Blueberries N' Cream Mile-High Pie

I'm excited to share a new favorite summer recipe of ours.  Mile-High Pie - blueberry edition. I shared it at the end of last summer on my friend Christine's blog, I Dig Pinterest (she has an awesome blog if you want a great source for recipes, home decor, and DIY things). Anyhow, let's get down to business...

This recipe comes from my husbands family.  It's been made in their family for a few generations, only with strawberries.  The strawberry version is wonderful. We absolutely love it! But I've been on a major blueberry kick lately (and forever)! And now we are left having two favorite versions of this pie. 

I have several other flavor combos I'm wanting to try too, so stay tuned.  

Let's get a little intimate with this piece of pie! Take a close look.

Meet Blueberry N' Cream Mile-High Pie!  Isn't she a gorgeous?! You can see the beautiful blueberries and swirls of cream throughout.  This dessert is unlike any other dessert I've had. It's so light and fluffy you almost pile it a whole mile high, hence the name. The mixture is a whipped frozen berry, egg white and sugar mixture, you wouldn't believe how much volume a few blueberries and 2 egg white and some sugar can get as you whip it for 5 minutes.  I love watching it grow in the mixer!  Then whipped cream gets gently folded into the berry mixture, leaving you with delicious swirls of creamy goodness. This is torturous to write about when I don't have any in my freezer right now. 

It's so light in texture I feel like I could probably eat nearly the whole pan.  But we usually eat it ever so slowly and savor a piece of pie every night until it's gone.  Below you'll find some step by step pictures of this comes together. It's easy as 1-2-pie! 

Starting in the top left and going left to right.

1. Add egg whites, lemon juice and sugar to your stand mixer with the whip attachments.

2. Pull some frozen blueberries from the freezer and let them thaw for a few minutes until this are still frozen, but thawed just enough to crush under the pressure of your fingers. Don't let them go past that or they won't whip up nice.

3. Turn your mixer on high and whip for 5-10 minutes until it's stiff, full and fat. It takes up practically the whole bowl on my mixer when it's done.

4. Here it is nice and full. Scrape it gently into a large mixing bowl.  

5. In the mixer or with a hand mixer whip a cup of cream until it's stiff.

6. Place the whipped cream into the mixing bowl with the blueberry mixture and gently fold it together - I like to make sure it's not over mixed, you want to save the fluff from being flattened. I like swirls of cream in mine.

7. Place 3/4 - 1 cup of graham cracker cups in the bottom of a casserole dish or cake pan that has a lid.

8. Gently spread the blueberries n' cream mixture over the crumbs.

9. Sprinkle the remaining 3/4 - 1 cup of graham cracker crumbs over the top. Place the lid on or cover tightly with foil and freeze for 12-24 hours. Serve immediately upon removing from freezer.

There you have it. It's simple, easy and so scrumptious! I hope you and yours will enjoy this as much as me and mine!

Xo,
Lu

Blueberries N’ Cream Mile-High Pie

Printable Version {Click Here}

Ingredients:

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2 large egg whites

⅔ cup granulated sugar

2 teaspoons lemon juice (bottled or fresh)

10 ounces frozen blueberries, slightly thawed - see notes below

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1 cup whipping cream

1 ½ - 2 cups of graham cracker crumbs, divided

Directions:

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In a gallon size zip top bag place 1 ½ sleeves of graham crackers and zip closed.  Roll with a rolling pin until the crackers are crushed as evenly as possible.  Pour all but ¾-1 cup onto the bottom of a 9x13 cake pan (with lid) or a glass casserole dish and spread evenly.  Reserve the ¾-1 cup for the top of the pie.

Get the blueberries out of freezer and set on the counter for about 5 minutes, when they have softened enough so that you could pinch one and it would crush under the pressure of your fingers then it’s just right.  It will still be partially frozen.

