Chocolate Angel Pie

Ingredients

For Pie

• 2 egg whites
• 1/8 teaspoon salt
• 1/8 teaspoon cream of tarter
• 1/2 cup sugar
• 1 cup chopped walnuts
• 1/2 teaspoon vanilla

For filling

• 1 package Baker's German Chocolate Baking Bar (4 oz)
• 2 cups of heavy whipping cream
• 6 tablespoons water
• 1 teaspoon vanilla

Directions
Preheat oven to 300 degrees
Beat egg whites, salt & cream of tarter until whites stands in peeks -

Add sugar gradually, beat about 3 to 5 minutes until sugar is dissolved -  

FOLD in walnuts & vanilla -

Lightly spray a pie dish with vegetable spray -

Spoon mixture into 8" pie dish, build up mixture onto the edges of dish - 

Place pie dish in the center of your oven that has been pre-heated to 300 degree's and cook for 50 to 55 minutes -

For the filling - 

In a double boiler, put the package of Baker's German Chocolate cooking bars, 6 tablespoons of water and 1 teaspoon of vanilla. Melt, stirring and keeping an eye on the chocolate. Let the chocolate cool.

Whip 2 cups of heavy whipping cream. This will take a few minutes and should look like the second picture once ready for cooled chocolate.

Fold in cooled chocolate until blended. If I have extra chocolate I will pour a little on the bottom of the pie crust for an added yum!

 

Let your pie chill in the refrigerator for 2 hours before cutting and ENJOY!

Continue reading →

Peppermint Bark

Ingredients

• 12 ounces good-quality semisweet chocolate, chopped into 1/2-inch pieces
• 1 1/2 teaspoons peppermint extract
• 1 pound good-quality white chocolate, chopped into 1/2-inch pieces
• 3 candy canes or 12 round hard peppermint candies, crushed

Directions

1. Line a 9-by-13-inch baking dish with aluminum foil, shiny-side up; smooth out any wrinkles. Heat 1 inch of water in a saucepan over low heat until steaming.
   
2. Put all but 3/4 cup of the semisweet chocolate in a heatproof bowl. Set the bowl over the saucepan of steaming water (do not let the bowl touch the water) and stir until one-third of the chocolate is melted. Remove the bowl from the saucepan; keep the steaming water over low heat. Gradually stir the reserved 3/4 cup semisweet chocolate into the bowl, a few pieces at a time, until all of the chocolate is melted. Return the bowl to the saucepan, 5 to 10 seconds at a time, to help melt the chocolate, if needed. Do not rush this step: It may take up to 10 minutes to melt the chocolate.
   
3. Wipe off any moisture from the bottom of the bowl. Stir 3/4 teaspoon peppermint extract into the chocolate, then quickly pour into the prepared baking dish and spread in an even layer. Firmly tap the dish against the counter to remove any air bubbles. Set aside at room temperature until almost set, about 10 minutes.
   
4. Meanwhile, put all but 1 cup of the white chocolate in a large heatproof bowl and repeat the melting process over the steaming water; dry off the bottom of the bowl. Stir in the remaining 3/4 teaspoon peppermint extract; pour over the semisweet chocolate and spread in an even layer. Sprinkle immediately with the crushed candy canes, gently pressing them into the white chocolate.
   
5. Set aside at room temperature until firm, about 1 hour. Lift the bark out of the pan using the foil and break it into pieces. Store in an airtight container at room temperature for up to 2 weeks.

