Category: DESSERTS

SALTED CARAMEL POTS DE CREME – BAKING PARTNERS

Swathi asked me to select a recipe for this month and I’d been dying to try these, so guess what we’re baking? Yep, you guessed it, SALTED CARAMEL POTS DE CREME. I cannot tell you where I first got the recipe because all I have is a photocopied page.  The salt brings out the rich buttery flavor of these simple creamy custards.

SALTED CARAMEL POTS DE CREME
1 1/2 cups sugar
1/4 cup water
1/4 teaspoon sea salt
1 1/2 cups heavy whipping cream
1/2 cup whole milk
6 egg yolks
1 teaspoon flaked sea salt*

*I used Himalayan Pink fresh ground salt

  • Preheat oven to 325 degrees.
  • Adjust racks as necessary so your baking dish will be centered evenly in your oven.
  • Place six 6 ounce ramekins in a large baking dish. As you can see I used a combination of what I had available at the time.
  • Add enough water to the baking dish to go half way up the sides of the ramekins.
  • In a medium saucepan combine the sugar, water and 1/4 teaspoon sea salt.
  • Heat and stir until sugar is completely dissolved.
  • Increase heat to medium high and bring mixture to a rolling boil.
  • Boil for 8 minutes without stirring until you reach a deep amber color.
  • Remove from heat.
  • Whisking constantly, whisk in whipping cream and milk in a steady stream. Mixture will steam and sugar will begin to harden.
  • Return to heat cooking and whisking about 2 minutes until sugar has dissolved.
  • In a large bowl whisk egg yolks until light and foamy.
  • Slowly whisk whipping cream mixture into beaten egg yolks.
  • Pour mixture through sieve into a 4 cup spouted measuring cup.
  • Carefully pour strained mixture into ramekins.
  • Bake 40 minutes or until edges are set and centers jiggle just slightly.
  • Transfer to wire racks to cool, cooling completely.
  • Cover with saran and chill 4-24 hours.
  • Before serving sprinkle with flaked sea salt.
I have made something similar in the past if you want one not quite so rich. These Salted Caramel Cheesecakes were really good too.Every recipe we tried recently was excellent, but this dessert was melt-in-your-mouth decadently good!  It was also rich so I’m very glad I made it in these small ramekins for individual servings!
SALTED CARAMEL CHEESECAKE CUPS
CHEESECAKE
1/2 pound softened cream cheese
1/2 cup sugar
2 JUMBO eggs at room temperature
1/2 cup sour cream
CARAMEL
6 tablespoons light corn syrup
1/2 cup + 2 tablespoons sugar
3 tablespoons unsalted butter, cubed
1/2 cup heavy cream
1/2 teaspoon sea salt
  • Preheat oven to 325°.
  • In a large mixing bowl beat the cream cheese and sugar at medium speed until smooth.
  • Add eggs, beating until incorporated after each egg.
  • Beat in sour cream.
  • Pour into ramekins.
  • Set ramekins in a baking dish and add water to midway up the ramekins.
  • Place in the center of the oven and bake 15-20 minutes until the edges are set, but the centers are still jiggly.
  • Turn off oven and leave cheesecakes undisturbed for 1 hour.
  •  After 1 hour transfer ramekins to cooling rack and cool completely before covering.
  • Cover and chill cheesecakes in the refrigerator at least several hours, preferably overnight.
  • Meanwhile make the caramel.
  • In a heavy saucepan heat the corn syrup.
  • Stir in the sugar until well incorporated and cook over a moderately high heat, undisturbed until a deep amber caramel forms.
  • Turn off heat and carefully stir in butter with a long spoon.  Careful, it will spit.
  • Add the heavy cream in a thin stream, stirring constantly until smooth.
  • Add salt and blend well.
  • Transfer the caramel to a heatproof container and allow to cool.

To serve:

  • Heat caramel in small increments until desired temperature.
  • Pour a spoonful over each cheesecake and serve.

