foodessa

Showing posts with label peanut butter. Show all posts

Asian style SPRING rolls into WAKEFIELD Quebec

The versatile spring roll depends on its reliable rice paper wrapper to maintain a perfect bite.
Any smooth dipping sauce is welcomed, however, creamy peanut butter sauce is devoured.

During a past Spring getaway...
Mom and I went to a place that had once caught my attention while leafing a magazine.

For the longest time, Wakefield had been on my bucket list of places to visit in Quebec.

On the western shore of the Gatineau River, this small gem of a village is...

located within the municipality of La Pêche in the Outaouais region of Quebec.

A truly postcard setting along the calm river awaits visitors to join in with their friendly locals.

One of the main reasons we headed out there was to be charmed by...
its captivating historical Wakefield Mill Inn and Spa.

Located right above a jaw dropping scenic splendour...
the 'Chutes MacLaren' offer eye candy for the nature lover in you.

Utilized as a flour mill in 1838, the rushing waters of the MacLaren Falls powered it full force.

Today's railway that has now been converted to the Hull-Chelsea-Wakefield steam train...
was then utilized to transport the mill's grains and other products to Ottawa by train.

Later, the site was expanded to include a sawmill, woolen mill, and a general store.

Devastatingly, in 1910, the mill was ravaged by a horrible fire, later to be re-built.

Much later, the Gatineau Historical Society turned into a heritage museum in 1980.

In 2000, an extensive conversion was to take place and the Inn and Spa was born.
They painstakingly succeeded at maintaining the historic integrity as well as...
the magnificence of the original building and its surroundings.

Peaceful serenity warmed our souls and got us ready to head back and confront our daily routines.

Since I shared this place with Mom, I'll share with you one of her favourite non-Italian dishes...
Asian style spring rolls served with cooked creamy peanut butter sauce.

Although, I have not perfected the technique of rolling these delicious roll varieties...
it never stops me from making them when ever I have a chance.
Just give them a try, have fun and above all enjoy every bite.

Asian style Spring rolls
...with creamy Peanut Butter dipping sauce
makes 6 rolls
(serves 3 entrées or 2 meals)

PRINTER VERSION

INGREDIENTS:

(American measures)

Note: only a weight measuring cup was used in this recipe

. 1/2 (6oz./ 170g) pkg. Mung bean thread vermicelli or Rice noodle vermicelli

Preparation: Simply pour boiling water over the dried noodles and cover them for 10 minutes until pliable. Once done, rinse and strain them very well. Set aside.

...

. 6 x (8 inch) round Rice papers

Pick any 4 to 5 ingredients to go into a roll:

. Fresh herb leaves of choice: Basil, Coriander, Mint or flat Parsley

. Cooked protein of choice: chicken, crab, lobster, salmon, shrimp, tofu

. Vegetables of choice: small, delicate lettuce, sliced avocado. Julienned cucumber or bell peppers. Carrot juliennes, peels or shreds.

. Pickled vegetables: bamboo shoots, carrots, ginger

. Fruit: mango, peach, strawberry, orange.

PREPARATION:

1. Prepare the noodles and your choice of dipping sauce. Set aside.

2. Set up a station to assemble the rolls: all other prepared ingredients, a clean, damp cloth stretched out onto the counter as well as a large bowl of warm, kettle boiled water.

3. Soak one rice paper at the time, just until pliable, but not too soft (not more then 10 seconds). Carefully place it flat onto the damp cloth.

4. Leave a small space on the side bands along with the band nearest you. On the lower third and right after the initial band, place and make a small row of the herb leaves and/or lettuce topped by a small amount of protein, then the noodles, vegetable and/or fruit. Tip: try finishing with a vivid color ingredient to top it. This pile should not be over-done, otherwise, it will fall apart.

5. Flap over the band nearest to you and snuggle the ingredients together as you roll once. Hold while flapping over the side bands. Continue to tightly roll to the end. Place sealed side down. Set on a serving platter. REPEAT.

. Either serve the rolls whole or diagonally slice them in two units. Serve with accompanying sauce of choice.

