Archive | chocolate RSS feed for this section

Chocolate Cream Pie

4 Dec

Make this pie. Seriously.

Chocolate Cream Pie
serves about 8/adapted from this recipe

Here’s what I used:

Crust

  • 26 Nabisco Famous Chocolate Wafers (crushed)
  • 5 tablespoons butter (melted)
  • 1/4 cup sugar

Filling

  • 2/3 cup sugar
  • 1/4 cup corn starch
  • 1/2 teaspoon salt
  • 4 egg yolks
  • 3 cups whole milk
  • 5 ounces semi-sweet chocolate
  • 2 ounces unsweetened chocolate
  • 2 tablespoons butter (softened)
  • 1 teaspoon vanilla

Here’s what I did:

Crust

  1. Mix cookie crumbs, melted butter and sugar until combined.
  2. Pour crumbs into a 9 inch pie plate and spread along the bottom and sides.
  3. Bake at 350 degrees for about 10 – 15 minutes.
  4. Set aside and let cool completely.

Filling

  1. Mix together sugar, corn starch, salt and egg yolks in a heavy sauce pan.
  2. Slowly pour in milk – whisk while you pour.
  3. Bring mixture to a boil over medium head, whisking the entire time.
  4. When mixture begins to boil, reduce heat and whisk for another minute.
  5. Melt chocolates and add to the custard mixture, along with butter and vanilla.
  6. Cover mixture with a bit of parchment paper, and cool for about two hours.
  7. Pour cooled mixture into the pie crust and chill for about six hours (overnight works).
  8. Right before serving, make some whipped cream and top pie….crumble a few cookies on top for good measure.

Happy Halloween!

31 Oct

Here’s to tricks and treats – Happy Halloween everyone!

xoxo
Sprinkles

Snickers Cupcakes

30 Oct

These are SO GOOD it’s not even funny. In honor of my beautiful sister-in-law and her beautiful twin’s birthday, I made these festive Halloween treats. The frosting was a caramel delight and you really can’t go wrong with a chopped Snickers topping. And, AND, there is a mini Snickers bar in the middle of each cupcake. I’ve been trying to think how I would make Snickers inspired brownies, and remembered I had this recipe on file. They were a big hit with everyone – super sweet but super worth it. The original recipe suggests using other candy if you don’t like Snickers. I’m absolutely going to try this with Butterfingers…or Kit Kats, or Take 5….

Snickers Cupcakes
Makes about 2 dozen/adapted from this recipe

Here’s what I used:

Cupcakes

  • 1 box devil’s food cake mix
  • 1 box instant chocolate pudding mix
  • 1 cup sour cream
  • 1 cup vegetable oil
  • 4 eggs – lightly beaten
  • 1/2 cup warm water
  • 1 teaspoon vanilla
  • large bag of mini Snickers (frozen)

Frosting

  • 3 sticks butter (room temperature….I know, I know…this is a ton. The recipe called for shortening, and I don’t like the looks of that suff, so I used butter.)
  • 2 teaspoons vanilla
  • 1 1/2 lbs. powdered sugar
  • 1/3 cup caramel topping (plus extra for tops)
  • 1/4 teaspoon salt

Here’s what I did:

Cupcakes

  1. Mix together two dry mixes in a large bowl.
  2. Add in the sour cream, oil, eggs, vanilla and water – mix thoroughly.
  3. Fill paper lined muffin tins – do not fill to top.
  4. Push frozen Snickers in the middle of each cup – make sure to cover each bar with batter.
  5. Bake at 350 degrees for about 20 minutes or until toothpick comes out clean.
  6. Cool completely before frosting.

Frosting

  1. Beat butter until smooth and fluffy.
  2. Add in vanilla, salt and caramel topping and mix thoroughly.
  3. Gradually add the powdered sugar until combined.
  4. I added a little more caramel to mine after tasting.
  5. Frost cooled cupcakes, add chopped Snickers and drizzle with extra caramel topping.

Beet Cupcakes

16 Aug

You didn’t read that incorrectly – this is a recipe for beet cupcakes. I love beets. They’re versatile and delicious and oh so pretty. I had a bunch left over from last week’s CSA, and decided they deserved their own cupcakes. I ran across a few recipes for golden beet baked goods, but had to do a little research to find a red beet recipe I wanted to use. These ruby beauties are a little on the dense side, but the flavor is great. Now not everyone warmed up to beet cupcakes, but I think a few minds may have changed. The chocolate cream cheese frosting definitely helped my cause.

Beet cupcakes
makes 12/adapted from this recipe

Here’s what I used:

  • 2 cups flour
  • 1/2 cup cocoa powder
  • 1 1/2 teaspoons baking powder
  • dash of salt
  • 3 eggs
  • 1 cup vegetable oil
  • 1 1/4 cups sugar
  • 3/4 cup beet puree
  • 1 teaspoon vanilla

Here’s what I did:

  1. Mix together flour, cocoa powder, baking powder, eggs and salt in a large bowl.
  2. Add the oil, sugar and vanilla.
  3. Add beet puree and mix thoroughly.
  4. Fill lined baking tins almost to the top. The batter will be dense.
  5. Bake at 375 degrees for about 20 minutes.
  6. Cool completely before frosting.
  7. I highly suggest this chocolate cream cheese frosting….yum!

Chocolate Walnut Cookies

4 Aug

These gigantic cookies are extremely easy and extremely yummy. A friend compared them to a cookie-shaped brownie and I think that’s pretty accurate. It’s amazing that only a few simple ingredients made these monsters. I was hesitant due to the lack of butter in the recipe (which is its own food group in my world), but they’re fantastic and I didn’t even miss my dear dairy.

Chocolate Walnut Cookies
makes 12/adapted from this recipe

Here’s what I used:

  • 2 3/4 cups chopped walnuts
  • 3 cups confectioners sugar
  • 1/2 cup plus 3 tablespoons cocoa powder
  • 1/4 teaspoon salt
  • 4 egg whites (at room temperature)
  • 1 tablespoon vanilla

Here’s what I did:

  1. Spread the walnuts on a baking sheet and bake at 350 for about 8 minutes – let cool.
  2. Mix the sugar and cocoa in the bowl of an electric mixer (or a large mixing bowl).
  3. Add the cooled walnuts.
  4. On medium speed, blend in the egg whites and vanilla until just combined.
  5. Drop batter on parchment lined baking sheets (makes a dozen).
  6. Bake at 320 degrees for about 13 minutes.
  7. Cool completely before you go anywhere with them! I made the mistake of shoving them into a bag to transport and they didn’t like that one bit. They still tasted great but didn’t look so hot.