PLEASE, POST YOUR GERMAN CHOCOLATE PIE RECIPE!!!!!
Thanks,
Kerry
Pizza Salad
1 day ago
Sunday, November 29, 2009
Saturday, November 28, 2009
Chocolate Cream Pie
This is the pie I made for Thanksgiving this year. It was beyond chocolately and probably too much so for my taste. But if you're looking for something super rich, this is it, Emeril Lagasse's Chocolate Cream Pie.
Ingredients
1 cup plus 2 tablespoons sugar
3/4 cup heavy cream, plus 1 3/4 cups
3/4 cup buttermilk
3 1/2 tablespoons cornstarch
Pinch salt
4 egg yolks
4 ounces good-quality semisweet chocolate, finely chopped
1 tablespoon butter
3/4 teaspoon vanilla extract
3 tablespoons confectioners' sugar
Graham crackers to yield 2 cups crumbs
Chocolate sandwich cookies (white centers removed) to yield 1 1/2 cups crumbs (recommended: Oreo)
1/4 cup granulated sugar
1 stick unsalted butter, melted
Preheat oven to 375 degrees F.
In the bowl of a food processor or blender, process the graham crackers and chocolate cookies to make crumbs.
In a bowl mix together the cookie crumbs, sugar and butter with your hands. Press the mixture evenly into a 9-inch pie pan. (It will seem like an excessive amount of crumbs, but will compress down quite a bit with pressure.) Cover the crust with plastic wrap and top with another 9-inch pan, pressing quite firmly to make a smooth surface. Remove the pan and the plastic wrap from the pressed crust prior to placing it into the preheated oven. Bake the crust for 15 minutes.
Remove the crust from the oven and let cool completely before filling.
Yield: 1 (9-inch) crust
Filling Directions
1 (9-inch) Chocolate Cookie Crust, baked, recipe follows
In a small saucepan combine sugar, 3/4 cup heavy cream, buttermilk, cornstarch and pinch of salt, and whisk until smooth. Place over medium-high heat, and bring to a boil, whisking from time to time for the sugar and cornstarch to dissolve and the mixture thickens, about 5 minutes. Continue cooking at a low boil for an additional 5 minutes, whisking constantly.
In a mixing bowl, beat the egg yolks lightly. Pour 1/2 cup of the hot mixture into the egg yolks and whisk thoroughly. Pour the egg yolk mixture into the saucepan and whisk over the heat until thoroughly combined and very thick, 1 to 2 minutes. Pour the mixture into a mixing bowl, and whisk in the chocolate, butter and vanilla. Continue whisking until thoroughly combined (mixture will be very thick). Cover the mixture with plastic wrap placed directly on the surface and refrigerate until cooled to room temperature, about 30 minutes.
Place 1 3/4 cups heavy cream in a chilled mixing bowl and add the confectioners' sugar. Beat until stiff peaks form. Gently fold about 1/4 of the whipped cream into the cool chocolate pudding mixture, then spoon the chocolate mixture into the prepared pie crust and refrigerate until firm and cool, at least 4 hours. Refrigerate the remaining whipped cream until you are ready to serve the pie.
When ready to serve, top the pie with the remaining sweetened whipped cream and serve immediately.
Ingredients
1 cup plus 2 tablespoons sugar
3/4 cup heavy cream, plus 1 3/4 cups
3/4 cup buttermilk
3 1/2 tablespoons cornstarch
Pinch salt
4 egg yolks
4 ounces good-quality semisweet chocolate, finely chopped
1 tablespoon butter
3/4 teaspoon vanilla extract
3 tablespoons confectioners' sugar
Graham crackers to yield 2 cups crumbs
Chocolate sandwich cookies (white centers removed) to yield 1 1/2 cups crumbs (recommended: Oreo)
1/4 cup granulated sugar
1 stick unsalted butter, melted
Preheat oven to 375 degrees F.
In the bowl of a food processor or blender, process the graham crackers and chocolate cookies to make crumbs.
In a bowl mix together the cookie crumbs, sugar and butter with your hands. Press the mixture evenly into a 9-inch pie pan. (It will seem like an excessive amount of crumbs, but will compress down quite a bit with pressure.) Cover the crust with plastic wrap and top with another 9-inch pan, pressing quite firmly to make a smooth surface. Remove the pan and the plastic wrap from the pressed crust prior to placing it into the preheated oven. Bake the crust for 15 minutes.
