Brigadeiros

Hi everyone!  I’m writing a blog post on my trip to Guatemala.

In the meantime, head over to The Little Ferraro Kitchen and check out my guest post on this Brazilian treat!

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Check it out here!

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Let me know what you think!

 

Bourbon Banana Pie

I wish I could say that New Years Resolutions mean that pies are on hold for a while.  But no.  No no, I don’t wish that, because pies are always a good idea.

You know what else is a good idea: bourbon.  Oh and bananas.  We can’t forget bananas.  I eat one everyday; they’re good for you.  I don’t have bourbon everyday; we won’t talk about that.  But in this pie form, I might be willing to do so.  Although pie everyday might not be a good idea either, resolutions remember?

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How about a resolution to try new things?  I’ll be honest, the bourbon flavor is subtle, not overpowering.  It’s pretty much perfect, like this pie.  And really aren’t you tired of traditional banana cream pie?   If you are, or even if you’re not, try this:

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Bourbon Banana Pie

1 stick of butter, melted
1 1/4 cup graham cracker crumbs
1/4 cup powdered sugar
2 egg yolks
3/4 cup mashed banana (about 1 1/2 medium bananas)
1 (14oz) can sweetened condensed milk
3 tbsp Bourbon or other Whiskey
1 cup sour cream
1/4 cup sugar

Pre-heat oven to 325F.

Combine graham cracker crumbs, melted butter and powdered sugar.  Press into a 9 inch pie dish.  Put in the fridge until ready to use.

In a large bowl, beat egg yolks for a few mins.  Beat in banana, sweetened condensed milk and 1 tbsp bourbon.  Pour mixture into prepared pie dish.  Bake for 45 minutes (or until no jiggles when you shake it).  Allow to cool completely.  Once pie has cooled, make topping.  Mix together sour cream, sugar and remaining 2 tbsp bourbon.  Spread over the top of the pie.  Refrigerate for a few hours and serve!

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So given my obsession with adding alcohol to everything, it might seem like I’m an enormous lush.  Trust me, I’m not cool enough to be one of those people.  Pie on the other hand…

I’m definitely cool enough for pie.  So are you.  Go make this pie!  or Pin It for future reference 🙂 This is one you’re going to want to try.

Easier-Than-Pie Creamy Pumpkin Pie

For Christmas, there are always a million dishes to make.  Usually, Christmas dinner is essentially a repeat of Thanksgiving.  But this year we decided to branch out, so this is our menu:

Usually, my sister and I share cooking duties.  This year, she is very pregnant and swollen.  The last thing we need is labor intensive desserts (even though I ordinarily love those).  But easy doesn’t mean it’s not tasty.

So if you’re in a similar situation (not necessarily pregnant, but just with a lot of cooking to do).  Here’s an easy and amazingly delicious dessert that’s perfect for any holiday celebration.

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Now, I’ll have to warn you. This is not your average pumpkin pie.  It’s not as dense as regular pumpkin pie, not to mention it’s in a graham cracker crust, which is unlike most pumpkin pies.  It’s creamy, almost like a light cheesecake but without the cheese.

If that sounds great to you, then give it a whirl.  If you’re apprehensive… give it a whirl.  I think you’ll love it.

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Easier-Than-Pie Creamy Pumpkin Pie

1 1/4 cup graham cracker crumbs
1 stick of butter, melted
1/4 cup sugar
2 egg yolks
1 can sweetened condensed milk
3/4 cup pumpkin puree (NOT pumpkin pie filling)
1/2 tsp ground cinnamon
1/4 tsp ground ginger
1/4 tsp mace (or nutmeg?)
1 cup sour cream
1-2 tsp molasses
1/4 cup sugar
Candied ginger (optional, for garnish)

Melt butter and combine with graham cracker crumbs and 1/4 cup sugar.  Press into a 9-inch pie dish.  Place in the fridge/freezer until ready to use.

Pre-heat oven to 325F.

In a bowl, beat the yolks a few mins until slightly thick.  Beat in pumpkin puree.  Add spices and then beat in sweetened condensed milk.  Pour filling into prepared pie dish.

Bake 45 mins or until pie is no longer jiggly (this is clearly a scientific method, dating a biochemist will do that to you).   Remove from oven and allow to cool completely.

In a separate bowl combine sour cream, molasses and sugar.  Spread over the pie and garnish with sliced candied ginger or any other cute looking topping.  Chill for a few hours in the fridge then serve.

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Well friend, off to my pre-holiday celebration with just me and the boyfriend.   You better believe I have this pie sitting in the fridge for dessert.

Merry Christmas!!

Avocado Pie

My boyfriend told me that the first time he heard about me (right before we met over 2 years ago on a random trip to Las Vegas) he thought I was going to be a rich snob.  Makes sense.  I went to Cornell at the time and when I first meet people I tend to be quiet.  I guess that translated to rich-bitch-face for me.  But luckily, we moved past that.

2 years later, he’s coming to find that I’m quite the opposite.  I might be the cheapest person I’ve ever met (after my mother that is… I had to get it somewhere right?).  Yesterday, I had us walk to Costco before going to the movie theater so we could buy the cheaper tickets there.  $8 savings!  I say yes.

My frugality translated to food as well.  For a long time, I would NEVER buy avocados.  $1+ for an avocado seemed outrageous.  But now, I’m growing up.  And guys… I buy avocados.  In fact, I just bought 2 right before writing this post.  Is my cheapness fizzing away?

I don’t think so (the avocados I just bought were on sale), but if you’re cheap like me but want to use your avocados to your full potential, here’s how:

In pie form.

Yes, it’s sweet.  Not savory, and truth be told, I don’t really taste the avocado in it.  What I do taste (and trust me I tasted this one a lot, I ate it for breakfast 3 days last week…) is delicious creamy-ness.

Avocado Pie

from Blue Ribbon Pies (mostly)

1 stick of butter, melted
1 1/4 cup graham cracker crumbs
1/4 cup powdered sugar
1 large avocado (or 1 1/2 small, which is what I used), lightly mashed
1/4 cup lime juice
2 egg yolk
1 tsp vanilla
1 can (15 oz) sweetened condensed milk
1 cup sour cream
1 tsp vanilla
1/4 cup sugar

Prepare crust by mixing together melted butter, graham cracker crumbs and 1/4 powdered sugar.  Press into a 9” pie pan.  Put in the freezer until ready to use.

Preheat oven to 325.

Our lime juice over avocado slices and set aside.  In a large bowl, beat egg yolks until thick (few minutes took me about 5?).  Add avocado and lime juice and beat, add vanilla and continue to beat.  Add sweetened condensed milk and beat until well combined.  Pour mixture into prepared graham cracker crust.  Bake 20 minutes.

Allow to cool completely.  Meanwhile, mix together sour cream, vanilla and 1/4 cup sugar.  Once the pie is completely cool, spread sour cream mixture over the pie.  Chill for a few hours (I chilled it over night) then serve!

Ok so cheapness aside, I can’t take credit for this recipe.  I owe it to my lovely friend, Rhoda.  She shares my affinity for pies and cost-effectiveness, which I greatly appreciate.

But take my word for it, make this pie no one will think you’re a cheap-o.  They’ll think your awesome for 1. giving them pie, 2. making an amazing pie that looks crazy but tastes great!