Dr Pepper Cake
This old-fashioned dessert is a tribute to tastebuds and Texas
Boozy babas
When an exiled Polish king wanted to improve stale bread, a dessert was born
Deliriously decadent
Chocolate cake is the bomb!” – Scarlett Pomers, actress and singer-songwriter
Once upon a time, there lived people who never ate chocolate cake
It’s hard to imagine life without chocolate cake. But sadly, some people never had the privilege of enjoying it. [Read more…]
Australia or New Zealand?
Forget dueling over Russell Crowe, Crowded House or Jane Campion, it’s the origins of the Pavlova that really piques the interest of Aussies and Kiwis feuding over stolen cultural treasure.” – Effigy, The Foods of the World Forums
The genesis of this sweet confection is the subject of passionate debate
A delicious antidote
In a world gone pumpkin crazy, this fall tart stands out
Cuckoo for coconuts
Are you suggesting coconuts migrate?” — Graham Chapman
Indulge your cravings with this Mexican street treat
Here’s mud in your eye
Our approach to Mississippi Mud Pie was clear. When in doubt, add more chocolate.” – Cook’s Country
The key to this Southern pie is the chocolate
Home cooks created Mississippi Mud Pie, a Southern staple, after World War II. The pie is made from simple ingredients that required no specific cooking tools.
“Mississippi mud pies come in all shapes and sizes,” food writer Samantha Seneviratne said. “No two are alike. They can have one layer or five, include ice cream, meringue, flourless cake, nuts, fudge sauce and even brownies.”
This recipe is an ice cream version that makes a 9-inch pie featuring both chocolate and coffee ice cream.
COOKIE-PECAN MISSISSIPPI MUD PIE
Photo by Jennifer Reynolds
INGREDIENTS
1¼ cups cream-filled chocolate sandwich cookie crumbs (14 cookies)
3 tablespoons butter melted
1¼ cups chopped pecans
1 tablespoon sugar
1 pint coffee ice cream, softened
1 pint chocolate ice cream, softened
10 cream filled chocolate sandwich cookies, coarsely chopped
1 (11.5-ounce) jar fudge topping
DIRECTIONS
Stir together cookie crumbs and butter. Press into a 9-inch pie pan. Bake at 350 F for 8 minutes.
Place pecans on a lightly greased baking sheet, sprinkle with sugar. Bake at 350 F for 8-10 minutes. Cool.
Stir together the ice creams, add 1 cup of pecans, one cup of cookie chunks, spoon into crust and freeze 10 minutes. Press remaining cookies and nuts into the top.
Cover and freeze for 8 hours or overnight. Serve with fudge sauce.
Phil Newton is a Galveston baker/cook. He’s the owner/operator of Stiglich Corner with partner Cindy Roberts.
Chill out
I like freedom. I wake up in the morning and say, ‘I don’t know, should I have a Popsicle or a doughnut?’ You know, who knows?” — Oscar Nunez
Try these fruit ice pops with a mojito flair
Clearing up the cobbler confusion
He heard the front door slam in her wake. “Damn!” he bellowed, lowering himself to sit on the landing as his leg throbbed in pain. Miss Potts appeared out of nowhere to stand at the bottom of the stairs with her hands on her hips. She pursed her lips and tsked, “Somehow I don’t think peach cobbler is going to fix this one.” – “The Vixen and the Vet” by Katy Regnery