CHOCOLATE HEAVENS

These cookies are melt in your mouth delectable.  I guarantee they will not last long enough to worry about putting them in the cookie jar.


CHOCOLATE HEAVENS
2 cups minus 2 tablespoons cake flour
1 2/3 cups bread flour
1 1/4 teaspoons baking soda
1 1/2 teaspoons baking powder
1 1/2 teaspoons sea salt
1 1/4 cups unsalted butter
1 1/4 cups packed brown sugar
1 1/4 cup tablespoons sugar
2 large eggs
2 teaspoons PURE vanilla
1 cup semisweet chocolate chips
4 ounces BAKER’s bittersweet chocolate, grated or chopped in your food processor
1 cup milk chocolate chips
4 ounce package Diamond walnut topping pieces

  • Sift together flours, baking soda, baking powder, and salt. Set aside.
  • In a large mixing bowl cream together the butter and sugars until fluffy.
  • Add eggs, one at a time, blending well.
  • Add vanilla just until combined.
  • Gradually add flour mixture until all combined.
  • Fold in nuts and chocolates.
  • Roll dough into log and wrap dough in plastic for 24-36 hours before baking.*
  • Preheat oven to 350 °.
  • Line cookie sheet with Parchment paper.
  • Unwrap dough and slice into 1/4 inch cookies.
  • Lightly sprinkle each slice with sea salt.
  • Bake 10-12 minutes.
  • Cool.
  • Enjoy.

*You can just slice the dough and lay the cookies out to bake, but I like to take the slices and roll each one into a ball.  Then after they have been in the oven about 15 minutes, I use my spatula to slightly flatten each cookie like you would a peanut butter cookie.

    ELVIS PRESLEY POUND CAKE – BAKING PARTNERS

    This month’s baking partner’s challenge is to make pound cake. I made lemon pound cake with an apricot pineapple filling and an orange glaze.

    This recipe makes 1 loaf, but if you want to use a Bundt pan, double the recipe.  Make sure this cake bakes in a cold oven,  DO NOT PREHEAT OVEN.

    Active Time: 20 min
    Total Time: 3 1/2 hr (includes cooling)
    from Gourmet | September 2005

    ELVIS PRESLEY’S FAVORITE POUND CAKE
    1 sticks (1/2 cup) unsalted butter, softened, plus additional for buttering pan
    1 1/2 cups sifted cake flour plus additional for dusting
    1/3 teaspoon salt
    1 1/4 cups sugar
    3 and 1/2 large eggs, at room temperature
    2 teaspoons PURE vanilla
    1/2 cup heavy cream

    • Generously butter pan and dust with flour, knocking out excess flour, line the bottom  of the pan with parchment paper.
    • Beat together butter and sugar in a large bowl with an electric mixer at medium-high speed until pale and fluffy, about 5 minutes in a stand mixer fitted with paddle attachment or 6 to 8 minutes with a handheld mixer. 
    • Add eggs 1 at a time, beating well after each addition, then beat in vanilla. 
    • Reduce speed to low and add half of flour, then all of cream, then remaining flour, mixing well after each addition. 
    • Scrape down side of bowl, and then beat at medium-high speed 5 minutes. Batter will become creamier and satiny.
    • Transfer the batter into pan and tap the pan against work surface once or twice to eliminate air bubbles.
    • Place pan in (cold) oven and turn oven temperature to 350°F. 
    • Bake until golden and a wooden pick or skewer inserted in middle of cake comes out with a few crumbs adhering, 1 to 1 1/4 hours. 
    • Cool cake in pan on a rack 30 minutes. 
    • Run a thin knife around inner and outer edges of cake, then invert rack over pan and invert cake onto rack to cool completely.

    APPLE PUMPKIN BRULEE’ TART

    This makes 2-4×13 tarts. This is a very versatile recipe that can be made as all pumpkin, or pumpkin banana or apple pumpkin or apple banana pumpkin…

    They are both good, but I think I’m partial to the Banana Pumpkin.

