Go for Gold - Swiss Chocolate

I´ve been doing quite a lot of travelling lately - on business purpose, unfortunately, so no need to be jealous ;)

Wherever I go, I try to buy something "foodie" to bring home. This time, we had to go to Geneva for a day, flying at 6.20 a.m. (who schedules these flights?!) and returning the same night. Now that´s what I call stressful. But oh well. Nothing I could have done about it.

Swiss Chocolate is well-known, if not famous, all around the world. From the Toblerone (see this earlier post) to handcrafted chocolates, the Swiss have proven their expertise in anything chocolately with no doubt.

After a successful business meeting, we had a disappointing lunch in Nyon (I´ll spare you the details), and headed back to the airport where I found this little bling-bling:



Resembling the shape of a gold bullion, shiny and new, filled with two praliné chocolates. Unfortunately, I can´t tell you how they tasted - my significant other, A., pretty much inhaled them when he caught sight. Lucky me, I´ll be flying to Geneva again in the beginning of Septembre - guess I´ll just have to buy a second one just for myself.

German Classics: Beef Roulade with Silk Dumplings and Apple Red Cabbage

Start the drumroll! This is a first-in-the-last-8-years occasion: I´ve cooked Roulades. Tatatataaaaaa!!!



Why is that a reason to celebrate like I´ve just done? Well, let me tell you: I´ve been avoiding stew dishes as the devil avoids holy water. Seriously. I didn´t use to have the patience for long-term cooking sessions, and I´ve never liked roulades in the first place, either. But, as fate holds it, my significant other, A., has been spoiled by his mother with roulades. Of course. What else.

For the past 8 years, I´ve been successful at avoiding having to cook them. I managed to find an excuse, or came up with some fancy other stuff. And was rewarded with culinary freedom. The only time I was confronted with roulades was Christmas at A.´s sister´s house. And that was NOT a memorable experience. But tonight, I got dragged into a spiral. Which was my own fault because I was clueless what to cook. So I asked A., and he requested potatoes. Yawn.

Given potatoes as the base, I went flipping through the possibilities: fried, braised, boiled? And decided to go for something else: dumplings. That would be a first, and hopefully fun. Dumplings are usually eaten with either roulades or a beef roast, a traditional sunday night dinner here in Germany. Might as well give the whole damn thing a chance, no?

Off I went, shopping the stuff I needed, and actually growing to the task the longer I thought about it. A real trial, if you may. And, surprisingly, it ALL worked out! YES!!!
Ok, I burnt my hands on the just-cooked potatoes while trying to get them into dumpling dough, but that´s a minor. These roulades are a bit elaborate, but oh-so-worth-the-effort. Even spoiled A. liked them. So much that he requested "Will you do three times as many next time? Then we can heat them up the next day. And the day after." Now that´s what I call commitment.

Vanilla Muffins with Choc Surprise - Starbucks Look-A-Likes

Starbucks is one of my favourite places to go, I openly have to admit. Which is weird because I usually reject any kind of routine or repetition. But for some reason, Starbucks has managed to give me that comfy second home feeling from the very beginning. And I actually enjoy being a "known surrounding" (ok, more or less) in pretty much any city in the world - from Dusseldorf to Munich to Geneva to NYC and back. Does it show that I travel a lot lately? I guess.

Anyhow, asides from the coffees and teas, I sometimes also find a food inspiration: this time their Nougat Chocolate Muffin. A big, fluffy vanilla muffin with a chocolate center in the top, glazed with chocolate and sprinkled with chopped almonds. In general, I love american style muffins, big and fluffy, with all kinds of neat ingredients. At least in optical appearance, I got pretty close to the original:



They must use special baking pans, because my ordinary muffin pan just isn´t even close to baking big muffins. They´re rather small. But oh well. The taste was really good. I stuck a chocolate caramel candy in the top, which turned out to be good, but different. Next time, I´ll experiment with a plain piece of chocolate. Might be closer. And maybe I´ll bake my next muffins in coffee cups to get closer to the bigger size ;)

Recipe for Vanilla Muffins with Choc Surprise


Ingredients for 6

150g flour
2 teaspoons baking powder
60g sugar
60g butter
100g yoghurt, 3,5% fat
1 egg
1 teaspoon vanilla extract
6 pieces of chocolate caramel candy

dark chocolate icing
diced sweet almonds


Preparation

1. Preheat oven to 200°C.
2. Grease muffin pan or line with paper cups. If greased, put into the fridge until needed.
3. In a large bowl, combine flour, sugar, and baking powder.
4. Add butter in knobs until the batter gets lumpy.
5. Stir yoghurt in a bowl. Add vanilla and the egg, beat until smooth.
6. Add to the flour-sugar-butter mix, stir until just combined. Don´t stir too much - the ingredients should just combines. As soon as it gets lumpy, you´re good.
7. Fill batter into muffin pan, about 2/3. Punch in a piece of candy in each muffin. Cover with a little dough.
8. Bake for appr. 25 minutes until golden brown.
9. Let cool in the pan for 5 minutes.
10. Remove from the pan and let cool complete.
11. Coat with dark chocolate frosting, and sprinkle with diced sweet almonds.

Guten Appetit! Enjoy your meal! Bon Appétit!

Sweet Memory: Litzbrueck in May 2009

Short trip down memory lane. In May this year, we met again with the contestants of Unter Volldampf at the new restaurant of the family Christen, the Restaurant Christen, located in the famous and traditional Haus Litzbrueck in Dusseldorf. It´s always such a fun time, because we are all united in cooking spirit, and our hosts, the family Christen, are always more than welcoming. Actually, they make you feel like you´re right at home.

Now my dear friend K., one of the contestants, sent me the pictures of the feast - and that started an instant memory flash. Of the best kind, let me assure you. But look for yourself:


To start off, we were spoiled with the "appetizer" seafood plate of the house: lobster, crabs with red pepper mayonnaise, marinated shrimp, all on a bed of mixed salads. Wonderful.


And, to prove that simple foods can be pimped almost endlessy, the main was a chili infused veal bratwurst, made by the local butcher in cooperation with the restaurant, accompanied by home made fries, a curry foam and braised mixed beans.

For dessert, we were treated with seared sweet polenta stars with plum ragout and plum ice cream. You want to know how good that was? Well, take a guess - all 5 of us (!) were too greedy to take pictures, and could barely resist licking off the plates.

To put it in a nutshell, it was a wonderful, heartwarming evening. Lots of laughter, lots of stories, wonderful food - and the promise to meet again in November to do it all over.
Thanks again to Jo and Iris, to the wonderful chef Kai and his team, to Nils and the service staff. You really made this evening special for us, and not only I, but all of us will keep this memory safe. Looking so much forward to seeing all of you again in November!

Salute to Turkey - Red Lentil Soup with Yoghurt

Temperatures are falling again, and winter is just around the corner. You get up in the dark, and you return in the dark. Always makes me crave a warm, comforting, rich and creamy soup, accompanied by some fresh baguette. I´ve discovered cumin lately, and had bought red lentils in a turkish food shop a while ago, so I decided to go for an oriental style lentil soup.


German soups are usually thick, with pieces of ingredients and meat of some kind (sausage, bacon,...). They are usually bound with cream. This oriental lentil soup, however, was excitingly different: the red lentils "dissolve" almost completely in the veggie broth they are cooked in. And while blending the soup, you add yoghurt. That gives this heart-warming soup a nice sourly, refreshing edge. Serve with some fresh rustic bread, and welcome winter!

Recipe for Red Lentil Soup with Yoghurt


Ingredients

250g red lentils
1 onion
1 clove of garlic
neutral oil
1 tablespoon tomato puree
1 teaspoon cumin
1 tablespoon curry
1/2 chili pepper
1,5 litres of veggie stock
150g yoghurt (3,5% fat)


Preparation

1. Dice onion and garlic. Sautée in neutral oil.
2. Add spices and tomato puree.
3. Quench with veggie broth.
4. Add lentils and let simmer for about 20-30 minutes.
5. Puree with your blender, adding yoghurt.
6. Season to taste with salt, pepper, chili and coriander.
7. Serve with fresh bread or croutons.

Guten Appetit! Enjoy your meal! Bon Appétit!

