Thursday, February 10, 2011

Cream Pies That Are Quick and Easy

These are great cream pies to make with your children and/or grandchildren. My grandson especially likes to help make the Hershey Chocolate Pie.

Bake your pie shells ahead of time. When you are ready, have the children join you in making the fillings. Then put in the refrigerator until dessert time. They will be so proud that they helped.

Hershey Chocolate Pie

5 Hershey bars with almonds
17 marshmallows
1/2 cup milk
1/2 pint heavy whipping cream
1 baked pie shell

Break up chocolate bars to remove almonds. Cut almonds in pieces and reserve a few for the top of the pie. Put chocolate, almonds, marshmallows and milk in top of double boiler and cook until melted and slightly thickened. Cool. Whip cream and fold into first mixture. Pour into baked pie shell and refrigerate until set.

Pineapple Cream Pie

8 oz. can crushed pineapple (drained)
1 can condensed milk
1 medium size Cool Whip
5 tbsp. lemon juice or 2 lemons
1 9-inch baked pie crust or graham cracker crust

Mix ingredients and pour into pie crust. Refrigerate for 1 hour before serving.

Blueberry Banana Cream Pie

2 or 3 sliced bananas
2 baked pie shells
8 oz. softened cream cheese
1 9-10 oz. Cool Whip
1 cup sugar
1 can blueberry pie filling, chilled

Line cooked pie shells with sliced bananas. Mix softened cream cheese, cool whip and sugar with mixer until smooth. Put over bananas. Top with cooled pie filling. Refrigerate at least 2 hours. Makes 2 pies.

I am a mother of three and a grandmother of three and I have been baking for my family and friends for over 40 years.

For more great cake recipes and other dessert recipes, please visit My Sweetie's Favorite Dessert Recipes at

Article Source: [] Cream Pies That Are Quick and Easy

Tuesday, January 11, 2011

Dream In Chocolate: How Much People Love Natural Chocolate

Take away a woman’s chocolate and some say you take away her
soul. People throughout the ages have loved healthy bites of
divine chocolate.

Queen Isabella first learned about chocolate when Columbus
returned from America. He bestowed the magical brown beans known
today as cocoa beans.

Often called the food of the Gods, natural chocolate was used
by the Aztec Indians who made their own hot chocolate as a sort
of royal drink. Emperor Montezuma served bitter chocolate in
golden goblets, but Spaniards later decided to sweeten it with
cane sugar.

Sugar-free options for chocolate

Today we have the option of sugarless candy and chocolates that
do not contain cane sugar. We understand better that sugar is
not ideal for our health.

One of the first hints that a woman might be getting her period
soon is the fact she begins to crave chocolate. Women love
natural chocolate because it eases her moodiness and helps her
feel more in balance. Experts say that is because chocolate
contains magnesium, which is important for our health. But
instead of indulging in sugar, which can make PMS symptoms
worse, it’s wise to try sugarless candies and chocolates that
are natural and healthy.

What does chocolate taste like?

Why is it people crave chocolate whether they have a deficiency
in magnesium or not? Chocolate teases the senses with its aroma
and luscious taste and texture.

Experts say chocolate actually contains more than 300 distinct
chemicals. Caffeine is surprisingly found in small quantities in
chocolate so, if you want a caffeine high, it’s better to select
coffee. Experts say the combination of caffeine and Theobromine,
another weak stimulant, does provide a lift for chocolate

Finally, chocolate contains Phenylethylamine, which is related
to amphetamines. They are stronger stimulants. When you dive
into a box of chocolate or visit the chocolate store, your body
and brain is probably going crazy with desire. Just be smart and
select the sugarless candy and natural chocolates for better

About the Author: Fred Goldman owner of
Love chocolate? Hate the synthetic ingredients that make you
fat? has natural chocolate, sugarless and
low-carb. You'll never know the difference, but your scale will!


Permanent Link:

Monday, October 11, 2010

Chocolate Marble Cupcakes

1 (8 oz.) cream cheese
1 unbeaten egg
1/3 c. sugar
1/8 tsp. salt
6 oz. chocolate chips

1 1/2 c. sifted flour
1/4 c. cocoa
1 tsp. baking soda
1 c. sugar
1/2 tsp. salt
1 c. water
1/2 c. oil
1 tbsp. vinegar
1 tsp. vanilla

Combine first four ingredients for batter #1 in small bowl. Beat well. Stir in chocolate chips.

Combine all ingredients for batter #2 and beat until blended.

Using cupcake pans and cupcake papers, fill paper cups less than half full with chocolate batter (batter #2). Top each with heaping teaspoon of cream cheese batter (batter #1). Bake at 350 degrees for 20-30 minutes.

