Sunflower Pie

Happy Thanksgiving Eve, for any of you in the US. 014

Happy Wednesday to the rest of you!

I’ve already done most of my baking for Thanksgiving, and thought I’d share a quick recipe of one of the pies. I call it a sunflower pie because of the decorating, rather than the ingredients. It is in fact a chocolate peanut butter pie, but looks like this:006

But here’s the recipe and decorating directions.

Ingredients

Crust:

  • premature graham cracker crust or
  • 1.5 c crushed graham crackers
  • 2 Tbsp sugar
  • 6 Tbsp butter, melted

Chocolate layer:

  • four ounces chocolate – I use German baking chocolate, but you can use dark, milk, semi-sweet. Whatever floats your boat
  • 5 Tbsp light cream, divided
  • 4 ounces cream cheese
  • 1 standard tub whipped topping (8 oz by weight)

Peanut layer:

  • 1/3 c creamy peanut butter
  • 1/2 standard tub whipped topping (4 oz by weight)

Pretty bit:

  • handful of peanut butter chips
  • 1/4 c chocolate chips
  • 1 Tbsp peanut butter
  • ziplock bag or pastry bag if you’re fancy 🙂

015Directions

To make the crust:

  1. Preheat oven to 350 F.
  2. Stir together crumbs and sugar. Add melted butter and stir until mixture is evenly moistened.
  3. Press into a pie plate and bake for 8-10 minutes.

To make the chocolate layer:

  1. Melt the chocolate with 2 Tbsp cream. Stir frequently.
  2. Whisk in remaining milk and cream cheese.
  3. Allow to cool for about 20 minutes and then fold in whipped topping.
  4. Spread in cooled pie crust and place in freezer. This will start to set the chocolate layer and make it easier to add the peanut layer.

Make the peanut layer:

  1. Melt the peanut butter. You want it to be soft and runny, but not piping hot. I find about 30 seconds on high in the microwave does it.
  2. Use a whisk to combine peanut butter and whipped topping.
  3. Spread on the chocolate layer. Use a rubber spatula and pull from the center outward to make a petal design.

003You could stop here, and it will be delicious. Just pop it in the freezer for at least four hours before cutting. Or you could read on and take it to the next level.

Make the pretty bit!008

  1. Arrange your peanut butter chips in the center of the pie, like the seeds of a sunflower.
  2. Put the peanut butter and chocolate chips in a small microwave-safe dish and zap on high for about 20 seconds. Remove and stir, and then microwave for another 25 seconds.
  3. Stir very thoroughly. The chocolate chips will need to melt a bit more, so stir up. Maybe even mash stubborn chips with your spoon.
  4. Carefully pour/scrape this mix into your baggie. With a pair of sharp scissors, cut off the teeny-tiniest corner of the bag.
  5. Gently squeeze the bag and trace the outline of the ‘petals’ you made with your spatula. Once all the ‘petals’ are outlined, draw a line about 3/4 of the way up the middle of each.
  6. As a final touch, squeeze a criss-cross lattice over the peanut butter chip center. Just make a bunch of lines in one direction, rotate the pie 90 degrees and make a bunch of lines in the other direction.006

Freeze the whole shebang for at least four hours, and then let sit at room temperature for about 10 minutes before serving. And then bask in admiration all evening.

I don’t have any pictures of the sliced pie yet, because it’s for Thanksgiving, but I’ll add them once I cut in. Trust me, thought, that it looks nice with the layers 🙂

008

So go forth and enjoy Thanksgiving and do lots of tasty baking, no matter what time of year it is!

Frankly Box-worthy

Hand up here!

How many of you actually use a recipe box? Like, with cards and everything?

I never used to have one. I mean, I thought they were a nice idea, but I have several cookbooks, and several pinboards, to organize my recipes. Why use a box too?055Well, a few years back, my grandmother gifted me a collection of her recipes, all handwritten on cards. It was a touching gift and allows me to carry on with family baking. But I had nowhere to put the cards! So I got a box.053 Since then, I’ve slowly built up my recipe collection, saving my favorite recipes from books and online, taking the time to write them out long-hand and make my own little notes and adjustments. My fiance knows that if I declare a dish to be box-worthy, it’s super tasty, super easy, or both.

Last night, I found my latest box-worthy recipe, from Green Valley Kitchen.  It’s a ravioli asparagus dish with a lemon-butter sauce and topped with walnuts. It tasted super fancy, but only took about twenty minutes to make 🙂050

If it looks like something you want to add to your own recipe box, head on over to Green Valley Kitchen and try it out! You won’t be disappointed.  046

1620: V 2.0!

November has begun.

I mean, like, a week ago. Sorry. I’ve been off-line for a bit.

But. Novemeber has begun, and after a morning of quick sewing, I have a dress to wear for this month of changing colors and falling leaves and darker days! I’ve been trying to get more prints into my life, so when I saw this lovely fabric on clearance at Jo-Ann fabrics, I snapped up two yards of it, thinking I’d make a basic sheath dress.dress4Well, the dress I made is pretty simple, but not as simple as I originally thought. As I was playing with my fabric, I remembered how I wanted to try Simplicity 1620 in a knit. You may have seen my post about my pleasant surprise with this pattern. I used a stiff cotton that turned out well.DSCN2825Well, here it is again, with a knit! Not too much drape to this fabric, but decent stretch. And I even had enough extra fabric to make a coordinating sash!dress1I also added a band at the bottom the dress, instead of just hemming it. I like the extra weight and shape it gives. Overall, I’m even more excited about this version of 1620 than the last, and I might just make a shirt version out of a remnant I bought!dress3…not the best mirror pic, and my camera’s hiding my face, I’m grinning as wide as wide can be 😀