Updated 12/1 – 9:29 AM
We’ve selected 30 recipes to make and taste here at Title Nine. We’ll be eating, eating and eating some more (then voting) next Monday, December 6th. Stay tuned for our lucky 9 winners!
Updated 11/29 – 3:43 PM
Thank you for submitting your awesome recipes! Stay tuned for winner selection details.
Submit your good to be bad (bad for you, but oh so delicious) recipe below for a chance to win one of nine Guilty Pleasures Gift Baskets. Plus, all of the winners will be featured in our very own T9 cookbook. Recipes must be submitted by Sunday, November 28th, 11:59pm Pacific to be eligible for a gift basket.
We’ve partnered with these fine folks:
(to bring you mouthwatering prize baskets)
The Ultimate (not soo bad for you) Pumpkin Pie Recipe
One recipe short crust pastry (your favorite)
11/2 cups pureed cooked or roasted pumpkin
3 Tablespoons melted butter
1/2 cup brown sugar
1/4 cup maple syrup
1/2 teaspoon freshly grated nutmeg
1/4 teaspoon ground cloves
1 Tablespoon chopped candied ginger
3 eggs separated
1/2 cup milk
1/4 cup heavy or whipping cream
(above two may be substituted with 3/4 cup half and half)
sweetened whipped cream for garnish
Make the pastry and put it in a 10″ pie plate. Trim and flute.
Preheat oven to 350F. Combine all the ingredients except the egg white and sweetened cream.
Beat the egg whites until stiff then fold them into the pie mixture. Pour mixture into pie shell and bake until toothpick inserted in the center comes out clean, about 50 minutes. Cool. Serve with sweetened whipped cream.
For special occasions I like to make cookie-cutter cutouts with the crust trimmings and place them on top of the pie for decoration. You can do this before baking because the souffle-like texture keeps them from sinking.
Adapted from Bert Greene
1/2 pound unsalted butter, softened
3/4 cup granulated sugar
3/4 cup dark brown sugar
2 eggs
2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon vanilla extract
2 cups extra bittersweet chocolate chips (I used Ghirardelli’s 72% for Baking, which are large chips)
1 oz baker’s chocolate
1 oz extra bittersweet chocolate chips
about 1 cup of brandy to cover cherries (reserve liquid after soaking)
1 cup dried cherries
Oven 375˚F
Put dried cherries in a bowl, add brandy enough to cover, set aside to soak.
Cream butter and sugar with an electric mixer, then add the eggs one at a time and beat until well blended
Mix flour, baking soda and salt in a separate bowl. Melt the bakers chocolate and 1 oz of the extra bittersweet chocolate. Next add the dry ingredients to the eggs, butter and sugar, beating a bit, then adding the vanilla and the melted chocolate. After everything has been well beaten together, strain the cherries and reserve the brandy liquid. Add the cherries to the mixture with two tablespoons of the brandy that they soaked in. Finally, stir in the chips.
Use two spoons to scoop out about a table spoon of cookie dough on a baking sheet. I highly recommend parchment paper if you have it! Bake for 10 minutes until lightly brown. Cool on racks for 2-3 minutes and store in a cookie tin or plastic sealed container for no more than 2 days.
Because nothing, nothing, nothing is as good as rich chocolate and whipped cream! I make my own pie crust, but you can use a store bought one or a graham cracker crust.
Chocolate Mousse Pie
9” pastry shell
2 1/2 c. milk
3 oz. baker’s chocolate
1c. sugar
3 tbsp. flour
3 tbsp. corn starch
1/2 tsp. salt
4 egg yolks, slightly beaten
2 tbsp. butter
1 1/2 tsp. vanilla
In a medium pan, combine 2c. milk and baker’s chocolate. Melt together over medium heat, stirring to prevent burning the chocolate. In a medium bowl, combine all dry ingredients. Gradually add remaining 1/2c. milk to dry ingredients and stir until smooth. Gradually add to chocolate. Cook over medium heat, stirring, until mixture is thickened and bubbly. Remove from heat, gradually add 1c. of hot mix to eggs, stirring continually. Return everything to pan. Bring to a boil- cook and stir 2 minutes. Remove from heat, add butter and vanilla, stirring until butter is mixed in. Pour into pastry shell. Cover with plastic wrap pressed directly to the surface of the pie and refrigerate until firm. Serve with whipped cream or cherry pie filling on top (or both!)
Very Decadent Chocolate Cheesecake
Filling:
4 packages of 8 oz. cream cheese bricks, softened
1 cup sugar
1 tsp. vanilla
8 squares of semi-sweet baking chocolate, melted
1/4 cup of hazelnut liquer
4 eggs
Crust:
18 Oreo cookies, finely crushed
2 Tbsp. butter, melted
Crust: Mix crumbs and butter, press onto bottom of 9-inch springform pan. Bake at 325 for 10 minutes.
Filling: Beat cream cheese, sugar and vanilla with electric mixer until well blended. Add chocolate, liquer and eggs, mix until just blended. Pour over crust.
Bake at 325 for 55 to 60 minutes or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing pan. Refrigerate for at least 4 hours prior to serving.
Coconutty Camping Cookies
We love these cookies on our camping trips. They are yummy and give us lots of energy!
1 cup brown sugar
1 cup butter
1 tsp vanilla
1 egg
1/3 tsp salt
1 Tbs baking powder
2 cups flour
2 cups quick cooking oats
1 cup chocolate chips
1 cup unsweetened coconut
1 cup toffee chips ( or crunched Heath Bar)
Preheat oven to 375 degrees Fahrenheit. Prepare a well greased cookie sheet. Mix the butter, sugar, egg and vanilla together until creamy. Combine the dry ingredients together in a separate bowl. Combine the two together. You may need to use your hands, the batter is very dry. On a greased cookie sheet, form the cookies into the size of ball you like. Pat them down with your hands or a fork, otherwise they will fall apart while cooking and eating.
Bake for 18 – 20 minutes. Remove from the cookie sheet immediately and cool on racks.
BAKED CACAO NIB CAULIFLOWER
(The savory combination of turmeric and crunchy cacao bean nibs makes for a delicious guilty pleasure.)
*Item quantities can be adjusted to suit tastes!
One head Cauliflower, chopped into two-inch pieces
1/2 large sweet onion finely chopped
2 Tbs. butter
4 Tbs. olive olive
1 Tbs. grated lemon zest
1/4 cup cacao bean nibs (roasted and unsweetened)
1/2 cup Swiss or Gruyere
Salt and pepper to taste
Heat oven to 400F.
Saute onion with butter till onions are very soft
Add turmeric, salt and pepper and cook for one minute.
Add olive oil and stir in cauliflower pieces till they are evenly coated with orange butter, oil and onion combination.
Roast in a two-inch deep glass pan for about 30 minutes. Stir two or three times as cauliflower softens and browns to ensure everything is equally coated with mixture and cooked fully. Stir in lemon zest, cacao nibs and cheese, bake for five minutes to melt cheese, then serve warm.
*Cheese can be omitted, or substituted with a half cup of cream.
*To lower the calorie count, steam cauliflower to partially cook. You’ll need less oil
to roast it.
*Bread crumbs can be added to top of dish during the final baking process to create a “gratin.”
Take your favorite brownie recipe, and after it comes out of the oven, paint it with a 1/4 cup Kaluha. Let cool. Soooo goooood. Kaluha fudge brownies.
pumpkin pie recipe…oh oh soo good, but oh so bad! 🙂
Pumpkin pie filling
1. 2 1/2 cups of cooked butternut squash, acorn squash, and New Mexico Acoma pumpkin if you have. 🙂
2. 2 eggs
3. 1 cup of sweetened organic or non organic condensed milk..love the sweet fatty thickness of this!!!
4. All pumpkin spice 1 tsp, 1 tsp cloves, 1tsp of cinnamon or a tad bit more, and a hint of nutmeg.
puree everything in a blender.
pie crust—best crust made with lard!! New Mexico GRANDMA’S FAVORITE AND A TRADITION. The lard was usually freshly rendered from butchering a pig—this was typically the only fat they had! No need to go to the store and buy BUTTER!
8 or 9 in. crust:
1 c. flour
1/2 tsp. salt
1/3 c. lard
2 tbsp. cold water
Mix everything together and nead for right consistency!
enjoy an old grandma traditional recipe that we use today!!! 🙂
Nothing says wicked indulgence more than a moist piece of chocolate cake, and my friends and family all agree, this cake wins most decadent and delicious with the hazelnut twist. It is pure bliss, as far as I’m concerned.
Chocolate Hazelnut Truffle Cake
2 ½ cups 2% milk
1 cup butter softened
8 oz. semisweet chocolate, chopped
3 eggs
2 tsp. vanilla extract
2 2/3 cups flour
2 cups sugar
1 tsp. baking soda
½ tsp. salt
Filling:
Nutella or other chocolate hazelnut spread
Ganache (for top)
10 oz. semisweet chocolate, chopped
2/3 cup heavy whipping cream
Instructions:
In a large saucepan, cook the milk, butter and chocolate over low heat until melted. Remove from the heat and let stand 10 minutes.
In a large bowl, beat eggs and vanilla; stir in chocolate mixture until smooth. Combine flour, sugar, baking soda and salt; gradually beat into mixture (batter will be thin). Transfer to three greased and floured 9-inch round baking pans. Bake at 325° for 25-30 minutes, or until a toothpick comes clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
Spread hazelnut spread between the layers but not on top.
For ganache, place chocolate in a small saucepan, bring cream just to a boil. Pour over chocolate; whisk until smooth. Cool, stirring occasionally, until ganache reaches a spreading consistency. Pour over top of cake and spread on sides or simply drizzle down sides. Chop hazelnuts over the top for even more decadent hazelnut flavor.
Don’t be fooled by the name. This pie for cheese addicts. Even the crust is made of cheese.
Spinach Pie
2 – 10oz packages frozen chopped spinach
1 – 8oz. package cream cheese (room temp.)
dash of salt
dash of pepper
dash of garlic powder
dash of parmesan cheese (or more if you like)
1 and 1/4 pound muenster cheese
Cook and drain spinach. Add softened cream cheese to spinach. Add salt, pepper, garlic powder, and parmesan cheese. Butter a 10″ pie plate. Line with slices of muenster cheese. Pour in spinach filling. Cover with slices of muenster. Bake uncovered at 350 degrees for 30 minutes.
This is outstanding warm but you will also have a hard time avoiding it when it is cold.