Blueberry Lemony Crumble Pie

My husband loves blueberries. I mean loves.  Probably his favorite fruit.  I made him this blueberry pie and he was in heaven.  Actually, everyone was in heaven.  It was devoured.  The lemony cornmeal crust and lemony crumble topping are perfect with the blueberry filling.  

Blueberry Lemony Crumble Pie

Lemony Cornmeal Pie Crust:
1 cup all purpose flour
2 1/2 Tablespoons cornmeal
1 Tablespoon granulated sugar
1 teaspoon lemon zest
1/2 teaspoon salt
6 Tablespoons butter, cold
2 Tablespoons shortening
1 Tablespoon lemon juice
2 Tablespoons ice cold water

Lemony Crumble Topping:
3/4 cup all purpose flour
1/3 cup brown sugar
1/3 cup granulated sugar
1 teaspoon cinnamon
1 teaspoon lemon zest
PInch of salt
1/2 cup (1 stick) butter, cold

Blueberry Filling:
2 pounds blueberries, fresh or frozen (if using frozen, thaw before using)
2/3 cup granulated sugar
1/3 cup cornstarch
1/4 teaspoon cinnamon
1/4 teaspoon cardamom

Preheat the oven to 375F.

For the pie crust, whisk together the flour, cornmeal, sugar, lemon zest, and salt.  Cut in the butter and shortening using a pastry blender or fork until mixture resembles coarse crumbs.  Add the lemon juice and water and toss the mixture together until a dough forms (if you need to add more water, it is okay to do so 1 teaspoon at a time until the dough comes together).  Press the dough into a round flat disk and place on a floured work surface.  Roll the pastry into a circle large enough to fit a 9 inch pie plate.  Transfer the pastry to the pie plate, then trim and crimp the edges.  Cover with plastic wrap and chill while you make the crumble topping and the filling.

For the crumble topping, combine the flour, brown sugar, granulated sugar, cinnamon, lemon zest, and salt.  Cut in the cold butter until mixture is crumbly.  Chill while you make the filling.

In a large bowl, combine the blueberries, sugar, cornstarch, cinnamon, and cardamom.  Stir until combined and the blueberries are evenly coated.  Pour the blueberry filling into the chilled pastry crust.  Sprinkle the crumble topping over the blueberries.  Bake in the preheated oven for 50 to 60 minutes, or until the blueberry filling is bubbly.  If the pie browns too quickly, loosely cover with foil.  Remove pie from the oven and let cool completely before cutting (I refrigerated mine until completely cold).  Makes 8 servings.

Enjoy!  -Cardamommy

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Orange White Chocolate Chip Cookies

I had some phyllo pastry that I desperately needed to get rid of the other day and decided to have some fun with it and make Galaktoboureko, which is a Greek custard pie made with semolina flour and a phyllo top and bottom crust.  So I ran to the store really quick to get an orange.  When I got home, I got out my semolina flour and realized that it had gone rancid.  No!  I was so bummed.  Since that idea was killed, I decided to still do something with the orange, and these cookies were it.  I've done orange cookies before but never just with white chocolate.  These cookies are buttery, orangey, and delicious!


Orange White Chocolate Chip Cookies

1/2 cup (1 stick) butter, room temperature
1/4 cup shortening
Zest of 1 orange
3/4 cup packed brown sugar
1/4 cup granulated sugar
1 egg
2 teaspoons vanilla extract
2 cups all purpose flour 
1 Tablespoon cornstarch
1 teaspoon baking soda
1/2 teaspoon salt
1 cup white chocolate chips

Preheat the oven to 350F.  Line a baking sheet with parchment paper.

Cream together the butter, shortening, orange zest, brown sugar, and granulated sugar until light and fluffy.  Add the egg and vanilla, and beat until well blended.  Add one cup of the flour, the cornstarch, baking soda, and salt, and beat until just combined.  Add the second cup of flour and beat until incorporated.  Add the white chocolate chips and beat on low speed until evenly distributed.

Scoop the dough by 2 tablespoonfuls and place on the prepared baking sheet, leaving several inches of space in between each dough ball.  Flatten the tops of the dough balls very slightly (you don't want to spread the dough, just flatten the rounded top of the dough ball).  Place the cookies in the preheated oven and bake for 9 to 10 minutes, or until just golden brown on the edges and very top.  Do not overbake, or the cookies will be more crunchy than chewy (which is a no go in my book).  Remove the cookies from the oven and transfer to a cooling rack to cool.  Makes about 18 large cookies.

