17.02.10 / Yummyness / Author: Jessi / Comments: (0)
Makes: 8-10 Servings
Prep: 25 minutes
Bake: 1 hour
Ingredients
- Pastry for a Single-Crust Pie
- 2 cups sugar
- 1/4 cup unsweetened cocoa powder
- 1 tablespoon cornmeal
- 1 tablespoon all-purpose flour
- 1/2 teaspoon salt
- 4 eggs, lightly beaten
- 1/2 cup milk
- 1/2 cup butter, melted
- 1 teaspoon vanilla
- 1 cup chopped pecans
- Whipped cream (optional)
Directions
1. Preheat oven to 350 degrees F. Prepare Pastry for a Single-Crust Pie; set aside.
2. For filling, in a large bowl, combine sugar, cocoa powder, cornmeal, flour, and salt. In a medium mixing bowl, whisk together eggs, milk, butter, and vanilla. Stir egg mixture into sugar mixture until smooth. Stir in pecans.
3. Pour filling into pastry-lined pie plate. Bake about 1 hour or until filling is set and crust is golden. If crust begins to brown too fast, reduce oven temperature to 325 degrees F and cover edge of crust with foil. Cool pie on a wire rack. (Filling will fall slightly during cooling.) Chill within 2 hours. If desired, serve with whipped cream.
4. Pastry for Single-Crust Pie: In a medium bowl, stir together 1-1/4 cups all-purpose flour and 1/4 teaspoon salt. Using a pastry blender, cut in 1/3 cup shortening until pieces are pea-size. Sprinkle 1 tablespoon cold water over part of the mixture; gently toss with a fork. Push moistened dough to the side of the bowl. Sprinkle additional cold water, 1 tablespoon at a time, over mixture until all of the dough is moistened (use 3 to 4 tablespoons cold water total). Form the dough into a ball. On a lightly floured surface, flatten dough. Roll dough from center to edges into a 12-inch circle. To transfer pastry, wrap it around the rolling pin. Unroll pastry into a 9-inch pie plate. Ease pastry into pie plate, being careful not to stretch pastry. Trim pastry to 1/2 inch beyond edge of pie plate. Fold under extra pastry. Crimp edge as desired.
Make-Ahead Tip: Cover and chill cooled pie for up to 24 hours.
13.02.10 / Yummyness / Author: Jessi / Comments: (0)
Makes: 16 servings
Prep: 50 minutes
Chill: 4 hours
Bake: 1 hour and 25 minutes
Cool: 2 hours
Stand: 2 hours
Ingredients
- 1/2 cup butter, softened
- 1/4 cup packed brown sugar
- 4 eggs
- 1-1/4 cups plus 1/4 cup all-purpose flour
- 4 8-oz. pkg. cream cheese, softened
- 1-1/4 cups plus 1/4 cup granulated sugar
- 1 Tbsp. plus 1 tsp. vanilla
- 1 16-ounce carton dairy sour cream
- 1 tsp. finely shredded lemon peel
- 1-1/2 cups pomegranate seeds
Directions
1. Preheat oven to 350 degrees F. In a mixing bowl beat butter on medium to high speed for 30 seconds. Add brown sugar. Beat until combined. Add 1 egg; beat well. Beat in 1-1/4 cups flour until combined. Divide dough in half. Cover and refrigerate one portion.
2. Spread unrefrigerated dough half on bottom of ungreased 10-inch spring form pan with sides removed, spreading dough to edges. Place on baking sheet. Bake for 10 minutes. Cool completely. When cool, attach sides of pan. Press chilled dough onto sides to a height of 1-3/4 inches, using a thin metal spatula to spread dough.
3. Reduce oven temperature to 325 degrees F. For filling, in an extra-large mixing bowl beat cream cheese and 1-1/4 cups granulated sugar until fluffy. Beat in the remaining flour on low speed until smooth. Add remaining 3 eggs and 1 tablespoon vanilla all at once, beating on low speed just until combined. Stir in 1/2 cup sour cream, the lemon peel, and 3/4 cup of the pomegranate seeds.
4. Pour filling into crust-lined pan. Place on baking sheet. Bake for 65 minutes or until edges are puffed and center jiggles slightly when gently shaken. Remove from oven.
5. Stir together remaining sour cream, sugar, and vanilla. Spread sour cream mixture over top of baked cheesecake. Return to oven; bake for 10 minutes more. Remove from oven. Cool on wire rack for 15 minutes. Loosen crust from sides of pan. Cool for 30 minutes more. Remove sides of pan; cool completely. Cover; chill 4 hours or overnight.
