MICROWAVE BROWNIE FOR ONE !!

 They say that you are not supposed to reward yourself with food...OK, I get that. But every once in a while, I crave something deeply chocolate, deeply warm and gooey. This recipe fills that bill perfectly and since it is only a single serving, there isn't a whole pan of guilty calories calling your name the rest of the day.

PURE HEAVEN IN MINUTES 

MICROWAVE BROWNIE FOR ONE
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1/4 cup all-purpose flour
1/4 cup brown sugar
1/8 teaspoon baking powder
2 tablespoons cocoa powder
3 tablespoons milk
1 tablespoon butter (room temperature)
1 tablespoons pecans (optional)
2 tablespoon chocolate chips (or 1 tablespoon mini chocolate chips)
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In a small microwave safe bowl, mix everything together until smooth (mixture will be very thick). 
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Now here comes the only "tricky part" of the recipe. Total cooking time in the microwave is 1 to 2 minutes depending on how powerful your microwave is. 

My microwave is a 1000 watt machine and it takes 1 minute 20 seconds. 

Watch your microwave carefully (the FIRST time you make this treat) so you don't over bake it (use the toothpick test for doneness). After you do this first "trial run", you will know exactly how long to microwave the next mini brownies.

LET THE BAKED BROWNIE SIT FOR ABOUT A MINUTE BEFORE YOU EAT IT.
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NOTE: I am embarrassed to say I know this recipe by heart now. Any flavored chocolate, peanut butter, white (etc.) chips will work well.
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NOTE: The recipe doesn't say you have to, but I bake mine in a little ramekin that I spray with cooking spray.

ENJOY !!!

TRIPLE CHOCOLATE ZUCCHINI BREAD

IT IS ZUCCHINI SEASON !!!

Do you have a lot of zucchini this summer? If so, this is a GREAT way to use it. This treat is super chocolate-y, super moist (in fact it gets even more moist on day two), super easy to make and freezes very well.

(2) one-ounce squares of unsweetened chocolate (melted)
3 large eggs
3/4 cup brown sugar
3/4 cup white sugar
1 cup vegetable oil (I used canola)
2 cups shredded zucchini (squeezed dry, then measured)
2 teaspoons vanilla
2 + 1/2 cups flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon cinnamon
1 teaspoon salt
1/2 cup unsweetened cocoa
3/4 cup semisweet chocolate chips

Things to do first:
1. Preheat your oven to 350°

2. Toss the chocolate chips into the measured flour to get them well coated, that way they won't sink to the bottom of the bread as it bakes.

3. Grease two large (9" x 5") loaf pans. I line mine with parchment and then greased the parchment (this bread tries to stick to the pan if you go light on this step, but with the parchment paper, the zucchini bread tips right out.

4. Shred the zucchini, then squeeze some of the water out of it (with your hands) before you measure it.

Directions:

In large mixing bowl (I use my stand mixer), combine eggs, sugar, oil, grated zucchini, vanilla and melted chocolate. Mix until smooth.

Next, add flour (that you've stirred the chocolate chips into), cocoa, baking powder, baking soda, cinnamon and salt. Mix until well combined, smooth and shiny (just takes about 30 seconds or so).

Pour batter into 2 well-greased large loaf pans and bake at 350­° for 60 to 70 minutes (my electric oven takes exactly 60 minutes) or until a toothpick inserted into tallest part of the bread comes out clean. Don't over bake.

Cool in pans (on a rack) for 15 minutes, then remove from pans. Wrap the bread in plastic wrap while they are still VERY hot.  This keeps a lot of the moisture inside of the zucchini bread as it cools.  Don't slice the bread until it cools down completely.

If you are going to freeze them, cool completely, then double wrap them or wrap them in plastic wrap and put in a Ziploc freezer bag.

FUN TIP: If your children are picky eaters, just peel the zucchini before you shred them, that way you won't hear "Mom, what are these green specs?" They won't even know that the zucchini is in there!!

ENJOY !!