    APPLE (BANANA) PUMPKIN BRULEE’ TART serves 8+
    1 batch of your favorite pie dough
    2 cups pumpkin pure’e or 1 cup pumpkin pure’e, 1 ripe banana and 3/4 cup chunky applesauce
    2 large eggs
    3 large egg yolks
    1 1/2 cups half and half
    3/4 cup sugar plus caramelizing sugar
    3/4 teaspoon sea salt
    1 teaspoon ginger
    1 teaspoon cloves
    1 1/2 teaspoon cinnamon

    • Preheat oven to 375°.
    • Prepare and measure dough to 2-7 x 16 inches pieces.
    • Lay dough over 4 x13 tart pan with removable bottom. DO NOT PUSH INTO PAN – this may crack your crust. Gently lift and lower dough into tart pan careful to form corners.
    • Trim edges flush with pan.
    • Cut a piece of parchment paper to fit into tart pan. 
    • Place tart pan on cookie sheet.
    • Fill with pie weights and bake 25-30 minutes until begins to brown.
    • Let cool to lukewarm, remove pie weights and parchment paper.
    • Blend together, the pumpkin, eggs, half & half, sugar, salt, ginger, cloves and cinnamon.
    • Pour into tart.
    • Pour custard mixture into tart.
    • Reduce to 325°.
    • Bake tart 30 minutes or until custard is set and starts to puff.
    • Cool 1 hour.
    • Chill at least 2 hours.
    • Sprinkle generously with sugar.
    • Pass flame of kitchen torch over sugar until golden and melting.
    • Let sugar cool until hard.
    • Cut into pieces.

    BUTTERMILK CARROT BRAN MUFFINS

    Thanks to my friend I have a new favorite recipe. Hoping she doesn’t mind my changes and additions.

    BUTTERMILK CARROT BRAN MUFFINS makes 3-4 dozen
    1 1/2 cups ALL BRAN Original
    1 1/2 cups ALL BRAN Buds
    2 cups buttermilk
    1/2 cup coconut oil, warmed
    1/2 cup butter, softened
    2 eggs
    1 1/2 cups sugar
    3-4 tablespoons Grandma’s molasses
    2 1/2 cups flour
    2 1/2 teaspoons baking soda
    2 teaspoons salt
    1 teaspoon nutmeg
    1 1/2 teaspoon cinnamon
    1 1/2 cups golden raisins

    • In a large mixing bowl combine the bran buds and and bran original.
    • Pour buttermilk over bran mixture and set aside.

    • Sift together flour, baking soda, nutmeg, cinnamon and salt. Set aside.
    • Preheat oven to 350 degrees.
    • Coat muffin tins or fill with muffin papers.

    • In your mixer bowl cream together sugar, coconut oil, butter and eggs until fluffy.
    • Add molasses.
    • Alternately add in bran mixture and flour mixture, blending well as you go.
    • Fold in carrots and raisins.
    • Fill muffins 2/3 full.
    • Bake 15-20 minutes.
    • Batter will keep in refrigerator several weeks.

    BUTTERMILK DEVIL’S FOOD CAKE with COCONUT CREAM CHEESE FROSTING

    Every year for the past 17 years my cousin Jenn and I have each made a birthday cake for her sister, Michelle. It’s a tradition that we began to remember Michelle by.  You see she past away on April 22nd 17 years ago and we “buried” her on her actual birthday, the 25th. We’ve added June 15th for her mom and November 17th for my dad.  I don’t usually write about this, but for some reason this year I have the need to spell it out.

    This is a simple recipe, but VERY adaptable to layer cake, cup cakes, sheet cake etc… and a family favorite.

