Snickers Pie

This recipe is dedicated to my a-mazing brother in law. Snickers pie is a personal favorite of his and he orders it every time he goes to a local restaurant on Tybee. I decided for this weeks family dinner to make my own version and well, I must say, I nailed it. Not only is this recipe divine, but it was super simple to make. 
The presentation was equally spectacular, but I forgot to take a picture!


Ingredients: 

1 package Oreo cookies(use about 1.5 rows)
1 stick unsalted butter: melted
1 bag Snickers minis
1/2 cup peanut butter
3 cups heavy cream
1/2 cup sugar
chocolate syrup (optional)

Directions: 

In a food processor, add the Oreo cookies and blend until the texture of cookie crumbs. Add the melted butter and blend until well combine.

Place the ground crumb mixture into a 9- or 10-inch deep-dish pie pan and press onto the bottom and up the sides evenly. 

Refrigerate the crust for at least 30 minutes before you add the filling. (I just stuck mine in the fridge while I worked on the filling)

Place Snickers and peanut butter in microwavable bowl. Microwave on high for 30 second increments until melted/combined. (takes about 2 minutes) Allow mixture to cool. 

Combine 2 cups of heavy cream and 1/4 cup granulated sugar in separate bowl. Beat at high speed with an electric mixer until stiff peaks form. Don't over whip! 

Slowly fold Snickers mixture into whipped cream. Pour into prepared pie dish. Refrigerate 3-4 hours. 

Before serving, combine other cup of heavy cream and 1/4 cup sugar in bowl. Beat at high speed with an electric mixer until stiff peaks form. Top pie with whipped cream. 

For fun, I chopped up some Goobers candy and sprinkled over top the whipped cream. 

As I plated each piece, I drizzled chocolate syrup over top. 

This pie turns out to look like a restaurant quality dessert. Next time I promise to take a picture! 

(this isn't my pie....but gives you an idea! Mine was topped with whipped cream!)

Chick Pea and Cous Cous Salad

Another great summer salad for lunches or as a side for a weeknight meal.
Super simple and yummy!


Ingredients:

1 box Near East basil israeli cous cous, cooked according to package directions
1 can chick peas, drained and rinsed
1 fresh garden tomato, diced
1/2 cup feta cheese
5-6 basil leave, confettied
balsamic vinegar
extra virgen olive oil

Directions:

Cook cous cous according to package directions. Set aside to cool.

In medium mixing bowl, combine cous cous, peas, tomato, feta and basil. Sprinkle a small amount of vinegar and olive oil to coat. Toss all ingredients together to serve.

Cooks Tip:

I like this salad as a work week lunch. In that case, I only mis the peas and cous cous and store in the fridge.
The morning of, I add some of the diced tomato, feta, basil, vinegar and oil. I don't like the idea of the tomato and other ingredients sitting together all week. Totally a personal choice, but thought I should share!

Fresh Peach Fruit Crisp

It's peach season! Mind you, if you are in Georgia, make sure you get your hands on SC peaches because they are hands down the best.
I LOVE peaches and anything involving fresh peaches, from sliced peaches to cobbler to homemade ice cream.
Living alone, I have NO business making a cobbler for 8 so I am always thinking of ways to make smaller servings. :)
Meet my fresh peach fruit crisp.


Ingredients:

2 fresh peaches, peeled and cut into small bites
1/2 tsp corn starch
1/8 cup brown sugar
1/8 cup all purpose flour
1/4 cup quick cooking oatmeal
1/2 tsp cinnamon- divided
2 Tbs cold butter, cut into small cubes
2 small ramekins

Preheat toaster oven(or oven) to 375.

In small bowl, combine peaches with 1/4 tsp cinnamon and cornstarch. Distribute peaches equally between the 2 ramekins.

In another small bowl, combine dry ingredients. With hands combine dry ingredients with butter.

Top peaches with equal amounts of oatmeal topping.
Bake at 375 for 30 minutes or until golden and bubbly.

Servings: 2

"Caprese" Scrambled Eggs

I have perfected the scrambled egg in case you were wondering. Follow this recipe and you too will be in love!


The following recipe will make one serving.


