Cinnamon Pie


Happy belated Pi(e) Day!!

I know, I know, I’m a few days late, but this pie was worth the wait. It is definitely reminiscent of Christmas time and the holidays, but cinnamon is such a wonderful flavour. I found this recipe, and couldn’t resist. The pictures on the original recipe made this pie look so fluffy that I had to make it.

Honestly, it was so simple to make as well! It does need cream cheese and heavy cream (which I don’t personally keep on hand at all times, but some people do!), but other than that, it took about 10 minutes to whip up the filling. Please, please make your own pie crust, because homemade pie crust is about a thousand times better than the stuff you can buy from the store.

Take the time to celebrate Pi Day in your own way. This pie is a good start!

Ingredients

Yield: 1 9-inch pie

1 8-oz. pkg. cream cheese, softened
1 c. packed brown sugar
2 eggs plus 1 egg yolk
1¼ c. heavy cream
¼ c. flour
3½ tbsp. cinnamon
2 tsp. vanilla
1 tsp. salt
½ tsp. nutmeg
1 recipe pie crust

Preheat oven to 350°F. Roll out pie crust and line pie plate. Trim crust and crimp edges. Refrigerate until needed.

In the bowl of a mixer, combine the cream cheese and brown sugar until combined and fluffy. Add in the eggs and beat well.

Scrape down the sides of the bowl, and add the cream, flour, cinnamon, vanilla, salt and nutmeg. Whisk until combined and smooth.

Pour the filling into the pie crust, and bake in the preheated oven for 35 minutes, or until the center of the pie seems set when jiggled, but not completely firm. Bake for another 5 minutes or so if needed.

Cool completely, and chill. Dust with powdered sugar before serving, and serve with whipped cream if desired.

Gingerbread Cream Pie with Cinnamon Meringue


I told you this was coming! I’m a crazy woman. I came up with the idea of a gingerbread cream pie a few weeks back. I searched high and low on Pinterest, to no avail. See, I’m picky when it comes to recipes. There were recipes for Gingerbread Cream Pie, but they all started with pre-made pie crusts and whipped topping. (I’m weird, but I can taste the fake of pre-made oil based whipped topping. Phhhhfffffflllllcckkk. It’s gross.)

Also, these pictures are terrible. I apologize, but there was no way to get a clean slice. I did the best I could. As is life. Oh well.

Anyways, because I didn’t love the recipes I found, I decided to make one myself!! How exciting. Paul was over the moon when I told him what I was going to make. Excited might be an understatement.

I didn’t want to start from scratch, so I actually took some inspiration from this recipe, of Kitchen Magpie fame. I pretty much used her recipe and made my own changes to make it Gingerbread pie.

Cream pies are usually custard based, so flapper pie was the perfect base for this Gingerbread Cream Pie. I just changed a few things. First, I asked Paul’s opinion for a crumb crust or pastry crust. He voted hands down for crumb crust, so I made a decision – gingersnaps, or something else? I ended up going with the something else – speculaas, a Dutch spice cookie. (If you’ve ever had Cookie Butter from anywhere, that’s what speculaas is but in actual cookie form.)

I crushed up the speculaas and mixed it with butter to form a crumb crust. I baked the crust, then added my Gingerbread inspiration to the rest of the pie, and BAM. Gingerbread Cream Pie with Cinnamon Meringue. You. Are. Welcome. 🙂 (But seriously, go try this pie!)

Ingredients:

Yield: 1 9-inch pie

For the crust:

1¼ c. speculaas cookies, crushed (you can use gingersnaps)
¼ c. butter, melted

For the filling:

2½ c. milk
½ c. sugar
¼ c. cornstarch
3 egg yolks
1 tsp. vanilla
pinch of salt
3 tbsp. Fancy molasses
½ tsp. ginger
½ tsp. cloves
¼ tsp. cinnamon
¼ tsp. nutmeg
¼ tsp. cardamom

For the meringue:

3 egg whites
¼ c. sugar
¼ tsp. cream of tartar
1/8 tsp. cinnamon

Preheat oven to 350°F.

In a small mixing bowl, combine the melted butter and crushed cookies. Press into the bottom and up the sides of a pie plate. Bake for 10-15 minutes. Set aside to cool.

In a medium saucepan, combine all of the filling ingredients. Whisk together until cohesive. Cook over medium heat until mixture boils and thickens, stirring constantly. Mixture should become thick enough to coat the back of a spoon, and when a finger is run down the spoon, the mixture does not fill in the gap.

