Aunt Cindy's Chocolate Pie

This is probably one of my favorite desserts. My aunt makes it every year for Thanksgiving and since we didn't go away this year, I just had to make it for my family. I made 2 pies for 7 people and yes, every last bite was gone within 2 days of Thanksgiving.

Aunt Cindy's Chocolate Pie

Ingredients
Frozen or refridgerated pie dough or crust
1 cup semi sweet chocolate chips
3 TBS whole milk
2 TBS granulated sugar
4 eggs, separated
1 tsp pure vanilla extract
8 oz heavy whipping cream
2 TBS confectioners' sugar

Directions
Make the pie crust according to the package directions. **I say dough or crust because I use the pre-made crusts. I have a hard time making the edges of the dough look nice.

Combine milk, chocolate chips and granulated sugar in a large microwave safe bowl. Melt in the microwave for about a minute, checking every 30 seconds, until the chips begin to lose shape. Stir until the chocolate is completely melted. Let it cool until it's still fluid, but not hot.

Add the egg yokes one at a time and beat well with a mixer after each one. Add vanillla at the end and mix.

In another bowl with clean beater (I use my KitchenAid mixer for this part), beat the egg whites until stiff. Fold this into the chocolate mixture by hand. Fill the pie shell and chill. This can be made a day ahead of time.

About 30 minutes to an hour before serving, put the beaters and bowl (again I use my KitchenAid) in the freezer. If you don't have time for this that is okay, it just helps the whipping cream whip up easier. Whip the cream and confectioners' sugar together until they form stiff peaks and spread it over the pie.

Enjoy!

Pumpkin Cheesecake

I have been trying to perfect this for several years. I think that it's pretty darn close to Cheesecake Factory. I've experimented with different crusts, baking methods, spices, etc. My suggestions would be 1. don't skimp on the fat - it could change the consistency of the cheesecake, 2. Let the cream cheese and eggs come to room temperature before using them, and 3. use a springform pan - it will make your life a million times easier when trying to serve this!

Pumpkin Cheesecake

adapted from multiple recipes

Prep Time: 45 minutes 

Cooking Time: 65 minutes, plus cooling time

Servings: 8-12

Ingredients

3/4 cup graham cracker crumbs

3/4 cup ginger snaps, ground

5 TBS butter

1 cup plus 1 TBS white granulated sugar

24 oz cream cheese, softened (I used Philadelphia)

1 tsp pure vanilla extract

1 cup canned pure pumpkin (not the pie filling)

3 eggs

1 tsp cinnamon

1/4 tsp nutmeg

1/4 tsp allspice

Directions

Set your eggs and cream cheese out to come to room temp. This could take 30 minutes to an hour depending on how warm your house is. I think it took mine an hour and a half, but I don't have my heat on.

Preheat oven to 350.

In a food processor, pulverize the gingersnap cookie into crumbs. In a small bowl, melt the butter. With a fork, stir in sugar, graham cracker crumbs and gingersnap crumbs. Put in your 9" springform pan and press into the sides and bottom. Go about 2-3 inches high on the sides. Bake for 5 minutes.

Combine cream cheese, 1 cup sugar and vanilla. Mix just until smooth. Add pumpkin, eggs and spices. Mix until well blended. Don't over mix! 

Pour into crust. Bake 60 minutes. Turn the oven off and let the cheesecake sit in the oven for one hour. I let the cheesecake sit on the counter for another hour then chilled overnight. You could eat it after it cooled, but it is much better after it has chilled overnight. 

Enjoy!

Pumpkin Spice Cake

Hallelujah! I found canned pumpkin in the store. I was fully prepared to make my own pumpkin puree, but buying it canned saves me time. I have to tell you that this is waaaaayyyy better than the other recipe I posted last week. Basically the only changes that I made were swapping spice cake mix for the yellow cake and leaving out the pumpkin pie spice. Delish!

Pumpkin Spice Cake

Ingredients

Box of Duncan Hines spice cake mix

3 eggs

1/3 cup vegetable oil

2 cups pumpkin

Frosting

8 oz package of cream cheese

1/4 cup butter, softened

1 cup confectioners sugar

1/2 tsp vanilla

Directions

Preheat the oven to 325.

Mix together cake mix, vegetable oil, pumpkin and eggs.

Pour into a 9x13 pan and bake for 25-30 minutes. Let cool.

In a medium bowl, beat together the cream cheese and butter until creamy. Mix in the vanilla, then gradually stir in the confectioners' sugar.

Enjoy!



Pumpkin Cupcakes with Cream Cheese Frosting

These are so delicious. The only thing I might consider doing is adding an additional 1/4-1/2 tsp of pumpkin pie spice for a little stronger flavor. Regardless, these were great even without the frosting. Very moist and the perfect fall treat!

Pumpkin Cupcakes with Cream Cheese Frosting

adapted from multiple recipes

Ingredients

Cupcakes

Box of yellow cake mix

Eggs

Vegetable Oil

2 cups pumpkin puree OR 15 oz can pure pumpkin

1/2 tsp pumpkin pie spice

Frosting

8 oz package of cream cheese

1/4 cup butter, softened

1 cup confectioners sugar

1/2 tsp vanilla

Directions

Preheat the oven to 350.

