Saturday, March 15, 2008

No Pudge Fudge Pie

I'm reaching waaaay into the archives with this recipe. It's one I definitely haven't made in a long time, so you won't find many vivid adjectives to desccribe this pie, but trust me it was GOOD! If you're a regular around here you know I've got a killer sweet tooth, and I'm a serious chocaholic. I don't experiment with the lower fat, more guiltless versions of recipes as much as I should, but you'll catch a few guiltless recipes around here from time to time. This yummy chocolate pie is one of those recipes.

I found this recipe for Low-Fat Chocolate Fudge Pie on the Cooking Light website. I keep the recipe as written, with one minor change - instead of whipped cream, I wanted to top the pie off with some delicious, fluffy meringue. I love whipped cream, but the meringue was absolutely the perfect touch.

Chocolate Fudge Pie

Chocolate Fudge Pie Part 3

Chocolate Fudge Pie YUM

Low-Fat Chocolate Fudge Pie

1/2 (15-ounce) package refrigerated pie dough (such as Pillsbury)
1 cup packed brown sugar
1/2 cup unsweetened cocoa
1 tablespoon all-purpose flour
3/4 cup 2% reduced-fat milk
1/3 cup light-colored corn syrup
1 tablespoon butter, melted
1 teaspoon vanilla extract
2 large eggs
2 large egg whites
1 cup frozen fat-free whipped topping, thawed*
1/2 teaspoon unsweetened cocoa (optional)

*Substitute whipped topping for 1 recipe meringue (see recipe below)

Preheat oven to 350°.
Fit dough into a 9-inch pie plate. Fold edges under; flute. Place pie plate in freezer until ready to use.

Combine brown sugar, 1/2 cup cocoa, and flour in a large bowl. Combine milk and next 5 ingredients (milk through egg whites); stir with a whisk until well blended. Add milk mixture to brown sugar mixture; stir until combined.

Pour mixture into crust. Bake at 350° for 40 minutes or until just set. Cool on a wire rack to room temperature. Cover; chill at least 4 hours. Spread whipped topping evenly over filling; sprinkle with 1/2 teaspoon cocoa, if desired. (Or top with prepared meringue.)

Yield: 10 servings (serving size: 1 wedge)

FAT 8.6g per slice


3 egg whites
1/4 teaspoon cream of tartar
3/4 cup white sugar

In large bowl, beat egg whites and cream of tartar with electric mixer until foamy. Gradually add sugar, beating until mixture forms stiff peaks.

To bake: Preheat oven to 350 degrees F (175 degrees C.) Bake pie in the preheated oven for 10 to 15 minutes, or until golden brown.

Labels: , , , , , ,

Sunday, March 02, 2008

Snickety Snickerdoodles

I'm a sucker for a good cookie, and I'm always craving the adventure of a new recipe. I remember eating snickerdoodles as a kid, but my experience with them was minimal. Snickerdoodles just weren't a cookie we had around my house. I remember them as buttery, soft and chewy with a wonderful crispness on the outside from the cinnamon sugar that coats them. I've seen the recipe for "Mrs. Sigg's Snickerdoodles" over and over on allrecipes. When I see a recipe with a high rating from a huge number of people I figure it's probably pretty good and worth giving a try.

Overall I was pretty happy, they had a nice flavor, but weren't as buttery as I would like. I made an adjustment to the cinnamon sugar mixture. When mixing it looked like there wasn't nearly enough sugar so I doubled the amount and found that was perfect for me. I also refrigerated the dough for about 30 minutes before prepping it for the oven, since I was going to be rolling it in my hands I thought that would be a good idea.
Mrs. Sigg's Snickerdoodles

Snickety Snickerdoodles

1/2 cup butter, softened
1/2 cup shortening
1 1/2 cups white sugar
2 eggs
2 teaspoons vanilla extract
2 3/4 cups all-purpose flour
2 teaspoons cream of tartar
1 teaspoon baking soda
1/4 teaspoon salt
4 tablespoons white sugar
2 teaspoons ground cinnamon

Preheat oven to 400 degrees F (200 degrees C).

Cream together butter, shortening, 1 1/2 cups sugar, the eggs and the vanilla. Blend in the flour, cream of tartar, soda and salt. Shape dough by rounded spoonfuls into balls.

Mix the 3 tablespoons sugar and the cinnamon. Roll balls of dough in mixture. Place
2 inches apart on ungreased or parchment lined baking sheets.

Bake 8 to 10 minutes, or until set but not too hard. Remove immediately from baking sheets to cooling rack.

Makes approximately 48 cookies

Labels: , , , , ,

Directory of Food/drink Blogs Food & Drink Blogs - Blog Top Sites