Sunday, February 27, 2011

Chocolate Brownie Cookies

This is my 4th and final week of all CHOCOLATE...I baked 4 recipes featuring chocolate for the month of February for "Valentines Month" lol....

week 1- Mississippi Mud Pie
week 2- Molten Lava Cake
week 3- Memphis Mud Pie
and last but not least
week 4- Chocolate Brownie Cookies

This recipes I wasn't too happy with I needed to tweak it more, the cookies are very thin and they stuck to the parchment paper. I think I will add more flour the next time I bake these cookies to help them rise more and hopefully not stick. However the taste was very good, and of course I added pecans... lol

I added pecans lol


¼ c unbleached flour
¼ t baking powder
1/8 t salt
2 lg eggs
2/3 c sugar
1 t vanilla
½ t instant espresso powder dissolved in 1 ½ t water
4 oz dark choc.
4 oz semisweet choc.
2 T butter
**¾ c semisweet choc.** (optional)
Confectioners sugar (optional)

375 8-9 min.
Combine flour, baking powder and salt in bowl. Beat eggs, sugar, vanilla and dissolved espresso in a large bowl until thick & tripled in volume, 5 min.

Combine chocolates and butter in microwave safe bowl, heat until choc mixture melts, stir until smooth (cool). Gently fold choc mixture into egg mixture w/rubber spatula until partially combined (there will be some streaks it’s ok). Gently fold in flour mixture just until combined add chips (optional). Let batter stand 15 – 20 min. until slightly thickened. Bake until tops are puffed and cracked. Dust tops with conf. sugar (optional)

1. The recipe asked for espresso, I didn't have any I used regular brewed coffee (cooled).
2. I didn't add the extra chocolate chips, I thought 8oz was more than enough.

*If you have a dessert recipe that you are having trouble with or afraid to try, please send it to me along with a picture and I will give it a shot….

P.S. I don’t like coconut

I hope you enjoy

Bon appétit in Mongolian - Сайхан хооллоорой (Saihan hoollooroi)

Sunday, February 20, 2011

Memphis Mud Pie

Ok. This is what happen, I was watching the Neelys on the food network and they made a Memphis Mud Pie, yea that’s what I said lol never heard of it. It looked sooooo delicious I had to try it. I know I made a Mississippi mud pie on February 6, 2011, I just had to try it…lol

Since I love chocolate and pecans, why not…lol I think you will like it too.

I had extra filling left over, I baked it in a ramekin without a cookie crust and I liked it more...Just a thought.

ready for the oven

ready for the oven

looks and smell perfect... ready to eat

hot out the oven

the pie will fall after baking

looks delicious lol

sliced and ready to eat...yummy

Gina's Memphis Mud Pie

• 4 ounces bittersweet chocolate, coarsely chopped

• 4 ounces semisweet chocolate, coarsely chopped, plus shaved chocolate, for garnish

• 1/2 cup unsalted butter

• 4 large eggs

• 1 cup granulated sugar

• 1/4 cup light corn syrup

• 1/2 teaspoon salt

• 1 cup chopped pecans, plus finely chopped pecans, for garnish

• 1 deep-dish, store-bought, chocolate cookie wafer crust

• 1 cup heavy cream

• 1/4 cup confectioners' sugar

• 1/4 teaspoon vanilla extract

Preheat oven to 350 degrees F.
Melt the chocolate and the butter in a double boiler or microwave safe bowl. Stir continuously until combined and smooth.

Using a stand mixer, beat the eggs, sugar, corn syrup and salt on medium-high speed until it lightens and doubles in volume, about 2 to 3 minutes. Mix in the melted chocolate mixture and fold in the pecans. Pour into the chocolate wafer crust and bake until the filling is just set, about 35 to 40 minutes.

Remove from the oven and let cool. The pie will fall slightly. Once cool refrigerate until well chilled, roughly 1 1/2 hours.

In a medium bowl add the heavy cream, sugar and vanilla extract and beat until soft peaks form. Top the chilled pie with the whipped cream, making a nice mound on top of the pie. Garnish the top with shaved chocolate and finely chopped pecans. Serve immediately.


1. This Memphis Mud Pie was well worth it...I did like it without the cookie crust as well...I think the next time I bake this dessert I will make individual pies in my ramekins.
2. I used salted butter since this recipe was loaded with sugar and corn syrup I wanted to balance out the sweet.

*If you have a dessert recipe that you are having trouble with or afraid to try, please send it to me along with a picture and I will give it a shot….

