Banoffee Pie

ingredients

• 20 Oreo cookies
• 1/4 cup butter, melted
• 1 can sweetened condensed milk
• 2 ripe bananas, sliced

• Juice of 1 lemon
• 2 cups 35-percent cream
• 1/4 cup icing sugar
• 2 tablespoons strong coffee

Directions

Chuck Hughes' Banoffee Pie is a fun and highly addictive dessert featuring layers of chocolate, banana and toffee.

Preheat the oven to 350 degrees F.

In a food processor, add the cookies and process until it becomes a crumb-like mixture. Add the butter and process again. Set aside.

Meanwhile, take the condensed milk can and place it in an ovenproof stockpot filled with water. DO NOT OPEN THE CAN. Make sure the can is constantly covered in water. Bake in the oven for 3 1/2 hours. Remove, let cool, open and set aside.

In a bowl, mix the bananas with lemon juice. Set aside.

Whip the cream with icing sugar and coffee in another bowl until soft peaks form.

For Serving: Using a round 4-inch mold directly on the serving plate, put a layer of the cookie mixture, then the slices of bananas, cover with the baked condensed milk (now toffee) and repeat the layers. Remove the mold and garnish with a dollop of cream. 

                                                             Source : cookingchanneltv.com

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Green Bean Casserole

ingredients

FOR THE TOPPING:

• 2 medium onions, thinly sliced
• 1/4 cup all-purpose flour
• 2 tablespoons panko bread crumbs

• 1 teaspoon kosher salt
• Nonstick cooking spray

FOR BEANS AND SAUCE:

• 2 tablespoons plus 1 teaspoon kosher salt, divided
• 1 pound fresh green beans, rinsed, trimmed and halved
• 2 tablespoons unsalted butter
• 12 ounces mushrooms, trimmed and cut into 1/2-inch pieces
• 1/2 teaspoon freshly ground black pepper

• 2 cloves garlic, minced
• 1/4 teaspoon freshly ground nutmeg
• 2 tablespoons all-purpose flour
• 1 cup chicken broth
• 1 cup half-and-half

   

  Directions

  Preheat the oven to 475 degrees F.
  
  
  Combine the onions, flour, panko and salt in a large mixing bowl and toss to combine. Coat a sheet pan with nonstick cooking spray and evenly spread the onions on the pan. Place the pan on the middle rack of the oven and bake until golden brown, approximately 30 minutes. Toss the onions 2 to 3 times during cooking. Once done, remove from the oven and set aside until ready to use. Turn the oven down to 400 degrees F.
  
  
  While the onions are cooking, prepare the beans. Bring a gallon of water and 2 tablespoons of salt to a boil in an 8-quart saucepan. Add the beans and blanch for 5 minutes. Drain in a colander and immediately plunge the beans into a large bowl of ice water to stop the cooking.
  
  Drain and set aside.
  
  
  Melt the butter in a 12-inch cast iron skillet set over medium-high heat. Add the mushrooms, 1 teaspoon salt and pepper and cook, stirring occasionally, until the mushrooms begin to give up some of their liquid, approximately 4 to 5 minutes. Add the garlic and nutmeg and continue to cook for another 1 to 2 minutes. Sprinkle the flour over the mixture and stir to combine. Cook for 1 minute. Add the broth and simmer for 1 minute. Decrease the heat to medium-low and add the half-and-half. Cook until the mixture thickens, stirring occasionally, approximately 6 to 8 minutes.
  
  
  Remove from the heat and stir in 1/4 of the onions and all of the green beans. Top with the remaining onions. Place into the oven and bake until bubbly, approximately 15 minutes.
  Remove and serve immediately. 

                                                                Source : cookingchanneltv.com

  
  

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Whoopie Pies

ingredients

CHOCOLATE CAKE:

• 1 1/2 cups/375ml all-purpose flour, sifted
• 1/2 cup/125ml unsweetened cocoa powder, sifted
• 1 1/2 teaspoons/7ml baking powder
• 1/2 teaspoon/2ml salt
• 1 cup/250ml sugar

• 1/2 cup/125ml butter, room temperature
• 2 eggs
• 1 teaspoon/5ml pure vanilla extract
• 1 cup/250ml milk

MARSHMALLOW FILLING:

• 1 cup/250ml sugar
• 2 tablespoons/30ml honey

• 1 teaspoon/5ml pure vanilla extract
• 2 egg whites, room temperature

Directions

For the chocolate cake: Preheat the oven to 350 degrees F (180 degrees C). Line a baking sheet with parchment paper.

