Oatmeal Craisin Bars

I thought these Oatmeal Craisin Bars were very very good. Just a tad dry on the inside, but for a “healthy” bar, I thought they were delicious. The flavors were excellent….cinnamon, combined with oatmeal, brown sugar, and craisins made for a delectable, fall treat. The best part…no butter, thus no guilt! I took these to work with me as my mid-morning snack all last week.
The thought of substituting chocolate chips for craisins crossed my mind since my husband, Matt hates dried fruit, but I wasn’t sure about mixing the chocolate and cinnamon together…weird flavors in my opinion.
Enjoy these healthy Oatmeal Craisin Bars and let me know what you think!
In a large mixing bowl, combine all ingredients until smooth.

Pour into a greased 8 x 8-inch square pan coated with non-stick cooking spray.

Bake for 25-30 minutes in a 350 degree F oven or until bars are cooked all the way through.

Let cool completely, then cut into bars.


Oatmeal Craisin Bars
Ingredients
2 cups old-fashioned oats
1/2 cup all-purpose flour
1/2 cup packed light brown sugar
1/2 cup canola oil
2 eggs
1/4 tsp salt
1/2 tsp cinnamon
1 cup craisins

Directions
1. Preheat oven to 350 degrees F.
2. Spray 8″x 8″ inch baking pan with non-stick cooking spray. (I placed an aluminum foil overhang in the baking pan and sprayed the foil with non-stick cooking spray…keeps the pan clean, and makes the bars easier to cut.)
3. In a large mixing bowl, combine ingredients until smooth.
4. Spread batter in prepared baking pan and bake for approximately 25 minutes until bars are cooked all the way through.
5. Let bars cool completely in pan before cutting.

Yield: 9 bars
Where Women Cook | Autumn 2011 issue

Fresh Apple Cake with Brown Sugar Glaze

I’ve been craving a fall-like dessert using apples such as apple pie, apple bars or apple crisp, but I wanted something easy-to-make, semi-healthy, and didn’t call for a lot of ingredients. I love apple pie, but the crust has so much butter, aka fat, that I really didn’t want to eat it for fears of “getting fat!” In addition, most apple pie recipes call for 6-8 apples, and I was not in the mood to peel and slice that many apples!
My search was over when I discovered Lick the Bowl Good‘s new blog posting of Fresh Apple Cake with Brown Sugar Glaze. The cake was described as moist and buttery, despite there only being 3 tablespoons butter in the recipe.  She said that the glaze settled in nicely as it slightly soaked into the cake and reminded her slightly of a caramel apple. I had to make it!
This past Sunday, we had friends from Dublin, Ireland come and visit. My mom decided to make her famous “secret ingredient brownies“,  and I decided to make this cake just in case someone didn’t like chocolate (fat chance, right?  I just really wanted to bake that apple cake!) 
Well, we were all in luck! The cake turned out wonderfully and is now one of my new favorites. Tony, the Irishman who stayed with us, had two slices of my cake! I probably had 2-3 slices before Sunday was over, and the cake was gone by today!  I strongly encourage you to bake this cake. It is extremely easy, there is little clean-up, and more than likely, you’ll have all the ingredients in your pantry. Enjoy!
Peel, core and finely chop 1 1/2 cups of  apple.

Mix together eggs, oil, vanilla. Stir in flour mixture until combined. Fold in apples and nuts (optional).

Pour batter into greased 8-inch square pan. Bake for 35-40 minutes in a 350 degree oven until browned and toothpick comes out clean from the center of the cake.

Meanwhile, heat brown sugar, butter, vanilla, and heavy cream in a saucepan over medium heat. Bring to a gentle boil.

Pour glaze over hot cake. Let cool completely before serving.

Enjoy!


