Chocolate Pudding Pie 2

Back in June for Craving Ellie in My Belly I made Ellie Krieger's recipe for Double Chocolate Pudding Pie. While it was delicious and not too indulgent, when I came across this beauty of a post over at Smitten Kitchen, I knew I just had to make it. The original recipe is from Gourmet (RIP) but unfortunately their pie crust recipe calls for shortening. I'm going to refrain myself from listing all the problems I have with shortening, but if you're interested I'd recommend reading In Defense of Food by Michael Pollan. Not to worry though, Deb over at Smitten Kitchen has created a very useful post on an All Butter, Really Flaky pie dough. Thank you, Deb!

I made this pie for Thanksgiving and by the end of the night there wasn't a piece left. There's something about a homemade pie complete with homemade dough that just makes people smile appreciatively. Homemade pudding might have the same effect. This pie would be good any day of the year.

This pie is

• rich, but not overly so
• chocolaty, but in a mellow not too sugary way
• flaky, almost ridiculously flaky
• perfectly smooth and firm
• easier to make than most pies
  
• worthy of seconds
• most importantly: worthy of your Christmas dessert table

What are you making for dessert for Christmas?

Chocolate Pudding Pie
From Gourmet and Smitten Kitchen

For pastry dough:

• 2 1/2 cups flour
• 1 tablespoon sugar
• 1 teaspoon salt
• 2 sticks (8 ounces, 16 tablespoons or 1 cup) unsalted butter, very cold

For filling:

• 1/4 cup cornstarch
• 1/3 cup plus 2 tablespoons sugar, divided
• 3 tablespoons unsweetened cocoa powder
• 1/4 teaspoon salt
• 3 cups whole milk
• 4 oz bittersweet chocolate (not more than 60% cacao), finely chopped
• 1 teaspoon pure vanilla extract
• 1 cup chilled heavy cream

Equipment:

• pie weights or dried beans

Garnish:

• bittersweet chocolate shavings (optional)

Make dough:

Gather your ingredients: Fill a one cup liquid measuring cup with water, and drop in a few ice cubes; set it aside. In a large bowl — I like to use a very wide one, so I can get my hands in — whisk together 2 1/2 cups flour, 1 tablespoon of sugar and a teaspoon of salt. Dice two sticks (8 ounces or 1 cup) of very cold unsalted butter into 1/2-inch pieces. Get out your pastry blender.

Make your mix: Sprinkle the butter cubes over the flour and begin working them in with the pastry blender, using it to scoop and redistribute the mixture as needed so all parts are worked evenly. When all of the butter pieces are the size of tiny peas — this won’t take long — stop. Yes, even if it looks uneven; you’ll thank me later.

Glue it together: Start by drizzling 1/2 cup of the ice-cold water (but not the cubes, if there are any left!) over the butter and flour mixture. Using a rubber or silicon spatula, gather the dough together. You’ll probably need an additional 1/4 cup of cold water to bring it together, but add it a tablespoon as a time. Once you’re pulling large clumps with the spatula, take it out and get your hands in there (see how that big bowl comes in handy?). Gather the disparate damp clumps together into one mound, kneading them gently together.

Pack it up: Divide the dough in half, and place each half on a large piece of plastic wrap. I like to use the sides to pull in the dough and shape it into a disk. Let the dough chill in the fridge for one hour, but preferably at least two, before rolling it out.

Do ahead: Dough will keep in the fridge for about a week, and in the freezer longer. If not using it that day, wrap it in additional layers of plastic wrap to protect it from fridge/freezer smells. To defrost your dough, move it to the fridge for one day before using it.

Make pie shell:

Roll out dough on a lightly floured surface with a lightly floured rolling pin into an 11-inch round, then fit into a 9-inch pie plate. Trim edge, leaving a 1/2-inch overhang, then fold overhang under and crimp edge decoratively. Prick bottom and side of shell all over with a fork, then chill shell 30 minutes.

While shell chills, preheat oven to 375°F with a baking sheet on middle rack.

Line shell with foil and fill with pie weights. Bake on baking sheet until pastry is set and edge is pale golden, about 25 minutes. Carefully remove weights and foil, then bake shell on baking sheet until pale golden all over, 15 to 20 minutes more. Cool shell.

