Category: Recipe

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Chocolate Cream Pie

The weather is awful today with negative temperatures, snow and wind that will chill your spine.  Being a bit of a gluten when left to my own accord trapped inside a house I can’t help but think of food and what I delicious delight I can mix up.  Today’s diet buster: Ghiradelli Chocolate Cream Pie.

I followed this recipe with one major exception.  I LOVE dark chocolate and chose to use Ghiradelli’s 100% cocoa bar.  I must say I am a fan of the biting flavor of dark chocolate.  I love it so much that I will even eat a square of the 100% cocoa.  It only seemed fitting to use such wonderful chocolate in this Sunday pie treat.

I present to you my Sunday pie. Topped with Avon, NY’s own CoolWhip and Mini semi-sweet chips.

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Creamy Pumpkin Soup


pumpkin

1/4 c. butter
1 lg. onion, peeled and chopped
1/2 tsp. curry powder
1 (16 oz.) can pumpkin
1/4 tsp. salt (Sea salt is best)
2 c. Half and Half
2 1/2 c. chicken stock
1tsp. cinnamon
1/8tsp. nutmeg
Sour Cream or Shredded Romano Cheese

Melt butter in a large saucepan.  Cut up onion and saute in butter until soft.  Add curry powder, cinnamon and nutmeg and cook 1-2 minutes more.  Place mixture into food processer with pumpkin and salt.  Process until smooth.  Add Half/Half and process until smooth.  Pour mixture back into saucepan.  Add chicken stock and heat over low heat, stir occasionally. 

Serve soup hot with your choice of a dollop of sour cream or shreeded Romano Cheese in the center.   Great with a toasted bred.  Serves 6

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Chive Flower Vinegar

 

Chives are a common herb in many recopies but I bet you’ve never thought of using the flowers!  Chive Flower Vinegar is by far one of my favorite recopies.   It tastes fantastic on salads without the need to add oils or other flavors.  Of course eliminating oil from a dressing makes it that much healthier.

Directions:

1.       You need a chive plant with flowers on it.

2.       Pick the fully open flowers

3.       The more stem you leave on the stronger the flavor.  I leave on about ¼” of stem

4.       Pack a wide mouth glass jar with your flowers (use glass not plastic)

5.       Fill jar with your choice of white vinegar to the top and cover with lid

6.       Let rest for 1 week.

7.       Remove old flowers and fill with fresh picked

8.       Let rest for 1 week.

9.       Strain

10.   Put finished vinegar in glass bottle.

Your finished vinegar will have a nice chive taste and a beautiful lilac color of the flowers, enjoy!

Note: Pick flowers early and often and the next year you’ll even have more flowers!