Set aside to cool while making the meringue. In the bowl of a mixer fitted with the whisk attachment, add egg whites, sugar, and cream of tartar. Beat until stiff peaks form. Add in the cinnamon, and beat again to evenly distribute the cinnamon.

Pour the filling into the pre-baked pie crust. Top with dollops of meringue, using a knife to gently push the meringue in an even layer across the pie. Swipe up through the meringue with small strokes to make small peaks across the top of the pie.

Bake for about 10 minutes, or until meringue peaks are turning golden. Leave to cool on a wire rack until room temperature, then chill in the refrigerator.

Gingerbread Cake


Well, it’s midway through November, and temperatures are still really high! It doesn’t feel like November, that’s for sure, but the holidays inevitably rush closer.

Paul and I recently went on a Date Night, which we try to do once a week. We hadn’t had one in about a month (thank you, wedding planning!) so we felt it was high time we did so. We did a bit of research (so very indecisive) about where we wanted to go, and settled on one spot for dinner, and going to a different restaurant later for dessert.

What a dessert it was! A Chocolate Sticky Toffee Pudding Cake and a Gingerbread Cake with roasted apples were the items we chose, and not going to lie, I had to tap out. I got so full on those decadent desserts, I was impressed!

The gingerbread cake, however, left me with a craving to try and replicate it. I took to the internet, and found this recipe. It’s a breeze to whip up, and can be done with pantry staples (if your pantry staples include Fancy Molasses, because mine does!) and some excellent spices. That was the only thing I changed in the recipe. It only calls for ginger, cloves, and cinnamon. I love those spices, but I feel that the ginger-spice flavour is elevated that much more when I also add a tiny bit of nutmeg and cardamom. These changes are reflected in the recipe below.

Keep an eye out though – I’m in the mood to experiment with gingerbread flavours, and this week, I’m planning on trying to execute a Gingerbread Pie as per Paul’s request… we’ll see how it goes!!

Ingredients

Yield: 1 9 inch square cake

½ c. sugar
½ c. butter
1 c. Fancy molasses (not blackstrap)
1 egg
2½ c. flour
1½ tsp. baking soda
½ tsp. salt
1 tsp. ground ginger
½ tsp. cinnamon
½ tsp. ground cloves
¼ tsp. nutmeg
¼ tsp. cardamom
1 c. hot water

Preheat oven to 350°F. Line an 8 or 9 inch square pan with parchment paper or aluminum foil. Grease and flour. (I used my miracle cake release.)

In the bowl of a mixer fitted with the paddle attachment, cream together the sugar and butter until smooth. Add in the egg, and beat well. Add the molasses, and beat again to combine.

In a medium mixing bowl, combine the flour, baking soda, salt, and all the spices. Whisk together or toss with a fork to combine. Add the dry ingredients to the wet and begin to combine on low speed.

Add in the hot water, and mix until a smooth batter forms. Pour into the prepared pan. Bake for 50 – 60 minutes, until a toothpick comes out clean.Start checking the cake around 45 minutes for doneness.

Allow to cool in pan. Slice, and serve alone or with whipped cream sprinkled with cinnamon.

Pumpkin Creme Brulee

Well, the end of September means that pumpkin season is officially upon us!! I love pumpkin as much as the next person, and I find myself sharing at least one pumpkin recipe before the season is done.

This recipe, though, I didn’t even find myself. My fabulous friend Jericka (oh yeah – shoutout!) sent me this recipe on Pinterest and said that we had to try it. Well, I was all game to try a pumpkin recipe, and try creme brulee for the first time. (It also helps that we have a brulee torch now, so I don’t need to try and burn sugar under the broiler!)

Well, Jericka, the sweetheart she is, showed up at our dinner/creme brulee date with flowers to celebrate my birthday (yeah, she’s awesome), and a can of pumpkin for these beauties.

The longest time that this recipe takes is for the cooling and final setting of the creme brulees. We couldn’t wait longer than about an hour and a half, we were so excited to try this recipe, and it still turned out beautifully!

Make these fabulous desserts! They are totally worth the wait, and SO GOOD!

Ingredients

Yield: 4-6 creme brulees, depending on the size of the ramekins

½ c. brown sugar, packed
3 egg yolks
1 c. heavy cream
1 c. pumpkin puree
½ tsp. pumpkin pie spice (if you don’t have pumpkin pie spice, use ¼ tsp. ginger and ¼ tsp. cardamom)
¼ tsp. cinnamon
¼ tsp. nutmeg
1/8 tsp. salt
½ c. sugar (more or less depending)

Preheat oven to 325°F. Arrange 4-6 ramekins in a deep baking dish or two, depending on the size of the ramekins. Boil a kettle of water.

