Baker's Square Copy-Cat Chocolate Silk Pie

My family has been bemoaning the closure of Baker's Square restaurant for however many years (five?). We LOVED their pies, especially the Chocolate Silk Pie. This is what I would request for my birthday every year.

Last week when my oldest son had his 17th birthday, he said, "I wish Baker's Square was still open. I would request the Chocolate Silk Pie." I agreed with him,  then I thought, "Why not see if there is a copy-cat recipe on-line?" I did a search and found this recipe that looked like it would work. Other chocolate pie recipes I've made in the past, taste more like pudding in a crust. The Baker's Square pie is different-- it's more like a sweet chocolate mousse in a crust.

This recipe hit the nail on the head. It was AMAZING and got thumbs up from my son. Yay!! We hit the jackpot! And you will too if you make it. But please..... don't buy a frozen pie crust. Make your own! It's easy and tastes SO much better!

Here's the link to the recipe:

Baker's Square Chocolate French Silk Pie

Plain Pastry
For one 8, 9 or 10-inch crust
1-1/2 cups flour
1/2 tsp salt 
1/2 cup Crisco
 4-5 TB cold water

In a large bowl, whisk together flour and salt.  Cut the shortening in with a pastry cutter til crumbly.  Add 4-5 TB water and toss with a fork until it forms a ball.  Roll into a large enough circle to fit your pie dish. Crimp edges. Prick bottom and sides with a fork. Bake at 450-F for 10-12 minutes or til golden.

Happy Baking!

Pumpkin Scones

Here's a wonderful recipe for the pumpkin season! I found it at Sweet Pea's Kitchen, a fabulous blog that I frequent often.  I decided to go ahead and write up my own version of the recipe because I use a different method of baking scones than she does. I pretty much bake all my scones the same way, no matter what the recipe. I whisk the dry ingredients together, grate in the butter, then add the liquid.  I pat the dough in an 8-inch circle on a cookie sheet, cut into 8 wedges, and bake.  This way you don't have to roll out the dough.  I'm a lazy baker and any short cuts I can take, I will :-) 

I also like to use a plain glaze instead of the spiced one she uses. Just my own personal preference. If you don't like sweet scones, you can certainly leave off the glaze.

Pumpkin Scones

2 cups flour
1/3 cup sugar
1 TB baking powder
1/2 tsp salt
1/2 tsp cinnamon
1/4 tsp cloves
1/4 tsp ginger
6 TB cold butter
1/2 cup pumpkin puree
3 TB half-and-half
1 large egg


Preheat oven to 450-F.  Lightly butter an 8-inch circle in the middle of a large cookie sheet.

In a large bowl, whisk together the dry ingredients. Grate in the butter and mix until it resembles cornmeal. In a small bowl, mix together the pumpkin, egg and 1/2 and 1/2.  Add to dry mixture and stir until dough is formed.

Put the dough onto the prepared cookie sheet and pat into an 8-inch circle. Using a knife or pizza roller, cut the dough into 8 wedges (but leave in the circle).

Bake for 18-20 minutes until golden brown. Remove from oven, recut the scones, then cool.

Glaze with a simple powdered sugar glaze (about 1 cup powdered. sugar and 1-2 TB milk).

Happy Baking!

Slice and Bake Butterscotch Cookies

Otherwise known as "Refrigerator Cookies" in my family. :-)

This recipe came from my great-grandmother and Mom used to make them often.   They are super easy to mix up, then you just roll the dough in a sheet of waxed paper, refrigerate, then slice when you are ready to have fresh baked cookies. You do have to let the dough chill overnight. Don't waste your money on those store-bought slice and bake cookie doughs!

Two cups of brown sugar give these cookies a rich, butterscotch flavor.  They are pretty addictive so be careful!

You could probably do this with a lot of cookie doughs....especially chocolate chip cookie dough. Worth a try!

Slice and Bake Butterscotch Cookies

3 cups flour
1/2 tsp salt
3-1/2 tsp baking powder
1 cup butter
2 cups brown sugar
2 eggs
1 tsp vanilla
1 cup chopped walnuts (or pecans)


In a medium bowl, whisk together the dry ingredients. In a large bowl, cream butter and sugar until light and fluffy. Add eggs and beat until light again. Add dry ingredients and beat til incorporated. Stir in vanilla and nuts.

Put the dough in your refrigerator for 30 minutes.

Remove from fridge. Tear out two large sheets of waxed paper. Put 1/2 the dough on each sheet in a log shape about 1-1/2 inch in diameter. Roll in the waxed paper. Chill at least overnight.

When you are ready to bake, preheat the oven to 375-F. Slice into 1/2 inch slices and place on baking sheet. Bake for ~10 minutes or until golden brown.

Happy Baking!

