Ingredient: egg

Chocolate Coconut Macaroon Pie


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 Chocolate Coconut Macaroon Pie
Course Dessert
Prep Time 45
Cook Time 45
Passive Time 15
Servings
8
Ingredients
Macaroon Pie Crust
Chocolate Pie
Course Dessert
Prep Time 45
Cook Time 45
Passive Time 15
Servings
8
Ingredients
Macaroon Pie Crust
Chocolate Pie
Instructions
  1. Macaroon Crust: Mix all ingredients in a standing mixer on medium speed for 5-7 minutes until thoroughly mixed.
  2. Preheat oven to 400. Press the majority of the mixture into a greased tart pan. (There should be extra to make 7 cookies) Pressing gently up the sides to create a crust while keeping a thin layer on the bottom. Freeze this part for about 30 minutes until set before baking.
  3. Place the tart on a sheet pan covered in foil. This will prevent leaks directly on the bottom of your oven. Bake mixture for about 8 minutes making sure it doesn’t burn. Toasty brown is fine.
  4. Once done, drop the temperature down to 350.
  5. Melt butter and chocolate over a bain marie. (bowl over a saucepan with simmering water)
  6. Whisk in salt, sugar, cocoa powder, eggs, evaporated milk and vanilla. Pour mixture into crust and bake for 30 minutes. The center should have a slight giggle. Cool then serve or you can refrigerate.
Recipe Notes

[recipe]

:: Pretzel Balls & Bacon Jam ::

Print Recipe
 :: Pretzel Balls & Bacon Jam ::
Pretzel Balls Adapated from Paula Deen and Bacon Jam adapted from Martha Stewart
Servings
Ingredients
Bacon Jam
Pretzel Balls
Servings
Ingredients
Bacon Jam
Pretzel Balls
Instructions
Bacon Jam
  1. In a large skillet, cook bacon over medium-high, stirring occasionally, until fat is rendered and bacon is lightly browned, about 20 minutes. With a slotted spoon, transfer bacon to paper towels to drain. Pour off all but 1 tablespoon fat from skillet (reserve for another use); add onions and garlic, and cook until onions are translucent, about 7 minutes. Add vinegar, brown sugar, maple syrup, and coffee and bring to a boil, stirring and scraping up browned bits from skillet with a wooden spoon, about 2 minutes. Add bacon and stir to combine.
  2. Transfer mixture to a 6-quart slow cooker and cook on high, uncovered, until liquid is syrupy, 3 1/2 to 4 hours. Transfer to a food processor; pulse until coarsely chopped. Let cool, then refrigerate in airtight containers, up to 4 weeks.
Pretzel Balls
  1. In a large mixing bowl, combine warm water and yeast. When the yeast dissolves/activates, add half of the flour, the butter, salt, and sugar and mix for about 3 minutes. Stir in the remaining flour. Turn dough out onto a floured surface and knead until the dough is no longer sticky. Let the dough rise in a greased, covered bowl until it doubles in size, about 45 to 50 minutes. Punch down the dough and divide into 12 pieces. Roll each piece of dough into 18-inch long ropes. On a greased cookie sheet, shape each rope into a pretzel shape. Let rise again until almost doubled, about 30 minutes.
  2. Preheat oven to 500 degrees F.
  3. In a large non-aluminum dutch oven over high heat, bring 4 cups of water and baking soda to a boil. Using a large spoon, gently lower pretzels into water a few at a time and boil until they float. Return the pretzels the sheet pan and brush with an egg wash then sprinkle with kosher salt. Bake until browned, about 12 minutes.

:: Donut Breakfast Sandwich ::

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 Donut Breakfast Sandwich
Servings
1
Ingredients
Servings
1
Ingredients
Instructions
  1. Preheat pan and add butter.
  2. While the butter is melting, cut the donut in half and spread boursin cheese on one side and jam on the other.
  3. Spread sliced avocado and tomato on top of the cheese.
  4. Add the onion and shallot to the pan and cook until translucent. Then add the canadian bacon.
  5. Once the the bacon is slightly crisp, add an egg and fry topping with salt and pepper.
  6. When the egg is flipped and cooked to medium.
  7. Place egg on top of tomato, put the other half donut on top- ta da!
Recipe Notes

If you're feeling funky, try making it with a specialty { blueberry cake, apple fritter } donut. Let me know how that is!

Sour Cherry Deep Dish Pie

Print Recipe
 Sour Cherry Deep Dish Pie
Prep Time 15 minutes
Cook Time 50 minutes
Passive Time 1 hour
Servings
6 people
Ingredients
Egg wash
Prep Time 15 minutes
Cook Time 50 minutes
Passive Time 1 hour
Servings
6 people
Ingredients
Egg wash
Instructions
  1. For the egg wash : whisk together egg and salt.
  2. Preheat oven to 350.
  3. Place the pitted cherries in a bowl. Stir in the vanilla. In a small bowl, whisk together the sugar and cornstarch, and sprinkle the mixture over the cherries.
  4. Toss the sugar and cornstarch mixture with the cherries until they are evenly coated then set aside
  5. Roll the dough out so that it fits in a 9” spring form pan. Reserve the second pie dough for the lattice top. Work fast as the dough is hard to work with when it warms up. If the dough doesn’t fit perfectly, you can piece it together by pressing the edges to meet. Make sure there aren’t any thin spots since the dough is very delicate. Once it’s in the pan, prick all around with a fork. This helps the steam exit causing fewer bubbles. I placed an 8” cake pan inside to weigh it down but if you have pie weights, please use them! Cook for about 5-7 minutes until cooked.
  6. Pour the cherry mixture into the cooked crust. Cover the top of the pie with the chilled, rolled top crust, or cut into strips and make a lattice crust over the top. Crimp the edges and chill for 20 minutes.
  7. Preheat the oven to 425° F. After pie has chilled, brush the top with egg wash and sprinkle with sugar (optional). Place in preheated oven and bake for 20 minutes at 425°. Reduce the heat to 350° and continue to bake for another 20-25 minutes, or until the crust is golden brown and the filling is bubbling. Allow to cool for at least 1 hour before serving.
  8. *This recipe is more on the crumble side to please serve with ice cream 🙂
Recipe Notes

Hint – I had a few cracks in my dough so I filled them in with raw dough, works like a charm 🙂