chocolate Heaven Cream Pie

Chocolate Heaven Cream Pie

¼ c Dutch-Processed Cocoa

3 Tbsp cornstarch

2/3 c granulated sugar

2 Tbsp butter

1 Tbsp vanilla extract

4 ounces semi-sweet chocolate, chopped

2 ounces unsweetened chocolate, chopped

¼ tsp salt

3 cups milk

2 eggs

Topping:

1 c heavy whipping cream

1 tsp vanilla extract

2 Tbsp granulated sugar

Chocolate shavings or cocoa powder1 prebaked pie shell

In a medium-heavy gauge saucepan mix together the cocoa, cornstarch, sugar, salt, and milk. Over medium heat bring mixture to a full boil. Remove from the heat. Add ¼ cup of the hot cocoa mixture to eggs, mix together, and add back into the saucepan. Cook until mixture returns to a boil, stirring constantly. Remove from the heat and add the chopped chocolates, butter, and vanilla. Whisk until smooth. Pour the mixture through a strainer. Pour into the prepared pie shell and cover with plastic wrap to prevent a skin from forming. Refrigerate.Whip the cream with the sugar and vanilla. Spoon over the cooled chocolate filling. Sprinkle the chocolate shavings or cocoa over the whipped cream.

Makes 1 9-inch pie.

http://faithfulnessfarm.blogspot.com/2009/10/chocolate-heaven-pie-tools-of-pie-trade.html

I just got this off a blog I found. It looks so good. :)

Samantha

Pumpkin Spice SugarCookies~

I have not try it yet, but it sound's really good. If any dose try it, let me know how it turns out and I will do the same.
2-3/4 c. flour
1t baking soda
1c butter, softened
1-1/2c powdered sugar
2t pumpkin pie spice
1t vanilla
1 egg

Combine flour and baking soda; set aside. Blend butter and powdered sugar together; add pumpkin pie spice, vanilla and egg. Mix in flour mixture. Cover dough and refrigerate for 2 hours. Roll out and cut into desired shapes or drop them with a regular cookie dropper and flatten them a little with a cup. Bake at 350 for 8 minutes. Makes about 2 dozen~

Samantha

The Best Pie Crust in the World!

Perfect Pie Crust Recipe

Ingredients

All Butter Crust for Sweet and Savory Pies (Pâte Brisée)

• 2 1/2 cups all-purpose flour, plus extra for rolling
  
• 1 cup (2 sticks or 8 ounces) unsalted butter, very-cold, cut into 1/2 inch cubes
  
• 1 teaspoon salt
  
• 1 teaspoon sugar
  
• 4 to 8 Tbsp ice water

Method

1 Cut the sticks of butter into 1/2-inch cubes and place in the freezer for 15 minutes to an hour (the longer the better) so that they become thoroughly chilled.

2 Combine flour, salt, and sugar in a food processor; pulse to mix. Add butter and pulse 6 to 8 times, until mixture resembles coarse meal, with pea size pieces of butter. Add ice water 1 Tbsp at a time, pulsing until mixture just begins to clump together. If you pinch some of the crumbly dough and it holds together, it's ready. If the dough doesn't hold together, add a little more water and pulse again.

3 Remove dough from machine and place in a mound on a clean surface. Gently shape into 2 discs. Knead the dough just enough to form the discs, do not over-knead. You should be able to see little bits of butter in the dough. These small chunks of butter are what will allow the resulting crust to be flaky. Sprinkle a little flour around the discs. Wrap each disc in plastic wrap and refrigerate at least 1 hour, and up to 2 days.

4 Remove one crust disk from the refrigerator. Let sit at room temperature for 5-10 minutes in order to soften just enough to make rolling out a bit easier. Roll out with a rolling pin on a lightly floured surface to a 12-inch circle; about 1/8 of an inch thick. As you roll out the dough, check if the dough is sticking to the surface below. If necessary, add a few sprinkles of flour under the dough to keep the dough from sticking. Carefully place onto a 9-inch pie plate. Gently press the pie dough down so that it lines the bottom and sides of the pie plate. Use a pair of kitchen scissors to trim the dough to within 1/2 inch of the edge of the pie dish.

5 Add filling to the pie.

6 Roll out second disk of dough, as before. Gently place onto the top of the filling in the pie. Pinch top and bottom of dough rounds firmly together. Trim excess dough with kitchen shears, leaving a 3/4 inch overhang. Fold the edge of the top piece of dough over and under the edge of the bottom piece of dough, pressing together. Flute edges using thumb and forefinger or press with a fork. Score the top of the pie with four 2-inch long cuts, so that steam from the cooking pie can escape.

I have found this recipe to be the best out there! It is simple and easy and tastes wonderful!

Enjoy!

~Sarah Beth

Berry Smoothies

1/2 - 1 cup milk
1 cup mixed frozen berries
1 cup plain yogurt
1-2 scoops vanilla icecream

Put all the ingredients in a blender, milk first. Blend until the berries are in tiny bits, and the whole thing is mixed thoroughly. You can blend it, then turn the blender down to the stir option to let the stuff on top settle down to the bottom, then blend again to blend up what was on top before.

