Chocolate Silk Pie

I made this as going away treat for a co worker.  This is his favorite dessert.  I have never made this before...imagine that!!!  I must say it came out really good and was a HUGE it not only with him but the entire staff.  I will make this again I'm sure.  Would be a great addition to the Thanksgiving dessert list. 

I

1 Ready pie crust, baked and cooled.  (I use Pillsbury)

 filling

2 sticks (1 cup) unsalted butter, room temperature

1 & 1/2 cups granulated sugar

4 ounces unsweetened chocolate, melted and cooled slightly 

2 tsp vanilla extract

2 TBSP cocoa powder (optional, but intensifies the chocolate flavor and color)(Did use this)

1/4 tsp instant espresso powder (optional, but intensifies the chocolate flavor)(I didn't use this)

4 large eggs

whipped cream for topping

chocolate shavings or curls

Instructions

for the crust
1. Preheat oven to 450ºF.  Follow directions on box
2. Gently roll out the crust and place it in a pie plate. Crimp edges as desired. Dock the dough by piercing with a fork several times around the bottom and sides.
3. Lay parchment paper into the crust and fill with dried beans, rice, or pie weights.
4. Bake in the bottom third of the oven for 15 minutes. Remove the pie weights and place back in the oven for 10 more minutes, or until the crust is golden brown.
5. Allow to cool completely on a wire rack before filling.
for the filling
6. In the bowl of a stand mixer fitted with a paddle attachment, beat together the butter and sugar until light and fluffy.
7. With the mixer still running, pour the cooled melted chocolate into the butter/sugar mixture. Add the vanilla, cocoa powder, and espresso powder if using. Scrape down the bowl.
8. Add eggs one at a time, beating for 5 full minutes in between each addition
9. (20 minutes total) at a medium-high speed. The full mixing time of 5 minutes for EACH egg is necessary to get the silky texture and for the pie to set.
10. Pour the filling into the cooled crust and allow to set in the refrigerator for at least 4 hours and up to 2 days before serving.
11. Top with whipped cream and chocolate shavings or curls.

Thanks for stopping by, have a great week and Always Remember to Find the Time to Do all the Things You L♥ve.

Donna

Lemon Curd Puff Pastry

These are so easy, quick and delicious.....and don't they look yummy. They are!
You'll need to make lemon curd the add some whip cream, cool whip or creme fraiche. Then drizzle chocolate on top. Like I said easy peasy.
Printable
Lemon Curd:
3 oz. (6 Tbs.) unsalted butter, softened at room temperature
1 cup sugar
2 large eggs
2 large egg yolks
2/3 cup fresh lemon juice
1 tsp. grated lemon zest

In a large bowl, beat the butter and sugar with an electric mixer, about 2 min. Slowly add the eggs and yolks. Beat for 1 min. Mix in the lemon juice. The mixture will look curdled, but it will smooth out as it cooks.

In a medium, heavy-based saucepan, cook the mixture over low heat until it looks smooth. (The curdled appearance disappears as the butter in the mixture melts.) Increase the heat to medium and cook, stirring constantly, until the mixture thickens, about 15 minutes. It should leave a path on the back of a spoon and will read 170°F on a thermometer. Don't let the mixture boil.
Remove the curd from the heat; stir in the lemon zest. Transfer the curd to a bowl. Press plastic wrap on the surface of the lemon curd to keep a skin from forming and chill the curd in the refrigerator. The curd will thicken further as it cools. Covered tightly, it will keep in the refrigerator for a week and in the freezer for 2 months.

For lime curd, substitute fresh lime juice and zest for lemon. Wonder if there such a thing as orange curd....hmmmmm well guess I go surfing and find out.
Have a wonderful day and Remember to Find the Time to do ALL the things YOU love.
Donna

Strawberry Shortcake

I made this the night I made the Ham/Swiss Bake. Great combination.

This is a wonderful dessert and is quick and easy. The shortcake is very similar to a biscuit but much better, especially topped with strawberries and whipped cream. Can't get much better than that!
This is adapted from Alton Brown from Food Network. Apparently from the reviews the recipe is off so I have made the changes that were suggested.
Printable

Ingredients

• 2 cups flour
• 4 teaspoons baking powder
• 3/4 teaspoon salt
• 1/3 cup sugar
• 2 tablespoons butter
• 2 tablespoons shortening
• 3/4 cup half and half
• Melted butter to brush shortcakes
• Berries
• Ice cream or whipped cream

Directions

Heat oven 400 degrees.

In a large mixing bowl, combine flour, baking powder, salt and sugar. Cut in butter and shortening. Mix in half-and-half. Drop by large spoonfuls onto a baking sheet. Brush with melted butter and sprinkle with sugar. Bake for 15 minutes or until brown. Cool and eat with berries, ice cream and/or whipped cream.

This is the shortcake biscuit before all the sweetness. You can use these with any berries of your choice.

Thanks for taking time from you busy day and Remember to Find the Time to Do all the Things You Love.

Donna

Whip Cream Chocolate cupcakes

I made these for Mirna's 1st birthday celebration which was April 1st.  What a fun dinner we had.  As you can see by her face she loved them.

 This is a very easy recipe and it makes a wonderful moist cupcake.  I put chocolate ganache on the top....another YUM!

Printable

Chocolate Cupcakes:

1/2 cup (50 grams) Dutch-processed cocoa powder

1 cup (240 ml) boiling hot water

1 1/3 cups (175 grams) all purpose flour

2 teaspoons baking powder

1/4 teaspoon salt

1/2 cup (113 grams) unsalted butter, room temperature

1 cup (200 grams) granulated white sugar

2 large eggs

2 teaspoons pure vanilla extract

Chocolate Fudge Frosting:

4 ounces (120 grams) unsweetened chocolate, coarsely chopped

2/3 cup (150 grams) unsalted butter, room temperature

1 1/3 cups (160 grams) confectioners (powdered or icing) sugar, sifted

1 1/2 teaspoons pure vanilla

Fill each muffin cup about two-thirds full with batter and bake for about 16 - 20 minutes or until risen, springy to the touch, and a toothpick inserted into a cupcake comes out clean. (Do not over bake or the cupcakes will be dry.) Remove from oven and place on a wire rack to cool. Once the cupcakes have completely cooled, frost with icing.  When cool fill with whipped cream and then drizzle chocolate ganache over the top.  You can also spread frosting on the cupcakes with a small spatula or if piping, use a large Wilton 1M open star tip to make lovely swirls. These cupcakes are best the day they are made, but can be covered and stored for a few days.
If you want to do frosting...... 

Chocolate Frosting: Melt the chocolate in a heatproof bowl placed over a saucepan of simmering water. Remove from heat and let cool to room temperature.

In the bowl of your electric mixer, or with a hand mixer, beat the butter until smooth and creamy (about 1 minute). Add the sugar and beat until it is light and fluffy (about 2 minutes). Beat in the vanilla extract. Add the chocolate and beat on low speed until incorporated. Increase the speed to medium-high and beat until frosting is smooth and glossy (about 2 -3 minutes).

Makes about 16 cupcakes.

I made these without the liners and made them in the large muffin pan.  When they were done I took them out and turned them upside down so they looked more like a care, filled them and drizzled the chocolate on top.

Give these a try you'll be glad you did.  Very, very good.  Thanks for stopping by, have a wonderful day and Remember to Find the Time to do all the Things YOU love.
Donna