Dulce de Leche Caramel Chocolate Pecan Pie

Michelle and I were feeling adventurous this holiday so we kicked up the traditional pecan pie a notch. I had seen an episode of Pati’s Mexican Table where she combined Mexican flavors with American classic foods and Dulce de Leche Chocolate Pecan Pie was one of her recipes. It looked good but a little sweeter than my tastes run, so we switched out the crust and made a couple other minor adjustments.

You lose a little of the top to the foil but leaving it off makes the pie darken too much. Here it is perfectly browned.

Decadently good with the caramel adding a lovely flavor with the toasted pecans. As my friend Charlotte learned, don’t go with too big of slices as it is so very rich it will be hard to finish in one sitting.

We served it with Bourbon Vanilla Ice Cream. Recipe HERE.

Dark Chocolate Pie Crust

1 cup flour
2 tablespoons sugar
2 tablespoons unsweetened cocoa
¼ teaspoon salt
2 ½ tablespoons shortening
2 tablespoons cold butter
ice water and vodka

For the Dulce de Leche Caramel Chocolate Pecan Filling

3 eggs
1 can Dulce de Leche Caramel Sauce (we used Eagle Brand)
½ cup dark brown sugar
⅓ cup light corn syrup
4 tablespoons unsalted butter, melted
½ teaspoon kosher salt
2 cups pecan halves, toasted and coarsely chopped
⅓ cup chopped bittersweet chocolate

Preheat oven to 375 degrees F.

First make the crust. Put the flour, sugar, cocoa and salt in the bowl of a food processor. Pulse a few times to combine. Break up the shortening and butter into smaller pieces and drop into the processor bowl. Pulse maybe 10 times more until the mixture is crumbly and the butter and shortening are well distributed.

While the machine is running, drizzle in the 1 1/2 tablespoons ice water and 1 1/2 tablespoon vodka (don’t worry, the alcohol cooks off), and stop just when the dough comes together. Open the machine and feel the dough, if it comes together when pressed between your fingers, it’s ready. Turn the dough out on a lightly floured surface and bring together with your hands into a flat disk. Wrap in plastic and refrigerate for at least 30 minutes.

Roll the dough out on a cocoa’d surface (instead of flour). Fit the dough into a 9″ pie pan that you have coated in shortening. Prettify the edges. Put the crust back in the refrigerator while you prepare the filling.

For the filling – In a bowl, beat the eggs with a whisk until foamy. Add in the Dulce de Leche caramel sauce, brown sugar, corn syrup, melted butter and salt and whisk until it is well blended. Stir in the chopped pecans and chocolate and mix well.

Remove the crust from the refrigerator. Pour the filling into pie crust. Cover the pie loosely with aluminum foil and place in the oven. Bake for 50 minutes with the foil on. Then remove and continue to cook until the pie is set and the top is lightly browned, about 10 minutes more. Remove from the oven and let cool before serving.

Banana Chocolate Chip Pancakes

We came back from our weekend away to a very brown and spotted banana that had been left on the counter when we headed out of town. It looked especially forlorn next to the new bananas we had picked up on the way home.

One banana isn’t enough for making bread or pudding but it is a perfect amount for making a small batch of pancakes. The recipe below is perfect for 2 or three people as it makes 8 pancakes. You can easily double the recipe if you have more diners (and more over ripe bananas). Freeze any leftovers and rewarm in a toaster oven.

The riper the banana, the sweeter the pancakes will be. We hardly needed any maple syrup as our banana was so ripe!

1 cup all purpose flour
1 teaspoon sugar
1 ½ teaspoon baking powder
¼ teaspoon baking soda
¼  teaspoon salt
3/4 cups milk
1 egg
1 tablespoon vegetable oil
1 teaspoon vanilla extract
1 large ripe banana, mashed
½ cup bittersweet or semisweet chocolate morsels

In a large bowl, combine all dry ingredients and whisk together.

Place the milk in another bowl and add the egg, oil, vanilla extract and mashed banana. Whisk until well combined.

Pour the wet ingredients into the dry ingredients. Whisk until just combined, then scrape down the sides to make sure all the flour is incorporated and whisk again. There will be some lumps, just no really large ones. Try to avoid overworking the batter.

Heat a griddle or skillet to medium hot and spread some butter on it. Using a 1/3 cup measure, pour a serving of batter over the buttered area of the griddle. Sprinkle a few chocolate chips over the pancake. Flip once the top bubbles start to pop and the edges look dry. Cook until the other side is golden brown. Repeat until all pancakes are made. Keep cooked pancakes warm in a 200 degree F oven while fixing the rest.

Serve with maple syrup.

Peanut Butter Chocolate Thumbprint Cookies

Another weekend, another peanut butter and chocolate craving. This time, I’m going to try thumbprint cookies.

