Chocolate Cream Pie Recipe

Chocolate Cream Pie Recipe

Chocolate Cream Pie Recipe

Ingredients
For the Crust
  • 1 1/2 cups all-purpose flour
  • kosher salt
  • 1/4 cup shortening
  • 1/4 cup cold butter, cut into small pieces
  • ice water (usually about 1/4 cup)
For the Filling
  • 2/3 cup granulated sugar
  • 2 1/2 TBSP cornstarch
  • 1/8 tsp salt
  • 2 large eggs
  • 2 large egg yolks
  • 2 cups milk
  • 1 cup heavy cream
  • 2 TBSP unsweetened cocoa powder
  • 8 oz bittersweet chocolate, chopped or chips
  • 2 TBSP unsalted butter, cut into small pieces
For Topping
  • 1 1/2 cups heavy cream, cold
  • 1/4 cup granulated sugar
  • 1 tsp vanilla
  • 1/2 cup mini chocolate chips
Instructions
For the Crust
  1. Place the flour in a large bowl and add a large pinch or two of salt. Mix together. Add the shortening and cold butter into the flour and cut in using a pastry cutter or fork until the consistency of coarse meal.
  2. Gently stir in water a TBSP at a time until the dough can form into a ball.
  3. On a lightly floured work surface, roll the pie dough out until a few inches wider than your 9″ pie plate. Carefully move the crust into the pie plate. Lift the edges up so that it lays into the pie plate without stretching.
  4. Trim the edges so that there is about 1″ extra. Fold the excess crust under itself and then crimp, pinching with your thumb and pointer finger.
  5. Use a fork to pieces all over the bottom and the sides of the dough. Place the pie plate in the freezer while preheating your oven to 400F.
  6. Position an oven rack in the bottom third of your oven. Line the crust with parchment paper and fill with pie weights, dry beans, or rice. Bake at 400F in the bottom third of the oven for 15 minutes. Remove the crust from the oven and remove the pie weights and parchment paper. Place back in the oven and bake for 10 minutes longer, until lightly browned.
  7. Allow to cool completely on a wire rack before filling.
For the Filling
  1. In a large bowl, whisk together the sugar, cornstarch, and salt. Whisk in the whole eggs and egg yolks.
  2. In a sauce pan over medium heat, bring the milk, cream, and cocoa powder to a boil. Pouring very slowly, stream the hot milk mixture into the eggs while whisking continuously. Return the mixture to the saucepan and cook over medium-low heat stirring continuously until the mixture just reaches a boil and thickens.
  3. Strain the hot thickened pudding mixture into a large bowl. Stir in the chocolate and butter until smooth. Lay a piece of plastic wrap directly on top of the filling and refrigerate for about an hour before transferring to the crust.
  4. Pour the cooled chocolate filling into the cooled crust. Allow to set in the refrigerator for about 3 hours and up to 24 hours before topping and serving.
For the Topping
  1. In a large bowl with a hand mixer, or the bowl of the stand mixer fit with a whisk attachment, whip the heavy cream on high speed until starting to thicken. Add in the sugar and vanilla and whip to medium peaks.
  2. Top the pie with the whipped cream and sprinkle with chocolate chips.

Rolo Chocolate Chip Blondies

Rolo Chocolate Chip Blondies

Rolo Chocolate Chip Blondies

Ingredients

  • 1/2 cup unsalted butter (1 stick), melted
  • 1 large egg
  • 1 cup light brown sugar, packed
  • 1 tablespoon vanilla extract
  • 1 cup all-purpose flour
  • 1/2 teaspoon salt, or to taste
  • 1 cup semi-sweet chocolate chips
  • about 36 Rolo candies, unwrapped (buy the 12-ounce bag, you’ll use about 3/4 of it. Note – If you don’t have access to Rolos, unfortunately there are no substitutions)

Instructions

  1. Preheat oven to 350F. Line an 8-by-8-inch baking pan with aluminum foil, spray with cooking spray; set aside.
  2. To a large, microwave-safe bowl add the butter and heat to melt, about 1 minute on high power.
  3. Wait momentarily before adding the egg so you don’t scramble it. Add the egg, brown sugar, vanilla, and whisk until smooth.
  4. Add the flour, salt, and stir until just combined, don’t overmix.
  5. Add the chocolate chips and stir to combine.
  6. Turn slightly more than half the batter out into prepared pan (about 60% or so, just eyeball it so that the bottom of the pan is completely covered, albeit thin coverage); set remaining batter aside.
  7. Evenly place the Rolos in the pan so that each Rolo is sitting on it’s ‘base’ rather than laying on its side. I made 6 rows of 6 Rolos each.
  8. Drop remaining batter over the Rolos in heaping rounded tablespoons. Use a spatula to smooth the ‘blobs’ of batter together. You won’t have complete coverage and that’s okay because batter expands a bit while baking and some of the balder patches ‘grow togther’.
  9. Bake for about 20 to 22 minutes, or until top is set in center and done; don’t overbake. Blondies firm up as they cool. A toothpick test is unreliable because you will likely hit melted chocolate or caramel, but if you hit a patch of dough, the toothpick should come out clean, or with a few moist crumbs, but no batter. Place pan on a wire rack to cool for at least 90 minutes before slicing and serving. Blondies will keep airtight at room temperature for up to 1 week, or in the freezer for up to 6 months.

