MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Matilda Ramsay's Whoopie Pies
Categories: Cookies, I scream, Chocolate, Desserts
Yield: 6 servings

125 g Dark chocolate
125 g Unsalted butter; room temp
125 g Light brown sugar
1 ts Vanilla extract
1 lg Egg; room temp
150 g Plain flour; sifted
30 g Cocoa; sifted
1/2 ts Baking powder; sifted
75 g Milk chocolate chips
75 g White chocolate chips
300 g Vanilla ice cream

Set the oven @ 350°F/175°C.

Line a baking sheet with parchment paper.

Break up the dark chocolate and melt it either in a
non-metallic bowl in a microwave. For an 800w microwave
do this in bursts of 30 seconds at a time until melted,
or in a heatproof bowl over a saucepan of gently
simmering water for 10 minutes stirring to help it melt.

Place the soft butter and brown sugar in a large mixing
bowl and whisk until they're smooth and creamy.

Add the vanilla extract, egg and melted chocolate and
whisk again to mix thoroughly.

Add the flour, cocoa and baking powder and once they're
all mixed together with no floury steaks stir in the
chocolate chips. I like to mix milk and white but you
can use whichever ones you prefer.

Tip the cookie dough out of the bowl onto a sheet of
cling film lightly sprinkled with flour (to stop it
sticking) and roll it up into a log shape twisting the
ends of the cling film to create a tight barrel about 24
cm long. Wrap again in baking parchment if you find it
too fragile to move. At this stage it's then best to
rest it in a freezer for 30 minutes. It can be frozen
for up to 1 month before using.

When ready to bake remove the dough from the freezer,
unwrap from the cling film and cut into 12 slices
approximately 1 1/2 cm thick. Place on the lined baking
sheet and bake in the oven for 25 minutes. Once removed
from the oven, transfer to a wire rack and allow them to
cool -- but keep them safe from any hungry mouths!

Take a small scoop of ice cream and sandwich it in
between two cookies.

Work quickly and place them back into the freezer so the
whoopie pies can set for about half an hour before
serving.

RECIPE FROM: https://abcnews.go.com

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MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Turtle Ice Cream Pie
Categories: Dairy, Nuts, I scream
Yield: 6 Servings

MMMMM---------------------------CRUST--------------------------------
1 1/2 c Pecan halves/pieces; toasted
- divided
3/4 c Graham cracker crumbs
1/4 c Sugar
6 tb Unsalted butter; melted

MMMMM----------------------SAUCE & FILLING---------------------------
3/4 c (packed) dark brown sugar
3/4 c Heavy whipping cream
3 tb Dark corn syrup
3 tb Unsalted butter
1/2 ts Vanilla extract
1/4 ts Salt
4 c Premium vanilla ice cream;
- divided

MMMMM----------------------GANACHE TOPPING----------------------------
5 1/2 oz Bittersweet chocolate; chop'd
1/2 c Heavy whipping cream
1 1/2 tb Dark corn syrup
3/4 ts vanilla extract
pn Salt

CRUST: Set oven @ 350oF/175oC. Using on/off turns,
finely chop 1 cup pecans in processor; transfer to
medium bowl. Mix in graham cracker crumbs and sugar.
Drizzle butter over; blend until evenly moistened. Press
mixture firmly over bottom and up sides of 9" glass pie
dish (not on rim).

Bake crust until golden brown, about 12 minutes (if
crust puffs, press firmly back into place). Cool crust
completely. Wrap in foil and freeze at least 1 hour.

DO AHEAD: Can be made 2 days ahead. Keep frozen.

SAUCE & FILLING Bring first 3 ingredients to boil in
heavy medium saucepan over medium heat, whisking until
sugar dissolves. Boil caramel 5 minutes, whisking
occasionally. Turn off heat; whisk in butter, vanilla,
and salt. Cool completely.

Slightly soften 1 cup vanilla ice cream in microwave on
low in 10-second intervals. Spread ice cream evenly in
frozen pie crust; spread 1/4 cup caramel over. Freeze
pie until ice cream and caramel are firm, about 1 hour.
Repeat with remaining vanilla ice cream in three 1-cup
portions and caramel in two 1/4-cup portions. Freeze pie
overnight. Cover and reserve remaining caramel at room
temperature.

GANACHE TOPPING: Combine chocolate, cream, and corn
syrup in medium metal bowl. Place over saucepan of
simmering water and whisk until melted and smooth.
Remove from heat. Whisk in vanilla and salt. Cool
ganache at room temperature until thick but still
pourable, about 30 minutes.

Pour ganache evenly over frozen pie. Sprinkle with
remaining 1/2 cup pecans. Freeze until ganache is firm,
at least 45 minutes. Drizzle decoratively with 1/4 cup
reserved caramel. DO AHEAD Can be made 2 days ahead.
Cover and keep frozen. Cover and chill remaining
caramel.

Let pie stand 10 minutes at room temperature. Rewarm
remaining caramel, stirring over low heat. Cut pie into
wedges and serve with caramel.

To remove the first piece of pie, slide the knife
between the crust and the dish all the way around the
pie. Then cut out the first slice, being sure to cut
through the crust completely.

By Sarah Patterson Scott

RECIPE FROM: https://www.bonappetit.com

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