Sunday, February 2, 2020

French Silk Pie

Pin It French Silk Pie with Toasted Coconut


I wanted to make French Silk Pie for my mother-in-law before we left California. The whole family enjoyed it and it was so worth the effort, and not hard at all. I used Marie Callender's Pie Shell to save time. My sister-in-law suggested I top the pie with toasted coconut and so I did. The crunch of the toasted coconut paired perfectly with the homemade whipped cream, and the silky-smooth chocolate filling.

French silk pie

Pie Crust
Ingredients

1 Marie Callender's Pastry Pie Shell

Pie Crust Directions
Heat oven to 400°F.

Thaw the frozen pie shell for 10 minutes.

Using the tines of a fork, prick the bottom and sides of the pie shell.

Bake for 12-15 minutes; until browned.

Let the pie shell cool completely before filling; about 30-40 minutes.

Folding the cream into the chocolate mixture

Silky-smooth chocolate filling

Chocolate Filling Ingredients
2/3 cup Granulated Sugar

2 teaspoons Powdered Sugar

2 Eggs

2 ounces Unsweetened Chocolate, melted

1 teaspoon Pure Vanilla Extract

1/3 cup Unsalted Butter, softened

2/3 cup Heavy Whipping Cream

Mom's slice of French silk pie

Chocolate Filling Directions
In a small saucepan, combine the granulated sugar and eggs until combined.

Cook on low heat, stirring often and until the mixture reaches 160°.

Remove from heat.

Stir in the melted chocolate and vanilla extract and combine until smooth.

Continue to stir until it is cool to lukewarm (90°).

In a large bowl, and using a mixer on medium speed, cream the butter until light and fluffy.

So good!

Turn the mixer to high speed, and add the cooled chocolate mixture and mix for 3 to 5 minutes or until light and fluffy.

In another large bowl, beat the cream until it begins to thicken.

Add the powdered sugar and on high speed, beat until stiff peaks form.

With a spatula fold the cream into the chocolate mixture.

Pour into crust.

Homemade Whipped Cream

Homemade Whipped Cream Ingredients
1 1/4 cups Heavy Cream

1/2 cup Powdered Sugar

3/4 teaspoon Pure Vanilla Extract

Homemade Whipped Cream Directions
Turn the mixer to high speed and with the whisk attachment, add the heavy whipping cream, powdered sugar, and vanilla extract, and whip until stiff peaks form.

Generously spread the whipped cream over the filling.

Chill in in the fridge while you toast the coconut.

Toasted Coconut Ingredients (Optional)
1 bag Unsweetened Shredded Coconut

Toasted Coconut Directions
Heat oven to 350°F.

Spread coconut on baking sheet.

Adding the whipped cream over the chocolate filling

The coconut will toast quickly in about 3-5 minutes.

Oven temps vary so start checking the coconut at the three minute mark.

Cool completely before topping it over the pie.

Take pie out of the fridge and generously add the toasted coconut over the whipped cream layer.

Chill the pie in the fridge for at least 4-6 hours before serving.

Whipped cream spread on top

Recipe adapted from French Silk Pie, Taste of Home:
https://www.tasteofhome.com/recipes/french-silk-pie/

For the Homemade Whipped Cream recipe, visit Life, Love and Sugar: https://www.lifeloveandsugar.com/how-to-make-homemade-whipped-cream/

Enjoy!

-Sophia/Two Frys

Chocolate Pecan Cookies

Pin It Chocolate Pecan Cookies


Towards the end of our Christmas vacation, I baked these Chocolate Pecan Cookies for my mother-in-law. The cookies tasted so great and were chewy and had a perfect crunch from the pecans. If you do not use nuts omit the milk. We are both big fans of chocolate, and these cookies were a hit with the whole family and are delightful with your favorite cup of coffee or tea.

