Chocolate Dream

This can be put into a chocolate crust but I like desserts better than pie so I  made this dessert to delight in, every spoonful.

Chocolate Dream


1    cup semisweet chocolate chips                                                                                              
1 teaspoon instant coffee
1 teaspoon hot water
3/4 cup sour cream

1/2 cup granulated sugar
1 teaspoon vanilla extract
1 1/2 cup heavy whipping cream1 cup powdered sugar
1/4 cup baking cocoa


When you remove, the almost melted chocolate, stir until it is smooth.  
Melt 1 cup chocolate chips in a the microwave or on the stove.

If it needs additional microwave time, put it back for only 5-10 seconds.  

Stir again.  Continue until smooth. 

Combine coffee granules and water in medium bowl. 

Add sour cream, granulated sugar and vanilla extract; stir until sugar is dissolved. 

Stir in melted chocolate until smooth.
Beat cream, powdered sugar and cocoa in small mixer bowl until stiff peaks form.
Gently mix this into other chocolate mixture.Refrigerate or freeze, depending on your preference.  It is wonderful frozen as it melts in your mouth.  It is creamy when it is refrigerated.  

This is linked to What’s Cooking Wednesday                    Tastetastic Thursday         Full Plate Thursday      Something Swanky

Cherry Almond Ice Cream

Improv ChallengeTime for another Improv Challenge and this month, we are using cherry and almond as our two ingredients……Yummy.  At first, I thought, I would bake a coffee cake or cookies but the weather is warm and ice cream sounds, even better.  The happy result, cherry almond ice cream, delicious cherry almond ice cream.

Kristen from The Frugal Antics of a Harried Homemaker organizes this great project, each month.  Thanks Kristen.

I make my ice cream without eggs since we avoid raw eggs.  I, also should be avoiding, all the cream, in this recipe.  I am now looking for a low fat ice cream, even if it isn’t as creamy.

 Please check out the cherry-almond recipes from all of the other participants.
Cherry Almond Ice Cream 


3 cups heavy cream
3/4 cup sugar
1/8 teaspoon salt
1 tablespoon almond extract
1 cup  cherries, quartered
1/4 cup chopped almonds, toasted


Pour 1 cup of the cream into a 2 quart saucepan.  Add the sugar and salt and stir mixture until the sugar dissolves.
Remove the saucepan from the heat and add the almond extract.  Then add the remaining cream.  Mix together.
Chill for 30 minutes and put into ice cream maker and follow the manufacturer’s directions.
Add the cherries for a few minutes, at the end, of the churning.
Sprinkle almonds on top of ice cream, in the serving bowl, for crunch.
Put into containers and see how long it lasts.

Blueberry Ice Cream

The ice cream season is upon us and this is the  opening recipe for the season, blueberry ice cream.  I don’t even have photos yet, other than of  the machine, but I had to share this with you.  I feel plain ole happy about our ice cream.  We had to play with this recipe because I only had a little heavy cream, in the refrigerator.  

Actually, this was made because of the short length of life of the heavy cream.  I didn’t want to waste it, so I enlisted my husband to make this and he deserves the credit for this delicious dish.  My job was to direct him.  Trust that he is a very intelligent man but our conversation went something like this.

He:  Did you set out the ingredients?

She: No, I thought that would be your way of helping.

He:  Ok .  (and he disappeared outside)

Ten minutes later………

He:  Would you get the cream?  

She: No, That is how you help. (He got it, then.)

He:  Where is the cream?

She: In the fridge.

He: No, I meant where.

She:  Top shelf – back on the right.

He:  And the blueberries?

She:  In the fridge.

He:  But where?

She:  Bottom shelf, left.

He:  Got it.  


He: It says, “whisk”.

She:  So, whisk it.

He:  Cam’t find the whisk.  Do we have one?  

She:  Top drawer on the right.

He:  Nope, it is not there.

She: Look in the container of miscellaneous items?

He: Nope.

She:  Oops,  It is in the tall closet on the left.

He:  I can use the electric mixer.

She: No need.

He:  But, it really needs beating.

She:  Just whisk it.

More quiet.

about an hour later – 

He: This is delicious.

I told you he is very intelligent and he is, just not about working, in the kitchen.  I should add that he is one of those rare guys who helps a lot, around the house.  

Blueberry Ice Cream  adapted from the Ben and Jerry’s Homemade Ice Cream Book

1 cup blueberries, washed
1 1/8 cup heavy cream
1/4 cup milk
1/2 cup sugar

 In a mixing bowl, whisk together heavy cream and  1/2 c. sugar. Whisk in milk.

Add blueberries  into cream mixture. Whisk for about two minutes.

 Churn according to ice cream manufacturer’s instructions.  

Store in freezer in an air-tight container. 

This is linked to Scrumptious Sunday Link Party

Noodles Romanoff Not

Tonight, I threw out my menu plan for the week. I walked in the door, after work and all I could think of was noodles.  Thai noodles, Fettuccine Alfredo, Spaghetti and Meatballs, Pasta with Broccoli, Stuffed Shells.  Yes, we had pasta for dinner.

My initial plan was to make Noodles Romanoff and you will see elements of the dish but the results are based on my, “take a little of this and a little of that” and there is dinner.  Fortunately, I had plenty of cheese, sour cream, Ricotta, cream cheese and most important, smoked salmon.  I also had fettuccine.

An aside:  I discoved a pizza flavored cheese that I have added to many dishes and it is good.  I did not use it, in this.

I had the makings of a nice salad to go with it, greens, tomato, yellow pepper, dressing and feta cheese.  This is a good mix.

Noodles Romanoff, Not……..

8 ounces fettuccine  (gluten-free)

1 tablespoon olive oil

1 onion, chopped

1/4 pound of lox (smoked salmon)

3/4 cup sour cream (low-fat)

3/4 whipped cream cheese (low-fat)

2 teaspoons Worcestershire sauce

2 drops of Cayenne (liquid form)

1/2 teaspoon salt

1 tablespoon chives

1/2 cup cream

1/4 cup water from drained noodles


Cook noodles, according to directions.  Drain, keeping some of the water that the pasta was cooked in.

In a medium skillet, in one tablespoon olive oil, lightly brown onions and smoked salmon.

In a medium bowl, mix sour cream, cream cheese, cream, chives, Cayenne, Worcestershire,  and salt.  Mix together.

Add salmon and onions to cheese mixture.

Add pasta and mix together.  That is all.  You are ready to serve your Noodles Romanoff  Not.

I served this with a salad but it would go well with broccoli or spinach or green beans.

This is linked to WanderFood Wednesday  Meatless Mondays

Easy Fettuccine Alfredo

Parmigiano-Reggiano cheese, the true "par...

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  Rich and creamy and with a delicate flavor that stays with you……..  I love it.  It was a cinch to throw together.  I did it in two saucepans, one for the pasta and one for the sauce.  It is an easy cleanup.  I could eat this, nightly.  Hubby WOULD not.  He is just too good about what he eats, working to have a healthy diet.  I can’t pass on a recipe like this.

Fettuccine Alfredo 


12 ounces  fettuccine; cooked
1/2 cup butter (one stick),
1 c Whipping cream room temp
3/4 c Grated parmesan cheese
 1 tablespoon parsleysalt and pepper to taste


Drain pasta well; place in warm serving dish large enough for tossing.

In a small sauce pan, melt butter and add whipping cream, Parmesan cheese and parsley; toss until pasta is well coated.

Add salt and pepper to taste.

A Little Nosh   

This is linked to Homemaker in Heels Blog Hop                 Sharing Sundays