guys. I'm not even kidding. You need this pie in your life, NOW.

Just ask my poor, broken fiance', crying in the corner because there is no more pie*.

*this is a slight exaggeration. Slight.

((Keep on reading after the recipe for a GIVEAWAY!))

Pumpkin Pie with Whole Wheat Crust and Cinnamon Caramel Whipped Cream-Stahlbush Farms Review

Pumpkin pie is the first pie I can remember loving. Every Thanksgiving, without fail, my mom would make 2 pies and fill the whole house with that delicious, pumpkin-spice smell. And then I would have to wait, patiently*, for them to cool. My reward was a gorgeous slice of pie with a big dollop of Cool Whip that I would then proceed to scrape out of the crust (because I didn't like pie crust at that time...my theory on this is because I had yet to try a HOMEMADE pie crust at that point.) 

Now I'm grown up. And I made a grown up version of my beloved pumpkin pie.

*(not so patiently)

As a "grown up" I've really gotten into eating food from scratch: real, natural, and oft-times organic food. So when I was approached by Stahlbush Farms, I jumped at the chance to review some of their product.

"Stahlbush Island Farms is an environmentally friendly farm and food processor committed to sustainable agriculture and exceptional quality. Stahlbush has been family-owned since 1985."

Check out all the amazing products Stahlbush offers (plus the products from their Farmer's Market brand!) 

Stahlbush Farms sent me some super tasty frozen grapes to try AND-dun dun dun duuuun!- their Farmer's market brand Organic Pumpkin! And obviously I knew what I had to do: make a healthier pumpkin pie (after all, when dealing with an organic pumpkin puree with no additives, I couldn't ruin it with a bunch of other gunk). So I made a whole wheat pie crust, and topped it off with a just slightly sinful cinnamon caramel whipped cream. Mmmm yes.

I'm gonna be straight with you right now: when I was making this pie I felt like everything was going wrong. I had some issues with the pie crust being too sticky (I had to throw half of it out! Ugh, don't worry though-just follow the instructions below and you should be good. I've updated them so you hopefully won't have my problems) and THEN I was a big old idiot and poured the pie filling into the crust....before I'd mixed the evaporated milk in. *sigh* I only had a minor conniption, eased by the Michael playing "Iris" by the Goo Goo Dolls (he thought it might help calm me down, he was right). End of the day, everything turned out fine. I fixed all the problemos. And still ended up with a tasty tasty pie. 

Crisp, flaky, hearty pie crust. Creamy, dreamy, spiced to perfection pumpkin filling. And a sweet whipped cream with just a hint of spice on top. Oh little Kayle, you had no idea what heights pumpkin pie could reach.

Make this for Thanksgiving. Impress everyone. You're welcome.

Chocolate Raspberry Ganache Pie

I'm a mean old lady...

It's taken me over a month to share this recipe with you. And that's not cool, guys.

This pie was Michael's birthday dessert this year and it could not have been a better choice. First: it represents 2 of Michael's favorite flavors, dark chocolate and raspberry. Second: THIS PIE IS SO EASY IT'S INSANE! Oh hey, can you use a microwave and do you have a refrigerator? Yes? Fab. You can make this pie.

Now, I mean...I can never really make anything too easy for myself. So I made my own crust (although honestly, that's pretty simple too....although I did make my own cookies to make my own crust....#ihaveaproblem). But you can totes just buy one. No judging here. This is a safe space. But yeah, anyway, throw some stuff in a microwave, stir it, pour it in your crust, refrigerate, and you have yourself an amazing pie!

A pie that, I might add, prompted my friend Molly to call me a "goddess". So yeah. It's impressive.

And OF COURSE the birthday boy loooved it! He told me so, repeatedly. The ganache gives you the most amazing, silky, texture and then there's a beautiful raspberry glaze on top to give an extra punch of fruity flavor. And there's nothing more delicious (ok that's prob. a big statement but....it's up there) than a cookie crust!

You're gonna love this one.

Nutella Crack Pie

Soooo remember that homemade Nutella we made Monday?

Well...then I put it in a pie.

A crazy addictive*, potentially dangerous pie.

Crack pie.

That's right. Nutella crack pie.

*(people, don't do drugs. Just eat pie.)

Just in case you didn't know-I can't take ownership of the crack pie idea, crack pie is one of the big desserts over at Momofuku Milk Bar. And then some crazy amazing people on the interwebs put a new spin on it-adding Nutella. Essentially what we have is an oatmeal cookie crust (WHICH OMG IS PROBABLY THE BEST PART, I WAS OFTEN TEMPTED TO JUST EAT IT! SUCH BROWN SUGARY GOODNESS) and then a gooey, brown sugar-y filling (which in this case also has the addition of some chocolate hazelnut-y goodness).