Peanut Butter Dipping sauce
(cooking required right before preparing the Spring rolls)
Note: only a weight measuring cup was used in this recipe

yields about 1 cup

INGREDIENTS:
. 1/4 cup coconut sugar (or brown sugar), lightly packed
. 1/4 cup smooth Peanut butter
. 1/2 cup water
. 1 Tbsp. Rice vinegar
. 1 Tbsp. fresh Ginger, finely grated
. 2 Tbsps. low-sodium Soy sauce
. 1/8 tsp. sea salt
slurry:
. 1/2 tsp. arrowroot (or cornstarch)
. 3 Tbsps. water

PREPARATION:

1. In a small pot, whisk together ALL the ingredients and bring it to a boil on MEDIUM-HIGH heat. Whisk once and a while. Meanwhile, in a small bowl, whisk together the arrowroot and water to make the slurry.

2. Once the mix has come to a boil, immediately add the 'slurry' and lower the heat to LOW-MEDIUM for no more than 1 minute. Close the heat and remove the pot to have it come to room temperature. Whisk once and a while before pouring the sauce into the serving containers.

***

other delicious Dipping SAUCE choices

No-cook Sweet and Sour dipping sauce

(also great with lettuce wraps)

Note: only a weight measuring cup was used in this recipe

yields a little more than 1/2 cup

. 1 Tbsp. coconut sugar (or brown sugar), lightly packed

. 1 Tbsp. grapeseed oil

. 1/8 tsp. sea salt

. 1/4 cup low-sodium Soy sauce

. 1/4 cup Rice vinegar

PREPARATION:

In a small-medium bowl, whisk ALL the ingredients and set aside until ready to serve.

This sauce can also be made ahead and refrigerated.

***

No-cook Peanut Butter Dipping sauce

(also great with lettuce wraps)

Note: only a weight measuring cup was used in this recipe

yields about 1/2 cup

. 1/4 cup smooth Peanut butter

. 1/8 cup boiled water (use only when warm)

. 1-1/2 tsps. low-sodium Soy sauce

. 1-1/2 tsps. Rice vinegar

. 1 tsp. toasted sesame oil

. an inch piece fresh ginger, grated

. 1/2 tsp. granulated sugar

. pinch of sea salt

. pinch of Cayenne pepper

PREPARATION:

In a small-medium bowl, whisk ALL the ingredients and set aside until ready to serve.

This sauce can also be made ahead and refrigerated.

***

No-cook Orange Peanut Butter sauce

(also great with lettuce wraps)

Note: only a weight measuring cup was used in this recipe

yields about 1/2 cup

. 1/4 cup smooth Peanut butter

. 2 Tbsps. frozen Orange concentrate, thawed

. 1/8 cup boiled water (use only when warm)

. 1 tsp. Maple syrup

. 1 tsp. low-sodium Soy sauce

. 1 tsp. Rice vinegar

. pinch of sea salt

PREPARATION:

In a small-medium bowl, whisk ALL the ingredients and set aside until ready to serve.

This sauce can also be made ahead and refrigerated.

Hopefully, the enthusiasm about sharing my version of Asian style spring rolls will capture your curiousity.
Let your creativity spring into action and get those rolls dip to your tummy's contentment.

Wakefield captures a wonderful setting which gives access to a variety of activities.

Shop for unique items to satisfy the sweet tooth to the art lover in you.

Watch the steam train being turned around right in front of restaurants and cafes.

Walk their trails and don't miss out on its eye-catching red colored, covered bridge.

Flavourful wishes,

Foodessa

Comments ... ??? ... or suggestions ... write me :o)

Claudia at: foodessa [at] gmail [dot] com

Go HERE for more SAVOURY creations.

Please take note on how I bake and cook...

Here’s a 101 of sorts to make sure that there are no disappointments when trying my creations.

Also...just so you know...feel free to increase the salt and sweet factor since I'm not high on either of them ;o)

. Use DRY cup measurements for...you guessed it...all DRY ingredients.

Anything DRY gets measured by spooning the overfilled ingredient (never shake the cup) and then level off with a flat edged tool. Exception...Brown sugar should be packed in and leveled.

. Use LIQUID cup measurements for...all LIQUIDS that cannot be leveled like for example butter, yogurt...etc. Measure the liquids at eye level to avoid overdoing what the recipe truly needs.

. OVENS are unfortunately not created equal. Mine is so old that it has reached many degrees off it's norm. It's really worth investing a few dollars to test yours with an appropriate oven thermometer. You'd be surprised how many ovens I've heard about not being where they should have been. Before you lose any more ingredients and much time preparing a new recipe...run to the store...you'll thank me later.

AUTUMN inspired COOKIE jar {3 recipes}

Scenic Fall brings me inspiration and a reminder to slow down.

It's with this embrace that I'm coaxed into baking cookies again.

Nature’s stunning Fall colors, aromas and textures elate me.

I actually can become very forgiving of the undesired extra chill in the air.

It does quickly remind us that Winter is quickly setting itself up for a roar in our direction.

Fortunately, slowing down the pace a little can lead us to surprising treats.

When a few experimental baking tweaks turn cookies less sinful...

my healthy heart and hips are grateful for these efforts.

Dried fruits...apricots, raisins and my cherished cranberries have all been...

hanging around to be validated into something crunchy and delectable.

Chocolate is also never far behind.

It’s an ingredient that certainly can excite me about any recipe.

Nuts, of course, figure prominently in most of my baked goods, therefore...

surely, a cookie recipe is usually a wide invitation to a multitude of nut varieties.

This is what inspires me during the start of chillier months.

No longer capable of truly sitting around outdoors..

I’m indirectly inspired and pushed indoors to warm up the oven.

FALL color inspired COOKIE jar

The following first two recipes were originated by others, however...

with time, they soon became very much my own.

Hope you get the chance to adapt these recipes to please you as well ;o)

The last cookie is purely a creation put together while fooling around in the kitchen.

At times, it does succeed on the very first try.

Ohh...how I wish I had many more of those moments.

Here's sharing 3 cookies which may one day also find their way to your baking sheets.

***

CHOCOLATE banana PEANUT butter OATS cookie

Initially adapted from this recipe.
This is one of my latest takes on a classic peanut butter chocolate cookie.

Chocolate along with ripened bananas worked together to create soft, cake-like tasty treats.

The flavour of peanut butter does not over-power the rest of the ingredients.

Makes about 32 cookies.

Click HERE for a PRINTER version of this recipe

INGREDIENTS:

(American / Metric measures)

. 1/4 cup / 1/2 stick (60ml) unsalted butter, softened
. 1/2 cup (100g) brown sugar, packed
. 1/3 cup (70g) granulated sugar
. 1/4 cup (60ml) Peanut butter, softened
. 2 large eggs
. 1 cup (250ml) {2 medium, overripe} bananas
. 1 Tbsp. (15ml) vanilla extract
. 1-1/2 cups (225g) All-purpose flour
. 1/2 cup (50g) premium, Cocoa powder
. 1/2 tsp. (2.5ml) baking soda
. 1/2 tsp. (2.5ml) salt
. 1 cup (90g) rolled oats, flakes
. optional garnish: peanuts and/ or a few dried apricots

PREPARATION:

Pre-heat oven to 350F/180C/Gas4...for later on.
Position rack on the 2nd level from the bottom of the oven.

Prepare two large baking sheets to be lined with parchment paper.

1. In a large bowl, with an electric mixer, cream together the first 4 ingredients. Now, add the next 3 ingredients. Continue beating until everything is well combined. Set aside.

2. In a medium bowl, sift together the next 4 ingredients. Add this mix gradually into the butter mixture. Afterwards, with a strong spatula, add the oat flakes last.
3. Refrigerate for at least 30 minutes (over night is fine also). If baking soon...pre-heat oven now.

4. With the aid of a small ice-cream scoop (flat measurement) and a spatula, roughly scoop and form 16 rounded mounds of dough per cookie sheet. Arrange them about 2 inches (5cm) apart.
5. Bake one tray at the time for about 15 minutes. Once out of the oven, leave them on the sheet for 5 more minutes before transferring them to a wire rack. Let them cool at room temperature before eating or storing.
6. Meanwhile...the first batch of cookies are baking, repeat the process for the next tray.

...If desired, place the optional decorative garnishes: The apricots are sliced in half and then lengthwise. Cut again twice within each half lengthwise and being careful not to cut to the end. Press the garnish into the dough and fan the tips slightly. The peanuts can be placed in any direction and lightly pressed in.
. Afterwards, the cookies can either be stored in an airtight container for about a week or frozen in batches within the parchment papers which were used for baking. Slip into a freezer bag and use within three months. Once out of the freezer, leave them out at room temperature for 15 minutes or lightly warm them in the oven for a few minutes on very low heat. Enjoy.

