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    Chicken Pot Pie

    1 Cook the chicken: Combine the chicken, carrot, celery, onion and salt into a large stock pot. Add cold water until just covered and bring to a boil over high heat.
    Reduce the heat to a simmer and cook for 45 minutes. Remove the chicken from the pot and let cool for 15 minutes. While the chicken is cooling, continue to boil the remaining water and vegetables in the pot.

    2 Shred the the chicken: When the chicken has cooled enough to touch, strip away as much of the meat as you can. Place the meat on a dish, set aside.

    3 Finish the chicken stock: Return the chicken bones to the stockpot and continue to boil, on high heat, until the stock has reduced to a quart or quart and a half.
    Set aside 2 1/2 cups of the stock for this recipe. The remaining stock you can refrigerate and store for another purpose.
    4 Prepare the pie crust dough: Combine the flour and salt in a food processor. Add the chilled butter cubes and pulse 5 times to combine. Add the shortening and pulse a few more times, until the dough resembles a coarse cornmeal, with some pea-sized pieces of butter.
    Slowly stream in ice water, a tablespoon at a time, pulsing after each addition, until the dough sticks together when you press some between your fingers.
    Empty the food processor onto a clean surface. Use your hands to mold into a ball, then flatten the ball into a disk. Sprinkle with a little flour, wrap with plastic wrap, and refrigerate for at least 30 minutes, or up to 2 days, before rolling.

    5 Preheat oven to 400°F.
    6 Prepare the filling: In a large skillet, melt butter on medium heat. Add the onions, carrots, and celery, and cook until the onions are translucent, about 10 minutes. Add the flour and cook, stirring, one minute more.
    Whisk in 2 1/2 cups of the chicken stock. Whisk in the milk. Decrease the heat to low and simmer for 10 minutes, stirring often until thickened and creamy.
    Add the chicken meat, thyme, sherry, peas, parsley, salt and pepper and stir well. Taste and adjust seasoning if necessary. Divide the warm filling among six 10-ounce ramekins.

    7 Prepare the crust: Roll out dough on a lightly floured surface to a little less than a quarter-inch thick.
    Cut into 6 rounds, slightly larger than the circumference of the ramekins. Lay a dough round on each pot pie filling.
    Fold the excess dough under itself and use the tines of a fork to press the dough against the edge of the ramekins. Cut a 1-inch vent into each individual pie. Use a pastry brush to apply an egg wash to each pie.

    8 Bake: Line a baking sheet with foil, place the pies on the baking sheet. Bake at 400°F for 25 minutes, or until the pastry is golden and the filling is bubbling.
    Let cool for at least 5 minutes before serving. LEGGI TUTTO

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    Chess Pie

    Serve up this Southern classic chess pie to friends and family alike! It’s made with basic pantry ingredients, keeps well, and you can freeze it. The secret ingredient is a little cornmeal mixed into the custard.

    If you’ve never heard of chess pie before, don’t worry, you haven’t been living in the dark. You’ve just grown up outside of the South, where chess pie is ubiquitous.
    I learned about chess pie in my first job out of college, by a coworker who was hosting a Southern-themed picnic. “Make a chess pie. Here’s the recipe,” and I was hooked. I’ve been making the classic pie ever since. The chess pie is similar to most custard pies, sweet and rich with eggs, but with a slight texture because of the addition of the cornmeal.
    In fact, chess pie was actually one of the first recipes that put my blog on the map. I won a pie contest for a blackberry and lemon chess pie, which was then featured on Bon Appetit’s site.

    Chess pie is a pantry staple pie, made with basic pantry ingredients that can be found in most Southern kitchens. It is an egg custard-based sugar pie, with the addition of a little bit of vinegar and cornmeal.
    Cornmeal is key to distinguishing chess pie from other pies like sugar pie, vinegar pie, and pecan pie. If it doesn’t include cornmeal, even a little bit, it’s not a true chess pie but a regular custard pie.

