Baked Goods / Dessert / Recipes

Red Velvet Fudge Pie

12.11.13

Let's pretend this isn't super normal for me. Red Velvet Fudge Pie-9

I go and find the easiest/most calorie packed/pretty dessert I possibly can and bring it to Thanksgiving dinner.   Red Velvet Fudge Pie-2

I'm like that girl who brings the bad boy home for the holidays just to piss off her mother… but my bad boy is cake.. or pie? Cake pie?  THINGS ARE SO CONVOLUTED MOM, STOP TRYING TO LABEL MY DESSERTS… WHY CAN'T YOU JUST ACCEPT THEM AS THEY ARE.   Red Velvet Fudge Pie

Side note: my mom and I don't really fight over what to call desserts (I'm not really that dramatic despite what my boyfriend/friends/family might tell you) we just agree to disagree and eat them. Red Velvet Fudge Pie-5

Where was I? Oh yes.  So I found this recipe and I had an ohhhh moment.  The world suddenly made perfect sense.  (I'm not dramatic at all remember.) Red Velvet Fudge Pie-7

I only made a few slight changes to Courtney's version, but after it was finished I couldn't help but think it would be kicked up a notch if you used dark chocolate chips instead of semi-sweet.  It's something to consider.  Or don't.  Whatever, it's your cake.  MAYBE you should try it both ways and let me know which is your favorite.  Red Velvet Fudge Pie-8 Red Velvet Fudge Pie-10

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Red Velvet Fudge Pie

  • Prep Time: 10
  • Cook Time: 35
  • Total Time: 45 minutes
  • Yield: 2 1x
Scale

Ingredients

  • 1 red velvet cake mix (I used Ducan Hines)
  • 3 eggs*
  • 1/3 vegetable oil*
  • 1 & 1/4 cup water*
  • 1/2 cup butter
  • 12 ounces mini chocolate chips, divided
  • 1 (14-ounce) can of sweetened condensed milk
  • 2 pie crusts (refrigerated or homemade)

Instructions

  1. Preheat your oven to 350 degrees. Roll out the pie crusts into the pie pans, unless purchased already in pans.
  2. Prepare your cake mix according to package instructions. Pour mixed batter into refrigerated pie crusts.
  3. Bake the pies for 30-35 minutes, or until a toothpick inserted into the center of the cake comes out clean.** Remove the pies and allow to cool.
  4. In a sauce pan combine the butter, 8 ounces of the mini chocolate chips, and sweetened condensed milk. Mix together until fudge sauce is smooth, then pour over the two pies.
  5. Sprinkle the remaining 4 ounces of mini chocolate chips on top of the fudge sauce.
  6. Allow the sauce to cool and harden before serving.

Notes

  • * The starred ingredients were called for by the Duncan Hines cake mix, follow the instructions on the cake mix you're using!
  • ** If the pie crust begins to brown before the cake is fully cooked, cover loosely with tin foil and continue baking until finished.

Nutrition

  • Calories: 8304
  • Sugar: 593
  • Sodium: 7284
  • Fat: 453
  • Saturated Fat: 196
  • Unsaturated Fat: 227
  • Trans Fat: 4
  • Carbohydrates: 973
  • Protein: 131
  • Cholesterol: 1015

Better yet, maybe you should share with me and I'll decide which one is my favorite.   Red Velvet Fudge Pie-6

P.S. you're welcome for helping you decide what to bring to Christmas this year to impress that aunt who always scoffs when you say you know how to bake.  make sure she “accidentally” gets half the pie instead of her “tiny sliver.” Red Velvet Fudge Pie-11

P.P.S. my aunt doesn't do that she's a VERY lovely lady, hi Aunt Jacky!

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Toppings

Things: the “purge my browser of ridiculous amounts of” Links Edition

12.05.13

Just in case you thought I forgot about you, here is the stuff that has been clogging up my google chrome browser lately that I just haven't had time to post because of life/school/redvelvetfudgepie.  You understand. 