CHOCOLATE-PECAN ICE CREAM CUPS

These chocolate cups are quite tasty and a real show stopper. They are great for company because you can make them ahead and keep them in the freezer. Even when they are frozen solid, they are not brittle; they are the consistency of a GOOD FUDGE !!!

Great for Ice Cream or 

Chocolate Mousse !!!

All it takes to make these are ingredients you probably already have in your pantry:

2 cups semisweet chocolate chips
14 ounce can of sweetened condensed milk (not evaporated)
1 cup finely ground pecans (I used the food processor)

In a heavy saucepan, over low heat, melt chocolate chips with sweetened condensed milk (not evaporated). Stir until very smooth then stir in finely chopped pecans. Insert paper liners into cupcake pans; spread about 2 tablespoons of the chocolate mixture on the bottom and up the sides of the paper liners (make the sides and upper edges nice and thick). 

Freeze for at least 2 hours. Carefully peel off paper liners (see hint below) and fill with a scoop of your favorite ice cream or chilled mousse. Makes about 12 desserts.

NOTE: I melted my chocolate with the sweetened condensed milk in the microwave (on high); it took about 30 seconds, stirring half way through.

NOTE: Recipe calls for finely ground pecans. I used the food processor to chop the nuts super fine.

NOTE: Make sure you leave the chocolate at the top edge of the cupcake paper nice and thick, so it doesn't break/tear when you remove the paper. Chocolate cups are not super hard/brittle like other chocolate cups.

GOOD HINT

Letting the chocolate cups sit at room temperature for about 3 or 4 minutes before removing the paper liner, makes them easier to peel.

ENJOY !!!

CHOCOLATE MAGIC SHELL

This fast and fun recipe is a delicious chocolate sauce and when you put it on something cold, it turns hard like commercial "Magic Shell" (except a lot more budget friendly). Don't restrict it to ice cream though, how about frozen bananas?

1 cup semi-sweet chocolate chips 
¼ cup butter
¼ cup canola oil
¼ teaspoon vanilla extract

Heat the chocolate, butter and oil until the chocolate melts. I do this in the microwave, starting at 30 seconds on high, then stir, then 15 more seconds and stir and a final 15 seconds and stir. At first, it will seem like the ingredients don't want to blend, but whisk it for 10-15 seconds and it will go together beautifully. Once it is smooth, whisk in the vanilla extract.

Cool to room temperature, (you can use it right away, but while it is still hot it will take a few seconds for it to harden on the ice cream).

NOTE: If you use your microwave to melt the chocolate, watch it carefully, since your microwave might cook faster or slower than mine and chocolate scorches easily.

NOTE: With the addition of butter & oil, I thought this might have a greasy taste, but it does NOT. While warm (which is my favorite) this has a velvety texture, almost like the best hot fudge sundae taste.

"Peanutella" Chocolate Peanut Butter Spread

If you like Nutella, you will LOVE peanutella, just think of the possibilities!!

Lets see, let me count the ways: on waffles, on pound cake, on warm scones, in a sandwich, with s'mores, on waffles, as a dip for apples and oh yes...right out of the jar with a spoon!!!

2 cups shelled, skinned raw peanuts (see note)
1/2 cup unsweetened cocoa powder (best quality you can find)
1 1/4 cups powdered sugar
1/4 teaspoon salt 
2 to 3 tablespoons peanut oil

Spread the nuts on a cookie sheet and roast in a 400F oven for 10 minutes (stirring half way through for even roasting).  NOTE: I couldn't find raw peanuts, so I used dry roasted UNSALTED peanuts and roasted them for only 5 minutes in the oven (to bring out more flavor).

Put the nuts in a food processor and process for five minutes. At first they will get mushy or pasty, but keep processing and the nuts will start to liquefy. Scrape down the sides of the food processor every once in a while.

Once the nuts begin to liquefy, add the cocoa powder, powdered sugar, salt and 2 tablespoons of peanut oil. Process for another minute or so. If the mixture seems too thick (it will thicken more in the fridge) add the other tablespoon of peanut oil. Taste the mixture, add another mini-pinch of salt if you think it needs it.