Chocolate pecan cookies

Yield:  1 1/2 - 2 Dozen Cookies

Ingredients
1 cup plus 2 tablespoons All Purpose Flour

1/2 teaspoon Baking Powder

1/4 teaspoon Baking Soda

1/4 teaspoon Salt

1/2 cup Granulated Sugar

1/3 cup Light Brown Sugar, packed

Yummy cookies

1/3 cup Ghirardelli Unsweetened Cocoa Powder

1/2 cup (1 stick) Unsalted Butter, softened

1 Large Egg

1 teaspoon Pure Vanilla Extract

2 tablespoons Milk

1 cup Pecans, chopped

Chocolate pecan cookies

Directions
Heat oven to 375°F.

Line baking sheets with parchment paper.

In a large bowl, whisk together the flour, baking soda, cocoa powder, and salt; set aside.

In a medium size bowl, whisk together granulated sugar and light brown sugar; set aside.

Using a mixer with the paddle attachment on medium speed, cream sugars and butter until light and fluffy; 1-2 minutes.

Great chocolate flavor

Add egg, and vanilla extract, and mix on medium speed until incorporated.

Add the milk until combined.

Scrape sides of bowl and mix for 10 seconds.

Turn mixer to low speed, and gradually add the flour mixture until combined.

With a spatula, fold in the pecans.

Chocolate pecan cookies

Using a tablespoon or cookie scoop, form and place dough balls on baking sheets spacing 2 inches apart.

Bake for 12 to 14 minutes or until cookies are set. They should not look wet. My cookies baked in 13 minutes.

Wait 5 minutes and then transfer to wire racks to cool completely.

Recipe adapted from Chocolate Drop Cookies, King Arthur Flour: https://www.kingarthurflour.com/recipes/chocolate-drop-cookies-recipe

Enjoy!

-Sophia/Two Frys

Saturday, February 1, 2020

Dark Chocolate Chip Hazelnut Cookies

Pin It Dark Chocolate Chip Hazelnut Cookies


This was the first cookie recipe I baked when we stayed at the cabin during our vacation in California. I never used hazelnuts with chocolate chips before, and these cookies tasted so amazing and I will make them again. I think dark chocolate chips were the perfect combination with the hazelnuts. I am a huge fan of Ghirardelli chocolate and have been using this brand for many years. The cookies have a chewy texture, and are filled with dark chocolate chips and hazelnut pieces. You can substitute with any nut, but I recommend you make them with hazelnuts as they are pure decadence. If you cannot eats nuts, leave them out completely. One of the best things about baking cookies is you get to eat the first one warm. Happy baking!

Dark chocolate chip hazelnut cookies

Dark chocolate chip hazelnut cookies

Ingredients
2 1/4 cups All Purpose Flour

1 teaspoon Baking Soda

1/2 teaspoon Salt

3/4 cup Granulated Sugar

3/4 cup Light Brown Sugar, packed

1 cup (2 sticks) Unsalted Butter, softened

2 Large Eggs

2 teaspoons Pure Vanilla Extract

1 package (12 oz.) Ghirardelli 60% Cacao Bittersweet Premium Baking Chips

1 cup Hazelnuts, chopped

Yum!

These cookies are decadent

Directions
Heat oven to 350°F.

Line baking sheets with parchment paper.

In a large bowl, whisk together the flour, baking soda, and salt; set aside.

In a medium size bowl, whisk together the granulated sugar and light brown sugar; set aside.

Using a mixer with the paddle attachment on medium speed, cream sugars and butter until light and fluffy; 1-2 minutes.

Add eggs one at a time, and vanilla extract, and mix on medium speed until incorporated.

You just can't have one

The dark chocolate chips pair so well with the hazelnuts

Turn the mixer to low speed, and gradually add the flour mixture and mix until combined.

With a spatula, fold in the dark chocolate chips and hazelnuts.

Using a tablespoon or cookie scoop, form and place dough balls on baking sheets spacing each one 2 inches apart.

Bake for 9 to 11 minutes or until cookies are set and slightly browned around the edges.

Wait 3 minutes and then transfer to wire racks to cool completely.

Enjoy!

