The Weekend Gourmet: 2/6/11 - 2/13/11 F

Saturday, February 12, 2011

Green Giant My Blog Spark Winner...

Sorry I'm just now getting by to announce the winner in this week's Green Giant Prize Pack giveaway courtesy of My Blog Spark. Using a random number generator, the number 17 was selected:

Amanda from the great blog Baking Without a Box!!!

Congrats, Amanda...I'll be in touch to get your shipping info so My Blog Spark can get your prize pack in the mail to you! I hope you get lots of use out of your goodies! If you didn't win this time, don't despair. I've got two more fun giveaways in the queue this month. Next up is a really cool prize pack sponsored by Red Gold Tomatoes, and the other is a Pillsbury Bakeoff prize pack from the good folks at My Blog Spark.

See you later tonight or tomorrow morning with a wonderful and easy recipe for delicious homemade chicken enchiladas!!!

Wednesday, February 9, 2011

Decadent Nutella-Raspberry Pie...

I'm a little late jumping on the Nutella recipe bandwagon, but I wanted to come up with a Weekend Gourmet original recipe first...something that showcased Nutella's delicious chocolate-nutty goodness BUT was simple to whip up in a matter of minutes. After a bit of thinking, I finally struck pay dirt earlier this week. My Decadent Nutella-Raspberry Pie is nice enough to serve to company, but it only takes about 10 minutes to assemble!

I like to cook from scratch, but I freely admit that convenience products are sometimes just what a busy cook needs. This pie features a store-bought shortbread crust, cheesecake pudding mix, and Cool Whip...it tastes amazingly good, but it's pretty rich. My suggestion is to cut the pie into eight slices. Confession time: this pie is so yummy that I ate two slices last night...back to back. I almost felt guilty for a few fleeting moments before serving the second slice....almost being the operative word!

Decadent Nutella-Raspberry Pie

Step 1:  Place approximately 1/2 cup of Nutella in the bottom of a store-bought shortcake crust. You can make your own crust using shortbread cookies or graham crackers if you prefer. Place one small container of raspberries on top of the Nutella in an even layer.


Step 2:  Make the Nutella mousse filling. Combine 1 package cheesecake pudding mix and 1 cup milk and whisk until combined and thick. Add 1/2 cup of Nutella and half a container of Cool Whip. Whisk well to combine and pour the mousse over the raspberries.


Step 3:  To make the top layer, combine the following ingredients in a bowl: the remaining Cool Whip, 2-3 tbs. Nutella, and 1/2 cup blackberry jam. Carefully spread the flavored topping on top of the pie, spreading to the edges with a spatula.


Step 4:  Cover the pie and place in the fridge to chill for at least two hours...overnight is best if you can resist the urge to slice into it! When you're ready to serve, cut into wedges. This pie is very pretty, and you get a taste of raspberry in every bite!


I really enjoyed the flavor of this pie...there's a lot going on here. The crunchy cookie crust, Nutella base, tangy raspberries, creamy Nutella mousse, and berry-infused topping all combine in an amazing harmony of flavors! Now maybe you can understand why I couldn't stop at one piece of this yummy pie. With the pretty red raspberries, this is a definitely contender for Valentine's dessert, yes?



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