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Wednesday, 18 November 2020
quote [ It may not be just like grandma’s, but with observation and a little research, it’ll be pretty darn close. ]
Cookin' up that old time, long lost recipe for me
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zarathustra said @ 1:20am GMT on 19th November
Back of the box recipes are usually pretty good especially for baking. Partly because so many people are used to premixed stuff ( think for, for example, brownie mix) that anything made from scratch tastes heavenly by comparison. The worst brownie recipe on a box of bakers chocolate is better than the best just add oil and an egg mix ( though as a hint if you go for a get add oil recipe try peanut or coconut oil to make brownie mix much better.)
So, since the holidays are comeing
Take a baking pan and melt a stick of butter in it
Add a layer of graham cracker crumbs, just eyeball it should soak up most but not all the butter,
add a layer of chocolate chips
add a layer of nuts of your choice
pour a can of sweetened condensed milk over the top
bake at 325 or 350 until the milk starts to caramelize
cool cut and serve. They are ridiculously rich.
( you could also include a layer of shredded coconut and/or peanut butter chips and or mini marshmallows, or heathbar crumble and so on.)
Another one I make is a chocolate torte pie that people go crazy over,
Crust
Mash a bag of oreos in a food processor add some sugar and a stick of melted butter
( I don't measure, it should have enough butter to make a mixture that holds together when you coat the sides of a pie pan and it will harden when it cools). The crust it self is awesome so a little too thick is better than too thin. Coat a six inch pie tin.
Filling,
Chop 8 oz of semi sweet chocolate and and 1 oz of unsweeted bakers chocolate in a food processor you want it very fine, doesn't have to be powder but no large chunks left.
Heat 1 cup of heavy whipping cream and a tablespoon or so of butter on the stove or in the microwave ( I don't measure the temperature, I usually hold to my face as you would when lifting a cup of coffee and, if the rising temperature was such that, had it been coffee, I would let it sit five minute before I tried to drink it, that is hot enough) Pour it over the chocolate and blend until smooth.
Wait a couple of minute and add a large egg yolk or two and blend again.
( if you want to, you could also add a bit of vanillia, or coffee, or grand marnier, but it doesn't need it).
Put in the refrigerator and serve cold. It is extremely rich so a little goes a long way. Particularly good served with whip cream and/or a raspberry sauce.
Double the amount of filling for a 9-inch pan ( probably best to do the filling in two batches in this case.
But what I like best to do at the holidays is skip the pan altogether, take an egg carton and make small ones right in the egg carton ( given the thickness the crust will have, the percentage of crust to filling will increase) I have made between two and three dozen with the standard filling batch though you will probably need more oreo do to the ratio change. Makes it easy to take them with you and they pop right out with some pressure on the bottom. One is enough for all but the most hedonistic.
zarathustra said @ 5:29am GMT on 19th November
Back of the box recipes are usually pretty good especially for baking. Partly because so many people are used to premixed stuff ( think for, for example, brownie mix) that anything made from scratch tastes heavenly by comparison. The worst brownie recipe on a box of bakers chocolate is better than the best just add oil and an egg mix ( though as a hint if you go for a get add oil recipe try peanut or coconut oil to make brownie mix much better.)
So, since the holidays are comeing
Take a baking pan and melt a stick of butter in it
Add a layer of graham cracker crumbs, just eyeball it should soak up most but not all the butter,
add a layer of chocolate chips
add a layer of nuts of your choice
pour a can of sweetened condensed milk over the top
bake at 325 or 350 until the milk starts to caramelize
cool cut and serve. They are ridiculously rich.
( you could also include a layer of shredded coconut and/or peanut butter chips and or mini marshmallows, or heathbar crumble and so on.)
Another one I make is a chocolate torte pie that people go crazy over,
Crust
Mash a bag of oreos in a food processor add some sugar and a stick of melted butter
( I don't measure, it should have enough butter to make a mixture that holds together when you coat the sides of a pie pan and it will harden when it cools). The crust it self is awesome so a little too thick is better than too thin. Coat a six inch pie tin.
