Month: September 2023

Grandma’s Chocolate Pie

Grandma’s Chocolate Pie

by Engineered Mama ♥ 0 Leave a Comment

I have honestly never tasted anything quite like my grandma’s chocolate pie. Nothing has ever topped it, but this is the closest recipe I’ve found! No, I didn’t make the crust, but the rest was homemade and the closest I’ve had to her pie. I’ve made crusts in the past and honestly, for the work it takes to make them I feel that store bought crust will do. Enjoy!

Ingredients

  • 1 cup sugar
  • 6 Tbsp flour
  • 1/8 tsp salt
  • 1/4 cup unsweetened cocoa powder
  • 3 eggs
  • 4 Tbsp butter
  • 1 tsp vanilla
  • 2 1/2 cups milk
  • 1 Tbsp corn starch
  • 1/4 tsp cream of tarter
  • 6 Tbsp of sugar

Directions

Chocolate Filling

  1. Mix 1 cup sugar, 6 Tbsp flour, 1/8 tsp salt, 1/4 cup unsweetened cocoa powder well in a sauce pan and set aside.
  2. In a bowl, separate and add 2 egg yolks and save egg whites in another bowl for later. Mix and beat eggs with 2 1/2 cups milk. Add to sauce pan. Also add 4 Tbsp butter. Stir until well mixed.
  3. Turn heat on medium and mix with a wire whisk till starts to boil and thicken. When it gets to pudding consistency, remove from heat and cool for a bit. Add 1 tsp vanilla and mix into pudding. Add to pie crust.

Meringue

  1. Preheat oven to 350 degrees.
  2. Take egg whites from pudding recipe and add one more egg white to it (3 total) in large bowl. Add 1 Tbsp corn starch and 1/4 tsp cream of tarter. Mix at high speed until soft peaks form. Add 6 Tbsp of sugar, one at a time and mixing well after each addition. Spoon onto pie letting meringue touch crust to prevent shrinking. Cook in oven until meringue turns golden brown.
Easy Chocolate Chip Pumpkin Oatmeal Cups

Easy Chocolate Chip Pumpkin Oatmeal Cups

by Engineered Mama ♥ 0 Leave a Comment

It’s finally pumpkin season! Bring on all the pumpkin things. This recipe was awesome because it’s filling, not too sweet, and easy to throw together and bake for an easy grab breakfast. You can check out the original recipe from How Sweet Eats. I made the non-cheesecake filling version, but I’m including the instructions for the cheesecake version as well because who doesn’t love cheesecake?!

Ingredients

  • 3 ½ cups old fashioned rolled oats
  • 2 tsp pumpkin pie spice
  • 1 tsp baking powder
  • ½ tsp kosher salt
  • 2 large eggs
  • 1 ¼ cups milk, any variety works
  • 1 15 ounce can pumpkin puree
  • ⅓ cup maple syrup
  • 2 tsp vanilla extract

Cheesecake Verson

  • 8 ounces mascarpone filling
  • 1 Tbsp maple syrup

Chocolate Chip Version

  • ¾ cup chocolate chips

Directions

  1. Preheat the oven to 350 degrees F. Spray a muffin tin with nonstick baking spray.
  2. In a small bowl, whisk together the oats, baking powder, pie spice and salt.
  3. In a large bowl, whisk together the eggs, milk, pumpkin and maple syrup. Whisk in the vanilla extract. If adding chocolate chips, stir them in here.
  4. Stir the dry ingredients into the wet ingredients until just combined. Divide the mixture evenly between the 16 to 20 muffin tins. If adding the cheesecake filling, dollop it in the center of the cups.
  5. Bake for 25 minutes, or until set and golden. Remove and serve with more of the maple mascarpone, nuts, seeds or a favorite jam.
Easy Bruschetta for a Crowd

Easy Bruschetta for a Crowd

by Engineered Mama ♥ 2 Comments

If I had known how easy bruschetta was to make I would have been making this for every gathering I needed an appetizer for! My sister-in-law shared this recipe with me and it blew me away. If you make this you will become addicted, so beware! You can check out the original from Natasha’s Kitchen.

Ingredients

Tomato Bruschetta

  • 6 Roma tomatoes, 1 1/2 lbs, diced
  • 1/3 cup basil leaves, chopped
  • 5 garlic cloves, divided
  • 1 Tbsp balsamic vinegar
  • 2 Tbsp extra virgin olive oil
  • 1/2 tsp sea salt
  • 1/4 tsp black pepper
  • balsamic glaze, (optional)

Toast

  • 1 baguette
  • 3 Tbsp extra virgin olive oil
  • 1/3 cup shredded parmesan cheese

Directions

Tomato Topping

  1. Core and dice tomatoes. Drain any excess juice and transfer tomatoes to a medium bowl.
  2. Stack basil leaves and roll them into a tube. Using a sharp knife, thinly slice the basil into ribbons and transfer to the bowl with tomatoes.
  3. Finely mince 5 garlic cloves. Mix 1 tsp of minced garlic into 3 Tbsp olive oil and set aside. Add remaining minced garlic to the mixing bowl with tomatoes.
  4. Season tomatoes with 2 Tbsp olive oil, 1 Tbsp balsamic, 1/2 tsp salt and 1/4 tsp black pepper. Stir gently to combine and set aside to marinate for 15-30 minutes. Serve with bruschetta toasts and a drizzle of extra virgin olive oil or balsamic glaze.

Toasts

  1. Preheat oven to 400˚F with a rack in the center of the oven. Place toasts on a parchment-lined baking sheet. Cut toasts into 1/2” thick slices, slicing diagonally.
  2. Arrange toasts on the prepared baking sheet and brush the garlic infused olive oil on both sides of toasts. Sprinkle tops with parmesan cheese and bake at 400˚F for 5 minutes then broil on high heat for 1 to 2 minutes or until the edges are golden brown.