Le Cruset New Color Release!!

 I LOVE Le Creuset kitchenware items.  I really do.  Yes, they can be a bit pricey, but their stuff is JUST.SO.GOOD!!  Their dutch oven is amazing. Heavy duty, durable and the colors are just so vibrant and beautiful.  There is something about Le Creuset that just sets itself apart.

We just moved into a new place, and I have had the opportunity to update my kitchen wares, pots, pans, dishes etc.  New place, new stuff...thats the rules right?

I came across this post and saw the Le Creuset has launched a new color to their collection.  

It...is...GORGEOUS!!  

A beautiful rustic  dark teal. Absolutely stunning! When I was younger I loved their red and yellow and orange stuff, but the older I have gotten  the more I love the deep jewel tones and understated elegance of the darker colors. 

LOOK AT THIS STUFF!!! (Click the link to take you to all the new Le Creuset items.)

Le Creuset New Color Launch: Dark Teal

I want one of each please!!

Recipe 17: SYMPHONY BAR PIE (dessert)

 I have one thing to say about this dessert: 3 ingredients.
Yep. THREE.  Thats it. It is SO GOOD.
My Mom and Dad had this pie and gave me the recipe. I think they said they got it from my Aunt Bert, who most likely got it from Hershey.Com .
 It will be licked clean with no hopes of leftovers.
Whip it up, freeze it and then serve.


THE RECIPE:

1 king sized Symphony Bar. (I use the almond Toffee bar, but you can use whichever you prefer)
1 8oz tube Cool Whip (NOT FAT FREE or LIGHT!!!)
1 pre-made Graham Cracker Pie Crust or Oreo Pie Crust.

Over a double Boiler chop up the symphony bar and melt.
Add this melted chocolate bar to the tub of Cool Whip.
Mix very well so it is all incorporated.
Place mixture in pie shell and freeze at least 4 hours before serving.  Bring out about 20- 30 minutes before you are ready to serve if you want it softer. Or let sit out for about 10 for a firmer, more ice cream pie consistency.
VOILA!!
 

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If you do not have a double boiler, here is what you can do.  Place a pyrex measuring cup in a saucepan that is filled with a couple inches of water.  Put the chocolate in the pyrex cup and melt that way.(make sure you use hot mitt to handle the pyrex...speaking from experience. Burned the hell out of my hand being careless once)
Or you can boil a saucepan of water and place a stainless steel or glass mixing bowl on the pan to create your own double boiler.(Again, hot mitt!!)

you CAN microwave the chocolate, it is just so unreliable that way. Your eally need to use some sort of double boiler method for this to make sure the chocolate gets melted evenly and smoothly and doesnt get overdone.

ENJOY!!

PS: A note about the symphony bars: I have tried every variety for this pie.  The almond toffee, in my opinion, is the best bar to use.  The milk chocolate symphony bar makes a nice, creamy chocolate pie.

Also, this pie can be frozen and saved for several weeks!

Recipe 12:HOMEMADE OREOS (dessert)

SOURCE: I first had these last year at Book Club.  They were brought by Marci, the woman in charge of snack that month.  She called these Homemade Oreo cookies and the recipe was in our church cookbook. They are SINFUL. DECADENT. WONDERFUL.   TO DIE FOR. I only ate one, but I had the devilish urge to confiscate the entire platter of them on my way out the door that night. You WILL want to eat these with a tall, ice cold glass of milk. And when I say milk, I mean 2% or better. Skim just wont cut through these babies! 

Also, these really are a 1 at a time cookie. Billy, dont be a hero and try and eat a couple in one sitting. You will go into sugar shock!

You will also need a heavy duty mixer, as these make a very large batch and the dough is very thick and stiff.

HOMEMADE OREOS:

2 Boxes Devils Food cake Mix

4 eggs

1 cup shortening.

Mix together in your mixer until well blended.  Roll small, but equal balls of the dough with your hands and place on cookie sheets.  remember that you will be matching a top with a bottom.

Bake at 350 for 7-9 minutes and let cool.

FROSTING:

16 oz cream cheese

2 cups(or so) of powdered sugar

1 tsp vanilla

Mix together until a thick frosting is formed. 

Frost cookies and put together to form your "Oreo"

This makes a BIG batch.