P.S. I don’t like coconut

I hope you enjoy

Bon appétit in Maltese - L-ikla t-tajba

Monday, February 14, 2011

Chocolate Molten Lava Cake

Happy Valentines Day

This is week 2 of my chocolate month, this month is all about chocolate and romance. So how about a romantic dessert for 2, or you can eat all by

This dessert is to be shared with someone you love as in a spouse, boyfriend, girlfriend, a child, or a parent.

I know I got carried away with the pictures however when you cut into the cake and the chocolate spill out and you have a scoop of vanilla ice cream on top....WOW amazing!!!!

P.S. I couldn't find my cute shaped ramekins I had to use the plain ones. (extra large ramekins)


1 ½ c confectioners sugar
½ c unbleached flour
1 ¼ sticks butter
4 oz semi sweet choc
4 oz dark choc

3 lg eggs
3 lg egg yolks
1 t.vanilla extract
½ t. almond extract - optional

Bake 400 for 12-14 minutes

*butter and sugar ramekins (granulated)

Melt choc and butter in microwave or double boiler.  In a large bowl whisk together flour, confectioners sugar, eggs and yolks, vanilla and almond until creamy. Add melted chocolate (allow to cool) to the flour mixture and whisk together.
Pour into prepared ramekins.

1. Don't over cook, the center will be creamy
2. You can use the chocolate of your choice

*If you have a dessert recipe that you are having trouble with or afraid to try, please send it to me along with a picture and I will give it a shot….

P.S. I don’t like coconut

I hope you enjoy

Bon appétit in Lithuanian Gero apetito! Skanaus!

Sunday, February 6, 2011

Mississippi Mud Pie


As I said this month I will be baking all chocolate…for February “Valentines” I know it’s only one day however we want to enjoy chocolate the entire month…lol

This week I decided to do a miss. mud pie for the superbowl.

store bought prepared choc. cookie crust

added choc. sauce

added toffee pieces  on top of choc. sauce freeze approx 1 hr

add ice cream and freeze approx 1-2 hrs

add remaing choc.sauce and toffee, freeze for approx 2-4


finally!!! ready to eat..

1 prepared 8 inch chocolate crumb crust (recipe for scratch crust below)
½ cup semi-sweet chocolate morsels
½ cup of dark chocolate morsels
1/4 cup (1/2 stick) butter or margarine, cut up
1/4 cup heavy whipping cream
2 tablespoons light corn syrup
1 teaspoon vanilla extract
1 cup powdered sugar
1/2 cup toffee bits or 3/4 cup chopped nuts, divided (optional)
ice cream of your choice, softened slightly

HEAT in a heavy-duty saucepan over low or in microwave safe bowl, for 30 seconds intervals chocolate morsels, butter, cream and corn syrup, stirring constantly, until mixture is melted and smooth. Remove from heat. Stir in vanilla extract, and sugar. Cool until slightly warm.

DRIZZLE 1/2 cup chocolate sauce in bottom of crust; sprinkle with 1/4 cup toffee bits, freeze about 1 hour. Spread soften ice cream scooping with a large spoon, smooth and freeze for about 1 hour. Reheat the reserved chocolate mixture, until it is spreadable but not hot. Using a spatula, spread it over the ice cream. Sprinkle with the remaining toffee bits and return the pie to the freezer until it is completely firm before serving, 1 to 3 hours.

Chocolate Cookie Crumb Crust
1 1/4 cups chocolate wafer cookie crumbs
5 tbsp. unsalted butter, melted
3 tbsp. granulated sugar

Instructions for making the crust:
Position a rack in the middle of an oven and preheat to 350°F 

In a bowl, combine the cookie crumbs, butter and sugar and stir until the crumbs are well moistened. Pat the mixture firmly and evenly into the bottom and all the way up the sides of a 9-inch pie pan or dish.
Bake until the crust is firm, about 5 minutes. For a firmer, crunchier crust, bake for 5 minutes more. Remove from oven, and let cool.


1. The recipe asked for all semi-sweet chocolate, I like dark chocolate, I used ½ cup semi sweet and ½ cup dark chocolate.
2. I used buttered almond ice cream, you can use coffee, vanilla, or your favorite.
3. I used a prepared chocolate cookie crust, however you can make your own from scratch.

*If you have a dessert recipe that you are having trouble with or afraid to try, please send it to me along with a picture and I will give it a shot….

P.S. I don’t like coconut

I hope you enjoy

Bon appétit in German - Guten Appetit! Mahlzeit! En Guete!(Swiss German)