Jump To Recipe Peanut butter, eggs and milk deliver 13 grams of protein in each slice of this pie. Your body uses more energy to process protein than it does for fat or carbs—now get to work! Nutrition Per Serving Per serving (per slice): 378 calories ...
The recipe made too much filling for a standard sized pie pan for me, but that is my only complaint. It was even better the next day. Reaction 0 Reply Anonymous 11 years ago Good thing I asked my sister-in-law to bring pumpkin pies. This pecan pie was yuck. The filling looked nearl...
i’m making a cake every month this year (how’s that for making a resolution you can keep and enjoy? it kinda makes you popular as well) and in april i happened upon this recipe for peanut butter cake: http://www.epicurious.com/recipes/food/views/231746 my taste testers say its the...
We started from this recipe on epicurious, added some cinnamon and then made up our own molasses frosting! Yum! Ingredients: 2 cups all-purpose flour 1/3 cup sugar OR sucanat 1 teaspoon baking powder 1/2 teaspoon salt 1 teaspoon cinnamon 8 tablespoons unsalted butter, chilled 1 cup heavy ...
Rebecca Firkser is a Brooklyn-based writer, editor, recipe developer, and food stylist. Most of her work consists of translating professional cooking into content that’s digestible—figuratively and literally—to home cooks. You can find her work at Epicurious, Bon Appetit, NYT Cooking, Food52...
Every so often, a recipe crosses my browser’s threshold and I know immediately that it Must Be Made. Surely, you know the feeling. This happens a lot more in the fall, because I simply love the cooking this time of year–warm, soupy, stewy and rich. We haven’t yet succumbed to ...
So in those moments when I feel like my life is crumbling, like a pie crust that doesn’t have enough water to help it stick together, food is important. Those moments are when pie is essential. Really though. Even if you don’t eat it, because by now I know turning to food when...
Use that softening time as prep time: Measure any other ingredients needed for your recipe. After 15–30 minutes, the butter should be soft enough to proceed—if you’ve used a grater, the time may be as little as 10 minutes. (That being said, this method depends on the ambient ...