…from the Perspectives’ KitchenHow you doin’? This is an incredibly fun, easy, rich and satisfying ice cream dessert. All your friends and family will be screaming about this after dinner surprise. “I scream, you scream, we all scream for ice cream made with store-bought ice cream sandwiches and a jar of hot fudge sauce—well, maybe a few more ingredients that you may already have in your kitchen. I used to love to munch on ice cream sandwiches and, to this day I can’t resist a bowl of ice cream. It’s gotten so bad that I can’t keep a container of Ben & Jerry’s in my freezer—B&J’s being my favorite ice cream. I know they’ve gotten a little commercial being owned by Unilever (a British multi-national company), but they have kept the quality up on all their legacy flavors. When our R&D team was in South Burlington, VT we all went to the factory. While we missed the last tour, we did get a free triple scoop. Make this great dessert recipe a day or two before you need it and freeze it. No need to slack this out, it can be enjoyed immediately or devoured straight from the freezer if you really lack self-control! It's a perfect game-day dessert. Prep time: 30 minutes Cook time: 2 minutes Freeze time: 1 hour 30 minutes or overnight Ingredients 16 ounces hot fudge topping, (I used Mrs. Richardson’s Hot Fudge for this recipe) 1/4 cup whipping cream 3/4 cup peanut butter (smooth or chunky) (I prefer Skippy) 19 ice cream sandwiches (store bought) 12 ounces frozen whipped topping, thawed 4 ounces additional hot fudge for topping (optional) 1 cup chopped salted peanuts (I only use US-grown peanuts) Directions
ChefSecret: If you decide to use Hershey’s Hot Fudge, do not add the cream—use straight out of the container. Quip of the Day: A gorilla walks into a restaurant and sits down at a booth. A waitress comes over to take his order. He orders an ice cream sundae. The waitress goes back into the kitchen, gets an ice cream sundae and takes it to his table. The gorilla eats the whole sundae and then motions to the waitress for the check. The waitress comes over, gives him the bill and remarks “we don’t get a lot of gorillas coming in here”. The Gorilla replies “After charging $15 for an ice cream sundae, I’m not surprised.” ------------------------------------------- Do you have a question or comment? Do you want to share a with our readers? Send your favorite recipes, pictures or thoughts to ed@perspectives-la.com. Recipes and cooking tips are posted on our website https://www.perspectives-la.com/covid-19-survival-guide. ------------------------------------------- To you and everyone dear to you, be strong, positive, stay well, stay safe and be kind. Take a breath and count your blessings, and if you have a little extra to share with others, please consider donating to Feeding America, Tunnel to Towers, Union Rescue Mission and/or American Red Cross. #Dessert #HotFudgeIceCreamBar #HotFudge #IceCreamBars #Ben&Jerrys #MrsRichardsons #Peanuts #NPB #2024 #T2T #URM #FeedingAmerica #RedCross #PerspectivesTheConsultingGroup ©PERSPECTIVES/The Consulting Group, LLC, 2024
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…from the Perspectives' Candy KitchenHow you doin’? There are just 13 days ‘till Christmas! I found out my good friend Linda is quite a holiday cook. She writes me quite often regarding some of the blog recipes that we send. This time she sent one to me… she told me that No-Cook M&M’s Christmas Casserole is quite popular this time of year. It can be ready in no time—just as long as it takes to open 4 bags of the beloved panned candy. Forrest Mars Sr., son of the Mars Company founder, Frank C. Mars, copied the idea for the candy in the 1930s during the Spanish Civil War when he saw soldiers eating British-made Smarties, chocolate pellets with a colored shell of what confectioners call hard panning (essentially hardened sugar syrup) surrounding the outside, preventing the sweets (candies) from melting. Mars received a patent for his own process on March 3, 1941. Production began in 1941 in a factory located at Clinton Hill, Newark, New Jersey. The company's first big customer was the U.S. Army, which saw the invention as a way to allow soldiers to carry chocolate in tropical climates without it melting. During World War II, the candies were exclusively sold to the military. The resulting demand for the candies caused an increase in production and the company moved its factory to bigger quarters. In 1949, the brand introduced the tagline "The milk chocolate that melts in your mouth, not in your hand.” And now you know the rest of the story! Prep time: 5 minutes Yield: 20 servings Ingredients 1 bag plain M&M’s 1 bag peanut M&M’s 1 bag almond M&M’s 1 bag peanut butter M&M’s Directions
ChefSecret: There are all sorts of different flavors these days—regular and holiday. Mix and match as you please. Quip of the Day: Why was the M&M staring at the computer? It wanted to learn how to be a “smartie!” ------------------------------------------- Do you have a question or comment? Send your thoughts to ed@perspectives-la.com. All recipes and cooking tips are posted on our website https://www.perspectives-la.com/covid-19-survival-guide. ------------------------------------------- To you and everyone dear to you, be strong, positive, stay well, stay safe and be kind. Take a breath and count your blessings, and if you have a little extra to share with others, please consider donating to Feeding America and/or American Red Cross. #ChristmasRecipes #M&MsCasserole #Smarties #Holidays2023 #QuarantineKitchen #Covid19 #RedCross #FeedingAmerica #PerspectivesTheConsultingGroup ©PERSPECTIVES/The Consulting Group, LLC, 2023 … from the Perspectives Kitchen How you doin’? This recipe was lifted from the pages of my book Choclatique—150 Simply Elegant Desserts. I love working with chocolate. I could sing the praises of cookies all day long. They’re easy to make, easy to serve, and tasty, too! There are a zillion different options. There is nothing better that Italian Christmas cookies. Sarno's Hollywood was located on Vermont Avenue in Los Angeles, just about a half mile west of the old ABC Television Center. It was the first place that I knew of that served real espresso in the 1970’s. You could go there at any time of the day and see many of your favorite Italian heart throbs on break from the soap opera taping at the studio--General Hospital, The Young Marrieds or Day in Court. Aside from real espresso and great potato gnocchi (not chocolate) they had a fantastic array of Italian bakery delicacies and Italian cookies. My choice was always the Chocolate Crackle Cookies. These soft and crackly cookies were rich, with a deep chocolate flavor accented by the espresso which was the perfect ingredient complement to raise the level of chocolate flavor. There was also a touch of almond extract. While the almond is not completely authentic for this traditional cookie it adds an additional layer of flavor. Prep time: 30 minutes Chill time: 2 hours (or overnight) Bake time: 30 minutes Yield: 30 cookies Ingredients 1 cup all-purpose flour 1/3 cup Unsweetened Cocoa Powder (I prefer Guittard) 2 teaspoons instant espresso powder 1 teaspoon baking powder 1/2 teaspoon sea salt 1/4 teaspoon baking soda 4 ounces chopped dark chocolate (72%) 1 stick (8 tablespoons) unsalted butter, cut into pieces (I prefer Plugra) 1 cup packed light brown sugar 3 large eggs 1 teaspoon pure vanilla extract 1/2 teaspoon pure almond extract 1 cup confectioners' sugar Directions
ChefSecret: Make sure to let the melted chocolate cool so you don’t scramble the eggs. Quip of the Day: Today we will live in the moment. Unless it’s unpleasant in which case we will eat a cookie. ------------------------------------------- Do you have a question or comment? Send your thoughts to ed@perspectives-la.com. All recipes and cooking tips are posted on our website https://www.perspectives-la.com/covid-19-survival-guide. ------------------------------------------- To you and everyone dear to you, be strong, positive, stay well, stay safe and be kind. Take a breath and count your blessings, and if you have a little extra to share with others, please consider donating to Feeding America and/or American Red Cross. #ChristmasRecipes #Christmas #ChristmasCookies #ItalianChristmasChocolateCrackleCookies #Chocolate #Cocoa #Cookies #Dessert #Holidays2023 #BeThankful #QuarantineKitchen #Covid19 #RedCross #FeedingAmerica #PerspectivesTheConsultingGroup ©PERSPECTIVES/The Consulting Group, LLC, 2023 …from the Perspectives’ Kitchen Boo! Trick or Treat and all the rest. How you doin’? I wanted to start out with a Halloween greeting that fits the season. Did I scare you? No? BOO! How’s that? Here's a Halloween treat recipe you can make with the kiddos in less than an hour! REESE'S Peanut Butter Pumpkins (available wherever candy is sold) are adorned with spindly pretzel legs and sweet little candy eyes in this quick, Halloween-inspired recipe the whole family will love. REESE'S Peanut Butter Pumpkin Spiders are perfect for making with little ones—let them get creative and customize their yummy spiders with extra legs or a third eye! Ingredients 8 REESE'S Peanut Butter Pumpkins 32 large pretzel twists (2-1/2- to 3-inch) 1/4 cup HERSHEY'S Milk Chocolate Chips 16 candy eyes Directions
ChefSecret: Be careful not to burn the chocolate in the microwave or you will have to start all over again. Quip of the Day: Skeletons don't have the guts to dress up as anything for Halloween. ------------------------------------------- Do you have a question or comment? Do you want to share a favorite recipe or pictures with our readers? Send your thoughts to ed@perspectives-la.com. All recipes and cooking tips are posted on our website https://www.perspectives-la.com/covid-19-survival-guide. ------------------------------------------- To you and everyone dear to you, be strong, be positive, stay well, stay safe and be kind. Take a breath and count your blessings, and if you have a little extra to share with others, please consider donating to Feeding America and/or American Red Cross. #HalloweenTreats #SpookySpiders #PeanutButterPumpkinSpiders #Reeses #Hersheys #2023Recipes #QuarantineKitchen #Covid19 #FeedingAmerica #RedCross #PerspectivesTheConsultingGroup ©PERSPECTIVES/The Consulting Group, LLC, 2023 …from the Perspectives’ Kitchen How you doin’? Plums are still in season and this rich, moist Plum Coffee Cake with a crisp Oatmeal Streusel Topping is perfect for fall! The cake is a sour cream coffee cake swirled with cinnamon and brown sugar, studded with ripe black plums and topped with a buttery oat topping flavored with cinnamon and nutmeg. You can never have enough cinnamon. Serve the cake alongside a hot cup of coffee or tea… or a cold glass of milk! The key to making a good coffee cake is to not over-bake it. Remove the coffee cake from the oven when a knife inserted into the center comes out almost clean; allow the cake to finish baking as it sits on the countertop to cool, yielding a wonderfully moist cake. You can assemble the coffee cake the night before, just wrap it and keep it in the refrigerator until you’re ready to bake it the next morning. Let it sit out for 15-30 minutes before baking; you may have to add 5-10 minutes to the total bake time to account for the chilled batter. If you can’t find plums, substitute with any other soft fruit, peaches, pears, blueberries. If you want to use apples, you should soften the cut pieces in a saucepan with a little butter for a few minutes. Prep time: 30 minutes Bake time: 65-75 minutes Yield: 8 servings Ingredients For the oatmeal streusel topping 3/4 cup unbleached white all-purpose flour 3/4 cup old fashioned rolled oats, lightly processed or cut 1 cup firmly packed light brown sugar 1 tablespoon ground cinnamon 1/4 teaspoon freshly grated nutmeg 1/4 teaspoon kosher salt 3/4 cup unsalted butter, melted For the cinnamon swirl 2/3 cup firmly packed light brown sugar 1 tablespoon ground cinnamon 1 teaspoon cocoa powder For the cake 2-1/2 cups unbleached white all-purpose flour 2 teaspoons ground cinnamon 2 teaspoons baking powder 1/2 teaspoon baking soda 1/2 teaspoon kosher salt 1/2 teaspoon freshly grated nutmeg 1/2 teaspoon ground ginger 1/2 cup unsalted butter room temperature 3/4 cup granulated sugar 1/2 cup firmly packed light brown sugar 1-1/4 cup sour cream room temperature 1/4 cup olive oil 2 teaspoons pure vanilla extract 1 teaspoon almond extract 3 large eggs room temperature 4 black plums cut into 1/2-inch cubes (about 4 cups), divided Directions
ChefSecret: If you can’t find plums, substitute with any other fruit like peaches, pears, blueberries or apples. Quip of the Day: Q. What's worse than finding a worm in a plum? A. Finding half a worm! ------------------------------------------- Do you have a question or comment? Send your thoughts to ed@perspectives-la.com. All recipes and cooking tips are posted on our website https://www.perspectives-la.com/covid-19-survival-guide . ------------------------------------------- To you and everyone dear to you, be strong, be positive, stay well, stay safe and be kind. Take a breath and count your blessings, and if you have a little extra to share with others, please consider donating to Feeding America and/or American Red Cross. #Breakfast #Baking #PlumCoffeeCake #Streusel #OatmealStreusel #Plums #Berries #CoffeeCake #2023Recipes #QuarantineKitchen #Covid19 #FeedingAmerica #RedCross #PerspectivesTheConsultingGroup ©PERSPECTIVES/The Consulting Group, LLC, 2023 |
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