     
    BUTTERMILK DEVIL’S FOOD CAKE with COCONUT CREAM CHEESE FROSTING

    CAKE
    1/2 cup butter
    2 cups sugar
    2 JUMBO eggs
    2 cups buttermilk
    2 1/2 cups flour
    2 teaspoons baking soda
    1/2 cup cocoa powder
    2 teaspoons PURE vanilla
    1/8 teaspoon salt

    • Grease and “flour” pans.  I use cocoa instead of flour so the coloring matches.
    • Preheat oven to 350 degrees.
    • Cream together butter and sugar until fluffy.
    • Add eggs and beat well.
    • Sift together the flour, cocoa, salt and baking soda.
    • Add alternately flour mixture, vanilla and buttermilk until well blended and smooth.
    • Pour into prepared pan(s).
    • Bake 20-50 minutes depending on pan until center springs back and toothpick comes out clean.

    FROSTING
    1/3 cup cream cheese, softened
    1/4 cup butter, softened
    1 teaspoon PURE vanilla
    1/3 cup flaked coconut
    2 cups powdered sugar

    • Cream together cream cheese and butter until fluffy.
    • Add vanilla.
    • Add coconut.
    • Add powdered sugar, beating until smooth.

    Save

    CHOCOLATE HEART OF DARKNESS CAKE – BAKING PARTNERS

    This month baking partners had the choice between flourless chocolate cookies or chocolate truffle cake.  

    LOL, There was NO choice for my family. In fact hubby INSISTED on the chocolate truffle cake and if he hadn’t I would have.  But, I have to admit these are way too rich for my blood. I made them on Easter and had a little glaze left from the hot cross buns so added a bit of cocoa and glazed the cakes.

    CHOCOLATE HEART OF DARKNESS CAKE by Marcel Desaulniers 

    CHOCOLATE TRUFFLE
    8 ounce semisweet baking chocolate
    3/4 cup heavy cream

    • Place semi sweet chocolate in a mixing bowl.
    • Heat 3/4 cup heavy cream in a small saucepan over medium heat. Bring to a boil.
    • Pour boiling cream over the chopped chocolate. Let it sit for five minutes and whisk until smooth.
    • Pour the mixture onto a nonstick baking sheet and slightly spread it with a spatula.
    • Place this in the freezer for 15 minutes.
    • Divide into two and roll into balls.
    • Place the truffles into paper lined plates and place in the freezer.

    CHOCOLATE COCOA CAKE
    5 ounces butter, cut into pieces + 2 tsp melted
    2/3 cup all purpose flour
    1/2 cup unsweetened cocoa
    8 ounces (1 box) semi sweet baking chocolate
    3 large eggs + 2 yolks
    1/2 cup granulated sugar
    1 teaspoon PURE vanilla extract

    • Preheat the oven to 325 degrees.
    • Lightly coat the inside of muffin tin (3 inch diameter cups) with melted butter. Set this aside.
    • In a sifter combine flour and cocoa powder. Sift and set aside.
    • Melt chocolate and butter in double boiler or in a microwave and stir until smooth.
    • Place egg, egg yolks and sugar in a bowl and beat on medium high heat with an electric mixer.
    • When it is frothy add the butter chocolate mixture and beat for 15 seconds.
    • Fold in the dry ingredients along with vanilla extract.
    • Fill each muffin cup 3/4’s with the batter and bake for about 5-6 minutes.
    • Remove the truffle from the freezer.
    • Quickly take the muffin tray from the oven and press one truffle each to the center of the muffin.
    • Immediately return the baking pan into the oven and continue baking until a toothpick inserted into the cake (not the center truffle portion but the edge of the cake) comes out clean. It will take 15-17 minutes.
    • Cool in room temperature for 20 minutes.
    • Run a knife around each cake to loosen it and then gently pull the baked cake out of the cup.
    • Serve while still warm with whipped cream or ice cream.

