From Honolulu, Hawaii's Let Them Eat Cupcakes, some festive chocolate raspberry cupcakes and cute cupcake push pops decorated with a cupcake on the side! Via their Facebook page. Visit letthemeatcupcakes808.com for more information and see their Facebook page for weekly flavor updates.
My husband's very favorite chocolate pie of all time: Basic crust, chocolate pudding filling. Done!
Combine the sugar, cornstarch, and salt in a medium saucepan. Stir or whisk together.
Pour in milk and egg yolks, and whisk together.
Stir over medium heat until the mixture just barely comes to a boil and becomes thick, about 6-8 minutes (maybe less, maybe more; just watch it!) The second it starts to bubble and thicken (note: It should be thick like pudding!) remove it from the heat. Add the chocolate, vanilla, and butter, and stir until everything is beautifully combined.
Pour the pudding into the pie crust (if there is extra, spoon it into small dishes) and place in the fridge to chill for 4 hours uncovered.
Cut into slices and serve with whipped cream!
Whenever my husband, the strapping stallion I call Marlboro Man, imagines chocolate pie—and I imagine that he imagines it frequently, because it’s one of his favorite desserts—he doesn’t think of French Silk Pie or Chocolate Chiffon Pie or Chocolate Chess Pie or any other variation. He thinks of this one. This is just good ol’ basic, can’t-go-wrong, everyone-loves-it, super-easy-to-make, been-around-forever chocolate pie with a pudding filling, and my beloved could seriously eat a slice every day of his life and never get bored.
I could too, I might add.
And speaking of that: This pie is always one of those things that drives home to me the differences between Marlboro Man and me, and let me explain: In no universe would he ever, ever consider adorning his chocolate pie with anything. Not whipped cream, not fruit, not nuts, not sauces…nothing. To him, that would mar the beautiful simplicity of this luscious dessert and he sees absolutely no logical reason for it.
I, on the other hand, will keep adding stuff to the top of my chocolate pie until my fridge is empty, my pantry is cleaned out, and the cows come home.
Differences make the world go ’round!
Now, the first step to making this homemade pie is to put a storebought frozen pie crust into the oven. Ha. At least that’s what I did. I was out of my frozen crusts and I didn’t feel like making one on the spot, so I used a storebought frozen one.
I am not ashamed.
Now, if you really want to impress your friends, forget about the pie crust and come close to burning it, as I did above.
They’ll be amazed at your talent!
All of that’s about to be forgotten, though, when you make this luscious pie filling, which is nothing more than chocolate pudding. (So consider this a chocolate pudding recipe, too!) Start by putting sugar into a saucepan…
With some cornstarch…
As a thickener.
Add a little salt (about a fourth a teaspoon; don’t be thrown off by the 1/2 teaspoon measure you see here, as I only added half. Don’t be like me)…
Stir it together gently—I say gently, because if you stir it violently or vigorously, you will create a cloud of cornstarch in your kitchen! And who needs that?!?
Now, pour in some whole milk. Normally, I’d say “or you can use 2% or skim milk” but in this case, I absotively, posilutely insist that you use whole milk! You must! It makes the pie creamier and gives it the texture it needs. You can always use the skim milk on your Wheaties tomorrow!
Sorry for being bossy.
Separate four eggs…
Pour in the yolks…
Then stir it together and start heating it up over medium heat, stirring very gently but constantly.
The bubbles will calm down and it will start to heat up and thicken. This will seem to take forever at first…
But then, before you know it, it starts to bubble/boil! Right after it starts to boil and thicken, you need to remove it from the heat.
Oh! I forgot to tell you that way earlier, I grabbed some bittersweet chocolate…
And chopped it really finely.
(Note on the chocolate: I have tried this pie with cocoa powder, with semi-sweet chocolate, with unsweetened chocolate…and I prefer bittersweet. You can play around with the different chocolates to see what you like.)
