Thursday Desserts
Today's desserts have a little of everything. Check out the Slow-Cooker Ginger Cake, the Toffee-S’mores Icebox Cake, and the rest of today's yumminess. Enjoy!
PEANUT BUTTER CHOCOLATE PRETZEL PIE
This yumminess is from Nicole McLaughlin at allrecipes. For this recipe, Nicole wrote, "This peanut butter chocolate pretzel pie has a lush cream cheese and peanut butter layer atop a lightly baked pretzel crust, finished layers of chocolate pudding, whipped topping, and crushed chocolate peanut butter candy." My response? Yum!!!
Prep Time: 25 minutes; Cook Time: 10 minutes; Cool Time: 20 minutes; Chill Time: 4 hours; Total Time: 4 hours 55 minutes; Servings: 12
To view this online, go to https://www.allrecipes.com/peanut-butter-chocolate-pretzel-pie-recipe-11792998.
Ingredients
2-1/4 cups crushed pretzels
1/4 cup white sugar
3/4 cup butter, melted
2 (8 ounce) packages cream cheese, softened
1 cup creamy peanut butter
1-1/2 cups confectioner's sugar
1 teaspoon vanilla extract
16 ounces whipped topping
1 (5.9 ounce) package instant chocolate pudding
2-1/2 cups cold milk
1/2 cup chopped peanut butter cups and coated peanut butter candies, such as Reese’s Pieces®, or as needed for topping
Directions
Preheat the oven to 350 degrees F (180 degrees C). Stir pretzels, sugar, and melted butter together and press lightly into a 9x13-inch baking dish.
Bake in the preheated oven just until fragrant, about 10 minutes. Let cool to room temperature, about 20 minutes.
Beat cream cheese, peanut butter, confectioner's sugar, and vanilla together with an electric mixer until well blended, light, and fluffy. Fold in 2 1/2 cups whipped topping.
Spread peanut butter mixture evenly over cooled crust.
Whisk together chocolate pudding mix and milk until smooth, well combined, and slightly thickened.
Carefully spread chocolate pudding mixture over peanut butter layer, taking care not to mix layers together. Top with remaining whipped topping.
Sprinkle with chopped candies and refrigerate for at least 4 hours.
BAKED APPLE CIDER DOUGHNUTS
This is from Erin Jeanne McDowell in The New York Times cooking enewsletter. For this yumminess, Erin wrote, "This recipe yields the classic flavor of baked cider doughnuts. For the most traditional result, a doughnut pan is recommended, but you can also bake these off in a muffin pan."
Total Time: About 35 minutes; Yield: 12 doughnuts or muffins
This was featured in "Bring the Apple Cider Doughnuts to You," and can be viewed online at https://cooking.nytimes.com/recipes/1019593-baked-apple-cider-doughnuts. While you're at it, if you haven't already signed up for The New York Times cooking enewsletter, I highly recommend doing so. Great recipes (like this one, and so much more), great guides, and more. Go ahead, I'll wait. (Tap, tap, tap.)
Ingredients
Nonstick cooking spray
1-3/4 cup all-purpose flour
1-1/4 teaspoon baking powder
3/4 teaspoon fine sea salt
2 teaspoons ground cinnamon
1/2 teaspoon freshly grated nutmeg
1 cup unsalted butter (2 sticks), at room temperature
3/4 cup light brown sugar
3/4 cup granulated sugar
2 large eggs, at room temperature
1 teaspoon vanilla extract
1/2 cup apple cider
Preparation
Heat oven to 350 degrees. Lightly grease 2 (6-cavity) doughnut pans (or a 12-cup muffin tin) with nonstick spray. In a medium bowl, add flour, baking powder, salt, 1 teaspoon cinnamon and nutmeg and whisk to combine. Set aside.
