Diamond Cookie Pie Food

TOLL HOUSE COOKIE PIE

Toll House Cookie Pie image

my Mommy's delicious chocolate chip cookie pie - so easy to make and it tastes delicious! It also keeps a lot better than chocolate chip cookies, so if you don't have a big family this is perfect!

Provided by Law School Chef

Categories Dessert

Time 1h10m

Yield 8 serving(s)

Number Of Ingredients 8

Ingredients

2 eggs
3/4 cup flour
1/2 cup sugar
1/2 cup firmly packed brown sugar
1/4 cup butter
1/4 cup vegetable oil
1/2 cup chocolate chips
1 refrigerated pie shell (9-inch)

Steps:

Beat eggs until foamy.
Combine flour, sugar, and brown sugar, and add to eggs.
Add butter and oil, stir well.
Stir in chocolate chips.
Pour into unbaked pie shell.
Bake at 325 for 1 hour.
Allow 1 hour to cool before eating.

DIAMOND APPLE PIE

Diamond Apple Pie image

Pate brisee is cut into diamonds and used to embellish this apple pie. Half are brushed with egg yolk, and the other half are finished with egg white and sanding sugar, yielding a beautifully patterned, jewel-like top crust. For the decorating technique, see our step-by-step photos.

Provided by Martha Stewart

Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes

Time 9h45m

Yield Serves 8 to 10

Number Of Ingredients 10

Ingredients

2 tablespoons unsalted butter
3 pounds assorted baking apples, such as Macoun, Granny Smith, Cortland, Jonagold, and Empire, peeled, cored, and cut into 1/4-inch slices
1 tablespoon fresh lemon juice
1/2 cup granulated sugar
1/2 teaspoon ground cinnamon
1/8 teaspoon kosher salt
2 tablespoons unbleached all-purpose flour, plus more for dusting
1 recipe Test Kitchen's Favorite Pate Brisee
1 large egg white, plus 1 large egg yolk
Fine sanding sugar, for sprinkling

Steps:

In a large, heavy-bottomed saucepan, melt butter over medium heat. Stir in apples, lemon juice, granulated sugar, cinnamon, and salt; cover and cook until apples have softened but are not falling apart, about 8 minutes. Add flour and cook, uncovered, until juices have thickened, about 2 minutes. Transfer to a 9-by-13-inch baking dish; let cool completely.
On a lightly floured piece of parchment, roll out 1 disk of dough into a 13-inch round, about 1/8 inch thick. Fit into a 9-inch pie dish. Refrigerate until firm, at least 30 minutes. Meanwhile, roll out remaining disk of dough on a lightly floured piece of parchment to a 13-inch round, about 1/8 inch thick. Transfer on parchment to a baking sheet. Refrigerate until firm, about 30 minutes.
Place apple mixture in prepared pie dish; spread in an even layer. Lightly brush rim of bottom dough with water.
For top dough, use a 2 1/4-inch diamond cookie cutter to stamp out 16 diamonds (reroll scraps, if needed). Freeze cut shapes on parchment-lined baking sheets until very firm, 15 minutes. Trim bottom dough flush with pie-dish rim. In a small bowl, whisk egg white and 1/2 tablespoon water with a fork. In another small bowl, whisk egg yolk and 1/2 tablespoon water. With a small pastry brush, brush every other tile with egg white and sprinkle with sanding sugar. Brush remaining tiles with yolk. Starting in center of pie, arrange diamonds over filling, alternating between egg-wash finishes. Using kitchen shears, trim diamond edges flush with pie-dish rim. Refrigerate until dough is firm, 30 minutes.
Preheat oven to 400 degrees with a rack in lower third and a foil-lined baking sheet below. Place dish directly on rack; bake until crust is just beginning to brown, about 20 minutes. Reduce oven temperature to 375 degrees; bake until crust is golden brown and juices are bubbling in center, 1 hour to 1 hour, 10 minutes. (If crust is browning too quickly, tent with foil.) Transfer to a wire rack; let cool completely, at least 6 hours.

DEVIL'S FOOD WHOOPIE PIES

Devil's Food Whoopie Pies image

These mini cookie cakes were one of my favorite treats while I was growing up in Pennsylvania. We called them gobs because they are gobs of fun to eat! The recipe can make fewer or more, depending on how large or small you make the cookies. Place the finished chocolate whoopie pies in large cupcake liners for a professional look. -Pamela Esposito, Galloway, New Jersey

Provided by Taste of Home

Categories Desserts

Time 40m

Yield 2 dozen.

Number Of Ingredients 15

Ingredients

1 package devil's food cake mix (regular size)
1-1/4 cups all-purpose flour
1 cup water
3 large eggs, room temperature
1/3 cup canola oil
2 tablespoons baking cocoa
1/4 teaspoon baking powder
1/4 teaspoon baking soda
FILLING:
1 cup 2% milk
1/3 cup all-purpose flour
1/4 cup butter, softened
1/4 cup shortening
3-3/4 cups confectioners' sugar
1 teaspoon vanilla extract

Steps:

Preheat oven to 350°. In a large bowl, combine the first 8 ingredients; beat on low speed 30 seconds. Beat on medium 2 minutes., Drop batter by tablespoonfuls 2 in. apart onto parchment-lined baking sheets. Bake until firm, 10-12 minutes. Cool on pans 2 minutes. Remove to wire racks to cool completely., Meanwhile for filling, in a small saucepan, whisk milk and flour until smooth. Bring to a boil, stirring constantly; cook and stir until thickened, 1-2 minutes. Cool completely., In a large bowl, beat butter and shortening until blended. Gradually beat in cooled milk mixture. Beat in confectioners' sugar and vanilla until smooth. Refrigerate until chilled. Spread filling on bottoms of half the cookies. Top with remaining cookies. Refrigerate leftovers.

Nutrition Facts : Calories 249 calories, Fat 9g fat (3g saturated fat), Cholesterol 29mg cholesterol, Sodium 198mg sodium, Carbohydrate 40g carbohydrate (26g sugars, Fiber 1g fiber), Protein 3g protein.

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