Minnie Jackson's Chocolate Kahlua Cream Pie

It's Oscar weekend and, this year, I've actually seen quite a few of the films nominated for "Best Picture".  Knowing that I'm southern, born and bred, it should surprise no one that my favorite was "The Help".  It was also the first movie I thought of when thinking of ways to link The Oscars and food. I did tweak Minnie's recipe, just a bit, by substituting Kahlua for her "secret ingredient".  I do hope it's just as good... ;)

What's In It:

Your favorite pie crust, baked according to directions.(If you have a fabulous recipe, go for it!  If not, I usually use Pillsbury's refrigerated.  Trust me, the crust is not the star of this pie...just ask Minnie)

Filling:

1 1/4 c. mini semi-sweet chocolate chips(easier to melt)

1/2 stick butter (never margarine)

3 egg whites (Thank you Cleo, Sylvia, Pat and Lucy!)

3 tbs. granulated sugar

1/4 c. Kahlua

3/4 c. heavy whipping cream

Topping:

1 c. heavy whipping cream

1/4 c. sifted powdered sugar

1/2 tsp. vanilla (never imitation)

Chocolate curls or additional mini chocolate chips for garnish

How To Make It:

Melt 1 1/4 c. chocolate chips with Kahlua and butter in double broiler, stirring constantly. Set aside.

Whip egg whites to soft peak stage.

Add granulated sugar and whip until peaks stiffen.

In a separate bowl, whip 3/4 c. whipping cream until stiff.

Gently fold first the egg whites and then the whipping cream into the cooled chocolate mixture and pour into prepared pie crust.  Chill.

Whip 1 c. whipping cream until it just begins to stiffen.

Add powdered sugar and vanilla and continue whipping until stiff.

Spread over top of chilled pie and garnish as desired.

Chill for 30 minutes or until set.

Bread Pudding with Warm Amaretto Sauce

Franklin and Eleanor Roosevelt had simple tastes in food, favoring "hearty American fare".  A favorite dessert was bread pudding.

I had my first taste of bread pudding just last year.  Not being a big bread eater, the whole idea just never appealed to me.  Then, last year, someone offered me bread pudding swimming in warm amaretto sauce.  I couldn't imagine anything that wouldn't be delicious when suspended in warm amaretto sauce, so I tried it. 

My first bite was accompanied by a cacophony of mixed emotions.  On the one hand, I was thrilled. I couldn't imagine anything tasting this good that didn't include chocolate.  On the other hand, I knew I'd opened a Pandora's box.  I'd never be able to forget that taste.

Research revealed a plethora of recipes.  Giada's got one.  I didn't choose it.  Something inside me can't trust dessert to a size 0.  I read alot of recipes and did a lot of tweaking, and this is what I ended up with.  If you've never tried it before...don't say I didn't warn you.

What's In It:

Pudding:

1 loaf day-old French bread

1 qt. half & half

3 eggs (Thank you Sylvia, Cleo, Pat,  and Lucy!)

2 tbs. unsalted butter, softened

1 1/2 c. granulated sugar

2 tbs. almond extract (No imitation)

3/4 c. raisins (Use whatever raisins you have on hand, all are good.  If you are purchasing raisins just for this pudding, though, golden is recommended.)

3/4 c. sliced almonds

Sauce:

1 stick unsalted butter, softened

1 c. confectioner's sugar

1 egg, beaten

4 tbs. Amaretto liqueur (May use 2 tbs. almond extract, if you prefer)

How To Make It:

Pudding:

In small saute pan, toast almonds until golden, set aside.

Preheat oven to 325 degrees.

Grease 9x13 baking dish with butter. (You may use baking spray if you prefer)

Tear bread into irregular, small pieces and place in medium bowl.

Pour 1/2 & 1/2 over bread.

Cover bowl and let stand at least 1 hour.

Stir in raisins and almonds.

In small bowl, combine eggs, sugar, and almond extract, mixing well.

Pour over bread, stirring until well incorporated.

Transfer mixture to prepared baking dish, distributing evenly.

