Thursday, July 28, 2016

Chocolate Cream and Strawberry Pie

Chocolate Cream and Strawberry Pie

Chocolate Cream and Strawberry Pie

Fasten your seat belts, this chocolate cream is dark and rich and whoa. Slice this beauty of a pie into 16 pieces unless you're truly a chocoholic and can deal with the richness. This is best eaten after a lighter meal for sure.

Try to find strawberries that are on the smaller side and roughly the same size so it looks pretty, you can also slice them on top, but remember sliced berries will weep, so you may have a wet pie afterward.

Chocolate Cream and Strawberry Pie

Chocolate Cream and Strawberry Pie. I used a fluted removable bottom pan for this, a regular pie pan works just as well!

Chocolate Cream and Strawberry Pie

Hands-On Time: 15 minutes
Ready In: 1 hour and 10 minutes
Serves: 8-16


12 ounces dark chocolate chips
1 cup milk - any fat content
1 large egg - beaten
1  9-inch pie crust - unbaked
1 quart fresh strawberries all roughly the same size, washed and hulled
1/4 cup strawberry jelly or preserves
1 Tablespoon water


1. Preheat oven to 325 degrees F.
2. Combine chocolate chips and milk in a heavy saucepan. Heat on low until chips begin to melt. Stir until smooth. Remove from heat.
3. Beat egg in a medium bowl and add 1/4 cup of hot chocolate mixture to egg. Whisk quickly so the egg does not cook, but only thickens.
4. Add egg and chocolate to the first mixture and blend well. The chocolate should be smooth and silky afterward. If it looks lumpy during mixing, stir faster and wait it out, it will usually smooth out.
5. Pour chocolate into pie crust and bake for 25 minutes, or until center is lightly set.
6. Chill pie for 30 minutes.
7. Top pie with strawberries - pointed ends up.
8. Combine strawberry preserves with water and stir until smooth, heat briefly in the microwave if necessary. Brush or drizzle over strawberries.
9. Chill until serving time, at least 30 minutes.

Wednesday, June 01, 2016

Healthy with Anne

Here it is! My newest endeavor, Healthy with Anne. I recently got burned out caring for others at my jobs (because the caring at home never ends!) and decided to go in a different direction, I signed up for a few online courses, pulled my entire life's experience together and am now a certified health coach.

There's lots to offer - go check out the new site! Healthy with Anne 

Thursday, May 26, 2016

Money Saving Ingredient Substitutions

Quick blurb from me - I haven't done one of those in a while - about one of my favorite topics; Saving Money! Not only are these subs cost friendly, several of them are flat-out healthier! Keep this list on-hand for times when you're in the middle of cooking and can't run out.

Monday, May 23, 2016

Peach Cobbler

Peach Cobbler
Peach Cobbler

It's just about peach time! Peak time for fresh peaches is usually July in most states, but they're out there as early as May. Choose fruit that yield to slight pressure but aren't mushy and try to avoid hard peaches. All the flavor and sweetness is gained on the tree, not after so no matter what color the skin, you can't really tell until you bite into one. One of the best peaches I ever had came from Newhard Farms in Coplay, PA. Famous for corn, but everything they sell is perfect!

Serve this cobbler warm with vanilla ice cream or whipped cream and watch it  disappear. You can also make this with nectarines, plums or fresh berries for a change of  pace. Canned peaches don't work as well, so try to stick with fresh ripe fruits.

Peach Cobbler

Hands-On Time: 15 minutes
Ready In: 50-55 minutes
Serves: 8



8 large ripe peaches - pitted and sliced, about 6 cups
1/4 cup all-purpose flour
1/3 cup packed light brown sugar
1/4 teaspoon ground cardamom
1/4 teaspoon ground nutmeg
1 teaspoon vanilla extract
1/4 cup butter


1 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/4 cup granulated sugar
1/4 cup butter
1/4 cup to 1/3 cup heavy cream
1 egg - beaten


1. Preheat oven to 350 degrees F.
2. Toss together peaches and 1/4 cup flour. Place in the bottom of a greased, shallow 1 - 1/2 quart baking pan.
3. Mix brown sugar, cardamom, nutmeg and vanilla until well blended.
4. Sprinkle brown sugar mixture over peaches in baking dish.
5. Cut 1/4 cup butter in small cubes and dot top of peaches and brown sugar with cubes.
6. Stir together 1 cup flour, baking powder, salt and granulated sugar.
7. Cut second 1/4 cup of butter into small cubes and rub into flour mixture until coarse crumbs form.
8. Add cream to flour and butter and blend until dough forms.
9. Roll out dough on a floured surface to a 1/4-inch thickness. Cut with a 3-inch biscuit cutter and top dough evenly with circles.
10. Brush dough circles with beaten egg.
11. Bake for 35 - 40 minutes until golden and peaches begin bubbling through crust.

Dough can be rolled to fit the pan and placed on top completely rather than cutting into circles. Cut slits to vent filling before baking

Friday, May 13, 2016

Turkey Waldorf Salad

Turkey Waldorf Salad
Turkey Waldorf Salad

I remember this stuff as a kid - it was a big deal in the 1970's it seems. I don't recall it with any type of protein, however. I added leftover turkey to mine, but you can surely use chicken or even shrimp!
Leftover turkey is already cooked, so it couldn't be easier to add to soups, stews and sandwiches. Salads are great with cooked turkey and something lighter is nice after a round heavy turkey dinners. Cooked and cubed turkey is a quick add to many salads -- including my favorite, the Turkey Waldorf Salad. I also swapped out raisins for dried cranberries and replaced mayo with protein rich Greek yogurt.

Turkey Waldorf Salad
Serves 4 - 6


2 cups diced cooked turkey
2 cups diced apples
1 Tablespoon lemon juice
1/2 cup chopped walnuts
1 cup diced celery
1/2 cup dried cranberries or raisins
1/2 cup plain Greek yogurt
1/3 Tablespoon Kosher salt or more to taste


1. Combine apples with lemon juice.
2. Add remaining ingredients and blend well.
3. Chill until serving time or serve right away. Does not keep well.