Chess pie is a southern holiday tradition. It is a custardy pie with a texture similar to pecan pie (minus the nuts).
This year for Thanksgiving I wanted to make something a little different so I dug around on the Internet with the idea of making a chess pie. Low and behold, I stumbled upon this recipe for a chocolate chess pie and boy howdy am I glad I did. This may be the best pie I've ever made.
Down to the nitty gritty:
Your favorite 9-inch deep-dish pie crust
1/2 cup (1 stick) unsalted butter, cut into pieces
4 ounces unsweetened chocolate, coarsely chopped
1 1/4 cups sugar
1 tablespoon fine yellow cornmeal
1/4 teaspoon salt
1/2 teaspoon cinnamon
3 large eggs, at room temperature
1 large egg yolk
1/4 cup milk
1 1/2teaspoons vanilla extract
Vanilla ice cream or whipped cream (optional)
Instructions
Follow the prebake instructions in steps 1 and 2 of the Pumpkin Meringue Pie recipe, but lower the heat to 325° after prebaking.
Put the butter in the top of a double-boiler set over, but not in, slow-simmering water (or place a heat-safe glass or metal bowl in a similarly sized pot). Scatter the chocolate over the butter without mixing and let it stand until the chocolate and butter have melted, about 6 minutes. Whisk the chocolate mixture until it's smooth, then remove it from the heat and set it aside for 10 minutes to cool.
In a large bowl, use your hands to combine the sugar, cornmeal, salt, and cinnamon. In another bowl, lightly beat together the eggs and yolk. Add them to the sugar mixture, along with the milk and vanilla extract, and whisk together until they're evenly blended. Then whisk in the chocolate mixture until smooth and pour the filling into the piecrust.
Place the pie on the center oven rack and bake it for 35 minutes. Rotate it 180 degrees, then continue to bake until it puffs up and forms a thin crusty layer, about 20 minutes more. Transfer the pie to a wire rack to cool for at least 1 1/2 hours. Serve it slightly warm or at room temperature, with vanilla ice cream or whipped cream, if you like. Serves 10.
Nutritional Information
Per serving (one slice): Calories 429 ● Total Fat 25 g (38% DV) ● Saturated Fat 13 g (66% DV) ● Cholesterol 115 mg (38% DV) ● Sodium 220 mg (9% DV) ● Total Carbohydrate 48 g (16% DV) ● Fiber 1 g (6% DV) ● Sugars 31 g ● Protein 5 g (10% DV)
Percent daily values are based on a 2,000-calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Showing posts with label Chocolate. Show all posts
Showing posts with label Chocolate. Show all posts
Wednesday, November 23, 2011
Sunday, January 30, 2011
No-Bake S'Mores Cookie
I was having an epic chocolate craving after church today, so I decided to make some "no-bake" cookies. I whipped out my trusty Terrenton ID Ward cookbook (graduation present from my sister Kristy), and turned to page 272, only to realize I lacked the required ingredient. In my desperation I just started grabbing things from the pantry and the unholy concoction that emerged may be the best no-bake recipe I've ever had. Wow.
Mix:
1 c. sugar, 1/3 c butter, 1/2 c. evaporated milk, 1/2 tsp. vanilla, and 1/4 cup cocoa in a pot. Melt and mix together. Let boil for 1-2 minutes.
Remove from heat and add 1-1/4 cup mini marshmallows and 3 tbsp. peanut butter. Mix well, allowing the marshmallows to melt.
Add 1-1/4 cup oatmeal and 1 more cup of mini marshmallows. Mix until equally blended and drop by spoonfuls on waxed paper or a greased cookie sheet. Allow to cool.
Move over, Curtis's "Dinosaur Food" recipe and Mom's "Chocolate Oatmeal Stuff"- we've got a new most addictive substance ever!
Mix:
1 c. sugar, 1/3 c butter, 1/2 c. evaporated milk, 1/2 tsp. vanilla, and 1/4 cup cocoa in a pot. Melt and mix together. Let boil for 1-2 minutes.
Remove from heat and add 1-1/4 cup mini marshmallows and 3 tbsp. peanut butter. Mix well, allowing the marshmallows to melt.
Add 1-1/4 cup oatmeal and 1 more cup of mini marshmallows. Mix until equally blended and drop by spoonfuls on waxed paper or a greased cookie sheet. Allow to cool.
Move over, Curtis's "Dinosaur Food" recipe and Mom's "Chocolate Oatmeal Stuff"- we've got a new most addictive substance ever!
Friday, December 17, 2010
Easy Fudge- Better Homes and Gardens
This is a pretty basic easy fudge recipe. I've seen variations of this that use powdered sugar instead of granulated, but you have to double the quantity or something like that. I'm not sure what the exact conversion rate is.
I won't lie and say this is the most delicious fudge recipe around, but it's probably the easiest (microwave? Hello!), and one of the most versatile. You can substitute the chocolate chips for any flavor you wish, marbleize it, add chunks of delicious goodness, etc. For instance, this year I used dark chocolate chips and added in crushed up chocolate oranges in lieu of walnuts to make dark chocolate orange fudge. Yummers! The possibilities are endless, and it's so fast and easy to whip up that you'll find yourself making multiple batches just because you can.