Attach whips to a large stand mixer (such as a BOSCH) and place egg whites, sugar, lemon juice, and slightly thawed blueberries into the bowl, make sure your mixer lid is on.  It is important to mix these ingredients together and NOT separately! Mix on high speed for 5-10 minutes until the mixture is stiff, fat and full. It will fill up your entire bowl after it has mixed this long.  Carefully scrape this mixture into an extra large mixing bowl. In the same mixer whip whipping cream until peaks form (about 2-3 minutes).  Scrape whipped cream into the large mixing bowl with the strawberry mixture.  Gently fold the whipping cream into the blueberry mixture until it is mixed well.  Do not over mix or you will lose some of the air and fluff of the mixture.  If there are small streaks of white cream it’s just fine! I really like it that way.

Pile this mixture high on the graham cracker crumb crust taking care not to handle it too much (save the fluff).  Top with remaining graham cracker crumbs and cover with lid or plastic  wrap and freeze for 12-24 hours before serving.  You want it nice and firm before serving, and it thaws quick! Serve immediately after removing from freezer.

Recipe Source:

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adapted from this recipe from my mother-in-law, Maureen Grover. Originally shared on I Dig Pinterest (Summer 2015)

And try not to lick your plate, I dare you!

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Pumpkin Roll {with step-by-step picture tutorial}

I love the way food brings family together.  And speaking of together, this exact Pumpkin Roll recipe was the one that was served at my parents wedding reception (see pictures below) back in 1984, we they were brought together forever.  Both my grandmothers and my mom helped make tons of these to serve at the wedding reception.  This recipe is meaningful to me because of that, but not only is it sentimental it tastes divine.  

Have you ever had a pumpkin roll?  If not, let me just tell you what they are all about.  The cake-y layer is made up of a moist spiced cake made from scratch.  Then it's filled with creamy rich cream cheese frosting and rolled up.  It's very elegant looking and it sure to please the kids and adults.  My 4 year old daughter loves anything spiral, becasue she think it looks cool.  I have to admit, I love that too.  There is something about that swirly look that gets you and you just want to eat it around in the spiral.  Kind of like Cinnamon Rolls are for me.  I like to save the center for the late bite becasue it's the most tender.  Mmmm.  

I've included step-by-step instructions on how to make this. It's different than any other dessert I make, but it's not hard.  

I think these are perfect to serve in the Fall and Winter.  And in case you aren't a pie person or want something special besides pie for Thanksgiving, this should do the trick. 

I just had to include some pictures from my parents wedding day.  I love these pictures! I'm so glad my parents are together forever!  Love you Mom & Dad!

The recipe is down below.  Here is a handy picture tutorial.

After mixing the cake batter you'll generously sprinkle powdered sugar on a clean flour sack towel. 

 

You'll grease the pan with butter and line it with parchment leaving a inch or two over hang on both ends. Butter the top side of the parchment as well. This cake is not going to stick. :)

 When the cake is done, you'll immediately turn it over onto the powdered sugar towel.  

 Then you'll lift the pan off, being careful not to burn yourself. 

Then carefully peel the parchment off, it shouldn't stick really, you had lots of butter on that pan and on the parchment paper.

 

Then you'll start rolling up the cake with the towel on one of the short sides . Fold the end over before you start. 

 Keep rollin'.

 Once it's all rolled up let it sit for 10 minutes. 

During those 10 minutes add the powdered sugar, butter, cream cheese, vanilla and dash of salt in a medium size bowl.

Using a hand mixer whip the frosting until smooth and creamy.

 When the 10 minutes are up start carefully unrolling the towel.  

 Once it's all the way unrolled you'll see that it has some shape to it from cooling in a spiral. 

 Dollop the frosting on top. 

 And spread evenly all the way across the cake.

 And start rolling it back up again.

Place the beautiful pumpkin roll on some waxed paper or parchment paper and roll up. This will help it not stick to the wrapping. 

 Then wrap in foil.

And put it in the fridge next to your jalapeno pepper and let it chill for at least a few hours. It also freezes well if you want to make it ahead of time and take it out to thaw. 

Sprinkle additional powdered sugar on top if you desire. Cut by tying with dental floss in the size sections you want. And enjoy!

