Chocolate Cream Pie

This recipe makes TWO pies. I like to use the Keebler Chocolate ready-made pie crusts (on the baking aisle...next to the graham cracker pie crusts). These are NOT the Oreo pie crusts. 

Make one recipe of chocolate ganache and pour some into the bottom of each ready-made pie crust and chill. 

For the filling:
1-1/3 cups sugar
4 large eggs
4 oz. Ghirardelli 70% cacao bar, shaved & melted gently
4 oz. Ghirardelli 60% cacao bittersweet chips, melted gently
2 tsp. vanilla extract
10 Tbl. real butter
1-1/3 cups cold, heavy cream
4 tsp. powdered sugar

Whipped cream topping:
1 cup heavy cream
2 Tbl. powdered sugar
1/2 tsp. vanilla extract
Chocolate shavings to garnish (optional)

In a small saucepan, whisk together the granulated sugar and eggs. Set over medium-low heat and cook, whisking constantly, until the mixture reaches 160% and coats the back of a spoon. Remove from heat and stir in the melted chocolate and vanilla until smooth. Set aside and cool to room temperature (around 75 degrees), stirring occasionally.

Using an electric mixer, beat the butter 2-3 minutes, until light and fluffy. Gradually add the cooled chocolate mixture, then beat on high speed for 5 minutes, or until light and fluffy.

In a separate bowl, use an electric mixer to beat the 1-1/3 cups heavy cream until it begins to thicken. Add the powdered sugar and beat until stiff peaks form. Fold into the chocolate mixture.

Pour the mixture evenly into the two prepared pie crusts. Chill at least 5 hours or over night.

For topping:
In mixer, whip 1 cup heavy cream with powdered sugar and vanilla until stiff peaks form. Top the pies after they have chilled. 

Chocolate Ganache

2/3 cup heavy cream
1 Tbl. butter
1 cup semi-sweet chocolate chips
1 Tbl. corn syrup

Heat heavy cream in microwave until it starts to bubble around the edges. Remove from microwave and add other ingredients. Slowly stir until chocolate is melted. Can also use an immersion blender for a smoother ganache. 

Coconut Cream Pie

Make a single pie crust, cutting the edges off with some overhang, folding under, and fluting
the edges.  To blind bake it, prick the bottom and sides with a fork several times.  Scrumple some parchment and line the crust with it. Use pie weights or dry beans to weigh it down.  Blind bake on the bottom rack of a 400-degree oven for about 15 minutes. Remove beans and parchment. Bake for another 10-15 minutes, or until golden.  Allow to cool before filling with coconut cream filling.

Coconut Cream Filling:
1 cup whole milk
1 cup unsweetened coconut milk (stir contents of can before measuring)
2 cups shredded sweetened coconut
1 tsp. vanilla
2 large eggs
1/2 cup plus 2 Tbl. sugar
3 Tbl. flour
4 Tbl. real butter

In saucepan, combine milk, coconut milk and shredded coconut over medium-high heat, whisking until the mixture almost comes to a boil.

In a bowl, whisk together the eggs, sugar, and flour. Temper the egg mixture with the hot milk mixture by adding a bit of the hot mixture to the eggs and whisking briskly.  Then add the warmed egg mixture to the hot milk and whisk vigorously over medium heat until it begins to bubble and thicken, a few minutes.  Remove from the heat.  Add the butter and vanilla and stir until smooth. Transfer mixture to a bowl and cover directly on surface with plastic wrap.  Refrigerate until completely cooled before putting into baked crust.

Top pie with sweetened whipped cream...pipe it on pretty!  Then sprinkle with some toasted coconut flakes.

Fresh Peach Pie Topping and Glaze

Those yummy summer peaches are perfect for this fresh take on peach pie!  

Make a quick and easy cream cheese pie and top it with this yummy glaze for a delicious chilled summertime dessert!  Can also be used to top pancakes or waffles for a fruity breakfast!

Blanch several ripe peaches in boiling water for 1 minute and then put in ice water.  Peel and slice into a bowl containing 1/2 cup water and 1 Tbl. "fruit fresh" to prevent browning.

