This is a recipe that reminds me of my grandfather, Bill. He always loved this dessert, and my family loves it similarly. It is very easy and very few ingredients.
Chocolate Delight
1 c. self rising flour
1/2 c. margarine or butter, melted
1/2 c. chopped toasted pecans
1 c. powdered sugar
8 oz. cream cheese, softened
9-oz. container Cool Whip
2 small boxes chocolate pudding, prepared according to package directions
Preheat oven to 350° F. Combine flour, margarine, and pecans until crumbly. Pat into bottom of greased loaf pan; bake 15 minutes. Combine powdered sugar, cream cheese, and 1 c. Cool Whip. Spread over cooled crust. Spread pudding over cream cheese layer. Spread remaining Cool Whip over pudding. Refrigerate at least 4 hours. Note: Can use 16-oz. container Cool Whip and split between cream cheese layer and top layer. If you use this variation, use only one box of chocolate pudding.
Showing posts with label dessert. Show all posts
Showing posts with label dessert. Show all posts
Sunday, March 4, 2012
Saturday, May 22, 2010
Double-Crust Jumble Berry Pie
Confession: I've never made a pie before. Well, before I made this one, anyway.
So my dad really loves pie (that was the standard dessert at his house, so there's a real element of comfort for him) and I love buying fruit at Costco and Sam's. It's got this ridiculous Siren Song... it's so beautiful and shiny and those deep beautiful colors and such reasonable prices and just think of ALL the endless possibilities! .... sooo, I always have lots of fruit in the summer. But unless you eat only fruit (hello, "skitters" as they say in The Grapes of Wrath!) or you have a (usually unhealthy) fruit dip for encouragement, you need another vessel to get the fruit to your mouth.
Enter the Double-Crust Jumble Berry Pie.
Made with strawberries, blackberries, and blueberries (though you could really add any fruit you like), my dad declared this one of the best pies he had EVER eaten. That's a pretty big statement coming from a man who grew up on pie. The best part? It's easy. And I mean... EASY. Even for someone who had never made a pie before!
So my dad really loves pie (that was the standard dessert at his house, so there's a real element of comfort for him) and I love buying fruit at Costco and Sam's. It's got this ridiculous Siren Song... it's so beautiful and shiny and those deep beautiful colors and such reasonable prices and just think of ALL the endless possibilities! .... sooo, I always have lots of fruit in the summer. But unless you eat only fruit (hello, "skitters" as they say in The Grapes of Wrath!) or you have a (usually unhealthy) fruit dip for encouragement, you need another vessel to get the fruit to your mouth.
Enter the Double-Crust Jumble Berry Pie.
Made with strawberries, blackberries, and blueberries (though you could really add any fruit you like), my dad declared this one of the best pies he had EVER eaten. That's a pretty big statement coming from a man who grew up on pie. The best part? It's easy. And I mean... EASY. Even for someone who had never made a pie before!
Give this baby a shot! You (and those who eat with you) will be glad you did. And if you, too, answer to the siren song of the fruit section at your local wholesaler, you'll feel much better about your purchases. :)
Double-Crust Jumble Berry Pie (adapted from Fine Cooking)
1 c. sugar
2 Tbsp. cornstarch
2 Tbsp. quick-cooking tapioca
1/4 tsp. salt
6 c. washed and dried mix of blackberries, blueberries, raspberries, and quartered strawberries
1 Tbsp. unsalted butter
1 pkg. refrigerated pie dough (2 9-inch rounds)
In a large bowl, mix together sugar, cornstarch, tapioca, and salt. Add the berries and toss until berries are evenly coated. Meanwhile, line glass pie plate with one round of dough. Pile berries into dough-lined pie plate, sprinkling any remaining dry ingredients on top. Dot surface with butter, cover berry mixture with second pie crust, and seal edges.
