Summer Pies

Chocolate Marshmallow Pie

 

Chocolate Marshmallow Pie

 For the crust:

One 9-inch baked chocolate cookie or one 9-inch baked pastry crust

 Ingredients:

  • 30 large marshmallows
  • 3 ounces semisweet or milk chocolate
  • ½ cup milk
  • 1 cup whipped cream
  • 1 cup whipped cream (optional)
  • Chocolate shavings (optional)

 Method:

Heat marshmallows, chocolate and milk in double boiler until melted. Remove from heat; cool. When mixture has cooled, fold in 1 cup whipped cream. Pour into baked pie crust. Refrigerate until ready to serve.

 For the garnish:

Top with whipped cream and chocolate shavings, if desired.

 Tested in the THASC kitchen. Photo by THASC.

 THASC is a unique small American business producing cards and other promotional products.

www.thasc.com

 

Black Forest Brownies

Black Forest Brownies

Ingredients:

  • 9 tablespoons slightly salted butter, plus extra for greasing
  • 5 oz. semisweet chocolate, chopped
  • 2 eggs
  • ¾ cup packed dark brown sugar
  • 1 teaspoon vanilla extract
  • ¼ cup + 4 teaspoons all-purpose flour
  • ½ teaspoon baking powder
  • 7 oz. black or red cherries, pitted and halved, plus extra to serve

 To Serve:

  • 2/3 cup heavy cream
  • Chocolate shavings

 Method:

Grease a 7 inch square cake pan or shallow baking pan and line it with nonstick parchment paper. Melt 2 oz. of the chocolate and the butter in a heatproof bowl set over a saucepan of gently simmering water (don’t let the bottom of the bowl touch the water). Beat the eggs, sugar and vanilla extract in a separate bowl until light and foamy. Stir in the melted chocolate mixture. Tip in the flour, baking powder, cherries and remaining chocolate and mix together until combined. Spoon the batter into the prepared pan and level the surface. Bake in a preheated oven, 350 degrees F, for 20-25 minutes or until just firm to the touch. Let cool in the pan, then transfer to a board and peel off the lining paper. Whip the cream in a bowl until peaking, then spread over the cake. Sprinkle with chocolate shavings and cut into small squares. Serve with extra cherries and rich chocolate sauce, if desired.

 Tested in the THASC kitchen. Photo by THASC.

 THASC is a unique small American business producing cards and other promotional products.

www.thasc.com

 

Getting Ready For New Year’s

fresh-carrot-cake
This cake will be a beautiful center piece for your New Year’s Party.

 

Fresh Carrot Cake

Ingredients:

  • 2 ½ cups cake flour
  • 2 ½ teaspoons cinnamon
  • 1 ½ teaspoons baking soda
  • 1 ½ teaspoons salt
  • 1 ½ cups oil
  • 2 cups sugar
  • 4 eggs, separated
  • 1 teaspoon hot water
  • 1 ½ cups grated carrots

Coconut-Pecan Frosting:

  • 1 cup evaporated milk
  • 1 cup sugar
  • 3 egg yolks, slightly beaten
  • ½ cup butter
  • 1 teaspoon vanilla
  • 1 ½ cups shredded coconut
  • 1 cup chopped pecans

Method:

In a bowl, combine flour, cinnamon, baking soda and salt. Set aside. In an electric mixing bowl, cream oil with sugar until well mixed. Add 4 egg yolks, hot water and carrots; continue mixing. Slowly add flour mixture, and mix well. Beat egg whites, and gently fold in until thoroughly mixed. Lightly grease and flour two 9 inch cake pans or a 9 x 13 inch baking pan. Pour batter into pans and bake in preheated 350 degree F oven 30-50 minutes, depending on pan size, or until cake tester comes out clean in center. Cool before frosting. For frosting, in saucepan over medium heat, combine milk, sugar, egg yolks, butter and vanilla. Cook, stirring, until mixture is thickened, about 12 minutes. Add coconut and pecans, and mix well. Cool until thick enough to spread, beating occasionally. Makes 12-15 servings.

Tested in the THASC kitchen. Photo by THASC.

THASC is a unique small American business producing cards and other promotional products.

www.thasc.com

Count Down To Christmas

carrot-cupcakes-with-orange-cream-cheese-icing
Sultanas work great in this recipe.

