January 16, 2018

HOT FUDGE PIE


I just stepped outside to get the mail out of the mailbox, and it is frigid!!  We have a couple of inches of snow on top of sleet and ice.  No chance for anything to melt.  I am blessed to be inside and warm.  As I look out my kitchen window, I can see our back yard is full of Cardinals eating the sunflower seeds I spread on the ground for them yesterday along with a couple of squirrels.   We also have a couple of cats in the neighborhood that show up every day to hunt,  Molly doesn't like cats at all and enjoys chasing them off.


This truly wonderful chocolate pie is like a molten chocolate cake in a pie crust.  It has very little flour in it.  The original recipe does not call for flour, but I added 1/2 cup.  Next time, I will live dangerously and try it without the flour!  I have had this recipe in my personal recipe binder -- you know the kind where you slip a handwritten or typed card into a sleeve -- and have never made this delicious pie.  Me-oh-my I love pie!


I heated some seedless raspberry preserves in a small pan with added a bit of water and spooned it on the bottom of the plate and placed a piece of pie on top.  The absolute best combination for me with chocolate is raspberry,  If you're snowed in today, or if you're not; or if it's just too cold to brave the below zero wind-chills factors or if it's not, stay in and make this awesome recipe!


This one will not disappoint, and it is quite easy, especially if you use a refrigerated pie crust, which is exactly what I did.


If you try this recipe, I would love to hear back from you!   Tell me what you think.


(While typing this recipe, I am listening to The Black-Eyed Peas on my Echo.  Oh, how I miss them!!)

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Hot Fudge Pie

3 1-ounce bittersweet chocolate squares (I used Ghirardelli)
1/2 cup of butter (1 stick)
3 tablespoons of Karo Light Syrup
3 large eggs (beaten)
1/4 teaspoon salt
1 teaspoon of vanilla
1-1/2 cups of sugar
1/2 cup of flour
1 pie crust (I used a refrigerated pie crust)

Instructions

Preheat oven to 350 degrees F

Place the pie crust in a pie dish, crimping edges and piercing unbaked pie crust with a fork.

1.  In a small saucepan, slowly melt 3 1-ounce bittersweet chocolate squares and one stick of butter over low heat.

2.  In a large mixing bowl, mix 3 tablespoons Karo Light Syrup, 3 eggs (beaten), 1/4 teaspoon of salt, 1 teaspoon of vanilla, and 1-1/2 cups of sugar.

3.  Mix well.

4.  Add chocolate mixture.  Mix well.

5.  Pour mixture into an unbaked deep dish pie shell and bake 30 to 40 minutes.

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January 11, 2018

CINNAMON ROLLS



Baking for me is like therapy.  I mean, seriously.  I LOVE to bake.  And the smell of bread or rolls baking is one of the most comforting, delicious smells of all.  Add cinnamon to it, and voila!  It smells like comfort and joy!


It has been a very cold December and January for us in the southern part of the Midwest.  December started out so mild, playing golf wasn't out of the question, but when winter decided to show her face, wow, she showed it with a frigid roar!  And tonight and tomorrow we are under a Winter Storm Warning:  ice, sleet, and snow.  Well . . .


. .  .  baking cinnamon rolls is a great way to spend a cold, snowy winter day.


 They are best while they're still warm.  This recipe makes a lot of rolls and would be perfect to share with family, friends, neighbors, or co-workers.  I put them in Ziplock bags and warmed them individually when I wanted one.


And, yes, I ate the middle roll.  


XXOO

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Cinnamon Rolls

1/2 cup butter (1 stick)
1 teaspoon of salt
1 cup boiling water
2 packages of yeast
1 cup lukewarm water
1/2 cup sugar
2 eggs, beaten
6 cups all-purpose flour
Butter for spreading on rolled-out dough
Sugar and cinnamon for sprinkling on top of buttered dough

Icing

1/2 stick of butter
3 to 4 cups of powdered sugar
Milk

1.   Combine butter, salt, and boiling water.  Let stand until warm.

2.  Dissolve yeast in 1 cup of lukewarm water.

3.  Beat eggs and sugar together.  Add yeast and butter mixtures.

4.  Work in flour.

6.  Cover bowl and let rise in a warm place until double in size.

7.  Roll out dough with a rolling pin into a 1/2 inch thick rectangle.

8.  Spread with soft butter and sprinkle with cinnamon and sugar.  (You can also add raisins or nuts.)

9.  Roll up and cut into one-inch slices and place in prepared pans.  Cover and let rise.

10.  Bake at 375 degrees F for 15 minutes.

To Make Icing:

Melt butter.  Add powdered sugar and milk to desired consistency.
  Frost rolls while they are still warm.

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January 4, 2018

OLIVE OIL AND SEA SALT DARK CHOCOLATE CHIP COOKIES


I have included a record number of pictures in this blog post.  I got a new camera for Christmas.  It is a full frame camera, as opposed to my cropped DSLR that I used in all of my past posts.  I also got a new macro lens.  And it is pretty impressive.


I will have to practice more with my new camera, but in the meantime, I couldn't resist sharing these pictures of my very favorite dessert:  chocolate chip cookies.  

This recipe is a delicious, and somewhat sophisticated version for this popular cookie! 


I think of all the different recipes for chocolate chip cookies I have tried over the years, this is my favorite.   


"Sophisticated".  Indeed.


I scooped up individual cookies and put them in freezer bags and placed them in my freezer.   I can take out two, three, or four at a time and bake them so they are ooey, gooey, warm dark chocolatey goodness!  And also, there's not so much temptation to eat more than one or two.


The fruity taste of the olive oil in the cookie is extraordinary, and the dark chocolate chips combined with the sea salt is nothing short of wonderful.










Who loves chocolate chip cookies?  And who loves to try different recipes for chocolate chip cookies?  If you are in the same camp as I am about chocolate chip cookies, you should give this recipe a try.  XXOO

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Olive Oil and Sea Salt Dark Chocolate Chip Cookies

3 cups all-purpose flour
1 teaspoon of baking soda
2 teaspoons of baking powder
1 teaspoon of sea salt
1/2 cup of extra virgin olive oil
1/2 cup of butter - softened
1/2 cup sugar 
1-1/2 cups brown sugar (packed)
2 large eggs, room temperature
1 tablespoon of pure vanilla extract
12 ounce package of dark chocolate chips


1.  Whisk flour, baking soda, baking powder, and sea salt together in a mixing bowl.  Set aside.
2.  In a stand mixer using the paddle attachment, mix together olive oil, butter, sugar, and brown sugar until incorporated.  Add eggs and vanilla and continue mixing (stopping mixer and scraping down sides) until well incorporated.
3.  Turn mixer on lowest setting, add dry ingredients in small amounts until just mixed.
4.  Stir in chocolate chips.
5.  Cover mixing bowl with plastic wrap (such as Saran Wrap) and place dough in the refrigerator for at least one hour.  
6.  To bake, preheat oven to 375 degrees F.  Using a medium sized cookie scoop, scoop cookie dough onto a cookie sheet and bake for 10 to 15 minutes.
6.  Always best when served warm. 

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