Thursday, August 30, 2012

Pacify your chocolate addiction

This week, my husband took all three of my children -- this includes a 6-week-old -- to the library by himself. I thought about running wild around the empty house. But then I thought about this French silk chocolate pie, and I had to make it. The recipe comes from Cook's Country, so you know it will be good. It is rich and thick and creamy and silky. My 7-year-old remarked that she loved the way her teeth felt sinking into its chocolatey goodness. The only drawback is the tired arm from all the mixing.


1 c. heavy cream
3 eggs
3/4 c. sugar
2 Tbsp. water
8 oz. semisweet chocolate, melted and cooled
1 Tbsp. vanilla
1/2 c. butter, softened
1 cooked deep-dish pie shell*

Whip cream until stiff peaks form. Refrigerate until ready to use.

Combine eggs, sugar and water in large heat-proof bowl (I used a glass mixing bowl). On stove top, set bowl over medium saucepan containing half an inch of simmering water. Don't let bowl touch water. You are making a kind of double boiler. Beat egg mixture with electric mixer until thickened and heated through, 7 to 10 minutes. Remove bowl from heat and continue to beat several minutes more, until mixture is cooled and fluffy.

Add chocolate and vanilla to cooled egg mixture and beat until incorporated. Beat in butter. Using rubber spatula, fold in whipped cream until no streaks of white remain. Scrape mixture into pie shell and refrigerate at least three hours to set.

*Next time I'll try an Oreo crust.

Saturday, August 25, 2012

Heavenly breakfast

This pile of beauty you see before you is called heavenly breakfast*. It is a yummy twist on biscuits and gravy. The recipe came from the Brewer family, who lovingly introduced it to my family years and years ago. It's comfort food at its best. Serve it with a side of fresh seasonal fruit and enjoy!


1 16-ounce can jumbo flaky refrigerator biscuits
6 hard-boiled eggs
1/4 c. butter
1/4 c. flour
1/2 tsp. salt
2 c. milk

Bake biscuits according to package directions. Melt butter in saucepan over medium heat. Mix flour, salt, and pepper to taste, then add to melted butter, stirring until smooth. Whisk in milk, then cook until thickened, stirring frequently to prevent sticking or burning.

Meanwhile, separate hard-boiled yolks from whites. Slice or roughly chop whites, and crumble yolks. Stir egg whites into finished sauce.

To assemble heavenly breakfast, break up a biscuit into chunks, then spoon white sauce over top. Sprinkle with crumbled egg yolks and paprika to taste.

*Dishes similar to this are traditionally known as eggs goldenrod.