Minny’s Chocolate Pie
Recipe Overview
Yes, yes and yes!!!! Minny’s Chocolate Pie from Lee Ann Flemming and Food & Wine is super easy and super delicious. It’s the holy grail of baking. I was unusually uncomfortable making this pie, but in the end I had nothing to worry about. It’s a showstopper. My family demanded it again the following week, to which I wholeheartedly obliged!
Ingredients List
Ingredients
- 1 packaged pie dough crust, such as Pillsbury (or you can make your own)
- 1 ½ cups sugar
- 3 tbsp unsweetened cocoa powder
- 4 tbsp unsalted butter, melted
- 2 large eggs, beaten
- ¾ cup evaporated milk
- 1 tsp pure vanilla extract
Whipped cream, optional for serving
Step 1: Make the Crust
You can follow these instructions for a packaged die dough, or if you make your own pie crust follow the instructions for a partially baked crust.
Preheat oven to 350o. Ease the pie crust into a 9-inch pie plate and crimp the edges decoratively. Prick the crust lightly with a fork. Line the crust with foil or parchment paper and fill with pie weights or dried beans. Baked for 15 minutes or until set. Remove the foil and weights and bake for about 5 minutes longer, just until the crust is dry but not browned.
Step 2: Make the Filling
Meanwhile, in a bowl, whisk the sugar with the cocoa powder, butter, eggs, evaporated milk, vanilla, and salt until smooth.
NOTE: On my first bake, I did not whisk the dry ingredients together which resulted in a mixture that had specks of cocoa and whatever else that wouldn’t break up. On my second bake, I did whisk and there weren’t any specks. It did not affect the end result though!
Step 3: Prepare the Pie
Pour the filling into the pie shell and bake for about 45 minutes, until the filling is set around the edges but a little jiggly in the center. Cover the crust with strips of foil halfway through baking. Transfer the pie to a rack and let cool completely before cutting into wedges. Serve with whipped cream, if you like.
NOTE: You can refrigerate the pie overnight.
Conclusion
Make it! If you can swing your own crust, do it, otherwise this recipe is the absolute best of all the worlds. Simple and yummy. Two of my favorite things. Which means this will be one of your favorites things after you make it! Enjoy!
Smoked Turkey
Recipe Overview
If Traeger were my kid, it would be in deep trouble for the complete lack of effort put into this recipe. I mean, I’d grade it a D at best. The written recipe is woefully inadequate, with the video expanding tenfold the steps needed to complete a Traditional Smoked Turkey. Luckily, I figured this out before I turned my Smoked Turkey into a hockey puck. Annoyingly, actually smoking the Turkey correctly yielded a deliciously moist dinner. But the sins of Traeger’s written recipe shall not be forgiven because I’m sure they’ve ruined someone’s Thanksgiving.
Ingredients List
Ingredients:
-
- Turkey – size is up to you. Think 1lb per person.
- For the Brine
- ½ cup salt
- ½ cup sugar (white or brown)
- You may add anything else such as garlic, leeks, apple cider, bay leaves, orange peel, sage, rosemary….the list is endless. Or you can just use salt and sugar, which is what I do.
- For the Turkey Butter
- ½-1 Pound butter
- 6 Cloves garlic, minced
- 8 Sprigs fresh thyme
- 1 Sprig fresh rosemary
- 1 Tbsp cracked black pepper
- 1/2 Tbsp kosher salt
- Olive Oil, plus salt and pepper to taste
- Chicken Stock
Step 1: Brine the Turkey
Boil sugar and salt in 2 cups of water until both dissolve. Transfer brine to a pot big enough to submerge your turkey in water. Do not put the turkey in hot water. Put cold water in the pot and wait until the water is cold if you have to. Submerge turkey in brine for 6-24 hours (think day before) in the refrigerator.
NOTE: I can a lot of jelly – your water bath canner works great for brining your turkey.
Step 2: Prep the Turkey
In a small bowl, combine softened butter with minced garlic, thyme leaves, chopped rosemary, black pepper and kosher salt. Depending on the size of your turkey you may increase or decrease the amounts in this step – more butter makes things taste better.
Prep the turkey by separating the skin from the breast creating a pocket to stuff the butter-herb mixture in. Spread the butter mixture between the breast meat and the skin. If you’re not sure how to do this, watch the video.
Paint the entire turkey with olive oil and salt & pepper. NOTE: there is no basting in this recipe so the salt & pepper will stay in place and you’ll get a mouthful of it with the skin. This made me use less than I would on a baked turkey.
Place the turkey in a roasting pan on a rack with chicken stock and the neck in the bottom of the pan. I used about 2 cups of stock, but this is your preference and dependent on the size of your pan and bird.
Step 3: Prep the Smoker
Set the grill temperature to 300℉ and preheat, lid closed for 15 minutes.
Step 4: Cook the Turkey
Place turkey on the grill and smoke for 3-4 hours. Check the internal temperature, the desired temperature is 175℉ in the thigh next to the bone, and 160℉ in the breast. Turkey will continue to cook once taken off grill to reach a final temperature of 165℉ in the breast.
NOTE: a 17lb turkey took more than 4 hours. While Traeger seems to think that cooking time doesn’t increase with bird size, experience tells me that it does. A 12lb turkey took 3:45. A 17lb turkey took 4:15 but we pulled at 160. A friend’s 20lb turkey was raw at 4 hours and had to go in the oven.
Conclusion
Smoked Turkey is great, just don’t follow Traeger’s instructions. Which is super irritating to be honest. My oven was free all day, allowing me space to make all of my other concoctions. That is significant upside value. The turkey is moist, crispy, and delicious with a delectable smokey flavor that transmits to your gravy too!
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Pumpkin Deviled Eggs
Recipe Overview
Ummmmm, put these in the fail category. Good idea, but it didn’t work out at all! Which I was super bummed about, because they looked so cute on Kathryn’s recipe card. I’ve made approximately a million deviled eggs in my life and thought I’d pretty them up using this recipe. It was too wet and I couldn’t get them to look like pumpkins at all. I’ll stick with my dijon mustard next time! In real life, these just didn’t make the cut.
Ingredients List
- 6 hard boiled eggs
- 2 tsp yellow mustard
- ¼ cup mayonnaise
- Salt and pepper to taste
- Chives (chopped)
- Paprika or red cayenne pepper (optional)
Step 1: Prep the Eggs
Peel the hard boiled eggs and slice lengthwise. Separate the yolks from the whites.
Step 2: Make the Filling
Mix yolks, mustard, mayonnaise, salt and pepper together in a bowl.
NOTE: We all prefer dijon over yellow mustard. Use your preference. If you want to try to make these into pumpkins, I’d leave the mayonnaise out until the end and add a little at a time until you get a consistency that will allow you to impress the lines.
Step 3: Scoop and Roll it Until it is Round
Scoop about 2 tsps of the mixture into a spoon and roll it until it is round. Place in an egg white and press the yolk mixture down with your fingers to fill the egg white.
NOTE: I didn’t get mine to do this. It was way too wet.
Step 4: Make 3 to 4 Indents
Using the back of a knife, make 3-4 indents in the yolk mixture to resemble pumpkin sections. Top with a ¼-½ inch chive. Sprinkle with paprika or cayenne if you prefer.
Conclusion
This recipe had lots of 5-Star reviews, which is why I tried it. Honestly, I can’t see how. Skip this one and use your tried and true deviled egg recipe. I’ll keep looking for one that tastes good and gives us all the cuteness of Fall.
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Awesome and Easy Creamy Corn Casserole
Recipe Overview
Descriptive names that actually describe the product and result?! A seemingly unheard of accomplishment in the land of internet recipes has finally been tackled. LETSGGGO’s Awesome and Easy Creamy Corn Casserole is both Awesome and Easy! It’s soooo simple and just this morning my husband was reminding me how good it was. Seriously, put the kids in charge of making this holiday side dish and free yourself up for the more complicated tasks.
Ingredients List
- ½ cup butter, melted
- 2 eggs, beaten
- 1 (8.5oz) package dry corn bread mix (I used Jiffy)
- 1 (15oz) can whole kernel corn, drained
- 1 (14.75oz) can creamed corn
- 1 cup sour cream
Step 1
Preheat oven to 350oF. Lightly grease a 9×9 baking dish.
Step 2
In a medium bowl, mix melted butter, eggs, corn bread mix, whole corn, creamed corn, and sour cream. Spoon mixture into prepared dish.
Step 3
Bake until the top is golden brown.
NOTE: The original recipe called for 45 minutes. Granted I used a round dish, but it is pretty similar in size to a 9×9. At 45 minutes the top wasn’t golden brown and the insides were still liquid. I had to bake for an additional 25 minutes before mine was cooked through for a total baking time of 70 minutes. Take a look at the video for a good indication of the coloring to indicate it has cooked through.
Conclusion
With a slight adjustment for cooking time, this Awesome and Easy Creamy Corn Casserole gives you all the things you want in a side dish. Ease. Little prep. And ultimately, deliciousness that everyone will eat. Put this in your rotation for Summer, Fall, and Winter.
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Instant Pot Pot Roast
Recipe Overview
Did you forget to put the roast in the crock pot before you left for work at 7:45am? Because who hasn’t?! But the kids were at school on time, so put today in the win column and give yourself a break. Pioneer Woman’s Instant Pot Pot Roast is the ticket to your dinner. It’s easy, and mostly quick, so pop it in before you head out for soccer and come home to dinner, done. The real trick here is that this recipe is good enough for a Sunday dinner, too.