Fresh Apple Cake with Brown Sugar Glaze

Ingredients
Apple Cake:
1 1/2 cups all-purpose flour
1 cup sugar
1/2 tsp baking soda
1/2 tsp salt
1/2 tsp cinnamon
2 eggs
1/2 cup canola oil
1 tsp vanilla
1 1/2 cups finely chopped apples
1/2 cup pecans or walnuts, chopped (optional)

Brown Sugar Glaze:
1/2 cup packed light brown sugar
3 Tbsp butter
1/2 tsp vanilla
1 Tbsp heavy cream

Directions
For the cake:
1. Heat the oven to 350 degrees F. Grease 8-inch pan (round or square) and set aside.
2. In a medium bowl, combine the flour, sugar, baking soda, salt, and cinnamon. Stir with a whisk to mix everything together.
3. In a large bowl, mix the eggs with a hand mixer (I used a stand mixer with paddle attachment) until light in color and foamy. Add the oil and vanilla and beat well.
4. Stir in the flour mixture with a spoon and continue stirring the batter until the flour disappears. Add the apples and nuts (if using) and stir to mix them into the batter.
5. Scrape the batter into the prepared pan and bake for 35-40 minutes, or until a toothpick inserted in the center comes out clean.
6. Place the hot cake on a wire rack. While it’s still hot, prepare the glaze.

For the glaze:
7. Combine all the ingredients into a saucepan. Cook over medium heat, stirring often, until the mixture comes to a gentle boil.
8. Spoon the hot glaze over the still hot-from-the-oven cake. Let the glazed cake cool completely before serving straight from the pan.

Yield: 9-12 servings
Lick The Bowl Good

Pumpkin Butter Granola



I don’t know about you, but October is probably one of my favorite months of the year. October is the  month in Texas where we finally start getting cooler weather, it is the month that starts the festivities of the holiday season (Halloween, Thanksgiving, Christmas, then New Years), and it is the month where I can enjoy making festive, aromatic, fall treats like pumpkin bread, pumpkin pie, and today, pumpkin granola.

I found this extremely easy and tasty granola recipe from Peanut Butter Fingers (PB Fingers). If you have not heard of this blog, you must take a look….it is one of my favorite food/health blogs on the Internet.  If you like  granola, you might want to check out PB Finger’s other flavors such as nutella, peanut butter, cinnamon, and almond butter granola under her snack recipes section.

Like I said, this granola was super easy to make and only involves 5 ingredients, most of which you will have at home.  The recipe says to bake the granola for only 15 minutes, but I would suggest upping the time to 20-30 minutes for a crunchier granola….this granola was chewy (but still delicious). I like to sprinkle pumpkin butter granola on vanilla or Greek yogurt, oatmeal, swiss oatmeal, or just eat it plain.

By the way, Pumpkin Butter is not “fatty” like it sounds.  Like jam, it has 0 grams of fat and only 35 calories per serving.  I LOVE Pumpkin Butter!

Pumpkin Butter Granola
Ingredients
1 cup old fashioned oats
1/2 tsp cinnamon
3 Tbsp pumpkin butter
2 Tbsp honey
1 Tbsp canola oil

Directions
1. Preheat oven to 325 degrees F
2. Combine all ingredients in a bowl and stir until oats are no longer dry
3. Spread out granola on a cookie sheet sprayed with cooking sprya
4. Bake for 15 minutes, flipping halfway through
5. Allow to cool until granola is crunchy

Yield: four 1/4 cup servings
Peanut Butter Fingers

Good Morning Muffins

My mom discovered this recipe for breakfast muffins from Joanne Chang’s cookbook, “Flour: Spectacular Recipes from Boston’s Flour Bakery + Cafe,” and we just love them. They are healthy, sweet, light, and filling. The combination of ingredients are perfect for each other: apples, zucchini, raisins, coconut, pecans, oats…what more could you ask for in a muffin? I love topping each one with a squirt of honey for an added sweetness.
Joanne Chang describes these muffins best in this excerpt from her cookbook: “Morning glory” muffins used to be all the rage. They boasted a fiber-rich assortment of ingredients that was supposed to give you a good start to the day. I always liked the idea of them, but I was often disappointed at how heavy and greasy and overly sweet they could be. When I decided to put a morning glory-type muffin on the breakfast menu at Flour, I wanted it to be filled with wholesome, good-for-me ingredients but still be light, moist, and delicious. So, I adjusted the traditional roster of ingredients and then added a few of my own twists to create an updated version. It’s breakfast-on-the-go and the perfect start to a good morning, indeed.”
Enjoy!