In the bowl of a stand mixer fitted with the paddle attachment, cream 10 tablespoons/140 grams butter, brown sugar and 1/4 cup/50 grams granulated sugar on medium speed until light and fluffy, 3 to 4 minutes. Add the eggs one at a time and mix until well incorporated after each addition, scraping the bowl as necessary. Beat in the vanilla extract
Add the flour mixture and mix on low speed until incorporated. With the mixer running, add the apple cider in a slow, steady stream and mix to combine. Scrape the bowl well to make sure the batter is homogeneous.
Spoon the batter into prepared doughnut pans, filling them about 2/3 of the way. (You can also do this using a disposable piping bag or a resealable plastic bag with a 1/2-inch opening cut from one corner.) Bake until evenly golden brown and a toothpick inserted into the center of the thickest portion comes out clean, 12 to 15 minutes. Rotate the pans halfway through baking. (If you are making muffins, divide batter evenly between the prepared cups and bake for 15 to 20 minutes, rotating halfway through.)
While the doughnuts bake, whisk the remaining 1/2 cup/100 grams granulated sugar and 1 teaspoon cinnamon together in a small bowl to combine. In a separate small bowl, melt the remaining 6 tablespoons butter in the microwave. Let the doughnuts cool for 5 minutes after baking, then unmold them from the pans, brush with the melted butter and dredge them in the cinnamon sugar while they are still warm. Serve immediately, or let cool to room temperature.
SLOW-COOKER GINGER CAKE
This yumminess is from Betty Crocker, and begins, "Moist, spicy and warm, our homemade citrusy gingerbread cake is cleverly made in your slow cooker, so your oven is free for other dishes! From our Betty Crocker A Piece of Cake cookbook, our cake takes the gold in all-family, old-fashioned charm. The fragrant aroma of cinnamon, ground ginger and nutmeg draws everyone into the kitchen, where they can’t wait to dig in! Our amazing ginger cake is a great option for holiday meals, but it’s also sweet choice to take the chill off any cold day. Loaded with flavor from brown sugar, molasses and dates, this calorie-smart dessert is a great option when you're looking for something to satisfy your sweet tooth.
"Parchment paper is used to line your slow cooker to ensure delicious results and makes it a cinch to remove the cake from the slow cooker. The delicious homemade cake ingredients come together in minutes and thin slices of fresh lemon and orange tucked around the batter elevate our gingerbread to restaurant-worthy status. The baked cake is wonderful served as is (check out our simple tip below to add sparkle and crunch). Or dress up servings with a billowy dollop of sweetened whipped cream or ice cream, for a scrumptious dessert they'll request again and again."
Prep Time: 20 minutes; Total 4 hours 30 minutes; Servings 12
To view this online, click here.
Ingredients
1-1/3 cups Gold Medal™ All Purpose Flour
3/4 cup packed brown sugar
1-1/4 teaspoons baking powder
3/4 teaspoon ginger
1/2 teaspoon ground cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon salt
1/2 cup milk
1/4 cup butter, melted
1/3 cup molasses
1 egg
1/2 cup chopped pitted dates
6 thin slices each orange and lemon
Instructions
Line bottom and sides of 4-quart slow cooker with 1 piece of cooking parchment paper; trim edges at top if needed; spray with cooking spray.
In medium bowl, mix flour, brown sugar, baking powder, ginger, cinnamon, nutmeg and salt until well blended. Mix in milk, butter, molasses and egg with whisk until well blended. Stir in dates. Spread batter evenly in slow-cooker insert. Place orange and lemon slices around edge of batter, overlapping if needed, and tucking edges of slices down along side of slow-cooker insert.
Place folded clean dish towel under cover of cooker. Cook on Low heat setting 3 hours to 3 hours 30 minutes, or until toothpick inserted in center comes out clean, carefully rotating slow-cooker’s insert 180 degrees (leaving cover on) every 45 minutes. Uncover; remove insert from slow cooker to cooling rack. Cool 10 minutes.
Using parchment paper, carefully lift cake out of slow-cooker insert, and place on cooling rack. Cool 30 minutes. Slide cake off of parchment paper. Serve warm.
