Chocolate Chip Pie

I recently discovered this recipe on Pinterest and Chris has already made it twice!

He prepared it as written, but baked it a few minutes less in our oven to avoid over browning the crust.  He warms leftover pieces for a few seconds in the microwave.  YUM!!

Click here for the original link to the recipe on the blog The Girl Who Ate Everything.

Chocolate Chip Pie

Ingredients

1 unbaked 9-inch deep dish pie pastry

2 large eggs

1⁄2 cup all-purpose flour

1⁄2 cup granulated sugar

1⁄2 cup brown sugar, packed

3⁄4 cup butter, softened

1 cup Nestle semi-sweet chocolate chips

1 cup chopped pecans or walnuts

Instructions

Preheat oven to 325 degrees F.

Beat eggs in large mixer bowl on high speed until foamy and pale in color. Beat in flour, granulated sugar, and brown sugar. Beat in butter until combined.

Stir in morsels and nuts. Spoon into pie shell. The mixture will be thick.

Bake for 55 to 60 minutes or until knife inserted halfway between edge and center comes out clean. You may want to make a foil tent over the pie towards the end so the crust doesn't brown too much. Cool on wire rack. Serve warm with ice cream or whipped cream.

Peanut Butter Balls

Chris dipping the peanut butter balls in chocolate!

We are not Christmas cookie baking people.  Sure, Chris makes chocolate chip cookies from time to time, but we don't "do" the frantic baking thing at the holidays.  As a result, I never get as many peanut butter balls as I require.

This year, I saw this recipe floating around Facebook, and I asked Chris if he would make it for our Christmas party.

I will warn you, it was a bit of mess! But these are THE BEST peanut butter balls I've ever tasted!  He did use his hands to mix the peanut butter part, as directed in the recipe.  He used milk chocolate chips instead of semi-sweet, which makes them just a little bit sweeter.  I actually prefer milk chocolate, so maybe that's why I loved these so much!

So here's the recipe.  (The personal notes are from the original poster -- I'm sorry I don't know who that was to give her/him credit!)

No Bake Chocolate Covered Peanut Butter Balls

1-18 oz. jar of smooth or chunky peanut buter - I prefer smooth
1 - 16 oz. bag of confectioners sugar
1/4 c. butter, melted
 
chocolate almond bark
or
chocolate candy melts
or
12 oz. semi-sweet chocolate chips & 2 tsp. shortening

In a large bowl, stir together the peanut butter, confectioners sugar and melted butter until the mixture is crumbly. For the next step, the best way that I've found to make a smooth filling is to use your hands to mix everything together.

Line a baking sheet with foil. Roll the peanut butter filling into 1 inch balls and line the baking sheet with rows of the balls. Set the baking sheet in the freezer for 5-7 minutes to chill the peanut butter balls for easier dipping.

Double Chocolate Banana Cream Pie

Chris made this for dessert this weekend and it is truly decadent!  Rich, thick, and delicious.

Instead of making the crust, Chris bought a pre-made chocolate crust, and it was just as good.  Most store bought crusts are smaller than a pie plate, so he had some extra filling that we ate separately as pudding!  If you skip making the crust yourself, this is a no-bake pie -- which is great for summer!

We also just had Redi-Wip on top of each piece as we cut it, because we weren't going to eat a whole pie by ourselves!  He was afraid if he made the homemade whipped cream, it would fall as the pie sat in the fridge for a few days.  Again, it was just as good that way.

The recipe comes from the June 2012 issue of Woman's Day.

Double Chocolate Banana Cream Pie

30 chocolate wafer cookies
5 Tbsp unsalted butter, melted
8 oz bittersweet chocolate, chopped into small pieces
1/4 cup cornstarch
1/4 tsp salt
1/2 cup plus 2 Tbsp sugar
3 cups whole milk
4 large egg yolks
3 bananas
1 cup heavy cream
cocoa, for dusting

Heat oven to 375.  In a food processor, pulse the chocolate wafers to form fine crumbs.  Add the butter and pulse to combine.  Press the crumb mixture into the bottom and up the sides of a 9-inch pie plate.  Bake until the crust is set and fragrant, 10-12 minutes.

Meanwhile, melt the chocolate in the microwave according to the package directions.

In a medium saucepan, whisk together the cornstarch, salt and 1/2 cup sugar.  Add the milk and whisk until fully incorporated.  Whisk in egg yolks.  Over medium-low heat, whisking often, bring the mixture to a simmer.  (It will take 12-15 minutes)  Continue to simmer, gently whisking, until the mixture as thickened, 2 minutes more.  Remove from heat and whisk in the chocolate until fully incorporated.