Good Morning Muffins
Ingredients
1/4 cup wheat bran
1/2 cup hot water
1 small zucchini, grated (about 1-1/2 cups packed)
1/2 cup raisins
1/2 cup pecan halves, roughly chopped, toasted
1/2 cup sweetened flaked coconut
1 apple, peeled, cored, and chopped (about 1 cup)
2/3 cup packed light brown sugar
3 eggs
3/4 cup canola oil
1 tsp vanilla extract
1-1/2 cups unbleached all-purpose flour
3/4 cup old-fashioned rolled oats (not instant or quick cooking)
2 tsp baking powder
1/2 tsp kosher salt
1/2 tsp ground cinnamon

Directions
1. Position a rack in the center of the oven, and heat the oven to 350 degrees F. Butter a standard 12-cup muffin tin, cot with nonstick cooking spray, or line with paper liners.
2. In a medium bowl, stir together the wheat bran and hot water until the bran is completely moistened. Add the zucchini, raisins, pecans, coconut, and apple and stir until well mixed.
3. using a stand mixer fitted with a whip attachment, beat together the sugar and eggs on medium speed for 3 to 4 minutes, or until the mixture thickens and lightens. (If you use a handheld mixer, this same step will take 6 to 8 minutes.) On low speed, slowly drizzle in the oil and then the vanilla. Don’t pour the oil in all at once. Add it slowly so it has time to incorporate into the eggs and doesn’t deflate the air you have just beaten into the batter. Adding it should take about 1 minute. When the oil and vanilla are incorporated, remove the bowl from the mixer stand.
4. In a medium bowl, stir together the flour, oats, baking powder, salt and cinnamon until well mixer. Add the flour mixture to the egg mixture and fold carefully just until the dry and wet ingredients are well combined. Then add the bran mixture and fold again just until well combined. Spoon the batter into the prepared muffin cups, dividing it evenly and filling the cups to the rim (almost overflowing.)
5. Bake for 35 to 45 minutes, or until the muffins are lightly browned on top and spring back when pressed in the middle with a fingertip. Let cool in the pan on a wire rack for 20 minutes, then remove the muffins from the pan.
6. The muffins taste best the day you bake them, but they can be stored in an airtight container at room temperature for up to 3 days. If you keep them for longer than 1 day, refresh them in a 300 degree F oven for 4 to 5 minutes. Or, you can freeze them, wrapped tightly in plastic wrap, for up to 1 week, reheat, directly from the freezer, in a 300 degrees F oven for 8 to 10 minutes.

Yield: 12 muffins
Flour: Spectacular Recipes from Boston’s Flour Bakery + Cafe by Joanne Chang

Eddie’s Autumn Pumpkin Bread with Pecan Streusel Topping

Tis the season for some pumpkin bread! Halloween is just around the corner, and today I pulled out my fall wreath, pumpkins and gourds to decorate.  I also bought myself some candy corn, my favorite candy of all time.

My mom made this recipe for pumpkin bread last weekend and gave me a half of a loaf to enjoy.  By Wednesday, I had finished it, and was already craving more.  As I said earlier, decorating put me in a festive mood, so I decided to make this pumpkin bread recipe again.  Instead of making two 9 x 5-inch loaves, I baked the bread into 4 mini loaves, and had leftover batter to make 8 standard-size muffins.  (This recipe makes a lot of bread, so I recommend either halving the recipe, making mini loaves or muffins to pass out to family and/or friends, or freezing the extras.

As far as taste, this is my favorite pumpkin bread recipe.  I think this homemade version tastes better than Central Market’s and Williams-Sonoma’s pumpkin bread, which are both very good.  Our version is extremely moist (it does not dry out), has 4 flavorful spices of cinnamon, nutmeg, cloves, and allspice, and the toasted pecans add a nice crunch.  The recipe calls for a pecan streusel topping, but to save calories, we omitted it.  I encourage you to try the streusel topping and let me know what you think.  It sounds delicious!

I know that pumpkin is very nutritious for you, but I’m not sure I’d call this bread “healthy”.  Our pumpkin bread has 3 cups of sugar and 1 cup of vegetable oil (however, the recipe makes 2 loaves, which probably serves 32). In addition, the streusel topping contains 1/2 a stick of butter.

Quick breads are so easy to make and are one of my favorite mid-morning or late-afternoon snacks.  Don’t forget to spread a large dollop of pumpkin butter on your pumpkin bread. A perfect complement, and unlike the name, this “butter” has 0 grams of fat and is only 35 calories per serving! Much healthier than adding cream cheese icing to the top…I’ll save the icing for cupcakes instead!

