Category Archives: Chocolate

Chocolate Pecan Bourbon Pie

chocolate-pecan-bourbon-pie

Chocolate-Pecan-Bourbon Pie
Adapted from Michele Stuart’s “Perfect Pies”
Makes one 9-inch pie

Crust
• 1 RECIPE TRADITIONAL PASTRY PIECRUST (RECIPE BELOW)
• 2 TABLESPOONS HEAVY CREAM (TO GLAZE THE PIE EDGES)

Filling
• 3 LARGE EGGS, ROOM TEMPERATURE
• 1/2 CUP PLUS 1 TABLESPOON SUGAR
• 1 1/4 CUPS DARK CORN SYRUP
• 1/2 TABLESPOON PURE VANILLA EXTRACT
• 1 TABLESPOON BOURBON
• 5 TABLESPOONS UNSALTED BUTTER, MELTED AND KEPT WARM
• 1 1/2 CUPS CHOPPED PECANS
• 3/4 CUP SEMISWEET CHOCOLATE CHIPS

1. Preheat the oven to 350 degrees F.
2. To Prepare the Pie Shell: On a lightly floured work surface, roll out half a ball of dough into a 10-inch circle.
3. Place the circle in a 9-inch pie plate so the edges of the circle drop over the rim.
4. Using your thumb and index finger, crimp the edges of the pie shell.
5. Brush the edges with heavy cream to create a golden brown finish. Set the pie shell to the side.
6. For the Filling: Using an electric mixer on medium speed, mix the eggs, sugar, corn syrup, vanilla, and bourbon. (Be sure to scrape the sides and bottom of the bowl at least twice while mixing.)
7. Add the warm melted butter, and mix well.
8. In a separate bowl, combine the pecans and chocolate. Sprinkle the mixture over the bottom of the pie shell. Pour the filling over the nuts and chips.
9. Place the pie plate on a baking sheet, and bake for 40 to 45 minutes, or until the pie is firm. (The middle will remain a little loose but firm up after the pie is removed from the oven.)
10. Transfer the pie to a wire cooling rack, and let it cool for 2 to 3 hours before serving.
11. Serve with a drizzle of Bourbon Sauce or ice cream.

Note: This pie is best served at room temperature or warmed at 350 degree F for about 10 minutes. Store it in the refrigerator for up to 5 days, or wrap it in plastic wrap and freeze it for up to 2 weeks.

Traditional Pastry Piecrust

If you’d prefer not to use all-Crisco, you can substitute an equal amount of butter or use a half-butter, half-shortening mixture.

Makes enough for 2 single 9- or 10-inch piecrusts
• 2 CUPS UNBLEACHED ALL-PURPOSE FLOUR
• 1 TEASPOON SALT
• 3/4 CUP PLUS 2 TABLESPOONS CRISCO, COLD
• 5 TABLESPOONS ICE-COLD WATER
• 1/4 CUP HEAVY CREAM, FOR GLAZING THE CRIMPED EDGES

1. In a medium bowl, mix the flour and salt.
2. Add the Crisco.
3. With a pastry blender or your fingertips, mix the ingredients until the dough forms coarse, pea-sized crumbs. (You don’t want the Crisco to become too incorporated.)
4. Add the water, 1 tablespoon at a time, delicately incorporating each tablespoon. (You may have to use 1 more or 1 less tablespoon than the recommended amount, depending on the humidity.) You’ll know you’ve added the right amount of water when the dough forms a ball that easily holds together.
5. Wrap the ball of dough in plastic wrap, and chill it in the refrigerator for at least 30 minutes.
6. Divide the dough in half. You now have enough dough for either two 9- or 10-inch single crusts or one double-crust.
7. For this pie,wrap and store one-half of the dough in the refrigerator for up to 5 days for future use. Take the remaining half of the dough, and use it for this recipe.

