Roscoe's Recipes

Southern Recipes and Soul Food

Category: Recipe

Loaded Mashed Potato Casserole
The Comforting Allure of the Loaded Mashed Potato Casserole

Ah, the humble potato.

Throughout history, it has fed nations, comforted the soul, and, most importantly for Roscoe’s Recipes readers, has been the star of countless delightful dishes.

Today, we delve into a dish that is pure comfort on a plate: the Loaded Mashed Potato Casserole.

Mashed Potatoes, Elevated

You might ask, what makes a mashed potato “loaded”? It’s the combination of delicious, savory ingredients combined with the traditional creamy mashed potatoes that we all adore.

As is evident in the recipe, our version of this casserole doesn’t just stop at buttery, soft potatoes; it takes the dish a notch higher with crispy bacon, aromatic onions, and garlic, and the smooth, rich flavors of sour cream and cheddar cheese.

Mashed Potato Pancakes

Loaded Baked Potato Salad

Cheesy Potato Sticks

The Star Ingredients

Every component in this casserole plays a crucial role:
- Potatoes: The canvas of our dish. Selecting the right type, such as Russets, can make a big difference in achieving that creamy, smooth texture.
- Bacon: This ingredient provides a satisfying crunch and a hint of smokiness. Remember, half of this crispy delight gets mixed into the potatoes, and the other half serves as a tantalizing topping, making every bite worthwhile.
- Onions and Garlic: The sautéed onions and garlic introduce an element of sweetness and pungency, respectively. These flavors meld beautifully with the richness of the other ingredients, creating a perfect balance.
- Sour Cream: A touch tangy, this addition ensures that the mashed potatoes have an irresistible creamy texture and a unique flavor depth.
- Cheddar Cheese: Melty, gooey, and absolutely delightful, the cheese not only binds the casserole together but also adds a savory depth.
- Green Onions: The finishing touch! Their mild oniony flavor and bright green hue provide a beautiful contrast, both in taste and appearance.
Mastering the Art of Mashing

As any seasoned cook will tell you, the process of mashing potatoes is an art.

Over-mash, and you’ll have a gluey mess; under-mash, and you’ll find unexpected lumps.

But when done just right, combined with butter and sour cream, you get a heavenly creamy texture that is hard to resist.

Layering is Key

When assembling your casserole, it’s crucial to layer the ingredients correctly.

The skillet mixture, when mixed with the mashed potatoes, creates a base bursting with flavor.

Layering the shredded cheese ensures it melts right into those potatoes, and the bacon on top crisps up in the oven, creating a perfect crunchy layer.

Versatility at its Best

One of the best things about the Loaded Mashed Potato Casserole is its adaptability.

While this recipe provides an excellent base, you can always get creative.

Consider adding roasted garlic for a mellow flavor, or mix in some diced jalapeños for a spicy kick.

The possibilities are endless!

In Conclusion

The Loaded Mashed Potato Casserole is not just a side dish; it’s a statement.

It embodies the essence of comfort food and brings together classic flavors in a delightful harmony.

Whether you’re hosting a dinner party, looking for the perfect side for your main course, or just in need of a comforting dish after a long day, this casserole is a reliable choice.

It’s dishes like these that remind us of the power of simple ingredients and traditional cooking techniques.

When combined with a touch of creativity and love, they can create dishes that resonate with many, invoking fond memories and shared moments.

Happy cooking!

Loaded Mashed Potato Casserole

Ingredients:
- 3 lbs. potatoes, peeled and cut into bite size pieces
- 8 oz bacon, cooked and crumbled
- 1 onion, medium, chopped
- 1 teaspoon garlic, minced
- ¼ cup butter
- 1 cup sour cream
- 4 oz. cheddar cheese, shredded
- ¼ cup green onion/scallions, sliced
- as desired, salt and pepper
- 1 tsp. oil for frying
Directions:

Begin by preheating the oven to 375˚F.

Boil the potatoes until a fork goes through the potatoes easily. Drain and transfer back into the pot.

Add the ¼ cup butter and sour cream. Mash the potatoes.

Add the oil for frying to a skillet, then and add the chopped onions and garlic. **Optional step, lightly salt the onions to help draw out the natural sugars to help with sautéing.

Add ½ of the bacon crumbles and heat through.

Add the skillet mixture to the mashed potatoes and mix all together.

Transfer the potatoes to a lightly sprayed 9 x 7 baking dish.

Cover the potatoes with the shredded cheese.

Sprinkle the remaining bacon crumbles over the top.

Bake in the oven for about 10 minutes or until the cheese is nicely melted and the bacon is crisped.

Remove from the oven and let sit for a couple minutes.

Garnish with the sliced green onions and enjoy.

Notes:
1. Russet Potatoes are nice to use because of the starch content that makes a creamy mashed potato dish.
2. To save calories, omit the ¼ cup of butter that’s added before mashing.
3. Alternative baking dish sizes can be 9 x 9, 8 x 8, and 9 x 13. Depending on the size of dish you use will depend on how deep/thick the mashed potato casserole will be.

Frequently Asked Questions: Loaded Mashed Potato Casserole

Can I use a different type of potato for this recipe?

While Russets are the preferred choice due to their texture, you can use other types like Yukon Gold. However, the consistency may vary slightly.

Can I prepare this casserole in advance?

You can prepare the mashed potato mixture a day in advance and refrigerate it. When you’re ready to serve, add the toppings and bake as instructed.

I’m vegetarian. Can I skip the bacon?

Omit the bacon for a vegetarian version. You might consider adding sautéed mushrooms or bell peppers for added flavor and texture.

What can I serve alongside this casserole?

This dish pairs well with roasted or grilled meats, green salads, and steamed vegetables. But it’s also hearty enough to stand on its own for a light meal.

Can I freeze the casserole?

After assembling, you can cover it tightly with foil and freeze. When you’re ready to eat, bake from frozen, adding about 15-20 minutes to the cooking time.

What if I don’t have sour cream on hand?

You can substitute with Greek yogurt for a similar tangy touch and creamy consistency.

Can I add other toppings or mix-ins?

This casserole is versatile. Consider roasted garlic, diced jalapeños, different cheeses, or even some diced ham or chicken for variations.

My casserole turned out too runny. What went wrong?

It’s essential to drain the potatoes well after boiling. Any excess water can make your casserole runny. Also, ensure you’re using the correct measurements for wet ingredients.

Is there a vegan version of this dish?

You can replace butter with vegan margarine, omit the bacon, use vegan cheese, and substitute the sour cream with a vegan alternative.

How long will leftovers last in the fridge?

Stored in an airtight container, the casserole should be good for 3-4 days in the refrigerator. Just ensure it’s cooled to room temperature before refrigerating.

We hope these answers help you perfect your Loaded Mashed Potato Casserole and adapt it to suit your taste and preferences.

Enjoy your cooking!
Loaded Mashed Potato Casserole

Ingredients

3 lbs potatoes, peeled and cut into bite size pieces

8 oz Bacon, cooked and crumbled

1 Onion, medium, chopped

1 teaspoon garlic, minced

¼ cup butter

1 cup Sour Cream

4 oz Cheddar cheese, shredded

¼ cup Green Onion/Scallions, sliced

As desired, salt and pepper

1 tsp Oil for frying

Instructions

Begin by preheating the oven to 375˚F.

Boil the potatoes until a fork goes through the potatoes easily. Drain and
transfer back into the pot.
Add the ¼ cup butter and sour cream. Mash the potatoes.
Add the oil for frying to a skillet, then and add the chopped onions and
garlic. **Optional step, lightly salt the onions to help draw out the natural
sugars to help with sautéing.
Add ½ of the bacon crumbles and heat through. Add the skillet mixture to the
mashed potatoes and mix all together.
Transfer the potatoes to a lightly sprayed 9 x 7 baking dish.
Cover the potatoes with the shredded cheese.
Sprinkle the remaining bacon crumbles over the top.
Bake in the oven for about 10 minutes or until the cheese is nicely melted
and the bacon is crisped.
Remove from the oven and let sit for a couple minutes.
Garnish with the sliced green onions and enjoy.
© Roscoe
August 16, 2023
Taco Bake Casserole with Cornbread Topping
Hearty Taco Bake Casserole: A Comfort Food Favorite That Feeds a Crowd

When weeknight dinners start feeling repetitive or you’re looking for something new to bring to the table, this easy taco bake casserole with cornbread topping is one of those go-to meals that just makes sense.

It’s hearty, full of flavor, and doesn’t take much effort to get it done—exactly what most of us are looking for in a busy season of life.

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Who is this taco bake casserole for?

If you’re feeding a hungry family, hosting a casual weekend get-together, or just looking for a meal that stretches across several days, this recipe checks all the boxes.

It serves 8, which means it works great for big households or smaller ones that like to cook once and eat twice.

Parents will appreciate how kid-friendly it is, and it’s just as popular with teenagers as it is with the grown-ups.

What makes this casserole so good?

This is a ground beef taco bake with cornbread topping—kind of like taco night and comfort food had a baby.

It’s seasoned just right, not too spicy, and doesn’t rely on any processed shortcuts (unless you want it to).

You’ve got seasoned beef, corn, tomatoes, and cheese under a golden layer of soft cornbread.

Every bite gives you that mix of savory and just a touch of sweet, and it’s filling enough to stand on its own.

When should you make this recipe?

Just about any time. It’s perfect for:
- Busy weeknights when you want something reliable and easy.
- Sunday meal prep—this reheats well and can be portioned out for lunches.
- Potlucks or church gatherings, where you want to bring something hearty and easy to serve.
- Cooler weather dinners, when a warm, oven-baked meal just hits the spot.
Where does it fit on your menu?

This Mexican-inspired ground beef casserole works great as a standalone dish, but it can also be turned into a full meal with a few simple sides.

Try it with a side of black beans or a green salad. Some folks even like to scoop sour cream or guacamole on top once it’s served—kind of like dressing up a taco, but in casserole form.

You can also portion this into meal prep containers for the week. It reheats well and holds its flavor.

And if you’ve got a smaller family, just cut the recipe in half or freeze half for later. It’s flexible like that.

Why should this recipe be on your regular dinner rotation?

This one hits that sweet spot between homemade and no-fuss. The flavor comes from pantry staples and spices you probably already have on hand.

You can skip the boxed stuff if you’ve got time or swap in store-bought shortcuts if that’s what fits your day.

It’s also a good way to change up taco night without losing what everybody loves about it. And let’s be real—some casseroles just don’t hold up when reheated. This one does, and that makes it a keeper.

How to serve this taco bake differently

Here are a few creative ways to change things up with this easy taco casserole with cornbread:
- Make it mini: Bake it in individual ramekins for single-serve portions.
- Add toppings after baking: Chopped green onions, jalapeños, avocado, salsa, or sour cream can all take it to the next level.
- Turn leftovers into lunch: Cut a square and wrap it up in a tortilla with a little extra cheese for an easy taco wrap the next day.
- Serve with chips: Scoop it out like a dip for a fun twist on taco night.
This taco bake casserole recipe with ground beef and cornbread topping is the kind of meal that makes everyone ask for seconds.

Whether you’re feeding a crowd or just looking for a solid weeknight dinner option, this one is worth bookmarking.

No frills, no complicated steps—just a good, solid recipe that does what dinner is supposed to do: bring folks to the table.

Taco Bake Casserole

Ingredients:

Casserole Filling:
- 1 lb ground beef, browned
- 2 tsp chopped garlic
- 1 cup frozen corn
- 1 14oz can diced tomatoes
- 1 tsp chili powder
- 1 tsp cumin
- 1 tsp oregano
- 1 tsp garlic powder
- 1 tsp salt
- 1 tsp paprika
- 3/4 cup water
Middle:
- 1 cup shredded taco cheese (Monterey Jack/Cheddar)
Cornbread topping:
- 1 1/4 cups flour
- 3/4 cup cornmeal
- 1/4 cup sugar
- 2 tsp baking powder
- 1/2 tsp salt
- 1 egg, beaten
- 1/4 canola oil
- 1 cup milk
Directions:

Preheat oven to 400 degrees.

Prepare a 9×12 baking dish or similar with nonstick spray.

Add the filling ingredients to a skillet and simmer on stovetop for 15 minutes, stirring often. The mixture will thicken as the juice from the tomatoes cooks off.

Pour the filling into the prepared casserole dish.

Sprinkle the cheese evenly over the top of the filling.

In a bowl, prepare the cornbread batter. Spread over the top of the casserole.

Bake at 400 degrees for 15-20 minutes or until cornbread is cooked through. Cut through to the filling to check for doneness.

Notes:
This recipe does not have processed ingredients. To make it faster, you can replace the 6 spices with 2 Tablespoons of taco seasoning (or one packet). You can also replace the homemade cornbread batter with one from a boxed mix.

Frequently Asked Questions:

What is the best occasion to make Taco Bake Casserole?

Taco Bake Casserole is perfect for any occasion! It’s great for casual family dinners, potlucks, and even special gatherings. It can also be a wonderful make-ahead meal for busy weekdays.

I’m a beginner in cooking, can I still attempt to make Taco Bake Casserole?

Taco Bake Casserole is an excellent dish for beginners. It’s a simple and forgiving dish that allows you to learn basic cooking skills such as layering, seasoning, and baking.

I have specific dietary restrictions. Can Taco Bake Casserole be customized?

One of the beauties of this dish is its flexibility. The ingredients can be adjusted to suit your dietary needs or preferences, without compromising on the taste.

Can I prepare the Taco Bake Casserole in advance?

Taco Bake Casserole is perfect as a make-ahead meal. It reheats well and some even say it tastes better the next day, as the flavors have more time to meld together.

I don’t like a mess in my kitchen, is Taco Bake Casserole a messy dish to prepare?

No, Taco Bake Casserole is a one-dish meal which means fewer pots, pans, and utensils to clean. The preparation and clean-up process is as simple as the dish itself.

What can I serve along with Taco Bake Casserole?

The dish is versatile and pairs well with various sides. You can serve it with a fresh salad, a side of rice, or warm bread. However, it’s hearty enough to be enjoyed on its own too.

Can children eat Taco Bake Casserole?

Kids can definitely enjoy Taco Bake Casserole. However, be mindful of the spice levels and ingredients if you’re preparing it for younger children. It’s a great dish for the entire family to enjoy.

Will Taco Bake Casserole be too spicy for me?

The beauty of this dish is its flexibility. The spiciness can be easily adjusted to suit your preference. You can choose to add more or less spice according to your taste.
Taco Bake Casserole

Ingredients

Casserole Filling:

1 lb ground beef, browned

2 tsp chopped garlic

1 cup frozen corn

1 14oz can diced tomatoes

1 tsp chili powder

1 tsp cumin

1 tsp oregano

1 tsp garlic powder

1 tsp salt

1 tsp paprika

3/4 cup water

Middle:

1 cup shredded taco cheese (Monterey Jack/Cheddar)

Cornbread topping:

1 1/4 cups flour

3/4 cup cornmeal

1/4 cup sugar

2 tsp baking powder

1/2 tsp salt

1 egg, beaten

1/4 canola oil

1 cup milk

Instructions

Preheat oven to 400 degrees.
Prepare a 9×12 baking dish or similar with nonstick spray.
Add the filling ingredients to a skillet and simmer on stovetop for 15 minutes, stirring often. The mixture will thicken as the juice from the tomatoes cooks off.
Pour the filling into the prepared casserole dish.
Sprinkle the cheese evenly over the top of the filling.
In a bowl, prepare the cornbread batter. Spread over the top of the casserole.
Bake at 400 degrees for 15-20 minutes or until cornbread is cooked through. Cut through to the filling to check for doneness.

Notes

Notes:
This recipe does not have processed ingredients. To make it faster, you can replace the 6 spices with 2 Tablespoons of taco seasoning (or one packet). You can also replace the homemade cornbread batter with one from a boxed mix.
August 4, 2023
Cheesy Potato Sticks
Cheesy Potato Sticks: A Crispy Snack Everyone Loves

When it comes to comfort food, potatoes never disappoint.

Cheesy potato sticks take that classic favorite and turn it into a crunchy, golden snack that’s perfect for just about any occasion.

With only a handful of ingredients and a simple cooking process, this recipe is one you’ll want to keep in your back pocket.

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Who Will Enjoy Cheesy Potato Sticks?

These potato sticks are a hit with both kids and adults. If you’re feeding a family, they’re an easy way to put smiles on everyone’s faces.

College students looking for late-night snacks, game-day gatherings with friends, or busy parents who need a quick appetizer—all of them can benefit from this recipe.

What Makes Cheesy Potato Sticks Worth Trying

Homemade cheesy potato sticks stand out because they’re made from real ingredients you already have in your kitchen.

They’re crispy on the outside, soft in the center, and filled with melted cheese.

Unlike store-bought frozen snacks, you control the flavor and the type of cheese, making them more customizable and fresh-tasting.

When to Make Cheesy Potato Sticks

These are great as an afternoon snack, a side dish for a casual dinner, or as party appetizers.

They’re especially popular during football season, holiday get-togethers, or when you need something quick to serve unexpected guests.

Since they can be made ahead and frozen, they’re also a convenient choice for busy weeknights.

Where You Can Serve This Recipe

Cheesy potato sticks aren’t limited to the dinner table.

Serve them at family gatherings, pack them into lunchboxes for a fun surprise, or bring them to potlucks and tailgates.

They also make a great finger food for kids’ birthday parties since they’re easy to grab and dip.

Why This Recipe Works So Well

The combination of potatoes and cheese is timeless.

By adding just a little cornstarch, the mixture holds together perfectly, creating sticks that fry up crisp instead of falling apart.

They’re simple, budget-friendly, and versatile enough to pair with any dipping sauce—from ranch to barbecue to marinara.

How to Serve Cheesy Potato Sticks

While they’re great on their own, you can take them up a notch by serving them with different dipping sauces.

Ranch, garlic aioli, or even a spicy sriracha mayo adds extra flavor. They also work as a side dish to burgers, fried chicken, or sandwiches.

If you want to make them more filling, try topping them with bacon bits, sour cream, or chives for a loaded potato version.

Cheesy Potato Sticks

Ingredients:
- 1 lbs. potatoes (Russet or golden potatoes)
- ½ cup corn starch
- ½ cup shredded cheese (I used Gouda, but you can use any kind)
- Salt, to taste
Directions:

Start by bringing a pot of water to a boil.

Peel and wash your potatoes.

Medium dice your potatoes.

Cook the potatoes in boiling water for about 12-15 minutes, or until fully cooked.

Remove them from the pot and let them drain until all water is drained.

Then mash your potatoes by pushing them through a strainer.

Add the cornstarch, cheese, and a pinch of salt to the mashed potatoes and mix until well combined.

Place the mashed potatoes in a Ziplock bag and flatten the mashed potatoes with a rolling pin, and freeze for about 1 hour.

Carefully cut open the Ziplock bag to keep the mashed potatoes intact.

Cut your sticks by cutting them in half first, and then smaller sticks.

Heat a pan with at least 1 inch of oil and wait until it has reached 350 degrees Fahrenheit.

Once your oil is hot, fry your potato cheese sticks in batches for about 2-3 minutes. Make sure your pan is not too crowded.

Place them on a plate with kitchen towel, so it will absorb most oil.

Serve while hot with your favorite dip sauce.

Frequently Asked Questions:

What are Cheesy Potato Sticks?

Cheesy Potato Sticks are a type of snack made from grated potatoes and cheese. The ingredients are mixed together, shaped into sticks, and then fried or baked until crispy.

What type of cheese is best for Cheesy Potato Sticks?

You can use a variety of cheeses depending on your taste preference. Cheddar, mozzarella, Monterey Jack, or Colby are excellent choices as they melt well and give a rich flavor. Feel free to experiment with your favorite cheeses.

Can I bake Cheesy Potato Sticks instead of frying?

Yes, you can definitely bake Cheesy Potato Sticks if you’re looking for a healthier alternative. Just preheat your oven to around 200 degrees Celsius (around 400 degrees Fahrenheit), arrange the sticks on a baking sheet, and bake until golden and crispy.

How can I add more flavor to my Cheesy Potato Sticks?

While the base recipe is quite simple, you can customize your Cheesy Potato Sticks by adding herbs, spices, or even finely chopped vegetables. Consider adding garlic powder, onion powder, paprika, or a dash of cayenne pepper for some heat. You could also mix in some chopped chives, parsley, or even spinach for added nutrition and flavor.

How long will Cheesy Potato Sticks last, and how should I store them?

Cheesy Potato Sticks are best enjoyed fresh, but if you do have leftovers, you can store them in an airtight container in the refrigerator for up to 3-4 days. To reheat, you can use an oven or toaster oven to restore their crispiness.

Can Cheesy Potato Sticks be made ahead of time?

Absolutely! You can prepare the mixture, shape the sticks, and store them in the refrigerator a day in advance. Just be sure to cover them well to prevent the potatoes from discoloring. When you’re ready to serve, simply fry or bake as directed.

Can I use sweet potatoes instead of regular potatoes?

Yes, you can use sweet potatoes to make Cheesy Potato Sticks. The process is the same, but keep in mind that sweet potatoes have a distinct flavor and softer texture, which will result in a slightly different taste and feel.

What can I serve with Cheesy Potato Sticks?

Cheesy Potato Sticks can be served with a variety of dips and sauces. Ketchup, mayonnaise, barbecue sauce, or a spicy salsa all make great pairings. You could also serve them alongside a salad for a light meal.

Can I make Cheesy Potato Sticks vegan?

Yes, you can make vegan Cheesy Potato Sticks by using a vegan cheese substitute and replacing the egg (if used in the recipe) with a vegan binder like flaxseed meal or a bit of cornstarch and water.

Are Cheesy Potato Sticks gluten-free?

This depends on the recipe. If you use flour or breadcrumbs, then the Cheesy Potato Sticks would not be gluten-free. However, you can easily make them gluten-free by using a gluten-free flour or breadcrumb alternative.
Cheesy Potato Sticks

Ingredients

1 lbs. potatoes (Russet or golden potatoes)

½ cup corn starch

½ cup shredded cheese (I used Gouda, but you can use any kind)

Salt, to taste

Instructions

Start by bringing a pot of water to a boil.
Peel and wash your potatoes.
Medium dice your potatoes.
Cook the potatoes in boiling water for about 12-15 minutes, or until fully cooked.
Remove them from the pot and let them drain until all water is drained.
Then mash your potatoes by pushing them through a strainer.
Add the cornstarch, cheese, and a pinch of salt to the mashed potatoes and mix until well combined.
Place the mashed potatoes in a Ziplock bag and flatten the mashed potatoes with a rolling pin, and freeze for about 1 hour.
Carefully cut open the Ziplock bag to keep the mashed potatoes intact.
Cut your sticks by cutting them in half first, and then smaller sticks.
Heat a pan with at least 1 inch of oil and wait until it has reached 350 degrees Fahrenheit.
Once your oil is hot, fry your potato cheese sticks in batches for about 2-3 minutes. Make sure your pan is not too crowded.
Place them on a plate with kitchen towel, so it will absorb most oil.
Serve while hot with your favorite dip sauce.
July 26, 2023
Chocolate Chess Pie
Are you a chocolate dessert lover always on the lookout for your next satisfying sweet indulgence?

If yes, then you must try a Chocolate Chess Pie – an all-time favorite dessert that is both rich and decadent!

The pie is a Southern favorite, originating in the American South, with its origins dating back to the 1700s.

In this blog post, we’ll dive into what a Chocolate Chess Pie is, how to make it, and most importantly, when and how to serve it.

Trust us, by the end of this post, we’re sure you’ll be convinced to try this heavenly dessert!

Chocolate Cake

Slow Cooker Chocolate Cake

Homemade Chewy Chocolate Brownies

What is a Chocolate Chess Pie?

A Chocolate Chess Pie is a custard-like pie made with a rich and chocolatey filling that is baked in a pie crust.

The filling usually consists of butter, sugar, eggs, cocoa powder, and evaporated milk.

What makes its texture distinct is that it is thick and gooey but not chewy, located somewhere between a cake and a brownie in texture.

When to Serve Chocolate Chess Pie

Any occasion or time is the right time for Chocolate Chess pie!

It’s a dessert that can be served year-round, whether it’s a simple weekend family dinner, a party, or a special family event.

It’s perfect for all seasons—summer, fall, winter, and spring.

This dessert is excellent for a holiday meal, birthday parties, and any other significant event. It’s versatile and goes well with various meals.

What to Serve with Chocolate Chess Pie

Traditionally, Chocolate Chess Pies are served with whipped cream, but you can add further toppings if you like.

You could add a scoop of vanilla ice cream, fresh strawberries, raspberries, or even a drizzle of caramel or chocolate sauce to further enhance the flavors.

It’s all based on personal preference.

In conclusion, Chocolate Chess Pie is a versatile and delicious dessert that you need to try! Its rich and decadent filling and unique texture is sure to leave you satisfied.

It’s a dessert that can be easily made, and there’s always something you can add or place on top to suit everyone’s taste buds.

So, what are you waiting for?

Grab a pie crust, some ingredients, heat that oven and make a Chocolate Chess Pie today!

Chocolate Chess Pie

Ingredients:
- store-bought pie crust (1)
- ¼ cup natural cocoa powder
- ¾ cup white granulated sugar
- ¼ all–purpose flour
- 4 tablespoons unsalted butter, melted
- 1 teaspoon pure vanilla extract
- 3 large eggs (slightly beaten – do not overbeat)
- 1 (5 oz.) can evaporated milk
- 1/8 teaspoon kosher salt
- chocolate bar to shave grated chocolate on top (optional)
- whipped cream or vanilla ice cream for garnish (optional)
Directions:

Prepare your pie crust. If you are going to par bake the crust, go ahead and do that now and then set aside.

If you pre-baked your pie crust, once that’s done, lower the oven temp to 325 degrees. If you didn’t, preheat the oven to 325 degrees.

Place the butter in a microwave safe bowl and melt it and set it aside.

In a medium-sized bowl, whisk together the sifted cocoa powder, white sugar, and flour.

Next, add in the egg, the unsalted butter, evaporated milk, and vanilla and stir together until all of the ingredients are thoroughly incorporated.

Pour the chocolate mixture into the pie crust. Only fill the crust about 2/3^rdsfull. Be careful not to overfill.

Bake for 50 minutes, then with a cake tester or toothpick, check to see if the pie is set in the middle. If the tester comes out clean and the pie is not jiggly in the middle, it is done. If there is still a lot of the mixture on the tester and there is still a lot of jiggle to the pie, continue baking at 10 minute increments until it’s done.

Once the pie is done, turn off the oven, and let the pie remain in the oven to cool down. By doing this you are allowing the pie to cool down at the same time the oven is. You can pull it out of the oven to let it cool, but the top of the pie may crack.

Once it’s cooled, slice, serve and top with vanilla ice cream and grate chocolate on top.

Recipe Tips:

I used store-bought pie crust for this recipe. You can use your favorite homemade recipe too, it’s totally up to you.

I did not par bake the crust. If you choose to do that, there are specific instructions on the pie crust package on how to do that.

This type of pie is kind of a cross between a brownie and a custard. The top has a brownie texture, and the inside is smooth and almost has a custard-like texture.

Once the pie has fully cooked, turn off the oven and let the pie cool down inside the oven, as the oven cools down with the door cracked open. That way the pie isn’t exposed to the sudden cool down of your kitchen. That will help the top of the pie not crack.

Do NOT use Dutch processed cocoa powder for this recipe. Dutched cocoa powder is cocoa that has been treated with a form of an alkaline agent so it’s not so bitter. Regular natural cocoa hasn’t been treated this way so it will have a more bitter taste to it. Since you are adding sugar to this recipe, you will need the bitterness from the regular cocoa powder, so the pie isn’t too sweet.

A word of caution. Be very careful with the evaporated milk. You only need to use 5 oz. Most cans are 12 oz. If you use the whole can, you will use way too much, and your pie may not set up.

When measuring out your flour, make sure to use the scoop with a spoon and level with a knife method. If you just scoop out the flour with your measuring cup, your measurement will not be correct.

Since you will be adding salt to this recipe, you will need to use unsalted butter. Do not use salted butter when making this recipe.

Make sure to use either kosher or sea salt. Do not use regular table salt. Table salt is strictly for seasoning food at the table after it has already been properly seasoned during the baking/cooking process.

Metal pans normally work the best for pie crusts.

Sift the cocoa powder and flour. That way you break down any large clumps and it helps aerate the dry ingredients.

If you notice that the edges of the pie crust are starting to get too brown, cover them with foil or with a pie crust protector so that the pie can continue to bake with the crust getting burnt.
May 23, 2023
Chocolate Cake
Do you love indulging in sweet, rich, and chocolatey desserts?

If so, you have landed on the right page!

Today’s blog post is all about persuading you to make a mouth-watering chocolate cake recipe that is sure to be a hit.

The Chocolate Cake recipe that I’m sharing with you today is easy to make, requires simple ingredients, and is guaranteed to satisfy your chocolate cravings.

Slow Cooker Chocolate Cake

Chocolate Chess Pie

Homemade Chewy Chocolate Brownies

This cake is an excellent choice for a special occasion or a weekend dessert with family and friends.

You can garnish it with some chocolate chips, cocoa powder, or whipped cream to make it more appealing.

Indulge in the rich and chocolatey taste of this cake, and you won’t be disappointed.

So, let’s dive into the details of this heavenly chocolate cake recipe.

Chocolate Cake

Cake Ingredients:
- 15.25 oz. (432 grams) devil’s food cake mix, sifted
- ¾ cup all-purpose flour (scooped with a spoon and leveled with a knife), sifted
- ¼ cup Dutched processed cocoa powder, sifted
- 3 large eggs
- 1 tablespoon canola oil (the back of the cake mix will have a different amount, however since you are adding the sour cream you won’t need as much oil)
- 1 ¼ cup water
- 1 teaspoon pure vanilla extract (you can use imitation)
- 1 cup regular sour cream
Frosting Ingredients:
- 1 can of store-bought chocolate frosting
- 1 teaspoon pure vanilla extract
- 1 cup of powdered sugar
- 2 tablespoons of unsalted butter, softened
Directions:

Preheat your oven to 350 degrees or to the degrees that your own recipe calls for.

Butter and flour your cake pans or spray with your favorite baking spray and set aside.

In a large mixing bowl, add in your cake mix, the flour, the cocoa powder, the eggs, the oil, water, and vanilla.

Start the mixer off on low and mix the ingredients together for one minute.

Then turn the mixer on medium speed and mix for two minutes.

Turn the mixer off and scrape the sides of the bowl and turn the mixer back on and mix a bit more if needed.

Then add in the sour cream and incorporate it into your batter with a spatula.

Pour in equal amounts of batter into each pan and place the pans into the oven and bake according to the directions on the back of the box of cake mix.

Start testing your cake at the earliest time the cake mix stated the cake should be done. Using a cake tester or toothpick, poke a hole in the middle of the cake to test for doneness. If the tester comes out with just a few crumbs, it is done. It the batter is still runny, put the cake back in and check at five-minute increments.

Once the cake is done, remove the pans from the oven and let them cool.

As they are cooling, prepare the frosting.

In a medium sized bowl, add in the canned chocolate frosting, the vanilla, the powdered sugar, and the butter.

Turn the mixer on low speed and start mixing the ingredients together. Slowly increase the speed to medium and thoroughly incorporate the ingredients together.

Turn the mixer off and check to see if the frosting is the consistency that you are looking for. If it’s not as thick as you’d like, add in more powdered sugar, and then turn the mixer back on and mix together until you get the consistency you are looking for.

Once the cake has cooled and the frosting is ready, start frosting your cake.

Place the bottom piece of cake on your cake stand and add ¼ cup of frosting onto the top of the cake. Frost the top and then add on the top of the cake, add on another ¼ cup of frosting to frost the top. If you are wanting to put a crumb coat on the cake, place the cake into the fridge to let it set up for 30 minutes to an hour.

Remove the cake from the fridge, then finish frosting the top and sides of the cake. If you don’t want the crumb coat, continue frosting the cake after you frost the top of the cake.

Slice and enjoy!

Recipe Tips:

This cake recipe uses a store-bought cake mix and canned frosting. If you have a favorite from scratch recipe for both, feel free to use that.

Sifting the cake mix, flour, and cocoa powder not only ensures getting rid of the lumps in your dry ingredients it also helps to aerate those ingredients. You will definitely notice a difference in your finished desserts.

When measuring your flour, make sure that you scoop out the flour with a spoon and level it with a knife. Do not just scoop out the flour with a measuring cup. You will not get an accurate measurement.

For this recipe we used Dutched pressed cocoa powder. Dutched cocoa powder is cocoa powder that has gone through an alkaline treatment process that has removed some of the acidity. It’s more of a sweeter cocoa.
May 23, 2023