Combine the flour, cocoa, baking powder and salt in a bowl.

Beat the sugar, butter and eggs with a mixer for about 30 seconds. Add the vanilla and beat for 30 seconds more. Add the flour mixture to the sugar mixture, alternating with the milk and beating until smooth.

Using an ice cream scoop, drop mounds of the batter (about 1/2 cup for each) onto the lined baking sheet (6 per sheet as they will spread when baking). Bake for 15 minutes. Let cool completely on a wire rack. Repeat with the remaining batter.

For the marshmallow filling: Whisk together the sugar, honey, vanilla, egg whites and 2 tablespoons water (30ml) in a large heatproof bowl using a hand mixer. Place the bowl over a saucepan of simmering water. Beat with the mixer until the mixture is thick, creamy and stands in peaks, 5 to 7 minutes. Remove from the heat and beat for a minute or so more, then let cool completely. (You can keep the marshmallow filling in the refrigerator until ready to use.)

Spread a generous amount of filling on the flat side (bottom) of a chocolate cake. Sandwich with another cake, pressing down gently to spread the filling evenly. Repeat to make 8 whoopie pies. Serve immediately or wrap the whoopie pies individually in plastic wrap (they can be frozen). 

                                                                   Source : cookingchanneltv.com

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Pumpkin Mousse

ingredients

FOR THE MOUSSE:

• 1 tablespoon rum
• 1 teaspoon gelatine
• 1 1/4 cups heavy cream

• 1 teaspoon vanilla extract
• 1/3 cup caster sugar (superfine)
• 1 1/4 cups pureed pumpkin or butternut squash, recipe follows

FOR THE CHOCOLATE SAUCE:

• 3/4 cup heavy cream

• 4 ounces bittersweet chocolate, coarsely chopped

PUMPKIN PUREE:

• 3 cups diced fresh pumpkin or butternut squash

• 1 tablespoon butter, softened

Directions

For the mousse: Stir the rum and gelatine together in a cup, and let soften 5 minutes. Heat a third of the cream with the vanilla in a saucepan. Stir in the gelatine and rum to dissolve. Add the sugar to dissolve. Finally mix in the pumpkin puree. Strain, cool, and refrigerate until chilled and starting to get thick.

Whip the remaining cream and fold it into the chilled pumpkin mixture. Spoon into serving dishes, cover, and chill at least 4 hours before turning out to serve.

For the chocolate sauce: put the ingredients in a saucepan and gently melt. If too thick, simply thin out with a little more cream. The sauce will harden as it cools, but you can simply melt it down again.

Serve the chocolate sauce dribbled over the pumpkin mousses.

To make the pumpkin puree:
Preheat the oven to 400 degrees F.

Toss the diced pumpkin with the butter in a baking dish. Cover the dish lightly with foil, and roast until very soft, about 30 minutes, depending on the size of the chunks. Puree the pumpkin in a blender. 

                                                               Source : cookingchanneltv.com

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Caramel Brownies

Ingredients

1 1/2 cups (3/4 lb.) butter 

3 cups sugar 

5 large eggs 

1 tablespoon vanilla 

1 teaspoon salt 

1 teaspoon baking powder 

2 cups all-purpose flour 

1 cup unsweetened cocoa

14 ounces (40 to 50) square caramel candies such as Kraft or See's, unwrapped

 

Preparation

1. In a 3- to 4-quart pan over medium-high heat, melt butter, stirring occasionally, about 4 minutes. Remove from heat.
2. Stir in sugar, then eggs and vanilla, until blended. Stir in salt and baking powder. Add flour and cocoa and stir until batter is smooth.
3. Butter a 12- by 20-inch piece of foil. Line a 9- by 13-inch pan with foil, buttered side up, letting foil hang over pan ends. Scrape batter into pan. Evenly space caramels over batter.
4. Bake brownies in a 325° oven just until a toothpick inserted in the center (not in a caramel) comes out clean, 55 to 60 minutes. Let cool.
5. Lift brownies with foil from pan to a counter. Peel back sides of foil. With a long, hot knife, cut between caramels into 35 squares; occasionally rinse knife in very hot water and wipe clean.