Make filling:

Whisk together cornstarch, 1/3 cup sugar, cocoa powder, and salt in a 2-qt heavy saucepan, then gradually whisk in milk. Bring to a boil over medium heat, whisking constantly, then boil, whisking, 2 minutes (mixture will thicken). Remove from heat and whisk in chocolate and vanilla until smooth.

Pour filling into cooled shell and chill, its surface covered with wax paper (if you want to prevent a skin from forming), until cold, at least 2 hours.

Just before serving, beat cream with remaining 2 Tbsp sugar until it just holds soft peaks. Spoon onto pie.

Cooks’ notes:
Pie (without whipped cream) can be chilled up to 1 day.

Sweet Potato Casserole

If this casserole isn't appearing on your holiday dinner table in some form (there's about a million variations), then keep reading! If you've made this before I don't need to tell you how deliciously sweet, silky yet crunchy this dish is. My mom made a variation of sweet potato casserole every Thanksgiving and Christmas and in my mind, a holiday dinner table isn't complete without it. Her variation, however, utilized canned yams. This version uses fresh sweet potatoes and maple syrup which make such a delicious difference. Even she agrees.

Technically, this is a side dish. Really, it should be on the dessert table. I won't tell anyone if you won't.

Sweet Potato Casserole
Adapted from here and here

4 large sweet potatoes
1/2 cup maple syrup
1 cup milk
2 egg
1 1/2 teaspoons vanilla extract
1 teaspoon salt
1 cup brown sugar
1 cup pecans (chopped)
1/2 cup flour
6 tablespoons butter (softened)

Bake the sweet potatoes in a preheated 375 F oven until they are tender and caramelized on the inside, about 30-35 minutes; increase temperature to 400 F. Scoop the insides of the potatoes out into a bowl (be careful not to burn yourself), discarding the skins. Add the maple syrup, milk, eggs, vanilla and salt and mash with a potato masher. Do not over-mash.

In a separate bowl combine the brown sugar, pecans, flour and butter with a fork or pastry blender.

Spread the potato mixture into a baking dish and sprinkle with the pecan mixture. Bake in a preheated 400F oven until golden brown on top, about 30 minutes.

Chewy Chocolate Gingerbread Cookies

I'm really excited about these cookies. I can see why Martha Stewart choose them for the cover of her baking book, Cookies. I think it might be safe to say these are the best cookies I've ever made, and eaten. I also think its safe to say these would make a great edition to any holiday dessert table and would be great to give to friends (if there's any left).

These cookies are sweet with the perfect amount of spicy warmth. A lot of cookies, especially packaged ones, are almost disgustingly sugary. These chewy chocolate gingerbread cookies, however, have a much more complex depth of flavor. The texture is perfect: ooey gooey and chewy. And can I just say that chocolate chunks are so much better than chips? The sugar coating adds a nice crunchy sweetness and makes these cookies just look like Christmas. I can already tell I'll make these cookies for winters to come. If you're worries about serving these to children, don't! They're sweet and chocolaty enough for them too.

If you're considering making these, be forewarned that the prep-time is a little extensive. After making the dough it needs to chill for 2 hours or overnight and then after you roll the dough into balls it needs to chill for an additional 20 minutes. I skimped a little on the chilling time because I was working on a schedule so I'm guessing that's why my cookies didn't spread out as much as Martha's, but nonetheless, they were delicious. Another plus about the cookies, they keep very well. The recipe says they are best eaten the day they're made but its been 3 days since I made these and they are still chewy.

Chewy Chocolate Gingerbread Cookies
Makes 2 dozen
From Martha Stewart's Cookies

• 1 1/2 cups plus 1 tablespoon all-purpose flour
• 1 1/4 teaspoons ground ginger
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground cloves
• 1/4 teaspoon freshly grated nutmeg
• 1 tablespoon unsweetened Dutch-process cocoa powder
• 1/4 pound (1 stick) unsalted butter, room temperature
• 1 tablespoon freshly grated peeled ginger
• 1/2 cup packed dark brown sugar
• 1/2 cup unsulfured molasses
• 1 teaspoon baking soda
• 1 1/2 teaspoons boiling water
• 7 ounces best-quality semi-sweet chocolate, cut into 1/4-inch chunks
• 1/4 cup granulated sugar

1. Line two baking sheets with parchment paper

2. In a bowl, sift together flour, ground ginger, cinnamon, cloves, nutmeg, and cocoa. In the bowl of an electric mixer fitted with the paddle attachment, beat butter and fresh ginger on medium speed until lightened, about 4 minutes. Add brown sugar; beat until combined. Add molasses; beat until combined.