Enjoy!  -Cardamommy

Oreo Brownie Ice Cream

This is an amazing Summertime recipe, perfect for your kids to make and eat.  My Hungry Puppies made this ice cream themselves and ate it mostly themselves as well.  Just mix up some instant pudding, cool whip, and add ins.  It is fast and easy to make and you don't have to churn it, just pop it in the freezer and you're good to go.  One last slightly amazing thing about this ice cream is that when it melts, it doesn't run all over the place, it stays a pudding consistency.  Perfect for a no mess ice cream cone on a warm day. Also, it is super easy to change up the flavors in this recipe.  I made another batch using white chocolate pudding and coconut pudding with fudge stripe cookies and marshmallows.  Be creative and use your favorites!  Recipe found here.

Oreo Brownie Ice Cream

2 boxes (4 serving size) Oreo instant pudding mix
2 cups milk
1 tub (8 ounces) Cool Whip, thawed
1 1/2 to 2 cups brownie chunks (I used this recipe)

In a large bowl, whisk together the pudding mix and milk until thickened.  Stir in the cool whip until blended.  Fold in the brownie chunks. Spoon the ice cream mixture into a 2 quart freezer container and freeze until solid.

Enjoy!  -Cardamommy

Cream Filled Toffee Cake with Chocolate Frosting

I've had some leftover chocolate frosting sitting in my fridge for a couple of weeks now, and I've been intending to use it on a white cake.  I decided that a white cake with toffee bits and a toffee cream filling would be totally amazing with chocolate frosting (I feel like I'm working a little bit backwards here...).  My baking motivation, however, has been a little lacking.  So I've been sitting on the idea for a while.  Finally, here it is!  And it was a perfect blend of vanilla, toffee, and chocolate.  A quick note on the frosting: I used leftover frosting, so I didn't have enough to frost the entire cake which is why I used a can of chocolate frosting sitting in the pantry.  If you don't want to use store bought, just double the frosting recipe and leave out the store bought frosting.

Cream Filled Toffee Cake with Chocolate Frosting

Toffee Cake:
1 box white cake mix
1 box (4 serving size) instant vanilla pudding mix
1 cup sour cream
1 cup canola oil
4 eggs
1/2 cup milk
1 bag toffee bits

Cream Filling:
1 container (7 ounces) marshmallow cream
1/2 cup shortening
1/3 cup powdered sugar
pinch of salt
1 teaspoon clear vanilla extract
2 teaspoons hot water
1/2 cup chocolate covered toffee bits

Chocolate Frosting:
1/2 cup shortening
2 Tablespoons powdered non dairy coffee creamer
1/2 teaspoon vanilla extract
1 3/4 cups powdered sugar
1/4 cup cocoa powder
2 Tablespoons water
1 container (16 ounces) chocolate frosting (store bought)

Preheat the oven to 375F.  Lightly grease and flour 2 9-inch round baking pans.

In a large bowl, combine the cake mix and pudding mix.  Add the sour cream, oil, eggs, and milk, and whisk together until completely combined (batter will be thick).  Stir in the toffee bits until evenly distributed.  Pour the batter into the two pans and smooth the tops.  Bake in the preheated oven for 24 to 26 minutes, or until a toothpick inserted in the center comes out clean.  Remove cakes from the oven and let cool for about 10 minutes, then turn the cakes out of the pan and let cool completely on a cooling rack before frosting.

In a medium bowl, place the marshmallow cream, shortening, powdered sugar, salt, vanilla, and hot water.  Stir vigorously until completely combined, smooth and fluffy.  Stir in the toffee bits.  Set aside.

For the frosting, beat together the shortening, coffee creamer, and vanilla.  Add the powdered sugar and cocoa powder and beat until combined.  Add the water and beat until smooth.  Add the store bought chocolate frosting and beat until combined.

To assemble the cake, place one cake layer on a serving plate and spread the cream filling on top.  Place the second cake layer on top, then frost the top and sides with the chocolate frosting.  Makes 16 servings.

Enjoy!  -Cardamommy

Oaty Trail Mix Chocolate Chip Cookies

My Hungry Puppies have really been into trail mix lately.  You know, the kind that has peanuts and almonds and raisins and chocolate chips?  The combination of almonds, chocolate and raisins together has been really appealing to me, so I put it in a cookie.  With some oatmeal for good measure.  These cookies are yummy and chunky and delicious.  I left out the peanuts (obviously...), so we have oats, almonds, pecans, milk chocolate chips, and raisins. Perfect!

