No-egg Chocolate Mousse Pie

Happy day after pi day!  As I mentioned in yesterday's entry, I was making a pie for pi day, but it was not ready until later on in the day, so the post had to wait until today.  This pie is rich and delicious, not too difficult (despite being rated "challenging" on the skill level on the site), would be happy to make again, especially to share with any chocolate lover.  The original recipe finishes with a drizzle of chocolate over the top; I assure you, this is unnecessary, it is plenty decadent already.  Enjoy!

Original recipe:
https://www.verybestbaking.com/recipes/29755/chocolate-lovers-chocolate-mousse-pie

Ingredients:

1 c. graham cracker crumbs
1/3 c. baking cocoa
1/4 c. sugar
1/3 c. butter, melted
2 1/2 c. semi-sweet chocolate chips, divided
2 c. heavy whipping cream, divided
2 tsp. powdered sugar
1 tsp. vanilla extract

Instructions:

1. Heat oven to 350°F.

2. In a 9" pie plate (I used 9 1/2", worked fine), combine graham cracker crumbs, baking cocoa, and sugar.

3. Stir in melted butter until moistened, then press to spread over bottom and up sides of pie plate.

4. Bake for 8-10 minutes (I went 9).

5. After removing from oven, immediately sprinkle 1/2 c. of the chocolate chips over the bottom of the hot crust.  Let stand for 10 minutes, then spread chocolate over bottom and up side of crust (oops, I forgot to go up the sides--still good!).  Cool to room temperature.

6. Place a mixing bowl and beaters in fridge to chill while crust cools.

7. When crust is nearly cooled, place remaining 2 c. of chocolate chips and 3/4 c. of the whipping cream in a large microwave-safe bowl.  Microwave on high/100% power for 1 minute, then stir.  If not able to smooth mixture with stirring, microwave at additional 10-15 second intervals until stirring yields mostly smooth/melted mixture (some small bits of chocolate may remain, which is fine).

8. In chilled bowl, beat remaining cream, powdered sugar, and vanilla until soft peaks form.

9. Fold 2 c. of the whipped cream into chocolate mixture.

10. Spoon chocolate mixture into crust and garnish with remaining whipped cream.

11. Refrigerate until firm, then slice up and enjoy!

Crisco Pie Crust

Happy pi day!  Yes, I'm making a pie today, too, but it won't be ready to blog until tomorrow, so you'll just have to wait :P  In the meantime, I was also craving something I only treat myself to every once in a great while: pie crust with cinnamon and sugar.  Yes, just the crust, topped with these, and a glass of milk (trust me, it's a requirement) mmmmmmmmmm!
Anyhow, my mom always made pie crust using Crisco shortening, but she didn't need a recipe.  I've done it that way, too, but my results aren't nearly as consistent, so I opted to try out Crisco's website version.  Very glad I did--it is nearly the same!  (Yeah, hers is better, must be the 'mom's love' ingredient missing :))
I followed this nearly exactly (apart from the name brand flour) for the 'double crust' version:
http://www.crisco.com/recipes/flaky-pie-crust-3589

Ingredients:

2 c. all-purpose flour
1/2 tsp. salt.
2/3 c. Butter flavored Crisco shortening, chilled in freezer for 20-30 minutes
ice water (I did not measure, this amount varies)

Instructions:

1. Combine flour and salt in a medium bowl.  Cut in shortening using 2 knives or a pastry blender until texture resembles coarse crumbs.

2. Sprinkle about a tablespoon or so of the water over dough and mix in with a fork gently.  Repeat until dough begins to stick together and can be formed into a ball that doesn't crack, yet should not be sticky/wet.

3. Wrap dough in plastic wrap and place in fridge for 30 minutes.  If you will be baking the crust, turn on oven to 375°F after removing from fridge.

4. On lightly floured surface, roll out dough to about 1/8" thick.  If using for a pie, follow directions in pie recipe; if you want to have just the crust, cut it up into pieces and place on a baking sheet.

5. Sprinkle with desired amount of cinnamon, followed by sugar.

6. Bake at 375°F for 15 minutes, or until just starting to lift/brown at very edges.  Remove and cool on cooling rack.

7. Enjoy with a big glass of milk!

Ultimate Chocolate Chocolate Chip Coookies

Craving chocolate?  Stop what you are doing and make these right now.  You will not be sorry; they are amazingly delicious and easy!

Original recipe here:
https://www.verybestbaking.com/recipes/105058/ultimate-chocolate-chocolate-chip-cookies/?recipeFoodType=cookies

Ingredients:

4 c. semi-sweet chocolate chips, divided
2 2/3 c. all-purpose flour
1 tsp. baking soda
1 tsp. salt
1 c. unsalted butter, softened
1 c. packed light brown sugar
1/2 c. sugar
1 tsp. vanilla extract
3 large eggs

Instructions:

1. Heat oven to 375°F.

2. In a small, heavy-bottom saucepan over low heat, melt 2 cups of the chocolate chips.  Stir until smooth, then remove from heat and set aside.

