{ Summer Berry Pie }

Hey there!

So many things have happened in the last few weeks. Sorry I haven't been around, but to name a few: prom, graduation, anniversary, vacation, first day of college, etc, etc, etc. Now here we are, officially into the season of summer!

Soon I will be sharing the graduation party I had for Bean, so keep an eye out for that.

Today though, I'm posting the pie I made for Father's Day. Actually, this recipe makes TWO pies, so, huzzah!

This beautiful pie is all that is right and wonderful about summer. It starts with a graham cracker crust, then has a layer of cream cheese, then gorgeous summer fruits bathed in a sweet strawberry gel. Yum.

This is very simple. The hardest part is waiting for it to cool and gel.

This is a great recipe for all of your summer picnics and get togethers, make some up and never let them know just how easy it was. You deserve the accolades!

This is also a gorgeous pie for the 4th of July.

Enjoy!

Tina

Summer Berry Pie

by Tina @ Sugar Bean Bakers

This makes two pies. You can also add all ingredients into one crust for a 'mile high pie'.

Ingredients:

2 premade graham cracker pie shells

2 pounds of strawberries- cleaned and dry

1 pint of blackberries- cleaned and dry

1 pint of blueberries-cleaned and dry

1 package cream cheese- softened

2 cups sugar- separated 

4 tablespoons cornstarch

3 tablespoons strawberry jello powder

1 cup water

To make the gel:

Add 1 cup of the sugar, 1 cup water, 4 tablespoons cornstarch, and 3 tablespoons jello power into a heavy sauce pan. Cook over medium heat, allowing to boil. Stir constantly. As the gel thickens, it will darken to a bright red. When thick and red, remove from heat and allow to cool for about 30 minutes.

To make the cream cheese layer:

Beat the other 1 cup of sugar into the softened cream cheese until creamy and well mixed. Spread 1/2 into each pie shell.

To make fruit layer:

Arrange fruit on top of cream cheese layer starting with the strawberries. Add the blackberries and blueberries on top of strawberries.

Slowly pour cooled gel over the top of the pies coating each pie evenly.

Place in refrigerator to chill and gel for several hours.

Place leftovers back in refrigerator. Will keep for about 3 days.

{Mint Brownie Pie}

It's time to sign Bean up for the ACT. WHAT?

Did he just learn his ABCs?

This is crazy. Time is a bully. No matter how much we want time to slow down, no matter who you are, it won't. Mean.

So, here we are over 1/2 way through Bean's junior year of high school and I don't even know what to do with myself. I'm so not ready to be an empty nester. So. Not. Ready.

For now though, we will just keep making memories. And eating chocolate. In the words of Remus Lupin, "Eat it. It helps. It really helps.". Wise man, that Lupin.

Today I have for you something that will work for not only St. Patrick's Day, but for Pi Day, which is Friday (3.14). Or, you know, any day you need chocolate.

This starts with my favorite brownie ever, Darla of Bakingdom's recipe. I'm not just saying that because she's my friend either, folks!

The crust is none other than Thin Mints, and the glaze, which is the easiest thing ever, is Andes Crème de Menthe Baking Chips.

Let me tell you about the 'glaze'. After you've baked your brownie, remove it from the oven, sprinkle a cup of Andes Crème de Menthe Baking Chips on top immediately. Walk away for 5 minutes. Come back, and spread with a knife. Then, let cool and harden. Done-zo. It's super delicious too, of course!

To top it all, drizzle on a little hot fudge, whipped cream, and some sprinkles, because reasons.
(Reasons being YUM.)

Happy Pi Day! Happy St. Patrick's Day!

Most of all though, make a memory today. As Ferris said, 'Life moves pretty fast. If you don't stop and look around once in a while, you could miss it.'


Tina





Mint Brownie Pie
by Tina @ Sugar Bean Bakers
(brownie recipe by Darla @ Bakingdom)


Preheat oven to 350 F

For the crust:

1 sleeve Thin Mint Cookies (approx 16 cookies) or Keebler Grasshopper Cookies
1/4 cup butter (melted)

Pulverize cookies in a food processor or roll with rolling pin until fine crumbs
Stir in melted butter until you have a 'dough'.

