chocolate chip pie

Life it just good with friends and food.  Life is even better when friends bring you food.  But it honestly is the best of the best when those friends who bring you food are your neighbors.

Some of our dear neighbors came for dinner during the Christmas break.  We really enjoyed our meal, but my absolute favorite part of the evening was sharing this pie, laughing, and talking recipes over the next couple of hours.  In fact, I followed Lynda right over to her house, after eating at ours, and she pulled out some of her favorite cookbooks and showed me a few of her tried and true recipes.  It was such a treat and a moment I had always imagined having with neighbors.  

Linda is a wonderful cook.  We've both had fun carrying sweets and various dishes back and forth to each other.  I snapped a picture of this piece of the pie the day after our meal and asked her if I could share it on the blog.  She gladly gave me the recipe.  It was so very good with vanilla bean ice cream and coffee, I just had to ask to share it with you.  

For those who aren't big coconut fans, this isn't strong.  I LOVE coconut, but it isn't the stand-out ingredient, so don't worry.  I do think my favorite part of this dessert is the chewier texture.  I've had chocolate chip pie before, but it reminded me more of a slice of chocolate chip cookie dough. Although that's not a bad thing, this pie is even better and different.

I hope you'll make room for this dish sooner than later.  Whip it up and share it with a neighbor you love.  I'm sure glad ours did!

Chocolate Chip Pie

makes one 9-inch pie

printable recipe

• one unbaked pie shell
• 1 c sugar
• 1/2 c flour
• 2 eggs, well beaten
• 1 stick melted butter
• 1 c chocolate chips preferred
• 1 c broken pecans
• 1/2 c flaked coconut
• 2 tsp vanilla extract

1. Heat oven to 350 degrees. 

2. Blend sugar, flour, eggs, butter and vanilla well.

3. Stir in chocolate chips, pecans and coconut.

3. Pour into unbaked shell and bake for 30-35 minutes, or until firm.

4. Serve warm with ice cream or cooled with whipped cream.

Recipe by my neighbor, Lynda.

fudge brownies with andes mint buttercream

Heading out this evening to ring in 2017?  I beg you, take these.

I've mentioned before how we always celebrate my dad's birthday with a new chocolate something. The brownies were my pick for him this year.  They are really chocolaty and wonderfully dense.  Topped with a peppermint buttercream icing and complete with chopped Andes mints, they can cure any hankering for something cool and sweet.  My grandmother ate them with a knife and fork, dipping each bite in her coffee.

A knife and fork brownie?  Yes, please. 

I have several great recipes I'm looking forward to sharing with you over the next couple of weeks and a very cool gadget I received at Christmas that has stolen my heart.  Until then, I hope your tonight is festive and fun.  I assure you it will be if you have these brownies in tow.

What's your favorite New Year's snack or sweet?  

For more of my dad's favorite chocolate goodies, try dark chocolate chocolate cake or winter wonderland chocolate peppermint cake.  Or maybe this chocolate cobbler is what you're looking for!

Fudge Brownies with Andes Mint Buttercream

printable recipe

makes one 9x13 pan

For the Brownies

• 1 cup unsalted butter
• 2 cups granulated sugar
• 1 1/2 cups unsweetened cocoa powder
• 1 tbsp espresso powder (optional)
• 1 tsp coarse kosher salt
• 1 tbsp vanilla
• 4 eggs
• 1 cup all-purpose flour
• 1 cup semi-sweet chocolate chips

For the Buttercream

• 1 cup unsalted butter, room temperature
• 2 cups powdered sugar
• 1 tbsp meringue powder
• 1 tsp peppermint extract
• 2 tbsp milk or cream
• 1/2 package Andes mints, chopped

1. Preheat oven to 325 degrees. Spray baking pan with nonstick spray.

2. Melt the butter in saucepan over medium heat.  In a large mixing bowl, whisk together the sugar, cocoa, espresso and salt.  

3. Pour the melted butter over the cocoa mixture and beat vigorously with a wooden spoon until smooth.  Add the vanilla, and the eggs, one at a time, mixing well after each egg; batter will be very thick.

4. Stir in the flour, just until moistened, then the chocolate chips.  Spread evenly into pan.

5. Bake for 30-40 minutes, or until a toothpick inserted in the center comes out with moist, sticky crumbs clinging to it.  Cool completely on a wire rack before frosting or the buttercream will melt on the hot brownies.

6. To make the frosting, place the butter in the bowl of your stand mixer fitted with the whisk attachment.  Beat the butter for one minute.  

7. With the mixer on low, add the powdered sugar and meringue powder until moistened.  Add the peppermint extract and the milk and whip on high speed until very light and fluffy.