Aka: I really do love you guys and I've been saving stuff to share with you but I got too busy.  The Jello-Shots should explain everything…

JelloShotsMadeMeDoIt

1. Further proof that Taylor Swift is trying to steal my identity.  

2.  Every girl Everyone should read this, this, and this (minus the gym part being a necessity).

3.  THEY THINK I'M FUNNY GUYS.  However, they also think my name is Samantha… so I guess their credibity is slightly flawed.  BUT GUYS THEY THINK MY BLOG IS FUNNY.  Therefore, I love them. 

4.  I would like to visit all of these places.

5.  Another reason I'm 90 percent sure Jessica is my spirit blogger/long lost big sister.

6.  My favorite way to make chicken legs.  Nom.

7.  My life story. 

8.  I'm pretty sure I teared up at the first one.

9.  Target continues to teach me everyday.

10.  #loveyoujt #watchit

11.  This is so cool on so many levels.

12. Oh lil Rhody, I just love you so.

13.  Not that I'm on the market… but my loving boyfriend could take notes.  HINT HINT, BABE.

14.  Or he could just buy me a puppy… whichever works.

I promise you a real post will come along soon… I'm almost done with this class.  

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Recipes / Sides

Zucchini & Tomato Rosemary Gratin

11.11.13

Zucchini, oh how I love you.  How I love your color, your taste, and your undeniable superiority to other vegetables. Zucchini & Tomato Rosemary Gratin-9

This dish screams fall to me.  I actually made this at the end of the summer, but it didn't feel right posting about it when I could tell you about popsicles, pasta salad, and cucumber soda. Zucchini & Tomato Rosemary Gratin

After being away for literally five weeks over the summer, I returned to have my main man Chaz, from Frank's Quality Produce, swindle me into buying all kinds of produce.  I really enjoy buying my fresh stuff from Frank's not only for the Pike Place Market experience, but the people there are super friendly and knowledgable.   Zucchini & Tomato Rosemary Gratin-4

I had been reading my August issue of bon appetite on the plane and saw this recipe for Squash and Tomato Gratin and it sparked my idea for this dish.  I spent the rest of the work day thinking about how I was going to make this for dinner.

It didn't disappoint.  Zucchini & Tomato Rosemary Gratin-3

I was never really a tomato lover and it's only been just recently that I've started to experiment with them in the kitchen.  These looked so good it was impossible to resist the purchase. Zucchini & Tomato Rosemary Gratin-2 Zucchini & Tomato Rosemary Gratin-5

But honestly the smell of those tomatoes with the shallot and garlic had me practically licking the hot skillet.  Practically, people.  I wanted to whip up some pasta and throw it in the pan (just throw it in the pan… why do I make these awful music references 24/7?) but I refrained.  Somehow.   Zucchini & Tomato Rosemary Gratin-6 Zucchini & Tomato Rosemary Gratin-7

The sweet flavor of the tomatoes was really highlighted in this dish.  I ate it as a meal but it would probably be better as a dinner side.  

Zucchini & Tomato Rosemary Gratin-8 Zucchini & Tomato Rosemary Gratin-10 Zucchini & Tomato Rosemary Gratin-11

If it hadn't been 80 degrees I would have curled up with a plate and a blanket and watched Halloween movies all night.  

Zucchini & Tomato Rosemary Gratin-13

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Zucchini & Tomato Rosemary Gratin

  • Author: thepikeplacekitchen.com
  • Prep Time: 15
  • Cook Time: 30
  • Total Time: 45 minutes
Scale

Ingredients

  • 1 zucchini
  • 1/2 lb grape or cherry tomatoes
  • 1 shallot
  • 3 cloves of garlic
  • 1 sprig of fresh rosemary
  • 1/2 cup panko breadcrumbs
  • 1/2 cup plain breadcrumbs
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon onion salt
  • 1/4 teaspoon black pepper
  • 4 tablespoons olive oil, divided

Instructions

  1. Remove the rosemary needles from the sprig and roughly chop. Combine the chopped rosemary, panko & regular bread crumbs, garlic powder, onion salt, and pepper in a food processor. Mix 2 tablespoons of olive oil into the mixture.
  2. Mince the shallot and slice the garlic cloves and set aside. Quarter the tomatoes and place in a bowl (try to keep as much of the tomato juice as possible).
  3. Heat 2 tablespoons of olive oil in an ovenproof skillet over medium heat and preheat the oven to 350 degrees. Add the tomatoes to the skillet; allow to cook until juices start to bubble (about 2 minutes) then add in shallots and garlic. Allow to cook down for another 2 minutes.
  4. Slice the zucchini into thin rounds and layer on top of the tomatoes. Sprinkle the breadcrumb mixture over the top and bake for 20-25 minutes, or until zucchini is tender and breadcrumbs are toasted.