***

Here is my version of a very popular cookie:

CHOCOLATE chip NUT cookie

(NO electric beater required)

Makes 24 medium size cookies

Printer version

INGREDIENTS:

(American / Metric measures)

. 1/2 cup /1 stick (120g) unsalted butter, (divided)
. 1/4 cup (60ml) grapeseed oil
. 1/4 cup (55g) granulated sugar
. 1/2 cup (100g) brown sugar, packed
. 1 tsp. (5ml) sea salt
. 1 xLarge egg
. 1 xLarge egg yolk
. 2 tsp. (10ml) pure Vanilla extract
. 1-3/4 cup (225g) All Purpose flour
. 1/2 tsp. (2.5ml) baking soda
. 1 cup (180g) bittersweet (65-70%) chocolate chipits
. 1 cup (120g) walnuts or pecans, coarsely chopped

PREPARATION:

. Pre-heat oven to 375F/190C/Gas5.
. Position the rack in the center of the oven.
. Prepare 2 large, Silicone or parchment lined baking sheets.

1. In a small pot, melt the initial 1/4 cup (60g) of butter on MEDIUM heat. Swirl the pot until the butter is lightly golden brown (about 5 minutes). Close the heat and set the pot aside. Add in the remaining butter as well as the oil. Let it cool for 15 minutes.
…Meanwhile prepare and set aside:
2. In a large bowl, add both sugars, and salt. Set aside.
3. In a medium bowl, prepare the flour and baking soda.

Assembly:

4. Add the cooled, melted butter to the sugar mix. Use a sturdy whisk to combine everything. Add the eggs and vanilla extract. and combine again.

5. Then, add the flour mix all at once. Use a sturdy spatula to combine everything just until all traces of flour disappear. Now, add in the chocolate chips and nuts. Combine.

6. Use a medium size (#30) ice-cream scoop to properly portion 12 cookies per pan. Press the paste into the scoop, level and release. Place them evenly apart onto the pan.

7. BAKE them for no more than 11 minutes. Remove the cookies from the oven and let them rest on the pan for no more than 5 minutes before transferring them onto a rack. REPEAT.

Storing: These cookies will be ready to eat within the hour. Leave them covered in a plastic container for up to a week or so. Otherwise, freeze them into parchment or wax paper, then into an airtight plastic freezer bag. They never freeze solid, therefore, get them out for about 15 minutes and they'll be ready to serve. Or, Lightly re-warming the cookies will bring out the freshness.

***

With all these goodies in my pantry...

this rustic cookie really envelops how I feel about Autumn.

rustic NUT and FRUIT cookie
SPELT rocher

yields about 40 cookies

So many ingredients are interchangeable in this recipe...
don't hesitate to make this cookie your own.

Click HERE for a PRINTER version of this recipe

INGREDIENTS:

(American / Metric measures)

Wet mix:

. 1/2 cup /1 stick (125ml) unsalted butter

. 1/2 cup (100g) brown sugar, packed

. 1/4 cup (55g) granulated sugar

. 1 Tbsp. (15ml) vanilla extract

. 1/2 cup (125ml) unsweetened applesauce

. 2 large eggs

Flour and Flakes mix:

. 2 cups (260g) unbleached All-purpose flour

. 1-1/2 cups (90g) rolled Spelt, flakes*

. 1 tsp. (5ml) baking soda

. 1 Tbsp. (15ml) ground cinnamon

. 1/2 tsp. (5ml) salt

Nuts mix:

. 1/2 cup (90g) sunflower seeds

. 1/2 cup (70g) pumpkin seeds

. 1/2 cup (65g) hazelnuts, lightly pre-roasted

. 1/2 cup (85g) walnuts, coarsely chopped

Fruits (dried) mix:

. 1/2 cup (120g) dried cranberries

. 1/2 cup (110g) / (about 10) dried apricots, coarsely chopped

. 1/2 cup (120g) raisins

* Spelt flakes: can easily be completely replaced by either Kamut flakes or rolled Oats.

PREPARATION:

Pre-heat oven to 350F/180C/Gas4

Position rack on the 2nd level from the bottom of the oven.

Prepare two large baking sheets to be lined with parchment paper.

1. In a large bowl, with an electric mixer, cream together the first 4 ingredients. Add the applesauce and the eggs. Continue beating until everything is well combined. Set aside.

2. In a separate, medium bowl, mix together the flour and flakes mix. Add this gradually into the wet mixture and combine.

3. Afterwards, with a strong spatula, fold in both the nuts and dried fruits. Combine well until there are no traces of flour.

4. Make small-medium mounds of cookie dough, enough to place 20 per baking tray.

5. BAKE one tray at the time for about 18-20 minutes. If you desire to have flatter cookie shapes...gently, press down with a fork and bake for about 13-15 minutes. Once out of the oven, transfer them to a wire rack as soon as possible. Let them cool at room temperature before eating or storing.
6. Afterwards, the cookies can either be stored in an airtight container for about a week or frozen in batches within the parchment papers which were used for baking. Slip into a freezer bag and use within three months. Once out of the freezer, leave them out at room temperature for 15 minutes or lightly warm them in the oven for a few minutes on very low heat. Enjoy.