Since I used the homemade Nutella, the hazelnut flavor really came through, but you can absolutely just use storebought. Whatever. You won't hurt my feelings.

This pie is traditionally served at room temperature (or even possibly slightly warm?), but I actually preferred it chilled (a rare thing for me). I thought it just really helped the flavors of the filling come through and still...that crust....*drool*.

He'll deny this, but when I tried to explain the pie to him Michael didn't seem to optimistic about it. Then he tried it. And loved it. Duh. Who wouldn't?

Vanilla & Honey Shortbread Pie (Walkers Shortbread Recipe Challenge)

So um...
I kinda won a recipe contest Monday?

WHAAAT!?

Yes. I am still in shock. I mean it when I say I had 0 expectations of winning. Everyone had such amazing, beautiful, delicious desserts, so I am just humbled. I am so so thrilled that I did win, though-definitely a highlight of my time as a baker/food blogger :).

And now I get to enjoy the awesomeness that is Michael being adorable and saying things like "A kiss for the winner!" "I love you my little champion", etc. etc. :) :) :)
(not to mention the awesome prizes I won. Including 2 tickets to the Summer Fancy Food Show-which I'm super excited about!)

On Monday I (along with 8 other food bloggers, including my friends Susan from The Girl in the Little Red Kitchen and Mallory of Total Noms) brought our recipes, featuring Walkers Shortbread, to the NASFT center in Manhattan. We all had to bring 1 copy of the dish for the 3 judges, and 1 for everyone there to try. This whole thing has been in the works since the fall, so we had all been thinking about our recipes for quite some time. I'll be posting a bunch more about the actual event later. For now, let's talk pie:

I decided to make pie. In my head, shortbread is warm and comforting tasting. So I thought that vanilla and honey were two flavors that would compliment that. And then I sort of just had a vague idea of what to do. And then I decided to just wing it the Sunday before the contest. Because I'm insane, I guess?

Anyway, the recipes I was sort of adapting the elements from didn't behave the ways I thought they would so I really had to think on my feet to make it all work. But it did! And the plus side is, the recipe is now 100% Kayle original :). Lemme sum it up for you:

1. A buttery shortbread crust with honey and peanut butter (although 1 judge, Corina, suggested omitting peanut butter from the crust, as it can overwhelm the other flavors-so feel free to mess around with it).
2. A rich, vanilla-honey pudding filling.
3. Whipped cream on top! (I used honey & a lot of vanilla in mine)

The aforementioned judge, Corina, said it was like "eating a hug", and she made an audible noise of happiness when she took a bite. Best compliment ever :).

Oddly enough, the first time I tasted the entire pie together was while at the contest. I was pretty happy with it, tasted good to me. And Michael really really really liked it (he said it was extremely flavorful without being overwhelming). You will too. It is pure joy in pie form. 

I've got a ton left over, feel free to come on over and have some.

S'mores Pie

I'm going to wax poetic about pie for a second.

I love pie. I, generally, prefer it over cake. When I speak about my love of pie...I'm not really talking about fruit pies, those are more Michael's thing. I love a good dessert pie. Peanut butter pie. Chocolate pies. Oreo pie. The good stuff. Rich and dense and always with some delicious crust! Ohhhh the crust. Buttery, rich, sweet, delicious crusts. Dear dessert pies...I love you.

Now I'm gonna say an ode to s'mores.

Oh s'mores. Toasted marshmallow-so ooey and gooey and sweet yet smoky + crisp, buttery graham goodness + rich, melt-y chocolate=a perfect trifecta of flavor. I love you in your original, campfire form. I love you as brownies. I love you as creme brulee. I love you used in any manner of cookies. I love you in cupcake form. And I love you...as pie.

S'mores pie. This is real life. Super buttery, so good you wanna holla (oh yeah I went there), graham cracker crust meets rich, thick, chocolate ganache-y filling and is topped with the sweet perfection of toasted marshmallows. This pie is good chilled, warm, or even hot (although I'm not gonna lie...it's a mess whilst hot)--in this context chilled or slightly warm are the best, but there's really no going wrong here. I mean...we're talking about s'mores pie. Oh yeah.

French Silk Brownie Pie

You know what's great?

Mini stuff.

Like me, I'm mini. I'm great, right? Right.

You know what's also great?

Brownies.

And chocolate mousse.

And whipped cream*.

And pie.

*(which I've finally homemade whipped cream...but didn't measure anything so currently I've got no recipe. Sorry guys!)

