Golden Flake Potato Chip Crust Brownie-Peanut Butter Pie

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It’s National Pie Day, AND it’s National Potato Chip Day. Honestly, people, what a time to be alive in this world. Snack foods and desserts are truly two of my most favorite things, so I was pretty excited when Golden Flake asked me to come up with something that combines my love of both to celebrate this day.

This pie has a layer of brownie and another layer of whipped peanut butter, then topped with rich chocolate ganache and finished with a sprinkling of potato chips. But the real star of the show is the crust, which is made out of classic Golden Flake Thin & Crispy potato chips! If you live in the South, you know these chips are a staple at every picnic, cookout, football game, and family reunion you’ve ever been to. They are perfect on their own, but I hope you enjoy this new spin on an old favorite!

Click here to learn more about this potato chip company that I, along with the entire Southern United States, are fiercely loyal to. Did you know that you can also schedule a tour of their factory? They have them both here in Birmingham and in Ocala, FL!

Ok, let’s celebrate this glorious day:

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Golden Flake Potato Chip Crust Brownie-Peanut Butter Pie

Crust
4-5 oz  Golden Flake Thin & Crispy Potato Chips (note: if you are not using a scale, this is about 8 cups)
¾ cup flour
8 tbs (1 stick) melted unsalted butter

-Place potato chips in food processor and pulse until it’s coarsely crumbled.
-Add flour and butter into food processor and pulse until it comes together. If the consistency is off, simply add more chips if too wet or more butter if too dry.
-Press into the bottom and up the sides of a deep dish pie plate. I even use the bottom of a glass to make sure my pie crusts are properly set! 

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Brownie Filling
2 large eggs
⅓ cup vegetable oil
1 cup sugar
¾ cup AP flour
3 tbs cocoa powder
½ tsp baking powder
½ tsp salt
1 tsp vanilla extract

-Preheat oven to 350F.
-Beat eggs with an electric mixer, then add oil and sugar, and beat for 7-8 minutes more, until pale yellow in color.
-While the egg mixture is beating, combine flour, cocoa, baking powder, and salt into a small bowl, whisking thoroughly to distribute ingredients.
-When the egg mixture is done beating, turn the mixer to low and add the flour mixture in slowly; do not over-mix!
-Add in vanilla extract.
-Pour batter into the Golden Flake pie crust and bake for 35-40 minutes, until a toothpick can be inserted into the middle and come out clean.
-When the pie is done baking, remove from the oven and place it on a wire rack to cool completely. 

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Peanut Butter Filling
6 tbs melted butter
1 cup creamy peanut butter
½ tsp vanilla extract
2 cups powdered sugar
½ cup heavy cream

-Combine the melted butter, peanut butter, and vanilla in an electric mixer and beat until combined.
-Add in powdered sugar a half cup at a time.
-Slowly add in heavy cream until it has reached a spreadable consistency.
-Spoon the peanut butter over the cooled brownie layer and spread evenly across the pie.

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Chocolate Ganache
5 oz semisweet chocolate chips (note: if you are not using a scale, this is just under 1 cup)
3 tbs heavy whipping cream

-In a small microwave-safe bowl, combine both ingredients.
-Heat for 45 seconds, then stir until smooth.
-If it’s not quite smooth after 45 seconds, heat in 5-10 second intervals, stirring between each, until melted and smooth.
-Let it cool slightly as to not melt the peanut butter, then spread over peanut butter layer.
-Garnish with crushed Golden Flake Thin & Crispy Potato Chips.

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How impressed will your friends be? Happy Pie Day, and Happy Potato Chip Day! Thanks again to my friends at Golden Flake for helping me celebrate! 

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Note: Golden Flake Snack Foods supplied products and compensation for this post, however all thoughts, reviews, and recipes are my own!  

Kid-Friendly Sugar Cookie Recipe + Decorating

Last Halloween, Evie and I had the most fun afternoon making these sugar cookies together. They are so easy, and come together really quickly too (they only take 7 minutes to bake!), making them the perfect parent-kid holiday tradition. We made them again at Christmas, and of course we had to do them again for Evie’s Valentine’s Day party for her little preschool friends.

I love this recipe so much that Evie and I were invited to share our experience at our local Whole Foods here in Birmingham last Christmas. We had the best morning meeting new friends, sipping cocoa, and going crazy with frosting and sprinkles. If you were there that morning, you took home a copy of the recipe, but here it is for those who weren’t there with us!  Thank you Whole Foods Birmingham for providing our ingredients, because we all know that the better the ingredients, the better the cookies will taste!

