Over and Over Again

Recently, I heard a parent singing the praises of her children for choosing strawberries over ice cream for dessert. Good for them; I did, too. However, I don't think that my Roasted Strawberries OVER Vanilla Bean Ice Cream was quite what she had in mind when congratulating her children for their healthy food choice. While her children enjoyed the simple, solo sweetness of juicy, red berries, I was spooning creamy and rich ice cream topped with warm and luscious red berries into my mouth. Score one for the kids and their dietary sensibilities. Score one for my decadent and effortless dessert. (Ignore my spreading hips, please.)

Roasting can be a lifesaver for strawberries that are a little less than perfect. Drizzle with Grand Marnier and sprinkle with a bit of sugar, then toss into a searing hot oven just long enough to soften the fruit and release the juices. I think they are even better than the usual macerated method for strawberries and syrup. The contrast of the warm, still slightly tart berries over the creamy sweetness of the ice cream is heaven in my mouth. The only thing that would make it better would be chocolate.

Wait a minute. There WAS chocolate. Those kids would have definitely chosen my Roasted Strawberries over Vanilla Bean Ice Cream if they would have known that they could have Fudge Cookies on the side. Dense, little brownie-like bites of cookie make even a non-baker like me give in to the baking sheets and cooling racks. Made with staples from the pantry and no eggs, they can usually be whipped up anytime...just make them small because they certainly are rich.

I will choose Roasted Strawberries over Vanilla Bean Ice Cream with Fudge Cookies on the side over and over again to land On My Plate.

Roasted Strawberries

1 quart fresh strawberries, hulled
drizzle Grand Marnier
1/2 cup sugar

Preheat oven to 450 degrees.
Arrange cleaned strawberries on a sheet pan (use parchment paper, if you wish, for easier cleanup).
Drizzle with Grand Marnier.
Sprinkle with sugar and toss to coat.
Roast in oven for 15 minutes, stirring every 5 minutes.
Serve warm with juices over ice cream. (Serves 4-6)

Fudge Cookies

1 can Eagle Brand Sweetened Condensed Milk
1 stick margarine (butter doesn't work as well)
12 ounces semi-sweet chocolate chips
1 cup flour
1 cup chopped pecans
1 teaspoon vanilla

Heat sweetened condensed milk, margarine, and chocolate chips in the microwave just until the chips have softened enough to combine well with other ingredients. Do not over heat, as the chocolate will separate. Combine mixture with vanilla, flour, and chopped pecans.
Mix well.
Drop onto cookie sheet by small teaspoonfuls.
Bake at 350 for 8-10 minutes.
Store in a tightly covered container. These are rich & fudgy, but can easily turn to charcoal briquettes. (6-8 dozen cookies)