Mississippi Mud Pie for Pi Day

I’ve had more than my share of Mississippi Mud Pies. Some are cake like (a la Dolly Parton’s version). Some are just a chocolate crust with chocolate pudding. Some are as layered as the river itself and that is where I started with my version.

Chocolate crust – check. Brownie layer – check. Pudding layer – check. Caramel whipped cream layer – check. Cookie and pecan topping – check. Remembering the feeling of Mississippi river mud squishing through my toes – check!

As this is a lot of pie (like the Mississippi River currently is), I used a springform pan instead of a pie plate. If you have a deep dish one, you could certainly use that.

So yummy!

Mississippi Mud Pie

For the crust:
25 chocolate wafer cookies (about 2/3rds of a 9-ounce package)
1/2 cup pecan chopped, plus more for garnish
4 tablespoons unsalted butter, melted

For the brownie layer:
8 ounces unsalted butter
8 ounces Bittersweet or Semisweet Chocolate
4 eggs
1/2 teaspoon salt
1 cup sugar
1 cup brown sugar
2 teaspoons vanilla extract
1/4 cup pecans, chopped
1 cup all-purpose flour

For the pudding layer:
2/3 cup sugar
1/3 cup unsweetened cocoa powder
1/3 cup cornstarch
1/4 teaspoon salt
2 1/2 cups milk
4 large egg yolks
1 teaspoon pure vanilla extract
2 tablespoons unsalted butter, cold, cut into small pieces

For the caramel whipped cream topping:
1/2 cup sugar
2 tablespoons water
1/4 teaspoon coarse salt
2 cups heavy whipping cream
1/4 cup pecans coarsely chopped
5-8 chocolate wafer cookies, crushed

 

For the crust: In a food processor, grind wafers and pecans until fine crumbs form. Add melted butter; process until moistened. Transfer mixture to a 9-inch springform pan and press evenly into bottom and up sides. Bake in 375 degree F oven until fragrant, 8 to 10 minutes. Set aside to cool.

For the brownie layer: In a double boiler, melt butter and chocolate together. In a separate bowl whisk together eggs, salt, sugars and vanilla. Stir egg mixture into chocolate mixture, and then add flour and chopped pecans. Stir just until combined.

Scrape brownie batter into the chocolate crust, forming an even layer. Bake in a 350 degree F oven for 20 minutes or until a toothpick comes out somewhat clean. Allow to cool at least 5 minutes before topping with pudding.

For the pudding: In a medium saucepan, whisk together sugar, cocoa powder, cornstarch, and salt until well combined. In a slow, steady stream, whisk in milk. Once milk is incorporated, whisk in egg yolks. Turn on the burner to medium heat and, whisking constantly, cook mixture until the first large sputtering bubble forms. Reduce heat to low; continuing to whisk constantly, cook 1 minute. Remove from heat; immediately pour through a fine mesh sieve into a medium sized mixing bowl. Stir in vanilla and cold butter until combined.

Pour pudding over the brownie layer, spreading into an even layer but staying away from the outside edge so as to form a crust. Place plastic wrap directly on surface to prevent skin from forming and chill at least 2 hours and up to 1 day.

Remove from the springform pan.

Whipped topping: Prepare an ice bath; set aside. Heat sugar, water, and a pinch of salt in a medium saucepan over medium-high heat, stirring until sugar dissolves. Continue cooking, without stirring, until sugar turns golden amber. Remove pan from heat; slowly pour cream down sides of pan in a slow, steady stream (it will spatter and the sugar will solidify). Return pan to medium heat, and whisk until sugar is melted and the mixture is smooth and combined.

Transfer caramel cream to a mixing bowl set in ice bath; let sit until very cold, stirring occasionally. Mixture can be refrigerated overnight.

When ready to serve pie: Whip the caramel cream until stiff peaks form. Top the chocolate pudding layer with the whipped cream. Garnish with crushed chocolate cookies and chopped pecans.

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Decadent Chocolate Cupcakes

I was heading to a board meeting yesterday and I wanted to take some cupcakes to help us act in accordance with the fiduciary duties of care, loyalty, and obedience. Because of where I am on my cycle, they had to be not just chocolate but chocolate on chocolate cupcakes.

The result was rich, dark and delicious. Because of the melted butter, water and buttermilk, these are super moist, too. Chop the pecans very finely, so they becomes little nutty bits within the frosting.

2 cups flour
2 cups sugar
1/2 teaspoon salt
1 teaspoon baking soda

2 sticks unsalted butter
5 tablespoons good quality cocoa
1 cup boiling water

1/2 cup buttermilk
2 large eggs,
1 teaspoon vanilla

Place cupcake liners in 2 pans. Preheat oven to 350 degrees F.