    There are many theories about where the name originated. Some guess it is a bastardization of cheese pie which looks similar to it, though it tastes completely different.
    Others think it might come from the fact that Southern kitchens often have a very specific piece of furniture called a “pie safe” or “pie chest” where pies go to cool and be stored. Chess pie was so common and easy to make that it was the predominant pie that appeared in those pie chests, and the name “chest pie” evolved to “chess pie.”
    But my favorite theory is the name came about from the idea that the matriarch of the family would be baking pies, and her husband and family would constantly ask what sort of pie it was. “It’s jes’ pie,” was her frustrated answer, which eventually morphed into, “It’s chess pie.”
    You can find different recipes for chess pie floating about the internet where the filling has anywhere from 1 teaspoon of cornmeal to 1/2 cup of cornmeal.
    I opt for a 1/4 cup with this recipe, as it is enough cornmeal to create texture, help with the thickening of the pie, and lend subtle corn flavor and sweetness, but not so much to be distracting or overly gritty.
    Use whatever cornmeal you have on hand, though stoneground yellow cornmeal is traditional and most commonly used. White cornmeal is also fine to use, though it doesn’t have as pronounced a traditional cornmeal flavor. I usually avoid blue cornmeal, as the color isn’t the most pleasing with this sort of pie, but if color isn’t an issue for you or it’s all you have on hand, it will work.

    Chess pie is a simple, easy recipe. However, there are a few tips and tricks that will help you make an even better chess pie.
    Chill the pie dough ahead of time: Chill the pie dough for a good hour before rolling it out. This allows the flour to fully hydrate from the water, and for the gluten to relax, making it easier to roll out the dough. It also lets the butter chill and harden, which leads to a flakier crust.
    Once rolled chill the pie dough again: Once you’ve rolled out and fitted the dough into the pan, stick it back in the fridge for fifteen minutes, just enough time to pre-heat the oven. Chilling the dough again allows the gluten to rest, which means less shrinkage and slumping of the dough. It also chills the butter again, to help with flakiness.
    Par-bake the crust: You don’t need to blind bake the crust completely, but baking it for five minutes with pie weights in it, then three to four minutes without the weights allows the crust to get a jump start on the crust baking. If you pour the filling into an unbaked pie crust, you run the risk of soggy crust. Par-baking the crust prevents this.
    Bake until the top is golden brown and the center doesn’t wiggle anymore. This pie is pretty forgiving; once the center of the pie isn’t wiggling anymore, you know it’s done!
    Cover the crust edges: If the pie crust edges brown too fast, just cover the edges with aluminum foil or a pie crust shield to prevent it from burning as the custard filling continues to bake.
    Cool it completely: If you cut into the pie while it is still warm, the filling won’t have time to set. Let the pie cool completely before cutting into it, which will lead to cleaner slices.
    Move beyond the basics of chess pie and try a variation of this classic recipe.
    Lemon chess pie: Substitute the vinegar for lemon juice and add the zest of a lemon.
    Orange chess pie: Substitute the vinegar for orange juice and add the zest of an orange.
    Coconut chess pie: Add one cup of toasted coconut flakes to the filling and use coconut milk in place of the milk.
    Chocolate chess pie: Add 1/4 cup unsweetened cocoa powder to the filling.

    Yes! The high amount of sugar in this pie means it will keep well. Store the pie in an airtight container or wrapped in plastic wrap in the refrigerator for up to three days. Bring the pie to room temperature by placing it on the counter for two hours before serving.
    Chess pie does freeze well. I recommend slicing the pie into individual servings, then placing the pie in an airtight container, with pieces of parchment paper separating the pie slices to keep them from freezing to each other. Once frozen, just take as many slices as you need!

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    Cuisinart 7-Cup Food Processor

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    USA Pan Patriot Pan Bakeware Aluminized Steel 9-Inch Round Pie Pan

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    Ceramic Pie Weights

    $11.27 on Amazon

    This post may contain links to Amazon or other partners; your purchases via these links can benefit Simply Recipes. Read more about our affiliate linking policy. LEGGI TUTTO

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    Slow Cooker Pot Roast

    Slow Cooker Pot Roast with potatoes and mushrooms is comfort food at its finest. Let it cook all day in the slow cooker or Crockpot. Dinner is ready when you are!

    Knowing dinner is basically done before I even go to work makes me feel like a superhero. No matter what the day brings, I know we’ll walk into a house smelling of roast long simmered in herbs, wine, and garlic. Now, that’s not a bad way to end a workday.
    VIDEO! How to Make Slow Cooker Pot Roast

    Leaner cuts of beef are best for the slow cooker or Crockpot. The long, slow cooking method helps the connective tissue and fat breakdown slowly over many hours, which yields fork-tender bites of beef.
    TIP: If you’ve ever made a tough roast it’s usually because it was either cooked at too high heat, for not enough time, or both. Cooking tough cuts all day in the slow cooker takes care of both problems.
    I prefer one of two cuts for the slow cooker:
    Chuck roast, also called arm roast, is lean and comes from the shoulder of the cow.
    Rump roast, also called a bottom round roast, is even leaner than a chuck roast and is cut from the cow’s hindquarter.