Cook 50 minutes, until golden.

Sauce:

Stir butter and sugar together in top of double boiler until both are dissolved.(Mixture will be very hot)

Remove from heat and whisk in beaten egg until sauce cools.

Add Amaretto.

Cut warm pudding into squares.  

Pour sauce over individual serving.

Serve warm.

Gingerbread with Warm Lemon Glaze

It seems everyone is celebrating President's Day.  Kids are out of school.  The local bowling alley is advertising a bowl-all-day special for just ten bucks and, if I had a dollar for every car commercial featuring a yelling man wearing a tri-cornered hat, I could quit my day job.

Hat or no hat, I've decided to join the fray.  For the next few days, we'll commemorate our Presidents' tastebuds by featuring recipes they are said to have enjoyed.  And why not start at the beginning?  

When searching for a recipe George Washington might have savored, cherries, of course, popped to mind.  As it turns out though, rudimentary cooking methods led to some rather boring sounding recipes such as a pudding made by layering white bread with dried fruit.  Um...no.

I perked up considerably upon reading that gingerbread was a favorite.  I love gingerbread, especially in winter, and most especially when drenched with a tartly sweet lemon glaze.  Warm, spicy, and sticky sweet...wow.

What's In It:

For the cake:

1 3/4 c. unbleached flour

1 tsp. baking powder

3/4 tsp. baking soda

1/2 tsp. salt

1 tsp. cinnamon

1 tsp. ground ginger

1/4 tsp. grated nutmeg (The very best flavor comes from nutmeg you grate yourself.)

1/2 tsp. vanilla

2/3 c. dark brown sugar

1/2 c. molasses

6 tbs. butter, room temperature (Never margarine)

1 egg, beaten (Thank you Cleo, Sylvia, Pat, and Lucy)

2/3 c. boiling water

For the glaze:

4 tsp. cornstarch

Pinch salt

1/4 granulated sugar

2 tsp. butter

1 tsp. lemon rind, grated

2 tbs. lemon juice (Fresh juice yields a fresher, lighter taste.  Bottled juice makes a tarter glaze.  Please yourself.)

1 1/2 c. boiling water

How To Make It:

Let's make the cake:

Preheat oven to 325.

Spray an 8x8 baking pan with cooking spray.

In medium bowl, stir together flour, baking powder, baking soda, salt and spices.

In large bowl, cream butter with brown sugar and add molasses.

Add beaten egg and vanilla to creamed ingredients.

Add dry ingredients, 1/3 at a time, to creamed ingredients.  Mix well.

Add boiling water gradually, stirring well.

Pour into prepared pan.

Bake for 50 minutes.

Let's make the glaze:

In a small saucepan, combine cornstarch, salt, and sugar.

Add boiling water slowly, stirring well.

Cook over low heat, stirring constantly, until mixture thickens.

Continue cooking over very low heat, 5 to 7 minutes, stirring frequently.

Remove from heat.  Stir in butter, lemon rind, and lemon juice.

Pour over cooled gingerbread and serve immediately.

Chocolate Eclair Cake

Imagine strolling along the Champs-Elysees with someone you love.  The rich scent of strong coffee entices you to stop in at a Bistro known for it's pastry.  You and your companion spot a table set apart from the rest and, as you approach, he selects a wildflower from the bunch in the center of your table, and slides it behind your ear...You know what they say..."Paris is for lovers."

This recipe borrows from one of my favorite French pastries, the eclair.  I didn't always love them, though.  I discovered, pretty quickly, that there's a big difference between an eclair made with second-rate custard and one filled with quality ingredients.

This cake is impressive to look at, but surprisingly light in taste and, even though it requires a little planning ahead, it is a perfect finish to Valentine's Dinner.

What's In It:

1 1/4 c. granulated sugar

6 tbs. cornstarch

1 tsp. salt

5 c. whole milk

4 tbs. unsalted butter, cut into fourths (Butter, not margarine!)