CHAI-SPICED PEAR PIE
This is from Audra, otherwise known as The Baker Chick. If you’ve followed my blog for a while, you might remember me posting quite a few recipes from Audra (although it’s been a while). Her blog rocks! If you haven’t checked it out, you really should. Go ahead, I’ll wait.
This recipe begins, “I can’t possibly let you enter Thanksgiving week without another pie recipe. As the person in charge of desserts in my family, I’m always looking to make something classic with a twist and this gorgeous pie is just that apples get all the attention in the fall, but baking with firm, sweet pears is in my opinion just as good but way more unique and impressive.
“This pear pie is tossed with warm chai spices like cardamon, cinnamon, ginger and even a crack of black pepper. The result is just a bit more kick than what you’re probably used to with apple pie, but that same warm, melt-in-your-mouth goodness just waiting for a scoop of vanilla.”
Yield: 1 9-inch pie
To view this online on Audra’s blog, click here.
Ingredients
2-3 single layers of Pie Crust (see note)
10 cups of peeled, thinly sliced pears (from about 8-10 pears depending on size, use something firm like bosc)
1/2 cup brown sugar
1/4 cup flour
1 teaspoon ground cinnamon
1/2 teaspoon ground cardamom
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
3-4 twists of freshly ground black pepper (1/8 teaspoon, optional)
1/4 cup water
2 tablespoons butter
Instructions
Keep crust chilling in the fridge while you prep the pears.
In a large pot or dutch oven, toss together the pears, brown sugar, flour, and spices. Stir in water and dot with the butter.
Cook on medium heat, stirring frequently, tossing everything around to par-cook the pears a bit. Keep checking to see when a pear slice is "bendy" and slightly tender, but for me I cooked them for 10-15 minutes.
Allow pears to cool while you prep your dough. If you are doing a lattice or braided crust, roll some of the dough out now, form the braids, and freeze them until pie is ready to be assembled. If you are just doing a double crust- wait until the pears are mostly cool.
Roll out one layer of crust and drape over the bottom of a 9- inch pie pan leaving a bit of overhang. Pour the cooled pears into the crust and top with another sheet of pie crust, a lattice top, or the braids.
Trim and crimp edge of crust and pop the whole thing in the freezer for 10-30 minutes.
Preheat oven to 425.F. Place pie onto a cookie sheet and bake for 10 minutes, then reducing the heat to 350F and baking for another 45-50 minutes.. If the crust seems to be getting too dark you can drape some foil on top for the remainder of the baking.
Serve warm with vanilla ice cream.
Notes
*If you want a little extra pie dough to work with for a decorative crust, I like to have a bit extra and usually make 3 batches of crust. If you are just doing a classic top, two single layers is fine!
TOFFEE-S'MORES ICEBOX CAKE
This yumminess is from Betty Crocker, and begins, "The flavors of s’mores come together in a frozen layered treat that’s so pretty, it’s perfect for guests yet easy enough to make for the family to enjoy, anytime.
"From our A Piece of Cake cookbook, this rich and decadent s’mores icebox cake layers graham crackers with chocolate pudding, a delightful, whipped cream-marshmallow cream concoction, toffee bits, and mini marshmallows in a loaf pan. It comes together in less than 30 minutes. A quick pit stop under the broiler toasts the mini marshmallows to golden-brown perfection before it’s frozen to meld the layers together into an irresistible frosty treat. When sliced, each luscious layer is visible and drizzled with hot fudge sauce, for an eye-catching presentation you can’t wait to sink your fork into.
"This scrumptious make-ahead s’mores icebox cake can be prepped to enjoy at your convenience—you can make it up to a week in advance. Serve it all spring and summer long, when a frozen treat is just the ticket on those warm days.
Prep Time: 25 minutes; Total Time: 8 hours 35 minutes; Servings: 8
To view this yumminess online, click here.
Ingredients
11 graham crackers (from 14.4 oz box)
1 box (4-serving size) instant chocolate pudding and pie mix
2 cups milk
1-1/2 cups heavy whipping cream
1 cup marshmallow creme
1 cup milk chocolate toffee bits (from 8-oz pkg)
1/2 cup vegan miniature marshmallows (from 10.5-oz pkg)
1/2 cup hot fudge sauce
Directions
Line 9x5-inch loaf pan with foil, allowing foil to extend over edges.
