Quinoa, Coconut Flour Einkorn Banana Bread (Sugar Free, Dairy Free)

Thursday, June 30, 2016





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A deliciously healthy banana bread made with a mix of freshly milled einkorn flour, defatted coconut flour and quinoa flour. It's dairy free, sugar free, packed with nutrients and perfect for breakfast or a healthy snack in between meals.



Wet IngredientsDry Ingredients

  • 4 Large overripe bananas
  • 2 Large eggs, at room-temperature
  • 40 g Pumpkin seed oil
  • 60 g Homemade sunflower seed maca butter
  • 2 tbsp Brandy

  • 45 g Quinoa flour
  • 25 g Coconut flour
  • 180 g Einkorn berries, ground into flour
  • 7 g Baking powder
  • 3 g Baking soda
  • Pinch of salt
  • 1/2 tsp Vanilla powder
  • 1/2 tsp Cardamom powder
  • 1/2 tsp Cinnamon powder

  1. Preheat your oven to 180C/350F. Grease and line base of a large 13cm x 21cm loaf pan with parchment paper.
  2. In a blender, add in overripe bananas, eggs, pumpkin seed oil, sunflower seed butter and brandy. Process all the ingredients until smooth .
  3. Sift together the flours, baking powder, baking soda, salt, vanilla powder and spices together in a large bowl and pour the wet mixture onto the dry mixture, folding gently but thoroughly.
  4. Pour into the prepared pan. Smooth the surface. Sprinkle the surface with 1 tablespoon of sunflower seeds if desired and bake for 1 hour or until a skewer inserted into centre comes out clean. Set aside in pan for 10 minutes to cool before turning onto a wire rack to cool completely. Slice and serve with sunflower seed maca butter.





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Beluga Lentil Zottarella Salad with Fresh Turmeric Vinaigrette

Thursday, June 23, 2016





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Tiny, black and round with a rich earthy flavour and chewy texture, beluga lentils are named for the caviar they resemble. They hold their shape and firm texture when cooked, making them a good choice for salads. You can easily replace them with French green lentils. Fresh turmeric is the star in this anti-inflammatory dressing that adds incredible flavour and texture to this comforting salad.



Fresh Turmeric VinaigretteSalad

  • 100 ml Olive oil
  • 2-inch Fresh turmeric, peeled and grated
  • 1 tbsp Maple syrup
  • Juice of 1 lemon
  • 3 tbsp White balsamic vinegar
  • 2 Garlic cloves, minced
  • 1 tsp Black pepper, ground
  • 1/2 tsp Sea salt

  • 200 g Beluga black lentils, rinsed
  • 150 g Zottarella minis
  • 120 g Baby spinach
  • 1-2 Peaches, stoned and sliced
  • Basil and parsley


  1. To make the dressing, combine all the ingredients in a jar and shake until well combined. Chill until ready for use.
  2. Fill a medium pot with 700 ml water and bring it to a boil. Add in rinsed black lentils and simmer for 12-15 minutes or until tender but still firm. Drain immediately through a fine strainer and rinse briefly with cool water. Drain again, set aside and allow to cool.
  3. In a large bowl, toss the cooled lentils with half of the dressing. Add the zottarella minis, peaches, parsley and basil and toss briefly. Divide the spinach leaves on two serving plates and spoon the lentil salad over. Serve with the additional dressing.





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Crock Pot Chicken Noodle Soup

Saturday, June 18, 2016



2 lbs boneless skinless chicken breasts
4 (14 ounce) cans chicken broth, with garlic
10 3⁄4 ounces Campbell's Cream of Chicken Soup, with herbs
10 3⁄4 ounces campbell's cream of celery soup
4 stalks celery, washed and chopped
1 large onion, chopped
1 cup baby carrots (optional)
1 (16 ounce) bag egg noodles

DIRECTIONS

Put everything into the crock pot EXCEPT for the noodles.
Cook on low for 7-8 hours.
Remove chicken and shred.
Replace chicken back into crock pot.
Add noodles and cook on high for 1/2 hour or until cooked, depending on your crock pot.



Red Wine Crock Pot Roast




cups red wine (or more! It's good for you!)
1⁄2 cup water
1 (1 1/4 ounce) envelope dry onion soup mix
1 tablespoon brown sugar
1 teaspoon dried rosemary or 1 teaspoon fresh rosemary
4 lbs trimmed beef roast
1 -2 teaspoon cornstarch

DIRECTIONS

Place roast in crock pot and season with pepper.
Mix rest of ingredients together and pour over roast.
Cover and cook on low 6-7 hours.
Remove roast to rest on platter.
Turn crock pot to high.
Whisk cornstarch into juices to thicken.
This makes a wonderfully tasty au jus, or over mashed potatoes.
Enjoy!
You can easily make additions to this: garlic, pearl onions, mushrooms etc.



