Have this no-bake biscoff pie with whiskey marshmallow fluff ready for the holiday season! It’s gingerbread spice taste is warm and cozy, but keeps the oven free during the busy holiday!
The spark between me and Biscoff has been reignighted. We had taken a break for a while, our relationship had become to tumultuous to carry on without arousing suspicion by Nutella that I was cheating on it with this foreign and mysterious cookie butter. But it was one fateful day meandering through the aisles of World Market that it surprised me and jumped right into my basket without skipping a beat. It followed me home. And that sweet first spoonful out of the jar, sneaking it like the jar of Nutella would see, was exhilaratingly divine. I’m so dangerous.
Okay, not really – but I like to pretend I’m a badass. I’m the farthest thing from it, just ask anyone who has met me. I’m painfully predictable, but this pie makes me feel like I’m some James Dean-esque cool, dark and mysterious creature. If James Dean baked pies… and didn’t smoke. Or die in a car crash. Ya know, those things.
But if James Deen was a baker – I know this is one that he would endorse with a brooding stare and ridiculously awesome hair.
And to top it off, it’s piled high with marshmallow fluff – like Dean’s lucious locks – and toasted until crispy on the outside – like Dean’s hair would be if a you went anywhere near him with a fire source and all those 1950′s PCB’s and hairsprays. Crispy!
Not to mention – there’s Maple Crown in it. Something I’m sure that rebel would whole heartedly approve of. At least, it’s something I approve of.
Like I said – I’m such a rebel.
It’s been a momentous Pie Week around these parts – and if you’re still struggling to find your favorite pie for your Thanksgiving Day Menu try any – OR ALL – of these pies. Let’s be real here – there is no such thing as too much pie.
Did fall just disappear? In one day? I woke up this morning and got round house kicked by Mr. Winter. I was really loving fall there for a while guys. I could live in a permanent state of fall time colors, cozy sweaters and crisp cool mornings. What I realized yesterday however, is that fall is dead and winter is upon us. Or at least here in Seattle it is. It was 29 and I’m pretty sure I didn’t feel my toes at work until 10am! It might also have something to do that my office was also 42 when I got in. Say whaaa?
If you have ever seen me in my office, you might confuse me with Randy from a Christmas Story – I’m so bundled up I can’t put my arms down! There’s coats, gloves, lap blankets, and if I had access to a space heater I’d probably roost on it like a chicken.
Quiche always struck me as one of those super-fancy-reserved-for-Mother’s-Day-Brunch dishes. But I think it needs to be brought out of the depths of the calendar and into regular breakfast, lunch and dinner rotation for the holidays. It’s suprisingly easy to make and doesn’t require much work at all! Whisked eggs, a little cream, and a few choice veggies together, pour into a pie crust and bake. Whammo! And it’s always impressive. You can’t go wrong.
Instead of a traditional pie crust, I opted for a giant hash brown as a crust and it was a slam dunk. I HIGHLY recommend giving this totally easy and impressive quiche for you and your family this holiday season.
Have you enjoyed all the pies from this Pie Week? There have been so many, it’s hard to choose a favorite. Be sure to check out the rest of this week’s pies.
Wednesday was brought to you by the letter “L” for Leftovers. I can be found shoulders deep in the fridge the day after Thanksgiving for a cold turkey sandwich, but after three days, I need a change of pace and these Mini Southwest Chipotle Turkey Pot Pies really fit the bill. Of course, “L” also stands for Le Creuset where we are giving away an OXO and Le Creuset Pie Kit to bake your pie in style!
Today we’re wrapping it all up with a Kitchen Aid Giveaway!! Be sure to enter below and on all the other giveaways this week! And of course, be sure to add all of this week’s fantastic pies to your Thanksgiving menu!
Check out what the other Pie Week Ladies have created!
These mini Southwest Chipotle Turkey Pot Pies are the perfect post-Thanksgiving dish. Repurpose your Thanksgiving veggies and turkey into these warm, easy and individual pot pies full of turkey and spicy veggies. Test out your roast turkey and carving skills on this soon to be classic!
There ain’t nothing like thinking you set your alarm for work the next day and realizing 45 minutes after your alarm is supposed to go off and sitting BOLT upright in bed to the sound of rush hour traffic starting right outside your window to make you realize that, nope, you in fact did not. And somehow I still managed to make it out the door on time! Boo-yah!!