That's it!! Store in the fridge (tightly covered) for up to a week.  This mixture might seem a bit thin at first, but it will thicken as it "sets" in the fridge.

ENJOY!!!

SUPER EASY CHOCOLATE MOUSSE

This recipe is not only super quick, super easy and super tasty, but it is very pretty!! It's great for any special occasion, and it goes together in the wink of an eye, so it's also great for a week night meal!!

2 cups whipping cream
2 teaspoons unflavored gelatine
2 tablespoons COLD water
1/4 cup BOILING water
3 level tablespoons unsweetened cocoa powder
1/2 cup sugar
1 teaspoon vanilla

In a small cup, mix unflavored gelatine with 2 tablespoons COLD water. Stir and let it sit for a minute while you heat up the water.

Add the boiling water, stir and set aside while you whip the cream.

In a mixing bowl, combine the whipping cream, sugar cocoa powder and vanilla. Whip until soft peaks form.

After soft peaks start to form (and while still beating) slowly drizzle in the dissolved gelatin, then beat the mixture on high till stiff peaks form.

Put mousse into dessert dishes and chill, at least, one hour.

Note: This recipe fills 8 normal size dessert dishes.

NOTE FOR EMPTY NESTERS:  I cut this recipe in half and it is perfect for the two of us.......for two nights. It keeps VERY well (covered) in the fridge.

ENJOY !!!

EASIEST CHOCOLATE CUPCAKES EVER !!!

These cupcakes are SUPER moist, SUPER chocolate-y and SUPER easy to make. They also stay moist and soft for two or three days (at least).

Perfect for a potluck, bake sale, lunch box or "just because". They are easy enough for kids to make too !!!

CUPCAKES

1/2 cup butter cut in cubes
1/2 cup water
1/4 cup unsweetened cocoa powder
2 cups flour
2 cups sugar
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup buttermilk (see note below)
2 eggs
1 teaspoon vanilla

Note: If you do not have buttermilk, just put 2 teaspoons of vinegar or lemon juice in a half-cup measuring cup then fill it up with milk. Let it sit for 5 minutes.........works just as well as buttermilk!!

Preheat oven to 350° and put 24 cupcake papers in cupcake pans.

Bring butter, water and cocoa powder to a boil, then take off heat and set aside to cool a few minutes.

Mix flour, sugar, salt and baking soda. Add eggs, buttermilk, vanilla and warm cocoa mixture and beat just until well blended.

Fill cupcake papers 2/3 full and bake for 18-20 minutes. My electric oven takes exactly 18 minutes. Do not over-bake!! Cool before frosting.

FROSTING

6 tablespoons milk
1/4 cup unsweetened cocoa powder
1/2 cup butter
4 1/2 cups powdered sugar
1 teaspoon vanilla extract

Heat the milk, cocoa powder and butter to a boil, then remove from heat then add the vanilla and powdered sugar. Beat till smooth.

Sometimes I have to add a tablespoon or so of extra milk to the frosting (if it seems too thick).

If frosting seems a little too SOFT, just let it cool for about 10 minutes or so and it will thicken up nicely.

ENJOY !!!



HOT FUDGE SUNDAY CAKE FOR MOTHERS DAY

Click On This Photo For
The Full YUMMMMM-factor

 

The first time I saw this recipe, I knew I had to try it because it had a lot of things going for it. First and foremost, it is an ooey-gooey chocolate dream. Secondly, there are no mixing bowls (you mix it right in the baking pan). Thirdly, it does not require any special ingredients (not even butter or eggs). And finally, this super-tender chocolate cake bakes on top of a rich hot fudge sauce…need I say more?