Pumpkin Roll

Printable Version {Click Here}

Yield: 1 pumpkin roll

*Notes: You can bake this in a 10x13 jelly roll size pan or in an 11 x 17 half baking sheet size.  The directions below indicate the bake time and temp for an 11 x 17 - if you want to do the jelly roll size - follow all the same instructions but bake at 375 for about 12-15 minutes. This also freezes great if you want to make ahead and then thaw before serving.

Ingredients:

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3 eggs

1 cup white sugar

⅔ cup pumpkin puree

1 teaspoon lemon juice

¾ cup all-purpose flour

1 teaspoon baking soda

½ teaspoon nutmeg

2 teaspoons cinnamon

½ teaspoon salt

1 teaspoon ginger

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6 ounces cream cheese, softened to room temperature

4 tablespoons butter, softened

1 cup powdered sugar

½ teaspoon vanilla

dash of salt

Powdered sugar for dusting (optional)

Directions:

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Preheat oven to 350 degrees (see note above).  Grease a 11 x 17 baking sheet with butter and line with parchment paper so that it overhangs on the short ends a few inches on each side. This will make for easy removal.  Butter the top of the parchment as well.

In a medium size mixing bowl beat 3 eggs. Add the sugar, pumpkin and lemon juice and mix until smooth.  

In a separate bowl combine the flour, soda, nutmeg, cinnamon, salt and ginger; whisk until combined well.  Gradually add to the wet mixture and stir until combined, taking care to not overmix. Pour mixture into the well greased and lined baking sheet and smooth evenly.  Bake for 12-14 minutes or until you can insert a toothpick and only a few moist crumbs.  While the cake is baking lay a clean flour sack towel on your counter and sprinkle generously with powdered sugar in an area that is as at least as big as the pan. After the towel is ready start prepper the cream cheese filling.  

In a medium size bowl combine the cream cheese, powdered sugar, butter, vanilla and salt.  Whip with hand mixer until smooth and creamy and set aside.  

When the cake is done immediately dump it onto the coated towel and start rolling up on one of the short ends.  Let it set for 10 minutes.  After the 10 minutes unroll the towel gently and spread the entire cake with the filling and start rolling it back up on the same end you started with before.  

Once it’s rolled place it on wax paper or parchment and wrap it up, and wrap again in foil. This helps it so it won’t stick to the foil for easy serving. For best results; chill for several hours or overnight.  When ready to serve remove from wrapping (sprinkle with powdered sugar if desired) and tie with dental floss to cut. Enjoy!

Recipe Source:

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Lightly adapted, from my Grandma, Kathy K, made changes to baking temp and time and pan size.  This was served at my parents wedding reception.  

Pumpkin Chocolate Chip Squares

I can't believe we are on to November already.  Hopefully pumpkin is a fall thing and not just an October thing, because I am not quite over it yet.  When I found this recipe last year from The Girl Who Ate Everything I immediately knew I had to make them.  And I did just that.  Many times over.  They were cakey, delicious, and super moist.  Plus these are so much easier than spooning out and baking pumpkin chocolate chip cookies.  I adapted the recipe slightly to use oil instead of butter and subbed half of the butter for applesauce.  That way I can eat them for breakfast and not feel too bad about it.  

Pumpkin Chocolate Chip Squares

Printable Version

Ingredients:

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2 cups flour

1 tablespoon pumpkin-pie spice (see notes at bottom for substitution)

1 teaspoon baking soda

¾ teaspoon salt

½ cup oil

½ cup unsweetened applesauce

1 ¼ cups sugar

1 large egg

2 teaspoons vanilla extract

1 cup canned pumpkin puree

1 1/2 - 2 cups semisweet chocolate chips

Directions:

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Preheat oven to 350 degrees and line the bottom and sides of a 9-by-13-inch baking pan with foil, leaving an overhang on all sides. Lightly spray grease the foil.  In a medium bowl, whisk together flour, pie spice, baking soda, and salt; set aside.

In a large bowl, mix the oil, applesauce, sugar, and pumpkin puree on medium-high speed until smooth with a mixer; beat in egg and vanilla until combined. Reduce speed to low, and mix in dry ingredients until just combined. Fold in chocolate chips.