    It’s best not to. The USDA recommends always thawing meat before adding it to the slow cooker or Crockpot. It also says the best way to thaw meat is in the refrigerator, in cold water, or in the microwave.
    Thaw in the fridge: You will need 24 hours to thaw a 3lb roast in the refrigerator.
    Thaw in water: 2 to 3 hours, while changing the water every 30 minutes to thaw a 3-pound roast using the water method.
    Thaw in the microwave: All microwaves have different wattages and power levels. How long it takes to thaw a roast in the microwave depends on your microwave. However, the USDA recommends cooking the roast immediately upon thawing it using this method.
    No, no you don’t. You can totally skip the searing step and dump everything into the slow cooker or Crockpot, then be on your way and save yourself 10 minutes in the morning. But if you have the extra time, searing adds an extra layer of flavor.

    I often prep elements for the next day’s dinner before I clean up tonight’s dinner. I figure the kitchen is already messy, so I might as well cut a few more vegetables and measure a few more spices.
    If you know you aren’t a morning person, then, by all means, prepare 90 percent of this slow cooker pot roast the night before: make the spice rub, and peel and cut the vegetables. You can even sear the roast, and deglaze the skillet. Just make sure you save the deglazing liquid. Keep it all in the fridge overnight. In the morning all you have to do is put it in the slow cooker.
    HOW LONG TO COOK POT ROAST In the Slow Cooker?
    If you are making this roast on the weekend, when you’re likely to be around, feel free to cook it on high for about four to five hours. If you need it to cook all day while you’re at work, set your slow cooker or Crockpot to low, and let it braise until you get home – about eight to 10 hours.

    I LOOOVVVVVEEEEEEE gravy. I mean I LOVE it! I think it needs to be on everything all the time.
    When I first wrote this recipe, I wanted the gravy to be thick, and made perfectly in the slow cooker without any extra work, but as lovely as that idea was, my gravy didn’t get as thick as I wanted it to.
    In the end, I decided transferring some already-hot slow cooker liquid into a saucepan on the stove, bringing it to a boil, and adding cornstarch to make a proper gravy wasn’t too much to ask.
    I wouldn’t skip this step. It takes less than five minutes, and thick flavorful gravy makes this dinner even more delicious!
    Pot roast leftovers are almost (almost) unheard of in this house. BUT, when I do have leftovers, I love sautéing some onions and celery in a pot, giving the leftovers a rough chop so they are spoonful-size pieces, adding it to the pot (including any cooking liquid and gravy), then thinning it if necessary. Voila! You have beef stew.
    If you’ve eaten all the vegetables and you only have some roast remaining, you can also cook extra potatoes and onions in buttermilk, puree them, so they are the consistency of soup, shred leftover pot roast and add it the pureed potato soup. Top with freshly cut chives.
    Finally, there’s nothing wrong with a grilled roast beef sandwich. Add some marinated peppers and bit of cheese. Butter that bread and slap it on a griddle. You just won lunch.

    Updated October 12, 2020 : We spiffed up this post with a new video! Enjoy! LEGGI TUTTO

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    Double Chocolate Cupcakes

    Meet your new go-to chocolate cupcake recipe. These cupcakes have it all — moist, rich cake, thick fudgy frosting, even sprinkles on top. They’re perfect for birthdays, baby showers, holiday gatherings, and everything in between.

    Photography Credit: Cindy Rahe

    Chocolate cupcakes were one of the first recipes I became obsessed with perfecting.
    To me, the ideal chocolate cupcake is moist with a deep chocolate flavor. The recipe also should produce exactly one dozen cupcakes in a standard muffin tin, no more and no less.

    The Secret to Moist, Rich Cupcakes
    I worked hard, trying a half dozen different versions. My original recipe called for sour cream in the batter, which produced a rich and slightly denser cupcake. But one day, I tried substituting buttermilk and it has now become my go-to.
    These cupcakes are just rich enough. They’re nicely moist and a little lighter in texture than my sour cream version, yet sturdy enough to hold a generous crown of whatever frosting you choose.
    The Best Chocolate Frosting for Cupcakes
    I’ve opted to top these cupcakes with a fudgy, dark chocolate frosting. It’s a little thicker than classic buttercream thanks to lots of melted chocolate, but it has a deeper chocolate flavor.
    To gild the lily, I like to finish the cupcakes with a shower of chocolate sprinkles on top—my favorite are Dutch dark chocolate sprinkles, like Deruyter brand. They actually taste like chocolate instead of wax! I find them at World Market, online, or even in the international aisle of some grocery stores.

