Social Networking share buttons now on blog posts + Life Update

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I have a few blogs and wanted to keep up with technology & trends by adding the most popular Social Networking share buttons to all of my blog posts.  This way you can share the posts via Twitter, Google +, Facebook, sending to someone in an email or by pinning on Pinterest (mainly for pictures).

So above each blog post you will see the below:

As for why I haven't posted since March?!  Shame on Me!  Whack my hands with a ruler!  I was in Dubai from March 9th-12, then in Saudi from then until June 6th, then in Bahrain from June 6th-8th.  My twin sister has 3 small children (ages at the time were 3 almost 4, 2 & a half, slightly over 1 year).  So having said that, I was super busy and hardly had time to check email.  After I got back to the states from Saudi at the beginning of June I moved, then I moved again temporarily until my final place is ready.  Then the Islamic Month of Ramadan happened, then I got the flu and now have Bronchitis!  PHEWEEE!  Being that I have been in temporary housing, internet has been hit & miss.  What I would like to do is get back on track with posting a few recipes a week.  When I move to my final place, I would like to do some YouTube videos possibly of me making pies.  So that's what is going on in my neck of the woods!

So until I get back on track, KEEP UP THE PIE LOVE!

Maple Syrup Pecan Pie

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INGREDIENTS:

1 1/4 cups maple flavored pancake syrup
1/3 cup packed golden brown sugar
3 eggs
1 egg yolk
2 tsps all purpose flour
1 1/2 tsps pure vanilla extract
2 tbsps melted butter
1 1/2 cups pecan halves
9 inch unbaked deep dish pie shell

LET'S MAKE THE PIE:

Preheat the oven to 350 degrees.  Stir syrup, sugar, eggs, egg yolk, flour and vanilla in large bowl to blend.  Whisk in melted butter (syrup mixture will be very thin at this point).  Stir in 1 cup of pecans.

Place frozen pie shell on heavy cookie sheet.  Carefully pour maple syrup mixture into pie shell.  Arrange remaining 1/2 cup of pecans on top of syrup mixture, pressing into syrup mixture to coat.

Place baking sheet in center of oven.  Bake pie for 50 minutes or until edges are golden and filling is just set in center.  Cool pie on cooling rack for 25 minutes.  Cut pie into wedges and serve warm or at room temp.

Frosty Lemon Chiffon Pie

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INGREDIENTS:

1 cup cold whole milk
1 envelope (1.3 ounce) dry whipped topping, Dream Whip perhaps
1 1/4 jars (11.3 ounces) purchased lemon curd
1 box (3.4 ounces) lemon instant pudding and pie filling mix, Jello brand perhaps
1 (6 ounce) premade shortbread crust, Keebler Ready Crust
1 cup frozen whipped topping, slightly thawed, Cool Whip
Sugared lemon slices for garnish (optional)

LET'S MAKE THE PIE:

Beat 1/2 cup of the milk and the dry topping mix in a large bowl for 4 minutes or until light and fluffy, set aside.

Beat 1 jar of the lemon curd, the lemon pudding mix, and the remaining 1/2 cup of milk in another large bowl for 2 minutes or until smooth and beginning to thicken.  Fold topping mixture into lemon pudding mixture.

Spoon lemon mixture into piecrust.  Spread slightly thawed whipped topping over lemon mixture.  Swirl remaining lemon curd through whipped topping.  Freeze for 30 minutes before serving.  Decorate pie with sugared lemon slices (optional) and serve.

SawDust Pie - Patti's 1880's Settlement Restaurant Recipe

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If you ever get a chance to visit the South West part of KY in the Paducah/LBL/Grand Rivers area you have to stop by Patti's 1880's Settlement Restaurant!  They are known nationwide, maybe even worldwide for their pies!  The restaurant has lost of home cookin' going on and the menu is really awesome.  The atmosphere is very cozy and inviting as well.  Patti's is located in Grand Rivers, KY not too far off I-24.

 Before Baking

 After Baking

 Looks Yummy!  My twin & I couldn't wait to dive in!