In small bowl, crumble 2 graham crackers (reserve remaining 9 crackers); set aside. Prepare pudding mix as directed on box, using milk.; set aside. In medium bowl, beat whipping cream with electric mixer on low speed until cream begins to thicken. Gradually increase speed to high and beat just until stiff peaks form; fold in marshmallow creme.
Line bottom of pan with 3 graham crackers, breaking in half and overlapping to fit. Spread 1 cup of the whipped cream mixture evenly over the crackers. Repeat another layer with 3 graham crackers and 1 cup of the pudding spread evenly over crackers. Sprinkle with 1/2 cup toffee bits. Top with remaining 3 graham crackers, the remaining pudding and whipped cream mixtures. Sprinkle with the crumbled graham crackers and remaining 1/2 cup toffee bits.
Sprinkle marshmallows evenly on top of cake. Set oven control to broil. Broil with cake top about 6 inches from heat about 1 minute or until marshmallows are golden brown (watch carefully so marshmallows don't burn). Freeze at least 8 hours until firm but no longer than 1 week.
To serve, use foil to lift cake from pan to serving platter; remove foil. Let stand 10 minutes before serving. Drizzle each serving with 1 tablespoon hot fudge sauce.
NO-CHURN GRASSHOPPER ICE CREAM
This yumminess is from Kayla Hoang on Today's website. For this recipe, Kayla wrote, "This ice cream, made in just 15 minutes in the comfort of your home, is inspired by grasshopper pie. Grasshopper pie is characterized by its mint filling and chocolate crust. In this recipe, a standard no-churn ice cream base of sweetened condensed milk and heavy cream is flavored with peppermint extract and tinted green to make it reminiscent of the creamy mint pie filling. It’s accented with snappy streaks of bittersweet chocolate and chunks of Oreos in homage to the pie’s chocolate crust.
"While some grasshopper pie and ice cream recipes include crème de cacao and crème de menthe, I chose to forgo the spirits to make this recipe family-friendly. Although the green food coloring makes the ice cream even more fun and festive, you can omit it. Regardless, this is one treat that’ll keep you coming back for another spoonful."
Prep Time: 15 minutes; Servings: 8-10
To view this online, go to https://www.today.com/recipes/no-churn-grasshopper-ice-cream-t296071.
Ingredients
1 (14-ounce) can sweetened condensed milk
1-3/4 teaspoons pure peppermint extract
1/4 teaspoon kosher salt
4-6 drops green food coloring (optional)
2 cups cold heavy cream
16 whole (about 6-1/2 ounces) Oreos, roughly chopped into 1/4- to 1/2-inch pieces, plus more for topping as desired
2 ounces bittersweet chocolate, melted and cooled slightly
Preparation
Place a 9-by-5-inch loaf pan in the freezer while you prepare the ice cream.
In a large bowl, combine the sweetened condensed milk, peppermint extract, salt and food coloring (if using).
In a separate large bowl (or in the bowl of a stand mixer fitted with the whisk attachment), use an electric hand mixer to whip the cream on medium-high speed until it just reaches stiff peaks, 2 to 4 minutes.
Add half of the whipped cream to the bowl with the condensed milk mixture and whip on medium-low speed until just incorporated, 30 seconds to 1 minute. Scrape the bowl with a rubber spatula, as needed, to incorporate all of the condensed milk mixture. Add the rest of the whipped cream and whip on medium-low until fully combined.
Fold the chopped Oreos into the ice cream until evenly distributed.
In the chilled loaf pan, add about 1/3 of the ice cream and spread into an even layer. Drizzle about 1/3 of the melted chocolate over the ice cream. Use a small offset spatula, butter knife, toothpick or skewer to lightly swirl the chocolate into the ice cream.
Repeat, layering the rest of the ice cream and chocolate in two more batches, ending with the chocolate. Top with more chopped Oreos, as desired.