Ingredients
- 1-1/2 cups sugar
- 1 5-ounce can (2/3 cup) evaporated milk
- 1/2 cup butter
- 2 cups tiny marshmallows
- 1 cup semisweet chocolate pieces or chopped bittersweet chocolate (the higher quality of chocolate, the better your fudge will turn out so splurge on the Ghirardelli vs. the generic store brand)
- 1/2 cup chopped walnuts
- 1/2 teaspoon vanilla
Directions
1. Line an 8x8x2-inch baking pan with foil, extending the foil over the edges of the pan. Butter the foil; set pan aside.2. Butter the sides of a 2-quart heavy saucepan. In saucepan combine sugar, evaporated milk, and butter. Cook and stir over medium-high heat until mixture boils (about 10 minutes). Reduce heat to medium; continue cooking, stirring constantly, for 6 minutes.
3. Remove saucepan from heat. Add marshmallows, chocolate pieces, walnuts, and vanilla; stir until marshmallows and chocolate melt and mixture is combined. Beat by hand for 1 minute.
4. Spread fudge evenly in the prepared pan. Score into squares while warm (super important- this stuff is a beast to cut when it's chilled if you don't). Cover and chill for 2 to 3 hours or until firm. When fudge is firm, use foil to lift it out of pan. Cut fudge into squares. Store tightly covered in the refrigerator for up to 1 month. Makes about 2 pounds (64 pieces).
Peanut Butter-Chocolate Fudge: Prepare as above, except substitute 1/2 cup peanut butter for the butter and, if desired, peanuts for the walnuts.
Nutrition Facts per piece: 58 cal., 3 g total fat (1 g sat. fat), 1 mg chol., 14 mg sodium, 9 g carbo., 0 g fiber, 1 g pro.
Daily Values: 0% vit. A, 0% vit. C, 1% calcium, 1% iron
Exchanges: 1/2 Other Carbo., 1/2 Fat
Microwave Directions: In a 2-1/2-quart microwave-safe bowl microwave butter, uncovered, on 100 percent power (high) for 45 to 60 seconds (for 1,000- to 1,300-watt ovens) or 60 to 75 seconds (for 600- to 800-watt ovens) or until melted. Stir in the sugar and evaporated milk. Microwave, uncovered, on high for 7 minutes (for 1,000- to 1,300-watt ovens) or 10 minutes (for 600- to 800-watt ovens), stirring every 3 minutes. Carefully remove bowl from microwave oven. Add marshmallows, chocolate pieces, nuts, and vanilla, stirring until marshmallows and chocolate are melted and mixture is combined. Beat by hand for 1 minute. Pour into prepared pan; continue as above.
Wednesday, November 17, 2010
PB and Chocolate Chip Cups
Tollhouse
3/4 c butter
1/3 c sugar
1-1/2 c flour
1-2/3 c PB and Chocolate chips
2 lg eggs
1 c sweetened condensed milk
1 tsp vanilla
Preheat to 350
Grease 36 mini muffin cups. Beat butter and sugar until creamy. Add flour and beat. Roll a rounded teaspoon of dough and press onto bottom and halfway up side of muffin cup. Place 5 chips in each cup.
Beat eggs in medium bowl with whisk. stir in sweetened condensed and vanilla. Spoon into muffin cups, filling almost to the top. Bake 15-18 minutes, while cooling on wire rack. Top with 1/2 of remaining chips. (they will soften) Repeat with remaining chips. Cool completely on racks.
3/4 c butter
1/3 c sugar
1-1/2 c flour
1-2/3 c PB and Chocolate chips
2 lg eggs
1 c sweetened condensed milk
1 tsp vanilla
Preheat to 350
Grease 36 mini muffin cups. Beat butter and sugar until creamy. Add flour and beat. Roll a rounded teaspoon of dough and press onto bottom and halfway up side of muffin cup. Place 5 chips in each cup.
Beat eggs in medium bowl with whisk. stir in sweetened condensed and vanilla. Spoon into muffin cups, filling almost to the top. Bake 15-18 minutes, while cooling on wire rack. Top with 1/2 of remaining chips. (they will soften) Repeat with remaining chips. Cool completely on racks.
Buttery Oatmeal Crisps
1-3/4 c quick cooking rolled oats
3/4 c sugar
3/4 c flour
1/2 tsp baking powder
3/4 c butter, melted
1/4 c corn syrup
1/4 c whipping cream
1-1/2 c semisweet chocolate chips
3 tbsp shortening
1. Preheat to 350. Line a cookie sheet with foil, set aside. In a large bowl combine oats, sugar, flour, and baking powder; set aside. In another bowl combine melted butter, corn syrup, and cream. Add butter mixture to oat mixture and stir until combined. For each cookie, drop dough by rounded teaspoonfuls 3 inches apart onto the prepared cookie sheet.
