How To make Mocha Buttercrunch Pie
Crust:
2 1/2 tablespoons flour
1 tablespoon shortening
1 tablespoon cold water
1 cup pecans
1/4 cup light brown sugar
1/2 cup semisweet chocolate chips
1 teaspoon vanilla
Filling:
2 1/2 cups heavy whipping cream
2 ounces unsweetened baking chocolate cut into bits
3/4 cup powdered sugar
2 1/4 teaspoons granulated instant coffee
:
Topping---- 2 cups heavy whipping cream
1/2 cup powdered sugar
2 tablespoons granulated instant coffee
3/4 cup semisweet chocolate chips
Preheat oven to 350. Prepare crust: In a small mixing bowl, cut shortening into flour until mixture is consistency of cornmeal. Add water and stir to combine; form a small ball of dough. In bowl of food processor fitted with metal blade, combine dough, brown sugar, pecans, chocolate chips and vanilla. Process to chop mixture coarsely. Expect some large chunks to be left. Press crut mixture into 9-inch pie pan to cover bottom and half of side. Bake 6-8 minutes or until just brown. Allow shell to cool completely. Prepare filling: In small saucepan over low heat, melt chocolate pieces in 1/4 cup cream, stirring frequently, until mixture is smooth. Set aside to cool. In large bowl of mixer, combine remaining whipping cream, powdered sugar and coffee granules and beat until cream thickens and forms peaks. Fold chocolate mixture into whipped cream by hand. Do not over mix because cream has a tendency to break up after chocolate is added. Pour filling into prepared pie crust, smoothing top. Freeze filling at least 1 hour. Prepare topping: In large bowl of mixer, combine whipping cream, powdered sugar and instant coffee granules. Beat at high speed until stiff. Mound over filling, smoothing surface. Sprinkle chocolate morsels over top and freeze until solid. Serve frozen. Makes one 9-inch pie.
How To make Mocha Buttercrunch Pie's Videos
How to Make Coffee Cake
This is the best, softest coffee cake you'll ever have, with a sweet cinnamon ripple and a crisp brown sugar streusel.
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Ingredients
1/2 cup unsalted butter softened (113g)
8 oz cream cheese softened (225g)
1 cup light brown sugar tightly packed (200g)
1/2 cup granulated sugar (100g)
2 large eggs
1 1/2 teaspoon vanilla extract
2 1/2 cups all-purpose flour (335g)
2 teaspoons baking powder
1 teaspoon cornstarch
1/2 teaspoon salt
1/2 cup buttermilk (120ml)
Cinnamon Swirl
1/4 cup sugar (50g)
1 1/2 teaspoon cinnamon
Streusel Topping
1 1/3 cup all-purpose flour (175g)
1 cup + 2 Tbsp brown sugar packed (225g)
3 Tablespoons granulated sugar
4 1/2 teaspoons cinnamon
1/4 teaspoon salt
10 Tablespoons unsalted butter melted (140g)
Glaze (optional)
1/2 cup powdered sugar (65g)
2-3 teaspoons milk
Instructions
00:00 Introduction
00:12 Preheat oven to 350F and lightly grease and flour a 13x9 baking pan.
00:20 In stand mixer, or using an electric mixer in large bowl, cream together butter and cream cheese.
00:43 Beat in sugars until light and fluffy.
00:56 Add eggs, one at a time, beating until combined. Scrape down sides and bottom of mixing bowl with rubber spatula.
Stir in vanilla extract.
01:09 In a separate, medium-sized bowl, whisk together flour, baking powder, cornstarch and salt.
01:33 Gradually add flour mixture to wet ingredients, alternating with buttermilk, until all of the flour mixture and buttermilk have been combined.
02:25 Spread about half of the batter into prepared pan (batter will be thick).
02:33 Quickly whisk together sugar and cinnamon for cinnamon ripple layer in a small bowl and sprinkle it evenly over the batter.
02:55 Dollop remaining batter over the cinnamon sugar layer and use a knife to spread evenly overtop. It's OK if you end up disturbing the cinnamon sugar layer a bit, it will be a nice swirl when it bakes. Prepare your streusel topping.
Streusel
03:10 Melt butter in a medium-sized bowl on 10 second increments (stirring between) until just melted (you don't want it to be too hot, if it does get too hot allow to cool.
03:21 Use a fork to whisk together your flour, sugars, cinnamon, and salt. Pour melted butter over mixture and use a fork to stir until combined (mixture should be crumbly).
03:54 Sprinkle streusel evenly over batter.
04:03 Bake on 350F for 40-50 minutes (check doneness with a toothpick inserted in center).
