Double Chocolate Red Velvet Chess Bars

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Press into the bottom of the pan. In the same mixing bowl whip together the softened cream cheese, powdered sugar and melted butter until creamy. Add the eggs one at a time beating well after each addition. Stop and scrape the sides of the bowl as needed. Add the melted chocolate to the creamed mixture.

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Make the Crust. Prep for Baking: Preheat the oven to 325°F. Line a 9-inch springform pan with parchment paper in the bottom and grease the sides. Combine Ingredients & Add to Pan: Combine the crust ingredients in a small bowl. Press the mixture into the bottom and up the sides of the springform pan.

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Care instructions. Keep sealed. Store in a cool, dry place. Do not refrigerate. For prolonged life, the pie can be stored frozen in its original packaging for up to three weeks. If frozen, allow the pie to come to room temp. Can be served at room temperature or heated in the oven at 350 degrees for 20-30 minutes.

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Preheat oven: Preheat oven to 350°F. Place unrolled pie crust in a 9" pie dish and chill until needed later on. Combine filling ingredients: In an electric mixer, cream brown sugar and butter until crumbly. Then, mix in eggs, vanilla, cocoa, and baking powder.

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Instructions. Preheat your oven to 350 degrees Fahrenheit. Line baking sheets with parchment paper to ensure the whoopie pies come off of the pan cleanly after baking and cooling. In a medium bowl, whisk all purpose flour, baking powder, baking soda, salt, and cocoa powder together until combined.

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Instructions. Make the Whoopies: Position a rack in the center of the oven and preheat the oven to 350 degrees F. Line two baking sheets with parchment paper; set aside. In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt; set aside.

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For the Red Velvet Whoopie Pies. Preheat oven to 375 degrees F. Line 2 cookie sheets with parchment paper. In a large bowl, cream butter and sugar until light and fluffy. Stir in egg, vanilla extract, baking soda, salt, buttermilk, and cocoa powder. Gradually add flour a little at a time until just combined.

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Melt the butter and let cool a bit. In a mixer, beat 3/4 cup of the sugar, baking powder, cocoa, 3 of the eggs and melted butter. Add food coloring until smooth. Pour this over the chocolate chips that you placed in the crust. In a cleaner mixer bowl, beat the other 3/4 cup sugar, 1 egg, and the cream cheese until smooth.

Double Chocolate Red Velvet Chess Bars

Step. 4 In a medium bowl, whisk together the melted butter and sugar. Whisk in the eggs, then the cornmeal and flour. Add the milk, lemon juice, vanilla extract, and pinch of salt; mix to combine. Step. 5 Carefully pour the filling into the crust. Bake until the edges and center of pie are set completely, 45 to 50 minutes.

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Bake for 10-12 minutes. Let cool completely. To make the filling, combine the milk, cream, sugar, and cocoa in a medium saucepan and stir to dissolve the sugar and cocoa. Heat the mixture over medium heat until steaming and bubbles appear around the edges. Meanwhile, whisk together the eggs, buttermilk, and cornstarch.

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Instructions. Preheat the oven to 350°F (180°C). On a lightly floured work surface, roll out the pie crust to a 12-inch (30 cm) circle about ¼-inch (6mm) thick and line a 9-inch (23cm) pie dish. Next, crimp the edges and refrigerate while you prepare the filling.

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Preheat the oven to 325 degrees F. In a stand mixer, or mixing bowl using a hand mixer, beat the butter and sugar together. Add eggs, vanilla, cornmeal, milk, vinegar, and salt and mix until smooth. Pour into a prepared 9-inch pie shell and bake in a preheated oven at 325 degrees F for about 55 - 65 minutes.

Double Chocolate Red Velvet Chess Bars

Use a handheld mixer at medium-high speed to beat the cream cheese for 1 minute. Add the sugar and vanilla. Mix for another 1-1½ minutes until well combined. Add the egg yolk and mix just until no yellow streaks are visible. Add the cheesecake mixture to either a disposable piping bag or a quart-size ziplock bag.

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Set aside. Whisk the flour, cocoa powder, baking soda, and salt together. In a large bowl using a handheld or stand mixer fitted with a paddle attachment, beat the butter for 1 minute on medium-high speed until completely smooth and creamy. Add the brown sugar and beat on medium high speed until fluffy and combined.

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Into a large bowl add the eggs and salt. Using a fork, beat the eggs with the salt until uniform in color but don't overbeat. You don't want it to become too foamy, just enough to blend the egg whites and yolks. Add the sugar, butter, milk, cornmeal, flour, vinegar, vanilla extract and nutmeg (if using).

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Instructions. In a large mixing bowl combine the milk and instant pudding mix. Whisking until mixture thickens. About 2 minutes. Add the red food colouring and half of the Cool Whip to the pudding and stir until fully combined. You can add more food colouring if you would like the filling to have a deeper red colour.