Kay Nimitz Smith's Blog, page 12
December 26, 2016
GranNini's Awesome Fudge
GranNini's Fudge
Ingredients:
1 1/2 cups semi-sweet chocolate chips1 1/2 cups butterscotch chips1 teaspoon vanilla1 can of Eagle Brand Fat Free Sweetened Condensed Milk
Directions:
Use waxed paper to cover the bottom of a square 9x9 inch pan.
In a medium glass bowl, pour in the chocolate chips and the butterscotch. Microwave for 1 minute and 40 seconds (approximately). Stir until the chips are smooth and completely melted. Add in the vanilla and the sweetened condensed milk. Mix completely.
Pour into the lined pan.
Allow to cool completely. Then remove from pan, peel off the waxed paper, and cut into small cubes. I usually place each little tasty morsel into a wee paper cup, to make transferring to dessert platters easier.
Enjoy!
Click the pictures below for other fudge recipes.
* * * * *
I wrote a murder mystery! Here are the links so you can buy it:
You can buy the paperback version of my book here:Diamonds for Diamond by Kay Nimitz Smith
Or, you can buy either my e-book or the paperback version on Amazon here: Diamonds for Diamond by Kay Nimitz Smith
Ingredients:
1 1/2 cups semi-sweet chocolate chips1 1/2 cups butterscotch chips1 teaspoon vanilla1 can of Eagle Brand Fat Free Sweetened Condensed Milk
Directions:
Use waxed paper to cover the bottom of a square 9x9 inch pan.
In a medium glass bowl, pour in the chocolate chips and the butterscotch. Microwave for 1 minute and 40 seconds (approximately). Stir until the chips are smooth and completely melted. Add in the vanilla and the sweetened condensed milk. Mix completely.
Pour into the lined pan.
Allow to cool completely. Then remove from pan, peel off the waxed paper, and cut into small cubes. I usually place each little tasty morsel into a wee paper cup, to make transferring to dessert platters easier.
Enjoy!
Click the pictures below for other fudge recipes.
* * * * *
I wrote a murder mystery! Here are the links so you can buy it:
You can buy the paperback version of my book here:Diamonds for Diamond by Kay Nimitz SmithOr, you can buy either my e-book or the paperback version on Amazon here: Diamonds for Diamond by Kay Nimitz Smith
December 25, 2016
GranNini's Peanut Butter Rice Krispie Treats with chocolate!
GranNini's Peanut Butter Rice Krispie Treats with chocolate on top!
My most favorite holiday treat.
Ingredients:
1 cup white corn syrup1 cup sugar1 cup smooth peanut butter5 1/2 cups Rice Krispies1 cup chocolate chips1 cup butterscotch chips
Directions:
Spray a 9x13 glass dish with cooking spray.
In a very large pot on medium to medium high heat, bring sugar and white corn syrup just to a boil. Take off heat. Stir in the peanut butter until well blended. Stir in Rice Krispies. Pour that sweet, sweet goodness into the sprayed glass dish. Press the peanutbuttery goodness into the bottom and sides of the pan until it covers the entire surface. Set aside.
In a medium glass bowl, pour the chocolate chips and the butterscotch chips. Microwave for 1 minute and 40 seconds (or thereabouts). Stir until blended together and completely smooth. Pour melted chips over the peanutbuttery goodness. Allow the chips to harden. I usually pop the whole thing in the fridge so that I can start eating them sooner. Cut into small pieces. I usually pop them into wee paper cups so they don't stick to one another. But you can just as easily cut into ginormous pieces and eat the whole thing all by yourself. I promise, I won't judge.
Enjoy!
* * * * *
I wrote a murder mystery! Here are the links so you can buy it:
You can buy the paperback version of my book here:Diamonds for Diamond by Kay Nimitz Smith
Or, you can buy either my e-book or the paperback version on Amazon here: Diamonds for Diamond by Kay Nimitz Smith
My most favorite holiday treat.
Ingredients:
1 cup white corn syrup1 cup sugar1 cup smooth peanut butter5 1/2 cups Rice Krispies1 cup chocolate chips1 cup butterscotch chips
Directions:
Spray a 9x13 glass dish with cooking spray.