Put all that greatness together and you've got yourself these babies: french silk brownie pies.

They're impressive and pretty, you'll seem super skilled and awesome if you make these.

They're easily made ahead of time, if you want to serve these for some occasion.

They're also completely delicious and you will revel in the layers of flavor.

When you take a bite, you will embark upon an epic experience of deliciousness: first you get the sweet creaminess of the whipped cream, which gives way to the bittersweet fluffiness of the chocolate mousse and then the whole thing finishes off with the rich, intense chocolatey-ness of the brownie base.

Snowflake Collection  Round Cake Pans

The moral of this story is you should totally make yourself some super amazing, rich and intense, yet light and creamy, mini french silk brownie pies. Or hey, go to town, make a full sized one! I'm cool either way.

Mini Spinach and Goat Cheese Pies

Ok you guys, prepare for a much less active Kayle-presence.

On Wednesday morning I will be getting on a bus to Ohio, where I will stay for about a week. I'm going to be crazy busy visiting with people and doing stuff and enjoying the holidays! I'll still try to get on here every now and again, and I have a post or two scheduled for while I'm gone, but I just wanted to give you a heads up. I'll miss you and I hope you all enjoy your holidays too!

Now, on to the recipe!

Have you ever had Spanakopita? It's pretty amazing. The only thing Michael complains about with it(and I agree with) is that we wish there was more pie and less filling. That problem is totally solved with these mini pies!

No, this is not technically Spanakopita. It's goat cheese and spinach and such, not feta and what not.

And yes, if you prefer more filling and less pie-you can totally make these that way too.

This recipe is quite inexact as far as the crust options go, but stick through it. You can figure this out. And once you do you'll have these super amazing little pies that you can hold in your hand and that taste absolutely rich and flavorful and delicious. These would be a perfect thing to serve at a holiday party, methinks. 

Frozen Strawberry Yogurt Pie

NOOOO! Summer is almost over! (There's only a month left!) I hate fall! Nonononononooooooo! I want sun and blue skies! And warmth! And sundresses and shorts! And flowers and green trees and just happy summertime! I dread the leaves and everything dying and the gray skies and colors shifting from blues and yellows and pinks to oranges and browns. I abhor the idea of wearing a jacket and boots instead of a tank top and flip flops. I am not looking forward to September, nononooo.

To try to hold on to summer a little longer, I'll share a super summery dessert recipe that I recently made for my Michael.

Like me, he hates fall. Loves summer. Especially summery desserts. Michael loves anything "refreshing" and is obsessed with berries-especially strawberries. A couple weeks ago I decided to make myself a s'mores treat (that I'll share later), and Michael is not a s'mores fan. So, I knew I'd have to make him his own special dessert. I also had some extra Greek yogurt lying around that I needed to use up. When I saw this recipe I knew it was sure to be a winner-and I was right! Michael says this may be the best thing I've ever made him. He says, "It's like a cheesecake...but frozen...and more refreshing. So pretty much-perfect." It's everything he loves and wants and needs in a dessert. I've scored major girlfriend points. :D.

Yoder's Peanut Butter Pie

I'm sad.

I've been so busy, I've barely been able to cook.

Michael and I have had to have food delivered this last week more times than I would care to admit.

I just wanted to share my feelings.

NOW-about the pie. One day, I was watching the travel channel and some sort of food special was on. One of the many delicious things featured was what was lauded as the "Best Peanut Butter Pie" from Yoder's in Sarasota. Part of what apparently made this pie so amazing was the fact that Yoder's (an Amish establishment) makes everything from scratch--and I love that. So I immediately became obsessed with making this pie myself. A quick Google search yielded some promising options, and then I set to work adapting it. This pie had 4 main components: crust, peanut butter crumbles, vanilla pudding, and whipped cream-all made from scratch! I devoted an entire, internet-less (back when my computer was out of commission) day to putting this pie together. 

End result: a good pie. A little short on peanut butter-y taste, the vanilla pudding took over a bit (I've changed some of the amounts in the following recipe in an attempt to remedy this, but I'm also thinking it'd be better if you mixed some pb into the pudding), but it actually really grew on me. I'm a big fan. It's got a great, old-fashioned, down home taste and texture, and is delicious whilst chilled. Michael only kind of liked it. He's quite loyal to a particular peanut butter pie. I must admit, that is still my favorite, also. This is just different-still very good, but different. I definitely think it's worth trying, and I think I'll make it again someday, even if I'm the only one who eats it ;).