Now, the nice lady from whom I got the recipe made these teeny, tiny divots and used only the barest amount of filling per cookie. Not me. The first thing I did when making them was double the filling recipe. Even though my cookies crack a little more from the deeper indention, it is worth it to have the extra filling.

I’m out of corn syrup so I did a one for one substitution with cane syrup. Had I wanted a slightly more neutral flavor, I could have used agave nectar instead.

Peanut Butter Cookies:
1 ½ cup all purpose flour
3/4 teaspoon baking soda
½ teaspoon baking powder
¼ teaspoon salt
½ cup (1 stick) unsalted butter, softened
½ cup firmly packed brown sugar
½ cup granulated sugar
½ cup crunchy peanut butter
1 large egg
1 teaspoon praline pecan liquor (or vanilla)

Chocolate Filling:
4 ounces semi-sweet chocolate baking bars
4 tablespoons unsalted butter, softened
1 ½ teaspoons cane syrup (or corn syrup)

Preheat oven to 350 degrees.

Stir together flour, baking soda, baking powder and salt. Set aside.

In a mixing bowl, beat butter with the sugars until light and fluffy. Add in the peanut butter, egg and liquor (or vanilla), mixing well after each addition. Gradually add in the flour mixture and mix until combined.

Pinch off pieces of dough and roll into 1 inch balls. Place at least 1 inch apart on two ungreased baking sheets.

Bake for 10 minutes. Use a pestle or the back of a spoon to make indentions in each of the cookies. Switch and rotate pans when returning to the oven. Bake for 6 minutes more. When you remove from the oven, you may need to remake the indentions. Transfer the cookies to a wire rack to cool completely.

Melt together over a water bath the chocolate, butter, and syrup. Stir until the chocolate is completely melted and the mixture is smooth. Remove from the heat and let cool slightly.

Use a spoon to fill each indention with the chocolate. Let the chocolate filling cool and harden completely – you can put the cookies in the fridge to speed that process up.

Store in an airtight container.

 

Spirited Puddin Pops

I’ve posted before about the chocolate pudding mix that Michelle makes for me and about how you can make delicious puddin pops with it. After a long Labor Day weekend acknowledging the contributions and achievements of American workers, it is time to celebrate with an adultifyied version.

I used RumChata in place of some of the milk. I love their blend of rum, cream, cinnamon and vanilla in drinks and baking and, now I’ve learned just how well it goes in puddin pops.

So good I chomped instead of licked!

So yummy and oh, so refreshing.

I’m thinking the next batch will be made with amaretto. Or maybe crème de menthe.

1 cup chocolate pudding mix (or 1 – 4 ounce box cook and serve chocolate pudding)
1 1/2 cups milk
1/2 cup RumChata
1 cup Cool Whip whipped topping

Place the pudding mix and milk in a saucepan over medium heat, stirring constantly. Once it begins to thicken, add in the RumChata and continue to cook until it comes to a boil

Scrape pudding into a metal mixing bowl and place over a large bowl of ice and water and stir to bring the temperature down. Once the bottom of the bowl containing the pudding is cool to the touch, mix in the Cool Whip. Stir until completely incorporated.

Pour into molds and place in the freezer. It will take at least five hours to freeze.

 

Chocolate Chip Cookie Bars

Growing up, we called these Congo bars. Like chocolate chip cookies but with more chips and a gooey texture. I had some recently that added coconut, so I know they are still popular at potlucks. These aren’t blondies – the butter/shortening is melted before adding the sugar instead of creaming the two together. Here is a link to my blondie recipe.

Below is the version I’m using these days. The original recipe was in mom’s handwriting and called for oleo or shortening but I’m using about half and half butter and shortening. Using all shortening, you lose some flavor and the cookie bar crumbles. Using all butter, makes them too dense. Combined is the best of all worlds.

I’m also using bittersweet morsels instead of semi-sweet but put your preference in – heck, I’ve seen these with a mix of white and dark chocolate.

2 1/4 cups flour, sifted
2 1/2 teaspoon baking powder
1/2 teaspoon salt
6 tablespoons unsalted butter
1/3 cup shortening
2 1/2 cups brown sugar
3 eggs
1 teaspoon vanilla extract
1 cup nuts, roughly chopped – I use pecans
1 package chocolate morsels – I use bittersweet

Lightly butter a 9×13 pan.

In a medium bowl, sift together flour, baking powder and salt.

Melt butter and shortening in the top of a double boiler. Stir in brown sugar until well mixed. Allow to cool slightly before transferring to the bowl of a stand mixer.

Add eggs one at a time, beating well after each addition. Mix in the vanilla. Add dry ingredients, then nuts and chocolate.