Return the pan to the freezer and freeze until the ice cream is firm, at least 6 hours.
PEANUT BUTTER CHOCOLATE PRETZEL PIE
This yumminess is from Nicole McLaughlin at allrecipes. For this recipe, Nicole wrote, "This peanut butter chocolate pretzel pie has a lush cream cheese and peanut butter layer atop a lightly baked pretzel crust, finished layers of chocolate pudding, whipped topping, and crushed chocolate peanut butter candy." My response? Yum!!!
Prep Time: 25 minutes; Cook Time: 10 minutes; Cool Time: 20 minutes; Chill Time: 4 hours; Total Time: 4 hours 55 minutes; Servings: 12
To view this online, go to https://www.allrecipes.com/peanut-butter-chocolate-pretzel-pie-recipe-11792998.
Ingredients
2-1/4 cups crushed pretzels
1/4 cup white sugar
3/4 cup butter, melted
2 (8 ounce) packages cream cheese, softened
1 cup creamy peanut butter
1-1/2 cups confectioner's sugar
1 teaspoon vanilla extract
16 ounces whipped topping
1 (5.9 ounce) package instant chocolate pudding
2-1/2 cups cold milk
1/2 cup chopped peanut butter cups and coated peanut butter candies, such as Reese’s Pieces®, or as needed for topping
Directions
Preheat the oven to 350 degrees F (180 degrees C). Stir pretzels, sugar, and melted butter together and press lightly into a 9x13-inch baking dish.
Bake in the preheated oven just until fragrant, about 10 minutes. Let cool to room temperature, about 20 minutes.
Beat cream cheese, peanut butter, confectioner's sugar, and vanilla together with an electric mixer until well blended, light, and fluffy. Fold in 2 1/2 cups whipped topping.
Spread peanut butter mixture evenly over cooled crust.
Whisk together chocolate pudding mix and milk until smooth, well combined, and slightly thickened.
Carefully spread chocolate pudding mixture over peanut butter layer, taking care not to mix layers together. Top with remaining whipped topping.
Sprinkle with chopped candies and refrigerate for at least 4 hours.
BAKED APPLE CIDER DOUGHNUTS
This is from Erin Jeanne McDowell in The New York Times cooking enewsletter. For this yumminess, Erin wrote, "This recipe yields the classic flavor of baked cider doughnuts. For the most traditional result, a doughnut pan is recommended, but you can also bake these off in a muffin pan."
Total Time: About 35 minutes; Yield: 12 doughnuts or muffins
This was featured in "Bring the Apple Cider Doughnuts to You," and can be viewed online at https://cooking.nytimes.com/recipes/1019593-baked-apple-cider-doughnuts. While you're at it, if you haven't already signed up for The New York Times cooking enewsletter, I highly recommend doing so. Great recipes (like this one, and so much more), great guides, and more. Go ahead, I'll wait. (Tap, tap, tap.)
Ingredients
Nonstick cooking spray
1-3/4 cup all-purpose flour
1-1/4 teaspoon baking powder
3/4 teaspoon fine sea salt
2 teaspoons ground cinnamon
1/2 teaspoon freshly grated nutmeg
1 cup unsalted butter (2 sticks), at room temperature
3/4 cup light brown sugar
3/4 cup granulated sugar
2 large eggs, at room temperature
1 teaspoon vanilla extract
1/2 cup apple cider
Preparation
Heat oven to 350 degrees. Lightly grease 2 (6-cavity) doughnut pans (or a 12-cup muffin tin) with nonstick spray. In a medium bowl, add flour, baking powder, salt, 1 teaspoon cinnamon and nutmeg and whisk to combine. Set aside.
In the bowl of a stand mixer fitted with the paddle attachment, cream 10 tablespoons/140 grams butter, brown sugar and 1/4 cup/50 grams granulated sugar on medium speed until light and fluffy, 3 to 4 minutes. Add the eggs one at a time and mix until well incorporated after each addition, scraping the bowl as necessary. Beat in the vanilla extract
Add the flour mixture and mix on low speed until incorporated. With the mixer running, add the apple cider in a slow, steady stream and mix to combine. Scrape the bowl well to make sure the batter is homogeneous.