3/4 cup all-purpose flour
2/3 cup white sugar
1/2 cup unsweetened baking cocoa (divided)
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup milk
3 tablespoons vegetable oil
2/3 cup brown sugar (packed)
1 teaspoon vanilla extract
1 1/4 cups boiling water
1 1/2 teaspoons instant coffee granules
Vanilla ice cream

Preheat oven to 350°. In an (un-greased) 8”x8” baking pan, mix flour, white sugar, 1/4 cup of the cocoa, baking powder and salt (stir it up to combine); add the milk and oil and stir until the batter is well mixed.
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Mix the brown sugar and 1/4 cup of cocoa together and sprinkle evenly over the batter (DO NOT MIX IT IN).
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Combine the boiling water, vanilla and instant coffee and gently pour it over everything (DO NOT MIX IT IN).
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Bake for 35 minutes (the hot fudge sauce will bubble up from underneath and around the edges of the cake as it bakes). Allow this to cool for 15 minutes before you serve it (just make sure it's very warm when you serve it).
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To serve, top a slice of cake with scoop of vanilla ice cream and spoon the hot fudge sauce (from the bottom of the pan)over the ice cream.
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As simple as this dessert is…it is just unique enough (and delicious enough) for company as well.

CHOCOLATE LOVERS CHOCOLATE PUDDING

If you love chocolate, as much as I love chocolate, I hope you will try this recipe. I have been perfecting it for a couple of years now, and the process has required a lot of delicious taste testing sacrifice on my part, but the end result is perfection: thick, ultra-chocolate-y, super rich and addicting....just right!!

2 1/4 cups milk (I use 2% milk, but any kind is ok)

1/2 cup whipping cream

1/2 cup brown sugar (I use dark, but light is ok)
3 egg YOLKS  (yolks ONLY)
3 tablespoons corn starch (very slightly rounded)(not heaping)
1/2 cup milk chocolate chips
1/2 cup semi sweet chocolate chips
3 tablespoons butter (cut into pieces)
1 teaspoon vanilla

Whisk the brown sugar and corn starch together and set aside. This step isn't absolutely necessary, but if you do it this way, the cornstarch will not clump up or lump up when you add the milk. 

Whisk the cream, milk and yolks together in a saucepan that has a nice heavy bottom (it prevents scorching). Add the dry mixture to the wet mixture and whisk until smooth. Make sure you scrape the corners of the pan because the corn starch likes to "hide" there.

Cook on medium heat (stirring) until it gets thick and starts to bubble all over the entire surface of the pudding. TURN THE HEAT DOWN to a level where it still bubbles (but isn't going crazy) and cook/stir for another 30 seconds.

Remove from heat and add the butter, milk chocolate chips and vanilla; whisk until melted and smooth.

Now, if you REALLY want that super smooth and silky mouth feel, pour the cooked pudding through a mesh strainer, it REALLY makes a HUGE difference but isn't absolutely necessary.

Pour into dessert dishes and lay a piece of waxed paper or plastic wrap right on the surface of the hot pudding (this will stop any "pudding skin" from forming). Chill for at least 4 hours. Top with whipped cream and serve cold.

ENJOY !!

CHOCOLATE MARSHMALLOW BROWNIE PIE

I've noticed a trend on my birthday (which is today); it seems I always treat myself to something  CHOCOLATE!! Today's birthday post is ULTRA-chocolate (and delicious).

It starts with a rich brownie layer that you top with miniature marshmallows while it is still piping hot out of the oven. Then it is topped with a rich chocolate glaze and sprinkled with lots of toasted sliced almonds. It was heavenly!!

 

BROWNIE LAYER
In a small bowl whisk the following ingredients together:

3/4 cup all purpose flour
1 cup sugar
1/4 cup unsweetened cocoa powder
1 teaspoon baking powder
1/4 teaspoon salt

In a different bowl, beat the following together:

1/2 cup butter melted
2 large eggs
2 teaspoons vanilla

Add the wet ingredients to the dry ingredients and mix until smooth.

Place batter in a greased 9" round pan (spring form pan works the best) and bake in a 350°F oven for 25-30 minutes or until toothpick tests clean (my electric oven took 25 minutes).

Remove from oven (and turn oven off). Top HOT cake with miniature marshmallows (I used about 4 large handfuls) and put it back in the hot oven for 2-3 minutes or until marshmallows have puffed up a little. Remove from oven.

FUDGE FROSTING

6 tablespoons melted butter
6 tablespoons BOILING water
6 tablespoons dry cocoa powder
2 cups powdered sugar
1 teaspoon vanilla extract

Whisk until smooth. Gently pour (evenly) over the warm marshmallows and then sprinkle with TOASTED sliced almonds (nuts optional). If you don't like nuts, colored sprinkles look festive too.

