Heavenly Blueberry Pie with crumb topping ~ Easy as PIE!

Blueberry Pie.  

I never knew the beauty of blueberry pie until a few years ago.

You see we live in blueberry country.  

There's a place called Gingerich Farms right down the road from us and they have a Blueberry Blowout Event each year (July 19th & 20th this year) where they sell their delicious, locally grown, freshly picked blueberries to the public at wholesale prices.  Ever since the first year we discovered them we've been going back and buying flat after flat of fresh blueberries for freezing.  That way we can use them throughout the year without paying those crazy supermarket prices for fresh or frozen berries.  These frozen blueberries go great in cereal, yogurt, fruit smoothies, and of course PIES.  

Now I've never been a big pie eater (except at Thanksgiving) but the first year we went to the blueberry festival we also purchased a pie made by Gingerich Farms employees and, boy, let me tell you IT WAS FLIPPING GOOD!

It was July and we'd been eating those fresh blueberries by the handfuls for days on end (they are so good!) so I wasn't expecting anything phenomenal from that pie.  We'd almost blueberrie'd ourselves out at that point.

I made homemade ice cream that day and we cooked the pie and served it up nice and warm after a BBQ, with a scoop of that creamy homemade vanilla ice cream on top....and I swear to you it got completely quiet as everyone experienced that first moment of warm, blueberry pie bliss.  

Talk about heaven!  

I vowed that day that I would learn how to make a crumb-topped blueberry pie that would make a small crowd go silent with it's irresistible gooey blueberry goodness!

Now I have to admit that I've learned many things since that first pie making experience.  Like how easy it can be to make your own pie crust.  My friend Julie (the Redhead) has a wonderful pie crust recipe that would work great with this pie: 

Julie's Easy (Dutch) Apple Pie Recipe

She said she would be happy to have us steal her EASY pie crust recipe.  You may want to nab the rest of her apple pie recipe at Redhead Can Decorate while you're there.  Man does it look good!

But if things are really just too crazy...you've got a house full of out-of-town guests and a BBQ to light up and homemade ice cream to churn and parades to attend...then you could even get away with using frozen pie crusts and just add the homemade blueberry filling and crumb topping.  It will still be unbelievably delicious (and I won't tell anybody you cheated.  That's one of my favorite cheats when I'm low on prep time too).  :)

Have a heavenly summer my friends!

Heavenly Blueberry Pie with Crumb Topping

Ingredients:

1 pie shell (homemade or store bought)

3 cups fresh or frozen blueberries

1/2 cup granulated sugar

2 Tablespoons flour

1 1/2 teaspoons lemon juice

pinch of salt (1/18 teaspoon)

Crumb Topping:

3/4 cup flour

1/2 cup brown sugar

1/4 cup granulated sugar

1/8 teaspoon salt

1/8 teaspoon cinnamon

3/4 stick chilled butter cut into pieces

Directions:

Preheat oven to 400 degrees.

Combine blueberries, sugar, flour, lemon juice, and salt in a bowl and pour into pie shell.

In another bowl combine crumb topping ingredients:  flour, brown sugar, granulated sugar, salt, and cinnamon.  Cut chilled butter into small pieces and mix into other ingredients with your hands ~ working the butter into clumps.  Pour over pie shell with fruit filling.

Place pie on foil lined baking sheet and put in lower portion of oven.  Reduce heat to 350 and bake for 1 1/2 hours.  You may need to cover with a foil tent if topping is browning too quickly.  When fruit bubbles and crust is brown your pie is done.  Enjoy!

Sharing with:

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http://thededicatedhouse.blogspot.com/2013/07/anything-blue-friday-week-16.html

http://www.natashainoz.com

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Key Lime Cheesecake Trifle by Making Home Base

Hey Friends!  I have a special treat for you today!  My new friend Chelsea has come by and all I can say is YOU ARE GOING TO LOVE HER!  I've just recently discovered her but her warmth and love of family and life come across so clearly in her blog posts.  And she is sharing a low fat version of one of my most favorite desserts EVER!  But I will let her tell you all about it... 

 Meet Chelsea!!!



Hello Pondered Primed Perfected friends! I'm Chelsea from Making Home Base. My blog is where I share fun crafts, DIY projects, and the occasional recipe to satisfy my sweet tooth. Today I'm going to share one of my favorite spring time sweets that's low fat and delicious!

