I call this high five cobbler because it’s super easy (it only has 6 ingredients!) and I absolutely LOVE making it. After, I always kind of want to high five myself. Also, I only allow myself to make this once a month. I just can’t help myself when it’s around. Side note: this was featured a couple of years ago in Southern Living and I kick myself for not making it sooner.
4 cups blackberries
1 tbs lemon juice
1 large egg
1 cup sugar
1 cup flour
6 tbs butter
1. Preheat the oven to 375 degrees
2. First, you wash the black berries a toss them into an 8×8 dish.
3. Next, drizzle the lemon juice on top. That’s it! You’re done with the filling.
1. Use a pastry blender to mix the egg, flour, andsugar.
2. Make it into a coarse meal– if possible. Then pour over the berries.
3. Melt the butter and then sprinkle that over the top of the crust.
4. Now all you have to do is bake it for 35 minutes and you have some absolutely amazing cobbler. Sometimes I justify the fruit and the “bread” as having breakfast qualities so I can eat it more often. This probably isn’t the best idea. But to me, its THAT good!
I don’t know about you but I absolutely LOVE cheesecake. Maybe it’s becuase I grew up in a time where everything started having cheesecake flavors, or watching the Golden Girls (how they ate so much cheesecake and remained so healty is beyond my understanding), or because it’s just so good and so versatile.
8 oz. graham crackers, finely crushed (2 cups of crumbs)
3 Tbs. sugar
7 Tbs. unsalted butter, melted
3 8-oz. packages cream cheese, at room temperature
2 Tbs. all-purpose flour
1-1/4 cups sugar
2 Tbs. finely grated lemon zest
1 Tbs. pure vanilla extract
4 large eggs, at room temperature
Put the oven at 375 to pre-heat.
So, start with making the crust— I tested 2 methods of crushing graham crackers to find out which works easiest. As I’ve tried before– breaking the crackers in even pieces and crushing them. Well, that was tedious and a little more than frustrating. So what I tested was breaking them up in asymmetrical pieces and crushing them that way. Turns out the less than perfect way works the best!
Next, mix the crumbs, sugar, and butter — make sure they’re evenly crumb-y and buttery. Press the crumbs into the bottom of a springform pan and press them up the sides.
Bake the crust until darkened (9-12 minutes). Take it out- let it rest- and lower the oven temp to 300 degrees.
Sometimes, you just have to remember that cooking won’t be perfect, but it can still be perfect for you!
On to the Filling:
Beat cream cheese and flour for 5 minutes. Mix in 1-1/4 c. sugar- mix until smooth.
Add in lemon zest and vanilla blend for 30 sec. then add eggs one at a time. Do not over beat.
Pour into cooled crust
Bake at 300 degrees for 55-60 minutes- until the center is jiggly and the edges are a little puffy.
Chill 8 hours, up to 3 days, and then pop open the springform sides and onto a flat serving plate. Now you’re ready to eat.
Honestly, the hardest part about making this cheesecake was knowing I was going to have cheesecake soon– and having to wait the 8 hours for it to set.
It just wouldn’t be Pi Day without a little…. PIE!
So today, I tried my hand at some icebox pie with a graham cracker crust. This wasn’t the initial plan, I was going to go for dark chocolate cookie crust- because there was peanut butter and it would be too perfect. But, it was my first time to make a graham cracker crust and I have to tell you- so much better than store bought!
Ingredients for crust:
Just over half of a 14 oz box of graham crackers
1 stick of butter (melted)
pinch of sea salt
Ingredients for filling:
5 oz cream cheese (I used no fat)
1/3 c peanut butter
8 oz cool whip- fat free again
1/2 c powdered sugar
Chocolate Shell Syrup
Steps for crust:
First, I took the graham crackers and broke them up.
Next, I put them all in a ziplock bag (make sure to use a larger one, honestly the teeny bags I used, really added some time and frustration onto my afternoon).
I used a rolling pin and just rolled out all my aggressions on those crackers!
I made sure to break them up into as small of pieces as I could. There’s a lot that you can get by with, I had some decently large chunks left over in mine. The point is to get a relatively decent consistency.
Go ahead and preheat the oven to 350 degrees.
I added the butter, sugar, and salt into a bowl. I mix up until you have a pretty even consistency.
From there, put I pressed it into the pie plate with a relatively thick layer on the bottom and around the sides.
Go ahead and bake the crust for 10 minutes. Let it sit and completely cool.
Now it’s time for some of that filling!
First things first- take the cream cheese and powdered sugar and mix until smooth.
Next, add in the peanut butter and mix until it has a nice caramel color.
From there, fold in the whipped cream until there’s a consistency throughout.
I added a surprise ingredient here- frozen chocolate chips!! (shhh!)
Here’s the easiest part! Pour everything from the bowl into the baked graham cracker crust.
Top with a fun design for your chocolate shell syrup and place it in the fridge.
Let the pie sit in there for about 4 or 5 hours, you’ll see the shell syrup harden and add to the appeal of this pie.
Then, you have the final product! Tastes like a nice, cold, creamy, peanut butter cup… And it makes a spring day a little more festive!
Also made a quick strawberry pie for the fella to take to work with him. Apparently I should have snagged a photo a little quicker, because his team just couldn’t wait!!
So this was my first attempt at Chicken Pot Pie. I found a recipe and thought– I can do this!
2 pie crusts (1 is necessary, I liked having 2 for the flavor
A reasonable number of sliced up carrots
2 stalks celery
Sliced mushrooms- 1 1/2 cups, more if desired
2 cloves garlic- minced
1 cup peas (I used frozen- super easy)
1/2 c flour
2 cups chicken stock
1/2 cup half and half
2 tsp thyme
1 lb rotisserie chicken
Here’s how it went:
In the afternoon I planned on making the crust from scratch… Well, that didn’t go as planned and I didn’t have enough time on my lunch break, so I ended up using refrigerated dough. Worked like a charm! Click here for my pie crust recipe
Preheated the oven to 375 degrees. Baked one crust on the bottom of the pie plate with my weights and set aside to cool.
In the pie:
I took some carrots, celery, 2tbs. butter, mushrooms, peas, and garlic and cooked in a pot. The recipe called for 15 minutes– I did it about 5 and moved to a bowl, I was really hungry.
Next, I melted 6tbs butter in the same pot, added the flour, stirred for 2 minutes. I poured in all the chicken stock and mixed. Then I poured in wine, recipe called for half a cup… I just eyeballed it and it probably amounted to a little bit more than that. Then, of course, I poured out a glass for myself. I added the half and half, thyme, and cooked/stirred for 10 minutes.
Finally, it was time! I added back the veggies, added the chicken, stirred and transferred to the baked pie crust.
Topped it with the second crust in the package cut 6 slits from the center out. From here, bake the pie for 30 minutes then let sit.
This pie was incredibly hot- so it will need to sit for a while.
I ate on this pie and left overs for 3 days. IT WAS INCREDIBLE! I cannot wait to make it again, next time, I’ll take a photo of what the slices look like out of the pie.