Let everything cool off a little, then put it in the fridge for about an hour to "set" the chocolate frosting. Bring the cake back to room temperature before serving.

NOTE: You can bake this in ANY greased 9" cake pan, but a two piece spring form pan will allow you to remove the cake a little easier. If you use a 2 piece pan, make sure you put a cookie sheet under the pan.

 

CHOCOLATE MUFFINS

SUPER moist, SUPER chocolate-y, SUPER EASY (mix with a spoon), these chocolate muffins are a great "fix" for that chocolate craving!!

2  2/3  cups all purpose flour
3/4 cup granulated sugar
3/4 cup brown sugar 
1/2 cup unsweetened baking cocoa
1 1/2 teaspoons baking soda
1/2 teaspoon salt
1/2 cup chocolate chips (I use mini-chips)

Mix the above dry ingredients in a large bowl, making sure they are all well combined. If you add the chocolate chips at this stage, they will not "sink" when the muffins are baked. I like to use mini-chocolate chips so the chocolate distributes evenly throughout the batter, but ANY kind of chocolate chip will work (mint is very good too!!)

In a different medium sized bowl, whisk the following wet  ingredients until smooth:

3 eggs
1 cup sour cream
1/2 cup coffee (cold)
1/2 cup milk
1/2 cup vegetable oil
2 teaspoons vanilla extract

After the wet mixture is whisked until smooth, add it to the bowl of dry ingredients and stir just until everything is moist.

Line cupcake pans with paper liners and fill 2/3 full with the muffin batter.  Bake at 325° for 20-25 minutes (my electric oven takes 20 minutes exactly). Test for doneness with a toothpick.

This recipe makes 3 dozen muffins

Microwave Chocolate-Marshmallow Pudding

Super quick, super easy, rich and chocolate-y, and very inexpensive to make; this fun dessert will satisfy your chocolate craving for sure!! Equally delicious warm or cold, you can have this treat on the dinner table in no time.

1/2 cup brown sugar
1/3 cup unsweetened baking cocoa
pinch salt
3 level tablespoons corn starch
2 cups milk (see note below)
1 tablespoon butter
1 teaspoon vanilla
2 cups mini-marshmallows (optional)

In a large glass bowl, mix the brown sugar, cocoa, salt and corn starch. Slowly add the milk and mix well. At first the cocoa will sort of sit on top of the milk, but if you mix well with a whisk, it will mix together in a minute or so.

Microwave on HIGH for 3 minutes. Carefully remove from microwave, and stir well (again with whisk).  Put it back in the microwave (one minute at a time...stirring well after each minute) until the pudding is shiny and thick.  My microwave took the initial 3 minutes, then 2 more (1 minute) intervals), but everyones microwave is different, so just mix it well after each interval and when it is shiny and thick, it's done.

After pudding is thick, stir in butter and vanilla and mini-marshmallows. The heat from the pudding will melt the marshmallows, so don't stir them too much (you want them to stay whole if possible).  Chill the pudding in dessert dishes.

NOTE: I like to use whole milk in this recipe, but I make it with 2% milk a lot too.

NOTE: Marshmallows totally optional.

NOTE: Don't microwave this pudding in a plastic bowl because the plastic gets hotter than the pudding for some reason; glass is the best.

Super Moist Chocolate Cupcakes

I found this quick, easy, delightful recipe on the For the Love of Cooking web site. It makes one dozen super moist, super chocolate-y, super yummy cupcakes. This recipe is going into my "5 star file", that is for sure.

1/2 cup white sugar
1/2 cup brown sugar
3/4 cup + 2 tablespoons flour
1/4 cup + 2 tablespoons unsweetened cocoa powder
3/4 teaspoons baking soda
3/4 teaspoons baking powder
1/4 teaspoon salt
1 egg
1/2 cup milk
1/4 cup canola oil (I used vegetable oil)
1 teaspoon vanilla extract
1/2 cup BOILING water

Preheat the oven to 350° and line a cupcake pan with 12 paper liners.

