The Southern Chocolatier – Chocolate Muffins

When I first saw these I started drooling. I’m not kidding! With Blue Bell ice cream off the shelves, I am on the prowl to satisfy my chocolate cravings!

I am a huge fan of cupcakes and muffins are quite similar in my book. And, aren’t muffins good for breakfast? I was thinking – why not combine the two? You just can’t go wrong with this muffin!

Post image for Chocolate Muffins

 

These delicious, dark chocolate muffins aren’t over the top sweet, so you won’t feel too guilty about indulging in one as a mid-morning snack. The addition of espresso takes the chocolate experience to whole different level while the semi-sweet chocolate chips offer a little texture and added sweetness.

If you like a little crunch in your breakfast, add some walnuts, sunflower seeds or pecans. They’d all be a wonderful addition to an already pretty phenomenal breakfast experience.

Chocolate Muffins

YIELD: 12 muffins

PREP TIME: 15 minutes

COOK TIME: 20 minutes

INGREDIENTS:

1 3/4 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
3 tablespoons dark unsweetened cocoa powder (Hershey’s Special Dark)
3/4 cup sugar
3/4 cup semisweet chocolate chips, plus 1/4 cup for sprinkling
1 cup milk
1/3 cup vegetable oil
1 large egg, lightly beaten
2 teaspoons instant espresso granules dissolved in 2 teaspoons hot water
1 teaspoon pure vanilla extract

DIRECTIONS:

1. Preheat the oven to 400 degrees F. Lightly grease a standard muffin tin, or line with 12 paper muffin cups.

2. In a large bowl, combine the flour, baking powder, baking soda, cocoa, sugar, and 3/4 cup of the chocolate chips.

3. In a medium bowl, combine the milk, oil, egg, dissolved espresso granules, and vanilla; whisk to combine.

4. Add the wet ingredients to the dry ingredients and stir until just combined. Batter may be slightly lumpy – that’s okay.

5. Divide the batter between the prepared muffin wells. Sprinkle the remaining 1/4 cup chocolate chips on top of the muffins.

6. Bake in preheated oven for 18-20 minutes or until the muffins are dark, risen and springy.

NOTES:

– I sprinkled the tops of my muffins with a little coarse sugar for added sparkle and texture.
– The muffins are best served the day they are made, but will keep in an airtight container at room temperature for about 1 day.
– If you don’t have dark cocoa powder, you can substitute regular unsweetened cocoa powder.
– If you don’t have instant espresso granules, you can simply omit this ingredient.

Borrowed from – http://www.mybakingaddiction.com/

Love and Miscommunication by Elyssa Friedland – Review, 5 stars

LoveAndMissCommPBThis unforgettable debut novel asks us to look up from our screens and out at the world…and to imagine what life would be like with no searches, no status updates, no texts, no Tweets, no pins, and no posts

Evie Rosen has had enough. She’s tired of the partners at her law firm e-mailing her at all hours of the night. The thought of another online date makes her break out in a cold sweat. She’s over the clever hashtags and the endless selfies. So when her career hits a surprising roadblock and her heart is crushed by Facebook, Evie decides it’s time to put down her smart phone for good. (Beats stowing it in her underwear—she’s done that too!)

And that’s when she discovers a fresh start for real conversations, fewer distractions, and living in the moment, even if the moments are heartbreakingly difficult. Babies are born; marriages teeter; friendships are tested. Evie just may find love and a new direction when she least expects it, but she also learns that just because you unplug your phone doesn’t mean you can unplug from life.

Buy Link – Amazon

Elyssa.Friedland.HeadshotElyssa Friedland grew up in New Jersey and attended Yale University, where she served as managing editor of the Yale Daily News. She attended Columbia Law School and subsequently worked as an associate at a major firm. Prior to law school, Elyssa interned and wrote for several publications, including Modern Bride, New YorkMagazine, and CBS’s MarketWatch.com. She lives in New York City with her husband and three young children.

* Author Website * Twitter

 Buy Link – Amazon

My Review –

Love and Miscommunication is a cute novel that reminds us to put the phones down, turn off the computer, unplug the iPods and visit! Talk! Listen! Communicate face to face!

How can any of us even think of discarding our much-loved cell phones and computers?! I often hear of friends going out to dinner and all the cell phones are unceremoniously dumped in the center of the table and the first one to pick a phone up – pays. I can think of several, well, actually numerous times when I happen to be having a conversation with someone and they were checking the phone or texting at the same time and I’ve just stopped mid-sentence and they didn’t notice. I’m sure this has happened to us all at some point in our lives – tell the truth.

How does an up and coming attorney come unplugged after being fired for sending way too many emails?

festive chic attire. What the hell did that mean? Whatever it was intended to convey, it felt like a tall order after a ten-hour workday on a Saturday. She pulled open the bifold doors of her overstuffed closet, filled mostly with conservative work suits that blocked the view of her formal-wear options. From the back, she pried out the navy blue crepe dress that she had last worn to her great-aunt’s memorial service. By substituting sensible pumps with strappy sandals and adding dangly earrings, the dress could likely make the transition from funeral to celebratory…Her blackberry screeched like a rattlesnake … as she hastened to throw on lipstick and apply eyeliner… no such luck would it fit in her sequined bag…she didn’t know what to do…Carrying her phone all night was out of the question. Her friends would be merciless about her “Crackberry” addition. Leaving it home was also a nonstarter…Quickly, and trying as best she could not to consider the implications for the rest of her evening, she hiked her dress over her waist and slipped the PDA into her cotton panties… Evie checked her Blackberry so often that it was actually fitting it should take on the role of a bodily appendage. Someday, a more evolved version of her would emerge from the womb with a smart phone already implanted. She reached back down to lock the keys so she wouldn’t accidentally call anyone from down there. When her phone was safely secured between the grooves of her body and the fabric of her underwear, she actually felt somewhat satisfied with her solution and took a deep breath…everything would be okay…

Love and Miscommunication follows Evie for a year-long sabbatical of being unplugged and falling in love. The book is well-written and contains its fair share of comedy that will make you laugh. I actually can’t wait to read more by this author and I encourage you to add this book to your list of books to read.

 

My Life. One Story at a Time. is an Amazon advertising affiliate; a small fee is earned when purchases are made at Amazon through the link above. A free book may have been provided by the source in exchange for an honest review. Views expressed by authors are their own and do not necessarily reflect the views of My Life. One Story at a Time. My opinions are my own. This provided in accordance with the FTC 16 CFR, Part 55. 

 

The Southern Chocolatier – Gluten-Free Chocolate Chip Cookies

I love chocolate – couldn’t tell could you? I’ve been posting some absolutely wonderful chocolate recipes from around the web and suddenly realized that there may be some fans out there in need of a gluten-free cookie (I apologize for the oversight there). Here’s one just for you.

