A very rich, yummy chocolate pie, often requested from my Sunday School class for birthdays. I had to make it for one of my class member's birthdays tomorrow, and thought I had lost the recipe, so when I finally found it decided it was about time to add it to the blog even for MY own sake in keeping track of it!
Warning: This pie is very rich, so don't serve out too large of pieces unless you know you can handle it! :)
Crust:
1 ¼ cups chocolate cookie crumbs (I crush enough oreos to make about 1 ½ cup)
¼ cup butter or margarine, melted
Filling:
1 bag (12 oz) semi-sweet chocolate chips (2 cups)
½ pint (1 cup) whipping cream
1 tsp. vanilla
2 egg yolks
Topping:
½ cup whipping cream
1 tbsp. powdered sugar
Unsweetened baking cocoa, if desired
In a small bowl, mix cookie crumbs and butter. In ungreased 9-inch glass pie plate, press crumb mixture in bottom and 1 inch up the side.
In a double boiler set over hot simmering water, heat chocolate chips 2 to 3 minutes, stirring frequently, until melted and smooth. Do not allow any water (even drops) to get in the chocolate, as it will make it grainy. Gradually add 1 cup whipping cream, stirring constantly, until combined. Stir in vanilla and egg yolks until well blended. Cook over medium-low heat 5 to 6 minutes, stirring frequently, until thickened and hot. Pour filling into crust. Refrigerate at least 3 hours until firm.
If want whipped topping, beat ½ cup whipping cream and the powdered sugar with an electric mixer on high speed 1 to 2 minutes or until soft peaks form. Top individual servings with whipped cream, and dust with cocoa if desired.
Saturday, January 21, 2012
Thursday, January 19, 2012
Salmon with Lemon Dill Sauce
Grandma Wood made this for us a while back and we both loved it. I'd been craving it for a while, finally got the recipe from Grandma, and made it tonight. Yummy! So quick, so simple, yet so satisfying. Danny rated it a 10!
1/3 cup light mayonnaise
4 salmon steaks (6 ounces each)
1 tbsp. fresh lemon juice
1 garlic clove, minced
1 tsp. dried dillweed
1/4 tsp. salt
1/4 tsp. pepper
Preheat broiler. Coat a broiler pan or rimmed baking sheet with nonstick cooking spray. Place salmon steaks on the pan.
In a small bowl, combine all the remaining ingredients; mix well. Spread evenly over the top of the salmon steaks, then broil for 12 to 15 minutes, or until the fish flakes easily with a fork. Serve immediately.
While broiling, the mayonnaise mixture puffs up and seals the juices in, and makes for one yummy, amazing, comforting dish!
1/3 cup light mayonnaise
4 salmon steaks (6 ounces each)
1 tbsp. fresh lemon juice
1 garlic clove, minced
1 tsp. dried dillweed
1/4 tsp. salt
1/4 tsp. pepper
Preheat broiler. Coat a broiler pan or rimmed baking sheet with nonstick cooking spray. Place salmon steaks on the pan.
In a small bowl, combine all the remaining ingredients; mix well. Spread evenly over the top of the salmon steaks, then broil for 12 to 15 minutes, or until the fish flakes easily with a fork. Serve immediately.
While broiling, the mayonnaise mixture puffs up and seals the juices in, and makes for one yummy, amazing, comforting dish!
Sunday, January 1, 2012
Peanut Butter Brownies
Thank you, shimmerchk from food.com, for this incredible recipe which has been said to create possibly the best brownies ever eaten by those members of our family who have tried them. I am finally officially adding this incredible recipe to our collection!
WARNING: The recipe below is only for one 9x9 pan, but I doubt you will be making so little. I just double it and put it in a larger pan, about 10x15.
Brownie Base Layer:
2 ounces unsweetened high quality chocolate squares
1/2 cup unsalted butter
2 eggs
1 cup sugar
1/2 cup flour
1/2 tsp. kosher salt
1 tsp. vanilla extract
1/2 ounce semisweet chocolate square
Peanut Butter Topping:
1 1/2 cups powdered sugar
1/2 cup creamy peanut butter
1/4 cup unsalted butter, softened
2-3 tbsp. heavy whipping cream
Glaze:
1 ounce semisweet baking chocolate
1 tbsp. butter
Directions:
Preheat the oven to 350. In a small saucepan, melt unsweetened and semisweet chocolates with butter over low heat. Set aside to cool slightly. In a mixing bowl, beat eggs and sugar until light and pale colored. Mix in 1 tsp. vanilla. Add flour, salt, and melted chocolate. Stir to combine. Pour into a greased 9x9 baking pan. Bake at 350 for 20-25 minutes or until brownies test done with a toothpick coming clean but with moist crumbs clinging to it (this is important to make sure they are nice and rich and not too cooked and cakey!). Cool.
For filling, add peanut butter and butter in a mixing bowl and mix until thoroughly combined and smooth. Slowly add powdered sugar. Mixture will be a bit crumbly. Blend in cream until the mixture is fluffy and reaches your desired spreading consistency. Spread over the cooled brownies. Cover and chill until firm.
For glaze, melt chocolate and butter in saucepan, stir until smooth. Drizzle over the filling. Chill well before cutting. Let sit at room tempterature for at least 10-15 minutes before serving.
WARNING: The recipe below is only for one 9x9 pan, but I doubt you will be making so little. I just double it and put it in a larger pan, about 10x15.
2 ounces unsweetened high quality chocolate squares
1/2 cup unsalted butter
2 eggs
1 cup sugar
1/2 cup flour
1/2 tsp. kosher salt
1 tsp. vanilla extract
1/2 ounce semisweet chocolate square
Peanut Butter Topping:
1 1/2 cups powdered sugar
1/2 cup creamy peanut butter
1/4 cup unsalted butter, softened
2-3 tbsp. heavy whipping cream
Glaze:
1 ounce semisweet baking chocolate
1 tbsp. butter
Directions:
Preheat the oven to 350. In a small saucepan, melt unsweetened and semisweet chocolates with butter over low heat. Set aside to cool slightly. In a mixing bowl, beat eggs and sugar until light and pale colored. Mix in 1 tsp. vanilla. Add flour, salt, and melted chocolate. Stir to combine. Pour into a greased 9x9 baking pan. Bake at 350 for 20-25 minutes or until brownies test done with a toothpick coming clean but with moist crumbs clinging to it (this is important to make sure they are nice and rich and not too cooked and cakey!). Cool.
For filling, add peanut butter and butter in a mixing bowl and mix until thoroughly combined and smooth. Slowly add powdered sugar. Mixture will be a bit crumbly. Blend in cream until the mixture is fluffy and reaches your desired spreading consistency. Spread over the cooled brownies. Cover and chill until firm.
For glaze, melt chocolate and butter in saucepan, stir until smooth. Drizzle over the filling. Chill well before cutting. Let sit at room tempterature for at least 10-15 minutes before serving.
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