Spread batter evenly in prepared pan. Bake until edges begin to pull away from sides of pan and a toothpick inserted in center comes out with just a few moist crumbs attached, 35 to 40 minutes. Cool completely in pan.

Lift cake from pan, peel off foil, and use a serrated knife to cut into 24 squares.

Notes:

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I usually use half all-purpose flour and half whole-wheat with great results.  

I like these best served chilled, so I usually refrigerate them after they are fully cooled.  

*For the pumpkin pie spice, triple this: 1/2 teaspoon cinnamon, 1/4 teaspoon ginger, 1/8 teaspoon nutmeg and 1/8 teaspoon cloves.

Recipe Source:

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Slightly modified from The Girl Who Ate Everything (subbed oil and applesauce for the butter)

{Thick & Soft} Peanut Butter Chocolate Chip Cookies

If we are good friends then you know about these cookies.  If not, meet these cookies and we will become best friends!   Seriously! These cookies can change just about any relationship you have. From non-existent to BFF and from BFF to Rock-star BFF/favorite person in the world status! At least I think so! 

In case you don't want to hear me rave over these for any more time. CLICK HERE for the PRINTABLE RECIPE. 

Meet these thick and soft chocolate chip cookies! They seriously melt in your mouth. Look at that bite! Mmmm, so good!

I like to slightly flatten these cookies for a flatter look, but if you don't you'll get a thick round dome shaped cookie. They are equally delicious.

Oh my goodness, these are goooooood cookies!  I don't think I've ever had a PB chocolate chip cookie that really melted in my mouth like this one did.  I had been making peanut butter cookies from a classic cookbook,  but they weren't really hitting the spot.  So I googled soft peanut butter cookies and found this recipe.  They looked like what I was after, and they sure hit the spot.  We took them to a friends game party and I got lots of comments that they were really good cookies!  I've served them to friends at BBQ's and socials at our house and every time, everyone wants to know the recipe. So now that they've met my satisfaction and had good reviews from some friends, I thought they were worth saving as "the peanut butter chocolate chip" recipe that I will always go to.  So now I am sharing them with you.  

One of my favorite things is the mini chocolate chip morsels in these. There are plenty of them and you are sure to get several in each bite. Just the way I like them! 

PS. They are very best eaten the day they are baked. But I'd never turn down a 2-3 day old one, if they can possibly last that long. ;) 

Enjoy!  

Pinnable image here: 

 

{Thick & Soft} Peanut Butter Chocolate Chip Cookies

Printable Version
Ingredients:

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½ cup butter, softened

½ cup brown sugar

¼ cup granulated sugar

¾ cup creamy peanut butter

1 egg

1 teaspoon vanilla

½ teaspoon. baking soda

1 ¼ cups all-purpose flour

½ teaspoon salt

1 ¼ cup chocolate chips (I prefer 1 cup mini chocolate chips)

Directions:

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1. Mix the butter and sugar with a hand mixer or in a stand mixer on medium speed until light and creamy in color. Add the peanut butter, egg, and vanilla and beat until combined well.

2. In a separate bowl whisk the dry ingredients together: baking soda, flour, and salt. Stir in chocolate chips.  Slowly add the dry ingredients (⅓ of the mixture at a time) and mix until just combined.  Try not to over mix, this makes the cookies more dry.

3. Cover the dough and chill in the refrigerator for at least 30 minutes.

4. When ready to bake, preheat oven to 350 F.

5. Drop tablespoon-size (approximate) balls onto ungreased cookie sheets, and press each cookie down slightly to flatten.

6. Bake for 9-10 minutes until set and very light in color, they will appear under-done. If you cook until they brown they will be dry and crumbly.  That’s the trick with PB cookies, it’s a bit harder to tell if they are done, but you’ll let them cool on the cookie sheet and they’ll continue to cook a bit more.

7. Let the cookies cool on the sheet for 5-10 minutes and transfer to a cooling rack to cool completely.

8. Store in an air-tight container for up to 5 days for optimal freshness.  Best the day of!

Enjoy! 

Recipe Source: Slightly adapted from Rachel Ray's website

Here are the original photos I took in 2014.  Just in case you are as interested as me in how my food photography has improved over time.