Cinnamon Twist Bread with Butter Glaze (A Daring Kitchen Challenge)

It’s been awhile since I’ve posted a Daring Kitchen Challenge, but this one was right up my alley.  I love bread and am fairly competent (by no means an expert) at baking, and I know it will get eaten, so onward with the challenge.  Tandy from Lavender and Lime came up with this twist bread challenge for May and it was a fun learning experience.
Cinnamon Twist Bread with Butter Glaze3
I chose to make a Cinnamon Twist Bread and decided it needed a butter glaze on it – good decision.  The dough could be used for regular cinnamon rolls as well, but this time instead of slicing into rolls I sliced the dough through lengthwise, twisted it so that the cinnamon, sugar, butter mixture nicely showed with the twists, and formed it into a wreath shape.  Here’s a prebaked photo:
Cinnamon Twist Bread with Butter Glaze
It was a little messy, but I had my handy disposable gloves so I could really get the twist going without too much cinnamon butter mixture permanently shoved up my fingernails. The result was a lovely cinnamon twist wreath that was great right out of the oven or warmed up later for breakfast with coffee.
Cinnamon Twist Bread with Butter Glaze2
I do need a little practice with my twisting.  The ends that were pressed together got a little mushed, but it didn’t matter – it was still delicious and fairly attractive.  This would be a nice addition to a brunch or breakfast buffet or just something special for yourself!

Cinnamon Twist Bread with Butter Glaze
**** Wonderful cinnamon roll-like flavors with a luscious butter glaze.

3/4 C. warm milk
1 envelope active dry yeast
1 tbsp. sugar
1 egg yolk
1/8 C. melted butter
2 1/4 C. flour
pinch of salt

1/4 C. softened butter
5 tbsp. sugar
3 tsp. cinnamon

1/4 C. melted butter
1/2 powdered sugar
1/4 tsp. vanilla
1-2 tbsp. evaporated milk for thinning

Warm the milk to lukewarm and mix in the yeast and sugar.  Let sit for a few minutes while the yeast bubbles and foams up.

Put the egg yolk, melted butter, flour and salt into a mixer bowl and mix on low with a dough hook until just blended.  Add the yeast mixture and knead the dough on medium for about 5 minutes or until a small piece stretched will “window pane.”  Roll into a smooth ball and place in a large, lightly oiled bowl.  Loosely cover and let sit for about an hour or until doubled.

Preheat the oven to 375 degrees.  Dust the work surface lightly with flour and roll out the dough to approximately 16″ long by 9 or 10″ wide.  Combine the very-softened butter with the sugar and cinnamon and spread it over the dough, spreading to about 1/2″ from the edges.  Carefully roll up the dough lengthwise.  Cut the dough in half lengthwise and twist the two sides together, making sure the cinnamon mixture shows on the outside of the twists. Shape into a circle and lightly press the ends together.

Cover a cookie or baking sheet with parchment paper and bake for 25-30 minutes, until the top is golden brown.  Turn out onto a rack with a sheet of wax paper under it.  Combine the glaze ingredients, thinning to your liking, and brush the glaze onto the warm bread. If you have any leftover bread, store at room temperature loosely wrapped in aluminum foil.

Tips and Stuff
To warm the milk, pour into a glass measuring cup and microwave for about 15 seconds until warm (not hot) to the touch.  You don’t want to kill the poor little yeast by putting it in overly hot water.  Also check the date on your yeast and don’t use old yeast.
You can knead it by hand for 8 to 10 minutes if you prefer.  I find that the mixer with the dough hook works just fine.
If you’d rather leave the butter glaze off, just combine a 1/2 cup of powdered sugar with 2 tablespoons or so of evaporated milk and drizzle over the bread.

Savory Crockpot Short Ribs

It’s been a beautiful Spring here in North Texas so far.  Kind of rainy, a little flooding, but the grass and trees are bright green and flowers are blooming!  It reminds me that Summer is around the corner and out comes the crockpot; ready for action.
What better dish to throw in the crockpot but short ribs?  Actually, I’ve made regular ribs (in the oven) many times, but never have tried making short ribs.  All those braised short rib recipe photos look awesome and I guess I’ve been hesitant to make them because you usually have to toss them in flour, braise them in a dutch oven along with wine and other good stuff, and let them cook on the stove top for hours to get that tender texture.  I came up with an easier way to do it with outstanding results.
You can adjust the time if your ribs are thawed out, but it was easier just to throw them in frozen.  My crockpot is from the 70’s – let’s call it ‘vintage’ to be nice.  I’m dying to get one of those big new pots that has a handle and clip-on top.  It would be nice to put a tenderloin in it without standing it on end or cutting it up.  I shouldn’t complain, though, because my old crockpot still cooks killer dishes.

