One of the best things about being married and having family close by is hosting Thanksgiving, because even though I don’t eat turkey, I’ve always really loved the holiday. Aaron makes the turkey and I make everything else and get to indulge in foods that my mom always deemed to bland for consumption when I was a kid. When your in-laws aren’t Indian, they don’t feel the need to douse the mashed potatoes in Tobasco and add chili paste to the green beans.
After hosting our first Thanksgiving last year, it was clear that oven space is prime, so not only is a raw pie healthier, it’s more practical. Plus, it is so so easy, and this is the one time of year when easier always wins for me. God knows I cannot be trusted to roll out a pie crust under pressure. I swear pie crust can smell fear, and after the pumpkin pie disaster of 2011, give me a press in pie crust recipe any day.
This recipe has been a long time coming, mostly because the first time I made this cheesecake and removed it from the pan, the filling completely oozed out the sides and onto the floor. I’ve often said that I have no shame when it comes to desserts, but even I won’t lick cheesecake remains off the ground.
Gloopy cheesecake didn’t keep me down for long, though. I’ve tweaked this recipe a couple of times since then, so not only will it hold it’s shape now, but it will taste so good that even your pumpkin hating hubby will eat it and enjoy it! Ok, I can’t guarantee that, but mine certainly did. If you’re not concerned about the pie being raw, you can roast the pumpkin and use the puree instead of the raw shredded pumpkin. I plan to try it that way for my own Thanksgiving table.
As for the soy lecithin being raw, I’ve done some research and I’m still not 100 percent sure. Apparently sunflower lecithin is raw and a good alternative for those with soy allergies. I’ve never tried it, but I would love to hear your results if you do.
Have you heard of tiger butter? It’s basically just white chocolate, peanut butter, and dark chocolate all swirled together to look like tiger stripes. I was first introduced to tiger butter on my 7th birthday, so it’s kind of a nostalgic flavor for me. I had a candy making party at the shop where my mom took cake decorating classes, and even though we made lots of different candies that day, I can’t remember any other than the tiger butter. Maybe there’s something about the chocolate peanut butter combo that just sticks with you. Or perhaps it’s because I was in a sugar coma from all of the candy I ate, so I don’t remember much else. I do remember my friends and I eating the hell out of some tiger butter, though. My poor mother…
I didn’t think about tiger butter for a long time after that, but when I moved to LA, they had tiger butter caramel apples at a candy shop near Hollywood and Highland. Every time a friend or family member would come to town, we’d do the usual touristy stuff and as a reward for seeing the walk of fame for a gazillionth time, I would treat myself to a tiger butter apple.
Since it’s almost Halloween, I had planned to make tiger butter caramel apples in the spirit of the holiday. I soon realized that these apples required more coordination than I had, so I ended up making this tiger butter tart instead, and I think it tastes even better than the apple version. I suppose it’s no longer a Halloween themed treat, but it does taste like candy. Plus, it’s way easier to make. The swirl pattern is simpler than it looks.
You’ll start by pouring in your peanut butter ganache filling into the prepared tart shell. Then take your chocolate ganache and put it into a piping bag or a plastic bag (make sure it’s slightly cooled so you don’t melt the bag) and creating a zig zag pattern over the peanut butter mixture. As you can see, it doesn’t have to be precise. Next, take a wooden skewer and stick it about halfway down into the filling (don’t let it touch the crust) and make a figure 8 pattern all throughout mixture. Again, doesn’t need to be precise. It will still come out looking pretty.
The first time I made this, I used whole Oreo cookies for the crust, but combination of whole Oreos with a sweet tart filling was tooth achingly sweet. I ended up using a mixture of Newman’s Own alphabet cookies and chocolate graham crackers just because it’s what I had on hand. You could also use the outsides of Oreo cookies minus the cream or those elusive chocolate wafer cookies (which I finally found but were quite expensive). I ended up using a stick of melted butter in the crust, but you may need more or less depending on what kind of cookie you use. Just make sure the texture is not too crumbly or you won’t be able to mold it into the tart pan. A chocolate shortbread crust would work nicely too. Maybe I’ll try that next time when I’m not too lazy to roll out dough.
I hate to dirty extra dishes so the first time I made the filling, I dumped the white chocolate into the pot of hot cream and whisked the heck out of it to make it smooth keep it from sticking to the bottom of the pot. However, you’ll end up with grainy ganache if you do this. Put the white chocolate in a separate bowl, pour the cream over it, and let it melt slowly. It’s worth the extra dirty dish.
I’ve never been much of a pie person. I rarely eat it and I make it even less often, mostly because of how I feel after I eat a slice. I’m not saying that cake is light or healthy, but even with a strong tolerance for rich desserts, a slice of pie (especially cream pie) can put me down like nothing else. Case in point: a few weeks ago, I ate a slice of coconut cream pie and immediately wanted to take off my pants and lay down on the floor for the rest of the afternoon. Totally not worth it, especially for mediocre pie.
My outlook on pie changed a few weeks ago when I went to Oregon. I had heard about these raw vegan pies that were sold at the Portland Farmer’s Market on Saturday, but I was in Portland for only a couple of hours on a Friday night (you can read about the road trip debacle here). After some research, I was able to locate a key lime pie at a Whole Foods, and have been completely infatuated with recreating them ever since. The texture was so creamy, and not at all what I expected from a raw vegan dessert. Did I mention that they are mini? Even better.
It’s 105 degrees today in Dallas. I know it’s cliché, but the last thing I want to do is turn on my oven, and I’m about to add another no bake dessert to the vast expanse of summer recipes on the internet. Plus, I love these mini pie pans, and have been looking for excuses to use them more often.
The good news about this recipe is that it’s easy to make, super quick, and extremely delicious. My fiancé, who is fussy about desserts, devoured these and has been asking for more. The bad news? Well, I can’t think of anything bad about strawberry cheesecake, can you?
If you can, I would recommend using organic strawberries since they’re the main ingredient in this dessert. Better strawberries=better cheesecake.
Hello, friends! Today, I’ll be sharing a post over at the Best Friends For Frosting website. No bake desserts are a favorite of mine in the summer, and you know I’m a sucker for anything miniature, so these individual key lime cheesecakes are right up my alley. I found these 5-inch mini pie pans recently, and have been eager to put them to good use. For a super easy and refreshing summer dessert recipe, click HERE.
I have made a lot of cakes in my lifetime, and probably more cupcakes than I can count, but when it comes to pies, I am still a novice. In fact, I made my very first pie last Thanksgiving, and it was nothing short of a disaster. Thank goodness a mound of whipped cream can cover up even the most glaring mistakes. Recently, I had an insane craving for a chocolate cream pie. I just could not get it out of my head. I was so desperate, I thought about getting a store bought crust and some instant chocolate pudding to fulfill my craving, but I wanted to attempt a scratch version at least once before going the easy route.
After doing some research, I came across this recipe on Saveur’s website, and the picture completely sucked me in. This pie contains 2 sticks of butter, 9 egg yolks, and lots of half and half and heavy cream, but it’s totally worth every calorie. Bikini season is a long way off, anyway. It’s also worth the effort that it takes to make it. The texture is silky but rich, with an intense chocolate flavor that you just can’t get from a pudding mix. Keep in mind that the tastiness of this pie is directly proportional to the quality of the ingredients that you use. This is especially true for the chocolate, since that’s where most of the flavor comes from. I used a combination of Scharfen Berger 62% and 70%, but you can use any good quality chocolate you like.