mini cast iron skillet blueberry pie

I had some blueberry pie mix I needed to use and had 1 sheet of pie crust.  I was going to make something I saw on FB that was made in ice cube trays but I didn't have any.  Then I thought well I could make a small braid dessert.  Then when I was turning on the oven I saw my mini cast iron skillet and thought OH I can made a pie in there.  Just the right size for 1 also.  I also had a small cast iron cookie skillet so use that one too.  Aren't the just the cutest!

Chocolate Silk Pie

I made this as going away treat for a co worker.  This is his favorite dessert.  I have never made this before...imagine that!!!  I must say it came out really good and was a HUGE it not only with him but the entire staff.  I will make this again I'm sure.  Would be a great addition to the Thanksgiving dessert list. 

I

1 Ready pie crust, baked and cooled.  (I use Pillsbury)

 filling

2 sticks (1 cup) unsalted butter, room temperature

1 & 1/2 cups granulated sugar

4 ounces unsweetened chocolate, melted and cooled slightly 

2 tsp vanilla extract

2 TBSP cocoa powder (optional, but intensifies the chocolate flavor and color)(Did use this)

1/4 tsp instant espresso powder (optional, but intensifies the chocolate flavor)(I didn't use this)

4 large eggs

whipped cream for topping

chocolate shavings or curls

Instructions

for the crust
1. Preheat oven to 450ºF.  Follow directions on box
2. Gently roll out the crust and place it in a pie plate. Crimp edges as desired. Dock the dough by piercing with a fork several times around the bottom and sides.
3. Lay parchment paper into the crust and fill with dried beans, rice, or pie weights.
4. Bake in the bottom third of the oven for 15 minutes. Remove the pie weights and place back in the oven for 10 more minutes, or until the crust is golden brown.
5. Allow to cool completely on a wire rack before filling.
for the filling
6. In the bowl of a stand mixer fitted with a paddle attachment, beat together the butter and sugar until light and fluffy.
7. With the mixer still running, pour the cooled melted chocolate into the butter/sugar mixture. Add the vanilla, cocoa powder, and espresso powder if using. Scrape down the bowl.
8. Add eggs one at a time, beating for 5 full minutes in between each addition
9. (20 minutes total) at a medium-high speed. The full mixing time of 5 minutes for EACH egg is necessary to get the silky texture and for the pie to set.
10. Pour the filling into the cooled crust and allow to set in the refrigerator for at least 4 hours and up to 2 days before serving.
11. Top with whipped cream and chocolate shavings or curls.

Thanks for stopping by, have a great week and Always Remember to Find the Time to Do all the Things You L♥ve.

Donna

Chocolate, coconut cranberry bundt cake

I have so many whole cranberries in the freezer I'm always looking for something new to do with them.  This cake sounded really yummy.  I took this to my friends house one Saturday back in September when I went to her house for one of our crafting sessions.  I always try to bring some sort of treat because my friend really doesn't like to bake.

Adapted from the here
ingredients:

1.5 cup all purpose flour 2 tsp baking powder 2 lemons -zest only 1/2 cup shredded sweetened coconut 1/2 tsp salt 2 cups fresh cranberries -or dried (I used frozen whole and cooked down, then cooled") 6 oz dark chocholate -roughly, chopped (use what you like) 1 package  cream cheese -softened 3/4 cup coconut oil 1.25 cup sugar 1.5 tsp vanilla extract 3 eggs - Pam Baking spray -for greasing pan before the icing

Instructions: 

1. In a bowl, combine flour, baking powder, lemon zest, shredded coconut, salt, cranberries and chocolate. Lay to one side for later. Spray bundt pan with Pam. Preheat oven to 325F.
2. In stand mixer, mix cream cheese and coconut oil until smooth and creamy, about 3-4 minutes.
3. Add sugar to cream cheese mixture and blend until combined, about 1-2 minutes.
4. Add vanilla & coconut extract to mixture and blend about 30 seconds or so.
5. Add eggs (one at a time) to mixture, blending each until just combined.
6. Add flour mixture to cream cheese mixture, blending until just combined, about 1-2 minutes.
7. Pour mixture into prepared pan. Bake about 60 minutes, or until wooden skewer comes out clean. Allow to cool in pan for about 30-40 minutes before removing to cool completely on wire rack. 

Icing:

4 oz soft cream cheese

1/2 cp confectionery sugar (make as tart of sweet as you like)

2/3 TBL soft butter

1/2 tsp vanilla extract

2/3 TBL half n half

Combine above for icing, mix with electric mixer  and get to the consistency you like.

This was an easy and great cake to make.  Will probably make it again sometime.

Thanks for stopping by,  have a great week and Always Remember to Find the Time to DO ALL the things You L♥ve.

