#12NewTreats :: April :: Chocolate Pie

Chocolate Pie

So.  Here’s what I have to say about the Pioneer Woman’s recipe for Chocolate Pie.

  1. It was really friggin’ easy.
  1. It was really friggin’ amazingly delicious.
  1. I am already salivating at the thought of making it again.
  1. I might just turn it into pudding next time and skip the pie shell.
  1. I might just make two batches next time so I have pudding AND pie for breakfast and dessert every day of the week.
  1. You should make this. And soon.  For no reason at all.  For any reason you can think of.  For someone special.  Because you made it through another week at work.  Because your baby is now sleeping through the night.  Because you love your spouse.  Because you love your kids.  Because you love yourself.  Because you probably already have most, if not all, of the ingredients in your house, right this very second.  Because any reason is a good reason to make this chocolate pie.

I could go on and on and wax poetic on this chocolate pie for y’all, but please, just do yourselves a favor and go make it.  It’s so ridiculously easy, there is no reason NOT to.

Thank you, Pioneer Woman, for this amazing chocolate pie recipe!  You can find the original recipe //here//.

Chocolate Pie

Ingredients
1 whole pie crust, Baked And Cooled (or Can Use Oreo Or Graham Cracker Crust – I used a premade shortbread crust)
1-1/2 cup sugar
1/4 cup cornstarch
1/4 teaspoon salt
3 cups whole milk
4 whole egg yolks
6-1/2 ounces, weight bittersweet chocolate, chopped finely (I used semi-sweet and it turned out perfect)
2 teaspoons vanilla extract
2 tablespoons butter
Whipped cream and berries, for serving

Directions
1. Combine the sugar, cornstarch, and salt in a medium saucepan. Stir or whisk together.

2. Pour in milk and egg yolks, and whisk together.

3. Stir over medium heat until the mixture just barely comes to a boil and becomes thick, about 6-8 minutes (maybe less, maybe more; just watch it!) The second it starts to bubble and thicken (note: It should be thick like pudding!) remove it from the heat. Add the chocolate, vanilla, and butter, and stir until everything is beautifully combined.

4. Pour the pudding into the pie crust (if there is extra, spoon it into small dishes for pudding) and place in the fridge to chill for 4 hours uncovered.

4. Cut into slices and serve with whipped cream and berries, if desired!

#12NewTreats :: March :: Hot Fudge Pudding Cake

Hot Fudge Pudding Cake

In case you were unaware, March is my birthday month!

I normally like to celebrate as many times as possible, going to as many restaurants as people feel like taking me to, eating as much as people feel like feeding me.

This year was no bueno.

I woke up on my birthday with a sore throat, but thought it was allergies or a cold coming on.  I popped some Sudafed and felt better in a couple hours, then met my lovely coworkers for lunch and found I didn’t have much of an appetite.  Uh oh.  That usually does mean I’m getting sick.  (I mean, I always have an appetite.)  So I went to my next task for the day, which was some pampering at the salon.  I got my hair cut and a pedicure.  And halfway through the pedicure I could feel the medicine wearing off and I just started spiraling downwards, and fast.

By the time I got home an hour or so later, I had cancelled my birthday dinner plans with my family at a new steakhouse I’d found.  Such a sad.  😩  I ended up spending the night on the couch fighting off a fever that got as high as 103.7 at one point.  By the time I went to bed, I thought my fever had broken, but it got up again pretty high overnight.  Ugh.

I ended up cancelling my dinner plans the next night with my girl squad.  More sad.  I went to the doctor and they diagnosed me with strep.  Wah!!

Also ended up cancelling my dinner plans a couple days later with the rest of my family!

My birthday sucked this year!

But I’ve been trying to make up for it since.  We had a couple of make-up dinners, but it’s never the same as when you’re in the birthday spirit.  By a week later my birthday spirit had abandoned me and it just felt like another dinner out.  I have a make-up dinner with my girl squad next Friday.  And then all the make-ups are done.  lol

Well anyway.  To get to the point of the recipe.  I fought and fought and fought my kid on the 12 New Treats recipe for this month.  My argument was, hey, it’s my birthday month, we should make something that I choose.  And everything I picked, she shot down.  🙄  I finally just put my foot down and said NO.  WE ARE MAKING THIS FUDGY CHOCOLATE CAKE.  LOOK HOW DELICIOUS IT LOOKS.  NO?  OK.  WELL THEN YOU DON’T HAVE TO EAT IT.  THIS IS WHAT WE ARE MAKING.

And like all the other make-ups I had to do for my birthday, this cake also got delayed until this weekend!  Well, it was worth the wait!!

I messed up the recipe though.  I put too much cocoa in.  It didn’t taste bad at all.  It was very chocolatey, obviously, but it wasn’t a problem with me.  This recipe was super easy and, I noticed, has no eggs in it, so if you are looking for an egg-free chocolate dessert, this could be it!

We of course topped it with vanilla ice cream and it was da bomb.

You can find the original recipe //here//.

Hot Fudge Pudding Cake

Ingredients
1¼ cups granulated sugar, divided
1 cup all-purpose flour
½ cup Hershey’s Cocoa, divided
2 teaspoons baking powder
¼ teaspoon salt
½ cup milk
⅓ cup unsalted butter, melted
1½ teaspoons vanilla extract
½ cup packed brown sugar
1¼ cups hot water
Vanilla ice cream, if desired for serving

Directions
1. Preheat oven to 350 degrees.

