Welcome to my Food Blog!

Welcome! My name is Anne, aka ThePharmGirl. In 2010, I successfully made 100 recipes as a New Year's Resolution to expand my culinary repertoire and cooking skills beyond the frozen microwave dinner. This blog is a continuation of my culinary journey and serves as my personal virtual recipe box. Sometimes I like to have fun-- Check out my Muppet Mania Menu, The 12 Days of Christmas, and my Musical-themed recipes.

My current mission(s) for 2020:
* Make at least 20 recipes for the Instant Pot
* Use the Spiralizer more often

Wednesday, April 6, 2016

Chocolate Cream Pie

Another Easter dessert I made.  It was really rich but really good.   It took a lot longer than 6-8 minutes for my custard to thicken on the stovetop, but I was patient and it eventually got there.  Sorry my photo isn't the best.  I didn't get a chance to get a nice slice before everyone started digging in. I guess that's a good sign.

Chocolate Cream Pie

2/3 cup sugar
1/4 cup cornstarch
1/2 teaspoon salt
4 large egg yolks
3 cups whole milk
5 oz Ghiradelli bittersweet chocolate, chopped
2 oz Ghiradelli unsweetened chocolate, chopped
2 tablespoons unsalted butter
1 teaspoon vanilla extract
1 oreo chocolate pie crust

Whipped Topping:
3/4 cup chilled heavy whipping cream
1 tablespoon sugar
shaved chocolate (optional)

Combine the sugar, cornstarch, and salt in a heavy medium saucepan.  Whisk gently until combined.  In a medium bowl, whisk together the milk and egg yolks.  Add the milk mixture to the saucepan in a slow and steady stream, whisking until the mixture is smooth.  Cook over medium heat, constantly whisking, until the mixture starts to bubble and thicken, 6-8 minutes.  Immediately turn the heat down to a simmer and cook 1 minute more, continuously whisking, until thick.

Off the heat, immediately whisk in the chopped chocolate, butter, and vanilla extract.  Transfer the filling to a bowl and press saran wrap directly over the surface to prevent a film from forming.  Store in the fridge until cook, 1-2 hours.   Once cool, spoon the filling into the chocolate crust.  Once again, cover with saran wrap and press against surface.  Chill for at least 6 hours or up to one day.

To make the whipped topping, use an electric mixer to whip the cream until the whisk begins to leave tracks in the cream.  Add the sugar and whip until the cream holds medium silky peaks.  Spread the cream over the chocolate filling.  Sprinkle with shaved chocolate to decorate. Refrigerate until ready to serve.

Carrot Cake with Cream Cheese Frosting

I found this recipe online and made it for Easter.  I thought it was super delicious.

Carrot Cake with Cream Cheese Frosting

1 cup applesauce
1/4 cup oil
2 cups sugar
3 eggs
2 cups flour
1 teaspoon baking soda
1&1/2 teaspoons baking powder
1/2 teaspoon salt
1 teaspoon cinnamon
2 cups grated carrots
1 cup shredded sweetened coconut
1 cup chopped nuts
1 teaspoon vanilla
1 cup crushed pineapple in juice, undrained

1/2 cup butter, softened
8 oz cream cheese, softened
1 teaspoon vanilla
1 pound powdered sugar

In a large bowl, mix together the apple sauce, oil, sugar, and eggs.  Add in the flour, baking soda, baking powder, salt, and cinnamon and stir well to combine.  Stir in the remaining ingredients.  Pour into a lightly greased 10x15-inch baking pan.  Bake at 350º for 25-30 minutes or until a toothpick comes out clean.  Cool completely.

To make frosting, beat the butter and cream cheese until fluffy.  Add in the vanilla and powdered sugar and beat until smooth.  Spread on top of the cooled cake and serve.  May be stored covered in the fridge for up to 3 days.