1 cup peach puree (blended peaches)
1 cup sugar
3/4 cup water
3 Tbl. cornstarch
1/8 tsp. salt
1 Tbl. lemon juice
1 Tbl. butter
4 cups sliced, treated peaches

In a medium saucepan, whisk together the pureed peaches and water.  Cook over medium heat and allow to simmer for a few minutes. Add the sugar, cornstarch and salt.  Continue to cook and whisk until thick and bubbly. Remove from heat and add the lemon juice and butter. Stir.  Allow to cool in fridge. After cooled, fold in 4 cups sliced peaches.  Top pie and chill for a few hours until ready to serve.

Glazed Donuts

This recipe makes 12-18 doughnuts...similar to Krispy Kreme!

1 Tbl. yeast
2 Tbl. warm water
3/4 cup warm milk
1/4 cup sugar
1/2 tsp. salt
1 egg
1/4 cup shortening
2-1/2 cups flour
oil for frying

Dissolve yeast in warm water in mixing bowl. Add milk, sugar, salt, egg, shortening and half the flour.  Mix with mixer.  Stir in remaining flour with wooden spoon.  Knead on floured counter.  Put in greased bowl. Cover and let rise until double...at least an hour.

Punch down and turn out dough on floured countertop and roll out 1/2" thick.  Cut with doughnut cutter.  Separate cut doughnuts and doughnut holes on lightly floured surface, so they don't stick together or stick to the countertop while they rise.  Cover with light towel and let rise.

Heat oil to 350-375 degrees...use a thermometer.  Carefully place risen donuts and holes in oil, a few at a time.  Turn when golden.  Watch temperature carefully and adjust as needed.

When golden, remove from oil and place on a cooling sheet (over a cookie sheet).  While still warm, dip both sides in glaze.

Glaze Recipe:
1/3 cup butter, melted
2 cups powdered sugar
1-1/2 tsp. vanilla
4-6 Tbl. hot water, as needed to thin

Banana Pudding

This can be constructed in individual serving dishes or in a large bowl to serve a crowd.  Perfect for a picnic!

1 can sweetened-condensed milk
1-1/2 cups cold water
1 small box (3.4 oz.) cheesecake flavored pudding mix
2-1/2 cups heavy cream
11-oz. box Nabisco Nilla Wafers
5-6 medium bananas

In a medium mixing bowl, with mixer, combine sweetened condensed milk with cold water and pudding mix.  Blend for a couple of minutes.  Cover and refrigerate several hours or overnight until it is firm throughout.

When it is firm, beat heavy cream with mixer until stiff peaks form.  With spatula, gently fold pudding mixture into whipped cream, just until combined. 

For careful construction, put pudding mixture into a large piping bag so it can be spread carefully over layers.

Break Nilla wafers into halves or fourths.  Layer broken wafers with sliced bananas on top of them.  Squirt or spread a layer of pudding over cookies and bananas.  Carefully tap container on counter, allowing pudding to settle into cookies and bananas.  Repeat layers a couple of more times, as desired.  Chill for several hours or overnight...this allows cookies to get a little soft.  

Right before serving, slice some more fresh bananas on top and garnish with more wafers.

Mini Oreo Cheesecakes

For Crust:
12 Oreos
2 Tbl. butter, melted

For Cheesecake Filling:
12 oz. cream cheese, softened to room temp
1/4 cup sour cream
1/3 cup sugar
1 tsp. vanilla
1 large egg
6 Oreos, crushed

Line 10 muffin tins with paper cupcake liners.  Preheat oven to 325 degrees.
For crust: Crush Oreos in a food processor until they are fine crumbs.  Pour into a bowl and add melted butter.  Mix with fork until all crumbs are moist.  Put 1 Tbl. crumbs in each cupcake wrapper.  Pat out with fingers and use the bottom of a glass to press firmly so they are condensed.  Bake for 5 min. then set aside to cool

For filling: In a stand mixer, mix cream cheese until smooth, scraping down sides as needed so there are no lumps.  Add sour cream, sugar, and vanilla and mix well, scraping as needed.  Add the egg and mix on LOW just until combined.  Do not overmix after adding the egg.  Gently fold in the crushed Oreos.
Evenly distribute the filling between the cups.  Bake for 15 min. or until the tops are set and it's still a bit wobbly...it will continue to bake after removing from oven.  Allow to cool at room temperature for 1 hour.  Chill in refrigerator for 3 hours uncovered.  Then cover and continue to refrigerate overnight or for at least 5 hours.  Remove cupcake wrappers and garnish with whipped cream, as desired.

