Spicy Mexican Chocolate Silk Pie with Vanilla Bean Pâte Brisée , Salty Cajeta + Cajeta Infused Whipped Cream

Although it’s St. Patrick’s Day… I’m going way out-of-bounds and heading to a completely different area of the world… Mexico. Well, and America, too. Who doesn’t love chocolate? Everyone does. And chocolate pie, well it takes the cake (or pie) for me. This is a traditional recipe turned up a notch by taking Chocolate Silk Pie and making it spicy. It might sound crazy and a little insane, but bare with me a little bit as I explain it. I don’t know if y’all have been to (or heard of) Jeni’s Splendid Ice Cream, but we sure have. She recently opened up a shop in Atlanta and we nearly go every week. Our favorite flavors are her salty caramel, queen city cayenne, and the buckeye state. So, I took inspiration from two of those to make a pie. Chocolate Silk Pie is great on its’ own, don’t get me wrong. It’s luscious, smooth, and so-wrong-its-right in every kinda way. But why not make it spicy? You truly haven’t lived if you haven’t experienced Mexican chocolate or any spiced chocolate for that matter. So instead of using unsweetened chocolate, I bought some Taza Spicy Mexican Chocolate Discs and added some spices into the pie filling. It warms you deep into your bones and your soul, and well heats your mouth up a bit, but we like that, a lot. The whole thing is put into a pre-baked pie crust, I use my own recipe, but you could easily just do a store-bought crust to save time and effort. But the secret ingredient to this blissful pie is the Cajeta component. Cajeta is a thick Mexican caramel made with goat’s milk, very similar to a can of caramelized, sweetened condensed milk. But wayyyyyy better. We found our Cajeta at Whole Foods; however, you surely can make your own at home. We spread the Cajeta into the bottom of the pre-baked pie crust, so that there was a luscious layer of caramel with every bite. And shhh, we sprinkled a tad bit of sea salt on top to make it a salty Cajeta (and it was so yummy). Then we took it another step forward and infused our whipped cream topping with more Cajeta because, well, why the hell not? It’s practically a Cajeta party, YAY. The pie is finished with just some more of that fabulous spicy chocolate grated over the top. And you, my friend, will be in paradise along with us. You won’t regret making this pie, y’all, you just won’t!! Enjoy :)

For the Vanilla Bean Pâte Brisée:

3 ¾C AP Flour (plus extra for rolling)

3 Sticks of butter, Cut into ½inch Cubes & Chilled

1 ½t Salt

1T + 1 ½t Sugar

12-18T Ice Water, Very Cold

3 Vanilla Beans, Sliced & Scraped for Beans

For the Cajeta-Infused Whipped Cream:

2C Heavy Cream

¼C Sugar

½C Cajeta (we purchased some at whole foods)

Pinch of Salt (or to taste)

1t Vanilla

For the Mexican Chocolate Silk Pie:

4oz Spicy Mexican Chocolate, Chopped (we used Taza Chocolate Discs)

1C Salted Butter, Softened

1 ½C Sugar

½t Chili Powder, Cinnamon & Paprika (and a pinch of a cayenne)

4 Whole Eggs

½C Cajeta (to spread in the base of the pie shell)

Pre-Baked Vanilla Bean Pâte Brisée, Cooled

Directions:

1. For the Vanilla Bean Pâte Brisée: Start by cutting the sticks of butter into ½inch cubes and placing in the freezer bag, along with the flour, salt, and sugar. Place the bag of flour into the freezer and chill for at least 1-2 hours. In a food processor, pour the frozen flour bag in, as well as the scraped vanilla beans, and pulse 6-8 times until the mixture resembles a course meal, with pea size pieces of butter. Add water 1T at a time, pulsing until the mixture just begins to clump together. If you pinch of some of the crumbly dough and it holds together then it’s ready. Remove the dough from the machine and place on a clean surface. Carefully split the dough into three equal pieces and shape into discs (save the other two rounds of pie dough in plastic wrap and freeze them for a rainy day). Do not over knead the dough. You should still be able to see little bits of butter in the dough. Sprinkle the discs with a little flour on all sides and wrap it in plastic wrap and refrigerate at least an hour. Remove one of the discs from the refrigerator and let it sit at room temperature for 5-10 minutes. Sprinkle some flour on top of the disk. Roll out with a rolling pin on a lightly floured surface to a 12inch circle (1/8inch thick). Place the rolled out disc on to a pie dish, lining up the fold with the center of the pan, trimming the excess. Cover with plastic wrap and freeze for 30 minutes.

