Bready or Not: Triple-Layer Lemon Pie
Two of my husband’s favorite things: lemon and pie.
Another, more recent favorite thing: ease of eating. See, my husband decided to get braces last fall. I didn’t endure that particular hell as a teenager (I had other hells instead), so it’s been rather educational to see everything he has to endure–sore teeth, broken wires, and just overall trickiness with choosing food to eat. He needs things that won’t get stuck between his teeth and that he can easily eat with a fork or spoon.
He had to go get his monthly dental tweaking done, so I decided to surprise him.
He was absolutely delighted with this pie. It’s cold and soothing, lemony and sweet, and very easy to eat. It’s really an awesome summer pie because it is cold and it’s totally no-bake. It comes together in a matter of minutes and just has to set. It also keeps well–my husband ate it slowly over five days.
The perfect summer pie!
From Kraft Recipes.
Bready or Not: Triple-Layer Lemon Pie
Ingredients
- 2 3.4 oz boxes Jell-O Lemon Flavor Instant Pudding
- 2 cups cold milk
- 1 Tbsp lemon juice
- 1 graham cracker crust homemade or bought
- 8 oz Cool Whip thawed; reduced fat is fine
Instructions
- Whisk together pudding mixes, milk and lemon juice. It will be thick. Spread 1 1/2 cups onto bottom of crust.
- Mix half of the Cool Whip into the remaining pudding.
- Spread the Cool Whip/pudding mixture over the pure pudding layer in crust. Top with remaining Cool Whip--the third layer. Refrigerate 4 hours or until firm.
OM NOM NOM.
Phoenix Comicon, in Retrospect
Wow. What a weekend.
From Thursday with the craziness of the Holy Taco Church and friends dining together in a former church now dubbed the Taco Guild, to Friday’s full day of convention, to Saturday with back-to-back panels and a grand finale of Drinks with Authors… whew! I’m still tired. My toenails are even sore after two days of steampunk boots.
I’m very happy I was able to share the days with my friend Rachel, who flew out from Texas to keep me sane, because I do crazy things like feed churros to the people but I don’t feed myself. We also glammed ourselves up for Saturday!
I made so many new friends. Maybe a few enemies. But we won’t speak of them.
Plus, I was even provided the divinity known as Churro Bacon Cupcakes. A holy chorus sang. For a few brief seconds, the world was at peace.
Then the cupcake was gone and the world went to crap again.
But that’s okay, because there’s always next year, and more awesome people, and more cupcakes.
Read MoreSunday Quote is conning people this weekend
Read More“The dull witted will get dullness and the brilliant may find things in my book I didn’t even know were there.”
~John Steinbeck, original dedication to East of Eden
A bit of wit while I’m away at Comicon
Grab the image and feel free to post it on your blog, Tumblr, Pinterest board, etc. No need to ask.
Read MoreBready or Not: Glazed Maple Blondies
I’m ripping off recreating my own recipe.
Last fall I shared Maple Truffle Blondies. It consisted of three layers: maple blondies, cream cheese and pulverized maple cookies, and a maple glaze.
So I wondered, hey, those blondies are really good. I have more maple creme cookies to use up. I do have cream cheese, but I don’t want to use it right now. Let’s knock this down to two layers and see what results.
The result: WOW.
Maple goodness, let me tell you. The blondie is chewy and not overly sweet, so that glaze is perfection. Sweet, but not cloyingly so like some frostings are. If you want, you could also mix nuts (pecans would be great, I imagine) into the blondies or sprinkle them on the glaze.
Before the glaze…
The maple creme cookies are a Christmas seasonal thing in some areas, but I can find them year-round at Fresh & Easy or Sprouts Farmers Markets. If you can’t find them, just sub in Golden Oreos and add more maple flavor, or omit entirely. It would make for thinner bars, but they would still be awesome.
If you love maple, you gotta make this.
Bready or Not: Glazed Maple Blondies
Ingredients
For maple blondies:
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 3/4 teaspoon salt
- 1/4 teaspoon baking soda
- 10 Tablespoons butter melted
- 1 cup brown sugar packed
- 1/2 cup pure maple syrup
- 2 eggs room temperature
- 1 teaspoon vanilla
- 1 cup white chocolate chips
- 1 maple creme cookies box
For glaze:
- 2 cups confectioners' sugar sifted
- 1 tsp cinnamon
- 2 Tb butter melted
- 3/4 tsp maple flavoring vanilla will do in a pinch
- 2 + Tb milk almond milk works!
Instructions
- Line a 9x13 pan with aluminum foil and apply nonstick spray. Preheat oven to 350-degrees.
- Combine the dry ingredients in a bowl. Set aside. Coarsely chop the cookies. Reserve 1/4 cup of the finer crumbs.
- In a mixing bowl, blend the butter, brown sugar, and maple syrup. Add the eggs and vanilla. Pour in the flour mix until just combined, then stir in the chocolate chips and cookie pieces.
- Spread batter in the pan. Bake for 20 minutes, or until a toothpick comes out clean.
- Let the blondie layer cool completely. Place in fridge for a while, if necessary.
- Combine glaze ingredients in bowl. Add enough milk so that the icing is spreadable but not runny. Immediately dollop over blondies and smooth it out. Immediately sprinkle on the reserved crumbs. Use fingers to gently press in.
- Place pan in fridge to set for hour or two before slicing. Store in fridge.
OM NOM NOM.
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