Bake 10-12 minutes or until bubbly golden brown around edges. Cool cookies on foil. Carefully lift edges of cookies, then peel cookies off of foil.
2. In a small heavy saucepan heat chocolate pieces and shortening over low heat until melted, stirring occasionally. Dip one half of each cookie into chocolate mixture. Place on waxed paper to cool until chocolate is set. Makes about 60 cookies.
3/4 c sugar
3/4 c flour
1/2 tsp baking powder
3/4 c butter, melted
1/4 c corn syrup
1/4 c whipping cream
1-1/2 c semisweet chocolate chips
3 tbsp shortening
1. Preheat to 350. Line a cookie sheet with foil, set aside. In a large bowl combine oats, sugar, flour, and baking powder; set aside. In another bowl combine melted butter, corn syrup, and cream. Add butter mixture to oat mixture and stir until combined. For each cookie, drop dough by rounded teaspoonfuls 3 inches apart onto the prepared cookie sheet.
Bake 10-12 minutes or until bubbly golden brown around edges. Cool cookies on foil. Carefully lift edges of cookies, then peel cookies off of foil.
2. In a small heavy saucepan heat chocolate pieces and shortening over low heat until melted, stirring occasionally. Dip one half of each cookie into chocolate mixture. Place on waxed paper to cool until chocolate is set. Makes about 60 cookies.
Hershey's Rich, Dark Tiger Kisses Cookies
1-1/2 c granulated sugar
1/2 c veg oil
1/2 c Hershey's Cocoa
1-1/2 tsp vanilla
1-1/4 c flour
1-1/2 tsp baking powder
1/2 tsp salt
3 eggs
48 Dark Chocolate Kisses, unwrapped
Powdered sugar
Combine granulated sugar and oil in large bowl. Add cocoa, beating until well blended. Beat in eggs and vanilla. Stir together flour, baking powder, and salt; gradually add to cocoa mixture beating well.
Cover, refrigerate until dough is firm enough to handle at least 6 hours.
Heat oven to 350. Grease cookie sheet. Shape dough into 1 inch balls (will be sticky). Roll in powdered sugar to coat. Place about 2 inches apart on prepared cookie sheet.
Bake 11-13 minutes or until almost no indention remains when touched lightly and tops are cracked. Immediately press 1 kiss into center of each cookie. Cool slightly. Remove from cookie sheet to wire rack. Cool completely. Makes about 4 dozen cookies.
1/2 c veg oil
1/2 c Hershey's Cocoa
1-1/2 tsp vanilla
1-1/4 c flour
1-1/2 tsp baking powder
1/2 tsp salt
3 eggs
48 Dark Chocolate Kisses, unwrapped
Powdered sugar
Combine granulated sugar and oil in large bowl. Add cocoa, beating until well blended. Beat in eggs and vanilla. Stir together flour, baking powder, and salt; gradually add to cocoa mixture beating well.
Cover, refrigerate until dough is firm enough to handle at least 6 hours.
Heat oven to 350. Grease cookie sheet. Shape dough into 1 inch balls (will be sticky). Roll in powdered sugar to coat. Place about 2 inches apart on prepared cookie sheet.
Bake 11-13 minutes or until almost no indention remains when touched lightly and tops are cracked. Immediately press 1 kiss into center of each cookie. Cool slightly. Remove from cookie sheet to wire rack. Cool completely. Makes about 4 dozen cookies.
Gumdrop Cookies (Oatmeal Chocolate Chip)
Linda Streeper
2 c brown sugar
2 c white sugar
2 tsp vanilla cream or mix
2 cubes butter
1 c shortening
Add 4 eggs (mix again)
2 tsp. soda
2 tsp baking powder
1 tsp salt
4 c flour
4 c rolled oats
2 c chocolate chips
Bake at 350 for 10 minutes
*this is the famous chocolate chip cookie recipe that we used to make all the time when I was growing up. It was a neighborhood favorite.
2 c brown sugar
2 c white sugar
2 tsp vanilla cream or mix
2 cubes butter
1 c shortening
Add 4 eggs (mix again)
2 tsp. soda
2 tsp baking powder
1 tsp salt
4 c flour
4 c rolled oats
2 c chocolate chips
Bake at 350 for 10 minutes
*this is the famous chocolate chip cookie recipe that we used to make all the time when I was growing up. It was a neighborhood favorite.
Tuesday, November 16, 2010
The LAST Chocolate Chip Cookie Recipe You'll Ever Need
Camille Farias
This is, in my extensive experience, the best chocolate chip cookie recipe I've ever come across. It's the perfect blend of chewy and crispy, sweet and salty, and chocolately goodness. People always ask me for this recipe, and I don't give them the whole thing because I like being the only person who knows the secret which I stumbled upon in an act of sheer serendipity- I am now passing it on to you...
2 c brown sugar
1 c granulated sugar
1 c shortening The original recipe called for 2 c shortening and no butter
3/4 c butter I ran out of shortening once, substituted butter, and history was made
4 eggs
5 c flour
2 tsp soda
1-1/2 tsp salt
2 tsp vanilla
4-1/2 oz each of milk and semi-sweet chocolate chips
1 cup chopped nuts (optional)
Mix all ingredients in a bowl with hands (optional- I use my big honking wooden spoon for this) and compact dough together. Add chips and mix.