Remove the crust from the oven and let cool completely before filling.
Yield: 1 (9-inch) crust
Filling Directions
1 (9-inch) Chocolate Cookie Crust, baked, recipe follows
In a small saucepan combine sugar, 3/4 cup heavy cream, buttermilk, cornstarch and pinch of salt, and whisk until smooth. Place over medium-high heat, and bring to a boil, whisking from time to time for the sugar and cornstarch to dissolve and the mixture thickens, about 5 minutes. Continue cooking at a low boil for an additional 5 minutes, whisking constantly.
In a mixing bowl, beat the egg yolks lightly. Pour 1/2 cup of the hot mixture into the egg yolks and whisk thoroughly. Pour the egg yolk mixture into the saucepan and whisk over the heat until thoroughly combined and very thick, 1 to 2 minutes. Pour the mixture into a mixing bowl, and whisk in the chocolate, butter and vanilla. Continue whisking until thoroughly combined (mixture will be very thick). Cover the mixture with plastic wrap placed directly on the surface and refrigerate until cooled to room temperature, about 30 minutes.
Place 1 3/4 cups heavy cream in a chilled mixing bowl and add the confectioners' sugar. Beat until stiff peaks form. Gently fold about 1/4 of the whipped cream into the cool chocolate pudding mixture, then spoon the chocolate mixture into the prepared pie crust and refrigerate until firm and cool, at least 4 hours. Refrigerate the remaining whipped cream until you are ready to serve the pie.
When ready to serve, top the pie with the remaining sweetened whipped cream and serve immediately.
Wednesday, November 25, 2009
Cranberry Nut Bread
I have had this bread before made by my Grandma Yancey and had forgotten how yummy it was. So I got out the recipe and made some this morning. Yum!! It is so good and something different from the usual banana or pumpkin bread.
Cranberry Nut Bread
4 C. flour
2 C. sugar
3 tsp. baking powder
2 tsp. salt
1 tsp. baking soda
1 1/2 C. orange juice
4 Tbsp. vegetable oil
2 Tbsp. grated orange peel
2 eggs, well beaten
3 C. Fresh or frozen cranberries (12 oz bag), coarsely chopped
1 C. chopped nuts
Preheat oven to 350 degrees. Grease 3 loaf pans (I use the med size disposable pans). Mix together the flour, sugar, baking powder, salt, and baking soda in a mixing bowl. Stir in orange juice, oil, orange peel, and eggs. Mix until well blended. Chop cranberries (Mine were frozen and I threw them in the food processor for about 15 pulses and they were perfectly chopped). Add cranberries and nuts. Blend. Spread batter evenly into loaf pans. Bake for 55-60 minutes or until a toothpick inserted in the center comes out clean. Cool on wire rack 15 minutes. Remove from pan and cool completely!
Cranberry Nut Bread
4 C. flour
2 C. sugar
3 tsp. baking powder
2 tsp. salt
1 tsp. baking soda
1 1/2 C. orange juice
4 Tbsp. vegetable oil
2 Tbsp. grated orange peel
2 eggs, well beaten
3 C. Fresh or frozen cranberries (12 oz bag), coarsely chopped
1 C. chopped nuts
Preheat oven to 350 degrees. Grease 3 loaf pans (I use the med size disposable pans). Mix together the flour, sugar, baking powder, salt, and baking soda in a mixing bowl. Stir in orange juice, oil, orange peel, and eggs. Mix until well blended. Chop cranberries (Mine were frozen and I threw them in the food processor for about 15 pulses and they were perfectly chopped). Add cranberries and nuts. Blend. Spread batter evenly into loaf pans. Bake for 55-60 minutes or until a toothpick inserted in the center comes out clean. Cool on wire rack 15 minutes. Remove from pan and cool completely!
Wednesday, November 11, 2009
Cinnamon Syrup
This recipe was given to me by a friend and I hope she won't mind me sharing. This is so yummy on french toast or pancakes. I especially like it on pumpkin french toast or pumpkin pancakes because they usually have cinnamon in them as well.
1 C. Light Corn Syrup
½ tsp. Cinnamon
2 C. Sugar
½ C. Water
1 C. 2% milk
Bring to a boil the corn syrup, cinnamon, sugar and water. When it comes to a good rolling boil turn off heat. Add Milk and stir. Keep refrigerated. Makes 2 pints.