Ingredients List
- 1 whole beef chuck roast, 3 to 4 pounds
- Kosher salt
- Black pepper
- 2 tbsp. olive oil
- 2 whole large yellow onions, peeled and quartered
- 6 whole carrots, washed, scrubbed, and cut into large pieces
- 1 cup red wine
- 2 cup beef stock
- 3 sprigs fresh rosemary
- 3 sprigs fresh thyme
Step 1: Prep the Pot
Set the Instant Pot to “Saute” and allow to warm. Depending on your model, it will read “Hot” or otherwise indicate it is ready.
Step 2: Prep the Roast
Season roast with salt and pepper. Add the olive oil to the Instant Pot and seat roast on all sides until browned. Remove to a clean plate.
NOTE: you can prep your carrots and onions while the roast is searing.
Step 3: Cook the Veggies
Add onions and carrots to the pot and cook for 3-4 minutes, stirring occasionally. Deglaze with red wine, making sure to scrape the bottom to get all the delicious bits. Add in the beef stock, rosemary, thyme, and the roast.
Step 4: Cook the Roast
Lock the lid and cook the roast on Manual/High for 1 hour 20 minutes. Allow time for the pot to naturally release – see Note below.
NOTE: Pioneer Woman suggests allowing no less than 10 minutes, preferably 20 minutes for the roast to naturally vent after it is done cooking. I did 20 minutes and the center was still not fork tender. My experience is to allow the natural venting process to complete itself (i.e. never hit the quick release button) if you want your meat (chicken, roast, etc.) to be tender and shreddable all the way through.
Conclusion
If you simply don’t have the time (or let’s be real, sometimes the patience) for an all day slow cook on a pot roast, then this recipe delivers the next best thing. It’s so close to a low and slow result that your family and guests will never tell the difference. In real life, friends keep this kind of secret. I’m not telling anyone!
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Salted Caramel
Recipe Overview
Salted Caramel…..yes, please! This batch of Salted Caramel was made to go on our Salted Caramel Apple Pie Bars from Sally’s Baking Addiction, but I’d put this on almost anything. In fact, if I’m honest (and I always am) this caramel went on ice cream too, and maybe a spoonful snuck from the fridge on more than one late night. Sally knows her stuff, and I’m glad she’s addicted to baking.
Ingredients List
- 1 cup granulated sugar
- 6 Tbsp salted butter, room temperature cut up into 6 pieces
- ½ cup heavy cream, at room temperature
- 1 tsp salt
Step 1
Heat granulated sugar in a medium heavy-duty saucepan (avoid using non-stick) over medium heat, stirring constantly with a high heat resistant rubber spatula or wooden spoon. Sugar will form clumps and eventually melt into a thick brown, amber-colored liquid as you continue to stir. Be careful not to burn it.
Step 2
Once sugar is completely melted, immediately stir in the butter until melted and combined. Be careful in this step because the caramel will bubble rapidly when the butter is added. If you notice the butter separating or if the sugar clumps up, remove from heat and vigorously whisk to combine it again. (If you’re nervous for splatter, wear kitchen gloves. Keep whisking until it comes back together, even if it takes 3-4 minutes. It will eventually– just keep whisking. Return to heat when it’s combined again.)
Step 3
After the butter has melted and combined with the caramelized sugar, cook for 1 minute without stirring.
Very slowly stir in 1/2 cup of heavy cream. Since the heavy cream is colder than the hot caramel, the mixture will rapidly bubble when added. After all the heavy cream has been added, stop stirring and allow to boil for 1 minute. It will rise in the pan as it boils.
Step 4
Remove from heat and stir in the salt. Allow to slightly cool down before using. Caramel thickens as it cools.
Cover tightly and store for up to 1 month in the refrigerator. Caramel solidifies in the refrigerator. Reheat in the microwave or on the stove to desired consistency.
NOTE: If you want to make regular caramel, reduce salt to 1/2 teaspoon. Do not leave it out completely.
Conclusion
While making your own caramel can be daunting, I promise you can do it with this recipe. Trust the steps and you’ll wonder why you didn’t make this earlier. This is a real life winner!
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Salted Caramel Apple Pie Bars
Recipe Overview
Anyone who says that food is the way to a man’s heart clearly hasn’t gotten between a woman and her Salted Caramel Apple Pie Bars from Sally’s Baking Addiction. That shortbread is a-ma-zing and contrasts with the softer texture of the apples and streusel. And that salted caramel (make this one)……I’ll take a tub full, please. Yes and yes, that’s all you need to know about how this recipe worked in real life.
