From Fine Cooking, By Tammy Donroe Inman August/September 2014 Issue

Servings: 10 to 12
This impressive and insanely delicious dessert requires only six ingredients, but that can be your little secret. Italian chocolate-filled sandwich cookies make a crust reminiscent of a Kit Kat bar; you can also use chocolate wafer cookies. For the spiky chocolate garnish shown here, see the video How to Make Chocolate Shards.


  • 1 oz. (2 Tbs.) unsalted butter, melted; more for the pan
  • 8 oz. Italian chocolate wafer sandwich cookies, such as Quadratini, or other chocolate wafers, such as Famous
  • 9 oz. semisweet chocolate, chopped (about 1-1/2 cups); more for garnish
  • 1-1/2 tsp. pure vanilla extract
  • Pinch kosher salt
  • 3-3/4 cups heavy cream

Original recipe is here.


Butter a 9-inch springform pan.

Grind the cookies in a food processor until they resemble wet sand, 20 to 30 seconds; you will have about 1-3/4 cups. Transfer to a small bowl and mix in the butter. Spread the crumbs in the pan, cover with plastic wrap, and press evenly into the bottom. Refrigerate.

Combine the chocolate, 1/2 tsp. of the vanilla, and the salt in a large bowl. In a small saucepan, bring 3/4 cup f the cream to a bare simmer. Pour the cream over the chocolate, let sit for 1 minute, then whisk until smooth. Cover and refrigerate for about 30 minutes to cool.

Beat 1-1/2 cups of the cream in a medium bowl with an electric mixer on medium-high speed to stiff peaks, about 2 minutes. Whisk the chocolate mixture to loosen it, and fold it into the whipped cream with a large silicone spatula until no streaks remain.

Carefully peel the plastic wrap off the crust and scrape the mousse into the pan, gently spreading it to the edges. Cover and refrigerate for at least 6 hours.

Just before serving, beat the remaining 1-1/2 cups cream and 1 tsp. vanilla in a medium bowl to medium-stiff peaks. Run a knife around the pie to loosen its edges and then remove the side of the pan. Slide a spatula under the crust and transfer the pie to a serving plate. Mound the whipped cream over the mousse and top with chocolate curls, shards, or shavings. To serve, dip a knife into hot water and dry it before slicing.

Make Ahead Tips

You can make the crust and fill it with the mousse up to 2 days ahead. Refrigerate, covered. Whip the cream for the topping and top the pie just before serving.

servings: 6
preheat oven to: 425


  • 5 oz highest quality bittersweet chocolate, minced
  • 1 tbsp butter
  • 1 oz heavy cream
  • 3 egg yolks
  • 6 egg whites
  • 1/2 cup sugar
  • 1 tsp lemon juice
  • 8 small chunks chocolate


Butter and sugar individual soffle cups

Melt chocolate, butter, and heavy cream in double boiler. Ribbon egg yolks & 1/4 cup sugar. Fold into chocolate mixture (off heat) and whisk until smooth and shiny.

Whisk egg whites with lemon juice until soft peaks form, then whisk in 1/4 cup sugar. Continue beating until stiff and shiny.

Fold 1/4 of the whites into chocolate mixture to lighten, then fold in the rest. Fill 1/3 of the souffle cup with the mixture. Place a chocolate chunk in cup and top with the rest of the mixture. Place in oven on lowest rack for 12 to 14 minutes.

