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Creamy Chocolate Pie

Creamy Chocolate Pie
This is a new take on a chocolate pudding pie.  So incredibly rich in chocolate flavor that you will never go back to just plain pudding!

This week’s family recipe comes to us from Florida…or Yellowstone…or Peru….or wherever my wonderful adventurous Aunt Paula might be.  She and my Uncle Jim have literally travelled the world and done the most interesting things.  They are great story tellers and a family meal with them is a treasure.

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I had never tried this recipe before, but Paula and Jim submitted it to our family cookbook and titled it “The Best Chocolate Pie in the World”.  How can you resist trying a pie with a name like that?!??

Paulas Pie 4
The chocolate flavor in this pie filling is extraordinarily good.  Very rich and dark.  I’m really not a pie person (check the rest of this blog….not too many pies…) but this one is worth trying, it’s very yummy!

Here’s is the recipe: (printable version)

INGREDIENTS:

  • 1 1/2 cups sugar
  • 2 tablespoons cornstarch
  • 5 tablespoons of cocoa
  • 3 egg yolks, beaten
  • 2 cups hot milk
  • 1 stick (1/2 cup) butter. melted
  • 1 1/2 teaspoons of vanilla

DIRECTIONS:

  • Prepare a graham cracker or a plain baked pie crust.  Since I rarely make pie, I just used a refrigerated pie crust and baked it according to the package.  If you have a favorite crust recipe, now’s the time.
  • In a large, heavy saucepan, combine dry ingredients together.
  • Heat milk over stove or in the microwave and add it gradually to the dry ingredients, stirring as you add.

Not-so-homemade pie crustAdd hot milk slowly...

  • Add butter and egg yolks and mix well.
  • Cook on stove over low heat until thickened, stirring constantly. (I did not allow mine to cook long enough the first time I made this and it didn’t firm up very well.  Cook it until it is a very thick custard like consistency.  Mine actually boiled before it thickened enough.)
  • Remove from heat
  • Mix in vanilla.
  • Pour into prepared pie crust and chill several hours or overnight.
  • Enjoy!

Creamy Chocolate Pie!


My thoughts: Such an easy way to get your chocolate fix!  This pie is  soooo good with a cup of coffee and a little whipped cream on top…YUM!  Thank you for sharing your wonderful dessert with us Aunt Paula!  Enjoy your latest Caribbean adventure!! ~r  

The other lonely (yet yummy!) pie recipes of Easybaked:

Fruit Loop Pie!German Chocolate PiePecan and chocolate pieRaspberry Truffle Tart

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Chocolate Ganache Brownies

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Ganache Brownies
These dense chocolate brownies are topped with a rich chocolate ganache.  You won’t be able to eat just one!!

It’s November.  Time for turkey and thankfulness.  One of the things I am incredibly thankful for is my wonderful family.  We are spread over many states and have many interests, but one thing we all love:  dessert.  This month I am going to feature some of our family’s best dessert recipes– just to get you all ready to bring some mouthwatering treats to your Thanksgiving feast!

This brownie recipe is from my Aunt Sara.  She’s known in our family for her wonderful layered salad, but since this is a blog about sweets, that recipe will have to wait for another day.

Aunt Sarah and her granddaughter Sierra

Aunt Sarah and her granddaughter Sierra

Several years ago I asked everyone in our family to submit recipes to compile into a family cookbook.  SO many wonderful things (with the exception of “Feline Delight”, submitted by my Uncle Keith and my dad, involving a stew made from the family pet…. a joke, of course!)  My Aunt Sara turned in this brownie recipe and I’ve always wanted to try it but just hadn’t taken the time until right now.

The verdict:  AMAZING.  These are the most fudge- like brownies I’ve ever had.  If you prefer cake-like brownies just stop reading right here….because these are rich, heavy, delicious bits of chocolate joy.

