Recipe: Oreo Cookie and Chocolate Ice Cream Calypso Pie

Oreo Cookies Image: Ah, childhood pleasures of licking the filling off the cookie and then dunking it in a cold glass of milk... by penguincakes via Flickr

From Denny: Severe thunderstorms in my area today and had to stop posting for the day. Apologies for getting this out so late at night...

This recipe is quite the calorie buster and a definite show-off for the holidays or entertaining! It comes from the Southern Recipe Restoration Project that the Atlanta Journal-Constitution is sponsoring. There are a lot of interesting easy recipes you can do with Oreo cookies and this cookie crust for this intriguing special pie is just one of many.

From: Ashley Leckey, a Tallahassee native and University of Georgia graduate who has lived in Atlanta since 2004. This recipe comes from her jack-of-all-trades grandmother, Cele Marcoux, who was an editor at a newspaper, had a line of luxury ties, worked in a dental lab and was even a nurse in the Army. Now that's job experience!

Marcoux often flavored this recipe with her own homemade liqueur and used the sauce recipes supplied below too.

Hands on time: 30 minutes
Total time: 3 hours
Serves: 12

Ingredients:

1/2 cup butter (1 stick), divided

18 Oreo cookies, crushed

3 ounces unsweetened chocolate

2/3 cup granulated sugar

1/8 teaspoon salt

2/3 cup evaporated milk

1 teaspoon vanilla extract

1/8 teaspoon almond extract

1 quart coffee ice cream (or 1 quart vanilla bean ice cream plus coffee-flavored liqueur to taste; see link below to separate recipe)

1 cup heavy whipping cream

3 tablespoons confectioners’ sugar

1 cup coarsely chopped pecans

Directions:

Melt 1/4 cup (1/2 stick) butter. Mix crushed cookies with melted butter; press into bottom and up sides of a 10-inch pie plate and chill.

In a saucepan over low heat, melt the chocolate and remaining butter. Remove from heat and stir in sugar and salt. Add the evaporated milk gradually, blending well. Cook over low heat, stirring constantly, about 4 minutes. Remove from heat; stir in vanilla and almond extracts.

Set aside to cool to room temperature. When the shell is chilled and the sauce has cooled, set out the ice cream to soften slightly, 5 to 10 minutes. Fill the pie shell with the ice cream. Put the pie in the freezer until ice cream is firm again.

In the meantime, beat the whipping cream until it just holds a peak. Beat in the confectioners’ sugar. Spread the fudge sauce over the ice cream layer, then mound the top with whipped cream and sprinkle with pecans. Store in the freezer until ready to serve. Remove and let sit a few minutes before slicing.

Nutrition:

Per serving: 482 calories (percent of calories from fat, 63), 5 grams protein, 42 grams carbohydrates, 2 grams fiber, 35 grams fat (17 grams saturated), 72 milligrams cholesterol, 261 milligrams sodium.



Coffee-flavored Liqueur

Hands on time: 10 minutes
Total time: 1 hour
Serves: Makes 1 gallon

Ingredients:

4 cups granulated sugar

6 1/2 cups water, divided

1 cup instant coffee

1 (375 milliliter) bottle 190-proof grain alcohol, such as Everclear (some of us might prefer a better quality vodka)

2 vanilla beans

Directions:

In a saucepan, combine sugar and 3 cups water. Bring to a boil; simmer for 20 minutes. Cool. Meanwhile, mix instant coffee with 1 1/2 cups boiling water. Cool. Combine both mixtures; add alcohol and remaining 2 cups water. Pour into four 16-ounce bottles and add 1/2 vanilla bean to each.

Nutrition:

Per ounce: 48 calories (no calories from fat), trace protein, 13 grams carbohydrates, no fiber, no fat, no cholesterol, 1 milligram sodium.



Copycat Chocolate Fudge Sauce

Hands on time: 15 minutes
Total time: 15 minutes
Serves: Makes 1 1/4 cups

Ingredients:

1/2 cup granulated sugar

2 tablespoons cocoa

1/3 cup milk

1/4 cup light corn syrup

1 ounce unsweetened chocolate

2 tablespoons butter

1/3 cup heavy cream

1 teaspoon vanilla extract

Directions:

In a heavy saucepan, stir together sugar and cocoa. Add milk and syrup and stir until blended. Stirring constantly, bring to a boil; continue stirring and boiling for 8 minutes. Remove from heat; add chocolate and butter and stir until melted, then add the cream. Return to the heat and boil an additional 2 minutes, stirring constantly. Remove from heat and add vanilla. Cool; store in the refrigerator in a jar with a tight-fitting lid. To serve, uncover and heat the jar in a saucepan of warm water for a few minutes (or in the microwave for 20 to 30 seconds).

Nutrition:

Per tablespoon: 73 calories (percent of calories from fat, 45), trace protein, 9 grams carbohydrates, trace fiber, 4 grams fat (2 grams saturated), 9 milligrams cholesterol, 21 milligrams sodium.


