Oatmeal Cream Pie

I remember as a kid my parents buying Little Deddie Oatmeal Cream Pies. I also remember really loving them. I still do!

via littledebbie.com

 But I don't buy them anymore, since I'm trying to watch my weight, but as I was checking out some food blogs I saw a recipe for Oatmeal Cream Pie on Shugary Sweets blog, so I just had to make them!

As you can see from the pictures these came out really good. They taste really yummy almost like Little Debbie's! The cookie is very chewy and sweet. Almost as chewy as Little Debbie's Oatmeal Creme Pies. Just be careful not to over bake these cookies, or they'll be to hard and crunchy. You don't want these cookies to come out that way. You want them soft and chewy as Little Debbie's Oatmeal Creme Pies! Nobody wants a crunchy cookies unless it meant to be! The cream in the center is very sticky and sweet. Together they make a great combination!

If you have kids this is a great treat for snack time or even better to surprise them for lunch! Even if you don't have kids just make them, they'll go fast!

Have fun making these sticky, yummy goodness!

Oatmeal Cream Pie

Yeild: 24 cream pies

Source: shugarysweets.com

Ingredients:

For the cookies:

1 cup margarine (Not Butter) or butter flavored Crisco (which I used)

3/4 cup brown sugar

1/2 cup granulated sugar

1 tbsp molasses

1tsp vanilla extract

2 eggs

1 1/2 cup flour

1/2 tsp salt

1 tsp baking soda

1/4 tsp cinnamon

1 1/2 cup quick oats

For the filling:

2 tsp very hot water

1/4 tsp salt

1 1/2 (7oz) jar of Marshmallow Fluff

3/4 cup butter flavor Crisco

2/3 cup powdered sugar

1 tsp vanilla extract

Directions:

Preheat oven to 350 degrees.

In a  large bowl, beat margarine or butter flavored Crisco, brown sugar, molasses, vanilla extract and eggs until combine. 

Add flour, salt, baking soda and cinnamon until combine.

Mix in the oats.

Drop by ONE tablespoon on to a parchment lined cookie sheet. Bake 8-10 minutes, until starting to brown around the edges. DON'T OVERCOOK!

After cookies have cooled, combine hot water with salt and mix until salt is dissolved. In a large bowl or stand mixer, beat Marshmallow Fluff with Crisco, powdered sugar and vanilla. Beat on high until fluffy. Add in salt water and mix until well combine.

Spread filling on one cookie and press second cookie on top.

Enjoy!

Coconut Custard Pie

I think two days of baking is catching up to me! My body was killing me last night, so I slept like a baby and didn't get up till 9:30am. Well good thing is I feel well rested today! ^_^

Every Thanksgiving I bake for my family and my boyfriends family, so that's a lot of baking...lol My mom wanted me to bake her pumpkin pie and coconut custard so I did. I got this recipe from Allrecipes.com.

This pie was super yummy and creamy, everyone loved this pie better than the pumpkin pie. I didn't make the crust, it was a frozen one. I didn't like the crust so much, so I think next time I will make this I will make my own pie crust.

Enjoy!

Coconut Custard Pie IV

Ingredients: 

1 (9 inch) pie crust, baked

4 eggs

1/2 cup white sugar

1/8 teaspoon salt

1 pinch ground nutmeg

1 1/2 teaspoons vanilla extract

1 cup whole milk

1 cup evaporated milk

1/2 cup whipping cream

1 cup shredded coconut

Directions:  

Preheat oven to 350 degrees F (175 degrees C). 

In a large mixing bowl beat eggs slightly. Add sugar, salt, nutmeg, and vanilla extract. Mix well. Gently whisk in whole milk, evaporated milk, and cream. Fold in coconut. Pour mixture into baked pie shell. 

Bake in preheated oven for 30 to 40 minutes, or until toothpick inserted in center comes out clean. Cool before serving, and refrigerate within 1 hour. 

Source: allrecipes.com

Dairy-Free, Soy-Free Pumpkin Pie

My boyfriend is lactose intolerance and he also loves pumpkin pie so you know I had to go on a hunt and find my boy a dairy free pumpkin pie. Well it didn't take me long to find one! ^_~

I didn't want to to post this until he had a piece or two. So far so good he didn't feel sick while eating this so he had another piece...lol I did make this with eggs which he is allergic too, but I only used the whites not yolks. He doesn't seem to get sick when eating the egg whites plus he takes his lactose pills before eating anything with dairy in it.

 

Anyways I also had a piece and it was very delicious! He tells me that it was a little sweeter than the regular way I bake pumpkin pie but he didn't get sick and it didn't feel so heavy on the stomach.

 

I didn't have time to make my own pie crust this year, so I bought the frozen pie crust.

Recipe Below!

Enjoy!

Dairy-Free, Soy-Free Pumpkin Pie

1/2 Cup Brown Sugar, firmly packed
1/4 Cup White Sugar
1 Teaspoon Ground Cinnamon
1/2 Teaspoon Ground Ginger
1/4 Teaspoon Ground Nutmeg or Allspice
1/4 Teaspoon Ground Cloves
1/2 Teaspoon Salt
2 Large Eggs
1 15-ounce Can Pumpkin Puree
1 Teaspoon Vanilla Extract
1 Cup Regular Coconut Milk
1 Unbaked Pie Shell 

Preheat your oven to 425ºF.

Combine the sugars, cinnamon, ginger, nutmeg or allspice, cloves and salt in a small bowl. In a large bowl, beat the eggs. Beat in the sugar mixture, pumpkin, and vanilla until smooth. Fold in the coconut milk.

Pour the filling into the unbaked pie crust and bake for 15 minutes. Reduce the temperature to 350ºF and continue to bake for 50 to 60 minutes, or until a knife inserted comes out clean.  It may be a bit wobbly still, but it will firm-up as it cools.

Allow the pie to cool on a wire rack for 2 hours (Be patient! This is important).  Serve or refrigerate until ready to serve

Source: godairyfree.org