Bourbon Sauce

Makes 2 cups
• 1/2 POUND (2 STICKS) UNSALTED BUTTER, CUT INTO TABLESPOONS
• 1 CUP FIRMLY PACKED DARK BROWN SUGAR
• 1/2 CUP HEAVY CREAM
• 2 TABLESPOONS BOURBON

1. In a heavy-bottom medium saucepan, melt the butter and brown sugar over medium heat, whisking continuously for 6 to 8 minutes, or until the butter melts and the sugar is dissolved and turns light brown.
2. Slowly whisk in the cream, and then the bourbon.
3. Use immediately, or let the sauce cool to room temperature. Transfer it to an airtight storage container and refrigerate for about 1 week.

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Gluten Free “Little Debbie” Brownies

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You wouldn’t know these were gluten-free. They’re yummy!

Prep time: 10 minutes Cook time: 25 minutes Yield: 12 brownies

INGREDIENTS

For the Brownies
1 cup all-purpose gluten-free flour
1/2 teaspoon xanthan gum (omit if your blend already contains it)
3/4 cup unsweetened cocoa powder
1/8 teaspoon kosher salt
3/4 cup granulated sugar
1/2 cup packed light brown sugar
8 tablespoons unsalted butter, at room temperature
2 tablespoons neutral oil (like vegetable, canola or peanut oil)
2 teaspoons pure vanilla extract
2 tablespoons light corn syrup
2 large eggs at room temperature, beaten
For the topping
8 ounces semi-sweet chocolate, chopped
2/3 cup heavy whipping cream
1/8 teaspoon kosher salt
3 ounces miniature M & Ms candies for decorating

DIRECTIONS
• Prepare the brownies: Preheat your oven to 350°F. Grease and line an 8-inch square pan with two sheets of unbleached parchment paper, crisscrossed in the pan with enough paper to overhang all the edges, and set it aside.

• In a large bowl, place the flour, xanthan gum, cocoa powder, salt, and granulated sugar, and whisk to combine well. Add the brown sugar and whisk again, working out any lumps. Create a well in the center of the dry ingredients and add the butter, oil, vanilla, corn syrup and eggs, mixing to combine after each addition. The batter should be thick and smooth. Scrape it into the prepared baking pan and spread into an even layer with a moist spatula. Place in the center of the preheated oven and bake until just firm to the touch and a toothpick inserted into the center comes out mostly clean, 25 to 28 minutes. Allow to cool completely in the pan.

• When the brownies are nearly cool, prepare the topping: Place the chocolate in a medium-sized, heatproof bowl, and set it aside. Place the cream in a small, heavy-bottomed saucepan and bring to a simmer over medium-low heat. Add the salt to the cream and stir to combine. Pour the warm cream over the chopped chocolate and allow to sit until the chocolate begins to melt. Stir until the chocolate is melted and smooth. Allow the mixture to cool for about 2 minutes before pouring over the cooled brownies, still in the pan, in an even layer. Scatter the miniature M&Ms (Ms side down, if you’re being fastidious) over the chocolate layer, and allow to set at room temperature for about 30 minutes before transferring to the refrigerator. Allow to chill in the refrigerator until firm, about another 30 minutes. Remove from the refrigerator and lift the brownies out of the pan, using the overhanging edges of the sheets of parchment paper in the pan. Place on a cutting board and slice the brownies into twelve equal rectangles. With a butter knife, create a seam widthwise down the center of each brownie.

• Storing instructions: These can be covered and stored at room temperature for up to 3 days. For longer storage, seal tightly in a freezer-safe wrap or bag, and freeze for up to 2 months. Defrost at room temperature.

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Best Ever Brownies

Best Ever Brownies

These are really gooey. Yum!

Best Ever Brownies

½ C. butter
1 C. white sugar
2 eggs
1 t. vanilla extract
1/3 C. unsweetened cocoa powder
½ C. all-purpose flour
¼ t. salt
¼ t. baking powder

Frosting
3 T. butter, softened
3 T. unsweetened cocoa powder
1 T. honey
1 t. vanilla extract
1 C. confectioner’s sugar

Preheat oven to 350 degrees F (175 degrees C.). Grease and flour an 8-inch square pan.

In a large saucepan, melt ½ C. butter. Remove from heat, and stir in sugar, eggs, and 1 teaspoon vanilla. Beat 1/3 C. cocoa, ½ C. flour, salt and baking powder. Spread batter into prepared pan.

Bake in preheated oven for 25 to 30 minutes. Do not overcook.

To make frosting:

Combine 3 T. softened butter, 3 T. cocoa, honey, 1 t. vanilla extract, and 1 C. confectioners’ sugar. Stir until smooth. Frost brownies while they are still warm. You can always add a scoop of ice cream on top!

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Chipotle Chocolate Cake

Chipotle Chocolate Cake

Chipotle Chocolate Cake

Ingredients:
10 oz. of semisweet chocolate, roughly chopped
7 tablespoons of unsalted butter, cut into pieces
5 large eggs, room temperature
1 cup of sugar
1/2 teaspoon of cinnamon
3/4 teaspoon of chipotle chili powder
Dash of cayenne pepper
Pinch of salt
Powdered sugar for dusting (optional)

Directions:
1. Preheat the oven to 350°F. Line the bottom of a 9 ½ inch springform pan with a circle of parchment paper. Grease the sides and the parchment with butter or non-stick cooking spray (I love Pam for Baking cooking spray, myself).
2. Melt the chocolate and butter together over a double boiler or in the microwave, stirring occasionally until smooth.
3. Whisk together the eggs and the sugar in a large bowl, and then slowly, a bit at a time, whisk in the melted chocolate. Add the salt and spices and taste, adjusting the spices if needed.
4. Pour into the springform pan and bake for 22-25 minutes or until a toothpick comes out clean. Let it cool completely on a wire rack. Dust with powdered sugar or ice and serve.

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Crock Pot Peanut Butter Hot Chocolate Lava Cake Recipe

Crock-Pot-Peanut-Butter-Hot-Chocolate-Lava-Cake

Crock Pot Peanut Butter Hot Chocolate Lava Cake Recipe

Ingredients
• 1/2 c. all-purpose flour
• 3/4 c. sugar, divided
• 3/4 tsp baking powder
• 1/3 c. international Delight Milk Hot Chocolate (found in the dairy department)
• 1 Tbsp vegetable oil
• 1/2 tsp vanilla
• 1/4 c. peanut butter
• 2 Tbsp cocoa powder
• 3/4 c. boiling water
Toppings
• Ice Cream
• Chocolate Syrup
• Peanut Butter

Instructions
1. Combine flour, 1/4 c. sugar, and baking powder in a large bowl. Add milk, oil and vanilla. Stir until completely mixed and the mixture is smooth. stir in peanut butter. Then pour into your 4-quart slow cooker.
2. Mix together remaining 1/2 c. sugar and cocoa powder in a separate bowl. Slowly stir in boiling water. Pour mixture over batter. DO NOT STIR.
3. Cover and cook on high 2 t 3 hours or until a toothpick inserted in the center comes out clean.
4. Serve with ice cream, chocolate syrup and peanut butter.

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Brigadeiros

Brigadeiros

Brigadeiros

1 14 oz. can condensed milk
¼ C. cocoa powder
¼ C. dark chocolate chips
1 t. butter, melted (for rolling into balls)
1/3 C. sprinkles

In a medium microwave-safe bowl, combine condensed milk and cocoa powder. Mix well, and add chocolate chips. Heat the full power of 2 minutes, then remove and stir until smooth. Heat again in 10 minute intervals, always stirring until smooth, until mixture thickens and easily folds away from bowl when scraped with a spatula.

Refrigerate mixture for at least 2 hours, or chill in the freezer for at least 20 minutes.

Using a teaspoon, portion out into rounds and using your hands, shape into 1 ½ inch balls Moisten your palms with melted butter so that the fudge won’t stick to your hands.

Dip each ball into the sprinkles or whatever coating you prefer. Keep chilled in an air-tight container until right before serving.

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French Silk Pie

French silk Pie

French Silk Pie

1 C. butter
1 ½ C. sugar
4 oz. unsweetened chocolate
2 t. vanilla
4 eggs
9-inch pie crusts, baked/cooled.

Melt and cool chocolate.
Cream butter, gradually adding sugar until light and fluffy.
Blend in cooled chocolate and vanilla.
Add eggs one at a time.
Put in pie shell. Chill.
Enjoy!

