S’mores Pie

Just remember, I am not a professional photographer. I am just a home cook taking snaps with my phone and usually in a hurry to eat what I just made. This photo really doesn’t do any justice to how delicious this is. I don’t know where this recipe has been all my life. Yesterday was Pi Day and combined with the fact that it was my birthday weekend, I wanted to indulge. I knew I was going to make a chocolate pecan pie because I make a really good one, its relatively easy, and my husband absolutely loves it. He isn’t a huge sweet eater and it makes me so happy to watch him grin from ear to ear while eating the pecan pie. We were going to a little outdoor gathering with kids and I wanted to treat them to something they would love as well. Rewind to me being convinced to buy Golden Grahams cereal at the grocery store yesterday morning and everyone’s love for s’mores and I knew I had to make a pie utilizing those ingredients somehow.

Because we were already out shopping and I wanted to be able to enjoy the day outside with my family (and also needed to fit in a workout since I was going to be eating all this pie!) I grabbed some pre made crusts, no shame in that! If you would like to do a homemade version, I posted the recipe for that too. It’s simple to make just creates extra dishes to wash. If you aren’t going to be at an outdoor picnic and want it to be pretty the extra effort to make this in a glass pie dish is usually worth it.

What you need:

1 pre baked graham cracker crust

(or for the homemade version, 1 1/4 cups graham cracker crumbs, 2 tbsp sugar, 1/3 cup melted butter. Combine all the ingredients and press into 9 inch pie plate, bake for 6 minutes then cool before filling. I usually use my food processor to make the crumbs and do the mixing)

For the fudge base layer:

2 cups of dark chocolate chips (I prefer Ghirardelli 60% cacao)

1/4 cup salted butter

1/2 cup sweetened condensed milk

For the topping:

2 cups mini marshmallows

1 cup graham cereal

3 tbsp salted butter

1/4 cup chocolate chips

Using a double boiler or a microwave safe bowl, melt 2 cups of chocolate chips with butter. I like to just do 30 second increments and stir as I go. When 75% of the chocolate is melted remove from the heat and just keep stirring until smooth. Be careful not to overcook the chocolate. When the chocolate is smooth add 1/2 cup of sweetened condensed milk and stir until fully combined. The fudge will start to set quickly so be fast. Pour your fudge into the pie crust and smooth out with a rubber spatula. Set aside while you make the marshmallow topping.

Now take one cup of mini marshallows and the butter and melt in a microwave safe bowl for approx 30-45 seconds. When the marshmallows have doubled in size and are very soft remove from the microwave and stir in your cereal, second cup of marshmallows and chocolate chips. Stir until loosely combined and spread on top of the fudge in the pie pan. Top with extra crumbled up chocolate chips or chocolate shavings and a bit of cereal wait an hour to set. You can also place in the fridge for about 20 minutes. This pie stands well on its own, I watched most of my friends and their children eat it with their hands : )

Chocolate Bourbon Pecan Pie

I have been making this recipe for years and its a family favorite. We usually gorge ourselves on it for Thanksgiving dinner and then everyone sneaks the rest of it for breakfast the next day. It is a really good pie. Just recently I decided to make it in a pre made chocolate crust and it was a game changer. I’ll probably go back to the butter crust at some point but this is a nice option, so you choose which one is best. When I don’t have time to make a homemade crust Pillsbury probably has the best store bough version, they use real lard and it super flaky and light. For today’s purposes, I bought a pre made Oreo crust and I am glad that I did.

What you need:

A pie crust that has been baked, whichever you choose.

(If you want to make a homemade chocolate crust make crumbs using chocolate wafer cookies or chocolate graham crackers, you need 1 1/4 cups. Combine with 1/4 cup melted butter and 2 tbsp sugar. Press into pie pan and bake at 375 for 5-6 minutes. Cool before filling)

1 cup of toasted pecan halves and pieces

1 cup of chocolate chips ( I use Ghirardelli 60% cacao)

1 cup of dark brown corn syrup

4 eggs 1/4 cup granulated sugar 1/4 cup firmly packed light brown sugar 1/4 bourbon (you can use water if you would like to omit the bourbon)

1/4 cup maple syrup

2 tsp vanilla extract

½ teaspoon table salt

Begin by whisking eggs and sugar until creamy. Stir in remaining wet ingredients followed by chocolate chips, pecans, and salt. Pour into pie dish (with pre baked crust). Bake at 325 for about 55 minutes or until the pie is set (no longer jiggly in the middle). Excellent served with whipped cream or vanilla ice cream : )

Beef Primavera

The weather has been so warm and sunny the last few days I am thinking ahead to my garden and all the fresh veggies. Spring break is around the corner too and we might be taking our antibodies to the beach, so eating healthy is feeling important right now.

What you need:

Olive oil

1 lb lean ground beef (ground turkey or bison would work too)

3 bell peppers ( I like to use a colored assortment)

1 small yellow onion

5 cloves of garlic, sliced into thin pieces

1 cup sliced mushrooms

2 cups fresh arugula (could also use spinach or kale but the arugula adds a peppery flavor)

salt and pepper

1 tsp italian seasoning

1 14 oz can of crushed tomatoes (I recommend San Marzano)

Fresh basil, about 10 leaves sliced into ribbons

1/2 cup shredded Italian cheese blend or mozzarella

To begin add about 1 tbsp of olive oil to an oven safe sauté pan and then add in your onion, peppers, and mushrooms. Add a bit of salt and pepper (roughly 1 tsp) and stir occasionally until soft. Next add your ground beef and a tad more salt and pepper (another tsp). Your Italian seasoning and garlic should come next. Crumble the beef and cook through. When the meat has cooked through deglaze the pan with your crushed tomatoes. Add your arugula and 1/2 the basil leaves. Stir to combine, the arugula should wilt rather quickly. Turn off the burner and add your half cup of cheese on top and place under the broiler in your oven for about 3 minutes. Add some more fresh basil to the top.