2 tbs. water

5 tsp. vanilla extract (No imitation)

1 1/4 tsp. unflavored gelatin (Such as Knox)

5 tbs. light corn syrup

2 3/4 c. heavy cream, chilled

14 oz. graham crackers ("Honey Maid" may cost a little more but are consistent in quality.  Not all brands work well in this recipe)

1 c. semisweet chocolate chips

How To Make It:

Combine first 3 ingredients in large saucepan.

Whisk in milk until smooth and bring to a boil over medium-high heat, scraping bottom of pan often.

Upon boil, immediately reduce heat to medium-low and cook 4 to 6 minutes, continuing to scrape bottom of pan, until large bubbles form on surface.

Remove from heat and add butter and vanilla.  Whisk well.

Pour pudding into a large bowl and cover with plastic wrap, taking care that wrap rests on surface of the pudding.  Refrigerate 2 hours or until cool

Mix water and gelatin in a small bowl and let sit about 5 minutes or until gelatin softens.

Microwave until mixture bubbles around the edges of the bowl, 15 to 30 seconds.

With mixer, beat 2 c. heavy cream on medium-low speed for 1 minute or until foamy.

Increase speed to high and whip for about 2 minutes or until soft peaks form.

Add gelatin and whip 1 minute, or until stiff peaks form.

Whisk 1/3 whipped cream into cooled pudding.

Fold remainder into mixture, 1 scoop at a time, until combined.

Cover bottom of 13 x 9 baking dish with a layer of graham crackers. (A clear glass dish makes for a better presentation)

Top with 1/2 of the pudding mixture, followed by another layer of graham crackers (It may be necessary to break crackers in order to cover completely)

Repeat, so that there are 2 layers of pudding and 3 layers of graham crackers.

Add chocolate chips, 3/4 c. heavy cream, and corn syrup to a medium microwave-safe bowl.

Microwave until smooth, 1 to 2 minutes, stopping every 30 seconds to stir.

Cool glaze to room temperature, 10 to 15 minutes.

Cover top of cake with glaze and refrigerate for a minimum of 6 hours before serving. (May be refrigerated up to 2 days)

Recipe found in "Cook's Country"

Crepes with Banana & Nutella

A friend's Facebook status announced her discovery of Nutella, a hazelnut spread the company describes  as containing "quality ingredients such as skim milk and a hint of cocoa..."  The comments that followed ranged from detailing the various ways one might eat Nutella to strategies to avoid what one poster described as "crack in a cute little jar".  Nutella, by itself, is delicious.  Wrap it in a homemade crepe and dapple it with bananas and it's not only delicious, it's elegant, too.  A perfect dessert for your Valentine or any time.

What's In It:

Crepes:

2 lg. eggs (Thank you Sylvia, Cleo, Pat, and Lucy!)

1 c. unbleached flour

3/4 c. milk 

1/2 c. water

3 tbs. butter, melted

Additional butter to coat pan

Filling:

1 jar Nutella

Bananas (1 lg. banana will fill 2 crepes)

Topping:

Chocolate syrup (Such as Hershey's)

Powdered sugar, sifted

How To Make It:

Combine all ingredients in blender and pulse 10 seconds.

Refrigerate batter for 1 hour.  (Can be made up to 48 hours ahead)

Coat bottom and sides of a small saucepan (or crepe pan) with butter over medium heat.

Pour 1/8 c. batter into center of pan and swirl to spread evenly.

Cook for 30 seconds before flipping.

Cook for 10 seconds more before removing to lie flat on a cutting board.

Repeat process until batter is gone.

When crepes have cooled, they may be stacked and stored in plastic bags in either the refrigerator or freezer.

May keep frozen up to 2 months. (When using frozen crepes, allow to thaw before attempting to peel apart.)

Slice bananas into 1/4-inch slices.

Spread 2 tsp. Nutella over top 1/2 of crepe.

Top with 8 to 10 banana slices.

Fold crepe into quarters.

Dust with powder sugar (Using the sifter accomplishes 2 things at once)

Drizzle with chocolate syrup.

Repeat for desired number of servings.

Serve warm.

Crepe recipe courtesy of Alton Brown.

