Tag Archives: chocolate chips

A Sweet Treat…Kentucky Derby Pie!

The first Saturday in May means horse racing. At least that’s what I’ve come to find out. It’s the Kentucky Derby. While I’m not a big follower of horse racing, I do have an event to attend tonight to celebrate the race. So, if you’re going to bring something to a Kentucky Derby party, it might as well be Kentucky Derby pie!

Kentucky Derby Pie is essentially pecan pie with chocolate chips. With the addition of bourbon, it’s a sweet pie with a kick. I found this recipe in Southern Living. It’s an easy pie and bakes up beautifully.

This pie calls for a single pie crust. I used my standard pie crust recipe to make a 9 inch pie crust. Line a pie plate, with the crust, crimp the edges, and then scatter 1 1/2 cups chopped pecans and 1 cup semisweet chocolate chips on the unbaked crust.pie crustrolled outmeasuringpie crust readyadding pecansadding chocolate chipsPour 1 cup dark corn syrup, 1/2 cup granulated sugar, 1/2 cup packed brown sugar, and 1/4 cup bourbon in a large saucepan. If you don’t have bourbon, you can just use any whiskey you might have on hand. Bring the mixture to a boil over medium heat. Stir constantly and boil for 3 minutes. Be careful, the mixture will bubble up a bit, but a large pan will hold everything. After 3 minutes, the sugars will be dissolved, then remove from heat and set aside.corn syrupsugarbrown sugarbourbonbeginning to boilIn a medium bowl, whisk 4 eggs. Add 2 teaspoons cornmeal, 2 teaspoons vanilla, 1/2 teaspoon salt, and 1/4 cup melted butter. Whisk everything to combine, then slowly add about 1/4 of the sugar mixture, whisking thoroughly so you don’t cook the eggs. Continue to add the rest of the mixture and whisk to combine. Carefully pour the filling over the nuts and chocolate chips. I do this right next to the oven, with the pie already on a sheet pan so it’s ready for the oven. Bake at 325 for 55 minutes, until set.eggscornmealvanillabuttercombiningcombinedready for the ovenTonight, grab your big straw hat, a mint julep, and this dessert, and enjoy the Derby!

On a Cold Night…a Comforting Dessert-Chocolate Chip Bread Pudding

On these chilly nights, you need to stay warm. Sure, you can crank up the heat, or add put on another layer of sweaters, or even be buried by a stack of blankets. However, there are more appealing options out there. You could sip a glass of wine (or two), cuddle with a warm certain someone, or maybe even cradle a warm dessert in your hands. You know the kind of dessert I’m thinking about…something sweet and gooey and delicious to warm your body, and your soul. I know, it may be rationalization, but I think it’s the perfect way to get through winter!

custardOne of my favorite rich, warm desserts is bread pudding. I know, I know, some people would disagree and say it’s plain or unappealing. I ran into the same issue last Christmas Eve when I had my family over for dinner. My brother and sister both anxiously asked what was for dessert. When I told them it was chocolate chip bread pudding…well…let’s just say the excitement was gone! However, one bite, and they were hooked.

breadBack in June, I wrote about a banana’s foster bread pudding I made for Father’s Day breakfast, that was delicious by the way. This is a similar recipe, just some minor tweaks to bring out the chocolate chip flavor.

For this recipe, I once again used my favorite bread for bread pudding, challah bread, but you can use whatever you have on hand. Just make sure it’s something substantial so it doesn’t all fall apart in the custard. You’ll need about 1/2 a 15 oz loaf of challah bread, so about 7 or 8 oz.  Cut the bread into 1 inch cubes, and set them aside.

absorbingNext, make the custard.  Whisk 3 eggs with 1 cup heavy cream and 1 cup brown sugar until well combined. Add a pinch of salt and 1 teaspoon vanilla extract.  Stir in the bread cubes, and let this mixture sit for about a half hour so the bread can absorb the custard.  After that time, stir in 1/2 cup chocolate chips. Pour the mixture into a greased 8″x8″ baking dish and bake at 350 degrees for about 35-40 minutes, until nicely browned and set.

with chipsNow, of course I can’t just leave it there. I have to add more deliciousness! To top off this wonderful bread pudding, I make a warm chocolate sauce and fresh whipped cream. The chocolate sauce is easy, and my go to recipe. You can find it on my post about Martha Stewart’s coconut crunch cake. And you can find my whipped cream recipe on my post about making strawberry shortcake.

I should also probably apologize, I know many of you are trying to watch what you eat in January, and I’m probably not helping. If you’re looking for something healthy, keep looking. But if you’re looking for something scrumptious, you’ve come to the right place!done

Chocolate Chip Cookie Tarts for the 4th!

Mini Muffin PansAs I sit here writing this post, it’s pouring outside.  We’re getting our first taste of a hurricane this year with Hurricane Arthur, and it’s really messing with the 4th of July plans down the shore.  The parade was cancelled, and the fireworks have been postponed.  Definitely not a beach day today.  Luckily I had some treats to make that my niece and nephew could help me with to keep them occupied.  It’s no fun when it rains down the shore, but these chocolate chip cookie tarts do help!

BatterThis is one of my go to recipes when I need a quick and easy dessert.  They always impress even though they are one of the easiest.  You could even use store-bought cookie dough and icing, but they are much better making them yourself, and still pretty easy.

