Cadbury Creme Egg Cupcakes

This Easter treat was destined to be in my kitchen.

I freaking LOVE Cadbury Creme Eggs. So, when I saw this idea on My Baking Addiction’s blog a while ago I bookmarked it right away. I mean, Cadbury Creme Egg cupcakes?? Yes, please.

These chocolate cupcakes are stuffed with a gooey mini Cadbury Creme Egg, and topped with the best buttercream my face has ever tasted. Jamie, I love you and your genius ideas.

My Easter plans this year are pretty basic. I’m staying home with the boy and the two of us are going to have an Easter dinner for two – with an Easter egg hunt in the mix as well. We act like we’re 8 sometimes. Perhaps that explains my obsession with sweets? Whatev’s, I’m a sugar addict and proud of it!

To make these cupcakes, first mix up the batter of your favorite chocolate boxed cake mix (enough for 24 cupcakes). I used Betty Crocker’s chocolate fudge.

Scoop batter into paper liner ⅔ of the way full.

Place one frozen Mini Cadbury Creme Egg into the middle of each cupcake. Use a spatula to spread the batter over the egg.

Bake according to the recipe you are using. Allow cupcakes to cool completely.

While your cupcakes are cooking, make your buttercream. Again, I used My Baking Addiction’s recipe. Remove about 1 cup of buttercream from the mixing bowl and dye it yellow.

Assemble your piping bag fitted with a large tip and pipe a large circle around the perimeter of the cupcake.

Fill in the center of the circle with the yellow buttercream.

Top with a Mini Cadbury Cream Egg.

Enjoy! And have a happy Easter!

Cadbury Creme Egg Cupcakes
Recipe Taken from My Baking Addiction
Yield: 24 cupcakes

Ingredients:
24 paper cupcake liners
Batter for 24 cupcakes. I used Betty Crocker’s chocolate fudge box mix. You can also use your favorite chocolate cupcake recipe.
48 Mini Cadbury Creme Eggs (24 frozen).
1 batch of buttercream frosting
yellow dye
Large Round piping tip or snip the end off of a piping bag.

Directions:
1. Scoop batter into paper liner ⅔ of the way full. Place one frozen Mini Cadbury Creme Egg into the middle of each cupcake. Use a spatula to spread the batter over the egg.

2. Bake according to the recipe you are using. Allow cupcakes to cool completely.

3. While your cupcakes are cooking, make your buttercream. Again, I used My Baking Addiction’s recipe.

4. Remove about 1 cup of buttercream from the mixing bowl and dye it yellow.

5. Assemble your piping bag fitted with a large tip and pipe a large circle around the perimeter of the cupcake.

6. Fill in the center of the circle with the yellow buttercream and top with a Mini Cadbury Cream Egg.

Note: Freezing the 12 eggs keeps them from completely vanishing inside the baked cake.

Tuxedo Cake

When I have an excuse to make cake, I go bonkers.

Like, bananas with excitement. This cake has been on my mind for a while. A Pastry Queen creation. A genius idea.

AND, a Valentine’s Day dream! I served this up the other night while entertaining some friends and every step of this cake was like creating a baby. Sweet and tender loving, hunny.

This year for Valentine’s Day, I’m not sure what the boy has planned. I decided to be a spoiled brat this year. I’m a lady, and this lady right here is going to take some serious time to be treated like a Queen. Valentine’s Day is about the lady anyway, right?

Plus it’s an excuse to eat more cake. And I’m ok with that.

To begin, spray 3 8-inch pans with nonstick spray and preheat oven to 350. Get your cake’s baked (directions at the end) and cooled, and let’s get rocking! Why do my cakes have funny squares on them? Because they cooled on the racks top side down. They like it that way.

To make the frosting, whip the heavy cream on high until soft peaks form.

Add the powdered sugar and whip until stiff peaks form.

Level the cake layers. You want them to be flat on the top, so if your cake looks like mine:

Chop that top off!

Top the first layer with ~1/2-2/3 cup frosting, spread evenly.

Now top with the second cake layer. Repeat.