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Chocolate Chip Pie

choc. chip pie

Want to avoid corn syrup? Here is one for you.

Chocolate Chip Pie

2 eggs
½ C. flour
½ C. white sugar
½ C. brown sugar
1 C. butter, melted and cooled
1 C. chocolate chips
1 C. walnuts (I prefer pecans)

Beat eggs. Add flour, and sugars. Beat until well blended. Blend in melted butter. Stir in chips. Put into 9-inch pie shell (unbaked) 325 degrees for about 1 hour. Serve warm with whipped topping.

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Salted Caramel Chocolate Brownie

Salted Caramel Brownies
Salted Caramel Chocolate Brownie

• 14 oz. Carnation Caramel
• 1 level tsp flaky sea salt
• 1 C. unsalted butter – plus extra for greasing
• 1 C. dark chocolate broken into cubes.
• 1 C. fine sugar (take granulated sugar and pulse it in a blender till fine)
• 4 medium eggs
• 1 generous cup plain flour
• 2 oz. cocoa powder
Pre-heat the oven to 350 F.
Grease and line a 9” square baking tray
In a small bowl, mix 1 cup of the caramel with 1 tsp sea salt.
Heat the butter in pan and once melted turn off the heat.
Add the chocolate to the butter and give it a good stir until melted.
In a large bowl, whisk the remaining caramel together with the sugar and eggs until even and fluffy and then whisk in the chocolate butter mix.
In a separate bowl, combine the flour and cocoa and then sift this into the wet mixture.
Fold the mixture together until smooth.
Pour half the brownie into the prepared tin and level out with a spatula.
Spoon half the caramel in strips down the length of the tin and then top with the remaining brownie mixture.
With the remaining caramel, repeat the striping process on top of the brownie, and if you want to make it a little prettier use a sharp knife of cocktail stick to create a pattern.
Bake for 25-30 minutes, until risen all the way through with a firm crust on top.
Once ready, remove the brownie from the oven and leave to cool in the tin,
Cut into squares and enjoy!

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Fresh Mint Chocolate Chip Cookies

Chocolate Chip cookies

Ingredients
• ½ cup (1 stick) unsalted butter
• ⅓ cup fresh mint leaves
• ¾ cup dark brown sugar, lightly packed
• ½ TBSP vanilla extract
• 1 large egg
• ½ tsp kosher salt (plus more for sprinkling)
• ½ tsp baking soda
• ½ tsp baking powder
• 1¼ cup all-purpose flour
• 8 oz bittersweet chocolate chips, divided (I used 60% ghirardelli)
Instructions
1. Chop the butter into small pieces and roughly chop the fresh mint. Place the butter and mint in a saucepan over medium heat. Cook the butter, stirring continuously, with the mint until lightly browned. Set aside to cool for 30 minutes (you don’t want it to solidify, just to cool)
2. Pour the butter through a fine sieve to remove the mint pieces. Use a wooden spoon or rubber spatula to push on the mint and extract any juices back into the butter.
3. In the bowl of a stand mixer fitted with a paddle attachment, cream together the butter and dark brown sugar. Mix in the vanilla and egg. Scrape down the bowl.
4. In a large bowl, whisk together the salt, baking soda, baking powder, and flour. With the mixer on low, gradually add in the dry ingredients just until combined. Scrape down the bowl as needed.
5. Fold in 6 oz of the chocolate chips, save the rest for topping the dough balls.
6. Cover and refrigerate the dough for at least 1 hour and preferably up to 24 hours.
7. Preheat oven to 375ºF.
8. Scoop large mounds of dough (about ¼ cup each) onto baking sheets. Put no more than 6 cookies per sheet. Top each mound of dough with several chocolate chips and sprinkle with a bit of kosher salt.
9. Bake at 375ºF for 10-12 minutes, just until the edges are set and the middle still looks doughy. Allow to cool on the cookie sheets for at least 10 minutes before removing.

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