Category Archives: Baking

Chocolate Insanity Cake

16 Tuesday Apr 2013

Posted by in Baking, Cooking, Recipes

≈ Leave a comment

Chocolate Insanity Cake

For the cake
2 cups sugar
2 cups flour, plus 1 tablespoon divided
1 teaspoon baking powder
2 teaspoon baking soda, divided
1/2 pound unsalted butter
1/4 cup sweetened cocoa powder (I used Ghirardelli ground chocolate)
1 cup water
2 eggs
1/2 teaspoon kosher salt
1/2 cup milk
1/2 tablespoon vinegar
1 teaspoon vanilla extract

1 1/2 cups semi sweet chocolate chips

Preheat oven to 375 degrees.  Prepare a 9×12 cake pan by buttering and flouring.  Set aside.

In a small cup add 1/2 cup milk and 1/2 tablespoon vinegar.  Set aside.

In a medium sized bowl combine 2 cups flour, sugar, 1 teaspoon baking soda, and baking powder, stir with a whisk to combine.  Set aside.


In a small saucepan combine butter, cocoa and water.  Bring to a boil, then add to flour mixture.  Beat well.
  

 


Add 1 teaspoon of baking powder to milk mixture.  Set aside.  In a small bowl combine chocolate chips and 1 tablespoon of flour.  Set aside.

Add eggs to flour butter mixture.  Then add milk mixture and vanilla.  Beat well to combine.  Add chocolate chips to mixture and fold in.


Pour into prepared cake pan.  Bake for 20 minutes or until a toothpick comes out of the center clean.

5 minutes before cake is done, prepare icing.

For icing
1/4 cup sweetened cocoa powder (I used Ghirardelli ground chocolate)
1/4 pound unsalted butter 
6 tablespoons milk
1 pound powdered sugar
1 teaspoon vanilla extract
1/4 teaspoon salt 


Bring cocoa, butter and milk to a boil in a large saucepan.  Remove from heat and add powdered sugar, salt and vanilla, beat well with mixer.  Spread over hot cake.  Serve!

Chocolate Cream Pie

16 Tuesday Apr 2013

Posted by in Baking, Cooking, Recipes

≈ Leave a comment

Chocolate Cream Pie

yield: 8 to 10 servings

 

prep time: 5 hours

 

cook time: 10 minutes

 

total time: 5 hours

INGREDIENTS:

For the Crust:
24 Oreo cookies, crushed into crumbs
3 tablespoons butter, melted and cooled
For the Chocolate Cream Filling:
2½ cups half-and-half
Pinch salt
1/3 cup granulated sugar, divided
2 tablespoons cornstarch
6 egg yolks, at room temperature
6 tablespoons unsalted butter, cold and cut into 6 pieces
6 ounces semisweet or bittersweet chocolate, finely chopped
1 ounce unsweetened chocolate, finely chopped
1 teaspoon vanilla extract
For the Whipped Cream Topping:
1½ cups heavy cream
4½ teaspoons granulated sugar
½ teaspoon vanilla extract

DIRECTIONS:

1. Make the Crust: Preheat oven to 350 degrees F. Combine the Oreo cookie crumbs and the melted butter in a medium bowl and toss with a fork until the crumbs are evenly moistened. Transfer the crumbs to a 9-inch pie plate. Press the crumbs evenly into the bottom and up the sides of the pan, forming a crust. Refrigerate the lined pie plate for 20 minutes. Bake for 10 minutes, until the crust is fragrant and set. Cook on a wire rack while the filling is prepared.
2. Make the Chocolate Cream Filling: Bring the half-and-half, salt and 3 tablespoons of the sugar to a simmer in a medium saucepan over medium-high heat, stirring occasionally with a wooden spoon to dissolve the sugar. Stir together the remaining sugar and cornstarch in a small bowl. Whisk the yolks thoroughly in a medium bowl for about 30 seconds, until slightly thickened. Add the cornstarch mixture and whisk until the mixture is glossy and the sugar has begun to dissolve, about 1 minute. When the half-and-half reaches a full simmer, drizzle about ½ cup hot half-and-half over the yolks, whisking constantly to temper; then whisk the egg yolk mixture into the simmering half-and-half. Return to a simmer, whisking constantly, until 3 or 4 bubbles burst on the surface and mixture is thickened and glossy, about 15 seconds longer.
3. Off the heat, whisk in the butter until incorporated; add the chopped chocolate and whisk until melted, scraping the bottom of the pan with a rubber spatula to fully incorporate. Stir in the vanilla, then immediately pour the filling through a fine-mesh sieve set over a bowl. Using a spatula, scrape the strained filling into the baked and cooled crust. Press plastic wrap directly on the surface of the filling and refrigerate the pie until the filling is cold and firm, at least 4 hours or overnight.
4. Make the Whipped Cream Topping: When ready to serve, beat the cream and sugar in the chilled bowl of an electric mixer at medium speed to soft peaks; add the vanilla. Continue to beat to barely stiff peaks. Spread or pipe the whipped cream over the chilled filling and garnish with shaved chocolate, if desired. Serve immediately.
(Recipe adapted from Baking Illustrated)

