Double layer deliciousness that happens to be gluten-free, if you get yourself a g-f crust. The chocolate cream layer is really delightful, and everyone that tried this (not just me, for a change) loved it! The recipe is from Idahoan, and uses their potato flakes to good result.
Ingredients:
- 1 prepared pie crust, unbaked
Chocolate Fudge Bottom:
- 1/2 cup Idahoan Buttery Homestyle Flavored Mashed Potatoes, prepared, cooled, and measured after preparation
- 5 tablespoons unsalted butter
- 1/4 cup cocoa powder
- 1 1/2 ounces unsweetened chocolate
- 1 cup sugar
- 2 large eggs
- 1/2 teaspoon vanilla extract
- pinch of salt
Chocolate Cream Topping
- 8 ounces cream cheese, room temperature
- 1/2 cup heavy cream
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1/4 cup cocoa powder
Preheat oven to 350 degrees.
To make the bottom layer, combine the butter, cocoa powder, and chocolate in a medium saucepan over medium low heat until fully melted.
Remove from the heat and add the sugar, eggs, vanilla, and salt, and whisk together.
Pour into the prepared crust and bake for 20 minutes.
This sunk some with cooling, which made room for the top layer.
Remove from the oven and cool completely on a wire rack.
To make the top layer, beat all the ingredients in a large bowl until light and fluffy.
Spread evenly over the cooled fudge layer.
Chocolate Silk Pie
From Idahoan.
- 1 prepared pie crust, unbaked
Chocolate Fudge Bottom:
- 1/2 cup Idahoan Buttery Homestyle Flavored Mashed Potatoes, prepared, cooled, and measured after preparation
- 5 tablespoons unsalted butter
- 1/4 cup cocoa powder
- 1 1/2 ounces unsweetened chocolate
- 1 cup sugar
- 2 large eggs
- 1/2 teaspoon vanilla extract
- pinch of salt
Chocolate Cream Topping
- 8 ounces cream cheese, room temperature
- 1/2 cup heavy cream
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1/4 cup cocoa powder
Preheat oven to 350 degrees.
To make the bottom layer, combine the butter, cocoa powder, and chocolate in a medium saucepan over medium low heat until fully melted. Remove from the heat and add the sugar, eggs, vanilla, and salt, and whisk together. Pour into the prepared crust and bake for 20 minutes. Remove from the oven and cool completely on a wire rack.
To make the top layer, beat all the ingredients in a large bowl until light and fluffy. Spread evenly over the cooled fudge layer.
Ingredients:
After the 10 minutes, microwave for 40 seconds to melt.
Meanwhile, in a large bowl beat together the cream cheese and condensed milk until no chunks remain.
Beat in the evaporated milk and cream until fully combined.
Beat in the melted gelatin. Pour the mixture into the bundt and refrigerate at least 2 hours, until set.
After 2 hours, in a medium bowl combine the orange jello and the boiling water. Stir until dissolved, about 3 minutes. Add the cold water, and let sit until cooled to room temperature. You can do this on the counter or in the fridge, but check frequently if you’re refrigerating.
Once the orange jello is room temperature, remove your bundt pan from the fridge. Invert the cream cheese jello mixture to turn out onto a platter, then flip it right back in the pan.
Gently pour the orange jello into the bundt, floating the cream cheese mixture up into the orange.
Carefully transfer back to the fridge for at least 2 hours, until set.
Crust:
Add enough of the remaining flour to make a soft dough – I used about 1 3/4 total. Knead until smooth and elastic, then move to your prepared pan and pat or roll into a 12″ circle, pinching a rim around the outside to create a crust. Use a fork to dock (stab) the dough every inch or so.
Place the apple in concentric circles on the prepared crust.
In a small bowl, mix together the brown sugar, corn starch, and cinnamon until no sugar clumps remain.
Stir in the butter, corn syrup, and vanilla until evenly mixed, then drop in small dollops over the apples. The mixture will melt and spread to fill the crust as it bakes, so if it’s not perfectly even that’s probably fine. Sprinkle with peanuts if desired.
If using a pizza pan, place a larger pan underneath to catch drips. Place pan(s) in the oven and bake 16-21 minutes, until the crust is golden and the apples are tender. Let rest at room temperature 10 minutes before transferring to a cutting board to slice.
Ingredients:
Combine remaining crust ingredients and pulse until mixed.
Pour into the springform and press evenly into the bottom and a bit up the sides.
Bake 10 minutes, until lightly golden, then remove from the oven.