                              

                                                                Source : myrecipes.com

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Chocolate Cake

Ingredients:

• 2 cups all-purpose flour
• 1 teaspoon salt
• 1 teaspoon baking powder
• 2 teaspoons baking soda
• 3/4 cup unsweetened cocoa powder
• 2 cups sugar
• 1 cup vegetable oil
• 1 cup hot coffee
• 1 cup milk
• 2 large eggs
• 1 teaspoon vanilla

 

Frosting

• 1 cup milk
• 5 tablespoons all-purpose flour
• 1/2 cup butter, softened
• 1/2 cup shortening
• 1 cup sugar
• 1 teaspoon vanilla

 

Directions:

1. Preheat oven to 325°F.
2. In a large mixing bowl, sift together dry ingredients. Add oil, coffee and milk and mix at medium speed for 2 minutes. Add eggs and vanilla and beat 2 more minutes. Expect batter to be thin.
3. Pour into a 9" x 13" greased and floured pan or 2- 9" round pans. Bake 9 x 13 pan for about 45 minutes or 9" pans for about 30 minutes. Cool in pans for about 15 minutes and then cool completely on racks.
4. While cake is cooling make the icing: Combine the milk and flour in a saucepan and cook over low heat until thick, whisking constantly. Cover and refrigerate until chilled.
5. In a medium bowl, beat butter, shortening, sugar and vanilla until creamy. Add chilled milk and flour mixture and beat for 10 minutes. Frost cooled cake and enjoy! The frosting sounds intimidating, but it is worth it! By the way, for some reason, we prefer this cake chilled, right out of the refrigerator. The rich chocolate and cool frosting just seem to taste best this way.

                                                                   Source : food.com

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Chocolate Eclair Squares

Ingredients

2 pkg. (3.4 oz. each) JELL-O Vanilla Flavor Instant Pudding

2 cups cold milk

1 tub (8 oz.) COOL WHIP Whipped Topping, thawed

64 NILLA Wafers

2 squares BAKER'S Semi-Sweet Chocolate

 

Preparation

BEAT pudding mixes and milk in large bowl with whisk 2 min. Stir in COOL WHIP.

ARRANGE 16 wafers on bottom of 8-inch square dish; cover with 1/3 of the pudding mixture. Repeat layers twice. Top with remaining wafers. Refrigerate 4 hours.

MICROWAVE chocolate in microwaveable bowl on HIGH 1 min. or until melted when stirred. Drizzle over dessert.

Nutritional Information
Calories: 190
Total fat: 7 g
Saturated fat: 4 g
Cholesterol: 5 mg
Sodium: 260 mg
Carbohydrate: 30 g
Dietary Fiber: 0 g
Sugars: 20 g
Protein: 2 g
Vitamin A: 0% DV
Vitamin C: 0% DV
Calcium: 4% DV
Iron: 2% DV

       

                                                             Source : myrecipes.com

 

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Green Chile Apple Pie

ingredients

PIE CRUST:

• 1/3 cup chilled unsalted butter
• 1 cup flour

• Pinch salt
• 1/4 cup grated sharp Cheddar

FILLING:

• 4 large Granny Smith apples, peeled, cored and thinly sliced
• 1/2 cup green chiles
• 1/2 cup white sugar
• 1/4 cup cornstarch
• 1/4 cup brown sugar

• 1/2 teaspoon cinnamon
• 1/4 teaspoon allspice
• 1/4 teaspoon nutmeg
• Pinch salt
• Juice of 1/2 lemon

WALNUT STREUSEL:

• 1/2 cup flour
• 1/2 cup chopped walnuts

• 1/4 cup brown sugar
• 1/4 cup melted butter

 

Directions

For the pie crust: For the crust you will cut the butter into the flour and salt until you have a sand-like consistency with pea-size lumps of butter. Add the cheese and toss gently. Slowly add water 1 tablespoon at a time until you have a rough dough. Form the dough into a disc, wrap and chill.

Roll out the chilled dough and place in a 9-inch pie pan. Crimp the edges.

Preheat the oven to 425 degrees F.

For the filling: Combine the apples, chiles, white sugar, cornstarch, brown sugar, cinnamon, allspice, nutmeg, salt and lemon juice in a large bowl. Mix well and pour into the pie crust.

For the walnut streusel: Combine the flour, walnuts and sugar. Add the butter and mix until crumbly. Sprinkle on top of the pie filling.

Bake 10 minutes. Turn the oven down to 375 degrees F and bake 40 minutes longer. When juices are bubbling you know the pie is done.

Cool and enjoy!!!

This recipe was provided by a professional chef or restaurant and may have been scaled down from a bulk recipe. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results. 

                                                                   Source : cookingchanneltv.com

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Four and Twenty Blackbirds Salted Caramel Apple Pie

ingredients

• Pie Crust
• 1 recipe your favorite (2-crust) butter pie crust
• Salted Caramel
• 1 cup white sugar
• 1/4 cup water
• 1 stick (1/2 cup) fresh unsalted butter
• 1/2 cup fresh heavy cream
• 1 1/2 teaspoon sea salt (recommended: Maldon sea salt flakes)
• Apple Filling
• 4 to 6 lemons
• 5 to 6 medium to large apples*
• *Cook's Note: A mixture of Crispin, Granny Smith, and Cortland is nice if you can.

• Apple Filling Seasoning
• 1/3 cup raw sugar (castor, unrefined, large granule sugar)
• 2 tablespoons flour
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon ground allspice
• 1/8 teaspoon freshly grated nutmeg
• 2 to 3 dashes Angostura bitters
• Assembly
• 1 egg beaten
• Raw sugar, for sprinkling on top
• 1 teaspoon sea salt (flake)
• Special equipment: Mandolin for slicing, and a pastry brush.

Directions

To make the pie crust:
Prepare one 2-crust batch of your favorite all butter pie crust. Roll the bottom crust to fit a 9-inch pan, and cut the top crust as a lattice, approximately 1-inch in width or as desired. Chill the rolled crust while you prepare the salted caramel and apple filling.
To make the salted caramel:
Cook the sugar and water together over low heat until just dissolved. Add the butter and bring to a slow boil. Continue cooking at a low boil until the mixture turns a deep, golden brown color, almost copper.
Cook's Note: This process can take awhile depending on the heat source. Keep an eye on it, if the caramel begins to smoke, you've burned it and you'll have to start over.
Once the mixture has turned a copper color, remove it from the heat and immediately add the heavy cream - the mixture will bubble rapidly and steam - be cautious as the sugar will be very hot.
Whisk the final mixture together well over low heat and sprinkle in the sea salt. Set the caramel aside while you prepare the apple filling.

To make the apple filling:
Juice the lemons into a large mixing bowl. Core, peel, and thinly slice the whole apples. Cook's Note: A mandolin works great for producing very thin slices.
Dredge all the apple slices in the freshly squeezed lemon juice to prevent browning and to add flavor. Set the prepared apples aside.

To make the apple filling seasoning:
In a large measuring cup or small mixing bowl, combine the sugar, flour, cinnamon, allspice, nutmeg, and Angostura bitters. Sprinkle this mixture over the apples in the mixing bowl. Use your hands to gently mix and coat the apple slices.

To assemble the pie:
Preheat the oven to 375 to 400 degrees F (depending on the hotness of your oven).
Gather your rolled pie crust, salted caramel, and apple mixture. Begin by layering 1/3 of the apples in the bottom of the crust so that there are minimal gaps. Pour 1/3 of the caramel over the apples. Add 1/3 of the apples and caramel for a second layer, and then add a third layer of apples, and then the caramel again. Cook's Note: Save a small portion of the caramel to pour on top once the lattice is assembled.

Assemble the lattice crust and flute the edges of the crust. Pour the last bit of caramel on top. Brush the crust with the beaten egg and lightly sprinkle with raw sugar and sea salt.

Bake the pie on a baking sheet larger than the pie pan for 20 minutes (otherwise the caramel will bubble over and burn on the bottom of your oven). Reduce the oven temperature to 325 to 350 and bake for 25 to 35 minutes. You can test the apples for doneness with a long toothpick or small knife.

The apples should be just soft.

Let the pie cool, then slice and enjoy.

                                                                               Source : cookingchanneltv.com

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Chocolate Diablo Cookies

ingredients

DRY INGREDIENTS:

• 1 1/2 cups sifted all-purpose flour
• 1 cup sifted cocoa powder
• 1 teaspoon baking soda

• 1 teaspoon ground cinnamon
• 1 teaspoon ground cayenne pepper, or more if you like it hot!
• 1 cup chocolate chips or chunks

WET INGREDIENTS:

• 1 cup brown sugar
• 1 cup white sugar
• 1/2 cup canola oil

• 2 eggs
• 3 tablespoons fresh-squeezed ginger juice or fresh-grated ginger root
• 1 tablespoon vanilla extract

 

Directions

For the dry ingredients: Mix together the sifted flour, cocoa powder, baking soda, cinnamon and pepper in a large bowl. Stir in the chocolate chips.

For the wet ingredients: In another bowl, whisk together the brown sugar, white sugar, canola oil, eggs, ginger juice and vanilla.

Add the wet ingredients to the dry ingredients and stir to combine.

Preheat the oven to 375 degrees F. On a greased cookie sheet, press fist-size cookie dough balls out and sprinkle with rock salt and sugar. Bake the cookies for approximately 11 minutes or until the cookies start to crack. They should be nice and fudgy in the middle! This recipe should make 12 BIG cookies or many more small ones.

This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results. 

                                                        Source : cookingchanneltv.com

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Double Chocolate Zucchini Bread with Pecans

ingredients

• Cooking spray
• 1 medium zucchini
• 1/2 cup buttermilk
• 1/2 cup vegetable oil
• 1 teaspoon vanilla extract
• 2 large eggs
• 1 1/4 cups all-purpose flour

• 3/4 cup sugar
• 1/4 cup cocoa
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon fine salt
• 1 cup chopped pecans
• 1/2 cup chocolate chunks

Directions

1. Preheat the oven to 350 degrees F. Spray a 9 by 4-inch loaf pan or 3 mini loaf pans with cooking spray. Set aside.

2. Shred the zucchini lengthwise, turning to get as much flesh and as little seed as possible. When you get down to the seeds, stop shredding and discard the seeds. You should have a generous cup of zucchini. Squeeze the zucchini by hand to remove excess moisture.

3. Whisk together the buttermilk, vegetable oil, vanilla extract and eggs in a large liquid measuring cup. Stir in the zucchini.

4. Combine the flour, sugar, cocoa, baking powder, baking soda and salt in a medium bowl.

5. Stir the wet ingredients into the dry ingredients until just incorporated, take care not to over mix. Fold in 3/4 cup of the nuts and all of the chocolate.

6. Transfer the batter to the prepared loaf pan(s), scatter the remaining 1/4 cup nuts over the top. Tap the bottom on the work surface to distribute the batter in the pan evenly. Bake until a toothpick inserted in the center comes out clean, 55 minutes to 1 hour for the large pan and 35 to 40 minutes for the minis. Transfer the pan(s) to a wire rack to cool 30 minutes. Turn the bread out and let cool completely on the rack. Save in an airtight container for up to 1 week. 

                                                        Source :  cookingchanneltv.com

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Homemade Fudge Brownies

ingredients

• 1 cup butter, melted
• 3 cups white sugar
• 1 TBSP vanilla extract
• 4 eggs
• 1 1/2 cups all-purpose flour

• 1 cup unsweetened cocoa powder
• 1 tsp. salt
• 1 cup semisweet chocolate morsels
• Fresh raspberries or cherries & powdered sugar, garnish

Directions

1.Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9 x 13 baking dish.

2.Combine the melted butter, sugar, and vanilla in a large bowl. Beat in the eggs, one at a time, mixing well after each, until thoroughly blended.

3.Sift together the flour, cocoa powder, and salt. Gradually stir the dry mixture into the wet mixture until blended. Stir in the chocolate morsels. Spread the batter evenly into the prepared baking dish.

4.Bake in preheated oven until an inserted toothpick comes out clean, 35 to 40 minutes. Remove, and cool pan on wire rack before cutting.

5.To make tiered cakes: using a small, medium, and large biscuit cutter cut out 3 circles. Top brownie circles on top of each other from large too small. Dust with powdered sugar and top with a cherry or raspberry. 

                                                               Source : cookingchanneltv.com

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Chocolate Mousse served in Edible Chocolate Dessert Cups with Raspberry Sauce

ingredients

CHOCOLATE CUPS:

• 1 1/2 cups semi-sweet chocolate chips (non-dairy)

CHOCOLATE MOUSSE:

• 1/2 cup non-dairy milk
• 1 teaspoon instant espresso powder, optional, preferred for richer chocolate flavor
• 1 cup non-dairy semi-sweet chocolate chips

• 1 (13.5-ounce) can coconut milk, chilled
• 1/2 cup organic powdered sugar

RASPBERRY SAUCE:

• 1 (12-ounce) bag frozen raspberries or 2 cups fresh raspberries
• 1/2 cup agave nectar
• 2 tablespoons water

• 1 teaspoon fresh lemon juice
• 1/8 teaspoon salt

• Chill the bowl and whisk of a stand mixer in the freezer for 15 minutes.

 

Directions

For the chocolate cups:
Melt the chocolate over a double boiler until smooth. Line a 12-cup cupcake tray with paper liners and scoop approximately 1 tablespoon melted chocolate into each cup. Use a pastry brush to evenly coat each cupcake liner and paint the chocolate up the sides of each liner, stopping about 1/2-inch/1 cm from the top. Freeze the tray for several hours or overnight. Peel off the cupcake liners and store the chocolate cups in the freezer.