Did I inspire you to invite a few more treats to your cookie collection?

Just remember, no matter how healthy we try making these treats...
the calories do unfortunately pile up. Let's help each other be reasonable.

Who am I kidding...I've already polished 3 cookies as I finished off this post.
Shhh...let this be our little secret. I never did say I do willpower very well ;o)

Have a blessed week everyone.

Ciao for now and flavourful baking wishes,

Foodessa

Comments ... ??? ... or suggestions ... write me :o)

Claudia at: foodessa [at] gmail [dot] com

Go HERE for more SWEET creations.

Please take note on how I bake and cook...

Here’s a 101 of sorts to make sure that there are no disappointments when trying my creations.

Also...just so you know...feel free to increase the salt and sweet factor since I'm not high on either of them ;o)

. Use DRY cup measurements for...you guessed it...all DRY ingredients.

Anything DRY gets measured by spooning the overfilled ingredient (never shake the cup) and then level off with a flat edged tool. Exception...Brown sugar should be packed in and leveled.

. Use LIQUID cup measurements for...all LIQUIDS that cannot be leveled like for example butter, yogurt...etc. Measure the liquids at eye level to avoid overdoing what the recipe truly needs.

A few more related recipes that may interest you:

- Chocolate CRINKLE cookie CRACKLE color CHUCKLES

- CITRUS glazed RICOTTA cookies

- easy NUTTY cookie CRISPS_‘Brutti ma Buoni’ {flourless}

Choco PB Dulce frozen pie no bake

Bet you'll never guess what makes this delightfully decadent...

no-bake...Chocolate...Peanut Butter...Dulce de Leche...frozen pie so special?

The somewhat unpopular ingredient which...

unifies this pie to a healthier level without ever knowing it...

is none other than the flavour sponge and poorly misunderstood Tofu.

***

What else makes this simple to make dessert so yummy and unique?

For the crust:

Multigrain cereals flakes blended with a little grape seed oil and maple syrup.

For the creaminess:

A whole package of silken tofu beautifully blended with just a small quantity of cream cheese.

For the flavours:

Smooth peanut butter, melted chocolate and creamy 'Dulce de Leche' with a touch of vanilla.

First, a little something personal to share about me getting better acquainted...

with one of the key ingredients in this yummy refreshing pie...PEAnuts

a.k.a...earthnuts, ground nuts, goober peas, monkey nuts, pygmy nuts and pig nuts.

Just the other evening, Hubby and I were watching an incredibly interesting travel segment highlighting Indonesia.

Now, this wonderful tourist destination would have conjured up several guesses on their agricultural richness...however, I honestly would never have mentioned PEANUTS in the top 10 of their important harvests.

photo credit: by 'shutterhappy' on flickr

More importantly, was the fact that I had absolutely NO idea that peanuts are NOT picked from a tree.

The Peanut Pods are actually yanked out of the earth along with its roots.

The family of nuts in general are part of one of my very favourite food groups...and I was so pleased to have learned something new about such a popular nutty product.

photo credit: Peaceworks

Ohh...No...but wait...not again.
I was still not properly informed...there's more.

PEANUTS are Not NUTS after all...they're actually part of the...

LEGUME family...another of my favourite food groups.

How convoluted.

Who in the world decided that attaching the word Nuts in Peanuts...

would actually have someone remotely think it actually was a bean instead?

Don't you just love how the originating Foodie Founders...

started toying with us from some very early stages?

Well, I guess that's what keeps it interesting?!?

So, tell me, besides myself, who knew about what I once more was oblivious to?

***

Alright then, enough about peanuts and more about where today's pie originated:

Years ago, Mom had torn off a very tiny recipe in one of her ‘HomeMaker’ magazines for: frozen Peanut Butter Tofu Chocolate pie. She and I have this pesky paper keeping habit in common...which sometimes proves to become a terrible hoarding habit of ours. Oh well, in this case, it had been a good thing since it's the one thing that got me back to re-discovering the once personally hated tofu. Up until then, all I had was a unfortunate memory of wanting to gag while having tofu in a soup at an Asian restaurant. After that incident...I absolutely wanted nothing to do with this soy product. Actually, in truth, I didn't even know what tofu really was! Later on, and a multitude of creations later...the soybean and its derived tofu have now become a big part of my culinary repertoire.

