I have found a few more, you, your family and friends will love to indulge right after they feast Thanksgiving dinner…
check them out!
1 egg yolk
13 cup golden brown sugar, packed
14 cup light corn syrup
14 cup dark corn syrup
2 tbsp. unsalted butter, melted
1 tsp. vanilla extract
2 cup pecan, halves and pieces
1 cup white chocolate, 5 ounces finely chopped good quality white chocolate such as Lindt or Baker
1 pie crust, flaky
Pecan, additional, toasted
Position rack in center of oven; preheat to 350°F
Using electric mixer, beat egg and egg yolk in large bowl until light
Add brown sugar; beat until mixture forms soft ribbons when beaters are lifted, about 5 minutes
Mix in both corn syrups, butter, vanilla and salt
Stir in 2 cups pecans and 3/4 cup white chocolate
Transfer filling to prepared crust
Bake until filling is set and top is golden brown, tenting pie with foil if crust browns too quickly, about 1 hour
Transfer pie to rack and cool completely
Place remaining 1/4 cup white chocolate in small metal bowl
Bring water to boil in small saucepan
Remove from heat
Set bowl of chocolate atop saucepan and stir chocolate until melted and smooth
Using fork, drizzle melted chocolate decoratively over cooled pie
Arrange toasted pecans around edge
(Can be prepared 1 day ahead
Cover and let stand at room temperature)
Serve pie at room temperature
Ingredients for graham cracker crust:
8 oz. graham crackers, finely ground
3 oz. finely ground almonds (optional)
1 tsp. fresh ginger, finely grated
1 tsp. ground cinnamon
1/2 cup unsalted butter, melted
Ingredients for chocolate layer:
1/2 lb. dark chocolate, cut in small pieces
1/2 cup milk
Ingredients for sweet potato layer:
2 cup sweet potato puree
3 large eggs, slightly beaten
1 tsp. sea salt
1 1/2 tsp. ground cinnamon
1/4 tsp. ground cloves
1 t fresh ginger, finely grated
1 cup sugar
1 1/2 cup milk
1/2 cup heavy cream
Ingredients for whipped cream (optional):
1 cup heavy cream
1 tsp. powdered sugar
1/2 tsp. vanilla extract
Pecans for garnish (optional)
Combine graham cracker crust ingredients in a bowl & mix until well combined. Spread into an even layer in a 9″x9″ baking dish.
Gently melt chocolate in a bowl over steaming water (bain marie). Add milk and mix over heat until completely combined. Pour over graham cracker crust (spread & gently shake to even out) and set aside to cool at least 15 min before layering in the following sweet potato mix.
Preheat oven to 350°F
Combine sweet potato ingredients in a bowl and mix until well combined. Gently pour over chocolate layer and put baking dish in middle rack of oven. Bake for 40-50 min, or until outer 1″ appears set (inner will still have a little wiggle when gently shook.) Set aside to cool, then put in the refrigerator until fully chilled.
Slice with a clean knife into even squares, wiping knife clean between each cut. Garnish with whipped cream and/or pecans.
Note: To make sweet potato puree, you can either bake skin on sweet potatoes for about 1.5 hrs. (until soft) @ 375 °F, then peel & press through fine mesh sieve, or you can peel, boil for @ 20-30 min or until soft then press through fine mesh sieve. Baking is slightly more flavorful, boiling is much quicker. Makes about 12 bars.
1/2 cup all-purpose flour
1/3 cup ground walnuts
3 tablespoons packed brown sugar
1 tablespoon baking cocoa
1/4 cup reduced-fat butter, melted
Ingredients for filling:
1/2 cup sugar
2 tablespoons cornstarch
2 cups eggnog
2-1/2 teaspoons unflavored gelatin
1/2 cup cold water, divided
2 tablespoons baking cocoa
3/4 teaspoon rum extract
2 cups reduced-fat whipped topping
1/2 cup reduced-fat whipped topping
Ground nutmeg, optional
In a small bowl, combine the flour, walnuts, brown sugar and cocoa. Stir in butter. Lightly coat hands with cooking spray; press mixture into an ungreased 9-in. pie plate. Bake at 375° for 8-10 minutes or until set. Cool completely on a wire rack.
For filling, in a small saucepan, combine sugar and cornstarch. Stir in eggnog until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened and bubbly. Remove from the heat; set aside.
Sprinkle gelatin over 1/4 cup cold water; let stand for 1 minute. Microwave on high for 20 seconds. Stir and let stand for 1 minute or until gelatin is completely dissolved. Stir into reserved eggnog mixture.
Divide mixture in half. Combine cocoa and remaining water; stir into one portion of eggnog mixture. Stir rum extract into the other portion. Cover and refrigerate mixtures until partially set.
Fold whipped topping into rum-flavored filling; spoon into crust. Gently spread chocolate filling over the top. Cover and refrigerate for at least 2 hours before serving. Garnish with whipped topping and nutmeg.
Yield: 8 servings.
Editor's Note: This recipe was tested with Land O'Lakes light stick butter and commercially prepared eggnog.
