So often I hear masterpieces come about by accident. This is not going to be one of those stories… But it ends good, I promise!
I had some ladies over from our church and decided to make my Baked True North canolli pie! I truly love this pie. It is my BTN basic cookie dough recipe, complete with chocolate chips and all, smashed into a pie plate as a crust with this fantastic canolli filling on top.
The first time I made it was for Nick’s dad back on father’s day. It was a hit, even though I didn’t plan enough time to let it sit in the fridge after baking. We decided it was a delicious mucky pudding pie, of sorts, and still licked the plate, regardless that it didn’t stay together. So I planned ahead this time.
While making said deliousness, Nick asked me where HIS pie was. He knew he wasn’t invited to ladies night and there likely wouldn’t be any left. I was pretty tired but I said I would make him his own pie. No sooner had I uttered the words did I regret them. Neither did I have the ingredients or the time to make another pie, nor did Nick want or need a whole pie for himself.
As a side note, if you know Nick, he doesn’t really eat sweets because he is super healthy, but I had used only stevia in this go round of the recipe, which makes the carb content way low and the taste rocks!
He convinced me that he would be happy with just a spoonful of the pie filling that was waiting to go into the cooling crust… And it gave me an idea! 💡
I have mini spring form pans and I wondered if I could make some version of a cheesecake souffle for him. I took a spoonful of the filling (loaded with cream cheese and ricotta) and mixed it with 1 egg, 2 tablespoons of organic peanut butter, and a few more mini chocolate chips. I mixed it up, put it in the pan, and threw it in the oven along side the other pie with a prayer.
He barely waited for it to cool and ate it right off the pan plate. I can’t say it was award winning or that I’m dropping everything to add it to my menu. It was a little dry (which he fixed by eating it with coconut milk), but the nice thing about gluten free people is… They usually are more forgiving and are happy they can eat it at all. I likely will try it again with a few more tweaks and I’ll let you know when it’s ready for the press. 🙂
The Baked True North Canolli Pie is available for purchase in regular and sugar-free and will be updated on the website soon. Shoot me a note for pricing in the mean time and let me know if there’s some other gluten free creations you’re interested in having!