Graham Cracker Pie Crust

So, I want to start this post with a question: Should I do themed/update/round-up posts? You know like some blogs post "Muffin Monday", others do "Tuesday Tutor", and lots of others share links of their fav. recipes from other blog's for the week, or a round-up of their recipes + some fun little life bits. Should I do something like this? Would you guys like me more? (could I sound more needy?) Is there anything specific you would like to see from me on a more regularized basis?

Just something I was thinkin' about.

Now that that little piece of business is finished, I have sort of a basic recipe post for you today: Graham Cracker Pie Crust. Now, obviously you can always easily buy these crusts. But...who knows what's all up in those, you know? And I want to feel as unprocessed as possible as I eat my peanut butter pie! ;P But seriously, it's so not hard to make homemade graham cracker crust, and it tastes like a bjillion times better. Last time I made that peanut butter pie we love I decided to attempt to make my own and, using a couple different graham cracker pie crust recipes I had that were for different pies, I sort of created my own little recipe (that's not quite as heinously bad for you as some), and I really loved it. It's super delish. And, a great basic recipe to just have, in case you need it. So here ya go!

Graham Cracker Pie Crust

Adapted from evil shenanigans' crust for "Peanut Butter Cream Pie with Chocolate Whipped Cream"

Mini Apple Pies-Take 2: Holiday Recipe Exchange: Week 15 (Pie)

Now, the moment you've all been waiting for-the ridiculously easy, boyfriend-approved (which, trust me-for apple pie-that's big) mini apple pies!

I made these for Michael for Thanksgiving. I was making pumpkin pies, which he does not like, and I didn't want him to not have a dessert, too! The problem with making an entire apple pie is, if it's just for him, he has a hard time finishing it before it "goes bad". So, I had the brilliant idea that mini apple pies might be just the ticket!

Perfect All-Butter Pie Crust-Holiday Recipe Exchange: Week 15 (Pie) UPDATED PHOTOS

Can I tell you something?

I used to be afraid of homemade pie crust.

I had two reasons.

1. My mom always ranted about what a hassle it was, and how store bought is just as good without ALL that hard work.
2. My boyfriend's mom (my Mama Maria) is, like, the queen of pie. Her pie crust is spoken of in reverent tones. So, you know, intimidating.

For my birthday, Mama Maria got me (in addition to a lovely apron) the new edition of The Betty Crocker Cookbook. Until that point I hadn't even bothered to look for a pie crust recipe, because I knew only hers would do. However, she informed me her recipe was in that book-yay!

Fast forward a month (because I got my present early) to Thanksgiving. I was making 3 pumpkin pies for myself (and, I thought, Brandon) and some mini apple pies for Michael (recipe coming soon!). Well, first of all--when I found the recipe for the mini apple pies, it had the crust recipe for it too, and it had a way for me to make it with a food processor, and it was all butter (no shortening-thank God! I hate shortening. I don't have any and I don't want to get any.) So I was pretty excited about that, actually. But, for the pumpkin pies, I had decided to do what my mom did and just buy Pillsbury pre-made crusts.

Baking day came. Everything was ready. I had just mixed up the pumpkin filling. Then I took out the crusts and....realized they were the wrong kind. My mom's instructions hadn't been quite specific enough. So, I was stuck with these two pre-made pie crusts that were in their own little tins (thusly needing no pie plate) and were FAR too small for the amount of filling. I knew I'd need at least one more pie. So-I did what I had to do. I looked in the Betty Crocker Cookbook-but, unfortunately, there was no pie crust recipe that didn't have at least some shortening. I googled, in search for an all-butter pie crust recipe I could use. And I found one. And I used the food processor method I had read about for the mini apple pies to make it super easy! In the end-my oops was a happy HAPPY accident! With that extra pie crust, the filling filled all three pies up PERFECTLY. And after baking it was obvious which pie was the prettiest (and after tasting it was obvious which pie was the tastiest). 

But there was one more hurdle. Michael's the one who likes fruit pies. He's the one who, more often than not, would be wanting the pies that had this sort of crust. Would it compare to his mom's?

Answer=Yes! He proclaimed the crust was just as good! 

Yay! I don't have to use shortening! 

And neither do you--use this recipe. Because, seriously, with the food processor method, I don't know what my mom was talking about. This is in no way difficult, and it is definitely worth it!

(Holiday Recipe Exchange posts: Week 1 Parts 1 and 2, Week 3, Week Six, Week Seven, Week Nine , and Week 10 Parts 1 and 2,Week 11 Parts 1 and 2, Week 12 Part 1 and 2 and Week 14 Parts 1 and 2)

Perfect All-Butter Pie Crust

Very slightly adapted from Food For My Family

Raspberry Ice Cream "Cake-Pie" (for Michael's birthday!)