Mini Key-Lime Pie Cheesecakes

Crust:
6 full-sheets graham crackers
3 Tbl. butter, melted
2 Tbl. sugar

Cheesecake filling:
12 oz. cream cheese, softened to room temp.
1/2 cup sugar
1/4 cup sour cream
1 tsp. lime zest
3 Tbl. fresh lime juice
1 tsp. vanilla
1 drop green food coloring
1 large egg

Preheat oven to 325 degrees.  Use 11 paper cupcake wrappers to line muffin tins.
For crusts: Crush graham crackers in a food processor until fine crumbs.  Pour crumbs into a bowl and add melted butter and sugar.  Stir with fork until all crumbs are moist.  Put 1 Tbl. of crumbs in each of the muffin tins.  Pat down with fingers and then press with the bottom of a glass to ensure tight fit.  Bake for 5 min. and then set aside to cool.

For filling: In a stand mixer, beat the cream cheese until smooth, scraping sides to ensure there are no lumps.  Add sugar and sour cream and mix well.  Add lime zest, juice, and vanilla, and food coloring and continue to beat, scraping sides as needed.  Mix in the egg on LOW speed, just until combined.
Evenly distribute filling between the cupcake liners.  Bake at 325 degrees for 15 min. or until the tops are just set and the center still seems a little wobbly...it will continue to cook after removed from oven.
Allow to cool at room temperature for one hour.  Refrigerate for 3 hours, uncovered (so condensation does not form on cheesecakes).  Then cover and refrigerate overnight or for at least 5 hours.  Top with whipped cream or desired garnish.

Mini Lemon Cheesecakes

Crust:
6 full-sheets graham crackers
3 Tbl. butter, melted
2 Tbl. sugar

Cheesecake filling:
12 oz. cream cheese, softened to room temp.
1/2 cup sugar
3 Tbl. sour cream
Zest of one lemon
3 Tbl. fresh lemon juice
1 tsp. vanilla
1 large egg
1 large egg yolk

Preheat oven to 325 degrees.  Use 11 paper cupcake wrappers to line muffin tins.
For crusts: Crush graham crackers in a food processor until fine crumbs.  Pour crumbs into a bowl and add melted butter and sugar.  Stir with fork until all crumbs are moist.  Put 1 Tbl. of crumbs in each of the muffin tins.  Pat down with fingers and then press with the bottom of a glass to ensure tight fit.  Bake for 5 min. and then set aside to cool.

For filling: In a stand mixer, beat the cream cheese until smooth, scraping sides to ensure there are no lumps.  Add sugar and sour cream and mix well.  Add lemon zest, juice, and vanilla and continue to beat, scraping sides as needed.  Mix in the egg and egg yolk on LOW speed, just until combined.
Evenly distribute filling between the cupcake liners.  Bake at 325 degrees for 15 min. or until the tops are just set and the center still seems a little wobbly...it will continue to cook after removed from oven.
Allow to cool at room temperature for one hour.  Refrigerate for 3 hours, uncovered (so condensation does not form on cheesecakes).  Then cover and refrigerate overnight or for at least 5 hours.  Top with whipped cream or desired garnish.

Blueberry Pie Filling and Topping

Although fresh blueberries are expensive in Utah, this is a great recipe to make when they go on sale!  This topping is wonderful on crepes and cream cheese pie!

