Guest Post: Frozen Pink Pecan Birthday Pie

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Hey, there! Today we have another lovely guest post, this time from the ever-lovely Jill Donenfeld of The Culinistas. Jill recently had a birthday and she sent me the recipe for a celebration  appropriate Pink Pecan Birthday Pie. The photos below are by me and the recipe + post are from Jill. Enjoy!!

Well it’s post-birthday but I’m still riding high because of this awesome ice cream pie and the fact that Cindy wants to share the love.
I am so lucky to have this Cindy-tastic birthday epilogue in my life. I love my birthday because it’s a chance to see my friends all at once and it’s a chance for me to give everyone a little special gift for being in my life. This year, I was coming straight from a month in the country so I went with farm stand sunflowers.  And bindis. Everyone got bindis. But, that’s mostly because I wanted to wear one. Anyway. The other thing is that I love cake and pie and whipped cream and berries. So, birthdays are good for that, too.
Here we go…. make ‘er pretty Cindy…
Pink Birthday Pecan Pie
The crust is from my cookbook: Party Like a Culinista. It’s featured in the Apple Raisin Tart recipe and it’s the best crust ever.
xo

Jill

[recipe]

Print Recipe

Pink Birthday Pecan Pie

For the crust:

3 cups pecans

2 cups whole wheat pastry flour

3 TB sugar

1/2 tsp cinnamon

1tsp salt

1/2 cup coconut oil

6 to 10 TB water

Preheat the oven to 400F.

Blend pecans and flour in a processor. Add sugar, cinnamon, and salt. Then add coconut oil. Add water as needed, if dough needs more bind. Turn dough out of food processor and press dough into a pie pan. Trim the excess. Refrigerate for 15 minutes covered in plastic wrap. Bake 15 minutes. Let cool then chill til cold. For the filling and

topping:

1 pint strawberry ice cream

1 cup pecans, chopped

2 TB butter

3 TB brown sugar

1 cup raspberries

1 pint heavy cream

3 TB powdered sugar

Spread ice cream evenly across crust. Place in freezer for two hours. Meanwhile, make the candied pecans by heating the butter and pecans over medium heat in a small pan. Add the sugar and stir until caramelized. Spread on a piece of wax paper and let cool. Next make the raspberry whipped cream by mixing the berries, the sugar, and the cream in a metal bowl and whipping using an immersion blender. When pie has set, top the ice cream with the whipped cream. Sprinkle with candied pecans. [/recipe]

29sunflowers

The Birthday Gal! (photos courtesy of Jill)

29years

Copyright Jill A. Donenfeld–2013

 

Recipe: Whole Wheat Chocolate Chip Cookies

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I LOVE chocolate chip cookies.

Sean love, love, loves them too.

We’re just a pair of chocolate-chip-cookie-sauruses.

That’s a chocolate chip cookie eating dinosaur…it’s a true thing.

In my brain…

Anyway…can you believe I have not, in recent memory, posted a chocolate chip cookie on this blog?

What the heck, dude?!

I only make them ALL THE TIME!

But, we just gobble them up and don’t even share.

Well, we share with our whale cookie jar…but no one else.

Not with neighbors, not coworkers, not even you.

So rude, right?!

Well, I’m sorry.

Really, truly.

I made some to share for once! It’s a recipe I’ve never made, and…it’s our new favorite!

You might be thinking, whole wheat?

Really right now?

Really, Cindy?!

Yes, friends, for realies.

These are so super delightful. The whole wheat gives these cookies texture, body, density, and a lovely nuttiness that is simply addicting.

It’s chewy, buttery, nutty, salty-sweet, chocolate-chip cookie heaven.

Make these and they might just be your new favorite too.

Whole Wheat Chocolate Chip Cookies

These cookies have been floating around the internets for some time now. They originally come from the book Good to the Grain: Baking with Whole-Grain Flours by Kim Boyce with Amy Scattergood. I first heard the praises of these cookies from the blog Sweet Amandine. I have to admit that I forgot to sprinkle some sea salt over the top…it’s just mixed into the dough. Next time I wil; try to remember because I am sure that it would add the perfect crunchy texture. I also swapped out 1 cup of the whole wheat for regular ol’ all-purpose. Next time I’ll go big and do all whole wheat, maybe even whole wheat pastry flour!

2 cups whole wheat flour

1 cup all-purpose flour

1 1/2 teaspoons baking powder

1 teaspoon baking soda

1 1/2 teaspoons sea salt

8 ounces cold butter, cut into cubes

1 cup brown sugar

1 cup granulated sugar

2 large eggs

2 teaspoons vanilla

1 cup good quality chocolate chips (I like Ghirardelli 60% Cacao Bittersweet chips), or chopped bar chocolate

1 cup coarsely chopped walnuts (optional)

In a medium bowl, whisk together flours, baking powder, soda, and salt. Set aside.

With an electric mixer, beat together cold butter and sugar on low speed until just blended (about 2 minutes). Scrape down sides of the bowl, add eggs 1 at a time until just incorporated, scraping bowl as needed. Mix in vanilla. Add in flour mixture and mix until nearly combined before adding chips and nuts (if using). Mix until just combined, if there are some streaks of flour left, just finish mixing by hand.

I used a 1 1/2 tablespoon cookie scooper and spaced the cookies 1 inch apart on silicone lined baking sheets. Cookies can be baked immediately in a 350F oven for 12-14 minutes. I actually chilled the dough for about 12 hours before baking (I made the dough before I went to bed and baked the cookies in the morning).