Press into 9" pie pan.

For the brownie:

1/2 cup  unsweetened cocoa powder
1/2 cup all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup (1 stick) unsalted butter
1 cup sugar
2 eggs
1/2 teaspoon vanilla extract

In a medium bowl, combine the cocoa, flour, salt, and baking powder; set aside. In a medium saucepan, melt butter. When melted, remove from heat and add in the sugar, stir until combined. Add the eggs, one at a time, mixing well after each. Whisk in the vanilla. Stir in dry ingredients until well combined and pour the batter into the prepared pan, slowly, over the crust.

Bake for 30 – 35 minutes, or until a toothpick inserted in the middle comes out with a few crumbs.

For the glaze:


1 cup Andes Crème de Menthe Baking Chips

When brownie comes out of the oven, immediately pour on 1 cup of Andes Crème de Menthe Baking Chips. Allow to sit on the brownie for approx 5 minutes. Then use a knife to easily spread the melted chips into a topping.


Allow brownie to cool and chocolate to harden.

{Pumpkin Pie Place Cards}

Well, hey there! I haven't seen you in forever!

Really, I have no excuse for my lack of posting other than... life. You all know how that is, right? Life just gets in the way sometimes. Life moves FAST, doesn't it? Can you even believe that Thanksgiving in in just over 2 weeks? Crazy.

Today my friend Darla (of Bakingdom) is winging her way off to Spain. Spain?? What?

I'm over here all like, "Hey, I'm going to Target!". It's the glamorous life that I lead, folks. The worst part about it? My friend Lori and I are way excited about going to Target! We don't have one close, so we are road trippin' it (about 45 minutes) for a girls day out. Target and lunch with my awesome bestie friend? It may not be Spain, but it will be a great time.

Also, Darla doesn't have Target over there, so *sticks out tongue*

When she goes to London next month, I may NOT be able to contain my jealousy. It may end our friendship. I'll reconsider this if she buys me awesome presents though, so, Darla. Ball? Your court.

We will be getting some Christmas shopping done hopefully, and yes... Thankgiving foods will be purchased.

As I've mentioned in prior posts, I was a Blog Ambassador for Walkers Shortbread. My time is up with them, but I still choose to post about them because I love their all natural and delicious products. When I got the Shortbread Triangles out of the package, I loved their little pie shape. I decided to use it to it's full advantage and make them look even MORE like pies.

This was quick and easy and will be so festive on my Thanksgiving table.

All you need for these are the Walkers Shortbread Triangles, peanut butter candy melts (by Wilton) & white chocolate (candy melts or almond bark).

Melt some white chocolate (double boiler, microwave, or a chocolate pot like I have), and allow to cool slightly. Snip a tiny bit off the end of a ziploc baggie (heavier freezer bags work better) or a piping bag. Squeeze out in a circular motion working upward to make a little spiral of whipped cream. Allow this to harden.

Melt the peanut butter candy melts and spread on the top of the cookie and part way down the side. I use a baby spoon for a lot of my chocolate work. Work carefully and try not to get any on the 'crust' at the top and leave a bit for a bottom crust. Add one of the hardened "whipped creams" to the top while the peanut butter melts are still wet, then allow the coating to cool completely.

After that, simply make up little tags with everyone's names. Done!

Aren't they sweet?

And guess what?? They taste good too! Bonus!

You can also use Petticoat Tails (below), they don't turn out quite as clean, but they are still adorable!

I was cruising Pinterest this morning and stumbled across these cookies by Sweet Sugar Belle. I had actually not seen these before making my own (believe me, I thought I was SUPER clever coming up with the idea). I wanted to give a link though because I think Callye is amazing and because these are a great alternative to my placecards if you cannot find the Walkers products in your store or don't want to order online. Also, the fact that I had an idea similar to Callye is making me feel super clever anyway!

You can check out my other edible Thanksgiving placecards here.


I've got some other recipes in the works, so hopefully I won't go as long without a post again. Plus, I might just find something exciting on my trip to Spain. What? Oh, yeah. I mean on my trip to Target. Riiiiiiiiiight.