    From the editors of Simply Recipes

    How Far Ahead Can You Make These Cupcakes?
    Frosted Cupcakes: You can store the frosted cupcakes at room temperature for a few days. If your kitchen is warmer than 70°F, or your cupcakes have been out for a while, refrigerate them.
    Unfrosted Cupcakes: Store the unfrosted cupcakes for in an airtight container at room temperature. Frost within 2 days.
    To freeze baked cupcakes without frosting, wrap them individually in plastic and seal in a plastic bag or tub. For the best favor, use within a month.
     Frosting: On its own, the chocolate frosting will keep refrigerated for up to a week, and frozen for up to 2 months. Give the frosting time to come to temperature before frosting the cupcakes.
    Swaps & Substitutions
    Do not swap the Dutch processed cocoa powder for any other cocoa powder. Dutch processed is important for both flavor and for the recipe to work properly.
    If you don’t have buttermilk, swap in some yogurt or sour cream thinned with a little milk. You can also make a DIY buttermilk substitute by combining a cup of milk with a tablespoon lemon juice or white vinegar.
    Try another frosting! Regular vanilla buttercream or cream cheese frosting would be great.
    Love Chocolate Cake? Try These Recipes!

    Updated October 5, 2020 : We spiffed up this post to make it sparkle! No changes to the original recipe.

    Double Chocolate Cupcakes Recipe

    For the cupcakes:
    1 cup (4 1/2 oz) all-purpose flour
    1/2 cup (2 oz) Dutch-processed cocoa powder, sifted
    1/2 teaspoon baking powder
    1/4 teaspoon baking soda
    1/4 teaspoon kosher salt
    1 cup (4 oz) sugar
    3/4 cup buttermilk
    1/2 cup canola oil
    2 large eggs
    2 teaspoons vanilla extract
    For the frosting:
    8 ounces dark chocolate
    1 tablespoon corn syrup
    1/2 cup softened unsalted butter
    1 1/2 to 2 cups powdered sugar
    2 tablespoons Dutch-processed cocoa powder
    4 to 6 tablespoons heavy whipping cream
    Pinch of kosher salt
    Chocolate sprinkles


    1 Preheat the oven to 350°F. Line a muffin tin with 12 paper liners.
    2 Make the cake batter: In a mixing bowl, whisk the flour, sifted cocoa powder, baking powder, baking soda, salt, and sugar together. In a large liquid measuring cup, whisk together the buttermilk, canola oil, eggs, and vanilla. Pour the buttermilk mixture into the dry ingredients and whisk until just smooth and combined.

    3 Bake the cupcakes: Divide the batter evenly between the muffin cups (each cup will be nearly full). Bake in the preheated oven for about 25 minutes, or until the tops of the cupcakes spring back to the touch and a toothpick inserted in the center comes out clean.
    Remove from the oven and cool completely on a rack before frosting.

    4 Melt the chocolate for the frosting: Place the chocolate for the frosting in a glass measuring cup and melt in the microwave for 30-second intervals, stirring between each, until completely smooth. Stir in the corn syrup.
    Set aside to cool to room temperature (I usually pour it into a wide, shallow bowl to speed up cooling).

    5 Make the frosting: In the bowl of a stand mixer, beat the butter until soft. Add 1 1/2 cups of the powdered sugar and cocoa powder. Beat until combined; it may be crumbly, but that’s okay. Beat in 4 tablespoons of the heavy cream and the salt and continue beating until the mixture smooths out.
    Beat in the room temperature chocolate and corn syrup into the mixture until smooth and incorporated. If needed, beat in additional powdered sugar and/or heavy cream to get a smooth and spreadable consistency that you like.
    Spread the frosting onto the cooled cupcakes using an offset spatula or butter knife, or transfer to a piping bag and pipe. Top with sprinkles if you want.

    Hello! All photos and content are copyright protected. Please do not use our photos without prior written permission. Thank you!

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    Wilton 12-cup Muffin Pan

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    Kitchen Aid 5-Quart Artisan Stand Mixer

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    This post may contain links to Amazon or other partners; your purchases via these links can benefit Simply Recipes. Read more about our affiliate linking policy.

