Friday, April 14, 2023

The A LIst: Use Your Words


Chocolate Raspberry Ice Cream Pie | recipe developed by | #recipe #dessert

Today’s post is a monthly writing challenge. If you’re new here, this is how it works: participating bloggers picked 4 – 6 words or short phrases for someone else to craft into a post. All words must be used at least once. All of the posts will be unique as each writer has received their own set of words. That’s the challenge, here’s a fun twist; no one who’s  participating knows who got their words and in what direction the recipient will take them. Until now.

At the end of this post you’ll find links to the other blogs featuring this challenge. Check them all out, see what words they got and how they used them.
I'm using:  anyways ~ autumn ~ anchovies ~ anger ~ atrium ~ almost
They were submitted by Diane of On the Border.

I was inspired, a few months ago, when my assigned words came in all starting with the letter "F." In the spirit of "if you can't beat 'em, join 'em," I went with it. The result was a post I thoroughly enjoyed writing, called Use Your F Words. I had so much fun, in fact, that I almost repeated it with today's post. Almost.

I took a look at today's words, and shuddered when I got to the third one. Usually, when someone uses the word anchovies, it's preceded by "no," and followed with "thanks." I mean, greasy and hairy are not really optimal words to describe food, in my estimation. 

Now, chocolatey, sweet, creamy, decadent . . . all of those work.

Chocolate Raspberry Ice Cream Pie | recipe developed by | #recipe #dessert

Chocolate Raspberry Ice Cream Pie

Anyways . . . 

I used to reside firmly in the "no anchovies, please" camp. I remember growing up, that mom liked them. She always got outvoted when it came to pizza, but lucked out when they came on a salad. Everyone else at the table, expressing anger that our first course had been tainted, collectively held our noses and passed ours her way. 

Now, although I still don't eat them whole, I do admit that they are a key ingredient in the flavor of a Caesar salad. Mashed into the dressing only, though.

Which is good because, turns out those ugly little fishies are healthy. Figures, doesn't it? I guess whatever doesn't kill you does, in fact, make you stronger. And if the looks of an anchovy sitting on your lovely food doesn't kill you, the smell could.

The A List | graphic designed by, featured on, and property of | #MyGraphics #blogging

And yet, those slimy little fillets are packed with vitamins, minerals, and omega 3 fatty acids, promoting brain, atrium, (well, and ventricle too, I assume) health. 

But, like Scarlett, I'll think about that tomorrow. Well, maybe in 162 more tomorrows. Then it'll be autumn, when the cold weather makes your heart work harder. I've got another 162 days before that occurs. 

For now, it's spring, heading towards summer. And although not necessarily backed up by scientific data, I submit that Chocolate Raspberry Ice Cream Pie is good for the heart too. And the taste buds.

Use Your Words, a monthly group writing challenge | developed by and graphic property of | #bloggingchallenge #MyGraphics
Here are links to all the other Use Your Words posts:


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Chocolate Raspberry Ice Cream Pie

3 cups vanilla bean ice cream
14 chocolate filled Oreo cookies, divided
1/2 cup + 2 TBSP raspberry jam, divided
1 cup heavy cream
1 TBSP powdered sugar
1 (9 inch) Oreo or chocolate graham cracker pie crust

*Place the ice cream in a large bowl on the counter for 15 - 20 minutes to soften.
*Cut 6 of the cookies in half and set aside for garnish. Place the remaining cookies into a food processor and crush. 
*Cut the crushed cookies and 1/2 cup of raspberry jam into the softened ice cream.
*Beat the heavy cream until soft peaks form. Add the remaining 2 TBSP of the raspberry jam and the powdered sugar and beat until stiff peaks hold. Place about 1/3 cup of this whipped cream into a piping bag and refrigerate for garnish.
*Fold the remaining whipped cream into the ice cream. Pour evenly into the crust and freeze for 1/2 hour.
*Decorate with reserved whipped cream and cookie halves, then freeze another hour before serving. Cover leftovers and store in the freezer.


  1. While giving me a lesson on the value of anchovies, and no I have not in my 78 years tried them, you went to mouth watering, you know a bite is all you get. Quite a swinger. Donna.

    1. Have you ever had a Caesar salad? They may have been hiding in the dressing. . .

    2. I have and if they were, they hid themselves well. So maybe I can’t claim no anchovies, but I can claim not knowingly. By the way, cooking pot roast tonight. Dutch Oven (60 yo stainless steel) on stove top. Donna

  2. Anchovies are the one thing I. Just. Can't...
    And sardines. What is it about people and whole fish?
    Hide them in my salad dressing and I'm fine. It's just the idea of crunching those little bones... Blah.
    Great job on your 'A' list! (Notice how I neatly stuffed those anchovies in the middle--next to 'anger'?) ;)

    1. Yeah, you stuffed them in the middle there, but I still had to deal with them . . .

  3. I have had Caesar salad and in the salad dressing is where I want the anchovies to stay, thank you and you're welcome. They do add an umani flavor to certain preparations but that's as far as I wish to go. So happy you didn't go anywhere near that delicious sounding pie with them.

  4. I think this may be one of your best recipes ever :-)

  5. No anchovies here, either, thank you. You did turn the little stinkers into an excellent blog post, good for you.

    The pie is much more my speed.

  6. Replies
    1. Love making these warm weather desserts again, it's been a long, cold, winter.

  7. Anchovies is one of the reasons I don't like Caesar dressing. Love this recipe though.

    1. I do love Caesar salad, as long as there are no whole anchovies in there.


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