Simply Chocolate French Silk Pie

Simply Chocolate French Silk Pie

The cool, creamy (and yes, silky!) chocolate topped with fresh homemade whipped cream definitely takes me back to my childhood! Yes, I was one of THOSE kids who preferred pie over cake for my Birthday…but not just ANY pie! It HAD to be Chocolate French Silk Pie from Miller & Rhoads Tea Room. Even though the Tea Room sadly closed years ago, this wonderful recipe will forever live on in our home and hopefully your home, as well 🙂

Pie Filling

  • 1 1/2 Sticks (or 12 Tablespoons) Salted Butter, Softened
  • 1 Cup + 2 Tablespoons Powdered Sugar
  • 1 1/2 teaspoons Vanilla Extract
  • 4 1/2 Squares Unsweetened Chocolate (Melted)
  • 2 Large Eggs (Keep Cold)
  • 1 9″ Pie Shell (Baked & Cooled)

Whipped Topping

  • 1 Cup Heavy Whipping Cream (Kept Cold)
  • 2 Tablespoons Powdered Sugar (Heaping Tablespoons)
  • 1/2 teaspoon Vanilla Extract
  • 1 Hershey Milk Chocolate Kiss

Making the Chocolate Filling

  1. Gather the ingredients
  2. Bake a 9″ pie crust and let cool while preparing the chocolate filling.
  3. Using a Stand or Handheld Mixer, cream the first 3 ingredients together on medium to medium high speed until light and creamy.
  4. Add the melted chocolate and continue beating until well blended.
  5. Add one cold egg and mix for 5 minutes on medium-high. Scrape the sides of the mixing bowl, then add the second cold egg and mix for another 5 minutes. Filling should be light and fluffy.
  6. Pour into the baked and cooled pie shell, spreading evenly. Chill in the refrigerator for at least 2 hours.

Making the Whipped Topping

  1. Using a Stand or Handheld Mixer, whip the cold Heavy Whipping Cream, 2 heaping Tablespoons of Powdered Sugar and 1/2 teaspoon Vanilla Extract on medium-high for about 3-4 minutes (until stiff peaks form).
  2. Spread the whipped cream onto the chocolate filling and add chocolate shavings, if desired (I grated 1 Hershey Kiss for the shavings).
Desserts, Snacks



Gluten Free Cinnamon Bread

Gluten Free Cinnamon Bread

Oh my gosh! This recipe for Gluten Free Cinnamon Bread is so delicious and easy to make! You will have a hard time telling that it’s Gluten Free :). I make several of these at a time, since my family can polish off an entire loaf in an afternoon!

Dry Ingredients for Bread

  • 2 Cups Gluten Free All-Purpose Flour (I use Pamela’s All-Pupose Flour – Gluten Free + Vegan Artisan Blend or my own blend if I have some on-hand)
  • 1 Cup Granulated Sugar
  • 2 Teaspoons Gluten Free Baking Powder (I use Clabber Girl)
  • 1/2 Teaspoon Baking Soda
  • 1 Teaspoon Salt
  • 2 Teaspoons Ground Cinnamon

Wet Ingredients for Bread

  • 2 Large Eggs
  • 1 Cup Buttermilk
  • 1/4 Cup Canola Oil
  • 2 Teaspoons Vanilla Extract

Cinnamon Topping

  • 4 Tablespoons Granulated Sugar
  • 2 Teaspoons Ground Cinnamon
  • 4 Teaspoons Butter, Salted (Keep cold)

Preparation

  1. Preheat oven to 350 degrees
  2. Using a solid shortening, grease a 9″ x 5″ bread pan. Set aside.

Mixing the Dry Ingredients

  1. In a large bowl, combine the Dry Ingredients (the first 6 ingredients for bread mix). Mix well and set aside.

Mixing the Wet Ingredients

  1. Using a standard Stand Mixer, whisk the eggs. Then slowly add the Buttermilk and oil. Blend well.
  2. Add vanilla and blend until well combined.

Combining the Dry and Wet Ingredients

  1. Mixing on medium-low speed, slowly add the Flour mixture, one cup at a time, to the Egg mixture, making sure to scrape down the sides between additions. Note: mixture will be sticky/gummy.

Making the Cinnamon-Sugar Layer & Topping

  1. Note: You may make this at the beginning and set aside, while making the loaf part…or make it at this step.
  2. In a small bowl, mix the 4 Tablespoons of sugar with the 2 teaspoons cinnamon. Next, cut in the cold butter with a sharp knife and blend until crumbly.

Putting it All Together

  1. Pour half of the Bread dough mixture into the prepared loaf pan. Spread evenly.
  2. Sprinkle half of the Cinnamon-Sugar mixture on top of this layer.
  3. Pour remaining Bread Dough mixture on top of the Cinnamon layer. Spread evenly.
  4. Sprinkle top with remaining Cinnamon-Sugar mixture.
  5. Bake for 45-50 minutes, or until toothpick comes out clean.
  6. Let rest for about 10 minutes before removing from pan. Cool on a rack before slicing. Enjoy!
Desserts, Snacks



Frosted Pumpkin Spice Cookies

Frosted Pumpkin Spice Cookies ~ Gluten-Free

These cookies are amazing! Soft, sweet and spicy…just my kind of cookie :). Plus, they’re so easy to make and they freeze really well! Perfect Autumn treat! A HUGE “thank you” to “Two Sisters Crafting” for sharing this wonderful recipe!!! I did make a few changes to the recipe to make them Gluten-Free and allergy-friendly for my family 🙂

Pumpkin Spice Cookies

  • 1/2 Cup Butter, salted (Softened )
  • 1 Cup Granulated Sugar
  • 1 Cup Canned Pumpkin
  • 2 Large Eggs
  • 2 Cups All-Purpose Gluten-Free Flour ~ I used Krusteaz GF
  • 4 teaspoons Baking Powder
  • 1 teaspoon Salt
  • 2 1/2 teaspoons Cinnamon
  • 1/2 teaspoon Nutmeg
  • 1/4 teaspoon Ginger

Cream Cheese Frosting

  • 8 oz. Cream Cheese ((1 cup) softened)
  • 1/2 Cup Butter, salted (softened)
  • 3 teaspoons Vanilla Extract
  • 4 Cups Powdered Sugar
  • 1 teaspoon Cinnamon

Making the Pumpkin Spice Cookies

  1. Preheat oven to 350 degrees.
    Gather the ingredients.
  2. Line a cookie sheet with parchment paper or use a silicone mat. Set aside.
  3. Using a Handheld or Stand Mixer, combine the softened butter and sugar. Mix until light and fluffy.
  4. Add eggs and pumpkin. Mix thoroughly.
  5. In a separate bowl, combine the flour, baking powder and spices. Mix thoroughly.
  6. Gradually add the flour mixture to the pumpkin mixture and blend well.
  7. Using a spoon or a Medium-sized scoop (makes 2″ size balls), drop cookie batter onto the prepared cookie sheet.
  8. Bake for 12-15 minutes (cooking time varies by oven). Cool on pan for 1-2 minutes before transferring to a cooling rack to cool completely before adding the frosting.

Making the Cream Cheese Frosting

  1. Using a Handheld or Stand mixer, beat the butter, cream cheese and vanilla until well-blended.
  2. Gradually add the powdered sugar 1 cup at a time, mixing until well-blended and creamy.
  3. Add the Cinnamon and mix thoroughly.
  4. Frost the cooled cookies and enjoy!

These cookies freeze really well – I placed about a dozen in a plastic container and froze them. They thaw out perfectly for midmorning snacks and school lunches!

Desserts, Snacks