Before serving, stream Carmel and chocolate on plate, then place your slice of pie on top of the stream.

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*Sydney's Sinful Sundae - Outback Steakhouse ®
1 cup shredded coconut
4 large scoops vanilla ice cream
1/2 cup Hershey chocolate syrup
whipped cream (in a can)
4 large, ripe strawberries

1. Preheat the oven to 300 degrees.
2. Spread the coconut over the bottom of the inside of a large oven pan. Shake the pan a little to spread the coconut evenly. 3. Bake the coconut for 25-30 minutes or until the coconut is a light, golden brown. You may have to stir or shake the coconut in the last 10 minutes to help it brown evenly.
4. When the coconut has cooled, pour it onto a plate, or into a large bowl. Roll each scoop of ice cream in the coconut until it is well coated. Press down on the ice cream to help the coconut stick. Put the ice cream into four separate bowls.
5. Heat up the chocolate syrup for 10-15 seconds in the microwave. Pour about two tablespoons over each scoop of ice cream. Try to completely cover the ice cream with chocolate.
6. Spray some real (Reddi-Whip) whipped cream on the top of each scoop of ice cream.
7. Cut the stems from the strawberries and place one on each serving; upside down on the whipped cream. Serve with a spoon. Serves four.
*The secret to this recipe is to be sure the large scoop of ice cream is well-coated with that incredible, crunchy, toasted coconut.

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Chocolate Fudge Squares With Mocha Glaze - Starbuck's

1/2 cup unsalted butter, at room temperature
1 cup granulated sugar
1 egg
1 cup all-purpose flour
1/4 teaspoon baking powder
2 ounces unsweetened chocolate, melted
1/2 cup milk
1 teaspoon vanilla
1/2 cup chopped walnuts

Glaze:
1 generous cup powdered sugar
1 tablespoon unsalted butter, at room temperature
1 ounce unsweetened chocolate, melted
1 teaspoon vanilla
1/4 cup brewed double-strength coffee, preferably made from dark-roasted beans

Preheat oven to 350 degrees. Butter an 8-inch square baking pan.
To make fudge squares: In a large bowl, cream the butter with the sugar and egg.
In a small bowl, sift together the flour and baking powder. Add to the butter mixture. Then add the melted chocolate, being careful not to overbeat. Add the milk, vanilla and walnuts, stirring just to blend.
Pour the batter into the prepared pan. Bake until the edges begin to pull away from the sides of the pan and the top springs back when pressed lightly, about 30 minutes. Allow the cake to cool completely. Meanwhile, make glaze.
To make glaze: In a medium bowl, combine the powdered sugar, butter, chocolate and vanilla. Stir in the coffee and whisk until smooth.
Refrigerate the glaze until cool, then pour over the top of the cake and cut the cake into squares.

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Ruby Tuesday’s Strawberry Tallcake for Two
Makes 6 – two-people desserts

1 10-ounce package frozen strawberries in syrup
1 3/4 cups water
1 3-ounce package strawberry Jell-O
1 cup heavy cream

SPOUNGE CAKE
5 eggs, separated
1 1/2 cups sugar
1/2 cup cold water
2 teaspoons vanilla
1 1/2 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon cream of tartar
12 to 18 scoops vanilla ice cream (1/2 gallon)
1/2 pint fresh strawberries, sliced
1 can whipped cream

Defrost the frozen strawberries and pour the entire package, including syrup, into a blender or food processor and
puree for 10 to 15 seconds until smooth.

Combine the strawberry puree with 1 1/2 cups of the water in a small saucepan over medium heat.

When the strawberry mixture comes to a boil, add the entire package of Jell-O, stir to dissolve, and remove the
pan from the heat to cool.

When the strawberry mixture has cooled to room temperature, divide it in half into two medium bowls.

Beat the whipping cream until it is thick and forms peaks. Fold the cream into one of the bowls of the strawberry
mixture until well combined. This is your strawberry mousse. Cover and chill.

To the other bowl, add the remaining 1/4 cup of water. This is the strawberry syrup. Cover and chill this mixture as
well.

Preheat the oven to 350 degrees.

Beat the egg yolks until they turn creamy and a much lighter shade of yellow.
Add the sugar and blend it well into the yolks.
Add the water and vanilla and combine well with the yolks mixture.
Sift together the flour, baking powder, and salt, and add it to the yolk mixture. Mix well until the batter is smooth.
In a separate bowl, beat the egg whites until smooth, then add the cream of tartar. Continue to beat until the whites are stiff and form peaks.
Fold the egg whites into the batter and mix slowly just until well combined.

Pour the batter into an ungreased 17 X 11-inch cookie sheet (with turned-up edges all the way around) and bake for 25 to 30 minutes or until the top of the sponge cake is a light brown color.

When the cake has cooled and the mousse has firmed up, you are ready to assemble the cake. First divide the cake
into three even sections by cutting down the width of the cake twice with a sharp knife. Be sure the cake has come loose from the pan. You may need to use a spatula to unstick the cake sections.

Divide the mousse in half and spread each half onto two sections of the cake. Carefully place the layers on top of
each other so that the mousse has been sandwiched in the middle between the three layers. This cake can be stored in the refrigerator for several days until you need it.

When you are ready to assemble the dessert, slice the cake into 6 even sections. Put a slice into a medium-sized bowl (or a large goblet if you have one), then arrange 2 to 3 scoops of vanilla ice cream around the cake. Pour a sixth of the strawberry sauce over the top of the cake and ice cream, sprinkle some sliced strawberries on top, then cover the thing with whipped cream. Repeat with the remaining servings.

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