It’s important to have the chocolate all chopped and ready ahead of time, because the second you pull the filling/pudding off the heat, you’ll want to throw it right in…
With some vanilla…
And stir it around to start melting the chocolate, which will happen pretty much instantly because of how hot and lovely it is.
Pour it into the baked (and cooled!) pie shell…
Then smooth it out, lick whatever you use to smooth it, and pop the pie in the fridge (uncovered) for at least 3-4 hours. You want it to be totally cool and set!
This filling amount is enough for a deep-dish pie crust, so when I use a standard crust, I always have a little filling left over. So I just scoop it into little cups…
And stick those in the fridge. Ready-to-go pudding!
At long last! The pie is chilled and ready. And gorgeous. And seductive. And irresistible.
Just like Marlboro Man.
Heh heh.
(Sorry.)
Cut a nice, big wedge…
And, if you’re serving it to my husband, just stick it on a plate.
Positively perfect pie!
If I’m eating it, though? Oh, how about some squirt whipped cream and a raspberry?
How about some chocolate syrup?
I actually forced myself to stop there, but I could have gone nuts (literally): Chopped pecans, chopped walnuts…and man, oh man, a drizzle of caramel sauce would be just decadent.
Make it today! It’s the easiest pie there is. (Note that you could change it up and do an Oreo or graham cracker crust—totally delicious, too.)
Enjoy!
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Heat oven to 375 degrees Fahrenheit. Line the bottom and sides of a 9"x13" baking pan with aluminum foil.
(For the crust) In the bowl of an electric mixer, beat 3/4 cup butter, brown sugar and salt until smooth and creamy. Add flour, and beat until coarse crumbs form. While the mixer is running, add 1-2 tablespoons of cold water, as needed to help form dough. Press dough into the bottom and 1/2 inch up the sides of the prepared pan. Prick the dough with a fork several times, randomly around the pan. Bake 10-12 minutes or until light golden brown.
(For the filling) In a large bowl, mix eggs, brown sugar, corn syrup, vanilla, melted butter, bourbon and salt with a whisk until well blended. Stir in pecans and chocolate chips. Pour filling into baked crust. Bake 20-30 minutes or until golden brown and filling is set. Cool completely before cutting.
Healthy smoothies have never been so easy! This protein packed healthy Chocolate Peanut Butter Smoothie is ready in minutes and to boot it’s refreshing and delicious. Made with Silk Almond Milk, peanut butter, and chocolate protein powder, this smoothie is the perfect way to start your day.
Smoothies are such an obvious choice when you are looking for something healthy yet delicious to get your day started. One of my go-to smoothies that I wanted to share with you today is this Chocolate Peanut Butter Smoothie. Here’s what I love about it: it’s healthy, it’s packed with protein, and it is literally made in minutes. Even better? It tastes delicious! Some smoothies leave a little something to be desired in the taste department, but not this one. You are going to love this Chocolate Peanut Butter Smoothie as an option for breakfast on-the-go, a pre-workout meal, or an afternoon snack.
The base of this Chocolate Peanut Butter Smoothie is Silk Almond Milk. It’s dairy-free, gluten-free- healthy and light. Along with Almond Milk, you will add in chocolate protein powder, peanut butter (more protein, woohoo!) and if you’d like, you could add in half of a banana or even some chia seeds. Blend it all together and you’re left with a perfect Chocolate Peanut Butter Smoothie that tastes like perfection! Be sure to use a high quality protein powder, as it can really make or break your smoothie.
Smoothies are such a quick and easy option for breakfast and making them at home is so much easier than most people expect. You literally just put all of the ingredients in the blender, mix it up and you’re done! This Chocolate Peanut Butter Smoothie is not only perfect for you, it’s also kid friendly.
What are some of your favorite ingredients to put in a smoothie? Silk has a handy section on their website, just for all kinds of smoothie recipes that you’ll love. Click here to check it out. Variety is always nice so that you don’t get burned out.
Enjoy!
PS: Tip – Sign up for the Silk Newsletter here and get a coupon to save $$ on Silk Almond Milk.
This conversation is sponsored by Silk. The opinions and text are all mine.