I think watching the entire Mission Impossible movie series is starting to have an effect on my daily lift – I was a ninja this morning! Sure I didn’t take the time to wash or dry my hair, but I work in a construction trailer – ain’t no one there I’m trying to impress with my good looks. I rely on the excessive number of pies I’ve been bringing into the office to take care of that.
And it’s been working! But this is one pie the guys didn’t get their mitts on. Because I ate them.
The beauty of working with all men is that they will eat just about anything I bring in. Well, all but one. But he’s another story. Doesn’t like dessert? I just can’t comprehend those words. It short circuits my brain just thinking about it!
Like a pack of hyenas these men are. If men hovering over a pan of brownies or scrambling for the last slice of pie is a form of flattery – then I am flattered. The flattery even got taken up a notch when one of the guys asked me to make the pies at his daughter’s wedding next summer! Yeah – she wants PIE! I think I’ll like this bride a lot!
So, I am going to need your help putting together a list!! – What are your favorite pies? My list is already at 25 pies, but it’s a wedding and has to be something truly special. Oh and don’t worry, I’ve already added all of the PIE WEEK pies to the list for the bride. There are some really inventive pies out there!
Have you seen the rest of the pies? Be sure to check them out and get your entries in to the giveaways going on now, too!
One thing I really miss having is a real garden. Living in an apartment I can’t exactly get a garden with rows and rows of corn, or tomatoes and green beans on the vine. But I make due with lots of fresh herbs. I love that little part of summer, gearing up for it in the beginning of spring when it’s still too cold to plant, and strategizing what is going to get planted, I just get a little overzealous and go to town. My little apartment garden is my sanctuary to get my fill of fresh herbs like oregano, chives, thyme and of course, my favorite, basil. That means I have to get my fill of fresh veggies from the market, I love that I can still eat fruit that was harvested at peak of ripeness during the holidays. Whether it’s veggies or fruit, I like searching my pantry to see what I can find and I love that I can still eat fruit that was harvested at peak of ripeness during the holidays. Del Monte® is always stocked in my pantry with a few extra cans of veggies and fruit to put to good use when I’m in the mood. Last week I had some friends come over for a visit and I wanted to whip up something simple yet scrumptious. And even though we’re getting into the thick of fall, with crisp air and leaves falling all around us, there are still ways to get the freshest taste right to you. I started with can of Del Monte® Sliced Peaches, a pound cake cut into cubes, and some homemade whipped cream to make a light and summery peach parfait. In 10 minutes I had a dessert fit for summer to serve and it made the chilly fall a little bit more summery. The steps are really simple, too! Take a couple slices of pound cake or angel food cake and cut it into cubes. Drain, reserving the juice, your 15 oz. can of Del Monte® Sliced Peaches in Extra Light Syrup, and cut into small bite sized bits. Next, whip up some heavy cream with a little vanilla extract, a touch of sugar and a couple of tablespoons of your Del Monte® sliced peaches in extra light syrup and you’re set to go! Get a couple of serving dishes out and layer your whipped cream, pound cake and peaches together and top with a sliced peach. Let them rest for 30 minutes so the peaches sweeten up the cream and you’re set to serve. You can have summer all year long with this dessert. It’s a hit no matter what time of year!
For a chance to win a $100 Crate & Barrel gift card, leave a comment below answering the question, “What are your favorite fruits or vegetables to stock in your pantry?”
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You may receive (2) total entries by selecting from the following entry methods:
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This giveaway is open to US Residents age 18 or older. Winners will be selected via random draw, and will be notified by e-mail. You have 72 hours to get back to me, otherwise a new winner will be selected.
A twist on a classic apple pie, with dried cherries and a Kettle Chip Sweet and Salty Potato Crumble makes this an instant classic for the holidays! This free form Apple Cherry Galette with Kettle Chip Crumble is everything you never knew you needed in a pie!
There is no such thing as a bad pie. It’s inconceivable. Anything in a crust, piled high with filling and then topped with butter and carbs is nothing to be sad over. And it’s versatile!! Need breakfast in the morning post-holiday? I launch myself head long into the fridge for a piece of pie, because it’s either got heaps of fruit in it, or a vegetable – hello? pumpkin pie!! It all counts as a health food and a completely legitimate way to start your day.
