Favorite Pies!

Here is what I am making to take for our family’s Thanksgiving dinner. I hope you all have a wonderful Thanksgiving Day with delicious PIES!

Lemon Truffle Pie

Lemon Truffle Pie is a tart, sweet, creamy addition for any occasion. This has become a favorite to make whenever we get together as a family.

Cherry Apple Pie

Cherry Apple Pie is a three-generation family favorite. In fact, when it is my oldest son’s birthday, this is his request instead of cake.

Triple Chocolate Hazelnut Pie

Triple Chocolate Hazelnut Pie is a chocolate lover’s delight! Totally worth the work and the calories.

Pumpkin Eggnog Pie

My Pumpkin Eggnog Pie has one simple change to the old favorite, substitute eggnog for the milk in the good ol’ pumpkin pie recipe. For another flavorful twist, this year I think I will put the filling in a ginger snap crumb crust.

Old Fashioned Raisin Pie

This recipe for Old Fashioned Raisin Pie is my dad’s favorite, it is also one of the most viewed recipes on my website.

Peanut Butter Pie

Peanut Butter & Chocolate Fudge Cream Pie is a recipe I made up back in 2012. If you love peanut butter, chocolate and pie, your tastebuds will be very happy!

Eggnog Cream Pie

Time to brush up on those pie baking/eating skills. Here is a great place to start,

Eggnog Cream Pie.

Eggnog Cream Pie

Eggnog Cream Pie 2

Eggnog Cream Pie 3 Eggnog Cream Pie 4 Eggnog Cream Pie 5

1 Prebaked single crust 9″ deep dish pie shell (recipe below)
3 cups eggnog
3/4 cup sugar
4½ Tbl cornstarch
1/4 tsp salt
4 egg yolks, beaten
2 Tbl butter
1 tsp vanilla
1/4 tsp nutmeg

Combine eggnog, sugar, cornstarch, and salt in large saucepan.  Heat over medium heat to boiling, stirring constantly.  Add a small amount of hot milk mixture to egg yolks to warm (whisking constantly), and then add egg yolks to milk mixture (whisking constantly).  Boil 1 minute stirring constantly till thick and smooth.  Remove from heat and add butter, vanilla, and nutmeg.  Beat several times while cooling a bit.  Pour eggnog filling into baked pie shell while slightly warm. Cover with wax paper. Cool completely in refrigerator until set for clean slices.  Serve with whipped cream and a sprinkle of nutmeg.

Single Crust 9″ Deep Dish Prebaked Pie Shell:
1 cup flour
1 tsp sugar
1/2 tsp salt
1/3 cup shortening, cold
3 Tbl ice water

Combine flour, sugar, and salt.  Cut shortening into flour mixture.  Add water 1 Tbl at a time, stirring with a fork.  When dough comes together, shape into a disk and refrigerate for about an hour. Roll out on well floured surface, place in pie plate, crimp edges. Poke with fork, lay foil gently down inside, place pie weights (or dry beans). Bake in 425° preheated oven for 10 minutes. Gently take out foil with weights, turn heat down to 350° and bake 10 minutes more.

One Year Ago: Zucchini Crust Personal Pizza Zucchini Crust Personal Pizza

Two Years Ago: Apple Pumpkin Pecan Cake Apple Pumpkin Pecan Cake

Three Years Ago: Eggnog Chocolate Chip Cake Eggnog Chocolate Chip Cake

Eggnog Cupcakes

Merry Christmas!

Eggnog Cupcakes

Eggnog Cupcakes:
2/3 cup butter, softened
1¾ cups sugar
2 eggs
1 tsp vanilla
3 cups flour
2½ tsp baking powder
1/2 tsp salt
1/4 tsp nutmeg
1½ cups eggnog

Preheat oven to 350°. Prepare cupcake pans with cupcake liners (20-24 depending on how full you fill the cups). In large bowl with electric mixer, cream butter and sugar. Add eggs and vanilla, mix well. In another bowl, stir together flour, baking powder, salt, and nutmeg. Add dry ingredients to creamed mixture alternately with eggnog, mix until well combined. Scoop cupcake batter into prepared cupcake pans, filling each cup about 3/4 full. Bake 20 minute or until center of each cupcake is set. Cool completely before frosting.

Eggnog Buttercream Frosting:
1 cup butter, softened
5 cups powdered sugar
4-6 Tbl Eggnog
nutmeg

With electric mixer, whip butter until light and fluffy. Add powdered sugar one cup at a time and eggnog one Tbl at a time (add more eggnog if you need to), whipping until desired piping or spreading consistency.  Frost completely cooled cupcakes, sprinkle with nutmeg and other decorations as desired.

One Year Ago: Almond Joy Cookies Almond Joy Cookies

Two Years Ago: Favorite Rolled Sugar Cookies Favorite Rolled Sugar Cookies

If you are interested in Demarle bakeware such as the Muffin Tray and Perforated Sheet please visit mydemarleathome.com/kristenparker or simply click on the Demarle at Home logo below.

Eggnog Muffins

Had to have an eggnog fix today!

Eggnog Muffins

1¾ cups flour
2½ tsp baking powder
1/2 tsp salt
1/4 tsp nutmeg
3/4 cup eggnog
1 egg
1/3 cup oil
1/2 cup sugar

Preheat oven to 400°. Stir together flour, baking powder, salt, and nutmeg. In another bowl, mix eggnog, egg, oil, and sugar. Add eggnog mixture to dry ingredients. Stir just until combined. Scoop batter evenly between 6 sprayed or paper lined muffin cups. Sprinkle with sparkling sugar and nutmeg. Bake 18-20 minutes.

One Year Ago: Coconut Bites Coconut Bites

Two Years Ago: Red Velvet Cake Mix Cookies Red Velvet Cake Mix Cookies

Eggnog Cream Cheese Sweet Rolls

I believe I have told you how much I love eggnog.  Well, this recipe comes from that love.  The sweet roll pictured below is gone and I sit full and happy as I write this post. ;0)

Eggnog Cream Cheese Sweet Rolls

Eggnog Sweet Roll Dough:
1¼ cups eggnog, very warm (110°)
2¼ tsp (1 pkt) dry yeast
1/3 cup sugar
2 Tbl oil
3¼ cups flour
1¼ tsp salt

In mixer bowl, sprinkle yeast over warm eggnog.  Add sugar, oil, and 1 cup flour.  Mix until well combined.  Add remaining flour and salt.  Knead.  Let rise one hour.

Filling:
6 oz cream cheese, softened
1/2 cup brown sugar
1 Tbl eggnog
1/2 to 1 tsp rum extract (optional, I used 1 tsp)

Mix filling ingredients together.

Roll out dough to about 18″×10″ rectangle.  Spread filling over dough.  Roll from long end to long end, pinch seam.  Cut into 12 even pieces (I use thread, place under dough, cross ends over and pull quickly through dough).  Place in sprayed 13″×9″ pan.  Cover and let rise 30-40 minutes.  Bake in preheated 350° oven for 25 minutes or until golden.  Let cool to just warm and frost with eggnog frosting.

Eggnog Frosting:
2 Tbl butter, softened
2 cups powdered sugar
4 Tbl eggnog

Whip frosting ingredients with electric mixer.  Spread evenly over sweet rolls.

One Year Ago:  Chocolate Peanut Butter Cup Cookies  Chocolate Peanut Butter Cup Cookies

If you are interested in Demarle bakeware and kitchen tools please visit mydemarleathome.com/kristenparker or simply click on the Demarle at Home logo below.

Eggnog Chocolate Chip Mini Loaves

We love everything eggnog, we always buy some as soon as it appears in the store.  A sweet taste of the holidays.  This would be a nice gift for friends and neighbors.  This recipe is from tasteofhome.com, I added chocolate chips because…why not!

Eggnog Chocolate Chip Mini Loaves

2¼ cups flour
2½ tsp baking powder
1/2 tsp salt
1/2 tsp ground cinnamon
1/2 tsp ground nutmeg
2 eggs
1 cup eggnog
3/4 cup sugar
1/2 cup butter, melted
2 tsp vanilla extract
2 tsp rum extract
1/2 cup mini semi-sweet chocolate chips

In large bowl, combine flour, baking powder, salt, cinnamon, and nutmeg. In another bowl, beat eggs, eggnog, sugar, butter, vanilla, and rum extract; stir into dry ingredients just until moistened. Fold in chocolate chips. Pour into three greased 5¾” x 3”x 2” loaf pans. Bake at 350° for 30-35 minutes or until a toothpick inserted near center comes out clean. Cool for 10 minutes before removing from pans to wire racks.

