Thursday, November 26, 2009
* 1 cup graham cracker crumbs
* 1/3 cup NESTLÉ® TOLL HOUSE® Baking Cocoa
* 1/4 cup granulated sugar
* 1/3 cup butter, melted
* 2 3/4 cups (16 oz.) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels, divided
* 2 cups heavy whipping cream, divided
* 2 teaspoons powdered sugar
* 1 teaspoon vanilla extract
PREHEAT oven to 350° F.
COMBINE graham cracker crumbs, cocoa and granulated sugar in 9-inch pie plate. Stir in butter until moistened; press onto bottom and up side of pie plate.
BAKE for 8 to 10 minutes. Sprinkle 1/2 cup morsels over bottom of hot crust; let stand for 10 minutes or until all morsels are shiny. Spread chocolate over bottom and up side of crust. Cool to room temperature.
MICROWAVE 2 cups morsels and 3/4 cup cream in large, uncovered, microwave-safe bowl on HIGH (100%) power for 1 minute; STIR. The morsels may retain some of their original shape. If necessary, microwave at additional 10- to 15-second intervals, stirring just until morsels are melted. Cool to room temperature.
BEAT remaining cream, powdered sugar and vanilla extract in chilled small mixer bowl until soft peaks form. Fold 2 cups whipped cream into chocolate mixture. Spoon into crust; swirl top. Garnish with remaining whipped cream. Refrigerate until firm.
MICROWAVE remaining 1/4 cup morsels in heavy-duty plastic bag on HIGH (100%) power for about 30 seconds; knead until smooth. Cut tiny corner from bag; squeeze to drizzle chocolate over pie. Llet stand a few minutes before serving.
Tuesday, November 24, 2009
A surprise filling of brown sugar streusel makes this pumpkin-flavored cake a special treat. Save a bit of icing for drizzling over each serving of this wonderful cake!
1/2 cup packed brown sugar
1 teaspoon ground cinnamon
1/4 teaspoon ground allspice
2 teaspoons butter
COMBINE brown sugar, cinnamon and allspice in small bowl. Cut in butter with pastry blender or two knives until mixture is crumbly.
3 cups all-purpose flour
1 tablespoon ground cinnamon
2 teaspoons baking soda
1 teaspoon salt
2 cups granulated sugar
1 cup (2 sticks) butter, softened
4 large eggs
1 cup LIBBY'S® 100% Pure Pumpkin
1 container (8 oz.) sour cream
2 teaspoons vanilla extract
PREHEAT oven to 350°F. Grease and flour 12-cup Bundt pan.
COMBINE flour, cinnamon, baking soda and salt in medium bowl. Beat granulated sugar and butter in large mixer bowl until light and fluffy. Add eggs one at a time, beating well after each addition. Add pumpkin, sour cream and vanilla extract; mix well. Gradually beat in flour mixture.
TO ASSEMBLE: SPOON half of batter into prepared pan. Sprinkle Streusel over batter, not allowing Streusel to touch sides of pan. Top with remaining batter. Make sure batter layer touches edges of pan.
BAKE for 55 to 60 minutes or until wooden pick inserted in cake comes out clean. Cool for 30 minutes in pan on wire rack. Invert onto wire rack to cool completely. Drizzle with Glaze.
COMBINE 1 1/2 cups sifted powdered sugar and 2 to 3 tablespoons orange juice or milk in small bowl; stir until smooth.
Estimated Times: Preparation - 12 minutes; Cooking - 55 minutes.
Yields 12 to 16 servings.
Sunday, November 22, 2009
2 cup flour
1 cup oats
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon salt
1 cup butter or margarine
1 cup sugar
1 cup brown sugar, packed
1 teaspoon vanilla
1 cup sweet potatoes
1 cup semi-sweet chocolate chips
Combine first 5 ingredients. Cream butter; add sugars and beat until light and fluffy. Add eggs and vanilla, mix well. Alternate additions of dry ingredients and sweet potatoes, mixing well after each addition. Stir in morsels. Bake on lightly greased cookie sheet, 5 to 7 minutes at 350 degrees
What I'm going to make next:
The brown sugar, cream, marshmallows and oatmeal
streusel gives this casserole a taste similar to sweet potato pie, yet the dish goes great alongside meals as varied as low-key chicken dinners
or festive holiday banquets. And the great part is, if you're planning to use this for entertaining, you can make everything but the streusel a day ahead so you won't be stressed at crunch time. Just cover the filled baking dish and pop it in the fridge. Take it out a few hours before you plan to bake it so the casserole can come close to room temperature, then you simply make your streusel and pop the whole thing in the oven.
List of Ingredients
* 6 cups mashed sweet potatoes (5 to 6 potatoes-see step #1)
* 3/4 cup dark brown sugar
* 1/2 cup heavy cream
* 1/4 cup melted butter
* 1/4 teaspoon cinnamon
* 1/4 teaspoon salt
* 2 cups mini marshmallows
* Oatmeal Streusel
* 1/4 cup rolled oats
* 2 tablespoons dark brown sugar
* 1 tablespoon all-purpose flour
* 1/8 teaspoon ground cinnamon
* 2 tablespoons cold butter
1. Rub a little vegetable oil
on the skin of each sweet potato and bake them in a preheated 400 degree oven for 60 to 70 minutes or until they are tender. When the potatoes are cool enough to handle, scrape out the insides and use an electric mixer on high speed to beat the potatoes until they are mashed and smooth. Measure exactly 6 cups of the mashed sweet potato into a large bowl.
2. Add 3/4 cup brown sugar, heavy cream, melted butter, 1/4 teaspoon cinnamon, and salt into the sweet potatoes and mix well with the beater until all the ingredients are incorporated. Pour this mixture into an 8x8-inch baking dish.
3. Preheat oven to 350 degrees.
4. Make the oatmeal streusel by grinding the rolled oats to a fine flour using a food processor. A blender will also work.
5. Combine the oat flour with 2 tablespoons brown sugar, all-purpose flour, and 1/8 teaspoon cinnamon in a small bowl. Cut the cold butter into the dry mixture using a pastry knife or a fork. You should have a crumbly mixture with pea-size bits. Sprinkle this oatmeal streusel over the sweet potato mixture and pop it into the oven for 70 to 80 minutes or until the top begins to brown slightly.
6. When you remove the casserole from the oven immediately spread the marshmallows over the top. Let this sit for about 10 minutes. The heat from the casserole will melt the marshmallows, and then it's ready to serve.