Nutrition Facts: 1 piece equals 297 calories, 13 g fat (7 g saturated fat), 45 mg cholesterol, 86 mg sodium, 44 g carbohydrate, 1 g fiber, 5 g protein.
Tart dough, recipe follows
4 ounces (1 stick) unsalted butter
1/4 cup honey
1/4 cup granulated sugar
1/2 cup packed light brown sugar
2 cups coarsely chopped walnuts
1/4 cup whipping cream
1 teaspoon vanilla extract
Chocolate Sauce, recipe follows
Preheat the oven to 400 degrees F.
On a lightly floured surface, roll out the dough to an 11-inch circle. Transfer to a 10-inch tart pan with a removable bottom and trim any excess from the edges. Place in the refrigerator for 20 to 30 minutes to rest. Cover with parchment paper and weight with pie weights. Bake for 12 to 15 minutes. Remove the paper and weights and cook until just golden, about 10 to 12 minutes. Remove from the oven and cool.
In a deep saucepan, combine the butter, honey, sugar, and brown sugar. Bring to a boil and cook for 3 minutes. Remove from the heat and stir in the walnuts and cream. Add the vanilla and stir. Pour into the prepared tart shell and spread evenly. Bake until set, about 15 to 20 minutes.
Remove from the oven and cool for 30 minutes. Drizzle Chocolate Sauce decoratively over the tart and let sit for 15 minutes. Serve as desired.
1 1/2 cups plus 2 tablespoons all-purpose flour
1 tablespoon sugar
1/2 teaspoon salt
4 ounces (1 stick) cold butter, cut into 1/4-inch pieces
2 tablespoons solid vegetable shortening
3 tablespoons ice water
Sift the flour, sugar, and salt into a large mixing bowl. Using a pastry blender or your fingers, work in the butter pieces and shortening until the dough begins to come together and form small pea shapes. Work in the ice water with your fingers until it just comes together, being careful not to over mix. Form the crust into a disk shape, wrap tightly in plastic wrap, and place in the refrigerator to rest for at least 30 minutes before rolling out to fit into a pie pan.
Yield: 10-inch tart dough
1/2 cup heavy cream
4 ounces semi sweet chocolate, chopped
1 teaspoon nut-flavored liqueur
In a small, heavy saucepan, bring the cream to a bare simmer over low heat. Place the chocolate pieces in a medium bowl. Remove the cream from the heat and whisk slowly into the chocolate. Add the liqueur and continue whisking until the chocolate melts and the sauce thickens.
2 pounds (about 3) sweet potatoes
1 1/4 cups vegetable oil
Unsalted butter, for pans
2 cups cake flour, (not self-rising), plus more for pans
4 large eggs
2 cups sugar
2 teaspoons baking powder
1 teaspoon salt
1 tablespoon ground cinnamon
1 teaspoon ground nutmeg
2 teaspoons pure vanilla extract
3 tablespoons brandy
1 1/2 cups unsalted macadamia nuts, toasted, coarsely chopped
1 pound white chocolate
2 cups heavy cream
Heat oven to 400 degrees. Coat potatoes with 1/4 cup vegetable oil, and place on baking sheet. Bake until tender, 30 to 40 minutes. When cool enough to handle, remove skin, and mash flesh with a fork into coarse puree.
Lower oven temperature to 325 degrees. Butter two 8-by-1 1/2-inch round cake pans, dust with flour, and set aside. In the bowl of an electric mixer fitted with the paddle attachment, beat eggs and sugar together on medium-high speed until light and fluffy, about 5 minutes. Add remaining 1 cup vegetable oil; beat on medium speed until well combined. Add the cooled sweet potatoes; mix until combined.
Sift together cake flour, baking powder, salt, cinnamon, and nutmeg; mix into sweet potato mixture. Mix in vanilla and brandy until combined. Remove batter from mixer; fold in 1 cup macadamia nuts by hand.
Evenly distribute cake batter into prepared pans, and transfer to the oven. Bake until a toothpick inserted into center comes out clean, 40 to 45 minutes. Let pans cool on a wire rack 10 minutes. Invert cakes onto rack; cool completely, about 1 1/4 hours.
Meanwhile, chop white chocolate into small pieces; set aside. Bring 1 cup cream to a boil; pour over chocolate, whisking until chocolate is melted. Chill for 30 to 40 minutes.
When chocolate mixture has cooled, pour remaining cup cream into an electric mixer; whip on medium until soft peaks form, about 3 minutes. Fold whipped cream into chocolate mixture until fully incorporated.
Cut each cake layer in half horizontally, creating four layers. Spread 2/3 cup chocolate frosting on one layer, then stack next layer on top, and frost. Repeat frosting-and-stacking process until each layer is frosted. Spread remaining frosting on sides and top of cake. Arrange remaining 1/2 cup macadamia nuts on top of cake, and serve.
Yield: Serves 8 to 10
I’m going to take a few days off to celebrate with my friends and family. If you are still searching for more ideas, please check out what may appeal to you from my nothing but chocolate index!
Support our Share Our Strength No Kid Hungry!