Tag Archives: no bake

Chocolate Oreo Pie

This weekend we celebrated our friend Jeff’s birthday! HAPPY BIRTHDAY! I was trying to think about a pie, cupcake, or cake that I could make for him when Brent suggested that I make something Oreo. I was steering towards making a chocolate cake with an Oreo mousse on the inside, but then I remembered this pie that my aunt had brought to christmas last year. It was absolutely unbelievable. You honestly couldn’t eat enough of it.

My aunt sent it to me a few weeks later and it’s been sitting on a shelf since then. It was about time that I gave this guy a try as well. The recipe is actually Emeril’s Chocolate Cream Pie. I can take no credit for this one. One day I hope to come up with something this scrumptious. So, I thought this would be a great way to get the work week going, a little mouth-watering chocolate cream pie.

Filling Ingredients:

1 Cup, 2 Tablespoons Sugar 2 1/2 Cups Heavy Cream
3/4 Cup Buttermilk 3 1/2 Tablespoons Corn Starch
Pinch Salt 4 Egg Yolks
4 Ounces Good Quality Chocolate 1 Tablespoon Butter
3/4 Teaspoon Vanilla Extract 3 Tablespoons Confectioner’s Sugar

Crust Ingredients:

2 Cups Graham Cracker Crumbs 1 1/2 Cup Oreo crumbs, without Cream Filling
1/4 Cup Sugar 1 Stick Unsalted Butter, Melted

**I didn’t use graham crackers, but definitely recommend it.

Directions:

1. In a small saucepan (not on heat), combine sugar, 3/4 cup heavy cream, buttermilk, cornstarch and a pinch of salt. Whisk until smooth. Place over medium-high heat and bring to a boil. Whisk constantly to prevent it from burning. The mix will thicken quite a bit. After about 5 minutes, reduce the heat and whisk and boil for an additional 5 minutes.

2. In a mixing bowl, beat the egg yolks lightly. Pour 1/2 cup of the hot mixture into the eggs and whisk well. Pour the egg yolk mix back into the sauce pan and whisk over heat until it is very thick and well combined, 1-2 minutes. Then, pour the mix into a mixing bowl and add the chocolate, butter and vanilla. Continue whisking until combined throughout. Cover the mix with plastic wrap directly on the surface and put it into the fridge for 30 minutes.

3. When the chocolate mix is ready to come out of the fridge, put 1 3/4 cups heavy cream in a chilled mixing bowl and add the confectioner’s sugar. Beat it until stiff peaks form. Gently fold 1/4 of the whipped cream into the cool chocolate pudding mix. Then spoon it into the pie crust and refrigerate it for 4 hours until it is firm. The remaining whipped cream is served on top of your pie!

For the Pie Crust:

1. In a food processor or a blender, process the graham crackers and the Oreo cookies to make cookie crumbs. Then, in a mixing bowl, mix the crumbs, sugar and butter with your hands. Press the mix into the pie pan. You can even cover the crust with plastic wrap and press another 9 inch pan into it to make sure it is even. (I didn’t do this and the crust was definitely packed enough). Bake it in the oven at 375 for 15 minutes. Let it cool completely before putting the filling in it.

Refrigerate the pie for at least 4 hours. It will make the pie cuttable without the pudding running. 

**Tips

  • I used a 9.5 inch pie plate for this and as you can see, the filling didn’t completely fill the pan. So, if you do use a larger pie plate, don’t fill the cookie crust to the brim, your filling won’t end up reaching it.
  • Make the pie crust first and then the filling. The pie crust needs to cool down for 30 minutes as well, and also need to be baked. So while the crust is baking you can be mixing the filling. Otherwise, it will take much much longer.
  • Definitely use the graham crackers in the crust (unlike I did) I found the crust to be almost too chocolatey. The graham crackers would help balance that out. Good thinking Emeril!

This is an absolutely yummy pie. We all loved it last christmas and I clearly remember it a year later. It had to be good then ūüôā Just don’t ever calculate the calories on this guy. It won’t be your friend.

Let me know what you guys think! And I hope everyone has a great week!

What’s your most memorable cake or pie?? What made it memorable? Was it a complete disaster or a great success??

20 Minute Spicy Red Pepper Lasagna Rolls

This past weekend while I was out to dinner with some friends at Pannullo’s in Winter Park, we had noticed a lasagna roll on the menu. I had never really heard of a lasagna roll before, but one of our friend’s described it as lasagna, simply rolled up in a ball. But it really didn’t taste any different. BLASPHEMY!

Yesterday, I set out to make a SPICY Lasagna Roll. Brent loves spicy, and if you can do it right…there isn’t anything better than a spicy red sauce. So, if you think about what lasagna really is, you can come up with some really fun ways to mix it up. All you need is a ricotta cheese based filling, with a red sauce to drizzle on top (or between layers as well). You simply cook the noodles, then saute the veggies you want, mix the cheese portion, and mix the sauce portion. Many traditional lasagnas have you bake it for a period of time to melt the cheese on top and thoroughly cook it through…not meeeeee. 5 minutes in the microwave and BOOM! LASAGNA!

