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Fudge Satin Pie with Nutty Crumb Crust

Fudge Satin Pie with Nutty Crumb Crust

Ingredients

Nutty Crumb Crust
1 1/2      cups      graham cracker crumbs
1      cup      almonds      toasted, ground
1/3      cup      powdered sugar
1/2      cup      butter      melted

Filling
4      large      eggs
1 1/2      cups      sugar      granulated
1      teaspoon      vanilla extract
2      teaspoons      liqueur      coffee flavor, such as kahlua
8      ounces      chocolate chips (semi-sweet)      melted
1 1/2      pounds      butter, unsalted      softened
2  cups      heavy whipping cream
1/2      cup      powdered sugar
2      tablespoons      instant coffee

Directions
Mix crumbs, almonds, 1/3 cup powdered sugar and melted
butter and press into 10-inch glass pie pan.

Chill.

Beat eggs with mixer and add granulated sugar.

Beat until light and custardy.

Add vanilla and coffee liqueur. Mix well and add melted chocolate.

Continue beating and add unsalted butter, 1 stick at a time, until
smooth and satiny.

Turn into crust and chill until set. Whip cream with 1/2 cup powdered sugar and powdered coffee.

Pipe through pastry tube onto pie using rose tip.

Chill.

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Double Chocolate Coca Cola Cake

I can still remember my Mom pouring out a bottle of Coke to make this cake. It was our favorite. This cake is so moist and the icing is just irresistible. I hope you get a chance to make this one.Double Chocolate Coca Cola Cake1 cup Coca Cola (real thing, not diet)1/2 cup oil 1 stick butter3 Tablespoon cocoa2 cups sugar2 cups flour1/2 teaspoon salt2 eggs1/2 cup buttermilk1 teaspoon baking soda1 teaspoon vanillaFrosting:1 stick butter3 Tablespoon cocoa6 Tablesppon of cream or milk1 teaspoon vanilla extract3 3/4 cups confectioner's sugarIn a saucepan, mix Coca Cola, oil, butter and cocoa and bring to a boil. In another bowl, combine the sugar, flour and salt. Pour the boiling Cola mixture over the flour mixture and beat well. Add the eggs, buttermilk, soda and vanilla and beat well. Pour mixture into a greased and floured 13 x 9 inch baking pan and bake at 350 degrees or 20 to 25 minutes. Remove pan. Cool for about 10 minutes before frosting.Frosting: In a saucepan, combine the butter, cocoa, and milk. Heat until the butter melts. Beat in the remaining ingredients and spread on the cake while it's still warm. Enjoy!

Double Chocolate Coca Cola Cake

1 cup Coca Cola (real thing, not diet)
1/2 cup oil
1 stick butter
3 Tablespoon cocoa
2 cups sugar
2 cups flour
1/2 teaspoon salt
2 eggs
1/2 cup buttermilk
1 teaspoon baking soda
1 teaspoon vanilla

Apple-Honey Upside-Down Cakes Recipe-

58135_371201172988331_1627569582_n~By Amy Wisniewski, www.chow.com
Apple-Honey Upside-Down Cakes Recipe-

INGREDIENTS
For the caramel:

1/3 cup toasted whole almonds, coarsely chopped
1 large Granny Smith apple
1 tablespoon plus 1 teaspoon freshly squeezed lemon juice (from 1 medium lemon)
2 tablespoons unsalted butter (1/4 stick), plus more for coating the ramekins
1/2 cup granulated sugar
1/4 cup orange blossom honey
1/8 teaspoon fine salt