Cut 5 or 6 slits in the top crust to let steam escape while cooking. Place pie in refrigerator 15-20 minutes; heat oven to 400° F. Put pie on a baking sheet and bake for 15 minutes; reduce temperature to 350° F. Continue baking until crust is golden and the filling juices that are bubbling through the vents and edges are thick, glossy, and slow, another 50-60 minutes. Cool the pie completely, then reheat slices slightly before serving.
Note: You can make your own pie crusts if that's your thing. As for me, it's not quite my "thing" yet - but when I get good at it, I'll let you know, and share my secrets.
1 c. sugar
2 Tbsp. cornstarch
2 Tbsp. quick-cooking tapioca
1/4 tsp. salt
6 c. washed and dried mix of blackberries, blueberries, raspberries, and quartered strawberries
1 Tbsp. unsalted butter
1 pkg. refrigerated pie dough (2 9-inch rounds)
In a large bowl, mix together sugar, cornstarch, tapioca, and salt. Add the berries and toss until berries are evenly coated. Meanwhile, line glass pie plate with one round of dough. Pile berries into dough-lined pie plate, sprinkling any remaining dry ingredients on top. Dot surface with butter, cover berry mixture with second pie crust, and seal edges.
Cut 5 or 6 slits in the top crust to let steam escape while cooking. Place pie in refrigerator 15-20 minutes; heat oven to 400° F. Put pie on a baking sheet and bake for 15 minutes; reduce temperature to 350° F. Continue baking until crust is golden and the filling juices that are bubbling through the vents and edges are thick, glossy, and slow, another 50-60 minutes. Cool the pie completely, then reheat slices slightly before serving.
Note: You can make your own pie crusts if that's your thing. As for me, it's not quite my "thing" yet - but when I get good at it, I'll let you know, and share my secrets.
Wednesday, March 31, 2010
Chocolate Brownie Peanut Butter Mousse Pie... with Chocolate Ganache
This pie is gorgeous and delicious, and WAY easier than you'd think!
There ARE a lot of steps, but it isn't terribly time consuming, and you can split the steps up over a day or two so it isn't too bad. And besides, who doesn't like chocolate and peanut butter?!
There ARE a lot of steps, but it isn't terribly time consuming, and you can split the steps up over a day or two so it isn't too bad. And besides, who doesn't like chocolate and peanut butter?!
Mmmmm.Chocolate Brownie-Peanut Butter Mousse Pie
1 box brownie mix*, plus ingredients to make according to package directions
3/4 c. smooth peanut butter
4 oz. cream cheese, softened
1 tsp. vanilla
3 Tbsp. milk
1/2 c. powdered sugar, sifted
2/3 c. + 1/2 c. heavy cream, chilled, divided
1/2 c. dark chocolate chips
Special equipment: 9" springform pan
Preheat oven to 350*. Line springform pan with foil and grease foil. (I take the bottom piece out, put a big square of foil over it, then clamp the top piece on with the foil still sticking out. It makes removal infinitely easier.) Prepare brownie mix according to package directions. Pour into springform pan and bake 55-60 minutes, or until a toothpick inserted in the middle comes out clean. Let cool completely. Meanwhile, make peanut butter mousse. With an electric mixer, beat together peanut butter, cream cheese, vanilla, and milk until smooth (ish) and fluffy. Add powdered sugar and beat together. In a separate bowl, beat 2/3 c. heavy cream to stiff peaks. Working in batches (it should take 3-4 times), fold whipped cream into peanut butter mixture. Cover and chill for at least one hour.
LEAVE BROWNIE IN PAN. Smooth peanut butter mousse evenly over cooled brownie. Cover and refrigerate at least an hour (preferably 3-4 hours or overnight). When ready to serve, run a knife around the edge of pan, unclasp and remove top portion. Using foil handles, lift brownie from bottom portion of pan and place on serving platter.
