Tuesday, December 30, 2008
Thursday, December 25, 2008
1 cup white sugar
3 one ounce squares unsweetened baking chocolate, melted
2 tsp pure vanilla
3 large eggs
In your kitchen aid or mixer, cream the butter at medium to high speed about 1 minute.
Add sugar, 1/4 cup at a time and continue to beat until light and fluffy. This will take about 3-5 minutes. Scrape bowl the bowl often. It must be mixed long enough so it is no longer gritty.
Slowly add the melted chocolate to the butter mixture, beating on low to medium speed until the chocolate is well blended and mixture is smooth and creamy. Scrape again.
On medium speed, add eggs one at a time, beating after each one before adding the next egg. Scrape the bowl. Add vanilla and give it one more mix. Decide if you would like to add the chocolate chips or not (without the choco. chips it's a smooth, mousse like texture, by adding the choco. chips it gives it an extra chocolaty crunch)
Spread the mixture into a pre-cooked and cooled pie shell. Chill for a couple of hours. Before serving, add fresh whipped cream and garnish with chocolate curls. (Run a potato peeler along a chocolate bar for chocolate curls). Enjoy!
Makes one 9 inch pie
Sunday, December 21, 2008
Monday, December 8, 2008
2 cups pancake mix (we used krusteaz mix)
1 1/2 c. water
2/3 c. canned pumpkin
Mix ingredients together. Cook pancakes accordingly.
We like to serve pumpkin pancakes with Buttermilk Syrup. Enjoy!
We love to have these when we have leftover canned pumpkin from pumpkin pancakes. These are yummy!