Gooey Butter Chocolate Chip Shortbread Bars

Gooey Butter Chocolate Chip Shortbread Bars

Gooey Butter Chocolate Chip Shortbread Bars

Ingredients

Shortbread Crust
  • 1/2 cup (1 stick) unsalted butter, very soft
  • 1 cup all-purpose flour
  • 1/3 cup confectioners’ sugar
  • 1 tablespoon cornstarch
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon salt
Filling
  • 2 tablespoons light-colored corn syrup
  • 1 tablespoon water
  • 2 teaspoons vanilla extract
  • 1/2 cup (1 stick) unsalted butter, very soft
  • 3/4 cup granulated sugar
  • 1/2 teaspoon salt
  • 2 large eggs
  • 1 cup all-purpose flour
  • 3/4 cup semi-sweet mini chocolate chips, plus about 2 tablespoons for sprinkling over the top (mini chips highly recommended although regular sized chips may be substituted if absolutely necessary)

Instructions:

  1. Preheat oven to 350F. Line an 8-inch square baking pan with aluminum foil and spray with cooking spray; set aside.
  2.  To the bowl of a stand mixer fitted with a paddle attachment (or large bowl and electric mixer), add all ingredients and beat on low speed until combined and a dough forms, about 3 to 4 minutes. Turn dough out into prepared pan in an even, smooth, flat layer, using a spatula or your fingers to smooth it. Pierce crust with a fork in a dozen places so steam can escape while it bakes. Bake for 12 to 13 minutes, or until crust has just barely set. It should not be golden or browned and should still be white, but crusted over and set. While crust bakes, make the filling.
  3. To a small bowl, add the corn syrup, water, vanilla, and stir to combine; set aside.
  4. To the bowl of a stand mixer fitted with a paddle attachment (or large bowl and electric mixer; the same bowl you already used is fine, just wipe it out with a paper towel), add the butter, sugar, salt, and beat on medium-high speed until smooth and combined, about 2 to 3 minutes.
  5. Stop, scrape down the sides of the bowl, add the eggs, and beat on medium-high speed until smooth and combined, about 2 minutes.
  6. Stop, scrape down the sides of the bowl, add half the flour, half the corn syrup and water, and beat on low speed until smooth and combined, about 1 minute.
  7. Add the remaining flour, remaining corn syrup and water, and beat on low speed until smooth and combined, about 1 minute.
  8. Add the chocolate chips and beat on low speed until just combined, about 30 seconds.
  9. Turn filling out over crust (I didn’t wait for crust to cool) in an even, smooth, flat layer, using a spatula to smooth it.
  10. Evenly sprinkle with about 2 tablespoons chocolate chips.
  11. Bake for about 23 to 25 minutes, or until edges have set, the center is mostly set (some jiggle is fine), and the top has a few light golden brown spots. Don’t overbake or they won’t be as gooey. Allow bars to cool in pan on a wire rack for at least 2 hours before slicing and serving. Bars will keep airtight at room temp for up to 1 week.

Nutella Churro Donut Holes Recipe

Nutella Churro Donut Holes Recipe

Ingredients:

Donut Holes:
  • 1 cup self raising flour (or plain/all-purpose flour/s)
  • 1 tablespoon sugar of choice
  • ¼ teaspoon salt
  • 1 teaspoon baking powder
  • (1/2 teaspoon baking soda if using plain or all purpose flour/s)
  • 2 tablespoons canola oil (or melted coconut oil) OR light butter/spread of choice, melted
  • 1 large egg
  • 2 teaspoons vanilla extract
  • ½ cup low fat milk (or almond milk)
Filling:
  • ⅓ cup Nutella, melted (or this Refined Sugar-Free Nutella Spread)
Coating:
  • 1 tablespoon light butter/spread of choice, melted
  • ⅓ cup sugar of choice
  • 2 teaspoons ground cinnamon