Gluten-Free Chocolate Chip Cookies will become your new favorite. Don't forget the milk!These gluten-free chocolate chip cookies are perfectly soft and chewy and are sure to rival your current favorite!Before trying these gluten-free chocolate chip cookies, I hadn’t really found a gluten-free version that I loved just as much as the traditional kind with gluten. My previous attempts were either gritty or lacking in chewiness. Being as I don’t have any issues with gluten, I decided to just be lazy and go back to making my favorite recipe.

When I decided to give it another shot, what I was really hoping for was a gluten-free version of my favorite chocolate chip cookies – the New York Times chocolate chip cookies. If you’ve never tried them, you owe it to yourself to make them! I’ve even made a healthier version of those cookies which are just as delicious.

Gluten-Free Chocolate Chip Cookies are loaded with chocolate. Soft, chewy, and heavenly.

So I found a recipe for gluten-free chocolate chip cookies on the Land O’Lakes website that looked really promising, but I did a few things more like in the original NYT recipe since my goal was to recreate those. First, I refrigerated the dough for 24 hours, which contributes to the awesome texture of the NYT cookies. Then, to get mega-sized cookies, I weighed out 3 1/2-ounce balls of dough. When they came out of the oven, they looked absolutely gorgeous but when I bit into them, I was totally disappointed.

They were extremely gritty and cakey. I remade version after version, all coming out dismally, until I finally decided to just follow the instructions in the original Land O’Lakes recipe. And they came out perfectly!

Gluten-Free Chocolate Chip Cookies are great for kids and adults alike. Everyone will devour them!
They’re not as monstrous as the New York Times cookies, but they’re just as chewy and tasty and there’s absolutely nothing funky going on with the texture. I shared them with a few people and nobody had a clue that they were gluten-free. And as a bonus, you don’t have to chill the dough because it doesn’t have any effect on the texture.

I’ve provided gram measurements for the flour and recommend using them if you have a scale. Most people measure flour a little differently and when it comes to gluten-free baking, which can be a little more finnicky than traditional baking, I much prefer to weigh the ingredients to ensure success. As far as making substitutions for the gluten-free flours listed, I’ve only tested these with the listed flours so I can’t say if any others would work or not. If you experiment, let us know how it goes in the comments!

Gluten-Free Chocolate Chip Cookies

YIELD: 24 cookies

PREP TIME: 20 minutes

COOK TIME: 9 minutes

INGREDIENTS:

1 1/2 cups (240 grams) white rice flour
1/2 cup (96 grams) potato starch (not potato flour)
1/4 cup (30 grams) tapioca flour
1 teaspoon xanthan gum
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
3/4 cup unsalted butter, softened
3/4 cup firmly packed brown sugar
1/2 cup granulated sugar
2 large eggs, room temperature
1 tablespoon vanilla extract
1 12-ounce package (2 cups) semi-sweet chocolate chips, divided

Note: If you need these to be gluten-free, make sure all your products are certified gluten-free.

DIRECTIONS:

1. Preheat the oven to 375 degrees F. Line a baking sheet with a piece of parchment paper.

2. In a medium mixing bowl, stir together the rice flour, potato starch, tapioca flour, xanthan gum, baking powder, baking soda and salt. Set aside.

3. In a large mixing bowl using an electric hand mixer or a stand mixer fitted with the beater blade, beat the butter, brown sugar and granulated sugar until light and creamy. One at a time, add the eggs and beat until well combined. Add the vanilla and then gradually add in the flour mixture. Beat just until combined. Stir in 1 1/2 cups chocolate chips.

4. Form balls of dough, about 50 grams or a little less than 3 tablespoons in size, and roll the tops and sides of the balls in the remaining 1/2 cup chocolate chips. Place the balls 2 1/2″ apart on the prepared baking sheet.

5. Bake for 9-12 minutes or until lightly browned and the surface no longer appears wet.

6. Let cool for 5 minutes and then remove to a wire rack to cool completely.

Store in an airtight container for up to 4 days.

Borrowed from – http://www.mybakingaddiction.com/

The Southern Chocolatier – Move on over Girl Scouts! The Thin Mint is here!

 

But Thin Mints are truly unique cookies.  They’re the all time top seller for the Girls Scouts, and people have been known to hoard them in their freezer.  Couple that with the fact that no commercial bakeries are allowed to market them, and you’ll understand why I jumped on this one.

It’s not often that a recipe hums along, step by step, without a hitch.  Especially when it’s a copy-cat recipe that depends on an exacting replica of the original.  The color, shape, texture and taste of these cookies was perfect.  Eerily perfect. I can tell you without hesitation that this is the perfect Thin Mint recipe.   If you’re one of those people who loves Thin Mints, put your face right up close to the screen and listen carefully…run, don’t walk, to the nearest store to get what you need to make these.  Seriously.

I could tell the minute I cut out the cookies that something special was about to happen.  Even unbaked, the cookies already look like they’re going to be the perfect Thin Mint.  An added bonus is that the dough itself is wonderful to snack on, and there are LOTS of little leftover bits in between all those perfect little circles!

I tasted one of the cookies just out of the oven.  Still perfect.  I was getting really excited.

By the time I dipped the cookies in the peppermint infused chocolate I was positively giddy.  These are exact replicas of Thin Mints.  Clones, actually.

Homemade Thin Mints

WHAT YOU WILL NEED

For the cookies:
    • 1 cup (8 oz, or 2 sticks) unsalted butter, at room temperature
    • 1 cup unsweetened cocoa powder (I used Dutched dark cocoa powder which worked well)
    • 1 cup powdered sugar
    • 1 teaspoon vanilla
    • ¾ teaspoon salt
    • 1 ½ cups all purpose flour (fluff the flour before scooping and leveling the cup, too much flour will result in a dry dough)
For the coating:
  • 16 ounces semi-sweet baking chocolate
  • 1 ½ teaspoon peppermint extract or oil (Make sure you get peppermint, not spearmint, and make sure you get extract, or oil, not flavoring)

INSTRUCTIONS

  1. Set the oven to 350F
  2. Cream butter until light and fluffy, then add the powdered sugar and mix until combined. Stir in the salt, vanilla and cocoa powder. Mix until the cocoa powder is integrated and the batter resembles a thick frosting. Add the flour and mix just until the flour is combined, making sure to not over mix.
  3. Form dough into a ball. Knead a few times to bring together, then flatten into a disk between half an inch and one inch thick, cover in plastic wrap then place in freezer for 15 minutes.
  4. Remove dough from the freezer and roll it out really thin on a floured surface, about 1/8-inch. Cut cookies using 1 1/2-inch cutter (I used a small cordial glass that measured almost 2″ and it was the perfect size).
  5. Place cookies on a baking sheet and bake for 10 minutes. Remove the cookies from the oven and allow them to cool completely on a wire rack. While the cookies bake, make the peppermint coating. Chop the baking chocolate into very small, thin pieces. Place in a glass measuring cup or similar container and microwave in short 15-20 second bursts. Stir in the peppermint extract. Feel free to add more peppermint as you see fit. (Don’t add any more, the amount is perfect)
  6. Gently drop the cookies, one at a time, into the coating. Turn to coat entirely, then lift the cookie out of the chocolate with the fork and bang the fork on the side of the pan until the extra coating drips off. Place on a parchment or plastic wrap-lined baking sheet, and repeat for the rest of the cookies. Place the cookies in the refrigerator or freezer to set. (I didn’t need to do this, they set up fine after about 1/2 hour at room temperature, but then again, we were having a blizzard, “room temperature” is relative!)