Filling,
Chop 8 oz of semi sweet chocolate and and 1 oz of unsweeted bakers chocolate in a food processor you want it very fine, doesn't have to be powder but no large chunks left.
Heat 1 cup of heavy whipping cream and a tablespoon or so of butter on the stove or in the microwave ( I don't measure the temperature, I usually hold to my face as you would when lifting a cup of coffee and, if the rising temperature was such that, had it been coffee, I would let it sit five minute before I tried to drink it, that is hot enough) Pour it over the chocolate and blend until smooth.
Wait a couple of minute and add a large egg yolk or two and blend again.
( if you want to, you could also add a bit of vanillia, or coffee, or grand marnier, but it doesn't need it). pour in to the crust.
Put in the refrigerator and serve cold. It is extremely rich so a little goes a long way. Particularly good served with whip cream and/or a raspberry sauce.
Double the amount of filling for a 9-inch pan ( probably best to do the filling in two batches in this case.
But what I like best to do at the holidays is skip the pan altogether, take an egg carton and make small ones right in the egg carton ( given the thickness the crust will have, the percentage of crust to filling will increase) I have made between two and three dozen with the standard filling batch though you will probably need more oreo do to the ratio change. Makes it easy to take them with you and they pop right out with some pressure on the bottom. One is enough for all but the most hedonistic.
<-- Entry / Current Comment
zarathustra said @ 1:20am GMT on 19th November
Back of the box recipes are usually pretty good especially for baking. Partly because so many people are used to premixed stuff ( think for, for example, brownie mix) that anything made from scratch tastes heavenly by comparison. The worst brownie recipe on a box of bakers chocolate is better than the best just add oil and an egg mix ( though as a hint if you go for a get add oil recipe try peanut or coconut oil to make brownie mix much better.)
So, since the holidays are comeing
Take a baking pan and melt a stick of butter in it
Add a layer of graham cracker crumbs, just eyeball it should soak up most but not all the butter,
add a layer of chocolate chips
add a layer of nuts of your choice
pour a can of sweetened condensed milk over the top
bake at 325 or 350 until the milk starts to caramelize
cool cut and serve. They are ridiculously rich.
( you could also include a layer of shredded coconut and/or peanut butter chips and or mini marshmallows, or heathbar crumble and so on.)
Another one I make is a chocolate torte pie that people go crazy over,
Crust
Mash a bag of oreos in a food processor add some sugar and a stick of melted butter
( I don't measure, it should have enough butter to make a mixture that holds together when you coat the sides of a pie pan and it will harden when it cools). The crust it self is awesome so a little too thick is better than too thin. Coat a six inch pie tin.
Filling,
Chop 8 oz of semi sweet chocolate and and 1 oz of unsweeted bakers chocolate in a food processor you want it very fine, doesn't have to be powder but no large chunks left.
Heat 1 cup of heavy whipping cream and a tablespoon or so of butter on the stove or in the microwave ( I don't measure the temperature, I usually hold to my face as you would when lifting a cup of coffee and, if the rising temperature was such that, had it been coffee, I would let it sit five minute before I tried to drink it, that is hot enough) Pour it over the chocolate and blend until smooth.
Wait a couple of minute and add a large egg yolk or two and blend again.
( if you want to, you could also add a bit of vanillia, or coffee, or grand marnier, but it doesn't need it). pour in to the crust.
Put in the refrigerator and serve cold. It is extremely rich so a little goes a long way. Particularly good served with whip cream and/or a raspberry sauce.
Double the amount of filling for a 9-inch pan ( probably best to do the filling in two batches in this case.
But what I like best to do at the holidays is skip the pan altogether, take an egg carton and make small ones right in the egg carton ( given the thickness the crust will have, the percentage of crust to filling will increase) I have made between two and three dozen with the standard filling batch though you will probably need more oreo do to the ratio change. Makes it easy to take them with you and they pop right out with some pressure on the bottom. One is enough for all but the most hedonistic.
