Chocolate Pecan Pie

This pie is a staple at our family Thanksgiving dinners every year. It's on an old recipe card and I'm not sure where it came from. The recipe says you can use Baker's brand German's Sweet Chocolate or Semi-Sweet. It also calls for pecan halves. I don't like to use pecan halves in pies. I prefer pieces because halves are harder to cut through, and I just like them smaller. You can use a store-bought crust or whip up one of your own like this.

Chocolate Pecan Pie

1 package (4oz) semi-sweet baking chocolate, broken into pieces

2 TBSPs butter or margarine

1/3 cup sugar

1 cup light corn syrup

3 eggs, slightly beaten

1 tsp vanilla

1 1/4 cups pecan pieces

1 unbaked 9-inch pie crust

1. Preheat oven to 350.

2. Microwave chocolate and butter (or margarine) in a microwave-safe bowl on high power for 1-2 minutes or until butter is melted, stirring halfway through. Stir until the chocolate is completely melted.

3. Stir in sugar, corn syrup, eggs, and vanilla until well blended. Stir in pecans. Pour into crust.

4. Bake for 50-60 minutes or until the filling is firm 2 inches from the edge. Cool on a wire rack.

Makes 8 servings. 

Coconut Cream Pie

This pie is so good! One of my favorites! I've adapted the original recipe to my liking by omitting shredded coconut from the filling. I don't like to chew my creamy custard filling, but if that is your thing, you can add up to 1 cup of sweetened shredded coconut when you add the butter and extracts. This pie is a little time-consuming to make, but so worth it! It's best to plan ahead and make this in stages. I make my pie dough, roll it out, put it in the pie pan, and refrigerate it overnight. I also toast my coconut the day before. The next morning, I blind bake it and let it cool. Then I make the filling in the early afternoon and put the pie in the refrigerator to make sure it has plenty of time to cool before dessert time. While it's chilling, I make the whipped cream. Go ahead and give it a try! You won't regret it!

Coconut Cream Pie

adapted from sallysbakingaddiction.com

Pie

1 COLD unbaked pie crust in a pie pan

4 large egg yolks

1/4 cup cornstarch

1 (14 ounce) can of coconut milk

1 cup half and half

2/3 cup sugar

1/4 tsp salt

2 TBSPs unsalted butter, softened

1 tsp vanilla extract

1/2 tsp coconut extract

Topping

1/4 cup sweetened shredded coconut for garnish

1 cup heavy whipping cream

1/4 cup powdered sugar

1/2 tsp coconut extract

1. Blind bake your crust: You need to start with a cold crust to prevent it from shrinking in the oven. If your crust isn't cold, refrigerate for 30 min before continuing. Preheat oven to 375°F. Carefully line the pie dough with parchment paper, then add some pie weights or dried beans on top of the parchment paper to weigh it down.  Bake until the edges are starting to brown 15-16 min. Remove pie crust from the oven and carefully lift the parchment paper (with the weights) off of the crust. Prick holes all around the bottom crust with a fork. Return the pie crust to the oven and bake for 15 more minutes. Cool pie crust completely. You can do this up to 3 days ahead of time. Cover cooled crust tightly and refrigerate until ready to fill.

2. Make the coconut filling: Whisk the egg yolks and cornstarch together. Set aside. Whisk the coconut milk, half-and-half, granulated sugar, and salt together in a medium saucepan over medium heat. Whisking occasionally, bring to a boil. Boil for 2 minutes, then reduce temperature to medium-low heat. Once boiling, remove about 1/2 cup of the mixture and, in a slow and steady stream, whisk into the egg yolk and cornstarch mixture. Keep those egg yolks moving so they don’t scramble. In a slow and steady stream, pour and whisk the egg yolk mixture into the pot. The pudding will immediately begin to bubble and thicken. Whisk and cook for 1 minute and 30 seconds. Remove from heat and stir in the butter, vanilla, and coconut extract. Pour warm filling into cooled pie crust. Cover tightly with plastic wrap directly on the surface of the pudding (to prevent a skin from forming) and refrigerate for at least 3 hours or overnight until chilled and thickened. Pie may be refrigerated for up to 1 day.

3. Toast the coconut: Preheat oven to 350°F. Spread the 1/4 cup of shredded coconut onto a small baking sheet. Bake for about 10 minutes until golden. 

4. For the whipped cream: Using a hand mixer or a stand mixer fitted with a whisk attachment, whip the heavy cream, powdered sugar, and coconut extract on medium-high speed until peaks form, about 3-4 minutes.

5. Pipe or spread the whipped cream on top. Garnish with toasted coconut. Chill the pie uncovered for up to a few hours or you can serve it immediately. Cover leftovers and store in the refrigerator for up to 5 days.

Candied Jalapeño Cornbread

My mom and sisters and I are all pretty good cooks. We are also slightly competitive. I needed a winning cornbread recipe to enter into our church chili and cornbread cook-off, so that I could keep up with them and their wins this year. I had the idea to add candied jalapeños! I found a recipe that was full of the good stuff, corn, cheese, and it called for store bought pickled sweet jalapeños. I substituted candied jalapeños that I made myself and I won! Here's the result.

Candied Jalapeño Cornbread

adapted from saladinajar.com

Candied Jalapeños

1/2 pound jalapeño peppers

1 cup sugar

1/3 cup apple cider vinegar

1/2 tsp turmeric powder

1/2 tsp ground ginger 

Cornbread

1/4 cup melted unsalted butter, divided

1 cup yellow cornmeal

1 cup flour

1 tsp baking powder

1/2 tsp baking soda

3/4 tsp salt

1/3 cup brown sugar

2 TBSPs vegetable oil

2 eggs

3/4 cup whole milk

1/3 cup plain Greek yogurt

1/2 cup fresh corn kernels, cut off the cob

1/3 cup candied jalapeños

2.5 ounces shredded Cheddar cheese

1. Remove and discard stems from jalapeño peppers, then slice into 1/4" slices. If you want less heat, remove the veins and seeds. I left mine in. Set pepper slices aside.

2. In a medium saucepan, add 1 cup sugar, vinegar, turmeric, and ginger. Bring to a boil.

3. Reduce heat to about medium-low and simmer for 5 minutes. Raise the heat to about medium-high to bring mixture back to a boil. Once boiling, add the pepper slices. Allow to return to a boil, then reduce the heat again to medium-low and simmer for 4 minutes.

4. Turn off heat a let cool in pan as you prepare the cornbread batter.

5. Preheat oven to 350 degrees. Line 9 inch round cake pan with parchment paper. Pour 1 TBSP of melted butter onto parchment paper in pan and spread around, set aside remaining butter.

6. In a large bowl, whisk together cornmeal, flour, baking powder, baking soda, salt, and brown sugar.

7. In a medium bowl, whisk together 2 TBSPs of remaining butter (saving the 1 last TBSP) oil, eggs, milk, and Greek yogurt. Stir in corn.

8. Fold wet ingredients into the cornmeal mixture until all dry ingredients are incorporated.

9. Remove jalapeños from liquid in pan. Set aside 8 or so slices for garnish on the top. Chop the rest and lightly fold 1/3 cup into the batter along with the cheese. 

10. Spread cornbread batter in prepared pan. Pour remaining 1 TBSP of butter over the top of the batter. Use a brush or the back side of a spoon to spread the butter evenly over the batter. Place remaining candied jalapeño slices on top of batter.

11. Bake for 30-35 minutes or until golden brown and a toothpick poked in the middle comes out clean.

12. Slice and serve warm with chili. 

Baked Potato

 My daughter will be going to college this fall. I'm hoping she'll use my blog as a reference as she learns to make meals for herself, hence the basic recipe post. This makes a nice fluffy potato with a crispy skin. We like to eat it with this Broccoli Cheese Soup on top as a sauce, and even with some BBQ Chicken. 

Baked Potato

1 russet potato

1 tsp olive or vegetable oil

Salt and Pepper 

Toppings: butter, sour cream, bacon, chives, scallions, cheese, salsa, chili.

1. Preheat oven to 400 degrees.

2. Scrub the potato with water and a vegetable brush until well-cleaned. Blot dry with a kitchen towel or paper towel.

3. Rub the entire potato with oil, then sprinkle on a little salt and pepper and rub that in too.

4. Prick potato with a fork three or four times. This will allow the steam to escape while baking.

5. Place potatoes directly on the oven rack. Bake until potatoes just begin to appear wrinkly and papery on the outside, and when you squeeze the potato, it gives - 40-50 minutes, depending on the size of your potato. Test for doneness by sticking a fork into the potato (it's done if the fork goes in easily).

6. Remove from the oven and, as soon as you can handle them, slice each potato down the middle. Then place your forefinger and thumbs on the bottom ends and squeeze toward the center. This helps to fluff the insides, and helps keep moisture from getting trapped inside the skin as the potatoes begin to cool.

3 Layer Chocolate Cake with Peanut Butter Frosting

This is the chocolate cake I like to make when my kids request it for their birthdays. It's the Hershery's recipe but for 3 layers instead of 2. My 13yo has some variation of a peanut butter and chocolate every year for his birthday! This was my first time trying this frosting and ganache drip and I love how it turned out. I fancied it up with a bunch of PB candy and cookies on the top.

3 Layer Chocolate Cake with Peanut Butter Frosting

adapted from Hershey's Perfectly Chocolate Cake

Cake

3 cups sugar 

2 3/4 cups + 1 TBSP flour 

1 cup + 2 TBSPs unsweetened cocoa powder 

2 1/4 tsp baking powder 

2 1/4 tsp baking soda 

1 1/2 tsp salt 

3 large eggs 

1 1/2 cups buttermilk 

3/4 cup canola oil 

3 tsps vanilla extract 

1 1/2 cup boiling water

1. Heat oven to 350°F. Grease and flour three 9-inch round baking pans.

2. Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. 

