I'm still working on this recipe for Fudgy Brownies. Expect updates.
Showing posts with label Dessert. Show all posts
Showing posts with label Dessert. Show all posts
Saturday, December 17, 2016
Fudgy Brownies
Monday, November 24, 2014
Chocolate Bourbon Pecan Pie
This is based off of this recipe from Allrecipes.com. It is not vegan, low cal or gluten free. It is delicious. I used 1.5 x this recipe for the crust - no rolling.
Ingredients:
- 2 8 inch pie shells
- 1/2 cup white sugar
- 1 cup light corn syrup
- 1/2 cup butter
- 4 eggs
- 1/4 cup bourbon
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1 cup 63% cacao chocolate chips
- 1 1/2 cup chopped pecans
Directions:
- Preheat oven to 325F.
- Heat sugar, corn syrup, and butter in a small sauce pan until sugar is dissolved, stirring to prevent burning. Remove from heat and let cool a bit.
- Beat eggs, add bourbon, vanilla, and salt. Distribute pecans evenly between the two shells.
- Stir chocolate chips into warm corn syrup mixture until they melt. Whisk in egg mixture. Pour half of mixture into each shell.
- Bake for 40 - 45 minutes or until filling has set. Cool on rack. Serve warm or chilled.
Friday, August 29, 2014
Jac's Chocolate Silk Pie
I've made this pie several times over the past year. I usually use firm silken tofu. Soft would probably work, you'd just have a softer pie. Silken tofu usually comes in two sizes: 12 oz and 16 oz. If you use a 12 oz block, just use a 8 inch pie pan. I tend toward darker chocolate and desserts that aren't overly sweet. My favorite chips are Ghirardelli Chocolate 60% Cacao Bittersweet Chocolate Baking Chips.
Jac's Chocolate Silk Pie
Ingredients
- 1 9 inch graham cracker crust
- 1 lb silken tofu
- 1 10 oz bag dark chocolate chips
- 6 oz coconut milk (light is fine)
- 1 teaspoon vanilla
- 1/4 teaspoon salt
Directions
- Melt chips with coconut milk. If doing this in the microwave, stir several times to keep chocolate from burning.
- Pour off excess liquid from tofu, put in blender. Add melted chocolate coconut mix, vanilla and salt. Blend until smooth, scraping sides with spatula to get everything mixed in.
- Pour mixture into crust. Refrigerate until set (at least 2 hours). Serve with whipped (coconut) cream.
Whipped Coconut Cream
Note: Use a high fat coconut milk or coconut cream. 17g fat per 100mL is sufficient. 6g per 100mL wouldn't work. You want a milk that solidifies when refrigerated.
- Pour one 13.5 oz can coconut milk into a small mixing bowl and refrigerate for 1 hour.
- Whip chilled coconut milk on high speed several minutes. Add 1/2 teaspoon vanilla and powdered sugar to taste. Serve on your favorite desserts, especially Jac's Chocolate Silk Pie.
Wednesday, March 13, 2013
Strawberry Cheesecake Pi Day
With Pi Day rapidly approaching, I went to the local open-air discount produce market to look for affordable filling. I found lightly crushed strawberries, 2 lbs for a dollar. After looking at several strawberry pie recipes, I decided to put a strawberry jello top on a cheesecake bottom with a pretzel crust.
Ingredients
Crust
- 3/4 cup unsalted pretzels, crushed
- 1/4 cup granola
- 3/8 cup unsalted butter, melted
- 1 T sugar
- 1/4 T salt
Cheesecake
- 4 oz cream cheese, room temperature
- 1/8 cup sugar
- 1 1/2 t lemon juice
- 1/4 t vanilla
- dash of salt
- 1 egg
Fruit Gel
- 1 package strawberry gelatin
- 2 1/2 cups strawberries
- 1 cup boiling water
- 3 ice cubes
Directions
Crust
- Combine all ingredients. Press into 9" pie plate.
- Bake at 400°F for 8 - 10 min
Cheesecake
- Beat cream cheese until fluffy. Gradually blend in remaining ingredients, and beat well. Pour into prepared crust.
- Bake at 325°F until the center is set, about 18-20 min. Cool before topping.
Fruit Gel
- Dissolve gelatin in 1 cup boiling water. Stir in 3 ice cubes. Allow to chill for 30 min.
- Spoon fruit onto cheesecake layer. Pour gelatin over fruit. Chill pie until set, about an hour.
The result:
Variant: Use corn chex cereal in place of the pretzels and granola, omitting salt. Double the cheescake filling, and cook for ~24 min. Use 2 cups frozen berries in place of strawberries and ice cubes.
Sunday, October 23, 2011
Cookie Crust Cheesecake
I baked a batch of oatmeal chocolate chip cookies, but they came out too sweet. I'll give most of them away, but meanwhile, how to salvage what's left... Mmm cheesecake... cheesecake with chocolate chip oatmeal cookie crust... The filling was based off of this recipe, cut in half. The cheesecake was a little less dense, more custard-like than I'm used to, and I had overcompensated when I cut the sugar. Next time I'll try 1/2 cup.
Update: 11/27/2019 I made a few adjustments. It's better now.
Cookie Crust Cheesecake
1-1/2 cups oatmeal chocolate chip cookie crumbs
2 (8 ounce) packages cream cheese
1/2 cup white sugar
1/4 cup half-and-half
2 eggs
1/2 cup sour cream
1 teaspoons vanilla extract
1 teaspoons lemon zest
2 tablespoons all-purpose flour
Press crumbs into 9 inch pie plate. Preheat oven to 350 degrees F. In a large bowl, mix cream cheese with sugar until smooth. Blend in milk, and then mix in the eggs one at a time, mixing just enough to incorporate. Mix in sour cream, vanilla, maraschino, and flour until smooth. Pour filling into prepared crust. Bake for 45 minutes, or until toothpick comes out clean.
Saturday, March 19, 2011
Cream Cheese Brownies
This recipe is based off of Fudgy Brownies from the Better Homes and Gardens Cookbook. I've made a few changes to reduce sugar increase yumminess.
1 cup butter
12 oz. semi sweet chocolate chips (divided)
4 eggs
2 tsp. vanilla
1 cup flour
1 cup powdered sugar
1/3 cup unsweetened cocoa powder
8 oz. low fat cream cheese
- Melt butter and 6 oz. chips in large bowl in microwave. (Don't let the chips burn. Stir once butter melts.)
- Meanwhile, grease a 9 x 13 inch pan, and preheat oven to 350.
- Stir chocolate butter mixture. Add eggs, one at a time, beating with a wooden spoon until just combined. Stir in vanilla and remaining chips.
- In a small bowl, sift together flour, sugar, cocoa powder and baking soda. Combine wet and dry mixtures, mixing until just combined.
- Spread half of batter into pan. Slice cream cheese onto batter, distributing evenly over the entire area. Spread rest of batter over the layer of cream cheese.
- Bake at 350 for ~35 minutes.
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