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Sunday, November 27, 2016

Chocolate Silk Pie

This year, I hosted Thanksgiving for the first time. For the last several years, Greg and I have talked a lot about how we do not think turkey needs to be a part of a Thanksgiving meal. Nobody really talks too much about the turkey, but everyone always raves about the sides. A couple years ago, we were going to host my parents, but we ended up going out of town at the last minute. That year, we decided we would serve salmon instead of turkey when we hosted Thanksgiving. This Thanksgiving, we served pan seared chicken, salmon, candied sweet potatoes, spinach salad, and brussel sprouts. My mother brought green beans, stuffing, rolls, and cranberry sauce. I felt like our meal did not weigh us down or make us tired, so we were able to go heavy on the dessert. Instead of making an apple pie or pumpkin pie, I went with this decadent chocolate silk pie. It was declared by my mother as the best pie she has ever had (in her 70 years of life), and my in-laws absolutely loved it. Wendy was in heaven when she got her small slice of pie. After each bite, she said, "It's really good, mommy!" It is that good. If you want a true chocolate treat, try this pie. This may not happen to everyone, but I seriously could feel the endorphins being released from my brain with every bite that I took. This chocolate silk pie tastes really good, and it might even make you feel really good, too! Enjoy.

Recipe for Chocolate Silk Pie 

INGREDIENTS:
Pie crust
1 1/4 cups of all-purpose flour
1 Tbsp. of granulated sugar
1/4 tsp. of kosher salt
1 stick of very cold butter, chopped into small chunks
3 - 4 Tbsp. of ice-cold water
For the chocolate filling 
1 cup of heavy whipping cream, chilled 
9 ounces of bittersweet chocolate (I used Ghirardelli 60% cacao bittersweet chocolate chips)
3 eggs, at room temperature
3/4 cup sugar
2 Tbsp. of water
1 stick (8 Tbsp.) unsalted butter, softened at room temperature
1 Tbsp. of pure vanilla extract
Fresh whipped cream, for topping 
Chocolate shavings or ground chocolate, for topping (optional)

DIRECTIONS: 
For the pie crust
Place the flour, salt, and sugar into the bowl of a food processor fitted with a metal blade. Pulse briefly to just combine. Add in the very cold pieces of butter. Pulse several times until the mixture resembles coarse crumbs (about the size of peas). With the food processor running, slowly pour a tablespoon of the water through the feed tube. Continue to pour in more water, a tablespoon at a time. After you have poured in 3 tablespoons of water, add in the fourth tablespoon if the dough has not yet left the sides of the bowl. Allow the food processor to keep running until the dough completely leaves the sides of the bowl and forms into a ball. Carefully remove the dough from the food processor and wrap in saran wrap or seal in a plastic bag. Put into the refrigerator for 45 minutes. Roll cooled dough out into a 12 inch circle and put into a 9 inch pie pan. Trim and fold edges, then cover with plastic wrap and place in freezer for 30 minutes.
Adjust an oven rack to the lower middle position. Preheat the oven to 375 degrees. Cut a piece of parchment paper to place over the pie plate so it covers the plates edges. Fill with pie weights. Place in over and cook for 20 minutes. Remove from oven, carefully remove the weights and parchment paper, and lower oven temperature to 350 degrees. Place the pie crust back into the oven and cook for another 8 - 10 minutes, watching carefully until crust is golden but don't let it burn. Allow to cool completely.

For the pie filling
Whip the cream until stiff peaks form. Place into an airtight container and refrigerate until ready to use. 
Melt the chocolate in a small saucepan over medium low heat. Remove from heat and set aside to cool to room temperature. Put the eggs, water, and sugar into a saucepan and gently stir together. Set over a pan of simmering water and use an electric hand mixer and mix on medium speed until the mixture is thickened and 160 degrees Fahrenheit on an instant-read thermometer (about 8- 10 minutes). Remove from heat and continue to mix on medium speed for about 8 more minutes (or until the mixture is cooled to room temperature and fluffy). Add the cooled chocolate into the egg mixture and mix on medium low speed until incorporated. Stir in the pure vanilla extract. Then add in the butter, one tablespoon at a time, blending well after each addition. Add in the whipped cream and use a spatula to gently fold in until there are no streaks. Spread the chocolate filling evenly into the prepared pie shell. Cover and place in the fridge to firm up before serving (at least 3 hours). Top with freshly whipped cream and chocolate. 
 
