Chocolate Pie

Chocolate Pie

This recipe is all you need to satisfy your craving for a creamy chocolate pie and the filling has ingredients you most likely have in your kitchen.

The choice is yours whether you use a pre-baked pie shell or a graham cracker crust.

This recipe uses a homemade crust made with whole wheat flour and the pie filling also includes whole wheat flour. While we can’t claim this is a healthy recipe, we’ve added a little bit of nutritional value by not choosing white flour!

Chocolate Pie Ingredients:

• ¼ cup unsweetened cocoa powder
• 1/4 cup whole wheat flour
• 2 tablespoons cornstarch
• 1 cup water
• 2/3 cup milk
• 3 egg yolks
• 2 tablespoons melted margarine
• 1 teaspoon vanilla
• 1 x 9-inch pre-baked or graham cracker pie crust

Also, keep on hand a double boiler, measuring cups and spoons and a whisk.

Serves: Makes 1 x 9-inch pie

Chocolate Pie Directions:

Step 1: Set up the Double Boiler

Place enough water in the bottom boiler so it doesn’t touch the top boiler. Place on high heat to bring the water to a boil.

Step 2: Add Your Ingredients

Start by putting the cocoa, flour and cornstarch into your double boiler and whisk until fully mixed. Once the water is boiling, add ½ the water and mix thoroughly. Then add the rest of the water, milk and 3 egg yolks and again, whisk thoroughly until combined.
Keep the water boiling and stir the chocolate mixture occasionally until fully thickened, but do not overcook. It should be nearly as thick as you want the finished pie to be. When you run a spoon through, it should form peeks.

Remove from heat and stir in the butter and vanilla.

Step 3: Pour, Chill and Serve

Pour the mixture into the pie crust and place in fridge to set for about 3-4 hours. Serve with whipping cream and enjoy.

Chocolaty Toasted Almond Ice Cream

Chocolaty Toasted Almond Ice Cream

Chocolaty Toasted Almond Ice Cream Ingredients:

6 T of cold water
2 envelopes unflavored gelatin
3 C of milk
3 C of sugar
1/4 t of salt
3 eggs, lightly beaten
7 (1 oz.) squares unsweetened chocolate, melted
4 C of heavy whipping cream
2 t vanilla
1 C slivered almonds, toasted

Chocolaty Toasted Almond Ice Cream Directions:

Pour the cold water into a small mixing bowl.
Sprinkle the gelatin over the cold water and let stand for at least 2 minutes.
Pour the milk into a heavy saucepan and place over medium heat.
When the milk reaches 170 degrees whisk in the sugar and salt.
Stirring continuously, cook the mixture until the sugar has completely dissolved.
Place the eggs into a small mixing bowl.
Pour 1/4 C of the hot milk into the eggs and whisk until well combined.
Pour the egg mixture into the pan with the hot milk, whisking as you pour.
Place the heat on low and stirring constantly cook the custard about 5 minutes or until it coats the back of a metal spoon.
Remove the mixture from the heat and stir in the gelatin mixture until completely dissolved.
Blend in the melted chocolate.
Quickly cool the custard in an ice water bath for 5 minutes.
Stir in the whipping cream and vanilla until well blended.
Press plastic wrap onto the custard surface and chill the custard overnight.
Fill the ice cream maker cylinder 2/3 full of mixture and freeze according to manufacture’s directions.
Stir in the toasted almonds and allow the ice cream to ripen at least 2 hours.

This recipe makes makes 2 quarts of ice cream.

Handy Hint: When adding nuts to homemade ice cream be sure to always follow the directions on the recipe. If nuts or fruit are added to soon they become hard and loose their flavor.


 

Chocolate Banana Smoothie

Chocolate Banana Smoothie

Chocolate Banana Smoothie Ingredients:

1 banana
1 tablespoon chocolate syrup
1 cup  milk
1 cup  crushed ice

Chocolate Banana Smoothie Instructions:

In a blender, combine banana, chocolate syrup, milk and crushed ice. Blend until smooth. Pour into glasses and serve.

Chocolate Love Me Hearts

Chocolate Love Me Hearts

Chocolate Love Me HeartsChocolate Love Me Hearts Ingredients:

8 (1 oz) squares milk chocolate

Chocolate Love Me Hearts Directions:

Place the chocolate squares in a microwave safe bowl.
Microwave on high 1 minute remove the bowl and stir.
Continue at 30 second intervals until the chocolate is completely melted and smooth being sure to stir after each 30 seconds.
Allow the mixture to cool about 5 minutes.
Lay wax paper on a flat surface and spread the chocolate mixture on the wax paper to desired thickness.
Place the chocolate on the wax paper in the refrigerator for 10 minutes or until the chocolate is firm but still pliable.
Remove and place on the flat surface.
Use heart-shaped cookie cutters of different sizes to cut out the solid chocolate hearts.

Serving Size: 24 to 32 hearts

These Chocolate Love Me Hearts are a special treat on Valentine’s Day. For more Valentine’s ideas, go to Valentines Ideas For Her

Oatmeal, Peanut Butter, and Chocolate Chunk Cookies

Oatmeal, Peanut Butter, and Chocolate Chunk Cookies

Oatmeal, Peanut Butter, and Chocolate Chunk Cookies Ingredients:

3/4 cup butter, softened
3/4 cup peanut butter
1-1/4 cups packed brown sugar
1-1/4 cups granulated sugar
1-1/2 teaspoons baking powder
1/2 teaspoon baking soda
3 eggs
1-1/2 teaspoons vanilla
2-1/4 cups all-purpose flour
2-2/3 cups rolled oats
1 10-ounce package miniature milk chocolate kisses

 Oatmeal, Peanut Butter, and Chocolate Chunk Cookies Instructions:

Beat butter and peanut butter in a large mixing bowl with an electric mixer on medium to high speed for 30 seconds. Add granulated sugar, brown sugar, baking powder, and baking soda; beat until combined, scraping sides of bowl occasionally. Beat in eggs and vanilla until combined. Beat in flour. Stir in rolled oats with a wooden spoon. Stir in chocolate kisses.

Drop dough from a #50 or #60 scoop, or from a tablespoon, 3 inches apart onto an ungreased cookie sheet. Slightly flatten dough with your hand, if desired. Bake in a 375 degree F oven about 8 to 10 minutes or until edges are lightly browned. Transfer to wire racks and cool. Store in an airtight container or plastic bag at room temperature up to 3 days.

Makes 60 to 72 oatmeal, peanut butter, and chocolate chunk cookies.

Make-Ahead Tip: Cool cookies completely. In an airtight or freezer container, arrange cookies in a single layer; cover with a sheet of waxed paper. Repeat layers, leaving enough air space to close container easily.

Freeze up to 1 month.