Continue reading →

Carmelitas

Ingredients:

• 32 caramel squares, unwrapped 
• 1/2 cup heavy cream 
• 3/4 cup butter, melted 
• 3/4 cup brown sugar, packed 
• 1 cup flour 
• 1 cup rolled oats 
• 1 teaspoon baking soda 
• 6 ounces semisweet chocolate chips 

Directions:

1. Combine caramels and cream in a small saucepan over low heat. Stir until completely smooth; set aside.
2. In a separate bowl, combine melted butter, brown sugar, flour, oats, and baking soda. Pat half of the oatmeal mixture into the bottom of an 8x8" pan.
3. Bake at 350 degrees for 10 minutes. Remove pan from oven and sprinkle chocolate chips over crust. Pour caramel mixture over chocolate chips. Crumble remaining oatmeal mixture over caramel. Return to oven and bake an additional 15-20 minutes, until the edges are lightly browned.
4. Remove from oven and cool completely before cutting.

Tips:

*A stint in the fridge will help them cool off if you're pinched for time. They shouldn't be served cold, but all of that molten caramel takes a long time to cool down. They should be stored and served at room temperature.

**If you want to use homemade or store-bought caramel sauce in place of the caramel/cream mixture, use 1 1/4 cups of sauce.

***To make a 9x13" version, simply double the amounts.

Continue reading →

Easy Chocolate Lava Cakes

Ingredients

• 6 ounces high quality semi-sweet chocolate
• 1/2 cup unsalted butter
• 1/4 cup all-purpose flour
• 1/2 cup confectioners' sugar
• 1/8 teaspoon salt
• 2 large eggs
• 2 large egg 

optional for topping: ice cream, raspberries, and/or chocolate syrup

SPECIAL EQUIPMENT
12-count muffin pan

Directions

1. Spray each ramekin with nonstick cooking spray and dust with cocoa powder. This ensures the cakes will seamlessly come out of the ramekins when inverted onto a plate in step 7. *Or spray half of a 12-count muffin pan and dust with cocoa powder. If baking in a muffin pan, the recipe will yield 6 cakes.
2. Preheat oven to 425°F
3. Coarsely chop the chocolate. Place butter into a medium heat-proof bowl, then add chopped chocolate on top. Microwave on high in 10 second increments, stirring after each until completely smooth. Set aside.
4. Whisk the flour, confectioners' sugar, and salt together in a small bowl. Whisk the eggs and egg yolks together until combined in another small bowl. Pour the flour mixture and eggs into the bowl of chocolate. Slowly stir everything together using a rubber spatula or wooden spoon. If there are any lumps, gently use your whisk to rid them. The batter will be slightly thick.
5. Spoon chocolate batter evenly into each prepared ramekin or muffin cup.
6. Place ramekins onto a baking sheet and bake for 12-14 minutes until the sides appear solid and firm-- the tops will still look soft. *If baking in a muffin pan, the cakes only take about 8-10 minutes.
7. Allow to cool for 1 minute, then cover each with an inverted plate and turn over. Use an oven mitt because those ramekins are hot! The cakes should release easily from the ramekin. *If you used a muffin pan, use a spoon to release the cakes from the pan and place each upside down on plates.
8. Add toppings. Serve immediately.

Continue reading →

S'MORES CRESCENT ROLLS

INGREDIENTS

• 1 can refrigerated crescent rolls (8 count) 
• ¼ c. Nutella 
• 64 mini marshmallows 
• 40 chocolate chips 
• 2 graham crackers 

Directions

1. Unroll crescent dough into triangles. 
2. Top each with 1 tsp. Nutella, 8 mini marshmallows, 5 chocolate chips, and ¼ graham cracker (broken into pieces). 
3. Carefully roll dough into crescent shape, starting at the wide end and working your way to the point. 
4. Bake at 375 degrees for 10 minutes or until golden brown. 
5. Drizzle with remaining Nutella (you may have to heat it slightly to make it the right consistency).

Continue reading →

German Chocolate Pie!

Ingredients

Pastry for single-crust pie (9 inches)

FILLING:

• 4 ounces German sweet chocolate, chopped
• 1 tablespoon butter
• 1 teaspoon vanilla extract
• 1/3 cup sugar
• 3 tablespoons cornstarch
• 1-1/2 cups whole milk
• 2 egg yolks

TOPPING:

• 2/3 cup evaporated milk
• 1/2 cup sugar
• 1/4 cup butter, cubed
• 1 egg, lightly beaten
• 1-1/3 cups flaked coconut, toasted
• 1/2 cup chopped pecans, toasted

Directions

1. Preheat oven to 400°. On a lightly floured surface, roll pastry dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim pastry to 1/2 in. beyond rim of plate; flute edge.
2. Line unpricked pastry with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake 25 minutes. Remove foil and weights; bake 4-6 minutes longer or until golden brown. Cool on a wire rack.
3. For filling, in a microwave, melt chocolate and butter; stir until smooth. Stir in vanilla. In a small heavy saucepan, mix sugar and cornstarch. Whisk in whole milk. Cook and stir over medium heat until thickened and bubbly. Reduce heat to low; cook and stir 2 minutes longer. Remove from heat.
4. In a small bowl, whisk a small amount of hot mixture into egg yolks; return all to pan, whisking constantly. Bring to a gentle boil; cook and stir 2 minutes. Remove from heat. Stir in chocolate mixture. Pour into crust.
5. For topping, in a small saucepan, combine evaporated milk, sugar and butter. Cook and stir until butter is melted and mixture just comes to a boil. Remove from heat.
6. In a small bowl, whisk a small amount of hot mixture into egg; return all to pan, whisking constantly.
7. Bring to a gentle boil; cook and stir 2 minutes. Remove from heat. Stir in coconut and pecans. Pour over filling.
8. Cool pie 30 minutes on a wire rack. Refrigerate, covered, until cold, at least 3 hours. Yield: 8 servings.
9. Pastry for single-crust pie (9 inches): Combine 1-1/4 cups all-purpose flour and 1/4 tsp. salt; cut in 1/2 cup cold butter until crumbly. Gradually add 3-5 Tbsp. ice water, tossing with a fork until dough holds together when pressed. Wrap in plastic wrap and refrigerate 1 hour.

Continue reading →

Chocolate Chip Muffins

Preheat oven to 375 degrees | Makes 12 Muffins | Prep Time 10 mins | Cooking Time 15 mins

Ingredients:

• 1 1/2 cup all purpose flour
• 1/2 cup of granulated sugar
• 1/4 cup packed brown sugar
• 2 teaspoons baking soda
• 1/2 teaspoons ground cinnamon
• 1/4 teaspoons salt
• 1/2 cup milk
• 1/3 cup vegetable oil
• 1 large egg, lightly beaten
• 1 cup chocolate chips

Directions:

1. Grease or paper line 12 muffin cups.
2. Mix together flour, sugar, brown sugar, baking soda, cinnamon and salt in large bowl.
3. Add milk, oil and egg; stire just until moistened.
4. Fold in chocolate chips.
5. Spoon into prepared muffin cups.
6. Bake for about 15 minutes or until gold brown. Cool slightly; remove from pan.

Continue reading →

S’mores Brownies

Ingredients:

• 1 box (1 lb 6.25 oz) Betty Crocker™ Supreme original brownie mix 
• Water, vegetable oil and eggs called for on brownie mix box
• 3 cups miniature marshmallows
• 6 whole graham crackers, broken into small pieces
• 3 bars (1.55 oz each) Hershey's™ milk chocolate candy, broken into 1-inch squares

Directions:

1. Heat oven to 350°F (325°F for dark or nonstick pan). Make brownies as directed on box for 13x9-inch pan. After removing pan from oven, set oven control to broil.
   
2. Immediately sprinkle marshmallows and graham crackers over warm brownies. Broil with top 4 to 5 inches from heat 30 to 60 seconds or until marshmallows are golden brown. (Watch carefully; marshmallows and graham crackers will brown quickly.) Sprinkle with candy. Cool 30 minutes before serving (yummy served warm). For brownies, cut into 6 rows by 4 rows.

Continue reading →