Make ganache: Heat 1/2 c. cream in microwave until almost boiling. Pour over chocolate chips and leave until chips are totally melted. Stir together until smooth and glossy. Pour into plastic baggie, snip off one corner, and drizzle over pie. Drizzle extra ganache over individual pieces of pie if desired.
*Yep, I totally cheat here. I haven't found a homemade brownie recipe that I think is significantly better than the boxed. I use Betty Crocker Fudge Brownie mix, and just mix according to the package directions.
1 box brownie mix*, plus ingredients to make according to package directions
3/4 c. smooth peanut butter
4 oz. cream cheese, softened
1 tsp. vanilla
3 Tbsp. milk
1/2 c. powdered sugar, sifted
2/3 c. + 1/2 c. heavy cream, chilled, divided
1/2 c. dark chocolate chips
Special equipment: 9" springform pan
Preheat oven to 350*. Line springform pan with foil and grease foil. (I take the bottom piece out, put a big square of foil over it, then clamp the top piece on with the foil still sticking out. It makes removal infinitely easier.) Prepare brownie mix according to package directions. Pour into springform pan and bake 55-60 minutes, or until a toothpick inserted in the middle comes out clean. Let cool completely. Meanwhile, make peanut butter mousse. With an electric mixer, beat together peanut butter, cream cheese, vanilla, and milk until smooth (ish) and fluffy. Add powdered sugar and beat together. In a separate bowl, beat 2/3 c. heavy cream to stiff peaks. Working in batches (it should take 3-4 times), fold whipped cream into peanut butter mixture. Cover and chill for at least one hour.
LEAVE BROWNIE IN PAN. Smooth peanut butter mousse evenly over cooled brownie. Cover and refrigerate at least an hour (preferably 3-4 hours or overnight). When ready to serve, run a knife around the edge of pan, unclasp and remove top portion. Using foil handles, lift brownie from bottom portion of pan and place on serving platter.
Make ganache: Heat 1/2 c. cream in microwave until almost boiling. Pour over chocolate chips and leave until chips are totally melted. Stir together until smooth and glossy. Pour into plastic baggie, snip off one corner, and drizzle over pie. Drizzle extra ganache over individual pieces of pie if desired.
*Yep, I totally cheat here. I haven't found a homemade brownie recipe that I think is significantly better than the boxed. I use Betty Crocker Fudge Brownie mix, and just mix according to the package directions.
Saturday, February 27, 2010
Peanut Butter Cream Pie
Quick, easy, simple, delicious, and not too bad to look at. I recommend this for your next get-together. Make it ahead of time and drizzle with chocolate syrup and top with a mint sprig just before you serve. Note - I sweeten the whipped cream that goes on top of the pie.Peanut Butter Cream Pie
8-oz. pkg. cream cheese, softened
3/4 c. confectioner’s sugar
1/2 c. creamy peanut butter
2 Tbsp. milk
1/2 c. chopped roasted peanuts, optional
4 c. heavy cream, whipped until thick
1 prepared 9-inch graham cracker crust
1/2 c. chopped salted peanuts
1 c. chocolate sauce
1/4 lb. chocolate, shaved into curls
Fresh mint sprigs
Using an electric mixer, fitted with the whip attachment, beat the cream cheese and sugar until smooth. Add the peanut butter, milk and roasted peanuts and beat well. Fold 2 c. whipped cream into the cheese mixture. Pour the filling into the prepared crust. Place the pie in the refrigerator and chill completely, about 2 hours. Slice the pie into 8 servings. To assemble, place 1 piece of pie on each plate. Dollop each piece of pie with the remaining whipped cream. Garnish each piece with the salted peanuts, drizzle of chocolate sauce, chocolate curls and mint.
