I served this recipe at our second annual pumpkin carving party and (as usual) I forgot to pull out the camera until all the chili was gone. Ah well. It looks like chili.
By the power of a bunch of recipes combined, I give you...
Crockpot Veggie Chili!
2 (28 oz) cans diced tomatoes
1 (14 oz) can crushed tomatoes
1 (14 oz) can pureed pumpkin
1 (12 oz) can corn
1 (19 oz) can black beans
1 (19 oz) can kidney beans
1 (19 oz) can garbonzo beans (chick peas)
2 (340 g) packages of Ground Round
1 square Semi-Sweet Bakers chocolate
2 tbsp chili powder
2 tbsp ground cumin
1 tsp cinnamon
1/2 tsp salt, to taste
Toss all ingredients into a crockpot and cook on high for about 4-5 hours. Enjoy with a squeeze of fresh lime, some shredded cheddar and a dollop of sour cream.
Tuesday, October 28
Wednesday, October 22
Tuesday, October 14
Monday, October 13
Double-Chocolate Peanut Butter Pie
My mother made this pie for me - a little bit of birthday bliss. Seriously. There are only two negatives about this dessert: 1. you have to wait FOUR hours before you can enjoy it! 2. you can never have enough!!
For every birthday until I die, please make me a Double-Chocolate Peanut Butter Pie.
For every birthday until I die, please make me a Double-Chocolate Peanut Butter Pie.
Double-Chocolate Peanut Butter Pie
INGREDIENTS:
Chocolate Crust
1/2 cup semisweet chocolate chips
1/4 cup unsalted butter, cut into tablespoons
2 cups Oreo baking crumbs
Peanut Butter Filling
1 cup cream cheese, softened
1 cup smooth peanut butter
1/2 cup sugar
2 teaspoons pure vanilla extract
1 cup well-chilled whipping cream
Kosher salt
Chocolate Topping
1/2 cup semisweet chocolate chips
1/2 cup whipping cream
DIRECTIONS:
1. MAKE THE CHOCOLATE CRUST: Preheat the oven to 375°. In a medium glass bowl, combine the chocolate and butter and microwave at high power in 20-second intervals until the chocolate is melted. Stir well, then stir in the cookie crumbs. Press the cookie crumbs over the bottom of a 9-inch springform pan and 1 1/2 inches up the side. Bake the crust for 10 minutes, or until set; the crust will continue to firm up as it cools.
2. MEANWHILE, MAKE THE PEANUT BUTTER FILLING: In a large bowl, using a handheld electric mixer, beat the cream cheese with the peanut butter, sugar and vanilla extract until blended. In another large bowl, using the same beaters, whip the chilled cream until firm. Fold one-third of the whipped cream into the peanut butter mixture to loosen it, then fold in the remaining whipped cream. Spoon the filling into the crust, smoothing the surface. Sprinkle lightly with salt and refrigerate until set, about 3 hours.
3. MAKE THE CHOCOLATE TOPPING: In a medium glass bowl, combine the chocolate with the whipping cream and microwave at high power in 20-second intervals until the chocolate is melted and the cream is hot. Stir the chocolate topping until blended, then let cool to barely warm, stirring occasionally.
4. Spread the chocolate topping over the peanut butter filling and refrigerate until just firm, about 15 minutes. Carefully run a thin knife around the pie crust to loosen it, then remove the springform ring. Using a sharp knife, cut the pie into wedges. Run the knife under hot water and dry it between each cut.
MAKE AHEAD The pie can be covered and refrigerated overnight. Serve the pie chilled or slightly cooler than room temperature.
INGREDIENTS:
Chocolate Crust
1/2 cup semisweet chocolate chips
1/4 cup unsalted butter, cut into tablespoons
2 cups Oreo baking crumbs
Peanut Butter Filling
1 cup cream cheese, softened
1 cup smooth peanut butter
1/2 cup sugar
2 teaspoons pure vanilla extract
1 cup well-chilled whipping cream
Kosher salt
Chocolate Topping
1/2 cup semisweet chocolate chips
1/2 cup whipping cream
DIRECTIONS:
1. MAKE THE CHOCOLATE CRUST: Preheat the oven to 375°. In a medium glass bowl, combine the chocolate and butter and microwave at high power in 20-second intervals until the chocolate is melted. Stir well, then stir in the cookie crumbs. Press the cookie crumbs over the bottom of a 9-inch springform pan and 1 1/2 inches up the side. Bake the crust for 10 minutes, or until set; the crust will continue to firm up as it cools.
2. MEANWHILE, MAKE THE PEANUT BUTTER FILLING: In a large bowl, using a handheld electric mixer, beat the cream cheese with the peanut butter, sugar and vanilla extract until blended. In another large bowl, using the same beaters, whip the chilled cream until firm. Fold one-third of the whipped cream into the peanut butter mixture to loosen it, then fold in the remaining whipped cream. Spoon the filling into the crust, smoothing the surface. Sprinkle lightly with salt and refrigerate until set, about 3 hours.
3. MAKE THE CHOCOLATE TOPPING: In a medium glass bowl, combine the chocolate with the whipping cream and microwave at high power in 20-second intervals until the chocolate is melted and the cream is hot. Stir the chocolate topping until blended, then let cool to barely warm, stirring occasionally.
4. Spread the chocolate topping over the peanut butter filling and refrigerate until just firm, about 15 minutes. Carefully run a thin knife around the pie crust to loosen it, then remove the springform ring. Using a sharp knife, cut the pie into wedges. Run the knife under hot water and dry it between each cut.
MAKE AHEAD The pie can be covered and refrigerated overnight. Serve the pie chilled or slightly cooler than room temperature.
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