Recipe review: Cinnamon Roll Cookies

Recently I came across this recipe from Picky-plate for cinnamon roll cookies and I really wanted to try them. 


I did. Make them. They are so tasty. And like she says, surprisingly better cold. I don't know why but the cold does something that makes me want eat them all. These are chewy, just the right amount of sweet, buttery and fantastic. 

   I didn't take pictures of my cookies, so here is one from her blog 

just so you know what you are getting yourself into.  

  

The recipe straight for her lips blog:


"Cookie:

2 Cups sugar
1 Cup butter, softened
3 eggs
1 teaspoon vanilla
1 Cup sour cream
6 Cups flour
2 teaspoons baking soda
2 teaspoons baking powder
1/4 teaspoon salt

Filling:

1 1/2 softened butter
1 1/2 Cups packed light brown sugar
1 1/2 Tablespoons ground cinnamon

*You can find the recipe for frosting on her site, I bought a tub of cream cheese frosting because I was being lazy but I didn't frost most of the cookies, I actually liked them better without the frosting.* 

Cream the sugar and butter. Add eggs, vanilla and sour cream until combined. Add the baking soda, baking powder, salt and flour one cup at a time until well combined.

Divide the dough in half and wrap each half in plastic wrap and refrigerate at least 2 hours.

Once chilled, cut each disc into thirds and roll into a 1/8 inch thick oval. Spread each rolled pieces of dough with 2 Tablespoons softened butter, 1/4 Cup packed brown sugar and 1/4 teaspoon cinnamon. *I took the filling ingredients and mixed them all together like a spread. But do however you wish. I like being different.*

Start rolling from the long end closest to you, rolling into a log shape.  Using a sharp knife, cut 1/2 inch pieces of dough.  Bake at 350 degrees for 9-11 minutes. Remove and let cool for 5 minutes before removing from baking sheet."

Seriously of you don't make themse I just might disown you. Check out her website. I just saw her recipe for walking tacos (the one good thing about middle school) and I want. 

Happy Valentine's Day!

Have a great day whether you are single or have someone special to celebrate with.

Go out with friends, or out to dinner with the one/s you love. Print some valentine days cards out if you don't have time to get to the store or if you forgot!

Enjoy your day! Celebrate all the love you have in your life, be it a husband, wife, boyfriend, girlfriend, friends, parents, or kids.

If all else fails and you get ditched, dumped, or simply don't have a valentine, go to the store and buy some candy, it's on sale by now. 

And remember, Sasquatch loves you!

Chocolate covered everything

Valentine's Day is fast approaching and if you are still stumped on what to do for whoever it is that you want to do something for just cover something in chocolate and tada! All done.

What you may need:

• Strawberries, Graham crackers, marshmallows, heart shaped strawberry favored peeps, or her/his favorite cookies
• Chocolate
• and possibly sprinkles

How simple is that?

First you need to melt the chocolate. You can do this one of three ways:

1. Microwave, place chocolate in bowl and microwave for about 20 -30 second increments stirring in between. Watch the chocolate carefully and do not burn b/c thats no way to show someone you like/love them. Unless you are being mean and want them to eat burnt chocolate. If meanness is the case, exit this web page, turn off the computer and go get a hobby. Anyway, I usually only microwave when I have a small batch of chocolate to melt, it takes to long to get it all melted for me. 

2. Double boiler. Place a pot of water on the stove and bring to a boil, place a bowl or another pan over the water but make sure it is not touching the water and turn down the heat to low. Add chocolate and stir as it begins to melt. I don't really like this method because I find it hard to keep the temperature consistent and my chocolate always separates or starts to gets hard fast (insert inappropriate "that's what she said" joke here). 

3. A crock pot. Just plug in the crock pot, and add the chocolate and stir as it begins to melt. I have a mini crock pot that I bought just for melting chocolate.  It keeps an even temp and it super easy. I love it.

Line a cookie sheet with wax or parchment. I had to use aluminum foil because it was all I had, so use that if you want instead.  Melt your chocolate. Grab what ever it is that you are going to be dipping and dip it. Very gently shake to remove excess chocolate and lay on the cookie sheet to cool and harden. 

If you want to add sprinkles do so now while the chocolate is still wet. If you want to add some fancy white chocolate squiggles (is that the right term? squiggles?) just melt some white chocolate, dip a fork in it and wildly fling it over what ever you want. Preferably the food you just dipped and not children, animals or walls. 

Once they are harden you can arrange thing in a pretty bowl like the one below. Or you could get some mini cupcake liners and arrange then beautifully on a plate and you date/lover/friend/whatever will be swoon and be mighty impressed.

See how pretty in the bowl? Please also note the blue arrow in the in upper left corner and the sleeping dog. This has nothing to do with anything but I thought you should see. 

Easy Decorating Tip 8,367

 So here is yet another easy decorating tip for another Holiday, Valentine's Day!
I whipped up some brownies the other day and decided I wanted to make them festive.

What you may need:

• Fresh Baked Brownies or Store Bought Brownies
• Powdered sugar 
• A fine mesh sieve or any mesh strainer
• wax paper, parchment paper or any paper you can cut
• scissors 
• Valentinesque sprinkles, I just bought this from Wilton.

So bake or unwrap your brownies, take what ever paper you are using and cut out a heart. Lay the heart you just cut out where ever you want on top of the brownies.

Load up your mesh strainer sieve or whatever it is you call it with powdered sugar and gently shake it over your brownies. When it is to your satisfaction remove the paper hearts and Viola! All done. 

You can add some sprinkles so jazz them up little. So simple and now you have fancy brownies. Sort of.  Oh well enjoy! 

Happy birthday, Kay!

One of our very own, Kay, is celebrating a birthday today! 

She's such a creative baker with a wonderful soul. 

She is absolutely hilarious and one of the best friends you could ask for. 

Please join us in wishing a very happy birthday to Kay!

We love you, Kay! Happy birthday!

xo Katie & Nicole

Via

Pineapple Upside Down Cake

So I couldn't get pictured because everyone ate my cake before I could get a camera near it. Oh well saves you from an over photoshopped bad pic from me!

link

This cake is super simple and very easy and very moist. You'll love it.
This is my favorite comfort food. I love pineapple upside down cake, it reminds me of my dad and grandma. We always bake ours in a caste iron skillet so got buy one! Or not it's ok but your life will be so much better if you get one. We usually double this recipe and bake it in a 13 1/2 inch monster skillet but bake in any pan you wish.

What you need:

1 20oz can Crushed Pineapple, very well drained-reserve the juice!

1 20oz can Pineapple Chunks or Rings, drained-juice reserved

1 Box Yellow Cake mix, yea it's a box mix so sue me. For the love of cake, do NOT get pineapple flavored cake. 

1/3 cups of Vegetable Oil
3 Eggs
1 1/4 cup reserved Pineapple juice
2/3 cup of Brown Sugar
about 7 tablespoons of butter

Preheat oven to 350º.

In a large bowl add the cake mix, oil, pineapple juice, and eggs and beat well. Mix about 2 minutes. Once it's all nice and combined, add the drained crushed pineapple.

Grease you pan very well. Evenly sprinkle the brown sugar. Evenly place the pineapple rings or chunks on top of the brown sugar. Slice the butter thinly and place it, once again, evenly over the brown sugar and pineapple. You want a lot of butter so when you flip the pan the cake doesn't stick to the top. If you don't think you have enough, add more. Any extra butter will just soak into the cake. Hey! Don't give me that look! It's cake, it's supposed to be fattening.

Carefully pour the batter into the pan. Bake at 350º for 40 minutes. Depending on the pan you use you might need to decrease or increase the baking time. Just test with a toothpick!

Let cool for about 30 minutes and run a knife around the edge of the pan, and carefully place a cake plate or whatever you are planning on serving the cake on and flip! Sometimes there are remnants of pineapple or sugar left in the pan, if you used enough butter there shouldn't be much, But just run a spoon around the pan and scoop all the goodness and eat it or put back on the cake.

Kay

Merry Christmas!

Hope you are enjoying a nice day with family and friends!

Remember, Sleep in tomorrow! And eats lots of left overs!

Katie, Kay & Nicole

Decorating cookies

I decorated cookies with the little bros over the weekend. I'm a little cookied out so I just used one of those cookie mixes that you just add butter and an egg. They were good, probably even better because I didn't really have to do much except mix.

I busted out my holiday sprinkles, a few tubs of frosting, some food coloring and the cookies I had made the night before and we were ready to decorate.

Any one up for some caroling around the christmas tree? I did have Gingerbread men to go with the Gingerbread ladies but someone ate all the men so the women are lonely now. Poor ladies, better get out the milk. 

When I was getting ready to make the cookies I was looking through my cookie cutters and found all my little tiny cookie cutters. I almost forgot I had them. A friend of mine gave them to me freshman year in high school way before I ever thought baking was fun. Mia? How the heck did you know my future would lead to much baking and I would find these necessary to my life someday? 

Look how cute

Oh how adorable these little candy canes look next to the giant one. Is it weird that I think a cookie is adorable? They are also delicious if that makes a difference. Delicious and adorable. 

 

This little Cyclops isn't as cute but I like him. 

Betcha never had a Colonel Sanders cookie. Be jealous. Why is Colonel pronounced Kernel? I never understood that and doubt I ever will. It should be pronounced Colon-ell....wait... I think I just answered my own question. Who wants to be called a digestive system. Sorry this cookie post took an unexpected turn. Disregard everything after "jealous".

This is what happens when little brother number 2 gets bored. He stacks 4 cookies with frosting and calls it a day. 

And this is what happens when I tell he needs to help finish decorating the enormous pile cookies I baked. He piles on the frosting and calls it a day. 

Little brother number 2 also "accidentally" messed up a bunch of cookies he was decorating and had to eat them. He couldn't figure out why he didn't feel good 7 cookies later.

Have you finished you holiday baking yet?

Not feeling up to holiday baking? You could always buy one of those pre-made Pilsbury holiday cookie logs. You know the ones that have the holiday image on them and you just slice the cookies. Actually, I think you don'y even have to cut them anymore, they come in a sheet and you just have to bake them. Just get some of those, a tub of frosting and some sprinkles and your done! Easy peasy.

(via)

Kay

Free Download!!

Here are TWO Free Downloads I've been working on just for you. It should print nicely on an 8 1/2 by 11 sheet of paper. I recommend printing them on card stock.

Click here to download Set 1 Christmas Gift tags


Click here to download Set 2 Christmas Gift tags


I'm not good at explaining things so I shall explain with the aid of a picture!

(click to enlarge)

When you click the links for the tags you will be whisked away to Google Docs seen above, click File, then you can Download Original or Print (PDF).  Enjoy! 


Kay

Baking Tip List - Cookie Week

The final recipe for Cookie Week has been posted, but we're not done yet! We've compiled a few baking tips to help you in the kitchen this holiday season.



1. Out of powdered sugar? You can can make your own if you don't want to brave the stores. Just put regular, granulated, sugar 1/2 a cup at a time in a food processor or coffee grinder and pulse until you have powdered sugar. Voila!


2. If you’re like me, you forget to take the butter out of the fridge for softened butter in recipes. Cut butter into even chunks and microwave on low for 10 seconds. Check the butter and repeat if necessary, be careful to not let it melt. Properly softened butter is the secret to many a good cookie recipe!


3. If you have multiple pans in the oven, do not let them touch. It can create hot spots and the touching spots might over cook.


4. When melting chocolate for dipping or coating, WATER IS EVIL. It will cause the chocolate to separate and that is a terrible thing. Also white chocolate is more prone to burning, so watch the temperature.


5. When I have a lot of chocolate dipping I need to do, like if I am making cake balls, dipping fruit or other food, I use a mini crock-pot for melting. It’s the perfect size, and it keeps a constant temperature.


6. Coat candy or fruit with flour before putting into batter. It will keep them from sinking to the bottom of the cake or cookie.


7. When baking cookies, it's important that they are all the same size to ensure even cooking. For drop cookies, use an ice cream scoop or cookie scoop, like this one, to take the guess work out of evenly sized cookies. (Hint: Do the same thing for cupcakes & muffins!)


8. If a cookie recipe isn't as soft or crisp as you'd like, adjust the baking time. Pulling the cookies out of the oven when the centers are still a little gooey will give you a softer cookie. Leave them in longer if you like more of a crunch (but not so long that they burn!) Also, you can make a cookie softer by swapping in a little light brown sugar for regular, granulated sugar. 


9. Parchment paper makes clean up a breeze. I use it all the time instead of greasing my baking sheet!


And the most important baking tip...
10. Turn the oven off after you're finished baking. We don't want any fires now, do we?


Do you have any baking tips to share? Post them in the comment section!

Holiday Thumbprints

Trying to think of another holiday cookie I could make, holiday thumbprint cookies with a Hershey Kiss in the middle came to mind. I always see them at Christmas parties or on cookie plates but I've never had one. These are good cookies but have a cake like texture.  
            
Yields approx. 36 cookies
         
Ingredients:
1/2 cup of Butter
1 Egg
1 1/2 cups Flour
1/2 tsp Baking Soda
1/4 cup Milk
1 cup Sugar
1 1/2 tsp Vanilla
1/3 cup Cocoa powder
1/4 tsp Salt
Approx. 36 Hershey Kisses, one 10 oz bag had more than enough. I used the peppermint ones


Preheat oven to 375º
Beat the butter, sugar, egg and vanilla in a bowl until well blended. Mix together in a separate bowl the flour, cocoa, baking soda and salt. Than add this to the butter mixture alternately with the milk in about three additions. Blend well. Cover and refrigerate the dough for about one hour. 


**Scoop the dough, a tablespoon full, onto the baking sheet and bake for 8-10 minutes. Let cool a few minutes on cookie sheet then transfer to a cooling rack. 


**Here is one thing I can't decide on; when to add the Hershey Kisses. I pressed some into the dough balls before I popped them into the oven and let them bake with the cookies. They held their shape nicely but the tips of the kisses did start to brown a little, which isn't really a big deal. 

These were baked with the Hershey Kiss. See still pretty. 

And I added some powdered sugar to distract from the brown candy. 

I also pressed some of the Kisses into the dough right after they came out of the oven. These ones melted into a nice puddle of chocolate, which also isn't a big deal. But to me they just weren't as pretty so I sprinkled them with a little bit of crushed candy cane and I was happy with the results. You could sprinkle them with red and green sugar or some nice festive holiday sprinkles. 

Both look nice and they taste the same so it's completely up to you!

recipe adapted from Hershey's
  
Kay

Cranberry Oatmeal Cookies w/Orange glaze

I'm not a fan of oatmeal raisin cookies but I love oatmeal cookies of every kind. I also really like dried cranberries, so instead of making plain oatmeal cookies or chocolate chip oatmeal cookies, I made Cranberry Oatmeal cookies. 

And since the combination of orange and cranberry seem so popular, I wanted to make an cranberry orange cookie. I was going to add the orange zest to the cookie dough but I really wanted to be able to taste it so I made an orange glaze that adds a hint of orange and sweetness to the cookie. 

Yields approx. 48 cookies
Ingredients

For Cookies: 

1 cup Butter - softened

1 1/4 cups firmly packed Brown Sugar

2 Egg

2 tsp Vanilla 

1 1/2 cups Flour

1 tsp Baking Soda

2 tsp Cinnamon

1 tsp Nutmeg

1 tsp Salt

2 cup Old Fashioned Oats

1 1/2 cups dried Cranberries

For Orange Glaze:

1 1/2 cups Powder Sugar

3 tbs Orange Juice

1 tbs Orange Zest


In a bowl mix the flour, cinnamon, nutmeg, salt and baking soda. In another bowl cream the butter and sugar. Add the vanilla and eggs mix until smooth. Then add in the flour mixture, once combined add the dried cranberries. 


Using a sorbet scoop or a tablespoon, scoop dough on to a cookie sheet and bake at 350º for 10-12 minutes or until golden brown. Leave on the cookie sheet for a few minutes then transfer to a cooling rack. 


While the cookies are in the oven, begin making the Orange Glaze. 
Whisk together the powder sugar, orange juice and orange zest. Add more O.J. for a thinner consistency OR add more powder sugar to thicken it up as you wish. It should be thick but pourable, not super runny. If you have one, pour the orange glaze into a squeeze bottle otherwise just leave it in the bowl.


Once the cookies have cooled drizzle the orange glaze over the cookies. If you don't have a squeeze bottle, dip a fork into the glaze and drizzle over the cookies. The icing will set up if you let them sit out for about half an hour. Store in an air tight container. Enjoy! 

Kay

Chocolate Peppermint Bark Cookies

I mentioned in the peppermint bark post that I would be using it in some cookies. I didn't have a recipe for the cookies I wanted to make but I knew what I wanted, a chocolate chocolate chip cookie using peppermint bark instead of chocolate chips. 

While I am all for playing with recipes and tweaking them to see what you get and how great you can make them, I don't do well with baking failures. So Instead of playing with a recipe I scoured the internet looking for a good chocolate cookie that I could use but nothing looked good enough. Then I came across 101cookbooks and they have a fabulous recipe for Chocolate Peppermint Bark Cookies. 

Yields approx.: 48 cookies

Ingredients:

3 cups Flour

1 cup cocoa powder

1 tsp baking soda

1 tsp baking powder

3/4 tsp Salt

1 cup  Butter, softened

2 cups sugar

3 Eggs

1 tbs Vanilla

2 cups peppermint bark, roughly chopped  

Optional crushed candy canes

Mix the flour, cocoa powder, baking soda, baking powder, and salt in a bowl. 

In another bowl, cream the butter and sugar. Add the eggs one at a time, be sure to scrap down the sides of the bowl a few times. Then stir in the vanilla.  Add the dry ingredients in increments, stirring between each addition.  Stir in the peppermint bark by hand until it is evenly incorporated. 


Reserve a bit of the bark to sprinkle on top of the cookies before you pop them into the oven. And if you want, crush up a few candy canes to sprinkle on top for some extra color once you take the cookies out of the oven.

Using a sorbet scoop or a table spoon, scoop onto baking sheets 1 inches apart and bake @ 375º for about 10 - 14 minutes. The recipe says that the cookies will flatten out but mine didn't so what I did was dust the bottom of a glass with some cocoa powder and press the cookies down.  Cool the cookies on the cookie sheet for a few minutes, then transfer to a cooling rack. While they are still a little hot, sprinkle with the optional crushed candy canes. 

Kay 

Quick and Easy Holiday Decorating tip

You are probably busy, running around all day, working, trying to get everything on your "To Do" list accomplished. With Christmas quickly approaching there just doesn't seem to be enough time to do everything. Christmas quickly coming up also mean you or someone you know is probably doing a lot of holiday baking.

I don't know about you but I bake when I am stressed. I'm guessing for others, baking is stressful. So if your boyfriend/girlfriend/in-laws/other miscellaneous family or friends are visiting and you want to impress them with wicked baking skills all you need is a tub of frosting and some sprinkles. Oh sweet sprinkles. How you can make anything look festive. 

What you need: 

Sprinkles, any shape, color size depending on the holiday or your mood

A tub of frosting an flavor

homemade cupcakes or cookies OR store bought or cookies  

See this sad,pathetic cupcake? He is all naked and vulnerable and DANG IT! He doesn't like it one bit! 

So mister cupcake, this is what we will do. COVER YOU IN SPRINKLES!

I feel the holiday spirit blooming already. 

There are so many varieties of sprinkles. I had no idea. When I was little my parents only bought the colored sugar. I never knew about the delightful world of sprinkles. There are all sorts of colors of jimmies like the one pictured above. Really, you could find any shade you desired if you looked hard enough.

There are sprinkles shaped like snowflakes. I feel like I'm in a blizzard of sprinkles.

Here is the standard colored sugar. There are so many colors available. Red and green (and white if you so choose) make this ordinary cupcake extraordinary and christmas like.

You can smear a cookie, store bought, homemade or semi-homemade with some frosting and throw on some nonpareils! What exactly are "pareils" and why can't these little guys be them? Just doesn't seem fair. 

There are these large confetti sprinkles just hoping to help some poor old Scrooge feel the Joy of the Holidays with their giant size and colorful appearance. 

And finally here are some festive red jimmies, some white stars and green tree sprinkles. 

It's so festive it makes me want to slap a clown carrying christmas presents. I don't really know what the means but thats not the point. The point is, they turned the plain cupcake into a christmas extravaganza in a mere 2 seconds. 

No need to stress over doomed christmas baking! Just buy some sprinkles, and slather on a good layer of store bought or homemade icing and cover that sucker with sprinkles and everyone will think you are a baking genius. 

Bake it Pretty has a fantastic selection of sprinkles and other baking goods. I'll probably end up in the poor house because of them but at least they will be able to stay in business.

Kay

Peppermint Bark!

Tis the Season for lots of candy, chocolate and baked goods. I am making peppermint bark cookies later so I decided to make my own peppermint bark. (Just an FYI, I just got a new camera after an unfortunate accident with the washing machine and I went a little crazy taking pictures of the peppermint bark.)


Also I used Almond bark for the bottom layer so that it would set nice and hard. You don't have to do this, you can temper your bottom layer of chocolate or just keep the final product in the fridge so it won't get too soft. 


Ingredients:


5 Candy Canes (I used 3 red and white and 2 red, green and white just for some extra color)
16 oz Almond Bark or baking chocolate
16 oz White chocolate chips


You will also need:
A double boiler and a cookie sheet lined with parchment paper. 

Begin by crushing up the candy canes, I took 2 of the red and white candy canes and crushed them up to a really fine powder. 


Then I crushed 2 of the candy canes with green in them and 1 red and white candy cane into large chunks.


Then using a double broiler melt the chocolate. Be sure to not let the water touch the bottom of the bowl, do not let the water boil - we want a simmer and to stir the chocolate! 


Once it's all melted, throw in candy candy cane powder. Stir it around then pour on to the cookie sheet and spread out in an even layer. Pop it into the freezer for 20 minutes to let it set.

Once the chocolate is set, begin melting the white chocolate. When it begins to melt, stir constantly and for the love of all that is chocolate, avoid burning. 

Then pull the chocolate out of the freezer and carefully pour the white chocolate over it and smooth it out. I was impatient and melted my white chocolate too soon so when I was ready to pour it, the chocolate hadn't set yet so they marbled a little. But it's ok! It just makes it even more pretty. 

After you have an evil even layer of white chocolate over the chocolate, sprinkle the crushed, colorful candy canes. Place in freezer for about 30 minutes then move to fridge until set.

Once it is completely set, break it apart and store in an air tight container.

P.S. I used a smaller cookie sheet, which resulted in thicker hunks of peppermint bark but thats ok too because I'm cutting it up for chunks in a cookie. 

Check out the awesome pictures. Told you I went crazy with my camera. 

Kay

Chocolate pie - FAIL

I had pie crust I needed to use and chocolate I wanted to use. I found this recipe, grandmas chocolate pie, not my g-ma, her g-ma. I thought it would be easy to make. A no brainer. Well apparently, I have no brain. 


My pie was a failure. A complete failure. I shouldn't even show you this but even thought the pie looked terrible and was a little lumpy, it still tasted pretty darn good. 


I've been using this crust. I rolled it out, no problems there. I preheated the oven, no problem. I put the pie crust in the pie dish, no problem. Then I put it in the oven and thats where things started to go wrong. 


The oven ruined my pie. Lets take a look at a crappy picture that just emphasizes my failure. 

Please note the giant air bubble in the center of the crust, even though I pricked it many times with a fork. Also note the edges of the pie crust, which have decided they do not want to stand tall and proud and have folded over and sunken into the air bubble center. 

Oh what's that? You want a closer look at failure crust? Well here ya go!

I call this one Fail of Life. 


After this failure, I thought well its not too bad, I can just finish making the filling and pour it over the crust and make a sort of chocolate tart. 


Yes! A Chocolate Tart is the solution to my failure. I have found the answer!


Then I began making my filling. I melted my chocolate, added the milk and sugar, some flour and a few egg yolks, I added everything I was supposed to and began to cook the filling. I made sure the temperature was just right and whisked my little heart out, trying to make sure that no lumps would form but guess what? Failure pie decided it wanted lumps despite my attempts to keep lumps out.


I then decided I didn't care anymore and just poured the lumpy disaster into the crust that gave up on life and called it a day. I didn't even bother making the meringue that the recipe called for. I couldn't bear anymore impending failure. 


Lets take a look at the completed pie now. 

See the lumps?  They are there, mocking me. 

Here is a large, complete view of my failure. Feel free to gawk and point and giggle a little. 

Here is the recipe if you so choose to try and make this pie. Don't let the ugly appearance of mine keep you from making this pie. It still tasted great. Hope it works out better for you than it did for me.  

Grandma’s chocolate pie
1 pie 8 inch crust, pre-made or homemade

Filling ingredients:
4 tablespoons of cocoa or 1 1/2 squares of baking chocolate
3/4 cups of sugar
5 tablespoons of flour
1/4 teaspoon of salt
1 1/2 cups of milk
1/2 teaspoon of vanilla
2 egg yolks, beaten slightly
1 tablespoon of butter

Meringue ingredients:
2 egg whites
1/8 teaspoon of salt
4 tablespoons of sugar

Method:


Mix your sugar, flour, salt, cocoa, eggs and milk (all except vanilla and butter) with a whisk.
Cook while stirring on medium until it bubbles and thickens, about five to 10 minutes. If it becomes lumpy, just beat out the lumps.

Remove from heat and stir in your vanilla and butter. Meanwhile, poke holes in your pie crust with a fork and bake it at 350 until it’s brown, about 20 minutes.

Beat your egg whites with salt and when they start to get fluffy add the sugar. Pour the chocolate custard into the baked pie shell and top with the beaten egg whites. Bake it until it the peaks on the meringue are lightly browned, about 10 minute.