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Tag Archives: sweet

Blackberry Tart

Posted on August 26, 2011 by easybaked

There’s nothing like fresh blackberries in August!  I grew up picking berries in the woods behind our house- 4 cups made a pie.  I loved berry picking and HATED the pie (I can’t stand my fruit cooked!)  When I was home visiting family a week ago my mom and I went picking and I came home with a big bowl of fresh blackberries.  I wanted to see if I could make a fresh (UNCOOKED!) berry pie with them and it turned out wonderfully!  YUM!!!!  I used a tart pan and had LOTS of filling left over since it was so shallow- I recommend making 2 tarts or a pie with this recipe.

INGREDIENTS:

  • Blackberries! (aren’t they beautiful?)- about 4 cups.
  • One refrigerated pie crust (for pie).  (Two pie crusts for tarts.)
  • One small box (3oz.) of Jello- I used Blackberry Fusion- it was amazing- I’m sure Raspberry would work just fine if you can’t find the Blackberry.
  • One small box (3.4oz.) of Jello instant vanilla pudding
  • 2 1/4 c. cold water
  • Cool Whip

DIRECTIONS:

  • Spread pie crust into the bottom of a pie plate or tart pan and cook as directed on package.  Cool completely.  (I really think this pie would taste great in a pre-made graham cracker crust if you want to make this recipe REALLY easy!)
  • In a medium saucepan mix together the jello, pudding and water.  Cook over medium heat.
  • Bring mixture to a boil, stirring constantly.
  • Cool in refrigerator until slightly set.
  • Add berries and mix until all berries are incorporated (save a few out to decorate the top!!)
  • Spoon pie filling into crust(s) and chill overnight.
  • Before serving, spoon cool whip on top and decorate with fresh berries.  YUM!!

My thoughts:  You are going to LOVE this pie :)  Our berries were fairly tart and this pie was so sweet and tangy it was perfect!  Since I had only prepared one tart crust I had left over filling that I spooned into cups.  Just added Cool Whip and granola for a yummy breakfast treat.  I love how firm the pie got– no runny cooked fruit here!

On a side note:  My new obsession with food photography makes me laugh sometimes.  I was trying to catch some natural light staying INSIDE (since it was hot enough to actually cook my fruit pie outside).   I cleaned my kitchen floor, found a pretty placemat and a patch of good light and started taking pictures.  When I finally looked up I had to laugh –and take a picture of my VERY obedient puppy:

Have a great weekend everyone!!!!!    -r

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9 Comments

Posted in Pies and tagged , , , , , , , , , . Bookmark the permalink.

Fruit Loop Pie!!!

Posted on May 22, 2011 by easybaked

Don’t wrinkle your nose at the name- this tart cream filling is perfectly balanced by a sweet fruity crust. Let your inner child rejoice– its FRUIT LOOPS in a PIE!!!!

INGREDIENTS:

Crust:

  • 3c. of crushed Fruit Loops (crush before you measure)
  • 1/2c. butter (melted)
  • 1/2c. sugar

Pie:

  • 8oz. Philadelphia Cream Cheese
  • 1 (0.22 oz.) packet Kool Aid- Ice Blue Raspberry Lemonade flavor
  • 2c. marshmallow fluff
  • 8 oz. Cool Whip (refrigerator temp).

DIRECTIONS:

  • Mix together Fruit Loops, butter and sugar.
  • Press mixture into an ungreased 9 inch pie plate.
  • Bake at 350 degrees for 10 minutes.
  • Cool completely.
  • Cream together Kool Aid and Philadelphia Cream Cheese
  • Add Marshmallow fluff and blend well.
  • Fold in 1c. of Cool Whip.
  • Spoon into cooled crust
  • Top with remaining Cool Whip
  • Sprinkle Fruit Loops over the top
  • Freeze for at least 2 hours.
  • Serve chilled.

My thoughts:  This recipe has been simmering in the back of my mind ever since I made my raspberry lemonade truffles for RWOP a few weeks ago.  Adding Kool Aid to Cream Cheese…using fun cereal as a crust…finally I just did it.  It won’t qualify for the contest as it really needs some time in the freezer to set properly– NOT within the one hour time limit!  What a fun and refreshing dessert this turned out to be– I hope you try it and love it!!  -r

This recipe was shared on these wonderful blogs:


26 Comments

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Caramel Chip Bars!!!

Posted on April 4, 2011 by easybaked

These chewy cookie bars are packed with 4 types of chips and a thick layer of soft caramel- YUM!!!

 

INGREDIENTS:

1 box of yellow cake mix

1/3c. oil

2 eggs

1c. each of white chips, semi-sweet chips, milk chocolate chips and butterscotch chips

1/2 c. margarine

32 unwrapped caramels

1 (14oz.) can of sweetened condensed milk

 

DIRECTIONS:

Preheat oven to 350 degrees.  Grease a 9x13pan.  Combine cake mix, oil and eggs.  Blend well and stir in all of the chips (mixture will be very thick).  Press half of the mixture into bottom of pan (it will press into a very thin layer).  Bake for 10 minutes.

While this is baking, in a medium saucepan, combine butter, caramels and condensed milk.  Cook over low/medium heat until melted and smooth (stir constantly!)  Spread caramel over partially baked cake mixture.  Top with remaining cake/chip mixture (it will not completely cover, but you can press the mixture flat with your fingers and lay it in sections over the caramel.  Bake and additional 25 to 30 minutes.  Cool 20 minutes.  Run knife around edges.  Cool completely before cutting. Makes about 20 bars.