2. For the Cajeta-Infused Whipped Cream: The night before you make the pie, heat a small pot over medium-low heat. Add in the heavy cream, sugar, cajeta, & a pinch of salt to taste and whisk constantly until the cajeta has dissolved into the cream and has become smooth (it should be a light khaki color). Remove the heat from the pan and add vanilla extract. Pour cajeta-infused cream into and container and let it chill overnight. Firstly, make sure the cream is thoroughly chilled. Add it into the bowl of a standing mixer, fitted with the whisk attachment, and whip on high-speed until a fluffy, yet thick whipped cream. Season it with some sugar, vanilla extract, and salt if needed (really it’s up to your tastes).

3.  For the Mexican Chocolate Silk Pie: In small microwave safe bowl melt 4 ounces of the Mexican spicy chocolate until you can stir it (about 45 seconds on high). Set aside to cool. In a large bowl with an electric mixer beat 1 cup (2 sticks) of regular (salted) butter, spices, and 1½C of white sugar until fluffy (about 1 to 2 minutes). When melted chocolate is cooled, drizzle it over the butter/sugar mixture. Add 1 teaspoon of vanilla extract. Beat the mixture thoroughly until combined (on a Kitchen Aid mixer, you will be using the whisk attachment). Turn your mixer to a medium speed and over a period of 15 to 20 minutes add in the four eggs, one at a time, leaving about 5 minutes between each egg addition. Prepare your pie by spreading some of the Cajeta into the base of the pie shell, so that you will have a nice, thick layer of Cajeta when you slice & bite into a slice (and sprinkle a little fleur de sel on top). Once the pie filling is well mixed, pour it into the baked & Cajeta-filled pie shell, scraping every last speck of it out of the bowl. Smooth out the pie filling and place pie in the refrigerator to chill for at least two hours (preferably longer). Plop a heaping mound of Cajeta-infused whipped cream on top of the pie, smoothing it out so it completely covers the chocolate.

4.  Serving the Pie: Cut a slice of the pie and grate some more Mexican spicy chocolate on top and enjoy! 

“Better Than” Better Than Sex Cake with Triple Fudge Dark Chocolate Cake, Dulce de Leche Soaking Cream, Toffee Bits, Mascarpone Whipped Cream, Salted Caramel Whipped Cream, Salty Bourbon Caramel Sauce, & Ruffled Potato Chips

“Better Than” Better Than Sex Cake with Triple Fudge Dark Chocolate Cake, Dulce de Leche Soaking
 Cream, Toffee Bits, Mascarpone Whipped Cream, Salted Caramel Whipped Cream, Salty Bourbon
 Caramel Sauce, & Ruffled Potato Chips

Hey y'all, it's been a superrrrrr long time ((sorry about that)). BUT but but... I have a new recipe today, yay!! I'm usually the first person to turn their nose up towards anything easy or store-bought. However, I have always had a place in my heart for "better than sex cake". You know, that cake where its soaked in sweet condense milk and topped with whipped cream + toffee bits? Well, I always thought to myself, someone should make a gourmet version of this. Thus, I introduce to you my “Better Than” Better Than Sex Cake with Triple Fudge Dark Chocolate Cake, Dulce de Leche Soaking Cream, Toffee Bits, Mascarpone Whipped Cream, Salted Caramel Whipped Cream, Salty Bourbon Caramel Sauce, & Ruffled Potato Chips. It's the perfect balance of sweet + salty. Ya know how?? Through the toffee bits, salty bourbon caramel sauce, & ruffled potato chips. I love love love the addition of potato chups, like fo'real y'all. It might sound super weird, but just go with it, I promise that you'll adore it! I fancied it up a bit by using Dulce de Leche (versus caramel) in multiple components. You can either make this from scratch or buy a good brand from your grocery store (I prefer the La Salamandra brand myself). Now some of y'all might be shocked, but I actually went the cake-box-route, which I absolutely never do. But, I find this type of cake most conducive for the soaking method. Every time I soaked a homemade, high-quality cake... it always turned out grainy + soggy, not moist and de-lush-cious. I will say though, you still make a great cake from box mixes!! I do this buy subbing in some heavy cream and coffee liqueur, and boosting the flavor with pudding, vanilla, and salt. It turns out great every time, AND it takes much less time--yippee!! Don't get too excited though, I have ya busy doing a whole bunch of homemade toppings (sorry about that, it's so worth it in the end). Just promise me one thing... don't leave out the potato chips. Okay? Deal? Deal!! Enjoy :)