8. Stir in the chopped mints and spread frosting over the brownies.

Recipe from Curly Girl Kitchen

quick and easy fudge brownies

Everyone needs a good, dependable brownie recipe in their back pocket, and this is just the one. It is my go-to for any time we've made last-minute let's-have-friends-over plans, or if we've planned plenty of time in advance, but I've just tried to do too much beforehand and end up running short on time.  They are loved as-is, or they're easy to dress up.  I really like doing this simple dusting of powdered sugar.  It's so pretty, and this picture makes me think of... dare I say,.. snow?  I know. Record high temps are continuing nationwide, but a girl can hope, can't she?

I don't know about you, but I'm quickly settling in to the idea of another holiday season.  I had The Hallmark Channel on throughout my Saturday as I cleaned.  Every time a teaser for one of the Countdown to Christmas movies that involves baking or kitchen moments of any kind came on, I was completely sucked in and imagining what it would be like to have the bed and breakfast I desire and cook to my heart's content for all who visit.  I always have been, and always will be, a dreamer.  I would say, "Poor John," but he's actually beginning to dream with me.  I just love that guy.

*More of my favorite chocolate recipes: chocolate cobbler and flourless chocolate cake.

Quick and Easy Fudge Brownies

makes one 9x13 pan

printable recipe

• 1 cup all-purpose flour
• 3/4 cup natural or Dutch-process cocoa
• 2 cups sugar
• 1/4 tsp salt*
• 1/4 tsp baking powder
• 3 large eggs
• 1/2 cup butter, melted
• 1/4 cup vegetable oil
• 2 tsp vanilla extract

*Increase salt to 1/2 tsp if using unsalted butter.

1. Preheat oven to 375 degrees.  Lightly grease 9x13 pan.

2. Put in all the ingredients in the order written.  Stir, and then beat until smooth.

3. Spoon the batter into the prepared pan.

4. Bake the brownies for 25-30 minutes, or until they're barely beginning to pull away from the pan.

5. Remove and cool completely before cutting.  Store, well-wrapped, for 5-6 days or freeze for longer storage.

Recipe from King Arthur Flour.

chocolate cobbler

What do you get when you cross my puppy with my camera's SD card?  Yep.  No more pictures.  It was totally my fault.  I even told myself when I laid it on my nightstand that it could happen, but optimistic me thought it would be OK for one night.  And it was... until I heard crunching the next morning.

Ugh.  So disappointing.

I had several pictures of new recipes I was looking forward to posting, and I had only moved over a couple to my Google Drive.  There's just nothing I can do, so I have to choose to let it go.

As a result, I'm without a camera card for another day or two and used my iPhone last night to snag a picture of this dessert.  It is one of my favorite go-to's, because, more times than not, I have the ingredients on hand.  They're basic staples in many of our pantries.

I ADORE this dish for multiple reasons.  I love that it's fail-proof.  I don't have to worry about over- or under-cooking it.  And I truly, truly enjoy the consistency.  When you scoop into it, you will find a rich, creamy chocolate sauce under a tender crust.  It is kind of like a light brownie and fudge topping all in one.  We had it last night with snow cream.  Vanilla Bean ice cream is perfect any other time snow is not readily available. ;)

Chocolate Cobbler

printable recipe

makes one 9x13 pan

For the cobbler

• 1/2 cup butter
• 1 1/2 cup self-rising flour
• 1 1/4 cup sugar 
• 1 3/4 T cocoa
• 3/4 cup milk
• 1 tsp vanilla

For the topping

• 3/4 cup sugar
• 1/3 cup cocoa
• 2 1/4 cups VERY HOT water

1. Heat oven to 350 degrees.  Place butter in greased 9x13 dish and put in oven while heating until butter is melted.  

2. Meanwhile, mix flour, sugar, cocoa, milk and vanilla.  Batter will be very thick.

3. Once melted, remove pan with butter from oven and spoon mixture evenly in pan.

4. Mix together sugar and cocoa for topping.  Sprinkle evenly over batter.

5. Pour hot water over all and bake 30 minutes.  Serve warm with ice cream.

dark chocolate chocolate cake

He's my roller coaster partner, my Max Lucado reading partner, my I-can't-watch-What-About-Bob-too-many-times partner, and my lover-of-all-things-chocolate partner… And he happens to be my dad.  He has taught me so very many things over the years, especially, by example.  One of them, thankfully, is to eat anything and everything chocolate - dark chocolate at that.  I love that guy.

I've told you before that our tradition is for me to bake a different chocolate cake every year for his birthday.  It falls during the week of Christmas, and we usually celebrate the first night we get into town for the holiday.  I always look so forward to it!

This year, it was particularly special, because Dad turned 60.  So, I searched and searched for a perfect confection to bake and also bought him a Wii and Wii Sports, so he could exercise it off.

