July 25th, 2014

Triple Chocolate Cream Pie

Triple Chocolate Cream Pie

 

Okay you serious chocolate lovers – this one is for you.  This Triple Chocolate Cream Pie will satisfy any chocolate craving.  Mmmm . . . an old fashion cream pie is so rich and incredible – it will take you back to your grandma’s Sunday dinners.  It’s also perfect for impressing your friends and family!

 

Triple Chocolate Cream Pie

 

There will be plenty of oohs and ahhs when you pull out this sweet treat after dinner!  The nice thing is, it really isn’t hard to make. ;)   {I would recommend a homemade crust – it’s definitely worth it.}

 

Triple Chocolate Cream Pie

 

I’m thinking this weekend deserves this pie!

 

Triple Chocolate Cream Pie

Ingredients

1 (10 inch) baked pie crust
3 ounces bittersweet chocolate, chopped
3 ounces semi sweet chocolate, chopped
3 ounces unsweetened chocolate, chopped
3 tablespoons butter
1 cup sugar
1/2 cup corn starch
3/4 teaspoon salt
6 large egg yolks
4 1/2 cups whole milk
1 1/2 teaspoons vanilla
1 1/2 cups whipping cream
2 tablespoons powdered sugar

Directions

Preheat oven to 350 degrees

In a microwaves safe bowl, heat the three chocolatess and butter until just melted.  Reserve.

In a heavy sauce pan whisk together the sugar, corn starch, salt, and egg yolks until combined.  Gradually add the milk, whisking the entire time.  Bring the mixture to a boil over medium heat (7-10 minutes), stirring constantly.  Allow the mixture to boil for 1-2 minutes, or until thick like pudding.  Remove from heat and stir in the melted chocolate and vanilla.  Cover surface and cool.

Once the chocolate filling is about room temperature, pour into prepared crust and chill at least 6 hours or overnight.

When ready to serve, whip the cream with the powdered sugar and spread over pie.

Note:  A simple way to make chocolate curls is to run a vegetable peeler down the side of a Hershey Bar. :)

 

For More Pie Love follow our Pinterest Board

Follow caramel’s board PIE – OH MY! on Pinterest.

kyrasiggie

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July 23rd, 2014

Lemon Berry Coffee Cake

Lemon Berry Coffee Cake

 

As you well know if you’ve been trying to log on to Caramel Potatoes the past few days, we’ve had some major technical difficulties  {really big headache days} – aaaargh, don’t you just dread that!  We’re so sorry for the inconveniences.  Even we were without access to our favorite recipes.  We appreciate your patience as we continue to get everything restored.  Keep your fingers crossed for us!

To make up for it all, here is a fresh and delicious Lemon Berry Coffee Cake just to keep life on the sunny side.   I hope it brightens your day- it did mine!

 

Lemon Berry Coffee Cake

 

This cake is so moist and lemony, plus bursting with fresh berries.  To make it completely irresistible, let’s drizzle it with a little fresh lemon frosting!  I’m not sure whether to serve it as a dessert or for breakfast – so I did both! ;)

 

Lemon Berry Coffee Cake

 

Lemon Berry Coffee Cake

Ingredients

For Cake
2 cups all-purpose flour
1 1/2 tsp baking powder
1/2 tsp salt
1/2 cup  butter, at room temperature
3/4 cup sugar
2 large eggs
1 tsp fresh lemon juice
1 tablespoon lemon zest
1/2 cup buttermilk
2 cups blueberries, fresh or frozen
For Lemon Frosting
1 1/2 cups powdered sugar
3 tablespoons fresh lemon juice
1 tablespoon lemon zest

Directions

Preheat oven to 350 degrees F.  Lightly spray a 9×9″ baking dish with cooking spray.

In medium bowl, combine flour, baking powder, and salt. Set aside.

In large bowl with electric mixer, beat together butter and sugar until light and fluffy.  Add eggs, one at a time.  Add lemon juice, lemon zest and buttermilk, beating until combined.  Slowly add in flour, mixing until just combined,  Fold in blueberries. Pour into prepared pan and bake  40-45 minutes, until toothpick comes out of the middle clean.  Remove to a rack to cool for 10 – 15 minutes.

To make the drizzle, whisk together the powdered sugar, lemon juice, and lemon zest.  Add a little more juice or powdered sugar if too thick/too thin.  Drizzle over warm coffee cake.

kyrasiggie

 

 

July 16th, 2014

Watermelon Kiwi Popsicles

Watermelon Kiwi Popsicles

 

Hot days call for cool measures.  These Watermelon Kiwi Popsicles are as cool and refreshing as they are delicious!  The beautiful colors supplied by mother nature just call out to you to take a big bite!