I’m a dietitian’s worst nightmare.
My holiday strategy for pie-devouring goes something like this – have a little slice of each pie offered at the dessert table and devour ravenously. I know, it’s really a hard strategy to grasp, and one that definitely requires the eater to wear their most socially acceptable stretchy pants but it’s a game plan that has worked for me for the last 28 years, so I’m sticking to it.
The other thing about pie that I so wholeheartedly adore is that, besides there being so such thing as a bad pie, is that the uglier the pie is the better it tastes. I think that goes for most foods – ugly food is usually the best – but with pies, it’s a no brainer. Free form pies, or galettes are “rustic”. ”Rustic” is just another way of saying “OMG, I want pie NOW and I don’t care what it looks like!!!!” And to me, it doesn’t get better than that.
Sure, presentation matters – Martha would say that’s all that matters – but to me, when the baker is so excited to get a pie in the oven and into their mouth ASAP as possible, and they don’t care if the edges aren’t perfect, it means you’re about to devour something divine. Just like this one.
Or it could mean that pie crusts are notoriously fussy and I didn’t want to throw my pie crust against a wall, so I made a galette. Which ever method or justification works for you – go with it. No one cares, as long as the end result means pie for them.
This pie is combines all of the things I mentioned above – free-form crusted fun, lots of fruit that means it’s a legit breakfast option, and potato chips, because sweet and salt and crunchy things are MFEO – made for each other. In the crumble I used my all time favorite crisps – Kettle Chip Brand and their Sweet and Salty line of chips. I’m a weirdo who can’t have a sweet without a salty to balance it all out and these Sweet and Salty chips just begged to be turned into a crunchy crumble on top of pie. It never really dawned on me to use them for anything other than straight devouring, but let me tell you this instant – chips belong in pie crumble. When I told Ben what I did side eyes got thrown, but once it hit his pie hole he was SOLD on the idea. In celebration I made it rain Kettle Chips and ran through them like confetti at a NYC parade.
But I’m not the only one on a pie-binge this week. I’m doing TWO Pie weeks right now – because I love pie so much – so join me and my best blogging friends to celebrate pie in all it’s free formed and crusted glory!!
Facebook blows up every November with everyone’s 30 reasons to be thankful. And we’ve heard them all, “I’m thankful for my yoga class, it keeps me de-stressed through my work week”, to the “I’m thankful for my mom, who taught me courage in the face of cancer and insurmountable odds”. The reasons to be thankful are all around us. But one blessing I have yet to hear is, “I am thankful I don’t have to worry about where my next meal is going to come from”.
It’s something that seems so trivial – of course we have food. But do we? Hunger isn’t relegated to far off shores or 3rd world countries we baulk at the idea of ever visiting. It’s a problem we face here at home, on our own soil.
Parents here at home wonder where they will find food to give to their children. Adults struggle to find their next meal. For many, not just at this time of year, that worry and thought is never far from their minds.
It’s a heart breaking thought, and one no one should ever have to consider. But we do, and we must. Brushing the problem under the rug is not how this situation should be managed. As unpleasant as the idea is, it is something we must tackle head on. And we can. Organizations like Feeding America provide knowledge and a network where every day citizens can help make monumental impacts in their own communities.
Hunger has a detrimental effect on children and adults, ranging from delayed physical and mental development, to slower educational development. The impacts of food insecure households go much deeper than the hunger of missing one dinner. For more information on how you can help in your community – visit Feeding America’s Food Bank Network page to see where you can donate in your area, or make a direct donation right from their site.
Join me and some of your favorite bloggers as we bring light to this painful issue. At the end, we even have something special to help you prep meals now, through the holidays and beyond from very generous sponsors.
For Thanksgiving one of my favorite dishes are these Roasted Potatoes with Bacon Parm Vinaigrette. The apple cider vinaigrette seeps into the spuds and gives them a slightly tangy kick, while the bacon does what bacon does and makes everything scrumptious to the Nth degree. Try it this holiday season and share your love and thanks with those around you.