Thanks for visiting Romancing The Chocolate!



chocolate dessert, coffee liqueur, Copycat Chocolate Fudge Sauce, ice cream pie, oreo cookies, Atlanta Journal-Constitution, Cook, University of Georgia, baking and confections, home, easy recipes, ice cream

Recipe: Oreo Cookie and Chocolate Ice Cream Calypso Pie

Oreo Cookies Image: Ah, childhood pleasures of licking the filling off the cookie and then dunking it in a cold glass of milk... by penguincakes via Flickr

From Denny: Severe thunderstorms in my area today and had to stop posting for the day. Apologies for getting this out so late at night...

This recipe is quite the calorie buster and a definite show-off for the holidays or entertaining! It comes from the Southern Recipe Restoration Project that the Atlanta Journal-Constitution is sponsoring. There are a lot of interesting easy recipes you can do with Oreo cookies and this cookie crust for this intriguing special pie is just one of many.

From: Ashley Leckey, a Tallahassee native and University of Georgia graduate who has lived in Atlanta since 2004. This recipe comes from her jack-of-all-trades grandmother, Cele Marcoux, who was an editor at a newspaper, had a line of luxury ties, worked in a dental lab and was even a nurse in the Army. Now that's job experience!

Marcoux often flavored this recipe with her own homemade liqueur and used the sauce recipes supplied below too.

Hands on time: 30 minutes
Total time: 3 hours
Serves: 12

Ingredients:

1/2 cup butter (1 stick), divided

18 Oreo cookies, crushed

3 ounces unsweetened chocolate

2/3 cup granulated sugar

1/8 teaspoon salt

2/3 cup evaporated milk

1 teaspoon vanilla extract

1/8 teaspoon almond extract

1 quart coffee ice cream (or 1 quart vanilla bean ice cream plus coffee-flavored liqueur to taste; see link below to separate recipe)

1 cup heavy whipping cream

3 tablespoons confectioners’ sugar

1 cup coarsely chopped pecans

Directions:

Melt 1/4 cup (1/2 stick) butter. Mix crushed cookies with melted butter; press into bottom and up sides of a 10-inch pie plate and chill.

In a saucepan over low heat, melt the chocolate and remaining butter. Remove from heat and stir in sugar and salt. Add the evaporated milk gradually, blending well. Cook over low heat, stirring constantly, about 4 minutes. Remove from heat; stir in vanilla and almond extracts.

Set aside to cool to room temperature. When the shell is chilled and the sauce has cooled, set out the ice cream to soften slightly, 5 to 10 minutes. Fill the pie shell with the ice cream. Put the pie in the freezer until ice cream is firm again.

In the meantime, beat the whipping cream until it just holds a peak. Beat in the confectioners’ sugar. Spread the fudge sauce over the ice cream layer, then mound the top with whipped cream and sprinkle with pecans. Store in the freezer until ready to serve. Remove and let sit a few minutes before slicing.

Nutrition:

Per serving: 482 calories (percent of calories from fat, 63), 5 grams protein, 42 grams carbohydrates, 2 grams fiber, 35 grams fat (17 grams saturated), 72 milligrams cholesterol, 261 milligrams sodium.



Coffee-flavored Liqueur

Hands on time: 10 minutes
Total time: 1 hour
Serves: Makes 1 gallon

Ingredients:

4 cups granulated sugar

6 1/2 cups water, divided

1 cup instant coffee

1 (375 milliliter) bottle 190-proof grain alcohol, such as Everclear (some of us might prefer a better quality vodka)

2 vanilla beans

Directions:

In a saucepan, combine sugar and 3 cups water. Bring to a boil; simmer for 20 minutes. Cool. Meanwhile, mix instant coffee with 1 1/2 cups boiling water. Cool. Combine both mixtures; add alcohol and remaining 2 cups water. Pour into four 16-ounce bottles and add 1/2 vanilla bean to each.

Nutrition:

Per ounce: 48 calories (no calories from fat), trace protein, 13 grams carbohydrates, no fiber, no fat, no cholesterol, 1 milligram sodium.



Copycat Chocolate Fudge Sauce

Hands on time: 15 minutes
Total time: 15 minutes
Serves: Makes 1 1/4 cups

Ingredients:

1/2 cup granulated sugar

2 tablespoons cocoa

1/3 cup milk

1/4 cup light corn syrup

1 ounce unsweetened chocolate

2 tablespoons butter

1/3 cup heavy cream

1 teaspoon vanilla extract

Directions:

In a heavy saucepan, stir together sugar and cocoa. Add milk and syrup and stir until blended. Stirring constantly, bring to a boil; continue stirring and boiling for 8 minutes. Remove from heat; add chocolate and butter and stir until melted, then add the cream. Return to the heat and boil an additional 2 minutes, stirring constantly. Remove from heat and add vanilla. Cool; store in the refrigerator in a jar with a tight-fitting lid. To serve, uncover and heat the jar in a saucepan of warm water for a few minutes (or in the microwave for 20 to 30 seconds).