Top each cupcake with Chocolate Ganache.


1 1/2 cups heavy cream
1 tablespoon light corn syrup
2 tablespoons unsalted butter
2 1/2 cups semi-sweet chocolate, finely chopped
1 tablespoon Dutch process cocoa powder

Scald the cream; while barely simmering, stir in the corn syrup and butter, just until melted.
Turn off heat. Stir in chocolate and cocoa powder, leaving (about 5 minutes) until chocolate has melted. Stir gently until smooth.

Refrigerate for 2 or 3 hours, stirring occasionally until mixture is of a spreadable consistency.

Friday, October 8, 2010

Friday, May 21, 2010

Creamy Milk Chocolate Pie

This pie is great any time of the year; but, because it's frozen, I think more of making it in the summer. It's really simple and extra creamy. We make it for our beach condo vacation meals because it's so easy and everyone loves it. You can make it even easier if you want to substitute thawed whipped topping instead of cream. If you do, I suggest you omit the sugar from the recipe. I hope you enjoy it, too.

Milk Chocolate Pie

8 Oz. Milk Chocolate
1/4 C. Milk (I have replaced the milk with Bailey's Irish Cream as well)
1 T. Sugar (or more if you like it a little sweeter)
1 8 Oz. Cream Cheese, Softened
2 Pints Cream
1 9" Pie Shell, baked and cooled
Chocolate Curls (Optional)

Heat chocolate and 2 T. of the milk in a saucepan over low heat, stirring until chocolate is melted.

Whip cream and set aside in refrigerator.

In a bowl, beat sugar into cream cheese. Add remaining milk and chocolate mixture and beat until smooth.

Fold about 1/2 cup of the whipped cream into the chocolate mixture to lighten. Then, fold the chocolate mixture into the rest of the whipped cream until completely mixed. Be careful to fold the mixtures together and not stir, or you will lose the air whipped into the cream.

Spoon into the cooled pie shell. Top with chocolate curls. Freeze at least 3 hours. Allow to stand at room temperature for 15 minutes - or until you can easily cut slices to serve.

Mary Mechler has been cooking and baking since she was 5 years old. She has even won a local cooking contest or two. Although a career business professional, Mary is excited to share her love of cooking and great cooking tools with others who are cooking enthusiasts, through the website, which offers []chefs knives, kitchen cutlery and kitchen cookware.

If you find something you like, and place an order, I'll throw in a free copy of Amy Coleman's cookbook while supplies last.

Article Source: [] Creamy Milk Chocolate Pie

Tuesday, May 18, 2010

Chocolate Pie Filling - What's it Made Of?

There are lots of different varieties of chocolate pie filling, and that's not even considering the explosion of options when you add in fruit, nuts or other flavorings. Still, there is a base or core idea of filling for pies in the chocolate family that is commonly thought of as 'normal'.

The most basic fillings for chocolate pies are made up of some type of chocolate, sugar, butter and eggs. While the number of eggs and the amount of butter and sugar varies from recipe to recipe, it's rare to find any interesting manipulation of those ingredients. The only place that you'll see a significant range of options is in the chocolate itself.

Most recipes use some form of baking chocolate. You can find those that suggest unsweetened, others that call for semi-sweet, and still more that call for regular sweetened or milk chocolate. Inevitably the chocolate will be melted down and combined with the other basic ingredients to form the filling. Which type of chocolate you choose will of course affect the flavor of your pie, but you also need to consider the amount of sugar being added in.

There are alternatives to starting with baking chocolate to make chocolate pie filling. A few recipes start with chocolate pudding, or even chocolate ice cream. Other alternatives could be chocolate sauce or cocoa powder. You will also find many recipes that use some type of whipped topping or whipped cream, which will be used to lighten up the filling, and to give it a more firm texture. The more whipped topping that is added to the pie, the more it drifts towards the realm of being a chocolate cream pie rather than just a chocolate pie.

As previously mentioned, all of this just gets you a basic chocolate pie filling. The adventure begins with all of the additives and additional ingredients from there. Mint extract will completely change the taste of the pie without making an impact on texture or consistency. On the other hand, some people like to mix whole or chopped fruit directly into the filling, altering not only the taste but also giving the pie a chunky, more interesting texture.

Chocolate pie filling means something different to everyone; the important thing is to find something that tastes the way you like while still being able to make it in a time frame that fits your lifestyle. Try out something new, maybe you'll like it.

There's a ton of good information out there on []chocolate pie filling, plus lots of different recipes to suit even picky pie eaters. Check out []french silk chocolate pie.

Article Source: [] Chocolate Pie Filling - What's it Made Of?