For the chocolate mousse:

In the interim, whisk the milk and espresso in a medium-size saucepan over medium heat. Once the espresso is incorporated, add the chocolate chips and whisk over low heat until the chocolate is melted and smooth. Pour the mixture into a large bowl, let cool, and then chill in the refrigerator until cool to the touch, about 15 minutes.

Scrape the cream from the top of the coconut milk can into the bowl of the chilled stand mixer. Add the powdered sugar and beat for 1 to 2 minutes, until fluffy. Add the cooled chocolate mixture to the stand mixer and beat on low speed until incorporated. Let chill covered, in the refrigerator overnight. Serve the mousse in the chocolate cups.

For the raspberry sauce:
In a medium saucepot cook the raspberries, agave and water over medium heat for about 15 minutes, or until thick and saucy. Remove from the heat and stir in the lemon juice and salt. Let the mixture cool, then store in the refrigerator. Use the sauce to garnish the mousse or the plate!

                                                               Source : cookingchanneltv.com

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Mint Thins

ingredients

• 1 cup unsalted butter, at room temperature
• 1 cup powdered sugar
• 1 egg
• 1 teaspoon vanilla extract
• 1 1/2 cups all-purpose flour

• 2/3 cup cocoa powder
• 1/4 teaspoon salt
• 12 ounces semisweet chocolate
• 1/4 cup unsalted butter
• 3/4 teaspoon peppermint flavor

 

Directions

Preheat oven to 350 degrees F.
Cream the butter until it is light and fluffy. And the powdered sugar and continue mixing, stopping to scrape the sides of the bowl as needed. Mix in the egg and vanilla extract. Sift together the flour, cocoa powder, and salt. Add the flour mixture by halves, beating to incorporate after each addition.

Turn out the dough onto a clean surface and form it into a disk with your hands. Split the disk in half and place them in the fridge to firm up for 1 hour.

Working on a floured surface (you'll need a decent amount, since the dough is sticky), roll out the dough to 1/8-inch thick. Shape the cookies using 1 1/2-inch round cutter and place them on a parchment-paper-lined baking sheet. Bake for 10 to 12 minutes, then let cool completely.

Break up the chocolate into a bowl and set it over a small pot of simmering water (make sure the water doesn't touch the water). Add the butter and the peppermint flavor and stir the mixture steadily until it's fully melted and looks glossy and smooth. Remove the bowl and let the chocolate cool slightly.

One by one, drop the cookies in the chocolate, then scoop them out with a fork to let the excess drip off. (Tap the cookies against the side of the bowl to help drain the extra chocolate.) Move them carefully to a wire rack or parchment-paper-lined baking sheet. When they're all coated, move the sheet to the refrigerator or freezer to set.

                                                      Source : cookingchanneltv.com

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Dad's Death by Chocolate

ingredients

DEATH BY CHOCOLATE:

• 1 quart heavy cream
• 1/4 cup powdered sugar
• 1/2 cup creme fraiche

• 2 batches Chocolate Pudding (recipe follows)
• 3 cups crumbled chocolate wafer cookies
• Four 1.4-ounce chocolate-covered English toffee bars, such as Heath, chopped

CHOCOLATE PUDDING:

• 4 egg yolks
• 1 1/2 cups sugar
• 4 cups heavy cream
• 1 teaspoon salt

• 1 cup unsweetened cocoa
• 1/3 cup all-purpose flour
• 1 stick unsalted butter, cubed
• 1 cup bittersweet chocolate chips

Directions

Death by Chocolate:
In a large bowl, whip the heavy cream with the powdered sugar until aerated, just before soft peaks have started to form. Gently fold in the creme fraiche.In a large trifle bowl, place a thick layer of the Chocolate Pudding, top with a layer of the whipped cream mixture and then sprinkle on half of the cookies and half of the toffee candy. Repeat the process, finishing with the cookies and candy. Cover with plastic wrap. Chill for 2 hours and serve.

Chocolate Pudding:
Whisk the egg yolks and sugar together in a medium bowl. Add the cream and salt and whisk until combined. Mix the cocoa and flour together, and then whisk the wet ingredients into the dry.Place the mixture in a heavy saucepan over medium heat and stir continuously until the mixture comes to a simmer. Remove from the heat and stir in the butter and chocolate until melted. Let cool. Makes about 5 cups.