-Carrie

P.S. This is my dad's recipe.

Carrot Puddin'

I know that sounds really weired but it is like a very good bread pudding. I got it out of this cute book called, 'The Giant Carrot: (By) Barry Root'

Combine and blend until smooth:

1 cup peeled and grated carrots
1/2 cup milk
2 whole eggs
1/2 tsp nutmeg (I used a lot more then that)
1/2 tsp cinnamon (with this one too)
2 tbsp melted butter
1 cup honey (or 1 cup brown sugar + 1/4 cup water)

When smooth, stir in gently:

4 slices bread, cut into cubes
1/4 cup raisins
1/4 cup chopped nuts

Pour into greased baking dish.
Bake for one hour at 350 degree.
Serve hot or cold in coffee cups.
Delicious with ice cream too, or cream cheese icing.

It is pretty good.
Samantha

Chocolate Marquise ( pronounced, mär-ˈkēz)

For Father's Day I made my Dad three chocolate desserts. This one is my favorite. It is soft and cream, a gentle chocolate flavor and easy to make. Also it would be good with coffee flavor I think but as I have only made it two times I have not tried it that way. And how, here is the recipe.......


7 oz dark/milk chocolate (I used milk both times)
generous 1/3 cup butter
3 egg yolks
1/3 cup powdered sugar
1 tsp (or more :) vanilla extract
1 1/4 cup heavy cream

1: Break the chocolate into pieces (I used chocolate chips) . Place the chocolate and butter in a bowl over a pan of gently simmering water and stir until melted and well combined. Remove from the heat and let cool.

2: Place the egg yolk in a mixing bowl with sugar and whisk until pale and fluffy. Using an electric whisk running on low speed, slowly whisk in the cool chocolate mixture. Stir in the vanilla extract.

3: Whip the cream until just holding its shape. Fold into the chocolate mixture. Spoon into 6 custard pots (as you see in the picture, you do not have to do that), or individual metal molds. Chill the desserts for at least 2 hours.

4: To serve, turn out the desserts onto individual serving dishes. If you have difficulty turning them out, dip the pots or molds into a bowl of warm water for a few seconds (like two.. more it is WAY to soft) to help the marquise to slid out. Serve with chocolate-dipped fruit and dust with cocoa. Or server in dish, and not have any side.

Samantha

Mothers Day

Here is an idea...as everyone seem to have no ideas as to what to put on this blog.
The idea is: What are you making your mom for Mothers Day?
The whole meal, dessert, special breakfast, and lunch. All the recipes, and pictures if you can.
And I would very much like it if everyone did it.
I will put mine on here the day after Mothers Day, with pictures. Let's see if any of you can get your's on here first. :) :P :-D
Samantha

Easy Decadent Truffles

Photo by: Pammy

Photo by: MySweetCreati

Photo by: Miss Wendy

Photo by: little biscuits

Photo by: Esther

Photo by: Esther

Photo by: dessert1st

Photo by: Colleenk

Photo by: Clumpy Dumpy

Photo by: chibi chef

Photo by: Amanda



Rated: 4 1/2
Submitted By: jmackinnell
Prep Time: 1 Hour
Ready In: 1 Hour
Servings: 60

"Insanely easy, but oh so rich! Recipe makes a large amount but you can vary
flavorings and coatings to make several different varieties."

Ingredients:

1 (8 oz) package cream cheese,
softened
3 cups confectioners' sugar, sifted
3 cups semisweet chocolate chips, melted
1 1/2 teaspoons vanilla

Directions:

1. In a large bowl, beat cream cheese until smooth. Gradually beat in confectioners' sugar until well blended. Stir in melted chocolate and vanilla until no streaks remain. Refrigerate for about 1 hour. Shape into 1 inch balls.

This is a wonderful recipe. All the pictures are to help give you some ideas as to the differant thing you can do with this recipe.

Samantha

Chocolate Chip Cookies

Original Nestle Toll House

Chocolate Chip Cookies




INGREDIENTS

2 1/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup butter or margarine, softened
3/4 cup granulated sugar
3/4 cup packed brown sugar
1 teaspoon vanilla extract
2 large egg
1 (12 ounce) package NESTLE® TOLL HOUSE® Semi-Sweet Chocolate Morsels
1 cup chopped nuts

DIRECTIONS

1. PREHEAT oven to 375 degrees F.
2. COMBINE flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in morsels and nuts. Drop by rounded tablespoon onto un-greased baking sheets. BAKE for 9 to 11 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.

Golden Sugar Cookies by Sarah H.

Hello, here is a delicious recipe that I have from my Great aunt, Eleanor Homer.

Golden Sugar Cookies

1 tsp of baking soda
1 C of butter
2 1/2 C of Flour
1/2 tsp vanilla
1 tsp of cream of tartar
2 C sugar
1/2 tsp salt
3 egg yolks
Oven temperature 350

Cream butter and add sugar. Mix well. Add egg yolks and mix.
Combine dry ingredients and add to creamed mixture.