    PERFECT CHEESECAKE ~ BAKING PARTNER’S CHALLENGE #9

    We had many scrumptious choices this month – too many – hard to choose just one. It was a beautiful and classic cheesecake, tangy and sweet, with a velvety smooth and rich texture that I chose.  I added my homemade caramel sauce and served it for Easter.

    adapted from Perfect Cheesecake by Simply recipes for Baking Partners GROUP

    Crust
    2 cups of Graham cracker crumbs (I used a combo of ginger snaps and vanilla wafers)
    2 tablespoons sugar
    Pinch sea salt
    5 tablespoons unsalted butter (if using salted butter, omit the pinch of salt), melted

    Filling
    32 ounces cream cheese at room temperature and cut into 1/2 inch pieces
    1 1/3 cup sugar
    Pinch of Sea salt
    2 teaspoons PURE vanilla
    4 large eggs
    2/3 cup regular sour cream
    2/3 cup heavy whipping cream

    Topping – I omitted to help cut down on the cholesterol since I was adding the caramel sauce
    2 cups regular sour cream
    1/3 cup powdered sugar
    1 teaspoon vanilla

    CRUST PREPARATION

    • Preheat oven to 350 degrees.
    • Place a 9 inch spring form pan on a large sheet of heavy duty foil.  Smooth foil up the sides rolling at the top edge.  You are basically making your pan water proof.
    • Grind the graham crackers and/or ginger snaps in a food processor until finely ground.
    • In a large bowl stir together the crackers, sugar and salt. With your hands blend in the melted butter until you have a uniform consistency.
    • Press the cracker crumb mixture evenly into the bottom of your prepared springform pan.
    • Bake for 10 minutes.
    • Remove from the oven and let cool.
    • Reduce the oven temperature to 325 degrees.

    FILLING PREPARATION

    • Cream the cream cheese until smooth.
    • Add the sugar and beat for a few minutes more.
    • Add the salt and vanilla, beating until well blended after each addition.
    • Add the eggs, one at a time, beating until well blended after each addition.
    • Add the sour cream, beating until well blended.
    • Add the heavy cream, beating until well blended.
    • Scrape down the sides of the mixer bowl scraping up any thicker bits of cream cheese that has stuck to the sides or bottom.

    BAKING

    • Place the foil-wrapped springform pan in a large, high-sided roasting pan.
    • Pour about 2 quarts of boiling water around the pan.
    • Pour the prepared cream cheese filling into the springform pan over the cracker crust.
    • Smooth the filling level.
    • Bake on the lower rack of your oven.
    • Carefully pour the hot water into the roasting pan creating a water bath for the cheesecake. Pour enough water to reach halfway up the side of the springform pan.
    • Bake at 325 degrees for 1 1/2 hours.
    • Turn off the oven.
    • Crack open the oven door 1-inch or so, and let the cake cool in the oven for 1 hour. Slow cooling this way helps prevent cracking in the cheesecake.
    • Remove the cake from the oven and discard the foil.
    • With a fresh piece of foil, tent the cheesecake so that the foil doesn’t actually touch the cheesecake.
    • Chill in the refrigerator for a minimum of 6 hours or overnight.

    TOPPING PREPARATION

    • In a large mixing bowl cream together the sour cream, powdered sugar and vanilla, until well blended.
    • Chill topping mixture until you are ready to serve the cake.

    PREPARE THE CAKE FOR SERVING

    • Run a table knife around the inside edge of the spring form pan to release anything that might have stuck during baking.
    • Remove outer pan ring.
    • Spread the sour cream topping evenly on cheesecake.
    • Drizzle with caramel sauce and serve.
    • Enjoy.

    CARAMEL SAUCE
    1/2 cup heavy cream
    4 tablespoons butter, softened
    2 tablespoons light corn syrup
    3/4 cup sugar
    2+ tablespoons water

    • Combine the cream and butter in a small saucepan and bring to a simmer, stirring frequently to prevent scorching.
    • Remove from the heat.
    • In a medium saucepan cook the corn syrup over a medium heat until bubbly.
    • Fold in 1/4 cup of the sugar and continue to cook until the edges begin to turn a light amber color.
    • Add in 1/4 cup sugar more and repeat until all the sugar is blended in.
    • Continue cooking until amber color darkens stirring constantly.
    • Remove from the heat and carefully fold in the cream mixture.
    • Cook over medium heat stirring frequently until caramel is bubbling.
    • Serve warm.

