December 18, 2013

Chocolate Pie


I made this chocolate cream pie to take for dessert to my son and daughter-in-law's house for a trial run of a dinner they were hosting for 80 people. 

The menu:

Herb Roasted Pork Chop with Apricot Sauce
Kale Mashed Potatoes
Herbed Butter Carrots

They served a fruit tart for dessert.

I always like to bring something, and they asked me to bring the dessert.  I baked a chocolate cream pie.  My Mimi taught me how to make this pie when I was just able to stand up to the stove.  I honestly cannot remember how old I was.  This is the very first thing I learned to make.  It was my Mimi's recipe, and if my memory serves me right, her sister had given it to her.


It is a family favorite!

Chocolate Pie:

1 pie crust, baked according to directions on package

1 cup sugar
1/2 cup flour
pinch of salt
2 cups milk
2 egg yolks
1 Tablespoon of butter
1 teaspoon of vanilla

In a saucepan, whisk together sugar, flour, and salt.   Add milk, egg yolks, butter, and vanilla.  Cook over medium heat stirring constantly until thickened.

Spoon into pie crust.

Merengue

4 egg whites
1 teaspoon cream of tartar
1/4 cup sugar

Whip egg whites with a mixer until frothy.  Add sugar and cream of tartar and continent whipping until stiff peaks firm.  

Spread merengue on top of the chocolate cream.  Bake at 350 degrees until browned a bit.

Serve to family and friends!


BTW, the dinner was delicious, and I loved the kale mashed potatoes.  I will make the dinner soon and share the recipes.


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December 6, 2013

Crocheting and Baking

Two of my favorite things!


I started this afghan when my husband and I went to New York in September for his birthday.  I love the colors in it.  I used an acrylic/wool blend that I bought as a close-out from WEBS.


It was fun to make all the squares and watch the colors come together.  I was inspired by the Picnic Blanket from Nicki Trench's book, Homemade Gifts.  I love the denim blue.


Here's my little Molly enjoying it when I set it aside while weaving in the mega number of ends!


I swear sometimes I think she sleep with her eyes open.



And yellow cupcakes with chocolate buttercream filling and chocolate buttercream frosting.   I made these for my son, daughter-in-law, and grandson for our get-together the night before Thanksgiving.  If you want to make them, here goes:

Yellow Cupcakes with Chocolate Buttercream Filling and Chocolate Buttercream Frosting 

1 box yellow cake mix - any brand will do

For frosting:

16-ounces of powdered sugar
2 sticks unsalted butter, room temperature
6 tablespoons of milk
2 teaspoons of vanilla extract
4 to 6 tablespoons of cocoa 

Prepare cake mix according to package directions.

Line cupcake pan with cupcake liners.  Using an ice cream scoop, fill liners about 2/3 full.  Bake at 350 degrees for approximately 18 minutes.

Completely cool.  

Frosting:

Cream two sticks of softened butter in stand mixer.  Add powdered sugar 1/3 at a time,  cocoa, milk and vanilla.  Mix on high until creamy.

Using a large decorator's tip, pipe frosting in center of cooled cupcake.  Frost with frosting, as desired.

Serve to family and friends!












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