NOTES

The dough is a little stiff and tended to crack while I was rolling it out. I just smooshed it back together with my fingers as I went. Melt the chocolate just before you are ready to dip, and make sure you stir in the extract well. A large glass measuring cup works well for the melting and dipping. Recipe adapted from The Chicagoist

 Copy Cap Thin Mint Girl Scout Cookies

Borrowed from – theviewfromgreatisland.com

For Those Who Hurt On Mother’s Day

Originally posted on john pavlovitz:

Tear

Today is Mother’s Day.

For many people that means flowers and handmade cards and brunches and hugs and laughter. It means celebration and gratitude and rejoicing.

But for some it just means tears.

For many moms and adult children out there, this day is a stark unsolicited reminder of what was but no longer is, or it is a heavy holiday of mourning what never was at all.

This day might bring with it the scalding sting of grief for the empty chair around a table.

It might come with choking regret for a relationship that has been horribly severed.

It might be a day of looking around at other mothers and other children, and feeling the unwelcome intrusion of jealousy that comes with comparison.

Consider this a love letter to you who are struggling today; you whose Mother’s Day experience might be rather bittersweet— or perhaps only bitter.

This is consent to feel fully the contents of your own heart…

View original 181 more words

The Southern Chocolatier – Double Chocolate – so much better than Single Chocolate!

I have to say, there’s only one thing better than plain ole’ chocolate – it’s DOUBLE DARK CHOCOLATE! These little bites of chocolate are wonderful and guess what? You don’t have to share! Just pop ’em in your mouth!

Double Dark Chocolate Cookie Cups - rich chocolate cups are topped with dark chocolate frosting to create an irresistible treat!

 

Double Dark Chocolate Cookie Cups - rich chocolate cups are topped with dark chocolate frosting to create an irresistible treat!

Dark chocolate cookies are topped with extra dark chocolate frosting. Real chocolate and dark cocoa powder creates a rich chocolate treat that is perfect for all chocolate lovers. They are unique and different than your standard cupcake or cookie. In fact, these little cups are the best of both with a crumbly cookie shell and smooth chocolate frosting. Best of all, they are single serving so you don’t even have to share!

Double Dark Chocolate Cookie Cups - rich chocolate cups are topped with dark chocolate frosting to create an irresistible treat!

Double Dark Chocolate Cookie Cups - rich chocolate cups are topped with dark chocolate frosting to create an irresistible treat!

Double Dark Chocolate Cookie Cups - rich chocolate cups are topped with dark chocolate frosting to create an irresistible treat!

Double Dark Chocolate Cookie Cups - rich chocolate cups are topped with dark chocolate frosting to create an irresistible treat!

Here are a few tips for making perfect cookie cups:

  • Press cookie dough into bottom of cup in an even layer and press about 1/2 way up the sides of each cup, forming a cup shape before you place them in the oven. You can also use the back of a cookie scoop.
  • Immediately upon removing cookie cups from oven, use the back of a cookie scoop to make an indentation in the cup.
Double Dark Chocolate Cookie Cups 
Serves: one dozen
Ingredients
For the cookie cups:
For the dark chocolate frosting:
  • 2 ounces bittersweet chocolate
  • 4 ounces cream cheese
  • 4 tablespoons unsalted butter
  • 2 cups confectioners’ sugar
  • 2 tablespoons dark cocoa powder
  • 1 teaspoon vanilla
  • pinch of salt
  • raspberries, for garnish
Instructions
  1. To make the cookie cups, preheat oven to 350 degrees. Spray 12 standard size muffin cups with nonstick cooking spray. In a medium bowl, combine flour, cocoa powder, salt and baking powder; set aside.
  2. In the bowl of an electric mixer fitted with the paddle attachment, cream together butter and sugar until light and fluffy, about 3 to 5 minutes. Add egg and vanilla; mix until combined. Slowly add the dry ingredients to the wet ingredients, mixing on low speed until incorporated.
  3. Using a 1½ inch cookie scoop, scoop dough into muffin tin, dividing the dough evenly among cups. Press cookie dough into bottom of cup and press about ½ way up the sides of each cup, forming a cup shape. Bake for 12 to 14 minutes.
  4. Remove from oven. Using the back of an ice cream scoop or tablespoon, press down on the center of each cookie to form a cup. Allow to cool 15 minutes. Remove from pan and allow to cool completely.
  5. To make the frosting, melt chocolate in a bowl set over a pot of simmering water. Remove from heat and let cool until no longer warm to the touch (you don’t want it to get so cool that it hardens).
  6. In the bowl of an electric mixer fitted with the paddle attachment, cream together cream cheese and butter. Beat on medium speed for 3 minutes. Slowly add sugar, cocoa powder, vanilla and salt. Mix until well combined. Add melted chocolate and mix until well combined. Beat on medium-high speed for one minute.
  7. Pipe frosting onto cups and garnish with raspberries. Serve immediately.
Borrowed from – Spoonful of Flavor

The Southern Chocolatier – What could be more Southern than Southern Chocolate Cookies inspired by a trip to Charleston?

Southern Chocolate Cookies

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Hello everyone.

I absolutely love chocolate cookies, and the ones I’m sharing with you today are just heavenly…

I was inspired to make these cookies after visiting a café in Charleston, South Carolina. In that café they had chocolate cookies like these, dipped in dark chocolate and sprinkled with pecans, coconut or sprinkles.

Southern Chocolate Cookies

  • 12 oz. (340 g) chocolate
  • 1/2 cup (115 g) butter
  • 3 large eggs, at room temperature
  • 1 ¼ cups (275 g) regular sugar
  • 2 teaspoons vanilla extract
  • 1/2 cup (65 g) all-purpose flour
  • ½ teaspoon baking powder
  • ¼ teaspoon salt
  • 8 ¾ oz. (250 g) chocolate chips
  • 6 oz. (170 g) pecan nuts
  • 5 oz. (140 g) walnuts

Optional:

Preheat oven to 350 ˚F (180 ˚C). Line a baking tray with baking parchment and set aside.