2 pounds Baby Red Potatoes, quartered
2 Tbsp Olive Oil
Salt and Pepper to taste
4 Strips Bacon, cooked and chopped
2 cloves Garlic, minced
3 Tbsp Cider Vinegar
¼ cup Shredded Parmesan
2 Tbsp Parsley, chopped
Preheat oven to 400 degrees. Line baking with silicone mat or spray with non-stick spray. Toss potatoes with olive oil and salt and pepper to taste. Pour onto baking sheet and bake until golden brown, turning once or twice while baking. Bake for 35-40 minutes or until golden brown and fork tender.
Cook bacon, drain and chop into small pieces. Reserve bacon drippings in pan. Remove bacon pan from the heat. Add in garlic, and sautee for about 1 minute or until fragrant. Whisk in cider vinegar, and add bacon. Toss the potatoes with the vinaigrette, parmesan cheese, and bacon. Top with parsley before serving. Devour.
Sundays, weekends and holidays are meant to be spent being cozy. And watching football. And shouting at the TV with your dad, husband, and best friends. And food, too. My family gatherings revolve around food, like most families during the holidays I suspect. We never shy away from treats, laughs, and football rivalries. Football rivalries run strong in my family as well, and this year we will be spending Thanksgiving weekend packed around the TV with food galore, and my dad and I going head to head for the bragging rights of our state’s opposing football teams. With a standing bet of $20, a six-pack of the winner’s choice of beer, and the loser wearing the winning teams hat in humiliation the remainder of the night – it is on.
It’s contentious around these parts. But even with the rivalries we really enjoy spending time around the table together, laughing, poking fun, and cheering on our teams because it’s done together.
The table at holiday events, of which we consider Apple Cup a real holiday, is covered in homemade cookies, man-food of the best kind, sandwiches, our cousin’s prized bacon wrapped poppers, and chili loaded with cheese. I’ve been struggling with what to bring this year, and I have finally settled on these 30-Minutes Chili Cheese fries laden with Cracker Barrel Extra Sharp Cheddar Cheese.
Cracker Barrel has a rich history, just like our state’s annual football tradition – The Apple Cup. Every year we know we can go back to something with tradition and history, that staple in our lives to create memories and, in the case of Cracker Barrel cheese, very tasty food. Cracker Barrel’s Extra Sharp Cheddar gets its unique tang from an extra special aging process carefully looked after and monitored for superior flavor. It’s extra creamy and smooth texture makes it great for eating and snacking during the holidays or adding to your favorite dishes. The addition of cream during the cheese process yields a superior product, with smooth slicing and unbelievable zip.
I look forward to this time of year with my family. Whether it’s entertaining, game watching, or just snacking – quality cheese makes the experience even better. Gourmet can be every day, and special occasion or not, Cracker Barrel Cheese can be there to help celebrate the day.
For more cheesy entertaining ideas this holiday season try some of classic recipes below – Read More!
Don’t wait hours for your turkey to cook in the oven, and don’t be afraid to cook your stuffing in the bird – this stuffed turkey roulade cooks in a fraction of the time and gives you moist, flavorful stuffing all in one!
They see me roullin’, they hatin’… try rollin’, roulin’ turkey!! So, I don’t have the patience for a turkey that takes hours to roast. I’m all for Thanksgiving traditions and turkey with all the fixins – and a giant swimming pool of spinach dip with loaves of sour dough bread to last me for days, as is protocol – but really, the 5 hour turkey time thing kills me. It’s a cruel. Like that mean girl in 5th grade who said your pleated acid washed GoodWill jeans that had bows at the ankle “weren’t cool”. Or that your flowered button up, that you insisted on buttoning all the way up to the neck was straight out of the 60′s. Ain’t no one got time for turkey teasing smells and 5th grade means girls.
The thing I love about this roulade is that it’s already debones, so there is no carving, just slicing. And stuffed turkey roulade cooks in a fraction of the time! And unlike cooking the stuffing in a whole bird – which can be a bit risky on the food safety, this is totally safe. Though if you have family that you’d rather dispense with, I’m not sayin that the food poisioning wouldn’t be a deal breaker… Holidays with crazy family are stressful, yo!
Anyway, this stuffed turkey roulade cooks the turkey and stuffing safely all in one. And when you slice it you get a little bird with a little bread, then can proceed to piling that fork high with a little smidgen of everything else on your plate where you have to unhinge your jaw like a snake to fit it all in. There is no shame here.
