This is an Alton Brown recipe, "Moo-less Chocolate Pie." It turned out delicious!
2 cups chocolate chips,
1/3 cup coffee liqueur
1 block silken tofu
1 teaspoon vanilla extract
1 tablespoon honey
1 prepared chocolate wafer crust
Place a small metal bowl over a saucepan with simmering water. Melt the chocolate and coffee liqueur in the bowl. Stir in vanilla.
Combine the tofu, chocolate mixture, and honey in the blender jar. Liquefy until smooth.
Pour the filling into the crust and refrigerate for 2 hours, or until the filling is set.
I did some special touches for decorating the pie:
* Sprinkle chocolate cookie crumbs across the top of the pie
* Drizzle melted chocolate across the top of the pie
* Place chocolate covered espresso beans around the diameter
1 cup sugar
1/4 cup water
1 Tbsp light corn syrup
1/2 lb butter (NO substitutes!)
1/2 lb. macadamia nuts
1/2 lb. milk or dark chocolate (your choice)
Do not attempt to make this on a humid or rainy day. Do not double the recipe, make one batch at a time.
Melt butter with sugar, syrup and water in a pan (such as a large non-stick frying pan or stir-fry pan) on medium to medium-high temperature. Stir continuously with a wooden spoon. When butter is melted, add the macadamia nuts. When mixture comes to a rolling boil, set your timer for a minimum of 10 minutes and keep stirring (no more than 15 minutes). The mixture will thicken and turn darker in color. The macadamias will roast. Keep stirring and cooking until the mixture turns an amber color. If you don't cook it long enough it will not harden, so keep stirring and look for the amber (caramel) color.
When it looks light caramel colored, pour the mixture out onto a large cookie sheet and spread it as thin as possible with a fork. While it is still hot, break up the chocolate into chunks and distribute it over the nut mixture and let it melt. Spread it evenly on the top.
Let it cool (refrigerate if you want). When cold you can lift the whole thing off the pan and break into small pieces.
Note: You can use other kinds of nuts such as pecans, almonds or whatever nuts you think would be good.
Grandma's recipe for Passover Seder dessert. As with old family recipes, directions may sometimes be a bit vague...
3 C red wine
1 C sugar
6 eggs, beaten
1 Tb orange zest
1 Tsp vanilla
*Wine Sauce is best when cooked one day ahead*
Heat wine and sugar until starting to boil. SLOWLY add beaten eggs, stirring constantly. Turn down heat and stir until thickened.
Remove from heat, stir in orange zest and vanilla.
Cool and refrigerate.
1 matzo per person
1 egg per person, separated
1 TB sugar per person
Soak matzo in cold water for 15 minutes. Squeeze as dry as possible. Add yolks and sugar. Mix thoroughly. Fold in stiffly beaten egg whites.
Stew apples, sugar and cinnamon until done.
Chop walnuts and mix with sugar and cinnamon.
Preheat oven to 400 degrees.
Grease a deep baking dish.
Start with a layer of dough, then a layer of apples, layer of dough, a layer of nuts and end with a layer of dough. Dot with butter.
Place in 400 degree oven for 10 minutes.
Reduce heat to 325 until brown on the top and sides (~40 minutes).
Serve warm with wine sauce.
For the topping:
1/2 stick (1/4 cup) butter, melted
2/3 cup firmly packed light brown sugar
3 cups 1-inch chunks fresh pineapple (about 1 pineapple)
4 tablespoons diced crystalized ginger
For the cake:
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon cinnamon
1 teaspoon ground ginger
1 stick (1/2 cup) butter, softened
2/3 cup granulated sugar
2 large eggs
1 tablespoon fresh grated ginger
1 teaspoon vanilla
3/4 cup milk
Whipped cream or vanilla ice cream, as an accompaniment
Topping: In a small bowl stir together well the butter and the brown sugar and spread the mixture evenly in a well-buttered 9 by 2-inch round cake pan. Pat the pineapple very dry between several thicknesses of paper towels and arrange it evenly on the sugar mixture. Sprinkle the crystalized ginger evenly on top..