Hawaiian Pineapple Poke Cake




1 (18 1/4 ounce) box yellow cake mix
1⁄3 cup oil
3 eggs
1 1⁄4 cups water
1 (20 ounce) can crushed pineapple, drained
1 (8 ounce) package cream cheese, softened
1 (3 3/4 ounce) package instant vanilla pudding
1 1⁄2 cups cold milk
2 cups non-dairy whipped topping
grated coconut (to garnish)
chopped nuts (to garnish)

DIRECTIONS

Prepare cake according to package directions using oil, eggs and water.
Bake in greased and floured 9X13 pan.
When cool, punch holes in cake with handle of wooden spoon.
Pour pineapple over top of cake.
Combine cream cheese, pudding and milk; beat until smooth and thick enough to spread.
Spread over top of cake.
Top with whipped topping, coconut and nuts.
Refrigerate until ready to serve.


Pistachio Cake

Friday, June 17, 2016



(18 ounce) package yellow cake mix
3 (3 1/2 ounce) packages instant pistachio pudding mix
1 cup water
1 cup vegetable oil
4 eggs
1 teaspoon vanilla extract
Glaze

1 cup powdered sugar
1 tablespoon butter or 1 tablespoon margarine, softened
2 -3 tablespoons milk

DIRECTIONS

Add the dry cake mix, pudding mixes, water, oil, eggs, and vanilla to a large mixing bowl.
Beat, using an electric mixer, on low speed for 1 minute.
Pour batter into a greased 9-inch bundt pan.
Bake at 350° for 60-70 minutes or until a wooden pick comes out clean.
Cool for 10 minutes in pan; then turn out onto a wire rack to let cool completely.
In a small bowl, mix together the glaze ingredients until smooth.
Drizzle over cake.



Better Than Cake




10 1⁄4 ounces German chocolate cake mix
1 1⁄4 cups water
1⁄3 cup oil
3 eggs
1 (14 ounce) can sweetened condensed milk
1 (16 ounce) jar caramel topping (OR butterscotch topping)
8 ounces Cool Whip
1 (8 ounce) bag toffee pieces (or bits)

DIRECTIONS

Pre-heat oven to 350.
Make and bake cake as directed on package in a 9 x 13 pan.
Poke top of warm cake every 1/2" with handle of wooden spoon.
Drizzle sweetened condensed milk evenly over cake and let stand until milk has absorbed into cake.
Drizzle with caramel or butterscotch topping.
Run knife around sides of pan to loosen cake.
Cover and refrigerate about 2 hours or until cake has chilled.
Spread cool whip over top of cake.
Sprinkle with toffee chips.
Store cake covered, in the refrigerator.



Moist Chocolate Cake




2 cups sugar
2 cups all-purpose flour
3⁄4 cup cocoa
1 1⁄2 teaspoons baking powder
1 1⁄2 teaspoons baking soda
1⁄2 teaspoon salt
3 eggs
1 cup buttermilk
3⁄4 cup butter, melted
1 tablespoon vanilla extract
2 teaspoons instant coffee in 1 cup boiling water

DIRECTIONS

Preheat oven to 350°F Grease and flour a bundt pan and set aside.
In the large bowl of a standing mixer, stir together sugar, flour, cocoa, baking powder, baking soda, and salt. Add eggs, buttermilk, melted butter and vanilla extract; beat 2 minutes on medium speed. Stir in coffee after it has cooled on low setting until completely incorporated. Note: the batter will now be VERY runny, this is normal.
Pour batter into bundt pan and bake on second rack from the bottom of oven for 40 to 50 minutes, until toothpick inserted in center comes out clean.
Cool for about 45 minutes to an hour on wire rack before removing from bundt pan.
Apply frosting of choice.



Lemon Poke Cake II




1 (18.25 ounce) package yellow cake mix 
1 (3.4 ounce) package instant lemon pudding mix
 3/4 cup water 
1/2 cup vegetable oil
4 eggs 
1/3 cup lemon juice 
2 cups confectioners' sugar

Preheat oven to 350 degrees F (175 degrees C).Grease and flour a 9x13 inch pan.