 

My thoughts:  I’ve been making these bars for years and its fun to try them with different types of chips and flavors of cake mix.  These were inspired by a recipe given to me by a friend of a friend.  Her name is Lily and for years we called these Lily Bars in her honor :0)  They have evolved into this recipe (my personal favorite combination of ingredients) –but next time I am adding some coconut!  If you like experimenting with flavors, this is a perfect recipe for you!  Another note:  the caramel sauce used in this is SO good and wonderfully soft that I’ve incorporated it into many other desserts – so when you see this caramel appear in another post you’ll know– it all started here!   Have fun with this one– I hope you enjoy it!   -r

 


 

4 Comments

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Black-bottom Peanut Butter Cookies!

Posted on April 1, 2011 by easybaked

A new twist on the traditional peanut butter cookie!

INGREDIENTS:

DIRECTIONS:

  • Mix peanut butter, sugar and eggs together in a mixing bowl. Using a Large Cookie Scoop,  scoop batter onto cookie sheets and press with fork for surface design.   Bake at 350 degrees for 12-14 minutes.  Cool completely.
  • Melt chocolate candy melts in microwave in 30 second increments, stirring in between.
  • Spread parchment paper on a flat even surface
  • Spoon about 2 tsp of melted chocolate onto the parchment paper
  • Press a cooled cookie into the center of the chocolate.


  • Allow chocolate to cool and harden.  Drizzle chocolate over the top if desired.
  • When chocolate is cool and hard, peel cookies off the paper and serve!

Makes about 24 cookies.

My thoughts:  I love peanut butter cookies- and this recipe is incredibly simple (even kids would love making this!)  I had extra candy melts from another project and that was the inspiration for the “black-bottom” part of this cookie (that, and the fact that I am ADDICTED to Fudge stripe cookies!!!)  I wasn’t sure if the cookie and chocolate would stick together well- but they were inseparable!  The drizzle on top just adds to the gourmet feel of these cookies.  I hope you get a chance to try these– the “WOW’s” when you serve them are well worth the little extra time with the chocolate!  Enjoy!  r-


13 Comments

Posted in Cookies, Easy recipes, Gluten Free and tagged , , , , , . Bookmark the permalink.

Not Just ANY Old Peanut Butter Pie!

Posted on March 29, 2011 by easybaked

Craving peanut butter pie?  This one has a surprise- a layer of rich, smooth chocolate inside!  Quick and easy to make– its sure to become a family favorite!

INGREDIENTS:

  • 2c. of Nilla Wafers (crushed)
  • 1/4c. brown sugar (firmly packed)
  • 1/3 c. butter (melted)
  • 1/4c. heavy whipping cream
  • 1/2c. semi-sweet chocolate chips
  • 1c. creamy peanut butter
  • 8oz. Philadelphia cream cheese
  • 1/2c. sugar
  • 3c. Cool Whip topping

DIRECTIONS:

Preheat oven to 350 degrees.  Combine Nilla Wafers, brown sugar and butter to make crust.  Press mixture into the bottom and up sides of a 9 inch pie plate.  Bake at 350 for 8 minutes.

In a small saucepan, heat whipping cream until it starts to bubble at edges (20-30 seconds).  Turn off heat, but leave pan on burner.  Add chocolate chips to cream, cover and allow to sit for 5 minutes.  Stir until well blended and pour into bottom of crust.  Place crust in refrigerator until chocolate is completely cool.

Beat together peanut butter, cream cheese and sugar.  Gently fold in Cool Whip and spoon mixture into crust and spread evenly over chocolate layer.  Garnish as desired. (I drizzled melted chocolate onto parchment paper that was wrapped around a rolling pin to get these fun decorations)

Keep chilled until served.

My thoughts:  This is such a wonderful combination of ingredients!  The crust was an inspiration from an ice cream pie I made once.   Nilla Wafers have such a great flavor and hold together so well for this.  The chocolate layer was in a Paula Deen cookbook- but she just put chocolate chips in- which hardened into an un-cuttable layer.  Adding the whipping cream makes this layer more like fudge (a ganache, in fact).  The peanut butter filling is 100% Judy Schneider- I can’t improve on it, its such a yummy peanut putter filling!  In this case, it does indeed take a village of amazing cooks to make a pie!  Hope you love it!

3 Comments

Posted in Easy recipes, Pies and tagged , , , , . Bookmark the permalink.

In the beginning…..there were chocolate chip cookies!

Posted on March 27, 2011 by easybaked

Everyone needs a great recipe for chocolate chip cookies.  For big chewy perfect-every-time goodness this is your recipe!

CHOCOLATE CHIP COOKIES

INGREDIENTS:

  • 2c. margarine (use tubs of Fleishmans for best results)
  • 2c. brown sugar
  • 1 1/2 c. sugar
  • 6 c. flour
  • 1/2 tsp salt
  • 3 eggs
  • 1 1/2 t. baking soda
  • 2 tbsp vanilla
  • 2c. (one bag) semi-sweet chocolate chips
  • 2c. (one bag) milk chocolate chips

DIRECTIONS:

Cream together butter and sugars.  Add the rest of the ingredients except for the flour and chocolate chips.

Add flour (batter will be fairly dry).  Fold in chocolate chips.  Drop using a Large Cookie Scoop onto cookie sheets.  Bake at 350 degrees for 12-14 minutes.

My thoughts:  I’m starting this blog at the request of many of you who ask for my recipes and ideas.  I hope this becomes an easy place for you to find fun and yummy things to bake for your family and friends that make them smile!   After all— that’s what baking is all about isn’t it?  This cookie recipe is one of my VERY favorite go-to recipes and by far my most requested recipe– so here you go!  ENJOY!!!!  *hugs* r-

 


32 Comments

Posted in Cookies, Easy recipes and tagged , , , , . Bookmark the permalink.
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