3/4 c. confectioner’s sugar
1/2 c. creamy peanut butter
2 Tbsp. milk
1/2 c. chopped roasted peanuts, optional
4 c. heavy cream, whipped until thick
1 prepared 9-inch graham cracker crust
1/2 c. chopped salted peanuts
1 c. chocolate sauce
1/4 lb. chocolate, shaved into curls
Fresh mint sprigs
Using an electric mixer, fitted with the whip attachment, beat the cream cheese and sugar until smooth. Add the peanut butter, milk and roasted peanuts and beat well. Fold 2 c. whipped cream into the cheese mixture. Pour the filling into the prepared crust. Place the pie in the refrigerator and chill completely, about 2 hours. Slice the pie into 8 servings. To assemble, place 1 piece of pie on each plate. Dollop each piece of pie with the remaining whipped cream. Garnish each piece with the salted peanuts, drizzle of chocolate sauce, chocolate curls and mint.
Tuesday, February 23, 2010
Warm Cinnamon Crisps with Hot Chocolate
I found this recipe when I was looking for Super Bowl recipes. I thought it looked so good, and the other night when I was craving something sweet but didn't want to go out to buy something (and I was totally out of brownie mix!), I remembered this recipe. I wish I'd found it years ago!
You start with half a stick of butter, cut into pats, and spread out on a small rimmed baking sheet.
Next, cut a few tortillas into 2-1/2 inch rounds. (If you have a set of biscuit cutters, it should be the tiniest guy you have.)
Cinnamon Sugar.
Next, you melt the butter in a 500* F oven and place the tortilla rounds on the baking sheet. Turn each one once (I used tongs) so they're covered in the butter and sprinkle liberally with the cinnamon sugar. Bake for 3-5 minutes or until they look like this:
Oh my goodness. Gorgeous.
You start with half a stick of butter, cut into pats, and spread out on a small rimmed baking sheet. 
Next, cut a few tortillas into 2-1/2 inch rounds. (If you have a set of biscuit cutters, it should be the tiniest guy you have.)
Cinnamon Sugar.
Next, you melt the butter in a 500* F oven and place the tortilla rounds on the baking sheet. Turn each one once (I used tongs) so they're covered in the butter and sprinkle liberally with the cinnamon sugar. Bake for 3-5 minutes or until they look like this:
Oh my goodness. Gorgeous.
Mmmmm. Here's the closeup.
I also made homemade hot chocolate to go along with it.
The finished product. A perfect warm, cozy, yummy and happy little snack.
I love this recipe and highly recommend it. It is so easy and so cute!
Warm Cinnamon Crisps with Hot Chocolate (Courtesy of Fine Cooking)
Two 9- to 10-inch flour tortillas
Two 9- to 10-inch flour tortillas
2 Tbsp. granulated sugar
1/4 tsp. ground cinnamon
1/4 c. (1/2 stick) unsalted butter, cut into pieces
3 c. whole or 2% milk
1 c. heavy cream
1 c. heavy cream
6 oz. semisweet chocolate, finely chopped
1/2 tsp. vanilla extract
Heat the oven to 500°F. Use a biscuit cutter to cut the tortillas into sixteen 2-1/2-inch rounds. Combine the sugar and cinnamon in a small bowl.
Put the butter on a rimmed baking sheet and put the baking sheet in the oven until the butter is melted, 1 to 2 minutes. Remove the sheet from the oven and spread the tortilla rounds on the sheet, turning to coat both sides in the butter. Sprinkle the tops with the cinnamon sugar and return to the oven. Bake until the rounds are golden, 3 to 5 minutes. Transfer to a paper towel-lined baking sheet to cool slightly.
Combine the milk and heavy cream in a medium saucepan and bring to a boil over medium-high heat. Reduce the heat to low and whisk in the chocolate until melted. Whisk in the vanilla. Pour into mugs and serve with the warm cinnamon crisps on the side.
Put the butter on a rimmed baking sheet and put the baking sheet in the oven until the butter is melted, 1 to 2 minutes. Remove the sheet from the oven and spread the tortilla rounds on the sheet, turning to coat both sides in the butter. Sprinkle the tops with the cinnamon sugar and return to the oven. Bake until the rounds are golden, 3 to 5 minutes. Transfer to a paper towel-lined baking sheet to cool slightly.