30 Days of Holiday: Bourbon-Chocolate Cake with Praline Frosting

I recieved a request today for a Cake featuring bourbon.  This one comes from, you guessed it, Southern Living magazine and it is among my favorites.  Everything about this cake is special, from the way the bourbon complements the chocolate and nuts, to it's mouth-watering presentation.  The end result is an elegant cake you will be proud to serve holiday guests.

As you will read, there are quite  few steps to making this cake.  Some of them can be done ahead, so make it easy on yourself.  Don't save it all to do on the day you plan to serve it.  And, if this is your first experience with kitchen pyrotechnics, please be careful and follow all directions carefully.

Enjoy!

What's In It:

CAKE:  
1 c. butter (Read a margarine label and you'll understand why I never buy it.  We are cooking, not conducting a chemical experiment.)
1/4 c. unsweetened cocoa (I've tried lots of brands, from the ones with the French names down to a store brand and found little difference.)
1 c. water
1/2 c. buttermilk
2 lg. eggs (Thank you Sylvia, Pat, Chloe, and Lucy)
1 tsp. baking soda
1 tsp. vanilla extract (No imitation)
2 c. granulated sugar
2 c. all-purpose flour
1/2 tsp. salt

GANACHE:
2 c. (12 oz.) semisweet morsels (Use a good brand)
1/3 c. whipping cream
1/4 c. butter, cut into pieces

FROSTING:
1/2 c. chopped pecans
2 tbl. butter
1/2 firmly packed light brown sugar
3 tbl. whipping cream
1/2 c. powdered sugar
1/2 tsp. vanilla extract

GLAZE:
4 tbl. butter
1/4 c. granulated sugar
1/4 c. light brown sugar
1 tsp. vanilla extract
1/3 c. bourbon (If you wouldn't sip it, don't cook with it.)

How To Make It:

Let's Make the Cake:
Preheat oven to 350 degrees F.
Grease bottoms of 3 8" round cake pans.  Line with waxed paper.  Greas and flour wax paper and sides of pans.  Set aside.
Cook first 3 ingredients in a saucepan over low heat, stirring constantly, 3 to 5 minutes or until better melts and mixture is smooth.  Remove from heat.  Cool
Beat buttermilk and next 3 ingredients with electric mixer at medium speed until smooth.  Add butter mixture to buttermilk mixtrue, beating until blended.  Combine sugar, flour, and salt, and gradually add to buttermilk mixture, beating until blended.  (Batter will be thin.)  Pour batter evenly into prepared pans.
Bake for 25 to 28 minutes or until wooden pick inserted into center comes out clean. Cool in pans on wire racks for 10 minutes.  Remove from pans, cooling completely on racks.  (Layers should be thin.)

Let's make the ganache:
Microwave chocolate morsels and cream in glass bowl at 50% power 2 to 3 minutes or until morsels are melted, stirring after 1 1/2 minutes.  Whisk until smooth.  Gradually add butter, continuing to whisk until smooth.  Cool about 35 minutes, whisking every 10 minutes, until ganache reaches spreading consistency.

Let's make the frosting:
Bake pecans at 350 degrees F for 15 minutes, stirring once.  Nuts should be golden brown.
Bring butter, brown sugar, and cream to a boil in 2-qt. saucepan over medium heat, stirring often.  Continue boiling and stirring, 1 minute.
Remove from heat.  Whisk in powder sugar and vanilla until smooth.
Add toasted pecans and stir gently.  Frosting should begin to cool and thicken slightly.

Let's make the glaze:
Melt 4 tbl. butter in skillet over medium high heat.
Stir in sugars and vanilla.
Cook stirring constantly, 1 minute.
Remove skillet from heat and stir in bourbon.
Carefully ignite fumes just above liquid in skillet with a long multi-purpose lighter (such as a candle lighter or grill lighter)
Let stand until flames go out.

