Moolesschocolatepiebyaltonbrown Recipes

Steps:

• Combine the coffee, molasses, vinegar, mustard, garlic, 1 teaspoon salt, 1/2 teaspoon pepper, the ginger, thyme and pork chops in a 1-gallon zip-top bag; seal and shake to combine. Marinate in the refrigerator for at least 2 hours or overnight.
• Preheat a grill to medium-high. Remove the pork from the bag. Pour the marinade into a saucepan; boil gently over medium-high heat, stirring, until reduced to 1/2 cup, 12 to 15 minutes. Remove the thyme stems.
• Grill the pork chops for 3 to 4 minutes per side, or until they reach an internal temperature of 145. Let rest for 5 minutes; serve with the glaze.

Steps:

• Peel the potatoes and cut into 1/2-inch dice. Place in a medium saucepan and cover with cold water. Set over high heat, cover and bring to a boil. Once boiling, uncover, decrease the heat to maintain a simmer and cook until tender and easily crushed with tongs, approximately 10 to 15 minutes. Place the half-and-half and butter into a microwave-safe container and heat in the microwave until warmed through, about 35 seconds. Drain the potatoes in a colander and then return to the saucepan. Mash the potatoes and then add the half and half, butter, salt and pepper and continue to mash until smooth. Stir in the yolk until well combined.
• Preheat the oven to 400 degrees F.
• While the potatoes are cooking, prepare the filling. Place the canola oil into a 12-inch saute pan and set over medium high heat. Once the oil shimmers, add the onion and carrots and saute just until they begin to take on color, approximately 3 to 4 minutes. Add the garlic and stir to combine. Add the lamb, salt and pepper and cook until browned and cooked through, approximately 3 minutes. Sprinkle the meat with the flour and toss to coat, continuing to cook for another minute. Add the tomato paste, chicken broth, Worcestershire, rosemary, thyme, and stir to combine. Bring to a boil, reduce the heat to low, cover and simmer slowly 10 to 12 minutes or until the sauce is thickened slightly.
• Add the corn and peas to the lamb mixture and spread evenly into an 11 by 7-inch glass baking dish. Top with the mashed potatoes, starting around the edges to create a seal to prevent the mixture from bubbling up and smooth with a rubber spatula. Place on a parchment lined half sheet pan on the middle rack of the oven and bake for 25 minutes or just until the potatoes begin to brown. Remove to a cooling rack for at least 15 minutes before serving.
• Read more at: http://www.foodnetwork.com/recipes/alton-brown/shepherds-pie-recipe2/index.html?oc=linkback.

Steps:

• Place a small metal bowl over a saucepan with simmering water. Melt the chocolate and coffee liqueur in the bowl. Stir in vanilla.
• Combine the tofu, chocolate mixture, and honey in the blender jar. Liquefy until smooth.
• Pour the filling into the crust and refrigerate for 2 hours, or until the filling is set. Don't pause in this step or it might set up before you finish getting it into the pan! If it does it's okay but it makes it difficult to spread into the pan.
• Note: I have bad luck finding a good prepared chocolate wafer crust so I use a prepared graham cracker crust.
• Optional: Add a dollop of cool whip or dump the whole tub on the cake like a meringue. I think it's too rich this way, my husband loves it.

Steps:

• Place enough water in the bottom of a 4-quart saucepan to come 1 inch up the sides. Bring to a simmer over medium heat.
• Melt the chocolate chips with the liqueur and vanilla in a medium metal bowl set over the simmering water, stirring often with a rubber or silicone spatula. Combine the tofu, chocolate mixture and honey in a blender or food processor and spin until smooth, about 1 minute. Pour the filling into the crust and refrigerate for 2 hours, or until the filling sets firm.
• Preheat the oven to 350 degrees F.
• Spin the cookies and sugar in a food processor until fine crumbs. Then drizzle in the butter, pulsing to combine. Press this mixture firmly and evenly into the bottom, up the sides and just over the lip of a 9-inch metal pie pan.
• Bake on the middle rack of the oven until crust is set and appears dry, 18 to 20 minutes. Remove from the oven and cool completely, about 1 hour.

Steps:

• In the bowl of a food processor, combine the flour, baking powder and salt. Pulse for a few seconds and then pour into a large mixing bowl.
• Add the shortening and knead it into the flour with your hands until it is crumbly. Add the milk all at once and mix in with a spatula until it begins to come together.
• Lightly flour your hands and the countertop and turn the dough out onto the countertop. Knead the dough ball, folding over 10 to 20 times. Using a rolling pin roll the dough to 1/3 to 1/2-inch thickness, then cut into rounds using a 2 1/4-inch ring. Roll each round as thinly as possible or to 5 to 6 inches in diameter.
• Spoon 1 to 2 tablespoons of filling onto the dough, brush the edges of half of the dough lightly with the egg wash, fold over and seal the edges together with the tines of a fork, dipping it into flour as needed.
• Gently press down to flatten and evenly distribute the filling and snip or cut 3 slits in the top of the pie. Dock pies that are going to be deep-fried, instead of snipping or cutting slits.
• TO PAN FRY PIES: Place a medium saute pan over medium low heat along with 1 to 2 tablespoons vegetable, canola oil or butter.
• Once heated, place 2-3 pies at a time into pan & saute until golden on both sides, about 3-4 minutes per side. Allow to cool 4 to 5 minutes before serving.
• TO DEEP FRY PIES: Heat vegetable oil in a deep-fryer or a large heavy pot to 375 degrees F. Once hot, add 1 to 2 pies at a time and fry until golden brown, approximately 3 to 4 minutes.
• TO BAKE PIES: Preheat the oven to 350 degrees F. Place finished pies onto an ungreased cookie sheet. Bake for 25 to 30 minutes or until golden brown.
• TO MAKE TOASTER PASTRIES: Preheat oven to 350 degrees F. Divide dough in half and roll out to less than 1/8-inch thick. Cut into 4 inch by 5 inch rectangles.
• Place 1 to 2 tablespoons of filling onto center of one piece of dough. Brush the edges with egg wash and top with second piece of dough. Seal edges by pressing together with tine of fork. Gently press down to flatten and evenly distribute the filling and dock the top of the pie. Repeat with second half of dough. Bake for 20 minutes.
• Remove from the oven, allow to cool completely and place into zip-top bags until ready to toast. The pies will not be brown until toasted.
• MANGO FILLING: Place all of the ingredients into a small saucepan over high heat and bring to a boil. Reduce the heat to low, cover and simmer for 30 minutes, stirring occasionally.
• Transfer to a bowl and place in refrigerator to cool completely before using as filling. For each pie place 1 to 2 tablespoons onto the center of the dough. Follow directions above.
• CHOCOLATE FILLING: Place the sugar, cocoa powder, and butter into a large zip-top bag and squish to combine. Cut a whole in 1 corner of the bag. For each pie, pipe 1 to 2 tablespoons of mixture onto the center of the dough. Follow directions above.

Steps:

• Crank the oven to 350ºF. Coat the insides of an 8-inch square baking pan with non-stick cooking spray and line with a sling of parchment paper.
• Melt the butter in an 8-inch sauté pan over medium heat. When it's done bubbling, add the walnuts and pecans and cook until the nuts are toasted and the butter smells nutty, 5 to 7 minutes.
• Meanwhile whisk together the flour, baking powder, and salt in a small bowl.
• Place a fine-mesh strainer over a large heatproof bowl and strain the butter away from the nuts. Set both aside to cool for 30 minutes. Then, chop the nuts coarsely and set aside.
• While you're waiting, beat the almond butter into the cooled butter, followed by the brown sugar, eggs, egg yolk, and vanilla. Beat until completely smooth, about 1 minute, then stir in the flour mixture. Finish by folding in the nuts and transferring to the prepared pan. The batter will be thick, so I suggest a rubber or silicone spatula.
• Bake for 30 to 35 minutes, until the edges are deeply brown and the top is dry and cracked. Remove from the pan and cool on a rack for about 30 minutes. Slice into squares and devour with plenty of frosty almond milk.