Recipe For Success: Easy As Pie

Here's the basic recipe for mint chocolate chip pie!

Ryan enjoying a bite

1 package (8 oz) softened cream cheese
1 can (14 oz) sweetened condensed milk
1/8 teaspoon mint extract
1 container (8 oz) nondairy whipped topping
1 bag of chocolate chips
1 package ready to use 8 inch pie crust


1.  Beat the cream cheese in a mixing bowl until fluffy, usually a couple minutes.  Gradually add sweetened condensed milk.  Continue to beat in mint extract.  Be careful to use a small of amount of mint extract as the mint extract can be strong.  Add more to preferred taste.

2.  Fold in whipped topping with rubber spatula.  Fold in chocolate chips.  Keep a few chips out if embellishment the top is desired.  Carefully spoon in pie crust.  Put in freezer until hardened, at least 8 hours.  Overnight is better.

3.  Remove from freezer about 5 minutes before serving.  Garnish with chocolate chips and mint leaves.

That's it.  Very simple.  No baking required.  I can decorate the pie to fit any occasion.  I sometimes use colored sprinkles, ie green for St. Patrick's Day or red for Valentines Day.  My only caution is that the pie can melt quickly depending on the weather.  Serve quickly after the initial few minutes out of the freezer. Any remaining pie can save in the freezer until the next time.  I have also put in the pie mix into individual cups, as seen in Ryan's picture.  The cups freeze, and my boys have a gluten free dessert!  My sons have been making this pie for years.  They still fight over the beaters and mixing bowl.  Good to the last drop!

Some variations:

To make 2 pies, I get a 16 oz container of whipped topping and 2 pie crusts.  Make as instructed, but substitute the 16 oz whipped topping for the 8 oz whipped topping.  Divide the mixture into the 2 pie crusts.  I do NOT double the entire recipe.  The mix is rich enough that the added whipped topping is fine.

I can substitute mint candies for the mint extract.  Simply put candies in a sealed plastic sandwich bag and crush.  (Parents might need to supervise youngsters.)  I use about 3-4 candies.  

Any flavored crust can be used.  Chocolate pie crusts add an extra dose of chocolate.

To make the caramel chocolate chip pie, substitute the caramel flavored sweetened condensed milk for the regular sweetened condensed milk. Omit the mint extract.

Gluten free pie crust option:

2 cups gluten free cereal
3 tablespoons melted butter
2 tablespoons sugar

Crush cereal in a plastic bag.  Add butter and sugar.  Shake.  Pat the mixture into a 8 or 9 inch pie pan. Bake at 400 degrees F for about 6 minutes.  Let cool.  Then add pie mixture.

Too Much On Your Plate?

Multi-task. Going 24/7. Not enough time in the day. Too much to do.

It's called adulthood. Responsibilities demand our attention. Well, that is why I'm not writing as frequently as I'd like. I'm pulled in so many directions, that my brain pretends to be more flexible than a rubber band. I have a lot of energy, but it seems I don't get anything done. Frustrating.

This happens to everyone, not just parents of autistic teens. I see many moms--crazed and dazed. I ask them how they're doing, and the response is usually similar, "I'm running."

A friend wrote to me today, saying that she was making mistakes because she had "too much on her plate". I can totally relate. I replied that we must be at the same feast. My friend appreciated my understanding her.

We're all busy, but a positive attitude helps. So, yes, my friend and I are at this "busy" feast. I can't wait until dessert is served. I am up for a good challenge of dealing with too much chocolate on my plate!

photo credit:http://www.flickr.com/photos/jennedwards/

Milk Substitutes and Coupon

What makes a good milk substitute? That depends on the point-of-view! For my kids it was taste. For me it was no casein. (Casein is the protein that is hard to digest in about half of the autistic population.) Obviously, I had to find a substitute that met both requirements. Cost was a consideration, but it was not a priority.

Be warned, if you're trying something new, spewing becomes a new sport in the kitchen. Have several bowls and towels on hand. Since I had four boys trying samples, those towels were used quickly. Also, do not stand in front any child who is trying samples. If it doesn't agree with the child, you do not want to be on the receiving end of that reflux. Bowl or no bowl. Icky.

I first asked dietitians what to look for, and they only suggested that the "milk" be fortified if possible as milk is the main source for calcium. Off to the store...

There are several options. The first one NOT to make is goat milk. It has the same problem as milk from a cow. Milk from any mammal is a no-no. I found this strange as I had nursed all of my kids with no problem. Evidently, this inability to digest casein is a "developmental" issue, like autism is a "developmental" disability.

We tried potato milk, rice milk, soy milk, and almond milk. Potato milk was acceptable, but it was extremely expensive. Rice milk was rejected unanimously by all four boys. Remember spewing? Soy milk was acceptable by one boy, and the rest of the kids didn't care for it. However, they kept the soy milk down.

The almond milk was the winner. All four boys liked it. The almond milk came in different flavors, and the chocolate was the favorite. The vanilla flavor was the second, and the original flavor was third.

I use all three types of milk for different needs. I use the original milk in cooking and baking. The boys love the vanilla flavored milk in cereal. The boys drink the chocolate, straight out of the container, if I'm not looking.

The cost varies from store to store. Typically, Trader Joe's and Sprouts are the cheapest. Regular grocery stores might carry them in the health food section, in the baking section, or elsewhere. I have not found any logic as to where grocery stores carry milk substitutes.

The almond milk comes in a box and is not necessarily in the "milk" section. Recently, some stores have started to carry the cold version, and they look like other milk containers. I usually have some of the "boxed" milk as they can last up to six months. They do not need to be refrigerated like "normal" milk. Each flavor also comes in an unsweetened version. I don't buy those because they will not be consumed. That is simply my boys' taste preferences. I think having those unsweetened options could help those kids who have to be on a low-sugar or no-sugar diet.

The only down side to almond milk is that it is made from almonds, so check allergies.

http://www.bluediamond.com/

The website has a $.50 coupon promotion. The brand name that we use is Almond Breeze.

I have not received any compensation for putting their website on my blog. This is solely my boys' preference that I'm sharing.