Butterfinger Pie

Butterfinger Pie  Butterfinger Pie

Candy and Pie………what could be better? I can’t think of anything!

Finding this recipe, after not making it for quite sometime, was an exercise in patience. The original was in a Word Perfect document from a computer that I no longer own. Being the tech-tard that I am, I thought if I put the files on a zip drive I could just plug them in and ooh la la there it would be………WRONG!  My Apple computer laughed interanlly I’m sure…….and I even tried to open it a work ……..on my lunch break of course………but the newer version of Word wouldn’t open it either.

Then, to the rescue comes my friend Jeanne. I have worked with Jeanne for sometime, and if you ever need a computer question answered, she is your gal. She was able unlock my Butterfinger Pie recipe from it’s Word Perfect prison. It also unlocked all of my other cherished recipes. I was sooooo happy. Now I am able to share this recipe with all of you, and many more later.

Butterfinger Pie 1

About the pie……..it reminds me of pecan pie. The butterfinger candy adds the crunch like the pecans and of course there is chocolate. Topped with whipped cream, Butterfinger Pie is a rich and gooey dessert, that you will be proud to serve ……..and happy to eat!

Butterfinger Pie Collage

 

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Butterfinger Pie

Butterfinger Pie

  • Author: Marty Boyd
  • Prep Time: 10 minutes
  • Cook Time: 45 minutes
  • Total Time: 55 minutes
  • Yield: 8
  • Category: dessert
  • Method: bake
  • Cuisine: American

Ingredients

  • 2 large eggs
  • 1/4 cup water
  • 1 cup sugar
  • 1/4 cup flour
  • 1/4 teaspoon salt
  • 1/2 cup butter, melted
  • 8 Butterfinger candy bars (2.10z size), coarsely chopped /divided
  • 1 unbaked pie shell ( I buy the pre made but you can make your own)

Instructions

  1. Beat eggs lightly in a large bowl. Mix in water, sugar, flour, and salt until well combined. Stir melted butter into batter. Add 6 of the chopped candy bars. Cool.
  2. Meanwhile pre-heat oven to 325*. Pour filling into pie shell. Bake for 45 minutes or until filling barely set. Cool on wire rack. Cover and refrigerate overnight. Garnish with whipped topping and remaining candy bars.

Keywords: butterfinger candy bar, pie, eggs, sugar, dessert

 

Cast Iron Cake

Cast Iron Cake

Cast Iron Cake

 

I have a new love……….it’s a cast iron skillet. Where has it been all my life?????

I came across a couple of cast iron skillets way back in the cupboard right after Tim and I were married……..and thats where they have stayed, until recently.

While looking at and researching recipes for the blog, I noticed that a lot of folks still use them……….I always thought they were for those of a certain generation (sorry) or for camping ( yuck…..but thats a different story). So just for kicks, I have tried them for different things over the last couple of months. Well to my surprise, they are great!!!

So, when I came across a recipe at www.kitchendaily.com and it used a cast iron skillet and it was chocolate……………I had to try it and it turned out beautifully. Not only was it easy to prepare, with things almost all pantries have, but you only need one bowl and the skillet. It was chocolatey, and the frosting melted into the cake and made it moist, almost pudding like.

The Cast Iron Cake is a homey, rustic chocolate cake, topped with a dollop of whipped cream…………yummmmmm!

Cast Iron Cake Collage

 

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Cast Iron Cake

Cast Iron Cake

  • Author: Marty Boyd
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Total Time: 40 minutes
  • Yield: 8
  • Category: Dessert
  • Method: bake
  • Cuisine: American

Description

Adapted from Kitchen Daily recipe……..


Ingredients

  • For the Cake:
  • 1 cup flour
  • 1/2 teaspoon baking soda
  • 1 cup sugar
  • 1/4 cup butter
  • 1/4 cup oil
  • 2 tablespoons cocoa powder
  • 1/2 cup water
  • 1/4 cup buttermilk
  • 1 egg
  • 1/4 teaspoon vanilla
  • For Frosting:
  • 1/4 cup butter
  • 2 tablespoons cocoa powder
  • 3 tablespoons milk
  • 1/2 cup toasted pecans chopped
  • 2 cup powdered sugar
  • 1/2 teaspoon vanilla

Instructions

  1. Preheat oven to 350*
  2. Sift the flour, baking soda, sugar, and salt into a large bowl and set aside.
  3. In a 10 inch cast iron skillet, bring the butter, oil, cocoa powder, and water to a boil. Remove from heat and whisk in the dry ingredients. Stir in the buttermilk, egg, and vanilla. Place the skillet in the preheated oven and bake for 20-25 minutes or until a toothpick inserted in the center comes out with just a few crumbs.
  4. Set cake aside.
  5. To make the frosting:
  6. In a medium saucepan, place the butter, cocoa powder, and milk and bring to a boil. Remove from the heat and add the remaining ingredients, mixing well. Pour warm frosting over warm cake and spread over entire cake.

Keywords: chocolate, cake, bake, cast iron, skillet

 

Chocolate Raspberry Cookie

Chocolate Raspberry Cookie 

Chocolate Raspberry Cookie

Well………… how nice that ‘Date Night Dinner’ is the day before Valentine’s Day…………I made this cookie last weekend and allI can say is, delicious. It has some of my favorite things………chocolate, raspberries, almonds……….and more chocolate. Bonus, it only serves two, so no leftovers…….wait!!!!!……. maybe not a bonus. Anyway, it was super easy to make, tastes like it took a lot of effort, and I think it looks like a million bucks.

So after you have served your Poor Mans Lobster (shameless plug)…….impress your sweetie with this cookie……it’s meant to be shared……..pssst it doesn’t have to be Valentines Day to share this with your sweetie 😉  Continue reading “Chocolate Raspberry Cookie”