Pumpkin Pie 201: LIBBY’S® Pumpkin has you covered!

Written by : Chris

Libby's Pie 201

Thanksgiving is a time for sharing and a day to create lasting memories. It’s a day celebrated with loved ones around great food. But let’s be honest. When it comes to the food, it’s all about the pie. I mean, Thanksgiving without pumpkin pie just wouldn’t feel right! After all, it is THE quintessential Thanksgiving dessert.

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The classic LIBBY’S® Famous Pumpkin Pie recipe (pictured above) has been on the can since 1950. That’s a long time!  It’s been a standing tradition in my family that I make the pie for our gatherings. Having made hundreds of pumpkin pies both personally and professionally, I guess it’s fitting.

  Libbys Pumpkin Pie Ingredients

Each year, I like to try something a little different. Last year, I made a whole-grain crust (ingredients pictured above) which included flaxseed and orange zest. Total homerun!

This year, I will be making the crust from scratch. I will likely go the all-butter route because it produces such a flaky crust.  If you prefer to use shortening in your crust, here’s a great recipe to follow. In a pinch, you can also use a ready-made pie shell.

Libby's Pumpkin Pie

I’ve heard that for some, transferring the pie shell to the pie dish can be a little intimidating. It shouldn’t be; it’s actually quite easy. Check out the image above for how to do it. Once your dough has been rolled, simply fold it in half lengthwise, the fold it again and transfer it to your pie plate. Unfold the shell in the plate and then gently press it into the plate.

Libby's Pumpkin Pie

You should have a little dough overhang around the edges. Turn that under so that you have an elevated edge for crimping. I find fluting a pie crust to be incredibly therapeutic! It’s actually my favorite part of pie making!

Step 3

Step 4

And you can get super creative!  A clean key is used above to crimp the crust. You could also use the decorative edge of a spoon or fork.

Step 5

Let’s talk pumpkin pie filling! The recipe on the can is top-notch! So I always use this as my base, then add to it or make simple substitutions. My favorite addition is bourbon (shown in the image above).  The booze is baked, so don’t worry, it loses its edge. I also like to use light brown sugar in place of granulated.  The bourbon and brown sugar just add a little more depth to the pie. Here’s the Bourbon Pumpkin Pie recipe.

Step 6

Ok, now we are ready for the grand finale! We can’t forget the whipped cream. Straight up whipped cream is just fine! But seeing we are in the celebrating spirit, let’s kick it up. I love to add fresh citrus to my whipped cream. For every 1 cup of whipping cream, I beat in about 2 tablespoons of fresh orange juice, 2 tablespoons granulated or powdered sugar and a teaspoon or so of freshly grated orange zest. If you aren’t a citrus fan, try liqueur! Start with 1 tablespoon bourbon, rum or brandy (you can always add more) along with 3 tablespoons of brown, granulated or powdered sugar.  A small amount of liqueur really elevates the flavor of whipped cream!

libby's

This week (Wednesday and Thursday), we are hosting #LibbysPie201 on our LIBBY’S® Pumpkin Facebook page, our second annual event in preparation of our favorite day of the year. We will be sharing exclusive tips, tricks, recipes and advice on creating the perfect pumpkin pie. Click over and join the fun!

From our kitchens to yours, Happy Thanksgiving!

All trademarks are owned by Société des Produits Nestlé S.A., Vevey, Switzerland, or are used with permission.

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Celebrate National Ice Cream Month with Our Delicious Tiramisu Ice Cream Cake

Written by : Chris

Tiramisu Ice Cream Cake Finished

July is National Ice Cream Month, so it’s the perfect time to share this Tiramisu Ice Cream Cake Recipe with you!

Traditional tiramisu is a light-as-air chilled dessert that consists of ladyfingers dipped in a coffee-liqueur mixture, then layered with mascarpone and grated chocolate. While it’s absolutely heavenly, we wanted something a bit more refreshing for summer.

Seeing that we have a fascination with frozen layered cakes, we thought we’d put a frozen, layered spin on traditional tiramisu. So in this recipe, you will find the traditional tiramisu ingredients, but we are substituting light vanilla ice cream for mascarpone.

Ladyfingers are small, finger-shaped sponge cakes available in two forms – crisp and soft. They can be found in most grocery stores as well as specialty markets. Crisp ladyfingers absorb the espresso-liqueur mixture really well without becoming mushy so that is what we prefer to use.

Before assembling this tiramisu cake, it’s essential to soften your ice cream. The best way to do this is by placing it in the refrigerator for 20 minutes, then scoop it into a large mixing bowl and beat until smooth.  This way it is universally smooth before spreading over the soaked ladyfingers.

View our Tiramisu Ice Cream Cake Recipe now on Meals.com!

Tiramisu Ice Cream Cake Ingredients

Ingredients for 8 servings:

•Plastic wrap or parchment paper

•3 NESCAFÉ DOLCE GUSTO Espresso Intenso capsules, brewed according to package directions (1.7 fl. oz. each)

•1/4 cup coffee liqueur, brandy or dark rum

• 1 package (6.17 to 7 oz.) crisp ladyfingers (package size varies by manufacturer)

•1 carton (1.5 quarts) Vanilla Bean DREYER’S or EDY’S SLOW CHURNED Light Ice Cream, softened

•3/4 cup NESTLÉ® TOLL HOUSE® Dark Chocolate Morsels, chopped, divided

•2 tablespoons NESTLÉ® TOLL HOUSE® Baking Cocoa

Directions:

Tiramisu Ice Cream Cake Step 1

LINE an 8-inch loaf pan with plastic wrap or parchment paper, leaving a 3-inch overhang.

Tiramisu Ice Cream Cake Step 2

COMBINE espresso and liqueur in a shallow dish. Dip one-third of ladyfingers into mixture and place in bottom of prepared pan.

Tiramisu Ice Cream Cake Step 3

LAYER one-third of ice cream over top; sprinkle with ¼ cup morsels. Repeat layers 2 more times.

Tiramisu Ice Cream Cake Step 4

FOLD plastic wrap overhang over top of cake and freeze overnight.

Tiramisu Ice Cream Cake Finished

To serve, lift cake from pan using plastic wrap overhang. Remove plastic wrap. Dust top of cake with cocoa powder. Slice into 1-inch slices.

Kitchen Tips:

1 package (3 to 3 1/2 oz.) soft ladyfingers can be used in place of crisp, but be sure to dip, not soak in the espresso liquid.

Here is the Tiramisu Ice Cream Cake nutrition information. The slices are generous in size, so they can easily be cut in half making 16 servings total (this is what we do!).

Cheers!

All trademarks are owned by Société des Produits Nestlé S.A., Vevey, Switzerland.

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How to Make Easy Lemon Bars with Sweetened Condensed Milk

Written by : Chris

easy lemon bars image 1 400

Freshen up spring celebrations with these simple, sweet and vibrant lemon bars! Lemon bars are a classic American dessert composed of a shortbread crust topped with a simple, tangy lemon filling.

We’ve simplified the traditional recipe by using sweetened condensed milk. So once you make the crust, all you need to do is whisk together egg yolks, sweetened condensed milk, fresh lemon juice and lemon peel. It couldn’t be easier!

Here’s the recipe for Easy Lemon Bars:

easy lemon bars image 2 400

Ingredients for 20 bars:

Directions:

PREHEAT oven to 350° F. Line 8-inch-square baking pan with foil, leaving a 2-inch overhang. Spray foil with nonstick cooking spray.

BEAT butter, powdered sugar and salt in large mixer bowl until light and fluffy. Gradually beat in flour on low speed just until combined (mixture will be crumbly). Press dough onto bottom of prepared pan.

BAKE for 15 to 20 minutes or until lightly golden.

WHISK together egg yolks, sweetened condensed milk, lemon juice and lemon peel until smooth. Pour over crust. Bake for an additional 25 to 30 minutes or until set. Cool completely in pan on wire rack.

REFRIGERATE for 2 hours or until firm. Using foil overhang, lift onto a work surface; cut into 20 bars. Dust with additional powdered sugar before serving. Squares will hold, covered, in refrigerator for up to 3 days.

easy lemon bars image 3 400

A few tips:
If you make the bars in advance, don’t dust with powdered sugar. Only do this right before serving.

To produce really clean slices, place the baking pan with lemon bars in the freezer for 10 to 15 minutes before cutting. Wipe the knife between cuts. If desired, trim away edges (I didn’t trim all the edges on the photo above, but I did freeze them).

For serving, place bars in individual paper cupcake liners. This way guests can easily help themselves and you don’t need to worry about dessert plates.

Happy spring!

All trademarks are owned by Société des Produits Nestlé S.A., Vevey, Switzerland.

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Stout Brownies for St. Patrick’s Day

Written by: Chris

Brownies 1

Beer in a brownie may seem unconventional, but the malt actually adds depth by intensifying the chocolate flavor. Stout and other dark beers are often described as having chocolate and coffee overtones, so this combination may not be too far-fetched. 

These brownies couldn’t be any easier to make. In fact, most of the ingredients you likely have on hand. And with St. Patrick’s Day right around the corner, you might even have stout!

Speaking of stout, if you want a more intensely flavored chocolate brownie, you can boil the stout to concentrate the flavors. To do this, place the stout (1/2 cup total) in a small saucepan and bring it to a boil over medium heat for 5 minutes or until reduced by half. Allow it to cool a bit before adding to the chocolate mixture. I’ve made the brownies this way as well as straight from the bottle and loved both. You really don’t taste the stout in the brownies – it just intensifies the chocolate flavor and makes them a bit more fudge-like.

Here’s a look at the ingredients.

Brownies 2

Easy Dark Chocolate Stout Brownies

Ingredients needed for 16 brownies:

  • 1 2/3 cups (10-ounce package) NESTLÉ® TOLL HOUSE® Dark Chocolate Morsels, divided
  • 1/2 cup unsalted butter, cut into pieces
  • 1 cup granulated sugar
  • 1/2 cup stout beer
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon kosher salt
  • 2 large eggs
  • 3/4 cup all-purpose flour, sifted
  • Powdered sugar (optional)

Directions:

Brownies 3

PREHEAT oven to 325° F. Line an 8- or 9-inch-square baking pan with foil leaving a 2-inch overhang. If you like thick brownies use an 8-inch pan.

Brownies 4

MELT 1 cup morsels and butter in large, microwave-safe bowl on HIGH (100%) power for 1 minute; stir until smooth.

Brownies 5

STIR in granulated sugar, beer, vanilla extract and salt with a whisk or wooden spoon. Add eggs one at a time, stirring well after each addition.

Brownies 6

STIR in flour.

Brownies 7

FOLD in remaining 2/3 cup morsels. Spread into prepared baking pan.

brownies 8

BAKE for 38 to 40 minutes or until wooden pick inserted in center comes out slightly sticky. Cool completely in pan on wire rack. Using foil overhang, lift brownies from pan; cut into bars. Dust with powdered sugar, if desired.

brownie final baked

Now if you are really pressed for time and want to try your hand with beer and brownies, you can use your favorite box mix brownie and replace the water with stout beer. I’d also recommend stirring in a half cup of NESTLÉ® TOLL HOUSE® Dark Chocolate Morsels into the batter.

All trademarks are owned by Société des Produits Nestlé S.A., Vevey, Switzerland.

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A Unique Use for Apple Juice

Written by: Chris

Every now and again I come across a recipe or creative way to use an ingredient that really gets me thinking – like infusing chocolate with herbs. Infusing chocolate isn’t new, but it certainly was when I created this  Chocolate Rosemary Tart nearly 10 years ago.  The flavors are pretty adventurous, so the recipe can be a hit or a miss (especially if you introduce it before the trend really takes off!).

So how about adding apple juice to savory recipes? I’ve added it to quinoa, chicken, salmon, and even beef empanadas. But I’ve never thought of adding it to tacos. So when this Tacos to Go recipe came through for testing, I couldn’t wait to dive in. Would it taste like apple? Would it be too sweet? What benefit could there be?

Tacos To Go Recipe

Apple juice is added to the skillet with lean ground turkey and cooked until the apple juice is nearly gone. The turkey takes on just a hint of sweetness, which complements the turkey perfectly. The apple juice adds moisture too, making it great for leftovers. So to answer my questions above, it’s not too sweet and it doesn’t taste like apple. The real benefits I see are the delicate flavor and the ability to keep the lean turkey moist.

For a delicious weeknight meal, simply serve in tortillas with assorted toppings. Or, take it on the go! For those of us who struggle with school lunches (that would be me), this is a wonderful solution!

Baked taco shell cups really hold up well in lunch boxes and kids absolutely love them. All you need to do is cut circles out of your tortillas, press into a muffin tin and bake. To keep the turkey filling hot, it’s best to preheat your thermos. Simply fill your thermos with piping hot water, put on the lid and seal it. Empty the thermos after letting it sit for several minutes, and then fill with the taco filling. Place all of the toppings in sealed containers with an ice pack. Easy peasy.

Here’s a look at the ingredients. I like to add a clove of finely chopped garlic when cooking the turkey, but this is completely optional.