                                                          Source : cookingchanneltv.com

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Banana Caramel Cream Pie

Ingredients

CRUST:

• 1 (9-inch) Perfect Pie Dough, recipe follows, baked and cooled

PIE:

• 1/2 cup sugar
• 1/3 teaspoon salt
• 2 tablespoons cornstarch
• 1 tablespoon flour
• 2 1/2 cups whole milk

• 2 egg yolks
• 1 tablespoon butter
• 1 teaspoon pure vanilla extract, or 1 vanilla bean, split in half lengthwise and seeds scraped
• 1/2 recipe Salted Caramel Sauce, recipe follows
• 3 bananas, sliced

TOPPING:

• 1 cup fresh whipped cream
• 1 tablespoon sugar

• 1/2 teaspoon pure vanilla extract

PERFECT PIE DOUGH:

• 1 1/2 cups all-purpose flour
• 3 tablespoons sugar
• 1/2 teaspoon salt

• 1/2 teaspoon pure vanilla extract
• 1 1/2 sticks unsalted butter, cut into small pieces, chilled or frozen
• 4 to 6 tablespoons ice cold water

SALTED CARAMEL SAUCE:

• 1 cup sugar
• 1/4 cup water
• 3/4 cup heavy cream

• 3 1/2 tablespoons unsalted butter
• Gray sea salt, crushed, or kosher salt

Directions

In a heavy-bottomed medium saucepan, mix together the sugar, salt, cornstarch, and flour. Over medium-low heat, slowly whisk in the milk.

In a separate mixing bowl, beat the egg yolks. Once the pastry cream starts to boil, transfer 1/2 cup of the pastry cream to the egg yolks and whisk to temper. Return the mixture to the saucepan. Continue whisking until the mixture coats the back of a spoon and is smooth and thick. Strain.

Remove from the heat and stir in the butter, and vanilla. Stir in 1 cup sliced bananas. Allow the mixture to cool.

Stir the custard to loosen, if necessary. Cover the bottom of the prepared crust with more sliced bananas and drizzle with 1/4 cup Salted Caramel Sauce. Top with half of the sliced bananas, then 1 cup custard, covering the bananas completely. Repeat layering with the remaining bananas and the remaining custard. Chill the banana cream pie until the filling is set, about 2 hours.

For the topping: In a medium bowl, whip the cream until soft peaks form. Add the sugar, and vanilla and whip until stiff peaks form.

Top the chilled pie with the fresh whipped cream. Drizzle with additional caramel sauce, just before serving.

For the Perfect Pie Dough:

Preheat the oven to 425 degrees F.

In a mixing bowl, mix together the flour, sugar, salt and vanilla; cut or work the butter into the flour mixture with your fingers or a cold pastry cutter until you have large pea sized chunks scattered throughout. Alternatively, pulse the dough in a food processor, or mix in a stand mixer with the paddle attachment on low speed.

Add the ice water slowly while stirring with a fork, or in the food processor or mixer, until just combined. Be careful not to overwork the dough. Wrap the dough in plastic wrap, flatten and refrigerate for at least 15 minutes.

Roll out one chilled pie dough to fit a 9-inch pie plate. Reserve the second pie dough disc for another use. Transfer dough to pie plate, pressing the dough lightly into the plate; trim the edges. Dock the dough with the prongs of a fork evenly over the bottom of the pie plate. Line the docked dough with aluminum foil and fill with pie weights or dried beans.

Bake the pie crust until the edges are brown and golden, about 15 minutes. Remove from the oven and remove the weights. Return crust to the oven to finish baking for another 5 minutes.

Yield: 1 (9-inch) pie crust

To make the salted caramel sauce:

In a heavy-bottomed saucepan, combine the sugar and water over medium-low heat until the sugar dissolves. Increase the heat and bring to a boil without stirring. If necessary, use a wet pastry brush to wash down any crystals on the side of the pan. Boil until the syrup is a deep amber color, about 5 to 6 minutes.

Remove from the heat and carefully whisk in the heavy cream. The mixture will bubble. Stir in the unsalted butter, and salt, to taste. Transfer the caramel to a dish and cool.

Cook's Note: This recipe will last in the refrigerator for up to 2 weeks. Reheat before serving.

