Foodie Friday – Chocolate Bavarian Pie Recipe


Hershey web recipe image


  1. 1 envelope unflavored gelatin
  2. 1-3/4 cups milk , divided
  3. 2/3 cup sugar
  4. 6 tablespoons HERSHEY’S Cocoa
  5. 1 tablespoon light corn syrup
  6. 2 tablespoons butter
  7. 3/4 teaspoon vanilla extract
  8. 1 cup (1/2 pt.)cold whipping cream
  9. 1 baked 9-inch pie crust or crumb crust , cooled
  10. 1/4 cup HERSHEY’S Syrup


  1. Sprinkle gelatin over 1 cup milk in medium saucepan; stand several minutes to soften.
  1. Stir together sugar and cocoa; add to milk mixture. Add corn syrup. Cook, stirring constantly, until mixture boils. Remove from heat. Add butter; stir until melted. Stir in remaining 3/4 cup milk and vanilla. Pour into large bowl. Cool; refrigerate until almost set.
  1. Beat whipping cream in small bowl on high speed of mixer until stiff. Beat chocolate mixture on medium speed until smooth. On low speed, add whipped cream to chocolate mixture, beating just until blended. Pour into prepared crust; refrigerate* until set, at least 3 hours. Just before serving, drizzle each pie slice with chocolate syrup. Cover; refrigerate leftover pie. Makes 8 servings.

Credit: Hersheys

Happy Thanksgiving by The Ivory Tide (BLW Contributor)


national-lampoon-s-christmas-vacation-national-lampoons-christmasvacation-31459765-1500-997Happy Thanksgiving to all my followers and anyone from around the globe who happens by. This is my favorite time of year and if you know me just a little by now, well, I’m not so serious. I love a good laugh. The movie Christmas Vacation always had us in stitches, especially the antics of the good-hearted character played by Chevy Chase. My father used to tell me, “You know Mike reminds me of Chevy Chase.” Mike, of course, is my husband. Yep, I had to agree with my Dad. So every time I see him in a movie I think of my husband. Thanks Dad, I’m grateful. I guess God knew I needed laughter in my life.

There’s something about Dads in our life. You go to them for those important conversations in your life. We save them for the big stuff and then we never talk about it again. Our mother’s are there for us every step of the way, and we even call them mommy when we are teens. Somehow this makes us feel good. Now I’m one to believe that these roles can be reversed, so you see I use this loosely. A father can be more motherly and vice versa. People give us different things in life, some gifts, some pleasure, some outright trouble, and then, the special ones give us love. And we keep going back for more of that, right!?

Please think about this on this special holiday celebrated in America. I believe the little ones want more of your love along with boundaries and restrictions. They don’t want to be told no and how awful they are. Try to lift your little ones up and give less put downs. Think about yourself and how you’d like to be treated. Families don’t live by each other anymore, so grandparents don’t get to be a big part of the little ones lives. One of the common threads for my husband and myself in our life was grandparents. We were especially close to them. They gave us unconditional love. Always. I think children lack this now a days. What do I know? My family life is not perfect, but I do keep trying and loving.

I think knowing you are loved is a primary gift we get in life and some kids don’t have that. I am grateful for my parents, all their love and support they gave me throughout the years. They were supposed to be here with my family this year and we are sorry they couldn’t be here. Instead they are with one of their children, my brother, who needs them more. That’s the kind of parents they have always been, supportive til the end of time at their own expense. We love you mom and dad, forever. Miss you, too. Happy Thanksgiving to you and yours!

Now to lighten things up a bit. Have you ever heard of a turkey vulture? I hadn’t until I moved south many years ago. When you finally see one you will never forget them. They hang out in groups and love to perch themselves on the rooftops of homes or high in the trees. If you spot one or ten, then know that something big has died in your vicinity! Take a look.

turkey-vultures_nick_toddBy Kim Troike

Google Images Credit

Check out other great articles from The Ivory Tide 

This is your Chance to Post on BLW!!! – Share your Thoughts, Stories & Ideas with Us






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Your Welcome!!! – Hot Chocolate French Toast Recipe, plus learn a little Japanese in the process

Happy National Cashew Day!!! – Health Benefits of Cashews

Cashew Nuts

Here are seven health benefits of cashews.

Cancer Prevention
Cashews are ripe with proanthocyanidins, a class of flavanols that actually starve tumors and stop cancer cells from dividing. Studies have also shown that cashews can reduce your colon cancer risk. Their high copper content also endows the seed with the power to eliminate free radicals and they are also good sources of phytochemicals and antioxidants that protect us from heart disease and cancer.

Heart Health
Cashews have a lower fat content than most other nuts and most of it is in the form of oleic acid, the same heart-healthy monounsaturated fat found in olive oil. Studies show that oleic acid promotes good cardiovascular health by helping to reduce triglyceride levels, high levels of which are associated with an increased risk for heart disease. Cashews are wonderfully cholesterol free and their high antioxidant content helps lower risk of cardiovascular and coronary heart diseases. The magnesium in cashews helps lower blood pressure and helps prevent heart attacks.