Cover the cake with remaining frosting and refrigerate for one hour.

You should probably get your chocolate dipped strawberries ready now. Make extra, you won’t regret it.

For the ganache, heat chopped chocolate, heavy cream, and golden syrup in a microwave safe bowl in 30 second intervals until completely melted, stirring in between. Stir in vanilla and stick in the fridge for 15-20 minutes to cool. Stir after chilling. The glaze should be pourable but very thick. Pour the thickened glaze over the top, gently pushing it towards the edges so it will overflow. Refrigerate until time to serve.

Top that beauty with your berries and eat that chocolate sucker up!

Tuxedo cake
Recipe taken from Confections of a Foodie Bride who adapted it from the Pastry Queen
This cake is BIG. It serves anywhere from 12-16 people.

Ingredients
For the cake:
1 cup (2 sticks) butter
2 cups water
1 cup canola oil
3 cups sugar
1 cup unsweetened cocoa powder
4 cups all-purpose flour
4 large eggs
1 cup buttermilk or fat-free Greek yogurt
1 Tbsp baking soda
1/2 tsp salt
1 Tbsp vanilla

For the frosting:
4 cups chilled heavy whipping cream
1 1/4 cup powdered sugar

For the glaze:
4 oz (100g chocolate bar + 4 squares more) dark chocolate
1/2 cup heavy whipping cream
2 Tbsp Lyle’s Golden Syrup
2 tsp vanilla
Chocolate-covered strawberries (optional)

Instructions
Cake:
To make the cake, spray 3 8-inch pans (or two 10-inch pans) with nonstick spray and preheat oven to 350.
Combine the butter, water, and canola oil in a medium sauce pan set over medium heat and cook just until butter has melted.

In the bowl of your stand mixer, combine the sugar, flour, and cocoa. Pour the butter mixture into the flour mixture and mix on low. Increase to medium and add one egg at a time. Add the buttermilk (or yogurt), followed by the baking soda, salt, and vanilla.

Divide the batter evenly between the pans and bake for 30-40 minutes, until a skewer inserted into the center of the cakes comes out with moist crumbs attached.

Let cool 10 minutes in pan and then turn out onto a rack to cool completely, about one hour.

Frosting:
To make the frosting, whip the heavy cream on high until soft peaks form. Add the powdered sugar and whip until stiff peaks form.

Level the cake layers, if necessary.

Top the first layer with ~1/2-2/3 cup frosting, spread evenly, and then top with the second cake layer. Repeat and then cover the cake with remaining frosting.

Refrigerate for one hour.

Ganache:
Heat chopped chocolate, heavy cream, and golden syrup in a microwave safe bowl in 30 second intervals until completely melted, stirring in between. Stir in vanilla and stick in the fridge for 15-20 minutes to cool.

Stir after chilling. The glaze should be pourable but very thick. Test a small spoonful down one side of the cake – if it stops running before it hits the bottom or just as it hits the bottom, it’s done. If it’s too thick, add a Tbsp or two more golden syrup or heat for 10 seconds in the microwave.

Pour the thickened glaze over the top, gently pushing it towards the edges so it will overflow.

Refrigerate until time to serve.

Serve with chocolate-covered strawberries (optional). Leftovers will keep in a covered container in the fridge for a few days.

Classic – Vanilla Cupcakes with Buttercream Frosting

Happy St. Patrick’s Day! I plan on celebrating BIG tonight. I’m moving to Switzerland in two weeks for 5 months so my girlfriends and I are celebrating to the max. Green beer, shamrock patterned shirts, green cupcakes. My life is good.

These cupcakes are a traditional vanilla cupcake with smooth and creamy buttercream frosting. I decorated them with a random assortment of green Jelly Belly’s and they turned out perfectly. Enjoy!

