Okay, so it’s a week into May. Let’s all pretend that it’s still April. We can always slow down time, right? I know that I could use a time-turner right about now.
Last month was eventful, to say the least. I started a new job, celebrated birthdays, got a new haircut, and welcomed my new baby second cousin into our family over Easter.
My job is temporary. It’s also based on projects (most lasting only a couple of weeks). For my first project, I was paired up with a great team and with the two funniest and nicest women on the planet. We bonded immediately and they made work not only easy, but hilarious and worth waking up for. We swapped life stories, rabbits, candy, desserts and laughs. Sadly, the team got split up due to a change in projects.
I miss them.
My new team doesn’t even compare. So sad…
It’s been a wet and soggy month. We had record amounts of rain, and the clouds covered the beautiful sun every day. During the last weekend in April, the clouds finally broke for one day and hubby and I went out to the garden center to buy up our plants. Everyone was warning us about potential frost, but I get horribly impatient when it comes to planting.
So, we bought green peppers, tomatoes, herbs and flowers. I potted everything that very same day. Now I’m just waiting for the results. It’s all about production, baby! 😉
All of my planting adventures are recorded in this cute little notebook my best friend got me one year. I’ve been keeping it for 5 years, and it’s a testament to my record keeping tendencies. It holds tips, mess-ups and those plastic labels that come in the pots. I love to flip through it come each season to see what I had done in previous years and experience the beauty all over again.
Oh yes, and this month was also our anniversary. 🙂
I have to apologize for the lack of pics of this delicious and low-fat cake/pie. I made it this week and we ate it this week, but my exhaustion prevented any pic taking. This might be a good thing since my pie didn’t look as pretty as Naomi’s. So go to her website and check out the decadent pics.
I made this cake since I had a half packet of oreos leftover from the triple chocolate cheesecake I made for our anniversary. I wanted to do something with the cookies rather than just eat them, and this recipe popped up just when I needed it.
This pie has it all: it’s decadently chocolatey, creamy, and low fat. It’s perfect for a get-together since you can freeze it, and it requires minimal ingredients.
I followed her directions below for the most part but changed some ingredient choices and cooking methods. My alterations are in red.
(go right now and drool over her pics, then make this cake)
Makes one 3×6 cake or 9in pie pan
(I used a 9 inch springform pan and lined the bottom with parchment paper – worked just fine. Just don’t expect the crust to go up the sides all the way.)
- 24 Oreo cookies, crushed
- 4 tablespoons unsalted butter, melted (next time I’ll use 3 tbsp since 4 isn’t necessary)
- Pulse Oreos in food processor until fine crumbs. Set aside 1/3 cup for the Oreo Cool Whip layer. Mix remaining portion with the melted butter and then firmly press crumbs into place to create a crust. Bake crust at 350 degrees F for 7-10 minutes. Let cool before filling.
- 1/3 cup cornstarch
- ½ cup sugar
- 3 cups cold skim milk
- 3/4 cups dark chocolate chips
- 1 tsp vanilla extract
- Combine cornstarch, sugar, salt and milk in a blender or food processor and pulse until well blended. Transfer mixture to a medium pan over medium-low heat for 15-20 minutes, stirring occasionally. (The original recipe calls for a bain-marie, but a pan worked just right for me and it was easier.) Pudding is ready when mixture coats the back of the spoon. Remove from heat and add chocolate. Stir to combine. Add vanilla and stir to combine.
- 1 container Fat Free Cool Whip
- 1/3 cup crushed Oreos
- Place Cool Whip and crushed Oreos in a bowl and mix to combine.
- Pour chocolate pudding over the Oreo crust. Let cool. Pour Oreo Cool Whip layer on top of the chocolate pudding. Finish cake to decorating preference. Refrigerate for at least 2 hours or overnight. Freeze leftovers for a wonderful ice-cream-like cake.