Melt the chocolate and butter in a bowl over a pan of simmering water, or use the microwave. Leave to cool completely.

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Put the eggs into a bowl and beat for 30 seconds, then add the sugar and vanilla and beat for another 15 minutes.

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Add the cooled chocolate, flour, baking powder and salt, and beat until everything is well blended.

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Add the chocolate chips, pecan nuts and walnuts and fold them in with a rubber spatula.

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I use an ice cream scoop (2 inches/5 cm diameter) to arrange equally sized mounds of dough on the baking tray.

Make sure that the cookies are well spaced apart to allow for spreading while baking.

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Bake for about 20 minutes.

If you want to dip them in chocolate and sprinkle with some coconut, pecan nuts or sprinkles, leave the cookies to cool completely before you do so.

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I hope you’re tempted…

Borrowed from – http://en.passionforbaking.com/

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The Southern Chocolatier – Not for the faint of heart – Caramel AND Chocolate!

When I say not for the faint of heart – this cake has both chocolate and caramel! My mouth is watering!

3 Layered Chocolate & Caramel Cake

PicMonkey Collage

This is a 3 layered chocolate cake with a smooth and silky caramel frosting…

Here is the recipe, enjoy!

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Chocolate cake (basic recipe)

  • 1 portion silky caramel frosting (see recipe below)

Preheat the oven to 320 ˚F (160 ˚C).

Spray the inside of three same size cake pans with non-stick baking spray, line the bases with baking parchment and spray again.

I use three 8-inch (20 cm) pans, you can use one 11 or 12-inch (28 or 32 cm) pan instead, but then you will have to divide the cake into three layers after it has been baked.

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Make the strong coffee and pour it into a bowl. Mix the coffee with the cocoa powder and sour cream. Set aside to cool slightly.

In a large bowl, sift together the flour, baking powder, baking soda and salt. Sift it all twice more for extra added air.

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In the bowl of a freestanding electric mixer fitted with a paddle attachment, beat the butter for about 7 minutes until pale and fluffy.

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Add the sugar and brown sugar and beat for another 7 minutes.

Add the eggs one at a time beating between each addition, then add the vanilla and beat until everything is well blended.

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Add the flour mixture in two additions, alternating with the cooled cocoa mixture.

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Divide the batter equally among the three prepared pans.

Bake for about 30 minutes, or until a cake tester or toothpick inserted into the center of the cake comes out clean.

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Leave to cool completely.

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Make the caramel frosting…

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Start by making a caramel sauce:

  • 1 cup (225 g) regular sugar
  • 1/4 cup (65 ml) water
  • 1 cup + 1 tablespoon (250 ml) heavy cream
  • 1 teaspoon vanilla extract
  • pinch of salt (optional)

Put the sugar and water in a saucepan and place on a medium heat. Stir gently until the sugar has dissolved.

Increase the heat to high and bring to the boil without stirring.

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Allow to bubble away until the mixture turns to a rich amber colored caramel, then take the pan off the heat.

Pour in the vanilla extract and the cream, but use caution when adding the cream to the pan as the mixture will bubble up.

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Put the pan back on the heat and stir well until everything is well blended, about 1 minute.

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Caramel frosting

  • 16 oz. (450 g) dark chocolate
  • 2 cups (450 g) unsalted butter, at room temperature
  • caramel sauce

Put the chocolate into a mixing bowl and pour over the warm caramel. Stir until the mixture starts to cool down.

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Then add the butter, little by little, beating until everything is smooth and well blended.

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The frosting is done when the texture is soft and silky…

If you added the butter while the mixture was still warm, just place the bowl in the refrigerator for a few minutes and continue beating.

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Spread one-fourth of the frosting over the first two cakes, then spread the rest over the top and sides of the cake.

To make circular swirls on top: place the cake on a turntable, hold a spoon in the middle of the cake and slowly move it further out (to make larger and larger circles) whilst turning the turntable. Remove the spoon when you’re getting close to the edge.

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Freshly Baked… this is just sooo good…

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I hope you’re tempted…

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I wish you all a wonderful weekend, take care of each other.

Hugs from me to you.

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Borrowed from – http://en.passionforbaking.com/

 

The Southern Chocolatier – Brownies can only be improved on in one way!

There’s only one way in my mind to improve on brownies, and that one way is to add ice cream!

Mint Chip Brownie Ice Cream Squares

Mint Chip Brownie Ice Cream Squares - Simply INCREDIBLE!!

Love brownies?  Love mint chip ice cream?  You are going to really love these Mint Chip Brownie Ice Cream Squares!

Of course when you layer brownies, ice cream, chocolate fudge and whipped cream… there is really no way it’s going to be bad! =)

Mint Brownie Ice Cream Bars - Easy to make and so incredibly good!!

Print

Mint Chip Brownie Ice Cream Squares

Mint chip ice cream is layered on fudge brownies, then topped with a layer of chocolate, whipped cream and mini chocolate chips… this is the PERFECT summer dessert!

Yield: 1- 9″x13″ pan (12-16 servings)

ingredients:

Brownie Layer-
Choose a boxed mix designed for a 9″x9″ pan. I used Ghirardelli Fudge Brownies.

Ice Cream Layer-
1 carton (1.5 quarts) Mint Chip Ice Cream

Chocolate Layer-
3/4 cup heavy whipping cream
1 cup semi-sweet chocolate chips
-OR- use good quality hot fudge sauce (1 to 1 1/2 cups)

Whipped Cream Layer-
Use 1- 8oz tub of Whipped Topping (Cool Whip)
-OR- 1 cup heavy cream
1/4 cup powdered sugar
1 teaspoon vanilla

Garnish/Toppings-
Chopped Andes Mints, mini chocolate chips, chocolate pearls, etc.

directions:

Brownie Layer
Line a 9″x13″ pan with parchment paper.
Prepare brownies according to package, then spread batter into pan.
Bake 20-25 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs, but no wet batter.
Cool Brownies.

Ice Cream Layer
Allow a carton of ice cream to sit out at room temperature about 20 minutes, until soft enough to spread over the cooled brownies.
Once the ice cream has been evenly spread, place the entire pan in the freezer to allow the ice cream to re-freeze.

Chocolate Layer
Heat the cream in the microwave for 1-2 minutes until hot (watch it so it does not boil). Add chocolate chips to the hot cream and set aside (undisturbed) about 3 minutes to allow the chocolate to melt. After 3 minutes, stir the chocolate until the cream and chocolate are fully combined.
Set aside and allow to cool to about room temperature.
Once cool, pour the chocolate over the ice cream layer, and spread evenly.
-OR- Heat a jar of good quality hot fudge until just warm enough to spread, and spread on top of frozen ice cream layer.
Return pan to freezer.