Nutrition

  • Serving Size: 4
  • Calories: 277
  • Sugar: 12
  • Sodium: 351
  • Fat: 15
  • Saturated Fat: 2
  • Unsaturated Fat: 12
  • Trans Fat: 0
  • Carbohydrates: 32
  • Protein: 5
  • Cholesterol: 0

Zucchini & Tomato Rosemary Gratin-12 Zucchini & Tomato Rosemary Gratin-14 Bring on a nice big pan of this, boots, and fall.  I'm ready.

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Toppings

Sunday Things

11.03.13

Jungle Shake

1.  My mother and my boyfriend's roommate have been very upset lately that there hasn't been a post, so I'm throwing them a bone.  Things got a little crazy in October with my travel picking up again, a crazy stressful work assignment, and my second grad school class coming to an end.  Now I'm in my third grad school class and it doesn't seem like the crazy is slowing down… at. all.  (Also, I may have been distracted by drinking too many Red Robin Jungle Shakes… sorry I'm not sorry about that one.)

2.  I'm OBSESSED with this.  Which led me to become obsessed with ALL of his stuff, including this.  And all of the Once Upon A Crime segments. Omg stop.  

3.  Has anyone else tried the new Chips Ahoy! cookies with Reese's in them?  I'm like really into them for some weird reason.  I've only tried the blue package ones, but I think the chewy chocolate ones would be bomb.  

4.  Scandal is KILLING me.  Literally it's just killing me.  Why do I love Jake so bad?  Why do I still love Fitz?  Why does Olivia's dad give me the worst chills ever?  Why, why, why?  Mellie's plea with Olivia broke. my. heart.  And I don't even like her.  So much angst.  So much drama.  I can't handle angst the way I used to be able to.  On a different note, I thought 99% of Kerry Washington's SNL episode was HILarious.  Just sayin. 

5.  I got the new iPhone and I'm obsessed with it.  But mine's been having weird malfunctions.  I think I need to take it back and exchange it, but it just seems like a lot of effort.  Grr.  

6.  My travel season has picked up again.  I'm all over the place.  I was in Dallas, TX, two weeks ago and last week I was in Bend, OR.  This week I'll be in Bend again thennnnnnn I get to see my wonderful boyfriend in Utah over the weekend.  

7.  Speaking of Frankie.  He's had me cracking up lately with all of his shenanigans.  Particularly his quotes that Kyle has been filling me in on lately.  For example: “I'm getting a tweet and an Ash text?  I'm crushing it.”  #helovesmeapparently

8.  Part of me wishes I had been semi-productive yesterday, but instead I lounged around and watched youtube videos.  (see number 2 & this as well)

9.  I don't know why I love this so much but I do.  Probably because they're all true.  

10.  It's fall and fall makes me happy.  The leaves changing color this year seems to be ridiculously beautiful.  I'm enjoying it.   Leaves and Toms

11.  That being said, holiday Starbucks cups came WAYYYYYY too early.  Just like Target Christmas decorations.  In the words of my boyfriend, “pump the brakes.”

P.S. I love you all and I'm sorry for the delay in posting.  I have a recipe that's already written and coming your way ASAP and I'm getting to work on creating a burger or pasta dish as requested by Kyle and Frankie.  

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Baked Goods / Dessert / Recipes / Snacks

Three Ingredient Pumpkin Chocolate Chip Muffins with Chocolate Caramel Sauce

10.06.13

Pumpkin Chocolate Chip Muffins-12 I think it's pretty common knowledge that I love fall.  It's my favorite time of year… but October, October is my favorite month.  It's the epitome of fall to me.  One of my favorite parts of October is the emergence of all things pumpkin.   Pumpkin Chocolate Chip Muffins-11

I love pumpkin lattes (like the one I'm drinking right now), pumpkin breads, pumpkin beers, pumpkin everything.  Bring me all the pumpkin.  So when I started to see these three-ingredient muffins floating around pinterest I was like OHMAHGAWDITSTIME.

