Peeps Potato Pie

I don't often toss out the word "genius" when I describe my cooking, but I'm making an exception this time.  This was one of my drive-home-from-work-thinking-of-food inspirations.  If you love Peeps as much as I do (and you know you do) and are a fan of sweet potatoes, then you will love this Just in Time for Easter dessert.

The best part about it, sweet potatoes rank number one in healthiest vegetables and Peeps inspire happiness so this pie is both good for your body and your soul.  You're welcome.

I'd like to dedicate this post to my peep Mary BB whose love and appreciation of Peeps is only match by my own.

Peeps Potato Pie

2 large sweet potatoes (approx. 1 lb.)
1/2 cup (1 stick) butter, softened
1 cup sugar
1/2 cup milk
2 eggs
1 tsp. vanilla
1/2 tsp. cinnamon
1/2 tsp. nutmeg
1/8 tsp. ground cloves
1 (9") deep dish pie crust

Boil sweet potatoes (with the skin on) for 45 minutes or until very fork tender.

When done, drain boiled water and replace with cold water.  Allow to sit for about 3-4 minutes.

Remove sweet potatoes from water and peel off the skin. Should come off very easily.

Mash sweet potatoes in a large mixing bowl, add butter and cream until fully incorporated.

Add the sugar, milk, eggs, vanilla and spices.  Mix until batter is smooth.  It will be very liquidy but that's what you want.

Pour batter into the pie crust and bake for 45 minutes at 350 degrees.

In the meantime, pull apart your Peeps and if so inclined, plan out your Peeps pie layout. I found this made the transition to pie top much easier.

After pie has been baking for 45 minutes, add Peeps layer to the top and continue baking for 10-15 minutes.

Remove from oven and allow to cool and set. Garnish with Peeps if desired.

NOTES

I chose orange bunnies because they complimented the color of the sweet potatoes. But as you know there are many options available so if you feel like blue chicks will work better for you, then go for it.

I call this one "Last of the Mohpeepkins"

If you want your Peeps less melty as not to traumatize the children with so many toasted bunny corpses then bake pie for 50 minutes, top with Peeps and put back in oven for 5-10 instead. When you put them on is entirely up to you.

Good Friday everyone and Have a Happy Easter!

Pina Colada Upside Down Cake

Was feeling inspired by my last post and decided to tackle a full on upside down cake, but with a TCC twist.  May I just say, "Mwah, delicious!"

Pina Colada Upside Down Cake

topping
6 tbsp. unsalted butter
1 cup brown sugar, packed
6 pineapple rings (fresh or canned)
5-6 maraschino cherries
1 tbsp. Myers dark rum or rum flavoring

cake
1-1/2 cups flour
1-1/2 tsp. baking powder
1/4 tsp. salt
1/2 cup coconut flakes
1/2 cup (1 stick) unsalted butter, softened
1/2 cup sugar
2 large eggs
1 tsp. coconut liqueur or extract
1/2 cup coconut milk
1/2 cup pecan bits (optional)

For the topping, melt butter over medium high heat in a small saucepan.  Add in the brown sugar and rum.  Continue heating until sugar melts.

Pour the sugared concoction in the bottom of a 9" cake pan (square or round, your choice).  Next place the pineapple slices in the bottom of the pan.  Add the maraschino cherries.  Set aside.

I chose a variation on the classic pineapple layout for my plan, but feel free to let your inner culinary artist run free and come up with your own pineapple design.

In a small bowl, mix together the flour, baking powder, salt and coconut flakes.  Set aside.

Cream the softened butter, takes about a minute.  Gradually beat in the sugar.  Then add the eggs one at a time, incorporating each well.  Add in the vanilla.

Starting with the flour, alternate adding flour and coconut milk, blending well and making sure to scrape down the sides of the mixing bowl.

Carefully spread the batter in the pan over the topping mixture.

Sprinkle the pecans on the top of the batter.

Bake at 350 degrees for 30-35 minutes.  I would recommend placing the cake pan on a cookie sheet covered with parchment paper or foil to catch any spillovers (because there will more than likely be spillovers).  Bake until cake is golden or springs back to the touch when gently poked.

Remove cake from oven.  Run a knife along the inside edges of the pan.  Take your serving plate and put it upside down over the pan.

Using a thick towel or oven mitts, grab the edges and flip the pan and plate over and carefully lift the pan off the cake.  If any of the topping sticks to the pan, scoop it out and plop it on top.

Let the cake cool for about 15 minutes (so that you don't burn your face on the hot sugar topping).

Pineapple Upside-Down Muffins

Hello!  The prodigal blogger returns.  Have been busy in the kitchen but mostly whipping up old favorites to help Mom during her post-surgery convalescence.  BUT today I had some friend over for brunch and was determined to try something new.

Found this gem of a recipe in my 1965 "McCall's Practically Cookless Cookbook." I love going through the old books because you never know what you'll find.  I realized that I have never made pineapple upside-down cake before so figured this would be my baby step to the big league.

Pineapple Upside-Down Muffins
paraphrased from original recipe, makes 16

pineapple topping
1/3 cup butter, melted
1/2 cup light brown sugar, packed
1/2-2/3 cup pecan halves
1 (8 oz.) can crushed pineapple, drained

muffin batter
2 cups Bisquick
1/4 cup granulated sugar
2 tbsp. butter, melted
3/4 cup milk
1 egg

Grease bottoms of 16 muffin tin cups.

To make the pineapple topping, first combine the melted butter and brown sugar.  Divide evenly between muffin cups.

Arrange 2-3 pecan halves per muffin cup.  Then top with crushed pineapple, dividing evenly between cups.

To make the muffin batter, combine all the ingredients in a bowl.  Quickly stir with a wooden spoon, do not beat.  The batter will be lumpy.

Divide the batter evenly between the cups (filling to about 2/3 full).

Bake for 15-20 minutes at 400 degrees until golden. Mine took 18 minutes.

Loosen the edges of the muffin cups with a spatula or knife.  Invert immediately onto a cookie sheet. Let the pan rest on the muffins for about a minute then remove pan.

If any pineapple mixture sticks to the cups remove it and spread it over the bottom of the muffins.

Serve warm.

NOTES

So there was some reading misunderstanding on my part and I used foil cupcake holders instead of just doing them in the muffin tin itself.  The original method will be easier because I found my batter tended to stick to the sides of the foil cups.  Still delicious and edible.

I used Bisquick but you can use any packaged biscuit mix.

The other thing I meant to do was put a piece of maraschino cherry in the topping as well to make it more traditionally pineapple upside down...next time!

Dark Chocolate Salted Caramel Pecan Fudge

I am discovering that my favorite treats to experiment with are ice cream and fudge.  When you can establish a good base recipe, it makes an excellent platform for experimentation.  I like to explore new taste options or try variations on things I've tasted elsewhere. As salted chocolates are still pretty trendy, I thought I'd give it a whirl myself.

If you are looking for an easy-to-make hostess gift for New Year's, I think you should try this.

DARK CHOCOLATE SALTED CARAMEL PECAN FUDGE

2 cups dark chocolate chips
1 cup milk chocolate chips
1 (14 oz.) can sweetened condensed milk
1/2 cup chopped pecans
1/2 cup caramel bits
1 to 1-1/2 tbsp. grinder salt

In a deep saucepan over low heat, melt together the chips and condensed milk until smooth and well blended.

Fold in the pecans and caramel bits and pour into an 8" x 8" (or 9" x 9") baking pan lined with wax paper, and spread out evenly and smoothly.

Sprinkle the salt on top.

Put in the fridge to set for at least 30 minutes before removing and cutting into bite-sized pieces.

Ready to package or to nibble at your leisure.

NOTES

I found some caramel bits at Southern Season in Charleston which I used for this recipe, but Kraft makes caramel bits too.  If you can't find those, you can small dice the wrapped caramels to add to the mix.

I also used Celtic Sea Salt (a Christmas gift from my good friend CJ) as my salty sprinkle, but you can use whatever kind you'd like.  You want a nice rough grain salt to stand out on top of your treat. 

Treat boxes are pretty easy to find these days, I get mine from Not Just Paper in Durham, NC (red ones), but you can also find them in Michael's or AC Moore's (usually white ones).  I use 1/2 pound boxes lined with wax paper.

Then I either pre-cut the fudge into bite-sized pieces (will fit 8-10 depending on what you call bite-sized) or cut out a piece that just fits in the box and include a little plastic knife in the box so your recipient can cut their own pieces.  Tie up with a decorative ribbon and you're all set.

Dad's Favorite Congo Bars

For the pater's birthday this year, I had a request for the Congo Bars like his grandmother used to make.  Wasn't sure what to expect, but the best way to describe them is chocolate chip nut bar on steroids. Chewy and crunchy-crusted and big and delicious.  You'll find out why Dad is such a fan.