Bake 10-12 minutes or until golden brown.
This is, in my extensive experience, the best chocolate chip cookie recipe I've ever come across. It's the perfect blend of chewy and crispy, sweet and salty, and chocolately goodness. People always ask me for this recipe, and I don't give them the whole thing because I like being the only person who knows the secret which I stumbled upon in an act of sheer serendipity- I am now passing it on to you...
2 c brown sugar
1 c granulated sugar
1 c shortening The original recipe called for 2 c shortening and no butter
3/4 c butter I ran out of shortening once, substituted butter, and history was made
4 eggs
5 c flour
2 tsp soda
1-1/2 tsp salt
2 tsp vanilla
4-1/2 oz each of milk and semi-sweet chocolate chips
1 cup chopped nuts (optional)
Mix all ingredients in a bowl with hands (optional- I use my big honking wooden spoon for this) and compact dough together. Add chips and mix.
Bake 10-12 minutes or until golden brown.
Neiman Marcus Chocolate Chip Cookies
This went around on the internet a few years ago- I guess some disgruntled employee spilled the beans on the Neiman Marcus Chocolate Chip Cookie recipe, which at that time sold for around $18/lb. Not sure if that's true or not, but they're pretty darn delicious.
2 c butter
2 c sugar
2 c brown sugar
4 eggs
1 tsp vanilla
1 tsp almond extract
4 c flour
5 c oatmeal (measure, then blend in a blender to fine powder)
1 tsp salt
2 tsp baking powder
2 tsp baking soda
25 oz. chocolate chips (guittard big chips in the silver package are the best)
1 oz Hershey bar (grated)
3 c chopped pecans (or other nut)
Cream butter and both sugars. Add eggs and vanilla. Mix together with flour, oatmeal, salt, baking powder, and soda. Add chocolate chips. Hershey bar and nuts. Roll into balls and place two inches apart on a cookie sheet. Bake for 10-15 minutes at 375.
Makes 112 cookies (recipe may be halved)
2 c butter
2 c sugar
2 c brown sugar
4 eggs
1 tsp vanilla
1 tsp almond extract
4 c flour
5 c oatmeal (measure, then blend in a blender to fine powder)
1 tsp salt
2 tsp baking powder
2 tsp baking soda
25 oz. chocolate chips (guittard big chips in the silver package are the best)
1 oz Hershey bar (grated)
3 c chopped pecans (or other nut)
Cream butter and both sugars. Add eggs and vanilla. Mix together with flour, oatmeal, salt, baking powder, and soda. Add chocolate chips. Hershey bar and nuts. Roll into balls and place two inches apart on a cookie sheet. Bake for 10-15 minutes at 375.
Makes 112 cookies (recipe may be halved)
Ghirardelli Chocolate Souffle'
1/4 c and 2 tbsp granulated sugar
1 tbsp flour
1/2 c heavy whipping cream or half and half
4 eggs, seperated
1-1/2 bars (6 oz) semi-sweet baking chocolate, melted
1/2 tsp vanilla
pinch salt
pinch cream of tartar
2 tsp. confectioner's sugar
Preaheat to 375. Butter a 1-1/2 qt ceramic souffle' dish. Sprinkle the inside of the dish with 2 tbsp of the sugar to coat. In a medium sized heavy saucepan, combine the remaining granulated sugar and flour and mix well. Add the whipping cream. Cook over medium heat until the sugar melts. Beat egg yolks. Gradually add a small amount of the warm sugar-cream mixture to the egg yolks, stirring continuously. Pour the egg mixture into the saucepan and mix well. Remove the saucepan from the heat. Stir in the melted chocolate, vanilla, and salt. Set aside to cool. In a large bowl, beat the egg whites with the cream of tartar until soft peaks form. Gently fold the cooled chocolate mixture into the egg whites until no streaks of white remain. Spoon the souffle' into the prepared dish. Bake 30-35 muntes or until puffed. Dust with confectioner's sugar. Serve immediately. Makes 8 servings.
1 tbsp flour
1/2 c heavy whipping cream or half and half
4 eggs, seperated
1-1/2 bars (6 oz) semi-sweet baking chocolate, melted
1/2 tsp vanilla
pinch salt
pinch cream of tartar
2 tsp. confectioner's sugar
Preaheat to 375. Butter a 1-1/2 qt ceramic souffle' dish. Sprinkle the inside of the dish with 2 tbsp of the sugar to coat. In a medium sized heavy saucepan, combine the remaining granulated sugar and flour and mix well. Add the whipping cream. Cook over medium heat until the sugar melts. Beat egg yolks. Gradually add a small amount of the warm sugar-cream mixture to the egg yolks, stirring continuously. Pour the egg mixture into the saucepan and mix well. Remove the saucepan from the heat. Stir in the melted chocolate, vanilla, and salt. Set aside to cool. In a large bowl, beat the egg whites with the cream of tartar until soft peaks form. Gently fold the cooled chocolate mixture into the egg whites until no streaks of white remain. Spoon the souffle' into the prepared dish. Bake 30-35 muntes or until puffed. Dust with confectioner's sugar. Serve immediately. Makes 8 servings.