Ganache Brownies
So, lets get you the recipe so you can try these yummy treats! (printable version)

INGREDIENTS:

Brownie:

  • 1 stick (1/2 cup) butter
  • 2/3 cup chocolate (I used Nestle’ dark chocolate chips)
  • 4 eggs
  • 1/4 teaspoon salt
  • 2 cups granulated sugar
  • 1 teaspoon vanilla
  • 1 cup flour
  • 1 cup chopped nuts (optional)

Frosting:

  • 1/2 cup whipping cream
  • 1 cup chocolate (Aunt Sara uses Ghiradelli, I just used the rest of the Nestle’ dark chips)

DIRECTIONS:

Brownie:

  • Preheat oven to 325F degrees
  • Place butter and chocolate into a microwave safe bowl and melt in 30 second increments, stirring between, until melted and smooth.
  • Beat eggs and salt until they turn a light yellow color.
  • Add sugar to egg mixture gradually, and then beat until thick and creamy (about 15 minutes).
  • Fold in melted chocolate/butter mixture.
  • Add flour and vanilla and beat until smooth.
  • Fold in nuts.
  • Lightly spray a 9×13 pan with cooking spray and pour batter in.
  • Bake at 325F degrees for 25-30 minutes.  Toothpick should not come out clean- if you over-bake them they will be dry.

Frosting:

  • Place chocolate (either chips, or chopped up) into a bowl.
  • Bring whipping cream to a boil over the stove.
  • Pour hot cream over chocolate and whisk until smooth.
  • Refrigerate about 20 minutes, until thick enough to spread, but not completely set.
  • Spread over brownies and enjoy!!!

Ganache Brownies
My thoughts:  These are wonderfully gooey and rich- my perfect kind of brownie!  The only downside of these is having to beat the eggs for 15 minutes.  If you have a stand mixer you won’t mind it, but I have a hand mixer…seemed like an eternity!  Once I tasted them, it was worth every second though!  Thanks for the wonderful recipe Aunt Sara!!  Love you!  ~r

Other brownie recipes to fill your November with yummy goodness:

Caramel Fudge Brownies!!Fudge Brownie!Mint Creme Brownie CupsBrownie Oreo Cookie Cup

Butterscotch Caramel Cheesecake

Creamy butterscotch cheesecake and a thick layer of caramel sauce over a gingersnap crust .  A unique combination of delicious seasonal flavors!!!

Are you ready for Thanksgiving?  Have you decided what you’re having for dessert yet–other than the proverbial pumpkin pie?  This cheesecake combines three unique fall flavors- ginger, butterscotch and caramel- and it simply melts in your mouth.  Wow your guests with an Easybaked cheesecake!!

INGREDIENTS:

Crust:

  • One bag (13 oz.) of Archway ginger snaps, finely crushed. (approximately 2 cups)
  • 1/4 c. butter

Cheesecake:

  • 2 (8oz.) packages of Philadelphia Cream Cheese (softened)
  • 1/2c. sugar
  • 3 eggs
  • 2 c. butterscotch chips (melted)
  • 1 c. heavy whipping cream
  • 3 tsp. vanilla

Caramel Topping:

  • 32 Kraft caramels (unwrapped)
  • 1/2c. butter
  • 1 can (14oz.) sweetened condensed milk

DIRECTIONS:

  • Preheat oven to 325 degrees
  • Crush cookies into fine crumbs and add melted butter.  Combine well and press into the bottom of a 9-Inch Springform Pan
  • Beat softened cream cheese with sugar until smooth.
  • Add eggs one at a time, beating in between each one.
  • Add remaining cheesecake ingredients, beating until smooth.
  • Pour into crust and allow to sit at room temp for 30 minutes.
  • Place on a cookie sheet and bake for 60 minutes,
  • Turn off oven, open oven door a little and allow to sit for another 30 minutes.
  • Remove from oven and run knife around edge of pan.  Remove edge of pan. 
  • Allow to come to room temperature (make caramel topping during this time.)
  • Put caramels, condensed milk and margarine into a saucepan and melt over medium heat, stirring constantly until smooth (6-8 minutes)
  • Pour caramel over the top of the cooled cheesecake, spreading to edges.
  • Refrigerate overnight
  • Remove bottom of pan when cheesecake is thoroughly chilled.
  • Before serving, pipe whipped cream around edges of cheesecake if desired and sprinkle with a little cocoa powder.


