Saturday, January 5, 2008

Chocolate Pie

RECIPE: Chocolate Pie


The dog biscuits are baking, the peanut butter cookie dough is chilling, and I thought I would post the recipe to the chocolate pie my daughter requested for her birthday last year. This recipe is probably as "old as dirt" and I have seen it everywhere with one name or another, slight variations here and there, but this is the one I use:



"Chocolate Pie"



1 c sugar

1/2 c baking cocoa

3 Tbsp corn starch

1/4 tsp salt

2 c. milk

2 beaten egg yolks

1 Tbsp butter

1 tsp vanilla

1 baked 9" pie shell




  1. In a small bowl, beat egg yolks, and set aside. 


  2. In a saucepan, combine sugar, cocoa, corn starch and salt.  Stir in milk and begin to cook over medium heat, stirring constantly. Cook until mixture thickens and comes to a boil.  Allow to boil for 1 minute and remove from heat.  You will need to "temper" the eggs before adding them to the pan. This can be a little tricky. (If you just add the eggs to the pan, you will have scrambled eggs in your chocolate sauce!)


  3. With a large ladle, scoop some of the hot sauce (about a cup or so) and pour it into the eggs while beating the eggs with the other hand. Mix it together well, and pour it back into the pan.


  4. Return pan to heat, and cook one more minute, stirring constantly.

  5. Remove from heat, stir in butter and vanilla, stirring until butter is melted and all is mixed smooth.

  6. Pour sauce into pie shell.  Allow to cool to room temperature and then cover and place in refrigerator to chill.


Enjoy!







 

Wednesday, January 2, 2008

Blondies

NOTE: This recipe has been updated with a pictorial and printable version.

Here---> Blondies


These are a yummy and easy treat to make.  They are a new favorite around here. I made them for my holiday baking, and they swiftly vanished from the kitchen!






Blondies



1 1/2 c all-purpose flour

1 tsp baking powder

1/4 tsp salt

1/2 c (1 stick) unsalted butter (room temperature)

3/4 c packed brown sugar

1/4 c sugar

2 eggs

2 tsp vanilla

1/3 c chopped pecans

1 heath bar, chopped (or other toffee bar, or 1/2 c "heath bits")




  1. Grease a 9x13 baking pan, set aside; preheat oven to 350 degrees.

  2. In a small bowl, combine flour, baking powder and salt.

  3. In a mixing bowl, cream together butter and sugars, beat until fluffy. Beat iin vanilla. Add eggs, one at a time.

  4. Beat in flour mixture.


  5. Fold in nuts and toffee bits.

  6. Bake for 25 - 30 minutes or until wooden pick inserted in center comes out clean.

  7. Cool.


Enjoy!

Tuesday, January 1, 2008

Cinnamon Rolls (using basic bread dough)

So here are the cinnamon rolls I make, using my standard bread recipe.  (also if you want "white" rolls, simply substitute unbleached bread flour for all of the flour 3 1/4 c)







Cinnamon Rolls



One batch of basic bread dough

1/4 c melted butter

1/4 c chopped nuts (optional)

1/3 c sugar

1 tsp cinnamon




  1. Prepare this dough as you would for making bread, but after the first rise, instead of forming 2 loaves, roll the dough out into a rectangle, about 12 x 9 inches.

  2. Grease a 13x9 inch pan and set aside.

  3. Brush the dough with melted butter.

  4. Combine cinnamon and sugar and sprinkle over the dough. Sprinkle with nuts.


  5. Roll the dough up tightly, starting at the short end. Pinch the edge together to seal it closed.  Turn it over and lay it seal side down.

  6. You will cut this roll into 12 slices.  The easiest way to do this, is take a piece or ordinary sewing thread, about 18 or so inches long.  Slide the thread under the roll, bring the end of the threads together on top and cross like you are about to start tying it closed, but PULL tight.  The thread will slice right through the dough and make a perfect slice.  Lay all the slices into the prepared baking pan.

  7. Cover and let rise 1 hour or until indentation remains when you touch it with your finger.

  8. Bake in a preheated oven at 375 degrees for 20-35 minutes, or until golden brown.

  9. Carefully remove from a pan and cool slightly.


If you like a glaze, this is the glaze we use.  I make it as soon as the rolls come out of the oven and drizzle it over the hot rolls.



Glaze

1 c powdered sugar

1/2 tsp vanilla

1 1/2 Tb melted butter

2 Tb hot coffee



In a dish, blend all ingredients together with a whisk, and drizzle over the rolls.



I also have another glaze that I use sometimes...came up with this one once when I had made the rolls and forgot I was out of powdered sugar!



Brown Sugar Glaze



1/4 c brown sugar

1/4 c white sugar

1/4 c butter

1/4 c cream or whole milk

1 tsp vanilla



In a small saucepan, over low heat, mix the sugars, butter and cream.  Whisk together over the heat until everything is dissolved. Stir in vanilla.  Let it cool a little, and then drizzle it over the rolls.  This will thicken up some as it cools.



Enjoy!



Printable Version: Cinnamon Rolls using Basic Bread Dough