Phenomenal dessert

I don’t know that I’ve ever posted recipes here, but this was so yummy , and so incredibly freaking easy , that I feel it is my duty to share.

1 14 oz. can sweetened condensed milk
1 cup semisweet chocolate chips
1/2 stick butter
1 cup all-purpose flour
1 teaspoon vanilla
sea salt, optional

Preheat the oven to 350°. Spray baking sheets with cooking spray.
In a microwavable bowl combine the milk, chocolate chips, and butter. Heat in the microwave on high for 2 minutes. Remove from the microwave and whisk the ingredients together with a whisk.
Dump in the flour and vanilla and whisk to mix thoroughly. (The dough will be very loose.) Drop by the teaspoon onto the baking sheet. Each cookie should be no bigger than a bite. Bake in the preheated oven for exactly 7 minutes.
Remove the cookies to a rack to cool. Sprinkle with sea salt.

Source: Dessert in half the time, p. 109 | Makes about 60 cookies.

1/4 cup water
1/4 cup sugar
1 12 oz. bag frozen raspberries
8 truvia leaves, chopped (optional)

1 tablespoon sugar
1/2 cup heavy cream

Stir together water and 1/4 cup sugar until sugar dissolves.
Pulse raspberries in a food processor until coarsely chopped. Add truvia leaves if available. With machine running, pour in sugar-water; pulse until mixture is smooth.
Transfer to an airtight container and freeze until firm, about 30 minutes.
Whisk cream and remaining tablespoon sugar until soft peaks form.
Scoop sorbet into 4 classes; top with whipped cream. Insert chocolate cookies into the sorbet/whipped cream.

Source: Martha Stewart Living, July 2010 | serves 4

I don’t think you need the whipped cream at all, actually.

Start the cookies first, then make the sorbet. You can have dessert ready in 30 minutes , or whip it up the day before. It is truly scrumptious.

Dale Says