Tag: chocolate

Mississippi Mud Cake

Mississippi Mud Cake

Easy version:

Brownie mix for 9×13 size pan
3 eggs
1 stick of butter, melted
1/2 cup half & half
1/2 cups chopped pecans
1 large container of Marshmallow fluff
1 container of dark chocolate frosting

Prepare a 9×13 glass baking dish by greasing it with crisco or butter.

Mix up the brownie batter substituting butter for the oil called for in the mix, half & half instead of water and 3 eggs instead of one. (If your mix’s instructions are different, just adjust the amounts of butter and milk to the called for amounts of oil and water.) Stir in the nuts after the batter is no longer lumpy. Spread evenly in the baking dish and bake according to the times given on the mix.

Cool brownie layer on a wire rack for 30 minutes. While still slightly warm, spread the marshmallow fluff all over the top of the brownies. Cool in refrigerator for 30 minutes.

Remove the lid and foil from container of frosting. Microwave for 30 seconds and stir until smooth and pourable. Pour over the marshmallow layer, spreading it if necessary to coat the whole cake.

Cover with plastic wrap and refrigerate for a couple hours before serving.

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Here’s the Pinterest link for Mississippi Mud Cake: http://www.pinterest.com/pin/280278776784206954/

Sharon Springfield

Mississippi Mud Cake

Tags cake, chocolate, marshmallow, Mississippi Mud

Desserts Pie

Fudge Pie a la Mode

Thank you Lorree for this delicious Fudge Pie!

2/3 cup evaporated milk
1/2 (12-oz) package semisweet chocolate morsels
2 Tablespoons butter
1 cup sugar
2 Tablespoons all purpose flour
2 large eggs
2 teaspoons vanilla extract
3/4 teaspoon kosher salt
1 cup chopped pecans
1 (9-inch) frozen unbaked pie crust
Ice cream

Preheat oven to 375F. Microwave first 3 ingredients in a large microwave safe bowl on high for1-1 1/2 minutes or until melted and smooth, whisking every 30 seconds.

Whisk sugar and flour into chocolate mixture. Add eggs one at a time, whisking just until blended. Whisk in vanilla and salt. Stir in pecans. Pour into pie shell.

Bake at 375 for 35-40 minutes or until set.
Cool 10 minutes before serving. Serve with ice cream.

Pin it! Here’s the link: http://www.pinterest.com/pin/280278776784119100/

Sharon Springfield

Fudge Pie A La Mode

Tags chocolate, desserts, fudge, pecan, pie

Desserts

Peanut Butter Chocolate Dessert Recipe

Post author By Sharon
Post date February 6, 2014
No Comments on Peanut Butter Chocolate Dessert Recipe

Peanut Butter Chocolate Dessert

This Peanut Butter Chocolate Dessert Recipe is the ultimate dessert. It has everything: Oreo cookie crust, creamy peanut butter pie filling, chocolate pudding pie filling, more oreo cookies and peanut butter cups on top. Wow! This is a very rich and sweet treat. Hope you love it!

Ingredients:

20 chocolate cream-filled chocolate sandwich cookies, divided
2 tablespoons butter, softened
1 package (8 ounces) Cream Cheese, softened
1/2 cup peanut butter
1-1/2 cups confectioners’ sugar, divided
1 carton (16 ounces) frozen whipped topping, thawed, divided
15 miniature peanut butter cups, chopped
1 cup cold milk
1 package (3.9 ounces) instant chocolate fudge pudding mix

Directions:

Crush 16 cookies; toss with the butter. Press into an ungreased 9-in. square dish; set aside.

In a large bowl, beat the cream cheese, peanut butter and 1 cup confectioners’ sugar until smooth. Fold in half of the whipped topping. Spread over crust. Sprinkle with peanut butter cups.

In another large bowl, beat the milk, pudding mix and remaining confectioners’ sugar on low speed for 2 minutes Let stand for 2 minutes or until soft-set. Fold in remaining whipped topping.

Spread over peanut butter cups. Crush remaining cookies; sprinkle over the top. Cover and chill for at least 3 hours. Yield: 12-16 servings.

Pin it! http://www.pinterest.com/pin/280278776783616686/

Peanut Butter Chocolate Dessert

Sharon Springfield

Tags chocolate, desserts, peanut butter

Desserts

Fudge Brownie Pie

¾ cup flour
1 cup sugar
¼ cup unsweetened cocoa powder, sifted
1 teaspoon baking powder
¼ teaspoon salt
4 oz butter, melted
2 large eggs, beaten
2 teaspoons vanilla
½ cup chopped toasted pecans
2 handfuls of mini marshmallows

For the Frosting:

¼ cup butter, melted
¼ cup cocoa powder
¼ cup evaporated milk
1 cup powdered sugar

Preheat the oven to 350 degrees. Butter a 9 inch spring form pan, set aside.

