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Recipes-to-Keep #4: Chocolate Chip Cookie Pie

Pie:

• 2 3/4 cups all-purpose flour
• 1 1/2 teaspoons salt
• 1 teaspoon baking soda
• 1 1/4 teaspoons baking powder
• 1 cup (2-sticks) unsalted butter, softened
• 1 1/2 cups packed light brown sugar
• 1/2 cup granulated sugar
• 3 large eggs
• 1 tablespoon vanilla extract
• 3 cups semisweet chocolate chips
• 2 cups chopped walnuts, optional

Whipped cream:

• 2 pints (4-cups) heavy cream
• 1/4 cup confectioners’ sugar
• 1/4 cup miniature semisweet chocolate chips

Directions

Recipes-to-Keep #3: Salted Mudslide Cookies

2 cups + 2 tablespoons all-purpose flour

1/2 teaspoons baking soda

1/4 cup dark cocoa powder

3 tablespoons instant coffee powder

1/4 teaspoon sea salt

1 stick (1/2 cup) of unsalted butter, melted and cooled for 10-15 minutes

1 cup brown sugar

1/2 cup sugar

1 egg + 1 egg yolk, at room temperature

2 teaspoons vanilla extract

1/4 cup coffee liqueur + 1 teaspoon (Godiva, Kahlua, etc)

1 cup chocolate chunks

sea salt for topping

Preheat oven to 325 degrees F.

Mix the flour, cocoa, coffee powder, salt and baking soda in a bowl and set aside. In another bowl, mix the melted butter and sugars until they are combined. Add the egg, egg yolk, and vanilla and stir until mixed. Stream in coffee liqueur and mix. Gradually add flour and mix until a dough forms – it will look crumbly at first, but it will come together. I even used my hands to help at one point. If you find you absolutely need more liquid add in a teaspoon of coffee liqueur, but it should come together. Fold in the chocolate chunks. Refrigerate dough for 30 minutes.

Remove dough from the fridge and roll into golfball sized balls. Set on a non-stick baking sheet with 2 inches between each. Bake for 10-12 minutes or until the edges are set and the middles are still soft. The centers should be puffy. Do not over bake. Remove from oven and immediately sprinkle with sea salt. Let cool completely then dig in!

Recipes-to-Keep #2: Pumpkin Coffee Cake

⅓ cups Water
1 can Pureed Pumpkin (15 Oz)
2 whole Eggs
1 Tablespoon Vanilla Extract
2 teaspoons Pumpkin Pie Spice
1 box Yellow Cake Mix (18 Ounce Box)
1 teaspoon Baking Soda
1 cup Brown Sugar, Divided
½ cups Flour
⅓ cups Walnuts, Chopped
4 Tablespoons Butter, Melted
¼ cups Granulated Sugar
1 teaspoon Vanilla Extract
¼ cups Heavy Whipping Cream

Preheat the oven to 350F.

In a large bowl mix together the water, pumpkin, eggs, 1 Tablespoon of vanilla, and pumpkin pie spice until well combined. Add the cake mix and baking soda and mix until just combined.

Grease a 9×13 pan with butter and pour batter into pan.

In a small bowl mix together 1/2 cup of brown sugar, 1/2 cup flour, walnuts, and melted butter. Use fingers to sprinkle over the top of the cake. Bake at 350 for 25-30 minutes, or until a toothpick inserted comes out clean.

For the glaze, combine the other 1/2 cup brown sugar, granulated sugar, 1 teaspoon vanilla, and heavy cream in a saucepan and bring to a simmer. Remove from heat and stir until all sugar is dissolved.

When cake is finished baking, poke holes in the top with a toothpick. Pour glaze over the cake, making sure to cover all surfaces. Serve cake warm or at room temperature.

I will…

start posting copied dessert recipes in hopes that I will make it someday since Azman and I are such dessert freaks.

Recipes-to-Keep #1: Creamy Peanut Butter Pie

Serves 10 to 12

8 ounces chocolate cookies

4 tablespoons butter, melted

4 ounces finely chopped chocolate or semi-sweet chocolate chips

1/4 cup chopped peanuts

1 cup heavy cream

8 ounces cream cheese

1 cup creamy-style peanut butter

1 cup confectioner’s sugar

1 – 14 ounce can sweetened condensed milk

1 teaspoon vanilla extract

1 teaspoon freshly squeezed lemon juice

Add the cookies to the bowl of a food processor and pulse into fine crumbs.  Combine melted butter and cookie crumbs in a small bowl, and stir with a fork to mix well.  Press mixture into the bottom and 1-inch up the sides of a 9-inch springform pan. 

Melt the chocolate in a double boiler or in the microwave.  Pour over bottom of cookie crust and spread to the edges using an off-set spatula.  Sprinkle chopped peanuts over the melted chocolate. Place pan in the refrigerator while you prepare the filling.

Pour the heavy cream into a bowl and beat using a stand mixer or hand mixer until stiff peaks form.  Transfer to a small bowl and store in refrigerator until ready to use.  Place the cream cheese and peanut butter in a deep bowl.  Beat on medium speed until light and fluffy.  Reduce speed to low and gradually beat in the confectioner’s sugar.  Add the sweetened condensed milk, vanilla extract and lemon juice. Increase speed to medium and beat until all the ingredients are combined and filling is smooth.

Stir in 1/3 of the whipped cream into the filling mixture (helps lighten the batter, making it easier to fold in the remaining whipped cream).  Fold in the remaining whipped cream.  Pour the filling into the prepared springform pan.  Drizzle the melted chocolate on top, if using, and refrigerate for three hours or overnight before serving.

(copied from In Jennie’s Kitchen: http://www.injennieskitchen.com/2011/08/for-mikey.html)