Ghirardelli Mississippi Mud Bars
1/2 c butter or margerine, softened
3/4 c brown sugar, firmly packed
1 tsp vanilla extract
1 large egg
1 c all purpose flour
1/2 tsp. baking soda
1/4 tsp salt
1 bar (4 oz) semi-sweet baking bar, chopped and divided
1 bar (4 oz) white chocolate baking bar, chopped and divided
1 c walnuts, chopped and divided
Preheat to 350. In a large bowl. beat butter with sugar at medium speed until light and fluffy (about 4 minutes). Add vanilla and egg, mix on low speed until incorporated. combine flour, baking soda, and salt; gradually add to creamed mixture. Mix in 1/2 of the chopped semi-sweet and white chocolate bars and 1/2 c walnuts. Spread in a greased 9" square baking pan. Bake for 12-15 min or until toothpick inserted in center comes out almost clean. Sprinkle with remaining semi-sweet and white chocolates. Cover with foil. Let stand 5 minutes or until chocolates are melted. Swirl chocolates with small knife to marbleize. Sprinkle with remaining 1/2 c walnuts. Cool in pan until chocolate is firm. Cut into bars. Makes 1 doz bars.
3/4 c brown sugar, firmly packed
1 tsp vanilla extract
1 large egg
1 c all purpose flour
1/2 tsp. baking soda
1/4 tsp salt
1 bar (4 oz) semi-sweet baking bar, chopped and divided
1 bar (4 oz) white chocolate baking bar, chopped and divided
1 c walnuts, chopped and divided
Preheat to 350. In a large bowl. beat butter with sugar at medium speed until light and fluffy (about 4 minutes). Add vanilla and egg, mix on low speed until incorporated. combine flour, baking soda, and salt; gradually add to creamed mixture. Mix in 1/2 of the chopped semi-sweet and white chocolate bars and 1/2 c walnuts. Spread in a greased 9" square baking pan. Bake for 12-15 min or until toothpick inserted in center comes out almost clean. Sprinkle with remaining semi-sweet and white chocolates. Cover with foil. Let stand 5 minutes or until chocolates are melted. Swirl chocolates with small knife to marbleize. Sprinkle with remaining 1/2 c walnuts. Cool in pan until chocolate is firm. Cut into bars. Makes 1 doz bars.
Ghirardelli Chocolate Cheesecake
Crust:
1-1/2 c thin chocolate wafers, crushed
1/4 c butter, melted
Filling:
16 oz. cream cheese, softened
1/2 c sugar
3 eggs
1 bar (4 oz) Semi-Sweet baking chocolate, melted
Topping
1 bar (4 oz) Semi-Sweet baking chocolate, melted
1/2 c sour cream
Crust: Mix wafer crumbs with butter and press with spoon onto bottom and part way up sides of 8" or 9" springform pan.
Filling: Preheat oven to 350. With a mixer, blend cream cheese with sugar; add eggs. Add melted chocolate to cream cheese mixture, beating until thick and smooth. Pour into prepared crust. Bake for 30-40 minutes or until firm in center. Chill 4 hours or overnight.
Topping: stir melted chocolate into sour cream, spread over top, chill until firm.
Makes 10-12 servings
1-1/2 c thin chocolate wafers, crushed
1/4 c butter, melted
Filling:
16 oz. cream cheese, softened
1/2 c sugar
3 eggs
1 bar (4 oz) Semi-Sweet baking chocolate, melted
Topping
1 bar (4 oz) Semi-Sweet baking chocolate, melted
1/2 c sour cream
Crust: Mix wafer crumbs with butter and press with spoon onto bottom and part way up sides of 8" or 9" springform pan.
Filling: Preheat oven to 350. With a mixer, blend cream cheese with sugar; add eggs. Add melted chocolate to cream cheese mixture, beating until thick and smooth. Pour into prepared crust. Bake for 30-40 minutes or until firm in center. Chill 4 hours or overnight.
Topping: stir melted chocolate into sour cream, spread over top, chill until firm.
Makes 10-12 servings
Ghirardelli Chocolate Mousse
4 large egg yolks
1/4 c sugar
2-1/2 c heavy whipping cream
1-1/2 bars (6 oz) semi-sweet chocolate baking bars, chopped
Beat egg yolks in small bowl with electric mixer on high speed until thick and lemon colored (about 3 minutes). Gradually add sugar and beat on high speed. Heat one cup whipping cream in 2 qt saucepan over medium heat just until hot (do not boil!). Gradually stir half of the hot cream into egg yolk mixture; stir back into hot cream in saucepan. Cook over low heat about 5 minutes, stirring constantly, until mixture thickens (do not boil!). Let cool for about 10 minutes. Add chocolate to egg yolk mixture and stur until mixture thickens and chocolate is well belnded, about 5 minutes. Cover and refrigerate for about 2 hours, stirring occasionally, just until chilled. Beat 1-1/2 c whipping cream in chilled medium bowl with electric mixer on high speed until stiff. Mix 3/4 of whipped cream into chocolate mixture until blended. Fold remaining whipped cream gradually into chocolate mixture until well blended. Pipe or spoon mixture into cups or small dessert bowls. Refrigerate leftovers.