In a very large pot on medium to medium high heat, bring sugar and white corn syrup just to a boil. Take off heat. Stir in the peanut butter until well blended. Stir in Rice Krispies. Pour that sweet, sweet goodness into the sprayed glass dish. Press the peanutbuttery goodness into the bottom and sides of the pan until it covers the entire surface. Set aside.
In a medium glass bowl, pour the chocolate chips and the butterscotch chips. Microwave for 1 minute and 40 seconds (or thereabouts). Stir until blended together and completely smooth. Pour melted chips over the peanutbuttery goodness. Allow the chips to harden. I usually pop the whole thing in the fridge so that I can start eating them sooner. Cut into small pieces. I usually pop them into wee paper cups so they don't stick to one another. But you can just as easily cut into ginormous pieces and eat the whole thing all by yourself. I promise, I won't judge.
Enjoy!
* * * * *
I wrote a murder mystery! Here are the links so you can buy it:
You can buy the paperback version of my book here:Diamonds for Diamond by Kay Nimitz Smith
Or, you can buy either my e-book or the paperback version on Amazon here: Diamonds for Diamond by Kay Nimitz Smith
December 12, 2016
GranNini's Thin Mint Truffles
GranNini's Thin Mint Truffles
Ingredients:
2 sleeves (1 box) of Girl Scout Thin Mints1 (8 ounce) package of cream cheese, softenedmint, milk chocolate, or white chocolate meltaways
Directions:
Empty 2 sleeves of Girl Scout Thin Mints into a large freezer ziplock bag. Close bag. Use a rolling pin (or a hammer!) to smash the cookies to smithereens. Or, do it the easy way and shove the whole bag of cookies minus the plastic sleeve itself into a Cuisinart, and pulse until they are crumbs.In a large mixing bowl, scrape in the softened cube of cream cheese. Add the cookie crumbs. Mix thoroughly. (Or, if you're going the whole Cuisinart route, you can simply add the cream cheese and pulse until blended.)Line a cookie sheet or a jelly roll pan with either parchment paper or waxed paper.Using a very small cookie scoop (I included a picture!), scoop out a wee bit of the mixture, and place it in a dollop onto the cookie sheet.Once the entire batch of cookies is all dolloped out, roll each dollop between your hands until you get a nice pretty ball.Melt your chocolate melts in a double boiler (I prefer the old school method, rather than using the microwave. It seems to keep the temperature more even -- but feel free to microwave, as long as you do it for short periods of time and stir quite often, making sure not to overcook your chocolate).Plunk a cookie dollop into the melted chocolate. Use a fork to retrieve it and place it back onto the waxed paper. Repeat with remaining cookie dollops. Once all the cookies have been covered in chocolate and the chocolate has solidified a bit, it's time to decorate! In a clean double boiler, melt a few more fresh pieces of chocolate. Place in a squeezable bottle, and drizzle the melted chocolate over the cookie balls. Feel free to add sprinkles, cookie crumbs, or jimmies to the top. Store in a tight container in the refrigerator.
* * * * *
I wrote a murder mystery! Here are the links so you can buy it:
You can buy the paperback version of my book here:Diamonds for Diamond by Kay Nimitz Smith
Or, you can buy either my e-book or the paperback version on Amazon here: Diamonds for Diamond by Kay Nimitz Smith
Ingredients:
2 sleeves (1 box) of Girl Scout Thin Mints1 (8 ounce) package of cream cheese, softenedmint, milk chocolate, or white chocolate meltaways
Directions:
Empty 2 sleeves of Girl Scout Thin Mints into a large freezer ziplock bag. Close bag. Use a rolling pin (or a hammer!) to smash the cookies to smithereens. Or, do it the easy way and shove the whole bag of cookies minus the plastic sleeve itself into a Cuisinart, and pulse until they are crumbs.In a large mixing bowl, scrape in the softened cube of cream cheese. Add the cookie crumbs. Mix thoroughly. (Or, if you're going the whole Cuisinart route, you can simply add the cream cheese and pulse until blended.)Line a cookie sheet or a jelly roll pan with either parchment paper or waxed paper.Using a very small cookie scoop (I included a picture!), scoop out a wee bit of the mixture, and place it in a dollop onto the cookie sheet.Once the entire batch of cookies is all dolloped out, roll each dollop between your hands until you get a nice pretty ball.Melt your chocolate melts in a double boiler (I prefer the old school method, rather than using the microwave. It seems to keep the temperature more even -- but feel free to microwave, as long as you do it for short periods of time and stir quite often, making sure not to overcook your chocolate).Plunk a cookie dollop into the melted chocolate. Use a fork to retrieve it and place it back onto the waxed paper. Repeat with remaining cookie dollops. Once all the cookies have been covered in chocolate and the chocolate has solidified a bit, it's time to decorate! In a clean double boiler, melt a few more fresh pieces of chocolate. Place in a squeezable bottle, and drizzle the melted chocolate over the cookie balls. Feel free to add sprinkles, cookie crumbs, or jimmies to the top. Store in a tight container in the refrigerator.
