Saturday, September 29, 2012

Chocolate Cream Pie

This recipe comes from a cookbook titled "Mom's Best Desserts."  I found this at a thrift store and what I liked about it was that it has basic, simple desserts.  And a lot of them.  Being able to find so many great recipes online and on Pinterest I don't buy many cookbooks anymore.  But this one is a good one. 

The chocolate cream pie was a big hit here. I've made it three times already and each time it doesn't stay around very long. It's pretty simple to make too. 


With the fall season finally here I'm looking forward to making some new apple recipes.  I've become a big fan of apple cakes and hope to be making some soon.  Have a great weekend everyone!

One prebaked 9-inch single crust pie shell
1 cup granulated sugar
1/4 cup unbleached all-purpose flour
1 tablespoon cornstarch
1/4 teaspoon salt
3 cups milk
2 ounces semisweet chocolate, chopped or 1/3 cup semisweet chocolate chips
2 ounces unsweetened chocolate, chopped
4 large egg yolks, lightly beaten
1 tablespoon butter, cut into small pieces
1 tablespoon plus 1 teaspoon dark rum (I omitted this)
1 teaspoon pure vanilla extract
1 cup heavy whipping cream
1 tablespoon sifted confectioners' sugar
Grated chocolate, to garnish

Prepare pie shell according to directions on package if using store bought one.  Let cool on rack before filling.
In a heavy saucepan, combine granulated sugar, flour, cornstarch and salt.  Add the milk gradually, stirring constantly with a wire whisk to remove any lumps.  Add the semisweet and unsweetened chocolates.  Cook over medium heat, stirring constantly, until the mixture thickens and comes to a boil;  continue stirring and boil for 1 minute.  Remove from the heat.
Gradually stir a few teaspoons of the chocolate mixture into the beaten yolks, mixing constantly until blended.  When you have added about 1/2 cup, pour the yolk mixture back into the pan, stirring until combined.  Cook, stirring constantly for 2 minutes, until thick and smooth.  Remove from heat.
Add the butter gradually.   Stir in 1 tablespoon of rum (if using) and the vanilla.  Pour the filling into the baked crust.  Cover the surface of the filling with plastic wrap.  Let cool.
Refrigerate the pie for 3 to 4 hours, until firm.  The pie can be refrigerated for up to 24 hours.
Just before serving, whip the cream until soft peaks form.  Add the confectioners' sugar and the remaining 1 teaspoon of rum (if using).  Beat until stiff.  Pipe the whipped cream on top of the pie and sprinkle with grated chocolate.

Thursday, September 20, 2012

Pinterest Shrimp Recipe

This has to be one of the simplest dishes I've made. If found this on Pinterest which is quite an addicting site.  I have to really watch how much time I spend on there when I log on to it.  I just love all the food pictures and find myself repinning one after another!!!  I had the Chipotle rice on the side with the shrimp and it was perfect!

Melt a stick of butter in the pan. Slice one lemon and layer it on top of the butter. Put down fresh shrimp, then sprinkle one pack of dried Italian seasoning. Put in the oven and bake at 350 for 15 min. Best Shrimp you will EVER taste:)

Tuesday, September 11, 2012

Copycat Recipe - Chipotle Rice

For about 2 years now, on Thursday nights, my son and I meet up with a girlfriend of mine and her daughters.  Our meeting place is Chipotle's.  We all LOVE Chipotle.  Especially their rice.  My son would be very happy to just have a huge bowl of it by itself.  I have been meaning for the longest time to try and make it at home and I've finally gotten around to it.

This tastes very close to the original made at Chipotle's.......I made 2 batches of it last night.  My son is snacking on the second batch of it right now.  It's super easy to make.  My only surprise came when I went to purchase the Basmati rice.....I've never bought that rice before and had no clue as to how expensive it was compared to the usual long grain rice.  Quite a bit more but worth every penny.....

1 teaspoon vegetable oil or butter

2 teaspoon fresh cilantro coarsely chopped

2/3 cup white basmati rice

1 cup water

1/2 teaspoon salt (Kosher works best)

1 Lime

Instructions

In a 2-quart heavy saucepan, heat oil or butter over low heat, stirring occasionally until melted. Add rice and lime juice, stir for 1 minute. Add water and salt, bring to a full rolling boil. At boiling, cover, turn down to simmer over low heat until rice is tender and the water is absorbed, about  20 - 25 minutes. Fluff rice with a fork. Before serving stir in cilantro.

Recipe courtesty of Copycat Recipes.