Spoon the batter into prepared doughnut pans, filling them about 2/3 of the way. (You can also do this using a disposable piping bag or a resealable plastic bag with a 1/2-inch opening cut from one corner.) Bake until evenly golden brown and a toothpick inserted into the center of the thickest portion comes out clean, 12 to 15 minutes. Rotate the pans halfway through baking. (If you are making muffins, divide batter evenly between the prepared cups and bake for 15 to 20 minutes, rotating halfway through.)
While the doughnuts bake, whisk the remaining 1/2 cup/100 grams granulated sugar and 1 teaspoon cinnamon together in a small bowl to combine. In a separate small bowl, melt the remaining 6 tablespoons butter in the microwave. Let the doughnuts cool for 5 minutes after baking, then unmold them from the pans, brush with the melted butter and dredge them in the cinnamon sugar while they are still warm. Serve immediately, or let cool to room temperature.
SLOW-COOKER GINGER CAKE
This yumminess is from Betty Crocker, and begins, "Moist, spicy and warm, our homemade citrusy gingerbread cake is cleverly made in your slow cooker, so your oven is free for other dishes! From our Betty Crocker A Piece of Cake cookbook, our cake takes the gold in all-family, old-fashioned charm. The fragrant aroma of cinnamon, ground ginger and nutmeg draws everyone into the kitchen, where they can’t wait to dig in! Our amazing ginger cake is a great option for holiday meals, but it’s also sweet choice to take the chill off any cold day. Loaded with flavor from brown sugar, molasses and dates, this calorie-smart dessert is a great option when you're looking for something to satisfy your sweet tooth.
"Parchment paper is used to line your slow cooker to ensure delicious results and makes it a cinch to remove the cake from the slow cooker. The delicious homemade cake ingredients come together in minutes and thin slices of fresh lemon and orange tucked around the batter elevate our gingerbread to restaurant-worthy status. The baked cake is wonderful served as is (check out our simple tip below to add sparkle and crunch). Or dress up servings with a billowy dollop of sweetened whipped cream or ice cream, for a scrumptious dessert they'll request again and again."
Prep Time: 20 minutes; Total 4 hours 30 minutes; Servings 12
To view this online, click here.
Ingredients
1-1/3 cups Gold Medal™ All Purpose Flour
3/4 cup packed brown sugar
1-1/4 teaspoons baking powder
3/4 teaspoon ginger
1/2 teaspoon ground cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon salt
1/2 cup milk
1/4 cup butter, melted
1/3 cup molasses
1 egg
1/2 cup chopped pitted dates
6 thin slices each orange and lemon
Instructions
Line bottom and sides of 4-quart slow cooker with 1 piece of cooking parchment paper; trim edges at top if needed; spray with cooking spray.
In medium bowl, mix flour, brown sugar, baking powder, ginger, cinnamon, nutmeg and salt until well blended. Mix in milk, butter, molasses and egg with whisk until well blended. Stir in dates. Spread batter evenly in slow-cooker insert. Place orange and lemon slices around edge of batter, overlapping if needed, and tucking edges of slices down along side of slow-cooker insert.
Place folded clean dish towel under cover of cooker. Cook on Low heat setting 3 hours to 3 hours 30 minutes, or until toothpick inserted in center comes out clean, carefully rotating slow-cooker’s insert 180 degrees (leaving cover on) every 45 minutes. Uncover; remove insert from slow cooker to cooling rack. Cool 10 minutes.
Using parchment paper, carefully lift cake out of slow-cooker insert, and place on cooling rack. Cool 30 minutes. Slide cake off of parchment paper. Serve warm.
CHAI-SPICED PEAR PIE
This is from Audra, otherwise known as The Baker Chick. If you’ve followed my blog for a while, you might remember me posting quite a few recipes from Audra (although it’s been a while). Her blog rocks! If you haven’t checked it out, you really should. Go ahead, I’ll wait.
