Chocolate Chip Cookie Pie

Whenever I’m in the mood for a decadent dessert, I have my best friend Lauren come over.  She watches me make it, listens to me talk while it’s baking or chilling, and helps me eat it in front of whatever Lifetime movie is on (spoiler alert: the mom kills the daughter’s evil boyfriend!). It’s funny how long the blogging process takes compared to how long it takes to eat what I’m blogging. We usually don’t make it ten minutes into the movie before running to the kitchen for seconds. And when we’re being really honest with ourselves we’ll bring the entire dish into the TV room so we don’t have to make multiple trips (because why should you have to stand in order to get more dessert?!).


This week I made this gooey, chocolatey, rich, chocolate chip cookie pie from Half Baked Harvest to satisfy my teeth-rotting craving for sweets (jk, I floss on the reg). Lauren was kind enough to bring over some Friendly’s vanilla ice cream to top it off, and I highly recommend the addition. The cold, creamy texture against that of the melty chocolate filling and the crisp pie crust is absolutely awesome.


1 Pillsbury pie crust

2 eggs

1/2 cup all-purpose flour

1/4 cup brown sugar

1/4 cup granulated sugar

2 teaspoons vanilla

1 1/2 sticks (12 tablespoons) butter, softened

2 cups semi-sweet chocolate chips

2/3 cup sweetened condensed milk — you know it’s gonna be good when there’s condensed milk!!



Preheat the oven to 325 degrees F. Grease a shallow (you don’t want the pie crust to far surpass the filling) pie plate with butter or shortening. I know it seems weird to grease a pie pan, but since we’re not making a typical pie, some things have to be done a little differently!

Roll out the pie crust and press it into the pie plate.

Using and electric mixer, beat the eggs in a medium bowl on medium until foamy, about three minutes. Add the flour, brown sugar, sugar, and vanilla, beat until combined. Add the butter and continue beating until combined. Stir in the chocolate chips.

Drizzle half of the sweetened condensed milk over the bottom of the crust. Plop in half the filling and spread so that it evenly covers the layer of condensed milk. Drizzle the remaining condensed milk over the filling. Spoon in the rest of the filling and spread again.
Transfer to the oven and bake for 55-60 minutes or until a tester inserted into the center comes out clean. Allow to cool at least 20 minutes. Serve warm with ice cream for optimum enjoyment!


Buttershots Blondies

I haven’t posted in almost 6 months. That’s pretty insane considering I’ve been cooking and eating a lot of delicious recipes during that time. I got a little sidetracked with other things that I had going on, and I didn’t feel the urge to share what I was making in the kitchen. But I’m back and ready to share an absolutely wonderful blondie recipe that I adapted ever so slightly from the always marvelous Smitten Kitchen.


I used to think, “why make blondies when you could just make brownies?”. It seemed counterintuitive to leave out chocolate and leave the sugar and butter blank. But we all have days when a nice warm sugar cookie sounds more appealing than a chocolate chip one. So the same must be true of blondies. At least, that’s the conclusion I’ve drawn because I am now equally attracted to both. And as far as the Buttershots* goes, well that’s just a butterscotch liqueur that adds a, you guessed it, toasty butterscotch flavor to the otherwise standard blondies.

*I was first introduced to Buttershots by my aunt, who would pour a bit of it into a saucepan of warm apple cider. Just thinking about it makes me want a mug full.


8 tablespoons (1 stick) unsalted butter, melted

1 cup flour, plus 2 tbsp

1 cup light brown sugar

1 large egg

1 teaspoon vanilla extract

1/4 cup Buttershots liqueur

1 cup semisweet chocolate chips

Generous pinch of salt*

*I find these to be too sweet as is, so I like grinding some sea salt on them once they’re done cooling in addition to this pinch of table salt.



Spray an 8×8 pan with non-stick baking spray, or smear with butter.

Mix melted butter with brown sugar – beat until smooth. Beat in egg and then vanilla.

Add salt, stir in all of the flour. Mix in the Buttershots and chocolate chips.


Pour into prepared pan. Bake at 350°F 20-25 minutes, or until set in the middle. To be honest, I always take it out a little before it’s completely set because A) it will keep cooking for a couple of minutes once it’s out of the oven, and B) I like them gooier than a Nicholas Sparks novel.


4th of July Berry Pie

The past few weeks I’ve been in a heightened state of spring cleaning. Throwing out random receipts (except the ones from Sur and Moonlight Rollerway in LA, obv), old shoes, and a terrible hat collection has been my go-to pastime. As I ran out of things to toss from my room, I set my sights on the refrigerator. In it, I found remnants of my insanely brief smoothie faze: a bag of frozen mixed berries. Next to this sad ghost of a healthier me sat an unopened bag of frozen cherries, which were leftover from last week’s cherry pie. In a fit of glorious, cleaning-driven energy I whipped up this five berry pie. It’s based on a recipe from Food Network, though I changed it a little bit to make it tarter since I love a good tang in my pie. I also used a star shaped cookie cutter from Christmas to make cute stars to top the pie with, turning what would be a regular, ho-hum-da-dum pie into a stunningly fabulous Fourth of July Berry Pie.




4 cups of frozen berries, thawed (I used cherries, strawbs, raspberries, blackberries, and blueberries)

2 Pillsbury pie crusts

1 1/4 cups granulated sugar (you can use a little more or a little less depending on how sweet you want the filling to be)

4-5 tbsp cornstarch (depending on how thick you want it to be– I’d start with 4 and work your way up if you need to add more)

1/8 tsp vanilla

1-2 tbsp lemon juice

1 1/2 tbsp butter, to dot

1 tbsp granulated sugar, to sprinkle



Place berries in medium saucepan and place over heat. Cover. After the cherries lose considerable juice, which may take a few minutes, remove from heat. In a small bowl, mix the sugar and cornstarch together. Pour this mixture into the hot berries and mix well. Mix in the lemon and vanilla. Return the mixture to the stove and cook over low heat until thickened, stirring frequently. Remove from the heat and let cool– I always lose patience and just wait until it’s not hot… oh well. If the filling is too thick, add a little water, too thin, add a little more cornstarch.

Preheat the oven to 375 degrees F.

Place one Pillsbury crust in the pie pan. Using a star cookie cutter, punch stars out of the other one. Set aside.


Pour the cooled berry mixture into the crust. Dot with butter. Top with the star cutouts, then sprinkle the remaining tbsp of granulated sugar on top.

Bake for 45-50 minutes, or until the crust is golden brown.