What have I been making lately? A lot, actually! My own deodorant (after a terrible breakout from the one I bought from Lush,) a new purse, a lot of artwork for my friend's movie, a corset for another friend, and food. Lots of food! Friend, memories, and plans to travel to NY. So here's to marathons of crazy busy madness, because sometimes you need it.
Showing posts with label baking. Show all posts
Showing posts with label baking. Show all posts
Friday, October 5, 2012
Thursday, July 26, 2012
Food Adventure: Mini Chocolate Chess Pie
Over the Independence Day holiday, a friend introduced me and Rachel to Chocolate Chess Pie. Specifically, this recipe from Crunchy Rock. A Little Bit Crunchy, A Little Bit Rock 'n' Roll. How cute a tag is that? I actually had to track it down by going through an image search. Once you see it, you'll understand. Anyway, I decided it was finally time to try my hand at it.
Rachel and I have found that making mini desserts is a lot of fun. They're cute, they're self-contained, and they make it easier to resist overindulging. Ok, maybe not, when it comes to THIS pie. Still, I tried my hand at a mini pie.
Since I don't have a food processor, I bought graham cracker crumbs, instead of whole crackers. The recipe on the container said 1 1/4 cup of crumbs for a pie crust, but I might go to 2 cups, next time. I used between 2 and 3 tablespoons of the graham cracker crust mix for each space in a muffin pan. I got 8, but two without sides. There was the perfect amount of filling for 8 pies.
My crust got a little charred, and I only baked it for about 10 minutes in the pre-bake, and the whole pie for 12. The filling could use some more time. Leave it to me to research mini pie crusts after I make one. People suggest baking the crusts for 3-5 minutes. I think the filling could use a full 15-20 minutes.
So what's the most dangerous thing about this recipe? The ingredients are so basic that you will likely always have most of them on hand! The recipe suggests serving with whipped cream or powdered sugar. I think serving it as-is with a glass of milk or cup of coffee is a moment of sweet perfection. :)
Enjoy!
Rachel and I have found that making mini desserts is a lot of fun. They're cute, they're self-contained, and they make it easier to resist overindulging. Ok, maybe not, when it comes to THIS pie. Still, I tried my hand at a mini pie.
Since I don't have a food processor, I bought graham cracker crumbs, instead of whole crackers. The recipe on the container said 1 1/4 cup of crumbs for a pie crust, but I might go to 2 cups, next time. I used between 2 and 3 tablespoons of the graham cracker crust mix for each space in a muffin pan. I got 8, but two without sides. There was the perfect amount of filling for 8 pies.
My crust got a little charred, and I only baked it for about 10 minutes in the pre-bake, and the whole pie for 12. The filling could use some more time. Leave it to me to research mini pie crusts after I make one. People suggest baking the crusts for 3-5 minutes. I think the filling could use a full 15-20 minutes.
So what's the most dangerous thing about this recipe? The ingredients are so basic that you will likely always have most of them on hand! The recipe suggests serving with whipped cream or powdered sugar. I think serving it as-is with a glass of milk or cup of coffee is a moment of sweet perfection. :)
Enjoy!
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