Sunday, December 13, 2009

Together at last.

Bacon + Mayonnaise = Baconnaise.

Together at last.

If your interested here is the website: Also, it is available across Canada at London Drugs.

Wednesday, November 25, 2009

How to make pie crust...

Thanks Toothpaste for Dinner!

Tuesday, November 17, 2009

Pictures of Chocolate Pistachio Pie

Here are some pictures of the chocolate pistachio pie I made last week. The pictures kinda suck because they were taken with the camera on my cell phone. I've decided to call this pie a "crunchy" edition because I am planning to make one without nuts or chocolate chips in it.

Thursday, November 12, 2009

Chocolate Pstachio Pie

I have decided to resurrect this blog after a very long hiatus! Over the past few months I have really enjoyed learning to bake pie and experimenting with recipes. Many times when I spontaneously felt like making a pie I found that I didn't have all the ingredients and would have to experiment. Most of the time it turns out well, sometimes it turns out great.

Today's experimental pie is Chocolate Pistachio Pie. It turned out great and I learned that pudding mix is useful for making pies. Pudding mix has sugar and cornstarch in it which are common ingredients in pie fillings. Unfortunately I can't find the cord for camera so I don't have any pictures available at the moment. :( You'll just have to trust that it looks good.

Chocolate Pistachio Pie:

1 pkg. pistachio pudding mix
3 tbsp. maple syrup
3 eggs
2 tbsp. melted butter
1 tsp. vanilla extract
3/4 c. Milk
1/2 c. natural pistachios
1/2 c. chocolate chips
1 Chocolate Keebler Ready Crust Pie Shell (or your favorite kind of crust/pie shell)

1. Prepare pistachios and chocolate chips: de-shell pistachios, boil in water to make the skins easier to remove. Mix with chocolate chips and chop into fine pieces.

2. Mix pudding mix, syrup, eggs, butter, vanilla, and milk in a large bowl. Then add the pistachios and chocolate chips.

3. Pour into the pie shell and bake at 350 F for 45 minutes total.

4. Watch the pie as it bakes. When the surface becomes golden brown and dome shaped you may stab a hole in the center and put slits in the pie to make the surface flat.

5. Cool it off on the counter of in the fridge, then enjoy.