I know.  It's just the way we roll.

As soon as I saw the name of this cake, I knew it was the one.  It wasn't just, Chocolate Cake.  Not even Dark Chocolate Cake.  It was, Dark Chocolate Chocolate Cake.  I mean, come on.  Anything with two chocolates in the title has to be right up Dad's alley.

And it was.

Rich, deep, chocolate buttercream that covers and fills even richer, incredibly moist chocolate cake layers.

I thought it really turned out pretty, and it tasted as good as I had hoped. Dad said it was the best one yet, which was all that mattered.

I am not a cake decorator, as you can well see, although I would LOVE to take a class!  But if you're interested in doing something similar, you can find the Wilton Edge Decorating Triangle here. Make sure to apply plenty of icing on the side, so the edger has enough to glide through but leaves enough to eat.

For the icing "kisses" along the top and bottom of the cake, I used a #1A decorator tip, like this one. Just fill the icing bag, twist close, and squeeze to form the size you want, pulling back and releasing the squeeze at the same time.  This icing is really easy to work with, so you won't have any trouble.

If you have a chocolate lover in your family, you will win their entire heart with this one.  I hope you'll let me know if you try it and how it worked.  Happy Baking!

Oh… silly me.

And eating!

Dark Chocolate Chocolate Cake

printable recipe

For the Cake

2 cups all-purpose flour
1 3/4 cup sugar
3/4 cup unsweetened, dark cocoa powder
1 tsp baking powder
1 tsp baking soda
1 tsp salt
4 eggs
1 cup buttermilk
1 cup sour cream
2/3 cup vegetable oil
2 tsp vanilla
4 oz bittersweet chocolate, melted

For the Buttercream

8 oz bittersweet chocolate
8 oz heavy whipping cream
1 1/2 cups unsalted butter
3 1/3 cups powdered sugar
2/3 cup unsweetened, dark cocoa powder
2 tbsp meringue powder
1/2 tsp salt
2 tsp vanilla

For the Cake
1. Preheat oven to 350 degrees.  Spray the bottoms of two 9-inch round cake pans, or three 8-inch round cake pans, with cooking spray.

2. In the bowl of your stand mixer, combine the dry ingredients.  Add the remaining wet ingredients and beat on medium speed for two minutes.  Divide the batter evenly between pans.

3. Bake for 27-30 minutes, until the center springs back when pressed and toothpick comes out clean. Set the pans on wire racks, cover loosely with a clean kitchen towel and cool completely.

For the Buttercream
1, Finely chop the bittersweet chocolate in a bowl.  Warm the cream over medium-low heat, just until it simmers.  Pour the warm cream over the bowl and let stand for 3 minutes.  Stir until smooth.  Cover and let cool at room temperature for at least 2 hours, but preferably 4-5 hours.

2.  Scrape the ganache into the bowl of your stand mixer, fitted with the whisk attachment and beat with the butter for several minutes until smooth.  With the mixer on low, add the powdered sugar, cocoa, meringue powder and salt, mixing until combined.  Add the vanilla and whip on high until light and fluffy, about 4-5 minutes.

Recipe from Curly Girl Kitchen.


    

flourless chocolate cake

Earlier this year, Nashville experienced a glorious week.  Well, in my mind it was glorious.  For one, full week we had enough snow and ice to warrant being out of school five days in a row.  Especially being in a private school in the south, you just don't come by such an experience too many times. And what I loved about it, is everyone was, for the most part, forced to stop and breathe.  The city, in a way, came to a standstill, and our family soaked up every second together we could.

Setting up a card table in the living room in front of the fireplace, we pulled out a 1000 piece puzzle, looped "Andy Griffith" on Netflix, and fired up the oven and stove.  I'm telling you, I pulled stuff out of the deep freezer, the lazy Susan, the pantry, and the back of the fridge.  We had the time of our lives. And the sledding wasn't too shabby, either! 

It was during this stint that I came upon a fantastic flourless cake recipe from King Arthur.  Man, how I love their site!  I could spend hours there, and there's no doubt I would LOVE to go visit them someday.  Their site beckons, "Come visit our Vermont campus…"

Sends chills right through me, I tell ya!

This is a rich, decadent dessert, and it calls for vanilla ice cream like nobody's business.  With my previously-posted homemade five-ingredient version (Plain 'Ol Vanilla Ice Cream), you probably have the ingredients on hand and can almost always make a quart, with no trouble.

I hope you'll find a reason to make this soon.  In fact, if you find the good Lord grants you another day tomorrow, I think you just found your reason!