Pour half the chocolate pudding mixture into the crust.  Cut the bananas in half lengthwise and arrange them cut side down across the pie, cutting the ends as necessary to fit.  Top with the remaining pudding and smooth the top.  Place a piece of plastic wrap directly onto the surface and refrigerate until chilled, at least four hours and up to one day.

Ten minutes before serving, using an electric mixer, beat the cream and remaining 2 Tbsp sugar in a large bowl until stiff peaks form.  Spread the whipped cream over the pie.  Dust with cocoa, if desired.

No Bake Nutella Cheesecake

Chris made this amazing cheesecake for our Valentine's Day dinner!  

The recipe comes from the website My Baking Addiction.  It calls for making adorable little individual cheesecakes, but we didn't have enough small bowls to use up the filling.  So Chris just put it in a pie pan and made a big cheesecake instead.

This recipe is DIVINE.  Make it.  It's rare to find a recipe that is so simple and this good!!!

No Bake Nutella Cheesecake

For the Crust
12 Oreo cookies, crushed
3 tablespoons unsalted butter, melted

For the Filling
1 8 oz package of cream cheese, softened
2/3 cup Nutella
1 teaspoon pure vanilla extract
1 (8 ounce) tub frozen whipped topping, thawed

For the Garnish
whipped topping, optional
chocolate shavings, optional
toasted, chopped hazelnuts, optional

Directions:

1. In a medium bowl, stir together the Oreo cookie crumbs and melted butter. Evenly divide the crumbs between your individual serving dishes and press into the bottoms of the dishes to form a crust layer.

2. In a large bowl, with an electric mixer, beat the cream cheese and Nutella until smooth. Add vanilla and mix to combine. Using a rubber spatula, fold in the whipped topping until well blended and no streaks remain.

3. Evenly pipe or spoon the filling into individual serving dishes. Cover with plastic wrap and refrigerate for at least 2 hours before serving.

4. If desired, garnish with additional whipped topping, chocolate shavings, and/or toasted, chopped hazelnuts.

Ultimate Chocolate Pudding

This is simply THE BEST chocolate pudding I have ever tasted!  It is a cross between chocolate pudding and chocolate mousse.  It is thick and dense, but tastes like mousse.  Simply divine...

I found it in the February 2012 issue of Real Simple and asked Chris to make it for me (he is in charge of desserts around here!).  He said it was super easy.  But there is a lot of whisking.

Ultimate Chocolate Pudding

1/4 c sugar
1/4 c cornstarch
2 Tbsp unsweetened cocoa powder
pinch salt
2 c whole milk
4 large egg yolks
2 Tbsp unsalted butter cut into pieces
3 oz semisweet chocolate, chopped
1 tsp vanilla
whipped cream for serving

Set a fine mesh sieve over a medium bowl.  In a medium saucepan, whisk together sugar, cornstarch, cocoa, and salt.  Gradually whisk in the milk, then the egg yolks.

Cook the milk mixture over medium heat, whisking constantly, until thickened to the consistency of mayonnaise, 7-8 minutes.  Continue to cook, whisking, for 1 minute more.  Remove from heat and pour through the sieve into the bowl, pushing the mixture through gently with a rubber spatula or spoon.  Add the butter and chocolate and stir until melted.  Mix in the vanilla.

Press a piece of plastic wrap directly on the surface of the pudding and refrigerate for at least 2 hours and up to 2 days.  Before serving, gently stir the pudding to loosen it.  Serve with whipped cream.

Easy Chocolate Lover's Cheesepie

This recipe is so delicious, Chris has requested it many times for his birthday cake!  And it's super easy.  It is very, very rich, so you can only eat a small piece.  It's much more intense than cheesecake.

It came from a recipe card from Hershey's.

Easy Chocolate Lover's Cheesepie

3 8oz packages of cream cheese, softened
3/4 cup sugar
3 eggs
1 tsp vanilla
2 cups mini semisweet chocolate chips, divided
1 9oz graham cracker crumb crust (the bigger size)
2 Tbsp whipping cream

Heat oven to 450.

Beat cream cheese and sugar in large bowl with mixer until well blended.  Add eggs and vanilla, beat well.  Stir in 1 2/3 cups of the chocolate chips.  Pour into crust.