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No Bake After Dinner Mints

No bake after dinner mints from Betty Crocker</p><p>INGREDIENTS<br />1/2 cup butter<br />1 bag (10 oz) mint-flavored semisweet chocolate chips (1 2/3 cups)<br />2 cups chocolate wafer cookie crumbs<br />1/4 cup butter, softened<br />1 tablespoon milk<br />1/2 teaspoon peppermint extract<br />1/2 teaspoon vanilla<br />1 drop green food color<br />2 cups powdered sugar<br />1/3 cup butter</p><p>1 Lightly grease 9-inch square pan with shortening or cooking spray. In 2-quart saucepan, melt 1/2 cup butter and 1/4 cup of the chocolate chips over low heat, stirring constantly. Remove from heat. Stir in cookie crumbs until well mixed; press evenly in pan. Refrigerate until firm, about 10 minutes.<br />2 Meanwhile, in small bowl, beat 1/4 cup butter, the milk, peppermint extract, vanilla and food color with electric mixer on medium speed until well mixed. On low speed, gradually beat in powdered sugar until smooth.<br />3 Spread peppermint mixture evenly over crumb mixture. In 1-quart saucepan, melt remaining chocolate chips and 1/3 cup butter over low heat, stirring constantly; spread evenly over peppermint mixture. Refrigerate until chocolate is set, 10 to 15 minutes. For bars, cut into 5 rows by 5 rows.
No bake after dinner mints from Betty CrockerINGREDIENTS

1/2 cup butter
1 bag (10 oz) mint-flavored semisweet chocolate chips (1 2/3 cups)
2 cups chocolate wafer cookie crumbs
1/4 cup butter, softened
1 tablespoon milk
1/2 teaspoon peppermint extract
1/2 teaspoon vanilla
1 drop green food color
2 cups powdered sugar
1/3 cup butter1 Lightly grease 9-inch square pan with shortening or cooking spray. In 2-quart saucepan, melt 1/2 cup butter and 1/4 cup of the chocolate chips over low heat, stirring constantly. Remove from heat. Stir in cookie crumbs until well mixed; press evenly in pan. Refrigerate until firm, about 10 minutes.

2 Meanwhile, in small bowl, beat 1/4 cup butter, the milk, peppermint extract, vanilla and food color with electric mixer on medium speed until well mixed. On low speed, gradually beat in powdered sugar until smooth.
3 Spread peppermint mixture evenly over crumb mixture. In 1-quart saucepan, melt remaining chocolate chips and 1/3 cup butter over low heat, stirring constantly; spread evenly over peppermint mixture. Refrigerate until chocolate is set, 10 to 15 minutes. For bars, cut into 5 rows by 5 rows.
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Chocolate Lasagna

561377_372396156198043_1059582312_nINGREDIENTS

1 package regular Oreo cookies (Not Double Stuff) – about 36 cookies
6 Tablespoon butter, melted
1- 8 ounce package cream cheese, softened
1/4 cup granulated sugar
2 Tablespoons cold milk
1- 12 ounce tub Cool Whip, divided
2 – 3.9 ounce packages Chocolate Instant Pudding.
3 1/4 cups cold milk
1 and 1/2 cups mini chocolate chips

CHOCOLATE CAKE WITH RUM-SPIKED FIGS

CHOCOLATE CAKE WITH RUM-SPIKED FIGS
Yield: 12 Servings

1 1/2 c Dried Mission Figs
1/3 c Dark Rum
1/3 c Water
8 oz Semisweet Chocolate
8 oz Unsalted butter
6 Eggs
1 c Unsweetened Cocoa Powder
1 1/2 c Sugar
1 c Whipping cream, soft wipped

With a small knife remove the hard bit of stem at the tip of each fig. Place the figs in a small saucepan with the rum and water. Bring to a boil over high heat. Cover pan, reduce heat to simmer and continue cooking until figs are tender, about 20 minutes. Set aside. Grease botton and sides of a round baking pan – 9 inches in diameter and 2 inches high – with shortening or vegetable oil. Line the bottom with a circle of parchment or aluminum foil. Set aside.
Cut the chocolate into small pieces and melt it with the butter in the top of a double boiler. (I use a&127 microwave). Remove from heat and stir until smooth. Crack the eggs into a large bowl. Add cocoa and sugar to the eggs and beat with an electric mixer until blended evenly. Drain the figs, discarding the liquid. Stir figs and chocolate into the egg mixture and mix well. Spoon the batter into the prepared pan.
Bake in a preheated 350 degree oven until the cake rises to the top of the pan and feels set in the center, about 40 minutes. Let it cool in the pan on a wire rack. When cool, turn it out onto a rack. Remove the parchment or foil, invert the cake into a large serving plate. Cover it and refrigerate until ready to serve. Accompany with whipped cream.

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