In a mixing bowl, place the flour, sugar, salt and soda and stir to combine.

In saucepan, melt the butter. Once melted, stir in the cocoa and then add the boiling water. Pour the butter/cocoa over the flour mixture. Stir gently to combine.

In a separate bowl, beat together the buttermilk, eggs and vanilla. Pour the mixture over the batter. Fill cupcake liners about 2/3rds of the way full. Bake for 20 minutes, rotating pans midway through baking. A toothpick pressed in the center should come out clean.

Cool on wire racks before frosting.

The frosting is sweet without being cloying and is also deeply chocolate.

Chocolate Pecan Frosting

1 3/4 sticks unsalted butter
5 tablespoons good quality cocoa
6 tablespoons buttermilk
1 teaspoon vanilla
3 cups powdered sugar, sifted
1/2 cup toasted pecans, finely chopped

Melt butter in a saucepan. Remove from heat. Add cocoa and stir to combine. Add the buttermilk, vanilla and powdered sugar. Stir together until well combined. Add the pecans and stir together. Once cooled, spread over the cupcakes.

Cinnamon Chocolate Pepper Cookies

I’m still in a holiday baking mood, so I made these spicy chocolate rounds that are almost like eating a cup of Mexican hot chocolate in cookie form. I dusted some with cinnamon sugar and others with red and green sanding sugar. They’ve got a sneaky little bite to them from the black and cayenne peppers, so make sure you have a tall glass of milk handy when eating.

Instead of vanilla, I added some Rum Chata. The mixture of rum, cream and spices gave the cookies a delicious twist.

1 1/3 cup all purpose flour
3/4 cup Dutch processed cocoa
1 tablespoon ground cinnamon
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/4 teaspoon cayenne pepper
3/4 cup unsalted butter, softened
1 cup granulated sugar
1 large egg
1 teaspoon Rum Chata (or Mexican vanilla)
cinnamon sugar and sanding sugar

Whisk together the flour, cocoa, cinnamon, salt and peppers. Set aside.

In a mixing bowl, cream the butter and sugar. Add the egg and mix well. Add the Rum Chata (or vanilla) and then slowly add the dry ingredients. Mix just until combined.

Divide the dough in half and form into six inch logs. Wrap in plastic wrap and place in the refrigerator to firm for at least 2 hours.

Preheat oven to 375 degrees F.

In a shallow plate, place cinnamon sugar or sanding sugar.

Working with one roll at a time, either cut rounds off the roll of chilled dough or roll out and cut with cookie cutters. Gently toss the cookies in the sugar to evenly coat. Place on a parchment covered baking sheet.

Bake for 10-12 minutes, rotating pan midway through. Edges will look dry when done. Cool the cookies on the baking sheet for 5 minutes before moving to a wire rack to cool completely before storing in an air tight container.

Chocolate Popcorn

Sunday is game day and I needed something salty, crunch and chocolatey. What hits the trifecta better than chocolate coated popcorn?

My friends, Charlotte and Thomas, gave me a Swedish popcorn maker from Lekue. It makes perfect popcorn every time, with very little oil and only few unpopped kernels per batch. It is one of my favorite gadgets for the kitchen and I use it all the time.

1/2 cup popcorn kernels
1 tablespoon vegetable oil
1 cup semi-sweet morsels
1 tablespoon butter

Make popcorn. Pick out any unpopped kernels (trust me, don’t skip this step). Salt generously. Melt chocolate with the butter. Stir in a large bowl until well coated. Gobble up a few handfuls while the oven heats to 260 degrees F. Place popcorn on a rimmed baking sheet and cook for 30 minutes, stirring every 10 minutes to recrisp the popcorn.

Serve in bowls with plenty of napkins.

Chocolate Peanut Butter Cheesecake

My girlfriend likes to woo me with cheesecake. After a discussion of the merits of different kinds, we found that Martha Stewart had just the ticket on her website. It was a little fussier than what either Michelle or I usually do, so she altered it a bit. First, by adding more peanut butter. Also, layers seemed like a better choice than swirling in order to make sure you get equal amounts of peanut butter and chocolate in every bite. I know we are not alone in never having good luck with a water bath, so Michelle used her patent pending method of cooking it low and slow.

Very complex and delicious flavor with the bittersweet glaze, peanut buttery and chocolatey layers and the chocolate crust. Just what Aunt Flo wanted!

I know that in some parts of the country it can be hard to find Famous Chocolate Wafers. Here is a recipe from King Arthur Flour for them. Just bake the rolled out dough if you’re making a crust instead of cookies.

