Sugar Highs

OH GAWD


I guarantee that when you take your first bite of this, you will moan, “Ohhhh, gawd,” like a cat in heat. There is no way to cram more fat calories into a single food item.

Blind bake two single pie crusts or make your own. You can use Oreo pie crusts, too. The crust is hardly the point.

Then mix together 8 oz. whipped cream cheese, a can of Eagle sweetened condensed milk, and 16 oz. Cool Whip. It should be really well mixed---use the whisker thing on the Kitchen Aid. You can stop right here, or you can shoot the moon and add powdered, unsweetened chocolate until it looks & tastes the way you want. Pour this into the two pie crusts.

Then mix together 7 oz. coconut shreds, ½ melted stick of butter, and a cup of pecan or salted almond pieces and spread out on one layer on a cookie sheet. Stick it in the oven at 350F and toast it, tossing it every so often and watching it closely so it doesn’t burn. Cool it a little and load this onto the pies. Then get a 12 oz. jar of caramel sauce and some white chocolate bits and pour and sprinkle these artfully over the tops of the pies. That’s it. Refrigerate them for as long as you can stand it or freeze them a little before you try to cut them. Or you can just sit down in the middle of the floor with a pie and a spoon and have at it. Make sure to give the other pie away or you will be too fat to walk.

Yvette's Chocolate Mousse via Alton

2 cups whipping cream (separated into 1 3/4 and 1/4)
12 ounces quality semi-sweet chocolate chips (ghirardelli works great for this)
3 ounces espresso or strong coffee
1 tablespoon dark rum 4 tablespoons butter
1 teaspoon flavorless, granulated gelatin
Chill 1 3/4 cups whipping cream in refrigerator.
Chill metal mixing bowl and mixer beaters in freezer. (I didn't chill the bowl/mixers, came out fine)
In top of a double boiler, combine chocolate chips, coffee, rum and butter. (add the rum after things have started to melt, it preserves the rum flavor a bit better)
Melt over barely simmering water, stirring constantly.
Remove from heat while a couple of chunks are still visible.
Cool, stirring occasionally to just above body temperature.
Pour remaining 1/4 cup whipping cream into a metal measuring cup and sprinkle in the gelatin (sprinkle slowly and stir constantly while doing so). Allow gelatin to "bloom" for 10 minutes (it gets a thicker consistency but it doesn't set).
Then carefully heat by swirling the measuring cup over a low gas flame or candle.
Do not boil or gelatin will be damaged (heat until it looks like the gelatin has dissolved and the solution is a liquid again, not grainy).
Stir mixture into the cooled chocolate and set aside.
In the chilled mixing bowl, beat cream to medium peaks.
Stir 1/4 of the whipped cream into the chocolate mixture to lighten it. Fold in the remaining whipped cream in two doses.
There may be streaks of whipped cream in the chocolate and that is fine. Do not over work the mousse. (fold carefully, it keeps the light and fluffy tecture).
Spoon into bowls or martini glasses and chill for at least 1 hour.
Garnish with fruit and serve. (If mousses are to be refrigerated overnight, chill for one hour and then cover each with plastic wrap)
I think next time I make it I'll add a bit of peppermint extract.
It's delicious, takes less than a half hour, and is soooo good.
Ooh, to chill the chocolate mixture down before adding the whipped cream, I had to float the bowl in a sink of icy water- just make sure to keep stirring the chocolate so that it doesn't chill/solidify too much.
It makes it chill to body temp in about 1-2 minutes, as opposed to the 10 or so it would take otherwise.

I bet Grand Marnier would also be a welcome addition or that rasberry liqueur, Frambord or something like that-abs


Raspberry Cool Pie


1 chocolate crumb pie shell, or if you want get some chocolate graham crackers and grind them up and mix them up with some melted butter and put them in a 9” pie tin
1 bag of frozen raspberries, not the kind with syrup-way too sweet
1 cup sugar
½ cup heavy cream, whipped until peaks form
juice of one lemon

thaw out raspberries
put raspberries, sugar and lemon juice in processor or blender and mix together well
fold raspberry mixture into whipped cream and pour into pie shell and freeze


if you want to whip up 1 cup of cream to make the pie lighter
serve with bittersweet chocolate shavings and whipped cream