Don’t forget to toast the pecans, they taste ten times better, are more aromatic, and are crunchier. Enjoy and let me know what you think!

Eddie’s Autumn Pumpkin Bread with Pecan Steusel Topping

Ingredients
BREAD
1-1/2 cups toasted pecan pieces (reserve 1/2 cup for topping)
1 cup vegetable oil, such as canola or safflower
3 cups sugar
4 large eggs
1 (15 ounce) can pure pumpkin
1 cup water
3 cups all-purpose flour
2 tsp baking soda
1-1/2 tsp. ground nutmeg
1-1/2 tsp. ground allspice
1-1/2 tsp. ground cinnamon
1-1/2 tsp. ground cloves
1/2 tsp. salt

TOPPING
1/2 cup firmly packed golden brown sugar
1/4 cup (1/2 stick) unsalted butter, melted and slightly cooled
2 tsp. ground cinnamon
1/2 cup toasted pecan pieces (above)

Directions
TO MAKE THE BREAD:
1. Preheat the oven to 350 degrees F. Arrange pecans on a baking sheet in a single layer and toast them in the oven for 7 to 9 minutes, until golden brown and aromatic. Reserve 1/2 cup of the toasted pecans for the topping.
2. Grease two 9 x 5-inch loaf pans or 36 standard-size muffin cups with butter or cooking spray.
3. Whisk the oil and sugar in a large bowl. Add the eggs, pumpkin and water and whisk until combined. Stir in the flour, baking soda, spices, and salt. Gently stir in 1 cup of the pecan pieces. Pour half of the batter into each loaf pan. For muffins, fill the muffin pans almost to the top with batter.

TO MAKE THE TOPPING:
4. Stir the sugar, butter, cinnamon, and the reserved 1/2 cup of pecan pieces in a medium bowl. Sprinkle the topping liberally over the loaves or the muffins before baking.

5. Bake the loaves for 1 hour, or until toothpick inserted into the center comes out clean. Bake the muffins 30 to 35 minutes.

***Tip: Pumpkin is a nutritional powerhouse on its own, but if you want to increase the health quotient here, substitute a cup of whole wheat pastry flour for 1 cup of the all-purpose flour.

Yield: two 9 x 5-inch loaves or 36 standard-size muffins
The Pastry Queen: Royally Good Recipes from the Texas Hill Country’s Rather Sweet Bakery & Cafe” by Rebecca Rather

 

Triple-Threat Rocky Road Chocolate Chip Cookies

These cookies are seriously chocolatey!  They’re almost flourless, with only a 1/3 cup of flour to about a pound of chocolate.
Last week, my mom came to visit me at work for the first time.  She also met my co-workers, and to our surprise, brought us all cookies!  Since I work with a lot of guys, these Triple-Threat Chocolate Chip Cookies were a hit…my mom said she will visit again soon with another surprise dessert for them to enjoy…I assume it will be something of the chocolate persuasion!
Soft, densely chocolate, sublime… and as my boss put it “They taste like fudge!’
You better like chocolate if you plan on eating these!  They are very dark and rich and would pair perfectly with a cold glass of milk or with coffee, for those who like it.  My favorite part in these cookies are the marshmallows.  I think they make the cookies a little more gooey and chewier on the inside.
Enjoy!
Toast pecans and walnuts for 7-9 minutes in 350 degree oven. Let cool completely.
Melt chocolates and butter in a saucepan over low heat.
Beat eggs and sugar in mixer for 3 minutes.
Add vanilla and melted chocolate. Beat for 2 more minutes.
Add flour, baking powder, and salt, stirring until just incorporated.
Stir in nuts and chocolate chips.
Let dough rest for 20 minutes.
Use a 1 3/4 inch diameter scoop to drop spoonfuls of dough on prepared baking sheets spaced 1 1/2 inches apart.

Bake for 10-12 minutes in a 350 degree F oven, or until tops begin to crack and look glossy.

Cool 10 minutes and enjoy with a cold glass of milk!

