Dessert

Frozen Brownie Sundae Cake

I dreamed this up to satisfy all of my daughters requests in a birthday cake.  I think I need to stop being creative because she is dreaming up some crazy things!  This was pretty tasty though…

Ingredients:
1 stick (1/2 cup) of salted butter
1 12 oz bag of semi sweet chocolate chips divided in half
3 eggs
1 tsp of vanilla extract
1 1/4 cup flour
1 cup of sugar
1/4 tsp baking soda
1 1/2 pints of vanilla ice cream
2 cups of heavy whipping cream
2 tbsp of confectioners sugar
1/2 tsp of vanilla extract
8 oz of bittersweet chocolate squares
8-10 strawberries, cut in half

To make the brownie cakes, preheat the oven to 350.  Butter and line two 8" cake pans with parchment paper (the butter will help the paper stick). Melt the stick of butter and half of the bag of chocolate chips in a large saucepan over medium heat.  Stir until well combined. Remove the pan from the heat and beat in the eggs into the mixture one at a time. Once the eggs are well incorporated, stir in the vanilla and then add the flour, sugar and baking soda and mix until well combined. Add in the remaining chocolate chips and then divide the mix between the two cake pans. Bake until just cooked, about 15 minutes. Remove the pans from the oven and allow to cool for about 15 minutes. Flip over the brownies onto a cooling rack and allow to cool completely (or place into the freezer to cool).

Meanwhile take out the vanilla ice cream to soften. Once the cakes are cooled and the ice cream is soft enough to spread, place all of the ice cream on one of the brownie rounds, spreading out in an even layer to the edge. Place the other brownie round on top and put back in the freezer for 30 minutes. Next, whip 1 cup of the heavy cream with the remaining 1/2 tsp of vanilla extract and confectioners sugar until stiff peaks have formed. Take the cake out of the freezer and spread the whipped cream over in an even layer. Freeze overnight or at least 4 hours. When you are ready to frost the cake, heat the remaining 1 cup of heavy cream to just boiling and then pour over the broken up bittersweet chocolate. Stir until the chocolate and cream are well incorporated and smooth. Set aside and allow to cool for 10 minutes. Pour over the cake and spread to the edges, drizzling down all sides then return to the freezer for 30 minutes. Place the strawberries on top and place in the freezer until about 30 minutes before you are ready to serve.

Profiteroles

This is my mother's go to holiday dessert.  The dough can be made in the morning and then served at room temperature.  The recipe makes 6 but can easily be doubled.  You can store extras in a bag for up to 3 days.  Reheat slightly in the oven to re-crisp the outside. This si the same dough you use to make eclairs and cream-puffs.

Dough ingredients

1/2 cup water

1/4 cup butter

1/8 tsp salt

1/2 cup flour

2 large eggs

Chocolate glaze ingredients

1/2 cup of semi-sweet pieces

1 1/2 tbsp of milk

1 tbsp of butter

1 tbsp of light corn syrup

Ice cream of your choice (coffee or vanilla recommended)

Preheat the oven to 400.  In a small saucepan, combine water, butter and salt.  Over medium heat, bring mixture to a boil.  Remove from heat and immediately stir in the flour.  Over low heat, beat the mixture until it leaves the side of the pan and forms a ball, 1-2 minutes.  Remove from heat, using a mixer, beat in eggs one at time until well incorporated.  Beat the mixture for about 1 minute until it is shiny and has a satin like texture.  Drop the dough by rounded tablespoons on an ungreased cookie sheet.  Bake for 35-40 minutes, or until puffed and golden brown.  Puffs should sound hollow when lightly tapped with a fingertip.

For the glaze, combine the chocolate, butter, corn syrup and milk in the top of a double boiler.  Place over hot, not boiling water, stirring occasionally until the mixture is smooth and well blended.  Let cool slightly (or completely if serving later).  To serve, cut open the puffs to create a sandwich.  Fill the bottom with ice cream and top with the warm chocolate glaze.  

Blondies

Normally, I post my recipes.  This one is not.  It is a recipe I found on the internet and there is nothing that can be done to improve it, IT IS DELICIOUS AS IS (I did include the types os ingredients I used like salted butter since the original did not specify)!!! Normally I post a picture of the finished dish.  No time, dad busted in before I could take a picture.  Here is what was left.

Ingredients:

2 1/4 cup all-purpose flour

2 1/2 tsp baking powder

1/2 tsp salt

1 3/4 cup lightly packed light brown sugar

3/4 cup (1 1/2 stick) SALTED butter, softened

3 large eggs

1 tsp REAL vanilla extract

 2 cups (12 oz package) semi-sweet, bittersweet or dark chocolate chips

Preheat oven to 350.  Grease a 15X10 cookie sheet or other baking dish. Combine Flour, baking powder and salt in a small bowl.  Beat butter and sugar together until creamy.  Beat in eggs and vanilla and then gradually beat in the flour mixture.  Stir in chocolate chips.  Spread into prepared dish and bake for 20-25 minutes until the top is golden brown.  Cool for at least 20 minutes and then serve cut up like brownies.  Recipe should make about 36 bars.

Mississippi Mud Pie

Ingredients:

For Crust:

1 package of chocolate wafer cookies

6 tbsp melted unsalted butter

For filling

6 oz. semisweet chocolate (1/2 ounce reserved for top)

1 and 1/2 sticks of butter, cold

1 3/4 cups light brown sugar

1/4 cup cocoa powder, sifted

4 eggs

1 1/3 cups light cream

1 tsp vanilla extract

For topping

1 1/2 cups heavy cream

Reserved half ounce of chocolate

Pre-heat oven to 350. Crush wafers to a fine sand texture in a food processor.  Add melted butter and process until well mixed.  Place buttered wafers in a 10 inch spring form pan and press into bottom and up sides to cover the bottom of the pan.  Bake in oven for 6-8 minutes.  Remote and allow to cool while preparing filling. Reduce oven temperature to 325.

On low heat, combine semisweet chocolate with light cream and vanilla extract until chocolate is just barely melted.  Remove from heat, whisk to combine and set aside until next step.  With a stand or electric mixer, combine butter and brown sugar until well incorporated.  Beat eggs lightly together with cocoa powder.  Add slowly to butter mixture, scrape down heaters and sides if necessary.  Mixture will be lumpy.  Add a small amount of warm cream to mixture to temper.  Slowly and in batches add the remaining liquid until combined and smooth.  Pour onto of pre-baked crust and bake for 45 minuted or until the center is just set.  Allow to cool completely.  Then whip heavy cream to stiff peaks and spread over cooled cake.  Refrigerate until ready to serve.  Shave remaining chocolate over cake just before serving.

Chocolate Chip Cookie Pie

Adapted from the Nestle Toll house recipe to be nut free. A great recipe to make with kids.

Ingredients:

1 unbaked pie crust large enough for a deep dish pie dish

2 large eggs

1/2 cup flour

1/2 cup lightly packed light brown sugar

1/2 cup sugar 

1 and 1/4 sticks unsalted butter softened

2 cups semisweet chocolate chips

Preheat oven to 325 and adjust one rack to the center.  Measure flour and both sugars into one bowl and mix together.  Beat eggs until foamy in a stand mixer or with an electric mixer, about 2 minutes. add in flour sugar mixture and mix until combined.  Add in softened butter and beat on high sped until well incorporated.  Stir in chocolate chips and then spoon into pie crust.  Bake for 1 hour.  Cool for at least 1 hour before serving.  Slice and serve with whipped cream and ice cream of your choice.