3. In a medium bowl, combine flour, baking soda, and salt.  Set aside.

4. Beat butter, both sugars, and vanilla in large bowl with mixer.

5. Beat in eggs, one at a time.

6. Add melted chocolate and mix in until well combined.

7. Gradually add and mix in flour mixture.

8. Add chocolate chips and stir in by hand.

9. Scoop dough into rounded tablespoon sized balls (I used cookie scoop) and drop onto baking sheets.  Bake for 8-9 minutes (I went 9).

10 . Let cookies cool on sheet for 1 minute before transferring to cooling rack.  Grab a glass of milk and try not to eat the whole batch ;)

Nutty Stir Fried Rice

As I posted yesterday, this is the dish that I chose to accompany the Thai Coconut Milk Beef Stir-Fry; it's really delicious on its own, and even more so with the beef dish (or likely many other dishes).  I adapted it from a book called Wok & Fabulous Fast Food with Asian Flavors: Stir Fry by L. Doeser.  This makes quite a bit of rice; it may be a good idea to cut the recipe in half if only serving 2 or 3 people.

Ingredients:

1 1/2 c. basmati or long-grain rice
3 T. sunflower or canola oil (I used canola), divided
1 small onion or shallot, minced (I used shallot)
1/2 c. hazelnuts, chopped in food processor (*note to self: process these first next time, then add others and process together)
1/2 c. pecans, chopped in food processor
1/2 c. almonds, chopped in food processor (I used sliced almonds that I had on hand, worked fine)
salt and coarse ground pepper, to taste

Instructions:

1. Rinse the rice.  In a large saucepan with a tight-fitting lid, add 3 1/2 c. water and bring to a boil.  Add rice, cover, and reduce heat to medium-low (or low enough that it will not boil lid off of pot).  Cook for 10-12 minutes, until water appears to be gone.

2. Drain rice in a colander, then rinse off with cold water.  Shake to drain as much water as possible.

3. Heat a wok (or large skillet) over medium-high heat and add 1 1/2 T. of the oil.  Add rice to wok--watch for popping from any remaining water trapped in rice!--and stir-fry for 2-3 minutes.  Transfer to a medium/large bowl and set aside.

4. Add remaining oil to wok, along with onion/shallot.  Stir-fry for 2 minutes, or until softened.

5. Add all the nuts and stir-fry for 2 additional minutes.

6. Return rice to wok and stir fry for 3 minutes.  Season with salt and pepper and enjoy!

Thai Coconut Milk Beef Stir-Fry

I've been cooking, but the frequency of my posts is going to slow a bit for the next couple of months, as this is the busiest time of year at my job.  Meanwhile, my obsession with red curry paste-based stir fry strikes again.  This recipe isn't terribly different from others I've tried, and it's wonderfully delicious.  Here is the link to the original:
https://www.hannaford.com/recipe/Recipes/World-Flavors/Asian/Thai-Coconut-Beef-Stir-Fry/pc/22280/c/29105/sc/29111/9581.uts?refineByCategoryId=29111#

The accompaniment pictured below, nutty fried rice, will posted tomorrow :)

Ingredients:

6 T. rice vinegar
3 T. fresh lime juice
3 T. light brown sugar (packed)
1 1/2 T. Thai red curry paste
1 lb. flank steak, cut across the grain in small strips
1 1/2 T. canola oil, divided
8 oz. fresh sliced mushrooms (I used some leftover shiitakes and cremini)
1 c. coconut milk
1 1/2 T. Asian fish sauce
1/4 tsp. salt

Instructions:

1. In a medium bowl, mix together rice vinegar, lime juice, brown sugar, and curry paste.  Add the beef to the mixture and let marinate on the counter for 10 minutes, stirring once.

2. While the beef marinates, add 1/2 T. of the canola oil to a wok over medium-high heat.  Add mushrooms and stir-fry for 2 minutes or until softened.  Transfer mushrooms to a plate.

3. Add remaining 1 T. of oil to pan.  Using a slotted spoon, transfer beef to wok, reserving marinade.  Stir-fry beef for 3-4 minutes, until browned all over.

4. Add mushrooms back to pan, as well as reserved marinade, and stir for 1 minute.  Scrape pan to loosen any browned bits.

5. Add remaining ingredients and bring to simmer.  Simmer for 2 minutes, stirring occasionally.

6. Serve with desired side and enjoy!

Roast Provençal Chicken

Such an easy and simple recipe with outstandingly delicious results!  Regular readers already know of my love of herbes de Provence; if this recipe doesn't turn you into a fan as well, I don't know why lol (apart from if you are using a mix that is not from France--others are just not the same!)  Anyhow, this is going to become my new go-to recipe for whole roasted chicken.  Cannot praise it enough!