Cashew Crunch Crusted Chicken

I have always been a huge fan of chicken. Grilled, broiled, poached, seared, hot, cold - I´d eat them all. But for some reason, lately I´ve had more than a lack of interest. To be honest, pure chicken meat is relatively dull in taste. You really have to kick it up a notch by marinating it with lots of spices, or by adding an extra twist. Here´s one of my newest extra-twists:

Cashew Crunch Crusted Chicken

Cashews are some of my favourite nuts. Sweet in taste, and great to work with. For this little specialty, I combined bread crumbs with crushed cashews, and used this paste as a crust for your usual chicken breast. The extra taste is wonderful! I didn´t even need the curry foam I made to accompany it - the crust keeps the chicken juicy and tender, and is so flavourful that you just want to eat it all. Definitely a keeper, and versatile, too - try different nuts, or adding herbs and spices. Lots of new taste combos to be tried here. Hello tastebuds, bye-bye boring plain chicken.

Recipe for Cashew Crunch Crusted Chicken


Ingredients

2 chicken breasts
salt and pepper
neutral oil
2 slices of bread (whole wheat)
1 tablespoon butter
1 handful of cashew nuts


Preparation

1. Preheat oven to 200° C.
   
2. Wash and dry chicken. Season to taste with salt and pepper.
3. Heat oil in a pan. Sear chicken, each side for appr. 2 minutes.
4. In a blender, combine bread and nuts, and chop.
5. Add butter, and pulse as long as it takes for the butter to blend in.
6. Remove chicken from pan, place in a heat-proof dish.
7. Cover with cashew paste. Be generous.
8. Stick in the oven for appr. 15-20 minutes.
9. Enjoy with a side of your choice.

Guten Appetit! Enjoy your meal! Bon Appétit!

Original British Fudges & Toffees

A couple of weeks ago, my dear colleague, Ms. C, happened to have been to the British Days at Burg Linn in Krefeld. She is a declared fan of anything GB, and was humble enough to bring us all a treat from a stand she came across by chance: assorted fugdes and toffees of all kinds and flavours. Thanks again, Ms.C., for sharing!

And, as things sometimes just fall into place, I happened to come across - I thing - exactly the same booth when we visited an oldtimer automobile exhibition. Lucky me.

The retro design of the paper bag and the booth is promising. Adorably, the two guys serving the booth refuse to speak anything other than "proper english". I could have stayed there for hours, just listening. And eating, of course - they offered a fantastic and broad variety of little (and big) sweet sins in all shapes and sizes. To be honest, I wanted them all, but - since life is no playground, unfortunately - I made the following picks:

From left to right:
Licorice Fudge, Caramel Chocolate Fudge, Chocolate Mint Fudge, Tutti Frutti Soft Nougat, Chocolate Chip Mint Soft Nougat, Peanut Fudge, Strawberry Crisp Soft Nougat

Yes, they were as delicious as they look. My personal favourites were the Caramel Chocolate Fudge and the Peanut Fudge. My significant other, A., didn´t need a priorisation, he just ate them all. Men. Phhhh.

Swiss Delice - Parfait of Toblerone

Every once in a while, usually on the weekends, I take the time to prep a more fancy dessert, to spoil me (or us). From my business trip to Munich, I had brought home a giant bar of Toblerone, a Swiss Chocolate Specialty:


That called for using it for dessert, right? Quite frankly, if I hadn´t used it, I am SURE it would have been eaten overnight by the sneaky chocolate dwarfs that I somehow seem to host - do you know those? It´s the same kind that eats the last piece of whatever-you-have-put-in-the-fridge-to-preserve-it-so-you-could-eat-it-the-next-morning...

But hey, different topic. Toblerone is a Swiss Chocolate Specialty. The original kind is packed in yellow carton, milk chocolate with honey and almond nougat. Need I say more? Meanwhile, they have introduced a white kind (in a white carton, of course) and a semi-sweet kind (black carton). But for some reason, I am always drawn back to the original.

In this particular case, I was in the mood for ice cream. Or, to be specific: Parfait. French for Semi-Freddo. Italian for half-frozen goodness. And surprisingly easy to prep, but oh-so impressive. I was able to get a hold onto probably the very last strawberries, so I decided to serve my parfait on top of a strawberry carpaccio, thin slices of fruit. Looks aren´t everything, but they sure help ;)


Seriously, this is one of the best desserts ever. You can prep it in advance, so you can pop it out of the freezer anytime you need it. And be sure, your guests (or friends, or family, actually probably even your enemies if you have any) will love you for this one.

By the way - in the rather pitiful case that you cannot buy any Toblerone in your place - you can substitute the Toblerone with pretty much any chocolate you like. What are you waiting for? Go for it!

