desserts Archives - Page 6 of 11 - Feathers in Our Nest

Fresh Strawberry Pie

April 18, 2012 by Aliesha

Warning: this recipe is not healthy and may be slightly addictive. 🙂 Wait, strawberries are fruit, so that makes this healthy…right?

Strawberry pie is a dessert I remember my mom making every year (just about!) during strawberry season. The pie has a unique, sweet crust (different than a standard pie crust) which is super-easy to make since you just press it into the pie plate instead of rolling it out! Fresh strawberries fill the inside of the pie, and since you do not bake them, they stay firm and juicy, just like eating them straight from the patch! Of course you’ll want to serve this pie with a large dollop of whipped cream.

Fresh Strawberry Pie

Crust
1/2 cup butter, cold
1 cup flour
2 Tbsp. granulated sugar

Filling
about 2-3 cups fresh strawberries
1 (3 oz.) package strawberry Jello
3/4 cup granulated sugar
2 1/2 Tbsp. cornstarch
1 3/4 cups boiling water
2 Tbsp. butter

Wash strawberries in a colander.

Dry strawberries thoroughly on paper towels. Cut off the ends and pat the cut end dry also.

In a mixing bowl, combine butter, flour, and sugar together using a pastry cutter or a knife and fork.

Mixture will resemble coarse crumbs.

Preheat oven to 375. Lightly grease a pie plate. Press flour mixture into the pie plate. As you press in the crumbs, your hands will soften the butter and allow it to come together, forming a relatively smooth crust. (It might still look a little bumpy, but that’s okay.)

Bake the crust just until the edges are very lightly browned (about 12-15 minutes). Allow crust to cool.

While the crust is cooling, you can work on the glaze. In a saucepan, combine Jello, sugar, and cornstarch (no heat on).

In another saucepan, boil 2 cups of water.

When the water boils, measure out 1 3/4 cups and add it to the Jello mixture in the other saucepan. Return that saucepan to the heat (turn it down to medium) and whisk it while it cooks. Stir constantly and cook until glaze has thickened (about 5-7 minutes). (If you happen to leave the stove at this point to go discipline a cranky toddler, it will be okay. Just stir it pretty frequently.)

Remove from heat and add butter, whisking until butter is melted and combined. Allow glaze to cool until no longer hot (does not need to be cold).

Once crust is cooled, place strawberries pointed ends up inside the pie crust. (They are so much prettier this way than sliced!)

Spoon cooled glaze over top of the strawberries in your prepared pie dish, making sure all the berries are coated. (I find that using a spoon more evenly distributes the glaze than if I just poured it over from the bowl.)

Chill pie in the fridge until set (about 2-3 hours).

Slice and serve with whipped cream!

Enjoy!

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Tatertots & Jello

Black Bean Brownies

January 31, 2012 by Aliesha

I’ve heard of people making brownies with black beans before, but I was always slightly skeptical about it. This recipe intrigued me, though, since it uses a food processor to puree the beans before using them in the recipe. I figured it was worth a shot, so I tried it out last week!

We (all three of us) LOVED how they turned out! They were fudgy and rich and tasted amazing warm. We’ll definitely be making them again in the future!

Black Bean Brownies (Grain-Free)

1 can black beans (no salt added, preferred), drained and rinsed thoroughly
3 lightly beaten eggs
1/3 cup melted coconut oil (or butter)
1/4 cup cocoa powder (I used Trader Joe’s)
1/8 tsp. salt (I used sea salt)
2 tsp. vanilla extract
1/2 cup sucanat (or other natural sweetener)
1/2 cup chopped dark chocolate or semi-sweet chocolate chips
(optional) 1/3 cup nuts (I omitted, since I hate nuts in my chocolate)

Grease an 8×8 pan and preheat oven to 350 degrees. In a food processor, blend beans until very smooth. In a mixing bowl, combine beans and eggs. Add each additional ingredient, mixing after adding each one. When thoroughly mixed, pour batter into prepared pan. Bake brownies for about 30 minutes, or until done. Let cool slightly before cutting, but serve while still warm.

Enjoy!

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Tuesday Night Supper Club
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Raspberry Cream Cheese Coffee Cake

September 13, 2011 by Aliesha

This is a delicious recipe to make for special occasions (let’s face it, we probably shouldn’t be eating like this every day!). My mom sometimes would make it when I came home to visit during my freshman year of college, and she would send back pieces for me to share with my roommates. When Kristy visited recently, she requested I make it! There are lots of steps/layers involved, but the end result is completely worth it! Also, it serves a TON of people (hint: cut the pieces small because they are very deep!).

Raspberry Cream Cheese Coffee Cake

3 cups flour
1/2 tsp. salt
1 tsp. baking powder
1 tsp. baking soda

1/2 cup butter, softened
1 cup sugar

2 eggs, lightly beaten
1 tsp. vanilla

1 cup sour cream

Combine dry ingredients in a mixing bowl. In another bowl, cream together the butter and sugar. Add eggs and vanilla. Add dry ingredients, alternating with the sour cream, mixing well to combine. Pour 1/2 of batter in the bottom of a greased 9″x13″ pan.

2 8-oz. packages cream cheese, softened
1 tsp. vanilla
1/2 cup sugar

seedless raspberry jam (maybe 1/3 to 1/2 cup?)

Beat together cream cheese, vanilla, and sugar. Spread filling on top of cake batter. Spread thin layer of jam on top of cream cheese layer.

Spread the rest of the cake batter on top of the filling.

1 1/2 cups flour
1/2 cup sugar
1/2 tsp. cinnamon

1/2 cup butter, COLD

Combine dry ingredients. Cut in butter with a pastry cutter or two knives until coarse crumbs are formed. Sprinkle crumbs on top of cake.

Bake at 350 degrees (in a preheated oven) for 45 minutes or until done.

Let cool, then refrigerate cake and serve it cold.

Enjoy!