French Silk Pie

It is Christmas and I wasn’t going to blog today, but the kids are nibbling on their dessert and playing with their new toys. Tony and I are vegging on the couch watching some Scooby-Doo, so I thought, why not?
I started with some of my pie dough that I made a few weeks ago and just thawed out last night. For that recipe, check out This time though, I had to “blind bake” it, which I did not do last time. I rolled out my pie dough and placed it in my pie plate and this time I lined it with wax paper and filled it with dry rice. Then you bake it at 375 for 10 minutes. I removed the rice after the 10 minutes was up and put it back in for a few minutes because the bottom was still a little doughy.
Blind Baking
The pie was an involved process, but it was so yummy that I know I’ll be making again! The original pin was from so be sure to check that out!
You start by taking 1 cup of heavy whipping cream and mixing it with an electric mixer for 2-3 minutes, until it becomes stiff. Think Cool Whip looking! Once you’ve achieved this look, cover and refrigerate until you need it again.
Next step is to combine 3 large eggs, 3/4 cup sugar and 2 tbsp. of water in a heat proof bowl. Place your bowl over a saucepan filled with 1/2″ of water, barely simmering. I started with a hand whisk, but you will want your electric mixer before this is over. Whisk these 3 together until it has thickened, 7-10 minutes. It’ll turn an ecru-type color and be a little fluffy looking. You shouldn’t see any egg yolk color when you’re done. After you’ve accomplished this, remove from the heat and continue whisking until it has cooled to room temperature. This should take about another 8 minutes.
Egg Mixture
Once your egg mixture is room temperature, beat in 8oz of chocolate morsels that have been melted and 1 tbsp. of vanilla extract. The original recipe called for bittersweet morsels, but I prefer semi-sweet, so that’s what we went with!
Once that’s all mixed together, add in 8 tbsp. of butter, 1/2″ pieces at a time. After your butter has all been added, use a spatula to stir in your whipped cream from earlier. Keep mixing until there are no streaks remaining. Scrape the whole mixture into your crust, be it homemade or store bought and refrigerate for 3-4 hours.
Chilled and Ready
My pie filling overran the edge of the crust, which accounts for the slightly messy edges. I don’t care though because it tasted delicious! It was like a really rich chocolate pudding. Needless to say, I had an entire glass of milk with my slice! Definitely try this out and don’t forget the whipped cream for the top!
So Good!

Edible Glitter


Epic failure on my part! I actually completed this pin last night, then I fell into a movie with my family (which was not the failure, that was the good part), and forgot to blog!
This was only slightly complicated, and mainly because I did it the way the pinner suggested, then I had to adjust.
Pinner’s directions: 1/4 cup of sugar, add liquid food coloring and shake until you achieve the desired color. Put your jar into the oven at 350* for 10 minutes and you have edible glitter.
What I did:
Mixed the sugar and food coloring together then spread the mixture on a baking tray and baked at 350* for 10 minutes.
The jar scenario left me with bits of sugar that had no glimmer. I think the next time I try this, I’m going to spread some aluminum foil on the baking tray first. Scraping it into a funnel was a little comical. After I was finished, I scraped the ‘glitter’ into an empty salt shaker (great idea from original pinner) so the kids and I could sprinkle it onto our brownies.
This is definitely something fun and easy that will entertain young kids. Next time I’ll be making multiple colors so we can make a project of it! Enjoy your own experiences with this one.
Original pin is at



I’ve made zeppole in the past and it’s been really yummy. I have a super fancy Italian-American cookbook. Fancy ingredients and fancy directions. Not too easy!
I pinned this a while ago and the mood struck tonight to make some dessert!
You start by combining 4oz of butter, 1/4 cup of water, 1/4 cup of sugar and 1/4 tsp salt over medium heat until its gently boiling. Remove it from heat and stir in 1 cup of flour. Mix it until it’s all combined into a thick dough, about the time your arm wants to fall off…..
Return to heat for 2 minutes, mainly to keep the dough soft. The directions said to use a paddle attachment to add 4 eggs, one at a time until you get a glossy dough. I just used my wooden spoon to mix it all. I ended up with a rubber arm, but I felt pretty righteous!
Directions said to put your dough into the fridge for 15 minutes. I didn’t and now I realize what the point was. It hardens your dough a bit so that it’s not all goopy when you’re ready to fry it.
Fill a frying pan about 3/4 full of vegetable oil. The directions said to heat to a specific heat, but I just turned it to medium heat and let it get up to temp.
Use a spoon to dip out (approx) 1 tbsp dollops and drop into the oil. Medium heat shouldn’t give you too many splatters. You’re aiming for golden brown an in my experience, it’s a little difficult because they keep rolling back over.
Once they’re done, put them on a paper towel to soak up excess oil. When they’ve cooled to a reasonable temp (when you can touch them) roll them around in some sugar.
The original pinner had a recipe for a dipping sauce. It involved heating to just short of a boil, 3/4 cup heavy cream. Once the cream is heated, pour it over 1 cup of semi-sweet or bittersweet morsels. I didn’t care for it honestly. In the future, I’ll dip into some Hershey’s syrup or hot fudge.
I’d recommend trying this one. I’m adding it to my Olive Garden menu. I just need the right entree and I’ll be able to have an Olive Garden night, right here at home……
Original pin can be found at

Cookie Dough Bites

Cookie Dough Bites

Can we say yummy?! A few nights ago when we had our Zuppa I wanted something sweet (besides the Samoas I’m addicted to) so I went to Pinterest and found these, which I pinned weeks and weeks ago. 36 weeks ago according to my board. Most of the ingredients can be found in any pantry. And I say this truthfully because nothing makes me crazier than people saying, “Oh everyone has this stuff”. Well, not everyone has stuff like Apple Cider Vinegar around. I’m starting to have odder things in my pantry, but these items should be in almost everyone’s home.
The ingredients are
1 cup salted butter, softened
1½ cups packed light brown sugar
1 teaspoon vanilla extract
2 cups flour
6 ounces miniature chocolate chips (I even had enough chips leftover from the last time we made cookies!)
The directions are super simple too! Mix the butter and sugar together. Once that’s done add the remaining ingredients and mix well. Use your hands to get it together the best. This can also be a fun part to get your kids to help you! Roll into 1″ balls. They seem kind of crumbly, I was a little worried at first. Think snowball: Lots of pressure! Refrigerate until firm, about 30 minutes, I left mine in for an hour because I read the directions goofy (I do that sometime). Dip in chocolate, drizzle with chocolate or eat as is — equally delicious no matter what! I however did not even have Hershey syrup, so we went plain old cookie dough! Let stand at room temperature for about 10 minutes before serving.
Store in the refrigerator.
These have been chilling, literally, in my fridge for a few days, slowly disappearing. They are yummy and I feel no guilt about letting the kids have these because there is no raw egg. Not that I feel guilty about letting them eat regular cookie dough…..
Of course with these, there is no bake time. They don’t get harder over time like cookies do either!
Original recipe came from here