Recipe for Parfait of Toblerone


Ingredients

200g Toblerone (or other chocolate)
2 tablespoons confectioner´s sugar
2 eggs, separated
pinch of salt
2 tablespoons sugar
200ml heavy cream


Preparation

1. Melt Toblerone, letting it cool slightly afterwards.
2. Whip up nice and fluffy with the confectioner´s sugar and the egg yolks.
3. Beat egg whites with salt, drizzling in sugar slowly, until stiff.
4. Whip up cream until firm.
5. First, fold beaten egg whites into the chocolate mixture, then fold in cream. Have a little patience, don´t stir, FOLD IN.
6. Spoon into ramekins (or one big mold, however you like) that you have covered with Saran wrap. You don´t have to do this, but it will make your like a lot less miserable when you aretrying to get the parfait back out of the ramekins/the mold.
7. Put in the freezer for at least 5 hours.
8. 15 minutes before serving, remove from freezer and let take room temperature.
   
9. Serve with fruit of choice, vanilla sauce, or whipped cream.

Guten Appetit! Enjoy your meal! Bon Appétit!

Fillet of Beef with Sage Chanterelles Gnocchi

Every once in a while, I get a surge for beef. Real beef. This time around, I wanted a really nice, big old piece of Fillet. And, as usual (when it comes to cooking, at least) I got my head.
Since it is beginning to turn really cold, too, I wanted a lovely, heart-warming side to go with it. So I decided to go for some wonderful gnocchi, aromatized with chanterelles and sage. Love that.


And no, I didn´t make the gnocchi myself. I used a ready-to-cook kind from the shelf. Shame on me, but hey, it was a weekday night. Excuse me.
Gnocchi are an italian side, similar to pasta, but made from potatoes. You cook the potatoes, peel and press them, knead them with flour and egg, and boil them in hot water, just like your pasta, too.

Chanterelles are just about to end season, so I had to use those, too. Combining the chanterelles with sage was a first, and I will definitely do it again - the outcome was great. Just like the Fillet of Beef. Perfect dinner. Plus a glass of Sauvignon - red wine - lucky me.

Recipe for Fillet of Beef and Gnocchi with Chanterelles and Sage


Ingredients

2 fillets of beef
salt and pepper
neutral oil
500g gnocchi
butter
sage
200g chanterelles
1 onion, diced
150ml veggie stock
125g creme fraiche (or heavy cream)


Preparation

1. Wash and dry fillet of beef. Season to taste with salt and pepper.
2. Brush chanterelles.
   
3. Heat a pan with oil. Sear fillet of beef on both side, each for appr. 2 minutes.
4. Remove fillet and stick into oven (150°C, convection).
   
5. Sautee onion. Add chanterelles and sage. Stir.
6. Quench with veggie broth. Lower heat to medium, stir in creme fraiche or cream.
   
7. Bring water to a boil. Add salt and gnocchi. Cook until directed.
8. Drain gnocchi and add them to the chanterelles. Stir.
9. To serve, pile gnocchi in the middle of the plate. Set fillet of beef on top.

Guten Appetit! Enjoy your meal! Bon Appétit!

Perfect Sunday Afternoon @ Leysieffer

Last weekend, I already dwelled on the advantages of a Sunday. Today, we took a great big leap. We actually managed to sleep in until 11 a.m. (which is remarkable because usually sleeping in means getting up at 9 a.m. latest). We hung around for an hour, jumped into our running clothes and went for a 10k run. Feeling really good about ourselves having fought off the inner couch potatoe, we decided to hit the city for a cup of coffee and a piece of cake. And we wanted something classy, old-fashioned this time around. Not your usual food chain 08/15.


Leysieffer is, just like Heinemann, one of the oldest institutions in confectionery in Dusseldorf. My mum keeps telling me how her mom used to take her for coffee and cake when she was really small, so that´s about ages ago. And still, both of them draw lots of people, mostly older residents, and lots of foreigners.

The selection of cakes (made daily inhouse, of course) is vast and presented nicely in a cooled glass case. Apple Strudel, Chili Cheesecake Strudel, EggNog Tarte with Fruit, Plum Streusel with Marzipan, just to name a few. The Strudels are heated upon request.

I went for the Chili Cheesecake Strudel, cold. My significant other, A., went for the Apple Strudel, hot. Both were tasty and beautifully handcrafted. Mine came with a pepper on top, really cute.

Unfortunately, the prices are upper side level. And the pricing itself makes you want to shake your head: the fruit salad pure is 7.50€, the fruit salad with pudding is 6.90€. Does that make sense to anyone? If so, please give me a hint, because I don´t get it. And that they charge an extra 1.80€ for vanilla sauce to go with your Strudel is pretty greedy, imho.
But occasionally, I turn off my economical judgement and enjoy their cakes.

For all the breakfast people: the Leysieffer will be serving Sunday Brunch again starting in November! Brunch Buffet incl. coffee and orange juice as much as you like for 13€ per person, from 10 a.m. until 1 p.m. every Sunday. Guess we´ll be back to check that out, too.


Check:
1 Coffee 2.90€
1 Latte Macchiato 3.10€
1 Apple Strudel 2.90€
1 Chili Strudel 2.90€

Total 11.80€


Café Leysieffer
Königsallee 44
40212 Dusseldorf
phone: +49 211 134469

nam nam in Munich

This week, it was time for a little business trip to Munich. I hadn´t been to Munich for a while, so I was looking forward to it. When I got to the Marienplatz, I grabbed a velo cab (yes, one of those Rikscha-like thingies) and was pedaled to my hotel. Rounding the last corner, we passed a really nice looking place to eat: nam nam.

So after checking in, it was about time for dinner, and I decided to have a closer look. This is what it looked like on the inside:


Really cozy. Large pink orchids on the walls, very quiet sounds, loungy. Wooden interior, long tables in the center of the room, smaller tables of twos and fours around the walls. Large windows to the street, partly open so you could sit inside and feel like sitting outside. Great. I took one of those. Immediately, I was served some complimentary green tea. Awesome.

The waitress came around, asking for drinks, and then pulled off the ordering menu: you simply check what you like. The symbols tell you how much your bill is gonna be in the end. Love that.


On top of the ordinary menu, there is a weekly special, too. Everything looked good, and I decided to go for the Guy Tiew Ped - a rice noodle soup with roasted duck and spinach. The soup came quickly, steaming hot. The duck was wonderfully crispy. A good amound of spinach under the duck and the noodles. Broth strong, lots of aniseed, very tasty.


Definitely a really nice place to eat out. Fare is decent, service is fast and friendly, and the food is great.


Check:
1 Coca Cola Zero 2.40€
1 Guy Tiew Ped 6.90€
Total 9.30€


nam nam
Amalienstr. 25
80333 Munich
phone: +49 89 287 558 75
open every day from 10 a.m. until 1 a.m.

German Classics: Marble Pound Cake

My mum sure wasn´t into cooking, and not much more into baking. Yet she managed to have a handful of recipes, both for cooking and for baking, that she could whisk up pretty much any time without having to fear it could go wrong. Cooking included Stuffed Bell Peppers, Haddock with Mashed Potatoes and Mustard Sauce, Cabbage Rolls, and Goulash Stroganoff. For some reason, I just can´t do these recipes, no matter how hard I try. They just never turn out the way I remember them from home.

Baking was always Butter Cookies for Christmas, Apple Pound Cake, Baumkuchen and Quark Stollen. And Marble Pound Cake. Like this one:

Marble Pound Cake

And surprisingly, the baking works perfectly. Weird.
I like this Marble Pound Cake because it is extra fluffy, thanks to exchanging part of the flour with corn starch. And the chocolate part is extra chocolately, thanks to the unsweetened cocoa powder and the milk added to that part of the dough. The cake itself is a true classic, and this recipe is its advancement, thanks to ongoing trials (and errors, let me assure you).

Recipe for German Marble Pound Cake


Ingredients for a 26cm Bundt cake pan

200g butter
180g sugar
4 eggs
200g flour
60g corn starch
4g package of baking powder
8g of vanilla sugar
pinch of salt
50g milk
10g cocoa powder, unsweetened


Preparation

1. Whisk together butter, sugar and spices until fluffy.
2. Sift flour, starch and baking powder.
3. Add eggs and flour mixture alternatingly to the butter-sugar mixture.
4. Grease baking pan. Fill with half of the batter.
5. Add milk and cocoa powder to the other half of the batter. Fill into cake pan on top of vanilla batter. If you like, swirl with a fork.
6. Bake for appr. 45 minutes with 160°C.

