Chocolate Pie

Looks like something I will have to put on my holiday baking dessert list!

Where Flours Bloom

FH Chocolate Pie

This luscious ~ creamy ~ dreamy ~ chocolate goodness is aimed at satisfying your chocolate cravings. This chocolate pie is a crowd pleaser with everyone wanting  seconds. The chocolate is resting on a flaky, melt in your mouth crust, topped with a fluffy meringue.

Pie Crust Recipe Click Here

I made a Mini Chocolate Pie with the left over pie crust.

pie crust 1

Ingredients:
Frozen pie crust or homemade
2 tablespoons cornstarch
2 tablespoons flour
dash of salt
1/4 cup cocoa
1 cup + 2 tablespoons sugar (separated)
2 cups milk
3 eggs (separated)
2 tablespoons butter
1 teaspoon vanilla

Allow the pie crust to thaw 5-10 minutes, then fork it and bake it in a 375-degree oven until golden brown, about 10 minutes

Meanwhile, mix together the cornstarch, flour, salt, cocoa, 1 cup sugar, milk and egg yolks in a saucepan on medium heat, stirring constantly. (Set aside the egg whites for now.) Once it starts…

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The Best Play Dough Recipe

for fun, rather than eating…. but looking at the ingredients, you could eat it, if you really wanted to…. or at least not worry about your little ones eating it. 🙂

Where Flours Bloom

play dough wfb

This one is for the kiddos🙂 This is the BEST play dough recipe ever! It’s really great quality play dough. A Great Rainy Day and Snowy Day Project For Kids! Making your own play dough with your child can be fun.

Thanks to my daughter Madison for helping on this recipe. What a fun project!!!

The Recipe

  • 2.5 cups water
  • 1 1/4 c. salt
  • 1 1/2 tbsp. cream of tartar
  • 5 tbsp. vegetable oil
  • 2.5 cups flour
  • Food coloring or liquid watercolors. I really likeWilton Icing Colors, which make gorgeous shades of play dough to match any occasion.

Mix everything but the food coloring together in a large pot until somewhat smooth. It will be lumpy. Not to worry, the dough will get smoother as it cooks. Cook the dough over a low heat. Mix frequently. The water will slowly cook out of the mixture and you’ll notice…

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Sour Cream Mini Butter Biscuits

So, I need something to put that chocolate gravy on this wkend – looks like my friend of Where Flours Bloom provided me with just the thing. 🙂

Where Flours Bloom

sour cream biscuits wfb

Love these little melt in your mouth biscuits! They’re the kind you can down ten before you know it 🙂 Tastiest little bites of heaven you will ever eat. So tender and buttery. You can half the recipe (I did) if you don’t need this many, or make the whole batch and send the rest home with your guest.

Next time I think I will throw in some shredded cheddar cheese…or what ever you like.

Yield: about 3 dozen miniature biscuits

  • 1 cup  unsalted butter (2 sticks) (I use 1 1/2 sticks)
  • 1 cup  sour cream
  • 2 cups  self-rising flour

Preheat the oven to 400 degrees F. Grease miniature muffin pans. Mix the flour and butter together, add the sour cream, and blend well (I used a pastry blender to cut in the butter). Place spoonful’s of the batter in the muffin pans. Bake until golden, 10 to 12 minutes.

Source: Paula Dean

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Chocolate Gravy

Chocolate gravy?? Oh, yes, this one will be made at my house very soon!

Where Flours Bloom

chocolate gravy

Oh yes, you can have chocolate for breakfast! I grew up on chocolate gravy, it’s always been my favorite breakfast!!! This recipe is so perfect in every way. Make some biscuits and enjoy the goodness…YUM!

1/3 cup flour

2/3 cup sugar

1/4 cup cocoa

1/4 teaspoon salt

1 teaspoon vanilla

2 cups milk

4 tablespoons butter

Combine the dry ingredients; mix well. Add milk and cook until thickened. Add butter and vanilla; stir until well mixed and butter is melted. Serve over hot biscuits.