3. Add eggs, milk, oil and vanilla; beat on medium speed of mixer 2 minutes. 

4. Stir in boiling water (batter will be thin). Pour batter into prepared pans.

5. Bake 30 to 35 minutes

Peanut Butter Frosting

adapted from sugarspunrun.com

1 1/2 cups butter softened to room temperature 

1 1/2 cups creamy peanut butter 

4 1/2 cups powdered sugar 

1 1/2 tsps vanilla extract 

3/4 tsp salt 3 TBSPs milk

1. Combine butter and peanut butter in a large bowl and use an electric mixer to beat until creamy and well-combined.  

2. Gradually (about 2 cup at a time), with mixer on low speed add powdered sugar until completely combined. Be sure to scrape the sides and bottom of the bowl so all ingredients are well-combined. 

3. Mix in vanilla extract and salt.

4. With mixer on low-speed, add milk and stir until well-combined. Gradually increase speed to high and beat for 30 seconds.  

5. Spread or pipe frosting onto completely cooled cake.

Chocolate Ganache Drip (optional)

adapted from loveandsugar.com

6 oz (1 cup) semi sweet chocolate chips

1/2 cup heavy whipping cream

1. Add the chocolate chips to a medium sized bowl and set aside.

2. Add the heavy whipping cream to a microwave safe bowl or measuring cup and heat for about 1 minute, keeping an eye on it. Remove from the microwave just before it bubbles up.

3. Pour the warm cream over the chocolate chips and allow to sit for 3-5 minutes. You can cover the bowl with some clear wrap to trap in the heat, if you like.

4. Gently stir the cream and chocolate together until they come together to a smooth consistency. Try not to whisk too vigorously, which can add air bubbles to the ganache.

5. Allow ganache to cool for about 10 minutes.

6. Using a squeeze bottle or a spoon make drips around the top edge of the cake. Spread rest of ganache on the top of the cake.

Garnish with all kinds of PB treats!

Slow Cooker French Dip Sandwiches

I saw this recipe on Instagram and it looked delicious, so I added it to my menu plan last week. It did not disappoint. I made a couple changes to how I cooked it, which I noted at the bottom. I'm already looking forward to eating this again!

Slow Cooker French Dip Sandwiches

ohsweetbasil.com

3 pound tri tip steak

1/2 cup soy sauce

1 15 oz can beef broth

1 bay leaf

1/2 tsp black pepper

1 tsp dried rosemary

1 tsp dried thyme

1 tsp garlic powder

Hoagie Rolls

Cheese slices

1. Remove and discard the fat from the roast. Place the trimmed roast in a crockpot on low.

2. In a medium bowl, combine soy sauce, beef broth, bay leaf, pepper, rosemary, thyme, and garlic powder. Pour mixture over the roast. Cover, and cook on low heat for 8 hours.

3. Take the meat out and shred it, then let it cook 1-2 hours more, or until meat is very tender.

4. Remove meat from broth, reserving the broth.

5. Distribute the meat on hoagies and top with cheese. Place under a broiler until the cheese is melted and the bread is toasted. Use reserved broth for dipping.

Notes: I used water and beef bouillon instead of broth. I cooked the roast on high for 5 hours, shredded, then cooked on low for 2 more and it was great. After removing the meat from the slow cooker, I chopped it up a little so that it wouldn't be stringy. I used gouda cheese slices in the picture. It made enough for 10 sandwiches with a little left over. I tried some leftover meat in a tortilla with queso fresco, salsa, lettuce, tomato, avocado, and lime and it was really good!

Zuppa Toscana

I grew kale in my garden this year for the first time. This sent me on the hunt for some kale recipes. I found this Olive Garden copycat Zuppa Toscana aka Tuscan Soup, and had heard of before but never tried it. I used spicy sausage and left the peel on the potatoes. My entire family enjoyed this soup, which means it gets added to the blog. With some focaccia bread on the side, mmmmm!!!

Zuppa Toscana

lecremedelacrumb.com

1 pound spicy or mild Italian ground sausage

4 TBSPs butter 

1/2 white onion, diced

1 TBSP minced garlic

6 cups chicken broth

2 cups water

4/5 yellow potatoes, washed and cut into 1-inch pieces

2 tsps salt or to taste

1 tsp black pepper

2 cups heavy cream

4 cups chopped kale

Chopped bacon and grated parmesan cheese for topping, optional

1. In a large pot, sauté sausage 5-6 minutes until browned. Use a slotted spoon to transfer sausage to a plate and set aside. Remove any grease that is left.

2. In the same pot, add butter and sauté onions over medium heat until translucent. Add garlic and sauté for another minute until fragrant. Add chicken broth, water, potatoes, salt, and pepper and bring to a boil.

3. Boil until potatoes are tender, check with a fork at about 10 minutes. Stir in kale and heavy cream. Add sausage. If you want to remove some of the grease, see my note at the bottom. Taste and add salt and pepper if needed. Serve garnished with bacon and grated parmesan cheese if desired. 

Note: Sausage is greasy and the spicy variety leaves an orange layer that hangs out at the top of the soup. I removed some of this fat with a gravy separator. I scooped the top layer as best as I could with a ladle, poured it into my gravy separator, and let it sit for a few minutes to let the grease rise to the top. Then poured the liquid back in. I added a picture of it below.

Another note: When recipes call for chicken broth, I usually substitute water and chicken bullion which works well in this soup.