For the Salted Caramel Whipped Cream:

1C Heavy Cream

2T Sugar

½C Dulce de Leche 

Pinch of Salt (or to taste)

1t Vanilla

For the Dulce de Leche Soaking Cream:

1 Can of Sweetened, Condensed Milk

1C Dulce de Leche

1t Vanilla + Bourbon

Pinch of Salt

For the Dark Chocolate Cake:

2 Boxes of Triple Fudge Chocolate Cake

1 Box of Dark Chocolate Pudding

1C Vegetable Oil

6 Eggs, Beaten

2C Heavy Cream (or Buttermilk) + 1C Kahlua Coffee Liqueur

1t Vanilla

1t Salt

1 Bag of Heath Bar Toffee Bits

Cape Cod Ruffled Potato Chips, For Topping

Homemade Chocolate Ganache or Chocolate Syrup, For Drizzling

For the Salty Bourbon Caramel Sauce:

1C Sugar + ¼C Water

½C Heavy Cream

1t Smoked Sea Salt

1T Bourbon

For the Mascarpone Whipped Cream:

8oz Mascarpone Cheese

½C Confectioners’ Sugar

Pinch of Salt

1t Vanilla

1 ½C Heavy Whipping Cream

Directions:

1. Prepping for the Salted Caramel Whipped Cream: The night before you make the cake, heat a small pot over medium-low heat. Add in the heavy cream, sugar, dulce de leche, & a pinch of salt to taste and whisk constantly until the dulce de leche has dissolved into the cream and has become smooth (it should be a light khaki color). Remove the heat from the pan and add vanilla extract. Pour this dulce de leche infused cream into and container and let it chill overnight.

2. Firstly, make sure the cream is thoroughly chilled. Add it into the bowl of a standing mixer, fitted with the whisk attachment, and whip on high-speed until a fluffy, yet thick whipped cream. Season it with some sugar, vanilla extract, and salt if needed (really it’s up to your tastes).

3. For the Dulce de Leche Soaking Liquid:  In a saucepan, heat the sweetened condensed milk over medium heat. Add in the dulce de leche and whisk until it has completely melted into the milk. Add in the vanilla, bourbon, and a pinch of salt and whisk until combined. Turn off the heat and continue whisking.

4. For the Dark Chocolate Cake: In the bowl of a standing mixer fitted with the whisk attachment, add the two boxes of cake mix and pudding mix. Quickly add in the vegetable oil, eggs, heavy cream, coffee liqueur, vanilla, and salt. Mix until everything is just combined and a smooth batter is formed. Spray a 9x13 pan with Pam and pour the cake batter into the prepared pan. Bake at 350 degrees for 30-45 minutes until the cake is cooked through, but not overcooked. Let the cake cool for 20-30 minutes, and then using a straw, poke the cake full with holes and pour the slightly warm dulce de leche soaking liquid over the cake evenly. Let it soak for 4 hours before assembling the rest of it.

5. For the Salted Caramel Sauce: In a large saucepan, bring it up to medium-high heat. Pour in sugar and water, and whisk until the sugar begins to melt and the lumps dissolve. Let this simmer until the sugar begins to turn a light caramel color, at this point add in the salt. Finally, take the pan off the heat, and pour in the heavy cream (once again, it will bubble, but just keep stirring) and stir until it is a smooth, consistent sauce. Add in the bourbon and return the caramel to the heat for another minute or so. Pour this caramel into a bowl and set aside.

6. For the Mascarpone Whipped Cream: In a mixing bowl, combine the mascarpone, confectioners’ Sugar, salt, and vanilla. Stir together until smooth and set it aside. In the bowl of an electric mixer, beat the whipping cream until stiff peaks form. And then, gently fold the whipped cream into the mascarpone mixture until combined.