Directions:

  1. Preheat oven to 176C | 350F. Spray a 24-count mini muffin tray with cooking oil spray; wipe over excess with paper towel and set aside.
  2. In a large bowl, whisk all of the dry ingredients together. Make a well in the centre and add the oil, egg, vanilla and milk. Whisk the batter until smooth and lump free.
  3. Spoon the batter (about 2 teaspoons) into each muffin hole, filling to to ¾ full. Bake for 10-15 minutes, or until they are golden in colour and a toothpick inserted into the centre of a donut comes out clean. Allow them to cool for 5 minutes and transfer them onto a cooling rack.
  4. Brush each donut over with a light coating of melted butter; combine the sugar and cinnamon together in a shallow bowl; toss each donut hole into the cinnamon sugar mix until evenly coated.
  5. Fill a piping bag with the Nutella. Using a a narrow nozzle, fill each donut with the Nutella until they puff up and expand (not too much or the donuts will overflow).

Chocolate-Pumpkin Pie

Chocolate-Pumpkin Pie

Chocolate-Pumpkin Pie

Ingredients

  • 1 Pillsbury™ refrigerated pie crust (from a box)
  • 3/4 cup packed brown sugar
  • 3 eggs
  • 2 teaspoon pumpkin pie spice
  • 1 can (15 oz) pumpkin (not pumpkin pie filling)
  • 1 1/2 cups whipping cream
  • 1 tablespoon unsweetened baking cocoa

Instructions

  • Heat oven at 350°F.
  • Unroll pie crust on work surface. Press in bottom and up sides (about 1 inch) of 9-inch tart pan with removable bottom or pie plate.
  • In large bowl, beat brown sugar and the eggs until thoroughly blended. Gently fold in pumpkin pie spice and pumpkin. Stir in whipping cream.
  • Reserve 1 cup pumpkin filling. (I poured it into the measuring cup I had the whipping cream in so I didn’t dirty another dish, or you can just leave it into the bowl.) Pour remaining filling into pie crust.
  • With whisk, stir together reserved 1 cup pumpkin filling and baking cocoa until no lumps remain. Pour chocolate filling over pumpkin filling in pie plate. Slightly tap sides of plate so 2 fillings combine.
  • Bake about 50 minutes or until toothpick inserted near center comes out clean. Turn off oven and slightly open oven door; leave pie in oven about 1 hour 30 minutes to cool.
  • Refrigerate pie 3 hours before serving. Serve with whipped cream.

Holiday Sprinkles Cookie Crisp Chocolate Truffles

Holiday Sprinkles Cookie Crisp™ Chocolate Truffles

Holiday Sprinkles Cookie Crisp Chocolate Truffles

Ingredients

  • 3 cups Holiday Sprinkles Cookie Crisp™ or Cookie Crisp™ cereal
  • 1/2 cup cookie butter spread
  • 1/2 cup marshmallow creme
  • 4 oz cream cheese, softened (from 8-oz package)
  • Additional Holiday Sprinkles Cookie Crisp™ cereal
  • 12 oz semisweet baking chocolate, melted

Instructions

  • Line cookie sheet with waxed paper. In food processor, place 3 cups cereal. Cover; process with on-and-off pulses until finely ground.
  • In medium bowl, stir together cookie butter spread, marshmallow creme and cream cheese until smooth. Stir in finely ground cereal until well combined. Shape into 1-inch balls; place on cookie sheet. Refrigerate about 1 hour or until firm.
  • Coarsely crush additional cereal. Using 2 forks, dip and roll each ball in melted chocolate to coat; return to cookie sheet. Immediately sprinkle with coarsely crushed cereal. Refrigerate about 1 hour or until chocolate is set. Store in refrigerator.

Holiday Chocolate-Mint Pie

Holiday Chocolate-Mint Pie

Holiday Chocolate-Mint Pie

Ingredients

  • 1 Pillsbury™ Pet•Ritz™ frozen deep dish pie crust (from 12-oz package)
  • 1 1/4 cups milk
  • 1 box (4-serving size) chocolate pudding and pie filling mix (not instant)
  • 1 cup semisweet chocolate chips (6 oz)
  • 1/2 cup milk
  • 20 large marshmallows
  • 1 cup whipping cream
  • 1/2 teaspoon peppermint extract
  • 6 tablespoons crushed hard round peppermint candies