Combine the milk and heavy cream in a medium saucepan and bring to a boil over medium-high heat. Reduce the heat to low and whisk in the chocolate until melted. Whisk in the vanilla. Pour into mugs and serve with the warm cinnamon crisps on the side.
Note: I only used 1/3 the hot chocolate recipe, and it was plenty. I also like my hot chocolate a little more rich so I added about 1 Tbsp. unsweetened cocoa with the chopped chocolate.
Tuesday, February 16, 2010
Easiest PB&C Ice Cream Sundae
If you like Peanut Butter and Chocolate, and you are also a fan of easy desserts / NOT really cooking, this is the best!
Peanut Butter and Chocolate Ice Cream Sundae
Vanilla Ice Cream
Chocolate syrup or ganache
Peanut Butter
PS: Ganache is really easy. Take chocolate chips (the higher quality, the better) and warmed heavy cream and mix together until smooth.
Thursday, December 10, 2009
Holiday Fudge - Simple, Delicious.
This fudge is amazing. I am going to make it plain, with peppermint extract and crushed peppermint on top, with almonds and marshmallow, maybe even a mocha version. I am also going to give it away as gifts because it's that pretty and that delicious.
Simple Chocolate Fudge
1 lb. quality chocolate, chopped*
1/4 c. (1/2 stick) unsalted butter
14-oz. can sweetened condensed milk
1/2 tsp. salt
Line bottom of an 8-inch baking pan with parchment paper or wax paper. Heat all ingredients in a metal bowl set over a pan of barely simmering water, stirring occasionally until smooth. (You can also use the microwave - 30 seconds to a minute at a time, and stir often.) Pour into baking pan and chill, uncovered, until firm, about 3-4 hours. Run a knife around edges of pan and invert fudge onto a work surface. Remove parchment and cut fudge into bite size pieces. Serve chilled.
*Note: Quality chocolate means anything you would eat plain. I use Ghirardelli chocolate but use whatever you choose. Also, you don't want to use chocolate chips because they contain additives to help them hold their shape.
Simple Chocolate Fudge
1 lb. quality chocolate, chopped*
1/4 c. (1/2 stick) unsalted butter
14-oz. can sweetened condensed milk
1/2 tsp. salt
Line bottom of an 8-inch baking pan with parchment paper or wax paper. Heat all ingredients in a metal bowl set over a pan of barely simmering water, stirring occasionally until smooth. (You can also use the microwave - 30 seconds to a minute at a time, and stir often.) Pour into baking pan and chill, uncovered, until firm, about 3-4 hours. Run a knife around edges of pan and invert fudge onto a work surface. Remove parchment and cut fudge into bite size pieces. Serve chilled.
*Note: Quality chocolate means anything you would eat plain. I use Ghirardelli chocolate but use whatever you choose. Also, you don't want to use chocolate chips because they contain additives to help them hold their shape.
Wednesday, November 4, 2009
Brownie Pudding
If you want something chocolate-y, make this. It's easy (I promise!), super delicious, rich enough that you shouldn't need more than a few spoonfuls, and good enough to make for company. It doesn't really present well but it's seriously delicious! You can substitute any liqueur for the framboise (a raspberry liqueur) - coffee, hazelnut, amaretto, orange - or you can leave it out entirely. It's good either way.
Brownie Pudding
1/4 lb. (2 sticks) unsalted butter, plus extra for buttering the dish
4 extra-large eggs, room temperature
2 c. sugar
3/4 c. cocoa powder
1/2 c. all-purpose flour
Seeds scraped from 1 vanilla bean or 1 Tbsp. vanilla extract
1 Tbsp. framboise liqueur, optional
Vanilla ice cream, for serving
Preheat oven to 325° F. Lightly butter a 2-quart (9x12x2-inch) oval baking dish. Melt the butter and set aside to cool.
