Nestle Toll House Chocolate Chip Pie

This past week I had Monday and Tuesday off from school before I started my very first 12 hour Clinical shift on the Trauma floor. I cannot explain how extremely nervous I was for that but it actually went very well! To relieve stress I like to bake or go running. I know those two things are polar opposites but those are just two of my biggest stress relievers and last week trust me I did both to try and relieve the stress and anxiety about my first clinical rotation. Anyway, I had promised last week when I posted a photo of this pie on Instagram that I would post the recipe for y'all! Well here it is! 

Nestle Toll House Chocolate Chip Pie: 

Ingredients:

1 unbaked 9-inch deep dish pie shell

2 large eggs

1/2 cup all-purpose flour

1/2 cup granulated sugar

1/2 cup packed brown sugar

3/4 cup (1 1/2 sticks) butter, softened

1 cup (6 oz) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels

1 cup chopped nuts

Sweetened whipped cream or ice cream (optional)

Directions:

1. Preheat oven to 325 F.

2. Beat eggs in a large mixer bowl on high speed until foamy. 

3. Beat in flour, granulated sugar, and brown sugar. 

4. Beat in butter. 

5. Stir in morsels and nuts. 

6. Spoon into pie shell.

7. Bake for 55-60 minutes or until knife inserted halfway between edge and center comes out clean.

8. Cool on wire rack. 

9. Serve warm with whipped cream or ice cream if desired. 

9. Enjoy! 

*If using frozen pie shell, use deep-dish style, thawed completely. Bake on baking sheet: increase baking time slightly. 

P.S. Heads up because this pie is actually very sweet so I suggest having some vanilla bean ice cream to go with it! Also make sure to thaw the frozen pie shell completely. I did not do this and it made baking take a good bit longer. 

**original recipe here**

Lots of Love,  Natalie

Caramel Topped Apple Pie

Caramel Topped Apple Pie:

Ingredients:
1 whole Pie Crust

6 cups (to 7 Cups) Peeled And Sliced Granny Smith Apples

1/2 whole (juice Of) Lemon

1/2 cup Sugar

4 Tablespoons Flour

1/4 teaspoon Salt

1/2 cup Flour

1-1/2 stick Butter

1 cup Brown Sugar

1/2 cup Quick Oats

1/4 teaspoon Salt

1/2 cup Pecans, Chopped

1/2 jar (or More) Caramel Topping

Directions:

In a bowl mix peeled apples, lemon juice, sugar, flour and ¼ teaspoon salt. Set aside. For crumb topping, cut the butter into the flour with a pastry cutter, then add in brown sugar, oats, and ¼ teaspoon salt.

Add apples to prepared pie shell and top with crumb topping. Cover crust edges with aluminum foil and bake in a 375 degree oven for 25 minutes. Remove foil from crust and place back into the oven for another 30 minutes. Chop pecans, and when five minutes remain, sprinkle them over the pie. Finish baking. Quiver with anticipation.

Remove the pie from the oven and pour ½ jar (or more, if you’re feeling dangerous and naughty) of caramel topping over the top. Allow to cool slightly before serving, or don’t if you can’t wait. Enjoy!

via The Pioneer Woman


Lots of Love,  Natalie

Falling for Fall

 

Lots of Love, Natalie

 

Lemon Icebox Pie

Growing up in the South Lemon Icebox Pie is a staple to every family cookbook. Each family seems to have their own recipe for this but in general they are all fairly similar. This past week I decided to attempt to make my family's recipe for this pie. I am glad I finally tried it because it turned out amazing and was a wonderful Easter dessert. I feel that Lemon Icebox Pie is the perfect spring and summer dessert because it tasty so refreshing and cool on a hot day. By now if you are craving a little Southern comfort below is my family recipe for it! See you tomorrow for a post about one of my favorite days of the year!

Family Recipe Lemon Icebox Pie:

 

Ingredients:

14-16 graham cracker crumbs

6 tbsp. melted butter

1/4 cup sugar

1 1/4 cups fresh squeezed lemon juice (usually about 7-9 lemons)

2 14oz. cans of sweetened condensed milk

2 tbsp. finely grated lemon zest

8 large egg yolks

Cool Whip (however much you want to top it with)

 

Directions:

1. Preheat oven to 325 degrees.

2. Grease pie pan.

3. Mix together graham cracker crumbs, sugar, and melted butter.

4. Press graham cracker mixture into the bottom and up the side of a 9 inch pie pan to form the crust.

5. In a medium mixing bowl, whisk together the lemon juice and sweetened condensed milk.

6. In a large mixing bowl, beat the lemon zest and egg yolks on high until pale in color.

7. Add sweetened condensed milk mixture to egg mixture and beat until smooth.

8. Pour filling into the pie crust.

9. Bake the pie for about 25 minutes. You want the edges to be set and the center to still jiggle slightly.

10. Cool for about an hour, then refrigerate or freeze for at least 4 hours, just depending on preference.

11. The pie should be good for about a week.

12. Enjoy!

 

 

Lots of Love,  Natalie

 

 

Thanksgiving Prep/Recipes

Well, it is the eve of Thanksgiving which means a lot of cooking and baking is to be done. I will be baking a Salted Caramel-Chocolate Pecan Pie that was featured in the November 2013 Southern Living.