Nutrition:

Per tablespoon: 73 calories (percent of calories from fat, 45), trace protein, 9 grams carbohydrates, trace fiber, 4 grams fat (2 grams saturated), 9 milligrams cholesterol, 21 milligrams sodium.


Thanks for visiting Comfort Food From Louisiana!



chocolate dessert, coffee liqueur, Copycat Chocolate Fudge Sauce, ice cream pie, oreo cookies, Atlanta Journal-Constitution, Cook, University of Georgia, baking and confections, home, easy recipes, ice cream

Recipe: Fresh Peach Ice Cream

Image by karlo via Flickr

From Denny: It's been too hot to run the computer today so am late getting out my posts. Was able to get out a few this morning and the rest had to wait until it got cooler. Will be glad when fall comes! :)

In this heat all I think about are cooling foods - and ice cream sure is a treat! Enjoy this wonderful recipe as he gives lots of tips in this recipe. It's as if he is standing next to you, walking you through the recipe.

Fresh Peach Ice Cream

From: Ray Sonnier of Baton Rouge, Louisiana

Yield: 1 gallon. This is rich but good!

Ingredients:

2-1/4 cups sugar

3/4 teaspoon salt

1-1/2 Tablespoons flour

6 extra large eggs

3 cups whole milk

2 cups half-and-half

1 (13-ounce) can evaporated milk

1-3/4 cups heavy whipping cream

1 teaspoon vanilla

3 cups chopped fresh or frozen peaches

1 cup sugar

Directions:


1. In mixer, combine sugar, salt and flour. Add eggs, one at a time, beating after each addition. Blend well. Add milk, half-and-half and evaporated milk. Blend well.

2. Boil water to add to outer pan of double boiler. Add custard to inner pot. Heat water to boiling and stir custard as it heats up until thickened. Stir often with whisk to prevent lumps. Add whipping cream and vanilla, stir and cool in cool water in sink. Stir periodically to prevent skimming.

3. Use 3 cups of fruit. Peel and cut peaches into small pieces in a bowl. Add 1 cup sugar and microwave for about 2-1/2 minutes. Skip the microwaving if fruit is very ripe, but I would let fruit and sugar sit for about 1 hour.

4. Pour custard and fruit into freezer container with paddles inserted. Refrigerate or cool in ice water for several hours if possible.

5. Freeze until firm.

Note: This recipe works well in a 4-quart ice cream freezer. I adapted this recipe as best I could remember for a smaller freezer — my mother had a 1-1/2-gallon freezer.

Recipe: Oreo Cookie and Chocolate Ice Cream Calypso Pie

Oreo Cookies Image: Ah, childhood pleasures of licking the filling off the cookie and then dunking it in a cold glass of milk... by penguincakes via Flickr

From Denny: This recipe is quite the calorie buster and a definite show-off for the holidays or entertaining! It comes from the Southern Recipe Restoration Project that the Atlanta Journal-Constitution is sponsoring. There are a lot of interesting easy recipes you can do with Oreo cookies and this cookie crust for this intriguing special pie is just one of many.

From: Ashley Leckey, a Tallahassee native and University of Georgia graduate who has lived in Atlanta since 2004. This recipe comes from her jack-of-all-trades grandmother, Cele Marcoux, who was an editor at a newspaper, had a line of luxury ties, worked in a dental lab and was even a nurse in the Army. Now that's job experience!

Marcoux often flavored this recipe with her own homemade liqueur and used the sauce recipes supplied below too.

Hands on time: 30 minutes
Total time: 3 hours
Serves: 12

Ingredients:

1/2 cup butter (1 stick), divided

18 Oreo cookies, crushed

3 ounces unsweetened chocolate

2/3 cup granulated sugar

1/8 teaspoon salt

2/3 cup evaporated milk

1 teaspoon vanilla extract

1/8 teaspoon almond extract

1 quart coffee ice cream (or 1 quart vanilla bean ice cream plus coffee-flavored liqueur to taste; see link below to separate recipe)

1 cup heavy whipping cream

3 tablespoons confectioners’ sugar

1 cup coarsely chopped pecans

Directions:

Melt 1/4 cup (1/2 stick) butter. Mix crushed cookies with melted butter; press into bottom and up sides of a 10-inch pie plate and chill.

In a saucepan over low heat, melt the chocolate and remaining butter. Remove from heat and stir in sugar and salt. Add the evaporated milk gradually, blending well. Cook over low heat, stirring constantly, about 4 minutes. Remove from heat; stir in vanilla and almond extracts.

Set aside to cool to room temperature. When the shell is chilled and the sauce has cooled, set out the ice cream to soften slightly, 5 to 10 minutes. Fill the pie shell with the ice cream. Put the pie in the freezer until ice cream is firm again.

In the meantime, beat the whipping cream until it just holds a peak. Beat in the confectioners’ sugar. Spread the fudge sauce over the ice cream layer, then mound the top with whipped cream and sprinkle with pecans. Store in the freezer until ready to serve. Remove and let sit a few minutes before slicing.

