Chocolate Fever

I've got a confession to make, y'all

I probably don't have two, like, secrets in my life. But I have to confess this about Michael and me

You can go to the drawers in our house, and I just about don't care which drawer you go in

There's chocolate. This chocolate is very important to Michael and me. Because we never know when we're going to have a chocolate attack

I'm going to be making y'all a fabulous three-chocolate cookie, and then I'm going to make y'all an old-fashioned fudge pie

and it's out of this world. And then a chocolate Grand Marnier souffle

I hope all you chocoholics will gather around the TV, because we're getting our fix today

See you at the stove. All right, now, have all you chocoholics gathered into the kitchen

because I promised you a show today of nothing but chocolate recipes

and I'm having to gather up all my chocolate. For the first recipe I'm making, I'm going to make a monster

monster three chocolate chip cookie. First, we're going to start by adding

a half a cup of shortening to our butter. All right, now I'm going to just cream these

for a couple of minutes until they're well incorporated and it won't take long

I'm going to add three-fourths a cup of white sugar. And next, one and three quarters cup of light brown sugar

All right, that's nice and creamy. Now I'm going to add three eggs

And I'm going to add them one at a time, giving them a chance to get incorporated in there

okay there we go all right now to this mixture I'm gonna add one teaspoon of

vanilla flavoring that is beautiful all right now I'm gonna come over here and

measure up our dry ingredients now I'm gonna use three and three-fourths a cup

of all-purpose flour. Now help me count. That's one, two, three. So now I've got

three and one-fourth, which means I need another half. All right, so that makes us

complete now with three and three quarters cup of all-purpose flour. All

right, now to our flour I'm gonna add two teaspoons of baking soda and a half a

teaspoon of salt. All right, now we're gonna stir our dry ingredients together

All right, now I'm gonna come over here and I'm gonna beat it into our butter and

and our eggs and sugar. And I'm going to do it a little at the time

until it's all mixed together and all the flour is moistened. Here we go

Okey-doke. Okay. Here we go. I need 12 ounces of semi-sweet chocolate morsels

These are going to be really, really chocolatey. And then I'm going to pour in one cup of milk chocolate morsels

You know, I think real chocoholics really like that dark chocolate. But I'm a milk chocolate girl

I just love the milk chocolate. Now I'm going to add three ounces of a bittersweet chocolate

I'm going to add one cup of a toffee brickel. I got the kind with chocolate, too

Now we're just going to fold this in. Look at all that chocolate, y'all

Oh, my gracious. It's going to be sinful. Okay. Now the only thing that you might want to add to this

is some pecans. I love nuts in my chocolate chip cookies. But some people don't

Some people just want the chocolate So I gonna leave the nuts out this go All right now I want a big fat cookie

In order to get a big, fat cookie, I have to use a big, fat dipper

I'm using a spring-tight ice cream scoop, and this equals one-fourth of a cup

This will guarantee you that all your cookies are gonna come out the same size

So, on here we go. See, that's just a perfect-sized monster cookie

Look at that. Now, we're going to put these in a preheated oven

I've got our oven preheated to 375 degrees, and we're going to cook these for about 12 to 14 minutes

So while we're gone, I'm gonna put these in the oven, and by the time you can say jackrabbit

we'll be back and I'll have those cookies up for you. And guess what's coming up next

An old-fashioned fudge pie. It's like fudge in a crust. I'll see y'all back in a second

I'm so glad y'all came back. I've got a batch of cookies out of the oven

And I've got a lot more cooking to do, but I've got to taste this cookie

And you know, you can't eat a chocolate chip cookie without milk, can you

And I love icing my milk to y'all. Mmm. Mmm

I can taste the different kinds. So good. There's just nothing like milk and chocolate chip cookies

But come on down. I've got a quick recipe that I want to share with you that we serve at the Lady and Sons

And people just love this pie. It's an old-timey fudge pie. And you're not going to believe how simple and easy this is to make

I'm going to toss in one stick of butter. and then I'm going to toss in

two ounces of semi-sweet chocolate. Alright, and then in goes

one cup of sugar. I'm going to stir that around and this pie is a little grainy

like your old-fashioned fudge is, a little bit on the grainy side

Alright, now while that's mixing I have two eggs that I'm going to slightly beat up

Now, for this pie, I'm using just a frozen pie crust. You can make your own, or you can use a refrigerated

or you can use the frozen. Okay. Now, that's melted

I'm going to remove that from the heat, and I'm gonna temper my eggs using a little bit of that chocolate

because I don't want scrambled eggs for our pie. Okay, so now those are safe to throw in

All right, so that egg just smoothed it all out for us

It looks great. Now I'm gonna throw this in my pie shell

I'm gonna bake this in a preheated 375-degree oven for about 25 minutes

and we're gonna have the most wonderful fudge pie you ever put in your mouth

So remember, 375 for 25 minutes. All right, the next thing that I want to share with you

is a chocolate Grand Marnier souffle. Now, I've got a half a stick of butter

melted in my saucepan, and I'm gonna add to that five tablespoons of flour

All right. Now I'm going to add one cup of milk that's at room temperature

Okay, it's starting to get real smooth for me. Look at that

Can you see over in there? It was lumpy, but now it's nice and smooth

All right, now I'm going to add one and a half tablespoons of Grand Marnier

And Grand Marnier is orange-flavored liqueur. And to this, I'm gonna add three ounces of

bittersweet chocolate, two ounces of semi-sweet, and a half a teaspoon of salt

Look at that. Doesn't that look delicious? All right so just that quickly all of our chocolate is melted so I to turn that off because I need for this to cool down

Okay, so I'm going to set that up there on the cutting board so it can cool a little bit quicker

Now I'm going to come over here and I'm going to take my souffle dish and I'm going to butter it

I'm using about two tablespoons of butter, but I'm going to make sure that every inch of it is nicely buttered

Now I'm going to sprinkle it with sugar, and it doesn't matter how much

because we're just going to make sure that that sugar covers all of that butter

Okay. We're just going to pour out our excess sugar. Y'all don't throw away your excess sugar

because we're going to be using it later on in the same recipe

I've got to take a quick break. I've got to let this cool. But when we come back, I'm going to be finishing up

this chocolate Grand Marnier souffle. And last but not least, don't forget

we're going to be tasting a piece of that old-fashioned fudge pie

Hey, welcome back

I'm glad you came back because this next dish that we're making is unbelievable

A chocolate grand manier souffle. We're going to need five egg yolks

And I'm just finishing up the last yolk. Okay, so I'm gonna beat these up, and I've let my chocolate cool so we don't have to

worry about scrambled eggs in this one. All right, so into our chocolate, I'm gonna mix that up in there

Now I'm gonna take those five egg whites, and I'm gonna come over here, and I've

added two more whites to this. So I have a total in this bowl of seven egg whites

Now I've told you that we were going to use that sugar that was left over from

the coat on the inside of our souffle dish. We're going to use that to make our

meringues. So we're just going to beat these until they're foamy and then we're

going to add the rest of our leftover sugar. So now we're going to add our sugar

That looks perfect. So now we're going to take our chocolate that we've folded in our five egg yolks to

We're going to fold this into our egg whites. Look at that

Okay, so we're just gonna fold this in. We're not gonna stir it because we don't want our meringue to collapse

Doesn't that look delicious? Okay, so I got everything folded in. Now I'm just gonna transfer this to our souffle dish

making sure we get every bit of that goodness into our baking dish

Okay. Now I'm going to gently walk this over to the oven

I'm going to put it inside of another baking dish, and I'm going to put enough boiling water to probably come up about an inch

And you want to be careful that you don't let any of that water accidentally spill over into your souffle

All right, now I'm going to put this in the oven, y'all, at 350

The oven has been preheated, and I'm gonna bake it for 55 minutes

The longest 55 minutes of my life. I can't believe I have to wait

Now, being very, very careful... when you put that in the oven, because that water was boiling

and you don't wanna scald yourself. All right, now I'm gonna start on the sauce

which this is the easiest sauce, y'all, you could possibly think of making

All right, so I'm just gonna start our sauce by melting a half a cup of butter and two ounces of semi chocolate and when we come back we going to finish up this delicious versatile chocolate sauce And then we going to get all of our chocolate dishes together

and we're going to ooh, ah, yum, and eat. I'll see y'all back in a few minutes

You've got to see this chocolate souffle, y'all, so please come back. Hey, y'all. Welcome back

Now, in this pot, I'm making a chocolate sauce that I'm going to serve along with our Grand Marnier chocolate souffle

I've got a half a stick of butter and two ounces of semi-sweet chocolate

Now, to this, I'm going to add a fourth of a cup of cocoa powder

And I think I'm going to switch over to my whisk. Now I'm gonna add 1 1⁄2 a cup of sugar

And now I'm gonna add 1 1⁄2 a cup of heavy cream

Now I'm gonna stir in just a pinch of salt, maybe an 1⁄8 of a teaspoon

Not much, but just a little bit. All right. Now I'm going to cut it off, and I'm going to add one teaspoon of vanilla extract

You can hear that vanilla kind of sizzling in there. All right

Now I'm going to add about a tablespoon and a half of Grand Marnier

And you're talking about killer good over ice cream, y'all. Vanilla ice cream

Whoo! Okay. One and a half tablespoons. All right, now I'm just going to pour this up

into a pretty little glass container so that everybody can just take as much as they want

So our sauce looks fabulous. Now y'all just move over here with me

because I want to show you how we serve the old-fashioned fudge pie at the Lady and Sons

Now, at the restaurant, we just drizzle our plate with chocolate. Using any design you want, our pie goes on to the chocolate

and then we pile it fresh sweetened whipped cream, and then we take a strawberry

and fan a beautiful strawberry onto that pie. I'm going to shake just a little powdered sugar on it

and now in with our mint leaf. Is that not beautiful? and you saw how few ingredients it has

Mmm! Well, I don't have time to stand up here and eat all of this

because I've got a souffle that's got to come out of the oven and I can't wait to see what it looks like

So come on over and let's take a peek because it should be ready

So, come on in so y'all can see it. Oh, it's beautiful

Ooh, look at that. How great does that look

It didn't fall. So, I'm so happy with the way this turned out

So, why don't you join me over at the table? I'm going to have all the dishes over there that I've made for you today

I don't want you to miss a thing. So, have y'all all gotten your feel of chocolate out there

I think you're gonna like these three chocolate cookies. And the old-timey fudge pie

Oh, my goodness, I know you're gonna love it. And the chocolate Grand Marnier souffle

And speaking of souffles, I hadn't tasted it. Now, I've garnished this with some orange peel

that's going to give it a wonderful, wonderful flavor. Just drizzle me

So here we go. I'm just almost not eating any words to describe it, y'all

out of this world. So, it's time to say goodbye. But you know that I always send you love and best dishes from my kitchen to yours