In the bowl of a mixer, whisk together the brown sugar and egg yolks until combined. Slowly add in the cream, whisking continuously, until incorporated. Add in the pumpkin puree, pumpkin pie spice (or substitutions), cinnamon, nutmeg, and salt. Combine well, until you have a smooth custard.

Pour mixture into the ramekins evenly, filling about ½ to ¾ full. Pour the boiling water into the baking dish, so that the water comes up about halfway around the sides of the ramekins.

Bake in the preheated ovens until just set – the middle might jiggle slightly. Take out of the oven and cool on a wire rack for about 10 minutes, then transfer to the refrigerator to cool completely, about 4 hours or overnight.

When ready to serve, sprinkle sugar over the brulee mixture until it is evenly covered. Torch with a kitchen torch until the sugar melts and hardens.If you do not have a kitchen torch, place under the broiler of your oven and watch constantly.

Serve immediately, or refrigerate and serve cold.

Black-Bottomed Peanut Butter Mousse Pie

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It was Paul’s birthday on Saturday! As per tradition, I wanted to make him a fabulous birthday dessert. Usually, he requests some kind of cake, as long as it has peanut butter and chocolate.

Last year he changed it up with this cake, if you remember… this year we changed it up again! It’s not even cake! But it is an extremely luxurious pie. It has a graham cracker crust, a layer of silky chocolate ganache, then a peanut butter mousse over top of that. To finish it, I added chopped mini Reese’s peanut butter cups and homemade salted caramel was drizzled over the whole thing… So I definitely jazzed up the original version that I found.
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I may have also put mini Reese’s in between the layer of chocolate ganache and peanut butter mousse… because there’s no such thing as too much chocolate and peanut butter, right?

All things considered, the pie is very simple to make. I made the crust first, because it has to bake and cool. While the crust was in the oven, I made the caramel sauce (which is the same caramel sauce used in my Salted Caramel Apple Pie Bars!) and let that cool, then made the chocolate layer, and while it was setting up, made the peanut butter mousse. Super easy! Let it set in the fridge for at least an hour, then BAM! A decadent dessert that will please any dessert/peanut butter/chocolate/pie lover!
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Ingredients

Yield: 1 9-inch pie

For the pie crust:

1¼ c. graham crackers
¼ c. butter, melted
2 tbsp. sugar

For the chocolate ganache:

1 1/3 c. chocolate chips, bittersweet or semi-sweet
2/3 c. heavy cream
2 tbsp. light corn syrup
1 tsp. vanilla

For the peanut butter base:

6 oz. (1 cup) peanut butter chips (I used Reese’s of course!)
¾ c. heavy cream
2 tbsp. creamy peanut butter (do not use chunky)
1 tsp. vanilla
1 c. heavy cream*
2 tbsp. sugar

* Not a mistake. The peanut butter mousse calls for cream two ways – the first measurement is to make a peanut butter ganache. The second measurement is whipped until thickened (but not whip cream), then folded into the peanut butter ganache.

Preheat oven to 350°F. Spray a 9 inch pie plate with cooking spray.

For the crust, in a medium bowl, combine the graham cracker crumbs, butter, and sugar. Mix to combine, then press into the pie plate. Bake for 15 minutes, until golden and set. Let cool.

For the chocolate ganache, in a medium microwave safe bowl, place the chocolate chips, cream, corn syrup, and vanilla. Microwave for 30-40 seconds, until chocolate is melty. Whisk together to form a smooth ganache. Pour into the cooled crust, and freeze for 10-15 minutes.

For the peanut butter mousse, in a large microwave safe bowl, place the peanut butter chips, cream, and vanilla. Microwave for 15-20 intervals, until peanut butter chips start to soften. Whisk together to form a smooth ganache. Set aside to cool.

In the bowl of a mixer, place the 1 c. of cream and the sugar. Whip until cream is thickened, but not forming peaks yet (stop it just before whipped cream consistency). In three additions, add the thickened cream to the room-temperature peanut butter ganache, folding in gently with a spatula, not stirring or whisking in. With the last addition, the mousse should be light and fluffy. Spoon the mousse onto the cooled and set ganache.

Garnish as/if desired (again, I used chopped mini Reese’s and homemade salted caramel), and chill for at least 1 hour, or overnight. Slice and serve.