2. In the bowl of a stand mixer, combine ¾ cup of the granulated sugar, flour, ¼ cup of the cocoa, baking powder and salt. Stir in milk, melted butter and vanilla and mix until smooth.

3. Pour the batter into an lightly greased 2-quart ceramic dish or a 9-inch square baking pan (if it’s a non-stick pan, you don’t have to grease it) and spread evenly.

4. In a small bowl, stir together the remaining ½ cup granulated sugar, brown sugar, remaining ¼ cup cocoa and mix well. Sprinkle this mixture evenly over the batter in your dish or pan. Microwave the water for 2-3 minutes, until very hot, but not boiling or simmering. Pour the hot water over the top – but do not stir!

5. Bake 35-40 minutes if using a ceramic dish (or 30-35 minutes if using a metal pan) – or until the center is almost set. Remove your dish from the oven and allow it to stand for 15 minutes.

6. After 15 minutes, spoon the cake into individual serving bowls – making sure to spoon the fudgy sauce from the bottom of the pan over the top of the cake. Add a scoop of vanilla ice cream if desired and serve immediately.

#12NewTreats :: February :: Galaxy Ice Cream

Galaxy Ice Cream

Now that March is almost over, I figured it was the perfect time to post about our February #12NewTreats recipe!  😂

My daughter picked this recipe because she is obsessed with rainbows and ice cream, so it was perfect for her.

The recipe itself was very easy to make – I would not have done this without a stand mixer though.  But I love that it doesn’t need the ice cream maker – even though I have one, it is nice to not have to use one!

For me, the ice cream was a little too sweet.  But, I am not the biggest ice cream person.  I know, who am I, right?  I mean I like ice cream, but I’m not the I CAN EAT A WHOLE PINT person like my husband is.  I’m the let-me-take-a-couple-spoonfuls-and-be-done person.  Literally.  I will go through phases where I’ll want bowls of ice cream but they are few and far between.  So for me to say that this is a touch sweet for me probably doesn’t mean anything to the real ice cream eater champions of the world out there.

My daughter certainly enjoyed it!

The ONLY bummer about this ice cream had nothing to do with the recipe – our food coloring pots were mislabeled, so we ended up with an icky mauve color instead of the bright teal color we were hoping for.  🙄  Thanks //Wilton//.  But we got that sorted out and should have the right colors next time!

You can find the original recipe //here//.

Galaxy Ice Cream

Ingredients
2 cups heavy whipping cream
1 8oz can sweetened condensed milk
1 tablespoon vanilla
Food coloring of choice
Sprinkles & decorations of choice

Directions
1. In the bowl of a stand mixer, beat the whipping cream on medium until soft peaks form. (Make sure you watch the video on the blog website to see what soft peaks look like!)

2. Once soft peaks form, add in sweetened condensed milk and vanilla, and mix until well combined.

3. Separate ice cream batter into separate bowls and color with food coloring of choice.

4. Combine each color into a large container and use a skewer or a spatula to swirl it around. Decorate with sprinkles and decorations. Freeze for 4-6 hours before serving.

#12NewTreats :: January :: Boston Cream Poke Cake

So I have two projects going on this year – #52NewEats which is where I make a new recipe every week, and #12NewTreats which is where my daughter and I bake a new dessert recipe each month.

If she had it her way, we’d make a new dessert each week, but I managed to convince her that that’s not the healthiest thing in the world, and so maybe we should try one dessert a month and see how it goes.  😉

It is no surprise to me at all that this child chose a Boston Cream style dessert as our first project.  She L O V E S Boston Cream donuts.  LOOOOVES them.  I was thankful to see that this is an extremely easy recipe to make, perfect for baking with your kid and letting them help out in the kitchen.  No homemade custard, no homemade cake mix, no homemade frosting.  Almost entirely store-bought and guess what, I don’t even care, and it was still delicious.

I don’t get snobby about desserts.  I’m just not a baker.  There is nothing wrong at all with baking a cake from a cake mix!  It’s the ONLY way I’ve ever made cake!  I didn’t do anything to change this recipe up, HOWEVER, I am excited by this method, and Maraea already mentioned we should do this again but with different flavor combinations.  She doesn’t have to twist my arm to get on board with that!

This cake was delicious and in fact it was even better the next day after sitting in the fridge overnight.  Total winner!  You can find the original recipe //here//.

Boston Cream Poke Cake

Ingredients
1 box yellow cake mix, and all ingredients needed to prepare
2 packages instant vanilla pudding, and all ingredients needed to prepare
1 container chocolate frosting

Directions
1. Prepare yellow cake according to package directions. Bake in a 13×9 pan. When finished, remove from oven, and poke holes into the cake with the handle of a wooden spoon or spatula. Space the holes evenly throughout the cake.

2. Right after the cake comes out of the oven, prepare the instant vanilla pudding. The brand I bought required me to whisk for about 5 minutes for it to get pretty thick. Once the pudding has thickened, pour it over the cake, taking special care to pour directly into the holes. Spread the pudding around on top. Cover the cake and refrigerate for 1 1/2 – 2 hours.

3. After the cake has cooled and solidified for a couple hours, remove the cake from the refrigerator and uncover it. Remove the lid and metallic covering from the container of chocolate frosting. Microwave in 10-second intervals until the frosting is warm, loose, and stirs very easily. (For me this took about 25 seconds total.) Pour the frosting over top of the cake, and spread quickly before it stiffens again. Place the cake back into the refrigerator for another half hour at least to set.

4. Remove from fridge, cut, and enjoy!