6. Remove cheesecake and Pomegranate Sauce from refrigerator 15 minutes before serving. Spoon some sauce over top of cheesecake; pile remaining 3/4 cup pomegranate seeds in center of cheesecake. To serve, slice cheesecake. Pass remaining sauce.
7. For sauce, in a medium saucepan bring 1-16-ounce bottle pomegranate juice to boiling; reduce heat and boil gently, uncovered, until reduced to 1 cup (10 to 12 minutes). Stir together 1/4 cup brown sugar and 1 tablespoon cornstarch. Add to juice. Cook and stir until thickened and bubbly. Cook and stir 2 minutes more. Transfer to a medium bowl; cover surface with clear plastic wrap. Cool to room temperature. Store, covered, in refrigerator until serving time.
Kitchen Tip: Spoon sour cream mixture on the puffed edges, then carefully spread toward the center.
06.02.10 / Yummyness / Author: Jessi / Comments: (0)
This super simple dessert only takes minutes to make and the results are worth every second! Whether you’re entertaining guests and need a quick dessert that is sure to please or if you’d just like to indulge in a guilty pleasure, this sweet and chocolaty dessert is for you!
Prep: 15 minutes
Servings: 8 to 10
Ingredients
- 2 oz. malted milk balls (about 2/3 cup)
- 4 oz. milk chocolate, coarsely chopped
- 3 oz. bittersweet chocolate, coarsely chopped
- 3 cups whipping cream
- 1/3 cup chocolate malted milk powder
- 2 Tbsp. chocolate liqueur, almond liqueur, or milk
- 1/2 tsp. vanilla
- 1 Tbsp. sugar
- 2 tsp. unsweetened cocoa powder
- Malted milk balls (optional)
Directions
1. Place the 2 ounces malted milk balls in large re-sealable plastic bag and finely crush with rolling pin. Set aside.
2. For mousse, in small saucepan heat milk chocolate and bittersweet chocolate with 1/4 cup of the whipping cream over low heat until smooth, stirring constantly. Stir in malted milk powder, liqueur, and vanilla. Cool to room temperature.
3. In large chilled mixing bowl with chilled beaters beat 1-3/4 cups whipping cream to stiff peaks (peaks stand straight). Stir about 1/2 cup of the whipped cream into melted chocolate mixture; fold chocolate mixture back into remaining whipped cream. Fold in crushed malted milk balls. Spoon into 1-1/2- to 2-quart dish or 8 to 10 small bowls or glasses. Cover and refrigerate.
4. In medium chilled bowl combine remaining 1 cup whipping cream, sugar, and cocoa powder; beat to soft peaks. Spoon on mousse. Top with malted milk balls.
05.02.10 / Yummyness / Author: Jessi / Comments: (0)
Valentine’s Day is coming up fast so I thought I’d share one of my favorite cookie recipes with you. This is an awesome cookie that you could make for your loved one or even something that you could make together as a fun activity!
Makes: About 30 cookies
Prep: 45 minutes
Bake: 7 minutes
Ingredients
- 1/4 cup butter, softened
- 1/4 cup canola oil
- 1/4 cup granulated sugar
- 1/4 cup packed brown sugar
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/4 cup egg substitute
- 1 teaspoon vanilla
- 2 cups all-purpose flour*
- 1/4 to 1/3 cup cherry jam or preserves, or seedless raspberry preserves
Directions
1. Preheat oven to 375° F. In a large bowl beat butter and oil with an electric mixer on medium to high speed for 30 seconds. Add granulated sugar, brown sugar, baking powder, and salt. Beat until mixture is combined, scraping sides of bowl occasionally. Beat in egg substitute and vanilla until combined. Beat in as much of the flour as you can with the mixer. Stir in any remaining flour.
2. Shape dough into 3/4-inch balls. For each cookie on an ungreased or parchment paper-lined cookie sheet place 2 dough balls side by side with one side touching. Press thumbs into each ball to form an indentation in each (see above picture). Press in center of each with thumb and taper bottom of cookie with fingers to form a heart shape. Repeat with remaining dough balls, leaving about 2 inches between cookies.
3. Bake for 7 to 9 minutes or until edges are lightly browned. Remove from oven and transfer cookies to a wire rack. While warm, fill each indentation with jam or preserves (if necessary, snip any large pieces of fruit). Cool completely.
*For an extra punch of fiber and protein, substitute white whole wheat flour for half of the all-purpose flour.
To Store: Place filled cookies in a single layer in covered storage containers and store at room temperature up to 3 days or freeze up to 3 months.
Enjoy!!
