What’s Cookin’ in the Parsonage?

I got to do some baking this weekend – something I don’t do nearly as much as I’d like.  Now that it’s just the two of us here, I try to only bake when I’m having company.  In Sunday’s case, we weren’t having company – we were the company.  How nice that was!  I’m always reminded of the blessing people receive when we open our homes.  It was a blessing for us, and I need to remember to not just receive the blessing, but also to extend it to others. 

When I asked what I could bring, our hostess suggested dessert.  Yay!  Here was an opportunity to try a couple new recipes.  (Yep, I did it again!) 

Since there were going to be ten at the meal, I decided to make two desserts so there would be plenty, and everyone could have a choice.  I opted on a pie and a cake.  One was from Cooking Light and one from Taste of Home.

I wanted to try a “light” pie, so I opted for a Lemon Cream Pie.  Instead of the bright yellow filling, this is a light yellow, because of it being a cream.  It’s not a super lemony flavor, but a mild one.  I found this at Cooking Light, where I get tons of great recipes.  Rather than making the link to the recipe I’m posting it here so you’re only a click away from the recipe if/when you come back to find it in the recipe tab.

Lemon Cream Pie

1/2 (14.1-ounce) package refrigerated pie dough (such as Pillsbury) – I used homemade

Cooking spray

1/2 cup sugar

1 tablespoon grated lemon rind, divided

1/4 cup fresh lemon juice

3 tablespoons cornstarch

1/4 teaspoon salt

2 large eggs

1 1/2 cups fat-free milk – I used 2% milk

1/4 cup (2 ounces) 1/3-less-fat cream cheese, softened

2 tablespoons butter, softened

1 1/2 cups frozen fat-free whipped topping, thawed

Preparation

1. Roll dough into a 12-inch circle; fit into a 9-inch pie plate coated with cooking spray. Fold edges under, and flute. Bake piecrust according to package directions. Cool completely on a wire rack.

2. Combine sugar, 2 1/2 teaspoons rind, and the next 4 ingredients (through eggs) in a large bowl, stirring well. Combine milk and cheese in a medium, heavy saucepan over medium-high heat; cook until mixture reaches 180° or until tiny bubbles form around edge (do not boil). Gradually add the hot milk mixture to sugar mixture, stirring constantly with a whisk. Return milk mixture to pan, and cook over medium heat 10 minutes or until thick and bubbly, stirring constantly. Remove from heat; stir in butter.

3. Place pan in a large ice-filled bowl for 10 minutes or until the mixture cools to room temperature, stirring occasionally. Spoon filling into prepared crust, and cover surface of filling with plastic wrap. Chill for 3 hours or until set, and remove plastic wrap. Spread the whipped topping evenly over chilled pie, and sprinkle with remaining 1/2 teaspoon lemon rind.

For the second dessert, I decided on chocolate.  This cake originally was to have a cherry filling, but that is a story I’ll share later. ~Sigh~ Cherry wasn’t an option, but after remembering a new flavor of ice cream Blue Bell has – Chocolate Covered Strawberry, I figured strawberry filling on a chocolate cake might not be a bad idea.  =)  So, that’s what I went with!

Chocolate Covered Strawberry Cake – Or Black Forest Cake
This cake gets better as it sits in the fridge.  Next time, I’ll make it a couple days ahead! 
•1 package (9 ounces) chocolate cake mix – You can also use half of a cake mix

•1/2 cup water

•1 egg

•1 package (3 ounces) cream cheese, softened

•2 tablespoons sugar

•1 carton (8 ounces) frozen whipped topping, thawed

•1 can (21 ounces) cherry pie filling – Or Strawberry Pie Filling

Directions

•In a small bowl, beat the cake mix, water and egg on medium speed for 3-4 minutes. Pour into a greased 9-in. springform pan; place pan on a baking sheet.

• Bake at 350° for 23-25 minutes or until cake springs back when lightly touched. Cool on a wire rack.

• In a small bowl, beat cream cheese and sugar until fluffy; fold in whipped topping. Spread pie filling over cake; top with cream cheese mixture. Cover and refrigerate for 4 hours. Remove sides of pan. Yield: 6-8 servings.

What was cooking/baking in your kitchen this week?

From my parsonage kitchen,