Monday, June 29, 2015

Grandma Jean's Rhubarb Custard Pie

How is it the end of June already? Seriously I blinked and the month was over. I am getting all nostalgic because it was almost exactly to this date that I found out we were expecting little Miss O. And now here we are a year later and I can barely remember what life was like before baby.  

This time of year I always get excited for rhubarb. It's not my favorite fruit but it surely symbolizes the start of summer. I tend to make one or two rhubarb desserts before the season ends.  Normally I pair rhubarb with strawberries. The strawberries really cut the tartness of the rhubarb.  In our family though my mom always makes this pie for my dad. It is one of his favorites, something my grandmother used to make for him. 

Over the years my mom has tried to perfect the semi recipe she was given to make it match my dad's memory of the pie. I think he would agree that it is pretty close nowadays. This was my first attempt at making this family recipe. Since I never had the original I am not sure how mine compares to how my grandma's version turned out but we thought it was pretty darn tasty. Next time I will have to have my dad sample it for approval. 

Grandma Jean's Rhubarb Custard Pie

by Emily Morris
Prep Time: 10 minutes
Cook Time: 60 minutes
Keywords: bake dessert rhubarb pie spring summer
Ingredients (serves 6-8)
  • 1 store bought pie crust or your favorite pie crust recipe
  • 4 cups rhubarb, chopped into 1/4 inch pieces (enough to fill pie crust to top)
  • 1 cup sugar (can use less if you prefer a tart pie)
  • 5 eggs
Preheat oven to 350 degrees F. In a small deep pie plate put pie crust and crimp edges. Set aside.

Mix the chopped rhubarb and sugar together in a bowl. Set aside.

With a hand mixer or stand mixer vigorously beat eggs until completely combined.

Put the rhubarb/sugar mixture and all juices in the pie crust. Pour eggs on top of rhubarb.  The eggs should just to reach the top of the fruit but not cover it. Move the rhubarb around a little just the coat the pieces on top. If there is not enough eggs add one at a time more until the mixture reaches the top.

Bake in the preheated oven at 350 degrees for about an hour or until the center sets well. There should be no wiggling. You can also use a knife in the center to make sure it is not too wet.

Cool and then refrigerate. You can serve warm or cool depending on your preference.
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Friday, June 26, 2015

Salted Caramel Rice Crispy Bars

Hello Friday! I am so completely ready for the weekend. I don't know if it was being by myself two mornings this week, the weather, or whatnot but this week lasted so long. It is never a good sign when Tuesday feels like a Friday. The last two nights Mr. J and I crashed on the couch by 8 pm. Just so you know that is shortly after Miss O's bedtime. 

I have been working hard at cutting down on my sugar intake. After Miss O was born I had pretty intense sugar cravings. And I completely gave into every. single. one. I totally justified it with the fact that I just had a baby and some of the time they were in the form of lactation cookies. It was really for the baby, right?

Well soon I wanted a sweet treat after each meal. And sometimes as early as 9 am. There is nothing like having a cookie for your second breakfast. Slowly I am cutting back but I splurged the other week with these salted caramel rice crispy bars. I brought them to a potluck at work so we wouldn't be faced with all this goodness by ourselves. A good thing too because they were simply irresistible. 

The treats are pretty much the same recipe as the original but you throw in some salted caramel. 

Most genius idea ever! 

I had some homemade on hand but you can easily use store bought too. Add some chocolate on top and you have some divine treats. 

Salted Caramel Rice Crispy Treats
by Emily Morris
Prep Time: 15 minutes
Keywords: no bake dessert chocolate caramel bar
Ingredients (24 bars)
    For the Rice Crispy Treats:
    • 1 (10 oz.) bag marshmallows
    • 2 Tablespoons butter
    • 1 teaspoon vanilla extract
    • 6 cups Popped Rice cereal
    • 3/4 cup caramel sauce
    For the Chocolate Ganache Topping:
    • 3/4 cup heavy cream
    • 2 cups chocolate chips
    • flaked salt for garnish
    For the Rice Crispy Treats:
    In a large pot set to medium heat, melt marshmallows, butter and vanilla. Stir until smooth and add salted caramel.

    Stir in Rice cereal until well combined.

    Pour mixture into a lined and greased 13x9 pan. Flatten using a buttered rubber spatula. Chill pan in refrigerator while you make the ganache.

    For Chocolate Ganache Topping:
    In a small pot over medium heat, heat cream until almost boiling.

    Remove from heat and whisk in chocolate until smooth.

    Let ganache cool for 10 minutes then pour over Rice Crispy treats. Spread across pan to distribute evenly.

    Let set for 5 minutes then sprinkle with salt.
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