Prep: 20 m
Cook: 25 m
Ready In: 45 m
Recipe By: Nancy Baker

"The pastor at our church usually cuts his message short on carry-in dinner days when he knows this sheet cake is waiting in the fellowship hall. (I think he prays for leftovers since he gets to take them home!) This moist cake travels well and is also easy to prepare. -Nancy Baker, Boonville, Missouri"


  • 1 (15 ounce) can solid pack pumpkin
  • 2 cups sugar
  • 1 cup vegetable oil
  • 4 eggs, lightly beaten
  • 2 cups all-purpose flour
  • 2 teaspoons baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt


  • 1 (3 ounce) package cream cheese, softened
  • 5 tablespoons butter or margarine, softened
  • 1 teaspoon vanilla extract
  • 1 3/4 cups confectioners' sugar
  • 3 teaspoons milk
  • Chopped nuts


In a mixing bowl, beat pumpkin, sugar and oil. Add eggs; mix well. Combine flour, baking soda, cinnamon and salt; add to pumpkin mixture and beat until well blended. Pour into a greased 15-in. x 10-in. x 1-in. baking pan. Bake at 350 degrees F for 25-30 minutes or until cake tests done. Cool.

For frosting, beat the cream cheese, butter and vanilla in a mixing bowl until smooth. Gradually add sugar; mix well. Add milk until frosting reaches desired spreading consistency. Frost cake. Sprinkle with nuts.

Recipe at original location HERE.

Prep 5 m
Cook 10 m
Ready In: 10 h 45 m
Recipe By:Autumn Pumpkin
"A custard-style ice cream base -- from my favorite chef -- that any number of flavors can be added to. We have used chocolate, banana, strawberry, cookie dough, and blueberries, and all were wonderful!"


  • 1 cup heavy cream
  • 3 cups half-and-half cream
  • 8 egg yolks
  • 1 cup white sugar
  • 1/8 teaspoon salt


Pour the heavy cream and half-and-half cream into a heavy saucepan, place over medium-low heat, and heat until barely simmering, stirring frequently. Turn the heat down to low.

Whisk together the egg yolks, sugar, and salt in a large bowl until thoroughly combined.

Slowly pour about 1/2 cup of hot cream mixture into the egg yolk mixture, whisking constantly. Repeat three times more, whisking thoroughly before adding each additional 1/2 cup of hot cream to the egg yolk mixture. Pour the egg yolk mixture back into the saucepan with the remaining hot cream, and whisk constantly over medium-low heat until the mixture thickens and will coat the back of a spoon, 5 to 8 minutes. Do not let mixture boil.

Pour the ice cream base into a bowl and allow to cool for about 20 minutes; place in refrigerator and chill overnight. The next day, pour into an ice cream maker, and freeze according to the manufacturer's directions. Remove the ice cream, pack into a covered container, and freeze for 2 hours or overnight before serving.


Cook's Note:

Additions: 1/2 cup cocoa powder (add to egg yolks, sugar, and salt in Step 2); or 1 tablespoon vanilla extract; or 1 cup pureed fruit (such as strawberries, bananas, peaches, etc.)

Printed From 10/8/2017

Adapted from Deer Valley's Oatmeal Raisin Cookies


  • 1/2 Pound (2 sticks) unsalted butter, softened
  • 1 Cup Sugar
  • 3/4 Cup Firmly Packed Brown Sugar
  • 2 eggs
  • 1 teaspoon Vanilla Extract
  • 2 Cups All Purpose Flour
  • 1 teaspoon Baking Soda
  • 1 teaspoon salt
  • 1 3/4 Cups Old-fashioned Oats
  • 1 Cup Semi Sweet Chocolate Morsels


Preheat the oven to 325* F

In a large bowl, using an electric mixer, cream the butter, sugar and brown sugar until light and fluffy. Add the eggs and vanilla. Mix well and scrape the sides and bottom of the bowl. Sift together the flour, baking soda, and salt. Mix into the creamed butter, scraping again. Stir in the chocolate morsels and oatmeal. Line 3 large baking sheets with parchment paper or oil them lightly with canola oil. Scoop the cookie dough into 12 large (1/3 cup) mounds arranging them 4 to a sheet about 3 inches apart

Bake until cookies are flat and very lightly golden brown (about 20-25 minutes)

*makes 12 jumbo or 24 medium cookies

*High Altitude - reduce sugar to 3/4 cup

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