 
Triple-Threat Rocky Road Chocolate Chip Cookies
 
Ingredients
1 cup chopped pecans (we used all pecans)
1 cup chopped walnuts
6 Tbsp unsalted butter
8 oz. bittersweet chocolate, coarsely chopped
3 oz. unsweetened chocolate, coarsely chopped
3 large eggs
1 cup sugar
1 Tbsp vanilla extract
1/3 cup all-purpose flour
1/4 tsp baking powder
1/4 tsp salt
1 1/2 cups semisweet or milk chocolate chips (we used Ghiradelli semi-sweet
*1 cup quartered mini-marshmallows (optional, but my favorite ingredient)
*These are called Triple-Threat Chocolate Chip Cookies if you leave out the marshmallows.
Directions
1. Preheat oven to 350 degrees F. Arrange the pecans and walnuts on a baking sheet in a single layer and toast for 7 to 9 minutes until golden brown.  Cool the nuts completely.
2. Grease baking sheets generously with butter or cooking spray.
3. Melt the butter, bittersweet chocolate, and unsweetened chocolate in a small saucepan set over low heat. Stir occasionally, watching carefully to make sure the chocolate does not burn.  Remove the pan from the heat to cool.
4. Using a mixer fitted with a paddle attachment, beat the eggs and sugar in a large bowl on medium speed for about 3 minutes, until fluffy.  Add the vanilla and melted chocolate. Beat on medium speed about 2 minutes, until the dough is thick and glossy. Add the flour, baking powder, and salt to the chocolate mixture, stirring just until incorporated.  Stir in the nuts and chocolate chips.  Let the dough rest another 20 minutes, which makes it easier to scoop.
5. Use a 1 3/4 inch diameter scoop to drop spoonfuls of dough on the prepared baking sheets, spacing them at least 1 1/2 inches apart. Wet your fingertips lightly with water and gently flatten the cookie dough (no need to press hard, just press out the hump).
6. Bake for 10-12 minutes, until the tops begin to crack and look glossy.
7. Cool the cookies for 10 minutes before removing them from the baking sheets.
Yield:
Half-Baked, Source: The Pastry Queen by Rebecca Rather

New York Times’ Chocolate Chip Cookie

Here’s another chocolate chip cookie recipe for you to try from the New York Times. It is a crispier cookie than most of my other recipes, but still very good.  My husband, Matt was a huge fan and wants me to make them again really soon.  The only problem is that I don’t have bread or cake flour on hand, so he’s going to have to wait until I go to the store.

My mom made these cookies few weeks ago and sent half of the dough with my sister to take back to Oklahoma State University for her fiance and their cross country friends.  The other half of the dough went with me. I made a batch for my Matt to take down Texas A&M for him and his buddies to enjoy while they watched the Aggies play in their first football game of the season (we beat SMU by the way…Whoop!)

The hardest part in making these cookies is waiting for the dough to set up. Supposedly, the longer you wait to bake cookie dough, the better the taste, since all of the ingredients have time to combine and absorb each other’s flavors.  Enjoy!



New York Times’ Chocolate Chip Cookies
Ingredients
2 cups minus 2 tablespoons

(8 1/2 ounces) cake flour
1 2/3 cups (8 1/2 ounces) bread flour
1 1/4 teaspoons baking soda
1 1/2 teaspoons baking powder
1 1/2 teaspoons coarse salt
2 1/2 sticks (1 1/4 cups) unsalted butter
1 1/4 cups (10 ounces) light brown sugar
1 cup plus 2 tablespoons (8 ounces) granulated sugar
2 large eggs
2 teaspoons natural vanilla extract
1 1/4 pounds bittersweet chocolate disks or fèves, at least 60 percent cacao content (we mixed in semi-sweet chocolate chunks)
Sea salt
Directions

1. Sift flours, baking soda, baking powder and salt into a bowl. Set aside.
2. Using a mixer fitted with paddle attachment, cream butter and sugars together until very light, about 5 minutes. Add eggs, one at a time, mixing well after each addition. Stir in the vanilla. Reduce speed to low, add dry ingredients and mix until just combined, 5 to 10 seconds. Drop chocolate pieces in and incorporate them without breaking them. Press plastic wrap against dough and refrigerate for 24 to 36 hours. Dough may be used in batches, and can be refrigerated for up to 72 hours.
3. When ready to bake, preheat oven to 350 degrees. Line a baking sheet with parchment paper or a nonstick baking mat. Set aside.
4. Scoop 6 (3 1/2-ounce) mounds of dough (the size of generous golf balls) onto baking sheet, making sure to turn horizontally any chocolate pieces that are poking up; it will make for a more attractive cookie. Sprinkle lightly with sea salt and bake until golden brown but still soft, 18 to 20 minutes. Transfer sheet to a wire rack for 10 minutes, then slip cookies onto another rack to cool a bit more. Repeat with remaining dough, or reserve dough, refrigerated, for baking remaining batches the next day. Eat warm, with a big napkin.

