Azoresgal~Life on an Island

A simple, no-bake pie that is perfect for the butterfinger lover in your family! This creamy butterfinger pie comes together in a snap with just a few simple ingredients.  Peanut butter, cream cheese and a butter finger filling poured into a delicious cookie crust, make this pie a winner! Ingredients 1 9 oz prepared graham cracker crust ( I made a cookie crust see below) 1 8 oz cream cheese, softened 1 cup powdered sugar 1/2 cup creamy peanut butter 1 tsp pure vanilla extract 2 8 oz tubs Cool Whip thawed, ( I used 2 cups cream, whipped) 3 full size Butterfinger candy bars, crushed (I used 4) Using an electric mixer, whip together the cream cheese, powdered sugar, peanut butter and vanilla. Beat on medium-high speed until fully combined. Fold in containers of thawed cool whip and crushed candy bars into the filling by hand. Reserve 1/3 cup of crushed candy bars for the top. Spread into the crust. Top with the remaining crushed candy bars. Chill for ...

This peanut butter tart, is heaven on a plate! It's decadent, sweet, creamy, and easy to make. It is love at first bite, in fact it's so delicious you will be tempted to eat the whole pie...I won´t judge you if you do! Crust 2 cups cookie crumbs ( I like digestive cookies, but Marie cookies work also) 2 tablespoons granulated sugar 1/4 teaspoon coarse or kosher salt 3 tablespoons unsalted butter, melted ( more if needed, and I like salted butter) Filling 1 cup cream cheese, softened 4 tablespoons butter, softened 2/3 cup  powdered  sugar 1 cup creamy peanut butter 1/4 teaspoon coarse salt 1 teaspoon vanilla extract Topping 1 cup ( or 170 grams) semisweet chocolate chips A pinch of salt 1/2 cup (120 ml) heavy cream Flaky sea salt, to finish (optional) Make the crust: Heat oven to 350°F (180C). Place a 9-inch round tart pan (ideally with a removable bottom) on a rimmed baking sheet. Finely grind cookies with sugar and salt in a food processor. Add me...

Chicken pot pie is such a perfect comfort food  for the cooler autumn nights upon us. A  dish with a golden  brown flakey pastry crust  loaded with a creamy chicken and veggie filling. Making this pot pie all from scratch is so worth the effort, but if you are pressed for time, going the store bought route will also work. Either way, your family is going to love the savory, delicious goodness that is this pie! 2 cooked chicken breasts, cubed (turkey works/ deli chicken/ leftover chicken) Crust for a double pie (storebought/or from scratch) 2 medium Yukon Gold potatoes, peeled and cubed 2 carrots, diced 1 small sweet onion, diced 1 cup frozen peas 1/3 cup butter 1/3 cup flour 1½ to 2 cups  chicken broth 1/2 cup heavy cream ( or milk) 2 sprigs fresh thyme leaves, minced (or 1 tsp. ground) Fresh chopped parsley to taste Salt and pepper to taste Chicken bouillon cube or 1 TBS bouillon paste (optional) Preheat oven to...

I don’t know what it is about pecan pie, that just might make it one of my favorite desserts. It could be the  scrumptious sweet syrupy filling, or the buttery crunchy pecans, or the fact that both are married to a delicate, flaky crust. Indeed it could be all of these things, add in some chocolate, and how could anyone resist this pie. It's a homemade pie, that's sweet, simple and made for sharing ! 1 (9") pie shell , deep dish 3 eggs, slightly beaten 1 c. light corn syrup 1/2 c. sugar 2 tbsp. butter, melted 1 tsp. vanilla 1 c. chocolate chips 1 1/2 c. pecans In medium bowl stir eggs, syrup, sugar, butter and vanilla until well blended. Stir in chocolate chips and pecans. Pour into unbaked pie shell. Bake at  180//350 degrees for 40 to 50 minutes or until knife inserted half way between center and edge comes out clean. Cool on wire rack. Makes 1 (9") pie. *** for the longest time, pecans and corn syrup, could not be found in any of the grocery...