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Lighter than Air: Cream Puffs and Eclairs

Another great recipe for cream puffs and eclairs. Reminds me I need to make some of these… haven’t made them in quite a while. 🙂

CutterLight

cream puffs_n

Friends who share a love of baking and cream-filled pastries dipped in chocolate ganache warmed up a rainy afternoon in our kitchen north of the Arctic Circle.

Perfectly turned out pastry puffs filled with delectable cream and dipped in chocolate ganache are the the stuff of home bakers’ dreams. Cream puffs and eclairs require a special dough called pâte à choux. Worked to exactly the right consistency, this dough bakes up light and flaky and leaves a hollow space in the center of the confection. Although we used traditional vanilla-flavored pastry cream, we also imagined filling these airy profiteroles with fresh whipped cream, homemade ice cream and even savories such as smoked salmon cream.

Making cream puffs and eclairs can’t be rushed. The pâte à choux dough requires time and attention in order to get it to the correct consistency as it cooks on the stove top. Next, it must be carefully piped onto a baking sheet…

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The Urban Poser:: Rustic Homemade Marshmallows W/Honey (Corn/Egg free)

Rustic Homemade Marshmallows W/Honey

(Gluten/Corn/Egg/Diary Free)

Check out the instructional video at the bottom of the post

1 cup filtered water (split into half cups)

2 1/2- 3 tablespoons Great Lakes brand (grass beef gelatin)

1 cup organic light colored honey, maple syrup or half of each

1 teaspoon vanilla extract

1/4 teaspoon salt

optional: Arrowroot starch (in place of the traditional powdered sugar) to coat the outsides of the marshmallows. You can also use other coatings such as cocoa, coconut, cinnamon….

Note: Using a starch works best for coating marshmallows that will be used for roasting or topping sweet potatoes. It helps them to dry out faster and the extra starch helps with the browning process.

1. Grease an 8×8(or larger) pan and line with parchment paper in both directions. Leave some length to use as handles when removing your finished marshmallows. Grease the parchment paper again and sprinkle with a layer of arrowroot starch or other coating of choice.

2. In your mixer bowl, add the gelatin with 1/2 cup of water. I like to give mine a good stir to be sure there are no lumps.

3. While the gelatin is blooming, pour the other 1/2 cup of water in a sauce pan along with the honey and the salt. Turn the burner on at a medium heat. Bring

via The Urban Poser:: Rustic Homemade Marshmallows W/Honey (Corn/Egg free).

The Urban Poser:: 3 Step Honey Caramel (Cane Sugar Free, Casein & Lactose Free)

3 Step Honey Caramel

Paleo, Cane Sugar/Casein & Lactose Free

Ingredients:

1 can full fat coconut milk (about 1 1/2 cups), Use guar gum free Natural Value for best results

1/2 cup mild flavored honey, I used clover honey

optional pinch of sea salt

1 tablespoon ghee* (optional)

1 teaspoon vanilla extract

*I purchase THIS ghee as it is certified to be free of all casein and lactose. You could also use palm shortening, grass fed butter or skip the fat altogether (the final product just won\’t be as buttery and creamy)

Directions:

1. In a small-medium heavy bottomed sauce pan, bring the coconut milk, honey and salt to boil over medium heat, being sure that they are combined well. When the mixture comes to a simmer, set a timer and continue to simmer/lightly boil undisturbed for about 35-40 minutes

2. Remove form heat and add the ghee and vanilla, stirring them in till well incorporated. Return to heat, cooking for another 5-10 minutes more or as long as it takes to get to get golden/amber caramel color or till desired thickness. It will thicken more as it cools too.

If you are going for a pourable sauce, the initial 40 minutes may be all you need. If you want a thick caramel like pictured, go the 5-10 mi

via The Urban Poser:: 3 Step Honey Caramel (Cane Sugar Free, Casein & Lactose Free).