4 cups fresh blueberries
3/4 cup sugar
1/3 cup Clear Jel
1 cup cold water
1 Tbl. bottled lemon juice

Wash the blueberries and discard any stems.
Get a pot of water boiling to blanch berries.  Also prepare a large bowl of ice water.  Once the water is boiling, put the blueberries in and time for one minute.  Immediately lift berries out of water (using a strainer or colander) and put in an bowl full of ice water.  After they sit in ice water for a minute or so, lift out and allow to drain while you make the sauce.
Whisk together sugar, Clear Jel, and water in a large saucepan.  Heat over medium and continue whisking until mixture thickens and begins to bubble.  Add lemon juice and continue to stir.  Remove from heat.
Add drained berries to sauce and gently fold together until they are well-combined.  
Fill jars to within 1/2" from top.  Wipe rims and screw on canning lids with rings.
Process in boiling water bath: Use rack in large canning pot.  Heat water to almost boiling as you are preparing jars and filling them.  Put jars into hot water. Fill pot with more water so it is at least 1 inch above top of jars.  Put on lid.  When water begins to boil, start timing for 40 minutes and turn heat to Med-Low.  When time is done, lift jars out onto towel and allow to cool at room temperature.

Chocolate Lava Cakes

6 oz. good quality semi-sweet chocolate (a little less than 1 cup chips)
1/2 cup (1 cube) real butter
1/4 cup flour
1/2 cup powdered sugar
Pinch of salt
2 large eggs
2 large egg yolks

Butter and flour 4 6-oz. ramekins...or you can butter them and use sifted cocoa powder to coat them, so you don't get a white "crust" on the finished product!  Make sure to bang out any extra powder.  
Preheat oven to 425 degrees.
Melt butter and add chocolate chips, stirring until melted and smooth.  I did this in a double-boiler...not too hot.
In separate bowl, sift together flour, powdered sugar and salt.
In separate bowl, with mixer, mix eggs and egg yolks on high for 1 minute.  Slow the speed and stir in chocolate mixture and flour mixture.
Pour about 1/2 cup mix into prepared ramekins.  Place on baking sheet.  Bake for 13-16 min...tops will still look soft, but not wet.
After removing from oven, allow to sit for 3 minutes.  Carefully run a knife around top edge of cake before inverting serving plate on top to turn out carefully.  Sprinkle with powdered sugar and immediately serve with whipped cream or ice cream.  

Can make ahead and leave unbaked in ramekins in fridge.  Allow batter to come to room temperature before baking.

Chocolate Pudding

This creamy pudding can also be poured into a pie shell and used as a chocolate cream pie!

2/3 cup sugar
3 Tbl. cocoa powder
1/4 cup cornstarch
1/4 tsp. salt
2-1/2 cups whole milk
4 large egg yolks
2 tsp. vanilla
2 Tbl. real butter
1/4 cup milk chocolate chips
Whipped cream for topping

In large saucepan without heat, combine sugar, cocoa powder, cornstarch, and salt.  Whisk together.  Add milk to cold pan 1/2 cup at a time, whisking well to dissolve dry ingredients.  Add egg yolks to cold pan, whisking really well, as you don't want them to turn to scrambled eggs when the heat is added.  When it is mixed thoroughly, turn heat to medium.  Continue to whisk the entire time, cooking until it thickens and the first bubbles appear and start to sputter.  Turn heat to low and continue to whisk for one more minute.  Remove from heat and add vanilla, butter, and chocolate chips.  Stir until it is well-combined and melted together.  Pour into serving dish(es).  Spread plastic wrap directly on surface of pudding, so a skin won't form as it cools.  Refrigerate until cold and firm.  Serve with whipped cream!

Magic Shell Ice Cream Topping

Whether you call it "Magic Shell", "Turtle Shell", or a "Brown Topper"...this ice cream topping is the crackly topping you love!  Store it at room temperature...or it will harden!  It keeps for months!  If it hardens, just warm it up briefly until liquid.

1 cup semi-sweet chocolate chips
2 Tbl. coconut oil

Put the two ingredients together in a microwave-safe dish.  Microwave on low power, stirring often until smooth and liquid!  Pour over ice cream and it will harden quickly!

Cream Puffs

A cream puff is made from a type of pastry called pate a choux.  This same dough can be used to make eclairs.  These puffs can be filled with yummy pudding, but can also be filled with chicken salad for a great luncheon sandwich!