Cake: Preheat the oven to 350 degrees. Into a bowl sift together the flour, the baking powder, the salt, ground ginger and the cinnamon. In another bowl with an electric mixer cream the butter with the sugar until the mixture is light and fluffy, add the eggs, 1 at a time, beating well after each addition, the grated fresh ginger and beat in the vanilla. Add the flour mixture alternately in batches with the milk, beginning and ending with the flour mixture and beating well after each addition. Pour the batter into the pan, spreading it evenly, and bake the cake in the middle of the oven for 45 to 55 minutes, or until a tester comes out clean. Let the cake cool in the pan on a rack for 15 minutes, run a thin knife around the edge, and invert the cake onto a plate. Serve the cake warm or at room temperature with the whipped cream or the ice cream.
Spread lemon curd in evenly baked tart shell. Decorate top with whipped cream and/or fresh berries. Serve immedaitely or refrigerate for up to 2 hours.
10-2/3 tb unsalted butter, softened
1/2 cup powdered sugar
1 tsp vanilla extract
1/8 tsp salt
1 large egg yolk
1 3/4 c flour
Preheat oven to 375f. In a large bowl, beat butter, powdered sugar, vanilla and salt with an electric mixer on medium speed until light and creamy. Beat in egg yolk until smooth.
With mixer on low speed, gradually add flour until butter is evenly distributed and dough is crumbly. With lightly floured fingers, press dough along bottom and sides of an 11" tart pan with a removable bottom. Prick bottom of pastry with fork. Bake for 20 minutes or until golden. Let cool completely on wire rack before filling.
1 c sugar
1/2c fresh lemon juice
2 large whole eggs
2 large egg yolks
1 stick unsalted butter
1tb grated lemon zest
In a medium saucepan, cook sugar and lemon juice over medium heat, stirring occassionally, until sugar is dissolved, 2 to 3 minutes. In a medium bowl, whisk together the whole eggs and egg yolks. Gradually whisk hot sugar syrup into eggs; return to saucepan. Cook over medium-low heat, stirring constantly, just until mixture thickens and coats back of a spoon, about 4 minutes (do NOT boil). Remove from heat.
Whisk in butter, a few pieces at a time, until melted. Whisk in lemon zest. Transfer lemon curd to a bowl. Cover with plastic wrap, pressing directly onto top surface of filling to form a tight seal. Refrigerate until cold, 2 hours or overnight.
Yikes, sometimes I scare myself. There's far too much to go in to for directions to make the cake, so I'll just give you the basic parts that you need to put it together:
1 10" yellow cake, split in to three layers
1 batch of pastry cream
1 pints perfect raspberries
1 pint perfect blueberries
2 pints whipping cream, whipped to stiff peaks with a little (not too much!) sugar, pure vanilla extract and almond extract.
10 crispy merengues, broken in to pieces
Place first layer of cake on plate and spread an even layer of pastry cream. Top with raspberries and spread thin layer of pastry cream on top of raspberries. Place 2nd layer of cake on top. Spread an even layer of pastry cream on top of 2nd layer. Top with blueberries and spread thin layer of pastry cream on top of blueberries. Please 3rd layer of cake on top.
Continued in next tip...
Use a pastry bag to pipe an even layer of whipped cream on the top and sides of the cake -- using a decorating spatula to smooth it out.
Then use a star tip to cover the top of the cake with whipped cream stars/flowers. Place a few perfect berries in the center of the top of the cake.
Press merenge pieces to sides of cake and scatter on top of cake.
Refrigerate until time to serve and eat. Because the frosting is whipped cream, it's important to refrigerate until time to eat, or it will melt.
4. Using rubber spatula, spread 2c batter in bottom of prepared pan, smoothing surface. Spoon jam in six 2 tsp mounds. Sprinkle evenly with 3/4c streusel filling without butter or nuts. Repeat with another 2c batter, 6 2-tsp mounds of jam and remaining 3/4c streusel filling. Spread remaining batter over and sprinkle with streusel topping with butter and nuts.
5. Bake until cake feels firm to touch and long toothpick or skewer inserted into center comes out clean, 50 to 60 minutes. Cool cake in pan on wire rack for 30 minutes. Invert cake onto rimmed baking sheet; remove tube pan, place wire rack on top of cake, and reinvert cake streusel-side up. Cool about 2 hours. Serve or wrap in foil until ready to serve.
