Skip to main content

Leftover-part 2

"Leftovers make you feel good twice. First, when you put it away, you feel thrifty and intelligent: ‘I’m saving food!’ Then a month later when blue hair is growing out of the ham, and you throw it away, you feel really intelligent: ‘I’m saving my life!’"- George Carlin

  
When life gives you leftovers...make a crumb pie! This crumbs for this pie come from my previous DB challenge, as usual, the first attempt at the challenge was a failure. The failure was the sponge sheet cake which I tried to do vegan (the recipe for that vegan cake was adapted from a vegan cupcake recipe found in this book, a tiny book packed with tongue tickling, mouth watering vegan cupcake recipes!).
Anyway the crumbs were divided- one went into the refrigerator and the other is (still) lying in my freezer. The inspiration for this recipe comes from here.

Ingredients

2 cups cake crumbs (mine were chocolate)
5-6 tbsp vanilla custard powder (I buy this from Indian grocery store, you could also buy Bird's custard powder and follow package instructions)
2 tbsp cocoa powder
1/2 cup powdered vanilla sugar
1/2 cup whipped cream cheese
a pinch of salt

Method

Set the crumbs in a 9-inch pie plate, I set it in the refrigerator (did not even bother to turn the oven off for this one!)

For the custard filling
In a small bowl, mix the custard powder, cocoa and salt
Dissolve the custard-cocoa powder mixture in cold milk and set aside
Heat about 2 cups of milk and dissolve the sugar in it.
Add the powder mixture to warm milk and cook for about 3-4 minutes, stirring constantly and avoiding lumps. 
Whip the cooled custard mixture with the cream cheese.
Add the completely cooled mixture to the crumb pie shell and put it in back in the refrigerator. (The only thing here is the custard should not be runny, if it is you can freeze the pie but that, too me, was not great tasting)
Enjoy it with some homemade whipped topping and berries!

Judgement
This pie was heaven and it took me like 10 minutes to prepare everything.  Have scraps, try this pie- the flavor combination is unlimited and am sure you creative daring cooks and bakers would come with some seriously wicked crumb pies!
I am sending this recipe to Scrumptious Delights From Leftovers hosted by Padmajha of Seduce your tastebuds.

PS The book can be found here, I have tried a few recipes and they were all good-Vegan Cupcakes Take Over the World: 75 Dairy-Free Recipes for Cupcakes that Rule!
Labels:

Comments

Post a Comment

Popular posts from this blog

From "The Baker's Daughter"

I love to read books and I love to cook- so "Cook the Books" event called out to me, what more can I say? When I didn't want to just sit around and catch up Breaking Bad episodes leading up to the finale yesterday, I threw these buns and some great vegan-gluten free strawberry cupcakes in the mix.  The book chosen for the bi-monthly event Cook the Books is Sarah McCoy's "The Baker's Daughter "- a story about that intertwines food, history and a great narrative (toggles between WWII times in Germany and the present). I am just about a third done and so far like what I have read. I will post the review once I am done reading but in the meantime I leave you with these gorgeous buns that are traditionally made on St. Thomas Day that falls on Dec 21st (which also happens to be the shortest day).   Thomasplitzchen Buns 1 cups all-purpose flour 1/4 tsp salt 1/4 cup butter 1/4 cup raw sugar 1 tsp baking powder 1/4 cup almond milk Filli...
7 comments
Read more

Cookies galore for friends- Lime Meltaways

All human actions have one or more of these seven causes: chance, nature, compulsions, habit, reason, passion and desire- Aristotle You do understand that I had to do this, don't you? The 7 day-7 recipe marathon that a lot of us have signed up for, check Nupur's blog to check about rest of the players. This year, just like the last, I am making a bunch of cookies for friends. Lime meltaways as Martha Stewart calls them are the first of the lot. They have the very refreshing, very familiar citrus flavor and they were so delicate that I decided not to ship them. Ingredients 12 tbsp (1 1/2 sticks) unsalted butter, room temperature (I did half butter and half crisco vegetable shortening) 1 cup confectioners' sugar Grated zest of 2 limes 2 tbsp freshly squeezed lime juice 1 tbsp pure vanilla extract 1 3/4 cups plus 2 tbsp all-purpose flour 2 tbsp cornstarch 1 tsp freshly grated nutmeg 1 tsp ginger powder 1/4 teaspoon salt Method Cream butter and 1/3 c...
5 comments
Read more

Last minute dash to

the World Nutella Day held every year on Feb 5th.  This year the event along with World Nutella Day is co-hosted by Ms.Adventures in Italy and Bleeding Espresso .  Every year I forget all about it and read about it pretty much after the round-ups have happened. I would not have it this time- come on nutella is my favorite thing in the whole world! Nutella is really a trade name for a chocolate-hazelnut spread and you can read all about it here . So how did I find it out this time- on my favorite blogs- Aparna's My Diverse Kitchen and Deeba's Passionate about baking , they participate almost every year! The mad dash to the finish line began at around 5:45 pm this evening. Nutella had to be put to good use- and it had to be done quickly enough! Borne out of this mad rush- Tapioca pearl- nutella pudding! Ingredients 1/2 cup tapioca pearls, soaked in water for about 30 min 1/2 cup water 1/2  cup almond milk, vanilla flavor 1 cup Nutella 2 tbsp vanilla sugar ...
5 comments
Read more