1/4 c sugar
2-1/2 c heavy whipping cream
1-1/2 bars (6 oz) semi-sweet chocolate baking bars, chopped
Beat egg yolks in small bowl with electric mixer on high speed until thick and lemon colored (about 3 minutes). Gradually add sugar and beat on high speed. Heat one cup whipping cream in 2 qt saucepan over medium heat just until hot (do not boil!). Gradually stir half of the hot cream into egg yolk mixture; stir back into hot cream in saucepan. Cook over low heat about 5 minutes, stirring constantly, until mixture thickens (do not boil!). Let cool for about 10 minutes. Add chocolate to egg yolk mixture and stur until mixture thickens and chocolate is well belnded, about 5 minutes. Cover and refrigerate for about 2 hours, stirring occasionally, just until chilled. Beat 1-1/2 c whipping cream in chilled medium bowl with electric mixer on high speed until stiff. Mix 3/4 of whipped cream into chocolate mixture until blended. Fold remaining whipped cream gradually into chocolate mixture until well blended. Pipe or spoon mixture into cups or small dessert bowls. Refrigerate leftovers.
Ghirardelli Double Chocolate Cookies
2 bars (8 oz) Semi-sweet Chocolate Baking Bars broken into 1" pieces
3/4 c brown sugar, packed
1/4 c butter, softened
2 eggs
1/2 tsp vanilla
1/2 c flour
1/4 tsp baking powder
1 cup semi-sweet chocolate baking chips
2 cups walnuts, optional
Preheat to 350. Place semi-sweet chocolate in a large bowl in microwave at medium power for 1 to 1-1/2 minutes. Remove and stir. If not melted, return and repeat heating step, stirring every 30 seconds. When small lumps remain, remove and continue to stir to complete melting. Stir in sugar, butter, eggs, and vanilla. Stir flour with baking powder; add to chocolate mixture, mixing well. Fold in chocolate chips and nuts. Drop by 1/4 cup onto ungreased baking sheet. Bake for 12-14 minutes. Cool 1 minute on baking sheet; remove to wire cooling rack. Makes 12-18 cookies.
3/4 c brown sugar, packed
1/4 c butter, softened
2 eggs
1/2 tsp vanilla
1/2 c flour
1/4 tsp baking powder
1 cup semi-sweet chocolate baking chips
2 cups walnuts, optional
Preheat to 350. Place semi-sweet chocolate in a large bowl in microwave at medium power for 1 to 1-1/2 minutes. Remove and stir. If not melted, return and repeat heating step, stirring every 30 seconds. When small lumps remain, remove and continue to stir to complete melting. Stir in sugar, butter, eggs, and vanilla. Stir flour with baking powder; add to chocolate mixture, mixing well. Fold in chocolate chips and nuts. Drop by 1/4 cup onto ungreased baking sheet. Bake for 12-14 minutes. Cool 1 minute on baking sheet; remove to wire cooling rack. Makes 12-18 cookies.
Sunday, November 14, 2010
Chocolate Turtle Cheesecake
1 (7 oz) pkg caramels
1/4 cup evaporated milk
3/4 cup chopped pecans, divided
1 (9 inch) chocolate crumb piecrust
2 (3 oz) pkgs cream cheese, softened
1/2 cup sour cream
1-1/4 c milk
1 pkg chocolate instant pudding mix
1/2 c fudge topping
1. Place caramels and evaporated milk in a heavy saucepan. Heat over medium-low heat, stirring continually until smooth, about 5 minutes. Stir in 1/2 cup chopped pecans. Pour into piecrust
2. Combine cream cheese, sour cream and milk in a blender. Process until smooth. Add pudding mix, process for about 30 seconds longer.
3. Pour pudding mixture over caramel layer. Cover evenly. Chill loosely covered until set- about 15 minutes
4. Drizzle fudge topping over pudding layer in a decorative pattern. Sprinkle top of cake with remaining pecans. Chill loosely covered until serving time.
1/4 cup evaporated milk
3/4 cup chopped pecans, divided
1 (9 inch) chocolate crumb piecrust
2 (3 oz) pkgs cream cheese, softened
1/2 cup sour cream
1-1/4 c milk
1 pkg chocolate instant pudding mix
1/2 c fudge topping
1. Place caramels and evaporated milk in a heavy saucepan. Heat over medium-low heat, stirring continually until smooth, about 5 minutes. Stir in 1/2 cup chopped pecans. Pour into piecrust
2. Combine cream cheese, sour cream and milk in a blender. Process until smooth. Add pudding mix, process for about 30 seconds longer.