Chocolate Chip Brownies

I don't know why I've waited so long to post this recipe! My mom used to bake these for us all the time. Definitely a family favorite. These are NOT just chocolate chip cookies in bar form. They are a different recipe altogether. You make the batter in a pan on the stove and there is a lot of brown sugar involved  The result is a gooey, chocolatey bar with a light, crunchy top.  Serious chocolatey goodness and SO EASY to make!  

Chocolate Chip Brownies

2 cups flour
1  tsp baking powder
1/4 tsp baking soda
1 tsp salt
2/3 cup butter
2 cups brown sugar
2 eggs
2 tsp vanilla
1 (12oz) pkg chocolate chips
1/2 -1 cup chopped walnuts (optional)

Preheat oven to 350-F Lightly grease a 13x9" pan (or spray with PAM for baking).  

In a medium size bowl, whisk together the dry ingredients.   In a medium saucepan, melt the butter over medium-low heat. Remove from heat and stir in brown sugar and eggs.  Add dry ingredients slowly and mix until combined.  Add vanilla and walnuts.  Spread into the pan and sprinkle chocolate chips evenly on the top. Press them in slightly.  Bake 25 minutes or until lightly brown. Let cool and cut into squares. 

Happy Baking!

I'm participating in the following blog hops:

Recipe Sharing Monday
Foodie Friends Friday
Weekend Potluck

New Recipes!!

Hello all!

If you're a subscriber to my Face Book page, you may have noticed that I have recently tested some recipes from other blogs, and then posted the links to them with my recommendation. In the past, when I discovered a yummy recipe from another blog, I would type up my own original post about it, and put it up on The Big Green Bowl. I always provided a link and credit to the original recipe blog where I found it. While I'm sure this is perfectly acceptable and I know it is done all the time, I have decided I am not going to do it anymore.

I will still share recipes from other blogs with you, I just won't rewrite them.  I will post the links on Face Book, or will do something here on the blog with photos and links.

If you have not "liked" The Big Green Bowl on Face Book, this is your chance! Please click on the FB button to the right so you won't miss out on any more great recipes!

So! Here are links to three desserts that I have made recently, that knock the ball out of the park! Seriously, I have made each of these recipes twice, they were that good.

Chocolate Chip Cookie Dough Fudge
This is my own photo... Isn't this fudge gorgeous? And it tastes as good as it looks! If you are a person who likes to eat the cookie dough while you are baking, you will love this fudge from Buns in my Oven. My kids and their friends could not get enough of it.

Ice Oatmeal Cookies
I did not take a photo of these cookies but trust me, when you click on the link you will see why I recommend these cookies from Shugary Sweets. They taste even better than the store-bought version of spiced oatmeal cookies with icing. They are soft and chewy and just... Mmm...!! I took the first batch to a BBQ and they were gobbled up. Took the second batch to work and same thing. SO GOOD!!! I will be making these regularly.

Finally, here is a recipe for No-bake Butterscotch Pretzel Bars from My Biscuits are Burning, that are just DIVINE. Yummy little bars that are sweet and salty goodness. They will remind you of a Butterfinger candy bar without the bothersome "stuck in your teeth" feeling. And you don't have to put them in a hot oven! Perfect for the summer.

Thanks for stopping by! Let me know if you try any of these recipes and what you think. By the way, I had to change the permissions in my comment section, due to an incredibly high volume of SPAM in my email inbox. I hope you will still leave a comment -- you just need to type in that annoying little code. Or you can leave a comment on the Face Book page.

Happy Baking!

Spiced Whole Wheat Scones

Here's another great scone recipe from my favorite little cookbook, Simply Scones. They remind me of a good spice muffin. They are delicious with butter alone or with jam, marmalade or apple butter. You could add a simple powdered sugar/milk glaze if you like.

Spiced Whole Wheat Scones
Makes 8 scones

1 cup whole wheat flour
1 cup white flour
1/3 cup sugar
1-1/2 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
1/2 tsp ground cinnamon
1/8 tsp ginger
Pinch nutmeg
Pinch cloves
6 TB unsalted butter, cold
1/2 cup buttermilk*
1 large egg
1 tsp. vanilla

Preheat oven to 400F.  Lightly butter a 9-inch circle in the center of a baking sheet.

In a large bowl, whisk together dry ingredients.  Grate the cold butter into the dry mixture, stirring frequently until mixture resembles coarse crumbs.

In a small bowl, mix buttermilk, egg and vanilla. *(If you don't have buttermilk, add 1/2 tsp. vinegar or lemon juice to 1/2 cup milk.) Stir to combine.

With lightly floured hands, pat the dough into an 8-inch circle, in the center of the prepared baking sheet.  With a sharp knife or pizza cutter, cut into 8 wedges.  Sprinkle top with raw sugar.

Bake for 16-18 minutes or until the top is lightly browned.  Remove from oven and cool for 5 minutes. Eat warm or transfer scones to cooling rack.

Happy Baking!






I'm participating in the following blog hops:
Recipe Sharing Monday
Foodie Friends Friday
Weekend Potluck