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: Easy 7 Layer Cookie Bars

From Denny: The kids can help you make these easy cookie bars! Great for the weekend; make ahead, freeze, then pull out when you need them. Nothing could be easier!

Some folks call these “hello dollies.” For a change, substitute peanut butter chips and peanuts for the butterscotch chips and pecans. - Meridith Ford Goldman


Hands on time: 15 minutes
Total time: 45 minutes
Serves: Makes 40 bars


Ingredients:

3/4 cup (1 1/2 sticks) unsalted butter

2 cups graham cracker crumbs

1 (12-ounce) package semisweet chocolate chips

1 (12-ounce) package milk chocolate chips

1 (12-ounce) package butterscotch chips

1 1/2 cups flaked coconut

1 cup chopped pecans

2 (14-ounce) cans sweetened condensed milk

Instructions:

Preheat oven to 350 degrees. In a small saucepan over medium heat, melt butter. Spray sides of 9-by-13-inch pan with cooking spray. Pour butter into pan. Sprinkle crumbs evenly on butter, then pat them down to even out. Sprinkle semisweet, milk chocolate and butterscotch chips evenly over crumbs. Sprinkle with coconut, then nuts. Pour milk over layers. Bake 25 to 35 minutes or until mixture bubbles and browns on top. Let cool on a rack; cut into squares.

Nutrition:

Per serving: 263 calories (percent of calories from fat, 46), 3 grams protein, 34 grams carbohydrates, 1 gram fiber, 14 grams fat (7 grams saturated), 19 milligrams cholesterol, 70 milligrams sodium.

Recipe: Chicken Vegetable Casserole with Shells Pasta

From Denny: This is an easy weekend casserole the whole family and friends who drop by unexpectedly can enjoy!

From: Atlanta Journal-Constitution

The contributors: La Tarsha Mills-McKie of College Park and her mother, Blanche Mills of East Point, Georgia.

Hands on time: 20 minutes
Total time: 1 hour
Serves: 6


Ingredients:

3 skinless, boneless chicken breast halves (or 4 thighs)

1 quart chicken broth

1 tablespoon olive oil

8 ounces sliced crimini mushrooms

1 red bell pepper, sliced

1 cup frozen peas

8 ounces medium shells

Salt and pepper to taste

1 (10 3/4-ounce) can condensed cream of celery soup

4 ounces grated Parmesan cheese


Instructions:

Place chicken in a pot and cover with broth. Bring to a boil, then reduce the heat and cover. Simmer for 15 to 20 minutes, or until chicken is cooked through. Remove chicken from pot and cool slightly, then cut into small cubes. Set aside 1 cup broth.

Meanwhile, in a large sauté pan, heat olive oil over medium-high heat. Add mushrooms and sprinkle lightly with salt and pepper. Sear, without stirring for 3 to 4 minutes, until lightly browned. Then stir the mushrooms and cook an additional 2 minutes. Add bell pepper and cook 3 more minutes. Remove from heat, stir in peas and set aside.

Preheat oven to 350 degrees. Cook the shells in the remaining broth or in a fresh pot of salted, boiling water. When the pasta is cooked, drain. Combine cooked pasta with chicken, condensed soup, vegetables and reserved cup of broth; season to taste with salt and pepper. Transfer to a lightly greased 2-quart casserole or 9-by-13-inch baking dish. Sprinkle with cheese. Bake about 20 minutes, or until the cheese is lightly browned.

Nutrition:

Per serving: 411 calories (percent of calories from fat, 26), 36 grams protein, 40 grams carbohydrates, 3 grams fiber, 12 grams fat (5 grams saturated), 53 milligrams cholesterol, 1,050 milligrams sodium.

Recipe: Coconut Chocolate Pudding

From Denny: OK, two of my favorites are coconut and chocolate in a happy marriage with me as the happy child enjoying the company of both! :) From 101 Cookbooks, she really outdid herself developing this awesome recipe. Any time you add a dry roasted ingredient to a dish it really kicks up the taste, in this case she used coconut flakes. Take a look at the rest of her site as there are varied recipes for everyone to enjoy!

Coconut Chocolate Pudding

"I used Scharffen Berger 62% semi-sweet chocolate in this pudding, I also did a batch with 70% - delicious. You can play around with a few of the variables here. For example, it might be fun to use one of the uniquely spiced Vosges chocolate bars in place of the straight semi-sweet. I used raz el hanout spice blend here - but you should feel free to experiment with your favorite curry spice blend. If you want to use regular or low-fat milk in place of the coconut milk, give it a go. For a more pronounced coconut flavor, you might want to add a small splash of coconut extract."