3. Pour pudding mixture over caramel layer. Cover evenly. Chill loosely covered until set- about 15 minutes
4. Drizzle fudge topping over pudding layer in a decorative pattern. Sprinkle top of cake with remaining pecans. Chill loosely covered until serving time.
Chocolate Chip Ice Cream Pie
1/2 cup chocolate syrup
1/2 cup semisweet chocolate chips
2 cups crisp rice cereal
1/4 cup sour cream
1 quart chocolate chip ice cream softened
1. Coat bottom and sides of an 8-inch pie plate lightly with butter
2. Combine chocolate syrup and chocolate chips in a small microwave-safe bowl. Microwave until hot, about 45 seconds. Stir until smooth. Reserve 1/4 cup of the chocolate mixture.
3. Combine remaining chocolate mixture and ceral in a medium bowl and mix to coat cereal. Press mixture over bottom and up sides of prepared pie plate. Freeze until firm- about 15 minutes.
4. Combine reserved chocolate mixture and sour cream in a small bowl and mix well. Spread half the ice cream in the prepared pie plate. Drizzle with half the sour cream mixture. Top with remaining ice cream and drizzle with remaining sour cream mixture. Freeze pie, covered, until firm- about 1 hour.
1/2 cup semisweet chocolate chips
2 cups crisp rice cereal
1/4 cup sour cream
1 quart chocolate chip ice cream softened
1. Coat bottom and sides of an 8-inch pie plate lightly with butter
2. Combine chocolate syrup and chocolate chips in a small microwave-safe bowl. Microwave until hot, about 45 seconds. Stir until smooth. Reserve 1/4 cup of the chocolate mixture.
3. Combine remaining chocolate mixture and ceral in a medium bowl and mix to coat cereal. Press mixture over bottom and up sides of prepared pie plate. Freeze until firm- about 15 minutes.
4. Combine reserved chocolate mixture and sour cream in a small bowl and mix well. Spread half the ice cream in the prepared pie plate. Drizzle with half the sour cream mixture. Top with remaining ice cream and drizzle with remaining sour cream mixture. Freeze pie, covered, until firm- about 1 hour.
Chocolate Banana Cream Pie
Keebler
1 chocolate pie crust
1 pkg (4 serving size) instant vanilla flavor pudding and pie filling
1 cup cold milk
1 tub (8 oz) frozen non-dariy whipped topping, thawed
1/2 tsp. vanilla
2 medium bananas sliced
Optional: 1/2 cup chocolate sundae syrup
1. In mixing bowl, combine pie filling, milk, vanilla, and 1/2 of the whipped topping; mix on low speed until blended. Increase speed and beat until thick, about 2 minutes.
2. Pour 1/3 of mixture into crust; layer sliced banans on top, reserving 1/2 banana for garnish. Pour remaining filling into crust. Chill 2 hours.
3. Garnish with remaining bananas, whipped topping, and optional chocolate sundae syrup.
1 chocolate pie crust
1 pkg (4 serving size) instant vanilla flavor pudding and pie filling
1 cup cold milk
1 tub (8 oz) frozen non-dariy whipped topping, thawed
1/2 tsp. vanilla
2 medium bananas sliced
Optional: 1/2 cup chocolate sundae syrup
1. In mixing bowl, combine pie filling, milk, vanilla, and 1/2 of the whipped topping; mix on low speed until blended. Increase speed and beat until thick, about 2 minutes.
2. Pour 1/3 of mixture into crust; layer sliced banans on top, reserving 1/2 banana for garnish. Pour remaining filling into crust. Chill 2 hours.
3. Garnish with remaining bananas, whipped topping, and optional chocolate sundae syrup.
Chocolate Raspberry Cheesecake
Camille Farias
1 graham crust
6 oz softened cream cheese
1 can sweetened condensed milk
1 egg
3 tbsp lemon juice
1 tsp vanilla
1 cup raspberries
chocolate glaze
Preheat to 350. Beat cream cheese until fluffy. Beat in milk until smooth. Add egg, lemon, and vanilla.
Arrange berries on crust. Carefully pour in mixture. Bake 30-35 minutes or until set.
Top with glaze and chill.
Glaze: in small saucepan, melt 2 oz. semi-sweet baking chocolate w 1/4 cup whipping cream. Cook, stirring, until thick and smooth.
1 graham crust
6 oz softened cream cheese
1 can sweetened condensed milk
1 egg
3 tbsp lemon juice
1 tsp vanilla
1 cup raspberries
chocolate glaze
Preheat to 350. Beat cream cheese until fluffy. Beat in milk until smooth. Add egg, lemon, and vanilla.
Arrange berries on crust. Carefully pour in mixture. Bake 30-35 minutes or until set.
Top with glaze and chill.
Glaze: in small saucepan, melt 2 oz. semi-sweet baking chocolate w 1/4 cup whipping cream. Cook, stirring, until thick and smooth.