Flourless Chocolate Cake

makes one 8-inch round cake

For the cake:

1 cup semi-sweet or bittersweet chocolate chips

1/2 cup unsalted butter

3/4 cup granulated sugar

1/4 tsp salt

1-2 tsp espresso powder

1 tsp vanilla extract

3 large eggs

1/2 cup unsweetened cocoa powder

For the glaze:

1 cup semisweet or bittersweet chocolate chips

1/2 cup heavy cream

1. Preheat oven to 375 degrees; lightly grease an 8-inch round cake pan.  Cut a piece of parchment paper to fit the bottom of the pan and lightly spray with non-stick spray.  

2. To make the cake, put the chocolate and butter inside a bowl and heat in a microwave until butter is melted and chips are softened.  Stir until the chips are melted, reheating as needed.  You can also do this in a saucepan over boiling water.  Transfer to a mixing bowl.

3. Stir in sugar, salt, espresso powder and vanilla.  One teaspoon powder will enhance the flavor, while two will give it a mocha flair.  

4. Add the eggs, beating briefly until smooth.  Add the cocoa powder and mix just until combined.  Spoon powder into prepared pan.

5. Bake the cake for 25 minutes.  The top will have formed a thin crust and it should register 200 degrees on an instant-read thermometer inserted into the center.

6. Remove from oven and cool in a pan for 5 minutes.  

7. Loosen edge of pan with a table knife or nylon spreader and place on plate.  The top will now be the bottom.  The edges will crumble just a bit; that is fine.  Let completely cool.  

8. To make glaze, combine chocolate and cream and heat in microwave until cream is very hot but not simmering.  Remove from heat and stir until chocolate is melted and mixture is completely smooth.  

9. Spoon the glaze over the cake, allowing it to drip just a bit over the sides.  Allow the glaze to sit for several hours before serving.  

*Tips and Tricks - For cleanest slicing, cut with sharp knife dipped in hot water and wiped clean.  Repeat this process for each piece sliced.  

Recipe from King Arthur

winter wonderland chocolate peppermint cake

Desi and Lucy...

Mork and Mindy... 

Peanut butter and jelly... 

They just go together.  And in my opinion, chocolate and peppermint do as well.  I absolutely love the combo.  Love. It.

So does my dad.  

Poor thing has a birthday less than a week before Christmas, so he has jokingly commented about how it has always kind of gotten swept up into the holiday without much notice.  Years ago, I began making special cakes for him just so he'd know the day - and he - are special. Every year I try something different, although the base ingredient stays the same.  

I know I've mentioned it before, but Dad is a major chocolate fan, and I am my father's daughter.  So, truth be told, we've both been known to text one another when going through a DQ drive-thru... "Hey there.  Ordering a Chocolate Xtreme Blizzard and wishing you were here!"  

That kind of thing.

This year I wanted to try to blend two of Dad's favorite flavors together, but I didn't want the mint to override the chocolate, so I did a beefed up Devil's Food box mix, with a filling of rich chocolate buttercream between the layers, covered in a mint creamcheese icing.  I topped it off with peppermint "snow."  I was hoping for something to make it extra-special and wintry feeling.  The chopped candy cane and white chocolate did the trick.  I wish you could have seen it in person.  These pictures do not do it justice.

So this is a great way to use up leftover candy canes from the holidays, if you're searching. Actually, if I'm honest, I'm having a hard time letting go of the holidays.  I'm just not ready to say goodbye to Christmas 2014.  It seemed as though there was so much build-up and anticipation, and before I knew it, all had passed.  I am excited about the new year,though, and I'm hopeful for what God has in store for those I love.  He has been incredibly faithful and I am beyond blessed.

I am looking forward to another year of eating and sharing and comforting my family and friends with the gift of good food.  Happy 2015 to you and yours, and may God wrap you tightly in His unending love and mercy!

Now go eat cake.

Winter Wonderland Chocolate Peppermint Cake

For the Cake

• 1 Devil's Food Cake box mix
• 1 3.4 oz instant chocolate pudding mix
• 3/4 cup sour cream
• 3/4 cup vegetable oil
• 3 large eggs lightly beaten
• 2 tsp pure vanilla extract
• 1 tbsp instant espresso granules dissolved in 1/2 cup warm water or 1/2 cup warm coffee

~  Heat oven to 350 degrees.  Spray two 9-inch round pans with cooking spray and line 
    the bottom of each with a piece of parchment paper.  Spray paper.

~  In a large bowl, combine all ingredients and mix on medium-high for 2 minutes.

~  Divide batter evenly between the pans and bake until toothpick inserted in center 
    comes out clean and cake springs back to touch, about 25-30 minutes.

~  Let cool in pans 10 minutes and remove to cool on racks completely.  