* * * * *
I wrote a murder mystery! Here are the links so you can buy it:
You can buy the paperback version of my book here:Diamonds for Diamond by Kay Nimitz Smith
Or, you can buy either my e-book or the paperback version on Amazon here: Diamonds for Diamond by Kay Nimitz Smith
December 11, 2016
GranNini's Pecan Tassies - Mini Pecan Pies
GranNini's Pecan Tassies - Mini Pecan Pies
GranNini's Pecan Tassies - Mini Pecan Pies
Ingredients:
1 pie crust, unbaked (here's a recipe)2 eggs1 cup packed brown sugar2 teaspoons vanilla3 tablespoons unsalted butter, melted1 cup pecans, toasted and chopped48 pecan halves, toasted (for decoration)
Directions:
Roll out the pie dough.Using a round cookie cutter (or a scalloped edged cookie cutter), cut small circles of pie crust, and line each smaller muffin tin with the circles of pie dough, and slightly press down so that the pie dough fits inside each cup.In a large bowl, beat eggs. Mix in the brown sugar, vanilla, and butter until thoroughly incorporated. Add in the chopped, toasted pecans and stir.Carefully pour the filling into each muffin cup, and place a whole pecan piece on top.Bake at 350º for about 20 minutes, or until the tops are golden. Remove from the muffin cups and allow to cool completely on a wire rack.
* * * * *
I wrote a murder mystery! Here are the links so you can buy it:
You can buy the paperback version of my book here:Diamonds for Diamond by Kay Nimitz Smith
Or, you can buy either my e-book or the paperback version on Amazon here: Diamonds for Diamond by Kay Nimitz Smith
December 10, 2016
GranNini's Holiday Treats!
GranNini's Holiday Treats!
Every year, just around this time of year, I make vast batches of holiday treats and goodies for all of my sweet hubby's coworkers, our neighbors, and our friends.
And every year, just around this time of year, I receive heaps and gobs and bunches of requests for recipes for all of the holiday treats and goodies.
So this year, I shall do my best to list my recipes for all y'all who want to share in the delishiousness and awesomeness that encompasses my holiday treat platter.
For the next, well, short while or so, I shall start posting recipes for all of my favorite treats.
From left to right:
Girl Scout Thin Mint TrufflesCandy Cane FudgeChocolate Butterscotch FudgeLemon Crinkle CookiesWhite Cake Balls dipped in white chocolateShortbread Sugar CookiesRocky Road FudgePeanut Butter Rice Krispie Treats with Chocolate on topBuckeyes (peanut butter balls dipped in chocolate)Pecan Tassies aka: mini pecan piesSalted Caramel Apple CakeballsOreo cookie truffles dipped in white chocolate
(not pictured, but recipes that will also be included)Snowballs (aka Mexican wedding cakes)7-Layer BarsButterscotch Fudge*and I'm quite sure I'll add more as I remember them.*
* * * * *
Buy my book!
You can buy the paperback version of my book here:Diamonds for Diamond by Kay Nimitz Smith
Or, you can buy either my e-book or the paperback version on Amazon here: Diamonds for Diamond by Kay Nimitz Smith
Every year, just around this time of year, I make vast batches of holiday treats and goodies for all of my sweet hubby's coworkers, our neighbors, and our friends.
And every year, just around this time of year, I receive heaps and gobs and bunches of requests for recipes for all of the holiday treats and goodies.