Let's assemble the cake:
Spread about 1/2 c. ganache between each cake layer.  Spread remaining ganache on sides of cake.  Do not frost top of cake.  Chill for 30 minutes.
Pour warm Praline Frosting slowly over top of chilled cake, spreading to edges.  Cover.  (You may do this ahead if you like.  Covered this cake can sit like this for up to 24 hours before you complete it.)
Pierce about 25 holes in top of cake using a metal skewer. (They're not just for kabobs anymore....)
Pour warm Bourbon Glaze over cake.

30 Days of Holiday: Bourboned Chocolate Pecan Pie

I'm not a fan of traditional Thanksgiving desserts.  While I like pumpkin done a number of ways, baked in a pie isn't one of them.  And, pecan pie was always too sweet for my taste.  The first time I heard of chocolate pecan pie was when my husband requested I make one.  It was, apparently, a tradition he carried from a previous relationship as we had only recently married when he exclaimed, "We always have chocolate pecan pie!".  That was shortly after he explained he would have bought the opal earrings but then he remembered my saying opals didn't compliment my skin tone.  Um...no. 

Thus began my search for the perfect recipe.  I landed, as I often do, at the feet of Tyler Florence.  There are lots of recipes for Chocolate Pecan Pie, and it's relatively easy to find one that calls for the addition of bourbon, but I really think this one is best.  For one thing, the crust is made of, you guessed it, more yummy pecans!

What's In It:

CRUST:
1 c. all-purpose, unbleached flour (Keep the bag handy.  You'll need more for dusting.)
1/4 c. finely ground pecans
1 tbl. sugar
Pinch salt
1 stick unsalted butter, cold and cut into small chunks
2 tbl. ice water, plus more if needed

FILLING:
1/2 stick unsalted butter (Yes, it does matter.  The presence of salt not only changes taste.  It changes the chemical make-up of the dish which can affect consistency as well.)
2 oz. unsweetened chocolate
3 lg. eggs (Thank you Sylvia, Chloe, Pat, and Lucy!)
1 c. sugar
3/4 c. dark corn syrup
1/2 tsp. vanilla extract (No imitation!)
3 tbl. bourbon (Use the good stuff.  If you wouldn't drink it, don't cook with it!)
1/4 tsp. salt
1 1/2 c. pecan halves (Even when you buy halves, you'll get pieces sometimes.  Inspect your nuts!)

How To Make It:

To make crust:  combine flour, ground pecans, sugar, and salt in large bowl.
Add butter and mix with pastry blender or hands until mixture resembles coarse crumbs.
Pour in ice water and work it in to bind the dough until it holds together without being too wet or sticky.
Squeeze a small amount together, if it is crumbly, add more ice water, 1 tbl. at a time.
Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.
On a lightly floured surface roll dough into a 12-inch circle.  Carefully roll dough up onto the pin and lay it inside a 9-inch pie pan.  (Not everyone can do this.  Don't beat yourself up if you have to use your hands.)
Press the dough into the pan so it fits tightly and trim excess around the rim.
Place pan on cookie sheet to facilitate entry and exit from oven.

Preheat oven to 350 degrees F.

To make filling:  melt butter and chocolate in small saucepan over medium-low heat.  Remove from heat and let cool.
Beat eggs in large bowl until frothy.  Add sugar. 
Stir in syrup, vanilla, bourbon, salt, and melted butter mixture until well blended.
Arrange pecans on the bottom of the crust and carefully pour egg mixture over them.
Bake until filling is set and slightly puffy, about 45 minutes.
Pie is done when a thin knife inserted in the center of the pie comes out fairly clean.
Transfer pie to rack and cool completely before cutting.


© Copyright 2009-2010 Stacye Carroll All Rights Reserved

30 Days of Holiday: Mud Cake with White Chocolate Ganache and Walnuts

Sometimes you just grow tired of the same old thing...
Okay...I'll say it.  I don't like pumpkin pie.  You know what else?  I don't really like pecan pie either, unless there's a whole lot of chocolate and a healthy shot of bourbon in it. 
So I'm always looking for something different for Thanksgiving dessert.  This cake fit the bill perfectly.  You can take it anywhere and the presentation is beautiful.  Inside all that dripping, shimmering gorgeous gooeyness is the real treat.  The cake is very dense and very rich which is why, despite being just one layer, it goes a long way.

