I am typing this up as I watch some telly. I love how the TV relaxes me at the end of the day. Have a cold drink and sit down with my lap top. His name is Lappy. Yes, he is a boy. Electronics are boys, cars are girls.
I have my little boy cuddled up next to me. Jack took a nap today so he is up late tonight. Ethan is manning the camotes (Ingram for "remotes"). We are flipping back and forth between Throwdown with Bobby Flay on the Food Network and the Maroon 5 concert on Palladia. Ever watched the concerts on Palladia? They are excellent. Filmed well and always great bands. So far I have seen Foo Fighters and Dave Matthews Band. My favorite between the two? I like Dave Grohl over Dave Matthews. Dave Grohl plays the guitar like he was born with it cradled in his arms. I so appreciate talented musicians that rule their instrument. Like John Popper from Blues Traveler. Have you ever seem him play the harmonica? He owns it.
On to milk chocolate toffee cream pie while Maroon 5 serenades. Want a quick impress? This comes together really quick and doesn't disappoint. It's smooth with an occasional crunch from the Heath bar. The cream cheese lends it's creaminess, but doesn't make the pie too cheesy, and too cheesy is so not my forte. Gosh, I hate that I don't love cheese.
1 chocolate crumb crust, from the grocery store or homemade
1 cup milk chocolate chips
3/4 cup heavy cream, divided
8 oz cream cheese, softened
1/4 cup brown sugar
2 tsp pure vanilla extract
2 1.4 oz Heath bars, chopped
Pour the chocolate chips into a small bowl. In a small sauce pan, add 1/2 cup heavy cream. Over medium heat, bring the cream to a simmer. Pour warm cream over chocolate chips. Let stand for 5 minutes and then stir until smooth.
In a mixing bowl, combine the cream cheese, brown sugar and vanilla. Beat with a hand mixer until smooth. Add the remaining 1/4 cup heavy cream. Gently stir in the melted, cooled chocolate. Fold in a handful of the chopped Heath bar. Pour into chocolate pie crust. Sprinkle remaining chopped Heath bar on top of the pie. Cover and refrigerate for 2 hours or until firm.