    Makes 1 1/2 cups. Refrigerate for up to 2 weeks.

    NOTE: Microwave20-30 seconds to soften refrigerated caramel before serving

    Save

    COUCH POTATO BARS

    I got this recipe from Tablespoon because it sounded intriguing.  Hubs likes it, but honestly it didn’t have enough flavor for all the work.  I much prefer my Chunky Monkeys.

    COUCH POTATO BARS
    4 cups pretzel sticks, ground fine
    1/4 cup butter, melted
    3 tablespoons sugar
    8 slices bacon, cooked and crumbled
    1 cup semi-sweet chocolate chips
    1 cup potato chips, crumbled
    1 can sweetened condensed milk
    1 cup peanut butter

    • Preheat oven to 350 degrees.
    • Line 9×9 baking dish with foil.
    • Combine pretzel crumbs, sugar and butter.
    • Press into pan.
    • Sprinkle bacon and chocolate chips over pretzel crust.
    • Sprinkle potato chips over bacon and chocolate chips.
    • Drizzle condensed milk evenly over the top.
    • Bake 20 minutes.
    • Let cool for 20 minutes on the counter and then chill in refrigerator for an hour.
    • Once bars are completely cooled, melt peanut butter in microwave for 30 seconds.  Drizzle peanut butter over top.
    • Remove foil from pan and cut into bars.
    • Keep refrigerated.

    ORANGE BLOSSOM BRIOCHE ROLLS – BAKING PARTNERS

    This month Baking Partners are making Brioche from this adapted recipe from the book by famous pastry chef Dominique Ansel: The Secret Recipes. 

    Brioche is a pastry of French origin that is similar to a highly enriched bread with a high egg and butter content giving it a rich feel and taste.  It is light and slightly puffy.  It has a dark, golden, and flaky outer crust heightened by an egg wash. Brioche is made in the same basic way as bread, but has the richer aspect of a pastry because of the extra addition of eggs, butter, liquid (milk, water, cream, and, sometimes, brandy) and occasionally a bit of sugar.  Brioche is served as a pastry or as the basis of a dessert with local variations of added ingredients, fillings or toppings. 

    ORANGE BLOSSOM BRIOCHE ROLLS  
    Makes around 20-25 rolls

    2 cups bread flour
    ½ teaspoon salt
    ¼ cup sugar
    2 ¼ teaspoon of  instant yeast
    4 large eggs
    1 tablespoon whole milk
    11 tablespoon unsalted cold butter small dice
    ¼ teaspoon Orange extract
    Grated orange zest of one orange
    1 teaspoon orange blossom water
    Non stick spray as needed for greasing
    All purpose flour for dusting
      • In a bowl, combine the bread flour, salt, sugar, yeast and eggs and mix well using hands or if using kitchen aid stand mixer use dough hook. Mix until well combined, kneading well so that it develop gluten (may take 10 -15 minutes). When it develops gluten the dough will leave the sides and  it will pass the window pane test – when you pull a piece of dough you can extend the dough without breaking it, also you  can make a see through sheet that is called window pane test. 

     

      • Then add the cold diced butter, and mix again until all the butter is incorporated well. 

     

      • Then add orange extract, orange zest, orange blossom water and mix until everything is fully incorporated. The finished dough should be smooth, shiny and sticky. 

     

      • Lightly grease a medium bowl and transfer the dough to the bowl. Cover with plastic wrap pressed directly on to the surface of the dough to prevent a skin from forming. Proof the dough at room temperature for doubled in size. It will take  about 1 ½ hours. 

