Monthly Archives: June 2012

Recipe of The Day ~ Chocolate Burrito Supreme

Chocolate Burrito Supreme

2 1/2 cups Pillsbury Thick n’ Fudgy Deluxe Walnut Brownie mix
1/4 cup oil
3 tablespoons water
1 egg
9 ounces Pillsbury Chocolate Chunk Cookie Dough
1 (9-inch) Pillsbury Pie Crust
3 ounces shelled walnuts
1 (15.6 ounce) Pillsbury Creamy Supreme Frosting with Sprinkles

Heat oven to 350 degrees F.

In a medium bowl, combine brownie mix, oil, water and egg. Mix with wire whisk until smooth and set aside.

Cut cookie dough into 1/4-inch slices. On a lightly greased cookie sheet, lay pie crust out flat, spread brownie mix in center of pie crust 2 to 3 inches in width. Lay cookie slices, sides touching, on top of brownie mix. Sprinkle 3 ounces walnuts on top. Fold ends of pie crust one side overlapping the other like a burrito, leaving the ends open. Bake at 350 degrees F for 30-35 minutes, or until pie crust is golden brown. When finished baking, immediately spread a thin coat of frosting on top. Cool 10 minutes, or until completely cooled.

Spread frosting on thicker and sprinkle with the sprinkles that came with the frosting. Slice in 1-inch portions.

Serves 6-7.

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I Did IT!

Just came in the mail today!  Now I feel like I actually accomplished something!  Next… my BACHELORS degree! 🙂

Recipe of The Day: Choc ‘n’ Spice Profiteroles

Servings: 6

1/2  c  All-purpose flour
2  tb  All-purpose flour
1  t  Ground cinnamon
2/3  c  Water
1/4  c  Butter, diced
1 1/2  ts  Butter, diced
2    Eggs, beaten
1 1/4  c  Whipping cream
1  tb  Powdered sugar
2  ts  Coffee flavoring
4  oz  Semisweet chocolate, broken
-in pieces
2  tb  Tia Maria
2  tb  Light corn syrup
2  ts  Superfine sugar

Preheat oven to 400’F. (205’C.). Lightly grease several baking sheets. Sift flour and 1/2 teaspoon of cinnamon onto waxed paper. Pour water into a saucepan. Add 3-1/2 tablespoons butter and heat gently until butter melts. Do not allow water to boil before butter melts. Rapidly bring to a boil, remove form heat and add flour all at once. Using a wooden spoon, stir quickly to form a smooth mixture. Return pan to medium heat a few seconds and beat well until dough forms a smooth ball and leaves sides of pan clean. Remove from heat and cool slightly. Gradually add eggs, a little at a time, beating well after each addition to form a smooth shiny dough. Transfer dough to a pastry bag fitted with a 3/4″ plain tube. Pipe 24 small balls onto greased baking sheets. Bake in preheated oven 20 minutes, then reduce oven temperature to 350’F. (175’C.) and continnue cooking 15-20 minutes longer or until well risen, crisp and sound hollow when tapped on bottoms. Make a slit in side of each pastry to allow steam to escape. Cool on a wire rack. Whip cream, powdered sugar and coffee flavoring until thick. Spoon into a pastry bag fitted with a small star tube. Pipe cream into pastry or use a teaspoon to fill pastry with cream. Arrange profiteroles in a pyramid-shape on a serving dish. Melt chocolate and remaining butter in a heatproof bowl set over a pan of gently simmering water. Stir in Tia Maria and corn syrup and continue stirring until sauce is smooth and coats back of a spoon. Spoon chocolate sauce over profiteroles and let stand a few minutes. Mix remaining 1/2 teaspoon of cinnamon with superfine sugar and sprinkle over profiteroles. NOTE: Profiteroles are at their best served 2 hours after assembling when they have softened slightly.

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