– 2 Eggs
– 7 ounces of unsweetened chocolate
– ¾ cups butter
– ¼ cup water
– 1 cup sugar
– ¾ cup brown sugar
– 1 teaspoon vanilla extract
– 1 and ⅓ cups flour
– ⅛ teaspoon salt
– 2 pints of raspberries
– 1 and ½ cup heavy cream
– 2 teaspoons vanilla extract
– 3 tablespoons powdered sugar
- Preheat the oven to 350
- In a saucepan on low-heat, combine the chocolate butter and water, mixing until the chocolate is melted
- Pour the chocolate into a mixer and mix in the sugar and brown sugar. Once combined add eggs and vanilla extract.
- Add the flour and salt and mix until combined.
- Butter the baking dish so that removal from the pan is easy
- Pour the mixture into the dish to bake.
- Bake for 25-30 minutes until a toothpick inserted in the middle comes out clean.
- Once done, take them out and let them cool completely. Once cooled, flip the pan onto a cutting board and cut the brownies into ½ inch cubes
- For the whipped cream, put a whisk attachment on the mixer and whisk the heavy cream, vanilla and powdered sugar until soft peaks begin to form.
- For assembling them, I put down a layer of whipped cream, then added the brownies and raspberries on top.
Whiskey Pecan Pie
– 2 tablespoons baking cocoa
– 1 cup flour
– ¼ teaspoon salt
– 6 oz chocolate chips
– 2 and ½ tablespoons butter
– 2 tablespoons sugar
– 3 eggs
– ¼ cup cornstarch
– ½ cup light corn syrup
– ¾ cup sugar
– ½ cup butter
– 10 oz pecan halves
– ¼ cup of whiskey or bourbon
- Preheat the oven to 350
- To make the crust, combine flour, sugar, cocoa and salt in the bowl of a food processor or stand mixer to combine
- Cut up the butter into small pieces and drop it into the mixer until the dough is crumbly
- Slowly drizzle the water in until the dough begins to come together, if it sticks together when pressed, it’s ready.
- Put the dough on a floured or surface lightly coated in cocoa powder and form it into a flat disk, then wrap it and refrigerate for 30 minutes.
- Take the crust and and roll it onto a floured surface and roll it until it is the size of your pie pan.
- Put it back into the fridge while you make the filling.
- Whisk together the whiskey and cornstarch, once combined, add in the eggs followed by the corn syrup and sugar
- Chop up about a cup of pecans
- Take the pie crust out of the fridge and line the bottom with chocolate chips.
- Pour the filling over the crust, then top the pie with the remaining pecans.
- Bake for 50-60 minutes until bubbling. Once the pecans reach the desired color (I prefer mine a dark brown) cover the top with foil.
Salted Caramel Hot Chocolate
Hot Chocolate: A trademark drink for the holiday season. This salted caramel hot chocolate spins a new twist on the holiday favorite and creates the perfect mix of sweet and salty that is sure to delight sweet tooths and salt fanatics alike. Be sure to add this to your list for the next time you’re making hot cocoa.