 

Carrot Cupcakes With Orange Cream Cheese Icing

Ingredients:

  • 2 cups all-purpose flour
  • ½ teaspoon salt
  • 1 teaspoon cinnamon
  • 4 large eggs
  • 1 cup sugar
  • 1 cup vegetable oil
  • 2 cups carrots, finely grated
  • 1 cup apple, finely grated
  • 2/3 cup chopped walnuts
  • ½ cup raisins (optional)

 

Orange Cream Cheese Icing:

  • ½ cup butter, softened
  • 1 (8 ounce) package cream cheese, softened
  • 1 pound powdered sugar
  • 2 tablespoons orange juice
  • 2 teaspoons orange zest

Method:

To Make The Cupcakes: Preheat the oven to 350 degrees F. Place paper liners in two 12 cup cupcake pans. Mix the flour, salt and cinnamon together in a small bowl and set aside. In a large mixing bowl, whisk together the eggs, sugar and oil until well blended. Fold in the grated carrots, grated apples, chopped walnuts and raisins. Fill each cup 2/3 full. Bake 18 to 20 minutes, or until a toothpick inserted in the center comes out clean. Cool completely.

To Make The Icing: In the bowl of an electric mixer, beat the butter and cream cheese together until very smooth. Gradually beat in the powdered sugar until fully mixed. Beat in the orange juice and orange zest. Ice the top of each cupcake.

Tested in the THASC kitchen. Photo by THASC.

THASC is a unique small American business producing cards and other promotional products.

www.thasc.com

Count Down To Christmas

orange-cinnamon-chocolate-chip-cookies
Use Christmas cookie cutters to make these delicious cookies more festive.

 

Orange Cinnamon Chocolate Chip Cookies

Ingredients:

  • 1 cup butter, softened
  • ¾ cup sugar
  • ¾ cup packed brown sugar
  • 2 large eggs
  • 1 tbsp. grated orange peel
  • 1 tsp. vanilla extract
  • 3 ½ cups all-purpose flour
  • 1 ½ tsp. baking soda
  • 1 ¼ tsp. ground cinnamon
  • ¾ tsp. salt
  • 2 cups (12 oz.) semisweet chocolate chips
  • 1 cup chopped walnuts

Method:

In a large bowl, cream butter and sugars until light and fluffy. Beat in the eggs, orange peel and vanilla. Combine the flour, baking soda, cinnamon and salt; gradually add to creamed mixture and mix well. Stir in the chocolate chips and walnuts. Cover and chill for 2 hours or until easy to handle.

On lightly floured surface, roll out dough to ½ inch thickness. Cut with a lightly floured 3 inch round cookie cutter. Place 1 inch apart on greased baking sheets.

Bake at 375 degrees F for 12-14 minutes or until lightly browned. Remove to wire racks to cool.

Tested in the THASC kitchen. Photo by THASC.

THASC is a unique small American business producing cards and other promotional products.

www.thasc.com

Count Down To Christmas

cookie-dough-bears1
This recipe is great to make with little helpers.

Cookie Dough Bears

Ingredients:

  • 1 package (about 16 ounces) refrigerated sugar cookie dough
  • 1 cup uncooked quick oats
  • Mini semisweet chocolate chips

Method:

Let dough stand at room temperature 15 minutes. Combine dough and oats in medium bowl; beat with electric mixer at medium speed until blended. Cover and freeze 15 minutes.

Preheat oven to 350 degrees F. Lightly coat cookie sheets with nonstick cooking spray. For each bear, shape 1 (1 inch) ball for body and 1 (3/4 inch) ball for head. Place body and head together on cookie sheets; flatten slightly. Form 7 small balls for arms, legs, ears and nose; arrange on bear body and head. Place 2 chocolate chips on each head for eyes. Place 1 chocolate chip on each body for belly button.

Bake 12 to 14 minutes or until edges are lightly browned. Cool on sheet 2 minutes. Remove to wire racks; cool completely.

Makes about 9 cookies.

Tested in the THASC kitchen. Photo by THASC.

THASC is a unique small American business producing cards and other promotional products.   www.thasc.com

 

Fun Food For Halloween

halloween-pumpkin-cake
The perfect cake for your Halloween Party. Everyone will enjoy this pumpkin.

Halloween Pumpkin Cake

Oil or melted butter, for greasing
1 ½ cups all-purpose flour
1 tablespoon baking powder
1 teaspoon pumpkin pie spice
¾ cup unsalted butter, softened
Generous ¾ cup light brown sugar
3 eggs, beaten
1 teaspoon vanilla extract
1 ½ cups coarsely grated pumpkin flesh

Topping:
3 tablespoons apricot jelly, warmed
A few drops of orange and black food colorings
1 lb. 12 oz. / 800 g ready-to-roll fondant
Black, green and yellow writing icing

Preheat the oven to 325 degrees F. Grease and line a 9 inch round, deep cake pan.

Sift the flour, baking powder and pumpkin pie spice into a bowl and add the butter, sugar, eggs and vanilla extract. Beat well until smooth, then stir in the pumpkin.