Sift together all of the dry ingredients into a large bowl. Add the egg, milk, oil and vanilla and beat together with an electric mixer until combined.

Scrape the sides of the bowl and add the boiling water, mix until just combined but smooth.

The batter will be very watery looking, so don't be alarmed.  Pour the batter evenly into the paper liners.

Bake in preheated oven for 20-22 minutes or until a toothpick tests clean. Remove from oven and cool before frosting.

Do you have a craving for chocolate?

Give this a try, they are great.

CHRISTMAS FUDGE

Christmas is almost here and everyone I know is running around looking for that last minute mini-gift for the mailman, a teacher, the newspaper boy or even the UPS man!!

This fudge recipe is the perfect answer!! Not only is it quick and easy to make, but it tastes great and I love that it can be made way ahead of schedule.

4 cups white sugar
1 twelve ounce can of evaporated milk
8 ounces of real butter (no margarine or spreads)
2 cups milk chocolate chips
1 cup semi-sweet chocolate chips
1 cup white chocolate chips
1 TABLESPOON vanilla
chopped nuts if desired (we like honey roasted peanuts)

In a heavy bottomed sauce pan, mix the white sugar and evaporated milk; bring it to a boil over medium high heat.  Once it is at a full rolling boil (one that you can not stir down), turn the heat down to medium and boil for 6½ minutes (stirring CONSTANTLY). I stir with a wooden spatula that has a square end and I stir in a figure 8 (the flat blade of the spoon really scrapes the  bottom of the pan well).

After 6½ minutes at a full rolling boil, remove the pan from the heat and add the butter, a TABLESPOON of vanilla and all of the chocolate.

At first the butter will sort of stay separate from everything, but if you use a whisk, it will incorporate quickly. When it's all smooth, add the nuts if you are using them (as many as you like).

Pour into a FOIL LINED 9" x 13" pan and cool overnight in the fridge. If you are using these cute little tin foil stars (instead of the 9" x 13" pan), you can just wrap them in clear cellophane bag (after they are chilled) and tie it up with a bright Christmas bow!!

 MERRY   CHRISTMAS   FRIENDS!!!

NOTE: You can make this with any flavor chocolate chips you like.
I've tried them all and the only one I DON'T recommend is using ALL semi-sweet. The three chocolate blend listed above results in a wonderful flavor (you won't taste the white chocolate, but it adds a lot to the final taste).

Note: Make sure you use a good quality butter, not a soft spread butter or a diet butter and definitely no margarine.

CHOCOLATE PEANUT BUTTER FROSTING

This is a POSITIVELY DELICIOUS frosting recipe. What a nice variation from classic chocolate frosting!! It has a smooth, thick texture and tastes great by the spoonful!!

 

This is my new "go to" recipe for frosting snack cakes, brownies and cupcakes, it is quick, easy to make and tastes great!!

1/2 cup smooth peanut butter (I used Jiff)
1/2 cup unsweetened cocoa powder
1/4 teaspoon salt
1 teaspoon vanilla extract
1/2 - 3/4  cup half and half (see note)
2  2/3 cup confectioners sugar

Mix the peanut butter, cocoa powder, vanilla and a few tablespoons of the half and half until it is smooth and creamy.  Add the sugar, salt and the rest of the half and half (*see note below).   Beat with electric mixer until smooth and shiny.

That's it... what could be easier?!?  We LOVED this frosting!!

NOTE: The recipe said to start with half cup of the half and half and if you want it thinner, add the remaining 1/4 cup of half and half (one tablespoon at time)...beating until smooth.

CHOCOLATE SILK PIE

Have you ever had a cream pie dessert that, was (not only) outrageously delicious, but the  "mouth feel" was absolutely sublime? That is the perfect description for this chocolate silk pie; it is the smoothest, creamiest, chocolate filling we have ever eaten!!