My thoughts: A flavorful creamy cheesecake.  I love the gingersnap crust– that adds a lot of the fall spice to this.  I ADORE caramel- so there’s a lot of it on this cheesecake.  If you want less, simply halve the recipe and be happy!!  Have a wonderful Thanksgiving with your family and friends!!!!  Enjoy!  r~

One last yummy bite…..

Other cheesecake recipes from Easybaked that you might enjoy~ click on the image to be taken to the recipe:

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Fall Acorn Cupcakes

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A rich vegan cupcake recipe topped with vanilla buttercream and a cute little candy acorn.

INGREDIENTS: (makes about 24 cupcakes)

  • 3 cups of flour
  • 2 cups of sugar
  • 1/2 cup of cocoa
  • 1 teaspoon salt
  • 2 teaspoons baking soda
  • 2 tablespoons of vinegar
  • 1 teaspoon vanilla
  • 3/4 cups oil
  • 2 c. water

For acorns:

DIRECTIONS:

  • Add dry cupcake ingredients together and mix to remove lumps.
  • Add liquids and mix until smooth
  • Divide equally into cupcake liners in muffin tins.
  • Bake at 350F degrees for 20-25 minutes.
  • Allow cupcakes to cool completely and frost with your favorite buttercream recipe (click here for mine) tinted with fall food coloring.
  • Make acorns by melting candy melts in the microwave in 30 second increments, stirring between.  Dip unwrapped hershey kiss in chocolate and attach to bottom of cookie.  Dip butterscotch/peanut butter chip in chocolate and attach to top of cookie.  (Click HERE for more details on making these)
  • When hardened, gently place one acorn on the top of each cupcake.


My thoughts:  Ever since I posted these cute little acorns last fall I’ve wanted to put them on cupcakes!!  This was that day.  The vegan cupcake recipe is SO yummy.  The buttercream frosting isn’t vegan, but you can drizzle your cupcakes with a bit of powdered sugar glaze to keep them a treat for your vegan friends.  You can use the cupcake recipe to make a yummy bundt cake too– and that is PERFECT with a light sugar glaze on top.  I use this cake/cupcake recipe all the time- it is very moist and flavorful.  Enjoy!!!~r

Other recipes you might enjoy (click on the image to be taken to the recipe):

Pecan Pie Cookie Cups

Dark chocolate and pecans baked in a soft sugar cookie cup–yum!

INGREDIENTS:

  • One tube of Pillsbury Refrigerated Sugar Cookie Dough
  • About 2 cups of pecan halves
  • 2/3 c. dark chocolate chips (I use the Ghirardelli 60% Cacao Bittersweet Chips)
  • 1 T. corn syrup
  • 1/4 c. heavy whipping cream

DIRECTIONS:

  • Preheat oven to 350 degrees.
  • Spoon about 1 T. of cookie dough into a ball in 24 mini-muffin cups.
  • Press into bottom and sides of cup (I use a Mini Tart Shaper )
  • Place one pecan half in the bottom of each cup.
  • Chop one cup of pecan halves into tiny pieces.
  • Mix together chopped pecans, corn syrup, whipping cream and melted bittersweet chocolate.
  • Use a zip-top bag to pipe pecan mixture into cups (just clip a nice big corner off so that the pecan pieces can fit through!)
  • Top with another pecan half
  • Bake at 350 degrees for about 16-18 minutes.
  • Allow cups to cool completely in pan.
  • Once completely cool, twist each cup a bit to free it from the pan and removeMy thoughts:  I usually love my experiments…but I didn’t really like these (just being honest here…)  My friends and co-workers LOVED them though…  I think I just needed milk chocolate instead of the bittersweet.  I need my sweet!  These were a huge hit though- so the bittersweet apparently works for most people.  ENJOY!!