Tacos To Go

Ingredients for 6 servings (2 taco cups per serving):

TACO FILLING

  • 1 tablespoon olive oil
  • 1 pound lean ground turkey
  • 1 tablespoon MAGGI Granulated Chicken Flavor Bouillon
  • 1 cup Apple NESTLÉ® JUICY JUICE® 100% Juice

TACO SHELLS

  • 6 (8-inch) soft taco-size whole wheat flour tortillas
  • Nonstick cooking spray
  • Toppings of your choice: chopped tomatoes, lettuce, shredded cheese, sour cream, salsa

Directions:
FOR TACO FILLING:
HEAT oil in a large nonstick skillet over medium heat. Add turkey and bouillon; cook, stirring frequently, for 5 to 7 minutes or until no longer pink.

POUR apple juice over turkey. Increase heat to high; bring mixture to a boil. Reduce heat to medium; cook for 10 minutes until almost all of the juice is absorbed.

FOR TACO SHELLS:
PREHEAT oven to 400° F.

CUT tortillas into twelve 4-inch circles using a cookie cutter or the top of a glass. You will cut 2 circles out of each tortilla.

SPRAY a 12-cup muffin tin with nonstick cooking spray. Press tortilla circles into each cup.

BAKE for 12 to 15 minutes or until golden and crispy.

FILL taco shells with taco filling and your choice of toppings.

Short cut: instead of baking the taco shell, cut rounds out of a tortilla and serve like a soft taco.

Now it’s your turn. What unique uses for ingredients have you come across?

JUICY JUICE® is a registered trademark of Société des Produits Nestlé S.A., Vevey, Switzerland. 

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Game Day Slow Cooker Chicken Tacos

Written by Chris -

chicken tacos 1

Do you like to host game day parties? Regardless of who is playing, game day is a great excuse to try new recipes! And we have a new one for you that’s made in a slow cooker, packs a little heat and serves a crowd. Plus, it’s versatile! Think tacos, wraps and nachos. I’ve made these Slow Cooker Chicken Tacos a number of times so I can tell you, they’re tried and true and sure to become a favorite!

From start to finish, you need to give yourself about 5 hours before you plan to serve it. No pre-cooking or browning is required. Just add the chicken, onion, garlic, fresh jalapeños, bouillon and tomato sauce to the slow cooker. Cook for approximately 4 hours or until tender. Shred the chicken, add a can of black beans and continue to cook for an additional 30 minutes. The recipe serves 5, but you can double the ingredients if your slow cooker can handle the volume.  Then you can serve a crowd, or have plenty of leftovers.

To make it easier on you, set up a self-serve station for your guests. Next to the slow cooker, set out plates, napkins and utensils and toppings (like shredded lettuce, fresh cilantro, sliced jalapeños, shredded cheese, diced tomatoes, sour cream, salsa, guacamole and lime wedges). Offer tortillas for tacos or wraps and baked tortilla chips for nachos.

Let’s take a look at the ingredients.

ingredients 2

SLOW COOKER CHICKEN TACOS

Ingredients for 5 servings (2 tacos each):

  • 1 ¼ pounds boneless, skinless chicken thighs
  • 1 cup chopped onion
  • 4 cloves garlic, finely chopped
  • 2 jalapeños, seeded and diced
  • 1 tablespoon MAGGI® Granulated Chicken Flavor Bouillon OR 1 tablet MAGGI® Chicken Flavor Bouillon, dissolved in 1/4 cup warm water
  • ½ cup tomato sauce
  • 1 cup canned black beans, rinsed and drained
  • 10 corn tortillas
  • Toppings of your choice: cilantro, shredded cheese, sour cream, guacamole

DIRECTIONS:

slow cooker ingredients 3

PLACE chicken in 5-quart slow cooker. Add onion, garlic, jalapeños, bouillon mixture and tomato sauce.

slow cooker ingredients 4

STIR to combine; cover.  Cook on low setting for 4 hours or until chicken is tender.

slow cooker cooked 5

SHRED with a fork.

slow cooker add beans 5

STIR in black beans. Cover and cook for an additional 30 minutes.

slow cooker with beans 5

So easy! This is what it looks like when done.

chicken tacos final 6

SERVE warm in corn tortillas with toppings of your choice.

chicken tacos final 7

Or…make nachos.

Shredded Chicken Wrap

Or…make a wrap!

For more Game Day recipe ideas, check out meals.com.

MAGGI® is a registered trademark of Société des Produits Nestlé S.A., Vevey, Switzerland.

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