So today I needed a little kitchen therapy, I decided I would make a pumpkin pie. I have said it before, I find that making a pie from scratch is calming, I am wierd like that . I don't have a fancy shmancy mixer to make the crust, so I use my hand's for this. While mixing, adding more water, or a bit more flour, you tend to forget anything else that might be on your mind. And then, once you start making the pie filling, adding the sugar, eggs, cinnamon and pumpkin, it's hard not to smile, after all who doesn't love pie. I was going to use my old and tested recipe , but in the cupboard there was no condensed milk to be found. My lovely neighbour only had a can of evaporated milk instead of condensed milk, but she still saved the day. I got to use another recipe, one that is just as easy and also delicious. 1 (9 inch) unbaked deep dish pie crust 3/4 cup white sugar 1 teaspoon ground cinnamon 1/2 teaspoon salt 1/2 teaspoon ground ginger 1/2 teaspoon nut...

Happy Pi (3/14)  Day ! If your a math-lover or dessert-lover, today is the perfect day. I am the latter of the two ! So to celebrate, I made a Chocolate Walnut Pie ! It's easy to prepare, the filling is quick to mix, and you don't even have to prebake the shell. Easy Peasy ! 1  package round puff pastry 1/2 cup brown sugar 2/3 cup corn syrup 1/3 cup chocolate chips 2 tablespoons butter 2 eggs 1 teaspoon vanilla pinch of salt 2 cups chopped walnuts Pre-heat oven to 200C. Line a 8 inch pie plate or tart pan with the puff pastry, cutting to size. In a bowl mix the sugar and corn syrup, microwave just till its warm, enough to mix well. Add in the chocolate chips, butter, vanilla, and salt, mix till everything is combined and chocolate has melted. Next add in the 2 eggs, beat and mix well, adding the walnuts last. Pour mixture into the pie plate, spreading it out to the side of the dish with a spoon. Bake in the oven 20-25 minutes, or until...

This classic French-Canadian meat pie is a substantial dish, and a pleasant addition to your table for the holiday season. Here is a little bit of history :  The tourtière is a French-Canadian meat pie that originated in the province of Quebec in Canada as early as 1600. Most recipes for tourtière include ground pork and other ground meats.  The tourtière is a traditional part of Christmas and New Year’s celebrations in Quebec, but the pie is also enjoyed at other times and throughout Canada. There is some debate about the origin of the name of the dish. Some believe that the dish is named after the now extinct passenger pigeons, called “tourtes,” that were cooked into the original pies.  Others argue that the pie is named after the deep ceramic baking dish that families used to create the pies.  It is, however, agreed that by 1611, the word tourtière had come to refer to the pastry containing meat or fish that was cooked in this medium-deep, round or rectang...

Ban for banana + offee for toffee = Banoffee Pie! A British favorite. Delicious caramel with sweet sliced banana and smooth whipped cream. So very yummy, and very easy to make. I made a little pie dish, you could certainly make individual ones. Try to stop your self after one slice of this banoffee pie. about 4 bananas sliced cooked condensed milk/ Dulce de leche-1 tin 200 ml of cream  + 2 Tablespoons icing sugar (whipped) 2 cups Digestive biscuits/Marie biscuits-crumbs, 1/2 Butter -melted cocoa powder/or chocolate sprinkles/or grated chocolate Use the food processor to grind the biscuits. Mix the crumbs and the melted butter and transfer it into a pie dish. Press the crumbs to make the crust. Refridgerate it for about 15 mins. Next layer is the caramel poured over the crust. Top with the sliced bananas. Top bananas with the whipped cream, be sure to cover all the bananas or they turn brown. Dust with cocoa powder/ or chocolate shavings/ or chocolate sprinkle...

When life gives you lemons  a friend gives you lemons from their orchard, and another friend gives you fresh farm eggs, there is only one thing to do...BAKE ! Our weather has been so grey and feels like we haven't seen the sun in what feels like 40 days. I decided to bake some lemon tarts ! Six lovely little lemon tarts, bright and yellow, just like the sun ! Pastry: 1 1/2 cups (375 mL) all-purpose flour 3 tbsp (45 mL) granulated sugar 4 oz (125 g) unsalted butter, cut in cubes 1 egg yolk 2 tbsp (25 mL) lemon juice Filling: 3 eggs 3/4 cup (175 mL) granulated sugar 1/2 cup (125 mL) melted unsalted butter 1 tbsp (15 mL) grated lemon rind 1/2 cup (125 mL) lemon juice Garnish: 2 tbsp (25 mL) icing sugar 1. Preheat oven to 425°F (220°C). Combine flour and sugar in food processor. Distribute butter over flour. With on/off motion cut in butter until mixture resembles coarse breadcrumbs. Beat together egg yolk and lemon juice in small b...