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Kid-Friendly Sugar Cookies
Yield: About 3-4 dozen, depending on the size of your cookie cutters
5 1/2 cups all purpose flour
1 tsp salt
2 tsp baking soda
1 cup butter
2 cups sugar (I used the 365 Organic cane sugar, which gives it a slightly different texture, but regular white granulated sugar works great!)
2 eggs
3 tsp vanilla extract
1 cup sour cream

-Preheat oven to 375. ­
-In a large bowl, combine flour, salt, and baking soda, whisking to thoroughly combine. ­- -Cream butter and sugar using a stand mixer.
-Add in eggs and vanilla extract, mixing till combined.
-Add sour cream and mix until combined. ­
-Slowly add dry ingredients and mix until it all comes together in a thick dough.
-Turn dough out on a floured surface and knead slightly until all of the crumbly bits are incorporated and the dough is smooth. ­
-Roll dough onto floured surface to about ¼” thick.
-Cut out using floured cookie cutters and transfer to a parchment­-lined baking sheet. ­
-Bake for only 7 minutes for a 3” cookie (more or less depending on size of cookies). If the cookie starts to brown on the edges, then they’ve baked too long!
-Let cool slightly. ­Transfer to a cooling rack and allow to cool completely before frosting and decorating.

Kid-Friendly Participation: Let the kiddo whisk together the dry ingredients, help them roll out the dough, and they love to dip the cutters in a pile of flour and press them into the dough.

Easy Buttercream
1 stick unsalted sweet cream butter
1 pound of confectioner’s sugar
8-­10 tablespoons milk or heavy cream
1 tsp vanilla extract or ½ pod of scraped vanilla bean ­

-Cream together butter and 1 cup of powdered sugar in the bowl of a stand mixer. ­
-Add 1 cup of powdered sugar at a time, alternating with milk, until desired consistency. ­(Add more sugar for a thick buttercream, add more milk for a thinner buttercream.)
-Add vanilla and mix till incorporated.

Kid-Friendly Participation: Measure out the milk for them and let them add it in the mixer, alternating with you adding the sugar. 

Once your cookies are baked and cooled, it’s time to load on the frosting and sprinkles. Since we made these for our friends instead of just our family, I felt like I needed to handle the frosting, because, well, Evie would lick some off the spatula before putting it on the cookies. So I frosted, and she sprinkled. WFcookies4

Look how sweet her sprinkles turned out!

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When Evie decided that she had had enough and was ready to move onto the next thing in her life (she’s a preschooler after all), I decided to make a batch of royal icing and do some cookie decorating myself. This is very cathartic for me personally, and not something I often get the chance to do, so don’t feel like this is something anyone will actually be expecting you to do! Here’s my easy royal icing recipe in case you want to try your hand at it:

Easy Royal Icing
Yield: About 1.5 cups, depending on liquidity of eggs and how thick or thin you make it
1 egg white
1 pound of confectioner’s sugar
Lemon juice

Put the egg white in a large bowl. Add in sugar 1 cup at a time until you reach your desired consistency. You’ll want a somewhat thick consistency for what I did below. If it gets too thick, just add in a tiny amount of lemon juice to thin it back out. Keep experimenting till it’s just right!

Separate equally into 3 bowls, and add food coloring. Fill piping bags fitted with a small round tip. Pipe the outline of the cookie and flood the outline with icing. If you have gaps or if it’s not smooth, use a toothpick to smooth it out. If you want your colors to be separate (like the xox cookie or the arrows), wait until the icing has tried before piping your designs. To make the hearts within the heart below, flood the cookie, then pipe small dots while the icing is still wet. Run a toothpick from top to bottom of the dot and it will make the heart design!WFcookies2WFcookies3

Happy Valentine’s Day! And thanks again Whole Foods for letting Evie and me invade your cafe to share the fun!

Christmas with InSinkErator

I’ve been working on some fun holiday content for InSinkErator, yes, the garbage disposals! They have partnered up with the brilliant minds at Big Communications here in Birmingham, it’s been a lot of fun to work with everyone. Head over to south.insinkerator.com for all the recipes, crafts, entertaining tips, and more!

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{Waffle Wednesday} Banana-Nutella Swirl Waffles

It’s no secret that Europe is my favorite place to be, and my trip to Paris in 2012 was filled with gorgeous views, priceless art, huge cathedrals, and of course delicious food. My mom and I went together for a little mother-daughter getaway. It was the last stop on a nearly two-week journey spanning 3 countries, and we were a little exhausted. We spotted a crepe stand just outside of Notre Dame, and decided to share one while we waited in the line on the side of the building. Long story short, somewhere between the exhaustion and us enjoying our banana-Nutella crepe, we ended up in the line to climb to the top, rather than just walk inside.