Make small balls with dough (a heaping tablespoon each). Put onto ungreased cookie sheet. Bake for 10-15 minutes.

MAKES 3 DOZEN

Enjoy!

Chocolate Peanut Butter Fudge

I have never made this recipe but it looks good.


Chocolate Peanut Butter Fudge



Ingredients


3 cups white sugar
1 cup evaporated milk
1/4 cup cocoa
1/2 cup peanut butter
1 tablespoon butter


DIRECTIONS
1. Butter one 9x9 inch pan.
2. Combine the sugar, evaporated milk and cocoa in saucepan. Stir over high heat until mixture comes to a rolling boil. Lower heat to medium and continue cooking to a soft ball stage.
3. Remove from heat, add peanut butter and margarine. Beat by hand until creamy; pour into prepared pan. Allow to cool and cut into squares.


Posted by: Sarah Frees
Recipe by: all-recipe

Great Coffee cookies

This is a great recipe.
We added the coffee but you can make it regular for the kids.

Ingredients:

(PART 1)
2cups unbleached flour
1 tsp baking soda
1 tsp baking powder
1/2 tsp salt

(PART 2)
2 1/2 cups old-fashioned oatmeal
4 oz (4 Hershey bars) milk chocolate in broken pieces

(PART 3)
2 sticks unsalted butter
3/4 cup brown sugar
1/2 cup granulated sugar
1 tsp vanilla
2 eggs

(PART 4)
2 cups (12oz) semisweet choco-chips
(1 cup crunched walnuts)

Preheat oven to 375 degrees.Add all of PART 1 together in bowl and add together.Grab the coffee grinder and Cut or break the milk choco into pieces and add it to the oatmeal (PART 2). Grind until the oatmeal and choco are almost powdered. Add to flour bowl.In large bowl, with an electric mixer, beat soften butter then add PART 3 one ingredient at a time. Then add the dry ingredients slowly, making sure you scrape the bowl. Clean the mixer pieces then Add PART 4 and mix with your hands. Make small round balls out of your batter and place on cookie sheet. Put in oven for 9 minutes. After 9 min check and maybe give one more minute. YOU WANT TO TAKE THE COOKIES OUT EARLY because they WILL keep cooking even when you pull them out and these cookies NEED to still be very soft. Let them sit for a minute then put then onto a paper towel. IF YOU OVERCOOK the cookies they are great to dip in coffee.

Other Additions:
(these are things you can add to make the cookies different)
-Subsitute mint milk choco chips in PART 2
-Add chopped mint leaves
-Put a cherry in the center of each cookie before they enter the oven
-Add two-three tablespoons of dry coffee grounds
-Use different kinds of choco chips
-Add 1/2 cherry extract and 1/2 vanilla extract
-Add 1 tsp nutmeg
-Add 2 tsp cinnamon
-add whatever you think would taste good!! :)

Remember that you get to have fun!!

I Hope You Enjoy!!

Posted by: Sarah Frees
Recipe By: Crista Nice

White Chocolate and Raspberry Cookies

White Chocolate and Raspberry Cookies

Ingredients:

8 ounces white baking bar
1/2 cup butter
1 cup sugar
1/4 teaspoon salt
2 eggs
2-3/4 cups all-purpose flour
1/2 cup seedless raspberry jam
3 ounces white baking bar
1/2 teaspoon shortening


1Directions:
1. Preheat oven to 375 degrees F. Grease a cookie sheet; set aside. Chop 4 ounces of the white baking bar; set aside. In a heavy small saucepan melt 4 the remaining ounces of the white baking bar over low heat, stirring constantly; cool.

2. In a large mixing bowl beat butter with an electric mixer on medium to high speed about 30 seconds or until softened. Add the sugar, baking soda, and salt. Beat until combined. Beat in eggs and melted white baking bar until combined. Beat in as much of the flour as you can with the mixer. Stir in any remaining flour with a wooden spoon. Stir in the 4 ounces of chopped white baking bar.

3. Drop dough from a rounded teaspoon 2 inches apart on the prepared cookie sheet. Bake in preheated oven for 7 to 9 minutes or until cookies are lightly browned around edges. Cool on cookie sheet for 1 minute. Transfer cookies to wire racks; cool.

4. Just before serving, melt the raspberry jam in a small saucepan over low heat. Spoon about 1/2 teaspoon of jam atop each cookie. In a heavy, small saucepan combine the 3 ounces white baking bar and shortening. Melt over low heat, stirring constantly. Drizzle each cookie with some of the melted mixture. If necessary, refrigerate cookies about 15 minutes or until chocolate mixture is firm. Makes about 48.

5. To Store: Place in layers separated by waxed paper in an airtight container; cover. Store in the refrigerator for up to 3 days or freeze plain cookies for up to 3 months. Thaw, then top cookies with jam and drizzle with melted white baking bar mixture.
I made this on Valentines day and there were very good and not that hard to make.
Samantha