Vanilla Cupcakes
Adapted from the Joy of Baking
Makes 12 cupcakes

Ingredients:
½ cup unsalted butter, at room temperature
2/3 cup sugar
3 eggs
1 tsp. vanilla extract
zest of 1 lemon (optional)
1 ½ cups all-purpose flour
1 ½ tsp. baking powder
¼ tsp. salt
¼ cup milk
1-1 ½ recipes vanilla buttercream frosting

Directions:
1. Preheat the oven to 350°. Line a muffin tin with 12 paper liners. Set pan aside.
2. In the bowl of an electric mixer, cream the butter and sugar until light and fluffy. Add the eggs one at a time, scraping down the sides and beating well after each addition. Beat in the vanilla extract and lemon zest, if using.
3. In a separate bowl, whisk together the flour, baking powder and salt. With the mixer on low speed, alternately add the flour mixture and milk, in three additions, beginning and ending with the flour mixture. Scrape down the sides of the bowl.
4. Fill the muffin cups with the batter 3/4 full and bake for about 18-20 minutes or until a toothpick inserted in the center comes out clean. Remove from the oven and allow to cool in pan 5 minutes. Transfer cupcakes to a wire rack and allow to cool completely.
5. Prepare frosting. Decorate cooled cupcakes as desired.

Vanilla Buttercream Frosting
Recipe from Bakerella and makes enough for 18 cupcakes

Ingredients:
1 cup unsalted butter, room temperature
1 tsp pure vanilla extract
3 3/4 cups icing sugar
1-3 tsp cream

Directions:
1. Using a mixer, cream softened butter and vanilla until smooth.
2. Add sugar gradually, allowing butter and sugar to cream together before adding more.
3. If you want your frosting a little creamier, add a teaspoon of cream/milk one tsp at a time and beat on high until you get the right texture.
4. Use your favorite icing colours to tint the frosting!…Irish green in my case.

Irish Chocolate Mint Cookies

For each petal on the shamrock
This brings a wish your way-
Good health, good luck, and happiness
For today and every day. – Irish Blessing

Happy St. Patrick’s Day!

To celebrate one of my favorite holidays I thought I’d bring back an old fun recipe – Irish Mint Chocolate Cookies! Everything needs to be green on St. Patrick’s day. Green and chocolaty, and minty.

I’ve always liked St. Patrick’s day for so many reasons: It’s like another Halloween, it’s a day devoted to the colour green, and it’s a day for everyone to truly be Irish for a day (with excessive amounts of drinking). Early afternoon is generally when the celebrations start, and I love looking out my window to watch all the sparkly, unusually dressed people go by.

These cookies are so fun to bake. They’re colourful, and the mint icing really makes them beautiful. Let’s get to it shall we?

Irish Mint Chocolate Cookies
Taken from the Taste of Home Cookies book.
Yields 4 dozen cookies

Ingredients:
Dough:
3/4 cup butter, softened
1 cup icing sugar
2 squares unsweetened chocolate, melted and cooled
1/4 tsp peppermint extract
1-1/2 cupe all-purpose flour
1 cup semisweet chocolate chips

Icing:
2 tbsp butter, softened
1 cup icing sugar
1/4 tsp peppermint extract
1 to 2 drops green food colouring
1 to 3 tbsp milk

Drizzle:
1/2 cup semisweet chocolate chips
1/2 tsp butter

Directions:
1. Preheat oven to 375 F. In a large bowl beat butter and icing sugar until light and fluffy. Beat in chocolate and mint extract. Gradually add flour and mix well. Stir in chocolate chips.
2. Drop by tablespoonfuls 2-inches apart on an ungreased cookies sheet. Bake for 6-8 minutes, or until firm. Cool for 2 minutes before transferring to wire racks to cool completely.

3. Meanwhile, combine the butter, icing sugar, extract, food colouring, and enough milk to reach desired consistency. Spread over cooled cookies and let set.
4. In a microwave melt butter and chocolate chips for drizzle. Stir until smooth and drizzle over your cookie.
5. Kiss me I’m Irish!

Triple Chocolate Mousse Cake

I had a splendid Valentine’s day this year. My boyfriend took charge of the main meal and my part of the day was to make the dessert. I rarely get the chance to make a special cake, so I searched my favorite blogs, and read my favorite recipe books for the most decadent cake I could find. It didn’t take me too long, I have had this Triple Chocolate Mousse Cake bookmarked from Annie’s Eats Blog since I first saw it way back in May.

