Gingernogg Pie: Creamy, Egg Nogg-y Heaven

I have begun a Thanksgiving tradition (starting this year) of trying my hand at a new ridiculously delicious dessert that your nutritionist would probably fire you for. Because what's a better excuse than a holiday devoted to eating gloriously rich, food coma inducing cuisine? 

This one is amazing. It's also quite simple to make.

This dessert can also easily be made gluten-free by substituting gluten-free cookies and cake.

Ingredients

1 package instant vanilla pudding mix

3 cups of eggnog

1 container frozen whipped topping, thawed

1 (16-oz) frozen pound cake, thawed

15-20 gingersnap cookies, finely crushed

1/2 cup praline candied pecans, finely chopped

1. Whisk pudding mix and eggnog for 2 minutes or until well blended. Set pudding in the refrigerator for about 30-45 minutes to thicken. 

2. Set whipped topping and pound cake out to thaw.

3. Crumble cake (4 cups) and set crumbles aside. Crush cookies and set aside about 2 tablespoons for topping.

4. Chop pecans finely. Save a couple handfuls of whole pecans. 

5. Arrange layers in pie container in this order: one-half of the cake crumbs, one half of the cookie crumbs, one half of the pudding mixture, and half of the whipped topping. Repeat layer.

6. Top with chopped and whole pecans and remaining 2 tablespoons cookie crumbs. Refrigerate overnight for best results - to let the pie take a more cohesive form and for all the flavors to soak together. Or chill for at least one hour if in a crunch).

My husband consumed most of our regular eggnog without reealizing I needed it for my recipe. Therefore I had to resort to using half regular nog, half fully loaded not-your-grandma's Pennsylvania Dutch eggnog made with rum, brandy and blended whiskey (14.75 % alc/vol). The alcohol ended up enhancing the flavor big time, in a very good way... needless to say.

The eggnog and jello develop a nice thick consistency after sitting in the fridge for about 30 minutes.

Slice the pound cake to help thaw it more quickly if it's frozen.

I purchased this amazing handheld chopping device at Publix for about $10.00. It chopped up the ginger snap cookies beautifully. You can also use it for pretty much anything else you need to finely chop, including nuts and harder foods. 

The candied praline pecans really made it.

Enjoy during any holiday occasion. Or by yourself, hiding in the pantry along with a bottle of Pennsylvania Dutch - depending on how crazy the holiday gatherings end up this year.

Caramanilla Pie: You'll Crave This "Rawsome" Raw/Vegan Dessert!

This recipe was inspired by Emily Von Euw's "Raw Vanilla Coffee Cream Pie With Chocolate Crust". Emily Von Euw is creator of the endlessly delicious raw/vegan blog This Rawsome Vegan Life. 

Her blog as well as cookbook Rawsome Vegan Baking are filled with amazingly tasty desserts like this one that will make sure your mouth will water from now on every time you hear "raw vegan desserts". Below is an image from her blog of the incredible recipe!

Emily Blackwell (yes, another Emily!) is a good friend of mine who has been a raw/vegan cooking enthusiast for quite some time. She has developed quite an arsenal of raw/vegan dessert recipes while experimenting in her kitchen - each one so good you would never know it was healthy. She isn't a full-time vegan, but loves to incorporate vegan practices into her scrumptious treats for the added health benefits that come with minimizing dairy and maximizing raw nutrition content.

"Caramanilla Pie" is her take on the above mentioned delicious pie by Emily Van Euw!

Emily Von Euw's Raw Vanilla Coffee Cream Pie With Chocolate Crust

Emily Blackwell's Caramanilla Pie Recipe

Crust:

1 cup pecans

1 cup dates

2 tbsp cacao powder

1/4 tsp cinnamon

1/8 tsp salt

2 tbsp coconut oil

Blend until sticky and press in the bottom of the pan

Filling:

1 1/2 cup macadamia nuts

1/2 cup pine nuts

1/4 tsp vanilla powder

3 tbsp coconut oil melted

1/4 cup maple syrup

1/3 cup brewed coffee

1/8 tsp salt

Blend until smooth and pour over crust

Topping:

1/2 cup dates

1/2 tsp salt

Cover dates with coffee. Blend until smooth.

Garnish with strawberries and pumpkin seeds.

Making the filling: behind the scenes!

Melted Coconut Oil

French press is the best! The stronger the potency of the coffee you brew, the more the taste will stand out in your recipe.

Making the topping!

Will you be my date? Make sure your dates are pitted before you blend.

Add just a pinch of salt!

Blend until very creamy!

Making the crust!

Knead the dough thoroughly and evenly.

Filling it in!

Fill from edge to edge, and spread evenly.

Cicero approves! :3

Refrigerate, then add cream topping and garnish! Enjoy! :)

Emily Euw's Raw Vanilla Coffee Cream Pie With Chocolate Crust