Chocolate Cream Pie

It has been a long time since I have blogged and I have really missed it.  Many times I have wanted to post one of my new recipes or craft ideas but I have just been too busy. My goal is to periodically update this site with new recipes or inspirations. Mainly as a way for me to keep a record of my creations.

Today I want to share with you a very exciting recipe. I threw this together earlier in the year on Pi day, when I just had to satisfy my sweet tooth and make ‘pie’ for me and my hubby. I melded two recipes together, adapted from here and here, modified to be dairy free and somewhat ‘healthy’ (as far as desserts go).   I give you a delicious chocolate cream pie with oatmeal shortbread crust,

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ALMOST VEGAN CHOCOLATE CREAM PIE (Makes 24 cupcakes or fills a 9×13 pan)

For the Crust: 2 cups rolled oats~1 cup of flour (I used spelt)~3/4 cup real maple syrup~1/2 cup earth balance or butter~1/2 cup olive oil~dash of salt

1) Preheat oven to 350 deg F 2) Mix dry ingredients together in a medium size bowl 3) Melt earth balance & add it along with the other wet ingredients to the mixing bowl 4) Chill in the refrigerator for 20 minutes 5a) Once the crust has had time to chill, press a heaping tablespoon into a lined cupcake tin or 5b) Press entire crust into a greased 9×13 pan..I usually do this one because it is quick! 6) Bake for 15-20 minutes or until the edges just start to brown 7) Chill crust in the fridge until the filling is done

Chocolate Cream Pie

For the Filling: 2 cups of almond milk~3/4 cup sugar (I used maple syrup instead)~1/3 cup cocoa powder~3 tbs corn starch~1 egg (or  1 flax egg)~1/4 dark chocolate or semi-sweet chocolate chips~Pecans & coconut for garnish
This part is a little more intense, but it pays off later!

1) Over medium heat begin to warm 1 1/2 cups of the milk in a small sauce pan 2) In a small bowl, whisk together 1/2 cup of the milk with the rest of the ingredients (except the chips) 3) When the almond milk starts to bubble whisk the ingredients into the sauce pan 4) Add the chocolate chips and stir continuously until large bubbles start to form in the pudding 5) Reduce to low heat, stirring constantly for 1 minute or until filling is the consistency of pudding 6) Pour into cupcake tins (fill to the edge of lining) or into 9×13 pan 7) Garnish with coconut or pecans 8) Serve chilled…or not if you just can’t wait that long!

Chocolate Cream Pie

Chocolate Cream PieChocolate Cream Pie

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Pasta With Tomato Basil Cream Sauce

I created this recipe earlier in the week for some of my close friends that just had a baby!  They said it was quite delicious, I thought I would share it with you!  I also included a dairy free option for anybody staying away from dairy.  
Ingredients: 1 tbs oil~1 medium onion, diced~1 pound pork or turkey sausage~4 garlic cloves, minced~32 oz tomato or marinara sauce~approx 14 oz penne or spiral pasta~1 cup cream or almond milk~1/2 cup fresh basil, chiffonade style (see tutorial at bottom of post)~1 cup cream~1 cup italian cheese~salt & pepper to taste
Dairy Free option~Combine 1 cup of almond milk, 1/2 cup cashews, 1/4 cup nutritional yeast & blend or food process until smooth.  Save this mixture until step 8
1) Heat oil in large sauté pan over medium heat, add onions and sauté for about 1 minute.  2) Add sausage and garlic to the pan. 3) Break up sausage into small pieces and brown until there is no pink left, drain off excess juice.  4) Combine the tomato sauce with the other sausage mixture and stir. 5) Season with salt & pepper as desired. 6) Bring to a boil, and reduce heat to low.  7) Simmer for 25-30 minutes, stirring occasionally to prevent sticking. 7) Once the sauce begins simmering bring water for pasta to a boil and cook according to package directions. 8) When sauce is done simmering (and has thickened), remove from heat and add the milk & cheese or the dairy free mixture.  11) Thoroughly combine sauce with pasta. 12)  When you are ready to serve, mix in the fresh basil.  
 

The Chiffonade

1) Rinse, dry, and stack several basil leaves together, pointing stems in the same direction. 2) Roll basil leaves up tightly starting at the stem and rolling toward the tip. 3) Make thin slices with a sharp knive.