Oaty Trail Mix Chocolate Chip Cookies

1 cup (2 sticks) butter, room temperature
1 1/4 cups packed brown sugar
1 egg
1 teaspoon vanilla extract
1 3/4 cup all purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup old fashioned oatmeal
1 cup milk chocolate chips
1 cup raisins
1/2 cup pecans
1/2 cup almonds

Preheat the oven to 375F.  Line a  baking sheet with parchment paper.

Cream together the margarine, butter, and brown sugar until light and fluffy.  Beat in the egg and vanilla until well blended and smooth.  Add the flour, baking soda, salt, and oatmeal, and beat just until combined.  Stir in the chocolate chips, raisins, pecans, and almonds until evenly distributed.

Use a cookie scoop to scoop the dough into balls (about 2 Tablespoon size) and place on the prepared baking sheet.  Bake in the preheated oven for about 10 to 11 minutes, or until golden brown on the top.  Remove cookies from the oven and let cool on the pan for 2 to 3 minutes.  Transfer cookies to a cooling rack to cool completely. Makes about 2 dozen cookies.

Enjoy!  -Cardamommy

Triple Dark Chocolate Cookies

This is a Nestle recipe that I found at the grocery store the other day.  I have been meaning to make a chocolate cookie for a while, and these looked delicious.  These cookies have melted dark chocolate in the dough, dark cocoa powder, and dark chocolate chips.  They are big and rich and chewy and delicious!  These would definitely be amazing paired with a glass of milk.

Triple Dark Chocolate Cookies

1 2/3 cups dark chocolate chips, divided

1/2 cup (1 stick) butter, room temperature

1/2 cup  packed brown sugar

1/4 cup granulated sugar

1 egg

1 teaspoon vanilla

1 cup all purpose flour

1/4 cup dark cocoa powder

1 teaspoon baking soda

1/2 teaspoon salt

Preheat the oven to 375F.  Line a baking sheet with parchment paper.  Set aside.

Place 2/3 cup chocolate chips in a small microwave safe bowl.  Heat in the microwave in 15 second intervals, stirring after each until melted and smooth.  Set aside to cool slightly.

Cream together the butter, brown sugar, and granulated sugar until light and fluffy. Beat in the melted chocolate until combined.  Add the egg and vanilla extract and beat until well blended. Add the flour, cocoa powder, baking soda, and salt, and beat until just combined.  Stir in the remaining 1 cup of chocolate chips.

Drop the dough by 1/4 cupfuls onto the prepared baking sheet, leaving space between for the cookies to spread.  Bake for about 14 to 15 minutes, or until the tops are cracked and the centers are set.  Remove the cookies from the oven and let cool on the baking sheet for several minutes.  Transfer to a cooling rack to cool completely.  Makes about 12 cookies.

Enjoy!  -Cardamommy

No Bake Chocolate S'mores Bars

We've had some unseasonably warm weather in my neck of the woods recently, which has made running the oven a bit unwanted.  These little no bake s'mores bars are perfect for those "I can't run the oven because my apartment feels like an oven already" days. These delicious chocolate bars are full of marshmallows, chocolate chips, and graham crackers, and come together in about 10 minutes.  No oven, no problem!

No Bake Chocolate S'Mores Bars

1 bag (10 ounces) marshmallows (you can use regular size or mini)
1/4 cup (1/2 stick) butter
Pinch of salt
1 cup semi sweet chocolate chips
8 whole graham crackers, broken into small pieces
2 cups mini marshmallows
3/4 cup milk chocolate chips

Line a 9 inch square baking pan with aluminum foil, and lightly spray the foil with cooking spray.

In a large microwaveable bowl, combine the bag of marshmallows, butter, and salt.  Heat in the microwave at 30 second intervals, stirring after each, until melted and smooth.  Stir in the semi sweet chocolate chips until chips are melted and smooth.

Very quickly, stir in the graham cracker pieces, mini marshmallows and milk chocolate chips, until evenly coated.  Pour the mixture into the prepared pan and press lightly into the pan.  Let the bars cool for several hours, or until firm (or place in the refrigerator until firm).  Lift the bars out of the pan using the foil as handles.  Cut into squares and serve.  Makes 16 bars.