Nutrition:

Per serving: 482 calories (percent of calories from fat, 63), 5 grams protein, 42 grams carbohydrates, 2 grams fiber, 35 grams fat (17 grams saturated), 72 milligrams cholesterol, 261 milligrams sodium.



Coffee-flavored Liqueur

Hands on time: 10 minutes
Total time: 1 hour
Serves: Makes 1 gallon

Ingredients:

4 cups granulated sugar

6 1/2 cups water, divided

1 cup instant coffee

1 (375 milliliter) bottle 190-proof grain alcohol, such as Everclear (some of us might prefer a better quality vodka)

2 vanilla beans

Directions:

In a saucepan, combine sugar and 3 cups water. Bring to a boil; simmer for 20 minutes. Cool. Meanwhile, mix instant coffee with 1 1/2 cups boiling water. Cool. Combine both mixtures; add alcohol and remaining 2 cups water. Pour into four 16-ounce bottles and add 1/2 vanilla bean to each.

Nutrition:

Per ounce: 48 calories (no calories from fat), trace protein, 13 grams carbohydrates, no fiber, no fat, no cholesterol, 1 milligram sodium.



Copycat Chocolate Fudge Sauce

Hands on time: 15 minutes
Total time: 15 minutes
Serves: Makes 1 1/4 cups

Ingredients:

1/2 cup granulated sugar

2 tablespoons cocoa

1/3 cup milk

1/4 cup light corn syrup

1 ounce unsweetened chocolate

2 tablespoons butter

1/3 cup heavy cream

1 teaspoon vanilla extract

Directions:

In a heavy saucepan, stir together sugar and cocoa. Add milk and syrup and stir until blended. Stirring constantly, bring to a boil; continue stirring and boiling for 8 minutes. Remove from heat; add chocolate and butter and stir until melted, then add the cream. Return to the heat and boil an additional 2 minutes, stirring constantly. Remove from heat and add vanilla. Cool; store in the refrigerator in a jar with a tight-fitting lid. To serve, uncover and heat the jar in a saucepan of warm water for a few minutes (or in the microwave for 20 to 30 seconds).

Nutrition:

Per tablespoon: 73 calories (percent of calories from fat, 45), trace protein, 9 grams carbohydrates, trace fiber, 4 grams fat (2 grams saturated), 9 milligrams cholesterol, 21 milligrams sodium.


Thanks for visiting Romancing The Chocolate!



chocolate dessert, coffee liqueur, Copycat Chocolate Fudge Sauce, ice cream pie, oreo cookies, Atlanta Journal-Constitution, Cook, University of Georgia, baking and confections, home, easy recipes, ice cream

Recipe: Fresh Peach Ice Cream

Image by karlo via Flickr

From Denny: It's been too hot to run the computer today so am late getting out my posts. Was able to get out a few this morning and the rest had to wait until it got cooler. Will be glad when fall comes! :)

In this heat all I think about are cooling foods - and ice cream sure is a treat! Enjoy this wonderful recipe as he gives lots of tips in this recipe. It's as if he is standing next to you, walking you through the recipe.

Fresh Peach Ice Cream

From: Ray Sonnier of Baton Rouge, Louisiana

Yield: 1 gallon. This is rich but good!

Ingredients:

2-1/4 cups sugar

3/4 teaspoon salt

1-1/2 Tablespoons flour

6 extra large eggs

3 cups whole milk

2 cups half-and-half

1 (13-ounce) can evaporated milk

1-3/4 cups heavy whipping cream

1 teaspoon vanilla

3 cups chopped fresh or frozen peaches

1 cup sugar

Directions:


1. In mixer, combine sugar, salt and flour. Add eggs, one at a time, beating after each addition. Blend well. Add milk, half-and-half and evaporated milk. Blend well.

2. Boil water to add to outer pan of double boiler. Add custard to inner pot. Heat water to boiling and stir custard as it heats up until thickened. Stir often with whisk to prevent lumps. Add whipping cream and vanilla, stir and cool in cool water in sink. Stir periodically to prevent skimming.

3. Use 3 cups of fruit. Peel and cut peaches into small pieces in a bowl. Add 1 cup sugar and microwave for about 2-1/2 minutes. Skip the microwaving if fruit is very ripe, but I would let fruit and sugar sit for about 1 hour.

4. Pour custard and fruit into freezer container with paddles inserted. Refrigerate or cool in ice water for several hours if possible.

5. Freeze until firm.

Note: This recipe works well in a 4-quart ice cream freezer. I adapted this recipe as best I could remember for a smaller freezer — my mother had a 1-1/2-gallon freezer.

Video: Nutriticious Ice Cream?

From Denny: Here's a good video to help us along with choosing better ice cream calories in this summer heat! The Early Show on CBS was doing a taste test of those ice creams and sorbets that were considered the tastiest, healthiest and also available nationwide. Take a look!