Guten Appetit! Enjoy your meal! Bon Appétit!

Breakfast @ Florian´s

What is the best part about a Sunday? Except for sleeping in?
Well, for me, it is being able to go out and have breakfast. Ideally after sleeping in. I am constantly looking for new places to go, and this weekend, we tried another "new" one on my list: the Florian´s.


Subscribed with "in the style of the Belle Epoque", this café truly hold up to its description. Looking rather big from the outside, it really is tiny inside. The tables hardly have any room to the neighboring ones, and if you want to slide into your seat, you have to be really slim, or you have to ask your neighbors to move their table aside. This could be annoying, but in fact, it really adds to the cozy, french atmosphere. More so, the waiters are all dressed in white blouses, the females wearing a black scarf, the males wearing a black tie (!). All extremely friendly, and nice.

The menu offers all kinds of breakfast: from American (scrambled eggs with home fries) to Scottish (sausages with baked beans and toast) to Fitness (muesli, quark, fruits, assorted breads and spreads).

Really wonderful is the Florians Breakfast: seriously enough for two, and most commonly ordered by best friends or couples. Assorted breads and rolls, scrambled eggs, choice of roastbeef or salmon, cheeses, ham, salami, butter, marmelade, cream cheese, nutella, choice of fresh orange juice or prosecco, muesli with milk, AND two pancakes with honey, AND your choice of hot beverage. Now THAT´S what I call a breakfast. Even better, it´s only €14.90. In total. Can you believe that? I love it.


Florians
Nordstrasse 56
40477 Dusseldorf
phone: +49 211 498980

Breakfast is served Monday through Friday from 9 a.m. til 12.30 p.m.
Saturday, Sunday and Holiday from 9 a.m. til 5 p.m.

Pasta alla Carbonara

There are a couple of soul food recipes, as I like to call them, having nothing to do with Southern America and deep-fried, but more with the warm and comfy feeling they leave in your gut. Pasta alla Carbonara is one of those comforting foods for me. Foolproof, easy and fast to prepare, this is the perfect dish after a messy day at work, when you´re just wanting to get food FAST, and crave something smooth, warming, and comforting. Like pudding when you were a kid.


The whole preparation, from start to serving, takes only 20 minutes. Now that´s what I call "fast food".

Recipe for Pasta alla Carbonara


Ingredients for 2

250g pasta
salt
100g ham, cubed
1 teaspoon neutral oil
1 clove of garlic
250ml whole milk
1 teaspoon butter
flour


Preparation

1. Bring 2 liters of water to a boil. When boiling, add salt.
2. Add pasta and cook as directed.
3. Meanwhile, heat a pan. Sear ham in neutral oil. Add garlic.
4. Quench with whole milk.
5. Roll butter (cold) in flour to coat it all the way.
6. Add the butter to your sauce pan, letting it melt, stirring.
7. Drain pasta. Toss back into your sauce pan.
8. Mix everything thoroughly. Serve straight away.

Guten Appetit! Enjoy your meal! Bon Appétit!

Chocolate Pudding Pie. Mmmm-mmmmm.

No words. Please take a moment to simply plunge into this beauty:

Chocolate Pudding Pie

I awed at this when I first saw it over at smittenkitchen, too. And, when it was my turn in our "baking club" at work again, I knew EXACTLY where I was headed. The pastry dough was promised to be "extra flaky" - and that is no exaggeration. Some of my colleagues mistook it for puff pastry! It is really easy to make, and the directions are, let´s say, cristal clear. I am actually glad I made a whole recipe (the chocolate pudding pie only needs a half), because that means I can bake this wonderful pie again this weekend!

But, the dough is not the only exceptional thing. The filling is just as remarkable. It is basically a chocolate pudding, made of whole milk and cornstarch, and a bit of real chocolate. No eggs, no cream, nothing to feel bad about. But when you put it into your mouth, it just melts away. Pure endulgement, sweet, smooth, silky. Hardly to describe - a MMMMMMMMMMMHHH suddenly soared through the room. And for some reason, people coulnd´t help smiling when they took the forks back out of their mouths ; )

This is definitely a must-try-recipe. I am not taking in any excuses on this one.
Go over to smitten kitchen´s Chocolate Pudding Pie Recipe, and dare it - you will LOVE this pie!