No Bake Chocolate Chip Cookie Pie

I've been trying to think of a nice way to say this, but...I've been ignoring you all. It's not you, it's me.

Okay, it's a little you.

But mostly me.

For the past couple months we've been working like crazy people trying to finish our documentary and readying the hundreds of dollars in DVDs and CDs we bought for people to purchase. At the same time, I've been preparing everything (financial aid) to start the next semester, and it's been storming a lot.

That last part doesn't really affect much, but it's rained like 100 inches in the past couple weeks.

Anyway, I've been super busy and wasn't sure what to post until Kevin and I practically bought every book in a Border's going out of business sale this past weekend. Between the two of us we easily bought over $100 in books. I literally walked away with an armload of cookbooks. In particular, this one book is amazing and has a super delicious recipe on just about every page - particularly this one for No-Bake Chocolate Chip Cookie Pie.

That's right.

I flipped open the book (Simply Chocolate), and that was the page it opened to. One of the few recipes that actually came with a picture, if I didn't walk out of the store with this book I was an idiot. For god sakes, there's only 4 ingredients!

So in honor of my recent absence, and to try and win back your hearts -- I'm posting this amazing recipe which I have yet to try myself but can see absolutely no fault in.

You can see the recipe from that link, or below:

No-Bake Chocolate Chip Cookie Pie
Ingredients:
1 (15 or 18 oz) package of chocolate chip cookies
1 cup milk
1 (9 oz) commercial graham cracker crust
1 (8 oz) container frozen whipped topping, thawed

1. Dip 8 cookies in milk, and place in a single layer in crust. Top with one third of whipped topping. Dip 8 more cookies in milk, place on top; spread with one third of whipped topping. Repeat layers with 8 more cookies, milk and remaining whipped cream.

2. Crumble 2 cookies and sprinkle over pie.

3. Cover and chill for 8 hours before serving.


I haven't made it yet, so I have no photos to post and the link I gave you is photoless too. But I imagine if you make it, people will look like this:

I do not know this man, but I think he would like this pie just as much.

I will be making this pie soon, so check back for an updated blog with pics! In the mean time, check out our FINISHED documentary (that has pictures!) at www.christymathewsondayfilm.com
^How's that for some cross promotion?

The Greatest Sugar Cookie Recipe

I have a soft spot for baking sugar cookies because it reminds me of Christmas time, so in the summer months I always decide to bake them. But while I'm busy being all nostalgic, I completely forget that making sugar cookies starts off fun, becomes a pain in the ass, and then ends with me yelling at my sister for wandering off and quitting on me. The memories.

So I had lapsed into my sugar cookie feelings last week, and found myself home alone for a while with an acceptable excuse to bake some goods. I decided to make some sugar cookies, and remembered that I was given one of the greatest recipes for this kind of cookie. The Wilton Roll Out Cookies recipe is one of the best I've ever found because it's easy, you don't have to chill the dough, and they taste like you just picked them up from the bakery.

Now, normally I'm not the biggest fan of Wilton recipes - I've been burned by their icing a few times (literally, of course) - but this one is a keeper.

The best part of this blog post is my clear disregard for the holidays. As you can see above, I have three sugar cookies shaped like pumpkins, decorated for the fourth of July sitting in the most patriotic dish I think I've ever seen. When I brought them out at a tailgating event, I told everyone they were shaped like summer squashes. I don't know anyone who knows what a summer squash looks like.

Here's the link to the official recipe: http://www.wilton.com/recipe/Roll-Out-Cookie-Recipe

Ingredients:
1 cup unsalted butter, softened
1 1/2 cups granulated sugar
1 egg
1 1/2 teaspoons vanilla extract
1/2 teaspoon almond extract (which I've never used, so you can do without it if you'd like)
2 3/4 cups all purpose flour
2 teaspoons baking powder
1 teaspoon salt

Preheat oven to 400 degrees.

In mixing bowl cream butter with sugar until light and fluffy. Beat in egg and vanilla and almond extract.

Mix flour, baking powder and salt in a separate bowl. Add to butter mixture one cup at a time, mixing after each addition.

Do not chill dough (you don't have to, that's the best!)

On a floured surface, roll dough out. Dip cookie cutter into flour before each cut.

Bake cookies on an ungreased cookie sheet for 6-7 minutes or until light brown.
*This dough/cookie comes out very white, so keep an eye on them to make sure they're not burning around 5 minutes



You really can't go wrong with this sugar cookie recipe, specifically because they don't have many ingredients and they don't take long to make. Give 'em a shot!

And by the way,

I was dead on about the summer squash. Dead on.

Source: Wilton Roll Out Cookie Recipe

http://www.wilton.com/recipe/Roll-Out-Cookie-Recipe