Allow to cool before cutting and serving.
Glaze (optional)
04:17 If desired, make glaze by whisking together powdered sugar and milk. Drizzle over cooled coffee cake.
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CHOCOLATE PEANUT BUTTER MOUSSE CAKE | Recipe | Dessert | Delicious Chocolate Cake | Baking Cherry
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#cake #recipe #dessert
Chocolate Peanut Butter Mousse Cake Recipe. Learn how to make this rich and fluffy chocolate cake with a delicious peanut butter mousse, topped with milk chocolate ganache.
Breakfast cereals from scratch
Peanut Butter Capt Crunch:
Cinnamon Toast Crunch:
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Chocolate Roll Cake | Easy How-To
INGREDIENTS AND INSTRUCTIONS GREASED PARCHMENT LINED 15 1/2 X10 1/2 JELLY ROLL PAN
325 DEGREES FOR ABOUT 25 MIN. .OR UNTIL CAKE SPRINGS BACK
CAKE
5 EGGS,SEPARATED(AT ROOM TEMPERATURE)
1/2 TSP. CREAM OF TARTAR
1 CUP SUGAR (DIVIDED INTO 2 1/2 CUPS)
1/4 CUP FLOUR
3 TBS. COCOA
1/4 TSP. SALT
1 TSP. VANILLA
BEAT EGG WHITES AND CREAM OF TARTAR TO STIFF PEAKS,ADDING 1/2 CUP SUGAR SLOWLY AFTER WHITES START FOAMING
IN ANOTHER BOWL,BEAT EGG YOLKS UNTIL THICK AND LEMON COLORED.
SIFT SUGAR,FLOUR,COCOA AND SALT INTO A BOWL AND ADD TO BEATEN EGG YOLKS.
ADD VANILLA.
PUT ABOUT 1/4 OF THE BEATEN EGG WHITES INTO YOLK MIXTURE TO LIGHTEN THE MIXTURE AND FOLD THE WHOLE MIXTURE INTO THE EGG WHITE MIXTURE.
SPOON THE MIXTURE INTO THE GREASED PARCHMENT LINED PAN AND SMOOTH
BAKE AT 325 FOR ABOUT 25 MINUTES -CAKE SHOULD SPRING BACK.WHEN PRESSED
COOL 5 MINUTES AND TURN OUT ON 10X SPRINKLED TOWEL.PEEL OFF PAPER.
COOL TO LUKEWARM AND TRIM EDGES IF DESIRED.(I DON'T TRIM.I LIKE THE EDGES)
ROLL CAKE WITH TOWEL AND COOL THOROUGHLY ON RACK.
FILLING
1 CUP HEAVY CREAM (WITH A LITTLE 10X SUGAR)
WHIP CREAM
UNROLL CAKE AND SPREAD WHIPPED CREAM OVER THE WHOLE CAKE AND ROLL UP AND PUT ON SERVING TRAY.PUT IN REFRIGERATOR TO CHILL WHILE MAKING FROSTING
GLOSSY CHOCOLATE FROSTING
1/2 CUP SUGAR
1 1/2 TBSP. CORNSTARCH
I OZ SQUARE OF .UNSWEETENED CHOCOLATE
DASH SALT
1/2 CUP BOILING WATER
1 1/2 TBSP. BUTTER
1 TSP. VANILLA
PLACE SUGAR,CORNSTARCH,CHOCOLATE,SALT AND BOILING WATER IN SMALL SAUCEPAN AND COOK OVER MEDIUM HEAT,STIRRING UNTIL MIXTURE IS COMBINED AND THICKENED.
REMOVE FROM HEAT AND ADD BUTTER AND VANILLA.
SPREAD ON TOP OF CAKE WHILE STILL WARM ALLOWING SOME TO RUN DOWN SIDES. IF IT SEEMS TOO RUNNY,LET IT COOL A LITTLE MORE.REFRIGERATE UNTIL SERVED.MAKES 8 NICE SLICES.
IT TOOK LONGER TO TYPE THE RECIPE THAN IT TAKES TO MAKE THE CAKE!!!!!!!!!!!!!!!!!!ENJOY!
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Recipe Winning Coffee Ice Cream Pie Recipe
Recipe - Winning Coffee Ice Cream Pie Recipe
INGREDIENTS:
●2 ounces unsweetened chocolate
●1/4 cup butter, cubed
●1 can (5 ounces) evaporated milk
●1/2 cup sugar
●1 pint coffee ice cream, softened
●1 chocolate crumb crust (8 inches)
●1 carton (8 ounces) frozen whipped topping, thawed
●1/4 cup chopped pecans