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Desserts

A Homemade Strawberry Rhubarb Pie Recipe

A Warm, Sweet, Tart & Flaky Homemade Dessert
Filed Under > Desserts

Strawberry Rhubarb Pie Recipe on Waiting on Martha A Homemade Strawberry Rhubarb Pie Recipe, Waiting On Martha

Homemade Strawberry Rhubarb Pie.  If you follow along on Instagram then you know I’ve been working on perfecting this recipe for quite some time.  Between uncooked crusts, too much liquid, and mastering the balance of the sour rhubarb, my strawberry rhubarb pie recipe might end up being the death of me.  But, like all good things practice makes perfect. 

The first few go arounds I kept getting what Mary Berry calls a soggy bottom, and it was coming out just too soupy.  Truthfully, I don’t mind a bit of a soupy pie.  A homemade fruit pie will always, taste amazing to me…soggy bottom and all.  But uncooked crust and too sour rhubarb, that needed to change.

To avoid a soggy bottom of uncooked crust I pre-baked the pie crust bottom for about 20-30 minutes, using pie weights to prevent the crust from bubbling.  These simple little weights have been around forever and really should be a kitchen staple for any baker. 

Second, I added more corn starch than what the recipe called for; it’s used to absorb the juices.  If you’ve ever made a strawberry rhubarb pie recipe, you’ll know that this is absolutely key.  The final pie still had a just a tad too much juice to it, so next time I’ll probably add an additional tablespoon.

Third, I didn’t let the fruit macerate as long as I’ve done in the past. Before I would let the fruit mixture sit for at least an hour which results in a breakdown of sugars and creates just too much liquid.  This go around it was a quick mix and then right into the pie.

Next, I figured out—by accident, really—how to make the perfect lattice pie crust pattern on top.  In the past, I’ve always overcomplicated it; placing all of the vertical pieces at one time and then horizontal pieces to finish’ weaving them in and out to make a proper lattice.  This time, I started with the center; always start with the center because it allows you to center the pie.  Then I began switching from vertical to horizontal one-by-one, over and over.  This simple positioning naturally creates the beautiful lattice as you go.  Voila!

Lastly, I was really careful with the final steps.  I used this piecrust shield and kept an eye on the oven until the pie was done just right.  I applied an egg wash about 15 minutes before it was done and topped the pie with a dusting of baking sugar crystals.  

While nowhere near perfect, my strawberry rhubarb pie was delicious.  And really, that’s all that counts…perfect is overrated.  Find my recipe below, and tell me if you’ll be making this strawberry rhubarb pie recipe anytime soon!  Truly, MKR

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A Homemade Strawberry Rhubarb Pie Recipe

Prep Time: 20 minutes

Cook Time: 1 hour, 30 minutes

Ingredients

  • For filling:
  • 6-8 fresh stalks of rhubarb, sliced
  • 2 pints of fresh organic strawberries, halved and quartered
  • 2 tablespoons fresh lemon juice
  • 1/2 tablespoon cinnamon
  • 1 teaspoon vanilla
  • 1/4 cup cornstarch
  • 1/2 cup brown sugar
  • 1/2 cup white sugar
  • 1 egg yolk
  • 1 teaspoon water
  • baking sugar for dusting

Instructions

  1. Preheat oven to 400 degrees.
  2. Place first crust in a greased pie dish, and for the bottom. Place parchment paper on in the pie dish (enough to cover the bottom of the crust allowing a little to come up the sides) and pour your pie weights in.
  3. Bake for 20-30 minutes or until the crust is almost baked through. If your edges begin to brown cover with foil or pie crust shield. Remove from oven and set aside. You can bake this up to a few hours in advance or even the night before.
  4. While the crust is baking, in a large bowl mix together the rhubarb, strawberry, brown sugar, white sugar, cinnamon, lemon juice, and cornstarch. Set aside.
  5. Take your other crust and cut into pieces with a fluted pie cutter. Try to keep your strips/pieces as straight as possible.
  6. Once done fill your pie with the fruit mixture and begin weaving your lattice top. Place in the oven and reduce the heat to 375 degrees. Cook until crust is completely golden and filling thickens, about an hour.
  7. **About 15 minutes before the pie is done wash with egg wash (egg yolk and 1 teaspoon of water beaten), then sprinkle with baking sugar.
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Photography, Rustic White for Waiting on Martha

Funfetti Chocolate Chip Cookies

A Fun Twist on Everyone's Favorite Cookies
Filed Under > Desserts

Funfetti Chocolate Chip Cookies on Waiting on Martha

I’m that type of person that hoards sprinkles, cupcake toppings, cake toppings, different icings; basically any and all baking toppings and add-ins.  So recently when I was rummaging through my pantry on a Sunday afternoon and spied a bag of Sno-Caps and a giant jar of rainbow sprinkles I thought, why not mix it up by making Funfetti Chocolate Chip Cookies.  I mean sprinkles make people happy, and chocolate chip cookies make people happy, so Funfetti Chocolate Chip Cookies seemed like the unicorn of happiness.   