Brownie Dessert Recipe

12 Friday Apr 2013

Posted by in Baking, Cooking, Recipes

≈ Leave a comment

Brownie Dessert Recipe

Ingredients:

2 brownie mixes

1 extra large egg

1 (8 oz.) package cream cheese, softened

1 cup powdered sugar

2 (8 oz.) containers whipped topping

1 (3 oz.) package instant chocolate pudding

1 (3 oz.) package instant vanilla pudding

3 1/2 cups milk

1 Hershey candy bar or chocolate syrup
Directions:

Mix brownie mixes according to directions. Add egg. Bake in 9×13 inch greased and floured cake pan. Mix cream cheese, powdered sugar and 1 container whipped topping. Put this mix on top of the cooled brownies. Blend puddings and milk together and put on top of the cream cheese mixture. Top with another layer of whipped topping. Put chocolate shavings or chocolate syrup on top. Refrigerate until ready to serve.

Mini Pot Pies

09 Tuesday Apr 2013

Posted by in Baking, Cooking, Recipes

≈ Leave a comment

Mini Pot Pies

4 cans of small biscuits-10 count-store brand works great
2 cups cooked chicken breast, diced (canned chicken works great if you’re short on time)
2 10.5 oz cans cream of chicken soup
2 10.5 oz cans cream of mushroom soup
1 2/3 cup shredded low-fat cheddar cheese
2 cups of frozen mixed vegatables
2 tsp oregano

Preheat oven to 350F. Separate biscuits and place each biscuit in a cup of a lightly greased 12-count muffin pan, pressing dough up sides to edge of cup. In a medium bowl, combine chicken, chicken soup, vegatables, 1 cup cheddar cheese, and oregano. Mix well. Spoon chicken mixture into prepared biscuit cups. Top with remaining 2/3 cup of cheddar. Bake for 12-15 minutes or until golden brown. Remove from oven. Place pan on a wire rack and allow to cool for 2-3 minutes. Serve.

Dutch Apple Pie with Caramel

08 Monday Apr 2013

Posted by in Baking, Cooking, Recipes

≈ Leave a comment

Dutch Apple Pie with Caramel

Ingredients;

5 apples, preferably Granny Smith (about 7 c.)
1 t. lemon juice
1 t. vanilla extract
1/3 c. packed brown sugar
3 T. sugar
4-1/2 t. ground cinnamon
1 T. cornstarch
1/4 c. caramel ice cream topping, room temperature
1 pie crust (9″)
3 T. butter, melted

Streusel topping:
3/4 c. all-purpose flour
1/4 c. sugar
6 T. cold butter
1/4 c. caramel ice cream topping, room temperature

Directions:

Preheat oven to 350 degrees.

In a large bowl, toss apples with lemon juice and vanilla. Combine the sugars, cinnamon, and cornstarch; add to apple mixture and toss to coat. Pour caramel topping over bottom of pastry shell; top with apple mixture (shell will be very full). Drizzle with butter.

In a small bowl, combine the flour and sugar. Cut in butter until mixture resembles coarse crumbs. Sprinkle over filling.

Bake for 55-65 minutes or until filling is bubbly and topping is browned. Immediately drizzle with caramel topping.

Cool on a wire rack.


Brownie Pudding

08 Monday Apr 2013

Posted by in Baking, Cooking, Recipes

≈ Leave a comment

“Brownie Pudding”
http://www.annies-eats.com/2010/02/16/brownie-pudding/

Ingredients:
1/2 lb. (2 sticks) unsalted butter, plus extra for greasing the dish
4 large eggs, at room temperature
2 cups sugar
3/4 cup cocoa powder
1/2 cup all-purpose
1 vanilla bean, split lengthwise

Directions:
Preheat the oven to 325 F. Lightly butter a 2-quart oval baking dish. Melt the 2 sticks of butter and set aside to cool.

In the bowl of an electric mixer fitted with the paddle attachment, combine the eggs and sugar. Beat together on medium-high speed until thick and light yellow in color. Meanwhile, combine the flour and cocoa powder in a medium bowl and whisk together until blended.

