Tuesday, March 13, 2018

Chocolate Chunk Chocolate Pie


Is anyone else starting to believe that all my "best of" recipes will revolve around bread and chocolate? Okay, fine; and I promise to rectify that sometime in the near future.

But not today.

Because tomorrow is pi day/pie day. And you should probably make this if you value happiness in any way. 

I just made it with my darling niece this weekend. Happiness abounded.

Below I'll paste the original post. Because I think I'm just hil-a-ri-ous and stuff:

On Sunday night I wanted pie. And chocolate. So I adapted this recipe I found on Pinterest. It said I could eat it warm or cold. I ate it warm. Because I have the patience of not-Job. I probably have more the patience of Nebuchadnezzar or the King Xerxes or someone who was like,, "Interpret my dream or bring me a new wife (or bring me chocolate pie) or I'll kill you all." Yeah, that's more my speed of biblical patience. Anyway, so I ate my pie warm. And it was delicious. Just like any chocolate pie or chocolate chess pie you might have whipped up for yourself.
(See this crust. It's another example of having the patience of not-Job. I had a pie crust in the freezer, so I got it out, let it "thaw" for, like, 10 minutes, then nuked it for a few seconds, then just tried to bully the thing down into pie crust form. It mostly worked, though it was a bit thick, but still honestly completely amazing with this pie.)

And then today I had a bit of pie after lunch--just a bite (or three). And it was amazing. The chocolate chips I'd added to the batter, which I'd assumed had just assimilated when warm were there and bite-able when cold. So you got this intensely chocolate pie with delicious bursts of cold, hard chocolate within. Amazing.

Even better is the fact that this is easy (as pie, ha!) to throw together (15 minutes, tops for the filling--though you do have to cook it and that takes longer than 15 minutes). And that you can make it the level of darkness that you want (though I wouldn't admit going anything sweet/milkier than semi-sweet). I made mine on the darker side while still sweet (55%-60%). You can do whatever you want.

Chocolate Chunk Chocolate Pie
makes 1 9-inch pie
Prep time: 15 minutes
Cook time: 30 minutes
Cost: $2.75 (that's .35/slice for something decadent and amazing)
butter: .35, 1.10, flour: .05, sugar: .10, brown sugar: .20, eggs: .20, crust: .75

Note: There may be a small chance that I forgot to add the flour to this when I made it. Whoopsie. It still turned out. In fact, it was great. I'll try it again soon with flour and see if it's any different than the thing I actually made. You know what they say--there's nothing better than a competent food blogger. I think our takeaway from this is that this pie can be messed up and still be awesome. 

Updated note: I have since made this with and without flour. I like it much better WITHOUT. Oh, it's good with. It's like a brownie pie. But if you leave that flour out, it's just the most amazing thing (and that is what I did the first time I tried it). Because of that, I'm cutting the flour out of the instructions. If you really want to add it, you can. It's 1/2 C of all-purpose flour, but this recipe is more divine without it. 

1/2 C melted butter, hot
3/4 C chocolate chips (whatever level of dark you prefer)
1/2 C brown sugar
1/2 C white sugar
2 eggs, lightly beaten
1 tsp vanilla extract
1/2 C chocolate chips
1 premade pie crust (store bought or recipe here)

Preheat oven to 350.

Put your crust in a 9-inch pie pan.

Melt butter in microwave (in a large-ish bowl, so you can add other ingredients later). Add chocolate chips, and stir. Let them sit and stir. They'll melt and you can mix them with the butter. If they don't, throw it all in the microwave for another 15-20 seconds. Stir until smooth.

Add in white sugar and brown sugar. Stir. It will be grainy.

In a separate bowl, combine eggs and vanilla and whisk. Now whisk that mixture into the chocolate mixture.

Add the 1/2 C of chocolate chips.

Bake at 350 for 30-40 minutes, or until the temperature reaches 180 degrees or so at the center. It will still be wet and you'll be like, "Should I take this out? Will it hold it's shape? Yes, and yes.)

Let cool somewhat; you can eat it warm, but not hot (it won't hold it's shape is you straight up cut it out of the oven, so take a lesson from Job and let it cool just a little, okay?).

You can eat it warm. Or put it in the fridge and eat it with those amazing chocolate chunks. (I want to go eat some more out of my fridge right now. I want to, but I shouldn't, but I want to...)


Tuesday, March 6, 2018

One Bowl Oat Muffins


You know how often muffins are just cupcakes without the frosting. Which is kind of depressing on all counts. Dieters don't want some bald-headed cupcake wrecking their calories and using up their points. And sweets-devotees don't want a bald cupcake because, well, it's bald.

It doesn't help when those little bald sugar bombs are just kind of meh in flavor and texture anyway.

Well, folks, it's your lucky day because today you get a muffin that contains a mere 1/4 C sugar, plus a couple whole grains. But it doesn't announce that fact by being bland and boring. It has the perfect amount of sweetness, a beautiful texture.

They can be made in larger batches and saved or frozen (assuming you don't live in a house with 6 hungry people).