Watch CBS Videos Online

ice cream sorbet healthy diet food chocolate Haagen Das Ben and Jerry mango blueberry raspberry strawberry frozen yogurt

Funny Comfort Food Story

Chocolate Sundae Image by Chewy Chua via Flickr

From Denny: This is a delightful email that has made its rounds on the internet and deserves a home here in the comfort food world! Feel free to send this around to your friends and social sites! Pass it forward for others to enjoy and get a smile.

Hot Fudge Sundae Image by Peppysis via Flickr

How to Best Enjoy Your Life

One day I had a date for lunch with friends. Mae, a little old 'blue hair' about 80 years old, came along with them---all in all, a pleasant bunch. When the menus were presented, we ordered salads, sandwiches, and soups, except for Mae who said, 'Ice Cream, please. Two scoops, chocolate.'

I wasn't sure my ears heard right, and the others were aghast.

'Along with heated apple pie,' Mae added, completely unabashed.

We tried to act quite nonchalant, as if people did this all the time.

But when our orders were brought out, I didn't enjoy mine.
I couldn't take my eyes off Mae as her pie a-la-mode went down.
The other ladies showed dismay. They ate their lunches silently and frowned.

The next time I went out to eat, I called and invited Mae.

I lunched on white meat tuna. She ordered a parfait.

I smiled. She asked if she amused me.

I answered, 'Yes, you do, but also you confuse me.

How come you order rich desserts, while I feel I must be sensible?

She laughed and said, with wanton mirth, 'I'm tasting all that is Possible.

I try to eat the food I need, and do the things I should.
But life's so short, my friend, I hate missing out on something good.

This year I realized how old I was. (She grinned) I haven't been this old before.'

'So, before I die, I've got to try those things that for years I had ignored.

I haven't smelled all the flowers yet. There are too many books I haven't read. There's more fudge sundaes to wolf down and kites to be flown overhead.

There are many malls I haven't shopped. I've not laughed at all the jokes.

I've missed a lot of Broadway hits and potato chips and cokes.

I want to wade again in water and feel ocean spray on my face.

I want to sit in a country church once more and thank God for His grace.

I want peanut butter every day spread on my morning toast.

I want un-timed long distance calls to the folks I love the most.

I haven't cried at all the movies yet, or walked in the morning rain.

I need to feel wind in my hair. I want to fall in love again.

So, if I choose to have dessert, instead of having dinner,
then should I die before night fall, I'd say I died a winner,
because I missed out on nothing. I filled my heart's desire.
I had that final chocolate mousse before my life expired.'

With that, I called the waitress over... 'I've changed my mind, ' I said. 'I want what she is having, only add some more whipped cream!'

This is my gift to you - We need an annual Friends Day! If you get this twice, then you have more than one friend. Live well, love much & laugh often - Be happy.

SHARE THIS WITH YOUR FRIENDS including me if I'm lucky enough to be counted among them.

Be mindful that happiness isn't based on possessions, power, or prestige, but on relationships with people we love and respect. Remember that while money talks, CHOCOLATE and COMFORT FOOD SINGS!

From Denny: Go forth and share some comfort food love - and have a yummy chocolate sundae on me! Have a good weekend!

Funny Chocolate Story

From Denny: This is a delightful email that has made its rounds on the internet and deserves a home here in the chocolate world! Feel free to send this around to your friends and social sites! Pass it forward for others to enjoy and get a smile.

Hot Fudge Sundae Image by Peppysis via Flickr

How to Best Enjoy Your Life

One day I had a date for lunch with friends. Mae, a little old 'blue hair' about 80 years old, came along with them---all in all, a pleasant bunch. When the menus were presented, we ordered salads, sandwiches, and soups, except for Mae who said, 'Ice Cream, please. Two scoops, chocolate.'

I wasn't sure my ears heard right, and the others were aghast.

'Along with heated apple pie,' Mae added, completely unabashed.

We tried to act quite nonchalant, as if people did this all the time.

But when our orders were brought out, I didn't enjoy mine.
I couldn't take my eyes off Mae as her pie a-la-mode went down.

The other ladies showed dismay. They ate their lunches silently and frowned.

The next time I went out to eat, I called and invited Mae.

I lunched on white meat tuna. She ordered a parfait.

I smiled. She asked if she amused me.

I answered, 'Yes, you do, but also you confuse me.

How come you order rich desserts, while I feel I must be sensible?

She laughed and said, with wanton mirth, 'I'm tasting all that is Possible.

I try to eat the food I need, and do the things I should.
But life's so short, my friend, I hate missing out on something good.

This year I realized how old I was. (She grinned) I haven't been this old before.'

'So, before I die, I've got to try those things that for years I had ignored.

I haven't smelled all the flowers yet. There are too many books I haven't read. There's more fudge sundaes to wolf down and kites to be flown overhead.

There are many malls I haven't shopped. I've not laughed at all the jokes.

I've missed a lot of Broadway hits and potato chips and cokes.