This recipe begins, “I can’t possibly let you enter Thanksgiving week without another pie recipe. As the person in charge of desserts in my family, I’m always looking to make something classic with a twist and this gorgeous pie is just that apples get all the attention in the fall, but baking with firm, sweet pears is in my opinion just as good but way more unique and impressive.
“This pear pie is tossed with warm chai spices like cardamon, cinnamon, ginger and even a crack of black pepper. The result is just a bit more kick than what you’re probably used to with apple pie, but that same warm, melt-in-your-mouth goodness just waiting for a scoop of vanilla.”
Yield: 1 9-inch pie
To view this online on Audra’s blog, click here.
Ingredients
2-3 single layers of Pie Crust (see note)
10 cups of peeled, thinly sliced pears (from about 8-10 pears depending on size, use something firm like bosc)
1/2 cup brown sugar
1/4 cup flour
1 teaspoon ground cinnamon
1/2 teaspoon ground cardamom
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
3-4 twists of freshly ground black pepper (1/8 teaspoon, optional)
1/4 cup water
2 tablespoons butter
Instructions
Keep crust chilling in the fridge while you prep the pears.
In a large pot or dutch oven, toss together the pears, brown sugar, flour, and spices. Stir in water and dot with the butter.
Cook on medium heat, stirring frequently, tossing everything around to par-cook the pears a bit. Keep checking to see when a pear slice is "bendy" and slightly tender, but for me I cooked them for 10-15 minutes.
Allow pears to cool while you prep your dough. If you are doing a lattice or braided crust, roll some of the dough out now, form the braids, and freeze them until pie is ready to be assembled. If you are just doing a double crust- wait until the pears are mostly cool.
Roll out one layer of crust and drape over the bottom of a 9- inch pie pan leaving a bit of overhang. Pour the cooled pears into the crust and top with another sheet of pie crust, a lattice top, or the braids.
Trim and crimp edge of crust and pop the whole thing in the freezer for 10-30 minutes.
Preheat oven to 425.F. Place pie onto a cookie sheet and bake for 10 minutes, then reducing the heat to 350F and baking for another 45-50 minutes.. If the crust seems to be getting too dark you can drape some foil on top for the remainder of the baking.
Serve warm with vanilla ice cream.
Notes
*If you want a little extra pie dough to work with for a decorative crust, I like to have a bit extra and usually make 3 batches of crust. If you are just doing a classic top, two single layers is fine!
TOFFEE-S'MORES ICEBOX CAKE
This yumminess is from Betty Crocker, and begins, "The flavors of s’mores come together in a frozen layered treat that’s so pretty, it’s perfect for guests yet easy enough to make for the family to enjoy, anytime.
"From our A Piece of Cake cookbook, this rich and decadent s’mores icebox cake layers graham crackers with chocolate pudding, a delightful, whipped cream-marshmallow cream concoction, toffee bits, and mini marshmallows in a loaf pan. It comes together in less than 30 minutes. A quick pit stop under the broiler toasts the mini marshmallows to golden-brown perfection before it’s frozen to meld the layers together into an irresistible frosty treat. When sliced, each luscious layer is visible and drizzled with hot fudge sauce, for an eye-catching presentation you can’t wait to sink your fork into.
"This scrumptious make-ahead s’mores icebox cake can be prepped to enjoy at your convenience—you can make it up to a week in advance. Serve it all spring and summer long, when a frozen treat is just the ticket on those warm days.
Prep Time: 25 minutes; Total Time: 8 hours 35 minutes; Servings: 8
To view this yumminess online, click here.
Ingredients
11 graham crackers (from 14.4 oz box)
1 box (4-serving size) instant chocolate pudding and pie mix
2 cups milk
1-1/2 cups heavy whipping cream
1 cup marshmallow creme
1 cup milk chocolate toffee bits (from 8-oz pkg)
1/2 cup vegan miniature marshmallows (from 10.5-oz pkg)
1/2 cup hot fudge sauce
Directions
Line 9x5-inch loaf pan with foil, allowing foil to extend over edges.