Ingredients List
SHORTBREAD CRUST
- 1/2 cup (115g) unsalted butter, melted
- 1/4 cup (50g) granulated sugar
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon salt
- 1 cup (125g) all-purpose flour (spoon & leveled)
APPLE FILLING
- 2 large apples, peeled and thinly sliced (1/4 inch thick)*
- 2 Tablespoons all-purpose flour
- 2 Tablespoons granulated sugar
- 1 teaspoon ground cinnamon
- 1/8 teaspoon ground nutmeg
STREUSEL
- 1/2 cup (40g) old-fashioned oats
- 1/3 cup (70g) packed light or dark brown sugar
- 1/4 teaspoon ground cinnamon
- 1/4 cup (31g) all-purpose flour (spoon & leveled)
- 1/4 cup (60g) unsalted butter, cold and cubed
SALTED CARAMEL SAUCE
- Homemade (see recipe here), or store-bought
Step 1: Prep the Pan
Preheat the oven to 300°F (149°C). Line the bottom and sides of an 8-inch square baking pan with parchment paper leaving enough overhang on all sides. Set aside.
Step 2: Make the Crust
Stir the melted butter, granulated sugar, vanilla, and salt together in a medium bowl. Add the flour and stir until everything is combined. Press the mixture evenly into the prepared baking pan. Bake for 15 minutes and then remove from the oven. (As the crust bakes, you can prepare the filling and streusel.)
Step 3: Make the Apple Filling
Combine the sliced apples, flour, granulated sugar, cinnamon, and nutmeg together in a large bowl until all of the apples are evenly coated. Set aside.
Step 4: Make the Streusel
Whisk the oats, brown sugar, cinnamon, and flour together in a medium bowl. Cut in the chilled butter with a pastry blender or two forks (or even with your hands) until the mixture resembles coarse crumbs. Set aside.
Step 5: Turn the Oven Up to 350°F (177°C)
Evenly layer the apples on top of the warm crust. It will look like there are too many apple slices, so layer them tightly and press them down to fit. Sprinkle the apple layer with streusel and bake for 30–35 minutes or until the streusel is golden brown.
Remove from the oven and allow to cool for at least 20 minutes at room temperature, then chill in the refrigerator for at least 2 hours (or overnight). Lift the foil or parchment out of the pan using the overhang on the sides and cut into bars. Once cut, drizzle some salted caramel sauce on top of each. These apple pie bars can be enjoyed warm, at room temperature, or even cold.
NOTES:
Larger Batch: Recipe can easily be doubled and baked in a 9×13 pan. Pre-bake the crust for 18 minutes, then extend the bake time in step 5 to about 45-55 minutes.
Make Ahead & Freezing Instructions: The bars will stay fresh in an airtight container in the refrigerator for 3 days. You can freeze the bars for up to 3 months. Then, thaw overnight in the refrigerator before serving and drizzling with caramel.
Conclusion
Do yourself a favor and whip up this “Autumn in a bite” dessert. It’s all things Fall and delicious. If you’re making a double batch like I did, don’t mess it up like I did, and write your baking time changes directly on the recipe. Or you’ll end up making OMG faces like I did when I realized I hadn’t baked my shortbread correctly. Thankfully, this recipe is forgiving.
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Fondant Potatoes
Recipe Overview
Easy and elegant, just as described. I had never had, or heard of, Fondant Potatoes before I found the recipe from Small Town Woman one Sunday trying to figure out a new way to serve a potato. They were a smashing hit with everyone. The recipe and instructions are straightforward and pretty simple. But this dish is also elevated, yes it’s a potato, but it’s so much more than a potato when you’re done cooking it. A touch of class in what can be an otherwise dreary potato forest.
Ingredients List
- 4 large Russet potatoes
- 2 tablespoons vegetable oil
- 1/4 cup butter (cut in tablespoons)
- 1 cup chicken stock
- 2 cloves garlic sliced
- 2 sprigs fresh thyme
- 2 sprigs fresh rosemary
- kosher salt
- fresh ground black pepper
Step 1: Prepare the Potatoes
Preheat oven to 400 degrees. Peel the potatoes, cutting the ends off flat so that each potato will stand up on its own. Then cut each potato in half.
Step 2: Cook the Potatoes
Heat vegetable oil in a large ovenproof skillet over medium high heat. Brown the potatoes on top and bottom. This can take about 6-7 minutes per side.
Step 3: Bake the Potatoes
Remove the pan from the heat and add the butter, chicken stock, sliced garlic, fresh thyme and fresh rosemary. Place in oven and bake until the potatoes are fork tender.
Step 4: Finish the Potatoes
Spoon the butter mixture over the cooked potatoes and sprinkle with kosher salt and freshly ground black pepper. For best results serve promptly.
Conclusion
This is the kind of recipe I like. I had no idea what I was doing, but found a recipe that looked good and seemed reasonable to make. And it worked! In real life, nonetheless! Brava!
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