Pinterest Post: Chocolate Chess Pie Recipe

I hope you all had a wonderful Thanksgiving with family and friends yesterday!

Since we were unable to go back East to spend the holiday with family, we got together with some Navy friends and had dinner. For this special occasion I made a Chocolate Chess Pie.

What is that? Good question! Imagine your favorite gooey brownie batter baked until just molten in the center. Now combine that with a pie crust shell and whipped topping. Yum, right?!

Make this recipe ASAP, just know it is super rich, so I suggest cutting the pie into at least 8-10 pieces.

Chocolate Chess Pie
from Ezra Pound Cake

Ingredients
1 unbaked pie crust (I used the frozen deep dish variety!)
1&1/2 cups sugar
3 heaping Tablespoons cocoa powder
Pinch of salt
5 ounces evaporated milk
1/4 cup (1/2 stick) butter, melted
2 eggs, beaten
1 teaspoon vanilla

Directions
1. Preheat oven to 350 degrees
2. In a medium sized mixing bowl, whisk together sugar, cocoa powder, and salt until blended.
3. In a separate bowl, combine the evaporated milk, melted butter, beaten eggs, and vanilla. If you’re like me, though, you’d do all of this in the measuring cup containing the evaporated milk. The less dirty dishes, the better 🙂
4. Pour liquid ingredients onto dry and whisk to combine.
5. Pour pie filling into unbaked pie crust and tap to release air bubbles.
6. Bake for 40-50 minutes. The center should still be a bit jiggly, but the top will be set.
Optional: Once cooled completely, pipe or spread whipped topping onto pie and dust with chocolate sprinkles.

Enjoy!

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Pinterest Post: Surviving Thanksgiving

Thanksgiving is only a week away and I am sure that many of you are hosting Thanksgiving for your family or friends (friendsgiving?)

Here are a few ingenious ideas to help you stay sane while giving you an opportunity to truly reflect on the purpose of the holiday: giving thanks for family, friends, and the little things in life that make it so great!

Kids Table
If you are fortunate brave enough to have little ones coming to your dinner, this might help keep them from running around the house and knocking over fine china.

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A sheet of butcher paper, some crayons, and a little guidance (tic-tac-toe board, crossword, etc.) can keep little bodies busy.

A unique dessert
Most people think of pumpkin and sweet potato pies on thanksgiving, but why not make another option that no one has tried yet? Something safe like this ooey-gooey brownie pie served over vanilla bean ice cream is guaranteed to be a big hit!

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Pre-carving the Turkey
There is something undeniably beautiful about a whole roast turkey at the dinner table, but pre-cutting a slow-roasted bird makes the dinner line or passing around the table go much quicker.

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Understated Autumn Decorations
DIY some decorations that will work for the whole fall season. Put these up at the beginning of October next year and revel in the fact that you won’t have much to do to get your home in the Turkey-Day spirit next year! Even if you haven’t set up your decorations yet, do it this weekend to save time on the day of dinner!

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Have any other good ideas of how to make your Thanksgiving focused on Giving Thanks and not controlling chaos? Leave a comment and I will add it to this post!

Recipe of the Week: Bacon Pot Pie

Don’t think your eyes are fooling you. You read that title correct…Bacon Pot Pie.

Bad for you? Definitely (if you use the original recipe). Delicious and indulgent and worthy of a major splurge meal? Totally!

Pictures don’t really do this dish justice, as its hard to make it look pretty, but believe me, it is a great recipe for a cool fall day.

