Chocolate Arctic Pie

When summer heat sets in, this pie makes for a sweet and cool treat. And it is so easy to make even on a lazy summer day, and the leftover pieces can be stored in the freezer to be enjoyed on another hot day.

This pie is made in stages, with some refrigerator or freezer time during the assembly process. The recipe indicates to freeze the pie for 20 minutes, but I found that was not enough time to really get the pie to set. Next time, I will freeze the pie for at least an hour. I made fresh whipped cream for this pie, which only takes just a little more effort than store bought whipped cream but tastes so much better. Finally, I topped this pie with some chocolate shavings.

Chocolate Arctic Pie 

• 1 (3 5/8 oz.) package chocolate pudding mix
• 1 3/4 cup milk
• 1 tsp. vanilla
• 1 cup graham cracker crumbs
• 3 tbsp. melted butter
• whipped cream

Prepare the chocolate pudding according to the directions, but use only 1 3/4 cup milk instead of 2 cups and add in the vanilla extract. Cool the pudding in the refrigerator. Combine the graham cracker crumbs and melted butter. Use half the crumb mix to line a pie pan. Top with half the chocolate pudding, the remaining graham cracker crumbs, and the remaining chocolate pudding. Set in the freezer for at least 20 minutes. Top with whipped cream. Enjoy!

Chocolate Chip Cookies with Cranberries and Nuts

This recipe is my own creation. These cookies are a fancier version of the classic chocolate chip cookies. I used to make these for Grandpa. The recipe yields a lot of cookies, so Grandpa would store a batch in his freezer ad slowly eat them. Grandpa had specially requested cookies with nuts. When I was a kid, I did not like nuts in cookies, but I like them more and more now that I am older.

One secret of these cookies is the use of cinnamon. It adds a nice flavor, but does not overwhelm the cookie. I also prefer to use milk chocolate chips instead of semi-sweet chocolate chips. These cookies also feature cranberries, which complement the sweetness of the chocolate chips. When I made these for Grandpa, I usually used chopped hazelnuts, but I did not have any on hand when I made this batch, so I used pistachios.

Chocolate Chip Cookies with Cranberries and Nuts

• 3/4 cup butter, softened
• 1 1/4 cup brown sugar
• 2 Tbsp. milk
• 1 tsp. vanilla
• 1 egg
• 1 1/2 tsp. cinnamon
• 2 cups flour
• 1 tsp. baking soda
• 1 tsp. salt 
• 1 package milk chocolate chips
• 1 cup dried cranberries
• 1 cup chopped nuts

In a large bowl, mix butter, brown sugar, milk, vanilla, egg, and cinnamon. Blend in flour, baking soda, and salt. Add chocolate chips, cranberries and nuts. Drop by the tablespoon onto a cookie sheet. Bake at 375 for 8 minutes, or until edges just turn brown. Allow to cool on a wire rack. Enjoy!

Quick Coffee Cake

Here is an easy recipe for a tasty cake that I found in Mom's recipe box. Mom is a fan of coffee cakes, so her recipe box has lots of coffee cakes that she found throughout the years. I do not remember her specifically making this recipe. I think Mom prefers yeast coffee cakes, but sometimes, there is not enough time to make one. So give this recipe a try when you are short on time but want a tasty cake.

This coffee cake is a basic yellow cake with a crunchy nut topping. Any type of nut could be used. I used sliced almonds. The topping also has cinnamon and brown sugar, which makes the simple cake seem fancier.

Quick Coffee Cake 

• 1 beaten egg
• 1/2 cup sugar
• 1/2 cup milk
• 2 Tbsp. melted butter
• 1 cup flour
• 1/2 tsp. salt
• 2 tsp. baking powder
• 1/4 cup brown sugar
• 1 tsp. cinnamon
• 1 Tbsp. flour
• 1 Tbsp. melted butter
• 1/2 cup nuts

Combine egg, sugar, milk, and 2 tablespoons melted butter. Add the flour sifted with salt and baking powder. Mix well and pour into a greased 8 inch pan. Make the topping by combining the brown sugar, cinnamon, flour, 1 tablespoon melted butter, and nuts. spread the topping over the top of the cake. Bake at 375 for 25 minutes. Allow to cool. Enjoy!