Peanut Butter Cup Cheesecake

Creamy peanut butter piled high on rich dark chocolate cheesecake makes this dessert absolutely decadent!

INGREDIENTS:

Cheesecake:

  • 9 oz. chocolate wafer cookies (I use animal crackers)
  • 1/4 c. margarine (melted)
  • 2 (8oz.) packages of Philadelphia Cream Cheese (softened)
  • 1/2c. sugar
  • 3 eggs
  • 2 c. dark chocolate chips (melted)
  • 1 c. heavy whipping cream
  • 2 tbsp. margarine (melted)
  • 3 tsp. vanilla

Chocolate Topping:

  • 1/4c. heavy whipping cream
  • 1/2c. semi-sweet chocolate chips

Peanut Butter Topping:

  • 1/2c. heavy whipping cream
  • 1c. peanut butter baking chips

DIRECTIONS:

  • Preheat oven to 325 degrees
  • Crush cookies into fine crumbs and add melted margarine.  Combine well and press into the bottom of a 9-Inch Springform Pan
  • Beat softened cream cheese with sugar until smooth.
  • Add eggs one at a time, beating in between each one.
  • Add remaining cheesecake ingredients, beating until smooth.
  • Pour into crust and allow to sit at room temp for 30 minutes.
  • Place on a cookie sheet and bake for 60 minutes,
  • Turn off oven, open oven door a little and allow to sit for another 30 minutes.
  • Remove from oven and run knife around edge of pan.  Remove edge of pan. 
  • Allow to come to room temperature (make toppings during this time)
  • PEANUT BUTTER: Put whipping cream into saucepan and heat just until bubbling at edges.  Turn heat off, add peanut butter chips, cover and allow to sit for 5 minutes.
  • CHOCOLATE:  Put whipping cream into saucepan and heat just until bubbling at edges.  Turn heat off, add chocolate chips, cover and allow to sit for 5 minutes.
  • After 5 minutes, stir both until smooth.
  • Pour peanut butter over top of cheesecake, smoothing to edges
  • Refrigerate about 10 minutes.
  • Pour chocolate over peanut butter and smooth into a center circle.  
  • Decorate as desired.
  • REFRIGERATE cheesecake overnight before serving for best consistency. Remove bottom part of pan when cake is chilled.

My thoughts: This is my dessert contribution for Thanksgiving dinner tomorrow.  My family is starting to get used to getting desserts that already have a piece cut out- for photo purposes of course!  I’m also bringing broccoli (lest you think I am truly the most unhealthy person in the universe!)  I’ve made this cheesecake for years and it always is just soooo creamy and smooth.  So here’s my little Thanksgiving treat for you my faithful readers!!  I’m very thankful for YOU and all of your encouragement in this crazy new venture in my life!  HAPPY THANKSGIVING!!!!!!

one. last. bite………

Acorn Candies

These adorable little acorns are a perfect edible decoration for your fall table!

INGREDIENTS:

  • One bag of Hershey milk chocolate kisses (unwrapped)
  • One bag of mini Nutter Butter cookies
  • 1/4c. (or less) of Wilton Dark Candy Cocoa Melts
  • About 35-40 peanut butter baking chips

 

DIRECTIONS:

  • Melt candy melts in the microwave in 30 second increments until smooth.
  • Dip the base of a kiss in the chocolate, wiping off excess against side of bowl and place on top of a Nutter Butter cookie.
  • Allow chocolate to harden.
  • Repeat this step with the peanut butter chips.  (I found that when you press the chip on the top of the cookie it doesn’t slide off even though it has to sit at an angle.)
  • Allow chocolate to harden and serve!!!!

My thoughts:  What is it with acorn cookies this fall??  I just couldn’t resist trying these and then they were so cute I just had to share them with all of you! 

I always Google my recipe ideas when I try them to see how original I’ve actually been.  When I Googled my last recipe for peanut butter acorn cookies I saw this idea ALL OVER the place and I loved them SO much!  Easy and adorable!!!! *love*

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