Nutella Brownie Pie, revisited

Since my initial post about Nutella Brownie pie, I've made it again twice. Once for a church pie auction (it sold for $85!), and recently for a friend's birthday party.

Ding dang delicious.

The previous recipe I had was fine. However, I've made some changes that I think might improve your pie making experience.

Nutella Brownie Pie (revised)
1 pie crust, 9 inches (Whatever pie crust you use is fine. I recently used a store bought graham cracker crust that saved time, and tasted great with the filling)
2 batches of Nutella brownie recipe by Abby Dodge (3 batches took a longer cooking time, and the edges of the pie tended to overcook. Still delicious, but 2 batch maximum is best.)
Top with whipped cream, whipped topping, or Dream Whip. Lots of it.

1. If making your own, prepare the crust ahead of time.
2. Preheat your oven to 350 degrees F.
3. Make the batter by whisking eggs and Nutella in a bowl until smooth.
   
4. Add flour, and whisk until blended.
5. Pour batter into your pie crust. Bake for 20-30 min. You don't want to thoroughly cook this pie, so that it gets soft, gooey, and fudgy in the middle. Place on cooling rack.
6. After pie has cooled for about 2 hours, top with whipped cream. (Just make sure the pie is not warm so that the cream doesn't melt!)
   
7. You can also melt a tbsp of Nutella with 1/4 of chocolate chips in a Ziploc sandwich bag, snip a small corner of the bag, and then drizzle melted chocolate on top of the whipped cream. 
8. Note: To make this even more chocolate-y, add chocolate chips to the batter.

 The holidays are here, so that provides a good excuse for you to make this pie...Not that you really need an excuse to try this!

Sweet Talk

Oh, Natalie Dee.

There are plenty of pumpkin pie recipes out there, so I won't be sharing one. Truthfully? I can't stand pumpkin pie. I know. It's a beloved and classic pie, and most people change their positive opinions of me once they hear that I don't enjoy it. You don't know shame until you've lost a friend over pumpkin pie. I think it's the texture I don't like, but can't really be sure. I like custards, and pumpkin pie is just a big round custard, isn't it???

Pumpkin swirl brownies

If there are any readers out there who share my dislike for pumpkin pie, this is my reconciliation dessert. Pumpkin swirl brownies are great because: 1. It has seasonal flavor of pumpkin, cinnamon, and nutmeg. 2. It has chocolate. 3. It's not pumpkin pie. According to my friend Jonathan, these are great because "you can only eat so many brownies." The pumpkin adds a balance to the deep chocolate flavor and dense texture. Use any brownie mix you want. (I subbed a small portion of the oil for the brownies with pumpkin puree. It didn't change the texture/flavor at all, but added nutrients and reduced some of the fat.)

MMMM

I love carrot cake, because...well, because it's DELICIOUS. This Joy of Baking recipe is pretty standard, but I feel like carrot cake is under-appreciated, and wanted to share the love.

Pecan Tarts

I made these last Christmas. Pecan pies are one of my all time favorites, and these tarts are perfect. With a cream cheese crust, and a filling that's not so sweet it overwhelms the pecan flavor, I just didn't have the heart to even try to make this into a lower fat recipe. (I keep telling myself that they're smaller portions, so it's ok that they're full fat.) These are absolutely fabulous, and let's be honest, mini-pies are cute.
*Edit: Do those look like poop pies to anyone else?*

I hope you'll try some of these desserts for your post-nap Thanksgiving treat!

omg cake

Gretroid sent me a video a few weeks back for "Better Than Anything Cake." Though I haven't tried it, I think it looks amazing. It has: chocolate cake, condensed milk, caramel, heath bar bits, and whipped topping.  I know that I would feel guilty after making and eating it, though!  So I'm going to need someone to make it and feed it to me, but don't tell me what it is/what is in it. Then I can pretend that it's all butter/oil free cake topped with fresh fruits. Yes?