I will go ahead and say I have never made a Pecan Pie before but since it is a Thanksgiving day staple I decided I would try this year. I love baking so I have to admit I am thrilled but at the same time a little nervous for the challenge. I usually always bake desserts for Thanksgiving and Christmas. In case you missed it last Thanksgiving I put a spin on one of my favorite holiday pies with this Crumb Topped Apple Slab Pie.

 It was basically a combination of a tradition apple pie and a apple crisp. It was rather simple to make and I would recommend it to anyone wanting to give a modern twist to the traditional apple pie. The recipe for this can be found below:

 

Crumb Topped Apple Slab Pie

 

Ingredients:

 2 1/4  cups  all-purpose flour

3/4  teaspoon  salt

 2/3  cup  butter-flavored shortening

8 - 10  tablespoons  cold water

2/3  cup  sugar

1/3  cup  all-purpose flour

1  teaspoon  ground cinnamon

3 1/2  pounds  tart cooking apples (such as Rome Beauty or Granny Smith), peeled, cored, and cut into 1/4-inch-thick slices (10 cups)

 

Crumb Topping:

1  cup  quick-cooking rolled oats

1  cup  packed brown sugar

1/2  cup  all-purpose flour

1/2  cup  butter

1/2  cup  pecans

 

Directions:

     1. In a large bowl, stir together quick-cooking rolled oats, packed brown sugar, and all-purpose flour. Using a pastry blender, cut in butter until topping mixture resembles coarse crumbs. Stir in chopped pecans.

 

2. Line a 15x10x1-inch baking pan with 18-inch-wide foil, extending the foil up over the edges of the pan; set aside. For dough: In a large bowl, stir together the 2-1/4 cups flour and the salt. Using a pastry blender, cut in shortening until mixture resembles coarse crumbs. Sprinkle 1 tablespoon of the cold water over part of the flour mixture; gently toss with a fork. Push moistened dough to side of bowl. Repeat, using 1 tablespoon cold water at a time, until all of the flour mixture is moistened. Using your fingers, gently knead the dough just until a ball forms.

 

3. Preheat oven to 375F. On a lightly floured surface, roll dough into a 19x13-inch rectangle. Wrap it around the rolling pin; unroll it into the prepared baking pan. Ease dough into the pan and up the sides, being careful not to stretch it. Trim dough to 1/2 inch beyond edge of pan. Fold dough edge over and flute as desired.

 

4. In an extra-large bowl, combine sugar, the 1/3 cup flour, and the cinnamon; add apples. Toss lightly until apples are coated. Spoon apple mixture into dough-lined pan; spread evenly. Sprinkle with Crumb Topping (pan will be full).

 

5. Bake for 40 to 45 minutes or until apples are tender. If necessary to prevent over browning, cover top with foil for the last 5 to 10 minutes of baking. Cool slightly in pan on a wire rack.

 

6. Serve warm or cool completely. Cut into rectangles. Makes 25 servings

 

 

I hope every one's Thanksgiving prep goes well! Check instagram to see how my pies turn out! See you tomorrow!

 

 

Lots of Love,  Natalie

 

Healthified Chicken Pot Pie

Everyone loves a good home cooked meal especially when it is comfort food. I have been meaning to blog about this recipe for the Chicken Pot Pie that I made for Jay and I during our December Finals. While it may have been comfort food it was still some what of a healthier version. Even though it was healthier it was definitely not lacking in taste. This is one classic recipe that I will make again.

 

       Healthified Chicken Pot Pie Recipe:

1

bag (12 oz) Green Giant® Valley Fresh Steamers™ frozen mixed vegetables

3

tablespoons all-purpose flour

1/2

teaspoon salt

1/4

teaspoon poultry seasoning

1/4

teaspoon pepper

1 1/4

cups fat-free (skim) milk

1/2

cup finely chopped onion

1

can (10 3/4 oz) condensed 98% fat-free cream of chicken soup

1/4

cup fat-free sour cream

4

boneless skinless chicken breasts (1 1/4 lb), cooked, cut into bite-size pieces (about 4 cups)

1

box Pillsbury® refrigerated pie crusts, softened as directed on box

Directions:

 

1. Cook and drain vegetables as directed on bag.

 

2. Heat oven to 375°F. In 2-quart saucepan, mix flour, salt, poultry seasoning, pepper and milk with wire whisk until blended. Stir in onion. Cook over medium heat 4 to 6 minutes, stirring constantly, until thickened.

 

3. Stir in soup and sour cream. Add chicken and cooked vegetables; mix well. Cook, stirring frequently, until thoroughly heated. Pour into ungreased 2-quart round casserole. Unroll pie crust; place over hot filling. Seal edge and flute as desired. Cut slits in several places in crust.

 

4. Bake 35 to 40 minutes or until crust is golden brown and mixture is bubbly. Let stand 10 minutes before serving.

 

 

The recipe can be found here. Enjoy!!

 

 

Lots of Love,  Natalie

 

Thanksgiving Recap

I hope everyone had a good Thanksgiving, I know I did. I started it off with a good two mile run with my running partner (Mozart).

Once I was done running it was time to start baking a dessert for lunch. I decided I would make a Crumb Topped Apple Slab Pie.

I had never made this before and I was so happy that everyone loved it! The recipe for this will be on here on Monday. The rest of the day was filled with family and food (lots of it). I think my family went a little over board on the amount of food this year.

 

 

Needless to say this Thanksgiving was very good! It was nice to get to see all of my family. See you Monday!

 

 

 

Lots of Love,  Natalie