Tag Archives: Cream

Dreamy Cookie Dough Cream Pie

Yes, you read correctly. Cookie Dough Cream Pie! What…you don’t believe such goodness exists? I’ll prove it:

Hmmm…let me back up a bit. I should probably show you the pie before I cut into it.

 

Tell me that doesn’t look good already! Now, for some more pictures of the sliced pie.

Want me to break down all of these luscious layers for you? Observe:

From the bottom up:

  • chocolate cookie crust
  • real cookie dough (eggless, to be safe!)
  • cream filling
  • homemade whipped cream
  • homemade mini cookies to garnish

If you don’t want to take a bite of this by now, I don’t know what to tell you. I mean, how can this not look divine?! And let me tell you something: it is divine! Heavenly! Dreamy! Luscious! Perfect! Cookie dough bliss!

So it goes without saying that I encourage you to make this. It’s goooooood.

Dreamy Cookie Dough Cream Pie

from Love & Olive Oil

For pie crust:
7 ounces chocolate wafer cookies (not the wafer cookies with the frosting)
6 tablespoons butter, melted

For cookie dough:
1/2 cup butter, room temperature
3/8 cup granulated sugar
3/8 cup packed brown sugar
1/2 teaspoon vanilla
2 1/2 tablespoons whole milk

1 1/4 cups all purpose flour
1/2 teaspoon salt
1/4 teaspoon baking soda

1/2 cup mini semi-sweet chocolate chips

For cream filling:
3/4 cups light brown sugar
1/3 cup all-purpose flour
1/4 teaspoon salt
2 cups whole milk
3 egg yolks
1 tablespoon unsalted butter
1 teaspoon vanilla extract

For whipped cream topping:
1 cup heavy cream
3 tablespoons sugar
1/2 teaspoon vanilla

Preheat oven to 350 degrees fahreneheit. In a food processor, make the cookies into fine crumbs. Add the melted butter and combine (still in the food processor). Firmly press the mixture into a 9″ pie pan (cover the sides and bottom of pan). Bake for 8 minutes and remove from heat. Set aside and allow to cool completely. Don’t turn the oven off.

For the cookie dough: beat butter and sugars in large bowl with electric mixer on medium speed until light and fluffy. Add milk and vanilla. Add flour, baking soda and salt and mix on low speed until just incorporated. Mix in chocolate chips (try not to overmix, but make sure everything is efficiently combined). Using some of the dough, make 8-10 small, 1/2″ in diameter, balls (make however many cookies as you want servings of pie). Place on a non-stick baking sheet or a baking sheet lined with parchment. Bake for 7-9 minutes or until edges are lightly golden. Allow to cool for a few minutes, then transfer to a wire rack to cool completely. These will be used to top the pie. Reserve remaining dough.

In a large saucepan, mix sugar, flour and salt. Stir in 1 cup of the milk, mixing until smooth, and then bring to a boil over medium heat, stirring constantly. Continue to stir until smooth and thickened, about 2 minutes. Remove from heat.

Beat the egg yolks with the remaining cup of milk. Add a teeny-tiny amount of this mixture to the mixture you heated previously. Mix to combine. Again, add a teeny-tiny amount of the egg mixture to the thickened mixture. Mix to combine. Repeat this a few more times, and then add the remaining egg mixture, mixing well to combine. The purpose of doing all of this is to make sure the cold egg mixture doesn’t “cook” upon touching the hot, thickened mixture. Be patient with this!

Return the saucepan to the heat and bring to a boil again, stirring constantly. Lower heat and simmer until mixture is the consistency of thick pudding (if it doesn’t seem to be reaching this consistency, but you’ve had it on the heat for awhile, you may still remove it from the heat…it should firm up more in the fridge later). Remove from the heat and quickly stir in butter and vanilla. Set aside.

While filling is cooling, break off pieces of cookie dough and press them into the cooled pie crust. You want an even layer of dough approximately 1/2″ thick (if you want the cookie dough to really be tasted in the finished pie, go for this full 1/2”, or maybe even thicker). You may have left over dough…eat it! It’s eggless, after all!

Pour in the cooled filling on top of the dough layer, leveling the top with a rubber spatula. Filling should come up about 1/2″ from the top of the crust. Refrigerate until completely cooled.

Whip cream until it begins to form soft peaks. Add sugar and vanilla, and beat until cream holds stiff peaks. Gently spread over the cooled pie, smoothing top into a slight dome. Garnish with the mini cookies, made earlier, setting them evenly around the circumference. One cookie per piece of pie is a great way to go!

Enjoy this luscious treat!

 *Note: Although I was happy with the end result, when I make this again I might experiment with a couple of things: one) I might add more cookie dough (I indicated this in the recipe); two) I might try a vanilla wafer crust…just because I think it might be good. But really, following the recipe exactly as I have it now insures a luxurious treat you’ll love. So what are you waiting for? Go make it!

Fine print: I reposted this recipe and several of the corresponding pictures at my other blog, The Style Connoisseur.

Nutella Scones

I gave you a sneak peak of these babies the other day. Now have a longer look. You’ll want to.

 And guess what?! These are breakfast food! Yes, that’s right, you can eat them for breakfast without guilt! They really are not too sweet at all either…rather, they’re perfect. Yum. I’m craving them now.

Make these, please. You won’t regret it. And if you haven’t given in to me yet, please buy at least one of the Baked cookbooks!

Nutella Scones

from Baked: Explorations

2 cups unbleached all-purpose flour

¼ cup granulated sugar

¼ cup dark unsweetened cocoa powder (like Valrhona)

1 tablespoon baking powder (yes, one tablespoon!)

