Pretty Pinned Baked Treats

some of you may be thinking, “that Francesca doesn’t bake pretty, pinned treats at all! it’s all run this, run that and nuts and berries posts!”

true, training for a marathon has motivated me to eat healthier and strive toward an ideal running bmi. but running long distance makes me sooo hungry.  like ate a cup of ramen noodles for breakfast hungry. and sometimes i just want something super delicious and sweet.  not a candy bar, not a store bought cake or pie, but something pretty and makes ya feel good delicious.

so i made something today!

a No-Bake French Silk Pie, by a fellow blogister, Joanna Goddard – Cup of Jo.

it is to die for.  so good.  you can’t really eat a huge slice of it.  well you can, but you may feel a little queasy afterwards. so leave some for breakfast, lunch and dinner later. or be nice and share with your neighbor, co-worker or friend.

so technically i didn’t “bake” a pinned treat. but hey, it’s a treat.

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i halved the recipe, since a larger pie for just my husband and me could go way wrong for me.

super cute, no?

i tweaked the recipe just a smidgeon…


    No-Bake French Silk Pie    

Crust:

  • 1/2 cup, 6 tbsp crushed pretzels
  • 1/4 cup unsalted butter, melted
  • 1/8 cup honey

Filling:

  • 3 oz. semi-sweet chocolate chips
  • 1/2 cup (1 stick) salted butter, softened to room temp
  • 1/2 cup sugar
  • 1 – 1/2 tsp vanilla extract
  • 2 eggs

Whipped Cream     (recipe below)

Grated chocolate and/or any remaining crushed pretzels for a little fancy.


Spray a 6-inch Springform Pan with a baking no-stick cooking spray.

In a medium bowl, mix the melted butter and honey together until smooth. Add the crushed pretzels and mix until combined.  Press mixture firmly against the bottom and sides of the pan. Place in frige.

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In a small microwave safe bowl melt the chocolate chips on 30 second intervals, stirring after each, until melted and smooth (1-2 minutes).

In a large bowl of an electric mixer, fitted with the whisk attachment, whisk the butter and sugar until fluffy, about 1 to 2 minutes.  Add the melted chocolate and vanilla. Whisk thoroughly until combined.

Turn the mixer to medium speed. Add each egg, one at a time.  Mix for about 5 minutes between each egg addition. Once the filling is well mixed, pour onto the pretzel crust. Smooth out the filling and place in the frige to chill for at least two hours or overnight.

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Top with whipped cream and garnish with grated chocolate and/or crushed pretzels.


Whipped Cream:

  • 1/2 cup whipping cream
  • 1 tbsp sugar
  • 1/4 tsp vanilla

Hint:   Place mixing bowl, beaters and measuring cup in the freezer for a few minutes.  The cold helps move the whipping process along faster.

Hint 2: No shame in buying the stuff in a can.  Sssh….

In a chilled mixing bowl add whipping cream, sugar and vanilla. Beat with an electric mixer on medium speed until soft peaks form (looks like whipped cream). It is possible to overbeat, starts to separate, but I still use it.  It will still look fabulous.  No worries.


 

 

enjoy!

don’t eat this before a run.

eat it totally after a long run.

 

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f.
 an update:  a lemon cake for two.

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