For the chocolate frosting

• 1 cup unsalted butter, softened
• 1/2 cup unsweetened cocoa powder
• 1 1/2 cups powdered sugar
• 1 tbsp vanilla
• 2 tbsp milk

~ In a large mixing bowl, cream butter until light and fluffy.

~ Gradually add cocoa and powdered sugar until mixed.  Add in vanilla and mix.

~  Pour in milk and combine, adding more milk until desired spreading consistency is 

    reached.

For the cream cheese peppermint frosting

• 1 8-oz package cream cheese, softened
• 1 cup butter, softened
• 2 pounds confectioners' sugar
• 1 1/2 - 2 tsp peppermint extract

~  In a large bowl, cream cheese and butter until light and fluffy.

~  Add in sugar, one cup at a time, and mix until combined and fluffy.

~  Add in mint extract 1/2 tsp at a time until desired flavor is reached.

For the topping

• 3 full-sized candy canes
• 1/4 cup white chocolate chips

~  Place both candies in chopper or food processor and pulse until chopped.  I preferred
    not to pulverize them and have some variation in the size of peppermint, but you can 
    do as you wish.  

To assemble cake:

~ Level off cooled cake rounds by using a large knife and slicing gently in a horizontal 

   direction.  Move one layer to cake plate.

~  Smooth a layer of chocolate frosting on top of bottom layer, making it as thick as 
    desired.  I had some left over to refrigerate and use another time.

~  Gently place second layer on top of frosting and apply a thin crumb layer of cream 
    cheese frosting on the top and sides of cake.  Follow with a full layer of icing,
    decorating as preferred.

~  Sprinkle top with white chocolate/candy cane mixture.

Cake recipe from My Baking Addiction.  Chocolate frosting recipe from Curly Girl Kitchen. Cream Cheese frosting recipe from Southern Living.

nutty "raw" chocolate chip cookie dough (the healthy kind)

I, undoubtedly, have a sweet tooth.  In fact (truth be told), I have a mouth full of them!  That is why this recipe caught my eye quickly.  And I just so happened to have all the ingredients on hand, so it was a quick trip to the end of the experiment and, most definitely, worth it!

I won't get too much into my recent attempt to lower my carb intake.  I think I'll save that for later.  But for a variety of reasons, namely joint pain, I have drastically cut back on them the last two weeks.  I would dare say I'm a sugar "addict," so cutting everything out is not an option… nor do I think it's healthy or necessary.  So, I'm constantly keeping an eye open for just this kind of recipe.  It makes my attempt to reduce inflammation, by reducing sugar and flour, a little more palatable, and… well… it's just really, really good.

I recently saw this recipe on a newer Food Network show, The Kitchen.  There was a segment regarding quick and healthy snacks for kids, and the words "raw cookie dough" caught my attention.

Can't imagine why.

I went and searched online to find the recipe and was able to watch the rest of the episode and taste-test  these goodies before I could turn around.  I now keep them in the freezer at the ready, and if I can keep Daniel out of them, I usually enjoy a couple a day.  He thinks they favor Samoas.  I think they favor the perfect balance of sweet and healthy.

Another score in my book!

one year ago: snickerdoodles, apple cider pork tenderloin
two years ago: peanut butter bacon butterscotch cookies, chocolate waffles, lemon herb rice salad

Nutty "Raw" Chocolate Chip Cookie Dough
makes approx. 20 balls

• 3 dates, pitted
• 3/4 cup raw almonds, unsalted
• 1/2 cup unsweetened coconut flakes
• 1/2 cup rolled oats
• 1/4 tsp Kosher salt
• 1 tbsp creamy peanut butter
• 2 tsp vanilla extract
• 1/2 cup mini chocolate chips (I use dark or bittersweet)

~ Soak the dates in 1/4 cup of hot water for 5 minutes, reserving water.

~ In a food processor, combine the nuts, coconut, oats and salt.  Pulse until a fine meal forms.  

~  Add the peanut butter, dates, 3 tbsp of the reserved water and vanilla.  Process until the mixture is cookie dough consistency.  

~ Transfer mixture to a large bowl and add chips.  I just mixed in with my hands.  

~ Line a pan with parchment paper and refrigerate 15-20 minutes until set, or place the pan in the freezer and allow to freeze.  Place in freezer bag and store in freezer or store in airtight container in the fridge.

favorite chocolate chip cookies

HOME.   

Honoring Our Maker Everyday.

I just love that word.  I love the picture it paints in my mind when I think of it.  I love how it feels at the end of a long day.  I love all the laughter and tears it holds from those that I am closest to this side of Heaven.  

Home is a beautiful word.

We have finally somewhat settled into our new one and are still waking up everyday pinching ourselves.  I'm continually finding new little blessings, like the view from Luke's room I just discovered last night while tucking him into bed.  One of his two windows overlooks a pocket park right in the middle of our cul-de-sac, complete with a glowing lamppost and rod-iron bench... a bit reminiscent of a scene from It's a Wonderful Life.  