This is really a fantastic recipe and it’s not as hard as it looks!

 

Ingredients:

6 Uncooked Lasagna Noodles 2 Tablespoons Extra Virgin Olive Oil
1/2 Large Onion, finely chopped 1 (* ounce) Package Sliced Mushrooms
1 (6 ounce) Package Baby Spinach 4 Small Garlic Cloves, Minced
1/2 Cup Mozarella Cheese 1/2 Cup Ricotta Cheese
10 Basil Leaves, Chopped Salt to Taste
Red Pepper to Taste

Sauce:

1 Tablespoon Red Wine Vinegar Salt to Taste
Ground Pepper to Taste 3 Garlic Cloves, Minced
1 Red Pepper Red Pepper to Taste
1 (14.5 Ounce) Can Red Pepper Diced Tomatoes

 

Directions:

1. Cook the lasagna, without adding salt or anything else to the water. When cooked, lay them out on a greased cookie sheet to cool down. You don’t want them to stick together.

2. Heat the olive oil in a large non-stick sauce pan over medium-high heat. Then add in your onions, spinach, garlic and mushrooms. Saute them for about five minutes, until the onions and mushrooms are soft. Your spinach will also cook down.

3. Now, take the spinach mix off the heat and add in the ricotta cheese, mozzarella cheese, 5 chopped basil leaves, salt and ground red pepper.

 

4. Now lay out one of the lasgna noodles and spread some of the cheese filling along the noodle. Then roll it up. Lay them side by side, seam side down, in a microwaveable dish with high edges. I used a bread pan.

 

 

 

 

4. With a hand held blender or a counter top blender, add all of the ingredients for the sauce, and blend until smooth.

5. Pour the sauce over the rolls and top with mozzarella. Microwave for 5 minutes and finito! Top it with some basil and you have a delicious Spicy Lasagna Roll!

 

 

These were sooo delicious. The spice really makes it something that you wouldn’t normally have in a lasagna. Brent even said, if this had meat in it, it wouldn’t be nearly as good. He hates mushrooms, and really isn’t a fan of anything that doesn’t have meat, but he LOVED it. He said he could see this in a restaurant somewhere.

The lasagna roll, I actually found to be easier to make than the full lasagna dish that people typically have. Rolling the pieces up took no time, it used less noodles and you still got that full lasagna taste. It was delicious.

The sauce the I used, I took a picture of because I know it’s not a typical buy:

 

 

What’s your favorite type of lasagna?!

 

Summer Cucumber Tomato Salad and Lakeridge Winery

Yesterday the boys headed out to golf at Disney and Maggie and I went off to¬†Lakeridge Winery. It is a beautiful winery in central florida and definitely worth seeing. They have free tours and free wine tastings all day because their wine is that good. You get to taste just about every wine that they have…which is about 10!

On the tour they give you a bit of history of the owners and a run through of how to make wine. These wines are made from two different types of grapes, but mainly the muscadine. They joke that the winery is on the rolling hills of FL.

We took home two wines. Both were extremely different. If you aren’t from the area, you can most likely find the wines in a larger wine shop, or you can order everything online. It’s worth a try. The southern Red and Southern White wines are the most popular but are on the sweeter side. The Chablis is what I ended up getting and it is a good combination of sweet and dry. It is a very light wine and perfect for a BBQ!

Which is exactly what we did. On the way home, Maggie and I stopped at Dunkin Donuts and grabbed a quick snack and coffee. As we were walking out Maggie was laughing hysterically at my iced coffee.

I drink EVERYTHING with a straw. And the bigger the better! I sent the picture to Brent because he really doesn’t understand either.

For the BBQ, we grilled up some fresh Venison Burgers that were given to me by a co-worker and some¬†Omaha Steaks¬†Tenderloin Steaks. Yumm. I didn’t have either but I know they were delicious because I have enjoyed them in the past. Omaha Steaks has some great bulk deals and all of their meat is impressively good. They even ship it right to your door.

Maggie whipped up a Summer Tomato and Cucumber Salad that was amazing and really easy to make.

In the salad is:

1 Cucumber 1 Small Yellow Onion
1/4 Cup Feta Cheese 1 Cup Sherry Tomatoes, chopped

For the dressing mix:

1/4 Cup Extra Virgin Olive Oil 2 Tablespoons White White Wine Vinegar
Salt to Taste Pepper to Taste

Sooo EASY! And it was perfect for a BBQ side. I ended up having a Mango Salsa salad instead of the meat.

Overall, it was a nice little spread. We sat outside in the backyard and chowed down with some of our new wine from Lakeridge and just relaxed.

Fun! Happy Labor Day to everyone! and Happy Eating!