I want to wade again in water and feel ocean spray on my face.

I want to sit in a country church once more and thank God for His grace.

I want peanut butter every day spread on my morning toast.

I want un-timed long distance calls to the folks I love the most.

I haven't cried at all the movies yet, or walked in the morning rain.

I need to feel wind in my hair. I want to fall in love again.
So, if I choose to have dessert, instead of having dinner,
then should I die before night fall, I'd say I died a winner,
because I missed out on nothing. I filled my heart's desire.
I had that final chocolate mousse before my life expired.'

With that, I called the waitress over... 'I've changed my mind, ' I said. 'I want what she is having, only add some more whipped cream!'

This is my gift to you - We need an annual Friends Day! If you get this twice, then you have more than one friend. Live well, love much & laugh often - Be happy.

SHARE THIS WITH YOUR FRIENDS including me if I'm lucky enough to be counted among them.

Be mindful that happiness isn't based on possessions, power, or prestige, but on relationships with people we love and respect. Remember that while money talks, CHOCOLATE SINGS!

From Denny: Now go forth and spread some chocolate love! Have a good weekend!

Recipe: Triple Chocolate Mess in a Crock Pot

Image by Smaku via Flickr

From Denny: From Chow.com this is one of those simple recipes you can do with the kids or if you are a beginner cook. Also good for a weekend when you don't have the time to stop and do several steps for a recipe. Here the slow cooker takes care of it all!

Triple Chocolate Mess in a Crock Pot

Ingredients:

1 package chocolate cake mix

1 pint sour cream

1 package instant chocolate pudding (any size)

1 (6 oz.) package chocolate chips

3/4 cup oil

4 eggs

1 cup water

Directions:

Spray crock-pot with non-stick spray. Mix all ingredients, pour into crock pot. Cook on low 6-7 hours. Do Not Lift Lid!

Serve hot in the crockpot with ice cream or whipped cream.

Recipe: Triple Chocolate Mess in a Crock Pot

Image by Smaku via Flickr

From Denny: From Chow.com this is one of those simple recipes you can do with the kids or if you are a beginner cook. Also good for a weekend when you don't have the time to stop and do several steps for a recipe. Here the slow cooker takes care of it all!

Triple Chocolate Mess in a Crock Pot

Ingredients:

1 package chocolate cake mix

1 pint sour cream

1 package instant chocolate pudding (any size)

1 (6 oz.) package chocolate chips

3/4 cup oil

4 eggs

1 cup water

Directions:

Spray crock-pot with non-stick spray. Mix all ingredients, pour into crock pot. Cook on low 6-7 hours. Do Not Lift Lid!

Serve hot in the crockpot with ice cream or whipped cream.

Recipes: Culinary Salute To Spring

From Denny: More comfort food on a $35 budget from a famous chef! Does life get any better? This is the first I've heard of a hanger steak as explained below in the food facts. It's no wonder most of us have never heard of it; turns out most butchers kept this intensely flavorful cut all to themselves. Now it's become quite popular in upscale restaurants. I guess butchers and chefs decided to "share" with the public finally - for a hefty price. :)

Rhubarb is a wonderful Spring tonic as it is a diuretic. Make sure you DO NOT cook or eat raw the leaves as they are toxic! The stalks are perfectly fine to eat and cook up nicely with a lot of brown sugar, some clarified butter, a little salt as a morning porridge or to slather on your toast. That's how we used to eat it at our house when we lived in Maine for a time. We grew our own rhubarb just outside the kitchen door like a little kitchen garden. As a kid I used to love to go pick the long stalks and the huge prehistoric leaves waved at me. It was like they knew they were going to be breakfast without regret. The mind of a child...

Featured here are the recipes of executive chef Kerry Heffernan of the South Gate Restaurant at New York's Essex House Hotel which overlooks Central Park.

Note: If for any reason this video does not display properly or CBS disables it you can click on the title link to take you to the page where the article and video are both located.




FOOD FACTS from CBS:

Gemelli: A type of pasta. The name derives from the Italian word for twins. Gemelli aren't twin tubes twisted around one another, as they may appear to be, but rather are a single, "S"-shaped strand twisted into a spiral. It's similar to fusilli.

Hanger Steak: Hanger steak is so-named because it's part of the diaphragm muscle that hangs between the loin and the ribs. Like skirt steak, hanger steak is a grainy, fatty cut that turns out beautifully if it's well-marinated before cooking. But it can be tough if it's prepared incorrectly. Hanger steak is nicknamed "butcher's tenderloin" because butchers traditionally kept this full-flavored, odd-shaped cut for themselves. It's become very popular now at both high-end and lower-priced restaurants. If you can't find hanger steak, you may use skirt steak or even flank steak.

