The Pie Notes

A celebration of life with a touch of sweetness

Tag: gingersnap

Sipping Cider

First thing’s first.

Have you ever dipped a gingersnap in hot apple cider?

You probably haven’t, because the normal “dunkers” are Oreos in milk. Or biscotti in coffee. Or fries in a milkshake. (Maybe that’s weird, too.)

But, oh, how right the world seems when crunchy gingersnaps team up with spiced apple cider. It’s quite marvelous.

I recently realized that I could not leave my house without bundling up in a sweater or go to sleep without fuzzy socks. I knew the time had come. The time for hot cider.

Buried beneath about seven blankets last night on the couch, sipping my cider and working on an article for my alma mater’s newspaper, I felt I was missing a piece of the puzzle. That piece was a gingersnap.

I had quite a few left over from my gingersnap crust last weekend, which I am still daydreaming about.

So, I dipped that snap and all of my dreams came true again. Hey, maybe yours can, too!

 

Fast forward to today. We learned about healthy lifestyle choices, the BMI index, exercise guidelines, etc. in my Food Science class. I had a sudden urge to run and eat tofu.

Thankfully, those feelings passed once I left the room. I did walk briskly to my car, though.

Once I got home, Sarah and I decided to go grocery shopping since our fridge was looking a little sparse. On the way there, she expressed a very logical thought: If you are ravenously hungry when you go grocery shopping, you will buy absolutely everything in sight. On the other hand, if you are uncomfortably full, you won’t want to buy anything at all. Maybe just like a bag of lettuce and oatmeal. So what is the happy medium?

We decided it was Wendy’s.

Mostly because after all this food talk I realized I was ravenously hungry, and Wendy’s was right next to the grocery store.

But then I thought back to my class earlier in the day. “Portion control, balanced meals, exercise…”

Wendy’s.

But in all honesty, fried foods didn’t sound super appetizing at the time. I wanted something satisfying, yet energizing for our exciting little grocery shopping trip. As I made my way to order, somehow the sentence, “I’ll have a kid’s grilled chicken wrap with apple slices and a chocolate milk.” escaped my lips.

“Would you like a toy with that?” she asked with a confused grin.

I passed on the toy. But that was probably the best fast food experience ever. I think sometimes we forget that we don’t have to have fries or chips or sweet tea with our meal. Apple slices and chocolate milk are SO good. And this is coming from the pie girl, so you can trust me on this. No shame in TruMoo.

 

I’m gearing up for a fun filled weekend in Auburn, starting with a jazz band and ending with pie making.

Where pie making ends, precalculus begins. I better enjoy the former while it lasts!

I hope you all had a wonderful week…here’s to an even better weekend!

May I Say…

I’m glad to be here.

And I’m so very glad you’re reading this.

This crisp autumn day in Auburn has inspired me, bringing peace, focus, and contentment in my life. So what do we do when those three things are dwelling within us?

We make pie!

The no-bake version to be exact. “It just has to be pumpkin,” I told myself. But then my little chocolate conscience convinced me otherwise. I honestly felt like I was cheating on chocolate. That simply cannot happen.

So, I compromised with that naughty conscience.

Chocolate pumpkin pie.

But then, as I eagerly opened the door to go grocery shopping, I was caught by that wonderful breeze flowing through the house, softly picking up the ends of my hair (which would usually anger me–wind and my c-c-c-curly hair do not mix). I felt as if I was letting down the season as a whole. Chocolate pumpkin pie was simply not “fall-y” enough.

Chocolate pumpkin pie with a gingersnap crust.

Voilà. You’re welcome, November.

My soul was finally at peace again.

Here’s the recipe. Now would be a good time to mention I name all my pies. Some funny, some heartfelt, some downright ridiculous.

No-Bake Chocolate Pumpkin Pie with Gingersnap Crust

Picture3

This pie shall be named The Pumpkins and Puns Pie.

Ingredients

For the crust:

1 ¾ cups gingersnap crumbs

¼ cup packed dark brown sugar

1 tablespoon all-purpose flour

½ teaspoon salt

4 tablespoons (1/2 stick) unsalted butter, melted

For the filling:

1 (15 ounce) can pumpkin puree

1 teaspoon vanilla extract

1 ½ teaspoons cocoa powder

¼ teaspoon salt

1/8 teaspoon pumpkin pie spice

2 teaspoons sugar

1 cup semisweet chocolate chips, melted and cooled

Whipped topping, for serving

 

Directions

Preheat oven to 350°.

Seal several gingersnaps inside a large Ziploc bag. Grab a rolling pin. Think about anything negative in your life. It could be paying taxes, telemarketers, drivers who fail to use blinkers, etc. For me, it’s analytic trigonometry at 8 A.M. every morning. Think of your chosen frustration, and whack those crunchy cookies like there’s no tomorrow. And when you think you’re done, don’t stop. Fine crumbs are the goal.

Take several deep sighs of relief. Besides, taxes aren’t until next spring. In a medium bowl, whisk together the crumbs and dry ingredients. Now add that melted butter and stir. If the mixture isn’t holding together when you squeeze it, add a tiny bit of water at a time until you reach the right consistency.

Pour the crumbs into a 9 inch pie plate, pressing evenly to cover the bottom and sides. Don’t worry about perfection. Stick it in the freezer for around 10 minutes to let it relax. Bake for about 10 minutes, or until your house smells like gingersnap goodness. Let it cool completely on a wire rack.

While the crust is baking, prepare the filling. This is incredibly easy.

Add all the ingredients into a blender or food processor (I used a Ninja blender). Blend until smooth. Done. (Unless you prefer some more sugar after tasting it.) Just don’t forget about that whipped cream you’ll be topping it with.

Pour the filling into the prepared crust, and pop it in the fridge for 3 hours. Overnight would be good, too.

Before serving, top with the whipped cream and maybe a few gingersnap crumbles. Enjoy, and happy fall!

Filling adapted from Chocolate Covered Katie

Gingersnap crust adapted from Martha Stewart

Word Document:

No Bake Chocolate Pumpkin Pie with Gingersnap Crust

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