Banana-Nutella crepes are pretty much synonymous with Paris, right? Like everyone else on the planet, I had to sit back and watch one of the world’s greatest cities be terrorized a couple weeks ago. This week’s waffles are my ode to this wonderful place. Like I said in last week’s apple pie post, food holds a lot of comfort during crappy times. #PrayforParis.

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Banana-Nutella Waffles
1 3/4 cups all purpose flour
1/4 cup corn starch
2 tablespoons sugar
1 tablespoon baking soda
1/4 teaspoon salt
1 cup milk
1/2 cup vegetable oil
1 egg
1 1/2 teaspoons vanilla extract or vanilla bean paste
3 ripe bananas, divided
3/4 cup Nutella, divided

A note about batter consistency: waffles are really forgiving. If your batter is a little to thick or a little too thin, chances are good it will still turn out just fine. If you ever feel like the consistency really is off though, gradually add in a little more flour if it’s too thin, or a little water or milk to thin it out if too thick. 

-Combine dry ingredients in a medium-sized bowl and whisk thoroughly to distribute ingredients.
-Make a well in the middle of the dry ingredients and add milk, oil, eggs, vanilla, and 2 mashed bananas; stir to combine.
-Scoop out about 1/2 cup of batter and put it in a separate small bowl. Add 2 tablespoons of Nutella; stir to combine.
-Pour banana batter into waffle iron, and then spoon some of the Nutella batter on top.
-Press till golden brown, and serve topped with extra Nutella and sliced bananas.

French Toothpick Flag art can be downloaded here: FrenchToothpickFlags

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Feather-Crusted Apple-Pecan-Rosemary Pie

Admittedly, it seems trivial to post anything. My friends’ whose children are still in an orphanage in India are at sanitation risks bc of the flooding in Chennai. The planet is on the brink of war. My new friends in Nepal are facing shortages of fuel, medicines, and other basic resources. My heart breaks not only for Paris but also for the people who are scoffing at those who pray for them. The world is so broken and hurting. I have control over NOTHING. But I guess I’ve always loved baking because of what a comfort it is to both create and eat. Comfort food is a real thing! This weekend my family celebrated our Thanksgiving, and it was so much fun. This is what I made for them. I really loved being in the kitchen and making this, and even more I loved laughing with my siblings while we sat in the kitchen and ate it. It was a good time in the midst of a bunch of bad things. They really loved this pie, I hope you do too! ApplePecanRosemaryPie3
Double-crust Pâte Brisée (I use Martha’s every time, but you can use prepared store-bought too!)
1 stick of butter
4 tbs AP flour
1/3 cup water
1/2 cup granulated sugar
1/2 cup brown sugar
2 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp allspice
1 1/2 tsp vanilla
6 Granny Smith apples, peeled, cored, and sliced
1/2 cup (or more!) pecans
Couple sprigs of fresh rosemary, removed from the stalk and roughly chopped
1 egg, beaten
1-2 tbs raw sugar
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-In a large sauce pan or stock pot, melt the stick of butter on medium heat. Once melted, sprinkle in flour and stir until thick.
-Pour in water.
-Stir in sugars and spices and whisk until thoroughly incorporated.
-Add apples, pecans, and most of the rosemary into the sauce pan and coat thoroughly with the glaze.
-Let the apples hang out in the sauce pan on medium-low while you prepare the pie dough, stirring occasionally.
-Turn oven on to 425F.
-Roll out half of the pâte brisée on a floured surface; transfer to pie dish by loosely rolling the dough onto your rolling pin and rolling to over the pie dish. Press into dish and make holes with the tines of a fork.
-Create feathered crust by cutting feathers out free-hand with a pairing knife. Use a dull table knife to make the patterns on the top of each feather. Create a feathered look around the edges by cutting small notches out with the pairing knife. (See detailed photo below.)
-Add filling.
-Lay feathers on top of filling. Brush with egg wash and sprinkle with raw sugar and the remaining rosemary.
-Bake at 425F for 10 minutes, then turn oven down to 350F and bake for another 45-50 minutes.

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Try The World Box: France

My parents got the best birthday gift for me…a subscription to Try The World, a bi-monthly box filled with culinary goodies from allover the world. While the actual box was for Japan, I got the France box as a bonus and it absolutely didn’t disappoint. I was able to take most of the products from the box and incorporate them into the easy three-course meal you see below. Read on for the recipes, and a video of the unboxing at the very end. (Which is kind of silly and something I’ve never done before, but I was having a good hair day.) If you’d like a code for $15 off of your subscription, please email me at malindakay@ymail.com and I’ll get it right to you!
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TryTheWorldappThe first course is kind of complicated so try to keep up! You’ll need a wedge of Brie cheese, a big smear of the Peach-Apricot Jam, and a crusty baguette as the vehicle for getting the French goodness into your face.