Ingredients:

2 eggs, beaten
salt/pepper to taste
1/2 Tbs butter
1 slice of fresh tomato, diced
2 basil leaves, cut like confetti
1/4 cup fresh mozzarella cheese, small diced


Preheat small skillet to low heat. (the KEY is low heat!!)
In small bowl, beat eggs and add salt and pepper. Cook eggs in butter in skillet. Continually stir until eggs appear cooked.
Once cooked, remove from heat. Stir in tomatoes, basil and cheese.

Serve! Freaking delicious! 

Fudgy Brownies

Hey bloggers! Get ready for me to blow up the blogging world with a variety of new recipes tonight!
Let's start with some desserts......

I stumbled upon a brownie recipe on pinterest a month or so ago, and in true Emily fashion, (and for lack of ingredients), I tweaked it and made it my own.
These brownies are jam-up and THE brownie for the fudgy brownie lover.
Make. them. now. Thank me later.

Fudgy Brownies

Ingredients:

1/2 cup butter


1 cup semi sweet chocolate chips


1 cup granulated sugar


2 eggs


3/4 teaspoon vanilla extract


1/4 teaspoon baking powder


1/2 teaspoon salt


1 cup all purpose flour

Directions:

Preheat oven to 350 degrees.

Spray a glass 9x9 square pan with non stick cooking spray and set aside.


In a small pot, melt butter and chocolate chips together over medium low heat, stirring until smooth.

Remove from heat and stir in sugar. Stir in eggs, 1 at a time and vanilla.

Gently stir in all dry ingredients until just incorporated. Pour into prepared pan and bake 20-30 minutes or until just set.

*It took mine 20-25 minutes and they were perfect.

Icing (optional)

1 stick unsalted butter

4 Tbs milk or cream

3 Tbs cocoa powder

16 oz powdered sugar

1 tsp vanilla

Pinch of salt

Melt butter in small sauce pan over medium low heat. Add cream and cocoa powder and stir until combined.

In a separate bowl place 16 oz powdered sugar, 1 tsp vanilla and pinch of salt and slowly add chocolate mixture. 

Em's Black Bean and Corn Salad

Salad Ingredients:

·         2 ears fresh corn, cut off cobb

·         2 ripe avocados, sliced

·         ½-1pint grape tomatoes, sliced in half

·         1 green bell pepper, diced

·         ½ red onion, diced

·         1 can black beans, drained and rinsed

·         1 fresh jalapeño, diced

·         2 Tbs Olive Oil

Dressing Ingredients:

·         Juice of 1 lime

·         1 Tbs honey

·         3 Tbs Olive Oil

·         1 clove garlic, minced

·         Dash of cumin

·         Salt/pepper to taste

Mix together dressing ingredients and let set while preparing salad.

In small skillet, heat 2 Tbs olive oil over medium heat and sauté corn for about 5 minutes, set aside to cool .
Chop other ingredients.
Mix together corn, tomatoes, peppers, onion and black beans. Stir in dressing, put in frig for at least 1 hour for flavor to blend! (DO NOT ADD AVOCADO)

When ready to serve, slice avocado and serve salad overtop avocado!
Yum!

Makes 2 dinner servings. (one avocado per person) OR 4 lunch servings! 

Panko Crusted Salmon with Brussel Sprout "Hash"

After a week of living the single girl life, I got back in the kitchen tonight and reminded myself I could still cook. :)
Start to finish, this meal is super simple and a great week night go-to.
This recipe will make 2 dinner servings.

Ingredients:

1/2 lb salmon filet, skin on
2 Tbs German grainy mustard
1 Tsp honey
2-3 Tbs panko bread crumbs

8-10 medium fresh brussel sprout, sliced
1/2 small onion, diced
1/4 jalepeno pepper, diced
4 slices bacon, diced
1/2 cup frozen corn
1 Tbs butter
Salt/Pepper to taste


Preheat oven to 425. Season salmon filet with salt/pepper. In small bowl combine honey and mustard. Coat salmon with mustard/honey mixture then top with panko breadcrumbs.
Bake @425 for 15-20 minutes. (I recommend asking your fish counter how long/temp to bake your salmon. My filet was quite thick and took over 2o minutes.)

Heat skillet to medium heat and cook bacon. Remove cooked bacon, leaving bacon grease in the pan.
In grease, cook onions and jalepeno for 3-4 minutes.
Add sliced brussel sprouts and cook 5-10 minutes. Add corn and cook another 3-4 minutes.
Finish off with 1 Tbs butter and return cooked bacon to mixture.
Serves 2. No leftovers.