by Elise thanks to friend, Tabitha
• 1 (7 ounce) bar milk chocolate candy or 7 ounces chocolate chips.
• 1 1/2 cups miniature marshmallows
• 1/2 cup milk
• 2 cups heavy whipping cream
• 1 (9 inch) graham cracker crust, or chocolate crumb crust or pastry shell, baked
• Topping: 1 Hershey’s candy bar broken into pieces
Directions:
1. In a heavy saucepan, heat the candy bar (white chocolate and chocolate chips), marshmallows(or fluff) and milk over low heat until chocolate is melted and mixture is smooth, stirring constantly.
2. Cool until it reaches about room temperature.
3. Beat heavy whipping cream until soft peaks form. Fold in whipped cream to chocolate mixture; pour into crust. Top with Hershey bar if desired.
4. Refrigerate for at least 3 hours and refrigerate leftovers.
Elise made two pies for her co-workers at TSA. She said someone at work kept taking the chocolate candy out, but can you blame them??! They're just sitting in that chocolatey mousse screaming "take me, take me". She didn't take pictures as she made it but at least she took pictures of the end results which were by the way - deeeeeeeeeeeeeeeeeeeeelicious!!! Don't you wish you had an Elise at home ? :) ~isavortheweekend
by Andrew Schloss - Art of Slow Cooking (click on photo for larger image)
Nonstick oil spray
1 Cup flour
2 tsps. baking powder
1/4 tsp. salt
1 cup granulated sugar, divided
1/2 cup unsweetened cocoa powder, divided
1/2 cup milk
1 tsp. vanilla extract
1/4 cup vegetable oil
1/2 cup dark brown sugar
1 cup boiling water or coffee
Spray a 1 1/2 qt. souffle' dish with oil and set aside.
Combine the flour, baking powder, salt, 3/4 cup of the granulated sugar, and 1/4 cup of the cocoa in a mixing bowl. Add the milk, vanilla, and oil and mix into a stiff batter. Scrape into the prepared dish and smooth the top.
Mix the brown sugar, the remaining 1/4 cup granulated sugar, and remaining 1/4 cup cocoa in a small bowl, sprinkle in an even layer over the top of the batter. Pour the boiling water or coffee over all.
To continue with slow cooker method: Set the dish inside a 6 qt. slow cooker and cover the top of the slow cooker with a folded kitchen towel, and then with the cooker lid. Cook on high for 2 1/2 hours, or until the top of the cake is set and the bottom is still syrupy. Cut into wedges or spoon onto plates, using the syrup on the bottom as sauce.
To continue with oven method: Place dish into 350 degree pre-heated oven. Bake for 25 minutes. Let set for a few 2-3 minutes. Cut into wedges or spoon onto plates, using the syrup on the bottom as sauce.
I bought a new camera because my old one broke. I could use my Blackberry camera which I often do (but I'm afraid I'm going to ruin it by getting food particles in it) but this new one I just bought is being sent back :( It says it's a 10mgp but it's all lies!! Every picture I took as I cooked this recipe came out fuzzy, blurry and horrible color. I'm very disappointed only because I'm not able to show you all the pictures that I took of this ooooey-goooey, chocolately deliciousness. I had to resort to my Blackberry to take the top picture. So anyway, this recipe is really simple, the hubby, grandma and I enjoyed it immensely and unfortunate for my waistline but fortunate for our palate it's so easy to make, it's going to be a favorite for days, weeks, months and years to come :) ~isavortheweekend
