If you live in Kentucky, you might put bourban in this pie, but it is good enough without the bourban--so good in fact you might eat more than your share.
Preheat oven to 350 degrees.
You will need a single 9-inch pie crust--bought or homemade--unbaked--fitted into a pie tin.
Then mix together 1 cup granulated sugar and 1/2 cup all-purpose flour. Stir in 2 beaten eggs, 1/2 cup melted butter, 3/4 cup chopped pecans or walnuts, 1 cup semisweet chocolate chips and 1 teaspoon vanilla extract.
Pour mixture into the pie shell and bake for 40 to 45 minutes.
Let cool before diving in.
Friday, May 25, 2007
Book Signing
BookExpo in New York. I'll be there and signing BROMPTON MANOR. The book is available on Amazon for purchase or check your local library. If they don't have a copy, ask them to order a copy or two.
Thursday, May 3, 2007
Black Bottom Mini-Cupcakes
Another recipe utilizing that wonderful product--the chocolate chip. Oh yum!
If you don't have two mini-muffin pans, rush out and buy them and a package of mini-paper liners. They are handy.
Heat oven to 350 degrees. Line mini-muffin tins with paper liners.
Make Filling: Blend 8 oz. of room temperature cream cheese with 1 large egg and 1/3 cup sugar until smooth.
Make Cake Batter: Combine 1 1/2 cups all purpose flour; 1/4 cup unsweetened cocoa; 1 teaspoon baking soda; 1 teaspoon salt; 1 cup sugar. Stir in 3/4 cup water; 1/3 cup vegetable oil; 1 Tablespoon cider vinegar; 1 teaspoon pure vanilla extract. Beat until smooth. Fill paper-lined cups 1/2 full. Top each with a half-teaspoon cream cheese mixture. Press 2 chocolate chips into cream cheese. Backe in center of oven for 14 minutes until firm.
Yield: 60 mini-cupcakes.
For standard cupcake pans: Line 24 muffin cups and follow above instructions except use 1 Tablespoon cream cheese mixture and 3 or 4 chocolate chips. Bake 25 to 30 minutes.
Yield: 24 cupcakes.
If you don't have two mini-muffin pans, rush out and buy them and a package of mini-paper liners. They are handy.
Heat oven to 350 degrees. Line mini-muffin tins with paper liners.
Make Filling: Blend 8 oz. of room temperature cream cheese with 1 large egg and 1/3 cup sugar until smooth.
Make Cake Batter: Combine 1 1/2 cups all purpose flour; 1/4 cup unsweetened cocoa; 1 teaspoon baking soda; 1 teaspoon salt; 1 cup sugar. Stir in 3/4 cup water; 1/3 cup vegetable oil; 1 Tablespoon cider vinegar; 1 teaspoon pure vanilla extract. Beat until smooth. Fill paper-lined cups 1/2 full. Top each with a half-teaspoon cream cheese mixture. Press 2 chocolate chips into cream cheese. Backe in center of oven for 14 minutes until firm.
Yield: 60 mini-cupcakes.
For standard cupcake pans: Line 24 muffin cups and follow above instructions except use 1 Tablespoon cream cheese mixture and 3 or 4 chocolate chips. Bake 25 to 30 minutes.
Yield: 24 cupcakes.
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