Donna

Do Nothing Cake

I was trying to decide what to make for my Monday work treat but didn't really want to get into doing a lot of work, so stumbled upon this on FB.  I had all the ingredients on hand so thought what the heck.  Was worth making and everyone loved it.  So I think this would be a good one when you have a crowd for dinner.

Cake :
2 cups all purpose flour
2 cups granulated sugar
2 eggs, slightly beaten
1 tsp vanilla
1 tsp baking soda
pinch of salt
1 large can (20 Oz) crushed pineapple with juice
Frosting :
1 stick (1/2 cup) butter
1 cup sugar
1 can (5½ ounce) evaporated milk
1 cup chopped walnuts or pecans
1 cup shredded coconut

Powered by Chicory

Instructions

1. Preheat oven to 350 degrees F.
2. In a large bowl, Whisk together all the batter ingredients until just combined.
3. Pour into a greased 13×9 baking dish, and bake for 30-40 minutes or until a wooden toothpick, inserted in the middle comes out clean. Don't overbake.
4. While cake is still baking, prepare the frosting.
5. Heat the butter, sugar, and evaporated milk in a small saucepan until boiling.
6. Cook and stir for about 5 minutes, or until slightly thickened.
7. Remove from heat and add in the coconut and pecans.
8. Remove the cake from oven, and using a kabob skewer or wooden spoon handle, or some similary-sized object, begin poking holes in the cake.
9. You need holes so that hot frosting has plenty of room to get down and soak the cake.
10. Pour frosting over the hot cake, spreading it out to make sure it’s all evenly dispersed.
11. Allow cake to cool for a bit before cutting.
12. Due to the frosting seeping into the cake, it is very moist!
13. Enjoy

Thanks for stopping by, have a great week and Always Remember to Find the Time to Do ALL the things You L♥ve.

Donna

Peanut Butter Brownies

I made these a long time ago.  I saw the recipe on FB, one of my friends had posted and the recipe is super simple.  I made a double batch so we could have some with Sunday Dinner and the rest to take to work for the crew.....they love anything peanut butter and chocolate.  I thought it strange that these didn't have any eggs, or a leveling agent.

Here is the recipe for a single batch (makes 9x9)

Ingredients:
2 ripe bananas
1 cup sugar
1/2 cup melted butter
1/4 cut cocoa
1/8 tsp salt
1 tsp vanilla
3/4 cup AP flour
1/2 cup peanut butter
1/2-3/4 cup chopped walnuts (optional)

Directions:
Preheat oven 350°

In a bowl mash bananas then add sugar and mix with a fork til combined.  Add melted butter (save 1 tbl for spreading on pan and also 1 tbl cocoa to dust pan. I lined my pan with parchment and also did this step )
, vanilla and mix again.  Add flour, salt, mix then add cocoa, add nuts.  Mix well but don't overmix.  Spread mixture into pan getting into all the corners.  With an small ice cream scoop place 4 scoopes on top of batter, with a flat knife drag the pb through the mix, first one way then the other this will give you a nice pattern.
Bake for 20=25 minutes until tester comes out clean.
ENJOY!!

thanks for stopping by, have a great week and Always Remember to Find the Time to Do ALL the things You L♥ve,
Donna

blueberry scones

Our local grocer had blueberries on sale and I needed a treat for work, so these worked out perfect.  I love making scones because you can make sweet or savory and they are all delicious.  The trick to making them so they are not dry is to not overwork the dough and don't over cook them.  Hope you give them a try.
adapted from here

Ingredients

1. 3 cups all-purpose flour
2. 1 cup sugar
3. 1½ teaspoon salt
4. 1 Tbsp baking powder
5. 2 sticks butter, softened
6. 1½ cups fresh blueberries
7. 1 lemon, juice and zest
8. ½ cup half and half
9. 1 egg
10. 1 egg, well beaten (for wash)
11. ¼ cup turbinado or sparkling sugar

Instructions

1. Heat oven to 400ºF.
2. Place flour, sugar, salt and baking powder in a large bowl. With a pastry cutter or fork, work
3. butter into the flour mixture until fine crumbs form. Gently stir in blueberries. In a second medium bowl, whisk together lemon juice and zest, half and half, and one egg. With a wooden spoon, slowly add wet mixture to dry, stirring very carefully to keep berries intact.
4. Turn dough onto a parchment-lined cutting board. Form into a 12”x 9” rectangle, about ¾” thick.With the Sweet Creations 3” Round Nest Cutter, press 12 rounds from the dough. Transfer to a large parchment-lined baking sheet. Discard remaining dough.
5. Fill the Sweet Creations Pastry Brush with beaten egg. Glaze the tops of each scone with egg wash, sprinkle with turbinado sugar.Bake for 20-23 minutes or until golden brown around the edges. Allow to cool slightly before serving.

Thanks for stopping by, have a great week and Always Remember to Find the Time to Do ALL the things You L♥ve.

Donna