Whisk together the flour, sugar, cocoa powder, baking powder and salt in a bowl. Beat together the butter, eggs and vanilla. Add to the dry ingredients and mix until smooth. Stir in the toasted nuts. Pour into the prepared pan.

Bake on a middle shelf of the oven for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean. Immediately sprinkle the marshmallows on top and return to the oven for a few minutes to melt the marshmallows. Remove from the oven and carefully spread the chocolate frosting over the top.

To make the chocolate frosting: mix all the ingredients together in a bowl, beating with an electric whisk until smooth and thick. Spread on the hot marshmallows. Let cool completely. Cut into wedges to serve.

Fudge Brownie Pie

Sharon Springfield

Tags chocolate, desserts, pie

Desserts

Almond Joy Cake

Almond Joy Cake

To make this super delicious Almond Joy Cake, you will need:

1 dark chocolate cake mix, made with 2 eggs, 1/4 cup coffee, 1 1/4 cup water, 1/2 cup oil

Bake in a greased 9 x 13 glass baking dish according to the directions on box.

When cake is done, remove from oven and cool on a wire rack. After 10 minutes, use the handle of a wooden spoon to poke holes in cake – at 2 inches apart.

In a mixing bowl, mix together a 5.1 oz box of vanilla pudding, 1/2 teaspoon coconut extract and 1 7 oz jar of marshmallow fluff. Pour half over the top of the cake, spreading over the holes so the pudding goes down all the holes and covers the entire cake; Mix into the other half of the pudding, 4 oz softened cream cheese and 8 oz. softened cool whip.

Spread this over the top of the cake. Sprinkle with shredded coconut and slivered almonds. Chill for 2 hours before serving.

Enjoy this delicious Almond Joy Cake! I thought it was awesome, hope you do too!

Sharon Springfield

Sharon SPringfield

Sharon Springfield | My Cooking & Recipes Blog

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Almond Joy Cake

Tags almond joy, cake, chocolate, coconut, desserts

Desserts Pie

Old Fashioned Chocolate Cream Pie

Post author By Sharon
Post date December 18, 2012
No Comments on Old Fashioned Chocolate Cream Pie

Fantastic Chocolate Cream Pie! Try it today!

I’m sharing with you my Mother-in-law’s Old Fashioned Chocolate Pie recipe. This is the pie my husband has been raving about all these years that his Mom would make when he was growing up. There is nothing instant about this Old Fashioned Chocolate Pie. No instant pudding, no pre-made whipped topping, but I did opt for a pre-made frozen pie crust. And that’s OK, because Judy said she did it that way too! So if you don’t mind a little bit of effort, give this Old Fashioned Chocolate Pie a try and taste a bit of history. This pie is worth it!

Old Fashioned Chocolate Pie Ingredients:

2 squares baking chocolate (or 1/2 cup cocoa + 2 tablespoons melted butter)
2 tablespoons butter
1/3 cup flour
1 cup sugar
1/4 teaspoon salt
2 1/2 cup scalded milk
3 eggs, separated
3/4 teaspoon vanilla extract
BAKED 8″ deep dish pie crust
1/3 cup sugar
Chopped nuts, if desired

Old Fashioned Chocolate Cream Pie Instructions:

Melt chocolate and butter over hot water in top of double boiler. (Alternatively if using cocoa powder instead, melt all 4 tablespoons butter, stir in cocoa powder.)

Mix flour, sugar and salt and stir into chocolate; add milk slowly and whisk constantly until mixture is smooth and thickened, about 15 minutes over low heat. Beat egg yolks well, stir in a little of the chocolate mixture, then pour into rest of the hot mixture and cook 2 minutes, stirring constantly. Remove from heat, cool partially then stir in vanilla. Pour into pie shell.

Beat egg whites until stiff, then slowly beat in the 1/3 cup sugar until stiff. Swirl meringue over pie filling so it touches edges of crust all around. Sprinkle with chopped nuts if desired and place in a moderate oven (350° F) 10-12 minutes, or until golden brown. Remove to wire rack to cool before cutting.

* When I made this old fashioned chocolate cream pie, I used the cocoa powder and additional butter instead of melting bakers chocolate. I didn’t use nuts because my husband said he didn’t remember his mom using nuts in her pie.

Old Fashioned Chocolate Cream Pie

Sharon Springfield

Tags chocolate, chocolate cream pie, pie