Valentine’s Day is only a few days away. I know, I know…. my focus is primarily on healthy foods, but there are a few occasions when sweets are appropriate – and Valentine’s Day is one. Make your Valentine dinner especially romantic with a delicious homemade Valentine’s Day Pudding.
To make it easy for you, I have collected six yummy recipes. Choose one, or make several and have a pudding feast.
½ cup honey
6 ounces bread crumbs
½ cup milk
½ teaspoon ginger
1 whole lemon rind (grated)
2 eggs (separated)
2 tablespoons butter (melted)
Separate the eggs.
Place the egg whites in a small bowl and set aside.
Place all ingredients except butter and egg whites in a mixing bowl.
Whip until thoroughly mixed.
Stir in the softened butter.
Beat the egg whites until frothy.
Gently blend egg whites into the mixture.
Pour a little honey in the bottom of the pudding mold.
Gently transfer the pudding into the mold (should be no more than ¾ full).
Cover and seal with a piece of foil.
Using a large lidded saucepan, bring water to a boil and carefully set pudding dish in the pan.
Cover and steam it for about 2 hours, check occasionally to make sure it does not boil dry.
[typography font=”Myriad Pro” size=”24″ size_format=”px” color=”#47270b”]Chocolate Mousse Pie – A Chocolate Lover’s Dream[/typography]
Chocolate Mousse Pie is perfect for holiday entertaining or as an elegant treat for unexpected guests. With chocolate crust, milk chocolate coating, fluffy chocolate filling, all topped with whipped cream and chocolate drizzle – no one will be able to resist.
1 cup graham cracker crumbs
1/3 cup cocoa
¼ cup sugar
1/3 cup melted butter
2¾ cups (16 oz.) semi-sweet chocolate chips, divided – ½ cup, 2 cups, and ¼ cup
2 cups heavy whipping cream, divided ¾ cup and 1¼ cups
2 teaspoons powdered sugar
1 teaspoon vanilla
Preheat the oven to 350° F.
Make the Chocolate-coated Crust
Mix together the graham cracker crumbs, cocoa and sugar in a medium-sized bowl
Add melted butter to the mixture and stir until well-blended.
Place the mixture in a 9”pie plate and press into the bottom and up the sides of the plate.
Bake for 8 to 10 minutes – until fragrant.
Remove from the oven and sprinkle ½ cup chips over bottom of hot crust.
Let stand for 10 minutes or until all chips are semi-melted and shiny.
Spread chocolate over bottom and up side of crust. Cool to room temperature.
Make the Filling
Place 2 cups of chocolate chips and ¾ cup cream in a large, uncovered, microwave-safe bowl on HIGH (100%) power for 1 minute.
Remove from the microwave and stir.
Microwave the mixture at 10 to 15-second intervals, stirring after each heating, just until all the chips are melted and mixture is smooth.
Cool to room temperature.
Whip the Cream and Assemble the Pie
Place the remaining 1¼ cups heavy cream, powdered sugar and vanilla extract in a chilled small mixer bowl and beat with an electric hand-held mixer until soft peaks form.
FOLD (do not stir) 2 cups of the whipped cream into chocolate mixture.
Spoon chocolate mixture into the crust and finish the top with decorative swirls
Garnish with the remaining whipped cream.
Refrigerate until firm.
When Ready to Serve:
Place the remaining ¼ cup chocolate chips in a well-sealed heavy-duty plastic bag and microwave for about 30 seconds on HIGH (100%)
Knead the chocolate through the bag until smooth.
Cut a tiny corner from bag and gently squeeze the bag to drizzle chocolate over pie.
It is said that the French invented pecan pie soon after settling in New Orleans when they were introduced to the nut by Native Americans. Fact or fiction – It is anybody’s guess. However, we do know that the pie has its roots in the South. Traditionally salt and vanilla are used for flavorings, but chocolate (as in this recipe) and bourbon are also common flavorings. Regardless of its roots and the choice of flavorings, it is delicious. This is only one of the many delicious desserts in my cookbook, DESSERT – 50 Scrumptious Recipes.Pick up your copy today.
1 9” baked pie shell
4 large eggs
1 cup white or brown sugar, packed (see tips)
¾ cup light or dark corn syrup (see tips)
5 tablespoons unsalted butter, melted
1 teaspoon vanilla (or 1 tablespoon dark rum)
½ teaspoon salt (adjust to taste)
1 cup pecans
1 cup chocolate chips
Preheat the oven to 425º F.
Be sure the rack is in the center of the oven.
Prepare the pie crust according to the directions – using a glass 9” pie plate.
Finish with a high, generous decorative rim.
Carefully line the pie shell with foil, fill with dried beans or uncooked rice, cover the rim with a strip of foil to prevent excess browning, and bake 15 minutes.
Remove foil with beans or rice (leave the strip of foil on the rim), and return to oven until golden for 5 to 10 minutes longer. Cool on a wire rack.
Reduce the oven heat to 375º F.
Place the eggs, sugar, corn syrup, melted butter, vanilla (or rum), and salt in a large bowl and whisk until completely blended.
Stir in the pecans and chocolate chips and pour the filling into the pie crust.
Bake for 35 minutes in the pre-heated oven – until the edges of the filling are firm and the center is set. It should jiggle slightly (like JELLO) when you bump the pan.
Cool completely on a wire rack for at least 1½ hours.
Refrigerate the cooled pie until cold and firm, then slice.
To serve, bring to room temperature or warm the slices in a 275º F. oven for 15 minutes – just until the chocolate begins to soften.
Traditionally served with sweetened whipped cream, but is also great with vanilla ice cream.
NOTE: The pie can be stored in the refrigerator for up to 2 days.
Vary the chocolate flavor by using 2 ounces each: dark, milk, and white chocolate, cut into ¼” chunks in place of the chocolate chips.
Traditional Pecan Pie
Eliminate the chocolate chips and increase the pecans to 2 cups.
White sugar and light corn syrup provide a mild, sweet, buttery flavor.
Light or dark brown sugar combined with dark corn syrup will provide a more caramel-like taste.
[typography font=”Myriad Pro” size=”24″ size_format=”px” color=”#c93434″]Ice Cream Pie – A Family Favorite for the Holidays[/typography]
Ice Cream Pie is by far the gold star family favorite since a friend introduced it to us over 30 years ago. This should be one of the first on your list to try for the holidays! One of the many delicious desserts in my cookbook, DESSERT – 50 Scrumptious Recipes. Pick up your copy today.
[typography font=”Myriad Pro” size=”24″ size_format=”px” color=”#ab1d1d”] Make Ahead Dessert for the Holidays[/typography]
This is a wonderful dessert that blends smooth chocolate, rich Dulce de Leche and sweet shortbread in one perfect taste. It can be prepared ahead, frozen, and served when you need it – to the delight of family and friends.