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.

zucchini cupcakes.

sunday, august 4th

zucchini cupcakes.

any dessert with a vegetable in it makes you feel at least a little better about eating it, right? i feel this way about zucchini cake especially. i'm addicted to zucchini cake and i always justify eating way too much of it. oh well. life goes on and at the end of the day i am more happy because i did eat that extra slice. #myhubbybetterbeready for my overeating of desserts. because it happens. all. the. time. 

zucchini cupcakes

2 cups flour

2 tsp. baking soda

2 tsp. salt

1 tsp. cinnamon

2 cups sugar

3 cups raw zucchini (grated)

1 1/2 cups cooking oil

4 to 5 eggs

mix dry ingredients; add zucchini. then add oil and stir well. beatin eggs one at a time. pour batter into greased and floured 9x13 pan (or cupcake pan). bake at 350 degrees until done. cool and frost. 

frosting:

1 pound powdered sugar (about 4 cups)

1/2 cups margarine

18 oz pkg cream cheese (room temp)

2 tsp. vanilla

cream margarine and cheese. add sugar and vanilla, and beat (with electric mixer) on high speed until light and fluffy. any leftover frosting can be stored in refrigerator for as long as 6 weeks. 

chocolate sheetcake.

sunday, august 11th

chocolate sheetcake. 

i made chocolate sheetcake for my bro while he was in town. it was a "congrats you finally had a baby boy" cake on the day of his baby's blessing. you can never go wrong with a chocolate sheetcake. 

#myhubbybetterbeready

chocolate sheetcake

melt and boil:

2 sticks margarine

4 1/2 T cocoa 

1 cup water

in a mixer combine:

2 cups flour

2 cups sugar

1 tsp. baking soda

add hot mixture to your dry mixture and mix well. add 1/2 cup buttermilk, 2 eggs, 1 tsp. vanilla. bake at 375 for 20 min. *in the event that you don't have buttermilk substitute with 1/2 cup milk mixed with 1 1/2 tsp of white vinegar. 

lemon streusel bars.

**catch up time. last few sunday bakings in reverse.

sunday, august 18th

lemon streusel bars.

new recipes are always risky to try but it's rewarding if and when you're successful in your attempt. i wasn't sure if these would turn out but they ended up being the perfect lemon dessert. enjoy! #myhubbybetterbeready

lemon streusel bars

filling: 

1 (14 oz) can sweetened and condensed milk

2 tsp. lemon rind (lemon zest)

1/2 cup lemon juice

mix filling together and set aside--it will thicken as it sits. 

streusel and crust:

mix together

     3/4 cup butter, softened

     1/4 cup packed brown sugar

add

     2 cups flour

     1 1/2 cup oatmeal

mix all together with pastry blender. set aside 2 cups for crust. press remaining streusel in a 9x9 pan. pour and spread filling as second layer. sprinkle the last 2 cups of streusel as the top layer. bake at 350 degrees for 30-35 minutes or until crust is a light golden brown. cool completely. sprinkle with powdered sugar if you'd like. 

peach heaven.

sunday, august 25th
peach heaven. 

i've slacked. i was in china for a month but i know i have some catch up posts to do. watch for them! this week i took advantage of all the fresh peaches and made one of our family favorites. you'll have to make it fast--only fresh peaches will do. 

peach heaven

1 large box vanilla wafers

1 ½ cups powdered sugar

10 cups fresh sliced peaches

1 cube butter

1 beaten egg

1 pint whipping cream- whipped and sweetened

smash wafers into crumbs. put ¾ of the crumbs on bottom on 9x13 pan. cream together butter, sugar and egg. use piping bag to spread carefully over the wafers. put fresh sliced peaches on top. then whip cream and spread on top of peaches. sprinkle the rest of the wafer crumbs over the top. refrigerate 4-6 hrs.

**i doubled the butter, egg, sugar mixture. you’ll thank me later. just don’t forget to add on that extra mile the next day.