1 C. Light Corn Syrup
½ tsp. Cinnamon
2 C. Sugar
½ C. Water
1 C. 2% milk
Bring to a boil the corn syrup, cinnamon, sugar and water. When it comes to a good rolling boil turn off heat. Add Milk and stir. Keep refrigerated. Makes 2 pints.
Pumpkin French Toast
I made this the other day and it was so yummy. I too love everything pumpkin and decided that this recipe needed to be shared.
4 eggs
1/2 C. milk
1/2 C. pumpkin puree
1/2 tsp. cinnamon
1 tsp. vanilla
8-10 slices bread (I use whole wheat)
In a bowl whisk all the ingredients together. Preheat a griddle to 360 degrees. Right before dipping the bread spread the griddle with a little bit of butter. Dip the bread in the egg mixture and place on griddle. Cook for about 3 minutes on each side or until golden brown. Serve with maple syrup or cinnamon syrup.
4 eggs
1/2 C. milk
1/2 C. pumpkin puree
1/2 tsp. cinnamon
1 tsp. vanilla
8-10 slices bread (I use whole wheat)
In a bowl whisk all the ingredients together. Preheat a griddle to 360 degrees. Right before dipping the bread spread the griddle with a little bit of butter. Dip the bread in the egg mixture and place on griddle. Cook for about 3 minutes on each side or until golden brown. Serve with maple syrup or cinnamon syrup.
Tuesday, November 10, 2009
Frosted Pumpkin Cake
I tried this recipe out of the latest Cooking Light Magazine and it was very yummy. I love all things pumpkin!
Cake:
2 1/4 cups flour
2 1/2 t. baking powder
2 t. cinnamon
1/4 t. salt
1 cup packed brown sugar
1/4 butter, softened
1 t. vanilla extract
2 large eggs
1 (15 oz) can pumpkin puree
Cooking spray
Frosting:
2 T butter, softened
1/2 t. vanilla extract
1 (8 oz) package 1/3 less-fat cream cheese
2 cups sifted powdered sugar
Preheat oven to 350. Combine flour, baking powder, cinnamon, and salt in a small bowl, and stir with a whisk. Set aside. Combine brown sugar, 1/4 cup butter, and 1 t. vanilla extract in a large bowl; beat with a mixer at medium speed until well combined. Add eggs, 1 at a time, to sugar mixture; beat well after each addition. Add pumpkin; mix well. Fold in flour mixture. Spread batter into a 9 X 13 inch baking pan coated with cooking spray. Bake at 350 for 25 minutes or until a wooden pick inserted into the center comes out clean. Cool completely in pan on a wire rack.
To prepare the frosting, combine 2 T butter, 1/2 t. vanilla extract and cream cheese in a medium bowl; beat with a mixer at medium speed until combined. Gradually add the powdered sugar, beating until well combined. Spread frosting evenly over top of cake.
Cake:
2 1/4 cups flour
2 1/2 t. baking powder
2 t. cinnamon
1/4 t. salt
1 cup packed brown sugar
1/4 butter, softened
1 t. vanilla extract
2 large eggs
1 (15 oz) can pumpkin puree
Cooking spray
Frosting:
2 T butter, softened
1/2 t. vanilla extract
1 (8 oz) package 1/3 less-fat cream cheese
2 cups sifted powdered sugar
Preheat oven to 350. Combine flour, baking powder, cinnamon, and salt in a small bowl, and stir with a whisk. Set aside. Combine brown sugar, 1/4 cup butter, and 1 t. vanilla extract in a large bowl; beat with a mixer at medium speed until well combined. Add eggs, 1 at a time, to sugar mixture; beat well after each addition. Add pumpkin; mix well. Fold in flour mixture. Spread batter into a 9 X 13 inch baking pan coated with cooking spray. Bake at 350 for 25 minutes or until a wooden pick inserted into the center comes out clean. Cool completely in pan on a wire rack.
To prepare the frosting, combine 2 T butter, 1/2 t. vanilla extract and cream cheese in a medium bowl; beat with a mixer at medium speed until combined. Gradually add the powdered sugar, beating until well combined. Spread frosting evenly over top of cake.
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