    Cindy Rahe
    Cindy Rahe is the recipe maker and picture taker behind Hungry Girl por Vida. She loves to bake from scratch and make things that taste as good as they look. Cindy was born near Seoul but grew up in California and Nevada. She believes strongly in homemade birthday cakes, creamy coffee, and making room for dessert.
    More from Cindy LEGGI TUTTO

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    Cheesy Artichoke Pie

    Canned artichokes, lemon zest, and parsley combined with a cheese trifecta of Ricotta, Swiss, and Parmesan make this surprisingly light, cheesy artichoke pie. It only takes 30 minutes to assemble and less than an hour in the oven!

    When I think of a cheesy pie, I imagine something dense and, well, super cheesy. This pie defies my preconceptions!
    The main cheese is mild ricotta, with some Swiss cheese and Parmesan for extra oomph. With flaky phyllo dough and plenty of eggs in the mix, the pie turns out to be light and delicate.
    Made with canned artichokes, this pie is easy to make: layers of crisp and buttery phyllo, artichokes, a burst of bright lemon zest, and fresh parsley. It’s a vision to behold. Serve it with a big salad or steamed asparagus and some crusty bread.

    Ricotta is what really lights up this pie, but it is a little bland by itself. Whole milk ricotta is the creamiest and best to use in the recipe. If you want to exchange the Swiss cheese for another one, any buttery, nutty cheese is a good choice, but keep the Parmesan!
    Swap out the Swiss if you please with any of these:
    If you are ambitious, you could cook whole artichokes and cut the heart into pieces (oh dear, that sounds a little sad). Anyway, using canned or defrosted frozen artichoke hearts is probably more realistic unless you are hankering for a project.
    Both are delicious in the pie, and the canned ones, packed in oil or water, may be the easiest to find. If you’re not an artichoke fan, cooked broccoli florets or cooked asparagus spears cut into pieces would make fine substitutes. You’ll need about 1 1/2 cups.

    Phyllo dough (also called “filo”) is made of tissue-thin sheets of wheat dough and is popular in Greek and Mediterranean cuisine. The sheets, brushed with olive oil or butter, stacked in layers and baked, form a delightfully rich, crisp, and buttery pastry. The most common examples are spanakopita and baklava, but it has many more uses.
    You will find phyllo in your grocery freezer section, along with other pie dough and puff pastry (which is not the same thing!). The most prevalent size of the sheets is 14 x 18 inches, but any size in that neighborhood will work well. I used this brand, but have also found other similar brands depending on where I shop.
    To defrost phyllo, leave it in its package in the refrigerator the night before you’re going to use it. To prevent it from becoming dry and brittle, use the phyllo within 24 hours of defrosting it.
    Phyllo can be a little glitchy to work with. Each paper-thin sheet must be brushed with melted butter and layered in a baking dish. Work quickly, and if you are going to walk away for more than a few minutes, be sure to cover it with a lightly dampened dishtowel.
    Place the stack of phyllo next to the baking dish and brush the top layer with butter.
    If you need to pause at any point, cover the stack with a lightly dampened dishtowel, but don’t leave it there too long or the dough will dry out.
    Don’t worry too much about a few cracks here and there. There’s going to be another layer to cover them!
    Most one-pound packages have around 18 sheets.
    You can refreeze the unused dough. Wrap it in several layers of plastic and freeze.
    Defrost in the fridge, covered with a damp cloth while it is defrosting.

    You can assemble this pie ahead of time. Cover it tightly with foil and refrigerate it for up to 24 hours before baking.
    To freeze an unbaked pie: Brush the top layer with butter and wrap it well in plastic then in foil. It can be frozen for up to three months. When ready to cook, unwrap the pie, brush with more butter, and place the frozen pie in the oven on a baking sheet. It should take from 10 to 20 minutes longer to bake than a freshly made pie.
    Once baked, leftover pie will keep for two to three days in the refrigerator. Reheat it in the oven at 350ºF for 15 to 20 minutes, or until hot all the way through.

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    Sidecar Cocktail

    The sidecar is a classic cocktail made with Cognac, orange liqueur, and lemon juice. It’s equally appropriate at a backyard barbecue or a fancy dinner party! Try some of our favorite variations, too!

    Photography Credit: Sam Schick

    Spiritous, bright, and as popular today as the day it was created, the Sidecar is a classic sour cocktail made with cognac, orange liqueur, and lemon juice. It’s traditionally made to be on the slightly sour side of balanced, occasionally served in a glass with a sugared rim, and is always the life of the soiree.