So this year, I shall do my best to list my recipes for all y'all who want to share in the delishiousness and awesomeness that encompasses my holiday treat platter.
For the next, well, short while or so, I shall start posting recipes for all of my favorite treats.
From left to right:
Girl Scout Thin Mint TrufflesCandy Cane FudgeChocolate Butterscotch FudgeLemon Crinkle CookiesWhite Cake Balls dipped in white chocolateShortbread Sugar CookiesRocky Road FudgePeanut Butter Rice Krispie Treats with Chocolate on topBuckeyes (peanut butter balls dipped in chocolate)Pecan Tassies aka: mini pecan piesSalted Caramel Apple CakeballsOreo cookie truffles dipped in white chocolate
(not pictured, but recipes that will also be included)Snowballs (aka Mexican wedding cakes)7-Layer BarsButterscotch Fudge*and I'm quite sure I'll add more as I remember them.*
* * * * *
Buy my book!
You can buy the paperback version of my book here:Diamonds for Diamond by Kay Nimitz Smith
Or, you can buy either my e-book or the paperback version on Amazon here: Diamonds for Diamond by Kay Nimitz Smith
December 5, 2016
GranNini's Spinach Artichoke Crab Dip
GranNini's Spinach Artichoke Crab Dip
[*use your imagination to provide the picture*]I'll post the picture in the next few days.
Ingredients:1/2 an onion, diced2 tablespoons unsalted butter1 cup artichokes (I use Trader Joe's artichokes)1 package frozen spinach, thawed and minced4 ounces (1/2 brick) cream cheese, softened1 cup jack cheese (or pepper jack)1 cup sharp cheddar cheese1/2 cup parmesan cheese1 cup mayonnaise1 cup sour cream1 teaspoon Tony Chachere's cajun spices1 teaspoon Tabasco sauce1/2 teaspoon thyme
Directions:
Melt the butter in a saucepan. Sauté onions in the butter until softened.Combine the remaining ingredients in a large bowl. Stir in the onions.Spray a large casserole dish with cooking spray. Pour the dip into the casserole dish, and bake at 350º for 20 minutes, or until brown and bubbly.Serve with bread chunks. Yummmmmmmm.* * * * * *
[*use your imagination to provide the picture*]I'll post the picture in the next few days.
Ingredients:1/2 an onion, diced2 tablespoons unsalted butter1 cup artichokes (I use Trader Joe's artichokes)1 package frozen spinach, thawed and minced4 ounces (1/2 brick) cream cheese, softened1 cup jack cheese (or pepper jack)1 cup sharp cheddar cheese1/2 cup parmesan cheese1 cup mayonnaise1 cup sour cream1 teaspoon Tony Chachere's cajun spices1 teaspoon Tabasco sauce1/2 teaspoon thyme
Directions:
Melt the butter in a saucepan. Sauté onions in the butter until softened.Combine the remaining ingredients in a large bowl. Stir in the onions.Spray a large casserole dish with cooking spray. Pour the dip into the casserole dish, and bake at 350º for 20 minutes, or until brown and bubbly.Serve with bread chunks. Yummmmmmmm.* * * * * *
November 23, 2016
GranNini's Sweet Potatoes & Marshmallows
GranNini's Sweet Potatoes & Marshmallows
So I've never made these before, and I'm getting kinda nervous. We're having the brunch bunch over for Friendsgiving this year, and they've requested sweet potatoes with marshmallows. I was aiming for something more, well, grown-up-ish, perhaps with a similar crumb crust that I put on my Dutch Apple Pie, but alas, they voted unanimously for marshmallows, so I'll put marshmallows on the top!
So here's what I'm a-gonna-do.
Ingredients:
4 sweet potatoes (the orange ones)4 tablespoons of unsalted butter, room temperature(or if you only have salted butter, then just skip the salt later)2 eggs1/2 cup brown sugar1 teaspoon salt1/4 teaspoon ginger1 teaspoon vanilla1 cup half & half
Topping A: Mini Marshmallows Topping1 (10 ounce) bag mini marshmallows
OR
Topping B: Crumble Topping1 1/2 cups flour1 cup brown sugar1 cup oatmeal, ground to a powder (I put my oatmeal in a blender to grind it. Works great.)3/4 teaspoon cinnamon1/4 teaspoon nutmeg1/4 teaspoon salt
1 cup butter, unsalted but room temperature or slightly melted.1/2 cup pecans, toasted and chopped into small pieces
Directions:
Stab each of the potatoes multiple times with a fork. Pop each of the potatoes, one at a time, into the microwave for 4 minutes. Then place in a preheated oven at 375º for 20 minutes.Split open the potatoes, and scoop the yumminess out into a bowl.Add in the butter and mash them to smithereens.Add in the eggs, brown sugar, salt, ginger and vanilla and stir to mix thoroughly. Add the half & half in last, and stir until smooth.Spray a casserole dish with cooking spray.Scoop the whole mess o'goodness into your casserole dish. Decide which of the two toppings you're going to have tonight. A or B.If you're going for Topping A, here are the directions.Top with mini marshmallows and pop into the oven for 12 - 15 minutes, or until the marshmallows are just beginning to become golden brown.
If you're going for Topping B, here are the final directions:In a medium sized bowl, use a fork to mix together all the dry ingredients (except the nuts). Drizzle the partially melted butter over the mixture, and use the fork to mix it all together.Use your fingers to sprinkle the wet crumb mixture over the top of the sweet potatoes. Try to cover every last inch of space with the crumb mixture. Because it's just that good. I promise.Sprinkle the toasted nuts over the whole thing.Pop the casserole into the oven for 15 - 18 minutes, or until the topping is just beginning to become golden brown.Sorry for the lack of pictures. I will post some this weekend.
Enjoy!
Click for more Thanksgiving Recipes
* * * * *
Buy my book!
You can buy the paperback version of my book here:Diamonds for Diamond by Kay Nimitz Smith
Or, you can buy either my e-book or the paperback version on Amazon here: Diamonds for Diamond by Kay Nimitz Smith
So I've never made these before, and I'm getting kinda nervous. We're having the brunch bunch over for Friendsgiving this year, and they've requested sweet potatoes with marshmallows. I was aiming for something more, well, grown-up-ish, perhaps with a similar crumb crust that I put on my Dutch Apple Pie, but alas, they voted unanimously for marshmallows, so I'll put marshmallows on the top!
So here's what I'm a-gonna-do.
Ingredients:
4 sweet potatoes (the orange ones)4 tablespoons of unsalted butter, room temperature(or if you only have salted butter, then just skip the salt later)2 eggs1/2 cup brown sugar1 teaspoon salt1/4 teaspoon ginger1 teaspoon vanilla1 cup half & half
Topping A: Mini Marshmallows Topping1 (10 ounce) bag mini marshmallows
OR
Topping B: Crumble Topping1 1/2 cups flour1 cup brown sugar1 cup oatmeal, ground to a powder (I put my oatmeal in a blender to grind it. Works great.)3/4 teaspoon cinnamon1/4 teaspoon nutmeg1/4 teaspoon salt
1 cup butter, unsalted but room temperature or slightly melted.1/2 cup pecans, toasted and chopped into small pieces
Directions:
Stab each of the potatoes multiple times with a fork. Pop each of the potatoes, one at a time, into the microwave for 4 minutes. Then place in a preheated oven at 375º for 20 minutes.Split open the potatoes, and scoop the yumminess out into a bowl.Add in the butter and mash them to smithereens.Add in the eggs, brown sugar, salt, ginger and vanilla and stir to mix thoroughly. Add the half & half in last, and stir until smooth.Spray a casserole dish with cooking spray.Scoop the whole mess o'goodness into your casserole dish. Decide which of the two toppings you're going to have tonight. A or B.If you're going for Topping A, here are the directions.Top with mini marshmallows and pop into the oven for 12 - 15 minutes, or until the marshmallows are just beginning to become golden brown.
If you're going for Topping B, here are the final directions:In a medium sized bowl, use a fork to mix together all the dry ingredients (except the nuts). Drizzle the partially melted butter over the mixture, and use the fork to mix it all together.Use your fingers to sprinkle the wet crumb mixture over the top of the sweet potatoes. Try to cover every last inch of space with the crumb mixture. Because it's just that good. I promise.Sprinkle the toasted nuts over the whole thing.Pop the casserole into the oven for 15 - 18 minutes, or until the topping is just beginning to become golden brown.Sorry for the lack of pictures. I will post some this weekend.
Enjoy!
Click for more Thanksgiving Recipes
* * * * *
Buy my book!
You can buy the paperback version of my book here:Diamonds for Diamond by Kay Nimitz Smith
Or, you can buy either my e-book or the paperback version on Amazon here: Diamonds for Diamond by Kay Nimitz Smith
November 22, 2016
GranNini's Macaroni and Cheese
GranNini's Macaroni and Cheese
Ingredients:4 tablespoons unsalted butter1/4 cup flour2 cups of milk or half & half2 cups sharp cheddar cheese1/2 to 1 cup sharp white cheddar cheese (I prefer Tillamook's sharp cheddar in the red package)1 - 2 teaspoons Lawry's seasoned salt (and Tillamook's sharp white cheddar for this one)2 cups elbow macaroni
Directions:
In a medium saucepan, boil water and 1 teaspoon salt. Prepare elbow macaroni per the directions (usually I boil the pasta for 7 - 8 minutes and drain thoroughly, but do not rinse). Set aside.In a large saucepan over low heat, melt the butter. Sprinkle in the flour, and allow the roux to cook for several minutes.Very slowly whisk in the milk, whisking vigorously to avoid getting any lumps.Allow the mixture to simmer for 3 - 4 minutes.Slowly add in the two cheeses, and allow the cheeses to melt completely.Stir in 1 teaspoon of Lawry's seasoned salt and taste. If it needs a dash more salt, feel free to add in just a wee bit.Add the pasta directly to the sauce. Taste a little. Taste a little more. Try very hard to leave some for the rest of the family.At this point, you can either serve the macaroni and cheese as is, which is the way I eat mine. Because it's deeeeee-lish. Or, if you prefer a slightly baked top, feel free to pop the whole thing into a pre-warmed oven (gee, 350º, what a surprise!) for 10 to 15 minutes, and the top will get crunchy. That's how my hubby likes it. You can even go even MORE overboard, and top it with bread crumbs, but I think that's going too far. But that's just me.
Click for more Thanksgiving Recipes
* * * * *Buy my book!
You can buy the paperback version of my book here:Diamonds for Diamond by Kay Nimitz Smith
Or, you can buy either my e-book or the paperback version on Amazon here: Diamonds for Diamond by Kay Nimitz Smith
Ingredients:4 tablespoons unsalted butter1/4 cup flour2 cups of milk or half & half2 cups sharp cheddar cheese1/2 to 1 cup sharp white cheddar cheese (I prefer Tillamook's sharp cheddar in the red package)1 - 2 teaspoons Lawry's seasoned salt (and Tillamook's sharp white cheddar for this one)2 cups elbow macaroni
Directions:
In a medium saucepan, boil water and 1 teaspoon salt. Prepare elbow macaroni per the directions (usually I boil the pasta for 7 - 8 minutes and drain thoroughly, but do not rinse). Set aside.In a large saucepan over low heat, melt the butter. Sprinkle in the flour, and allow the roux to cook for several minutes.Very slowly whisk in the milk, whisking vigorously to avoid getting any lumps.Allow the mixture to simmer for 3 - 4 minutes.Slowly add in the two cheeses, and allow the cheeses to melt completely.Stir in 1 teaspoon of Lawry's seasoned salt and taste. If it needs a dash more salt, feel free to add in just a wee bit.Add the pasta directly to the sauce. Taste a little. Taste a little more. Try very hard to leave some for the rest of the family.At this point, you can either serve the macaroni and cheese as is, which is the way I eat mine. Because it's deeeeee-lish. Or, if you prefer a slightly baked top, feel free to pop the whole thing into a pre-warmed oven (gee, 350º, what a surprise!) for 10 to 15 minutes, and the top will get crunchy. That's how my hubby likes it. You can even go even MORE overboard, and top it with bread crumbs, but I think that's going too far. But that's just me.
Click for more Thanksgiving Recipes
* * * * *Buy my book!
You can buy the paperback version of my book here:Diamonds for Diamond by Kay Nimitz Smith
Or, you can buy either my e-book or the paperback version on Amazon here: Diamonds for Diamond by Kay Nimitz Smith
November 20, 2016
GranNini's Grasshopper Pie
GranNini's Grasshopper Pie
Ingredients:
Crust1 box chocolate wafer cookies, smashed to smithereens8 tablespoons melted unsalted butter2T sugar
I like to use these:
Crust alternative recipe: (it's completely up to you!)one entire bag full of Oreos, crushed and smashed to smithereens2 tablespoons of melted unsalted butter
Filling:
32 marshmallows or one jar of fluff / marshmallow cream½ cup half & half2 tablespoons creme de menthe2 tablespoons creme de cocoa2 drops of mint green food coloring1 8 oz. carton heavy whipping cream1/2 teaspoon vanilla2 tablespoons sugar1/8 teaspoon salt
Directions:
For the crumb crust:Pour crumbs into a 9" pie plate. Pour melted butter over the crumbs. Using a fork, mix them together. Put 2 tablespoons of this yummy mixture aside (to be used to sprinkle on the top of your pie before serving)Wrap a plastic bag over your hand and press the crumbs to the sides and bottom of your pie plate. Bake at 350º for 8 minutes, cool completely.
For the filling:
Melt the marshmallows in the half and half. Stir, making sure all the lumps are gone. Add in 2 drops of green food coloring. Set aside to cool thoroughly. In a large mixing bowl, add the heavy cream, vanilla, salt, and sugar. On medium, allow mixture to whip for 1 minute. Then, turn the mixer on high and beat until the cream is fluffy and smooth and whips up completely.Stir your marshmallow gooey mixture. Add in both cremes and mix completely. Fold in whipped cream with a wire whisk until smooth. Pour into crust.Either allow the pie to sit in the freezer for 1/2 an hour -- and then cover with plastic wrap and allow to remain in the freezer for 3 hours, pulling it out of the freezer about 1/2 hour before you're ready to serve. OR, chill in the refrigerator for at least 3 hours to set.Sprinkle the chocolate crumbs, or chocolate curls, on top of the pie before serving. Pictures:
Pour butter into chocolate crumbs
Press the crumbs into the bottom and sides of the bowl. I put my hands inside a bag because that's just how I do it.
See? So pretty. Now pop that sucker in the oven for 8 minutes and it'll be all set.
Whip up your cream with the sugar, salt, and vanilla and set aside.
Melt your marshmallows with the half & half.
Make sure all the lumps are gone.
Add in the mint green colored food coloring. 2 drops is all it takes.
I poured my cream into my marshmallows. I think it'd be better to do it the other way around -- drizzle your green goo into your heavy whipping cream. But it's up to you. Then I used a whisk to gently mix them all together, making sure that there were no lumps, and everything was mixed together.
Ready to go in the fridge.
Sprinkle a few chocolate crumbs on the top.Or a lot.Or too many.Well, is there really such a thing as too many chocolate crumbs?
Cut a small slice. So you can go back and have a second small slice later. Because one small slice just won't be enough.
OOOOOOH so good!
Click for more Thanksgiving Recipes
* * * * *
Buy my book!
You can buy the paperback version of my book here:Diamonds for Diamond by Kay Nimitz Smith
Or, you can buy either my e-book or the paperback version on Amazon here: Diamonds for Diamond by Kay Nimitz Smith
Ingredients:
Crust1 box chocolate wafer cookies, smashed to smithereens8 tablespoons melted unsalted butter2T sugar
I like to use these:
Crust alternative recipe: (it's completely up to you!)one entire bag full of Oreos, crushed and smashed to smithereens2 tablespoons of melted unsalted butter
Filling:
32 marshmallows or one jar of fluff / marshmallow cream½ cup half & half2 tablespoons creme de menthe2 tablespoons creme de cocoa2 drops of mint green food coloring1 8 oz. carton heavy whipping cream1/2 teaspoon vanilla2 tablespoons sugar1/8 teaspoon salt
Directions:
For the crumb crust:Pour crumbs into a 9" pie plate. Pour melted butter over the crumbs. Using a fork, mix them together. Put 2 tablespoons of this yummy mixture aside (to be used to sprinkle on the top of your pie before serving)Wrap a plastic bag over your hand and press the crumbs to the sides and bottom of your pie plate. Bake at 350º for 8 minutes, cool completely.
For the filling:
Melt the marshmallows in the half and half. Stir, making sure all the lumps are gone. Add in 2 drops of green food coloring. Set aside to cool thoroughly. In a large mixing bowl, add the heavy cream, vanilla, salt, and sugar. On medium, allow mixture to whip for 1 minute. Then, turn the mixer on high and beat until the cream is fluffy and smooth and whips up completely.Stir your marshmallow gooey mixture. Add in both cremes and mix completely. Fold in whipped cream with a wire whisk until smooth. Pour into crust.Either allow the pie to sit in the freezer for 1/2 an hour -- and then cover with plastic wrap and allow to remain in the freezer for 3 hours, pulling it out of the freezer about 1/2 hour before you're ready to serve. OR, chill in the refrigerator for at least 3 hours to set.Sprinkle the chocolate crumbs, or chocolate curls, on top of the pie before serving. Pictures:
Pour butter into chocolate crumbs
Press the crumbs into the bottom and sides of the bowl. I put my hands inside a bag because that's just how I do it.
See? So pretty. Now pop that sucker in the oven for 8 minutes and it'll be all set.
Whip up your cream with the sugar, salt, and vanilla and set aside.
Melt your marshmallows with the half & half.
Make sure all the lumps are gone.
Add in the mint green colored food coloring. 2 drops is all it takes.
I poured my cream into my marshmallows. I think it'd be better to do it the other way around -- drizzle your green goo into your heavy whipping cream. But it's up to you. Then I used a whisk to gently mix them all together, making sure that there were no lumps, and everything was mixed together.
Ready to go in the fridge.
Sprinkle a few chocolate crumbs on the top.Or a lot.Or too many.Well, is there really such a thing as too many chocolate crumbs?
Cut a small slice. So you can go back and have a second small slice later. Because one small slice just won't be enough.OOOOOOH so good!
Click for more Thanksgiving Recipes
* * * * *
Buy my book!
You can buy the paperback version of my book here:Diamonds for Diamond by Kay Nimitz Smith
Or, you can buy either my e-book or the paperback version on Amazon here: Diamonds for Diamond by Kay Nimitz Smith
November 19, 2016
GranNini's Chocolate Pecan Pie
GranNini's Chocolate Pecan Pie
Ingredients:One baked Pie Crust (for a recipe, click here: pie crust)
5 squares Trader Joe's 72% cacao dark chocolate
(OR 2 squares unsweetened chocolate)
4 tablespoons unsalted butter
4 large eggs
1 cup sugar
1 1/4 cup dark corn syrup
1 teaspoon vanilla
2 cups pecan halves
2 tablespoons rum (optional)
Directions:
Melt butter and chocolate and set aside to cool. Lightly beat eggs. Stir in the remaining ingredients. Add chocolate mixture and stir well. Pour into an unbaked pie crust and bake at 350º for 45 - 50 minutes. The pie may jiggle a wee bit, but it's not supposed to jiggle a whole lot.
Click for more Thanksgiving Recipes
* * * * *
Buy my book!
You can buy the paperback version of my book here:Diamonds for Diamond by Kay Nimitz Smith
Or, you can buy either my e-book or the paperback version on Amazon here: Diamonds for Diamond by Kay Nimitz Smith
Ingredients:One baked Pie Crust (for a recipe, click here: pie crust)
5 squares Trader Joe's 72% cacao dark chocolate
(OR 2 squares unsweetened chocolate)
4 tablespoons unsalted butter
4 large eggs
1 cup sugar
1 1/4 cup dark corn syrup
1 teaspoon vanilla
2 cups pecan halves
2 tablespoons rum (optional)
Directions:
Melt butter and chocolate and set aside to cool. Lightly beat eggs. Stir in the remaining ingredients. Add chocolate mixture and stir well. Pour into an unbaked pie crust and bake at 350º for 45 - 50 minutes. The pie may jiggle a wee bit, but it's not supposed to jiggle a whole lot.
Click for more Thanksgiving Recipes
* * * * *
Buy my book!
You can buy the paperback version of my book here:Diamonds for Diamond by Kay Nimitz Smith
Or, you can buy either my e-book or the paperback version on Amazon here: Diamonds for Diamond by Kay Nimitz Smith