Hair and Skin Health
Cashews are rich in the mineral copper. An essential component of many enzymes, copper plays its part in a broad array of processes. One copper-containing enzyme, tyrosinase, converts tyrosine to melanin, which is the pigment that gives hair and skin its color. Without the copper cashews are so abundant in, these enzymes would not be able to do their jobs.

Bone Health
Cashews are particularly rich in magnesium. It’s a well-known fact that calcium is necessary for strong bones, but magnesium is as well. Most of the magnesium in the human body is in our bones. Some of it helps lend bones their physical structure, and the remainder is located on the surface of the bone where it is stored for the body to use as it needs. Copper found in cashews is vital for the function of enzymes involved in combining collagen and elastin, providing substance and flexibility in bones and joints.

Good for the Nerves By preventing calcium from rushing into nerve cells and activating them, magnesium keeps our nerves relaxed and thereby our blood vessels and muscles too. Too little magnesium means too much calcium can gain entrance to the nerve cell, causing it to send too many messages, and leading to too much contraction.

Insufficient magnesium leads to higher blood pressure, muscle tension, migraine headaches, soreness and fatigue. Not surprisingly, studies have demonstrated that magnesium helps diminish the frequency of migraine attacks, lowers blood pressure and helps prevent heart attacks.

Prevent Gallstones
Data collected on 80,718 women from the Nurses’ Health Study demonstrates that women who eat at least an ounce of nuts each week, such as cashews, have a 25% lower risk of developing gallstones.

Weight Loss
People who eat nuts twice a week are much less likely to gain weight than those who rarely eat nuts. Cashew nuts are indeed relatively high in fat, but it is considered “good fat.” This is attributable to the ideal fat ratio in the nut, 1:2:1 for saturated, monounsaturated, and polyunsaturated, respectively, which is recommended by scientists for tip-top health. Cashew nuts contain less fat than most other popular nuts, including peanuts, pecans, almonds and walnuts. They are dense in energy and high in dietary fiber, making them a very valuable snack for managing weight gain.

Photo Credit:

Credit: Health Diaries

Benefits of Drinking Coffee before Exercising – Happy Espresso Day!!!




The study basically simulated your average morning: a mug of coffee to wake up, a little gym time, another cup with breakfast, followed by lunch. Fourteen participants completed two moderate workouts on a stationary bike: one where they took caffeine (equal to two 8-ounce cups of coffee or 4 cups of black tea) 90 minutes before the workout, and one where they took a placebo. When caffeinated, the participants reported the ride as way easier than it was without the stimulant.

Coffee before Exercising:

1) Enhanced Performance 

Time and time again, caffeine has been proven to be a powerful ergogenic aid – that is, something which contributes to improved performance during high intensity exercise. 

Studies reveal that after caffeine consumption, athletes can train for much longer and with more power/speed.

2) Boosts Focus

A pre-workout cup o‘ Joe can also boost mental focus during exercise.

Combined with the increase in endurance and power/speed provided, this can lead to extremely productive workout sessions, as you huff and puff with the seeming intensity of an international athlete.

3) Accelerate Fat Loss

Another benefit of taking a cup of coffee prior to lacing up your trainers is that caffeine is proven to provide a range of fat loss benefits.

Coffee can help burn fat as, during exercise, it causes the body to use fat cells for energy as opposed to glycogen.

What’s more, a caffeine intake correlates with increase metabolism, which forces your body to burn more calories during the day, and it also suppresses appetite, satiating those cravings which are oh so bad for your waistline!  

4) Diminished Muscle Pain

Studies also show that a pre-workout injection of caffeine can lead to decreased muscle soreness when exercising.

So whether you’re pumping iron or racing down the tarmac, a cup of coffee will help you perform more reps and allow you to run for further with less muscular pain, resulting in a much more effective workout.

Credit: Cafe 2 U



Bacon, Onion and Rye Bread Stuffing Recipe




  1. One 9-inch-long loaf seeded rye bread, cut into 1-inch cubes
  2. 4 tablespoons unsalted butter
  3. 1 large sweet onion, such as Vidalia, halved and thinly sliced
  4. 1 celery rib, cut into 1/4-inch dice
  5. 1 teaspoon chopped sage
  6. 1 teaspoon thyme leaves
  7. 1/2 pound piece of slab bacon, sliced 1/2 inch thick and cut into 1/2-inch dice
  8. 2 1/2 cups chicken stock or low-sodium broth
  9. 1 egg
  10. 2 1/2 teaspoons kosher salt
  11. 1/2 teaspoon freshly ground pepper


  • Preheat the oven to 375°. Lightly butter a 9-by-13-inch baking dish. On a large rimmed baking sheet, toast the rye bread cubes for about 15 minutes, tossing once halfway through, until lightly golden and dry. Transfer the bread to a large bowl.
  • In a skillet, melt the butter. Add the onion and celery; cook over moderate heat until tender, about 10 minutes. Add the sage and thyme and cook until fragrant, about 1 minute. Scrape into the bowl with the bread.
  • Wipe out the skillet. Add the bacon and cook over moderate heat until browned, about 10 minutes. Using a slotted spoon, transfer the bacon to the bowl with the bread. In a medium bowl, whisk the chicken broth with the egg. Pour over the bread mixture and add the kosher salt and pepper. Toss until the bread soaks up the liquid. Scrape into the prepared baking dish and cover with foil. Refrigerate for at least 1 hour or overnight.