    The most well-known descendant of the Crusta—a delightful, sugar crusted sour that was one of the first great drinks published by legend Jerry Thomas in 1862—the Sidecar made its debut early in the Roaring Twenties. It appeared in both Harry MacElhone’s Harry’s ABC of Mixing Cocktails and Robert Vermeire’s Cocktails: How to Mix Them in 1922. Like the Crusta, the Sidecar was built on Cognac (a brandy), lemon juice, and an orange liqueur, streamlined without the Crusta’s Maraschino accent.
    Instead of the Crusta’s sugared rim, sugar syrup is added directly to the mix. This gives you more control over the drink’s sweetness, tempering the bite of the lemon and providing a balance between the tartness and the high-strength orange liqueur.

    Cognac and Armagnac are both types of brandy made from white wine grapes in the very regions for which they’re named. While Cognac goes through two rounds of distillation in a pot still, Armagnac undergoes but one, with fewer of its “impurities” filtered out.
    What does that mean for their taste? Cognac will be slightly more subtle in flavor (after more extensive distillation), while Armagnac will have a fuller, more complex flavor.
    So which should you choose?
    If what you have is a basic brandy, go for it; you’re still in the right place.
    Cognac will be better still, with more character and elegance.
    Argmagnac will either be more difficult to find, or not entirely worth the higher price tag it might command, though you may still find it has more personality.
    In this recipe, we’re going with Cognac VSOP (indicating it has been aged for 4 years) for its affordability and quality.
    The orange liqueurs Triple Sec and Cointreau have a relationship similar enough to that of brandy and Cognac: Cointreau is triple sec, which like curaçao, is made from the skins of bitter and sweet oranges.
    While relatively interchangeable in most recipes, Cointreau is better balanced between bitter and sweet, typically of higher quality than your average Triple Sec, and at 40% alcohol (against Triple Sec’s 15% – 30%), Cointreau better compliments the structural strength of the Cognac.
    Another option would be Grand Marnier, an orange-flavored liqueur with a brandy base, and a similarly high ABV, or strength.

    Bourbon Sidecar: 2 oz Bourbon, 1 oz Cointreau, .5 oz freshly squeezed lemon juice, 1 tsp simple syrup
    Champs-Elysees, or Chartreuse sidecar (Chartreuse was sometimes used in early daisies, another type of sour cocktail): 1.5 oz Cognac, .5 oz Green Chartreuse, .25 oz freshly squeezed lemon juice, .25 oz simple syrup, 2 dashes angostura bitters
    Parisian Sidecar, created by Simon Difford: 2 oz Cognac VSOP, 1.25 oz St. Germain Elderflower liqueur, 1 oz freshly squeezed lemon juice
    Chelsea Sidecar / White Lady, replacing the Cognac with gin: 2 oz dry Gin, 1.25 oz Cointreau, 1 oz freshly squeezed lemon juice, .25 oz simple syrup
    Between the Sheets: 1 oz white rum, 1 oz Cognac VSOP, 1 oz Cointreau, .75 oz freshly squeezed lemon juice
    Margarita (a tequila sidecar!): Replace the Cognac with tequila, and the lemon juice with lime
    Chocolate Sidecar, created by Wayne Collins: 1 oz Cognac VSOP, 1 oz Darke crème de cacao liqueur, 1 oz Tawny port, 1 oz freshly squeezed lime juice, .5 oz simple syrup

    Sidecar Cocktail Recipe

    If you’d prefer the aesthetic pleasures of a sugar-crusted rim, scale back or leave out the simple syrup. The drink may come off as slightly less balanced, but may also feel (and look) like more of a treat.

    2 ounce Cognac (Rémy Martin V.S.O.P.)
    3/4 ounce Cointreau
    3/4 ounce lemon juice, freshly squeezed
    1/4 ounce simple syrup
    Lemon twist (for garnish)


    1 Shake: Add all ingredients to a cocktail shaker filled with ice, and shake until cold to the touch.
    2 Strain: Strain into a chilled coupe or cocktail glass
    3 Enjoy! Garnish with a twist of lemon

    Hello! All photos and content are copyright protected. Please do not use our photos without prior written permission. Thank you!

    Products We Love

    3-Piece Cocktail Shaker Set

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    This post may contain links to Amazon or other partners; your purchases via these links can benefit Simply Recipes. Read more about our affiliate linking policy.

    Sam Schick
    Sam Schick is a designer and drinks historian living in Seattle, WA with his joy Megan Gordon (our Marketing Director!) and their two small kids. There he helms the design firm Neversink, savors every quiet last sip of an Islay Scotch, and tirelessly works on new chartreuse recipes.
    More from Sam LEGGI TUTTO

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    Texas Sheet Cake

    A chocolate sheet cake the size of Texas! This thin cake is blanketed with a warm, pourable frosting and topped with pecans. It’s definitely a crowd-pleaser!