Savory Crockpot Short Ribs
****I loved these.  The sauce is wonderful and the rib meat just falls off the bones.  Serves 3-4 people.

2 lb. short ribs
1 C. beef broth
1 pkg. dry Lipton Onion Soup mix
1/3 C. Chili Sauce
1/2 tsp. ground pepper
1 tbsp. Worcestershire sauce

In a small bowl, stir together the beef broth, soup mix, chili mix, pepper and Worcestershire sauce.  Place the ribs in the crockpot and pour the sauce over the top.  Place the lid on and cook on high for 4-6 hours or low for 6-8 hours.  Ribs are done when meat starts falling off the bones.

Tips and Stuff

I always use a crockpot liner for easier cleanup. You can find them over by the aluminum foil and plastic bags at the grocery store.
Serve these over whipped mashed potatoes and add a little of that sauce over the top.
I put frozen ribs in and they thawed quickly and cooked great.

Honey Beer Bread

I’ve been on a bread baking kick lately.  It’s just so easy to throw together and it does all the work for you!  This Honey Beer Bread recipe has been floating around the cloud for years and everyone has their version of it, but I finally saw a photo of it so appealing that I had to make it.  (This delectable photo is mine, but the other one was good, too…)
Honey Beer Bread (2)
I kept thinking it needed some oil or butter in the actual dough, but the butter that’s melted and poured on the bottom and top of the dough ends up making a buttery-golden crust.  The texture of the bread is wonderfully soft with a little bit of a chew.
Honey Beer Bread (3)
I borrowed one of Bret’s lite beers for the beer portion and it gave the bread an unexpected yeasty “real bread” flavor without tasting like beer.  I brushed a little more butter on top after it was baked and sprinkled a bit of sea salt, but that’s not necessary.  Good, but not necessary.  This was delicious right out of the oven, but best after it was completely set, then warmed up with a bit of butter.  It tasted like I had really worked hard at baking bread!  I think you’ll enjoy this.
Honey Beer Bread (1)

Honey Beer Bread
**** Really enjoyed this and will make it often. Buttery bread with a wonderful texture.

3 C. flour
2 tbsp. sugar
1 tbsp. baking powder
1 tsp. salt
2 tbsp. honey
1, 12 oz. can light beer
1/4 C. butter, melted

Preheat your oven to 350 degrees. Grease a 9x5x3″ loaf pan and set aside.

Whisk together the flour, sugar, baking power and salt in a medium bowl. Stir the beer and honey together in a small bowl until combined, then pour it into the dry ingredients, stirring until just mixed. The dough will be fairly sticky.

Pour half of the melted butter into the bottom of the loaf pan. Spoon the batter evenly into the pan and then pour the rest of the butter on top of the butter, making sure to cover it evenly.

Bake for 45-50 minutes or until the top is golden brown and a toothpick inserted in the middle comes out clean. Turn out onto a rack and cool completely before slicing.

Tips and Stuff
I’ve been asked if you can substitute something for the beer and I really think not. It gives the bread a good texture and yeasty flavor.
A dark beer would be OK, too.  It would be more earthy and beer-tasting I think.
I thought about adding 1/2 tsp. of garlic powder and some chives. That would make a great flavored bread with this recipe.
Some of the recipes recommended warming the honey 5-10 seconds in the microwave before stirring into the beer so it will blend better.

Chocolate Chip Chocolate Cake with Chocolate Buttercream Frosting

Wow – where has the time gone!  I missed posting in March and nearly missed April!  It’s been a busy time, but I’ve also not found any recipes that turned out good enough to share….till now.  If you can’t tell, I was craving a little something chocolate.
Chocolate Chocolate Chip Cake with Chocolate Buttercream Frosting2
This indeed made the most chocolaty dessert I think I’ve ever had.  The chocolate cake turned out like a brownie cake, except not as dense as a brownie.  The chocolate chips in the cake added a little crunch and, yes, a little more but different chocolate.  The best part, though?  That chocolate buttercream frosting!  It’s silky, rich and just the right consistency for this cake.  I must admit I taste tested a couple of spoons full before frosting the cake.  Never can be too careful, you know.
Chocolate Chocolate Chip Cake with Chocolate Buttercream Frosting
This cake definitely needs to be served with a tall glass of cold milk or a cup of hot coffee, and served in smaller than normal slices.  You’ll get your chocolate fix with this cake.  And, oh, that frosting!

Chocolate Chip Chocolate Cake with Chocolate Buttercream Frosting
***1/2 Outstanding frosting on top of a dense, rich chocolate chip cake.  A chocolate-lover’s dream!

3/4 C. (1 1/2 sticks) butter, softened
8 oz. sour cream
1 1/2 C. sugar
1 tbsp. heavy cream or half-and-half
3 eggs
1 1/2 C. flour
1/4 tsp. baking powder
1/4 tsp. salt
3/4 C. unsweetened cocoa powder
1 C. chocolate chips

1/2 C. butter (1 stick), softened to room temperature
2 C. powdered sugar
1/2 C. unsweetened cocoa powder
3 tsp. heavy cream or half-and-half
1/2 tsp. vanilla
1/3 C. chocolate chips

Preheat the oven to 325 degrees.  Spray and flour a 9×5″ loaf pan.

In a large bowl, cream together the softened butter and sour cream, then add sugar, blending well.  Add the cream and mix.  Add the eggs, one at a time, mixing well after each one.

In a medium bowl, stir the flour, baking powder, salt, and cocoa powder together until mixed.   Lower the speed of the mixer and add one cup of flour mixture at a time to the butter mixture, blending for a few seconds between each addition.  After all flour is added, mix for 30 seconds.  Put 1 tsp. of flour in a bowl and add the chocolate chips, tossing to coat (this will keep them from sinking to the bottom of the cake).  Then fold the chocolate chips into the batter and stir to distribute the chips evenly.

Spoon the batter into the prepared pan and bake at 325 degrees for 60 to 70 minutes, checking with a toothpick at 60 minutes.  The toothpick should come out fairly clean, but may have a little chocolate on it from the chocolate chips.  Don’t over bake!

Cool the cake in the pan for 10-15 minutes, then turn out onto a rack to cool completely.  Don’t frost until completely cool, because the frosting is butter-based and will melt.  If you need to frost it more quickly, after turning out the cake, put in the refrigerator till the bottom is cool to the touch.

To make the frosting:  Cream the softened butter and powdered sugar together for a few minutes.  Add in the cocoa powder and blend well (will be thick).  Add 1 tablespoon of cream at a time until your desired consistency is reached (mine was 3 tbsp.).  Frost completely cooled cake and sprinkle remaining chocolate chips across the top.  Refrigerate the leftover cake.

Tips and Stuff
Be sure and test the cake at 60 minutes.  I overcooked mine a bit and the bottom and sides were a little tough.
You can either put a giant thick layer of frosting just on top of the cake or frost the entire cake.  It makes a ton of frosting, so it’s up to you.

Glazed Meyer Lemon Cake

Citrus fruits are in season right now and we’ve sure been enjoying the sweet oranges, tangy lemons, and Texas Ruby Red grapefruit.  For years I’ve wanted to try making something with Meyer Lemons, so I adapted a lemon pound cake recipe to use these sweeter, less acidic lemons.
Meyer Lemon Cake
Meyer Lemons are a cross between regular lemons and mandarin oranges and didn’t really come to the U.S. (originally from China) until the 20th century.  In the last few decades, chefs have discovered them and started featuring them in recipes.  The skins are smoother and the fruit is a little rounder than regular lemons, having a deeper yellow, almost orange skin.  I really liked the result when I used them for this wonderful lemony cake.
Meyer Lemon Cake 2
This recipe calls for zesting and juicing the lemons and while doing that I noticed a deep, almost oregano-like aroma.  It was incredible.  I’m going to look around for more recipes – maybe an ice cream this summer – that use these lemons.  If you prefer the sharp, acidic flavor of regular lemons (which I love also!), go ahead and use those in this cake.

I went a little overboard with the size of the holes poked on the top of the baked cake, but I really liked the way the lemony glaze soaked down into them.  It was even better when it sat covered at room temperature overnight.  If you like lemon, this is the cake for you!

Glazed Meyer Lemon Cake
*** 1/2. Adapted from Sprinkle Some Sugar.  I really liked this moist, dense, and lemony cake.  Don’t be stingy with the glaze!

1/2 C. butter, softened to room temperature
1 C. sugar
2 eggs
3 1/2 tbsp. Meyer lemon juice
2 1/2 tbsp. Meyer lemon zest
1 1/2 C. all-purpose flour
1 tsp. baking powder
1/8 tsp. salt
1/2 C. buttermilk

1 1/2 C. confectioner’s sugar
3 tbsp. Meyer lemon juice
Water to thin

Preheat oven to 350 degrees. Lightly spray a 9×5″ loaf pan with cooking spray and line the bottom of the pan with parchment paper.

Whisk the flour, baking powder and salt together in a medium bowl.

In a large bowl, cream butter and sugar together until light and fluffy.  Add the eggs, lemon juice and zest until combined.  Alternate adding the flour mixture and buttermilk and mix well after each addition.  Do not over mix after combined.

Pour the batter into the prepared loaf pan and bake 35-40 minutes or until a toothpick inserted in the center comes out almost clean (will have a few crumbs on it).  The sides of the cake do brown quite a bit (see first photo), so don’t worry about that.

Allow the cake to cool in the pan for about 10 minutes, then turn out onto a wire rack which has wax paper underneath it to catch the glaze.  Poke holes all over the top of the cake with a toothpick, making sure the holes reach the bottom of the cake.  Pour and smooth half of the glaze over the cake, making sure to encourage the glaze to go into the holes.  Let this sit for a few minutes, then pour the remaining glaze over the cake.  Allow to dry and set for about 30 minutes before serving.

Tips and Stuff

I used a total of four lemons for the juicing and zest.
When zesting remember the skin of Meyer lemons is thinner than normal lemons, so don’t zest too deeply to the pith or it will be bitter.
If you want a taller cake you can use an 8×5″ pan, but make sure and bake it 5-10 minutes longer.
I used a the end of a small wooden spoon when poking holes in the cake.  It made great holes for the glaze to get it, but left mighty big holes in it!  Still, I would do it the same next time because it made the cake so moist.

Strawberry White Chocolate Chip Cookies

I was looking for something special to make for my good friend, Sue, for her birthday tomorrow, and remembered this recipe that I’ve had for awhile and haven’t made.  I usually don’t use cake mixes because homemade is so much better, but these soft, tasty cookies are an exception.
Strawberry Cookies with White Chocolate Chips
You can use any flavor of cake mix and I thought strawberry would be outstanding.  And what could make them better?  White chocolate chips, of course.  I was right – these were so very good and the chips really took them over the top.  To me they were reminiscent of white chocolate covered strawberries and then realized these would be amazing using a cup or so of Ghirardelli chocolate chips!  Ooh, or butter pecan cake mix and add some spiced pecans.  The combinations are endless!
Strawberry Cookies with White Chocolate Chips 3
Of course, it helps that these are so fast to throw together and bake.  Cake mix, oil and egg are the three main ingredients and then you can add whatever you want to make them special – chips, nuts or even something like maraschino cherries.

I rolled some of them in powdered sugar and they were good as well, but I liked the looks of them better without it.  After baking and letting them cool completely and then taste-testing a few (you must always taste test, right?), I packed them up for Sue for delivery tomorrow.  I think she’ll love them.
Strawberry Cookies with White Chocolate Chips 2

Strawberry White Chocolate Chip Cookies
****These are terrific and easy to put together.  Sweet and flavorful with sprinkles of white chocolate chips.  Makes about 2 1/2 dozen medium cookies.

1 box strawberry cake mix
1/2 C. oil
2 eggs
1 C. white chocolate chips

Combine all ingredients and stir by hand until combined.  Dough will be sticky.  Refrigerate for about 30 minutes.   Heat oven to 350 degrees.

Roll dough into 1 1/2 inch balls and place onto a cookie sheet covered with parchment paper. Press cookies down slightly with your fingertips; it will make prettier cookies.  Bake for 9 to 10 minutes.  Cookies will only brown on the bottom, so don’t overbake them.  Let them cool for a few minutes on the cookie sheet before transferring to a rack to cool completely.  Store in an airtight container.

Tips and Stuff
The cookie dough seemed oily, but that is the correct amount of oil to make them perfect.
If you roll them in powdered sugar, roll them in it once, let them sit for a minute and roll a second time.  That will put a nice crinkled sugar covering on them after they’re baked.  If you don’t roll them twice, the powdered sugar will soak into the cookie while baking.
Be creative – use any cake mix and add-in ingredient that sounds good to you!
Thanks to Jenefer for reminding me about this recipe!

Buffalo Ranch Chicken Dip

Auto racing is big in our household.  We start the racing season with the two-week Dakar endurance race in January and end the year with NASCAR playoffs in November.  There’s the dry spell during December where Bret watches Formula E (electric cars) and he’s even resorted to lawn mower racing in desperate times.  During the racing season there’s IMSA sports cars, Indy cars, NASCAR and Formula 1.  Bret’s not a big football, baseball or basketball fan, but put a race on and he’ll be there!

We’ve already been through Dakar this year and now the 24-hours at Daytona is this weekend. Twenty-four hours…  That’s a lot of racing.  I amused myself by experimenting with this wonderful Buffalo Ranch Chicken Dip for us to munch on during the race.  Not for the entire 24 hours, though, or we’d have major heartburn!  You can make it as spicy as you want – I like Franks, so I add it liberally.
Buffalo Ranch Chicken Dip
I also like to chop instead of shred the chicken because I like that texture rather than creamy smooth.  It’s up to you, though.  This is a very versatile, very addicting dip.

We found that we liked it best with potato chips, baby carrots or celery. We also tried it with pita chips, tortilla chips, and Doritos, but didn’t care for the combinations quite as well.  For a party, put out all kinds of crackers and chips and let your guests decide.  I personally could dip it out with a spoon and eat it!
buffalo ranch chicken dip 2

Buffalo Ranch Chicken Dip
***1/2  I created this by combining several recipes and it came out great. Perfect for parties and best served warm.

2 pkgs. cream cheese, softened to room temperature
2 C. shredded or chopped chicken
3/4 C. Frank’s Buffalo Wing sauce (or to taste)
3/4 C. Ranch dressing*
1 1/2 C. shredded cheddar/jack combination cheese, divided

Preheat oven to 350 degrees.

Mix cream cheese until smooth.  Mix in all other ingredients and 1 cup of the shredded cheese. Spread into a 1 quart baking dish and bake for 25 minutes.  Add remaining 1/2 cup cheese and bake for about 5 minutes or until cheese is melted.

Serve with vegetables, crackers and/or chips. Definitely serve warm

Tips and Stuff
You could use low fat cream cheese (Neufchatel) and dressing and it would still be very good.
*I used Hidden Valley Ranch Mix and added 8 oz. of sour cream instead of using bottled dressing.
I used leftover rotisserie chicken for this one, but you could also used canned chicken with good results.
Use more of a long shallow baking dish rather than a smaller deep one so that it will get baked all the way through.
Don’t forget, it needs to be served warm.

Toffee Chocolate Bars

I’ve been wanting to make these Toffee Chocolate Bars for about a year now, ever since I saw the irresistible photo on Pinterest.  You can see it at my Pinterest account under my board “Yummy Bars.” (And Follow me while you’re there – I pin lots of good recipes!).
Toffee Bars
I’ve altered the original recipe a bit and it came out wonderful.  It’s sweet and chocolaty, and because it’s so rich I recommend cutting it in 2×2″ pieces, which is a little smaller than usual. Here’s a nice closeup so you can see the layers of the soft chewy base, the creamy middle, and the crunchy chocolate toffee topping.
Toffee Bars 2
After cooling the bars completely the chocolate didn’t harden up at room temperature, so I thought refrigeration would firm it up a bit.  Bret took them out of the refrigerator to cut them for dessert and I heard quite a colorful diatribe coming from the kitchen.  The combination of toffee and chocolate had hardened the top and he couldn’t even cut them with a huge chef’s knife.  I actually broke off the tip of a paring knife trying to get them out of the glass pan!

After we let them sit at room temperature awhile, they came out much easier.  Next time I’ll let them cool completely, refrigerate to firm up the chocolate, then set out and store at room temperature for serving.  I was happy not to have to use them for a door stop because they’re soooo good.
Toffee Bars 3

Toffee Chocolate Bars
****Loved these!  The chewy base, creamy middle and crunchy top are a perfect combination.  Adapted from ShowMeNan’s original recipe.


3/4 C. butter, softened
3/4 C. packed brown sugar
1 1/2 C. flour


1 can (14 oz.) sweetened condensed milk
2 tbsp. butter
1 3/4 C. (about one 11 oz. bag) milk chocolate chips
1 1/2 C.  toffee bits

Preheat the oven to 350 degrees.  Cream together butter, brown sugar and flour until well blended and mixture sticks together.  Press into an 11×7″ glass baking dish.  Bake for 20 minutes or until light golden brown.  Cool while preparing the filling.

For the filling, heat the condensed milk and butter in a heavy pan, stirring constantly over medium heat until thickened (7-8 minutes).  Spread over the base and bake for about 12 minutes, until lightly golden.  Remove from oven and onto rack.  Melt the chocolate chips in a glass bowl in the microwave in 30 to -45 second increments until almost smooth, stirring between each heat cycle. Stir until chocolate is totally smooth, then pour evenly over the top of the bars.  Sprinkle the toffee bits evenly over the chocolate, pressing them lightly into the chocolate, and let the bars cool completely.

After cooled, refrigerate the bars for at least 30 minutes to firm up the chocolate.  Remove from the refrigerator and let it come to room temperature before cutting in 2×2″ pieces.  Store at room temperature.

Tips and Stuff
I only had semi-sweet chips, so used those.  Also, I used Heath Toffee bits and used the entire bag to sprinkle over the top of the bars.
Don’t overcook the condensed milk and butter mixture.  Just cook till thickened.
Be sure and let them come to room temperature before cutting!

White Chicken Chili

It’s finally almost cold here in North Texas and time to pull out more of those soup and stew recipes.  OK, I admit it – it’s mid-January and 60 degrees outside.  Doesn’t matter because it’s still Winter and Winter means it’s time to cook soup!
White Turkey Chili 2
This easy White Chicken Chili has been in my recipe file for a long time and I like to make it for small gatherings or to take to friends.  I guess it’s called chili because it has cumin and green chiles in it, but it’s really not very spicy. (And any self-respecting Texan will tell you,”No Beans In Chili!!”)

Off the chili bean controversy and on to telling you that this is a flavorful little soup with lots of vegetables and good stuff.  You can leave the chicken out if you’d like, or use turkey instead.  You can also kick it up by adding more chiles if you want it a little spicier.  I like the recipe as is, though, with a little cornbread muffin on the side.  Here’s a close-up so you can see all the good stuff in it:
White Turkey Chili
This would be a good vegetarian soup if you not only leave the chicken out, but also use vegetable broth instead of chicken.  It’s pretty versatile and always good!

White Turkey Chili
***1/2; Full of good stuff and a nice little comfort soup.  Serves 5 to 6.

1 1/2 tsp. vegetable oil
1/3 C. chopped onion
1 celery rib, chopped
1 3/4 C. chicken broth
2 C. cubed cooked chicken breast
1 can (15.25 oz.) Great Northern Beans, rinsed and drained
1 can (11 oz.) white or shoepeg corn, drained
2 tbsp. chopped green chiles
1 tsp. ground cumin
1/2 tsp. salt
1/4 tsp. ground black pepper
1/2 tsp. crushed dried oregano

In a large saucepan or dutch oven, saute the onion and celery in the oil until tender.  Add the remaining ingredients and stir.  Bring to a boil, then reduce heat.  Cover and simmer for 15-20 minutes.  If serving later, let it cool completely before storing in the refrigerator.

Tips and Stuff
I went ahead and used half an onion in the pictured soup.
I couldn’t find white or shoepeg corn this particular day, so I used a regular-sized can of yellow corn.
Serve with saltines or even better, warm corn muffins.

Chocolate Chess Pie

It only took us three days to finish off this family recipe for Chocolate Chess Pie.  We have tons of sweets left from the holidays, but this pie had first priority!
Chocolate Chess Pie
The pie is chocolaty, but not too sweet and is a nice ending for a good meal. I haven’t made it for awhile, but had an extra pie crust that needed to be used and thought of this easy-to-throw-together recipe. I’ll have to remember next time to make it in an 8 inch pie plate since it came out a little thinner than it should be. Still really good, though, and it has that special chess pie texture.
Chocolate Chess Pie2

Chocolate Chess Pie
***Classic Chess Pie; serves 6 to 8

1/4 C. butter, softened
2 eggs
3 tbsp. cocoa
1 1/4 C. sugar
2/3 C. evaporated milk
1 tsp. vanilla extract
1 unbaked pie shell

Preheat oven to 375 degrees.  Blend together butter, eggs, cocoa, sugar, milk, and vanilla with a hand mixer until smooth. Pour filling into unbaked pie shell.  Bake for 40-45 minutes or until set. Let cool completely before cutting.

Tips and Stuff
Make sure butter is softened to room temperature.
Use an 8″ pie plate to get proper thickness.