Today I made Milk Chocolate Cheese Pie (aka Milk Chocolate Cheesecake Tart)!
The recipe for the pie filling is from the book, “Intensely Chocolate” by Carole Bloom, published in 2010. I used fat-free cream cheese and fat-free sour cream, and made half the recipe.
1 9″ pie shell, 8oz milk chocolate, 16oz cream cheese, 1/4C sugar, 2 eggs, 1/4C sour cream
Preheat oven to 375F.
Melt chocolate. In separate bowl, beat cream cheese. Add sugar. Add eggs. Add sour cream. Add chocolate. Prick pie shell with fork so that the pie will not explode in the oven. Pour filling into shell. Bake 45 minutes or until filling is slightly puffed over top of shell and set in middle. Cool before cutting.
Today I made Chocolate Marshmallow Fudge!
2C chocolate chips, 6oz milk chocolate, 2oz unsweetened chocolate, 14oz sweetened condensed milk, 1C mini marshmallows
Melt chocolates, stirring constantly until smooth.
Remove from heat. Stir in milk, then marshmallows.
Spread evenly into foil-lined 8″ square pan. Cool 10 minutes. Cut into squares but do not remove from pan. Chill 1 hour.
Today I made Almond Peanut Chocolates!
3 cups sugar, 1/2 tsp salt, 3/4 cup water, 1/4 cup light corn syrup, 1 tsp vinegar, 12 oz milk chocolate chips, 1/2 cup coarsely chopped peanuts, 3/4 cup thinly sliced almonds
In large saucepan, stir first 5 ingredients constantly, until boiling.
Stop stirring. Boil 3 minutes without stirring.
Remove from heat. Cool 5 minutes. Add chips, stirring quickly until melted.
Stir in nuts.
Quickly drop by tsp onto foil-lined cookie sheets, before mixture solidifies.
Chill one half hour or more. Store in fridge.