Recipe Source: Annie's Eats, which was slightly adapted from Cook's Illustrated Entertaining Spring 2011

Tuesday, November 15, 2016

Chocolate Chip Cookie Dough Cupcakes

Guess what? You need these chocolate chip cookie dough cupcakes in your life right now. I bet it is dark when you are waking up in the morning and even darker when you are coming home after an exhausting day at work, and there is probably not too much that can get you out of your funk.  These chocolate chip cookie dough cupcakes are here to help. Just like the cookie dough truffles, there is no raw egg in the cookie dough filling. The mixture is made up everything that is good in life,  like butter, brown sugar, condensed milk, flour, vanilla, and chocolate chips. 

I got together with a friend a few weekends ago, and we made these cupcakes for the first time. I had seen them before and thought about making them, but I always thought they looked too involved. Hey, they really are a little involved, but they aren't too tricky, and they are well worth the extra time in the kitchen.

So, what are you waiting for? Go make some chocolate chip cookie dough cupcakes and put a smile back on that face. Enjoy!

Recipe for Chocolate Chip Cookie Dough Cupcakes

INGREDIENTS
For the cupcakes
3 sticks of unsalted butter, at room temperature
1 1/2 cups of light brown sugar, packed
4 large eggs
2 2/3 cup of all-purpose flour
1 tsp. of baking powder
1 tsp. of baking soda
1/4 tsp. of salt
1 cup of 2% or whole milk
2 tsp. of pure vanilla extract
1 cup of semisweet chocolate chips

For the cookie dough filling
4 Tbsp. of unsalted butter, at room temperature
6 Tbsp. of light brown sugar, packed
1 cup plus 2 Tbsp. of all-purpose flour
7 ounces of sweetened condensed milk
1/2 tsp. of pure vanilla extract
1/3 cup of semisweet chocolate chips (regular or miniature)

For the cookie dough frosting
2 sticks of unsalted butter, at room temperature
2 1/4 cup of powdered (confectioners') sugar
2/3 cup of all-purpose flour
1/2 tsp. of salt
2 Tbsp. of milk
2 tsp. of pure vanilla extract

Extra chocolate chips, for topping cupcakes

DIRECTIONS
For the cupcakes
Preheat the oven to 350 degrees. Line two cupcake pans with paper liners. Put the butter and the brown sugar in a large mixing bowl and use an electric hand mixer to mix on medium high speed until light and fluffy, about 3 - 4 minutes. Then add in the eggs one at a time, beating well after each addition.

Combine the flour, baking powder, baking soda, and salt in a medium mixing bowl and stir together. Add one third of the flour mixture into the butter mixture and beat on low speed, then add 1/2 cup of the milk and beat again on low speed. Continue alternating and end with the dry ingredients, mixing each time until just incorporated. Add in the vanilla extract and mix. Fold in the chocolate chips.
Divide the batter evenly into the paper liners. Bake for 18 - 20 minutes, or until a toothpick inserted in the center of the cake comes out clean. Allow the cupcakes to cool in the pan for 10 minutes, then transfer to a wire rack and let cool completely.

For the cookie dough filling
Once cupcakes are in the oven, make the cookie dough filling. Combine the butter and sugar in a mixing bowl and mix on medium high speed with an electric had mixer until light and fluffy, about 3 minutes. Then mix in the flour, sweetened condensed milk, and vanilla extract and mix until smooth. Stir in the chocolate chips. Cover the bowl and put in fridge until mixture is firm, about one hour.

To stuff the cupcakes
When cupcakes are cooled, add in the cookie dough! Cut a cone-shaped portion (or use a spoon and scoop) out of the center of each cupcake. Fill each hole with a ball of the cookie dough mixture. Use all of the filling to stuff the cupcakes - the more you have, the better the cupcake!

For the frosting
Put the butter and brown sugar into a medium mixing bowl and use an electric hand mixer set on medium high speed to beat until creamy. Add in the confectioners' sugar and mix until smooth. Add in the flour and salt and mix until just incorporated. Pour in the milk and vanilla extract and beat until smooth and well incorporated.

Frost the cupcakes, top with chocolate chips, and celebrate!

*Recipe makes approximately 2 dozen cupcakes.
Store cupcakes in an airtight container in the fridge.