    Have you ever had Texas Sheet Cake? It’s made up of a thin layer of moist chocolate cake topped with a layer of warm, poured chocolate icing and sprinkled with pecans — an easy, unfussy cake to make for a crowd!
    Video! How to Make Texas Sheet Cake

    Where Does Texas Sheet Cake Come From?
    The origins of this cake are murky. Some sources say it may have first shown up in a Texas newspaper, which is why it’s called “Texas” sheet cake, while others claim the name comes from the fact that it’s the size of Texas.
    Regardless of its origins, this cake is truly a crowd-pleaser—I sent one version to my husband’s office and there was a legit line of people waiting to snag a slice.

    When researching this classic cake, three common characteristics for “authentic” Texas sheet cake turned up again and again:
    Natural unsweetened cocoa powder (such as Hershey’s)
    There are some versions that swap out the buttermilk for sour cream (I tried it and didn’t think it changed the final result). Instead of water, some recipes use coffee, which enhances the cocoa flavor and makes for a richer tasting cake. Feel free to use it if you have some on hand.
    Some versions also left the nuts out altogether, though I think they add a much appreciated crunch so I kept them in my version. I also tried a version topped with half toasted coconut and half mini chocolate chips; both were delicious so give them a try if you like!
    The classic recipe is meant to be very thin and is baked in a 13×18-inch sheet pan (technically a “half-sheet” pan). This will make about 36 slices.
    This said, you can also make this cake in a 9×13-inch pan to make a thicker cake, or you can make it into 24 cupcakes. The baking time will be about 10 minutes longer for the 9×13-inch cake and slightly shorter for cupcakes; bake until a toothpick inserted in the middle comes out clean.

    While the frosting helps keep this cake ultra-moist, make sure not to over-bake the cake. It is so thin that it can quickly dry out if left too long in the oven.
    Bake just until a toothpick inserted in the center comes out clean and the top springs back to the touch.
    The frosting should be poured onto the cake while both are warm; this way, some of it soaks into the top layer of the cake and creates a glazed top.
    However, it’s crucial that the cake not be too hot. I tried pouring the frosting right when the cake came out of the oven, and that was a mistake—the cake ended up mostly absorbing it. On my next attempt, I let the cake rest a few minutes while I prepared the icing and then poured it on.
    A couple of minutes made all the difference between the cake top looking like the cratered surface of the moon versus a nice shiny glaze.
    Also, be sure to sprinkle any toppings you want as soon as the icing is poured, as it starts to set almost immediately into a thick glaze—similar to that on a donut, with a matte finish.

    After frosting, you can serve this cake immediately, or a day or two later. To slice, serve the cake straight from the pan. Slice it with a thin, sharp knife and use a thin, flexible spatula to transfer each slice to a plate.
    Store slices of leftover cake on the counter in an airtight container with a lid or covered in plastic wrap.
    This cake also freezes well, too. Just be sure to wrap it well in plastic once the icing is completely set and dry to the touch (otherwise the plastic will stick to it). Loosen the plastic wrap and bring it to room temperature on the counter for a few hours before serving.

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    Classic Chocolate Mousse

    Classic chocolate mousse makes any dinner feel a little more fancy. It’s great for a dinner party because it looks so pretty, everyone gets their own serving, and you can make it ahead.

    Photography Credit: Sally Vargas

    This Chocolate Mousse is thick, rich, creamy, and a perfect dessert for entertaining! Not only is it pretty, everyone gets their own serving, and you can make it a day ahead of time.
    I found this recipe years ago in the Bouchon cookbook by famed chef Thomas Keller. It is somewhat of a “chef-y” recipe with melting chocolate over a double boiler, whipping egg whites, and whipped cream.
    But if you follow the tips I outline below, you should have success with the recipe and a beautiful, luscious chocolate mousse dessert!

    Best Chocolate for Chocolate Mousse
    If you want a truly chocolate-y chocolate mousse, use a bittersweet dark chocolate, anywhere from 62% to 70% cocoa.
    For this chocolate mousse I’m using the darkest chocolate I could find (Trader Joe’s has some Belgian 70% cocoa 1 pound bricks).
    If you are going to serve the mousse straight–with no added cream or fruit–and you love the taste of barely sweet dark chocolate, your mousse will be perfect with the 70%.
    If you layer in fruit (raspberries complement the chocolate quite well) and or more whipped cream, you’ll want either to add sugar or use 62% bittersweet chocolate.