Spoon the mixture into the prepared pan and spread the top level. Bake in the preheated oven for 40-50 minutes, or until well risen, firm and golden brown. Let cool in the pan for 10 minutes, then turn out onto a wire rack to finish cooling.

Brush the cake with the warmed apricot jelly. Knead orange food coloring into about three quarters of the fondant and roll out to cover the top and side of the cake. Trim the edges neatly, reserving the trimmings.

Form the trimmings into small pumpkin shapes, then use the black writing icing to pipe faces and the green writing icing to pipe stalks onto them. Knead black food coloring into the remaining fondant, then roll it out and cut into bat shapes. Pipe eyes onto the bats using yellow writing icing, then place the pumpkins and bats onto the cake to decorate. Serves 10.

Tested in the THASC kitchen. Photo by THASC.

THASC is a unique small American business producing cards and other promotional products.
www.thasc.com

Like us on Facebook. www.facebook.com/thasc1977

Fun Food For Halloween

witches-hats
Fun and easy to make.

Witches Hats

1 package of Keebler Elf Striped Cookies
1 package of Hershey’s Kisses
1 tube of orange decorators frosting

Flip over the Keebler Elf Cookie and apply a nickel sized portion of frosting. Press the Hershey’s Kiss down onto the frosting and cookie. Let harden, and enjoy.

Tested in the THASC kitchen. Photo by THASC

THASC is a unique small American business producing cards and other promotional products.
www.thasc.com

Like Us On Facebook www.facebook.com/thasc1977

 

Fun Food For Halloween

mud-cups
Chocolate cookie crumbs can be purchased in the baking section of your local supermarket.

Mud Cups

Ingredients:
1 package (about 16 ounces) refrigerated sugar cookie dough
¼ cup unsweetened cocoa powder
3 containers (about 4 ounces each) prepared chocolate pudding
1 ¼ cups chocolate sandwich cookie crumbs (about 15 cookies)
Gummy worms

Method:
Let dough stand at room temperature 15 minutes. Grease 18 standard (2 ½ inch) muffin cups.
Preheat oven to 350 degrees F. Combine dough and cocoa in large bowl; beat with electric mixer at medium speed until well blended. Shape dough into 18 balls; press onto bottoms and up sides of prepared muffin cups.
Bake 12 to 14 minutes or until set. Gently press down center of each cookie with back of spoon. Cool in pans 10 minutes. Remove to wire racks; cool completely.
Fill each cup evenly with pudding; sprinkle with cookie crumbs. Garnish with gummy worms.

Makes 1 ½ dozen cookies

Tested in the THASC kitchen. Photo by THASC.

THASC is a unique small American business producing cards and other promotional products.
www.thasc.com

Like us on Facebook. www.facebook.com/thasc1977

Fun Food For Halloween

peanut-butter-alien-cookies
Try different flavors of jelly or almond butter to change up this recipe.

Peanut Butter Alien Cookies

Ingredients:
1 package (about 16 ounces) refrigerated sugar cookie dough
½ cup creamy peanut butter
1/3 cup all-purpose flour
¼ cup powdered sugar
½ teaspoon vanilla
Green decorating icing
1 cup strawberry jam

Method:
Let dough stand at room temperature 15 minutes. Grease 2 cookie sheets.
Preheat oven to 350 degrees F. Combine dough, peanut butter, flour, powdered sugar and vanilla in large bowl; beat with electric mixer at medium speed until well blended. Reserve half of dough; wrap and refrigerate.
Roll out remaining dough between parchment paper to ¼ inch thickness. Cut out 14 circles with 3 inch round cookie cutter; pinch 1 side of each circle to make teardrop shape. Place 2 inches apart on prepared cookie sheets. Bake 12 to 14 minutes or until set. Cool on cookie sheets 2 minutes. Remove to wire racks; cool completely.
Roll out reserved dough between parchment paper to ¼ inch thickness. Cut out 14 circles with 3 inch round cookie cutter; pinch 1 side to each circle to form teardrop shape. Place 2 inches apart on prepared cookie sheets. Cut out 2 oblong holes for eyes. Make small slit for mouth. Bake 12 to 14 minutes or until set. Cool on cookie sheets 2 minutes. Remove to wire racks; cool completely.
Spread icing on cookies with faces; let stand 10 minutes or until set. Spread jam on uncut cookies. Top each jam topped cookie with green face cookie.

Makes 14 sandwich cookies

Tested in the THASC kitchen. Photo by THASC.

THASC is a unique small American business producing cards and other promotional products.
www.thasc.com

Like us on Facebook. www.facebook.com/thasc1977