Grand Prize Tin Roof Chocolate Pie
Carol Piermarini
1/3 cup semi-sweet chocolate chips
1 tbsp butter
1 baked deep-dish 9-inch pastry shell
20 caramels
1/3 cup heavy whipping cream
1-1/2 cups lightly salted peanuts, coarsely chopped
1/2 cup milk
1-1/3 cups semi-sweet chocolate chips
15 large marshmallows
1/4 tsp vanilla extract
1 cup heavy whipping cream
Topping Ingredients
3 caramels
2 tbsp heavy whipping cream
1 tbsp butter
Whipped Cream
1/3 cup semi-sweet chocolate chips
1. In a small saucepan, combine 1/2 cup morsels and 1 tbsp. butter. Cook and stir over low heat until melted and smooth. Spread chocolate mixture around bottom and sides of teh baked pastry shell; refrigerate about 15 minutes or until chocolate is set.
2. In another small saucepan combine 20 caramels and the 1/3 cup heavy cream. Cook and stir over medium until the carmels are melted and mixture is smooth. Stir in the peanuts. Spoon peanut mixture into pie shell; cover and refrigerate while preparing chocolate mixture
3. For chocolate mixture; in a medium saucepan combine milk, 1-1/3 cups morsels and the marshmallows. Cook and stir over low heat until chocolate and marshmallows are melted and mixture is smooth. remove from heat; stir in vanilla; set aside until cool.
4. When chocolate mixture is cool, heat the 1 cup heavy whipping cream until soft peaks form. Fold into the chocolate mixture. Spoon chocolate mixture over peanut layer in pie shell (will be full). Refrigerate until set, at least 3 hours (or cover and refrigerate overnight).
5. Before serving, in a small saucepan, melt 3 caramels. 2 tbsp of heavy whipping cream and 1 tbsp of butter over low heat. Let cool slightly. Top each serving with caramel mixture, whipped cream, and remaining chocolate chips. Serve immediately.
Serves 10-12
1/3 cup semi-sweet chocolate chips
1 tbsp butter
1 baked deep-dish 9-inch pastry shell
20 caramels
1/3 cup heavy whipping cream
1-1/2 cups lightly salted peanuts, coarsely chopped
1/2 cup milk
1-1/3 cups semi-sweet chocolate chips
15 large marshmallows
1/4 tsp vanilla extract
1 cup heavy whipping cream
Topping Ingredients
3 caramels
2 tbsp heavy whipping cream
1 tbsp butter
Whipped Cream
1/3 cup semi-sweet chocolate chips
1. In a small saucepan, combine 1/2 cup morsels and 1 tbsp. butter. Cook and stir over low heat until melted and smooth. Spread chocolate mixture around bottom and sides of teh baked pastry shell; refrigerate about 15 minutes or until chocolate is set.
2. In another small saucepan combine 20 caramels and the 1/3 cup heavy cream. Cook and stir over medium until the carmels are melted and mixture is smooth. Stir in the peanuts. Spoon peanut mixture into pie shell; cover and refrigerate while preparing chocolate mixture
3. For chocolate mixture; in a medium saucepan combine milk, 1-1/3 cups morsels and the marshmallows. Cook and stir over low heat until chocolate and marshmallows are melted and mixture is smooth. remove from heat; stir in vanilla; set aside until cool.
4. When chocolate mixture is cool, heat the 1 cup heavy whipping cream until soft peaks form. Fold into the chocolate mixture. Spoon chocolate mixture over peanut layer in pie shell (will be full). Refrigerate until set, at least 3 hours (or cover and refrigerate overnight).
5. Before serving, in a small saucepan, melt 3 caramels. 2 tbsp of heavy whipping cream and 1 tbsp of butter over low heat. Let cool slightly. Top each serving with caramel mixture, whipped cream, and remaining chocolate chips. Serve immediately.
Serves 10-12
Chocolate Chunk Pecan Pie
1 unbaked 9 inch deep dish pie shell
3 large eggs
1 cup light corn syrup
1/2 cup granulated sugar
1/4 cup butter or margerine, melted
1 tsp vanilla extract
1 cup pecan halves, coarsely chopped
3/4 cup semi-sweet chocolate chunks
Preheat to 350. Combine Eggs, corn syrup sugar, butter, and vanilla extract in medium bowl with a wire whisk. Stir in pecans. Sprinkle chunks over bottom of crust. Pour pecan mixture into pie shell. Bake for 50-55 minutes. If browning too quickly, cover with foil. Cool on wire rack for 2 hours, refrigerate until serving time.
Serves 8
3 large eggs
1 cup light corn syrup
1/2 cup granulated sugar
1/4 cup butter or margerine, melted
1 tsp vanilla extract
1 cup pecan halves, coarsely chopped
3/4 cup semi-sweet chocolate chunks
Preheat to 350. Combine Eggs, corn syrup sugar, butter, and vanilla extract in medium bowl with a wire whisk. Stir in pecans. Sprinkle chunks over bottom of crust. Pour pecan mixture into pie shell. Bake for 50-55 minutes. If browning too quickly, cover with foil. Cool on wire rack for 2 hours, refrigerate until serving time.
Serves 8
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