Til then,
Tina

(Who is, sadly, still in Ohio)







Pumpkin Pie Place Cards


Walkers Shortbread Triangles or Petticoat Tails
Peanut Butter Candy Melts
White Chocolate Candy Melts or Almond Bark
Paper
Printer or Pen
Scissors

Melt white chocolate (double boiler, microwave, or a chocolate pot like I have), and allow to cool slightly. Snip a tiny bit off the end of a ziploc baggie (heavier freezer bags work better) or a piping bag. Squeeze out in a circular motion working upward to make a little spiral of whipped cream. Allow this to harden.

Melt the peanut butter candy melts and spread on the top of the cookie and part way down the side. I use a baby spoon for a lot of my chocolate work. Work carefully and try not to get any on the 'crust' at the top and leave a bit for a bottom crust. Add one of the hardened "whipped creams" to the top while the peanut butter melts are still wet, then allow the coating to cool completely.

After that, simply make up little tags with everyone's names & cut out. Done!

{Chocolate Calzones}

 Two days ago my keyboard just decided that it had had enough. It was going on strike. It worked the night before, but when I woke up...The jig is up, Mufasa, I'm outtie.

Weird thing is, it was a new keyboard. Like, a month old. *I'm looking at you HP*. I had had it over a year, it came with my computer, but I just kept using my old one, until I got a new desk. Don't ask why, but for some reason, new computer doesn't = new keyboard. New desk, however, totally = new keyboard. Don't ask.

I just plugged the new guy in. Look, I'm not even correcting my mistakes if I make them, because sometimes keyboards are , like, way different for some unknown, companies are tryinta drive us crazy, reason. So, yeah, mistakes... they stay. We'll call this an organic post. Unaltered, man, unaltered.

So, my old new keyboard decided that it would only capitalize the letters it wanted to. And just the punctuation it felt like. There was no rhyme or reason. At first I thought it was just the bottom row of keys, but no, my T wouldn't work either. (Oh! lookit! A capital T! I haven't seen one of those in 2 days!). The biggest problem though? (HELLO QUESTION MARK! I'VE MISSED YOU, MY FRIEND). The lack of a question mark. I started sending emails and Facebook posts where I would say something like "Do you know what time that starts question mark", "Have you see that yet question mark", "Do you know what I mean question mark".

In case you've ever doubted this fact, question marks are important and ? is much easier than typing 'question mark' every time you ask something.

True. Fact.

Last week, I made Pie Pops for the Bean to take in to Math Class for Pi Day. Last year I made apple. This year I decided to make cherry, but at the last second, I also decided to make chocolate. Those were such a hit that it inspired this SUPER EASY recipe.

It's also one that the Bean declared "Stupid good".

And. Easy. Did I say easy? Cause. Easy.

Oh, and these aren't really calzones at all, they are made of pie crust, not pizza crust, I just called them that because of the shape :)

Pie Crust. Chocolate chips. Egg Whites. Sugar.

That's it.

And if you want a glaze, you'll only need a few more ingredients!

Butter. Powdered Sugar. Water. Vanilla. Cocoa Powder.

Cut out crust, add chips, fold, bake.

Yuh-hummmy.

The dip puts these lil guys OVER THE TOP!!!!!

These have become a new quick treat for the Bean. 

And you know what? I'm not even fond of pie crust, but... I like these!!

I wouldn't eat them without the dip though, they are a bit too dry for my liking.

Stupid good.

Tina

Did I make it through this post typo free??

* * *

Chocolate Calzones

by Tina @ Sugar Bean Bakers

For the Calzones:

Pie Crust

Chocolate Chips

Sugar

For the dip:

1 cup powdered sugar

4 Tablespoons butter, melted

1 Tablespoon hot water

1/2 teaspoon vanilla extract

For chocolate dip:

add 1-2 tablespoons of cocoa powder

Preheat oven to 375F

Line a baking sheet with parchment or a silicon mat or grease cookie sheet

Roll out your pie crust (refrigerated is fine!). Using a standard sized biscuit cutter, cut out circles of dough. Add a scant teaspoon of chocolate chips (or white chocolate chips, or add some caramel bits, or nuts, etc!), moisten the rim of the crust, and fold over. Press to seal. Brush with egg whites and dust with granulated sugar.