Ingredients:

1 14-ounce can of coconut milk (lite is fine), divided

3 tablespoons sugar

scant 1/4 teaspoon salt

1/4 cup arrowroot powder, sifted

1 teaspoon raz el hanout spice blend or curry powder, (optional)

3 tablespoons alkalized dutch-cocoa powder, sifted

1 3.5-ounce bar semi-sweet chocolate, chopped

1 teaspoons vanilla extract

1/4 cup coconut flakes, toasted in a dry skillet


Directions:

Shake the can of coconut milk vigorously for a few seconds. In a heavy saucepan bring 1 1/4 cups of the coconut milk, sugar, and the salt (just) to a simmer over low heat.

While that is heating, in a separate bowl whisk together the remaining coconut milk, arrowroot powder, spice blend (or curry powder), and cocoa powder. It should look like a chocolate frosting.

When the coconut milk and sugar mixture has started simmering take about 1/4 cup of it and whisk it little by little into the arrowroot mixture, creating a slurry. Turn down the heat to the very lowest setting.

Now drizzle the arrowroot slurry mixture into the simmering pan of coconut milk whisking vigorously all the while. Keep whisking until the pudding comes back up barely to a simmer and thickens up a bit, about a minute.

Remove the saucepan from heat, continue whisking while it is cooling for about a minute. Now whisk in the chocolate and vanilla. Keep stirring until the pudding is smooth.

Place in a refrigerator to chill thoroughly. To prevent a skin from forming press plastic up against the surface of the pudding. Serve dusted with the coconut flakes and a tiny pinch of spices (or curry powder).

Serves four. (From Denny: Like 4 people would even get the chance in my house!)

Recipe: Sunchoke and Cauliflower Soup

From Denny: Touted as a rock star on the food scene in New Orleans comes a simple recipe anyone can do! I love sunchokes and cauliflower in soups and this one is a winner for both taste and healthy! How can you go wrong with cheese toast?

Here's an excerpt from the article about him from Country Roads Magazine. For the rest of the interesting article, go here:

Appearing on Food & Wine magazine’s cover as one of America’s ten best new chefs for 2007 must be the culinary equivalent of being on the cover of Rolling Stone.

Even in a world of rock-star chefs, Ian Schnoebelen might not have perceived himself in that limelight. Iris’ chef-and co-owner Schnoebelen was caught by surprise by the honor although Food & Wine‘s representatives had been calling the restaurant and asking questions.

“I was excited they were interested in the restaurant but had no idea they had chosen me for best new chefs,” Schnoebelen said. As far as seeing himself on the magazine’s cover, he said, “It was great, especially for business, but a little embarrassing.”

Schnoebelen will have to get used to the attention. He’s made the city proud and he’s turning out fantastic fresh cuisine at the tiny forty-two-seat restaurant he co-owns with partner Laurie Casebonne."

From: Chef Ian Schnoebelen at restaurant Iris, New Orleans, Louisiana, published in Country Roads Magazine

Ingredients:

2 Tbsp unsalted butter, plus 2 tsp softened butter

1 small celery rib, minced

1/2 small onion, minced

2 cups chicken stock or low-sodium broth

3/4 cup whole milk

1 lb cauliflower, cut into 1-inch florets

6 oz sunchokes (Jerusalem artichokes) peeled and cut into 1-inch pieces

1 thyme sprig

1 small garlic clove, minced

Salt

4 1/4-inch-thick baguette slices, cut on the bias

1 Tbsp freshly grated Parmigiano-Reggiano cheese

Freshly ground pepper

1/2 cup sunflower sprouts

Directions:

In a large saucepan, melt the 2 tablespoons of butter. Add the celery and onion and cook over low heat until softened, about 6 minutes. Add the stock and milk and bring to a simmer over high heat. Add the cauliflower, sunchokes and thyme and bring to a boil. Simmer over low heat until the sunchokes are very tender, about 30 minutes; discard the thyme sprig.

Meanwhile, preheat the oven to 350°. In a small bowl, mix the 2 teaspoons of softened butter with the garlic and season with salt. Spread the garlic butter on the baguette slices and place on a baking sheet. Sprinkle with the cheese and bake for about 8 minutes, until crisp.

Working in batches, purée the soup in a blender until smooth. Return the soup to the saucepan; season with salt and pepper. Ladle into bowls and top with the sprouts. Serve with the cheese toasts.