CONGO BARS

2-3/4 cups sifted flour
2-1/2 tsp. baking powder
1/4 tsp. salt
2/3 cup shortening
2-1/4 cups brown sugar
4 eggs
1 cup chopped nuts (I used walnuts)
1 (12 oz.) pkg. semi-sweet chocolate chips
1 tsp. vanilla

Mix together flour, baking powder, and salt.  Set aside.

In a deep saucepan, melt shortening.

Once liquid, mix in brown sugar and mix to a paste.

Remove from heat and allow to cool slightly.

Add in eggs, one at a time, mixing well after each egg.

Add in dry ingredients, a bit at a time until all is well blended.

Stir in vanilla then fold in nuts and chocolate chips.

"Pour" mixture into a greased 8"x 12" pan (can use 9" x 13") and spread out evenly.

Bake at 350 degrees for 25-30 minutes or until center is cooked through (use a toothpick to test).

Remove from oven, slice, scarf down, enter Congo Bar coma.

NOTES

Do NOT melt shortening and brown sugar together. Someone may have learned the hard way that if you do them together they form a crumbly mixture (versus a smooth paste) and thus can't be mixed well with other ingredients. 

Congo Bars ARE supposed to be "cakey and moist" in the center, not "raw and doughy."  

Rustic Cranberry Pear Tart

Hello and happy holiday season!  I've been a slacker, no excuses, but have been stockpiling ideas so trying to get back into my groove before the end of the year rolls around.

Here is another rustic tart I think you are going to like.  Since both pears and cranberries are in season, I thought I might let them hang out together in a quick to make dessert.  Great for gifting or just tearing into with your loved ones (if you so inclined to share).

Rustic Cranberry Pear Tart

tart dough
1-1/2 cups flour
1/2 tsp. cinnamon
1/8 tsp. salt
6 oz. (1-1/2 sticks) cold butter, cubed
1/3 cup cold water

4 tsp. sugar
2 tsp. flour

filling
2 pear, peeled and sliced thin
1/2 cup whole cranberries
2 tbsp. brown sugar
1 tsp. cinnamon

To make the crust:

Mix together 1-1/2 cups of flour with the cinnamon and salt.

Cut in the cold butter cubes with a pastry blender or fork until the mixture forms pea-sized crumbs.  You can also put ingredients in a food processor and pulse on low until it crumbs.

Make a well in the center of the mixture and pour in the water.  Using your hands, knead the ingredients together until they form a ball.

Roll out onto a floured surface and knead for 2-3 minutes.  Roll out with a rolling pin to a thickness of approximately 3/8".

Cover a large cookie sheet or pizza pan with parchment paper.  Use the rolling pin to roll up your flattened dough and transfer to the papered surface.

Mix together the remaining 2 tsp. flour with the sugar and sprinkle across the surface of the dough.

For photos of the how-to process, click here.

For the filling:

Mix together pear slices, cranberries, brown sugar and cinnamon, then pour into the middle of the rolled out crust, spreading it out evenly.

Fold the edges of the crust over the edges of the filling.

Bake at 350 degrees for an hour until edges are browned. Remove from oven and allow to set for a minute before serving.

NOTES

The tart is not overly sweet, the cranberries provide a nice tart flavor to offset the milder pears.

You can serve hot, cold, or at room temp.  With a bit of French vanilla ice cream on the side, you cannot go wrong.  

Ooey Gooey Crunchy Chewy Monster Eyeballs

I know using "eyeballs" in a food title is problematic but it's almost Halloween!!!  I will warn you that while these are adorably disturbing, they are a little messy to make...but delicious.

Ooey Gooey Crunchy Chewy Monster Eyeballs

1-1/4 cup dried apricots, small chopped
1 cup dates, small chopped
1 cup pecans, small chopped
1 cup flaked, sweetened coconut
1 can (14 oz.) condensed milk
4-5 graham crackers, crushed
1 (16 oz.) package milk chocolate CandiQuik
Wilton candy eye

In a large bowl, mix together dried apricots, dates, pecans and coconut.  Add the condensed milk and mix until well blended.

Put the mixture in the fridge for about 30 minutes, letting it firm up.

Add enough crushed graham crackers to keep the mixture from being too moist and enough that you can easily roll it into 1-1/2" balls.  Place balls on a cookie sheet covered with wax paper.

Melt the chocolate bark over low heat.  Once ready to go, dip the balls in the chocolate, shake off any excess, and replace on wax paper.  Pop a candy eye on the top before the chocolate hardens.

Spooktacular!  Nice little rush sugar for all the little ghoulies to enjoy.