Bake for 12-15 minutes or until golden.

Serve warm!

As they are baking, whip up your dip.

In a medium sized bowl, mix together the butter and powdered sugar. Add in your water. Whisk until glossy. Stir in vanilla.

If making a chocolate glaze, add 1-2 Tablespoons of cocoa to taste. Whisk well.

Yields: 9*

This is what I got from 1 refrigerated pie crust, I cut 18 circles to make 9 calzones.

I didn't reroll the crust after cutting, if you did that you could certainly get a few more.

{ Strawberry Pie }

The husband loves strawberry pie.

Like, super duper loves.

Specifically, his Grammy's strawberry pie.

I love his Grammy's strawberry pie too, ya know why?

Because it's quick. It's easy. It's inexpensive.

What could be better?

Here's whatcha need:

Grammy's Strawberry Pie

1 Baked Pie Shell (store bought, or this is a great recipe)

1 Container of Strawberries, washed and fully dry *

1 Cup of Sugar

1 Cup of Water

3 Tablespoons Corn Starch

3 Tablespoons Strawberry Jello (powder)**

*you can use more berries, if you like. For this pie, I used 2 containers.

**store the rest in a ziploc baggie for making this again! 

On the stovetop, add all ingredients into a heavy saucepan. Stir together. Heat over medium heat. 

It will be kind of a milky red

Allow to boil and thicken, stirring constantly. As it begins to thicken, it will turn a clear, bright red.

When thickened, remove from heat.

Thicken. There, I felt the need to say it four times in a row.

I feel better now.

Allow to cool for about 5-10 minutes.

While cooling, assemble your berries in your baked crust.
You may choose to cut them, or use them whole.

I like using whole berries.

Pour the gel over your berries.

(You can see the consistency of the gel in this photo)

Then, put into refrigerator until set. This will take several hours.

This is the hardest part of the whole recipe.

The waiting.

Oh my gersh, it's so dang prettttttttttttty!

And tasty too!

When set, cut, add whipped topping and... devour!

 

This is SO much better than the red, gooshy bagged stuff you find in the store.

If given the chance, my hubster would eat a whole recipe of this.

WITHOUT berries.

This is the same gel I used here, in Aunt Rosie's Strawberry Delight.

You should totally make that too.

Man, I LOVE strawberry season!

Tina

I’m partying at the Pi Day Pie Party at Crazy for Crust today. Come party with us!



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Something Swanky

{ Pie Pops }

Pin It

Tomorrow?

Major holiday.

Do you all have your plans in order?

SUCH AN EXCITING DAY!!!!!!!!!

OH EM GEE!!!!!!!!!!!

Yes, it's finally that time of year. 3.14 day!

It's Pi day!

WOO! I'll let the excitement wash over you for a second.

I'll wait here.

*cue Jeopardy music*

.

.

.

Did you know if you flipped 314 it kinda looks like PIE? (CAN'T TYPE BACKWARDS!)

Write it down. I just blew your mind, didn't I? Yeah. That happened.

Ok, now that we've gotten that out of the way, here's the skinny.

Can a day associated with pie be correctly termed skinny?

Probabbbbbbbbbbbbbly not.

However, the Bean came home telling me that if he took pie into math class tomorrow he'd get extra credit.

*read: MOM.PIE.MAKE.SCHOOL.

Even thought the boy carries an A in the class at the current moment, I've said "When extra is offered no matter when, no matter where, TAKE IT".

Look where that got me.

*Dramatic Sigh*

He did help. For like 5 minutes. And then I got annoyed. And sent him to play in traffic.

Or to play with video games.

Something like that.

Bakerella made the most adorable wee baby pies on a steeeek.

I'm sorry, I can't say on a stick without thinking of Jose Jalapeno and Jeff Dunham.

Actually, I can't SAY on a stick. It comes out on a steeeek. Every. Time.

I can't help it.

Wait. Pie? Yes. Pie.

These little pies by Bakerella are so stinkin adorable, I had to try them.

I didn't take step by step photos because Bakerella already has gorgeous pics on her site.

I made Apple Pies on a Steeek.

I'm sorry. Really, I am.

I finished mine up with a sprinkle of cinnamon & sugar.

