**This post contains affiliate links and I will be compensated if you make a purchase after clicking on my links. But, all opinions expressed are You may have noticed that for the past 2 weeks, our normal Friday Faves posts have been taken over by something delicious. PIE! That's right! We have just published our Pie E-book entitled, For the Love of Pie. WE ARE SO EXCITED! It's on sale right now and you can order your own copy right this instant by clicking this link!
Let me tell you about what you will find in this nearly 50 page e-book!
Just think you guys, it is almost Thanksgiving and then Christmas! Here is the opportunity to becoming the pie aficionado of your family and friends. You can bring the best and most beloved desserts to any gathering with confidence when you use our tried and true recipes. It really is as easy as pie! The great thing about an e-book is that you can just keep it as a file on your computer or you can download it and print it all or print only the pages that you want. I love printing the recipes I find on the internet because the next time I want to make it I don't have to search for it. I keep it in my Bloggelicious Baking Binder and they are right at my fingertips! While you are in our shop, you may want to grab the Bloggelicious Baking Binder set for yourself. It is a great place to store the recipes that you print from Pinterest or Our Blog! There is a pie section that will be the perfect place to store your For the Love of Pie Cookbook. And if you came to our Pie Night Party, you should have received a special code that will give you a substantial discount on the book. But, use it by November 10th because that's when it expires. Thanks so much for your support! We know you will love the book if you love pie. And I want to give a special shout-out to Alicia for all of her great computer skills that totally made this book possible. Not to mention everyone's baking skills! There is a lot of love in these pies!
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Do you recognize all of those pies in the collage? Some we have shown on our blog. But others will be exclusive to our new e-book! Plus, many more! We are so excited about Pie Night tomorrow night at Lindsey's house! Many friends and family will be there giving you their opinion of the pies we have for them to try. We will be giving some shoutouts to people joining on Facebook and there will be a special demonstration of something that blew my mind when I learned about it! Just go to our Facebook page at 6:30, Saturday Night and join the fun! And here is the greatest thing! If you give us your email address, we will send you a code to receive a huge discount on our PIe E-book when it comes out next week! Pies are a big part of our family's holiday traditions and after you see all of the options and the simple ways of making them, you will make them a part of yours as well. After all, the e-book is coming out just in time for the holidays! Can't wait to see you at the party! Helen
This post contains affiliate links. If you make a purchase after clicking them, we will be compensated, but there is no additional cost to you. All opinions expressed are our own. Thank you for your support.
I love cooking with my grandchildren and they love to feel like the chef as we cook. Cooking is such a learning opportunity when it comes to science and mathematics, (you know, those STEM activities). We try to create learning opportunities for our children and grandchildren as often as we can, and have fun while we are at it. (Saturday, Lindsey gave you an example with theseboard books, that I just love! And, don't forget to check out our Dollar Tree Stem Activity Ideas for Easter here). When I came across a recipe for Grasshopper Pie in our local grocer's magazine, I knew it was the perfect no-bake recipe that would have enough jobs for all five of my grandchildren who are in my home at the moment and it would be something they would enjoy eating afterwards. Put that together with the fun name, this was a winning recipe. It would make a great dessert for St. Patrick's Day or Easter. I had made this pie years ago with ice cream, but this is a lighter, fluffier version. Here is how I made it happen with 5 young kids doing the work.
Division of Labor
I put my 4 older grandchildren into pairs. The 4 and 6 year olds worked together on the crust. The 9 and 10 year olds worked together on the filling. The 3 year old did the decorating at the end. It worked out great! I was able to send the oldest 2 off to play while I worked with the crust team!