The bottom layer of this baby is a flourless chocolate cake, the middle layer is a silky chocolate mousse and the top layer is a beautifully creamy white chocolate mousse. I salivated for hours waiting to eat this cake.

Let’s begin, shall we? To make the bottom layer, butter the bottom and sides of a 9-inch springform pan. Center a rack in the oven and preheat to 325˚ F. Combine the butter, chocolate, and espresso powder in a large heatproof bowl set over simmering water. Stir occasionally until the mixture is smooth. Remove from the heat and let cool slightly, about 5 minutes. Whisk in the vanilla and egg yolks. Set aside.

In a stand mixer fitted with the whisk attachment, beat the egg whites and salt on medium speed until foamy, about 30 seconds.  Crumble half of the brown sugar into the mixing bowl with your fingers to remove any lumps.  Beat until incorporated, about 15 seconds.  Add the remaining brown sugar and continue to beat on high speed until stiff peaks form, about 1 minute more.

Using a whisk, mix one-third of the beaten egg whites to the chocolate mixture to lighten it.  Fold in the remaining egg whites gently with a rubber spatula until no streaks remain.  Pour the batter into the prepared springform pan and smooth the top with a spatula. Bake until the cake has risen, is firm around the edges and the center has just set but is still soft about 14-18 minutes. Transfer the cake to a wire rack to cool completely, at least 1 hour. Do not remove the cake from the pan.

To make the second layer, whisk together the cocoa powder and hot water in a small bowl; set aside. Melt the chocolate in a heatproof bowl set over simmering water, stirring occasionally until smooth. Once melted, remove from the heat and let cool slightly, 2-5 minutes.

In the clean bowl of a stand mixer fitted with the whisk attachment, whip the cream, sugar and salt on medium speed until the mixture begins to thicken, about 30 seconds. Increase the speed to high and whip until soft peaks form when the whisk is lifted, 30-60 seconds.

Whisk in the cocoa powder mixture until smooth. Using a whisk, mix one-third of the whipped cream to the chocolate mixture to lighten it.

Fold in the remaining whipped cream gently with a rubber spatula until no streaks remain.

Pour the mousse into the springform pan over the cooled cake and tap gently on the counter 3 times to remove air bubbles. Gently smooth the top with a spatula. Wipe the inside edge of the pan to remove any drips. Refrigerate for at least 15 minutes while preparing the top layer.

To make the top layer, sprinkle the gelatin over the water in a small bowl and let stand at least 5 minutes to soften.  Place the white chocolate in a medium bowl.  Bring ½ cup of the cream to a boil in a small saucepan.  Remove the pan from the heat, add the gelatin mixture and stir until dissolved.

Pour the hot cream mixture over the white chocolate and let stand about 1 minute.  Whisk until the mixture is smooth.  Cool to room temperature, about 5-8 minutes, stirring occasionally.

In the clean bowl of a stand mixer fitted with the whisk attachment, whip the remaining 1 cup of cream at medium speed until it begins to thicken.  Increase the speed to high and whip until soft peaks form when the whisk is lifted, 30-60 seconds.  Using a whisk, mix one-third of the whipped cream to the white chocolate mixture to lighten it.  Fold in the remaining whipped cream gently with a rubber spatula until no streaks remain.

Spoon the white chocolate mousse into the pan over the middle layer.  Smooth the top with an offset spatula.  Return the cake to the refrigerator and chill until set, at least 2½ hours.  (Note: Do NOT cover your pan with plastic wrap unless you are completely sure you can do so without it touching the top of your cake during placement or removal.)

Decorate to your liking. I had a Valentine’s theme so I put shaved semi-sweet chocolate, and heart sprinkles on top.

Eat!