Chewy peanut butter Rice Krispies® bars covered with a chocolate-butterscotch topping and finished with chopped peanuts or peanut butter cups. An easy no-bake recipe that is loved by adults and kids alike!
These Chocolate Peanut Butter Rice Krispies Treats were created as part of a shop that has been compensated by Collective Bias, Inc. and its advertiser. All opinions are my own.
I’m breaking the rules today. I am taking a recipe that my family has made for years and years and I’m putting my own spin on it. Cue eye rolls from my family members.
The fact is, I have a lot of trouble following a recipe as written. Since I cook, bake and create recipes frequently am I always thinking about how a recipe can be improved. Some classics shouldn’t be messed with. I can appreciate that, but sometimes a few switch-ups can take a recipe from good to great.
My mom has been making a version of these Chocolate Peanut Butter bars every holiday season since I was a child. It is a chewy peanut butter Rice Krispies® bar topped with a mixture of melted chocolate and butterscotch chips. The sweet and creamy topping balances the chewy and slightly crisp bar underneath. It’s a fantastic combination of flavors and textures.
One bite of these bars brings back vivid memories from the holidays of my childhood. I love how food has the ability to flood me with happy memories; it’s one of the best reasons I can think of to get into my kitchen.
These bars are very similar to the ones my mom has always made, with just a few changes. I swapped some white sugar for brown sugar (deeper flavor!), I used dark chocolate in place of semisweet chocolate, and I added a fat pinch of sea salt for a nice sweet/salty balance.
I also added a topping of roasted salted peanuts and/or chopped peanut butter cups. I love the salty crunch of roasted peanuts on top, but if you’re a fan of peanut butter cups, you can throw those on top as well. Use either, neither, or both – whatever you prefer.
Pick up some Kellogg’s® Rice Krispies® to make these simple no-bake treats this holiday season. Call your family into the kitchen, get your kids involved, and throw together this easy recipe. You’re only a few steps away from enjoying this delicious twist on Rice Krispies® treats.
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Serious peanut butter lovers only.
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This wildly addictive recipe has been made by various members of my family for Christmas for as long as I can remember (and I'm packing some up tonight to ship out as very belated holiday gifts!) I've always wanted to think of a name for it that wasn't so Schweddy Balls, but nothing else really stuck. I think there is a similar recipe called buckeyes. Whatever you want to call them, the point is they are delicious and put Reese's cups to shame.
Though a bit time-consuming, these no-bake treats are very simple to make.
Ingredients:
2 cups graham cracker crumbs
1 lb confectioners sugar
2 sticks melted butter
1 cup peanut butter
Optional: 1 cup shredded coconut. This is the way my grandma used to make them, but everyone has always complained to me about the texture so I leave it out now. I'm generally a fan of coconut, but I do like it with the smoother texture too.
and lots of chocolate!
Mix all the filling ingredients together. Once you have it coarsely combined, it helps to get in there with your hands and mash it together, until everything is thoroughly blended into a play doh-like consistency. Then roll the filling into balls, whatever size you prefer. If it seems crumbly and won't hold together, mush it between your fingers a bit before rolling to get the fats in the mixture warm and pliable.
Next, melt your chocolate. If you'd like your finished product to have a hard shell with a crunch, follow the tips in this post for the type of chocolate to use and process for tempering. If you don't mind soft chocolate, you can use any type of chocolate chip. Dip the balls of filling in the chocolate, and remove to a foil or wax paper covered cookie sheet.
Since I tempered my chocolate, I was in too much of a hurry to take pictures until they were done! With the type of chocolate I was using, it was fairly thick in the tempered range, which doesn't make for the neatest presentation, but it does mean you get a lot of chocolate on your treats. With chocolate melted at a higher temperature, it will be thinner and give you a more even shell - and you can always double dip! If your chocolate is not tempered, I recommend putting them in the fridge to harden. Although there is butter in the filling, I've never had a problem with storing them at room temperature - probably because they don't last long enough!