Enjoy!  -Cardamommy

Banana Chocolate and Peanut Butter Chip Muffins

I have had some seriously majorly ripe bananas sitting on the counter for a while now.  Like really really squishy ripe.  So I made these muffins with my youngest Hungry Puppy.  They are moist inside with a slightly crisp top that gives some texture to the bite.  We added peanut butter chips and chocolate chips for a fun little twist on a classic muffin.

Banana Chocolate and Peanut Butter Chip Muffins

3 very ripe medium bananas
1 egg
1/3 cup canola oil
3/4 cup granulated sugar
2 cups all purpose flour
1/2 cup old fashioned oats
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 cup peanut butter chips
1/4 cup semi sweet chocolate chips

Preheat the oven to 375F.  Spray a 12 inch muffin tin with cooking spray. Set aside.

Peel the bananas and place them in a large bowl. With a large mixing spoon or whisk, mash the bananas until only very small chunks are left.  This should be very easy because the bananas are so soft.  Stir in the egg, followed by the oil, followed by the sugar, until blended.  Add the flour, oats, baking soda, baking powder, and salt.  Stir until just combined and no streaks of flour remain.  Stir in the peanut butter chips and chocolate chips.

Spoon the batter into the prepared muffin cups.  Bake in the preheated oven for 15 to 18 minutes, or until a toothpick inserted in the center comes out clean.  Remove muffins from the oven and immediately turn out of the pan and let cool completely on a cooling rack.  Makes 12 muffins.

Enjoy!  -Cardamommy

Malted Chocolate Marshmallow and Cream Cheese Pie

I haven't made very many pies lately, and I definitely haven't done a frozen pie in quite a long time.  This pie is a mish mash of several different recipes and ideas. It honestly felt a little out of control when I was making it.  It definitely turned out amazing though. A caramel chocolate chip pecan cream cheese layer is sandwiched between two layers of malted chocolate marshmallow filling and topped with whipped topping, caramel, pecans, and more chocolate chips.  This pie is cold and delicious, and not too difficult to put together!

Malted Chocolate Marshmallow and Cream Cheese Pie

Pastry Crust:
1 cup all purpose flour
2 Tablespoons granulated sugar
1/2 teaspoon salt
1/2 cup cold butter

Malted Chocolate Marshmallow Layer:
8 ounces marshmallows (large or mini)
1/2 cup milk
Pinch of salt
1/2 cup semi sweet chocolate chips
1/4 cup malted milk powder
6 ounces (3/4 of an 8 ounce tub) Cool Whip (reserve the remaining cool whip) 

Cream Cheese Layer:
8 ounces cream cheese, room temperature
1/4 cup caramel sauce
1/4 cup granulated sugar
1 teaspoon vanilla extract
1/4 cup chopped pecans
2 Tablespoons mini chocolate chips

2 ounces (remaining 1/4 tub) Cool Whip
Caramel Sauce
Chopped Pecans
Mini Chocolate Chips

Preheat the oven to 350F.  Very lightly spray a 9 inch pie plate with cooking spray.

In a medium bowl, combine the flour, granulated sugar, and salt.  Using a pastry blender or fork, cut in the butter until you have pea sized crumbs.  Press the pastry mixture evenly on the bottom and up the sides of the pie plate.  Bake in the preheated oven for about 15 minutes, or until lightly browned.  Remove crust from the oven and let cool completely.

For the chocolate layer, in a medium bowl or small saucepan combine the marshmallows, milk, and salt.  Heat on the stove or in the microwave, stirring often, until the marshmallows are melted and the mixture is smooth.  Add the chocolate chips and stir until melted and smooth.  Let cool to room temperature, then stir in the malted milk powder and fold in the Cool Whip.  Spread half of the chocolate mixture into the prepared pastry crust and place in the freezer while you prepare the cream cheese layer.

For the cream cheese layer, beat together the cream cheese, caramel sauce, sugar, and vanilla until smooth.  Stir in the chopped pecans and mini chocolate chips.  Remove the pie from the freezer and spread the cream cheese mixture evenly over the chocolate layer.  Carefully spread the remaining chocolate mixture evenly over the cream cheese layer and chill in the refrigerator until firm.

When ready to serve, top the pie with remaining cool whip.  Drizzle with extra caramel sauce, chopped pecans, and mini chocolate chips.  Makes 8 servings.

Enjoy!  -Cardamommy