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This easy dish preps in 5 minutes and requires almost no clean up.

Chicken Paillards with Whole-Grain Mustard and Sea-Salted Roasted Tomatoes
1/2 cup olive oil, plus more for covered the tomatoes
2 tablespoons whole grain mustard
3 garlic cloves, peeled and diced
A splash of apple cider vinegar
A couple pinches of sea salt, plus more for the tomatoes
2 chicken paillards (a chicken breast cut open like a butterfly)
1/3 cup of bread crumbs (make some from stale bread by whizzing them in the food processor)
3 or 4 tomatoes, quartered
Fresh chives, chopped

Preheat your oven to 450 degrees.
Combine the first 5 ingredients in a shallow baking dish; gently stir with a spoon until it comes together.
Add the chicken and coat with the mustard mixture.
Allow to marinate for 10-15 minutes.
Sprinkle the bread crumbs evenly across the top.
Add the tomatoes quarters; brush with olive oil and sprinkle with sea salt
Bake at 450 degrees for approximately 15-20 minutes, until cooked through.
Garnish with fresh chopped chives.

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If you watch the Unboxing video below, you’ll see that the lavender honey was the product I was most excited about, and it was as great as I thought it would be. To make this, I simply softened some vanilla ice cream and added the honey. Be sure to add the honey in a slow, thin stream or else the ice cream will harden it into a lump. After mixing the two ingredients thoroughly, pop it back in the freezer to firm. If you don’t want to wait, I’m sure it would be just as delicious drizzled on top! Since the Palet shortbread cookies were a little crumbled upon arrival at my front door, I decided to just crumble them a little more and eat them as a topping.

The only items I didn’t use were the tea and butter caramels, but only because they stand on their own! Follow along with me on Instagram for a sneak peek into the Japan box that will be here soon! And don’t forget to email me at malindakay@ymail.com for $15 off!

Icebox Coffee Waffles & Blueberry Topping

It’s getting to the point that I feel sorry for anyone who doesn’t live in Birmingham. There is a creative community here that is bursting at the seems with talent, and I’m so happy to be part of Birmingham Bloggers. (Even if WordPress won’t let me add the BB badge over on my sidebar….can someone please help me with that?) And we also have a food scene that rivals any big city. One of my new favorites is Icebox Coffee. I love cold-brewed coffee, and I really love that I can grab a ready-to-drink bottle anytime I’m near Whole Foods or a Piggly Wiggly here in town, or wash down whatever I’m feasting on at Pepper Place with a big cup of it.

Currently Birmingham Bloggers and Icebox Coffee are hosting a recipe contest, and I thought it’d be fun to see what I could come up with. I spent the better part of a week tossing ideas around before finally settling on coffee waffles…because breakfast food is everything to me.

As I was testing the recipe, the first batch, while it had a good coffee bite, didn’t have that rich, breakfast-y flavor that I wanted. So I threw some blueberries that I had in the batter…good flavor but still not quite right. The second batch I made with buttermilk and they turned out great (no surprise I guess), but I still thought it needed a little more of a coffee kick and little more of a breakfast kick. Which is how I came up with the blueberry topping. I really wasn’t sure how that was going to come together, but I ended up loving it. If you’re more into sweet and less into coffee, definitely throw some maple syrup on top 🙂

Icebox2 copyIcebox Coffee + Buttermilk Waffles
1 cup flour
1 tsp baking powder
¼ tsp salt
1 egg
½ cup Icebox Cold Brew Coffee
½ cup buttermilk
¼ tsp vanilla bean paste, or scraped vanilla bean, or even a dash of extract will work

Stir together the dry ingredients in a medium bowl. In a small bowl, whisk the egg and then add the coffee, buttermilk, and vanilla. Add the wet ingredients into the dry ingredients, stirring to combine.

Spray your waffle iron with non-stick spray and spoon in about 1/3 cup of batter. That’s it!

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Coffee-Blueberry Topping
½ cup Icebox Cold Brew Coffee
½ cup fresh blueberries
½ tsp vanilla bean paste or scraped vanilla bean or vanilla extract
½ tsp granulated sugar

Combine all ingredients into a small saucepan. Stir gently while the mixture heats up, but do not let smash the berries or let them burst. Spoon topping over waffles and serve warm.


Thanks Icebox and Birmingham Bloggers for the fun challenge! Next Thursday night there will be a big Icebox-BB party at Innovation Depot at 6:30, I look forward to seeing some of you there!