Day Two: Oatmeal Cream Pies

Nathan LOOOOOOVES Little Debbie oatmeal cream pies, and he found a recipe! They're super super fattening (probably) but I think in cases like these, it's best to just ignore the nutritional facts and enjoy them.

Oatmeal Cream Pies

Cookies:
1 cup margarine
3/4 cup brown sugar
1/2 cup sugar
1 tbls molasses
1 tsp vanilla
2 eggs
1.5 cup flour
1/2 tsp salt
1 tsp baking soda
1/8 tsp cinnamon
1.5 cup quick oats

Cream filling:
 2 tsp Hot water
1/4 tsp Salt
7oz jar Marshmallow Cream
1/2 cup Shortening
1/3 cup Powdered sugar
1/2 tsp Vanilla

-Directions-
1 Cream margarine, brown sugar, and sugar.
2 Add the molasses, vanilla, and eggs to the creamed mixture, stir until uniform.
3 Combine flour, salt, baking soda, and cinnamon.
4 Add dry ingredients to the creamed mixture; mix in the oats.
5 Drop dough by tablespoon on ungreased sheets.
6 Bake at 350°F for 10-12 minutes , or until brown around the edges.

Filling
7 In small bowl, dissolve the salt in the hot water.
8 Combine marshmallow, shortening, powdered sugar, and vanilla in med bowl; mix until fluffy.
9 Add the cooled salt water and mix well.
10 Spread filling on flat side of one cookie, press 2nd cookie on top.

PIPPA PIE!

It started with a tweet...

I was watching the Olympics and saw some Canadian fans wearing some really cozy-looking mittens and I wanted some. I posted the following message on Twitter: "Any of my Canadian friends want to buy me some of those mittens? I probably won't pay you back hahah. jk jk but they do look cozy!" My lovely friend Pippa responded saying she had an extra pair and could be convinced into giving them to me. I told her to name her stakes. Embarrassing YouTube video? Done. Poetry? Done. She put a lot of thought into it and told me that in exchange for the cozy mittens, she would require me to make a new recipe specifically for her and post it to my blog. SO HERE WE ARE! I combined three delicious recipes to make, you guessed it--PIPPA PIE! (It must be in all caps when written about; when spoken, voices do not need to be raised.)


Pie crust, from the family cookbook:


1 1/3 cups sifted flour
1/2 tsp salt
1/2 cup shortening
3 Tbsp water


Combine flour, salt, and shortening until uniform. Add one tablespoon of water at a time. Work dough into a ball. Roll it out and put it in a pie pan. Prick the sides and bottom with a fork to release any air bubbles that form during cooking. Set the crust aside.

Sour cream peach pie filling, from About.com and adapted:


1/2 cup sugar
2 tablespoons flour
1/4 teaspoon salt
1 cup sour cream
1 egg, slightly beaten with a fork
1/2 teaspoon vanilla
1 29 oz can sliced peaches (drained

Preheat oven to 400°.  Combine sugar, flour, and salt; beat in sour cream, the beaten egg, and vanilla. Don't over-mix! The mixture will become too airy and not set well. Add sliced peaches. Pour mixture into unbaked pie pastry. Bake at 400° for 12 minutes. Reduce heat to 350° and bake 30 minutes longer. Remove from oven, but leave the oven on.

Crumbly topping, from the pear crisp recipe:

1/2 cup brown sugar
1/2 cup flour
1 cup quick oats
Dash of cinnamon
1/2 stick (1/4 cup or 4 Tbsp) butter or margarine 

Mix brown sugar, flour, oats, and cinnamon together, and then add butter. Spread it evenly over the pie. Put it back in the oven for 15 minutes.

 

This pie was REALLY good. It finished baking around 11 PM last night but that did NOT stop Nathan and I from eating two slices each. I don't know if this counts as making up a new recipe, since I combined three very good recipes to make one super delicious pie, but I hope it does. This pie is mind-blowing.

 

 

WHAT SAY YE, PIPPA?

Pear Crisp

I loooooove this recipe. I stole it from the family cookbook that Nathan's mom gave me! It's so easy and guaranteed to be delicious! We had this as our Valentine's Day dessert yesterday and it really hit the spot after a homemade pasta dinner courtesy of my wonderful husband :) All credit goes to Aunt Marcy!

Pear Crisp (or Peach!)

2-29 oz cans of sliced pears (or peaches!)
1 cup brown sugar
1 cup flour
2 cups oats
Dash of cinnamon
1 cube (1/2 cup) butter or margarine

Preheat the oven to 350. Drain the fruit (leave a bit of juice in, but not too much or you'll have a soupy dessert) and put it in a 9x13 pan. Melt the butter (Protip: I recommend using a pot on the stove instead of microwaving it; it takes a bit more time, but the cleanup necessary if you use the microwave takes a lot longer than that). Combine the dry ingredients, making sure you break up any clumps of brown sugar. Add the melted butter to the dry ingredients and mix well. Put the mixture on top of the fruit in the pan and distribute it evenly. Put it in the oven for 25 minutes; check it. If the crispy part isn't bubbling, leave it in for five more minutes. There's no need to let it cool down once it's done, and it's flippin amazing with vanilla ice cream!

Note: If you're not feeding more than four people, just cut the recipe in half and use an 8x8 dish. The baking time remains the same. Enjoy!

Yummmm!

Awesome commenter Alex's suggestion: add a handful of frozen berries to the fruit! If you don't thaw them beforehand, make sure you drain the canned fruit very, very well! I am definitely going to give it a shot next time I make this dessert!