Rhubarb: Rhubarb can be eaten raw with a little sugar sprinkled over it, but is generally cooked with other ingredients to produce a fruit dish of some type. Rhubarb can be used nicely to enhance the flavor of other fruits, such as pairing it with strawberries in baked sauces or beverages. Rhubarb stalks vary from red to pink and may also appear speckled or green. This color variation has little or no impact on the ripeness of the rhubarb. When selecting, choose stalks that are fresh looking, crisp and blemish-free.

Cardamom: Cardamom is the ground seed of a tropical fruit in the ginger family known as Elettaria cardamomum. The seeds are found in ovalshaped fruit pods that are between 1/4 and one-inch long. Cardamom has an intense, pungent, sweet flavor. In India, Cardamom is traditionally used in curry blends, and in Scandinavian countries, it's commonly added to breads; however, most of the world's Cardamom crop is used in Arabic countries as a flavoring for coffee.


Gemelli Pasta with Spring Peas

INGREDIENTS:

12 ounces pasta (gemelli or fusilli)

1 pound fresh or 8 ounces frozen peas

1 bunch fresh tarragon, picked and coarsely chopped

1 half pint heavy cream

3 ounces grapeseed or canola oil if for salad

2 ounces dried mushrooms

1 shallot, minced

2 gloves garlic, minced


METHOD:

Bring 4 quarts water to the boil in a large pot.

Shuck, blanch and shock peas if fresh; allow peas to defrost if frozen.

In a broad 4 quart saucepan, bring cream to a boil, season with salt and pepper add dried mushrooms and allow to infuse for 7 minutes. Add Pasta to salted boiling water.

Bring cream back to a boil, and add peas, check seasoning, add ½ tarragon, shallots and garlic and bring to a boil. Once it reaches a boil remove from heat and reserve.

Check pasta and cook to desired stage. Drain Pasta and toss in cream mixture, serve with remaining chopped tarragon.

Grilled Hanger Steak with Fresh Asparagus and Sweet Onions

INGREDIENTS:

1 pound cleaned Hanger steak

1 pound pencil asparagus, trimmed 2 inches from bottom

1 pound spring onions, peeled and sliced horizontally into ½ inch rounds

1 bunch scallions trimmed of roots and washed

1 bunch parsley, stems removed

1 bunch Sage, stems removed

2 ounces canola oil

Zest of ¼ of an orange

2 cloves garlic, finely minced

1 teaspoon chili flakes


METHOD:

Heat grill to medium/high.

Make a quick herb puree, by blending first garlic, orange rind parsley and canola oil in blender (not food processor) with salt and pepper and blending at progressively higher speeds until bright green but still slightly rough. Taste, correct seasoning and add sage and blend further at high speed until well chopped and combined. Reserve.

Season onions, scallions and asparagus well with salt pepper and canola oil
Cook vegetables on grill, in this order, onions first then asparagus and scallions, until well marked and just about cooked (they will continue to cook off the grill). Reserve on an attractive platter.

Turn grill up to high, clean off any remaining bits of vegetables. Season steak very will on each side and grill steak to desired doneness, remove from grill and allow to "rest" at least 7 minutes so that the juices can recede back into the flesh.

Slice meat and arrange over and around vegetables and serve sauce on the side.


Vanilla Ice Cream with Homemade Rhubarb Syrup and Crumbled Butter Cookies

INGREDIENTS:

1 pound fresh rhubarb

1 tablespoon vanilla extract

4 pods green cardamom

1/2 cup Sugar

1/4 cup water

Pinch salt

1 pint ice cream

4 butter cookies (such as Pepperidge farms Bordeaux) roughly crumbled


METHOD:

Wash and trim rhubarb into 3 inch lengths in a sauce pan large enough to accommodate rhubarb in one layer. Bring sugar, water, salt, and cardamom pods to a boil, simmer one minute then add Rhubarb, and vanilla (if you prefer you can do it in 2 batches but it should not exceed one even layer on the bottom surface area).

Cook over medium heat until just before rhubarb is tender (it will go to mush very quickly!), remove from heat and set aside to cool.

Scoop Ice Cream into glasses and layer in poached rhubarb and some of its syrup and crumbled butter cookies over top.

So, how did Heffernan do with our $35 budget?

Gemelli Pasta

pasta $1.19
peas $1.99
tarragon $1.49
heavy cream $1.19
grapeseed oil $3.99
mushrooms $1.99
garlic $.39
shallot $.16
total $12.39

Hanger Steak

hanger steak $4.29
asparagus $1.69
spring onions $1.49
scallions $.69
parsley $.99
sage $1.49
orange zest $.39
chilies $.16
total $11.19

Rhubarb Ice Cream

rhubarb $2.99
Cardamom $4.69
butter cookies $2.00
ice cream $.99
total $10.67

Total: $34.25

Top Three so far in our "How Low Can You Go" competition:

1. Scott Peacock $32.60
Watershed Restaurant

2. Patrick Connolly $33.32
Bobo Restaurant

3. Bill Poirier $33.35
Sonsie Restaurant

Recipe: Chocolate-Amaretti Heartbreakers

Chocolate-Amaretti Heartbreakers

From CBS:

"These are really waffled cakes? moist, cocoa-rich and flecked with ground amaretti (Italian macaroons) and bittersweet chocolate. They're delicious as is, with just a sprinkling of confectioners' sugar, luscious with lightly sweetened, softly whipped cream, and downright indulgent with ice cream and hot fudge."


