This is post number five hundred and eleven.

Five hundred and eleven post’s with roughly four hundred and twenty eight recipes.

Almost three full years of at home culinary training.

The start of the third annual Twelve Days of Treats

Friends, that is a whole lot of cooking.

Even if it was bad cooking, it was a whole lot of cooking.

After all of those posts and time and years, I am still completely capable of messing up.

Cooking is a lot like life. No matter how long you do it, you are completely capable of messing up. And just like in cooking, nine times out of ten if you mess something up you can fix it.

This dish is the perfect example. I got this whole thing ready to go. All pretty like. And then realized I missed a major ingredient.

Whoops.

But don’t worry, I fixed it. And it ended up just the way it should have been.

You will need…

4 ounces semisweet chocolate

 large eggs, lightly beaten

1 ½ cups light corn syrup

½ cup sugar

1 teaspoon pure vanilla extract

½ teaspoon salt

1 cup pecans

1 large ball perfect pie crust or 1 store bought basic pie crust

Start by preheating your oven to 350 degrees F.

Put the chocolate in a heat-proof bowl and set it in a large pot of water that is gently boiling.

Let the chocolate melt in this double boiler for about 30 minutes. Just until the chocolate has completely melted.

While the chocolate is melting, roll out the pie crust to fit or lay the pie crust in a 9 inch pie pan.

Then combine the eggs, corn syrup, vanilla, sugar and salt in a medium bowl.

While stirring the mixture together, slowly add in the melted chocolate. Make sure that you stir constantly while adding in the melted chocolate.

Pour the mixture into your prepared pie crust.

Note that right here is where I dropped the ball. I literally forgot to stir in the corn syrup until I had gotten the whole pie ready to go.

But right before adding it to the oven I realized there was a measuring cup full of syrup just waiting to be used.

So I removed the pie filling from the pan, added the syrup to the mixture, recombined, and refilled the pie pan.

And went on to bake a scrumptious, moist, dessert.

I am going advise against following my lead.

Instead, mix ALL the ingredients together and pour them into the pie crust.

Bake for 50 to 60 minutes, rotating halfway. Just so the filling is set and is no longer jiggling.

Set the pie aside and allow to cool for at least 4 hours.

Slice and serve.

Love and Beer Floats

Angela 

Chocolate Pecan Pie

4 ounces semisweet chocolate

 large eggs, lightly beaten

1 ½ cups light corn syrup

½ cup sugar

1 teaspoon pure vanilla extract

½ teaspoon salt

1 cup pecans

1 large ball perfect pie crust or 1 store bought basic pie crust

Start by preheating your oven to 350 degrees F.

Put the chocolate in a heat-proof bowl and set it in a large pot of water that is gently boiling.

Let the chocolate melt in this double boiler for about 30 minutes. Just until the chocolate has completely melted.

While the chocolate is melting, roll out the pie crust to fit or lay the pie crust in a 9 inch pie pan.

Then combine the eggs, corn syrup, vanilla, sugar and salt in a medium bowl. While stirring the mixture together, slowly add in the melted chocolate. Make sure that you stir constantly while adding in the melted chocolate.

Pour the mixture into your prepared pie crust.

Note that right here is where I dropped the ball. I literally forgot to stir in the corn syrup until I had gotten the whole pie ready to go.

But right before adding it to the oven I realized there was a measuring cup full of syrup just waiting to be used.

So I removed the pie filling from the pan, added the syrup to the mixture, recombined, and refilled the pie pan.

And went on to bake a scrumptious, moist, dessert.

I am going advise against following my lead.

Instead, mix ALL the ingredients together and pour them into the pie crust.

Bake for 50 to 60 minutes, rotating halfway. Just so the filling is set and is no longer jiggling.

Set the pie aside and allow to cool for at least 4 hours.

Slice and serve.

The best way I can think of to describe these mashed potatoes is that they are like a twice-baked potato with out the skin. But better.

And I don’t know if you have ever had a twice-baked potato, but they are pretty freaking awesome.

Lets just think about all the deliciousness for a second.

Mash potatoes are little clouds from heaven.

Creamy cheesiness makes everything taste comforting and warm.

And a crunchy top is the star on the top of the tree.

I don’t know what more you could want from me. This is pretty much just tastiness in a baking dish.

Boom. Mind blown.

You will need…

4 large russet potatoes, peeled and cubed

4 tablespoons butter (1/2 stick)

1 cup whole milk

1 ½ cups sharp white cheddar cheese

1 cup freshly grated Parmesan cheese

¼ cup Italian seasoned dry bread crumbs (or crushed croutons)

Salt and pepper to taste

Start by adding all the potatoes to a large pot and fill it with water just till the potatoes are covered.

Salt the water well and bring the water to a boil. Boil until the potatoes are very tender. About 20 minutes.

Preheat your oven to 400 degrees F.

Drain the potatoes from the water and add them back to the pot

Season the potatoes with salt and pepper and add in butter and the milk.

Mash the butter, potatoes and milk together until they are smooth.

Add in the cheddar cheese and ¾’s cup of the Parmesan cheese and stir until the cheese is melting.

Spread the mashed potatoes out in a 9 x 13 inch baking dish.

Top the potatoes with the rest of the Parmesan and the breadcrumbs.

Bake the potatoes for 20 minutes, until golden brown on top.

Remove from the heat and let them cool for 5 minutes.

Serve hot.

Love and Beer Floats

Angela 

Cheesy Baked Mashed Potatoes 

4 large russet potatoes, peeled and cubed

4 tablespoons butter (1/2 stick)

1 cup whole milk

1 ½ cups sharp white cheddar cheese

1 cup freshly grated Parmesan cheese

¼ cup Italian seasoned dry bread crumbs (or crushed croutons)

Salt and pepper to taste

Start by adding all the potatoes to a large pot and fill it with water just till the potatoes are covered.

Salt the water well and bring the water to a boil. Boil until the potatoes are very tender. About 20 minutes.

Preheat your oven to 400 degrees F.

Drain the potatoes from the water and add them back to the pot

Season the potatoes with salt and pepper and add in butter and the milk.

Mash the butter, potatoes and milk together until they are smooth.

Add in the cheddar cheese and ¾’s cup of the Parmesan cheese and stir until the cheese is melting.

Spread the mashed potatoes out in a 9 x 13 inch baking dish.

Top the potatoes with the rest of the Parmesan and the breadcrumbs.

Bake the potatoes for 20 minutes, until golden brown on top.

Remove from the heat and let them cool for 5 minutes.

Serve hot.

This weekend was a wonderful reminder of how blessed I am.