Triple Chocolate Mousse Cake
Recipe taken from Annie’s Eats via Cooks Illustrated

Ingredients:
For the bottom layer:
6 tbsp. unsalted butter, cut into 6 pieces (plus extra for greasing the pan)
7 oz. bittersweet chocolate, finely chopped
¾ tsp. instant espresso powder
1½ tsp. vanilla extract
4 large eggs, separated
Pinch of salt
1/3 cup light brown sugar, packed

For the middle layer:
2 tbsp. cocoa powder, preferably Dutch-processed
5 tbsp. hot water
7 oz. bittersweet chocolate, finely chopped
1½ cups heavy cream
1 tbsp. granulated sugar
Pinch of salt

For the top layer:
¾ tsp. powdered gelatin
1 tbsp. water
6 oz. white chocolate, finely chopped
1½ cups heavy cream

For garnish:
Chocolate curls or cocoa powder

Directions:
To make the bottom layer, butter the bottom and sides of a 9-inch springform pan. Center a rack in the oven and preheat to 325˚ F. Combine the butter, chocolate, and espresso powder in a large heatproof bowl set over simmering water. Stir occasionally until the mixture is smooth. Remove from the heat and let cool slightly, about 5 minutes. Whisk in the vanilla and egg yolks. Set aside.

In a stand mixer fitted with the whisk attachment, beat the egg whites and salt on medium speed until foamy, about 30 seconds. Crumble half of the brown sugar into the mixing bowl with your fingers to remove any lumps. Beat until incorporated, about 15 seconds. Add the remaining brown sugar and continue to beat on high speed until stiff peaks form, about 1 minute more. Using a whisk, mix one-third of the beaten egg whites to the chocolate mixture to lighten it. Fold in the remaining egg whites gently with a rubber spatula until no streaks remain. Pour the batter into the prepared springform pan and smooth the top with a spatula.

Bake until the cake has risen, is firm around the edges and the center has just set but is still soft (should spring back after pressing gently with a finger), about 14-18 minutes. Transfer the cake to a wire rack to cool completely, at least 1 hour. Do not remove the cake from the pan. (If not making the second layer right away, cover with plastic wrap and refrigerate until ready to proceed.)

To make the second layer, whisk together the cocoa powder and hot water in a small bowl; set aside. Melt the chocolate in a heatproof bowl set over simmering water, stirring occasionally until smooth. Once melted, remove from the heat and let cool slightly, 2-5 minutes.

In the clean bowl of a stand mixer fitted with the whisk attachment, whip the cream, sugar and salt on medium speed until the mixture begins to thicken, about 30 seconds. Increase the speed to high and whip until soft peaks form when the whisk is lifted, 30-60 seconds. Whisk in the cocoa powder mixture until smooth. Using a whisk, mix one-third of the whipped cream to the chocolate mixture to lighten it. Fold in the remaining whipped cream gently with a rubber spatula until no streaks remain. Pour the mousse into the springform pan over the cooled cake and tap gently on the counter 3 times to remove air bubbles. Gently smooth the top with a spatula. Wipe the inside edge of the pan to remove any drips. Refrigerate for at least 15 minutes while preparing the top layer.

To make the top layer, sprinkle the gelatin over the water in a small bowl and let stand at least 5 minutes to soften. Place the white chocolate in a medium bowl. Bring ½ cup of the cream to a boil in a small saucepan. Remove the pan from the heat, add the gelatin mixture and stir until dissolved. Pour the hot cream mixture over the white chocolate and let stand about 1 minute. Whisk until the mixture is smooth. Cool to room temperature, about 5-8 minutes, stirring occasionally.

In the clean bowl of a stand mixer fitted with the whisk attachment, whip the remaining 1 cup of cream at medium speed until it begins to thicken. Increase the speed to high and whip until soft peaks form when the whisk is lifted, 30-60 seconds. Using a whisk, mix one-third of the whipped cream to the white chocolate mixture to lighten it. Fold in the remaining whipped cream gently with a rubber spatula until no streaks remain. Spoon the white chocolate mousse into the pan over the middle layer. Smooth the top with an offset spatula. Return the cake to the refrigerator and chill until set, at least 2½ hours. (Note: Do NOT cover your pan with plastic wrap unless you are completely sure you can do so without it touching the top of your cake during placement or removal. If it does touch the cake, it will smudge the top.)