Your kids are going to love to make them and to eat them {that is of course, if you decide to share…}

 

Watermelon Kiwi Popsicles

 

Watermelon Kiwi Popsicles

Ingredients

1/4 cup water

2 tablespoons sugar

3 cups seedless watermelon, cubed

8 kiwis, peeled and diced

In a small saucepan, make a simple syrup by heating the water and sugar  until sugar is dissolved.  In a blender, combine the watermelon with 1 tablespoon of the simple syrup.  Blend until smooth.  Divide the watermelon mixture between popsicle molds - you can make the layers even or I did about two thirds watermelon and one third kiwi.  The amount will depend on size of molds.    Add popsicle sticks and freeze at least 2 hours.

In a blender, combine the kiwi with 2-3 tablespoons of the remaining simple syrup (more or less to taste or depending on sweetness of fruit).  Blend until smooth.  Remove popsicles from freezer and pour kiwi mix on top of watermelon mix.  Freeze until completely solid, about 3-4 hours or overnight.

 

kyrasiggie

 

July 15th, 2014

Mango Macadamia Bars

I originally shared this recipe on What’s Cooking with Ruthie, where I am a monthly contributor.

Mango Macadamia Bars

There is a very simple truth that needs to be shared – I am in love with SUMMER! Anything and everything to do with summer.

The days are longer.
Hot weather.
An abundance of fresh fruit.
Spending the day at the pool with my kids.
Family vacations.

And the list could go on and on, but I think you get the idea. However, I live in Colorado and don’t get me wrong we have great summers, but they just seem to be so short. So, I have to make the most of them while I can. In fact, really we have a very short summer. My kids are out of school for two months exactly, not a day longer and not a day shorter. So summer goes by way too fast.

These Mango Macadamia Bars scream summer. With ground macadamia nuts ground right into the crust –YUM!! A fresh mango in the filling and topped with coconut. It is just a little tropical vacation in my mouth!

Mango Macadamia

These macadamia nuts happen to be straight from Hawaii. Of course if Hawaii is not in your near future run to the nearest grocery store now, because these bars are going to be calling your name. I know they are calling mine and they just seem to disappear as fast as I cut them.

4th and mango bars 047

Mango Macadamia Bars

Ingredients:

1/2 cup macadamia nuts
2 1/4 cup flour, divided
3/4 cup powdered sugar
1/2 teaspoon salt
1 cup cold butter, cubed
1 medium mango, peeled and chopped
1/2 orange marmalade
1/2 cup sugar
4 eggs
1 teaspoon lemon zest
1 cup flaked coconut

Directions:

Preheat oven to 350.

Place nuts in a food processor; process until finely chopped. Add 2 cups of the flour, powdered sugar and salt; process until blended. Add the butter and pulse just until mixture is crumbly. Press into an ungreased 9×13 inch baking pan. Bake 15-20 minutes or until lightly browned.

In a clean food processor or blender, combine mango and orange marmalade; process until smooth. Add sugar and remaining 1/4 cup flour; process until combined. Add eggs and lemon zest; process until combined. Pour over crust. Sprinkle with coconut.

Bake 23-28 minutes or until golden brown around the edges. Cool completely before cutting into bars. Refrigerate leftovers.

 

We love Macadamia Nuts and here is another great recipe -

Chocolate-Macadamia-Nut-Bars-839x1024

jocelynsiggie

July 14th, 2014

Jalapeno Coleslaw

Jalapeno Coleslaw

 

Coleslaw is always a personal favorite with BBQ.  I love this classic Coleslaw Recipe, but if you want to add a little kick to your slaw, I highly recommend this Jalapeno Coleslaw.  It’s got all my favorite ingredients, but with an added kick from diced jalapenos and cilantro.

 

Jalapeno Coleslaw

 

You can serve your slaw as a side dish to any summer grilling menu, but I especially like to add it to a pulled pork sandwich.  This Slow-Cooker Pulled Pork is the best!  Make a big batch for a crowd, or freeze dinner portions for fast and easy summer suppers.  The Jalapeno Slaw is wonderful combined with the pork.

 

Pulled Pork Sandwich with Jalapeno Slaw

 

 

Jalapeno Coleslaw

Ingredients

1/2 head cabbage, finely shredded
1/2 head purple cabbage, finely shredded
1 jalapeno, diced (leave seeds if you want more heat)
1 small red onion, diced
1 cup cilantro, chopped
1 cup mayonnaise
1/4 cup milk
1/8 teaspoon salt
1 teaspoon apple cider vinegar
1/4 teaspoon chipotle chili powder (more to taste)
fresh ground black pepper to taste

Directions

Combine cabbage, jalapeno, onion, and cilantro in a large bowl.

In a medium bowl, whisk the mayonnaise with milk, salt, apple cider vinegar chipotle chili powder and pepper until smooth.   Toss with the cabbage mix to combine.  Refrigerate at least 2 hours before serving.

kyrasiggie

 

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