 

 A couple years ago my husband and I visited Key West, Florida for a week. It was such a fun vacation! We snorkeled, ate, swam, ate, and kayaked, and ate some more. My husband got hooked on key lime pie. They have these incredible key lime pie slices on a stick and then dipped in chocolate. Can you imagine? Yeah. They are that good! I know I can't come close to making a replica of that delicious treat but I did come up with a key lime treat that incorporates two of my favorite desserts: cheesecake and trifles!

 

 Let's get to the recipe shall we? This yummy dessert has three layers: "diet soda cake," sugar free cheesecake pudding, and fat free cool whip. Ingredients: Cake layer: Box of white cake mix 10 oz Diet 7 Up 2 egg whites 1 3 oz box of lime jello 1 cup boiling water 1/2 c cold water Pudding: 1 box of cheesecake jello pudding fat free milk Juice of half of one lime Cool Whip Free Lime for garnishment (optional) Directions: Make cake by mixing cake mix, Diet 7 Up, and egg whites. Bake according to directions on the box. After the cake has cooled poke all over with a fork. Mix jello mix and boiling hot water. Stir for two minutes or until jello mix is dissolved. Add cold water. Pour over cake and refrigerate for 3 hours. Prepare cheesecake jello pudding according to directions on the box. While whisking, add in the juice of half of a lime. Let set for 5 minutes in the refrigerator. To prepare the trifles, put a layer of cake on the bottom, then a layer of cheesecake pudding, then a layer of cool whip. Garnish with a slice of lime. Serve right away.

 

You can make these mini trifles (because everything is cute miniature) or you can make one large trifle with several layers. I love this low fat guilt free treat! I hope you enjoy it as much as I do! For more yummy treats and craft and DIY projects come by my blog. I'd also love to connect with you on Facebook, Pinterest, or Hometalk! Thanks so much for having me Sherry! It's been so fun!

Chelsea, thanks for coming by and sharing this irresistible looking dessert...and low fat even!  I can't wait to get home from Hawaii and try it!  Okay, I jest!  I don't want to come home from Hawaii but when I do get home I'm totally going to make these for the family.  :)

Thanks for stopping by today.  If you haven't already done so please hop on over to Chelsea's blog, Making Home Base.  You'll be glad you did!

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Red Velvet Candy Cane Cake Pops

I MADE CAKE POPS!

I've always imagined cake pops as being some extravagant treat that you get from a bakery or someone who knows all the tricks and secrets of making special pastries and treats.  You know, like crescent rolls and terrines.

In my mind cake pops were made in a special cake pop contraption and coated in some special cake pop frosting that you couldn't buy in a grocery store.

Little did I know.

Then I saw a scrumptious pin on Pinterest for Chocolate Mint Cake Pops, by A Cup of Mascarpone.  

I quickly visited A Cup of Mascarpone and found that Carol does some pretty special sweet & savory dishes and shows them off with the most enticing photos.  The photos alone were enough to convince me I had to give cake pops a try. 

Carol suggested watching a YouTube video:  Cake Pops by Bakerella, so I did.  This video by Bakerella was a wonderful introduction to making cake pops.  The video explains that cake pops are basically a regular cake crumbled, mixed with frosting, rolled into balls then coated with a candy shell. 

Hmmm...sounds easy, right?

Here are the steps to making cake pops at home:

Ingredients:

Boxed cake mix made as directed (I used Betty Crocker Red Velvet)

2/3 container of store bought frosting (I used Betty Crocker Dark Chocolate)

Candy Melts or Almond Bark (I used one 24 oz. bag of Almond Bark)

4 or 5 Candy Canes -crushed

Note:  You can mix and match your cake, frosting and coating flavors to make whatever combinations you desire.  You can also be creative with sprinkles and crushed candies on top.

Bake a sheet cake following the instructions on the box.  

Let cool.

Cut into 4 - 6  large rectangles.

Take 2 rectangles of cake at a time and crumble into a large mixing bowl.  

Rubbing two chunks of cake together crumbles them up quickly.

Here's what a bowl of crumbled Red Velvet cake looks like.  