First, make the chocolate chip cookies.  You can use any recipe you have.  For this batch, I had a bag of Baker’s Corner chocolate chips from Aldi, so I made that recipe.  As a side note, Aldi is a great place to get baking supplies.  They are always really economical, and if you have one near by, give it a try.

CookedTo make the cookies, cream 1 cup butter with 1/2 cup sugar and 1/2 cup brown sugar.  Add 2 eggs, 1 teaspoon baking soda, 1 teaspoon salt, and 1 teaspoon vanilla extract.  Add 2 cups flour and then stir in a 12 oz bag of semi-sweet chocolate chips.  For this recipe, you need mini muffin tins.  Drop about a tablespoon full of batter into the mini muffin tins.  Also, for baking, because these are made in the muffin tins, you’ll need to cook them longer.  Mine cooked for 16 minutes at 375.  You want them golden, but they can still be chewy, about 14-16 minutes.  And this recipe makes about 36 mini muffin size tarts.

As they cool, keep them in the muffin tins.  If you try to Pipingremove them too soon, they’ll break apart.  While they’re cooling, you can make the icing.  Melt 3 tablespoons butter and 3 oz semi–sweet chocolate chips in the top of a double boiler.  Once it’s melted and combined, add in 1/4 cup coffee (or you could use cream, but I prefer the taste the coffee brings) and 1 teaspoon vanilla extract.  Beat in 2-2 1/2 cups powdered sugar.  Continue beating until spreadable.  If it doesn’t thicken up, you may need to put the bowl in the freezer for a few minutes to stiffen it up.  When you take it out, just beat again until smooth.

Carefully remove the cooled tarts.  You may need a knife to pop them out, but if you grease the tins well, they should come out easily.  To make these a show stopper, just pipe some of the icing on top of each tart.  I used a Wilton disposable bag and closed start tip.  They do look impressive, and I’m sure everyone will like them for our 4th celebration.  Too bad we’ll be inside because of the rain.  For those of you who celebrate, have a wonderful 4th of July!

My niece enjoyed the cookie dough!

My niece enjoyed the cookie dough!

Tastykakes and Toffee…Dessert Recipes from the Super Bowl

Saltine ToffeeI will be the first to admit it, I’m not a football fan.  Don’t like watching it, don’t really like playing it, and definitely don’t like talking about it.  So when the big games comes around every year, I’m not looking forward to it.  Sure, there are some great commercials during the Super Bowl (Full House reunited, 80s stars for Radio Shack, and all of those cars commercials, crazy), and there is usually a party with great food, but the Super Bowl itself, I could do without.  However, this year, I was at a party with great friends, and got to show off two of my favorite recipes, to rave reviews mind you!

I was in charge of desserts, and I wanted to be sure I brought something that was finger food-ish, like most of the food would be.  People would be eating wings and chips and pizza, so the desserts had to fit in.  And the two I made definitely did!

Butter and SugarThe first dessert I made was a saltine toffee. You may have had this already, or made it, but it’s always so good.  And it goes by so many names, one friend even calls it crack.  I do agree, it’s addicting.  Luckily, it’s pretty easy…here goes:

Put one stick of butter (1/2 cup) in a saucepan and melt over medium head.  Once it’s melted, dump in 1 cup of sugar.  Stir to mix and melt together over medium heat (and use a bigger pan than I did…I was trying to be quick).  You want it to be combined and the sugar to start to melt…it only takes a few minutes.

Ready for the OvenWhile the butter and sugar are brewing, cover a cookie sheet with foil and cover with non-stick spray.  Then lay out saltine crackers in an even layer.  You want them to touch but not overlap, and cover the whole thing.  Pretty easy to do, and I used almost 2 sleeves.  Once that’s done, and the sugar mixture is ready, just pour it all over.  Make sure you hit the edges and sides so they have some of the sweet coating too.  Then just put it in a 350 degree oven for 10-12 minutes.  You want it to be bubbling and evenly coated.

Melted ChipsWhen you take the pan out of the oven, immediately cover with a 12 oz bag of chocolate chips (I used semi-sweet).  Let them sit for a few minutes, and you’ll see the chips turn glossy as they melt.  Once melted, spread the chocolate evenly, and patiently wait until it’s cooled off. Then break into pieces and enjoy!  And you’ve been warned, they are addicting!

BatterThe next recipe I made was Tandy Cakes.  If you’ve ever had the Tastykake variety and like those, you’ll love these.  And they’re another pretty simple recipe.  Beat together 4 large eggs with 2 cups of sugar until fluffy and pale yellow.   Add in 2 cups of flour, 1 cup of milk, 1 teaspoon of vanilla, 2 teaspoons of baking powder, and 2 tablespoons of oil.  Mix until combined and you have a smooth batter.  Pour into a greased cookie sheet and bake at 350 degrees for 20-30 minutes, until cooked through and a nice golden color.

Ready to SpreadOnce it comes out of the oven, spread with a 12 oz container of creamy peanut butter.  The heat from the cake will melt the peanut butter, making it very easy to spread.  Then cool in the refrigerator for about 30 minutes or until the peanut butter has firmed up.  Then, melt a 12 oz bag of chocolate chips in the microwave (30 second intervals, stir, and keep going till smooth).  Pour and spread the chocolate over the cooled peanut butter and let cool.  Cut and enjoy.  These are so delicious, and I can’t tell you how many compliments I got yesterday!

Eat UpSo there you have it!  Those were my Super Bowl desserts.  What did you make?  What are some of your favorite desserts?