     

    • Remove the plastic warp and punch down the dough by folding. Cover the dough again with plastic wrap pressed directly on the surface. Refrigerate overnight to relax the gluten.
    Next day
      • When you are ready to bake, transfer the dough to lightly floured area and divide the dough into small pieces and shape it into balls/rolls or any shape you want. 

     

      • If you using muffin tin grease them well and transfer the shaped balls, set aside for 45 minutes or 1 hour until the rolls puff up well. As you can see I proofed mine in a really warm kitchen and the kind of grew together.

     

    • While the shaped rolls are proofing preheat oven to 400 F.
      • After 1 hour, brush the brioche rolls with egg wash and  bake them for 10 minutes or until they become golden brown in color. 

     

      • Leave the brioche for 5 minutes in the pan and carefully remove them and enjoy as much you want. 

     

    • Brush them with little jam or Nutella if you like.

    BLUEBERRY CRUMB CAKE

    Rainy and dreary here today so I started the crock pot and the oven for some yummy new recipes.

    BLUEBERRY CRUMB CAKE also makes great muffins

    CAKE
    1/4 cup organic butter, softened
    3/4 cup sugar
    1 JUMBO egg
    1/2 cup whole milk
    1/2 teaspoon PURE vanilla
    2 cups flour
    2 teaspoon baking powder
    1/4 teaspoon sea salt
    1 teaspoon lemon zest
    2 cups small wild blueberries

    • Preheat oven to 350 degrees.
    • Spray a 10 inch spring form pan with non-stick spray.
    • In a large bowl cream butter with sugar.
    • Add egg, blending well.
    • Sift together flour, baking powder and salt.
    • Alternately add flour mixture and milk, beating until well blended.
    • Fold in lemon zest and blueberries.
    • Spread into prepared pan.

    TOPPING
    1/4 cup organic butter, softened
    1/3 cup flour
    1/2 cup quick cooking oats
    1/2 cup sugar
    1 1/2 teaspoon cinnamon
    1/3 cup brown sugar
    2 tablespoons chilled butter, sliced thin

    • In a medium bowl mix together softened butter, flour, oats, white sugar and cinnamon until well blended.
    • Sprinkle on top of cake.
    • Sprinkle brown sugar on top evenly.
    • Place chilled butter slices randomly around.
    • Bake 40-45 minutes until cake tester comes out clean from middle of cake.

    CAPPUCCINO CRÈME CHOCOLATE TRUFFLE PIE

    1/3 cup butter
    1/2 cup Hershey’s cocoa
    1/4 cup sugar
    14 ounce can sweetened condensed milk (not evaporated milk)
    1 – cup semi-sweet Chocolate Chips
    2 – eggs, slightly beaten
    1 1/2 cups ground ginger snaps
    1 1/2 cups ground vanilla wafers
    4 tablespoons butter, melted
    CAPPUCCINO CRÈME (recipe below)
    Cherry cordial Hershey’s milk kisses

    • Preheat oven to 350 degrees.
    • In a small saucepan melt thebutter over low heat.
    • Stir in cocoa and sugar.
    • Add the sweetened condensed milk, chocolate chips and eggs.
    • Stir until smooth. Remove from heat. Pour into crust.
    • Bake 25 to 30 minutes or until center is almost set.
    • Cool completely.
    • Refrigerate until ready to serve.
    • Just before serving, prepare and spread CAPPUCCINO CREME over top.
    • Garnish with chocolate pieces, if desired.
    • Cover and refrigerate leftover pie.

    CAPPUCCINO CRÈME
    1 cup (1/2 pint) whipping cream

    1 1/2 teaspoons powdered espresso
    2 teaspoons Hershey’s Cocoa
    3 tablespoons powdered sugar

    Directions:
    In a mixing bowl, combine whipping cream, powdered espresso, Cocoa and powdered sugar. Beat until stiff. Makes about 2 cups.