Please post your prayer request and have others pray for you today

Click Here

Today is the “Chocolate Recipes for Thanksgiving” day!

img

For all you chocolate lovers out there, here are a few recipes to add to your Thanksgiving week and just for the record, I will put my Mom’s recipe for Pie Crust down here but I have to be honest, I buy the Pillsbury Pie Crusts I am done fighting with the dough and no one knows the difference:

 

Prep Time:  25 Min     Total Time:  3 Hours and 50 Min

INGREDIENTS

Crust
1  box Pillsbury® refrigerated pie crusts, softened as directed on box
Pecan Filling
2  eggs
1/3  cup granulated sugar
1/2  cup dark corn syrup
3  tablespoons butter or margarine, melted
1/8  teaspoon salt, if desired
1/2  cup chopped pecans
Chocolate Filling
1  cup hot milk
1/4  teaspoon vanilla
1  bag (12 oz) semisweet chocolate chips (2 cups)
Topping
1  cup whipping cream
2  tablespoons powdered sugar
1/4  teaspoon vanilla
Chocolate curls, if desired
Grasshopper Pie

Ingredients

  • 1-1/2 cups cold milk
  • 1 package (3.9 ounces) instant chocolate pudding mix
  • 2-3/4 cups whipped topping, divided
  • 1 package (4.67 ounces) mint Andes candies, chopped, divided
  • 1 chocolate crumb crust (9 inches)
  • 1/4 teaspoon mint extract
  • 2 drops green food coloring, optional

Directions

  • In a small bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set. Fold in 3/4 cup whipped topping. Fold in 3/4 cup candies. Spoon into crust.
  • In another bowl, combine extract and remaining whipped topping; add food coloring if desired. Spread over pudding layer; sprinkle with remaining candies. Cover and refrigerate for 4 hours or until set. Yield: 8 servings.

Ingredients

  • 1-1/2 cups sugar, divided
  • 1 cup buttermilk
  • 1/2 cup canola oil
  • 2 eggs, separated
  • 2 ounces German sweet chocolate, melted
  • 1-3/4 cups all-purpose flour
  • 1/4 teaspoon plus 1/8 teaspoon salt, divided
  • 1/4 teaspoon baking soda
  • 2 cups heavy whipping cream
  • 1 cup confectioners’ sugar
  • 1/3 cup baking cocoa
  • 1/4 teaspoon almond extract
  • 1/4 cup creme de cacao
  • 1/2 cup ground almonds

Directions

  • Grease and flour two 9-in. round baking pans; set aside. In a large bowl, beat 1 cup sugar, buttermilk, oil, egg yolks and melted chocolate until well blended. Combine the flour, 1/4 teaspoon salt and baking soda; gradually beat into sugar mixture until blended.
  • In a large bowl with clean beaters, beat egg whites until soft peaks form. Gradually beat in remaining sugar, 1 tablespoon at a time, on high until stiff peaks form. Fold into batter.
  • Transfer to prepared pans. Bake at 350° for 18-22 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
  • For frosting, in a large bowl, beat the cream, confectioners’ sugar, cocoa, extract and remaining salt until stiff peaks form.
  • Cut each cake horizontally into two layers; brush layers with cream de cacao. Place bottom layer on a serving plate; top with 1/2 cup frosting and sprinkle with 2 tablespoons almonds. Repeat layers twice. Top with remaining cake layer. Spread remaining frosting over top and sides of cake; sprinkle remaining almonds over the top. Yield: 12 servings.
As much as I love chocolate, the rest of the week will be more along the lines of side dishes and other desserts and leftover recipes!  Don’t miss a day!  Please remember to share your recipes with me so I can share them with others!
Have a great day!
God Bless,
Janet Scott

Lorem Ipsum as their default

Lorem Ipsum as their default model text, and a search for ‘lorem ipsum’ Lorem Lorem ipsum’ Lorem Lorem Ipsum as their default

View all contributions by

Janet Scott is an author, speaker and certified life coach. Janet loves to encourage women in their daily walk with the Lord.

Chocolate and God Copyright @2017
Follow

Get every new post on this blog delivered to your Inbox.

Join other followers:

%d bloggers like this: