Did you know the holiday season does not kick off with Halloween? Okay, I admit I am a chocoholic, but I swear I am not making this up. Today is National Dessert Day. That’s right – another day to throw calories to

My little kitten trick or treating with the neighbors back in the day

the wind, and indulge in all things sweet and luscious. So while my neighbors are all busy gearing up for Halloween by transforming our quiet street into Spooky Hollow – I’ve been busy gearing up for my grown-up

The neighbors are busy transforming our quiet street into Spooky Hollow

sweet tooth’s new found holiday by revamping a childhood favorite of mine. My grandmother Ellie used to have a cookbook called the Chocolate Addict’s Cookbook. All the recipes had drug related names, and my absolute

Banana-Chocolate Addict Bars

favorite was a recipe called Chocolate Joints. Hey, what can I say – it was the 1970’s! For the banana-chocolate bars above, just omit the pistachios, and substitute banana instant pudding for the vanilla. I like salty

Tatjana may be a kitten, but I’m a full blown Catwoman

with my sweet, so I sprinkle sea salt on mine. I decided to get my Halloween groove on too while delivering these decadent treats, so I went as the big overgrown kitty, Catwoman. What’s your favorite dessert?

Pistachio-Chocolate Addict Bars

These two bars, the Banana-Chocolate Addicts Bar (see substitutions in my notes above) and the Pistachio-Chocolate Addict Bars are my adaptation of the Chocolate Joint recipe from the Chocolate Addicts cookbook.

Servings: 12

INGREDIENTS:

STEP 1

1/4 pound butter
1/4 cup sugar
1/4 cup cocoa
1 teaspoon vanilla
1 egg
1 3/4 cups graham cracker crumbs
1/4 cup pistachios, finely chopped

STEP 2

1/4 pound butter
2 cups powdered sugar, sifted
3 tablespoons milk
3 tablespoons instant vanilla pudding

STEP 3

6 ounces chocolate chips
3 tablespoons pistachios, chopped to decorate

DIRECTIONS:

1. Put butter, sugar, cocoa, and vanilla in the top part of a double boiler. Cook over water (boiling in the bottom part of the double boiler) until blended. Carefully stir in egg, and cook 3 minutes. Stir in crumbs and finely chopped pistachios, then press mixture into a greased 9 inch pan.

2. Cream butter and sugar, beat in remaining ingredients, and spread over 1st layer. Refrigerate.

3. Once 2nd layer is firm, melt chocolate chips and spread over the top. Refrigerate again until hardened. Cut into 1 1/2 inch squares. While chocolate is still soft, sprinkle with chopped pistachios to decorate.

What’s YOUR favorite dessert?

« Previous PostNext Post »
  • October 14, 2012
    4:17 am

    Okay, so I had been debating about baking some cookies or muffins today, and now I just have the best reason to do so. I’m sure the powers that be would frown on me if I didn’t have dessert today. Right? My boys are away, but I can freeze the cookies and muffins will never go to waste around here. Now, just have to see if I have the fixings to make this recipe or a batch of brownies. You see, PCA works on dessert batches as well as entrees, so I’m so going to rock the kitchen. Getting two casseroles ready, crock pot of soup, hummus, batch of marinated vegetables. Busy day, but the first day I’ve felt more like myself in months. Ten hours sleep will do that for me! Whoohoo!

    • October 15, 2012
      9:56 am

      Your right Ruthee – the PCA works great with desserts, breakfast, lunch, snacks – wherever you choose to apply it. We focus mainly on dinners on the site simply because that is the meal most people are too tired to make at the end of a long day at work, but the approach can be applied in as many different ways as there are users of it.

  • October 14, 2012
    4:18 am

    BTW Jewels, your costume puts Julie Newmar to shame. You should really have been the real Cat Woman. :)

    • October 15, 2012
      9:57 am

      I always DID want to play her when I was an actress!

  • October 14, 2012
    9:35 am

    I am a sucker for creme brulee. I adore it and although I love chocolate, I will take a shallow dish of that beautifully smooth vanilla drops of heaven with it’s crunch caramelized sugar topping ANY day. Simple yet sooooo good. A side of a few blackberries and I am satisfied for a long time.

    This bar recipe looks luxurious as well and I love the addition of salt!

    Ruthee… sounds like you’re going to have a great bunch of choices and more to spare when your boys come visit! The only way to cook AND bake isn’t it?

    • October 15, 2012
      9:59 am

      Baking takes me right back to my childhood. Debbie and I made cake pops yesterday too, and I kept saying “ooh this is so much fun!”

  • October 14, 2012
    12:18 pm

    Rachel, you’re so right! I never get a lot of notice when the boys are coming. So, planning for when the casseroles come out of the oven, half of the lasagne will be frozen just like that, the other half will be cut into single size portions and frozen that way. I’ll probably do the same thing with the perogie casserole. All the cookies will be frozen as will the muffins. But, the muffins I can take out one at a time to enjoy. The soup I always freeze one container and leave the other container in the fridge since I use so much soup. This is my casserole week. Next Sunday, I hope to do chicken breasts and maybe a pork loin roll and do up in individual portions.
    Looking at cookie recipes now and seeing which ones I can make up and roll in wax paper, then into freezer bags. This way, I can pull out a roll of cookie dough and bake as I need cookies. PCA saves me yet again!
    BTW, I’ve only had creme brulee once and thought I had died and gone to heaven. But, my ultimate weakness is a pan of brownies, not frosted, just warm and fudgy. That with a cup of coffee and I’m beyond blissed out.

    • October 15, 2012
      10:00 am

      I LOVE hearing all the different ways you guys apply the PCA. I actually learn as much from you as you do from me.

  • October 14, 2012
    4:21 pm

    Holy crow this recipe looks insane!

    And I agree with Ruthee – you are a purr-fect Catwoman,

    • October 15, 2012
      10:00 am

      Why thank you kindly Madame!

  • October 14, 2012
    7:58 pm

    Oh Rachel creme brulee is so dreamy. I love it too. However I am a sucker for a good fudgy choc brownie. I have the best ever recipe I picked up on the net a while ago. Everyone loves it.
    Julie Anne, I love your mask. You look amazing!

    • October 15, 2012
      10:02 am

      Yeah, the mask covers all the right (wrinkly) places. Too bad I can’t get away with wearing it every day – hmmm that would be hilarious to see people’s reactions if I did.

  • October 15, 2012
    9:09 am

    I’m reading this as I have lunch and I’m drooling!!! I will try it!!! Glad I made a batch of brownies this weekend and I brought a few with me for mid afternoon snack! :) My question is, apart from Vanilla and Banana, do you believe any other fruits will be good substitutes? Or maybe mint?? Beijos from Rio! :)

    • October 15, 2012
      9:40 am

      Not fruit but I would think butterscotch or caramel pudding would work too. Too bad there isn’t such thing as Raspberry pudding to add… that is the only fruit I can take with chocolate.

  • October 15, 2012
    10:06 am

    Actually, chocolate is delicious with so many fruity flavors – I love it with orange, raspberry, strawberry, and mango too. You could try making the bar plain -with the vanilla filling, but mix chopped fruit in with the center layer (make sure you pat it as dry as possible beforehand so it does not make the filling too runny. I think mint would be outstanding too.