::pinch, pinch::

At any rate, I could easily write a long list of smells that take me straight "home" - bacon frying, onions sauteing, bread baking, and - without a doubt - cookies baking.  I was so excited to bake a batch of cookies in this new house, I couldn't hardly stand it.  Doing so seemed like such a logical, almost right-of-passage kind of way to christen the new-to-me oven.  

I've baked my fair share of chocolate chip cookies, usually landing on a recipe because it was the quickest one I could find before having to rush off to an event with some kind of baked good in hand.  But for this special occasion, I searched more intentionally in hopes of finding a better-than-average recipe, and that is exactly what I found.   With the mixture of both white and brown sugars, maple syrup, and toasted walnuts, this cookie has a richer deeper flavor but allows the chocolate to shine.  And it has just enough sweet, with a dash of salt... a wonderful balance.  These will be holding a permanent spot in the cookie jar, I can assure you!

My Favorite Chocolate Chip Cookies
makes about 3 dozen

• 1 cup walnut pieces
• 2 1/4 cup all-purpose flour
• 1 tsp baking soda
• 1 tsp Kosher salt
• 1 cup unsalted butter at room temperature
• 2/3 cup white sugar
• 2/3 cup light brown sugar firmly packed
• 1 whole egg plus 1 yolk
• 2 tbsp maple syrup
• 2 tsp pure vanilla extract
• 12 oz dark chocolate bar, roughly chopped

~ Preheat oven to 375 degrees. Spread walnuts in a single layer on a rimmed baking sheet.
  
~ Place pan in the oven and toast, stirring occasionally, until they are fragrant and toasted,
    about 10 minutes.  Let cool then coarsely chop.

~ In a bowl, whisk/sift together the flour, baking soda, and salt.  In another bowl, mix on
    medium-high speed, the butter and sugars until it is light in texture, about 3 minutes.

~ Beat in the whole egg and egg yolk, then the syrup and vanilla.  Reduce the speed to low 
    and gradually add the flour mixture, beating just until smooth and stopping to scrape 
    down the bowl as needed.   

~ With a spoon, stir in the chopped chocolate and walnuts, distributing them evenly through
    the dough.  Cover and refrigerate at least 2 hours or up to 6.

~ Line 2 rimmed baking sheets with parchment paper.  Drop rounded tablespoonfuls of the
    dough onto the baking pans, spacing them about 1 inch apart.  

~ Bake until cookies are lightly browned, about 10 minutes.  Let cool for 3 minutes on the 
    baking sheets.  Transfer to cooling rack.  

Recipe slightly adapted from Williams Sonoma. 


   



   

heath bar cake

I know, I know...  It's a SUPER-close shot, but I really wanted you to seeee it, so you could fully appreciate it.  Mark my words.  This is the easiest thing you'll ever make and will quickly become a favorite go-to.  

I've heard it called ten different things, but I first came to know it as "Heath Bar Cake."  A newly-wed just a few short months into marriage, I was given the recipe by a dear friend (and my boss at the time).  John fell in love with it, and so it quickly became the cake of choice.

I've since become more adventuresome in my baking, but I love coming back to this one.  It's easy to remember if you find yourself at the store and in need of a quick dessert idea, and "the longer it sits..." come on, you know my motto by now... "the better it gets!"  

I'm really looking forward to sharing my next couple of posts with you, highlighting the goodies I gave this year as gifts.  I have a new butter I think you'll really enjoy, and a terrific unique bread that has given me the best toast every morning for the last several days.  I am also THRILLED to say that our internet is finally back up and going stronger than ever.  I appreciate you putting up with a post every couple of weeks.  

Enjoy the last weekend before the big hurrah on Wednesday.  I'm terribly excited to have some time with my sweet family.  I hope you are too!

Heath Bar Cake
makes one 9x13 pan

• German chocolate cake mix (preferably Duncan Hines)
• 1 tsp vanilla
• 1 can condensed milk
• 1 small jar caramel sauce
• 1 8 oz frozen whipped topping (plus more, if preferred)
• 1/2 cup Bits O' Brickle (usually found in baking aisle)

~ Heat oven to 350 degrees.

~ Add vanilla to cake mix and cook cake according to package directions.

~ Remove cake from oven and randomly poke holes in the cake using a straw (I've also used 

    the end of a beater).

~ Pour milk and 1/2 of the caramel over the holes.  Cover and refrigerate for at least four

    hours or overnight.

~ Top cake with whipping topping and sprinkle with brickle.  Drizzle with remaining 

   caramel until desired amount is reached.

creamy chocolate gelato

Creamy.  Dark.  Chocolate.  