3. In a small bowl, dissolve baking soda in boiling water. Beat half of flour mixture into butter mixture. Beat in baking soda mixture, then remaining half of flour mixture. Mix in chocolate; turn onto plastic wrap. Pat out to a 1-inch thickness; seal with wrap. Refrigerate until firm, 2 hours or overnight.

4. Preheat oven to 325 F. Roll dough into 1 1/2-inch balls; place 2 inches apart on prepared baking sheets. Chill 20 minutes. Roll in granulated sugar. Bake until surfaces just begin to crack, 10 to 12 minutes, rotating halfway through. Let cool 5 minutes. Transfer to a wire rack and cool completely. Cookies are best the day they are made, but can be stored in airtight containers at room temperature up to 5 days.

Broccoli and Cheddar Potato Skins with Avocado Cream

This week's pick for Craving Ellie in My Belly was Broccoli and Cheddar Potato Skins with Avocado cream chosen by Rainforest Recipes. I've never made potato skins before. Although I do enjoy them at restaurants I usually stray away from appetizer recipes as sometimes it just seems pointless to put time, money, and effort into making something I could easily buy from the freezer section at Trader Joe's. But hey, isn't that the point of joining a cooking group? To make recipes you normally wouldn't? Well I'm glad I made these potato skins because they were delicious, and healthy. Which is the best of both worlds, even ask Hannah Montanna.

The potato skins were perfectly crisp at the corners while the cheddar cheese made you forget you were even eating steamed broccoli (lets face it, broccoli by itself is pretty boring). And although there will never be a substitute for real bacon, the Canadian bacon added a nice salty bite. Don't skip making the avocado cream! I'm not usually a big fan of avocados but this cream was the perfect compliment, tangy and fresh and if you use reduced fat sour cream, good for you!

Oh, and by the way. I've made a few changes here at Handle the Heat. Within the next few days handleheat.blogspot.com will turn into handletheheat.com :) :) :) I couldn't be more excited! I hope all of you enjoy these changes (and make these potato skins!).

Broccoli and Cheddar Potato Skins with Avocado Cream
Recipe from Ellie Krieger
Serves 8

• 8 small Idaho potatoes (about 2 1/2 pounds total), scrubbed and dried
• 4 teaspoons canola oil
• 1/4 teaspoon salt
  
• 8 ounces broccoli florets, coarsely chopped (about 4 cups)
• Cooking spray
• 3 pieces Canadian bacon, finely diced (about 3 ounces)
• 3/4 cup grated extra-sharp Cheddar (about 3 ounces)

Avacado Creme:

• 2 scallions, thinly sliced, greens reserved
• 1 medium avocado
• 2 tablespoons reduced-fat sour cream
  
• 2 tablespoons lime juice
  
• 1/4 cup cilantro leaves
• 1 clove garlic
• 1/4 teaspoon salt

Preheat oven to 450 degrees F.

Pierce potatoes several times with a fork and wrap in paper towels. Microwave on high for 13 to 15 minutes, until potatoes are cooked through. Remove from microwave and cool until potatoes are easy to handle. Slice potatoes in half lengthwise. Using a spoon, scoop all but 1/8 inch of the inside of the potato, leaving skin intact. Reserve scooped potato flesh for another use.

Brush both inside and outside of potatoes with oil and sprinkle with salt. Place potatoes, skin-side down, on a baking sheet and bake until skins are crisp and edges are golden brown, about 20 minutes.

In the meantime, prepare the filling. Steam the broccoli until crisp-tender, about 3 to 4 minutes. Drain and set aside. Spray a nonstick pan with cooking spray and preheat over medium-high heat. Add the Canadian bacon and cook until crisp stirring often, about 3 to 4 minutes. Reserve.

To make avocado cream, combine scallion whites, avocado, sour cream lime juice, cilantro, garlic and salt in the small bowl of a food processor and process on high until smooth. About 30 seconds.

Toss the broccoli with cheese and spoon filling evenly among potatoes. Lower oven to 400 degrees F and return potatoes to oven until cheese is melted, about 5 minutes. Spoon 1 tablespoon of the avocado cream on top of broccoli-filled potatoes, then top with scallion greens and 1 teaspoon crisped bacon bits.