Pour into greased pan. For a prettier presentation, I scatter a few whole pecans and some extra morsels on the top before baking at 350 degrees F for 30 to 35 minutes. It should be golden brown all over, with the edges a slightly darker brown.

When almost cool, cut into finger length bars or squares (my preference).

Mom’s recipe says it comes from the Milwaukee Sentinel newspaper, dated February 22, 1942. Google helped me find the link to the advertisement in the comics section of that paper.

Old School Puddin Pops From Homemade Chocolate Pudding Mix

Michelle makes me a cook and serve chocolate pudding mix that I store in quart jars and make whenever the urge for rich, creamy chocolate hits. This is better than the box mix as it is 1) cheaper and 2) a deeper chocolate with the high quality cocoa in it.

But, when August is panting her fetid breath on the back of your neck and you want more than just pudding, you can use the mix to make puddin pops. I have very fond memories of that creamy frozen dessert that can beat Fudgsicles for depth of flavor.

Alas, puddin pops are no more in the store but they can be in your home. For richest results use whole milk. While 2% will work, any less fat makes for a thin pudding and not the best texture puddin pops.

These are so good, they taste like I should make more. Good thing she made me a whole recipe of pudding mix!

Chocolate Pudding Mix

4 cups nonfat dry milk powder
2 2/3 cups sugar
1 1/3 cup corn starch
1 1/3 cups Hershey’s Special Dark cocoa powder
1/2 teaspoon salt

Mix all together and store in airtight containers.

To make pudding: Whisk 1 cup chocolate pudding mix into 2 cups milk in a saucepan and bring to a boil, stirring constantly. Pour into a glass dish or bowl and cover the top with plastic wrap to keep a skin from forming. Refrigerate until cool before serving.

Once you have your pudding mix, it is time to cook the pudding for puddin pops.

Puddin Pops

1 cup Chocolate Pudding Mix
2 cups milk
1 cup Cool Whip Whipped Topping

Place the pudding mix and milk in a saucepan and bring to boil, stirring constantly. Scrape pudding into a metal mixing bowl and place over a large bowl of ice and water and stir to bring the temperature down. Once the bottom of the bowl containing the pudding is cool to the touch, mix in the Cool Whip. Stir until completely incorporated.

Pour into molds and place in the freezer. It will take at least four hours to freeze.

 

 

Chocolate Cherry Cream Cheese Bars

We had some cherries that we needed to do something with, so Michelle made a pie filling base with them by pitting and boiling them with some water, lemon juice, and sugar. She did this the night before so it would be chilled before adding to the top of the warm cheesecake.

We then used as a stepping off point the basic no-bake recipe from the Punta Clara Kitchen Cookbook on Cherry Cream Cheese Delights. If you’re ever in Point Clear, Alabama stop by for some of their delicious candy.

As Michelle doesn’t really care for sweetened condensed milk (I think she’s actually from another planet), we went with a more traditional baked cheesecake with Greek yogurt. We added two hits of chocolate with some semi-sweet morsels and some sweet ground chocolate.

While I’m not usually a fan of combining (adulterating) chocolate and fruit, these are a perfect match of deep chocolate flavor with creamy cheesecake and sweet-tart cherries!

Cherry Pie Filling

4 cups fresh pitted cherries, about 2 1/2 pounds
1/3 cup water
1 tablespoon and 1 teaspoon lemon juice
1/2 cup granulated sugar
3 tablespoons cornstarch

In a saucepan over medium heat, combine cherries, water, lemon juice, sugar and cornstarch.

Bring to a boil; reduce heat to low and cook, stirring frequently, for about 10 minutes.

Cool slightly before using as a topping.

We used a little more than half the recipe of cherry filling in the bars. The rest we are putting in the Chocolate Pound Cake!

Chocolate Cherry Cream Cheese Bars

1  cups graham crackers
1/4 cup butter (1/2 stick)
1 cup semi-sweet chocolate morsels
1 – 8 ounce package cream cheese
1/2 cup Ghirardelli Sweet Ground Chocolate and Cocoa
1/4 cup Greek yogurt, plain
1 egg
1 teaspoon vanilla
pinch of salt
2 tablespoons all purpose flour

1/2 recipe (or can) of cherry pie filling

Melt the butter in an 8×8 dish as the oven warms to 350 degrees F. Sprinkle the graham cracker crumbs evenly over the melted butter and bake for 5 minutes. Remove from oven and scatter the chocolate morsels over the warm crust to begin melting.

Beat together the cream cheese and ground chocolate. Mix in the Greek yogurt, egg, vanilla and salt. Beat in flour. Pour over graham cracker crust and bake for 20-25 minutes.

Remove from oven and let cool for 10 minutes before covering the top with the cherry pie filling. Cool in the fridge before cutting and serving.