Can you believe that Valentine’s Day is coming up? I know right?!? When did it become February? Well, you should totally celebrate with this strawberry cream pie. It’s light, fluff, and sweet without any sugar! You heard me right. I didn’t add any sugar to this pie, and it came out perfect. The jam that you use has more than enough sugar to sweeten the filling.
And to sweeten the deal (pardon my pun) the crust is even grain free and no bake. I will say that the crust is a little bit sticky. I’ve made this crust twice now and like the way it comes out, but it does have a tendency to stick to the side of the dish. I may try to line the dish with almond powder next time to see if that’ll help. If you have any ideas, let me know below! I’m really interested in hearing your opinions.
I took the crust from Texanerin’s Healthier Peanut Butter Pie. I actually made this pie for Thanksgiving and it turned out great! I highly recommend her site and it’s filled with lots of delicious healthy and gluten free recipes. This strawberry pie is a great alternative if you’re looking for a way to cut down on your Valentine’s Day sugar intake. It may be gluten free, but the cream cheese and cool whip filling makes you feel as if your digging into a decadent dessert.Add a comment
Have you guys started your holiday baking yet? I haven’t and I’m so behind! I just started with these shortbread cookies and they’re full of buttery goodness that I’m half tempted to keep them for myself. I think I’m going to make a bunch of batches of these and bring them with me to holiday parties this year. But that would mean sharing with others and I’m not so sure about that!
I actually really do like giving cookies and other homemade foods as gifts. It’s a great way to show that you spent time and put in some love for someone! Though these are so easy that you’ll be able to whip of batches of these in no time! (Don’t tell them that though. You want them to think you slaved for hours over these wonders.) I was actually quite surprised at just how easy this shortbread really did come together, and it really does remind you of the Walkers cookies. They have that nice crumbly rich texture to them, but they’re still sturdy enough to pick up. There’s nothing worse than a cookie you go to eat that crumbles before you have time to get it in your mouth! Am I right?!
Now is the perfect time to make these cookies. It’s best to have a place where lots of people are gathering, otherwise you might end up eating the whole plate! Not that I would know anything about that…It’s dangerous to know just how amazing homemade shortbread can be!
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So have you gotten enough Halloween candy yet! Well if you missed out on the peanut butter cups, these will fill the void! They’re like the cups in bar form, and I would eat the whole batch if I didn’t have someone literally reminding me to show some self-restraint.
We’re going to serve these at Thanksgiving. They’ll go quite nicely next to a side of pie. I used natural peanut butter in these, and they turned out just fine. I think the graham cracker crumbs help to keep the peanut butter keep its shape. I also really liked using the natural peanut butter because it kept the bars from becoming too sweet.
Topped with dark chocolate, these were as rich as I wanted them to be. If you want, you can test the peanut butter mixture before transferring it to the pan and add addition sugar until it’s the sweetness you want. Mmmmm…nothing’s better than peanut butter and chocolate.
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Apple season is upon us and I love it! They're one of my favorite fruits, and I’m not ashamed to say that I am picky when it comes to the varietes that I’ll eat versus varietes that I bake with. I will judge you if you bake with red delicious…or gala…or fuji…or any other sweet apples. Those apples are meant to be eaten plain, as is, and with no doctoring involved. Baking apples should be tart, and I almost always prefer to use Granny Smiths.
However, when I went to the awesome farmer’s market downtown, they were selling a variety called Northern Spies. Apparently, there’s a saying out there that goes something like “Spies for pies.” When I asked about them, the lady just kept assuring me that they’re the best to bake with. So I said, what the heck let’s give it a try. And you know what?! They do make an incredible apple crisp!!
I was told that these are a harder to find variety since many farmers are no longer selling this type anymore, so if you can’t find it, don’t fret. Granny Smiths or any other tart apple will work just as well. Always top off with some vanilla ice cream and you’re all set. You can also double the crumble topping if you wish. My mom always did so since it’s our favorite part.Add a comment
As a housewarming gift to myself, I bought Sally’s Baking Addiction cookbook. Everything that I’ve made from her blog has always come out amazing, so I had been eyeing her book since it came out. I decided that the first thing to make were her Spiced Pumpkin Pie Bars. I think it’s pretty obvious why I had to make these now…it’s pumpkin pie season!
I wanted to try these because I was hoping to find a nice alternative to pumpkin pie. This may shock some of you, but I usually pass over the pie during Thanksgiving dinner. Do I love pumpkin? Of course! Pumpkin rolls are one of my favorites!! But I just don’t like it in pie form. These bars are my new go to alternative to pumpkin pie. They’re creamy, with a nice hint of spice, and light on the pumpkin flavor. It’s almost like diving into a pumpkin cheesecake.
This book is full of delicious desserts, which are broken into different sections based on their type. Just a couple of example would be the breakfast section, brownies and bars section, and candies and sweet snacks. She even included a healthier choice section for those times you need something sweet but don’t want the guilt afterwards. Better yet!! Each section is color coded and every recipe comes with a picture! There’s nothing worse than a cookbook without pictures. I highly recommend adding this one to your cookbook collection. Or at the very least, check it out of your local library!
The only thing I want to mention with this recipe is that I needed to cook it much longer than what was directed in the book. There are a couple of factors that could be the reason for this, one being that ovens vary. Another reason may be that I used an 8x8 pan. She notes that either an 8x8 or 9x9 may be used, but this was pretty thick in my 8x8 which is why I believe it needed an extra 25 minutes to completely cook.
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