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.
Until tomorrow…
Almond Fudge Pie
1 cup sugar
1 stick butter, softened
2 eggs
1/2 cup flour
Dash salt
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.
Almond Fudge Pie
Chilled Strawberry Soup
1 pint fresh strawberries, hulled or one 1-lb bag of frozen strawberries, thawed
2 tablespoons sugar
1/3 cup white wine or white grape juice
In a food processor or blender, combine all of the ingredients; cover and process for 30 seconds or until smooth. Pour into a bowl. Refrigerate until chilled. Yield: 2 servings.
Picture courtesy of Taste of Home, Cooking for 2
P.P.S. Like what you read here daily? Cast a vote for me over at the 2005 Food Blog Awards … go to Accidental Hedonist and show Sweetnicks some love.
{ 12 comments… read them below or add one }
Bronchitis is nothing to be trifled with. Rest up – there are a ton of new recipes out there to be tried!
youve got my vote ;) Hope you kick some Food Blogg Ass!
now rest up and get well.
Hope u’ll get well very soon!
Cheers!
That is terrible
Get lots of rest, vit c and zinc and GET BETTER! OK!
Feel better real soon. Your Chilled Strawberry Soup sounds great. I’d like to try it.
That Almond Fudge Pie looks amazing! I hope you feel better soon :)
Feel better!
I’m off to vote!
Oh no – I hope you feel better soon! (And I cast my vote!)
ai not so good, take care you! all the best for a speedy recovery :)
Mmmm Almond Fudge Pie. hope you feel better soon. your blog’s really good. i’ll be back!
hey, i made a soup recently that might make you feel better – especially if you can get someone else to make it for you!
http://easilypleased.blogspot.com/2005/12/freeform-soup.html
hapy holidays
Get well soon! I have yet (knocks on wood) to get sick this season…
I just happened to run up on your page and I liked it … Obvious to me you are not only one with food but you love your dogs as well … Unfortunately though I was a little distressed to see these dogs eating such a wide variety… Not all things that we can eat are good for our pets… The ice cream sundae was unsettling due to the fact that eating chocolate can kill a dog … Please be more careful next time