My husband loves French Silk Pie. It's one of his favorite desserts. However, I find them all to be too milk chocolatey, and I prefer dark chocolate. This pie though is the perfect marriage and satisfies both of us.
For the crust:
4 tablespoons butter, melted
1 lb chocolate sandwich cookies (about 24 cookies)
Preheat the oven to 350 degrees.
Crush the cookies and combine with the melted butter. Push into a pie pan. Bake for 15-20 minutes, until golden brown. Set aside to cool.
1 1/2 cups cream
1 cup sugar
1/4 cup tapioca starch
Pinch of sea salt
4 egg yolks
5 oz dark chocolate, chopped
1 tablespoon butter
1 teaspoon vanilla extract
In a medium saucepan, combine the 1 1/2 cups cream, sugar, tapioca starch and sea salt. Whisk together. Place the pot over medium heat. Whisk the mixture until thick and bubbly, about 5-10 minutes. Turn off the heat.
In a bowl, whisk the egg yolks. Add a small amount (about 1/4 cup) of the hot cream mixture into the eggs and whisk well. This will temper the eggs. Now, add the egg yolks into the pot with the hot cream mixture and whisk well for another minute or so.
Add the chocolate, butter, and vanilla extract to the hot mixture. Whisk well to combine. This will be thick. Transfer the pie filling to a bowl, cover with plastic wrap directly on the surface, and refrigerate for up to 1 hour to cool to room temperature.
For the Whipped Cream and Assembly:
1 1/2 cups heavy whipping cream
1 teaspoon vanilla extract
2 tablespoons sugar
In the bowl of a stand mixer with the whisk attachment or with an electric mixer, whip the whipping cream along with the sugar and vanilla extract until thick. Be sure to not over whip the cream! Remove about 1/4 of the whipped cream and fold it gently into the chocolate pie filling. Pour the filling into the pie crust. Refrigerate the pie for at least 4 hours before serving. Refrigerate the remaining whipped cream until serving time. When it is time to serve, place the whipped cream over the chocolate filling and spread out evenly. Top with extra cookie crumbles or shaved chocolate if desired.
Enjoy!
Sweet sugar cookies and salty, crunchy potato chips rolled into one. These cookies should be outlawed they're so good!
Makes about 24 cookies
1 cup sugar
1/2 cup butter
1 egg
1 teaspoon vanilla extract
2 cups unbleached A/P flour
1 teaspoon baking soda
2 cups crushed potato chips
Preheat the oven to 350 degrees.
In the bowl of a stand mixer with the paddle attachment or by hand, cream together the butter and sugar. Add the egg, and vanilla and mix well.
In a separate bowl, combine the flour and baking soda. Add the flour mixture to the creamed mixture just until it is all combined. Add the potato chips and mix well.
Roll the dough by hand into 1-1 1/2" balls. Place onto a greased or parchment lined cookie sheet. Bake for about 15-18 minutes or until golden brown. Sprinkle with powdered sugar if desired.
Enjoy!
My oldest son has a laundry list of allergies. One of them is wheat germ (not the gluten), and another is chicken egg yolks. I created these for him, but the whole family loves them. I am a huge buckwheat pancake fan and these are delicious.
Serves 6
1 1/4 cups brown rice flour
1 cup buckwheat flour
3/4 cup tapioca starch
2 tablespoons baking powder
1 tablespoon sugar
1 teaspoon sea salt
3 cups vanilla almond milk
2 tablespoons olive oil
2 egg whites
In a bowl, beat the egg whites until stiff peaks form. Set aside
In a large mixing bowl, combine the brown rice flour, buckwheat flour, tapioca starch, baking powder, sugar, and sea salt. Whisk in the vanilla almond milk and olive oil until combined well. Gently fold in the egg whites with a rubber spatula.
Heat a griddle to medium to medium-low heat. Put a little olive oil in the pan so that the pancakes don't stick. Drop the batter by using a 1/4 cup measuring cup. Flip the pancakes when bubbles form on the top. Cook another minute or two on the other side. Keep in a single layer in a warmed oven until serving time. These are perfect served with warm maple syrup.
Enjoy!
You will swear this has sausage in it, but nope - it's the vegetarian version - and no fake meat, either!
3 tablespoons butter
3 tablespoons unbleached A/P flour
1/2 teaspoon dried rosemary
1/2 teaspoon dried thyme
1/4 teaspoon dried sage
1/4 teaspoon crushed red pepper
1/4 teaspoon garlic powder
1/4 teaspoon freshly grated nutmeg
1 teaspoon sea salt
1/2 teaspoon freshly ground black pepper
2 cups whole milk
Heat a heavy bottomed sauté pan over medium heat. Melt the butter in the pan and add all of the seasoning. Whisk in the flour, stirring constantly for about 30 seconds. Slowly pour in a little of the milk. Whisk well to remove any clumps. Pour in the rest of the milk. Continue whisking until the gravy is bubbly and thick, about 5-10 minutes. Add more sea salt and pepper to taste. Serve over your favorite biscuits.
Enjoy!
