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Chocolate Burrito Supreme

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.

Fudge Satin Pie with Nutty Crumb Crust

Fudge Satin Pie with Nutty Crumb Crust


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

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

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


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.


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Today’s Chocolate Recipe: Minty Irish Chocolate Cream Pie

Ingredients :

1    x    baked 9 inch pie crust, cooled or 9 inch (9-ounce) extra serving size
graham cracker crumb crust
1/2      cup    cocoa
1 1/4   cup    sugar
1/3      cup    cornstarch
1/4      tsp    salt
2 3/4   cup    milk
3  tbl   butter or margarine
1 1/2   tsp    vanilla extract
1 1/2   cup    frozen non-dairy whipped topping, thawed
About 18 small York Peppermint Patties (1 1/2 inches in diameter), divided
6   dsh  green food color

Method :

* Prepare crust:
Combine cocoa, sugar, cornstarch and salt in medium saucepan. Gradually stir milk into dry ingredients. Cook over medium-low heat, stirring constantly until mixture comes to full rolling boil. Boil and stir one minute.

Remove from heat.
* Stir in butter and vanilla. Pour into prepared crust. Carefully press plastic wrap directly onto pie filling. Cool. Refrigerate 6 hours.
* Remove wrappers from peppermint candies. Remove plastic wrap from pie. Just before serving, cut 9 peppermint candies in half; place cut-side down at outer edge of pie filling, forming a scalloped edge. Finely chop remaining 9 candies and fold them into whipped topping with green food color, if desired. Spread pie with peppermint topping. Serve immediately; 10 servings.

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