The other night we were searching for a healthy-ish dinner that was different from our usual weeknight meal. Tonight, after a little Googling, we found something that fit the bill.Read More
The other night we had a taste for something we’ve never made before, and began looking up different recipes online until we found one that not only sounded delicious (isn’t tetrazzini a fun word?), but looked equally as good.Read More
You know those nights where you don’t know what to make/you don’t want to spend a lot of money/you don’t have a lot of time? Those are pretty much our weeknights and so whenever that happens, we always know which recipe it’s time to break out.Read More
Have you ever seen the movie Julie & Julia?
It was directed by Nora Ephron and starred Meryl Streep as Julia Child and Amy Adams as Julie Powell, two women who used cooking as a means to express themselves, and to find more meaning in their lives. It is such a cute movie and by the end of it you’re going to be starving for any of the amazing dishes they make in the film.
One of those dishes, though small and almost overlooked, is the chocolate cream pie Julie makes in the beginning of the film. We’ve always thought it looked so delicious, so we searched until we found a recipe we both agreed seems pretty similar. We decided to make it for Thanksgiving and we can tell you, it was SO GOOD. It’s rich and creamy and sweet and chocolaty and really easy to make.
Here’s what you’re going to need…
To make the crust:
6 tablespoons butter
1 1/2 cups graham cracker crumbs
1/4 cup sugar
(Full disclosure: we bought a pre-made graham cracker crust from the grocery store and it worked just fine.)
For the filling:
3/4 cup sugar
3 tablespoons cornstarch
1/4 teaspoon salt
3 cups milk
4 ounces unsweetened chocolate, in pieces
4 slightly beaten egg yolks
2 tablespoons soft butter
1 tablespoon vanilla
For the whipped topping:
1 cup heavy cream
1 teaspoon vanilla
2 tablespoons sugar
To make the filling:
1. Mix the sugar, cornstarch, and salt together and set aside.
2. Bring the milk to a boil. Lower the heat and stir in the chocolate and let melt.
3. Whisk the milk mixture into the sugar mixture and cook over medium heat, stirring with a wooden spoon until it starts to thicken.
4. Add the yolks and stir furiously for a very short time. You want the yolks to thicken the mixture even more but you don't want them to start to curdle (like little scrambled eggs). 30 seconds or so of this should be fine.
"By the way," Ephron says, "if the eggs do curdle, pour the pudding mixture through a sieve and throw away all the curdled bits. No one will know."
5. Remove from the heat and stir more. Add vanilla and softened butter. Cover with waxed paper and cool.
6. Fill crust with pudding and refrigerate for at least 24 hours before serving. For fun, we added some powdered cocoa on top for a light dusting.
To make the whipped topping:
1. Whip cream until almost stiff. Add sugar and vanilla; beat until cream holds peaks. Spread on pie.
Nora, you and your talent are so greatly missed! Hope you enjoy her delicious chocolate cream pie!
(Julie & Julie picture via here)
Do you have one of those go-to pastas that’s so easy and so delicious that you make it a least once a week? We do, and it’s this pesto pasta with spiral noodles. It’s so rich and creamy and garlicky and all of the cozy, good feelings you want when it’s cold outside and you just want to stay in and make something fast and yummy.
We posted about it on our Instagram a few days ago and we got SO many requests for the recipe that we decided to come up with one real quick. The truth is, we just kind of throw it together whenever we make it, but we do make it the same way every time. It’s very quick, very easy, and very good. Here’s what you’ll need…
1 pound of cellentani noodles
3 cloves of garlic, chopped and minced
Half a stick of butter
Salt & pepper to taste
2 cups of spinach leaves
1 cup of heavy whipping cream
3/4 cups of pesto (you could make your own, but we use store bought)
1 cup of baby bella mushrooms, sliced
1 cup of shredded parmesan cheese
Grilled chicken for protein (optional)
Heat a pot of water on high and bring to a boil. Sprinkle a little salt in the water to enhance the flavor. Rinse pasta and set aside.
In a skillet on medium heat, sauté the butter and garlic for about 30 seconds, or until fragrant. Careful not to burn the garlic.
Once sautéed, pour in the heavy whipping cream and stir.
Add salt & pepper to taste.
Add in the pesto and stir for about 30 seconds, or until everything is mixed well.
Add in the spinach and stir until it’s fully covered.
Let it sit on low to simmering heat for about 5 mins while occasionally stirring.
While the sauce is simmering, rinse the mushrooms and sauté in butter, garlic, and salt to taste, on medium to high heat. Cover, and let them cook for about 5-8 minutes.
Once cooked, pour the mushrooms and their sauce into the pesto sauce.
Add in the parmesan cheese and stir some more. Let it sit for 2 mins.
Mix the pasta in with the sauce and stir until it’s fully coated.
Garnish with more parmesan cheese.
Like we mentioned, we don’t have an actual recipe for this pasta, and just sort of guess every time, adding more garlic or salt or pesto when needed. Play around with it and make it your own. Those are always the best recipes anyway, don’t you think?
(Photo via here)