They are cute,  tasty lil morsels.

Is good.

Happy Pi Day to all, party hardy, my friends for this day comes but once a year.

And it's not like you can eat pie ANY OTHER DAY of the year!

Wait.. you can?

*faints*

Oh, the calendar? Yes, it's totally Angry Birds.

Tina

I’m partying at the Pi Day Pie Party at Crazy for Crust today. Come party with us!


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Oopsey Daisy

{ Christmas Recipe Roundup }

I’m going to take a little time here and round up my favorite recipes for Christmas both from my blog… and from some of my favorite blogs.

Heres ya goes…

There’s my most recent post about the Cinnamon Rolls with Cinnamon Ice Cream linked here.

My 1.2.3. Cheeseball here.

Caramel Corn- great for Holiday Snacking or for Gifting! Linked here.

Caramel Apples, also good for eating or gifting. Find the link here.

Always a hit- Holy Moses Dip! Link is here.

Great for Christmas Eve, Christmas Parties, and after Christmas Caroling is my Warm Apple Pie Dessert Drink- find it here.

This Cinnamon Sugar Butter would be great on your Christmas Breakfast Table.

Also a great compliment to rolls at Christmas Dinner.

Mix up and put into cute containers, and you have an inexpensive and delicious gift! Link is here.

You can also drizzle this butter onto popcorn for a salty but sweet treat.

If you dare, you can make these huge, sugar overloaded marshmallow pretzel treats. Great for gifts! Link is here.

Peanut Butter Patties, great for gifting as well, found here.

I love, love, love this Saltine Toffee. A tin of this will add you to anyone’s nice list. Find out how to make it here.

Classic Chocolate Chip Cookies are always in fashion and Christmas is no exception. Find the Bean’s favorite here.

The hubster’s favorite cookie is this oatmeal, linked here.

My personal favorite cookie is the Snickerdoodle. Here is that recipe.

Now on to other sites

From Confessions of a Cook Book Queen we have these super fun cocoa stirrers

photo property of Confessions of a Cookbook Queen

The Bean’s FAVORITE Cake from The Pioneer Woman. We make it sans pecans, of course!

photo property of The Pioneer Woman, Ree Drummond

From Bakerella, I give you the hit of our Thanksgiving, the Chocolate Chip Cookie Pie, link here.

photo property of Bakerella

Since I’m always having issues with Sugar Cookies, under the ‘have to try in the next week’ category, we have these from Peppermint Plum.

photo property of Peppermint Plum

I can’t forget my pooches, Jingle and Luna

So, I’ll be making these, from Bakingdom (who has TONS of great human food & Harry Potter goodness too! check her out),

sometime in the next week as well! Link here.

photo property of Bakingdom

If I have time, I’ll come back and link more.. if not, have a beautiful Holiday Season!

Tina

{ So, I'm making this }

and I felt you all needed to know.

I won't EAT it, because, much like the sister-in-law I'm making it for, it is quite nutty.

But doesn't it LOOK delish?

Last year, I made her a brownie pie. This year a cookie pie.

You are right, she really should totally love me.

And buy me shiny presents.

And tell me I'm pretty.

I will have to let her know you all said so.

This photo is property of Bakerella.com

Follow THIS LINK for the skinny.

Ha... skinny.

Tina

{ Obligatory Thanksgiving Post }

Thanksgiving is in 4 days here in the States!

Woo!

I love Thanksgiving. Not just for the food, but the warm and thankful feeling of it all.

Not to mention that it totally ushers in the panic that is Christmas.

Which, I totally love. Panic and all.

Panic has totally started to set in already. I’m not loving it… yet. Simply because I’ve accomplished next to nil so far.

Go me!

*

I won’t be posting and step by steps for you today, simply because I don’t have the photos to go along with.

However, this will be quite the recipe laden post.

And who can’t love that.

*

Let’s start with our veg.

I love vegetables, totally and fully love vegetables.

Except Peas and Carrots. You know, Green Bean’s ugly step sisters? Yeah.

There are actually carrots in this recipe though. Ya know why?
Because they don’t taste like carrots when you are finished! 
Take that, Oh Orange Ones!

Now, the fact that these are covered in processed cheese and butter might have a *wee* to do with it.

