How To make Nutty Mississippi Mud Pie
1/2 c Roasted Pecans, chopped
1/2 c Roasted walnuts, chopped
2 ea Pie crusts, Prepared 9"
16 oz Cream cheese
8 oz Sour cream
8 oz Powdered sugar
1 ts Vanilla extract
1/4 c Sugar, granulated
2 tb Cornstarch
1 tb Flour
1/4 c Cocoa, powdered
1/4 ts Salt
1/4 c Milk
3 ea Egg yolks, beaten
2 c Milk
3/4 c Sugar, granulated
1 tb Butter
1 ts Vanilla extract
1 ts Almond extract
CRUST: Mix pecans and walnuts and add to your favorite pie crust recipe, or, if desired, use 2 frozen pie crusts, baked according to package instructions, with nuts divided evenly over bottom of crusts. Set aside to cool. FILLING: Mix cream cheese, sour cream, confectioner's sugar and 1 tsp vanilla with electric mixer or food processor until well blended. Divide evenly between pie crusts. Refrigerate for 2 hours or longer. TOPPING: In a bowl, blend 1/4 cup sugar, cornstarch, flour, cocoa, salt, 1/4 cup milk and egg yolks; set mixture aside. Place 2 cups milk and 3/4 cup sugar in a saucepan and bring to a boil over high heat, whisking constantly. Add to bowl ingredients. Transfer bowl ingredients back into saucepan and bring to boil, stirring constantly, over medium heat. Continue to cook for 5 minutes. Stir in 1 Tbsp butter and 1 tsp vanilla and almond extracts. Cool and spoon
over Pies. Refrigerate Pies. Makes 2 pies. From: Sandee Eveland Date: 16 Feb 94
How To make Nutty Mississippi Mud Pie's Videos
Milk-Chocolate Pudding Pie- Everyday Food with Sarah Carey
Sarah Carey shares a recipe that combines a vanilla wafer cookie crust with a semi-sweet and milk chocolate pudding filling; all topped with vanilla bean whipped cream.
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Sarah Carey is the editor of Everyday Food magazine and her job is to come up with the best ways to make fast, delicious food at home. But she's also a mom to two hungry kids, so the question What's for dinner? is never far from her mind -- or theirs, it seems! Her days can get crazy busy (whose don't?), so these videos are all about her favorite fast, fresh meals -- and the tricks she uses to make it all SO much easier.
Chocolate Mousse Pie || Chocolate Pudding Pie (Paleo, AIP)
This is the recipe for a delicious grain free and dairy free dessert that will blow your socks away! And also impress your guests! This is a delicious chocolate pudding pie made from real and grain free ingredients! The crust contains Lovebird cereal (which is grain free!). However, you can make the crust recipe without the cereal too if you live outside the US where it's not available. The filling is so chocolatey and pudding like which contrasts very well with the crunchy crust. So yummy! Hope you can try this recipe. If you do, please share how you liked it in the comments below and also share on instagram tagging me @Cook2Nourish
Happy Holidays! Enjoy!
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Cookie Magic: No bake Mississippi Mud Cookies Recipe!!!
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Nutty Chocolate & Banana Mudshake • Vegan Recipe • A Vegan Visit
A recipe recreation of one of the most delicious treats from my recent visit to Malaga, Spain.
This delicious nutty chocolate and banana mudshake is ready in a jiffy and is packed full of goodness - it makes the perfect post-workout snack or on-the-go breakfast!
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✯ Recipe:
aveganvisit.com/home/2018/4/27/recipe-nutty-chocolate-and-banana-mudshake
Serves: 1
Prep: 2 mins
• 220g frozen bananas (approx 2 bananas)
• 60g almond butter
• 20g cacao powder
• 20g coconut nectar
• 400ml soya milk
1. Pop everything in your blender and blend it up!
Mudpie Bars - Vegan Snicker Bars
Missing that chewy caramel with chocolate and peanut overtones and a hint of vanilla ?
Scrumptious suitable for all diets alternative to regular store bought candy bars.
RECIPE
Mudpie Bars
Vegan
1 Cup Rice Syrup
1 Tsp Vanilla
2 Tablespoons Smooth Peanut Butter
4 Cups Rice Crispies
1 Cup Chopped Almonds (or Pecans, Walnuts, Brazils)
200 grams Dark Chocolate Chips
1 Cup Smooth Peanut Butter
Method
1. Melt Chocolate and 1 Cup of Peanut Butter in glass bowl
2. Bring rice syrup to boil, stir in vanilla and 2 tablespoons peanut butter and whisk until smooth
3. Add Rice Crispies and chopped nuts, mix well.
4. Sprinkle half of rice crispy nut mixture into a glass dish and flatten with a flat base bowl or clean moistened hands (12 wide, 1.5 inch deep)
5. Whisk the chocolate and peanut butter and pour into the dish, spread evenly
6. Add the remaining rice cirspy nut mixture evenly over the chocolate
7. Pat down with flat base bowl
or clean hands and refrigerate to set.
Original Recipe by Andy Cunningham of Green Cuisine, Victoria, BC, Canada
Check out their recipe book - visit greencuisine.com
ALLERGY INFORMATION: Contains peanuts and any other nuts you may use. Ensure you check with the person for their nut allergies.
Mississippi Mud Pancakes Recipe (8.19.12 - Day 7) Vegan Chocolate Pancakes
I was laying in bed trying to think of what I want to make today. And just as late night fascinations travel, of course I thought about chocolate. But what could I make that was chocolate that I could also eat as soon as I woke up? Chocolate Pancakes. So it was settled, I was making chocolate pancakes.
When I woke up, I looked through Paula Deen's Southern Cooking Bible and there was no chocolate cake recipe. I decided to go through the cake recipes and ran across the Mississippi Mud Cake. It is full of chocolate and topped with chocolate glaze. For sure I can make the least healthiest breakfast pancake out of that concept, so that is just what I will do.
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Mississippi Mud Pancakes Recipe - Vegan Chocolate Pancakes
Ingredients:
1 cup all purpose
1/4 cup Cocoa Powder
1/4 cup raw sugar
1 tablespoon baking powder
1/2 teaspoon cinnamon
Pinch of salt
2 tablespoons applesauce
3/4 cup almond milk
Directions:
Preheat heavy skillet over medium high heat with coconut oil
Whisk together flour, cocoa powder, raw sugar, baking powder, cinnamon, and salt in a large mixing bowl.
Add in almond milk, water and applesauce. Mix until it forms a thick, but pourable consistency.
Pour about 1/3 cup vegan pancake batter into the skillet at a time.
Flip the pancakes to cook the opposite side after the top has bubbles and the edges become dry.
Cook for another 1 - 2 minutes and remove the vegan pancakes from the pan.
Top with chocolate syrup and powdered sugar, or whatever you choose.
Enjoy you vegan chocolate pancakes.
About Southern Queen of Vegan Cuisine Project
Inspired by the Julie and Julia Project, the Southern Queen of Vegan Cuisine will take on the Paula Deen Southern Cooking Bible. Veganizing 328 butter-laden, pork-filled recipes in 328 days. This is a test . . . this is only a test of skill, imagination, and physical & mental fortitude.