Today we are taking a trip down south to Mississippi, the 20th state to be added to the Union back in 1810!
I figure since we are going to take time to review a desert representing it's home state you should know a few things about it first.
According to Wikipedia "Mississippi mud pie" is a chocolate-based dessert pie that is likely to have originated in the US state of Mississippi and comes from the dense cake which resembles the banks of the Mississippi River. It is believed that this dish was created by home cooks after World War II because it was made of simple ingredients that could be found at any supermarket and did not require any special cooking tools.
Mississippi is the 32nd most extensive and the 31st most populous of the 50 United States. Jackson is the state capital and largest city. The name of the state derives from the Mississippi River, which flows along its western boundary, whose name comes from the Ojibwe word misi-ziibi ("Great River").
This recipe contains coffee, chocolate, and bourbon so I didn't feel at all disappointed to have make it for this months Club Baked recipe. There were a few starts and stops throughout the pie preparation so don't expect to start and finish this recipe in one go.
|Crystal's "Great Chocolate River"|
This dessert lives up to it's name and is, in my opinion, thick and heavy with chocolate, almost too much so for my taste. The flavor is wonderful, especially with the coffee ice cream (and bourbon, eck hem), but I really couldn't eat more than a few bites. I guess I am not as hard core of a desert foodie as I thought :) but the pictures make for what I call good 'food porn'.
I didn't find the recipe challenging and did steps in between other activities and wrapped it up at the end of the day, once again taking pictures at night. The only change I made was to sub oreo cookies (sans frosting) for my cookie base since locating 'just' chocolate wafers was going to take more than one trip to one store. I used Haagen Dazs "Java" ice cream as my coffee ice cream selection for this recipe and in choosing this ice cream, I now realize why this section of the store is dangerous. I am not really an ice cream person and I think it is safer for me, calorie wise, to stick to that.
I hope my other Club Baked members had fun making this. Another first for me!
To get this recipe, please visit Jess' site:
Thank you Jess for hosting. It was a fun experience.
February 1st - Speculas ( no idea what these are)