In the Pie Plate

INGREDIENTS:

7 Egg Whites, unbeaten

1 & 1/2 cups granulated sugar

1 & 1/2 cups graham cracker crumbs

1 & 1/2 cups chopped pecans

1 & 1/2 cups sweetened flaked coconut

9 inch unbaked pie shell

Sliced bananas for garnishing

Sweetened Whipped Cream

LET'S MAKE THE PIE:

Mix first 5 ingredients together and stir by hand.  Pour into unbaked pie shell.  Bake in preheated 325 degree oven until glossy and set (about 25 to 30 minutes).  We went to 30 minutes in our oven.  DO NOT OVERBAKE!  Center should be gooey.  Serve warm/room temp with whipped cream and sliced bananas

 

Happy National Pie Day!

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Classic Diner Style Chocolate Pie

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This recipe is by Martha Stewart.

INGREDIENTS:

• • 30 chocolate wafer cookies (about 6 ounces)
  • 1 tablespoon sugar
  • 6 tablespoons unsalted butter, melted
  • 1/2 cup sugar
  • 3 tablespoons chocolate malt Ovaltine
  • 1 teaspoon salt
  • 1/4 cup cornstarch
  • 5 large egg yolks
  • 2 cups whole milk
  • 1/2 cup heavy cream
  • 5 ounces dark chocolate (60 to 70 percent cacao), coarsely chopped
  • 2 ounces milk chocolate, coarsley chopped
  • 2 teaspoons whiskey
  • 1 teaspoon pure vanilla extract
  • Vanilla Bean Whipped Cream

LET'S MAKE THE PIE:

1. Make the crust: Place cookies in the bowl of a food processor and process until a fine powder is formed. You should have about 1 1/2 cups. Transfer crumbs to a medium bowl and stir in sugar. Add melted butter and mix until well combined; mixture should feel wet.
2. Turn crust mixture out into a 9-inch round pie plate. Using the back of a large spoon, press the mixture evenly into the bottom and up the sides. Transfer crust to freezer.
3. Make the filling: In a medium saucepan, whisk together sugar, Ovaltine, salt, and cornstarch. Add egg yolks and whisk until combined; mixture will look like a thick paste. Slowly pour in milk and cream, whisking constantly. Bring to a boil over medium heat, whisking constantly; let boil for 30 seconds and immediately remove from heat.
4. Add chocolates, whiskey, and vanilla; whisk until well combined and mixture has cooled slightly. Let stand, at room temperature, for 15 minutes. If a thin skin forms on the filling while cooling, whisk until skin is gone. Remove pie crust from freezer and pour filling into the crust. Refrigerate for 4 hours before serving.

Chocolate & Raspberry Tart

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This recipe is by Martha Stewart.

INGREDIENTS:

• Unsalted butter, for tart ring
• All-purpose flour, for work surface
• Michel Roux's Pate Sucree
• 1 cup halved raspberries, plus 24 whole raspberries
• 10 fresh mint leaves, thinly sliced
• 1 cup heavy cream
• 7 ounces good-quality dark chocolate, finely chopped
• 1 ounce light corn syrup
• 4 tablespoons unsalted butter, cut into small pieces

LET'S MAKE THE PIE:

1. Preheat oven to 375 degrees. Butter an 8-by-1 1/3-inch tart ring; set aside. On a lightly floured work surface, roll out dough to a round about 1/16 inch thick. With a dry pastry brush, sweep off the excess flour; fit dough into prepared tart pan, pressing it into the edges. Trim even with top of ring. Gently prick the bottom of tart with the tines of a fork. Cover with plastic wrap; chill pie shell until firm, about 20 minutes.
2. Line tart dough with parchment paper, leaving at least a 1-inch overhang. Fill with pie weights. Bake for 20 minutes. Reduce heat to 350 degrees, remove weights and parchment paper, and continue baking tart shell 5 minutes more. Remove tart from ring and transfer to a wire rack; let cool.
3. In a medium bowl, gently toss together halved raspberries and mint leaves. Distribute evenly over the bottom of cooled tart shell; set aside.
4. Bring cream to a boil in a heavy bottomed pan over medium heat. Remove from heat and add chocolate and corn syrup; whisk until smooth and creamy. Whisk in butter, one piece at a time. Pour chocolate mixture into tart shell over raspberries and mint; let cool. Transfer to a refrigerator at least 2 hours before serving.
5. To serve, cut tart using a very sharp knife dipped in hot water, wiping in between cutting each slice. Place tart slices on individual plates and serve with reserved raspberries.

Pecan Chocolate Chip Pie

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This recipe is by Emeril Lagasse.