1/2 cup (1 cube) real butter, cut into pieces
1 tsp. sugar
1/4 tsp. salt
1 cup water
1 cup flour
4-5 large eggs

Preheat oven to 375 degrees.  In a medium saucepan over medium heat, combine butter, sugar, salt and water.  Bring to a boil over medium heat and then quickly stir in the flour with a wooden spoon.  Continue to cook and stir over medium heat for about 3 minutes, until a film forms on the bottom of the pan.  Remove the pan from the heat and dump the mixture into a separate bowl.  Allow to cool for about 3 minutes.  Add the eggs one at a time, stirring vigorously after each egg addition until it is fully-incorporated.  You can see that you've added enough eggs when the mixture is sticky, but not slick.  It should be able to be lifted to a stiff peak when the spoon is brought up.  Transfer the mixture to a large pastry bag with a big, round tip.
Put a tiny dab of mixture in the corners of your silver baking pan.  Put down some parchment, using the dabs of mixture as a "glue" to hold down the parchment.  Swirl small circles of pate a choux about 2-inches apart on parchment.  You don't want peaks or points on top of your cream puffs, so use a wet finger to gently flatten tops.  Whisk an additional egg and brush over the tops of the circles before baking...this will give that golden shine when baked.  Bake for about 30 minutes without opening oven door!  Cool completely and poke a hole in the side for additional drying, as well as filling them.  They can be frozen at this point, if using later.  Shortly before serving, fill with desired filling.  Tops of dessert puffs can be drizzled with chocolate or dipped in chocolate ganache.

Pumpkin Pie

1 cup heavy cream
1 cup whole milk
3 large eggs plus 2 large yolks
1 tsp. vanilla
15 oz. canned pumpkin
1 cup mashed yams from a can of yams
3/4 cup sugar
1/4 tsp. ground ginger
1/2 tsp. cinnamon
1/4 tsp. nutmeg
1/8 tsp. salt
1 pie crust, blind-baked (see below)

With mixer, mix cream, milk, eggs, yolks, and vanilla together.  Set aside.
In large saucepan, combine pumpkin, mashed yams, sugar and spices.  Bring to sputtering simmer over medium heat, stirring constantly.  Continue to simmer for 10-15 minutes until thick and shiny.
Remove pan from heat and gradually whisk in cream mixture until fully incorporated. 
Strain mixture through a fine mesh strainer set over a bowl, using a spoon or rubber spatula to press it through.  Re-whisk mixture.
For pie crust: Use largest pie plate.  Make pie crust recipe and form into dish, fluting edges.  Blind-bake by wadding up a large round of parchment paper.  Put into unbaked shell and fill with pie weights or dry beans.  Bake on bottom rack of 400 degree oven for 15 minutes, or until it is partially baked, but not browned yet.  Remove from oven and remove beans and parchment.  
Pour pumpkin mixture into blind-baked pie shell.  Put on bottom rack of 400 degree oven.  Bake for 10 minutes.  Without removing the pie from the oven, reduce the heat to 300 degrees and continue to bake for 30 minutes longer.  The center 2 inches of the pie should look firm but jiggle slightly.  If crust is not done yet, increase heat to 375 and bake for just a bit longer.  Transfer to wire rack and cool at room temperature.  Once it has cooled for a few hours at room temperature, it can be kept in fridge.  Serve with whipped cream!

Gingerbread Banana Trifle

Gingerbread Cake:
1/2 cup sugar
1/2 cup butter or margarine (1 cube)
1 egg, beaten
1 cup molasses
1/2 tsp. salt
2-1/2 cups flour
1-1/2 tsp. baking soda
1 tsp. cinnamon
1 tsp. ground ginger
1/2 tsp. ground cloves
1 cup very hot water

Cream sugar and butter well.  Add eggs and molasses.  Beat well.  Mix in dry ingredients.  Add hot water and beat until smooth (batter will be very thin).  Pour into a 9X13 pan lined with parchment paper.  Bake at 350 degrees for about 40 min.

Cool cake completely.  Using parchment, lift cake out of pan.  Peel back parchment and cut cake into one-inch cubes...I use an electric knife!