Chocolate crust:

1 box Famous Chocolate Wafers
5 tablespoons butter, melted
2 tablespoons sugar

Filling:

4 ounces semisweet chocolate, finely chopped
4 packages (8 ounces each) cream cheese, room temperature
1 1/2 cups sugar
Pinch of coarse salt
1 teaspoon vanilla extract
4 large eggs, room temperature
3/4 cup smooth peanut butter

Chocolate Glaze:

4 ounces bittersweet chocolate, finely chopped
3 tablespoons unsalted butter, cut into small pieces
1 tablespoon whole milk
2 teaspoons light corn syrup

Preheat oven to 325 degrees. Butter bottom and sides of a springform pan.

In a food processor, crush the cookies. Add sugar and pulse a couple of times. Pour in melted butter and pulse just until combines. Press mixture firmly into bottom of pan, and bake until firm, about 10 minutes. Let cool completely before filling.

Reduce oven temperature to 200 degrees F.

Melt chocolate in a bowl set over a saucepan of simmering water. Let cool. Beat cream cheese with a mixer on medium speed until fluffy, about 3 minutes. Reduce speed to low, and beat in sugar in a slow, steady stream until combined. Beat in salt and vanilla until thoroughly combined and completely smooth. Add eggs, 1 at a time, beating just until combined after each addition (do not overmix).

Divide cream-cheese filling in half. Stir peanut butter into 1 half; stir melted chocolate into other half. Pour the chocolate layer over the crust and shake the pan lightly to settle it in. Pour in the peanut butter layer and tap the pan lightly on the corner to bring up in bubbles.

Bake for 3 hours in a low oven. Let cool in pan on rack for 30 minutes. Run a knife around the sides to release from the pan. Place in the refrigerator to cool completely before adding topping, at least three hours or overnight.

Unmold cheesecake and place on serving plate.

Melt chocolate and butter in a double boiler, stirring until smooth. Remove from heat, and stir in milk and corn syrup.

Pour glaze over top of cake, smoothing with an offset spatula and letting it drip down the sides.

 

Cream Cheese Fudge

I like fudge. I first learned to make it with the recipe on back of the can of Eagle Brand Sweetened Condensed Milk (ie Foolproof Fudge) but I didn’t stop there. I make Velveeta Cheese Fudge (ie Trailer Truffles) and Peanut Butter Fudge and, now, I’ve gotten Michelle to make me Cream Cheese Fudge.

Yum!

Nice and chocolatey without being too sweet. The nuts add a bit of texture with their nutty flavor.

1 -8 ounce package cream cheese, softened
3 cups powdered sugar



, sifted
4 ounces unsweetened chocolate, melted
1/2 cup pecans, chopped
1 teaspoon vanilla

Beat cream cheese in large bowl with mixer until creamy. Gradually beat in sugar until blended. Add remaining ingredients; mix well. Spread onto bottom of lightly buttered 8-inch square pan.

Refrigerate several hours or until firm.

 

Chocolate Oatmeal Bar Cookies

I needed to clear out some room in my pantry to fit some can goods I had gotten on sale and the big container of oats (that was only a third full) had to go. I went to my bar cookie recipes as I didn’t want to stand around making my usual oatmeal cookies after having to deal with contractors for most of the afternoon. This recipe is an old favorite and not just because it has lots of chocolate. The topping is quite reminiscent of It’s-it ice cream sandwiches and that makes me happy.

I used semi-sweet morsels but you can use bittersweet or even milk chocolate, depending on your taste. You can also stir in a cup of butterscotch morsels into the melted chocolate right before spreading it on the bottom layer.

2 cups semi-sweet chocolate chips
1 can sweetened condensed milk
1 1/4 teaspoon salt, divided
2 sticks unsalted butter, melted plus 2 tablespoons
3 cups rolled oats
2 cups all purpose flour
1 1/2 cups packed brown sugar
1 cup pecans, chopped
1 teaspoon baking soda
2 eggs
2 teaspoons vanilla extract

Preheat oven to 350 degrees F. Butter well a 9×13 baking pan.

In a double boiler, melt together the chocolate chips, sweetened condensed milk and 1/4 teaspoon salt and the 2 tablespoons butter. Stir well.

In a mixing bowl, combine oats, flour, brown sugar, pecans, baking soda and 1 teaspoon salt. In a separate bowl, whisk together the 2 sticks of melted butter, vanilla and eggs. On low speed, pour the liquid ingredients into the bowl with the oat mixture. Once combined, remove 1 1/2 cups of the mixture and press the rest into the bottom of the prepared pan.

Spread the chocolate mixture over the oat mixture.

Sprinkle the reserved portion of the oat mixture over the top of the chocolate layer. Try and co er as much as possible. Bake for 30 minutes or until the topping is a lovely brown. Let bars cool on a wire rack for a couple of hours or until set. Slice into bars and enjoy!