Make sure there are no larger chunks of cake left.

Add about 2/3 of a jar of store bought frosting.  

You don't want to use the entire container because the cake balls will be too moist and will not hold their shape or stay on their sticks if you do.

Mix the cake crumbs and frosting together using a rubber spatula and pushing the crumbs and frosting together against the sides of the bowl.

Roll mixture into balls using the palms of your hands.  Just like the kids do with Play Doh!

(I didn't measure or weigh mine.  I just estimated, trying to keep them all about the same size.  

I'm NOT a perfectionist!  Can you tell? )

Place them on a cookie sheet covered with parchment paper and chill.  

You can put them in the freezer for 15 minutes.

After 15 minutes, move them to the refrigerator.  Take about six out at a time for the next step.

Crush candy canes in a Ziploc bag using a rolling pin.

Melt your candy melts or almond bark in the microwave following the package directions.

Use a deep, narrow bowl so the melted candy is deep enough to submerge the cake balls completely.

Dip popsicle sticks into the melted almond bark and then poke them into the cake balls ~ about halfway through.  Be careful not to push the sticks all the way through.  Don't twist or mess with the sticks at this point.  The candy will solidify inside the cake balls and adhere them to the sticks.  

(Note:  I used wooden stir sticks instead of buying popsicle/cake pop sticks.  I already had them on hand and I like the way the wooden sticks look.)

Dunk cake balls into the melted candy coating submerging completely until the melted candy is touching the stick.  

DO NOT swirl or twist.  

Hold the dipped cake ball over the bowl and tap the hand holding the stick with the other hand, causing the excess coating to drip back into the bowl.  (This is where I remind you to watch Bakerella's video if you haven't already...so you can do this step correctly.  It makes a huge difference in how your cake pops turn out.)

Poke cake pops into Styrofoam and allow the candy coating to set completely before storing or wrapping.

Ta-Da!

You've now become a Keeper of Special Treat Secrets.  

When people Ooooh! and Aaaah! about these delicious and adorable treats just smile and say, 

"You are SO worth it!"

I placed a few in a small Ball jar with mini marshmallows in the bottom to give them some stability.

Then I stored the jars inside this super duper two-story cake and cupcake carrier.   

It was just the perfect height for them.

I tied a few into little "bouquets" with candy canes and curling ribbon.  

Perfect as a party favor for holiday guests.

They made a very nice accompaniment to some minty hot chocolate from our hot chocolate station.

This pop fell from the styrofoam and cracked it's outer shell.  Oh, the poor little cake pop.  I had no choice but to call this one defective and eliminate it.  MmmHmm.

 Mmmmmm!

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Go-To Holiday Recipes by Sweet Little Bluebird

Hello There!

Are you ready for a new week?  

I can't believe there are only nine days left until Christmas!  And just in time for all of those Christmas gatherings, Mary from Sweet Little Bluebird is over at Inspiration Cafe today, sharing FIVE recipes that are favorites of her family and friends! 

They are ridiculously easy to make, with just a few ingredients...

 Head on over to the Cafe and grab the printable recipes too...

See you at The Cafe ;)

Sherry

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Chocolate Peanut Butter Terrine ~ Dreamy Good!

Scott and I don't get to go out on dates very often.  Recently we were able to go to Cinetopia for dinner and a movie.  Some family had generously given us a gift card for Cinetopia for Christmas last year and we finally got the opportunity to try it out.  What took us so long???

Have you ever been to a Cinetopia theater?  It's quite a treat.  

We watched a movie in "The Living Room" which consisted of comfy reclining seats, ottomans, a full service dinner menu with waiters, drinks and dessert.  Oh, and no kids in The Living Room!  There was a man playing violin (instead of the usual commercials) before the show.  It was beautiful.  Scott ordered a grilled chicken salad and I had a Mediteranian Wrap.  They were both delicious.  We shared a dessert.  Scott chose a Chocolate Peanut Butter Terrine. 

 Wait...A WHAT???

I had honestly never heard of a Terrine before.  

And I have to admit, I always think of peanut butter as a food group for kids.    

(I am a preschool teacher by day...PB&J is kids food!) 

So...our Terrine came with two spoons for sharing.   As we took our first bite together, our eyebrows went up in pleasant surprise and we both went "Mmmmmmmmmmm" in unison.  

