Chocolate shell glaze drizzled on top before serving

Yesterday I woke wondering what slice of hell my day was going to serve up for me.  My friend suggested making a pie for just such an occasion.  Here it is.  I used the best hellish ingredients I could think of and served the contrast white chocolate vein because veins sound like hell, right? 

1 large cook and serve chocolate pudding
2 cups dark chocolate chips
1 large instant cookies and cream pudding
1/4 c chopped pecans
1/4 c chopped ghiradelli intense dark Toffee Interlude
prepared oreo pie crust

Prepare cook and serve chocolate pudding with 2 c milk and 1 cup whipping cream.  Add two cups dark chocolate chips to mixture as it is heating.  Stir constantly to prevent scorching and allowing the chocolate chips to melt evenly.  Once it has gotten to full boil remove from heat.   Place in bowl with plastic wrap touching the top to enhance smooth texture.

Prepare cookies and cream as directed but use only half the milk amount.  Whisk lightly for a lighter texture.  Chill.

Build your pie.  Using the prepared oreo cookie crust, spread half of your dark chocolate mixture in bottom. Spoon a layer of cookies and cream. Sprinkle chopped pecans and chopped chocolate bar on top of that layer and then spread the other half of your dark chocolate mixture on top.

Chill. I put mine in the freezer for an hour prior to serving.

Serve with dollop of whipping cream and leftover chocolate bar bits.

Hell never tasted so good.

This is a variation of my traditional buttermilk pancake recipe. It never fails. I used blueberries in this one but you can do any type of berry or a variety of berries. You can also do fresh chopped apple bits and cinnamon as well. Create!

3 eggs
3 3/4 c buttermilk
3 Tbsp granulated sugar

Whisk the eggs, buttermilk and sugar together.

Add:

1 1/2 tsp baking soda directly to wet ingredients and whisk in. This will allow the soda and sugar to activate and this produces a light, fluffier texture in the pancake.

Mix together dry ingredients:

3 c white or whole grain flour
3 tsp baking powder
1 tsp salt

Whisk dry ingredients into the wet ingredients. Spoon in a cup of fresh or frozen fresh berries.

Heat griddle to med-high. Lightly spray with a non-stick spray oil. Spoon 1/4 to 1/2 c batter, flipping when bottom is golden brown. Add a dab of butter to the top of each pancake before removing from heat.

Top with blueberry compote or berry syrup, and a dollop of whipped cream. If I use the compote I lightly dust the pancakes with powdered sugar prior to serving.

Enjoy!

6 slices day-old bread (can use french, white, raisin, or croissant)
4 tablespoons butter, melted
1/2 cup raisins (optional)
4 eggs, beaten
2 cups milk
3/4 cup white sugar
1 Tbsp ground cinnamon
1 Tsp nutmeg
1 Tsp vanilla extract

Preheat oven to 350. Break bread into small pieces into an 8 inch square baking pan. Drizzle melted butter or margarine over bread. If desired, sprinkle with raisins.

Combine eggs, milk, sugar, cinnamon, nutmeg and vanilla in a mixing bowl. Whisk until well mixed. Pour over bread, and lightly push down with a fork until bread is covered and soaking up the egg mixture.

Bake for 45 minutes, or until the top springs back when lightly tapped. It will be nicely browned.

Can be served warm or cold with whipped cream or ice cream.

Variation: You can also add berries of any type to this recipe. Please see my previous blueberry bread pudding recipe.

http://froggey.wordpress.com/froggies-recipe-box/just-desserts/blueberry-bread-pudding-with-lemon-cream/

Bread pudding served with creme and fresh frozen berries

2 medium sweet potatoes, cooked and peeled
3 eggs
1 stick butter, softened
½ c sugar
1 c caramel ice cream topping
1 c whipping cream
1 tsp nutmeg
1 Tbsp cinnamon

Topping

¾ stick butter
½ c chopped pecans
½ c brown sugar
¾ c crushed corn flakes

Preheat oven to 325 degrees. Combine sweet potatoes, sugar, eggs and butter on medium mixer until well mixed. Add caramel ice cream topping, cream, nutmeg and cinnamon until slightly fluffy. Pour into pan and distribute evenly. Bake 25-30 minutes until almost firm.

Meanwhile, melt butter and add brown sugar, nuts and corn flakes. Remove soufflé from oven and sprinkle topping over it. Bake an additional 15 minutes until top is crunchy and does not show any shiny residue.

Serve warm with a dollop of whipped cream.

(This dish is more popular than the pumpkin pie!)

Is it Christmas?  Or is it Thanksgiving?  I’m so confused.  It seems the country has forgotten the “time to be thankful.”

In protest, I’m wrapping my Thanksgiving turkey in swaddling clothes….and lying him in a roaster.  Yup, that’s right.   When our society can learn how to back off from Thanksgiving I’ll stop being sacreligious. 

Until then,  I extend to you my heartiest thanks for a good life.  My wrapped turkey.  All that is missing is a bow.  Enjoy! 

Wrapped Turkey

Turkey, thawed, rinsed in cold water and patted dry
1 stick salted butter
2 Tbsp dried parsley
fresh rosemary (two sprigs)
1 tsp sage
1 tsp thyme
1 tsp onion salt
pepper (to desire, I use about 2 tbsp freshly cracked)
cheesecloth (enough to wrap entire turkey around twice)
baster
large roasting pan

Prepare oven according to turkey weight and directions. Remove giblets, neck, etc from body cavity and make sure it is patted dry. Lightly salt and butter the interior.

Melt entire stick of butter in a flat shallow bowl and add rosemary, parsley, sage, thyme, onion salt and pepper to butter. Dip cheesecloth into herbed butter mixture until it is well covered.

Place turkey, breast down, in roasting pan. Take cheesecloth and wrap over the turkey.  Do not squeeze or drain, drape it in all of its butterfied-herbed glory.  I use enough cheesecloth to tuck underneath and cover all legs. Lay another buttered cheesecloth over the first and place in oven. If there is any remaining butter mixture, rub over the top of the wrapped cheesecloth.

Baste every hour until you hit the three hour mark. The cheesecloth will turn brown. At the three hour mark, take off the cheesecloth and flip the bird over so that the breasts are on the top. (This is critical because the first 3 hours enables the juices to sink into the breast and prevents the breast meat from drying out.) Leave the cheesecloth off and continue to baste every half hour. When the turkey gets to your desired brownness, put an aluminum tent over the top.

When timer has popped up (or internal thermometer hits 180 degrees), remove from oven and let sit for 20 minutes. Meanwhile, pour drippings into a pan and make into a gravy.  Carve and eat.

Baked Pears