 



 

 

CHOCOLATE SILK FILLING

2 cups semisweet chocolate chips

2 cups heavy whipping cream (divided)

2 tablespoons powdered sugar

2 teaspoons vanilla

8 ounces cream cheese (room temperature)

In a small microwave bowl, mix the chocolate chips and 1/2 cup of the cream. Heat on 50% power for about 2 minutes, then stir. If they aren't completely melted and smooth, continue microwaving on 50% power (30 seconds at a time), stirring each time.  My microwave oven took the initial 2 minutes plus about 20 more seconds. COOL MELTED CHOCOLATE FOR 20 MINUTES BEFORE USING!!

In a different bowl, mix the remaining 1½ cups of whipping cream, powdered sugar and vanilla. Beat on high until stiff peaks form, set aside.

In another large bowl, beat the cream cheese until fluffy, gradually mix in the melted chocolate mixture, beating until very smooth.  Gently fold in the whipped cream with a rubber spatula. Do this slowly so you don't deflate the air in the whipped cream..

Fill your favorite pre-baked pie crust with the filling, smooth the top and chill at least 4 to 6 hours (better overnight).

 

 

This recipe overfills a 9" pie

or is perfect for a  10" pie

 

Top with whipped cream and enjoy!!

 

 

 

FUDGE CREAM PIE

I decided to try this chocolate pie recipe because it looked so simple. You do not have to temper the eggs, no complicated steps and multiple bowls to deal with. It is super quick, super easy and produces a super thick chocolate filling. It was a huge hit for the chocolate lovers at our house!!

 9" baked pie crust
1¼ cups white sugar
2 tablespoons flour
4 tablespoons cornstarch
¼ teaspoon salt
2 cups milk
4 egg yolks
2 one ounce squares unsweetened chocolate
1 tablespoon butter
1 teaspoon vanilla extract

In medium saucepan, combine sugar, flour, cornstarch and salt. In a medium bowl, beat milk and egg yolks until smooth. Gradually stir the milk mixture into the saucepan that has the sugar mixture in it. Cook over medium heat (stir constantly) until the mixture comes to a full boil. Boil and stir for a minute or two or until it's very thick.
Remove from heat and stir in the chocolate, butter and vanilla until the butter is melted. Pour into baked pie shell.
Place plastic wrap directly onto the surface of the hot filling (this will prevent a skin from forming on the pudding). Chill overnight. Top with whipped cream and chocolate curls.

CHOCOLATE CHEESECAKE FOR TWO

Chocolate cheesecake for two, how tempting is that? Actually, this was rich enough that Hubby and I split a piece (technically making it cheesecake for 4). Served with a dollop of sweetened whipped cream, this was the perfect ending to a romantic dinner.

 Preheat your oven to 325F and line a mini loaf pan (6" x 3" x 2") with foil (leaving the ends long enough to grip on to) and spray with vegetable spray.

GRAHAM CRACKER CRUST
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½ cup graham cracker crumbs
1 tablespoon sugar
1 tablespoon of melted butter
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Mix well and pat firmly into prepared mini loaf pan, set aside.
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FILLING.
½ cup semi-sweet chocolate chips (see note)
4 ounces cream cheese (room temperature)
2 tablespoons white sugar
1 egg room temperature (slightly beaten)
1 teaspoon flour
½ teaspoon vanilla extract
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Melt chocolate chips and beat them into the softened cream cheese; add the vanilla and sugar. Whisk in beaten egg and flour until smooth (don't over mix). Pour over the crumb crust.
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Place the mini loaf pan inside of an 8" or 9" cake pan and add hot water to the bigger pan until it comes half way up the side of the smaller pan. Bake 30 minutes or until set.
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Cool about 15 minutes, then put in fridge and chill for at least 3 hours (even better on day 2). To serve, grab edges of foil, and lift the cheesecake out of the pan. Fold foil back and cut cheesecake into pieces; serve with sweetened whipped cream.
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NOTE: Your chocolate cheesecake is only going to be as tasty as the chocolate that you use. I used Ghirardelli chocolate chips and they were excellent.
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NOTE: After baking for 30 minutes, gently tap the side of the smaller pan with a spoon. You should see just a little jiggle in the batter, but not much.