In a large bowl, stir together the cake mix and instant pudding. Add the water, oil and eggs, mix until smooth and well blended. Spread batter evenly into the prepared pan.

Bake for 40 to45 minutes in the preheated oven, until a toothpick inserted comes out clean. While the cake is still hot, poke holes in the top with a fork. In a small bowl, mix together the lemon juice and confectioners sugar until smooth. Pour over hot cake.



Yellow Cake




1 cup butter 1 
1/2 cups white sugar 
8 egg yolks 
3/4 cup milk 
1 1/2 teaspoons vanilla extract
 2 cups cake flour
 2 teaspoons baking powder 
1/2 teaspoon salt

Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2 - 8 inch round pans. Sift together the flour, baking powder and salt. Set aside.

In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the egg yolks one at a time, then stir in the vanilla. Beat in the flour mixture alternately with the milk, mixing just until incorporated. Pour batter into prepared pans.

Bake in the preheated oven for 25 to 30 minutes, or until tops spring back when lightly tapped. Cool 15 minutes before turning out onto cooling racks.




CROCKPOT RANCH PORK CHOPS




Package of boneless or bone in pork chops
1 can of Cream of Chicken soup
1 packet dry Ranch dressing mix

In crockpot layer pork chops, add the cream of chicken soup, then sprinkle dry Ranch dressing all over. Cover and cook on high for 4 hours OR Low for 6 hours.



No Bake - Pecan Coconut Praline Cookies




2½ cups sugar
½ cup evaporated milk
½ cup corn syrup
½ cup butter
1 teaspoon vanilla
2-2½ cups chopped pecans
2½ cups grated coconut

1. Set pecans, coconut, and vanilla off to the side
2. Mix sugar, evap milk, corn syrup, and butter in large saucepan.
3. Bring to a rolling boil & boil for 3 minutes.
4. Remove from heat & add pecans, coconut, and vanilla
5. Stir for about 4 minutes.
6. Take a spoonful of batter and place on wax paper. Let it sit until batter has 
hardened.
7. Remove from paper and enjoy.



Crusty Bread




3 cups unbleached all purpose flour
1 3/4 teaspoons salt
1/2 teaspoon Instant or Rapid-rise yeast
1 1/2 cups water

In a large mixing bowl, whisk together flour, salt and yeast. Add water and mix until a shaggy mixture forms. Cover bowl with plastic wrap and set aside for 12 - 18 hours. Overnight works great. Heat oven to 450 degrees. When the oven has reached 450 degrees place a cast iron pot with a lid in the oven and heat the 
pot for 30 minutes. Meanwhile, pour dough onto a heavily floured surface and shape into a ball. Cover with

 plastic wrap and let set while the pot is heating. Remove hot pot from the oven and drop in the dough. Cover and return to oven for 30 minutes. After 30 minutes remove the lid and bake an additional 15 minutes. Remove bread from oven and place on a cooling rack to cool. 



No Bake Almond Butter Tart with Speculoos Cookie Crust

Thursday, June 16, 2016





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This features a creamy, rich roasted almond butter-ricotta cheese filling in a no bake speculoos cookie crust. I have used homemade roasted almond butter rather than the peanut butter used in the original recipe, but any other nut butter will also work. Also, the recipe called for chocolate ganache as the topping, but I just simply garnished the tarts with a few drizzles of melted white chocolate and some chopped pistachio nuts.



CrustFillingTopping

  • 220 g Speculoos cookies
  • 60 g Butter, melted

  • 200 g Ricotta cheese
  • 180 g Homemade roasted almond butter
  • 1/3 tsp Vanilla powder
  • 2 tbsp Coconut oil, softened
  • 10 drop Vanilla-flavoured liquid stevia

  • White chocolate, chopped
  • Pistachio nuts, chopped

  1. Finely crush cookies in a food processor or blender. Melt butter. In a bowl stir the melted butter and crushed cookies together. Firmly press down cookie mixture into two 12-cm tart pans or one 24-cm pan. Place in the refrigerator while making the filling.
  2. In a large bowl, beat the ricotta cheese, almond butter, vanilla powder, coconut oil and liquid stevia together until fluffy with an electric mixer.
  3. Scrape the mixture into the tart shells and smooth the surface with a spatula. Return to the refrigerator for 2 hours or overnight.
  4. Melt the white chocolate in a microwave and drizzle over the tarts. Garnish with pistachio nuts.





