Chocolate Chess PIe

This recipe for chocolate chess pie is one of the first pies I learned to make.  I used to make it every time we had spaghetti when Bubba and I were first married and living in Germany.  I made it many, many times and then...I stopped making it for years. I forgot about it.  A couple of weeks ago, I was going through my old recipe books that are, sadly, used more for decoration on my counter rather than a source for recipe ideas.  Now, I just go to the internet and look up a recipe or stumble through food sites gathering ideas.  So, my poor collection of Southern cookbooks sit gathering dust. (Or trying, at least. I dust them often because they are in the kitchen.)  I was so excited to refind this recipe! I have little notes written down in the cookbook, "does NOT make deep dish," and "DOUBLE." I doubled the recipe, per instruction, and made a deep dish chocolate chess pie. 

You will need:

2 squares unsweetened chocolate
1 cup butter
4 eggs, beaten
2 cups sugar
2 tsp vanilla
1 deep dish unbaked pie crust*

*I only use homemade pie crusts now. I used to buy those refrigerated ones, but then starting making my own (as I always did years ago before the refrigerated ones were available) and wow.  Just wow. The difference!! I use this recipe.  It is absolute perfection. It also gives me an excuse to get the vodka out of the freezer.)

Preheat your oven to 325°

In a small saucepan over low heat, melt the butter and chocolate.  (Make sure the butter is warmed first or is room temperature when you add it or the chocolate will seize.) 

While it cools, beat the eggs.

Then add the sugar.

Slowly pour in the cooled chocolate and butter mix and then add vanilla.

Pour it all into your unbaked pie crust and bake for 30-35 minutes or until the center is set.  You don't need to place this pie on a cookie sheet because it will not spill over.  (Also, placing it directly onto the oven rack will allow the bottom crust to cook thoroughly.)

It makes a nice, crackly crust on top and leaves the middle gooey and rich.  And soooooooo delicious.

You could add fresh whipped cream (not Chemical Whip) or ice cream, but why paint the peacock?  This pie is fabulous all by its lonesome.

Enjoy!!

Coca-Cola Brownies

Tink found a recipe for Coca-Cola Brownies online and asked me if she could make them.  I've been trying to encourage both of my girls to get more active in the kitchen.  Once I start culinary school I won't be home for dinner on Thursdays and the girls will be in charge of making something.  They are excited and it has inspired them to start trying out more recipes. Tink made my banana bread last week and Goose made my breadsticks.  They set up their laptops in the kitchen and just followed along.  So cute. Anyway, this recipe for Coke brownies was easy and fun.  Tink really enjoyed herself and we both enjoyed finishing off the Coke (a rare treat in this house).  These brownies are much, much, much better the next day.  They are great the first day, but something happens when they sit for 24 hours--they plump up and the flavor deepens.  So, make them the day before you want them!

You will need:

1 box fudge brownie mix (1lb. 2.3oz)
2T oil
1 egg
1/2 cup Coca-Cola
1/2 cup buttermilk
*****************
For the frosting:

1/2 cup butter (Smart Balance)
1/4 cup cocoa
1/4 cup Coke
4 cups powdered sugar

Preheat your oven to 350 degrees and grease just the bottom of a 9x13 pan.

Empty the brownie mix into a large bowl and add the buttermilk.

Then the Coke...

the oil...

and the egg.

Mix thoroughly and then pour into your greased pan.

Bake for around 25 minutes and then let them cool for at least an hour, 3 is better.  You just want to make sure that they are completely cool before you frost them.

After they are cool you can make the frosting.  Melt the butter and then add the cocoa and Coke.

Whisk for 2 minutes on medium speed.

It looks awesome, but don't give in to temptation like Tink and try it. No sugar yet! :)

Now add the powdered sugar, whisking after every cup until combined.

(This recipe makes quite a bit of frosting.  You could halve the recipe and still have plenty to cover the brownies.  Using the full recipe makes for a thick topping.  Absolutely delicious, but maybe a bit excessive.)

Spread over your cooled brownies.

