Chocolate Chip Pecan Pie

pecan piePie, Pie, My hubby loves pie. So I made him one, and it dd get rave reviews. True, I sent him with him, so nary a bite did I get. That’s okay though, I was more than happy to bake and share. In truth, I wasn’t even going to share the recipe with you guys (shame on me) because I didn’t try it, it’s hard to give a fair review. However, this is one of the past standards, that I used to make way , way back before I was a food blogger, and if it was good this time as it was back then, it deserves a spot on this here blog o’mine. So here it is!

Recipe slightly adapted from Allrecipes

  • 1 Perfect Pantry Pie Crust
  • 3 eggs
  • 2/3 cup white sugar
  • 1/2 tsp. salt
  • 1/3 cup melted butter
  • 1 cup corn syrup
  • 1 cup pecan halves
  • 1 1/2 cups semi-sweet chocolate chips
  1. Get your pie crust ready in deep dish pie plate. Pre heat oven to 375 degrees.
  2. Beat eggs with sugar and salt. Add melted butter and corn syrup. Stir in pecans and chocolate chips by hand.
  3. Bake for 45 minutes. Let rest to room temperature before serving.
  4. Eat and enjoy!

Blubarb Crisp

Blueberry RhubarbSometimes as adults, your brain just totally stops working. I was trying to say blueberry rhubarb, but blubarb just kept coming out of my mouth. I seemed to be the only one who blueberry rhubarb was proving to be quite the tongue twister. So Blubarb it is. Spell check keeps changing it to blurb. Even spell check doesn’t like it, but blubarb it will forever be in our house. I found this recipe over at Lemon Tree Dwelling . It;s not the first time, I’ve made something from Lemon Tree, and it certainly won’t be the last either. Pop over and check out oodles of scrumptious delights.

  • For the fruit:
  • 4 c. diced rhubarb
  • 2 c. fresh or frozen blueberries
  • 2 Tbsp. flour
  • ½ c. brown sugar
  • 1 tsp. cinnamon
  • ⅛ tsp. salt
  • For the topping:
  • 6 Tbsp. butter
  • 6 Tbsp. flour
  • ½ c. brown sugar
  • ¾ c. quick-cooking rolled oats
  1. Combine first 6 ingredients in deep dish pie plate.
  2. Combine topping ingredients and sprinkle over fruit.
  3. Bake for 1 hour at 350 degrees.
  4. Eat and enjoy! (possibly topped with vanilla ice cream)

Peanut Butter M&M Pie

Cookie PieSo this was our conversation.

“Guess what honey? I’m making pie for our treat tonight!”

“Yay! I love Pie”

“I’m making peanut butter M&M pie, with chocolate chips”


So, pie is one of hubby’s favourite desserts, and certainly one of my least favourites. To be honest if pie is on the dessert menu, I am more likely to skip it, and save my dessert for something better, later in the week. Of course, there are exceptions to everything, I love pumpkin pie, pecan pie, that’s pretty good too. My hubby thought this was more like a big cookie, cleverly disguised in a pie crust. He was right, and it was delicious. A new pie to add to the I will totally use one of my treats up on the delicious tidbit. A warm cookie pie, served with a scoop of ice cream on the side. This is a pie I can totally stand behind!

Recipe from Culinary Concoctions by Peabody

1 recipe pie crust , or store-bought
1 cup granulated Sugar
¾ cup all-purpose flour
3 TBSP peanut butter
½ cup unsalted butter, melted
2 large eggs, beaten
1 tsp vanilla extract
1 cup Peanut Butter M&M’s
2/3 cup milk chocolate morsels – I used Peanut Butter Filled Nestle Delightfulls


  1. Make pie crust and fit into 9 inch pie plate.
  2. Beat together sugar, flour, peanut butter, and melted butter. Beat in eggs with vanilla.
  3. Use spatula to fold in M&M’s and chocolate chips.
  4. Scoop into pie shell.
  5. Bake for 40 minutes at 350 degrees. Let cool, then slice.
  6. Eat and enjoy!

Blueberry Almond Crumble

Blueberry crumbleBaking week is still going on, and today you get one of the boys favourites, Blueberry Crumble. As the high school requirements for the baking unit are quite a bit of goodies (I mean 3 cakes) that took us a while to eat, we decided to go a bit healthier for the fruit crumble assignment. Seriously, it doesn’t even have sugar. Just maple syrup to add a bit of sweetness. Next time I think we will add some sliced almonds to the crumble topping, they would add a nice extra bit of crunch. The almond extract was certainly the predominant flavour in this bad boy, and it was delicious!

Recipe very slightly adapted from Amy’s Healthy Baking

  • ¾ cup  old-fashioned oats
  • ¼ cup  whole wheat  flour
  • 1 tsp ground cinnamon
  • 2 tbsp maple syrup
  • 1 ½ tbsp unsalted butter, melted and cooled slightly
  • 1 bag frozen blueberries (500g)
  • 3 tbsp cornstarch
  • 2 tsp almond extract
  1. Stir together blueberries, cornstarch and almond extract. Scoop into 8 or 9 inch square baking dish.
  2. Combine oats, whole wheat flour, cinnamon, syrup and melted butter. Sprinkle on top of blueberries.
  3. Bake for 50 minutes at 350 degrees. If desired serve topped with some cream.
  4. Eat and enjoy!