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http://schneiderchen.de | © 2016 | http://angiesrecipes.blogspot.com



PINEAPPLE SUNSHINE CAKE




Cake:
1 box yellow cake mix
4 eggs
½ cup oil (I used vegetable oil)
1 (8 oz) can crushed pineapple with juice
Frosting:
1 (8 oz) container whipped topping, thawed
1 small box instant vanilla pudding
1 (8 oz) can crushed pineapple with juice

INSTRUCTIONS

Preheat oven to 350 degrees. Spray a 9x13 pan with cooking spray.
In a large bowl, combine cake mix, eggs, oil, and 1 can of crushed pineapple with the juice. Mix well.
Pour into prepared baking pan and bake for 25-30 minutes, or until toothpick inserted in center of cake comes out clean. Allow to cool completely on a wire rack.
In a medium sized bowl, fold together whipped topping, box of vanilla pudding, and 1 can crushed pineapple with the juice. Spread over the top of cooled cake. Enjoy!



INSIDE OUT CARAMEL APPLES SLICES



Ingredients

3 whole Large Granny Smith Apples (or Any Apple Of Your Choice)
1 whole Large Lemon
2 cups Caramel Squares, Unwrapped
2 Tablespoons Corn Syrup
¼ cups Chopped Pecans (optional)
Chocolate Sauce (optional)

How to make it:

Note: these are still sticky and slightly messy, just like a traditional caramel apple. And totally worth it!

Cut your apples in half and use a melon baller to scoop out the insides, leaving the walls intact at about 1/2 to 1/4 inch thickness.
Squeeze the juice from the lemon onto the apples and allow to set. 
(This will keep them from turning brown right away.)
To make the caramel sauce, melt the caramel squares in a sauce pan over low heat, with the corn syrup. 
Allow to cool for about 10-15 minutes.
Using a paper towel, wipe your apples down, removing the lemon juice as much as possible. 
(Important: if the inside of your apple is too wet, the caramel won’t stick.)
Pour the caramel into the hollowed out apples until just below the top. 
Sprinkle with pecans (if you desire). Be sure to stray away from nuts if allergies are of concern!!
Chill in the refrigerator until the caramel has set, about 20 minutes. 
Cut into slices and drizzle with chocolate sauce, if desired.



How To Clean Your Kitchen Sink & Disposal

Wednesday, June 15, 2016



What You Need

Materials
Liquid dishwashing soap
Distilled white vinegar
Baking Soda
Sea Salt
Lemon (or lime)
Ice
Tools
Old toothbrush
Soft sponge

Instructions

For daily cleaning, a mild soap and nylon sponge or soft rag can be used to wipe your sink down. 
All-purpose or glass cleaner can be used in a pinch, but it's important to avoid ammonia, bleach, or abrasive cleaners on stainless steel. 
Abrasive sponges should also be avoided; all of these can alter the sink's finish.



Pillsbury's Crescent Roll Taco Bake





2 crescent roll tubes
1 LB ground beef (or ground turkey)
1 packet of taco seasoning
1 1/2 cups grated cheddar cheese
Shredded lettuce
1 or 2 diced tomatoes depending on size
1/2 small can sliced olives if desired
Sour cream optional
sliced avacado optional

How to make it :

Lay out the two tubes of crescent pastry, thick sides in. 
Use some of the left over crescent rolls to to make the center a bit thicker.
Brown beef and add taco seasoning.
Lay beef in a circle inside of the laid out crescent rolls
Add cheese to the top
Pull over crescent rolls and tuck in under meat and cheese.
Add cheese, lettuce, tomato, black olives, sour cream or whatever you desire for your tacos, in the middle.
Follow cook time on the pack of crescent rolls, and once it's done, you're good to go!



Philly Cheese Meatloaf




Ingredients

1 medium onion, chopped
1 green bell pepper, chopped
1 tablespoon oil
1 lb. ground meat
1/2 cup bread crumbs
1 egg
Several dashes salt and pepper
1/2 teaspoon garlic powder
3 tablespoons Worcestershire sauce
6 slices provolone cheese

Instructions

Preheat the oven to 350°F. 
In a skillet, sauté the onion and pepper in the oil until tender. 
Combine these veggies with the remaining ingredients except the cheese in a bowl. 
Place half of this mixture into a greased loaf pan and top with 3 of the slices of provolone cheese. 
Repeat so you have two meat-cheese layers.
Bake for 45 minutes (the internal temperature of the meat should reach 165°F). 
Allow the meatloaf to sit for 5 minutes before slicing and serving. Yield: 4-5 servings.



