Woke up feeling pretty crappy today, so beat heat to the doctor first thing this morning. Two hours later, found out that I have bronchitis and borderline pneumonia. Fun! My parents were a HUGE help today, picking Nicholas up from school and coming over for dinner (take-out!), since The Husband is out of town on business. A strong support system is truly a wonderful thing!
Since I’m going back to bed to rest, I will leave you with a few promised recipes, so you’re not content-less.
The first is the Almond Fudge Pie Nicholas and I made yesterday. I found a Pillsbury Refrigerated Pie Crust buried in my fridge, and had all the other ingredients on hand, so it was perfect. Easy to whip up, fudgy and delicious. Not a wow, but a nice, simple dessert to have in your file from Weekly Dish.
I’m also posting the Chilled Strawberry Soup Nicholas and I made last week. Only three ingredients, it comes together in no time and is quite yummy. Tastes much better very chilled, so keep that in mind. Nicholas loves it (he’s pretty good with most fruits) and slurped through two bowls of it tonight.
Almond Fudge Pie
1 cup sugar
1 stick butter, softened
1/2 cup flour
1/3 cup cocoa
1-1/2 teaspoon almond extract
1/2 cup sliced almonds
1 refrigerated pie crust
Preheat the oven to 425. Cook the pie shell for 5 minutes. Reduce the oven temperature to 300. Cream the butter and sugar together until fluffy. Add the eggs and beat until combined thoroughly. Add everything else except the almonds, and beat until the mixture is thick and creamy. Pour into the pie shell; sprinkle almonds on top. Bake for 30-40 minutes, or until the center jiggles only slightly. If you want to be really fancy, you can serve the pie with a dollop of amaretto-spiked whipped cream. It’s also rich and delicious enough to stand on its own, especially with a strong cup of coffee.
Sweetnicks Note: It is slightly delicate to cut, so I put it in the fridge for about 20 minutes or so before cutting, to get a cleaner slice.
Picture courtesy of Taste of Home, Cooking for 2
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