Instructions

  • Heat oven to 400°F. Bake pie crust as directed on package for One-Crust Baked Shell. Cool completely, about 30 minutes.
  • Meanwhile, in 2-quart saucepan, stir together 11/4 cups milk and the pudding mix; cook over medium heat as directed on box. Reduce heat to low; continue cooking while adding chocolate chips, stirring until melted. Set aside.
  • In 3-quart saucepan, heat 1/2 cup milk and the marshmallows over low heat, stirring constantly, just until marshmallows are melted. Refrigerate about 30 minutes, stirring occasionally, until mixture mounds slightly when dropped from a spoon.
  • In chilled medium bowl, beat whipping cream and peppermint extract with electric mixer on high speed until stiff. Gently stir in marshmallow mixture. Gently stir in 1/4 cup of the crushed candies.
  • Spread chocolate mixture in cooled shell; top with whipped cream mixture. Refrigerate until set, about 4 hours. Just before serving, sprinkle remaining 2 tablespoons crushed candies on top. Store covered in refrigerator.

Chocolate-Dipped Almond-Marshmallow Chex Bars

Chocolate-Dipped Almond-Marshmallow Chex™ Bars

Chocolate-Dipped Almond-Marshmallow Chex Bars

Ingredients

  • 1/4 cup unsalted butter
  • 1 bag (10.5 oz) miniature marshmallows
  • 1/2 teaspoon almond extract
  • 6 cups Rice Chex™ cereal
  • 7 oz almond paste, chopped into small pieces
  • 10 oz dark chocolate chips
  • Candy sprinkles

Instructions

  • Line 13×9-inch (3-quart) baking dish with cooking parchment paper; spray with cooking spray. Set aside.
  • In 4-quart saucepan, melt butter over medium heat. Add marshmallows. Stir with wooden spoon or rubber spatula until melted. Add almond extract. Reduce heat to low; stir in cereal and almond paste until evenly coated. Pour into baking dish. Use greased rubber spatula or greased hands to press mixture firmly and evenly in dish. Refrigerate 20 minutes.
  • Remove from baking dish. Use heart-shaped cookie cutter to cut into hearts. Scraps can be rerolled with greased rolling pin.
  • Microwave chocolate in microwavable bowl uncovered on High in 30-second increments, stirring after each. Dip hearts halfway into chocolate; sprinkle with sprinkles, and place back on parchment paper. Place in freezer a few minutes until chocolate hardens.

2-Minute Chocolate Chip Cookie For One

2-Minute Chocolate Chip Cookie For One

2-Minute Chocolate Chip Cookie For One

Ingredients

  • 2 tbsp (3O grams) unsalted butter,softened
  • 1 1/2 tbsp (2O grams) white granulated sugar.
  • 1 1/2 tbsp (2O grams) brown sugar.
  • 2 tbsp (3Oml) beaten egg
  • 1/4 tsp vanilla extract
  • 5 tbsp (60 grams) all purpose flour
  • 1/4 tsp baking soda
  • pinch salt
  • 1/4 cup (40 grams) chocolate chips

Instructions

  1. Place the butter and sugars in a 2-cup bowl or ramekin. Use a fork to combine all these ingredients.
  2. Beat an egg and add two tablespoons of the egg mixture into the bowl. Add the vanilla too. Stir to combine.
  3. Add the flour, baking soda and salt. Give it another good stir.
  4. Finally, stir in the yummy chocolate chips.
  5. Save a few for the top, if you wish to.
  6. For the magic to happen, pop the mixture in your microwave oven and let it bake for about 2 minutes.

Peppermint Patty Brownies Recipe

Peppermint Patty Brownies Recipe

Peppermint Patty Brownies Recipe

Ingredients:
  • 1 cup butter
  • 8 squares unsweetened chocolate
  • 5 eggs
  • 3¾ cups sugar
  • 2 teaspoons vanilla
  • ½ teaspoon salt
  • ⅛ teaspoon almond extract
  • 1⅔ cups flour
  • 1 cup semi-sweet chocolate chips
  • 2 bags York Peppermint Patties
Directions:
  1. Preheat the oven to 425.
  2. Butter a 9 by 13 baking dish.
  3. Melt the butter and unsweetened chocolate in a pan over low heat, stirring often. Set aside.
  4. In a mixing bowl beat the eggs, sugar, vanilla, salt and almond extract for 3-4 minutes.
  5. Add the melted chocolate mixture and flour. Mix until incorporated.
  6. Stir in the chocolate chips.
  7. Spread half of the batter into the buttered pan. If you are using a kitchen scale, that is about 32 oz.
  8. Unwrap your peppermint patties and line them up over the top of the bottom layer of batter.
  9. Cover the patties with the second half of the batter.
  10. Bake at 425 for 20-22 minutes.
  11. Cool and then refrigerate at least 4-5 hours.
  12. Enjoy this amazing taste!