Need I say more?  

Probably not, but I love a good story, and I love to tell them even more.

Every time I hear the word chocolate, I can't help but think back to my Daniel's potty training days.  And trust me here.  This isn't e-w-w-w at all.

Daniel was an extremely picky eater as a toddler.  A sufferer of "silent reflux" from the time he was born, he built up a great aversion to food, because... well... it just hurt to eat.  So, being the first-time mom I was, wanting nothing more than to fill up my child, I resorted to whatever I could get in him.  Carbs, carbs, and more carbs became his diet in his toddler days.  John and I tried desperately to break him of the cravings and found ourselves, many times, having to hide our own "sneakings" of different foods - especially all things sweet.  

One night the family was down in the den, and while Daniel was not looking I quickly tiptoed up to the kitchen and slid my fork under the foil covering my just-made chocolate cake, hoping to grab a couple of bites without getting caught.  No sooner than I got the second fork-full in my mouth, here comes Daniel, "Mommy, I gotta go potty.  Mommy..."  We had been working so hard trying to perfect this, I ran behind him hoping for the best, as I choked down the cake.  

He boosted himself onto the pot, I squatted down next to him, and tried to talk him through being patient.  We sang a song.  We giggled.  We read a book.  And then he slowly got closer to my face, those precious brown eyes sweetly looking at me... I thought an, "I love you, Mommy," or a butterfly kiss, which we were known to do, was following.  But, no.  Instead I got a...

Sniff-sniff... 

"Mommy.  Is that chocolate?"  

Rats.  Caught red-handed.  But, oh my goodness, was it worth it.  I laughed so hard, I fell over. And our family has laughed tons since, recounting that moment over and over.  

If you like a rich chocolate, you will love this recipe.  It's not a traditional chocolate ice cream at all.  It's different.  It's good.  Really good.  And... as a plus to those who might care to know, it's a non-dairy option.  

By the way, now that I've tried this original version, I'm throwing around some mix-in ideas. I'm thinking a little toasted coconut and toasted sliced almonds might make a great frozen Almond Joy-like treat.  Love those things, by the way!!

So, here's to Daniel's chocolate story.  Funnily, he's not even a chocolate fan to speak of.  But Luke and I don't mind.  It just leaves more for us!

Creamy Chocolate Gelato
makes one quart
Ingredients:

• 1/2 cup unsweetened cocoa powder, preferably natural
• about 3 1/2 cups original almond milk
• 1 tsp. vanilla extract
• 3/4 cup plus 2 tbsp. sugar
• 2 tbsp. cornstarch
• 1/8 tsp. salt

~ Put cocoa in medium bowl and whisk in enough milk (about 2/3 cup) to make a smooth 

    paste.  Stir in vanilla.

~ Mix sugar, cornstarch and salt in medium saucepan.  Gradually whisk in remaining milk.

    Heat over medium heat, stirring frequently with a wooden spoon or spatula, until 

    mixture begins to barely simmer around edges.

~ Stirring constantly and scraping the sides and corners of the pan to prevent scorching, let 

    the mixture simmer for 2 1/2 to 3/ minutes to fully cook the cornstarch.  

~ Scrape the hot mixture into the bowl with the cocoa mixture.  Whisk until well blended.  

    Let cool, undisturbed, about 45 minutes.  Cover and refrigerate until cold, at least 3 

    hours. 

~ Pour the gelato mixture into the canister of an ice cream maker.  Freeze according to 

    manufacturer's directions.  

Recipe slightly adapted from Eating Well, January/February 2011   

happy anniversary TLDK; a favorite ice cream recipe and giveaway to celebrate!

As hard as it is for me to believe, it has been a year since I began the blog.  In fact, it's been a year and four days!  Its anniversary actually fell on the 4th of July.  And although we weren't able to celebrate in big fancy style (fireworks were ousted by the torrential rains), we partied hard in the den eating my absolute favorite frozen dessert and playing Mario Cart!  Truth be told, I didn't play but let our guest, Kendra, use the remaining remote and cheered on John as the boys made fun of my, "Oh look, Honey, you're in first place!"-es.  Kendra, at nearly a week with us with only a couple of days left, was clearly mourning the impending departure from our family.

Or was she just doing her best to block out our crazy chaotic selves, willing herself through just 36 more hours...

Who knows?!?  At any rate, we had so much fun that night playing, and while at it, ate a ton of FROSTY!  

Yes, friends.  I said, Frosty.   