No-Bake Chocolate Eclair Dessert




Filling:
2 (3.5 oz.) boxes vanilla instant pudding
3 c. milk
1 (8 oz.) container Cool Whip
Graham crackers
Topping:
1/3 c. cocoa
1 c. sugar
1/4 c. milk
1 stick (1/2 c.) butter (or margarine)
1 tsp. vanilla

How  to make it :
For the filling:
Combine pudding mix and milk; beat. Stir in Cool Whip.
Place a layer of graham crackers in the bottom of a 9x13" dish. Spread 1/2 of the pudding mixture over the graham crackers. Repeat with another layer of graham crackers and pudding; then top with a final layer of graham crackers.
For the topping:
Bring cocoa, milk, and sugar to a full rolling boil; boil about 1 minute, stirring very frequently. Remove from heat and cool one minute. Add butter and vanilla; stir until butter is melted.
Pour chocolate topping over the top layer of graham crackers.
Refrigerate over night.



5 minute-4 ingredient no bake cheesecake




1 can of sweetened condensed milk (14 oz.)

1 8 ounce tub of cool whip

1/3 cup of lemon or lime juice

1 8 ounce package of cream cheese.

How to make it :

Most important part of this recipe, is to leave the cream cheese out for a couple hours at room temperature. The cream cheese will become soft and smooth. The importance of this is to create a smooth texture. Not doing so, will create horrible lumps of cream cheese that will ruin the flavor of this pie.

After your cream cheese is softened enough, I like to see if it will spread easily with a plastic spatula. In a mixing bowl, mix all before mentioned ingredients. Please note: the lemon/lime juice must come last. The reaction of the citrus juice will start to harden your mixture almost immediately.

On the low speed of you hand mixer, blend well. Around 2 minutes of so is plenty, just make sure all ingredients are incorporated. Immediately pour mixture into a waiting graham crust or for those of us that can't have the gluten, I opt for muffin cups. Refrigerate for an hour 
to and hour and a half. Serve chilled and enjoy!

Perfect Lemon Meringue Pie





1 cup white sugar
2 tablespoons all-purpose flour
3 tablespoons cornstarch
1/4 teaspoon salt
1 1/2 cups water
2 lemons, juiced and zested
2 tablespoons butter
4 egg yolks, beaten
1 (9 inch) pie crust, baked
4 egg whites
6 tablespoons white sugar

How to make it :

Preheat oven to 350 degrees
To Make Lemon Filling: In a medium saucepan, whisk together 1 cup sugar, flour, cornstarch, and salt. Stir in water, lemon juice and lemon zest. Cook over medium-high heat, stirring frequently, until mixture comes to a boil. Stir in butter. Place egg yolks in a small bowl and gradually whisk in 1/2 cup of hot sugar mixture. Whisk egg yolk mixture back into remaining sugar mixture. Bring to a boil and continue to cook while stirring constantly until thick. Remove from heat. Pour filling into baked pastry shell.
To Make Meringue: In a large glass or metal bowl, whip egg whites until foamy. Add sugar gradually, and continue to whip until stiff peaks form. Spread meringue over pie, sealing the edges at the crust.
Bake in preheated oven for 10 minutes, or until meringue is golden brown.



Peanut Butter Chocolate Éclair Cake Recipe recipe





1 box chocolate graham crackers (there will be a few graham crackers left over)
2 (3 ¼ -ounce) boxes vanilla instant pudding
1 (8 oz) container Cool Whip
1 can chocolate frosting
1 cup peanut butter
3 ½ cups milk

How to make it :

Spray bottom of 9 x13 pan with cooking spray. Line the bottom of the pan with whole graham crackers. In a bowl using an electric mixer, mix pudding with milk, peanut butter; beat at medium speed for 2 minutes. Fold in whipped topping. Pour half the pudding mixture over graham crackers. Place another layer of whole graham crackers on top of pudding layer. Pour over remaining half of pudding mixture and cover with another layer of graham crackers. Heat the container of prepared frosting, uncovered for 1 minute. Pour over top of cake. Refrigerate for at least 12 hours before serving



BACON BREAD




12 bacon strips, diced
1 loaf (1 pound) frozen bread dough, thawed
2 tablespoons olive oil, divided
1 cup (4 ounces) shredded part-skim mozzarella cheese
1 envelope (1 ounce) ranch salad dressing mix

How to make it :
In a large skillet, cook bacon over medium heat for 5 minutes or until partially cooked; drain on paper towels. Roll out dough to 1/2-in. thickness; brush with 1 tablespoon of oil. Cut into 1-in. pieces; place in a large bowl. Add the bacon, cheese, dressing mix and remaining oil; toss to coat.
Arrange pieces in a 9-in. x 5-in. oval on a greased baking sheet, layering as needed. Cover and let rise in a warm place for 30 minutes or until doubled.
Bake at 350° for 15 minutes. Cover with foil; bake 5-10 minutes longer or until golden brown. Yield: 1 loaf.