Original recipe link:
http://www.epicurious.com/recipes/food/views/roast-provencal-chicken-51169070

Ingredients:

2 T. butter, softened (optional)
2 garlic cloves, finely chopped
1/4 c. herbes de Provence
1/4 c. olive oil
1 T. kosher salt
1/2 tsp. coarse ground black pepper
1 whole chicken, 3 1/2 to 4 1/2 lbs. (not sure how much mine was)

Instructions:

1. Heat oven to 475°F.  If desired, make pocket under breast skin of chicken and spread 1 T. of butter under skin of each breast (was not in original recipe, but I did this and recommend).

2. Mix remaining ingredients together in a small bowl (apart from chicken, which I hope is obvious lol).  Rub mixture all over outside of chicken and inside cavity.

3. Place a wire rack inside a roasting pan, then place prepared chicken on wire rack, breast side up.  Transfer to oven.

4. Roast chicken at 475°F for 30 minutes, then reduce temperature to 350°F and roast for at least 30 more minutes, adding time as needed until thigh temperature reading is at least 165°F (I ended up going 20 additional minutes).

5. Let rest for 10 minutes, then carve up and enjoy!

Tangerine Soufflé with Citrus Sauce

My second soufflé experience was not at all like my first.  While I did remember to verify the recipe was for the 2 qt. size dish this time, the result was a bit different.  It tasted good--not good enough to repeat, though.  I shall seek out other soufflé recipes, of course.  I followed this recipe nearly exactly:
http://www.bonappetit.com/recipe/tangerine-souffl-with-citrus-coulis

I believe one major flaw is the lack of specification on type and weight of tangerines.  I used mostly honey tangerines, as I bought a bag of those, believing it would be enough.  It was almost enough; when I went for my second grocery run, it was a different store where the honey tangerines looked awful, but they had some smaller ones (closer to size of clementines) that looked very nice, so I ended up using a few of those.  I am certain that the amount of sauce that would have been produced for the citrus sauce would have been far less with the smaller variety.  Anyhow, like I said, it wasn't bad, just not spectacular.  And oh did it ever climb!  Perhaps even a little too much, but that was not a problem.  If you do decide to attempt this recipe, be advised that the baking time needs to likely be 5-10 minutes longer.  It says that it is supposed to be a bit wobbly in center; mine was perhaps too wobbly.  And the citrus sauce does NOT thicken in the fridge, not even after adding some cornstarch and cooking it a little.

Ingredients:

--citrus sauce-- (I refuse to call it 'coulis' like it is in recipe, as this is nowhere near such)
6 tangerines, peeled
1/4 c. fresh tangerine juice
3 T. sugar
1 T. fresh lemon juice

--soufflé--
unsalted butter (to brush/coat inside of soufflé mold)
5 T. plus 1/2 c. sugar, divided
3/4 c. fresh tangerine juice, divided
1 T. plus 2 tsp. cornstarch
2 tsp. finely grated tangerine zest
1 tsp. fresh lemon juice
6 large egg whites, room temperature
1/4 tsp. cream of tartar
4 large egg yolks, room temperature
powdered sugar, for dusting

Instructions:

1. For the citrus sauce: purée all 'citrus sauce' ingredients in a blender until smooth.

2. Pour through a strainer set over a medium bowl.  Chill for at least 1 hour, up to 1 day.

3. Heat oven to 400°F.  Brush the soufflé dish with melted butter, then coat with 2 T. of sugar and set aside.

4. For the soufflé: whisk together 2 T. tangerine juice and cornstarch in a small bowl.

5. Bring 1/2 c. tangerine juice, 3 T. sugar, and zest to boil in a small saucepan, stirring until sugar dissolves.

6. Add cornstarch mixture and whisk constantly until thickened, about 1 minute.  Transfer to a large bowl.

7. Whisk in lemon juice and remaining 2 T. tangerine juice.  Let mixture cool.

8. Meanwhile, place egg whites with cream of tartar in a large bowl.  Beat with an electric mixer on medium speed until soft peaks form.

9. With mixer running, gradually add remaining 1/2 c. sugar by tablespoonfuls, beating until blended between additions.  Continue beating meringue, increase speed to medium-high, until firm, glossy peaks form.

10. In a separate bowl, beat egg yolks with electric mixer until light and pale yellow, about 3 minutes.

11. Gently stir in 1/2 c. of the meringue into the egg yolks.

12. Carefully fold in remaining meringue.  Transfer mixture to prepared soufflé dish.

13. Place soufflé in oven, then reduce temperature to 375°F.  Bake until set around edges but still slightly wobbly in center, about 40 minutes (as mentioned above, I think 45-50 minutes may be better).

14. Dust with powdered sugar and serve immediately with citrus sauce.