Monday, May 30, 2011

Chocolate Silk Mousse Pie

Picture and recipe adapted From Pioneer Woman
Hers is 'Mocha Silk Pie' but us mormons don't do coffee or Kaluha - so I adapted it with more chocolate and a (heh-hem) simpler crust


Chocolate or Oreo Pie Crust

2 sticks Butter (salted)
1-½ cup Sugar
2 teaspoons Cocoa
2 T Hot Fudge Topping
3 ounces, weight Semi-sweet (or Bittersweet) Chocolate
1 teaspoon Vanilla Extract
4 whole Large Eggs

Preparation Instructions

In small microwave safe bowl, melt 3 ounces of unsweetened baking chocolate until stirrable (about 45 seconds on high). Set aside to cool.
In a large bowl of an electric mixer fitted with the whisk attachment, beat butter, sugar, 2 t Cocoa and 2 T Hot Fudge until fluffy, about 1 1/2 minutes. When melted chocolate is cooled, drizzle it into the butter/sugar mixture as it beats on medium speed; use a rubber spatula to get it all out. Add 1 teaspoon of vanilla extract. Beat the mixture thoroughly until combined, scraping the sides if necessary.

On medium speed, add the four eggs, one at a time, over a period of 20 minutes; leave about 5 minutes between each egg addition. Scrape sides of bowl halfway through this process. Pour filling into the pie crust. You might have a little filling leftover. If you do, I’ll trust you to do the right thing.
Smooth out the pie filling and place pie in the refrigerator to chill for at least two hours (preferably longer).

Serve with whipped cream and more grated chocolate or whole raspberries to garnish

Sunday, May 29, 2011

Easy Monte Cristo

picture from My Sister's Cafe
1 loaf of french bread (or any other bread you prefer) sliced 1-2 inches thick

6 eggs
1 1/4 c. milk
1/4 tsp plus a pinch salt
2 tsp vanilla
7 T. flour
deli sliced ham
deli sliced swiss cheese
Beat eggs, then add milk, salt, vanilla, and flour. Dip both sides of bread in the egg mixture quickly (no need to soak if your bread is thick) and place in hot buttered pan. When the first side is browned, flip one bread slice over and stack ham and swiss on top. Then top with browned side of a second piece of bread. When the bottom of the french toast “sandwich” is browned, flip again and brown the top piece of bread. This will allow the cheese to melt and the ham to warm up. Serve with butter and maple syrup or any jam thinned out a bit for dipping.

Serves 4-6


Monday, May 16, 2011

Caramel Brownies

These babies will knock your socks off!  They are a party fave and requested all the time by my besties. The greatest thing is how easy they are to make. I've been making these since highschool (Geez!) I thought I had this baby posted already but alas....well, here they are!

• 1 box German Chocolate Cake Mix

• 1/3 cup Evaporated Milk

• 3/4 cups Butter, Melted

• 1/3 cup plus 1T Evaporated Milk (additional)

• ¾ Bag of Caramels, Unwrapped – about 40

• 1/2 cups Semi-Sweet Chocolate Chips

Preparation Instructions

Preheat oven to 350 degrees.

In a large bowl, mix together cake mix, 1/3 cup evaporated milk, and melted butter. Stir together until totally combined. Mixture will be very thick.

Press ¾ of the mixture into a well-greased 8 ½ X 13 inch baking pan. Bake for 6 minutes. Remove pan from oven and set aside.

In a double boiler (or microwave) melt caramels with additional 1/3 cup plus 1T evaporated milk. When melted and combined, pour over brownie base. Sprinkle chocolate chips as evenly as you can over the caramel.

Take remaining brownie batter and flatten a piece at a time and set it on top of the caramel and chocolate chips so some caramel is exposed and some is covered by batter.

Bake for 20 to 25 minutes. Remove from pan and allow to cool to room temperature, then cover and refrigerate for several hours –or eat hot but you’ll need a spoon!
(picture borrowed from flicker)