Legend has it that when I was not even three weeks old, my family took me to DQ late one night to have my very first taste of ice cream.  Ma testifies that the following night I was inconsolable and she is - to this day - convinced I was begging for another bite.  I have no idea how often I really got the frozen treat as a newborn, but I can tell you, I've had ice cream more nights in my 38 years than not.  And although I love a good Dairy Queen Blizzard as much as the next guy, my love for ice cream grew ten-fold when I was introduced to the Wendy's Frosty.  Especially with a side of fries for dipping.  

So why wouldn't I want to celebrate The Lazy Daisy's special day with this quick, simple, and tastes-just-like-the-original version of chocolate ice cream perfection in a cup?  I, personally, can't think of a single reason.    

Oh!  And wait.  Only one last thing would make the celebration complete... 

A giveaway!

I looked back at my stats for the blog and found one of the most viewed posts, with thousands of clicks, was the Amish Sandwich Bread.  So after reviewing several options, I thought it might be fitting to give away a highly reviewed and extremely authentic Amish cookbook (not to mention the companion item to a PBS cooking show series hosted by the author) to add to someone's repertoire.  

Cooking from Quilt Country: Hearty Recipes from Amish and Mennonite Kitchens can be yours by entering below.  Being raised in the Midwest, particularly Indiana, many of the recipes from the book take me straight back to community fairs, church potlucks, and childhood happenings of all kind.  You'll really enjoy it too, so celebrate with me and enter below!
a Rafflecopter giveaway
One Year Ago  - tasty mac 'n cheese and spice (RE) mix

Homemade Frosty 
makes approx. 1/2 gallon
Ingredients:

• 12 oz. frozen whipped topping, thawed
• 1 can sweetened condensed milk
• 1/2 gallon chocolate milk

~ In canister of 2 quart ice cream maker, thoroughly mix whipped topping and condensed
    milk.  
~ Add chocolate milk to fill line and mix.  
~ Freeze according to ice cream maker manufacturer's directions.    

cooking light, cooking right - the boom-choco-taco

Chocolate.  Ice cream.  Chopped nuts.  

It's not a new concept, I know, but boy is the presentation a unique one.  This has got to be the most fun thing I've ever made!  And if I'm taking time to post it, you can be sure it's delicious.  

When I read the recipe for this incredibly unique dessert, I was leery of the outcome.  Even though the process seemed simple enough to follow, I couldn't imagine successfully lifting the thin layer of baked chocolate easily off the pan only to form into delicate cocoa-rich "taco shells."  But on a most chaotic Sunday, and Cinco de Mayo I might add, I was bound and determined to make these things happen. 

Guess I'm just stubborn that way.    

After celebrating the holiday with a taco bar and all the trimmings, I had lunch cleaned up and seven of these finished in about 45 minutes from beginning to end.  I'm telling you, it wasn't hard at all.  And I even took pictures along the way so you could see it, step-by-step.

Once again, Cooking Light, has not let me down.  At only 233 calories and just shy of 12 grams of fat, The Boom-Choco-Taco is a major score in our household!  Delicioso!

The Boom-Choco-Taco - makes 7-8 tacos

• 1/2 cup powdered sugar
• 1.1 ounces all-purpose flour (about 1/4 cup)
• 3 tbsp. unsweetened cocoa
• 1 tsp. cornstarch
• 1/4 tsp. salt
• 3 tbsp. egg whites
• 1 tsp. 2% reduced-fat milk
• 1/4 tsp. vanilla extract
• Cooking spray
• 1/2 cup semisweet chocolate chips
• 1 tsp. canola oil
• 1/2 cup finely chopped roasted, salted, almonds
• 2 1/2 cups vanilla ice cream

~ Preheat oven to 400 degrees.
~ Combine first five ingredients, stirring well.  Stir in egg whites, milk, and vanilla.
~ Coat a baking sheet with cooking spray.
~ Spoon one tablespoon batter on sheet and smooth into approximately 5-inch circle using
    the back of the spoon.  Add three more circles to pan, spreading as thin as possible.

~ Bake at 400 degrees for 6 minutes or until edges begin to brown.
~ Loosen edges with a spatula; remove from sheet.
~ Working quickly, gently drape each taco over suspended wooden spoons, gently shaping 
    into a shell; cool completely.  Repeat with second batch.

~ Combine chocolate chips and oil in microwave-safe bowl.  Microwave on HIGH one 
    minute or until chocolate melts, stirring after 30 seconds; stir until smooth.
~ Gently spread layer of chocolate mixture on the top third of the outside of both sides of 
    the cooled shells, and sprinkle with chopped nuts.

~ Spoon 1/3 cup ice cream into each shell.  Drizzle remaining chocolate mixture over ice
    cream and sprinkle evenly with remaining nuts.
~ Freeze for at least 30 minutes before serving.

Recipe barely adapted from Cooking Light

* Calorie and fat totals based on low-fat vanilla ice cream and dry-roasted peanuts.