INGREDIENTS:

• 1 1/2 cups pecan halves
• 1 store-bought or homemade pie crust in a deep-dish 9-inch plate
• 1/2 cup semisweet chocolate chips
• 1 tablespoon all-purpose flour, plus more for coating chocolate chips
• 3 large eggs, lightly beaten
• 1 cup packed light-brown sugar
• 1 cup light corn syrup
• 1/2 teaspoon pure vanilla extract
• 1/4 cup (1/2 stick) salted butter, melted

LET'S MAKE THE PIE:

1. Preheat oven to 375 degrees. Spread pecans in crust. In a small bowl, toss chocolate chips in a little flour to coat, then scatter evenly over pecans. In a medium bowl, stir together eggs, brown sugar, corn syrup, vanilla, butter, and flour until well combined. Pour filling over pecans and chocolate chips.
2. Bake until filling is set and crust is browned, about 70 minutes. (If pie browns too quickly, loosely tent with foil.) Let cool on a wire rack at least 1 hour. Serve warm or at room temperature.

Make your Own Almond Flour Pie Crust 2 - Pastry Crust Substitute

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This is another recipe for a gluten-free pastry pie crust.

INGREDIENTS:

• 1 cup almond flour
• 1 teaspoon salt
• 1/3 cup vegetable shortening
• 2-3 tablespoons ice water

LET'S MAKE THE CRUST:

1. Preheat oven at 425 degrees F.
2. Combine salt and flour in a mixing bowl.
3. Thoroughly add shortening to salt and flour.
4. Add in ice water 1 tablespoon at a time, mixing until the almond flour is moistened and dough almost cleans the sides of the bowl. Add 1 or 2 tablespoons of ice water as necessary.
5. Roll out dough and fit in pie pan. For a baked shell, either prick the bottom and sides with a fork, or use pie weights so the shell doesn't bubble up.
6. Bake at 425 degrees for 8-10 minutes or until lightly browned.

Make your Own Almond Flour Pie Crust - Pastry Crust Substitute

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This is a great recipe to replace gluten based pastry pie crust.

INGREDIENTS:

 

1 cup almond flour
1 egg
1 cap Pure Vanilla Extract
1 tbsp butter
1/2 tsp cinnamon
enough sugar substitute or honey to sweeten crust
pinch of salt

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LET'S MAKE THE PIE CRUST:

 

1. Mix all ingredients together until they form a ball. The ball should have a little moisture to it, but not liquid.

2. You can taste it to make sure there is some sweetness and hint of cinnamon and butter.

3. Smooth pieces of dough into pie tin with fingers until the crust is made.  If you want, you can lightly spray the pan before you add the dough.

4. If making pudding/cream pies, bake crust first at about 325 F until just turning a slight golden brown keeping an eye on the crust.  Times will vary depending on your oven and altitude.  Before putting in oven, prick the bottom and sides with a fork or weigh down the bottom with pie weights so the shell doesn't bubble up.

Make your Own Almond Flour

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If you have a gluten allergy or just want to live gluten free, you can make your own Almond Flour at home using any blender, even a standard one.  Have you seen the prices of premade Almond Flour?  You will generally pay about $40 for a bag!!!  Save a TON of money and make your own.  It's Super Easy!

Make your Own Almond Flour Pie Crust - Graham Cracker Substitute

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This is a very easy pie crust to make.  It's great for no bake pies.  This works best for a 9" pie pan.  If you have an 8" one, the crust will be a little thicker, or you can cut back on the ingredients a bit.

INGREDIENTS:

• 1 and 1/2 cups almond meal or almond flour
• 3 tablespoons melted butter
• Artificial sweetener equal to 3 tablespoons sugar

LET'S MAKE THE CRUST:

Heat oven to 350 F. Melt the butter (if the pie pan is microwave safe, melt the butter in it) and mix the ingredients up in the pan and pat into place with your fingertips.

Bake for about 10 minutes until the crust is beginning to brown. After 8 minutes, check every minute or so, because once it starts to brown it goes quickly.

Make your Own Brown Sugar

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Do you ever find yourself out of brown sugar or don't have enough to finish the recipe you already started?  Or maybe you want an organic version?  Problem solved!  Make your own and you will always have the amount you need plus you will know that it's fresh.

HOW TO MAKE BROWN SUGAR:

1 cup organic or regular cane sugar

1 tbsp organic or regular unsulphured molasses

* Blend both ingredients together with a fork until well mixed

* Store in an airtight container until needed

THAT'S IT!  EASY PEASY!