September 17th was an exciting day at our household. It was Michael's birthday!!! I've never been able to spend his birthday with him before (he was always in Ohio and I was here in NYC), so I was soooo excited! He hates having a lot of focus and attention on him, so I agreed no presents, no party, no going out-I just wanted to be able to make him dinner. The post about his dinner will follow. This is about his birthday "cake" (tech. a pie). Michael and I have different tastes in desserts, as I've mentioned, so I wanted to make him something that I don't like but that he would. Enter this "cake-pie" (as we came to call it). It has the trifecta of Michael's dessert loves: berries (esp. raspberries), dark chocolate, refreshing (ice cream). He LOVED it! Yay! So, if you're like him at all, you should love this too.

Peanut Butter Cream Pie and Strawberry "Ice Cream"

Finally! I am BACK! We're completely moved in (I might post a picture sometime later) and I love our new place! It's adorable and pretty and wonderful :). And I finally have a kitchen all to myself!!! So, to make up for the fact it's been like a month since I shared a recipe I'm giving you all a double dose! These are the two first new things I've made in this kitchen and they are delicious, yum yum yummy desserts!

Here, have a bite. It's the least I could do.

Yesterday I made peanut butter pie. It's a recipe I've had sitting in my recipe box since I was in high school that I had pulled out of one of my mom's old magazines. It seemed easy, refreshing (a prerequisite for a dessert Michael will love), and it has peanut butter sooo....you can't go wrong. Funnily enough, although I thought the fact that it was chilled would mean Michael would like it, he wasn't very excited, he feared it would be too "rich" (*eye roll*). But I persevered and made it anyway. And I am soooooo happy I did! It is amazing! And when Michael took his first bite, he looked at me with wide eyes and then gave me a big peanut buttery kiss. He approved. It's a super easy to make recipe, requires very few ingredients, and not too bad for you either, especially if you opt for lower cal ingredients (ie. fat free milk, etc.).

The Most Delicious Thing You'll Ever Eat AKA Chocolate Chip Cookie Pie (UPDATED PHOTOS)

Before I decided to just jump in and do this blog, I sort of waded in the shallow end by doing mini blog posts through notes on facebook. Thusly, I will have my first few recipes I put on here be the same ones I put there. I'm going to tell you right now "you're welcome" for this recipe. It's amazing, it's ridiculous, it's The Most Delicious Thing You'll Ever Eat! I thought my eyes would bug out when I first saw this recipe on How Sweet's blog. Chocolate chip cookie + pie!?? So, it didn't really take me long to tackle the recipe and bask in the wonder of it's yumminess. I eventually learned that this is some sort of adaptation of a Kentucky Derby pie? But I think that uses bourbon? I don't know, all I know is that since I ate all of it....I miss it. I genuinely miss that pie. And my waistline won't let me make it again so soon. *sigh*
Disclaimer: this is a very rich dessert, especially when eaten warm, ideal if you love chocolatey goodness. If you're not such a fan of the richness, it probably would be pretty good to you served cold maybe?
Alright enough! Here it is:

Chocolate Chip Cookie Pie

from How Sweet It Is

Ingredients:

• 2 eggs
• 1/2 cup flour
• 1/2 cup granulated sugar
• 1/2 cup packed brown sugar
• 1 cup (which equals about 16 tbsp) butter, melted and cooled 
• 1 cup chocolate chips (I used 60% dark cocoa Ghiradelli chips...mmm)
• 1 unbaked pie shell (The recipe called for a regular unbaked crust, but I used KeeblerReadyCrust in graham cracker (and later homemade graham), I'm sure anything would be good though-use your preference!)

Preparation:

• Preheat oven to 325 degrees F
• In a large bowl, beat eggs until foamy. Then beat in flour, sugar, and brown sugar, until well blended. Then blend in melted, room temperature, butter. Stir in (with a spoon, etc.) chocolate chips. (The consistency will not be like regular cookie dough, and it won't taste that awesome, so don't be disappointed. Just wait, the pie will be worth it.)
• Pour in to pie shell. Bake for 50-60 minutes.

Let it cool for a bit before cutting it, or it'll fall apart. Or just eat it falling apart, no judgement here. You can eat it warm and gooey and chocolatey like me. Serve it warm with ice cream and let it get all up in that pie like HowSweet, or serve it cold, like Michael probably will when I make him eat some. No matter what, just attempt to keep control of your drooling, I know I am right now.....I really do miss that pie.


Note: I am not, in any way, being compensated by anyone mentioned in this blog (Keebler, Ghiradelli, even HowSweet). I am merely telling you what I used and liked, all of my promotion of them is just from genuine love :)