Follow the directions on the back of the cake box, but substitute the pumpkin for the water and add the pumpkin pie spice.

Line two 12-cup muffin tins with paper liners. Divide the batter among the prepared muffin tins and bake until a toothpick inserted into the center of a cupcake comes out clean, 15 to 18 minutes. Let cool.

In a medium bowl, beat together the cream cheese and butter until creamy. Mix in the vanilla, then gradually stir in the confectioners' sugar.

Enjoy!

Strawberry Pretzel Dessert

I really wasn't sure what to call this. The original recipe calls it a "salad," but to me that would mean the ingredients are just thrown together, not layers like the it calls for. It just didn't seem to be the right wording. Beyond that, this is delicious! It's the perfect combination of salty and sweet. I think it tastes better after sitting overnight, but word of warning - spray the bottom of your pan. I didn't and have had some trouble getting the crust out the next day.

Strawberry Pretzel Dessert

adapted from Allrecipes

Ingredients

1 1/2 cups crushed pretzels

4 1/2 TBS sugar

a stick and a half (3/4 cup) of butter, melted

1 cup sugar

2 - 8 oz packages low-fat cream cheese

8 oz container of Lite or Free Cool Whip

1/2 tsp vanilla extract

6 oz package strawberry gelatin

16 oz package frozen sliced strawberries, defrosted

Directions

Preheat oven to 350. Mix together crushed pretzels, sugar and melted butter. Press into the bottom of a greased 9x13 pan. Bake for 10 minutes and no longer or it will take an act of Congress to get your crust cut! Cool completely.

In a medium bowl or with your stand mixer, beat together cream cheese and sugar until smooth. Add vanilla and mix well. Fold in the Cool Whip. Spread over cooled crust. Place in the fridge for about 1 hour.

Bring 1 cup of water to a boil. Mix in gelatin until dissolved. Add in strawberries. Place in the fridge for about 1 hour to firm slightly. 

Once the strawberry mixture has thickened slightly, pour it over the cream cheese mixture in the pan. Refrigerate overnight or at least 2-3 hours.

If you are short for time, you can let the strawberry mixture cool slightly and then pour it over the top of the cream cheese mixture. Again let it sit in the fridge overnight or 2-3 hours minimum. 

Enjoy!

Monkey Munch (or Puppy Chow or Muddy Buddies...)

Again another Morgan-proof "baking" recipe. This is so easy and would be great to make with your kids (if you have any). I actually took this to a Delta Gamma function for collegians and I've never seen a bunch of girls so excited about food. Wait, I take that back. I have seen girls that excited and they were usually Delta Gammas, mainly me. Anyway this is well loved by young and old, just remember to let people know that it is made with PB in case there are any nut allergies. Anaphylaxis is no bueno at a party.

Monkey Munch

from Chex

Ingredients

9 cups Rice Chex
1 cup semi-sweet chocolate chips
1/2 cup peanut butter
1/4 cup butter
1 tsp vanilla
1 1/2 cups powdered sugar Directions Measure cereal into a gallon sized plastic bag or a large bowl with a lid. In a separate bowl, put the chocolate chips, PB and butter. Microwave for a minute and stir. Microwave for 30 seconds and stir, repeat until the butter and chocolate is melted. Stir in the vanilla. Pour the chocolate mixture over the cereal and stir to coat. It might help to shake it a little too. Once the squares are evenly coated, add the powdered sugar. Shake until well coated. Spread the mix out onto wax paper to cool. Enjoy!

How To... Make Homemade Whipped Cream

This is soooo easy and much tastier than the whipped cream in a can! I use my KitchenAid stand mixer to make this, but you could also use a hand mixer. If you can do this with just a whisk then I am thoroughly impressed and you are my new hero! I just don't have the patience nor the strength to hand whip it.

Homemade Whipped Cream

Ingredients

1/2 cup heavy whipping cream

2 tsp powdered sugar

Directions

Before you begin, place your mixing bowl and beater(s) in the freezer for about 15-30 minutes. 

Once the beater(s) and bowl are sufficiently chilled, pour your cream into the bowl. I turn my KitchenAid to 6 or 8 and let her go. Once the cream starts to thicken, add the sugar. Keep watching for stiff peaks to form. Stop once you see these! Don't overbeat it or you will have butter instead.

Enjoy!

Lemonade Pie

So my new Southern Living came today and on the front cover was lemon pie. I flipped to the recipe and decided that it was Morgan-proof! No baking and minimal ingredients! I thought about making it a lime pie, but discovered that Jell-o does not make a lime pudding. Who would have thought? It was very delicious and perfectly tart. 

Lemonade Pie

adapted from Southern Living

Ingredients
1  12-oz. can fat free evaporated milk

2  3.4-oz. packages sugar-free & fat free lemon instant pudding mix

2  8-oz. packages reduced fat cream cheese, softened

1/2  tsp  vanilla extract

1  12-oz. can frozen lemonade concentrate, thawed 

1  9-inch ready-made graham cracker pie crust

Directions

Whisk together evaporated milk and pudding mix in a bowl 2 minutes or until mixture is thickened.

Beat cream cheese and vanilla at medium speed with an electric mixer until fluffy. Add lemonade concentrate, beating until smooth; add milk mixture, and beat until blended. Pour into crust. Cover and chill 8 hours or until firm.

Enjoy!