Then we savored every last bite together.  

It was a wonderful date night.  Everything about it was superb.  Cuddling with my honey in comfy reclining chairs, our feet up on ottomans, the absence of kid sounds, the satisfying meal and delicious dessert.  The movie.

I vowed that day I would research this "terrine" and find a comparable recipe.  I had to have it again!

"A terrine can be one of several things. Its original definition refers to an oblong, earthenware pan with straight sides, used for cooking and serving food.

The word has also evolved to mean the various dishes prepared in the loaf pan, most commonly a type of country-style pâté made with finely chopped pieces of meat.

Terrines aren't limited to meat, however, and may refer to other courses like frozen desserts. Often, ingredients are layered into the pan and the loaf is served sliced, revealing a pattern." -Yum Sugar 

I finally found a recipe and I've altered it just a bit.  The original recipe can be found at Epicurious. 

This Terrine will make you very popular at your next get-together.  I promise.  

And you could have a 'Walking Dead' marathon or get all your Christmas presents wrapped during the cooling phase of the recipe!  Have fun and think how proud you will be when everyone Oooohs and Aaaahs over your Terrine!

Here is my version of the Chocolate Peanut Butter Terrine:

PRINTABLE VERSION

Ingredients

Filling:  

11 ounces bittersweet chocolate (I used Guittard chips)

6 Tablespoons creamy peanut butter

2 Tablespoons unsalted butter

4 large egg whites

1/4 cup granulated sugar

1 3/4 cups heavy whipping cream

Glaze: 

5 ounces bittersweet chocolate 

5 Tablespoons unsalted butter

2 teaspoons light corn syrup

Garnish:

1/4 cup Honey Roasted Peanuts

Whipped Cream optional

Directions:

Spray a 4 1/2  x 8 1/2 loaf pan with non-stick cooking spray.  

Line loaf pan with Saran Wrap, leaving enough extra hanging over the sides to cover the top of the terrine once it's added.

To Make the Filling:

Combine bittersweet chocolate, peanut butter and butter in a stainless steel bowl.  Place the bowl over a pan of simmering hot water.  Do not allow bottom of bowl to touch the water.  Heat and stir mixture until melted.  Remove from heat and whisk until smooth.  Let sit while you finish the next steps.

In another bowl whip egg whites and sugar (with hand or stand mixer) until thickened.

Using a wooden spoon, fold egg whites into chocolate mix in three equal portions.  

Mixture will be thick.

In mixing bowl whip heavy cream until thickened.  

Fold whipped cream into chocolate mixture in four equal parts with a spatula ~ just until blended.  

Do not over mix.

Spoon filling into the plastic wrap lined loaf pan and spread evenly.  

Pull extra plastic wrap over the top to cover.

Place in refrigerator for at least 4 hours to set.

{Here it is in the fridge with all of our other necessities:
 Eggs, lemon juice, whip cream, beer, pickles and  boxed wine, lol.  What do you keep in your fridge?}

Remove loaf pan from refrigerator and pull the terrine out of the pan using the sides of the plastic wrap.  

Place atop wax paper on top of a metal rack.  

Recover with plastic wrap and return to refrigerator until glaze is ready.

To Make the Glaze:

Place bittersweet chocolate, butter and corn syrup in stainless steel bowl over pan with simmering hot water.  Do not allow bottom of pan to touch water. Heat and stir until melted completely.  Whisk until smooth then let sit for about 30 minutes to cool and thicken.  You want it to be pour-able but not so much that it just runs off the sides of your terrine.  Pour over the top of chilled terrine trying to get it as evenly covered as possible.  Some will most likely run off and pool at the bottom. 

Using a small spatula, spread glaze over the entire terrine as evenly as possible.  Lift the glaze that has pooled at the bottom and spread back onto the sides until covered evenly and as smooth as possible.  

The glaze will start to harden and set fairly quickly.  

Refrigerate until ready to serve.  

Transfer to serving platter or dish and top with peanuts. 

You will need to use a hot, dry knife to slice.

If you cut into fairly thin slices, approximately 1/2 inch, it will serve quite a few people.  Mine served at least 12 people easily.

Add a dollop of whipped cream if desired.

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