One Year Ago Today:  Golden Caramel Cheesecake Bars  Golden Caramel Cheesecake Bars

If you are interested in Demarle bakeware and kitchen tools please visit mydemarleathome.com/kristenparker or simply click on the Demarle at Home logo below.

Pumpkin Eggnog Pie

In our family we love eggnog, and this is my favorite way to make pumpkin pie…with eggnog.  I believe it adds great flavor, I think you will love this pie!

1 (9”) unbaked pie shell
1 (15 oz) can pumpkin
2 eggs
3/4 cup sugar
1 tsp cinnamon
1/2 tsp ginger
1/2 tsp nutmeg
1/4 tsp cloves
1/2 tsp salt
1½ cups eggnog
1/2 tsp vanilla

Preheat oven to 425°.  Beat together pumpkin, eggs, sugar, cinnamon, ginger, nutmeg, cloves, and salt until smooth.  Slowly whisk in eggnog and vanilla.  Pour into crust.  Bake 15 minutes.  Reduce heat to 350°, and bake 45-50 minutes longer or until knife in center comes out clean.  Cool.

For deep dish pie:  use 3 eggs and 2 cups eggnog.  Bake about 10-15 minutes longer or until knife in center comes out clean.

If you are interested in Demarle bakeware and kitchen tools please visit mydemarleathome.com/kristenparker or simply click on the Demarle at Home logo below.

Eggnog Chocolate Chip Cookies

My daughter made these cookies, she got the recipe from yourcupofcake.com.  She told me, “you gotta make these cookies, but add chocolate chips!”  So here they are, adapted to meet our chocolate needs and wow are they good.  Thanks Lindsay!

Cookies:
1¼ cups sugar
3/4 cup butter, softened
1/2 cup eggnog
1 tsp vanilla
2 egg yolks
2 1/4 cups flour
1 tsp baking powder
1 tsp nutmeg
1/2 tsp cinnamon
1/2 cup mini chocolate chips

Eggnog Glaze:
1 cup powdered sugar
3 Tbl eggnog
sprinkle of nutmeg
cinnamon sugar

Preheat oven to 300°.  in large bowl, cream sugar and butter until light.  Add eggnog, vanilla, and egg yolks, beat with mixer until smooth.  Combine flour, baking powder, nutmeg, cinnamon.  Add flour, baking powder, nutmeg, and cinnamon, beat at low speed until just combined.  Do not over mix.  Stir in mini chocolate chips.  Scoop onto lightly sprayed cookie sheet.  Bake 15 to 18 minutes or until edges barely start to brown.  Make eggnog glaze by whisking together powdered sugar, eggnog, and nutmeg.  Glaze cookies and sprinkle with cinnamon sugar.

If you are interested in Demarle bakeware and kitchen tools such as the Silpat & Perforated Baking Sheet please visit mydemarleathome.com/kristenparker or simply click on the Demarle at Home logo below.

Eggnog Chocolate Chip Cake with White Chocolate Eggnog Ganache

In our family, we love eggnog.  We patiently wait and watch for the first shipment to arrive in the dairy case sometime around Halloween.  Thank goodness it has started coming earlier and earlier…just like the Christmas decorations in the stores.  So, this is what I made for our Sunday family dinner.  Hope you love eggnog too.

 

Eggnog Chocolate Chip Cake:
1 white cake mix
1¼ cups eggnog
1/3 cup oil
3 eggs
1/2-3/4 cup mini chocolate chips

Preheat oven to 350°.  In large bowl with electric mixer on low speed, combine cake mix, eggnog, oil, and eggs.  Mix on medium speed for about 2 minutes.  Pour batter into sprayed bundt pan.

Bake for 40-45 minutes or until pick inserted comes out clean.  Cool in pan for 10 minutes, then turn out and cool completely on wire rack.

White Chocolate Eggnog Ganache:
1 cup white chocolate chips
1/2 cup eggnog
1/4 tsp nutmeg
mini chocolate chips to sprinkle on top

Put chips in heat proof bowl.  In small saucepan, heat eggnog just to boiling, pour over chips.  Let sit a minute, then gently stir to melt chips.  Let cool and set up a bit, can put it in the fridge or freezer to speed up cooling.  Put completely cooled cake on serving plate, drizzle some ganache over top of cake and sprinkle with some mini chocolate chips.  Drizzle some ganache over each piece as it is served.

If you are interested in Demarle bakeware and kitchen tools please visit mydemarleathome.com/kristenparker or simply click on the Demarle at Home logo below.