The crust team counted, rolled and crushed Oreos in a plastic bag with the rolling pin. We could have used a food processor, but that wouldn't have been as much fun. After the cookies were crushed, we added the butter to the bag, resealed it and then mushed it all around to mix it together. Then, we poured the crumbs into the pie dish and used a fork to spread and form the mixture to the pie dish. We popped it in the refrigerator and I had those two kids go and get the other two for their turn. Remember that it is important to talk about the process with the kids so that they start to understand the whys and the science of cooking. For example, when things are warm, they can become liquid, when they are cooled, they become solid again. The older two checked the weight with me on the container of marshmallow cream so make sure we had the right amount. I set my granddaughter to melting it over a low heat on the stove as I watched her carefully. When it was melted, she put in the extract and the greed food coloring. She mixed it in very well. While it cooled slightly, my grandson and I got the cream whipping. He measured out 1 1/2 cups of heavy cream. Then we measured out the powdered sugar and discussed why we needed to use different measuring cups. Then, we talked about the air in the whipped cream and how we needed to keep the air in it. So, we folded in the marshmallow cream mixture and they each took turns learning to do that. After the filling was spread into the crust, it was the 3 year olds turn to sprinkle on the Easter colored M & Ms. Look at his chubby little hand. Counting the M & Ms is a good skill for young kids. Also, naming the colors. Final Touches
The hardest part of the process was to let the pie cool long enough to set before eating it. Using a clock, we did it and the kids were so excited for everyone to try their handiwork. I added one final touch before serving and that was to drizzle on some chocolate syrup to give it that little something extra.
Here is the whole recipe, adapted from Fry's Food Store's My Magazine!
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Hey guys it’s Alicia and I have a really fun recipe for you today. I’m starting my Irish recipes. If you don’t know what I’m talking about I’ve been doing a series of posts of international recipes you can find German recipes here and my Ecuadorian recipes here from February. I still actually have one Ecuadorian recipe left. March is Ireland.
And today we have a twist on a classic Irish dish. Irish Bacon and Cabbage Pie
So in Ireland there’s a dish called bacon and cabbage and it’s a sliced boiled ham with boiled cabbage. But I found this Donal Skehan recipe where he made it into a mini pies.
I really like this idea so I thought I would make a larger version. Preparing the Bacon
His recipe calls for bacon joint and I didn’t know what that was. I looked it up and I found that in Ireland and other parts of Europe much of the pig is referred to as bacon (as opposed to what Americans think of as bacon) except for the leg because that is ham. Specifically, a bacon joint is from the front end of the pig and marbled with fat. So I decided I would just get some pork shoulder and brine it with some seasonings commonly used in Irish cooking.
I prepared the brine 3 days before I planned to make the pie. I let my pork marinate in the brine that whole time. When it was done I boiled it in enough water to cover the pork, until the pork was just done. The meat came out very tender and juicy. It was quite delicious. I didn’t want to over cook it because I knew it’d be getting a bake in the oven. Later when I realized he had a video (after I had already bought my ingredients) I saw that he was actually using ham! Ham would be good in this recipe as well. But I do really like the flavor my pork got from the brine. Preparing the Bacon and Cabbage Pie
For the crust of my pie I used the recipe we shared with you before, Mom’s Pie Crust. A classic recipe in my family. I made the dough and then refrigerated it while I prepared the filling for the pie. This made the dough a bit easier to handle.
The filling is full of vegetables and a beautiful white sauce. Not too many spices but the mustard adds something special to the filling. It doesn’t taste mustardy, yet you can taste it. I know that doesn’t make sense but if you make it you’ll see what I’m talking about. It’s a very subtle flavor that adds depth to the sauce.
And it’s so delicious! My husband was skeptical at first because everything is basically boiled and there weren’t many spices besides salt and pepper. But he kept telling me “This is so good babes!” And he went for seconds so I consider this a win. I made my pie based on Donal’s recipe but changed a few things, so I include here my version of a Bacon and Cabbage Pie.
Check back next week for another Irish recipe and later this week for another Ecuadorian recipe!
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Creators of Hot Cocoa Bombs! (copyrighted)
Author
Helen Reynolds: Mother of six children , grandmother to eleven! I love to cook, craft and create things and I especially love doing that with my family, So, when my lawyer daughter, Lindsey, my artist daughter, Madalynn, and I came up with the idea of Hot Cocoa Bombs, this blog was born. Then, one more daughter, with her technical and science skills, plus creativity has joined in to round us out! Read more about us here! Archives
June 2024
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