Ingredients:


3 large double amaretti (or 6 amaretti from 3 paper-wrapped packets)
2 oz. high-quality bittersweet chocolate

5 tbs. unsalted butter

1 1/4 cups all-purpose flour

1 1/2 tsp. double-acting baking powder

1/4 tsp. baking soda

pinch of salt

3/4 cup granulated sugar

1/3 cup cocoa, preferably Dutch process

1 1/2 cups milk

1 tsp. vanilla extract

1/4 tsp. almond extract

2 eggs

Confectioners' sugar, sweetened whipped cream, ice cream and/or hot fudge sauce for serving (optional)


Directions: Place the amaretti and bittersweet chocolate in the work bowl of a food processor or in a blender and process until pulverized; set aside.

Preheat a waffle iron. If you'd like to serve the waffles warm, preheat an oven to 350°F.

Melt the butter; set aside. In a large bowl, whisk together the flour, baking powder, baking soda, salt, granulated sugar and cocoa. In another bowl, whisk together the milk, vanilla, almond extract and eggs until well blended. Pour the liquid ingredients over the dry ingredients and stir with the whisk to combine. Fold in the amaretti-chocolate mixture and the melted butter.

Lightly butter or spray the grids of the waffle iron, if needed. Brush or spray the grids again only if subsequent waffles stick.

Spoon out 1/3 cup of batter (or the amount recommended by the manufacturer's instructions) onto the hot iron. Use a metal spatula or wooden spoon to spread the batter evenly over the grids. Close the lid and bake until just set. Bake these slightly less than you do other waffles because chocolate has a tendency to burn easily. There's no need to worry, but you do want to keep an eye on these. Transfer the finished waffles to a cooling rack while you make the rest. If desired, just before serving, warm the waffles briefly, about 2 minutes, in the oven. They're good at room temperature, too.

To serve: You can present a full five-of-hearts to each person, shaking a dusting of confectioners' sugar over the entire waffle and then scooping some whipped cream or ice cream onto the center. Hot fudge sauce is both luscious and luxurious over these. Broken into individual hearts and filled with ice cream, these make fabulous sandwiches. Makes about 10 full five-of-hearts or about six 6 1/2-inch round waffles.

Adapted from "Waffles from Morning to Midnight," by Dorie Greenspan (Weldon Owen, 2001).

Recipe: Graham Cracker Torte & Lemon Buttermilk Ice Cream

Graham Cracker Torte & Lemon Buttermilk Ice Cream

How many times when you had just a few leftover graham crackers languishing in the back of your pantry? What to do with them? Along comes this easy fun recipe to solve the dilemma of frugality that even has some protein in it! The torte combined with the tart ice cream will remind you of lemon meringue pie.

While for February it's too cold in most climates to eat ice cream, just keep this recipe on hand for when the weather does heat up to intolerable and cooling lemon is just wonderful to beat the heat! Right now try out the torte to see how easy it is and enjoy.

Crazy weather this year in Louisiana! Cold below freezing for days then up to pleasant in the 70's for several days and you never know what to expect. You never know when you might want to make some ice cream in February! :)



Yield: 6 – 8 servings

From: Betty Berry


Ingredients:

3 egg whites at room temperature

1 cup sugar, divided

¾ cup fine graham cracker crumbs

1 teaspoon baking powder

2 cups chopped pecans

1 teaspoon vanilla extract

Sweetened whipped cream, optional

Directions: Preheat oven to 300° F. Beat egg whites until stiff; gradually add ½ cup sugar.

Combine remaining sugar, graham cracker crumbs and baking powder. Add to egg whites along with pecans and vanilla. Blend lightly but well.

Pour into a buttered 8-inch pie plate. Bake for 25 – 30 minutes.

Cool, slice into wedges and top with whipped cream or Lemon Buttermilk Ice Cream.

Note: Torte will fall and crack in center when cool, so don’t panic!)


***


Lemon Buttermilk Ice Cream


Yield: 8 (1/2 cup) servings


Ingredients:

2 cups sugar

6 large lemons

1 quart low-fat organic buttermilk

1/8 teaspoon salt

2 teaspoons lemon peel zest


Directions: Place sugar in a medium-size bowl. Grate the zest of 2 – 3 lemons to produce 2 teaspoons of zest. Juice as many lemons as needed to get ½ cup lemon juice. Add zest and juice to sugar. Mix well.

Add buttermilk and salt. Stir until sugar dissolves Chill 4 hours or overnight.

Freeze in an ice cream maker according to manufacturer’s instructions.

Makes 8 (1/2 cup) servings

Nutrition: 243 calories, 1 gram fat, 1 milligram cholesterol and 153 milligrams sodium.