-Sophia/Two Frys

Thursday, January 30, 2020

Lemon Cream Cheese Crumb Cake

Pin It Lemon Cream Cheese Crumb Cake



On the last day of my vacation in California, I baked some cookies and a Lemon Cream Cheese Crumb Cake. I love lemon anything and I wanted my family to have something to enjoy after breakfast. I never feel well on the day I fly back home as I do not enjoy being a plane and my stomach is in knots. However, I did enjoy my warm slice of this crumb cake, and highly recommend the recipe from I Am Baker (link below). The combination of the fresh lemony taste with the creamy cream cheese layer and the crumb topping is so amazing. Lemon lovers this is a great recipe to try. I omitted the glaze as I did not want it to be so sweet but you can add it if you wish.

Lemon cream cheese crumb cake just taken out of the oven

Crumble Ingredients
1/2 cup (1 stick) Unsalted Butter, cold and cubed

3/4 cup All Purpose Flour

1/3 cup Powdered Sugar

Crumble Directions
In a medium size bowl, use a pastry cutter, processor, fork, or your hands, and incorporate the butter, flour and sugar; set aside.

The butter should end up in small pieces the size of a pea.

My slice of warm lemon cream cheese crumb cake - so good!

Cream Cheese Filling Ingredients
1/2 cup Granulated Sugar

8 ounces Cream Cheese, room temperature

Cream Cheese Directions
Using a hand held or stand mixer fitted with a paddle attachment on medium speed, mix together the cream cheese and sugar until smooth and creamy; about 1 minute. Set aside.

Yummy slice!

Cake Ingredients
2 cups All Purpose Flour

2 teaspoons Baking Powder

1/2 teaspoon Salt

3/4 cup Granulated Sugar

2 tablespoons Lemon Zest

1/3 cup Freshly Squeezed Lemon Juice

1/2 cup (1 stick) Unsalted Butter, softened

2 Large Eggs, room temperature

2 teaspoons Pure Vanilla Extract

1/2 cup Milk

Adding the cream cheese mixture

Cake Ingredients
In a medium size bowl, whisk together the flour, baking powder, and salt; set aside.

Heat oven to 325°F.

Grease/flour a 9-inch square pan; set aside.

Using a hand held or stand mixer fitted with a paddle attachment on medium speed, mix together the butter and sugar until smooth and creamy; about 2 minutes.

Add the lemon zest and combine.

Add the eggs and vanilla extract and mix until incorporated.

Cream cheese layer spread all on top of the cake batter

Add the milk and lemon juice and mix until combined.

On low speed, add the flour mixture and mix until incorporated.

Pour cake batter into prepared square cake pan.

Using a spatula spread the cream cheese mixture evenly over the top of the cake batter covering it completely.

Crumb topping added over the cream cheese layer

Sprinkle the crumb mixture over the cream cheese mixture covering it completely.

Bake for 40 minutes to 1 hour. Oven temperatures vary. I checked my cake at 40 minutes and adjusted the time accordingly.

Check cake by inserting a toothpick in the center. If it comes out clean the cake is done. My cake baked in 1 hour.

Remove from oven and let it cool for 1/2 hour before serving.

For the Lemon Cream Cheese Coffee Cake visit, I Am Baker:
https://iambaker.net/lemon-cream-cheese-coffee-cake/

Enjoy!

-Sophia/Two Frys

Lemon Meringue Pie

Pin It Lemon Meringue Pie


On New Year's Day, I baked a Lemon Meringue Pie for my father-in-law. Every time we visit our family in California, I make this for him. This is the recipe his Mom made him and it is his favorite dessert. I used Marie Callender's Pastry Pie Shell as it bakes up really well and is a time saver. I do not use a lot of the meringue on top of the lemon filling as my father-in-law just likes a little bit. The lemon filling is the real star in this recipe. If you want more meringue just double the recipe.

Lemon Meringue Pie

Pie Crust
Ingredients

1 Marie Callender's Pastry Pie Shell

Directions
Heat oven to 400°F.

Thaw the frozen pie shell for 10 minutes.

Using the tines of a fork, prick the bottom and sides of the pie shell.

Bake for 12-15 minutes; until browned.

Let the pie shell cool completely before filling; about 30-40 minutes.