I only make this at Christmas and Thanksgiving. It’s so one of my favorite things though.

Easy. Peasy. Lemon. Squeezy.

MIXED VEGETABLE AND CHEESE CASSEROLE

 

1 (20 oz.) bag frozen vegetable medley (broccoli, carrots, onion, etc.)
1 (20 oz.) bag frozen cauliflower
8 oz. pasteurized process cheese (Velveeta) cubed
1/2 c. butter, melted

1 cylindrical package of round buttery crackers (such as Ritz or Town House), crushed

Cook frozen vegetables, according to package directions, just until tender-crisp. Drain and spread evenly in buttered casserole. Top with cheese cubes, stir together melted butter and cracker crumbs and sprinkle over cheese. Bake, uncovered, in 350 degree oven or until bubbly. (Serves 12.)

 

Source Cooks.com (and my friend Lori who told me about it)

 

*

Next comes a recipe for Corn. Corn Casserole, Corn Pudding, whatever you wanna call it, I call it good.

 

And obviously, I cannot leave veggies in their birth form on holidays.

 

My mom makes killer green beans for holidays too, beans from the garden that my dad has grown and canned, cooked with mushrooms, onions, and water chestnuts.

 

You should be jelly of them, they are… wonderful.

 

Ok, so corn.

 

My Aunt Diana has, for years, make this recipe. SUPER easy. It really IS good.. but….

I found this recipe online last year though, and I think I like it a little better. Sorry Aunt Diana!

Here’s her recipe if you want to give it a try:

AUNT DIANA’S SCALLOPED CORN

1 can corn

1 can cream style corn

1 egg, beaten

1/2 to 1 sleeve Ritz/Town House Crackers, crushed

Butter oven proof dish. Pour corn into dish, add beaten egg, and crackers to mix, stir well. Reserving crackers to sprinkle on top. Dot with butter. Bake @ 350 for 40-50 minutes.

*

Now, for Mac & Cheese, I will point you in the general direction of Pioneer Woman.

Last time I made it, I added finely diced onion, bacon, and sour cream to it.

Yeah I did!

*

My mom makes the dressing, I never have. Last year I made this “oyster dressing” that my grandmother used to make and she dearly loves, but, sorry mom- gross.

Last year I made yeast rolls. Uhh…this year, I’m doing frozen dough

*

Now, let’s talk desserts.

Here is the Bean’s fav

He eats it sans crust as a pudding. Really, I can’t blame him, I myself, do not eat crust.

Yes, I just heard you all gasp out there in the interwebs.

Last year I made these pies for the hubster:

Recipe is here. This year he is back to normal and wants his peach pie.

I love my mom’s pumpkin pie. I think other pies less wonderful.

But everyone probably feels that way about their pie!

Here is my mom’s recipe though. It’s an odd amount, and doesn’t quite fill 2 pie shells. It MAY fill two 9” shells, however. Her’s are all 10” deep dish.

My Mom’s Pumpkin Pie

1 1/2 cup Pumpkin (canned)

1 Cup sugar

1/2 cup milk

1/2 cup evaporated milk

1/4 teaspoon salt

1/4 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

1/4 teaspoon ground cloves

2 eggs, slightly beaten

1 Tablespoon butter

Mix together. Pour into pie shell. Bake @ 425 until toothpick comes out clean (35-50 mins).

Oh, and yes, the first pictures DOES have a Pecan Pie in it.

Here’s the recipe for that.

*

Leftovers you say?

Well… some of othe leftover turkey usually ends up here:

Turkey and Noodles, ummmhmmm.

Here’s that recipe.

*

Now, for the placecards, this year I will be doing these

or these

Probably the pumpkins. Learn how to make both in this post.

*

To finish off the evening, I will be settling down with a nice warm drink.

Maybe this

Pumpkin Latte

or

this

Warm Apple Pie Dessert Drink

*

I do start the day off with a super easy and delicious cheeseball.

I hope to get that posted before Thursday.

If I don’t, I want to take the time to say, thanks so much for joining me here at Sugar Bean Bakers.

I hope that you have a most wonderful and blessed Thanksgiving!

Tina




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Everyday Mom's Meals