Sometimes you just need something easy.
This weekend I made fish tacos for some friends, with a bunch of homemade sauces and toppings, and I was cooking for several hours during the day. So when it came to dessert, I wanted something simple.
This pie is about as easy as it gets, and you can actually make it in a bunch of flavors. It’s no-bake, but if you prefer a traditional pie crust you can definitely pre-bake one and use the same filling.
I’ve personally made a peanut butter version, but you could also do vanilla, or a citrus flavor, which would be awesome. Today though, it’s all about chocolate. Because guys, everyone likes it, and if you don’t want a big ol’ slice of chocolate pie after stuffing your face with fish tacos, I just don’t feel like I know you!
Basically, there’s only a few ingredients, and it only takes a few minutes to whip up. I threw it together just before serving dinner, and it was perfect. If you want to make another flavor variation, like peanut butter, replace the melted chocolate, or omit it and add fruit zest and extract.
Enjoy!
Ingredients
Instructions
Hello and welcome! My name is Nicole, and Dough-eyed is a food blog for people who want to bake for their family and friends in high-altitude areas. Think of me as a friendly voice there with you in the kitchen, here to give you confidence when you’re baking, and to help you with the struggles of baking at high-altitude. Come back every week for new recipes, tips, and advice on high-altitude baking!
I’ve got your Sunday brunch recipe right here. Quiche is seriously under-rated and not nearly common enough as far as I’m concerned. It’s super easy, and let’s face it, that’s what weekend life should be about.
If you’ve never made a quiche before, today’s the day to try it out. It’s the kind of thing that you can put anything into, so it’s perfect for any leftover veggies or meats that you have lying around. Plus, you can just use store-bought pie crust and it tastes just perfect.
I made this version with bacon, sweet red pepper, and cheddar, along with some other yummy things I had lying around. I think it can be easy to lose flavor in a quiche since there’s so much egg, so the key is to really build up flavors with every ingredient. I added caramelized onions that I cooked with some balsamic vinegar, some minced garlic, and a lot of black pepper to bring everything together. I like to sprinkle cheese and cracked black pepper on the top- once it’s baked up, there’s an amazing crust on the top from this!
The best thing about this dish is that you don’t even have to heat it up- it’s great cold, at room temperature, whatever is easiest for you totally works. I’d say if there’s one thing to always do, it’s to add cheese to it. Always cheese. Enjoy! Here’s the aftermath of my photo shoot-
Hello and welcome! My name is Nicole, and Dough-eyed is a food blog for people who want to bake for their family and friends in high-altitude areas. Think of me as a friendly voice there with you in the kitchen, here to give you confidence when you’re baking, and to help you with the struggles of baking at high-altitude. Come back every week for new recipes, tips, and advice on high-altitude baking!
It looks like easy recipes are dominating for me lately!
While we try our best to get the new house unpacked and livable, baking has taken a bit more of a backseat. That being said, this recipe really packs in the flavor, and it looks amazing too!
My soon-to-be-father-in-law just had a birthday, and while I’ve made him tons of traditional apple pies and ice cream over the years, this year I wanted to do something different (read: I didn’t have the time to make a whole homemade spread this year)
Anyways, I decided that puff pastry was the answer- and when ISN’T it the answer really? Here’s how it goes down- thaw your pastry, and get unfolded on a baking sheet. I lined mine with a silpat, but parchment paper will work too as it will kind ooz a bit, and dishes are for suckers!
Slice 2 granny smith apples as thin as possible- no peeling needed. Throw them in a bowl with 1/2 cup brown sugar, 1/4 regular sugar, and 1 teaspoon of cinnamon.
Then, lay em out over the top of the pastry in rows, or however you prefer really. Overlap them, put them on top of each other, just get those apple slices on that baby. Leave some room on the edges for the pastry to puff up all pretty.
I brushed some butter with cinnamon and sugar onto the sides, but it’s wonderful either way! Bake it up, and enjoy the easiest pretty thing you’ve ever made!
Hello and welcome! My name is Nicole, and Dough-eyed is a food blog for people who want to bake for their family and friends in high-altitude areas. Think of me as a friendly voice there with you in the kitchen, here to give you confidence when you’re baking, and to help you with the struggles of baking at high-altitude. Come back every week for new recipes, tips, and advice on high-altitude baking!
Hey everyone! It’s been a while, yes?
Well, my fiance and I just bought our first home a few short weeks ago! That being said, we’ve been doing a lot of painting and putting together new furniture, so blogging has taken a backseat for a few weeks.
I am starting to get my fabulous big kitchen together, which is so exciting! If you guys remember, I used to be Small Kitchen Big Head when I lived in Boston with my super small hallway of a kitchen, so this is an exciting experience for me! Here’s my adorable little baking corner:
I’ve still got a long way to go- I even cheated and bought pre-made pie crust today because I have no earthly idea where my rolling pin is at the moment. Not to mention an actual pie pan.. I went for the rustic tart look in place of searching through the mountains of boxes.
That being said, this is a super easy recipe that doesn’t require any special tools or a whole lot of time for that matter. Still, it comes out looking super beautiful and tastes fantastic. I made two since typical pie crust recipes make enough for two (top and bottom), and because we wanted to introduce ourselves to our new neighbors (with pie!).
If you’re not buried in the moving process, here’s my recipe for the best pie crust!
You can use whatever combination of berries and apples that you’d like, I just chose from what was on sale in my store. You could even use some thawed frozen berries if nothing fresh looks good- it’s all going to bake up delicious no matter what!
Hello and welcome! My name is Nicole, and Dough-eyed is a food blog for people who want to bake for their family and friends in high-altitude areas. Think of me as a friendly voice there with you in the kitchen, here to give you confidence when you’re baking, and to help you with the struggles of baking at high-altitude. Come back every week for new recipes, tips, and advice on high-altitude baking!
This weekend I had a hankering for cheesecake. I did not, however, have several hours on my hands to make a real cheesecake.
Here’s another fact- I love all things s’mores. If I’m going to Dairy Queen, it’s the s’mores blizzard. If there’s a s’mores flavored item anywhere, I’m on that. Seriously. And what’s not to like there- it’s chocolate and cookies and fluffy sugar. It’s good.
For the fourth of July this year, we went over to my aunt’s house up north for the great show up there. I decided about two hours before we had to leave that I wanted to make a pie or something to bring. This was super fast once I figured out the best way to do the recipe, but I won’t lie, I messed it up once before hand.
In the end though, it turned out super delicious, and it’ll be a bit faster the next time around. Hope you love the recipe!
Hello and welcome! My name is Nicole, and Dough-eyed is a food blog for people who want to bake for their family and friends in high-altitude areas. Think of me as a friendly voice there with you in the kitchen, here to give you confidence when you’re baking, and to help you with the struggles of baking at high-altitude. Come back every week for new recipes, tips, and advice on high-altitude baking!
After a very busy couple of weeks I’m finally back to blogging! Since we last spoke I’ve had a wonderful Christmas and New Year with my family, finally booked our wedding venue, and worked A TON, but I’m glad to be back to having the time to actually post about what I’ve been making an eating.
Hello and welcome! My name is Nicole, and Dough-eyed is a food blog for people who want to bake for their family and friends in high-altitude areas. Think of me as a friendly voice there with you in the kitchen, here to give you confidence when you’re baking, and to help you with the struggles of baking at high-altitude. Come back every week for new recipes, tips, and advice on high-altitude baking!
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