    Tips for chocolate mousse success
    Chocolate mousse can be a little bit tricky! Here are some tips to help you be successful with this recipe:
    Gently melt chocolate: Melt chocolate over barely simmering water in a double boiler. You can set up a double boiler by placing a metal bowl over a saucepan with barely simmering water (don’t let the bowl touch the water.) If you don’t use a double boiler, the chocolate can break or separate.
    Cool chocolate until barely warm: Once you’ve melted the chocolate with the butter and espresso, you’ll want to cool it until it is barely warm when you dab some on your lower lip. That will be the right temperature for adding the egg yolks. Too warm and the eggs will cook. Too cool and the chocolate will seize up when you add the other ingredients.
    Separate eggs when cold, but whip at room temp: Eggs separate easiest when they are right out of the fridge. But egg whites will whip more easily when they are room temp. So separate the eggs first, and then let them sit at room temp for several minutes.
    Clean equipment for whipping egg whites: Egg whites will refuse to whip properly if there is any residual fat in the bowl or bowl beaters you are using, or if there are any bits of egg yolk that made their way into the whites. So make sure you are using very clean equipment, and you have picked out any bits of egg yolk that may be in the whites.
    Fold, don’t stir, egg whites and whipped cream: Gently fold egg whites and whipped cream into your chocolate mousse and your mousse will be fluffy.
    A Note About Raw Egg Whites
    This classic chocolate mousse recipe uses raw egg whites and raw egg yolks. For most people this is not an issue, but people with compromised immune systems, pregnant women, very young or old people, should avoid raw eggs due to the risk of salmonella. You can buy pasteurized eggs at the store if you feel uncomfortable using raw eggs in this recipe.
    You might also try this recipe for Vegan Chocolate Pudding.

    From the editors of Simply Recipes

    The Best Dishes for Chocolate Mousse
    Mousse can be chilled and served in any individual-sized cup, tumbler, or ramekin. Even small canning jars or tea cups work!
    A Make-Ahead Dessert
    Chocolate mousse is best if chilled at least 8 hours or up to 24 hours before serving. This makes it the perfect make-ahead dessert!
    How to Serve Chocolate Mousse
    While chocolate mousse is just fine all on its own, you can fancy it up by adding a dollop of whipped cream to each dish before serving. You can also layer the mousse with raspberries and whipped cream; if you do this, serve it in glasses so you can see the pretty layers when you serve.
    More Decadent Chocolate Desserts

    Classic Chocolate Mousse Recipe

    This recipe uses raw eggs. If you are concerned about salmonella risks, you can use pasteurized eggs. 
    Recipe adapted from Bouchon

    1 cup cold heavy whipping cream
    4 1/2 ounces bittersweet chocolate, finely chopped
    2 tablespoon (1 ounce) unsalted butter, cubed
    2 tablespoons brewed espresso or very strong coffee (I used decaf espresso from a local Starbucks)
    3 large eggs, separated
    1 tablespoon sugar
    Raspberries and extra whipped cream, optional to serve


    1 Whip the cream: Whip the heavy whipping cream to soft peaks, then chill.

    2 Melt the chocolate: Put the chocolate, cubed butter, and espresso in the top of a double boiler over hot, steamy water (not simmering), stirring frequently until smooth.
    Remove the chocolate mixture from the heat and let it cool until the chocolate is just warm to the touch. Don’t let the chocolate get tool cool or the mixture will seize when the other ingredients are added.

    3 Whip the egg whites: Once you’ve taken the chocolate mixture off the heat and it has started to cool, whip the egg whites until they are foamy and beginning to hold a shape. Sprinkle in the sugar and whip until the egg whites form stiff peaks.

    4 Add egg yolks to chocolate: When the chocolate has cooled until it is just warm to the touch, stir in the egg yolks.
    5 Add whipped cream and egg whites: Gently stir in about one-third of the whipped cream to thin and loosen the chocolate mixture. Then fold in half the egg whites. Fold in the remaining egg whites. Fold in the remaining whipped cream.

    6 Spoon into serving dishes, chill: Spoon or pipe the mousse into a serving dishes. If you wish, layer in fresh raspberries and whipped cream. Chill in the refrigerator for 8 to 24 hours.

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    Elise Bauer
    Elise Bauer is the founder of Simply Recipes. Elise launched Simply Recipes in 2003 as a way to keep track of her family’s recipes, and along the way grew it into one of the most popular cooking websites in the world. Elise is dedicated to helping home cooks be successful in the kitchen. Elise is a graduate of Stanford University, and lives in Sacramento, California.
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