Bake 10 minutes.  WITHOUT OPENING THE OVEN DOOR reduce heat to 250.  Continue baking for 30 minutes or until just set.  Remove from oven to wire rack.  Cool completely.  Cover, refrigerate until thoroughly chilled.

Place remaing 1/3 cups chocolate chips and whipping cream in microwave safe bow.  Microwave on high 20-30 seconds or until chips are just melted (stir half way through and check frequently -- chocolate retains it shape when melting and can burn very easily!).  Mixture should be smooth when stirred.  Cool slightly.  Spread over cheesepie.  Refrigerate 15 minutes or until topping is set.  Serve cold.

Chocolate Chip Cream Cheese Coffee Cake

I received this recipe from my friend Laura who got it from Nick Malgieri (I'm not sure which book, etc though). I've been waiting ages to make it since it specifically calls for a stand mixer.

Chocolate Chip Cream Cheese Coffee Cake

Cake Batter:
2 cups cake flour (spoon flour into dry-measure cup and level off)
1 teaspoon baking powder
¼ teaspoon baking soda
¼ teaspoon salt
One 8-ounce package cream cheese, softened
½ pound (2 sticks) unsalted butter, softened
1 ¼ cups sugar
2 large eggs
¼ cup milk
One 12-ounce bag semisweet chocolate chips

Crumb topping:
½ cup all-purpose flour (spoon flour into dry-measure cup and level off)
½ cup rolled oats
¼ cup firmly packed light brown sugar
1 teaspoon ground cinnamon
4 tablespoons ( ½ stick) unsalted butter, melted

One 12-cup straight-sided tube pan, buttered and floured

1. Set a rack in the middle of the oven and preheat to 350 degrees.
2. In a medium bowl, stir together the flour, baking soda, baking powder, and salt.
3. In the bowl of a heavy-duty mixer, beat the cream cheese, butter, and sugar with the paddle on medium speed until soft and light, about 5 minutes. Add the eggs one at a time, beating until smooth after each addition.
4. Decrease the mixer speed to low and add half the dry ingredients. Stop the mixer and scrape down the bowl and beater. Beat in the milk, then beat in the remaining dry ingredients.
5. Give the batter a final mix with a larger rubber spatula. fold in the chocolate chips, and spread the batter evenly in the prepared pan.
6. To make the crumb topping, stir all the dry ingredients together in a mixing bowl, mixing well. Stir in the butter and continue stirring until the mixture forms large crumbs. Sprinkle the crumb topping evenly over the batter.
7. Bake for about 50-55 minutes, or until the cake is well risen, the crumbs are golden, and a toothpick inserted into the center emerges clean.
8. Cool the cake in the pan on a rack for about 15 minutes. Invert the cake to a plate, remove the side and bottom of pan, then invert again onto the rack to cool completely.
9. Slide the cake onto a platter.

Storage: Wrap in plastic and keep at room temperature for several days, or double-wrap and freeze for longer storage.

Makes one 9-inch cake, about 12 servings.

Molten Chocolate Cakes

As many of you are already aware, I do NOT do the baking in this house.  That I leave to Chris!

I found this recipe in Woman's Day a few months ago and asked him to make it for me.  It was super easy (according to him), and super delicious (according to me!).

We had them for Valentine's Day this year with Lemon Fettuccine.

Molten Chocolate Cakes

4 Tbsp unsalted butter, plus more for the ramekins

1 Tbsp flour, plus more for the ramekins

1⁄3 cup bittersweet chocolate chips

1 large egg plus 1 large egg yolk

2 Tbsp granulated sugar

Recipe Preparation

1. Heat oven to 450ºF. Butter two 6-oz ramekins and dust the inside with flour.

2. Place the butter and chocolate in a glass bowl and microwave on high in 20-second intervals, stirring after each, until melted and smooth.

3. Using an electric mixer, beat the egg, egg yolk and sugar in a medium bowl until thick and lighter in color, about 1 minute. Add the melted chocolate mixture and flour and beat until fully incorporated and smooth.

4. Divide the batter between the prepared ramekins. Bake until edges are set and center still jiggles slightly, 8 to 10 minutes. Let stand for 15 seconds. Run a knife around edge, then invert each cake onto a plate. Dust with confectioners’ sugar and serve with fresh mint or berries, if desired. Serve immediately.

Make-Ahead Tip: Refrigerate the batter in the ramekins for up to 1 day. Before baking, bring to room temperature.