Whipped Cream Layer
Thaw 1 small tub of Cool Whip at room temperature until spreadable,
-OR- whip heavy cream, sugar and vanilla together in an electric mixer.
Spread whipped topping over chilled chocolate layer.

Garnish the whipped cream layer with toppings of your choice. I used a bit of everything I had on hand… a few chopped Andes Mints, mini chocolate chips and chocolate pearls.

Return pan to freezer and FREEZE AT LEAST 3 HOURS before serving.

The entire dessert can be made ahead, and kept in the freezer (covered) up to 3 days in advance.

– – – – – – – – –

Although the recipe will be made in a 9″x13″ pan, I recommend using a boxed brownie mix (or brownie recipe) designed for a 9″x9″ pan so the brownie layer is nice and thin.

Of course feel free to make the brownie layer using a from-scratch recipe if you like.

As much as I love real whipped cream, I usually use Cool Whip (or similar) for this dessert. The smooth texture works well with frozen desserts. If you are not a big fan of Cool Whip, I often use whipped topping from called Tru Whip that I have found at Whole Foods.

Mint Chip Brownie Ice Cream Squares - So incredibly delicious!!

 Borrowed from – http://www.glorioustreats.com/

The Southern Chocolatier – Savoring the flavor of snickers!

What’s better than eating a Snicker’s Bar? You guessed it! Eating a Snicker’s Bar on top of a cupcake!

Post image for Snickers Cupcakes


This is definitely a semi-homemade type of dessert; if you’re opposed to doctored up box mixes, no worries, just sub in your favorite chocolate cake recipe. Personally, I think the cake recipe below is pretty rocking and I use it when I am in a hurry or need an incredibly moist cake. I hope you give this recipe a try because it’s definitely a crowd pleaser!

Snickers Cupcakes

YIELD: 24-30 Cupcakes

INGREDIENTS:

For the cake:

1 (18.25 ounce) package devil’s food cake mix
1 (5.9 ounce) package instant chocolate pudding mix
1 cup sour cream
1 cup vegetable oil
4 eggs; lightly beaten
1/2 cup warm water
1 teaspoon of vanilla
24-30 frozen Snickers Miniatures

For the frosting:

2 sticks unsalted butter; room temperature
1/2 cup shortening
2 teaspoons pure vanilla extract
1 1/2 pounds confectioners’ sugar
1/3 cup caramel topping; plus more for drizzling
1/4 teaspoon salt

DIRECTIONS:

For the cake:

1. Preheat oven to 350 degrees F.
2. Line (2) 12 cup muffin tins with paper liners.
3. In a large bowl, mix together the cake and pudding mixes, sour cream, oil, beaten eggs, vanilla and water.
4. Evenly divide the batter amongst the prepared pans. {I use a large cookie scoop from OXO to scoop my batter; it holds 3 tablespoons}.
5. Gently push a frozen Snickers Miniature bar into the center of the batter and smooth the surface making sure to cover the candy bar with batter.
6. Bake for 18-22 minutes, or until top is springy to the touch and a wooden toothpick inserted comes out clean.
7. Cool cupcakes thoroughly on wire rack.

For the frosting:

1. Cream the butter and shortening in the bowl of an electric or stand mixer. Add the vanilla extract, salt and caramel syrup and combine well.
2. Begin adding in the sugar and mixing thoroughly after each addition. After all of the sugar has been added and mixed thoroughly, give it a taste and decide if you want to add in more caramel syrup. For thicker frosting you can gradually add in a little more sugar.

Garnish with chopped Snickers bars and a drizzle of caramel of caramel syrup.

NOTES:

– Not a fan of Snickers? Sub in your favorite candy bar, just make sure you freeze them first.
– Not a fan of vegetable shortening? No worries, simply sub in butter for the shortening.

Borrowed from – http://www.mybakingaddiction.com/

 

Steeped in Southern Tradition – Tea

Today my choice of tea is a Raspberry Tea by Celestial Seasonings served in a pretty blue and white china cup and saucer.

You can’t go wrong with fruit teas.

 

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A Southern Tradition – Tea

Today’s tea is Lady Grey Tea served in a beautiful pink floral tea-cup that I came across in a little shop I visited year’s ago.

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What are you drinking today?

From Louisiana to Walnut Mountain – It’s vacation time! Part 1

We’ve been on vacation this past week. It started off with a bang – literally, and not in a good way. We were only about twenty miles from home and were going through a school zone when a man came running through the traffic waving his arms shouting, “Stop. A cop’s been shot!”

IMG_3010We were just moments behind the flying bullets which took down a deputy. He was shot in the eye, arm, and chest. Even with these injuries, he managed to get off a few shots at the assailant. When traffic was finally released and we passed the scene, five shots were noticeable in the truck’s windshield.

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While we sat in the middle of the highway only a few hundred yards away, but still in range of bullets, police and first responders swarmed in. We had a front row seat to the assailant being taken down by the police.

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What made the scene even more eerily, is this happened in a small town where I attended school as a child and the bus I rode turned in to the school in this very spot. Back then, this was unheard of. When crossing guards motioned for you to stop, you stopped. You didn’t get mad, flee the scene and return with a gun.

After an hour delay, we were on our way to New Orleans. We had just cleared New Orleans East when we came upon two company trucks, pulling road warning signs of all things. I say this because the driver of the second truck was busy texting and in the process wasn’t paying too much attention to how close he was getting to the truck in front of him. Although they were hauling road caution signs, they were not displaying much caution.

People texting while driving really irks me. While hubby drove along side the truck, I looked up the company name on my phone. Once we had the truck number, I phoned in to speak to the safety manager. He was a little surprised at the information we were able to provide. He asked what the driver looked like so he could be sure he spoke to the correct person. We not only provided a description of the driver, but the mile post, direction, time, and truck information.

The safety manager said that he was sure that the driver would deny the accusation, but also remarked that where there was smoke, there was normally fire and with the information we provided, he wouldn’t be able to easily weasel out of the problem. I guess when the driver decided to text, he wasn’t expecting a trooper to be watching. The safety manager thanked us for the information and told us he was glad we had called in.

I think we were heading through Alabama (from Louisiana) when we came across this on the interstate. I couldn’t resist clicking a picture.

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It’s not often you see this!

Our trip originated in Southern Louisiana and we traveled through Mississippi, Alabama, and then Georgia on this trip on our way to the Smokey Mountains in Northern Georgia. You see a lot of strange things out there on the interstate!

We headed through a rainstorm that insisted on following us part of the way north.

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With the morning delay, by the time we made it to Atlanta, we hit work traffic. It was a mess. I’ll never forget the first time I experienced Atlanta traffic. It was years ago. We came off of an overpass and around a curve and saw eight lanes of stalled traffic.

