I have been craving pie lately but couldn’t figure out which kind I wanted. I looked through both of my pie cookbooks as well as through my Grandma’s recipes and another old cookbook I have. Nothing jumped out at me, so I decided to look in the index of one of my pie books. FINALLY! A recipe for chocolate cream pie caught my attention and I decided that’s exactly what I wanted to make. I strayed from the recipe on the crust that was supposed to be used because I don’t have/didn’t want to get out and buy vodka. Instead I used a recipe for an all-shortening crust from the author’s mother and it works perfectly. Ready to make a delicious pie? Continue reading
My dad came to visit me for the long weekend and brought me a surprise from his boss: two bags of pecans! He suggested I make a pecan pie with them, so I decided to look through my Mrs. Rowe’s Book of Southern Pies to find a good pecan pie recipe. The one I found is Pecan Fudge and it is amazing!
The great part about baking is learning what you can and can’t use in recipes. Cooking is fairly easy – you can throw ingredients together and don’t really have to worry about using precise amounts of any given ingredient. Baking is tricky, though. If you use too much or too little of an ingredient, it can ruin the whole batch.
I wanted to make peanut blossoms to go with the rest of the desserts I made for our neighbors. Let’s face it, being on a baking kick and having no one to give your treats to isn’t any fun and leads to stomach aches and regret… or is that just me?
Well it’s been a whirlwind summer-to-fall season. A lot has happened between my last post and now including the passing of my mother, college graduation, the end of my internship on Hilton Head, moving back home to Alabama, and getting a job in Knoxville.
Since it’s almost Christmas, I figured I would make some cheery desserts. First on the list: Grandma’s fudge. Grandma (my mom’s mom) was an excellent cook and baker from what I’ve heard. When my Papa (her husband) passed away a few years ago, I was given the book she was published in. Yes, you read that right. Grandma’s recipe was published in a book – Farm Journal’s Choice Chocolate Recipes to be exact! Her copy has a letter from Farm Journal’s food editor as well as a picture of her with the book.
Wow it’s been a long time since I’ve written a post, hasn’t it?! A lot has happened since Christmas. I finished my last semester of classes at Auburn then moved to Hilton Head Island, South Carolina at the beginning of May for an internship and have been here since.
Pinterest is my Achilles heel when it comes to food. I could literally spend hours on Pinterest looking at recipes for this or that. Almost all of them catch my eye when I’m scrolling down the page. A few weeks ago I found a recipe for chocolate and banana breakfast quinoa (pronounced keen-wah). I know that quinoa has great health benefits but I never imagined eating it for breakfast!
Oh. My. Gosh.
I have a serious sweet tooth and this just satisfied my craving for a cold, sweet treat. I first had a similar cheesecake at Olive Garden and decided then and there that I wanted to find a similar recipe and make it. Pinterest is the catch-all website that I naturally turned to (you can find almost anything on there!). The recipe I found came from Baking Banquet. If you don’t already have one, you will need an 8-inch springform pan for this cheesecake. The pan I bought was bigger than that, but I didn’t realize it until after I’d gotten home, opened and washed it, and started pressing the crust into it. Here are the delectable – almost sinful – ingredients:
- 1 cup crushed Oreo cookies
- 6 Tbsp. melted butter
- 1 envelope unflavored gelatin
- 1/8 cup cold water
- 1/4 cup boiling water
- 1/2 cup sugar
- 1- 8oz, package cream cheese, softened
- 1 cup sour cream
- 6oz white chocolate baking bar
- 1 cup whipping cream
- 1/2 tsp. vanilla extract
- 1 cup fresh raspberries, rinsed
- 1/2 packet gelatin
- 1/4 to 1/2 cup sugar (this depends on how sweet your raspberries are)
- 4oz chocolate
- 3 Tbsp. whipping cream