Sunday, February 26, 2012

Crack Pie

I made this pie for my Dad this past week. I thought it tasted like chess pie, but maybe that's just because I haven't had chess pie in a while.

My parents and my brother all thought it was delicious, though, and apparently "nothing like chess pie."

It was a little work, but everyone loved it so much, the work was worth it!

Crack Pie
Adapted from:

For the crust:
       9 tablespoons butter, at room temperature
       5 1/2 tablespoons light brown sugar, packed
       2 tablespoons granulated sugar
       1 large egg
       3/4 cups plus 2 tablespoons rolled oats
       1/2 cup all-purpose flour
       1/8 teaspoon baking powder
       1/8 teaspoon baking soda
       1/4 teaspoon salt
For the filling:
       3/4 cup sugar
       1/2 cup light brown sugar, packed
       1 tablespoon nonfat dry milk powder
       1/4 teaspoon salt
       1/2 cup butter, melted
       6 1/2 tablespoons heavy cream
       4 large egg yolks
       1 teaspoon vanilla extract

For the crust:
1. Preheat the oven to 350ºF. Grease a 9x13" baking pan.
2. In the bowl of an electric mixer, combine 6 tablespoons butter, 4 tablespoons brown sugar, and granulated sugar. Beat until light and fluffy.
3. Add egg; beat until pale and fluffy.
4. Add oats, flour, baking powder, baking soda, and salt and beat until well blended.
5. Turn oat mixture out onto prepared baking pan; press evenly to edges of pan.
6. Bake 17-18 minutes, or until golden.
7. Transfer to rack and cool completely.
8. Crumble oat cookie into a large bowl.
9. Add 3 tablespoons butter and 1 1/2 tablespoons brown sugar.
10. Mix with fingers until fully blended.
11. Press into pie pan.
For the pie:
1. Whisk both sugars, milk powder, and salt in medium bowl.
2. Add melted butter and whisk until blended.
3. Add cream, then egg yolks and vanilla and whisk until blended.
4. Pour filling into crust.
5. Bake pie 30 minutes, then reduce temperature to 325ºF.
6. Bake 20 minutes longer until pie is set, but still jiggles slightly in the middle.
7. Cool pie 2 hours in pie dish on rack, then refrigerate overnight.
8. Serve sprinkled with powdered sugar.

Can be stored up to 2 days, refrigerated.

Thursday, February 23, 2012

Fruity Pebbles® Crispy Treats

This recipe was requested by my dad. It kind of surprised me, though.

Dad is a a Rice Krispies® Treats purist. He never wants anything in it, never wants any added flavors. Just plain, old Rice Krispie Treats.

But he wanted the Fruity Pebbles Treats, so I would make them. They turned out really delicious. If you like Fruity Pebbles, you will love these.

Fruity Pebbles® Treats
Adapted from:
6 tablespoons butter
80 regular-sized marshmallows (about 2 bags)
12 cups Fruity Pebbles® cereal

1. Line a 9x13" pan with tin foil and spray with cooking spray.
2. Melt together butter and marshmallows in a large saucepan on medium-high heat, stirring often until completely incorporated (no white marshmallow spots).
3. Remove from heat, and immediately stir in the Fruity Pebbles®. Try to combine gently so you don't crush the cereal.
4. Press mixture evenly into the 9x13" pan (spraying your hand with cooking spray will help it not to stick).
5. Let sit for at least two hours, cut, and serve.

Can be stored in an airtight container for up to a week.

Wednesday, February 8, 2012


My mom asked me to make these cookie bars. I was a little leery at first because, in general, I'm not much of an oatmeal person.

I kid you not, I could eat the cookie dough with a spoon. It was delicious. Cooked, it was even better. It was like heaven. Chewy, chocolate-y, carmel-filled heaven.

Adapted from:
64 caramel squares, unwrapped
1 cup heavy cream
1 1/2 cups butter, melted
1 1/2 cups firmly packed brown sugar
2 cups flour
2 cups rolled oats
2 teaspoons baking soda
1 (12-oz.) bag semisweet chocolate chips

1. Preheat the oven to 350ºF.
2. Melt caramels and cream together in a medium saucepan over medium-low heat.
3. Mix until completely smooth; set aside.
4. In a large bowl, combine the melted butter, brown sugar, flour, rolled oats, and baking soda.
5. Pat half of the oatmeal mixture into the bottom of a greased 9x13" pan.
6. Bake for 10 minutes or until edges are slightly browned.
7. Sprinkle chocolate chips over the crust.
8. Pour caramel mixture over chocolate chips.
9. Sprinkle the remaining oatmeal mixture over the caramel.
10. Bake for 15-20 minutes or until the edges are slightly browned.
11. Cool completely before cutting. Place in the fridge, if it needs to firm up more.

Store in an airtight container at room temperature for up to 4 days.

Monday, February 6, 2012

Chuy's® Creamy Jalapeño Dip

Chuy's is relatively new to our area. It's been around for... a year or so? And it's still the busiest place in town. Unless you eat dinner at 4:30, don't expect to be seated within the half hour on a Friday or Saturday night.

Needless to say, Chuy's' is delicious. But the absolute best thing about it is their Creamy Jalapeño Dip. It's a mix of ranch, jalapeños, and straight-up goodness. I don't like ranch or jalapeños, but somehow this dip has become my new favorite.

Just one problem. They don't sell it. You have to get your fix by scraping the tidbits out of the bowl at the restaurant. This just wouldn't do.

So I made some. And it tastes exactly like it. Maybe even better. Be forewarned, though, this recipe makes quite a bit, almost two quarts. You can cut it in half to make a more "reasonable" amount, if you want. Or just refrigerate it and save it for a tasty snack later. It should last for at least a week.

Chuy's® Creamy Jalapeño Dip
Adapted from:
1 cup mayonaise
3 cups sour cream
1 cup buttermilk
1 cup tomatilla salsa
1 small handful cilantro
3 packets ranch dressing mix
2/3 cups pickled jalapeños

1. Combine all ingredients in a large blender or food processor.
2. Process until smooth.
3. Refrigerate for at least half and hour and serve with tortilla chips.

This dip can continue to be refrigerated, covered, for about a week.