In small bowl, crumble 2 graham crackers (reserve remaining 9 crackers); set aside. Prepare pudding mix as directed on box, using milk.; set aside. In medium bowl, beat whipping cream with electric mixer on low speed until cream begins to thicken. Gradually increase speed to high and beat just until stiff peaks form; fold in marshmallow creme.
Line bottom of pan with 3 graham crackers, breaking in half and overlapping to fit. Spread 1 cup of the whipped cream mixture evenly over the crackers. Repeat another layer with 3 graham crackers and 1 cup of the pudding spread evenly over crackers. Sprinkle with 1/2 cup toffee bits. Top with remaining 3 graham crackers, the remaining pudding and whipped cream mixtures. Sprinkle with the crumbled graham crackers and remaining 1/2 cup toffee bits.
Sprinkle marshmallows evenly on top of cake. Set oven control to broil. Broil with cake top about 6 inches from heat about 1 minute or until marshmallows are golden brown (watch carefully so marshmallows don't burn). Freeze at least 8 hours until firm but no longer than 1 week.
To serve, use foil to lift cake from pan to serving platter; remove foil. Let stand 10 minutes before serving. Drizzle each serving with 1 tablespoon hot fudge sauce.
NO-CHURN GRASSHOPPER ICE CREAM
This yumminess is from Kayla Hoang on Today's website. For this recipe, Kayla wrote, "This ice cream, made in just 15 minutes in the comfort of your home, is inspired by grasshopper pie. Grasshopper pie is characterized by its mint filling and chocolate crust. In this recipe, a standard no-churn ice cream base of sweetened condensed milk and heavy cream is flavored with peppermint extract and tinted green to make it reminiscent of the creamy mint pie filling. It’s accented with snappy streaks of bittersweet chocolate and chunks of Oreos in homage to the pie’s chocolate crust.
"While some grasshopper pie and ice cream recipes include crème de cacao and crème de menthe, I chose to forgo the spirits to make this recipe family-friendly. Although the green food coloring makes the ice cream even more fun and festive, you can omit it. Regardless, this is one treat that’ll keep you coming back for another spoonful."
Prep Time: 15 minutes; Servings: 8-10
To view this online, go to https://www.today.com/recipes/no-churn-grasshopper-ice-cream-t296071.
Ingredients
1 (14-ounce) can sweetened condensed milk
1-3/4 teaspoons pure peppermint extract
1/4 teaspoon kosher salt
4-6 drops green food coloring (optional)
2 cups cold heavy cream
16 whole (about 6-1/2 ounces) Oreos, roughly chopped into 1/4- to 1/2-inch pieces, plus more for topping as desired
2 ounces bittersweet chocolate, melted and cooled slightly
Preparation
Place a 9-by-5-inch loaf pan in the freezer while you prepare the ice cream.
In a large bowl, combine the sweetened condensed milk, peppermint extract, salt and food coloring (if using).
In a separate large bowl (or in the bowl of a stand mixer fitted with the whisk attachment), use an electric hand mixer to whip the cream on medium-high speed until it just reaches stiff peaks, 2 to 4 minutes.
Add half of the whipped cream to the bowl with the condensed milk mixture and whip on medium-low speed until just incorporated, 30 seconds to 1 minute. Scrape the bowl with a rubber spatula, as needed, to incorporate all of the condensed milk mixture. Add the rest of the whipped cream and whip on medium-low until fully combined.
Fold the chopped Oreos into the ice cream until evenly distributed.
In the chilled loaf pan, add about 1/3 of the ice cream and spread into an even layer. Drizzle about 1/3 of the melted chocolate over the ice cream. Use a small offset spatula, butter knife, toothpick or skewer to lightly swirl the chocolate into the ice cream.
Repeat, layering the rest of the ice cream and chocolate in two more batches, ending with the chocolate. Top with more chopped Oreos, as desired.
Return the pan to the freezer and freeze until the ice cream is firm, at least 6 hours.
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