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Subject: [Chocolate Caramel Pumpkin Pie] - February22, 2007



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*Welcome to -Pakadeva's Chocolate Recipes:

February Chocolate giveaway is:
A tin of "The Chocolate Traveller", Milk Chocolate Wedges ( International W*N )
For an entry...what is your favourite Chocolate?
mailto:rpkdv@nf.aibn.com?subject=Favourite Chocolate:)


Hi Patsy,
I just received the cutting board I won in the mail. It's really nice. I know I will use it a lot. Thank you so very much.
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*-=*=-*Chocolate Caramel Pumpkin Pie*-=*=-*
   

1 bag Milk Chocolate Covered Caramels, unwrapped
1 15-oz. can solid pumpkin
1/2 cup sugar
1/2 teaspoon salt
1/2 teaspoon pumpkin pie spice
2 large eggs
1 12-oz. can evaporated milk (reserve one tbsp for the chocolate drizzle)
1 1/2 cups whipped cream
1 15-oz. box refrigerated pie crust
1 9-inch pie plate
Disposable piping bag, or 2 resealable plastic bags
Star-shaped pastry tip

Reserve 8 Milk Chocolate Covered Caramels on the side. Roughly chop the rest of the candy. Preheat oven to 425?.
Line the pie shell with the prepared pie crust. Sprinkle the chopped candy around the bottom.
In a mixing bowl, whisk together the pumpkin, sugar, salt, eggs and evaporated milk until smooth. Pour the mixture into the pie crust.
Bake for 15 minutes at 425?, then reduce temperature to 350?, and continue baking for 40-45 minutes.
Remove pie from oven, transfer to a wire rack, and let cool completely.
To decorate the pie top, melt the reserved Milk Chocolate Covered Caramels and the reserved tablespoon of evaporated milk for about 45 seconds in the microwave, stirring frequently. Transfer the mixture into a resealable plastic bag and snip the corner. Set aside.
Set the star tip into a piping bag or re-sealable plastic bag (with a snipped corner). Fill the bag with whipped cream, and pipe 16 rosettes around the outside edge of the pumpkin custard. Drizzle the reserved caramel mixture over the rosettes.


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*-=*=-*Chocolate Pecan Drops*-=*=-*
   

1 bag Rich Dark Chocolate
8 tablespoons butter
1/3 cup flour
1/4 cup cocoa powder
1 teaspoon baking powder
1/4 teaspoon salt
2 large eggs
2/3 cup sugar
2 cups chopped pecans
2 cookie sheet pans
Foil paper

Preheat the oven to 325 degrees. Line the sheet pans with foil and set aside.
Melt half of the Rich Dark Chocolate with the butter in the top of a double boiler until smooth. Remove from heat and let cool to room temperature. Meanwhile, roughly chop the remaining chocolate and set aside.
To make the batter, combine the flour, cocoa, baking powder and salt in a small bowl, set aside. In a large bowl, beat the eggs and sugar until thick and light yellow, about 2 minutes. Stir in flour mixture and cooled chocolate and beat for 1 minute. Fold in the remaining chopped Rich Dark Chocolate and nuts. Drop tablespoons of batter onto the prepared cookie sheet pans about 2 inches apart. Bake for approximately 10 minutes, or until just firm. Remove from the oven, transfer to a wire rack and cool for 5 minutes before removing from the cookie sheet pans. Makes 36 cookies.


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*Smiles*
Mother & Daughter.
?..· ???)) -:¦:-
?.·? .·???)) Patsy & Kay *S* xoxoxo
((??.·? ..·? -:¦:- -:¦:- ((??.·?*
 
 
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Patsy Rideout
Pakadevas-Chocolate-Recipes
PO Box 448 Thessalon, Ontario
Canada P0R1L0
*Con`tact: rpkdv@nf.aibn.com  









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