Archive for the 'dessert' Category

Nutella Brownies

nutella brownies Nutella Brownies

Tonight, I bring you a special PSA in the form of Nutella brownies. I’ll be brief; there’s no need for superfluous words and platitudes when they so clearly speak for themselves.

Everyone’s busy. (Can you tell I was painting today?) But we still need to bake, right? It’s an hour until December… it’s officially baking season, whether I have a hood fan and backsplash or not. (Not.) When it’s thirty below outside, the best way to warm the house is by oven – I’ve discovered if you put it on your to-do list, it feels like you’re accomplishing something.

I’ve seen these drifting around the internet: 3 ingredients = Nutella brownies. All good. They’re as easy as they say – under 10 minutes of actual stirring, and one bowl to wash, which is a good thing when you need something delicious but don’t have a day to dedicate to baking.

Nutella Brownies

From the internet.

1 1/4 cups Nutella
2 large eggs
1/2 cup all-purpose flour

Preheat the oven to 350?F.

In a medium bowl, stir together the Nutella and the eggs. Stir in the flour.

Spread into a greased or parchment-lined pan and bake for 25 minutes, or until crackly on top and set.

Makes 16 brownies.

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November 30 2014 | cookies & squares and dessert | 16 Comments »

Deep Dish Pumpkin Pie with Maple Cookie Crust

blue rodeo pumpkin pie 21 Deep Dish Pumpkin Pie with Maple Cookie Crust

I’ve never been particularly fond of pumpkin pie – and certainly not as overjoyed by it as most people seem to be – and so I’ve always had my usual I don’t bother to stray from. People like it, and so I make at least one a year to appease the pumpkin pie lovers, not really thinking to change it up a bit – inspired more by the apple pie I make for myself.

maple cookie crust Deep Dish Pumpkin Pie with Maple Cookie Crust

But I think I might have a new usual – a deep-dish extravaganza courtesy of Blue Rodeo, towering higher than a cheesecake on a crust of – get this – maple sandwich cookies. This is a Very Good Idea.

So instead of the usual pastry or graham crumbs, you get yourself a box of those maple sandwich cookies and bash them up. Blue Rodeo’s recipe tells you to remove the frosting from the middle of each cookie, but a) why would you want to do that? That’s where all the maple flavour is!, and 2) that sounds like a whole lot of extra work… or licking. I just left the icing in – and the butter – and because my food processor is somewhere in the depths of my basement, I put the cookies (one bag’s worth, minus two) into a big zip-lock bag and bashed them all up with a wine bottle.

blue rodeo pumpkin pie 1 Deep Dish Pumpkin Pie with Maple Cookie Crust

It’s baked in a springform pan, making it look like an extra deep cheesecake, but it’s all pumpkin pie. A few recipe notes: I used canned pumpkin puree rather than messing with whole fresh pumpkins, and used one and a half of the big (28 oz/796 mL) cans, which would have been the same as three 14 oz (398 mL) cans. And I used two cans of sweetened condensed milk – each can is close enough to a cup, so it didn’t make sense to measure out two cups. And it took an hour and a half to bake – it will firm up like a cheesecake, getting less jiggly in the middle when it’s done. Make sure you run a thin knife around the edge as soon as it comes out to keep it from cracking as it cools, but keep the sides on the pan until it does. Then pop it in the fridge for up to a few days. When you’re ready to serve it, whip some cream – and sweeten it with a little maple syrup to match the crust.

blue rodeo pumpkin pie 3 Deep Dish Pumpkin Pie with Maple Cookie Crust

Screen shot 2014 10 08 at 2.22.09 PM 585x720 Deep Dish Pumpkin Pie with Maple Cookie Crust

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button print gry20 Deep Dish Pumpkin Pie with Maple Cookie Crust

October 12 2014 | dessert | 21 Comments »

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