In the bowl of an electric mixer fitted with the paddle attachment, beat the eggs and sugar on medium-high speed for 5 to 10 minutes, until very thick and light yellow. Meanwhile, sift the cocoa powder and flour together and set aside. When the egg and sugar mixture is ready, reduce the speed to low and add the vanilla seeds, framboise, cocoa powder and flour mixture. Mix only until combined. With mixer still on low, slowly pour in the cooled butter and mix again just until combined.
Pour the brownie mixture into the prepared dish and place it in a larger baking pan. Add enough of the hottest tap water to the pan to come halfway up the side of the dish and bake for exactly 1 hour. A cake tester inserted 2 inches from the side will come out ¾ clean. The center will appear very under-baked; this dessert is between a brownie and a pudding. Allow to cool and serve with vanilla ice cream.
Brownie Pudding
1/4 lb. (2 sticks) unsalted butter, plus extra for buttering the dish
4 extra-large eggs, room temperature
2 c. sugar
3/4 c. cocoa powder
1/2 c. all-purpose flour
Seeds scraped from 1 vanilla bean or 1 Tbsp. vanilla extract
1 Tbsp. framboise liqueur, optional
Vanilla ice cream, for serving
Preheat oven to 325° F. Lightly butter a 2-quart (9x12x2-inch) oval baking dish. Melt the butter and set aside to cool.
In the bowl of an electric mixer fitted with the paddle attachment, beat the eggs and sugar on medium-high speed for 5 to 10 minutes, until very thick and light yellow. Meanwhile, sift the cocoa powder and flour together and set aside. When the egg and sugar mixture is ready, reduce the speed to low and add the vanilla seeds, framboise, cocoa powder and flour mixture. Mix only until combined. With mixer still on low, slowly pour in the cooled butter and mix again just until combined.
Pour the brownie mixture into the prepared dish and place it in a larger baking pan. Add enough of the hottest tap water to the pan to come halfway up the side of the dish and bake for exactly 1 hour. A cake tester inserted 2 inches from the side will come out ¾ clean. The center will appear very under-baked; this dessert is between a brownie and a pudding. Allow to cool and serve with vanilla ice cream.
Tuesday, September 29, 2009
Nilla Wafer Apple Crisp
No words needed. Simple, easy, delicious.
Nilla Wafer Apple Crisp
4 large Granny Smith apples, peeled, thinly sliced
1/2 c. firmly packed brown sugar, divided
2 tsp. ground cinnamon, divided
1/3 c. old-fashioned or quick-cooking oats
1/4 c. cold margarine
25 Nilla Wafers, crushed
Cool Whip or whipped cream
Preheat oven to 350° F. Toss apples with 1/4 c. of the brown sugar and 1 tsp. cinnamon. Spoon into 8- or 9-inch baking dish. Combine oats, 1/4 c. brown sugar and 1 tsp. cinnamon in medium bowl. Cut in margarine until mixture resembles coarse crumbs. Add wafer crumbs; mix well. Spread evenly over apples. Bake 30-35 minutes or until apples are tender. Serve with a dollop of Cool Whip.
Nilla Wafer Apple Crisp
4 large Granny Smith apples, peeled, thinly sliced
1/2 c. firmly packed brown sugar, divided
2 tsp. ground cinnamon, divided
1/3 c. old-fashioned or quick-cooking oats
1/4 c. cold margarine
25 Nilla Wafers, crushed
Cool Whip or whipped cream
Preheat oven to 350° F. Toss apples with 1/4 c. of the brown sugar and 1 tsp. cinnamon. Spoon into 8- or 9-inch baking dish. Combine oats, 1/4 c. brown sugar and 1 tsp. cinnamon in medium bowl. Cut in margarine until mixture resembles coarse crumbs. Add wafer crumbs; mix well. Spread evenly over apples. Bake 30-35 minutes or until apples are tender. Serve with a dollop of Cool Whip.
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