3/4 c unbleached all-purpose flour
3/4 c granulated sugar
1/2 c packed dark brown sugar
2 TB ground cinnamon
2 TB cold unsalted butter, cut into 2 pieces
1c slivered almonds
1/2c apricot jam
12 TB unsalted butter, softened but still cool, cut into 1/2 inch cubes, plus 2 tablespoons softened butter for greasing pan
4 large eggs
1 1/2 c sour cream
1/2 tsp almond extract
2 1/4 c unbleached all-purpose flour
1 1/4 c granulated sugar
1 TB baking powder
3/4 tsp baking soda
3/4 tsp salt
1. For the streusel: In food processor, process flour, granulated sugar, 1/4c dark brown sugar, and cinnamon until combined, about 15 seconds. Transfer 1 1/4c of flour/sugar mixture to small bowl; stir in remaining 1/4c brown sugar and set aside. Add butter and almonds to flour sugar mixture in food processor; pulse until nuts and butter resemble small pebbly pieces. Set aside to use as streusel topping.
2. For the cake: Place oven rack in lowest position and heat oven to 350 degrees. Grease 10-inch tube pan (with 10-cup capacity) with 2 TB softened butter. Whisk eggs, 1c sour cream, and almond extract in medium bowl until combined.
3. Combine flour, sugar, baking powder, baking soda, and salt in bowl of standing mixer; mix on low speed for 30 seconds to blend. Add remaining butter and sour cream; mix on low speed until dry ingredients are moistened and mixture resembles wet sand, with few large butter pieces remaining, about 1 1/2 minutes. Increase to medium speed and beat until batter comes together; scrape down sides of bowl with rubber spatula. Lower speed to medium-low and gradually add egg mixture in 3 additions, beating for 20 seconds after each addition. Increase speed to medium-high and beat until batter is light and fluffy.
Proof that not all my cakes look good. This didn't quite unmold properly. I'll bring it to a party as a backup cake, anyway!
1 c pecans
12 oz unsalted butter, softened
1 (16 oz) box light brown sugar
5 large eggs, separated, at room temperature
3 c flour
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
3/4 c buttermilk
1/4 c bourbon
2 tsp vanilla extract
1/2 c granulated sugar
Chocolate Bourbon Glaze (recipe below)
1. Preheat oven to 350f. Spread pecans on baking sheet and bake 8 to 10 minutes, until toasted. Cool and chop coarsely. Grease a 10" tube pan. Dust with flour. Tap out extra flour.
2. In a large bowl, beat together butter and brown sugar with an electric mixer on medium-high speed until light and fluffy. Add egg yolks, one at a time, beating well after each addition.
3. Sift together flour, baking powder, baking soda and salt. In a small bowl, combine buttermilk, bourbon and vanilla. With mixer on low speed, alternately add flour mixture and buttermilk to butter mixture, beginning and ending with flour, and beat only until blended. Stir in pecans.
4. In a clean bowl, beat egg whites with an electric mixer with clean beaters to soft peaks. Gradually add granulated sugar and beat until stiff peaks form when beaters are lifted. Gently fold 1/3 of egg whites in to pecan batter. Then fold in remaining whites just until blended. Turn batter in to prepared pan.
5. Bake 75 to 85 minutes, or until cake tester inserted in center comes out clean. Let cake cool in pan 15 minutes (I rushed this and that's why it unmolded badly), then unmold on to a wire rack and cool completely. Drizzle tip with Chocolate Bourbon Glaze.
4 oz semisweet chocolate, cut in to small pieces
4 tb unsalted butter, cut up
2 tb heavy cream
2 tb bourbon
Place chocolate in a medium heatproof bowl. In a small saucepan, bring butter, cream and bourbon to a boil, then pour over chocolate. Whisk until chocolate is melted and glaze is completely smooth. Let cool completely.
This is a modified german chocolate cake. Devils food cake filled with german chocolate cake filling, coated and topped with chocolate buttermilk frosting. Sides covered with unsweetened coconut flakes, with walnut halves to decorate.
*Maybe* I'll post the recipe at some point.
2 C nuts - toasted
Dry spice mix:
2 TB sugar
3/4 tsp kosher salt
1/2 tsp ground cinnamon
1/8 tsp ground cloves
1/8 tsp ground allspice
1 TB rum
2 tsp vanilla extract
1 tsp brown sugar
1 TB butter
1) Place dry spice mix ingredients in a large bowl and stir a little to mix 'em up.
2) Toast the nuts in the oven
3) While the nuts are toasting, in a large pot, heat the glaze ingredients until just beginning to bubble.
4) Place the still hot toasted nuts in to the pan of bubbling glaze, and stir constantly, until the liquid is gone.
5) Place nuts in the bowl with the dry spice mix and toss until you're satisfied that the nuts are evenly covered with the spices.
6) Place nuts on a parchment lined tray on a cooling rack to cool.
