Tasty Tuesday–Nutella Pie

Just when you think I’ve run out of new pies to try!

Last year, I found a recipe for a Nutella pie, and Turkey immediately decided he wanted it to be “his” Thanksgiving pie. He liked it so much, he decided he wants it again this year, and I don’t blame him…it’s delicious. Of course, I’ve made my own little tweaks in the meantime, so here is my updated recipe!

For the filling:

  • Pre-made Oreo pie crust
  • 8 oz. cream cheese
  • 3/4 cup Nutella
  • 1/2 cup powdered sugar
  • 1 tsp. vanilla extract
  • 1 cup heavy whipping cream

Beat cream cheese, Nutella, sugar, and vanilla until smooth. In another bowl, beat cream until stiff peaks form; fold into Nutella mixture. Add to crust and chill for 30 minutes.

For the topping:

  • 1/4 cup heavy whipping cream
  • 1 Tbsp. light corn syrup
  • 2 tsp. butter
  • 1/8 tsp. salt
  • 2 oz. semisweet chocolate, finely chopped
  • 2 Tbsp. hazelnuts, toasted and roughly chopped

In small saucepan, bring the cream, corn syrup, butter, and salt to a boil over medium heat. Remove from heat. Add chocolate; let stand five minutes. Stir until smooth; cool to spreading consistency. Spread over pie; sprinkle with toasted hazelnuts. Chill for at least one hour.

Tasty Tuesday–Funfetti!

You know it’s a HOLIDAY at our house when Pillsbury Funfetti cupcakes arrive on the scene. Even though I do a lot of our baking from scratch, there’s something special about a Funfetti cake with brightly colored frosting and more Funfetti sprinkled on top! I think we’ve now tried all the seasonal varieties…Valentine’s, Spring, Halloween, Stars & Stripes, and the ubiquitous Holiday.

In addition to the seasonal varieties, I’ve made at least one of the other colorful varieties. What I’m really waiting for, though, is the day when they might make “Lucky” Funfetti with bright green frosting and shamrock sprinkles!

Tasty Tuesday–Chris’ Pancake and Dining

I don’t think I’ve ever done a restaurant review focused on breakfast before, but there’s a first time for everything!

When you want to find the best breakfast in St. Louis, Chris’ Pancake and Dining routinely tops the list. The fact that both the Lions and Kiwanis Clubs meet there weekly is an immediate indicator of what a great local place Chris’ is!

I love when restaurants have cool glass:

We went on a Sunday morning. The parking situation was a bit tenuous, and when you see the crowds, both seated at tables and waiting for one, you may wonder if you’ll ever be seated (especially if you’re a group of nine, like we were!). But they’re really good about keeping things moving, and our wait wasn’t long at all!

The sight of these items on the table is familiar and comforting! It reminds me of my favorite childhood pancake house (of blessed memory) in suburban Chicago.

On to the food. I had the corned beef hash, which was amazing. Ryan had the Top of the Hill, which is Chris’ version of a local specialty, the slinger. Ryan liked it, so I’ll leave it at that, because slingers are not my thing. And the kids’ meals, which included pancakes, eggs, and a choice of bacon or sausage, were a huge hit! I was also impressed by their commitment to getting the meals right. Turkey had ordered his eggs sunny side up, and they were concerned that they had cooked them too hard, so they redid it, and quickly, too!

We first went to Chris’ about 15 years ago, but it’s been about 14 years since last we were there. Living in Belleville doesn’t make it very accessible most mornings! But it was just as good as I remembered, and I wouldn’t mind finding a reason to go back!

Tasty Tuesday–Butterscotch Haystacks (Peanut Butter Free!)

One of the first treats I started making after Ryan and I got married was butterscotch haystacks. They came to be a fall staple in our household, but once we learned that Moose was allergic to peanuts, they become less fun to make, because my original recipe contained peanut butter, and he couldn’t enjoy them with us.

I looked into lots of different potential substitutes. SunButter is almost always the first suggestion that comes up, but I never tried to make them using it. Instead, I opted for Biscoff Cookie Spread. The end result was amazing…we like them much better this way!

  • 1 11oz. bag butterscotch chips
  • 3/4 cup Biscoff Cookie Spread
  • 3 1/2 cups mini marshmallows
  • 10 oz. chow mein noodles

Over a double-boiler or in the microwave, melt butterscotch chips. Stir in Biscoff spread until smooth. Toss with marshmallows and chow mein noodles. Shape into “haystacks” a bit bigger than a golf ball. Refrigerate until set. Store any remaining haystacks in refrigerator.

Tasty Tuesday–Beast Craft BBQ: Beer-Braised Pork Tacos

I think it’s obvious that I’m a fan of Beast Craft BBQ’s beer-braised pork…the carnitas are one of the best things I’ve eaten! They also put that delicious pork on tacos, and I had the chance to try them for the first time on Sunday (I have tried the pulled rib tacos in the past).

Not that I’m surprised, but these are SO GOOD. The flavor is reminiscent of the carnitas, and yet it’s its own thing. Three of the fabulous Beast tortillas (I seriously love these tortillas, whether they’re served plain or fried!), are filled with pork, cotija cheese, and a red cabbage slaw, and topped with both BBQ and fry sauce. They also added a few slices of lime on the side, and a little squeeze of juice adds a lot of flavor! The tacos are just the right amount of spicy, with the right amount of crunch, and the pork is just as good in tacos as it is as carnitas. I wonder if they can find anything else to do with it? If they do, you can be certain I’ll try it!

Tasty Tuesday–Apples!

The apple dessert contest on Sunday had me thinking…how many apple recipes have I shared over the years? There are actually more than I remembered, and they’re not all desserts…I even have a main course on the list!

How do you like to use apples in your cooking and baking?

Tasty Tuesday–Salmon Tacos

I love tacos, and I love salmon, but for some reason, I’ve never thought of putting the two together! I happened to watch Ina Garten make salmon tacos on the Food Network earlier this summer, and I knew I’d have to try the recipe. I made some changes to the recipe after the first time we tried them, and I think they’re now one of my favorite dinners…and I finally found a way to prepare salmon that even Bunny and Ladybug enjoy!

Slaw

Salmon

Avocado Smash

  • 2 Tbsp. freshly squeezed lime juice
  • 1 tsp. kosher salt
  • 1/4 tsp. freshly ground black pepper

At least an hour before you plan to serve the tacos, prepare slaw. Toss the cabbage, cucumber, vinegar, dill, 1 teaspoon salt, and 1/2 teaspoon black pepper together in a large bowl. Cover and refrigerate, allowing the cabbage to marinate.

When ready to serve, preheat the oven to 425 degrees. Brush a baking dish with olive oil and place the salmon in it. Mix the chile powder, lime zest, and 1 1/2 teaspoons salt in a small bowl. Brush the salmon with 1 tablespoon of the lime juice and sprinkle with the chipotle seasoning mixture. Roast for 12 to 15 minutes, depending on the thickness of the fish, until the salmon is just cooked through.

Wrap the tortillas in 2 foil packets and place them in the oven with the salmon.  While the salmon is baking, roughly mash the avocados with the remaining 2 tablespoons of lime juice, the Sriracha, 1 teaspoon salt, and 1/4 teaspoon black pepper.

To serve, place a dollop of the avocado smash on one side of each tortilla, then some large chunks of salmon, and finally, some of the slaw. Fold the tortillas in half over the filling (they will be messy!) and serve warm.