French Silk Pie (Chocolate Pie)

French Silk Pie (Chocolate Pie)

If you love chocolate pie, you are going to love this French Silk Pie recipe!

Prep: 30 mins Total: 30 mins

Ingredients:

4 oz. bittersweet or semisweet chocolate
1 cup (2 sticks) salted butter, softened
1 1/2 cups ultrafine (or you could substitute granulated) sugar
1 tsp. vanilla extract
4 eggs, room temperature
(optional) 1/4 tsp. espresso powder
1 fully pre-baked 9-inch pie shell (homemade or store-bought)
3 cups whipped cream
1 chocolate bar, roughly chopped or shaved or melted into chocolate curls

Directions:

Heat chocolate in a microwave-safe bowl in 20-second intervals, stirring between, until completely melted. Set aside and let cool for about 10 minutes until it is room temperature.
In the bowl of an electric stand mixer using the paddle attachment, cream together butter and sugar on medium-high speed until fluffy, about 1-2 minutes. When melted chocolate has cooled, gradually add it to the butter/sugar mixture. Beat the mixture on medium-low speed until thoroughly until combined. Add vanilla and beat until combined.
Switch to the whisk attachment. Add one egg, and beat for 5 minutes on medium speed. Repeat with remaining three eggs, beating the mixture for an additional 5 minutes after each egg. (20 minutes total.) Pour the filling into a baked pie shell in a pie plate, and use a spatula to spread out the top evenly. Refrigerate for at least 2 hours or until chilled before serving.
Top with desired amount of whipped cream, then garnish with chocolate shavings or curls.
*This ingredient does use raw eggs.  Consume at your own risk.

 http://www.gimmesomeoven.com/french-silk-pie-chocolate-pie/

Salted Caramel Butter Bars

Prep time:  15 mins

Cook time:  45 mins

Total time:  1 hour

Serves: 24

 

Buttery, soft crumb bars filled with salted caramel! I dare you to stop at one bite.. it's irresistible!

Ingredients

• 2 cups (4 sticks) unsalted butter, softened
• 1 cup white sugar
• 1 & ½ cups powdered sugar
• 1 Tbsp vanilla extract
• 4 cups all-purpose flour, plus 2 Tbsp
• 1 (11.5 oz) jar salted caramel sauce (I like Smuckers Brand Simple Delights, but Trader Joe's Fleur de Sel is great, too!)
• Sea salt

 

Instructions

1. Preheat oven to 325 degrees F. Line a 13x9" baking pan with foil, extending the sides of the foil over the edges of the pan. Spray the foil liberally with cooking spray and set aside.
2. In the bowl of a stand mixer fitted with the paddle attachment, beat together the butter and sugar until creamy and fluffy, about 2 minutes. Beat in the powdered sugar and vanilla. Lastly, beat in the four (4) cups of flour until a soft dough has formed. Press HALF of the dough evenly into the bottom of the prepared pan. Refrigerate the remaining dough.
3. Bake the crust for 15 minutes. Remove from the oven but keep the oven on. In a small bowl, combine the caramel sauce and remaining 2 Tbsp flour until blended. Pour the caramel mixture evenly into the crust, then crumble the remaining dough on top to cover the caramel layer. Sprinkle lightly with sea salt, and remember that there's salt in the caramel sauce, too :)
4. Return to the oven and continue baking for an additional 25-30 minutes or until golden brown and the caramel is bubbly. Cool completely before cutting into squares.

Red Velvet Chocolate Chip Cookies

Ingredients:

• 1 and 1/2 cups + 1 Tablespoon (198g) all-purpose flour (careful not to overmeasure)
• 1/4 cup (21g) unsweetened cocoa powder
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup (115g) unsalted butter, softened to room temperature.
• 3/4 cup (150g) light brown sugar (or dark brown)
• 1/4 cup (50g) granulated sugar
• 1 egg, at room temperature*
• 1 Tablespoon (15ml) milk
• 2 teaspoons vanilla extract
• 1.5 Tablespoons red food coloring (liquid, gel, or 2 tsp beet powder alternative)*
• 1 cup (180g) semi-sweet chocolate chips (plus a few extra for after baking)

Directions:

Toss the flour, cocoa powder, baking soda, and salt together in a large bowl. Set aside.
Using a handheld or stand mixer with a paddle attachment, beat the butter on high speed until creamy, about 1 minute. Scrape down the sides and the bottom of the bowl as needed. Switch the mixer to medium speed and beat in the brown sugar and granulated sugar until combined. Beat in the egg, milk, and vanilla extract, scraping down the sides and bottom of the bowl as needed. Once mixed, add the food coloring and beat until combined. Turn the mixer off and pour the dry ingredients into the wet ingredients. Turn the mixer on low and slowly beat until a very soft dough is formed. Beat in more food coloring if you'd like the dough to be redder. On low speed, beat in the chocolate chips. The dough will be sticky.
Cover the dough tightly with aluminum foil or plastic wrap and chill for at least 1 hour (and up to 4-5 days-- make sure you let the cookie dough sit out at room temperature for about 45 minutes before baking if chilling for more than 1 day.). Chilling is mandatory.
Preheat oven to 350F degrees. Line two large baking sheets with parchment paper or silicone baking mats. Set aside.
Scoop 1.5 Tablespoons of dough and mold into a ball, as pictured above. Place 9 balls onto each baking sheet. Bake each batch for 10-11 minutes. The cookies may have only spread slightly, that is ok. Simply press down on the warm cookies to slightly flatten and form crinkles. Stick a few chocolate chips into the tops of the warm cookies (as explained in the post) - that's optional and only for looks.
Allow the cookies to cool on the cookie sheet for 5 minutes before transferring to a wire rack to cool completely. Store cookies in an airtight container at room temperature for up to 7 days. Cookies may be frozen for up to 2 months. Cookie dough may be frozen up to 2 months - thaw overnight in the refrigerator. Cookie dough balls may be frozen up to 2 months. Bake for 1-2 extra minutes (do not thaw).

*Room temperature egg is preferred. To bring egg to room temperature quickly, simply place in a cup of warm water for 5 minutes. I usually set out my egg when I set out my butter to soften about 1 hour before beginning.

 http://sallysbakingaddiction.com/2013/12/13/red-velvet-chocolate-chip-cookies/

Hot Chocolate Cookie Cups

This easy cookie recipe for Hot Chocolate Cookie Cups is made with Pillsbury Sugar Cookie dough. They’re filled with chocolate ganache and have a pretzel handle!

To make the hot chocolate cookie cups, I started by putting 1 tablespoon of Pillsbury sugar cookie dough into greased mini muffin tins. I baked them for 12-14 minutes at 350 degrees. Allow the cookies to cool completely in the pan before gently removing them. Next, I made chocolate ganache by bringing the whipping cream to a boil. After quickly stirring in hot chocolate mix, I poured the hot cream over semi-sweet chocolate chips and let it sit for 3 minutes. Then, I stirred the mixture until the chocolate chips were melted and the ganache was smooth.

Break off the loops on some mini pretzels to use as handles. I melted a little white chocolate and used it to attach the pretzel handles to the cookie cups.

Ingredients

• 1 package Pillsbury Sugar Cookie Dough
• ½ cup heavy whipping cream
• 2 tablespoons hot cocoa mix
• 1 cup semi-sweet chocolate chips
• ½ cup white chocolate chips
• 12 mini pretzels
• 1 cup Jet-Puffed Mallow Bits

Instructions

1. Put1 tablespoon of the sugar cookie dough into 24 greased mini muffin tins.
2. Bake for 12-14 minutes at 350 degrees. Allow the cookies to cool completely in the pan before gently removing them.
3. Make the chocolate ganache by bringing the whipping cream to a boil.
4. Stir in the hot cocoa mix.
5. Pour the hot cream over the semi-sweet chocolate chips and let it sit for 3 minutes. Then, stir until the chocolate chips are melted and the ganache is smooth.
6. Break off the loops on some mini pretzels to use as handles.
7. Melt the white chocolate and use it to attach the pretzel handles to the cookie cups.
8. Spoon the chocolate ganache into the cookie cups and top with mini marshmallows.

 http://www.thegunnysack.com/2014/01/hot-chocolate-cookie-cups.html