The beauty of a chicken, or in this case, turkey roulade is that it can serve as few or as many people as you need. Want to feed a crowd – make an additional roulade! One large chicken breast section will easily feed four people. And you’re not left with a lot of turkey pieces or a carcass to clean up after! Although if you do roast a full bird you can always make your own stock out of it!
Movember is here people – and I for one couldn’t be more over joyed. Well, scratch that. There are some men that just should not grow a beard. Or a ‘stache. Or some patchy half-assed excuse for facial hair. Love the sentiment dudes, but let’s be real, it’s like the yoga pants of facial hair. It may be super comfy, but it doesn’t mean everyone should do it. Patchy hair just looks scheevy and should be avoided at all costs. And a stache on any man under the age of 50 who isn’t at least salt and pepper gray just look like you should own a van and live down by the river. It’s terrifying. Which is why I am so relieved I married a man that can grow a full on manly-man beard this time of year. It makes me want to give him an axe and tell him to go chop me down a tree and build me a cabin. Or fix a lightbulb for me. It’s those little manly things that make a girl swoon.
On second thought…he better leave the tree chopping to me. Hanging out with lumberjacks all through college (Yes- I was a lumberjack) I could distinguish between a good beard and a bad beard. And thankfully most of those guys had amazing pieces of facial pelt, which led me to believe that once a man puts an axe in his hand the beards begins to sprout. Like a Chia pet. It just happens over night.
Since Ben is in nursing school, he has to stay professional and clean cut so the pelt on his face isn’t going to get out of control and he can’t do anything funky with it like Todd Hoffman and his chin banner. Do any of you watch Gold Diggers, too? Or am I a one woman Alaskan Reality TV Freakshow? For those of you that know who Todd Hoffman is let me ask – What is that thing? Seriously, cut it off! Gold miners grown beards, not face banners. ew.
But I digress – It’s deep into the depths of fall and Ben has started to grown the face sweater – I’m beyond thrilled and it looks remarkably good on him. Other girls seem to think so too, since I’ve noticed he’s been getting a lot of stares lately from less-than-his-aged girls who apparentl also know a good beard when they see it. Ohhhh you should see the side eyes being thrown back at them. Go back and listen to your Justice Beaver girls and leave the beard admiring to me. I’ve got it firmly covered.
And what else do I have covered? Your new Thanksgiving Cornbread Stuffing recipe! This is full of fall like things – fresh crumbled corn bread, spicy pork sausage, cranberries and even a few smoked oysters for some added moisture, and smokey flavor. If you’ve never added oysters to your stuffing, this is the year to do it! You won’t even be able to tell they are in there – they just give it a really flavorful boost! Promise!
There really isn’t anything that isn’t made better by chocolate. Let alone chocolate ganache. It’s like chocolate on creamy steroids. So yeah – it doesn’t get better. And what better time to slather everything in ‘roided up chocolate than at the holidays! See, I’m glad we’re on the same page. Chocolate ganache is really easy to make, you just have to have a touch of patience, an love of butter, and a deep seeded desire to cover every bit of your face with this like a mud mask. Too far? Well, you get my drift…
First, you need three things – Chocolate, butter and heavy whipping cream. I told you this was a ‘roidy combo. No regrets.
Then, if you don’t have a double boiler – like me, gather a sauce pan and a heat-safe bowl. I use a stainless steel bowl in this case.
Fill the bottom of your saucepan with about 1 inch of water and place the heat safe bowl over the top. As exhibited above. Be sure that the water does not touch the bottom of the bowl – with the direct heat you would risk scalding your chocolate and ruining your ganache. No bueno!
When the water is at a simmer in the bottom of the double boiler, add in the chocolate and butter. What’s most important to remember is keep the simmer low and not a rapid boil. Just like with the direct heat, the rapidly increasing temperature can scald the chocolate.
Using a rubber spatula, stir and fold the chocolate and butter until they start to melt. I like to remove the chocolate from the heat when there are just a couple of chocolate chips left to melt. Chocolate retains its temperature very well and the chocolate will continue to melt even once it is removed from the heat and off the double boiler. Keep folding the chocolate until the chocolate melts completely.
Once it’s removed from the heat, stir in the heavy cream until incorporated and smooth. Then – lick the spatula. Again, no judgements.
Drizzle over your favorite treats, pour over desserts, cakes or ya know, whatever needs jazzing up with chocolate. And by that I mean, everything? Challenge Accepted!!
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