Bacon Pot Pie
Modified from Tammilee Tips

Ingredients
1 lb. bacon, diced (low sodium is the best for this recipe, in my opinion)
1 medium sweet onion, minced (I did this in the food processor)
2 stalks celery, minced
2 potatoes, diced (I actually used leftover mashed potatoes and it still worked!)
2 Tbsp. flour
1 cup fat-free sour cream
1/2 cup skim milk
2 cups shredded cheddar cheese, divided
1 refrigerated prepared pie crust sheet

Directions
1. In a large frying pan, brown diced bacon until crispy. Set aside on paper towels to drain.
2. Pour out all but 1 Tablespoon of the bacon fat, then add in the onions, celery, and potatoes to the pan. Sauté until onions are browned and potatoes are soft, about 15 minutes.
3. Sprinkle flour over veggies and combine until flour is absorbed. Add in the drained bacon, sour cream and milk and simmer until thickened.
4. Take pan off heat and stir in one cup of the cheddar cheese.
5. Spray four to six ramekins with cooking spray and ladle in filling mixture. Top each filed ramekin with remaining cheddar cheese evenly.
6. Using a round cookie cutter or glass, cut out circles of pie dough to cover each ramekin. Once covered, seal the sides to the edge of the ramekins and cut a small “X” into the top of each crust to vent.
7. Bake at 350 degrees for 40-50 minutes or until the crust is golden and the pot pies are hot.

Keep in mind I do not advocate eating this often. It is not healthy by any means, even with my “lower calorie” substitutes. It is, however, great for a special occasion or a once-a-year treat! Make it even healthier by adding in more fresh veggies!

Recipe of the Week: Lemon Rosemary Chicken

The recipe this week is the perfect Sunday dinner. Warm, savory, crisp, and buttery, this whole roast chicken cost just under $10 to make! Here’s the recipe:

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Source: Divas Can Cook

Ingredients
1 whole fryer chicken
1 stick unsalted butter, softened
Zest of 4 lemons
2 sprigs fresh rosemary
4 cloves garlic
Salt and Pepper
1 onion, quartered
2 sprigs rosemary
2 lemons, sliced
The juice of 2 lemons

Directions

Preheat oven to 425 degrees

1. Place the whole fryer chicken onto a cutting board. Remove neck and organs if not using. Dry chicken well.
2. In a food processor, combine the lemon zest, 2 springs of rosemary, and 4 garlic cloves. blend until well incorporated.
3. Salt and pepper chicken liberally on both sides and inside cavity.
4. Stuff chicken with quartered onion, lemon slices, and remaining rosemary. You will later discard these items so they do not have to be pretty 🙂
5. Using the lemon rosemary butter you made, rub the outside of the chicken, making sure to get some butter between the skin and meat of the chicken. Coat well.
6. Squeeze the juice of two lemons over buttered chicken.
7. Bake for 45 minutes or until skin is golden brown. Cover with foil and bake 15-25 minutes more or until internal temperature is 165 degrees.

Enjoy!

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Recipe of the Week: Chocolate PB Yogurt Pops

It’s HOT HOT HOT here today! 95 degrees and high humidity makes it a necessity to have cold, frosty treats on hand to help me cool down! With my new eating plan to stay slim this summer, I have come up with a delicious, nutritious way to have an ice-cream like treat without the crazy high calorie count.

These Chocolate PB Yogurt Pops are creamy and delicious! Here’s what you need:

(makes 6-8 pops depending on your container size)

Ingredients:

  • 1, 17.6 oz. container Fage 0% Plain Greek Yogurt (or your favorite non-fat greek yogurt)
  • 1/2 cup creamy natural peanut butter
  • 1/4 cup natural honey
  • 1/4 cup Carnation Instant Breakfast powder, Chocolate flavor

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Directions

  1. In a small mixing bowl, combine all ingredients, stirring until combined.
  2. Spoon mixture evenly amongst your small cups/containers (dixie cups work great for the little ones!)
  3. Place a popsicle or lollipop stick into the center of each cup and place in the freezer.
  4. Freeze for 2-4 hours, then remove yogurt pop from container and enjoy!

Note: If you don’t have any popsicle sticks, feel free to put the mix into a small storage container and eat with a spoon after 1 hour in the freezer like I did! YUM!

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Variations:

  • Use crunchy peanut butter for a little texture!
  • Keep refrigerated for an unfrozen healthy sweet treat during your day!
  • Sub in mini chocolate chips for the instant breakfast powder to make Cookie Dough pops!
  • Place the mixture into shaped popsicle molds for a little added fun!