For Trifle:
Mix together:
2 small pkgs. cheesecake instant pudding or white chocolate instant pudding
1-1/2 cups milk
8 oz. whipped topping
8 oz. sour cream

Layer 1: Lay some cake cubes in bottom of trifle bowl
Layer 2: Whisk pudding, milk, whipped topping and sour cream together.  Pour 1/3 mixture onto first layer of cake.
Layer 3: Treat 1 or 2 sliced bananas in some orange juice so they don't brown.  Drain well and lay these over the pudding layer.

Repeat layers using more cake, topping mixture, and bananas 'til bowl looks good.

Stir some additional whipped topping into the last layer of pudding mixture.  This will add a layer of fluff to the top of the dessert.  Refrigerate for a few hours.
Right before serving, top with some fresh, sliced (un-treated) bananas.

Chocolate Chip Bread Pudding

About 3 cups bread cubes (or left-over rolls, etc.)
Butter for bread
3 egg yolks
3 whole eggs
1/4 cup brown sugar
1-1/2 cups heavy cream
1-1/4 cups whole milk
1/2 tsp. cinnamon
1/4 tsp. nutmeg
1/4 tsp. salt
1 tsp. vanilla
3/4 cups chocolate chips
1 Tbl. sugar for sprinkling on top when nearly done baking
Whipped cream--sweetened, for serving

Heat oven to 350 degrees.  Butter bread before slicing into cubes.  Whisk together egg yolks, eggs, brown sugar, cream, whole milk, and seasonings.  Grease 8X11.5" (or similar size) baking dish.  Sprinkle chocolate chips in the bottom of dish.  Top chocolate with buttered bread cubes.  (Don't do bread too thickly, but make sure it covers bottom of dish completely.  Pour custard mixture over bread.  Gently press down bread cubes with fingers to make sure it gets submerged in mixture and is not dry.  Then you're going to put it in a bain Marie water bath: Put dish in a separate larger baking dish.  Heat some water on the stove.  Place dish-within-dish onto middle rack of oven.  Carefully pour heated water into outer dish, pouring until water is half-way up the custard dish---being careful not to get any in the custard.  Carefully push rack into oven and bake for about 1 hour and 10 min.  Sprinkle 1 Tbl. sugar over top and bake for 5 more minutes until top is toasty and seems springy to the touch.  Carefully lift out of oven and out of water dish.  Allow to cool a bit.  Top each serving with whipped cream.  Yummy chilled too!

Vanilla Ice Cream

1 cup whole milk
3/4 cup sugar
1 Tbl. vanilla
Pinch of salt
2 cups heavy cream

In blender, mix milk, sugar, vanilla and salt.  Pour into ice cream maker with cream.  Freeze and serve!  Can also be made ahead of time and frozen in a container...Scoops nicely later!
Serve with fruit syrup, caramel topping, hot fudge, or your favorite dessert!

Caramel Toffee Skor Cake

1 box chocolate cake mix (I prefer Chocolate Fudge or Devil's Food)
3 eggs
1/2 cup sour cream
1/2 cup milk
1/3 cup oil
1 can sweetened condensed milk
2/3 cup caramel sauce (homemade or purchased)
3-4 Skor or Heath candy bars, crushed
1 small tub whipped topping

Mix cake mix with eggs, sour cream, milk, and oil.  Bake according to package directions.  Allow to cool for 5 min. after baking.  Using end of skewer or wooden spoon, poke holes every 1/2" all over warm cake.  Pour can of sweetened condensed milk all over cake, allowing it to seep into holes.  After milk has been absorbed, pour caramel sauce onto cake, allowing it to absorb as well.  Cover cake and put in fridge for a long time.  When ready to serve, "frost" cake with whipped topping and sprinkle with chopped toffee bars.

Churros

1 cup water
1/2 cup butter
1/2 tsp. salt
1 cup flour
3 eggs
1/4 cup sugar
1/2 tsp. cinnamon
(Hot oil for frying)

Combine water, butter, and salt and boil together.  Add 1 cup flour all at once.  Stir eggs in one-at-a-time (could use mixer).  Put mixture in large frosting tube with large star tip.  Squeeze 4" strips into hot oil.  Turn once.  Sprinkle churros with cinnamon/sugar mixture.