Posts Tagged ‘chocolate’


I love recipes that are handed down in families.  My friend, Stephanie, whips up a batch of this decadent chocolate pudding anytime she wants to pamper someone special.  The recipe came from her grandmother, who (as you’ll see by the end of the recipe, transcribed from her recipe card) is quite the funny lady. 

This is a little labor-intensive with all the stirring, but I like to think that earns the cook a second helping. 😉


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A box of Kashi chewy granola bars runs more than $4.00 where I live.  Surely one could make them at home for pennies on the dollar, and they’d probably taste better, too.  Here’s one recipe I’m considering, courtesy of Cooks.com:



-1 c. brown sugar
-1/4 c. sugar
-1/2 c. butter
-2 Tbsp. honey
-1/2 tsp. vanilla
-1 egg
-1 c. flour
-1 tsp. cinnamon
-1/2 tsp. baking powder
-1/4 tsp. salt
-1 1/2 c. oatmeal
-1 1/4 c. crisp rice cereal
-1 c. chopped nuts
-1 c. chocolate chips
-1/2 c. wheat germ

1. Pre-heat oven to 350F. Grease a 9×13-in. pan.

2. In a large bowl, beat brown sugar, sugar and butter until light and fluffy. Add honey, vanilla, egg; mix well.

3. Gradually blend in flour, cinnamon, baking powder and salt. By hand, literally, stir in remaining ingredients.

4. Press firmly in bottom of prepared pan. Bake at 350F for 20 to 25 minutes or until edges are light golden brown and center appears set. Cool, cut into bars.

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I wasn’t much of a store-bought ice cream person until I tried, on a whim, a “gelato” carried by my local Giant grocery store.  It was…life-altering.  OK, maybe just waistline-altering.  This stuff is like crack:

Credit: Peapod

I’ve never had store-bought ice cream like this.  Think light, fluffy, rich (if that’s not a contradiction) dairy goodness, in amazingly fresh and non-artificial flavors.  So far, I’ve tried the chocolate-hazelnut and the pistachio.  I don’t even like hazelnut all that much (Nutella fans, just calm down!), and this still rocked my chocolate tooth.

Simply Delicious gelato sells for around $4.50.  If you see it, grab a container, and let us know what you think.  I’m curious what the other flavors are like, but it’s almost midnight, so it will have to wait until tomorrow when the Giant re-opens.

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