Wednesday, September 5, 2012

Recipes For a Brownie Snickers Pie and a Fresh Pineapple Tart - So Yummy!


Who doesn't enjoy a good slice of pie or tart? Why not add some new recipes to your recipe files by adding my recipes for a delicious Blonde Brownie Snickers Pie which is sooo good or a Fresh Pineapple Tart?
1/2 cup butter, cut up
1/2 cup packed brown sugar
2 large eggs
1 tsp vanilla extract
1 cup all-purpose flour
1/2 tsp baking powder
1 cup (6-oz) semisweet chocolate chips
1 tbsp cocoa powder
13 fun-size Snickers bars
extra cut-up Snickers for garnish
peanuts for garnish
Coat a 9-inch glass pie plate with nonstick cooking spray; set aside.
In a large saucepan melt the butter and brown sugar over medium heat until they start to bubble. Remove from the heat and allow to cool for 10 minutes.
After the butter mixture has cooled for 10 minutes, stir in 1 of the eggs and the vanilla extract until blended. Stir in the flour and baking powder until smooth. Scrape but don't spread 3/4 cup of the mixture into the prepared pie plate and freeze for 10 minutes.
While mixture is in the freezer, preheat the oven to 350 degrees. Melt a half cup of the chocolate chips as directed on the package. Stir the melted chips, the remaining egg, and the cocoa powder into the remaining batter.
Press the chilled batter evenly over the bottom and halfway up the sides of the pie plate. Top with the Snickers and then with the chocolate batter.
Bake pie at 350 degrees for approximately 25 minutes until a wooden toothpick inserted in the center comes out with moist crumbs attached. Sprinkle the other half cup of the chocolate chips in the middle and let stand 5 minutes until softened. Spread the chocolate to the crust using decorative swirls.
Garnish the pie with the cut-up Snickers and the peanuts (whatever amount suits you). Allow to cool completely before cutting into serving wedges.
6 soft coconut macaroon cookies (approximately 5 oz)
1/4 cup unseasoned bread crumbs
1 egg white, slightly beaten
1/2 cup sugar
3 tbsp cornstarch
3 cups chopped fresh pineapple (1 1/2 pineapples)*
1 tbsp lemon juice
*or use drained canned crushed pineapple in its own juice
Preheat oven to 400 degrees.
Using nonstick cooking spray, spray a 9-inch tart pan with removable bottom; set aside.
Place cookies in a food processor and process 10 to 15 seconds or until fine crumbs form. You should end up with about 1 1/3 cups of crumbs. Add the bread crumbs and process until mixed. Add the egg white and mix well. Press the mixture in the bottom and up the sides of the prepared pan to form a crust.
Bake crust at 400 degrees for 7 to 9 minutes or until golden brown. Remove from oven and place in refrigerator until cooled.
While crust cools, combine the sugar and cornstarch in a medium saucepan and mix well. Add the pineapple and lemon juice, blending well. Cook over medium-high heat for about 5 minutes or until the mixture thickens, stirring constantly. Place the saucepan in a pan of cold water; stir 2 to 3 minutes or until cooled. Pour the cooled mixture into the cooled crust and place in the freezer for 15 minutes or until set. Store in refrigerator until serving time. Also store any leftovers in the refrigerator.
For more of Linda's dessert recipes visit her blog at
For her diabetic dessert recipes visit her at

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