Christmas Baking – Buckeyes

WARNING if you want to consume mass amounts of peanut butter and chocolate immediately this post is not for you. You must let the dough set for a couple of hours in the fridge before the chocolate dipping begins. Life is hard.

It’s Christmas baking time. I have been thinking and re-thinking my baking list non-stop this year. I’m. So. Excited!! Every post this month will be something from my Christmas baking list. The list I have contains easy recipes that I bake every year for the holidays, all of which are freezable. For my first post I thought I’d share my Buckeye recipe with you. This recipe comes from my sister’s Grandma (yes, my parents are divorced) who bakes up a storm every year.

To begin, grab some peanut butter (2 cups to be exact).

Put that peanut butter in a bowl along with 4 1/2 cups of icing sugar, a stick of butter, and 1 tsp of vanilla.

Mix all the ingredients together and put your bowl in the fridge. Yes, I switched bowls (this one was smaller for my fridge).

Now is the sad part – you have to wait to roll the peanut butter goodness into balls. I always make this recipe the night before the chocolate dipping, but if you like things done NOW, it’s ok! You can refrigerate the dough for 4 hours or so, and it is still fine. Once you have waited for your dough to cool, you can roll it into 1-inch balls. Set them on a cookie sheet lined with wax paper and insert a toothpick into each ball.

Now you have to wait again. Really? Yes, really. You want perfect buckeyes remember?! Chill your balls (tee hee) in the freezer until hard, approximately 30 minutes. While the dough is in the freezer melt your chocolate chips and shortening over medium heat. Remove the pan from heat.

Dip balls in chocolate and place back on cookie sheet.

Refrigerate (again) until chocolate is set, approximately 2 hours. And now, the good part. Eat your heart out beautiful. You deserve it.



Grandma’s Buckeye’s
Makes 40 peanut butter balls

Ingredients:
Balls
2 cups peanut butter
4 1/2 cups icing sugar
½ cup (1 stick) butter
1 tsp vanilla

Chocolate dip
4 cups semisweet chocolate chips
1/4 cup shortening

Directions:
1. Mix together the “balls” ingredients, and refrigerate overnight, or for at least 4 hours.
2. Roll dough into 1-inch balls. Set them on a cookie sheet lined with wax paper and insert a toothpick into each ball. Chill in freezer until hard, approximately 30 minutes.
3. Melt chocolate chips and shortening over medium heat. Remove the pan from heat. Dip balls in chocolate and place back on cookie sheet. Refrigerate until chocolate is set, approximately 2 hours.

Roasted Pumpkin Seeds

I’m so excited for Halloween this year. I have my own apartment to decorate as I please AND I just adopted a new cat from the humane society. So, I have a new friend to watch me prep for the 31st. In honour of my new kitty (Molly), my boyfriend and I carved our Halloween pumpkin into a cute kitty pumpkin! This was good for several reasons, the most important being the amazing pumpkin seeds that we roasted.

I look forward to roasted pumpkin seeds every year, and am obsessed with the plain sea-salted variety. This year I scoped out Cookin’ Canuck‘s blog and tried her Cinnamon sugar seeds as well. It was a very good idea. To begin, scoop all of the innards out of a large pumpkin.

Thoroughly separate the seeds from the “guts” and place the seeds into a strainer. Rinse the seeds leaving a bit of pumpkin on them (I like them better this way).

Dry the seeds with a kitchen towel, and place them on a large baking sheet. Toss with oil. See recipes for salted pumpkin seeds and cinnamon sugar pumpkin seeds below.

Roasted Pumpkin Seeds – Two ways
Makes approximately 2 cups roasted pumpkin seeds

Ingredients:
Plain, salted seeds:
1/2 the seeds from 1 large pumpkin (about 1 cup)
2 tsp vegetable oil
1 tbsp sea salt

Cinnamon sugar seeds:
1/2 the seeds from 1 large pumpkin (about 1 cup)
2 tsp vegetable oil
1 tbsp granulated sugar
1/2 tbsp ground cinnamon

Directions:
1. Preheat oven to 350 degrees F, with rack placed in the middle of the oven.
2. Scoop all of the innards out of a large pumpkin.
3. Separate the seeds from the “guts” and place the seeds in a strainer. Rinse (leaving a bit of pumpkin on the seeds) and drain.
4. Place all of the seeds on a kitchen towel, cover with another kitchen towel, and pat dry thoroughly.