The recipe is easy, and really one of those eyeballing recipes; a little bit more of this a little bit more of that if you get my drift.  I start with the classic Tollhouse Chocolate Chip Cookies recipe found on the back of the bag; it’s not broken, so why try to fix it!  And then when it comes to adding in the chocolate chips I add an additional cup of Sno-Caps, one cup of mini white chocolate chips, and an entire jar of rainbow sprinkles.  This will make your cookies extra extra chocolate-y, gooey and beyond happy. 

Check out the recipe below, but I think you’ll find my Funfetti Chocolate Chip Cookies are simple yet perfect for a birthday or celebratory occasion.  The colorful twist on everyone’s favorite cookie just makes it that much more fun.  Enjoy!  Truly, MKR

P.S. This isn’t the first time I’ve taken the classic chocolate chip cookie recipe and added an unexpected twist; hello Pretzel and Peanut Butter Chocolate Chip Cookies.  

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Funfetti Chocolate Chip Cookies

Ingredients

  • 2 1/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 cup butter, softened
  • 3/4 cup packed brown sugar
  • 3/4 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 2 large eggs
  • 1 cups Nestle Toll House Semi-Sweet Chocolate Morsels
  • 1 cup Sno-Caps
  • 1 cup mini white chocolate chips
  • 1-2 cups sprinkles

Instructions

  1. Preheat oven to 375 degrees F.
  2. Combine flour, baking soda and salt in small bowl.
  3. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy.
  4. Add eggs, one at a time, beating will after each addition.
  5. Gradually beat in flour mixture.
  6. Stir in morsels and sprinkles last.
  7. Drop by rounded teaspoon onto ungreased baking sheet.
  8. Bake for 9-11 minutes or until golden brown.
  9. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.
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Boozy Chocolate Peppermint Bread Pudding

An Irresistible Southern Staple, Perfect for the Holidays!
Filed Under > Desserts

Chocolate peppermint bread pudding recipe by @waitingonmartha
Chocolate Peppermint Bread Pudding | Recipe by @waitingonmartha

Chocolate and peppermint is one of my all-time favorite flavor combos.  This should come to no surprise to you if you’ve tried our Chocolate Peppermint Martini, our Chocolate Peppermint Kiss Cupcakes, our Chocolate Candy Cane Popcorn and how could I forget about our Chocolate Peppermint Buttercream Cookie Cake?!  There’s just something about the cool, minty freshness of peppermint paired with smooth, rich chocolate.  

And simply, I’ve also been craving a good bread pudding recently.  When I say good bread pudding, too, clearly I’m talking about decadent, over-the-top bread pudding like this boozy Chocolate Peppermint Bread Pudding here today.  I, in true form, opted for what I consider the best-of-the-best ingredients (it makes such a difference!) and used fluffy, sweet Brioche bread and my new favorite Peppermint Mocha southern cream liqueur.  And because I had my favorite Peppermint Vitality Essential Oil from  The Well Code, on hand (I use it every day for my head and tummy) I was able to infuse the dessert with that extra boost of peppermint without having to buy the store bought sugary crap.

The beauty of bread pudding is all in the baking; it’s actually a simple dish to make, and it’s one that still delivers a gourmet effect when served to a table of hungry brunchers and indulgent desserters alike. The bite-size cubes of sweet bread lightly toast to perfection, giving the dish a crispy crust on the top and around the edges.  That toastiness of that top layer offers the perfect balance to the softness of the soaked gooey bread beneath, sopping up the smooth, creamy peppermint liqueur.  

If boozy bread pudding isn’t on your holiday menu this year, I highly suggest that changes STAT.  And once you try it at home, I’d love to hear how it turned out!  Enjoy!  Truly, MKR

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Boozy Chocolate Peppermint Bread Pudding
Serves 8
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Prep Time
20 min
Cook Time
45 min
Total Time
1 hr 15 min
Prep Time
20 min
Cook Time
45 min
Total Time
1 hr 15 min
Ingredients
  1. 2 loaves of Brioche Bread, cubed
  2. 1 stick butter, un salted
  3. 4 cups milk
  4. 1 cup heavy cream
  5. 2 cups Jackson Morgan Peppermint Mocha Liqueur
  6. 6 large eggs, beaten
  7. 1 1/4 cups granulated sugar
  8. 3/4 cup unsweetened cocoa powder
  9. 1 teaspoon Vanilla
  10. 1 teaspoon salt
  11. 15 drops of Peppermint Essential Oil (if you're using Peppermint extract only use 2-3 drops)
  12. Powdered Sugar for topping
Instructions
  1. Heat oven to 350 degrees.
  2. Butter/spray a large baking dish and fill it with cubed bread.
  3. In a medium saucepan over low heat, warm milk, butter, vanilla, sugar and salt. Continue cooking just until butter melts; mix in cocoa powder and once completely combined remove from heat.
  4. Add eggs to cooled milk mixture and whisk; pour mixture over bread.
  5. Bake for 30 to 45 minutes, or until custard is set but still wobbly and edges of bread have browned.
  6. Let cool for 10 minutes, sprinkle powdered sugar on the top and serve.
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Photography, Rustic White for Waiting on Martha

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