7. Assembling the Cake: Once the cake has cooled & soaked, sprinkle the top of the cake with half of a bag of heath bar toffee bits. Spread the top with mascarpone whipped cream  + salted caramel whipped cream, and then drizzle with the salted caramel bourbon caramel sauce and chocolate ganache (or store bought fudge sauce). Swirl the two sauces together with the two whipped creams. Once again, sprinkle the top with the other half of the bag of toffee bits. Push the ruffled chips into the whipped cream, so that they stay up and the cake has a jagged top. Again, drizzle the top with more salted caramel sauce + chocolate ganache. Place into the refrigerator and chill for 1-2 hours or until you are ready to serve.

8. Cut the cake into square servings and enjoy!!

Salty Vanilla Bean-Dulce de Leche Iced Coffee with Coffee Ice Cubes

Homemade Salty Vanilla Bean-Dulce de Leche Iced Coffee with Coffee Ice Cubes

Have y'all ever had that perfect iced coffee on a hot summer day? It's really perfection. Nothin' can touch it. Especially when you can put the top down on your convertible and listen to bad 80's music... loudly. Okay, so Starbucks is my life and as much as I love spending $10 on an iced coffee every morning... I could spare to save a few bucks here n' there, so why not make them at home?? It's brilliant actually. Apparently, you can't just boil up your favorite brew, you have to "cold brew" it. This requires  some preparation indeed, but it'll be totes worth it in the end. AND, you'll have enough coffee base to last you a month! I followed the Pioneer Woman's recipe for the Perfect Iced Coffee as a base, it kinda all just took off from there. That's when I decided I wanted to make a salted caramel iced coffee that'll knock your socks off :) You need to find a good caramel-flavored coffee first. I bought an original flavor from The Fresh Market on a whim and fell in love with it, but really any brand will do. After that you have to make the key component to this iced coffee... the Homemade Salty Vanilla Bean-Dulce de Leche Syrup. Dulce de Leche is the elixir of the gods. It's thick, luscious, and deep caramel-y deliciousness. I added a whole mess of vanilla beans and fleur de sel to take it over the top, too. Next, all you have to do is fill a big 'ole glass with coffee ice cubes, a splash of cream, cold brew coffee, and dulce de leche syrup. Stir it all up and plop a spoon in it to make it the perfect summer treat!! Enjoy :)

For the Cold Brew Caramel Coffee:

1lb Caramel Flavored Ground Coffee (I love The Fresh Market’s brand)

8Q Cold Water

For the Salty Vanilla Bean-Dulce de Leche Syrup:

2 Cans of Sweetened Condensed Milk

2 Cans of Evaporated Milk

1-2 Vanilla Beans, Split & Scraped for Seeds

1T Vanilla Extract

Vanilla Bean Fleur de Sel (to taste or as much as you like to make a salty caramel)

For the Iced Coffee:

Prepared Cold Brew Caramel Coffee

Prepared Salty Vanilla Bean-Dulce de Leche Syrup, Chilled

Milk, Half & Half, or Heavy Cream (optional)

Homemade Coffee Ice Cubes

Vanilla Bean Fleur de Sel, For Sprinkling

Directions:

1. For the Cold Brew Caramel Coffee: In a large container, mix ground coffee with water. Cover and allow it to sit at room temperature eight hours or overnight. Line a fine mesh strainer with cheesecloth and set over a pitcher or other container. Pour coffee/water mixture through the strainer, allowing all liquid to run through. Discard grounds. Place coffee liquid in the fridge and allow it to cool. Use it as needed.

2. For the Salty Vanilla Bean-Dulce de Leche Syrup: Caramelize the sweetened condensed milk by pouring the condensed milk into a glass-baking dish. Cover with foil and place dish inside a larger poaching pan. Add water to poaching pan until half way up sides of baking dish. Bake for roughly 2-3 hours or until it has reached a deep caramel color. Using a rubber spatula, spoon this mixture into a mixing bowl. Add in the cans of evaporated milk, vanilla bean seeds, vanilla extract, and salt (to taste). Whisk until smooth and creamy. Pour the mixture into a jar or bottle and refrigerate until chilled. Shake before using.

3. To Make the Iced Coffee: Pack a glass full of coffee ice cubes. Fill glass 2/3 full with caramel coffee liquid. Add healthy splash of half & half, milk, or heavy cream. Add the Salty Vanilla Bean-Dulce de Leche syrup and stir to combine. Taste and adjust half-and-half and/or sweetened condensed milk as needed. Sprinkle with salt and enjoy immediately with a straw!