Not only that, but these babies come up to $.10/muffin (take that bald cupcakes).

And they are infinitely adaptable. You can add chocolate chips and coconut (like I did, which, yes, makes them a little less righteous). But you could also add carrots or blueberries or apples or rhubarb or raspberries (making them even more righteous). You could do dark chocolate and strawberries (walking the delicate line of food virtue and vice). Or you can just eat them plain.

And if all that isn't enough, get this--you just stir these with a spoon in ONE bowl. How delightful is that. I mean, in that way they're like a really good friend who can come over and see you in your sweats and still know you're awesome. Yes, my dears, that friend is what these muffins are.

So take 20 minutes and make them.

One Bowl Oat Muffins
adapted from Simple Bites
makes 12 muffins
prep time: 15 minutes
Cook time: 10-12 minutes
Cost: $1.20 (without add ins)
milk: .15, oats: .10, brown sugar: .10, butter: .60, flour: .15, other stuff: .05

1 C milk
1 tsp white vinegar
1 C oats (rolled recommended, but quick work too and are better if you've got a child with a texture aversion)
1 egg
1/4 C brown sugar
1/2 C butter, melted (oil works too, but butter is tastier)
1 C plus 2 Tbsp flour (I use mostly white, but sub in 1/4 C of whole wheat)
1/4 tsp salt
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp nutmeg
1/2 tsp cinnamon
add ins if you choose (we usually go for 1/2 C chocolate chips)

Combine Milk and vinegar (note: If you've got a cup of buttermilk, you can use that in place of the milk and vinegar.) Add oats and let sit for about 5 minutes (with quick oats, you can just give it a quick stir and you're good to go).

Mix in egg. Add brown sugar and melted butter. Mix.

Combine remaining dry ingredients and stir them in just until combined.

Add add ins if using.

Pour into 12 greased or lined muffin tins. Fill 3/4 full. 

Bake at 375 for 10-12 minutes (slightly longer if you've added fresh fruit as an add in).

Potential add ins:
dried cranberries

chocolate chips

If you are interested in some amazing flavor combinations (and specific measurements) instead of my lazy-bum suggestions above, check these out. They are from Simple Bites .


  • 1 cup Raspberries, fresh or frozen & ½ cup Dark Chocolate, chunked or chips
  • ¾ cup Diced Apple (Granny Smith or Russet) and ½ cup toasted Walnuts, roughly chopped
  • ¾ cup Dried Cranberries & ½ cup toasted Pecans, roughly chopped
  • ¾ cup White Chocolate, chopped or chips & 1 cup Blueberries, fresh or frozen
  • ½ cup toasted unsweetened Coconut & ¾ cup Peanut-Butter Chips
  • 1 cup diced Rhubarb, fresh or frozen & ½ teaspoon Green Cardamom, freshly ground
  • ¾ cup Dates, pitted and chopped & ½ cup Pistachios
  • ¾ cup Golden Raisins & ¾ cup grated Carrot

Monday, February 26, 2018

Chocolate Mousse (egg-free)


A lot of good recipes also come with a good story. Here you go:

Once upon a time, I was pregnant (okay, once upon four times, I was pregnant, but this time was the last time). It was January and my baby was due on the 21st. I had been early for a few of my babies and I wasn't sure this one was going to make it that long. So I told her, "Baby, just make it till the double digits." Then, on January 9th, we went to dinner at our dear friends' house. She made this delicious spaghetti and I made this mousse. At about 5 the next morning, I started having contractions. Emma had managed to make it to the double digits of January, but just barely. I still blame/thank this mousse.

It is amazingly smooth, delicious, and easy. It is also egg-free, which is great if you're allergic or pregnant or just don't want eat raw eggs (which is the usual stuff mousse is made of, and yes you will be getting that type of a recipe later in the year, because I apparently love mousse kind of a lot).

This mousse has a bit of cream cheese, giving it the tinsiest bit of cheese-cake-ness, but not enough that people who don't like cheesecake will be bothered. My husband is not a huge cheesecake fan and, trust me, he was NOT bothered.

Chocolate Mousse (egg-free)
adapted from the Nordstrom Cookbook
Makes 6 small servings
Prep time: 15 minutes
Wait time: 2 hours (kind of optional--it gets a little firmer, but truly, you can eat it right out of the bowl)

8 oz cream cheese
1 C sugar
1 1/2 tsp vanilla
1/2 C cocoa
1 1/2 C heavy cream, whipped (Note: You can do a bit less for a firmer mousse if you wish. It's basically diet mousse...)
Chocolate chips or shavings for garnish if you wish

First you can whip your cream if you're doing it yourself. Set aside.

Then in a separate bowl, beat the cream cheese. Add sugar and vanilla. Beat well. Add cocoa and beat, taking care not to beat it so fast that the cocoa poofs up in a mushroom cloud of chocolate dust.

When it's all incorporated, stop beating and fold in half the whipped cream. When just a few wisps of white remain, fold in the rest completely.

Chill for 2 hours.


Related Posts Plugin for WordPress, Blogger...