Now, as Tink likes to say, it's time to feast!

These brownies are moist, fudgy, and decadent.  And soooo much better the next day!  I don't know why it happens, but the Coke and even the chocolate flavor is stronger the next day.

You won't be disappointed if you have to eat them the first day. Believe me, I understand! :) :)  But if you can wait...wow.

Enjoy!!

Tink's Coca-Cola Brownies

1 box fudge brownie mix (1lb. 2.3oz)

2T oil

1 egg

1/2 cup Coca-Cola 

1/2 cup buttermilk

*****************

For the frosting:

1/2 cup butter (Smart Balance)

1/4 cup cocoa

1/4 cup Coke

4 cups powdered sugar

1. Preheat your oven to 350 degrees 

and grease just the bottom of a 9x13 pan.

2. Empty the brownie mix into a large bowl

and add the buttermilk.

3. Then add the Coke, the oil,

and the egg.

4. Mix thoroughly and then pour into your greased pan.

 

5. Bake at 350 degrees for 25 minutes.

6. Cool completely.

7. For the frosting:

melt the butter and then add the cocoa and Coke.

 

8. Add the powdered sugar, whisking after every cup until combined.

 

9. Spread over the cooled brownies and feast!

Don't forget to leave a comment on my first giveaway and enter to win a $50 gift card to any CSN store!  The contest ends at 5pm on the 30th of August!

Chocolate Waffles

When I asked Tink what she would like for birthday breakfast she said, "chocolate waffles!"  I thought it an interesting request since I had never made them before.  And where do you turn when you have never made a dish before and it has to turn out perfectly because it is for a special occasion?  Yep, Alton Brown.  His recipe for chocolate waffles is oh-so-perfect!! They come out with a slightly crisp outside and soft, tender insides. The chocolate flavor is perfect, too.  There is very little sugar in this recipe, so they are not sweet.  We all really, really liked that.  The hint of sweetness came from the chocolate and then, of course, the syrup. If the waffles had been sweet the syrup would have been overkill. Tink ate four and asked for them again the next morning...and the next morning....  :)

You will need:

1 1/2 cups all-purpose flour
3T sugar
1/2 cup cocoa powder
1 tsp baking powder
1/2 tsp salt (Alton added a full tsp)
1/2 tsp baking soda
3 whole eggs, beaten
1/4 cup oil (Alton used butter, same quantity)
1 tsp vanilla
2 cups buttermilk (don't substitute!!!!)
3/4 cup semi-sweet chocolate chips
waffle iron

To me, a great waffle recipe has two things: buttermilk and oil.  I would not even consider making waffles without those two ingredients.  I don't, however, think a great waffle recipe needs yeast or beaten egg whites. 

Preheat your waffle iron. I turn on mine before I even start making the waffles, so that it is piping hot and ready to go after the waffle batter rests.

Such an easy recipe--in a medium bowl, whisk together the flour, sugar, cocoa powder, baking powder, salt, and baking soda. 

In another bowl, beat the eggs together with the oil and vanilla and then add the buttermilk.

Make a well in the center of the dry mix and add the wet.

Stir together...

and then add the chocolate chips.  That's it!  I switch to a spatula to do the stirring when I add the chips.

Let the batter rest for five minutes.  That will give the baking powder time to do its stuff.

I use a 1/3 cup measuring cup to add the batter to the waffler maker.  I have a nonstick, so I don't really need to grease it, but I always give it a little pan spray before the first waffles go on.  After that I don't bother.

Alton says to leave them for five minutes.  I have a temperature indicator on the top of my waffle maker.  When it turns green I open it up.  The waffles are always perfectly cooked.  It takes about five minutes. :) :)

Now for the good part!  Butter...

and syrup!

I got 16 waffles total.  Four for each person.  They are very filling, but it is so hard to stop eating when they taste this awesome!  Full just means we could stop if we wanted to.  Right??

