pies: banana cream & fresh peach.

sunday, september 15th

banana cream pie & fresh peach pie.

you may recognize these recipes from before. i have only used this recipe for pie crust, although i am wanting to venture into the unknown and try another just to try. my heart-and stomach-will stay loyal to this recipe though. the peach pie recipe can be used for strawberry (as seen from this sunday baking post) and i have actually never attempted a peach pie before. now is the perfect time to try! hurry fast, they're only in season a little longer. the banana cream pie went to a new friend in scott and anna's ward out in georgia in honor of her birthday. i love finding people to give my sunday baking to, goodness knows i can't shouldn't eat them all (even though we all know i'm capable). #myhubbybetterbeready, but until he is, it's nice to have great friends to consume my goodies until i have a husband of my own to eat it up. 

great and easy pie crust

mix together with a table fork: 

1/3 cup mazola oil

1 cup gold medal flour

1/2 teaspoon salt

add 2 tablespoons water and mix well

slightly moisten counter top so a sheet of waxed paper will adhere to the counter top. place dough on waxed paper (press dough into a thick circle shape) and put another sheet of waxed paper on top. roll out pie crust between the two sheets. remove top sheet, flip pie crust (which is still adhering to bottom sheet) into pie pan. gently peel off remaining sheet of waved paper and shape pie crust in pan. if baking the shell without filling, prick the pie crust in several places with a fork (sides and bottom). 

bake at 425° for 8-10 minutes until golden brown. may need to be pricked again during baking to prevent bubbling (especially during first 5 minutes of baking). 

fresh peach pie

(raspberry or strawberry works as well)

glaze-- simmer 3 minutes:

1 cup fresh peaches, mashed 

2/3 cup water

blend and add to mixture:

1 cup sugar

3 tablespoons and 1 teaspoon cornstarch

1/3 cup water

boil 1 minute, stirring constantly. cool. 

fill baked pie shell with about 3 cups peaches, cubed. pour glaze over peaches, working some of it down into the pie. 

refrigerate 2 hours before serving. serve with whipped cream and garnish with peach slices, if desired. 

banana cream pie

mix together in a sauce pan:

2/3 cup sugar

3 tablespoons cornstarch

1/4 teaspoon salt

add gradually 3 cups milk. bring to boil, stirring constantly, and boil 1 minute. stir some of the mixture into 3 egg yolks gradually so as not to cook egg yolk. return to sauce pan and boil 1 minute. remove from heat and add 1 tablespoon butter and 1 1/4 teaspoons real vanilla. cool in cold water. 

line a baked pie shell with banana slices. pour vanilla cream filling on top. chill and serve with whipped cream flavored with powdered sugar and vanilla to taste. 

triple chocolate trifle.

sunday, september 8th

triple chocolate trifle. 

this dessert was more of a compilation of a few desserts. those are the best kind, right? there’s no such thing as too much chocolate…#myhubbybetterbeready.

triple chocolate trifle

bake the chocolate cake-use directions from the box.

make the chocolate pudding-directions on the box.

make chocolate-mousse-make a new batch of pudding with only ½ the milk, then fold into cool whip.

sprinkle toffee bits on top layer to create another texture and to add the perfect final touch.

assemble layers of ingredients in desired order.

cookies n creme blossoms.

sunday, september 1st
chocolate chocolate cookies (+ cookies n creme hershey kisses).

this sunday for my baking i added cookies 'n cream hershey kisses to mix up the old peanut butter blossom cookie recipe. i knew the cookies were going to flatten more than peanut butter ones so i should have done smaller cookies to make the hershey kisses look less awkward. oh well. they still tasted delicious. #myhubbybetterbeready for baking experimentation that sometimes goes as planned. 

chocolate chocolate cookies ( + cookies n creme hershey kisses)

2/3 c crisco shortening

1 ½ c brown sugar

1 tbls water

1 tsp vanilla

2 eggs

1 ½ c flour

1/3 c cocoa

¼ tsp baking soda

½ tsp salt

2 c chocolate chips

beat the first four ingredients on medium. then add eggs. Combine dry ingredients-mix into wet. heat the oven to 375 and cook for 7-9 mins. they will appear soft and moist. put on cooling rack or foil to cool.