½ teaspoon salt

6 tablespoons cold unsalted butter, cut into chunks

1 large egg

 ½ cup heavy cream

¾ cup toasted hazelnuts, coarsely chopped

½ cup Nutella (divided in recipe)

Preheat the oven to 375 degrees Fahrenheit. Place the rack in the middle of the oven.

Line a baking sheet with parchment paper.

In large bowl, whisk the flour, sugar, cocoa, baking powder, and salt until combined (you really want a large bowl because you’ll be adding the wet ingredients to it later).

Add the butter to the dry ingredients. Use your fingertips to work it into the flour until the butter is pea size and the mixture is coarse. You want the butter to stay cold for the best possible texture of the scones once baked.

In a separate bowl, whisk the egg and cream together. Slowly pour the wet ingredients into the dry ingredients, stirring until the dough just comes together. Gently and briefly knead the dough with your hands. Please do not over-knead! Please!

Add the hazelnuts and knead gently to incorporate.

Flatten the dough into a rectangle about 6 by 12 inches (don’t worry about being precise). Spread ¼ cup of the Nutella on top in a crisscross pattern (try to cover most of the surface). Roll the dough up to make a cylinder about 6 inches long (the Nutella will be in the inside). Then, turn it on its end (so it’s standing tall), and gently flatten it into a disk about 1 ¾ inches high. Again, please don’t overwork the dough!

Cut the dough into 6 or more evenly sized wedges and place them on the prepared baking sheet. Bake them for 18-20 minutes, or until a toothpick inserted in the center comes out clean, rotating the baking sheet halfway through. Do not overbake!

Transfer the scones to a wire rack to cool completely.

Heat the remaining ¼ cup Nutella in a microwave until pourable, about 10 seconds or so. *Drizzle the warm Nutella over the cooled scones in a zigzag pattern. Then, transfer the scones to the fridge for about 5 minutes to set. Serve immediately.

Scones are usually best on their first day, but these will taste good the next day as well. Just be sure to wrap them tightly and store them at room temperature if you intend to do so!

*You may use a fork to pierce the top of the scones a few times before drizzling. This is designed to let some of the Nutella to seep into the scone. I didn’t do this…it’s up to you whether you want to try this. I don’t know if it’ll work, and it will make the scones a tad less pretty, but the end results might be worth it?!

Pumpkin Cookies with Cream Cheese Frosting

I wasn’t lying when I said I couldn’t/can’t wait to bake more with pumpkin this season! Proof: today’s recipe! Shall I just get to the point?!

This was another one of those “saw-a-recipe-and-had-to-make-it,-so-made-the-same-day” recipes. I love pumpkin, and I love cream cheese frostings. In fact, while I’m a bit sad to admit this, I am so not a frosting person. I’m one of those few cake-prefer-ers out there. But cream cheese frosting?! Gets me every time! I just am obsessed with it! (On a side note, if you are in love with frosting, don’t worry! I still do post recipes with scrumptious frosting, because Rob, Rachel, and Madison are all frosting-aholics!)

The Details:

The Process: These were quite fast and simple to whip up. They have no butter, which was interesting.

The Verdict: YUM! They turned out to be super soft cookies, which was okay, although they weren’t super transportable. Perhaps an extra minute or two in the oven could have done the trick? The cookie itself had the flavor of pumpkin pie, and then the addition of cream cheese frosting was a great touch. The cookies would be fine on their own, but the frosting really does take them to another level…please try them with the frosting! Madison and Rob loved ’em!

Pumpkin Cookies with Cream Cheese Frosting

Adapted from Delightful Bitefuls

Makes about 36 medium sized cookies (but you’ll still want at least 2 per serving!)

Cookies:
2 cups all purpose flour
1 1/4 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/4 teaspoons ground ginger
1/8 teaspoon ground cloves

1/8 teaspoon nutmeg
1/2 teaspoon salt
2 large eggs, room temperature
1 1/4 cups light brown sugar
1/2 cup canola oil or corn oil
1 teaspoon pure vanilla extract
1 cup canned pumpkin puree

Cream Cheese Frosting:
8 ounces room temperature cream cheese, regular of low fat (I used light)
4 tablespoons unsalted butter, room temperature
1 cup confectioners’ sugar
1 teaspoon pure vanilla extract

Directions:

Preheat oven to 325°F and place oven rack in the center of the oven. Line baking sheet with parchment paper.

In a large bowl, sift or whisk together the flour, baking powder, baking soda, ground cinnamon, ground ginger, ground cloves, nutmeg, and salt.

In the bowl of your electric mixer, or with a hand mixer, beat the eggs and sugar until light and smooth (about 2 minutes).  Beat in the oil, vanilla extract, and pumpkin puree. Add the flour mixture and beat just until incorporated. Place spoonfuls of batter on cookie sheets about 2 inches apart (batter will not be super stiff).

Bake for about 15 – 18 minutes or until a toothpick inserted in the center of a cookie comes out clean. Remove from oven and transfer to a wire rack to cool completely before frosting.

Frosting: Beat the cream cheese and butter until soft and creamy. Beat in the confectioners’ sugar and vanilla until the frosting is soft and creamy. Taste. If need be, add a bit more confectioners’ sugar.

Final Advice: Make these! They are the perfect fall treat, especially when you’re craving pumpkin pie, but aren’t quite ready to make that yet!

And today is my birthday, readers! Although I’m not making my own cake (Madison is making it!), I’ll be sure to fill you in on all the details about it! It sounds super yummy!