When the eggs and sugar are finished mixing, scrape the seeds from the vanilla bean into the mixing bowl. Add the flour-cocoa powder mixture to the bowl as well. Mix on low speed just until combined. With the mixture still on low, slowly pour the melted butter and mix again just until combined.

Pour the mixture into the prepared baking dish. Place the baking dish in a larger baking pan. Add very hot tap water to the outer baking pan to create a water pan, coming halfway up the side of the baking dish. Bake for 60 minutes. The center will appear very under-baked, that is the way the dessert should be. Allow to cool slightly before serving with ice cream.

Adapted from Barefoot Contessa Back To Basics by Ina Garten.

SENSATIONAL TACO PIE

08 Monday Apr 2013

Posted by in Baking, beef, Cooking, pie, Recipes, taco

≈ Leave a comment

SENSATIONAL TACO PIE

2 lb. ground beef
1 pkg. taco seasoning mix
1/2 cup water
1 (4 oz.) can sliced olives
1 can crescent roll dough
1 cup sour cream
1 cup shredded cheddar cheese
2 cup crushed corn chips

Preheat oven to 400 degrees. In a large skillet fry the ground beef until no longer pink. Drain and return to the pan. Add the taco seasoning mix, water and olives. Simmer 5 minutes.

Separate the crescent dough into triangles, press out slightly and place in a 9″ pie dish, points toward the center of the dish. Press seams together to seal, forming the crust.

Sprinkle 1 cup of the crushed corn chips onto the crust. Spoon meat mix over the top of the corn chips, spreading evenly.
Stir sour cream until smooth, then spread over meat. Cover with the shredded cheese and the remaining 1 cup crushed corn chips.
Bake until the crust is golden brown, about 20-25 minutes.
Serve with salsa.

http://auntpegsrecipebox.blogspot.com/2011/03/sensational-taco-pie.html#.UVs3LpOG2Sp

S’MORES IN A JAR

08 Monday Apr 2013

Posted by in Baking, Cooking, Desert, Recipes

≈ Leave a comment

GRAB THE SPOON! FAST! BROWNIE S’MORES IN A JAR! ♥
IT DOESN’T REALLY GET ANY BETTER THAN THIS!!! GRAHAM CRACKER CRUST, BROWNIES IN THE MIDDLE AND TOASTY MARSHMALLOWS ON TOP…ALL BAKED IN A JAR SO YOU CAN HAVE THE WHOLE THING TO YOURSELF!!!

PREPARE CRUST:
MIX 
made 3 16-ounce mason jar cakes
for crust:
1 1/2 cups graham cracker crumbs
1/2 stick butter
pinch of salt
Preheat oven to 350 degrees.
Melt butter and mix in graham crumbs and salt. Mix until moistened. Divide between the jars and press down with a handle of a spatula!  

Brownie:  I used a Pillsbury box mix prepared according to the package.  Divide between jars on top of the crust.  Place mason jars in a pyrex dish filled with a few inches of water.
Bake at 350 for 25-30 minutes until cooked.   

Stuff each jar with marshmallows and return entire pan to oven on broil. Cook just until mallows are nice and toasty!!!!!

 http://www.hugsandcookiesxoxo.com/2013/04/smores-in-jar-pure-bliss.html

White Chocolate Lemon Truffles

03 Wednesday Apr 2013

Posted by in Baking, Cooking, lemon, Recipes, truffle

≈ Leave a comment

White Chocolate Lemon Truffles
Ingredients
  • 1/4 cup butter
  • Zest of 1 Meyer lemon
  • 3 Tbsp heavy cream
  • 1 cup quality white chocolate, finely chopped
  • 1/2 tsp lemon extract
  • 1/4 cup powdered sugar or sparkling sugar for coating
Instructions
  1. Pour white chocolate into a mixing bowl, set aside.
  2. Melt butter along with lemon zest in a small saucepan. Stir in cream and scald mixture. (Aka. Heat until bubbles begin to form around the edges but is not yet boiling)
  3. Pour hot cream mixture over white chocolate.
  4. Add extract then stir until smooth.
  5. Cover mixture and refrigerate 2 hours or until firm enough to handle.
  6. Scoop mixture out by heaping teaspoon fulls and form into balls then roll in powdered sugar or sparkling sugar.
  7. Freeze truffles 20 minutes or refrigerate for one hour then enjoy.
  8. Store truffles in refrigerator.

http://betsylife.com/2013/03/19/white-chocolate-lemon-truffles/