This was only six lanes wide.

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North of Atlanta, we ran into more rain as we headed into the mountains.

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Even with all the delays and weather, we still ended up arriving at Walnut Mountain before dark – just! These photos were taken on the mile drive up to the top of the mountain. This is actually a very steep incline.

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The fog rolled in as we reached the top.

I invite you to stay tuned for more of our adventures!

*Update – On the trip home as I was checking on the condition of the deputy that was shot, I stumbled across the name of the shooter. My heart skipped a beat when I realized that it was someone that I attended school with for five years. It is hard to reconcile the individual who picked up a gun and shot at another human being with someone I knew so long ago. Proves once again, it’s a small, small world.

The Southern Chocolatier – How to package those delicoius cupcakes

Cupcakes are my most FAVORITE thing in the whole world. I think I may have mentioned a time or two just how much I love them; little bits of cake that you don’t have to share! I was looking around on the internet and came across this post on the way I package cupcakes. It makes a wonderful treat to take home or as a presentation at a party.

an easy way to package cupcakes for parties

howtopackagecupcakes2

All the materials you’ll need are readily available at your local craft store.

How To Package Cupcakes

INGREDIENTS:

DIRECTIONS:

1. Place cooked and cooled cupcakes into plastic cups. If your liners happened to fade during the baking process, add another liner to each cupcake to make the design brighter and more visible.

2. Pipe frosting onto cupcakes and top with sprinkles.

3. Gently place cups into cellophane bags. Add your tags to the twine or ribbon and tie the top of the bag.

NOTES:

– If you are using a soft frosting such as cream cheese, meringue, or Italian buttercream, I would recommend attaching a spoon to your cup.

Borrowed from – http://www.mybakingaddiction.com/

A Southern Tradition – Tea

Today’s tea is Celestial Black Cherry Tea in a Mary Englebriet cup and saucer from my collection. This is the cup and saucer that started my collection. Those are also my cousin’s Koloches in the background. Yummy!

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What’s in your cup today?

The Southern Chocolatier – Did someone say Oreo?

No-Bake Oreo Cheesecake!

No-Bake Oreo Cheesecake - this simple recipe makes an absolutely drool-worthy cheesecake without a lot of work time or ingredients

And oh my goodness, the recipe I came up with is incredible!  It is very rich and delicious.  And just the right amount of sweet and tart like any good cheesecake is.  And the best part is that it only took about 10 minutes to prepare!  The bad news is that it had to refrigerate for 4 hours before I could dig into it.  But let me tell you, it was well worth the wait!

This No-Bake Oreo Cheesecake is incredibly delicious and is sure to wow any guests!  This recipe is a keeper!

No-Bake Oreo Cheesecake

NO-BAKE OREO CHEESECAKE

Ingredients:

Directions:

  1. Beat approximately half of the milk with the cream cheese in a large bowl until well combined.
  2. Add remaining milk and dry pudding mix and beat with a wisk for about 2-3 minutes.
  3. Gently fold in crushed OREO’s and Cool Whip until combined.
  4. Spread into prepared OREO pie crust.
  5. Refrigerate at least 4 hours until firm and leave in fridge until ready to serve.
  6. Can garnish with whipped cream and more OREO’s if desired.

Borrowed from – http://www.simplydesigning.net/

 

Southern Traditions – Tea

Today my choice of tea is Celestial Country Peach served in a beautiful china teacup and saucer that I picked up on a trip. The cup has magnolia flowers on it.

I am really enjoying the fruit teas by Celestial Seasonings.

 

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Southern Traditions – Tea

Today, my choice of tea is an English Breakfast Tea by Twinings served in a Mary Engelbreit teaset.

 

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The Southern Chocolatier – Sinful Triple Chocolate Poke Cake – Need I say more?

When the name of a chocolate recipe has the word “sin” in it, does it really need any more explanation? Not in my book!

 

The Sinful Triple Chocolate Poke Cake combines a fudgy chocolate cake with chocolate pudding and chocolate whipped cream. Instead of using your typical sweetened condensed milk, I used a jar of hot fudge that I drizzle over the warm cake and then filled in the holes with a chocolate pudding. Then to top it off, I made a chocolate whipped cream. Whipped cream is SO easy to make. My favorite one to make around the holidays is Hot Chocolate Whipped Cream, which I used for this cake. Or, you can substitute the hot chocolate powder for cocoa powder. You really can’t go wrong with a cake like this.

 

Triple Chocolate Poke Cake
Prep time:  30 mins
Cook time:  20 mins
Total time:  50 mins
Serves: 16-20 pieces
Ingredients
  • 1 Box Chocolate fudge cake mix
  • 1 Box Hershey’s dark chocolate instant pudding mix (3.4 oz)
  • 3 Large eggs
  • 2 tsp Pure vanilla extract
  • 1 C Milk
  • ½ C Vegetable oil
  • ½ C Light sour cream
For the topping
  • 1 Jar Hot fudge sauce (12.8oz)
  • 1 box Hersey’s Dark Chocolate instant pudding mix (3.4 oz)
  • 2 C Milk
For the Whipped Cream:
Instructions
  1. Preheat oven to 350°F.
  2. Combine cake mix and dry pudding mix with eggs, vanilla extract, milk, vegetable oil and sour cream. Beat on medium speed until well combined.
  3. Bake cake in 9×13” for 20-22 minutes. Check for doneness by inserting a toothpick into the middle of the cake. If the toothpick comes out clean, you cake is done. Allow to cool for 10 minutes.
  4. While the cake is still warm, take the end of a wooden spoon or another round object and poke holes all over the top of your cake.
  5. Heat the jar of hot fudge sauce in the microwave for about 30 seconds until you can stir it and thin it out. You may need an additional 30 seconds. Pour the entire jar of hot fudge sauce on the top of cake and allow it to absorb in the cake until cake is cooled. Let set until completely cooled.
  6. When the cake has cooled, prepare the pudding layer by mixing a package of instant dark chocolate pudding with 2 cups of cold milk. Before the pudding sets, pour it over the top of the cake and put the cake in the fridge to let the pudding set, about 15 minutes.
  7. Prepare the whipped cream. Put the bowl and whisk attachment in the freezer for 5-10 minutes to get them really cold (this step is optional, but a common practice I use.). In cold mixing bowl, pour in heavy whipping cream and beat on medium speed for about 3 minutes. Add hot chocolate mix and increase speed to medium high. Beat until stiff peak form.
  8. Spread whipped cream over the top of cake. You can top you cake with a chocolate drizzle and some crushed white and milk chocolate chips, or any of your favorite chocolate goodies.

