Chocolate Pudding or Chocolate Pie

Chocolate Pudding or Chocolate Pie

2 c. whole milk
1/2 c.
3 egg yolks
1/4 c. cornstarch
1/4 tsp. salt
4 oz. semisweet chocolate, chopped
1 oz. unsweetened chocolate, chopped

In a medium saucepan, heat the milk with 1/4 c. of the sugar until bubbles form around the edge.  In a large bowl, whisk the egg yolks with 1/4 c. of the sugar, the cornstarch and salt.  Gradually whisk in the hot milk mixture.  Pour the mixture into the saucepan and cook over moderate heat, whisking constantly, until very thick, about 3 minutes.  Remove from the heat and whisk in the semisweet and unsweetened chocolate until smooth.

You can put this pudding into individual cups or one medium bowl.
You can also put this filling into a baked pie crust, a graham cracker crust or a chocolate crumb crust.
If making a pie, the pie needs to be refrigerated for at least 3 hours before you cut it.
All of these servings benefit from putting homemade whipped cream on top!

Butter Toffee Ice Cream

Butter Toffee Ice Cream

3 1/2 T. unsalted butter
2/3 c. packed brown sugar
1/2 c. half and half
1/8 tsp. salt
2 large eggs
2 c. heavy whipping cream
2 T. butterscotch liqueur
1 tsp. vanilla extract
1/2 c. toffee bits

Melt butter in a saucepan over medium heat.  Whisk in sugar then half and half and salt.  Bring just to a simmer, stirring to dissolve the sugar.  Whisk the eggs in a medium bowl just to blend.  Gradually whisk in the hot half and half mixture.  Return the mixture to the same saucepan.  Cook over medium-low heat until the mixture thickens, stirring constantly, about 3 minutes.  Check by dipping a spoon in the mixture then running your finger over the back of the spoon.  If your finger leaves a path through the mixture on the spoon it is done. Stir in cream, butterscotch liqueur and vanilla.  Strain into a bowl.  Cover and chill until cold, about 2 hours.
Process the cream mixture in an ice cream maker according to manufacturer's instructions.  Add the toffee bits about 3 minutes before the ice cream is done.  Transfer to a container and store in the freezer.

This is the best ice cream I have ever made!

Pumpkin Seed Dip

Pumpkin Seed Dip

1 c. raw pumpkin seeds
2 T. canola oil
1/2 c. finely chopped shallots
1 large jalapeno, stemmed, seeded and finely chopped
3 garlic cloves, minced
1/4 tsp. salt
1/4 c. flat leaf parsley
1/4 c. cilantro
2 T. fresh lime juice
2 T. extra virgin olive oil
1/4 c. water

In a large skillet, toast the pumpkin seeds over medium heat until golden, about 5 minutes.  Toss occasionally and be careful not to burn them.  When toasted, put them in a food processor.
In the same skillet, heat the canola oil.  Add the shallots, jalapeno, garlic and salt.  Cook over medium heat, stirring occasionally, until softened.  Add this mixture to the pumpkin seeds in the food processor and let cool.
Add parsley, cilantro, lime juice, olive oil and water to the food processor and puree until nearly smooth.  Season with additional salt if needed.  Serve with tortilla chips and/or carrot sticks.
You can serve immediately or store in the refrigerator for up to 3 days.  Bring to room temperature before serving.