Lemon Meringue Pie

Lemon Meringue Pie

Lemon Pie Filling
Ingredients

1 Jello Brand Cook & Serve Lemon Pudding Mix

3/4 cup Sugar

3 Egg Yolks, beaten (Reserve the Egg Whites for the Meringue)

3 cups Water

Dad's slice

It is so yummy. This pie was gone quick.

Directions
In a medium size saucepan on low heat, combine with a spatula the Lemon Pudding Mix, sugar, 1/2 cup water and egg yolks.

Stir in remaining 2 1/2 cups water.

Increase heat to medium.

Bring to a full boil stirring constantly. It will thicken quickly so keep an eye on it.

Cool for 5 minutes, then stir and after 5 minutes, stir once more.

Pour the lemon filling into the pastry pie shell.

Marie Callender's Pie Shell ready to bake

Lemon Jello Cook and Serve

Meringue
Ingredients

3 Egg Whites

1/3 cup Sugar

1/4 teaspoon Cream of Tartar

Directions
Heat oven to 350°F.

Using a stand or handheld mixer, beat the egg whites on high speed until foamy.

Gradually beat in sugar until stiff peaks form.

Making the lemon filling

Lemon filling cooking
Lemon filling is cooked

Add the cream of tartar and mix for 15-20 seconds.

Immediately spread the meringue over filling.

Bake for 10-15 minutes until meringue has browned on top.

Cool at room temperature and place in the fridge to set for 4-5 hours.

To make Pie Crust from scratch, I recommend Ina Garten's recipe:
http://www.foodnetwork.com/recipes/ina-garten/perfect-pie-crust-recipe2.html

Enjoy!

-Sophia/Two Frys

Wednesday, January 29, 2020

Snickerdoodles

Pin It Snickerdoodles


While visiting family in California during the Christmas holiday, I not only made Snickerdoodle Banana Bread but also Snickerdoodles. I first baked these cookies in 2014 for Allen since I was given his Grandmother Anita's handwritten recipe. My entire family enjoyed them and said they tasted just like the ones she used to bake. Snickerdoodles have pretty crackly tops that are covered in cinnamon-sugar. It is one of my favorite cookies to bake. Give Snickerdoodles a try if you have never baked them before. I think you will love them as much as my family and I do.

Snickerdoodles

Yield: About 2 Dozen Cookies

Ingredients
2 3/4 cups All Purpose Flour

2 teaspoons Cream of Tartar

1 teaspoon Baking Soda

1/4 teaspoon Salt

1 cup (2 sticks) Unsalted Butter, softened

1 1/2 cups Granulated Sugar

2 Large Eggs

Snickerdoodles

Dough ready to roll in cinnamon-sugar

Cinnamon-Sugar Mixture
2 tablespoons Granulated Sugar

2 teaspoons Ground Cinnamon

Directions
Heat oven to 400°F.

In a small bowl, combine the cinnamon and sugar; set aside.

In a large bowl whisk together the flour, cream of tartar, baking soda, and salt; set aside.

Rolled and ready to bake

Here they are out of the oven

Using a handheld or stand mixer with the paddle attachment on medium speed, cream the butter and sugar; about 2 minutes.

Add the eggs one at a time and mix until incorporated.

Scrape sides of bowl and mix again for 10 seconds.

With the mixer on low speed add the flour mixture and mix until combined.

25 cookies cooling

Snickerdoodles

Using an ice cream scoop or tablespoon form a ball of dough.

One by one, roll in the cinnamon-sugar and repeat until done.

Place dough balls 2 inches apart onto baking sheets lined with parchment paper.

Bake for 8 to 10 minutes.

Snickerdoodles, close-up

Snickerdoodles

The cookies will puff up, but then flatten out and when they begin to crack, they are done.

Let the cookies rest on the baking sheets for 10 minutes, and then transfer to wire racks to cool completely.

See my Snickerdoodles post from 2014: https://twofrys.blogspot.com/2014/01/snickerdoodles.html

Enjoy!

-Sophia/Two Frys