Yield: 1 1/2 cups sauce

                                                             Source : cookingchanneltv.com

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Breakfast Burrito

ingredients

• 2 teaspoons canola oil
• 1/2 small red onion, diced (1 cup)
• 1 red bell pepper, seeded and diced
• 1 cup drained, rinsed canned black beans, preferably low-sodium
• 1/4 teaspoon chili flakes
• Salt and freshly ground black pepper
• 4 eggs and 4 egg whites
• 1/3 cup (about 1 1/2-ounce) shredded pepper Jack cheese

• Cooking spray
• 4 (10-inch) whole-wheat tortillas (burrito-size)
• 1/4 cup reduced-fat sour cream
• 1/4 cup salsa
• 1 large tomato, (4 ounces) seeded and diced
• 1 small avocado (4 ounces), cubed
• Hot sauce

Directions

Heat the canola oil in a large nonstick skillet over a medium-high heat. Cook the onions and peppers until onions are softened and peppers are slightly charred, about 8 minutes. Add black beans and red pepper flakes and cook until warmed through, another 3 minutes. Season with salt and pepper and transfer to a dish.

Whisk together the eggs and egg whites then stir in the cheese. Spray the skillet with cooking spray, and reheat the skillet over a medium heat. Reduce heat to low and add eggs, scrambling until cooked through, about 3 minutes. Spread each tortilla with 1 tablespoon each sour cream and salsa, then layer with 1/4 of the black bean mixture, 1/4 of the scrambled eggs, some diced tomato and 1/4 of the avocado. Season, to taste, with hot sauce. Roll up burrito-style and serve.

Calories 460; Total Fat 20 g; (Sat Fat 6 g, Mono Fat 4 g, Poly Fat 1 g) ; Protein 23 g; Carb 51 g; Fiber 12 g; Cholesterol 235 mg; Sodium 860 mg

Excellent source of: Protein, Fiber, Vitamin A, Vitamin C,

Good source of: Riboflavin, Vitamin B6, Folate, Vitamin K, Calcium, Iodine, Iron, Potassium, Selenium 

                                                   Source : cookingchanneltv.com

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Salted Caramel Pecan Pie

ingredients

• 1 deep-dish frozen piecrust
• 1 cup packed dark brown sugar
• 1 cup light corn syrup
• 6 tablespoons unsalted butter, cut into pieces

• 1 tablespoon flaky sea salt, plus more for garnish
• 3 large eggs, lightly beaten
• 2 cups chopped pecans

Directions

Preheat the oven to 350 degrees F.
Place the piecrust on a baking sheet, prick with a fork and bake for 15 minutes.

Add the brown sugar, corn syrup, butter and salt to a medium saucepan. Place over medium heat and stir while the mixture melts. Bring to a boil. Remove from the heat and cool. Whisk in the eggs and the pecans. Add to the pie shell on the baking sheet and bake for 50 minutes. Cool completely before serving.

                                                                Source : cookingchanneltv.com

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Mini Pecan Pumpkin Pies

ingredients

Nonstick cooking spray

 

FOR THE DOUGH:

• 1/4 cup pecans
• 1/4 cup sugar
• 1/2 teaspoon salt

• 3/4 cups all-purpose flour, plus extra for shaping dough
• 6 tablespoons butter, ice cold
• 2 to 3 tablespoons ice cold water

FOR THE FILLING:

• 1 egg, plus 1 egg yolk
• 1/2 cup dark corn syrup
• 1 tablespoon sugar

• 1/2 cup canned pumpkin filling
• 1 teaspoon vanilla
• 1/4 cup pecans, chopped plus 24 halves for garnish

• Special equipment: 2 (12-cup) mini muffin tins

 

Directions

Preheat oven to 350 degrees F.


Spray the bottoms and sides of the mini muffin tins with cooking spray.

In a food processor, pulse pecans with the sugar, salt, and flour, until the nuts are ground and the ingredients are combined. Add in butter and pulse until dough resembles coarse meal. Slowly pour in ice water through the feed tube, pulsing, until the dough comes together. Remove from processor bowl onto clean work surface sprinkled with flour.


Form dough into a ball and divide evenly into 24 pieces. Roll each piece into a ball and evenly press into each cup, until the bottom is covered. If the dough is sticky, dip your finger in flour first.


Bake 15 to 18 minutes, until the crusts are very golden. Check periodically to make sure they don't get too brown.


Meanwhile, make the filling: In a medium bowl, whisk the egg and yolk with the corn syrup, sugar, pumpkin filling and vanilla. Stir in the chopped pecans.


Remove dough from oven and spoon 1 tablespoon of the filling into each cup. Top each with 1 pretty pecan half. Return the pans to the oven and continue baking, for 12 to 15 minutes more, until the pumpkin filling is set. Allow to cool before removing from the pans. 

                                                                     Source : cookingchanneltv.com

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