like to munch some chocolate desserts! Make him something crazy and delicious! How about whipping up some homemade ice cream and drizzle one or two with chocolate syrup or top some with chopped Three Musketeers or even Snickers candy!
Remember it’s not just for dad, do something for grandpa, too!
Check them out!
2 pints chocolate chocolate chip ice cream (Häagen-Dazs), softened
2 pints cookie dough ice cream, softened
12 chocolate chip cookies , crushed into small pieces
Ingredients for Fudge Sauce:
1 cup heavy whipping cream
2 tbsp. unsalted butter
2 cups semi-sweet chocolate chips
1 tsp. vanilla
Makes about 1 3/4 cups
Chill a deep 2 quart bowl with a round bottom in the freezer for 15 minutes. Line the bowl with plastic wrap, letting the wrap hang over the edge of the bowl.
Use the back of a spoon to cover the bottom and sides of the bowl with chocolate chocolate chip ice cream, leaving a cavity in the center for the cookie dough ice cream. Freeze for 15 minutes.
Spread the cookie dough ice cream in the center cavity of the bowl. Smooth the top. Cover tightly with plastic wrap and freeze until firm, at least 5 hours or up to 5 days.
Make the fudge sauce. In a medium saucepan, heat the whipping cream and butter until the cream is hot and the butter melts. The mixture should form tiny bubbles and register 175 degrees on a candy thermometer. Do not let the mixture boil. If it does, use a spoon to carefully lift off the skin and discard. Remove the pan from the heat and add the chocolate chips and let them sit in the mixture for 30 seconds to soften. Add the vanilla and whisk until all of the chocolate is melted and the sauce is smooth.
Unmold the bombe at least an hour before serving it. Before unmolding it, chill a serving plate for 15 minutes.
Remove the bombe from the freezer and unwrap. Place the chilled serving plate on top of the bombe and invert. If it does not come loose, slide a knife around the edges. Release from the bowl by pulling on the ends of the plastic wrap.
Press the crushed cookies firmly on the outside of the bombe. Drizzle about 1/4 cup of the fudge sauce over the cookies.
Return the bombe to the freezer for at least an hour or overnight. Cool, cover, and refrigerate the remaining fudge sauce. Reheat it over low heat before serving.
To serve, remove the bombe from the freezer and use a large. sharp knife to cut into 8 slices. Pass the remaining fudge sauce to pour over each serving.
Ingredients for the crust:
1 cup slivered almonds, finely chopped
¾ cup vanilla wafer crumbs
¼ cup powdered sugar
¼ cup melted butter or margarine
Ingredients for the cheesecake:
8 oz. semi-sweet baking chocolate broken into pieces
3-3oz packages cream cheese, softened
¼ cup sugar
¼ cup butter or margarine
1 tsp. vanilla extract
1 cup cold whipping cream
Prepare the crust:
Heat oven to 350 degrees.
Using a food processor, pulse the almonds a few times until they are chopped but not too finely. I like to leave them coarse for a little extra crunch and texture in the crust. Do the same with the vanilla wafers.
Stir together chopped almonds, vanilla wafer crumbs and powdered sugar in a medium bowl. Pour melted butter or margarine over crumb mixture; blend well.
Press mixture onto bottom and ½-inch up sides of a 9-inch springform pan.
Bake 8 to 10 minutes or until lightly browned. Cool completely.
Make the cheesecake filling:
Place chocolate in a small microwaveable bowl. Microwave in 30 second intervals, stirring between each until chocolate is nearly melted. Set aside to cool slightly.
Beat cream cheese, sugar, butter and vanilla in a large bowl until smooth. Add melted chocolate; beat on low speed of electric mixer.
Beat whipping cream in small bowl until stiff; fold into chocolate mixture.
Pour mixture into prepared crust. Cover and refrigerate until firm.
1/2 vanilla bean
2 cups heavy cream
2 cups whole milk
9 ounces Mexican chocolate (such as Ibarra; see Notes), coarsely chopped
2 ounces unsweetened chocolate, coarsely chopped
2 cinnamon sticks
5 egg yolks
1/2 cup sugar
1/4 teaspoon salt
Split vanilla bean lengthwise and scrape out seeds. In a 4-qt. saucepan over medium heat, bring cream, milk, Mexican chocolate, unsweetened chocolate, cinnamon sticks, and vanilla seeds and pod to a simmer.
Remove cream mixture from heat and let steep 20 minutes. Meanwhile, put egg yolks, sugar, and salt in the bowl of a standing mixer and whisk at medium-high speed until egg mixture is thick and pale yellow, 2 to 3 minutes.
Return cream mixture to medium heat and bring just to a simmer. Remove from heat and pour through a strainer into a clean bowl; discard cinnamon sticks and vanilla pod. With mixer running on medium speed, pour 1/2 cup cream mixture into egg mixture. Slowly drizzle in remaining cream mixture, continuing to mix as you go.
Pour this custard into saucepan. Return to stove and cook over low to medium-low heat, stirring with a wooden spoon, until custard thickens a bit and reaches 170° on a thermometer.
Pour custard into a bowl and set in an ice bath (a larger bowl of ice and cold water). Let cool, stirring occasionally, 10 minutes. Cover with plastic wrap and chill for at least 1 hour and up to 1 day.
Freeze custard in an ice cream maker according to manufacturer's instructions. Transfer to an airtight plastic container and freeze until hardened, at least 5 hours.
15 pretzel thins
2 teaspoons of semisweet chocolate chunks
Place chocolate chunks on microwaveable plate and heat for 10 seconds. Stir.
Continue microwaving chocolate chunks for another 40 seconds or until melted.
Take pretzel sticks and…dip!
Nutritional News: Calories: 100; Fat: 3g; Saturated Fat: 1.7g; Cholesterol: 0mg; Sodium: 192mg; Carbohydrates: 17.2g; Dietary Fiber: 1.1g; Protein: 2.1g
2 chocolate wafers, crushed
1/4 cup fat-free sweetened condensed milk
2 ounces fat-free cream cheese
2 tablespoons reduced-fat creamy peanut butter
3/4 teaspoon lemon juice
1/2 teaspoon vanilla extract
1/4 cup reduced-fat whipped topping
1 teaspoon chocolate syrup
1 teaspoon chopped dry roasted peanuts
Divide crushed wafers between two parfait glasses. In a small bowl, beat the milk, cream cheese, peanut butter, lemon juice and vanilla. Fold in whipped topping. Spoon over crushed wafers. Cover and refrigerate for at least 1 hour. Just before serving, drizzle with syrup and sprinkle with peanuts.
Yield: 2 servings.
Nutrition Facts: 1 parfait equals 285 calories, 8 g fat (3 g saturated fat), 7 mg cholesterol, 332 mg sodium, 41 g carbohydrate, 1 g fiber, 12 g protein.
When I was a boy of fourteen, my father was so ignorant I could hardly stand to have the old man around. But when I got to be twenty-one, I was astonished at how much he had learned in seven years.
- Mark Twain
My father was often angry when I was most like him.
- Lillian Hellman
Life was a lot simpler when what we honored was father and mother rather than all major credit cards.
- Robert Orben
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