I figured...with all the benefits that Tofu was purporting...it was time to re-visit with a dessert concoction. It was the perfect recipe because it actually masked the very idea that tofu was actually in the preparation.
There's not a time when I make this dessert that I don't taunt my first time tasters to figure out what's in this indulgent pie. NOT once, did ANYONE ever guess. Come to think of it, I should have placed bets...a little for my distant retirement and all ;o)

In the last decade or so, this highly requested delicious pie...

has been significantly changed...and here’s what’s taken place so far:

The pre-baked graham cookie crust made with sugar and butter...

now has turned into a no-bake multigrain cereal crust with grape seed oil and maple syrup.

The cream cheese mix was accompanied by a slightly inflated Peanut Butter amount...

which I had to substantially reduce in order to decrease it's overpowering aspect.

An overly sweet commercial syrup of chocolate was used at the time...

and at present, a melted bittersweet chocolate has taken its place.

The granulated sugar was completely replaced by a creamy 'Dulce de Leche'

***

Alright then...

get your power tools out and lets get this cool indulgence into gear.

Chocolate Peanut Butter Dulce de Leche

frozen pie _ no bake

serves 8 persons

Click HERE to get a PRINT version

INGREDIENTS:

(American / Metric measures)

...Crust:

. 2-1/2 cups (135g) multi-grain cereal flakes
. 3 Tbsps. (45ml) grapeseed oil
. 3 Tbsps. (45ml) Maple syrup

...Creamy mix:

. 1/4 cup (60g) bittersweet (60-70%) Chocolate, coarsely chopped
. 4 oz. (125g) Cream Cheese. 1 pkg.(8oz)/(about 250-300g) drained Tofu * (silken variety only)
. 1/4 cup (60ml) smooth, organic Peanut Butter
. 1/2 cup (120ml) Dulce de Leche
. 1 tsp. (5ml) pure Vanilla extract
. 1 Tbsp. (15ml) Vodka

. garnish: a big handful of shelled Peanuts (optional)

* Tofu (soft-'silken'):

High in protein. Very similar in texture of a fine custard which contains a high moisture content. Make sure to purchase the most natural product avoiding many unwanted preservatives.

PREPARATION:

. Prepare a 9 inch (22-23cm) pie plate, very lightly oiled.

1. MELT the chopped chocolate. Stir it with spatula so that it becomes completely smooth. Set aside to slightly cool.

Crust:

2.In a blender, place the cereals, oil and syrup together. Pulse the motor a few times to then spin until a good humid crumble appears. Pour it out onto the lightly oiled pie plate. With the aid of a spatula or spoon, spread and pat down the cereal mix onto the plate’s sides and bottom. Set aside.

Creamy mix:

3.In the same blender, place the rest of the remaining ingredients with the melted chocolate added last. Pulse a few times to then blitz until a good smooth consistency is achieved. Do use the spatula to scrape down the sides in between spins.
Assembly:

4. Pour the creamy mixture over the cereal crust. With a spatula, spread the mix evenly.
5. At this point, if a garnish or decor of peanuts is desired...go ahead and create your personal design.

Freezing:

6. Cover the pie plate with a plastic wrap followed by placing it into an airtight freezer bag. Freeze it for a minimum of 4 hours. The pie keeps very well for about 1 month without losing its quality.

. Serve: transfer the pie plate to the refrigerator for about 1 hour before slicing.

Once you try this sumptuous, creamy and flavourful frozen pie...yourself, along with your accompanying sacrificial tasters will undoubtedly ask for a second piece. It's really that amazing.

Flavourful wishes,
Foodessa

Comments or suggestions ... write me :o)

Claudia at: foodessa [at] gmail [dot] com

Go HERE for more SWEET creations.

Please take note on how I bake and cook...

Here’s a 101 of sorts to make sure that there are no disappointments when trying my creations.

Also...just so you know...feel free to increase the salt and sweet factor since I'm not high on either of them ;o)

. Use DRY cup measurements for...you guessed it...all DRY ingredients.

Anything DRY gets measured by spooning the overfilled ingredient (never shake the cup) and then level off with a flat edged tool. Exception...Brown sugar should be packed in and leveled.

. Use LIQUID cup measurements for...all LIQUIDS that cannot be leveled like for example butter, yogurt...etc. Measure the liquids at eye level to avoid overdoing what the recipe truly needs.

Other refreshing and delectable frozen desserts:

.. Frozen Desserts...GENERAL: