Salted Honey Pie

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Hi all! Sorry it's been a couple of weeks! The fiancé and I have been very busy with house buying processes. We're under contract on an adorable house here in KC! WooHoo! If all goes right, we'll close a day before my birthday (bday is May 13th). Easily the biggest birthday present I've ever received, but also the most awesome. It's been a scary process, but I've learned a ton. But real life, who decided I was adult enough to buy a house?

OK on to the makes. This one doesn't look super impressive, but I PROMISE it tastes super impressive. Think pecan pie without the pecans, but creamier, and packed with more flavor. I know pecan pie seems like more of a wintry pie, but because there's honey involved in this one it makes it lighter, and more spring-like? I don't know. I don't need to justify eating this pie in May. It's freakin' delicious so I'll eat it whenever. Add a bit of salt on top and you have an addictive, rich custard pie that should be enjoyed at all times of the year.

My crust skills still need a bit of work. It always tastes delicious, but isn't always beautiful. But when I get upset about my ugly crust my dear fiancé reminds me it's the taste that matters (have I mentioned I love him). He's ultimately right, and this pie has no shortage of flavor. I found this pie on Life Love and Sugar's blog. 

Also, quick side note: bees are important people. They give us delicious nectar that we can turn into these pies. BUT MORE THAN THAT, they make sure we have all sorts of food. Because pollination. So. Don't kill bees. Just leave 'em bee (see what I did there). OK I'm done now. Enjoy this pie.

Salted Honey Pie

  • Pie crust of your choice (I used Ina Garten's recipe because she's goals)
  • 4 large egg yolks, lightly beaten
  • 2 1/2 cups heavy whipping cream
  • 1 cup unpacked light brown sugar
  • 1/3 cup cornstarch, sifted
  • 1/2 tsp salt
  • 1/2 cup honey
  • 2 tsp vanilla extract
  • Sea salt for sprinkling, optional
  1. Make the pie crust, or place store bought pie crust in a 9 inch pie pan and set it in the fridge while you mix up the filling. Preheat oven to 375 degrees.
  2. Add egg yolks to a large bowl.
  3. Make the filling by heating the heavy cream, brown sugar, cornstarch and salt in a medium saucepan over medium heat until it comes to a full boil. Stir regularly while it heats up. It will become very thick like pudding. Remove from heat once it comes to a full boil.
  4. Temper the eggs by adding a little bit of the cream mixture to the eggs and whisking, then adding a little more. Add the remaining cream mixture and stir until combined and smooth.
  5. Once fully combined, add the honey and vanilla. Stir to combine again.
  6. Pour the mixture into the pie crust.
  7. Bake the pie for 40-45 minutes, or until it begins to brown on top and the crust is also golden brown. 
  8. Remove the pie from the oven. It will still be pretty jiggly, but it will set up as it cools. Set it on a wire rack until it cools fully to room temperature. 
  9. Refrigerate the pie until it becomes fully cool and firm. Sprinkle with salt right before serving.  
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Written by Mary Ryherd On In , Tagged , ,

Churro Waffle Sticks with Chocolate Sauce

It's been a long time, my friends. Much too long. I've missed you, and I hope you've missed me. I'm marking my return in the most beautiful of ways. With waffles. On National Waffle Day. YAS.

If you know me even a little bit, you know that I have a fairly scary obsession with waffles. I celebrate waffle related holidays three times a year: International Waffle Day (March 25th), Galentine's Day (Feb. 15th), and National Waffle Day (August 24th). It's something I take very seriously, and you should too because, well, waffles make things better. They have little pockets to hold in the happiness. They're so delightfully crisp on the outside and tender on the inside.

When I stumbled upon a recipe involving churros in a waffle iron there was simply nothing I could do. It was like God was forcing my hand to make them. PLUS, this recipe involves ganache. You guys already know about my obsession with ganache right?! 

Basically, this is a regular churro dough, or a pâte à choux (AKA cream puff dough). You cook it on a stove, and then cook it a second time either in the oven, oil, or in this case a waffle iron. No raising agent is used, rather a high moisture content creates steam to puff it up. Science. Then these babies are covered in butta (YAS) and then smothered in cinnamon sugar (YAS YAS!). 

If that's not enough to sell you on it then, there's no hope for you. For the rest of you, HAPPY NATIONAL WAFFLE DAY!

Churro Waffle Sticks with Chocolate Sauce

Batter

  • 1/2 cup water
  • 4 tablespoons of butter
  • 1/4 teaspoon salt
  • 1 tablespoon sugar
  • 1/4 teaspoon cinnamon
  • 1/2 cup flour
  • 2 large eggs

Topping and Chocolate Sauce

  • 1/2 cup sugar
  • 1 teaspoon cinnamon
  • 1/4 cup heavy cream
  • 2 ounces semi-sweet chocolate
  • 1 teaspoon corn syrup
  • Nonstick spray
  • 1 tablespoon melted butter

Directions: 

  1. For the batter: In a small saucepan, bring water, butter, salt, sugar and cinnamon to a simmer over high heat. 
  2. When butter has melted and sugar has dissolved, lower heat to medium, add flour and stir quickly. The batter will come together quickly. Continue cooking for 1 minute.
  3. Remove saucepan from heat and let cool 5 minutes before adding eggs. Add eggs one at a time and stir until each is completely incorporated. The batter will be very stiff.
  4. For the topping and chocolate sauce: Mix together cinnamon and sugar in a bowl and set aside. In a saucepan over low heat, combine cream, chocolate and corn syrup. Stir frequently until it begins to melt. Remove from heat and stir until completely melted. Set aside.
  5. Preheat waffle iron (set to medium if settings are available). Coat both sides of iron with nonstick spray. 
  6. Place about 1/4 cup of the batter in lines on the iron. Close iron and cook for about to 5-10 minutes. 
  7. When finished, brush with butter and sprinkle with the cinnamon sugar mixture. Serve warm with chocolate sauce. 

Bonus! Boyfriend enjoying the waffle goodness. 

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Cinnamon Sugar Doughnut Muffins

Hello old friends. I've got a good one for you to make up for my prolonged absence. It involves sugar, cinnamon, and everyone's favorite ingredient: butter. Lots of it too. I like the simple things in life: a nice cold beer, snuggles from dogs, Netflix, and butter. 

Let's discuss one other thing in life that makes me happy. Doughnuts. Side note: it's doughnut not donut, because doughnuts are made from dough not do. I love doughnuts. Any type of doughnut. Big, small, sugary, filled, round, square, fried, baked: bring them to me. Bring them ALL to me. When I found this recipe that combined muffins and doughnuts it was meant to be. Meant to be like, coffee and mornings, or milk and cookies, or bacon and, well, anything really. I belong with these cinnamon sugar doughnut muffins. 

These guys are super simple, and the recipe doesn't make too many muffins, so it's perfect for someone like me who wants to hoard all of them without feeling too guilty. Make them. Go on. Get you some doughnut muffins. 

Cinnamon Sugar Doughnut Muffins

  • 1 1/2 cups all-purpose flour
  • 1 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1/4 tsp nutmeg (freshly grated)
  • 1/2 cup sugar
  • 1/3 cup butter, melted
  • 1/2 cup milk
  • 1 large egg

Topping:

  • 1/2 cup sugar
  • 1/2 tsp cinnamon
  • 1/2 cup butter, melted

Preheat the oven to 350F. 

In a large bowl, mix together the flour, baking powder, salt, sugar, and nutmeg. Use the freshly grated stuff. It's so much better. Plus, the inside of nutmeg looks like brains (as pictured above). Brains! Isn't food cool? Add the wet ingredients, and stir until combined. Don't over mix on this step. The batter will still be slightly lumpy.

Scoop the batter into a greased muffin tin using a large ice cream scoop. I only got about seven muffins out of the batter. If you want more, and I'm sure you will, double it, or triple it. I'm not here to judge. 

Bake the muffins for 20-25 minutes or until golden brown. While the muffins are in the oven, mix together the cinnamon sugar concoction, and melt the butter.

When the muffins are done, and while they're still warm, dip them in the butter and then roll them in the cinnamon sugar mixture. Enjoy!

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Written by Mary Ryherd On In , Tagged , , ,