Borrowed from and many, MANY thanks to – http://beyondfrosting.com/

Steeped in Southern Tradition – A cup o’Tea

Today, my choice of tea is an Irish Breakfast Tea. I hope you’ll grab a cup and join me with your favorite tea.

 

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The tea is Twinings Irish Breakfast Tea. My cup and sauce is by Mary Engelbreit.

 

 

The Southern Chocolatier – Did I mention how much I LOVE Malt?

The recipe caught my attention simply by the word “Malted” in the title. The word simply makes my heart palpitate!

This Malted Chocolate Mousse Tart is everything you want in a chocolate dessert. It is the most light and airy mousse atop a chocolate cookie crust.

The BEST Chocolate Malted Mousse Tart. An Oreo crust is filled with a light, chocolate mousse.

 

Satisfy your chocolate cravings with his Malted Chocolate Cheesecake Mousse.

This Malted Chocolate Mousse Tart needs to be next up on your baking agenda. It is a simple Oreo cookie crust filled with a light chocolate cheesecake mousse.

This was my first experience making a tart. I am not so sure what I was worried about! It was so easy and it released from the pan so smoothly. Just don’t carry it by the middle of the pan!

The BEST Chocolate Malted Mousse Tart. An Oreo crust is filled with a light, chocolate mousse.

The filling is prepared with a little bit of cream cheese, melted chocolate, malt powder, sugar and heavy cream. First you need to beat the heck out of the cream cheese until it is really light. I always start with cold cream cheese because I think that it helps keep the integrity of the mousse.

Sink your teeth into this Malted Chocolate Mousse Tart. Creamy, airy and full of flavor.

You can usually find malt powder with the ice cream toppings or the chocolate milk mix-ins. I like to keep it on hand to add to milkshakes, frostings and desserts like the mousse tart. I used a chocolate malt for this dessert, but a vanilla or “plain” malt powder would work too.

Easy Chocolate Mousse Tart

For the pan, I used a 7” by 11” rectangle pan, but I am certain that my recipe will work in a 9” or 10” round as well. If you don’t have a tart pan, you could even use a spring-form pan too. The nice thing about the tart pan is that it has the scalloped edges, and the bottom is easily removed.

The BEST Chocolate Malted Mousse Tart. An Oreo crust is filled with a light, chocolate mousse.

This no-bake recipe can be prepared in advance, and doesn’t require any baking. It’s great for summer and holidays! If there is one message to take away; it’s don’t fear the tart!

The BEST Chocolate Malted Mousse Tart. An Oreo crust is filled with a light, chocolate mousse.

 

Malted Chocolate Mousse Tart
Author: Julianne Bayer
Prep time:  20 mins
Cook time:  2 hours
Total time:  2 hours 20 mins
Serves: 12-16 slices
This Malted Chocolate Mousse Tart is everything you want in a chocolate dessert. It is the most light and airy mousse atop a chocolate cookie crust.
Ingredients
  • 1 pkg Oreos
  • 6 tbsp Unsalted butter
  • For the filling
  • 1 pkg Cream cheese, 8oz (cold)
  • 2 oz Chocolate chips (milk or dark)
  • 1 tbsp Unsalted butter
  • ½ C Chocolate malt powder
  • ½ C Sugar
  • 2 tbsp Heavy whipping cream
  • For the topping
  • 1¼ C Heavy whipping cream
  • ½ C Powdered sugar
  • 2-4 oz Chocolate bar, chopped
Instructions
  1. In a food processor, grind up Oreos into a fine crumb. Pour crumbs in a microwave-safe bowl. Add 6 tablespoons unsalted butter. Microwave for 30-45 seconds until butter is melted. Stir to coat crumbs with butter.
  2. Pour Oreo crumbs in the tart pan and use a spatula to press into the pan. Refrigerate crust until filling is ready.
  3. Remove cream cheese from refrigerator and beat on medium speed for two minutes until light and fluffy. Scrape down the sides of the bowl.
  4. In a small, microwave-safe dish, combine chocolate chips and butter. Melt for 30-60 seconds and stir until chocolate is melted and smooth. Pour melted chocolate over cream cheese and mix to combine.
  5. Add malt powder and sugar to the cream cheese mix, beat on medium speed until well incorporate. Add 2 tablespoons of heavy whipping and beat on high speed for 2 minutes to incorporated additional air into the mousse. Pour filling into prepared tart shell. Refrigerate until mousse sets, 2-4 hours.
  6. Before serving, prepare whipped cream. Whip heavy cream on medium high speed for several minutes until bubbly.
  7. Add powdered sugar and beat on medium high until stiff peaks form. Pipe onto tart.
  8. Use a sharp knife and chop chocolate bar into slivers. Sprinkle over tart.
Notes
“Cook Time” is resting time for the tart to set in the refrigerator.
Borrowed from – http://beyondfrosting.com/

 

Steeped in Southern tradition – afternoon tea

For many more years than anyone can possible remember, Southerners have enjoyed their afternoon tea. For me, this afternoon’s tea was Celestial Seasoning’s Blueberry Tea. Once you smell the heavenly aroma, you’ll be hooked!

This teacup is another from my Mary Engelbreit collection (I have a few!)

 

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Have a Happy Day!

 

 

The Southern Chocolatier – A simple American treat turned into a decadent dessert!

I love Petit Fours! Actually I love anything chocolate that I don’t have to share!  Petit Fours were made for people like me. I want my cake and I want to eat it – ALL – too. This is a perfect treat! Enjoy!

S’MORES PETIT FOURS

 

smores petit fours (10) copy

 The dark chocolate ganache topped with a sweet toasted meringue is just the right amount of richness to pair perfectly with any cocktail and is small enough to eat in just one or two bites!

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INGREDIENTS
  • 125 g butter
  • 60 g sugar
  • vanilla
  • 10 g egg yolk (half a yolk)
  • 172 g flour
  • For the dark chocolate ganache:
  • 425 g dark chocolate, chopped
  • 225 g cream
  • 50 g butter
  • For the meringue topping:
  • 125 g egg whites (about 4)
  • 225 g sugar
  • 150 g powdered sugar, sifted
INSTRUCTIONS
  1. Start by preheating the oven to 180 Celsius or 350 Fahrenheit and prepare a rectangular baking frame on a baking tray lined with baking paper.
  2. Mix together the butter, sugar, and vanilla in a bowl. Add the egg yolk and finally the flour. Form into a smooth dough.
  3. Press the dough into the baking frame, making sure to get all corners and to make it as even as possible.
  4. Bake for about 20 minutes, or until light golden brown.
  5. Meanwhile, bring the cream and butter to a boil in a pot over the stove.
  6. Place the chopped chocolate in a separate bowl. Once boiling, pour the cream and butter over the chocolate. Stir until all chocolate has melted and you have a smooth ganache.
  7. Pour the ganache over the baked crust and smooth evenly.
  8. Place in the refrigerator or freezer to speed things along.
  9. The consistency should be hard enough to cut out with a cookie cutter, but not completely frozen.
  10. Using the desired cookie cutter, I love using a small, round cookie cutter (appx. 4.5 cm) so the S’mores are the size of Petit Fours (basically 2 bites), cut out the S’mores being careful to clean the cookie cutter as you go to get a clean form.
  11. Once cut out you can begin to make the meringue.
  12. Place the egg whites in your mixer and begin beating on high. Once the egg whites have become bubbly, slowly add the sugar. Let beat until stiff peaks form and for the last 3 minutes, beat in the powdered sugar.
  13. Fill into a piping bag with a round tip and pipe out evenly onto each S’more.
  14. Toast with a small handheld kitchen flame gun.