Yield: 1 1/2 dozen 5-inch cookies
The New York Times

Overnight Chocolatey Oats

I know oats aren’t the most appetizing dish, but in my opinion, they are the most tasty breakfast item.  Ever since I discovered Corner Bakery‘s Swiss Oatmeal (about 5 years ago), I’ve been making my version for breakfast at least 5 times a week.  I love the smooth, sweet, chilled texture of swiss oatmeal with my favorite fruits….blueberries, apples, bananas, dried blueberries, craisins, pecans, Colorado honey, skim milk, and vanilla yogurt.  Swiss oatmeal is usually my Sunday dinner as well.

For those that live in Texas, you know it can be hot, and we had the hottest and driest summer on record since 1980!  Therefore, when I make breakfast, especially after a long run, I really enjoy a nice chilled bowl of swiss oatmeal.  I am one of those people that cannot skip breakfast…I don’t think I have EVER missed it in my entire life! I really don’t understand how some people skip this most essential meal of the day! My question for those that skip breakfast is: You just went 9-12 hours without eating, how are you not starving?

This week, I discovered Peanut Butter Finger’s recipe for Overnight Chocolatey Oats.  I love PB Finger’s blog because she is like me…loves running, smoothies, and oatmeal… and has oats for breakfast nearly every morning.

Her overnight chocolatey oats are super easy, healthy, and good.  With only 5 ingredients, you can make it in minutes.  If you are impatient like me, you can make the oats and eat them immediately rather than letting them sit overnight.  The only difference is the texture…the oats thicken as they refrigerate.  Instead of my Swiss Oatmeal, I made this chocolate version of chilled oats every morning for breakfast this week.  It is perfect after a run, and extremely filling, especially if you use Greek yogurt as opposed to plain (it packs twice the amount of protein).

Enjoy!


Overnight Chocolatey Oats
Ingredients
1 cup Greek yogurt (I used non-fat vanilla)
1/2 cups old fashioned oats
1/4 cup almond milk (I used skim milk)
1 Tbsp cocoa powder
2 tsp brown sugar
bananas, optional

Directions
Combine all ingredients together and let sit overnight in the refrigerator.  Enjoy the next morning, with sliced bananas (optional).

Yield: 1 serving
Peanut Butter Fingers

Chocolate Ice Box Pie

This Chocolate Ice Box Pie is version 2 of the pies we made over Labor Day weekend (version 1 was the Lemon Ice Box Pie.)  The girls, my mom and I, ate the fruity, lemon version, while the boys, my dad and husband, opted for chocolate.  Both are out of this world  recipes from my Aunt Jolene, and both are spin-offs of each other…essentially the same recipe, just different ingredients.

No other recipe can beat this Chocolate Ice Box Pie.  It is milk-chocolately, sweet, very smooth, and thick.  It pairs perfectly with a dollop of whipped cream. You can make a homemade crust, or buy a pre-made one if you are pressed for time.  As far as crusts go, my husband doesn’t eat the crust, so next time I made this, I ought to just pour the custard into individual ramekins to make pudding.  (My husband sure is weird!  For me, the crust is almost the best part… I can’t eat a single bite of pie without it).

Enjoy!



For the Foolproof Vodka Pie Crust recipe, click HERE.

Chocolate Ice Box Pie
Serves: 8
Ingredients
  • 1/3 cup flour
  • 2/3 cup sugar
  • 2 cups milk
  • 2 eggs
  • 1/2 stick buttter
  • 1 tsp vanilla
  • 1 oz. Baker’s unsweetened chocolate
  • 1 oz. Baker’s semi-sweet chocolate
  • 1/2 Foolproof pie crust, baked and cooled.
Instructions
  1. Mix flour and sugar. Scald milk in double boiler, add sugar and flour, gradually stirring constantly until thick.
  2. Temper, and add well-beaten eggs and cook 2 minutes longer. Beat into mixture, the butter, melted chocolate and vanilla.
  3. Pour into baked pie shell and let cool. Refrigerate until set. Serve with whipped cream.