Divulge&Indulge // Black Bottom Pie
This Black Bottom Pie is too good to be true! It’s a combination of sugar, rum, chocolate, cream, and a graham cracker crust. As spring is approaching and the weather is warmer, I love a light treat to share with friends over our weekly dish of gossip and stories.
Before you get to the bottom of who took your lunch and why your ex keeps calling, have a piece of pie. Remember that life’s a piece of cake with a little perspective, good friends, and great conversation.
- 1 1/3 cups graham cracker crumbs
- 2 tablespoons sugar
- 1/3 cup melted butter
- 1 cup sugar
- 1/4 cup cornstarch
- 2 eggs
- 1 egg yolk
- 2 1/2 cups cups 2% reduced-fat milk, divided
- 1 1/2 teaspoons vanilla extract
- 1 cup semisweet chocolate chips
- 2/3 cup heavy cream
- 2 tablespoons confectioners’ sugar
- 1 tablespoon dark rum
- 1 ounce semisweet chocolate, shaved
- For crust, heat oven to 375F. In a large bowl combine cracker crumbs, sugar and butter. Press on bottom and sides of a 9-inch pie plate. Bake 8 minutes or until edge is golden brown. Cool on wire rack.
- For filling, in a large bowl combine sugar and cornstarch; stir with a whisk. Add eggs, egg yolk and about 3/4 cup milk; whisk to combine.
- In a medium saucepan, heat remaining 1 3/4 cups milk until hot; gradually whisk into egg mixture. Pour mixture back into pan; cook over medium heat, stirring with a wooden spoon, until thick and bubbly. Turn to very low heat; cook and stir 1 minute. Remove from heat and stir in vanilla.
- For the vanilla custard, pour about half of the custard into a bowl and press plastic wrap on surface.
- For the chocolate custard, add chocolate to remaining custard in pan and whisk until smooth. Pour into pie shell and press plastic wrap onto surface. Chill both custards 3 hours or until cold.
- Beat cream until soft peaks form. Add confectioners’ sugar and rum and beat until stiff (almost instantly). Whisk vanilla custard and fold in whipped cream. Spread on top of the chocolate layer. Sprinkle shaved semisweet chocolate over top of pie. Chill 2 hours or until firm enough to cut. Serves 8.
Divulge, indulge, enjoy your Saturday of freedom!
Divulge&Indulge // Chocolate Fudge Brownies
What’s a Saturday without friends and sweets? I’d say not a very good day! Divulge&Indulge is a sweet way to bring friends together to go over the juicy details of your week.
Today, try a decadent Chocolate Fudge Brownie that was first served in the Palmer House Hilton during the 1893 Chicago World Fair while you share conversation with your friends-for-life.
Take a trip down nostalgia lane over this sweet and nutty brownie.
- 3 1/2 cups semisweet chocolate chips
- 2 cups (4 sticks) unsalted butter, at room temperature, cut into chunks
- 1 1/2 cups sugar
- 1 1/2 cups all-purpose flour
- 1 tablespoon baking powder
- 5 eggs, lightly beaten
- 4 cups chopped walnut pieces
- 1 tablespoon water
- 2 tablespoons apricot preserves
- Preheat oven to 325F.
- In a double boiler, melt chocolate and butter in a glass bowl set over simmering water.
- Sift together flour, sugar and baking powder. Stir chocolate mixture into flour mixture. Whisk in eggs.
- Pour into a 12 x 9-inch baking pan. Sprinkle walnuts on top, pressing slightly into batter.
- Bake 40 minutes, or until the edges become slightly crisp and the brownie has raised about 1/4 inch. (Even when the brownie is properly baked, it will test “gooey” with a toothpick in the center.) Let cool 30 minutes.
- Combine water and preserves in a medium saucepan, whisking well. Bring to a boil over medium-high heat. Boil 2 minutes.
- Using a pastry brush, pat glaze over brownies.
- Place brownies into the freezer 3 to 4 hours. Remove from freezer, let stand 10 minutes, and slice into 24 pieces.
Enjoy your Saturday, good friends and good food!
Foodie Inspiration // Lettuce be Friends
My favorite food item to share with friends is salad! I can’t make a bad salad (one food item I can’t mess up) and a salad is a wonderful way to get ready for a busy weekend of less-than-healthy food and drink.
Thursdays are the best for connecting with friends over a long dinner as the work week winds down and the majority of my work is finished.
And this week, I’ll be making a salad that where I can do no harm. I’ve mentioned before that I’m not the best cook in the kitchen. If I can make this, I’m sure you can too. Here is an Arugula Salad with Walnuts that’s got a fresh punch, a crunch of yummy walnuts and a sweetness of cranberries.
- 1 (11-ounce) container baby arugula
- 3/4 cup dried cherries
- 3/4 cup toasted walnuts
- 4 feta cheese, crumbled
- 3 sherry vinegar or balsamic vinegar
- 2 tablespoons olive oil
- 1/4 teaspoon salt
- Freshly ground black pepper
- Toss together arugula, cherries, walnuts and feta cheese in a large salad bowl.
- Combine vinegar, oil, salt and pepper, whisking well. Drizzle over salad and toss well.
Even if you’ve never had an adventure in the kitchen, you’re ready, your rad! Make this salad with friends, have a great night, and see you tomorrow for our Drinks& party special.