For plain, salted seeds:
5a. Place half of the seeds on a baking sheet and toss with oil.
6a. Add sea-salt and spread in a single layer.

For cinnamon sugar seeds:
5b. Place the other half of the seeds on a baking sheet and toss with oil.
6b. In a small bowl, stir granulated sugar and ground cinnamon. Toss the oil-coated seeds with the cinnamon sugar mixture.

7. Place baking sheet in the oven and cook until the seeds are golden brown and crunchy (test one, but be careful because it will be hot), about 25 minutes, stirring every 10 minutes. Cool and serve.

These stay good in an air tight container for weeks!!

Nanny’s Butterscotch Pie

Oh my, Beautiful Butterscotch Pie.

My Nanny (another word for Grandmother in my family) makes the best butterscotch pie going. Since I was little I remember finishing my dinner quickly, and sitting patiently at the table until it was pie time. Butterscotch pie only comes out at special occasions like Thanksgiving and Christmas, and when it does I go wild for it. WILD I tell you. I could eat a whole pie and be completely content.

Since Thanksgiving (Canadian of course) is coming up, I thought I’d share my favorite dessert with you. A dessert that really means something to me. It reminds me of family, and how happy a simple meal could make us when I was a child. It reminds of a time when I wasn’t constantly worrying about scholarships and deadlines. This dessert is special to me, my favorite, and I hope you like it :)

First, prepare your crust in a 9-inch pie pan. My favorite pie crust recipe is by the Pioneer Woman, and I use it for ALL of my pies and most of my tarts. This filling recipe makes enough for one pie, so double the recipe if you need to make two.

To prepare the filling, separate your eggs, lightly beat yolks and set aside the whites (you’ll use these for the meringue later). In a double boiler, whisk together all of the filling ingredients until smooth. Cook over medium heat until thickened. Remove from heat and pour into your pre-baked pie shell.

Once you’ve poured your amazing concoction into your pie shell, you can start your meringue.

Immediately spread the meringue over the hot filling, anchoring it to the edge of the crust at all points. Place meringue VERY close to the crust, working inward.

Bake for 20 minutes (or until meringue has a nice brown top) at 350 degrees F. Let it cool on a wire rack and serve!

Nanny’s Butterscotch Pie
Makes filling for one 9-inch pie

Ingredients:
Perfect Pie Crust
1. Get the recipe and directions here.

Filling:
1 cup brown sugar
4 HEAPING tbsp all purpose flour
2 egg yolks
2 cups milk
1 tsp vanilla
2 tbsp butter

Meringue:
2 large egg whites (1/2 cup), at room temperature
1/8 tsp cream of tartar
1/4 cup superfine sugar
1/4 tsp vanilla
1/8 tsp vinegar

Directions:
1. Prepare your crust in a 9-inch pie pan, and preheat oven to 350 degrees F.
2.To prepare the filling, separate your eggs, lightly beat yolks and set aside the whites (you’ll use these for the meringue later). In a double boiler, whisk together all of the filling ingredients until smooth. Cook over medium heat until thickened. Remove from heat and pour into your pre-baked pie shell.

3. To prepare meringue:
a) In a clean, grease free glass or metal bowl, beat egg whites on medium speed until foamy.
b) Add cream of tartar and beat until soft but definite peaks form.
c) Very gradually beat in sugar. Beat on high speed until the peaks are stiff and glossy, but not dry.
d) Add vanilla and vinegar.
e) Immediately spread the meringue over a hot pie filling, anchoring it to the edge of the crust at all points. Place meringue VERY close to the crust, working inward.

4. Bake for 20 minutes (or until meringue has a nice brown top), and cool on a wire rack.
5. Serve and enjoy!

*The pie can be stored for up to three days in the refridgerator.