Frozen Chocolate Raisin Pie

Frozen Chocolate Raisin PieDisclosure: By posting this recipe I am entering a recipe contest sponsored by the California Raisin Marketing Board and I am eligible to win prizes associated with the contest. I was not compensated for my time.

Winding down after a long day often means curling up with a good book. Last month I was reading this book. Photo-216Perhaps the 1934 edition of Hershey’s Cookbook wasn’t what you expected? (Yes, I am weird like that; reading a cookbook like a novel. ) Apparently my husband was reading too, because he asked me to make the chocolate raisin pie on page 44. Then the Recipe Redux surprised us with another member opportunity: a holiday recipe contest sponsored by California Raisins. The challenge is to enhance the holidays with delicious foods that fit the category extra nutrition and less indulgence.  Looks like the 1934 Hershey’s Chocolate Raisin Pie is in for a revision!

Say hello to the 21st Century Chocolate Raisin Pie that debut in my house  this Thanksgiving, as a test pie.Frozen Chocolate Raisin Pie

Of the eleven ingredients in the original recipe, I eliminated 6, including the added sugar and unbaked pie shell. Both the chocolate and the natural sweetness of the raisins, make this just sweet enough. The pie gets a contemporary new twist with the addition of silken tofu, a versatile lean protein. I think it’s the perfect ingredient for this creamy dessert because it acts as a sponge and takes on the flavors you pair it with, so you can taste the heros of this dessert:  chocolate and  naturally sweet California Raisins.

Join me in a  healthier, less indulgent approach to the holidays by adding this sun dried fruit to  a myriad of foods from desserts to savory main dishes.   The ingredient list says it all: Raisins. The nutrition label tells this good story: zero fat, no cholesterol, and no added sugar. Plus raisins offer 9% of your daily fiber and potassium, and 6% of your iron.  California raisins will steal the culinary spotlight with  added nutrition and natural sweetness.  Please visit the links at the bottom of this post for delicious and festive ways to include  California raisins in your holiday spread.


Frozen Chocolate Raisin PieFrozen Chocolate Raisin Pie

(adapted from Hershey’s 1934 Chocolate Raisin Pie)

by Diane Boyd


    for the crust

    • chocolate wafer cookies (3 cups crumbled )
    • 4 Tablespoons melted butter

    for the filling

    • 2 cups California raisins
    • 2 cups water
    • 1 cup semi sweet chocolate chips
    • 24.6 ounces extra firm silken tofu, drained of water
    • 2 teaspoons vanilla
    • 1/4 teaspoon good quality salt such as Himalayan crystal salt
    • 1/4 teaspoon cinnamon


    for the crust

    1. Process chocolate cookie wafers in a blender or food processor until sandy textured.

    2. Add melted butter and stir. Once combined, take out 4 tablespoons and reserve for topping.

    3.  Press remaining crumb mixture  into bottom of one 9 1/2 inch pie plate (avoiding sides) or two smaller pie tins. Set aside.

    for the filling

    1. Place raisins in a small saucepan. Add enough water to cover. Heat and simmer for  10 minutes. Drain raisins and set aside.

    2. Add chocolate to a small saucepan and melt over low heat.

    3. Add tofu, raisins, melted chocolate, vanilla, salt and cinnamon to a blender and process until smooth. Pour mixture on top of crust. Use remaining cookie crumbs to garnish top. Freeze for 2 hours, then serve. If in the freezer longer than 2 hours, allow to thaw slightly before serving. Serves 12

    Powered by Recipage

    Stuffed Portabella Mushrooms with Corn and Black Bean Relish

    Stuffed Portabella Mushrooms with Corn and Black Bean Relish

    By posting this recipe I am entering a recipe contest sponsored by the Mushroom Council and I am eligible to win prizes associated with the contest. I was not compensated for my time.

    I’ve never been one to kiss and tell  and I believe maintaining a bit of mystery sustains excitement.  So on Wednesday afternoon, when I prepped some vegan stuffed  portabella mushrooms, I thought it unnecessary to reveal what I used when I swapped out the meat. However,  my daughter wouldn’t have it. Husband on the other hand, walked in,  grabbed a wedge of  my never been taste tested vegan stuffed portabella mushrooms like it was a slice of pizza (balsamic glaze dripping off his fingers), and inhaled it without even a mention of what he was eating. He still doesn’t know that I stuffed these babies with …shhh… tofu. But seriously, who would have thought! This vegan dish is delicious hot or cold, as an appetizer or entree. And not only that, it’s nutrient rich; providing vitamins (including vitamin D), minerals  and  protein for relatively few calories.

    Using portabella mushrooms as a base for stuffing and topping (with or without meat) is one way to incorporate more vegetables into your diet. Another way is to chopped them and use them (or other mushroom varieties)  as meat extenders. Mushrooms blend wonderfully with lots of protein sources (including beef, pork, chicken, turkey and  fish). So I say you give it a try; then enter the Mushroom Council’s consumer recipe contest, ‘Swap It or Top It’ where you might win $5000!


    Find out more about why mushrooms are Nature’s Hidden Treasure, and don’t forget to visit the links at the bottom of this post for more amazing recipes that keep mushrooming.

    Stuffed Portabella Mushrooms with Corn and Black Bean RelishStuffed Portabella Mushrooms with Corn and Black Bean Relish

    4 entrees or 24 appetizer servings

    Powered by Recipage

    Stuffed Portabella Mushrooms with Roasted Corn and Black Bean Relish

    by Diane Boyd


    • 1 cup balsamic vinegar
    • 1 clove garlic
    • 4 large portabella mushrooms, wiped clean, stems and gills removed
    • 2 Tablespoons olive oil
    • 1/2 cup chopped onion
    • 1/2 cup chopped red pepper
    • 1 1/2 pounds firm tofu, coarsely chopped
    • 1/3 cup fresh lime juice
    • 1/2 teaspoon salt
    • 1/2 teaspoon ground cumin
    • 3 Tablespoons fresh cilantro

    for the corn and black bean relish

    • 2 T olive oil
    • 3 cup fresh corn kernels (about 3 ears)
    • 1 cup canned black beans, drained
    • 3 T balsamic glaze
    • 1 teaspoon sugar
    • 1 T olive oil
    • salt and freshly gound pepper to taste


    for the black bean and corn relish

    1 Place olive oil in saute pan ove medium high heat. Add the corn and saute until corn begins to brown. Add black beans and heat through.

    2. Remove from heat. Add balsamic glaze, sugar, olive oil, salt and pepper to taste. Mix with a slotted spoon and set aside at room temperature.

    for the stuffed mushrooms

    1. Preheat oven to 350 degrees F.

    2. Stir the balsamic vinegar, and garlic together in a small bowl until blended. Place the mushrooms into a large resealable plastic bag. Pour the balsamic vinegar mixture over the mushrooms, seal bag, and turn gently to coat mushrooms evenly with marinade. Place in refrigerator for one hour.

    2. Place olive oil in saute pan over medium high heat. Add onions, and red pepper. Saute until softened.

    3. Add tofu, lime juice, salt and cumin. Cook while stirring until mixture looks like scrambled eggs. Add cilantro.

    4.  Remove mushrooms from marinade and place in a baking dish top sides down.

    5. Spoon the tofu mixture evenly over the mushrooms and bake about 12 minutes.

    6. Top each stuffed mushrooom with roasted corn and black bean relish. Slice into wedges.

    Powered by Recipage

    Social media & sharing icons powered by UltimatelySocial