Chocolate Bourbon Pecan Pie

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Chocolate Bourbon Pecan Pie

Yield: 1-8

Ingredients

Pie Crust

• 1 premade pie crust or 1 homemade pie crust

Pie Filling

• 2 cups Pecans
• 3 Large Eggs
• 3/4 cup Brown Sugar
• 2/3 cup Light Corn Syrup
• 1 tsp Vanilla Extract
• 2 Tbsp Unsalted Butter (melted)
• 3 Tbsp Bourbon (1 shooter bottle)
• 1/2 tsp Salt
• 3/4 cup Semi-sweet Chocolate Chips

Instructions

Prepare Crust

1. Go to the store, buy premade pie crust.
2. Alternatively, make your own. No recipe up yet for pie crust.
3. Put pie crust in pie pan, centered is typically best, unless you don't have OCD and/or are a sociopath.
4. Press into pie pan for shape. For crust, be creative to make fancy. I just pinch triangles.

Filling

1. Set oven to 375 F
2. Toast pecans on a baking sheet for 8 minutes. Coarsely chop once done. Can pulse in a food processor if you have one.
3. In a bowl, whisk eggs, brown sugar, corn syrup, vanilla, melted butter, bourbon, and salt.
4. Add in chocolate chips and chopped roasted pecans.
5. Add pie mixture to prepared crust.
6. Bake at 375 F for 30 minutes on a lower oven shelf. Remove from oven and wrap foil around the crust. Return to the oven for 20-25 minutes.
7. Slice, dish, and top with cinnamon whipped cream - see notes for quick recipe.

Notes

Cinnamon whipped cream

1 1/2 cups heavy cream

1/4 cup powdered sugar

1 tsp Vanilla Extract

Cinnamon to taste (try finding Roasted cinnamon- perfect for this)

Whip in a mixer or add to whipped cream dispenser.

Peanut Butter Fudge

Stupid simple and highly addictive

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Stupid Simple Peanut Butter Fudge

Cook time: 10 MinTotal time: 10 Min

Addictive and simple to make

Ingredients

• 3 cups Sugar
• 3/4 cups Unsalted Butter (1 1/2 sticks)
• 2/3 cup Evaporated Milk (5 ounce can works)
• 1 1/2 cups Creamy Peanut Butter
• 1 jar (7 ounce) Marshmallow Cream
• 1 tsp Vanilla

Instructions

1. Mix sugar, butter, and evaporated milk in a pot over medium heat. Stir to combine and bring to a full boil. Stirring constantly boil for 4 minutes (no need to check what stage-this is stupid easy recipe).
2. Remove from heat, add peanut butter, marshmellow cream, and vanilla. Stir to completly combine.
3. Pour into a 9x13 inch pan, use a rubber spatula to smooth it out and make consistent thickness.
4. Let cool, scrape the pot and eat while cooling- it will taste better once cool though. Refrigerator is the best option.

Notes

Recognize this recipe? Its Kraft's "Miracle Fudge" but with peanut butter instead of chocolate because thats way better. It is greasy being peanut butter so best keep in the fridge for consistencies sake.

*Disclaimer* - please do not eat if you are allergic to peanuts. I take no responsibility.

Chocolate-Caramel Coffee Mousse Pie

Caramel Chocolate Coffee Mousse Pie

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Yield: 8

Ingredients

Crust

• 1 9oz Package Chocolate Wafers
• 5 TBSP Butter (Melted)
• 2 TBSP Instant Coffee

Mousse

• 1 1/4 cup Chocolate Chips (melted)
• 3 cups Heavy Cream
• 3 TBSP Sugar
• 3 TBSP Instant Coffee
• 3 TBSP Caramel Syrup
• 1 1/2 tsp Vanilla

Instructions

Make the crust

1. Preheat oven to 350 F
2. Put chocolate wafers in a gallon sized ziplock. Whack at this with a meat tenderizer if you have one, or hand crush. Alternatively use a food processor but thats more dishes to clean.
3. Add in melted butter and instant coffee. Mix until all well incorporated.
4. Pour crust mixture into a 9 inch pie pan and press down, form the tasty crust.
5. Bake at 350 for 8-10 minutes, until done.

Make the Mousse

1. Add Heavy Cream, Sugar, Instant Coffee, and Vanilla to mixer bowl.
2. Start slow to fully incorporate ingredients, then beat on high until stiff peak stage.
3. Divide newly created mouse in half.
4. To one half, GENTLY fold in melted chocolate until just incorporated. This will lose some of its volume, also be careful of the chocolates temperature- let it cool a bit first.
5. To the other have, GENTLY fold in caramel syrup.
6. To the now cooled pie crust, add in the chocolate mousse and spread to make uniform. Once you're happy, add the caramel mousse on top.
7. Eat the rich goodness. Get Diabetes. Don't blame me

Snickerdoodles

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Snickerdoodle Cookies

Yield: 3 Dozen

Ingredients

Dough

• 1 cup Unsalted Butter (softened)
• 1 1/2 cups Sugar
• 2 large Eggs
• 2 tsp Vanilla
• 2 3/4 cups Flour
• 1 1/2 tsp Cream of Tartar
• 1/2 tsp Baking Soda
• 1 1/2 tsp Cinnamon
• 1/4 tsp Nutmeg (optional)
• 1 tsp Salt

Cinnamon-Sugar Coating

• 1/4 cup Sugar
• 1 1/2 Tbsp Cinnamon

Instructions

1. Preheat oven to 350 F
2. In mixing bowl, cream butter and sugar for 3-5 minutes, until fully incorporated and fluffy. Obviously scrape the bowl during this to have full incorporation. Add in eggs and vanilla, mix another 2-3 minutes until again fully incorporated. Cooking with love just means you took your time to let everything fully incorporate.
3. In a separate bowl, sift (if you would like) flour, cream of tartar, baking soda, salt, the 1 1/2 tsp cinnamon, and nutmeg if using. Whisk together.
4. Slowly add the dry ingredients to the wet and mix until combined.
5. Refigerate dough 30 minutes.
6. Mix the cinnamon sugar mixture however you prefer. Tupperware with a lid is great, then just shake up before use.
7. Use your favorite method to portion dough, spoons, etc. I prefer a scoop to have consistent size. Roll into balls and coat in cinnamon sugar. Press down each ball so its about 1/2 inch thick. Press both sides into cinnamon sugar mixture again.
8. Place on parchment lined baking sheets- parchment will make your life so much better.
9. Bake 9-13 minutes until desired doneness. I do some less and some more to keep everyone happy, have some crispier and some gooier (is that a word?)
10. Consume with reckless abandon.