Bag 'em up or just eat them right away. Tasty!
Nuts that work well: pecans, walnuts, cashews, almonds. I tried pistachios over the holidays but wasn't crazy about them in this mixture. I haven't tried 'em, but I bet macadamia nuts would be yummy.
Jessicadf sent me this candy recipe:
Take dried cherries, wrap in marzipan candy dough and dip in chocolate. Mine got caught in today's hailstorm as they were sitting outside to set, so I redipped them in white chocolate. The streaked white chocolate candies are Jessicadf's. Thanks Jessica and Happy New Year!
1 TB butter or canola oil
1 C minced onion
1/2 tsp salt
3/4 lb mushrooms, sliced
2 TB fresh lemon juice
3 TB unbleached white flour
2 tsp dry mustard
1 tsp dried basil
1/2 tsp dried thyme
1 C firm yogurt
fresh black pepper to taste
1/2 C grated swiss cheese (optional)
1/2 C minced parsley
1 spinach crust, prebaked (see below)
extra swiss cheese for topping
1) Preheat oven to 350f.
2) Melt the butter or heat the oil in a large, deep skillet. Add onion and salt, and cook until the onion begins to soften (5 to 8 minutes).
3) Add the mushrooms and lemon juice. Cook, stirring often, over medium heat about 5 to 8 minutes more.
4) Gradually sprinkle in the flour, mustard and herbs, stirring as you go. Cook and stir over medium heat another 5 minutes. Set aside.
5) Beat together the egg, yogurt, black pepper, cheese and parsley in a medium-large bowl. Beat in the mushroom saute.
6) Pour the filling into the prebaked crust. Top with extra cheese, if desired, and dust with paprika. Bake for 30 minutes. Allow to cool for at least 10 minutes before cutting. Serve hot or warm.
A little oil for the pan
2 TB butter or canola oil
3/4 lb fresh spinach, finely minced
1/2 tsp salt
3/4 C unbleached white flour
3/4 C wheat germ or fine bread crumbs
a few gratings or dashes of nutmeg
1) Preheat oven to 375f. Lightly oil a 9 or 10 inch pie pan.
2) Melt the butter or heat the oil in a large skillet. Add the spinach and salt, and saute quickly over a fairly high heat until the spinach is limp.
3) Remove from heat; add remaining ingredients and mix well.
4) Pat in to oiled pie pan. Use a form at first, and then your fingers, to mold the crust. Prebake for 15 minutes - no need to cool before filling.
1 TB canola oil
4 C thinly sliced onion
1 medium sized red bell pepper, cut in to thin strips
3/4 tsp salt
2 tsp dry mustard
3 TB fresh lemon juice
3 TB unbleached white flour
3 to 4 TB water, as needed
3/4 C sour cream (lowfat ok)
3/4 C firm yogurt
2 eggs (ok to delete yolks)
1 TB prepared horseradish
2 TB minced fresh parsley
freshly ground black pepper
1 unbaked walnut crust (see below)
2 tsp caraway seeds
1) Preheat oven to 375f.
2) Heat the oil in a large skillet. Add onion, bell pepper, salt, mustard and lemon juice. Cook, stirring frequently, over medium heat until the onion softens (about 8 minutes).
3) Sprinkle in the flour, stirring constantly. Stir and cook another 8 to 10 minutes over medium heat, adding water, as needed, to prevent sticking. Remove from heat.
4) In a medium sized bowl, beat together the sour cream, yogurt, eggs, horseradish and parsley. Stir this into the pepper and onion mixture and season to taste with black pepper.
5) Pour the filling in to the crust and sprinkle caraway seeds and paprika on top. Bake for 1 hour. Let sit at least 10 minutes before serving. Serve hot, warm or at room temperature.
6 TB cold butter, cut in to small pieces
1 1/4 C flour
1/2 C finely minced walnuts
1/4 TSP salt
About 3 to 4 TB cold water
1. Using a food processor or pastry cutter, cut together the butter, flour, salt and nuts until they make a uniform mixture resembling coarse cornmeal.
2. As the food processor briefly runs, add the liquid, a little at a time, until the dough holds together. The varying humidity will affect the amount of liquid needed.
3. Wrap the dough and chill it to roll out later, or roll it immediately, using extra flour as needed, to prevent sticking. Transfer carefully to a 9 or 10 inch pie pan and form a crust with an edge. If not filling and baking soon, refrigerate until use.