Happy  π (pi)/ Pi Day everyone !!!  If you remember anything at all about math class way back in the day , we learned that  π (pi)= 3.14, and well, today just happens to be March (3) the 14th, also known as Pi Day. Listen I don´t make these things up you know, for me it was just another excuse to use up some more frozen blueberries, and bake a pie. Although, does one really need an excuse to bake a pie, this blueberry pie was amazing, the only thing missing was a big scoop of vanilla ice cream, to kerplop on top of it. Blueberry Pie - Double Pie Crust 6 cups (about 2 1/4 pounds or 1 kilo) of fresh (or frozen) blueberries, rinsed and stems removed (if using frozen, defrost and drain first) 1/2 teaspoon lemon zest 1 Tbsp lemon juice 1/4 cup (about 30g) all-purpose flour (for thickening) 1/2 cup white granulated sugar (100g) 1/4 teaspoon cinnamon 2 Tbsp butter (unsalted), cut into small pieces Egg wash ingredients: 1 egg 1 tablespoon m...

I baked this apple pie yesterday, for a friend. Recently he had mentioned, that apple pie was one of his favorite desserts. We were invited over for dinner last night, by his lovely wife,  I offered to bring dessert, and surprised them with this apple pie. You will have to excuse the lack of step by step pictures, I am not lying when, I tell you, I put this apple pie together in 10 minutes  I felt like I was on  the TV show Chopped.   It's the apple pie I have been baking , well since I started baking apple pies, the recipe is from one of my very favorite cookbooks The Fannie Farmer Cookbook. A cookbook that I have had for a very long time, and the one I go to for alot of my baking.  It's a quick and easy pie to make, and tastes wonderful with a scoop two scoops of vanilla ice cream. Apple Pie Basic dough for 9" 2 crust pie 3/4 - 1 cup sugar 1/2 tsp salt 1 tsp cinnamon 1/2 tsp nutmeg 1 1/2 tbls flour 6-8 large, firm, tart apples (abo...

“Vegetables are a must on a diet. I suggest carrot cake, zucchini bread, and pumpkin pie.”-Jim Davis ... I have made this same pumpkin pie for so very long, the recipe came from the back of a can of condensed milk. It has become one of my families favorites, last year I decided I would make a pumpkin cheese cake instead of pie, my oldest son was so upset. This year while preparing for our thanksgiving meal, he asked me to please not change dessert, and just make a yummy pumpkin pie......so I did. I made my own pie crust , but, if you like, you can use a store bought one. I hope this becomes a favorite around your table too. Pumpkin Pie     ( Eaglebrand recipe) Ingredients 1 (16 ounce) can pumpkin  or 2 cups cooked pumpkin 1  can  Sweetened Condensed Milk 2 large eggs 1 teaspoon ground cinnamon 1/2 teaspoon ground ginger 1/2 teaspoon ground nutmeg 1/2 teaspoon salt 1 (9 inch) unbaked pie crust or a homemade crust Directions Preheat o...

 This is the recipe I use for making, my pie crusts. Don't be scared, ok ! This dough is very forgiving, and comes together fast. The most important thing, to know is to keep your ingredients COLD, and once the pastry is done, also keep it cold while you make your pie/tart/quiche filling. Here CRISCO is not easily found, so I use lard, for any pie that is "salty", if I make a sweet pie, I like to use all butter. Please remember, that if at first you don't succeed, to try, try again...........or you can always pie a frozen pie crust ;) Very cold lard, ( or CRISCO) (or butter) very COLD ice water in a bowl add, flour, sugar and salt add in the lard, and use fingers to mix it in the flour it should come together, like large crumbs ( the larger the crumbs, the flakier the crust) add in the very COLD water stir with a fork till the pastry, comes away from the bowl, almost into a ball turn out the pastry, form into a disc,  place in ...