Monday, September 19, 2011

Chocolate Sweetheart Pie

I made this for a work bbq at a friend's house... afterwards I was wishing I would have made two! It disappeared so quickly! It's rich, but just sweet enough. Who knew Eva Longoria could cook?!

Chocolate Sweetheart Pie via Eva's Kitchen:

6 servings
1 store-bought refrigerated, 9-inch pie crust
8 oz. 60% semisweet chocolate
2/3 cup corn syrup
1 cup heavy cream
3 large eggs
2 tablespoons sugar
1/2 teaspoon vanilla
1 pint strawberries, hulled and sliced

1. Preheat oven to 350 F. Line a 9 inch pie plate with the piecrust, gently pushing it into the edges of the pan. Place in refrigerator until needed.

2. In a heavy saucepan, heat 6 oz. of the chocolate over low heat, stirring constantly, until just melted. Stir in the corn syrup and 1/2 cup of the cream. Add the eggs, one at a time, beating well after each addition.

3. Place the pie shell on a baking sheet and pour the chocolate mixture into the pie shell. Bake until a knife inserted 1 inch from center comes out clean, about 45 minutes. Let stand on a wire rack until completely cool: the center of the pie will sink as it cools.

4. In a medium mixing bowl, place the remaining 1/2 cup of the cream, the sugar, and vanilla and beat until soft peaks form. Spoon the whipped cream onto the center of the cooled pie. Top with strawberries.

5. Place the remaining 2 ounces of the chocolate in a small dish and microwave on high power just until melted, 30-60 seconds, stopping and stirring every 10-15 seconds. Remove from the microwave, and stir until completely melted. Drizzle the chocolate over the strawberries. Serve at room temperature.

Sunday, September 11, 2011

Chocolate Coconut Cupcakes

If you have any problems with self control, do not even bother making these cupcakes because you will be sorry. I ate three in one day! :-( I couldn't stop myself! The combination of recipes I used to make these little treasures is a bit on the Sandra Lee-esque vibe for me... but they ended up being way too delicious for me to leave out of my blog. The meshing of chocolate and coconut is a perfect match. The devil's food cake is a subtle chocolate flavor and the buttercream with the coconut is divine. I actually even now prefer this over the classic coconut cream cheese frostings. Watch out Sprinkles! Oven Philosophy is in the house!

Chocolate Coconut Cupcakes via Cupcake Blog:

Saturday, September 3, 2011

Oreo-Stuffed Chocolate Chip Cookies

I've been meaning to make these for awhile now... like back when they were all the rage on the food blogs. But it took me this long to actually get around to it. In theory, it was a good concept. I did get a lot of good feedback. They seemed well received at work... they were just a little too much for me! First off they are huge! It literally takes 2 already massive heaps of dough to sandwich the oreo. They were pretty rich too. Even with my sweet tooth, I could only finish about 1/3 of one in a sitting. Still though... they're pretty to look at, and people seemed delighted with the little surprise inside. Gotta try everything once!

Oreo Stuffed Chocolate Chip Cookies via Very Culinary: