Posts Tagged ‘diet’

Pie Of the Year!!!!

October 15, 2008

INGREDIENTS:
FOR CRUST
# 1 tsbp sugar
# Pinch of salt
# 9 chocolate crackers
# 6 tsbp unsalted melted butter

FOR FILLING
# 1/2 cups unsweetened cocoa powder
# 1 1/4 cups sugar
# 1/4 cup cornstarch
# 4 egg yolks
# 1 tsp vanilla extract
# 3 1/2 ounces bittersweet (sweetened)
# 3 ounces unsweetened chocolate, chopped
# 2 tsbp unsalted butter

FOR TOPPING
# 1 cup chilled whipped cream
# 2 tsbp powdered sugar
# 1/2 tsp vanilla extract
# 1 1/2 tsp instant expresso powder
# Chocolate-covered expresso beans

PREPERATION:
FOR CRUST
Preheat the baking oven to 350 degree F. Finely grind the chocolate crackers, sugar and salt. Add butter and blend well to moisten crumbs. Firmly press mixture into the glass pie dish. Bake until the crust sets, around 8 to 9 mins. Cool.
FOR FILLING
Whisk sugar, cocoa and cornstarch in heavy medium saucepan. Whisk the tolks into it. Whisk over medium-high heat until the mixture thickness and boils, whisk continously for about 12 mins. Remove from heat. Add both chocolates and butter whisk unitl melted and smooth. Mix in Vanilla extract. Transfer filling to crust. Press plastic wrap directly onto the surface of the filling and chill until filling sets at least 6 hrs.
FOR TOPPING
Beat all the ingredients in a large bowl. Cover and refrigerate. Rewhisk to thicken before serving.
Peel plastic off pie. Cut pie into wedges. Spoon dollop of cream top of each slice. Garnish with chocolate covered expresso beans and serve.

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Cheesy Vegan Pasta Melt

October 15, 2008

 

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• 16 oz. whole wheat mostacciolli
• 3/4-1 whole green bell pepper
• 3 8 oz. cans tomato sauce
• 1 6 oz. can tomato paste
• 3 tablespoons water
• 2 cloves garlic, minced
• 2 tablespoons onion powder
• 2 tablespoons Italian seasoning
• dash of salt and pepper
• 6 oz. tofutti ‘sour cream’
• 4 oz. tofutti ‘cream cheese’
• 5 oz. vegan gourmet mozzarella (shredded)
Cook and drain pasta according to instructions on box. make pasta sauce by combining tomato sauce, paste, water, garlic, onion, Italian seasoning and salt/pepper in a medium sauce pan. heat on medium-high until sauce starts to simmer aggressively, then lower heat to medium-low, cover, and let it simmer lightly for about 15 minutes, stirring often. this will be a thicker sauce since it is going into a casserole type dish. add in the softened cream cheese and sour cream, and heat on low for about 5-10 minutes until you have a nice creamy red sauce.

in a 9×11 glass casserole dish, use about three tablespoons of the sauce to coat the bottom (prevents sticking). layer 1/2 of the mostaccioli in the dish, then layer 1/2 sauce, 1/2 green pepper and 1/2 of the mozzarella. then repeat with the other half of the ingredients.

place in the oven at 350 f° for about 25 minutes, until the sauce starts to bubble and the cheese begins to melt. pull out and cool around 10-12 minutes before trying to serve, although in my house we only make it about 5 minutes.

ONE OF THE GREATEST COMFORT FOODS!!!!!!!

Muddy Fudge Brownies

October 15, 2008

 

 

Ingredients 6 Tbsp. (3 ounces) unsalted butter, cut into cubes, plus more for the pan
8 oz. 70-percent bittersweet chocolate
3/4 cup plus 2 tablespoons granulated sugar
1/4 tsp. salt
2 large eggs
1/3 cup all-purpose flour

Method
1. Position a rack in the lower third of the oven and preheat the oven to 325 degrees.

2. Cut an 8-by-16-inch piece of parchment paper. Lightly butter an 8-by-8-by-2-inch pan and line it with the parchment, allowing it to extend evenly over the opposite sides. Butter the parchment, including the paper on the sides of the pan.

3. Place the chocolate and butter in a large heatproof bowl set over a pot of gently simmering water and stir occasionally until melted and smooth. Remove from the heat.

4. With a large rubber spatula or wooden spoon, beat the sugar and salt into the chocolate mixture. Beat in the eggs one at a time. Add the flour and mix vigorously until the batter is very glossy and pulls away from the sides of the bowl.

5.Pour the batter into the prepared pan and tap the pan bottom on the counter top to level the batter. Bake for 30 to 35 minutes, or until a skewer inserted in the center comes out moist but clean.

6. Let cool in the pan on a cooling rack for 10 minutes. Remove the brownies from the pan using the parchment “handles,” and cool completely on the rack before cutting.

Frost when completely cooled if desired.

Chocolate chip frosting
1/2 cup (1 stick) butter
2/3 cup cocoa powder
3 cups powdered sugar
1/3 cup milk
1 teaspoon vanilla extract
1/2 cup mini semi-sweet chocolate chips

Melt butter. Stir in cocoa. Alternately add powdered sugar and milk, beating to spreading consistency. Add small amount additional milk, if needed. Stir in vanilla and chocolate chips. About 2 cups frosting.