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

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

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

World's Best Scones! From Scotland to the Savoy to the U.S.

Frist Photo by:marhans (Idon't know who that is
what the site said)
Sencond and third by:

Droodog (same as before)

Submitted By: FRIENDLYFOOD

Prep Time: 20 Minutes
Cook Time: 15 Minutes
Ready In: 35 Minutes
Servings: 8

"My grandmother is Scottish and her family made GREAT scones.... In search of
the best scone recipe in the world I have adapted their recipe with my own
touches and with the famous scone recipe from the world renowned Savoy hotel in
London. I now believe I have adapted the BEST SCONE RECIPE IN THE WORLD!"

Ingredients:
1 3/4 cups all-purpose flour
4 teaspoons baking powder
1/4 cup white sugar
1/8 teaspoon salt
5 tablespoons unsalted butter
1/2 cup dried currants or raisins
1/2 cup milk
1/4 cup sour cream
1 egg
1 tablespoon milk

Directions:
1. Preheat the oven to 400 degrees F (200 degrees C).
2. Sift the flour, baking powder, sugar and salt into a large bowl. Cut in butter using a pastry blender or rubbing between your fingers until it is in pea sized lumps. Stir in the currants. Mix together 1/2 cup milk and sour cream in a measuring cup. Pour all at once into the dry ingredients, and stir gently until well blended. Overworking the dough results in terrible scones!
3. With floured hands, pat scone dough into balls 2 to 3 inches across, depending on what size you want. Place onto a greased baking sheet, and flatten lightly. Let the scones barely touch each other. Whisk together the egg and 1 tablespoon of milk. Brush the tops of the scones with the egg wash. Let them rest for about 10 minutes.
4. Bake for 10 to 15 minutes in the preheated oven, until the tops are golden brown, not deep brown. Break each scone apart, or slice in half. Serve with butter or clotted cream and a selection of jams - or even plain.

I am planning to do this one soon also (I know that is a lot of 'planning' recipes one here but I thought not only would some of you like it but I don't really have any were alse to put them), only I will us plani yougurt and not sour cream.I will let you know how it turns out.

Samantha

Maple Bars (Doughnuts)

"Maple Bars (Doughnuts) Recipe #141514
I grew up with
these oh so good bar doughnuts and didn't realize till recently that they are
somewhat of a northwestern phenomenon. I actually halved the origional recipe
because it was so huge, so it does double. Don't use to much flour because it
will make the dough tough. If you are feeling really decadent (they are already
deepfried after all) I like to fill them with bavarian cream filling which I get
at our Cash and Carry restaurant supply store, or you can make it yourself. "

by homegirl 1 hour 1 hour prep 1 batch

2 tablespoons yeast
1/2 cup warm water
6 tablespoons margarine
1 cup milk (scalded)
1 cup cold water
1 teaspoon salt
1/2 cup sugar
3 eggs
6-7 cups flour
oil (for frying)
Maple frosting
4 1/2 cups powdered sugar
1/2 cup margarine
4 tablespoons milk
2 tablespoons maple flavoring

In a bowl place yeast and 1/2 water, to activate.
Place butter, salt, and sugar in hot scalded milk, then add cold water.
Mix well and add eggs to this.
When it is cool enough place in mixer with yeast mixture.
Add flour 1 c at a time till soft but workable dough.
Roll out on lightly floured surface into a rectangle about 1/4-1/2 inch thick.
Cut into recangular bars about 2-3 inches by5-6 inches.
Let rise till doubled.
Heat oil to 350 and fry till browned on both sides.
Drain on paper towels and when cool fill with bavarian cream if desired and frost.
Frosting:.
Place all ingrediants in a medium bowl and mix with a hand blender till smooth.
I frost mine as I eat them because if you let the frosting sit it will start to slide off the doughnut.
The number you will get is determined by how big you cut them.

I am planning on trying this recipe with in the next couple days. My dad got Bavarian Creme, and wanted me to make some doughnuts with it. I will let you all know how it turned out.

Samantha
Got it off of this site: http://www.recipezaar.com

Sweet Yogurt Scones

Sweet Yogurt Scones
Makes:12 scones
Prep: 20 minutes Bake: 11 minutes Cool: 5 minutes Stand: 5 minutes


Ingredients
2 cup all-purpose flour
4 tablespoons sugar
3 teaspoons baking powder
1/4 teaspoon salt
1/2 cup margarine or butter
2 beaten egg
2/3 cup plain yogurt or dairy sour cream
2 teaspoon sugar
1/2 teaspoon ground cinnamon

Directions:

1. In a large bowl stir together the flour, 4 tablespoons sugar, baking powder, and salt. Using a pastry blender, cut in the margarine or butter until mixture resembles coarse crumbs. Make a well in the center of the dry ingredients.
2. In a small mixing bowl stir together the eggs and yogurt or sour cream. Add the yogurt mixture all at once to the dry ingredients. Using a fork, stir just until moistened.
3. Turn dough out onto a lightly floured surface. Quickly knead dough by folding and pressing dough gently for 8 to 10 strokes or until dough begins to hold together. Pat or lightly roll dough into a 6-inch circle. Using a sharp knife, cut into 12 wedges.
4. In a small bowl stir together the 2 teaspoon sugar and cinnamon. Sprinkle sugar mixture over the wedges. Place wedges 1 inch apart on an ungreased baking sheet. Bake in a 425 degree F for 11 to 13 minutes or until golden. Remove from baking sheet and cool for 5 minutes on a wire rack. Serve warm.

Makes 12 scones.

Orange and Raisin Scones: Prepare Sweet Yogurt Scones as directed above, except stir in 1/2 cup raisins and 1 teaspoon orange peel into the dry ingredients and substitute orange yogurt for the plain yogurt or sour cream.

I made this for Valentines day. The are very good and not hard to make. (You can get up in the morning and make them and not feed your family at 9.) Make sure to watch your time because it is very easy to over cook them. Oh, and they are best with Raspberry jelly/jam on them. MMMM.

Samantha