Pi Day, 2012

Did you know that tomorrow, March 14, 2012 is “Pi Day”?  What exactly IS Pi Day?  Well, I googled a definition and found this:

“Pi, Greek letter (π), is the symbol for the ratio of the circumference of a circle to its diameter. Pi Day is celebrated by math enthusiasts around the world on March 14th. Pi = 3.1415926535…”

Blink… blink.  Ok, then!  Honestly, I’m not ever going to be accused of being a math enthusiast… but I do like PIE… so in honor of “pi” day, let’s chat about PIE, shall we?

From Quick Dish, a great tutorial on making mini peach pie in a jar!  Perfect for a shower or party dessert!


An absolutely GORGEOUS triple berry pie recipe from Instructables, with detailed instructions on how to make a decorative pie crust like this:

I found a great tutorial series on MarthaStewart.com, for making decorative pie crusts.  The series was technically written for Thanksgiving, but definitely works for pi…er… pie day!

For a non-traditional, but YUMMY looking pie, check out the Family Kitchen… and her S’mores pie:


And last (but not least), check out this recipe from Country Living, for MINI cherry pies.  I think these would be perfect come summertime for an afternoon/evening barbeque.


So glad those math enthusiasts came up with PI day, aren’t you?

 

Chocolate Silk Tux Pie with Scrumptious Nut Crust

This may be my husband’s all-time favorite dessert.  I created it for Passover, when Jews don’t eat products with leavening (so no flour crusts).  But my husband far prefers this chocolate silk pie with the nut crust.  You can easily pour the filling into a pre-baked pie crust or a graham cracker crust.

This easy chocolate pie is a snap to make.  The filling is rich and luscious.  Keys to success?  There’s really only one.  And that’s when adding the beaten eggs to the hot chocolate mixture you only add a teeny bit at a time to slowly bring down the temperature of the chocolate filling.  Otherwise you are going to have little bits of scrambled eggs in it.  Believe me when I say I learned the hard way:)

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Decadent Mississipie Mud Recipe

chocolate mud pie

I am a huge fan of rich, chocolately desserts!  And this scrumptious Mississippi Mud Pie recipe from my good friend Lizzy over at That Skinny Chicken Can Bake Blog will NOT disappointment.  Lizzy has been so generous – sharing delicious recipes and outstanding book titles (we are both active in bookclubs) – I always know that I can turn to her for something wonderful!  Be sure to check out her Blog as well as her list of books from her bookclub – they have given me hours of truly great reading.

cMississippi Mud Pie Recipe

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Blackberry Apple Turnovers

Diva Entertains Blackberry Apple Turnover open

I love anything surrounded by dough.  A turnover with a tender, flaky crust definitely fits the bill.  However, it was more than just the pastry that drew me to this recipe.

First and foremost,the filling: a combination of chopped Pink Lady apples and blackberries.  I would have never thought of that combination yet it worked beautifully.

Second, this crust is not your usual pastry crust.  It is a much easier and forgiving dough than typically used for pie, one that incorporate cream cheese (I think that’s where the ‘forgiving’ part comes in – the cheese makes it much easier to handle.  However, if you are short on time ,don’t hesitate using purchased puff pastry as the dough for these turnovers.  They will still be scrumptious and it will save you quite a bit of time and effort.

Diva Entertains Blackberry Apple Turnover

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Peach Blueberry Pie in the Best Pie Crust

Diva Entertains Peach Blueberry Pie

I made this  pie for the July 4th weekend and friends and family swooned over it!  The filling is ridiculously easy (well, aside from peeling and cutting all of the peaches).  And it is hands-down the easiest and best pie crust I’ve ever made. In fact – this blog post was really going to be just about making a great pie crust.  But then the filling turned out to be so darn delicious that it deserved to be recognized to!

This pie crust recipe comes from Cook’s Illustrated magazine and is titled “Foolproof Pie Dough”.   Don’t be put off by the vodka in dough crust.  Its necessary for the amazing texture of the crust and it imparts NO flavor once cooked.

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