  Pumpkin Chocolate Chip Muffins
I've been hoarding cans of pumpkin in my cabinet since New Years and it's finally the time of year that I can use them.  Especially in three ingredient muffins.   These muffins are super easy and super delicious.   Pumpkin Chocolate Chip Muffins-2 Pumpkin Chocolate Chip Muffins-3

I HIGHLY recommend you warm them up before eating them because someonehelpme they're amazing when the chocolate chips are just a little bit melted.    Pumpkin Chocolate Chip Muffins-9

I've been eating them as dessert, snacks, and even breakfast… cause I'm a rebel like that.  Andddd because this makes thirty-six mini muffins and it's hard to get rid of them all without eating them at all times of the day.  

Pumpkin Chocolate Chip Muffins-10 Pumpkin Chocolate Chip Muffins-13 Oops. But let's talk about this chocolate caramel sauce for a hot second, because it tastes like brownie batter.   Chocolate Caramel Sauce I swear to you, it tastes EXACTLY like it.  The first time I made it was like hmm, this tastes like… brownie batter… and I looked down and it was gone.  No joke, I ate the whole thing trying to be “sure” that it really tasted like what I thought it did.   Sauce Being Mixed  So make it.  Slather it on these muffins, or slather it on a spoon, or a Silpat mat for all I care, and eat it.  I won't judge you for how you choose to eat it.  That's your prerogative.   Sauce Designs Pumpkin Chocolate Chip Muffins-14  

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Pumpkin Chocolate Chip Mini Muffins

Inspired by Pinterest

  • Author: Ashley Renee
  • Prep Time: 10
  • Cook Time: 20
  • Total Time: 30 minutes
  • Yield: 36 1x
Scale

Ingredients

  • 1 can of pumpkin (15 oz)
  • 1 box of white cake mix*
  • 3/4 cup of mini chocolate chips

Instructions

  1. Preheat your oven to 350 degrees.
  2. Mix together the can of pumpkin and the cake mix, this can be done in a kitchen aid mixer or a bowl. Fold in the chocolate chips.
  3. Spray the mini muffin pan with non-stick spray or use mini muffin liners.
  4. Scoop one heaping tablespoon of batter into each muffin cup.
  5. Bake for 15-20 minutes, until a toothpick comes out clean when inserted into the center of the muffin.

Notes

  • *I used Betty Crocker Super Moist White Cake Mix, but any white cake mix will do.

Nutrition

  • Calories: 2906
  • Sugar: 351
  • Sodium: 3579
  • Fat: 94
  • Saturated Fat: 32
  • Unsaturated Fat: 56
  • Trans Fat: 0
  • Carbohydrates: 484
  • Protein: 33
  • Cholesterol: 29

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Chocolate Caramel Sauce

  • Author: Ashley Renee
  • Cook Time: 2
  • Total Time: 2
  • Yield: 2 1x
Scale

Ingredients

  • 2 tablespoons caramel sauce/syrup*
  • 1 tablespoon unsweetened cocoa powder*

Instructions

  1. Mix the cocoa into the caramel sauce until blended well. The sauce will resemble (and taste like) brownie batter.
  2. Optional: Microwave the sauce for 10 seconds to warm it before serving over Pumpkin Chocolate Chip Mini Muffins.

Notes

  • * I used Smucker's caramel sundae syrup.
  • * I used Hershey's unsweetened cocoa powder.
  • I made the sauce as needed right before eating the muffins, however, if you want to make a large batch of the sauce it should keep in the fridge for 2-3 days. The ratio is 2:1 caramel and cocoa, for making large batches.

Nutrition

  • Calories: 117
  • Sugar: 19
  • Sodium: 28
  • Fat: 1
  • Saturated Fat: 1
  • Unsaturated Fat: 0
  • Trans Fat: 0
  • Carbohydrates: 28
  • Protein: 2
  • Cholesterol: 0

Pumpkin Chocolate Chip Muffins-15 P.S. Even non-pumpkin lovers like them… yes, I'm talking about you Geoff.  

P.P.S. My pumpkin spice latte is AHMAZING right now, thanks Starbucks. Love ya.

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