 

Borrowed from – http://www.bakingmywaythroughgermany.com/

 

Steeped in Southern Tradition – A cup of tea

While some rise and shine each morning to a cup of coffee, I say to them, “Make mine tea, please.” This morning I enjoyed a cup of Lipton Mixed Berry Green Tea. I’ve become a little obsessed with berry teas as of late. There are so many and they are so good.

My teacup of choice this morning was a cup from my Mary Engelbreit collection. How about you – are you a coffee person or a tea person?

 

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Have a Happy Day!

 

Steeped in Southern tradition – Tea

I love a good cup of tea, whether by myself while curled up with a good book, or sharing conversation with good friends. Today I enjoyed a cup of Yogi Blueberry Green Tea in a teacup by Mary Engelbreit.

Throughout the days ahead, I’ll hope you’ll fix your own cup of tea and come back here to share a little Southern tradition with me. Until then, have a Happy Day!

 

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The Southern Chocolatier – Chocolate Mousse Pie

Yes! That is exactly what I said! Chocolate Mousse Pie!  If you love Chocolate Mousse (and I do!) then this is a slice of Heaven.

Sugar Wafer Chocolate Mousse Pie

Sugar Wafer Chocolate Mousse Pie...a creamy dreamy pie with a deliciously sweet crust!

 

NO BAKE! Sugar Wafer Chocolate Mousse Pie...a creamy dreamy pie with a deliciously sweet crust!

 

The filling is a super easy Chocolate Mousse. It’s a chocolate ganache mixed with whipped cream.

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Stir it until the chocolate is melted and smooth and then let it chill.

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While the ganache is chilling make your crust.

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Pulse up the chocolate wafers until they are coarse crumb…

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Mix them with some melted butter and press into a springform pan!

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Next whip up some heavy cream until stiff peaks form and fold it into the chilled ganache.

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Spread that over the crust…

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And top with a little more whipped cream! I dusted cocoa powder on top just to be fancy.

No Bake Sugar Wafer Chocolate Mousse Pie...a creamy dreamy pie with a deliciously sweet crust!

 

Ingredients
Mousse
Crust
  • 32 Chocolate Sugar Wafer Cookies (about 8 oz)
  • 2 Tbsp butter, melted
Whipped topped
Instructions
Mousse
  1. Chop chocolate and transfer to a medium sized glass bowl. Add in salt and vanilla. Set aside.
  2. In a small saucepan heat ¾ cup of heavy cream until it starts steaming. Don’t bring to a full boil. Pour hot cream over the chopped chocolate and allow to sit for one minute to soften the chocolate. Immediately start stirring the chocolate until it’s completely melted with the cream. Place bowl in refrigerator and allow to cool for just 30 minute until it’s cooled. DOn’t forget about it, because you don’t want it to get solid. Just cool, but still “stirrable”.
  3. Whip remaining 1½ cups heavy cream in mixer with whisk attachment on medium high speed for 1-2 minutes until stiff peaks form. Cover and refrigerate until ready to use.
Crust
  1. Grease a 9″ springform pan with butter, set aside.
  2. While the mousse is chilling place chocolate sugar wafer cookies in blender or food processor. Pulse until they are a fine crumb. The pulsed cookies will be slightly sticky, because of the filling. This is ok! Mix cookie crumbs with melted butter and press into prepared pan. Mixture can get sticky, I used my fingers to press in pan.
  3. Cover and chill this until ready to fill.
Assembly
  1. When chocolate is cooled remove it from the refrigerator and fold the extra whipped cream into the chocolate carefully. Continue stirring gently until mixed completely and there are no more chocolate streaks. Spread this into crust.
Topping
  1. Whip remaining 1½ cups heavy cream with powdered sugar with whisk attachment until stiff peaks form and spread over the chocolate mousse. If desired dust with powdered sugar right before serving.
Notes
store airtight and chilled for up to 3 days
Borrowed from – http://cookiesandcups.com/

 

The Southern Chocolatier – Mississippi Mud – just doesn’t get any more Southern than that!

Mississippi Mud Pie

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Oreo/pecan base:

  • 1 packet Oreos
  • 2 1/2 oz. (75 g) pecans
  • 3 tablespoons (40 g) butter

Melt the butter and grind or finely crush the pecans and the oreos. Mix and stir until well blended.

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Tip into a greased pie dish and press the mixture down and up the sides.

Place in the freezer for 15 minutes.

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Bake the pie crust in a 350 ˚F (180 ˚C) oven for about 15 minutes, then leave to cool.

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Chocolate pudding

  • 3/4 cup (170 g) regular sugar
  • 1/2 cup (60 g) pure unsweetened cocoa powder, preferably Valrhona
  • 3 tablespoons (30 g) corn starch
  • 4 large egg yolks
  • 2 1/4 cup (500 ml) whole milk
  • 3 tablespoons (40 g) unsalted butter
  • 2 teaspoons vanilla extract
  • 3 1/2 oz. (100 g) dark chocolate (60% or 70% cocoa solids)

Put the sugar, corn starch, cocoa powder and egg yolks into a saucepan, stir well and add the milk little by little. .

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Place the pan on a medium heat. Stir constantly until bubbles appear, then boil for 30 seconds and take the pan off the heat.

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Pour the mixture into a large bowl.

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Add the chocolate, butter and vanilla extract, and stir well until melted into the mixture.

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Leave to cool slightly, cover with plastic wrap and set aside for 20 minutes.

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Pour the chocolate pudding mixture into the cooled pie crust.

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Place in the refrigerator for about 4 hours.

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Whip about 1 – 1 1/2 cup (200-300 ml) heavy cream with 2 tablespoons sugar.

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Cover the pie with a generous layer of whipped cream.

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Sprinkle some pecan nuts on top…

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The perfect pie for Valentine’s day…  pale-pink

I hope I was able to tempt you, have a wonderful day everyone.

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Hugs from me to you.

PicMonkey Collage

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Borrowed from – http://en.passionforbaking.com/