Minny's Chocolate Pie #secretrecipeclub

I cannot believe it is June. I feel like I say that every month. It seems more and more true though as time goes on.  A year ago today I was just getting back to work after my maternity leave. It was a rocky time.  Today things are much more together. Our little family has a rhythm. 

As much as I would like time to slow down, I am super excited but the thought of summer. Warm weather. Walks outside. Ice cream. I am working on my 2016 Summer bucket list. I know this summer will be great. 

The coming of June also means that it is time for the Secret Recipe Club reveal. I had so much fun last month walking through my new home in Group A.  I was super excited that a blog I found particularly charming was the blog I got assigned for this month. Nicole from Crazed Mom has been blogging for well over ten years. She recently changed over from Daily Dish Recipes, in case you are familiar with that blog. Crazed Mom definitely seems fitting as Nicole has five teenagers. One little Miss O gives us a run for our money; I cannot imagine five. Maybe I could come over for lessons on keeping it all together. 

Being that I was so excited to be assigned Nicole's blog I immediately found my recipe for June.  It was so long ago I don't know how I ultimately found Minny's Chocolate Pie recipe, but I am glad I did. This pie is kind of like a brownie in a pie crust. Super rich and chocolaty. 

I loved this pie and ate more than my fair share. My husband would much prefer an apple pie but he certainly stepped right up to sample this creation.

I also tagged a million other recipes from Crazed Mom as well as crafts.  Check out her cauliflower pizza crust,  skinny baked beignets, and creamy, crunchy peanut butter pumpkin truffles.

Minny's Chocolate Pie

by Emily Morris

Prep Time: 15 minutes

Cook Time: 25-30 minutes

Keywords: bake dessert chocolate pie

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Ingredients (serves 8)

• 1 frozen unbaked pie crust
• ¼ cup flour
• 2 eggs
• 1 cup sugar
• ¼ cup butter
• 2 oz of unsweetened baking chocolate squares
• ¼ tsp vanilla extract

Instructions

Preheat oven to 350. Remove the pie crust from the freezer and allow to thaw for about 20 minutes before using.

In a medium mixing bowl, mix together the flour, eggs and sugar until mixed well.

Using a double boiler, melt the butter and chocolate, stirring frequently until completely mixed.

Add the melted chocolate mixture to the flour/sugar mixture and mix everything together well.

Mix in the vanilla.

Pour the chocolate "batter" into the pie shell and bake in a 350 degree oven for 25 to 30 minutes.

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An InLinkz Link-up

Tres Leche Cake

Since Cinco de Mayo I have seen a flourish of internet activity on Tres Leche Cake.  It seems like all of the blogs I follow have posted a Tres Leche Cake.  With each additional posting I wanted to try it for myself even more. During Memorial Day weekend we had guests and I couldn't think of a better time to whip up this cake. Although not traditionally American I thought topping it each pieces with berries would be a delightful summer hit. 

The cake whipped up easily and just needed time to cool and soak up all of the three milk glaze.  This is definitely not a last minute cake. You need at least 4 hours from when the cake comes out of the oven till serving time. 

Mr. J is not really a cake guy at all but he got all excited as I made up the whipped cream frosting. If there is any cake for him this milk soaked whipped cream frosted cake is it. 

The cake is incredibly light and refreshing, perfect for a hot summer day. Tres Leche cake it is also quite sweet and indulgent. Just look at the three milk glaze if you don't believe me. I know we will be making this cake again but most definitely when we have others to help us enjoy each slice.

Tres Leche Cake

by Emily Morris

Prep Time: 15 minutes

Cook Time: 25-30 minutes

Keywords: bake dessert Cinco de Mayo cake

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Ingredients (serves 24)

For the Cake:

• 1½ cups cake flour
• 1 teaspoon baking powder
• ½ teaspoon kosher salt
• ½ cup unsalted butter, room temperature
• 1 cup + 2 tablespoons granulated sugar
• 5 eggs
• 1½ teaspoons vanilla extract

For the Three-Milk Glaze:

• 1 (12-ounce) can evaporated milk
• 1 (14-ounce) can sweetened condensed milk
• 1 cup half-and-half

For the Whipped Cream Frosting:

• 2 cups heavy cream
• 1 cup powdered sugar
• 1 teaspoon vanilla extract

Instructions

Make the Cake:

Preheat the oven to 350 degrees F. Grease a 9x13-inch baking pan; set aside.

In a medium bowl, whisk together the cake flour, baking powder and salt; set aside.

Beat the butter with an electric mixer on medium speed until fluffy, about 1 minute. Decrease the speed to low and with the mixer still running, gradually add the sugar over 1 minute. Stop to scrape down the sides of the bowl, if necessary. Add the eggs, 1 at a time, and mix to thoroughly combine. Add the vanilla extract and mix to combine. Add the flour mixture to the batter in 3 batches and mix just until combined. Transfer the batter to the prepared pan and spread into an even layer.

Bake for 20 to 25 minutes, or until the cake is lightly golden and reaches an internal temperature of 200 degrees F. Remove the cake to a cooling rack and allow to cool for 30 minutes. Poke the top of the cake all over with a skewer or fork. Allow the cake to cool completely and then prepare the glaze.

Make the Three-Milk Glaze:

In a small bowl, whisk together the evaporated milk, sweetened condensed milk and the half-and-half. Once combined, slowly pour the glaze evenly over the cake. Refrigerate the cake for at least four hours, or overnight.

Make the Whipped Cream:

Using an electric mixer, whisk together the heavy cream, sugar and vanilla on low speed until stiff peaks form. Increase to medium speed and whip until thick. Spread the topping over the cake and allow to chill in the refrigerator until ready to serve. Leftover cake should be covered and refrigerated for up to 1 day.

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Pioneer Woman's Chicken Enchiladas

We made a special treat last week and it was a feast.  Mr. J and I always struggle with tortillas. I like flour. He likes corn.  When you buy corn tortillas, at least for us, you get a ton. They end up getting stale and we have to throw them out.  Wasting food really bothers me.  Even more, I just don't care for the taste.  So occasionally I get them as a treat for Mr. J but most of the time we end up with flour.

Well the other day I was watching Pioneer Woman on the Food Network.  This NEVER happens.  Our Saturday mornings are busy. It is rare I watch any TV let alone a show I actually want to watch.  So I was all excited to see that Pioneer Woman was on and I could plop down on the couch and watch the remaining portion.  She was making these chicken enchiladas.  

My go to enchiladas involve ground turkey and  black beans, flour tortillas. Ree's were chicken and corn tortillas.  I wasn't 100% sold on the corn tortillas for all the reasons stated above but I thought the enchiladas looked so delicious.  I figured I would just go for it and we made a massive dish of chicken enchiladas.

I am glad we did because they tasted just as delicious as they looked on TV.  Love it when that happens. We still have a lot of corn tortillas. Mr. J better get on that soon because I think Miss O picked up my distaste for corn tortillas. She wasn't a fan of the enchiladas.

Pioneer Woman's Chicken Enchiladas

by Emily Morris

Prep Time: 25 minutes

Cook Time: 30 minutes

Keywords: bake entree chicken Cinco de Mayo Mexican

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Ingredients (serves 6)

• 10 to 12 corn tortillas
• 6 Tablespoon taco seasoning
• 1 teaspoon salt
• 1 teaspoon freshly ground black pepper
• 2 boneless, skinless chicken breasts
• 1/4 cup vegetable oil
• 1 large onion, diced
• Three 15-ounce cans enchilada sauce (prefer red)
• 3 cups grated Cheddar Jack cheese, plus more if needed

Instructions

Preheat the oven to 350 degrees F.

One at a time, hold the tortillas over the stove top burner (heated to medium heat) to brown slightly, about 30 seconds per side. Set the warmed tortillas aside.

In a bowl, mix together the taco seasoning, salt and pepper. Sprinkle both sides of the chicken breasts with the spice mix.

Heat the oil in a skillet over medium heat and cook the chicken on both sides until done in the middle and the juices run clear, 4 to 5 minutes per side. Set aside on a plate to cool, then shred finely with a fork.

Throw the onions into the same skillet, stir them around and cook until deep golden brown and caramelized, 4 to 5 minutes; set them aside on a plate.

Pour the enchilada sauce into the skillet and reduce the heat to low, allowing it to warm through.

To assemble the enchiladas: Pour 2 cups of the sauce into a 9-by-13-inch casserole dish and leave the rest in the skillet. Dip a tortilla into the sauce in the skillet, then lay it on a baking sheet or plate. Sprinkle some cheese down the middle, followed by some chicken and finally, some of the caramelized onions. Roll it up tightly, then place it seam-side down in the casserole dish. Repeat with the rest of the tortillas. Pour the rest of the sauce over the enchiladas, then sprinkle on the rest of the cheese. 

Bake until hot and bubbly, 30 minutes. Let it sit for 15 to 20 minutes before serving.

Serve the enchiladas topped with a dollop of sour cream, a sprinkle of diced tomatoes, a sprinkling of cilantro and a wedge of lime.

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