The chocolate chips are something else in these waffles.  So gooey and delicious.  I usually use mini chocolate chips in pancakes or waffles, but with this recipe I used the big guys and I am so glad I did.  I definitely would not recommend using a chip sweeter than semi-sweet.  No milk chocolate.  I loved, loved, loved that these waffles were not sweet, but still full of chocolate flavor!  They definitely tasted like waffles and not a dessert.  Way to go, Alton! Another home run!!

Make them immediately!  For breakfast or dinner!!   Enjoy!

Sunshine Mom's Chocolate Waffles

adapted from Alton Brown

1 1/2 cups all-purpose flour

3T sugar

1/2 cup cocoa powder

1 tsp baking powder

1/2 tsp salt (Alton added a full tsp)

1/2 tsp baking soda

3 whole eggs, beaten

1/4 cup oil (Alton used butter, same quantity)

1 tsp vanilla

2 cups buttermilk (don't substitute!!!!)

3/4 cup semi-sweet chocolate chips

waffle iron

1. Preheat your waffle iron. I turn on mine before I even start making the waffles, 

so that it is piping hot and ready to go after the waffle batter rests.

2. In a medium bowl, whisk together the flour, sugar, 

cocoa powder, baking powder, salt, and baking soda.  

3. In another bowl, beat the eggs together 

with the oil and vanilla and then add the buttermilk.

4. Make a well in the center of the dry mix and add the wet.

 

5.Let the batter rest for five minutes. 

6. I use a 1/3 cup measuring cup to add the batter to the waffler maker.

7. Alton says to leave them for five minutes.

8. Now add butter, syrup, jam, even peanut butter!

No Bake Chocolate Peanut Butter Bars

I grew up in Virginia, but my family came down to Florida every year, in February, to visit my grandparents. Some years it was chilly, but usually it was hot and my grandparents refused to turn on the air conditioning because, "it's only February!" Even when it was 92. We used to poke fun of them for suffering through the heat, but then my husband, girls, and I moved to Florida. And now I flat out refuse to turn on the air conditioning until May. :) This past Saturday it was 88 outside, 86 in our house, but we all agreed it was still too early in the year for the air conditioning. (We ended up going to the beach to cool off, so I can't really complain.) Anyway, the season of heat is upon us and the very last thing I want to do is turn on the oven. But baking is what I do! It's my stress reliever! Luckily, there are many, many yummy desserts that can be made without using the oven at all. This No Bake Chocolate PB Bars recipe is one of my favorites. I'll be posting lots of slow cooker and stove top recipes for the next few months.

You will need:

2 1/2 cups graham cracker crumbs
1 cup peanut butter
1 cup butter (2 Smart Balance sticks)
2 3/4 cups powdered sugar, sifted
2 cups semi-sweet chocolate chips*



*One note on the chocolate--you definitely want to use the semi-sweet or dark and not milk. The bars are very sweet and milk chocolate would be overkill.

I make my own graham cracker crumbs, but you can buy them already smashed up in the baking section of any supermarket. I put two packages in a plastic bag, seal it up, and then use a rolling pin to crush the crackers. If you do it this way you'll have about a half cup of crumbs leftover, so 3 cups total from two packages of crackers.





Stir together the cracker crumbs, PB, and butter.



Add the sifted powdered sugar and combine thoroughly.





Press the mixture into a 9x13 pan, no need to grease it.



Melt the chocolate chips in a double boiler. I just use a metal bowl on top of a small saucepan with one inch of water in the bottom. Turn the burner onto low heat and stir often.




After they have melted stir them a few times--the more you stir the shinier the chocolate will become. Then spread over the top of your PB crust.



Chill for about 10 minutes or until the chocolate sets. Then cut the bars into squares, any size you please. Don't let the chocolate get hard or it will crack when you try to cut it. 10-15 minutes tops.





Sooooo good. Sweet, chocolaty, and they don't heat up the house. They don't last long! Great to take to bake sales and pot lucks, too.



You can store these in the fridge, but let them sit out for a few minutes before eating.

Enjoy!!

This week we are having Mandarin Chicken Salad and Margarita Chicken on the grill.