Bake the stuffing for about 30 minutes, until hot throughout. Remove the foil and bake for about 30 minutes longer, until the top is lightly golden. Serve hot or warm.

Credit: Food & Wine

Happy Peanut Butter Day!!! – Peanut Butter Fudge Brownie Bars Recipe




  1. 1 cup (2 sticks) butter or margarine , melted
  2. 1-1/2 cups sugar
  3. 2 eggs
  4. 1 teaspoon vanilla extract
  5. 1-1/4 cups all-purpose flour
  6. 2/3 cup HERSHEY’S Cocoa
  7. 1/4 cup milk
  8. 1-1/4 cups chopped pecans or walnuts , divided
  9. 1/2 cup (1 stick) butter or margarine
  10. 1-2/3 cups (10-oz. pkg.) REESE’S Peanut Butter Chips
  11. 1 can (14 oz.) sweetened condensed milk (not evaporated milk)
  12. 1/4 cup HERSHEY’S SPECIAL DARK Chocolate Chips or HERSHEY’S Semi-Sweet Chocolate Chips


  1. Heat oven to 350°F. Grease 13x9x2 baking pan.
  1. Combine melted butter, sugar, eggs and vanilla in large bowl; beat well. Add flour, cocoa and milk; beat until blended. Stir in 1 cup nuts. Pour into prepared pan.
  1. Bake 25 to 30 minutes or just until edges begin to pull away from sides of pan. Cool completely in pan on wire rack.
  1. Melt 1/2 cup butter and peanut butter chips in medium saucepan over low heat, stirring constantly. Add sweetened condensed milk, stirring until smooth; pour over baked layer.
  1. Place chocolate chips in small microwave-safe bowl. Microwave at MEDIUM (50%) 45 seconds; stir. If necessary, microwave at MEDIUM an additional 15 seconds at a time, stirring after each heating, just until chips are melted when stirred. Drizzle bars with melted chocolate; sprinkle with remaining 1/4 cup nuts. Refrigerate 1 hour or until firm. Cut into bars. Cover; refrigerate leftover bars. Makes about 24 bars.

Credit: Hersheys

Happy Baklava Day!!! – Sweet Honey Baklava Recipe



This honey baklava is flaky, crisp and tender and I love that it isn’t overly sweet. It’s basically a party in your mouth. I am a huge fan of baklava and this is the BEST baklava recipe I have ever tried. Hands down. You will love the hint of mellow lemony flavor which offsets the sweetness and compliments the cinnamon. It’s truly delicious. Store-bought baklava has nothing on this and trust me, I’ve been around the block when shopping for baklava!

Any baklava is a little tedious to make, but I’ve shared all of my best tips and advise to ensure you are successful in making yours. You will love that this recipe can be made several days in advance of your shindig and keeps beautifully at room temperature for at least a week.

1 (16 oz) pkg phyllo dough; thawed according to package instructions
2 sticks (1/2 lb) melted unsalted Butter
1 lb (about 4 cups or 3 3/4 cups chopped) walnuts, finely chopped
1 tsp ground cinnamon
1 cup granulated sugar
2 Tbsp lemon juice (juice of 1/2 lemon?)
3/4 cup water
1/2 cup honey
Melted chocolate chips & chopped walnuts for garnish, optional.


1. Thaw phyllo dough according to package instructions (this is best done overnight in the fridge, then place it on the counter for 1 hour before starting your recipe to bring it to room temp).
2. Trim phyllo dough to fit your baking sheet. My phyllo dough package had 2 rolls with with a total of 40 sheets that measured 9×14 so I had to trim them slightly. You can trim one stack at a time then cover with a damp towel to keep from drying out.
3. Butter the bottom and sides of a 13×9 non-stick baking pan.

Check out the rest of the recipe at Nastaha’s Kitchen

BLW Interview w/ Trevor Noah, The Daily Show host

BURBANK, CA - JANUARY 06:  Comedian Trevor Noah performs on the Tonight Show With Jay Leno at NBC Studios on January 6, 2012 in Burbank, California.  (Photo by Kevin Winter/NBCUniversal/Getty Images)

BURBANK, CA – JANUARY 06: Comedian Trevor Noah performs on the Tonight Show With Jay Leno at NBC Studios on January 6, 2012 in Burbank, California. (Photo by Kevin Winter/NBCUniversal/Getty Images)

Trevor Noah (born 20 February 1984) is a South African comedian, TV and radio host, and actor. He is the host of American news satire television program The Daily Show, succeeding Jon Stewart.

The Daily Show star, Trevor Noah loves In-N-Out Burgers





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