What's In It:

1 c. firmly packed brown sugar
1 c. milk
1 1/2 sticks butter, cut up (Definitely butter!)
1/3 c. molasses
5 oz. white chocolate, coarsely chopped (No imitation)
2 c. all-purpose flour (Unbleached, please)
2 tsp. baking powder
1/4/ tsp. salt
2 large eggs, lightly beaten (Thank you Chloe, Sylvia, Pat, and Lucy!)
1 1/2 c. White Chocolate Ganache (Recipe follows)
12 walnut halves

How To Make It:

Preheat oven to 325 degrees.  Butter (yes, butter) a 9-inch round cake pan.  Line with waxed paper.
Mix sugar, milk, butter, molasses, and chocolate in saucepan.  Stir over low heat, without boiling, until smooth.  Set aside to cool.
Sift flour, baking powder, and salt into medium bowl.  Gradually stir dry ingredients and eggs into cooled sugar mixture.  Spoon batter into prepared pan.  Bake for 60-70 minutes, or until toothpick inserted into center comes out clean.
Cool cake in pan.  Turn onto a rack.  Carefully remove waxed paper and allow to cool completely.  Spread cooled cake with ganache.  Decorate with walnuts.

Easy White Chocolate Ganache

1 1/2 c. heavy cream
8 oz. white chocolate chips

Bring cream to boil in heavy saucepan.  Remove from heat.  Place chocolate chips in a large bowl and pour hot cream over them.  Let sit for 1 minute.  Whisk until smooth.  Transfer to refrigerator to cool, stirring occasionally.

When mixture is cold and thickened, beat with an electric mixer to soft peaks.  Beat last few strokes by hand with a whisk until thick and firm.  (Do not over-whisk as mixture can become grainy.)


© Copyright 2009-2010 Stacye Carroll All Rights Reserved

30 Days of Holiday: Kahlua Brownie Trifle

My sister introduced me to this trifle.  Since then, I "borrowed" the recipe several times until I finally remembered to slide it into a sleeve and add it to my cookbook.  Her version called for mousse rather than pudding, and if you wanted to use mousse you could certainly do that.  Whatever you use, be prepared to make it over and over, again.
The reason this came to mind for today's posting was a question posed by a facebook friend and my son's incessant reminder, "Don't forget to make the trifle for Thanksgiving.  You promised!"
Fortunately for all of us, this recipe is very easy to make.  You don't have to use a trifle dish, but I recommend it as it makes for a showy presentation, and you won't have to worry about leaving the dish.  There won't be any leftovers...

What's In It:

1 13x9 pan of brownies  (You can use a mix or your favorite recipe.  Keep in mind, the better the brownie, the better the trifle.)
1/2 c. Kahlua
3 3.9 oz pkg. chocolate instant pudding mix (Fat free or sugar free is ok.  If you prefer to use mouse mix instead, you will need 2 boxes.  Prepare according to pkg. directions)
4 c. milk
1 12 oz container Cool Whip (I specify Cool Whip because I think there is a difference.  You may use "lite" if you prefer.)
6 1.4 oz (full size) Heath candy bars (You may use Skor.  I prefer Heath as it seems nuttier)

How To Make It:

Prick brownies with fork at 1-inch intervals.  Brush with Kahlua.
Allow to cool and crumble, with hands, into pieces.
Empty 3 boxes of pudding mix into large bowl.  Add 4 cups milk.  Mix well.
Place 1/3 crumbled brownies in bottom of trifle dish.
Top with 1/3 each:  pudding, Cool Whip, and candy bars.
Repeat layers twice more, ending with an additional layer of whipped topping.
Cover and chill at least 8 hours before serving.
Just before serving, top with additional candy pieces or chocolate curls.

Makes 16 servings.

Adapted from a recipe originally printed in Southern Living magazine.

© Copyright 2009-2010 Stacye Carroll All Rights Reserved