Snickers Cake

Monday, June 13, 2016



INGREDIENTS :
1 box devils food cake mix, plus ingredients to make the cake
1 can sweetened condensed milk
1 jar Smucker's hot caramel ice cream topping
1/2 cup chocolate chips
2 cups heavy whipping cream
1/2 cup powdered sugar
1 tsp vanilla
3 snickers candy bars, chopped
1/3 cup peanuts, chopped
caramel sauce
chocolate sauce

 INSTRUCTIONS :
Bake cake in a 9x13-inch pan according to direction on the package.

While cake is baking, mix condensed milk and hot caramel topping until well blended. When the cake is done and while it's still hot, poke holes in it with a fork or straw. Pour milk mixture over the cake. Allow cake to cool completely. Sprinkle chocolate chips over cake.

In a chilled bowl, whip together heavy cream, powdered sugar and vanilla. Whip on high speed of an electric mixer for 1-2 minutes. Stir in chopped snickers. Spread over cake. Sprinkle chopped peanuts over cake. Drizzle caramel and chocolate sauce on top. Chill.



Cajun Sausage & Cheese Stuffed Bread



Ingredients:
1 loaf frozen bread dough, thawed
1 pound of cooked, breakfast sausage
8 - 10 ounces of shredded cheese, of your choice
1egg, mixed together with sausage 
melted butter 
1 onion, sautéed with the sausages

Directions:
Roll out bread with rolling pin, spread melted butter, cooked sausage, onions and cheese on top. Roll up and place in a Bundt pan or cookie sheet. Bake at 350 degrees F. until browned.

Grandma’s Chocolate Pie


Grandma’s Chocolate Pie

Sunday, June 12, 2016



INGREDIENTS :
½ c. cocoa 
¼ cup cornstarch 
3 egg yolks 
1 ½ c. sugar 
¼ tsp. salt 
2 c. milk 
1 tsp. vanilla 

INSTRUCTIONS : 
This recipe does not have meringue on it. You could make the meringue if you want. 
Mix cocoa, cornstarch, beaten egg yolks; sugar and salt and vanilla, then add milk gradually, while stirring in a pot over med-high heat. Cook until thick, beating it smooth. Pour into a pre-baked pie shell. Put in the fridge to chill



White Chocolate No Bake Cheesecake Pie.




INGREDIENTS :
1 cup white chocolate chips
2 (8 ounce) packages cream cheese, cut up in small pieces
1 (8 ounce) container frozen whipped topping, thawed
1 9-inch graham cracker crust
1⁄3 cup toffee pieces (or other topping of your choice)

 INSTRUCTIONS :
Melt the chocolate chips slowly in microwave, stirring often until smooth.
Stir in cream cheese until smooth.
Fold in whipped topping.
Pour into crust.
Cover and chill until set (about 4-5 hours).
Sprinkle with topping.



chocolate salted caramel pie




INGREDIENTS :
1 package (about 36) whole Oreos 
1 cup (16 tablespoons) butter, divided 
2/3 cup packed brown sugar 
1 1/4 cup heavy whipping cream, divided 
1 (12 oz) bag dark chocolate chips 

INSTRUCTIONS :
Finely crush the Oreos with a food processor or blender. Stir crumbs together with 8 tablespoons melted butter until well combined. Press into the bottom and sides of a pie pan. Freeze crust for 10 minutes until set. 

Combine remaining 8 tablespoons butter and brown sugar in a small saucepan. Cook over medium heat, whisking constantly, until mixture begins to bubble. Continue cooking, whisking constantly, for 1 minute. Remove from heat. Slowly whisk in 1/4 cup heavy whipping cream until smooth. Cool caramel about 15 minutes. Pour the caramel over the Oreo crust, then return to freezer for about 30-45 minutes until just chilled and set. 

Place chocolate chips in a glass bowl. In a saucepan, bring 1 cup heavy whipping cream to a simmer over medium-high heat. Pour the cream over the chocolate chips and let sit for 5 minutes, then whisk until completely smooth. Pour the chocolate over the caramel and freeze for a final 30 minutes, until just chilled and set. OR refrigerate, covered, until ready to serve.



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