Wipe out the food processor with a paper towel, then add the cream cheese and peanut butter and process until mixed.
Add the sugar, egg, cream, and salt and process until smooth.
Add the Butterfingers and process an additional 20 seconds, until chopped and spread through the batter.
Turn the mixture out into the baked crust.
Bake for one hour, then turn the oven off and crack the oven door open (wedging it with an oven mitt or wooden spoon if necessary to keep it open) and let the cheesecake sit an additional 2 hours.
Refrigerate overnight, then serve topped with hot fudge sauce and chopped additional Butterfinger.
Ingredients:
Remove the crust from the oven and spoon several large spoonfuls of apricot preserves on it.
As the heat of the crust begins to melt the preserves, spread them to thinly cover the whole crust except for a thin edge all the way around for later handling. Cover the apricot preserves with the grated cheese, then top with as much of the cooked chorizo as desired/as fits.
Bake an additional 8-10 minutes.
Slice, and enjoy!
Ingredients:
The next day, bring 2 1/2 cups of the remaining water to a boil. Place the 2 tablespoons of tea into a tea strainer or, as I had, empty tea bags. Put your tea strainer/bags into the boiling water, cover, and turn off the heat but leave the pot on the warm burner. Steep for 10 minutes.
Meanwhile, in a small dish, combine the cold water and three packets of gelatin, stir together, and let sit 5 minutes.
Gently remove the jello pigs from the mold, pushing from the top – I found they popped out quite easily even from an ungreased mold.
Place as many pigs as you’d like into an empty 9″ springform pan. Pour enough of the cacao tea gelatin in to act as a cozy mud bath for your pigs. Refrigerate until set, several hours.
Once all the gelatin is set, remove the side from the pan. Gently peel the chocolate fences from the parchment and stab the bottom of each section into the gelatin around the outside, to create a fence. Holding the mint leaves in a tight bunch, cut thinly either with a knife or kitchen shears. Sprinkle the cut mint as desired to create patches of ‘grass’. Slice, and enjoy your wigglepigs!
Pat the sliced steak dry using paper towel, then place the dried meat in a large ziploc. Add the cornstarch, seal, and shake well to coat evenly.
Turn the coated meat out into the strainer you placed in the sink, shaking gently to remove excess cornstarch.
Heat 1 1/2 teaspoons of the oil in a large wok or nonstick skillet over medium-high heat. Add the ginger and garlic, stirring constantly until fragrant, 15-30 seconds.
Add the soy sauce mixture and cook for 2 minutes before transferring back to the bowl. The sauce won’t have thickened up yet, and that’s ok, we’ll come back to it!
Turn the heat up to high and add the remaining 1 1/2 teaspoons of oil. Add the beef and cook until browned on all sides.
Add the sauce back and cook until thickened to your desired consistency, which should happen within a few minutes.
Turn off the heat and stir in the scallions. Serve with the prepared rice, and garnish with extra scallions if desired.
Ingredients:
Add the eggs one at a time, beating well after each addition.
Add the vanilla and baking soda and beat again until well combined.
Add the peanut butter and stir in by hand with a rubber spatula.
Stir in the oats, then the chocolate chips, then turn out into the prepared pan.
Spread the dough evenly, pressing it into a flat layer filling the whole pan.
Sprinkle the Reese’s Pieces evenly over the top and gently press them into the dough.
Bake 15-17 minutes, until lightly golden and no longer moist looking. Cool completely in the pan before cutting.
Ingredients:
Add the orzo, dry, to the dutch oven and cook, stirring occasionally, until lightly toasted, about 2 minutes.
Add the wine/extra broth and use a wooden spoon to scrape up any browned bits of shallot from the bottom of the pan. Stir, slowly but constantly, until the wine has fully evaporated.
Add a ladle-full of the simmering broth to the dutch oven and cook, stirring still slowly but constantly, until the broth has been fully absorbed into the orzo. Repeat, adding ladles-full every time the last one has been absorbed. Once half of the broth has been added, add the corn as well, and continue adding, stirring, and absorbing.
Once all the broth has been absorbed, about 15 minutes total, remove the dutch oven from the heat and add the cheese, basil, and butter.
Continue stirring until the butter has been melted and spread throughout, then taste and add additional salt and pepper if needed. Serve with additional Parm on each serving.
Ingredients:
Create a lattice top with your crust slices, laying strips in one direction, then folding every other one back about halfway to add a perpendicular strip, alternating which strips get folded back to create a woven-looking pattern. Fold over the outside edge and crimp.
sparecake 