Ultimate Staff Meeting Dip

Ingredients

• 1 tub low fat cool whip
• 1 500 mL low fat sour cream
• brown sugar Splenda, to taste

Serve with fruit.  Get the girls together and enjoy!!

P.S. Tracey and Sharon eat this with a SOUP spoon!  lol

Kick A$$ Dip

Ingredients

• 1 cup mayo
• 1 cup sour cream (must be full fat)
• 3 cups assorted white cheese (e.g. Edam, Swiss, Mozarella, Gouda, Parmesean, etc.), grated fine
• more garlic than a person should - at least 3 full bulbs (not 3 cloves...3 bulbs!)

Cream all ingredients together and serve.  Great served with fresh baguettes.

Note:  make sure EVERYONE in the room eats it and stay clear of fire! 

5 Minute Chocoholic Mug Cake

Ingredients

• 4 tablespoons flour
• 4 tablespoons sugar
• 2 tablespoons cocoa
• 1 egg
• 3 tablespoons milk
• 3 tablespoons oil
• 3 tablespoons chocolate chips (optional)
• a small splash of vanilla extract
• 1 large coffee mug

Add dry ingredients to mug, and mix well. Add the egg and mix thoroughly. Pour in the milk and oil and mix well. Add the chocolate chips (if using) and vanilla extract, and mix again.

Put your mug in the microwave and cook for 3 minutes at 1000 watts (high). The cake will rise over the top of the mug, but don't be alarmed! Allow to cool a little, and tip out onto a plate if desired.

EAT! (this can serve 2 if you want to feel slightly more virtuous). And why is this the most dangerous cake recipe in the world? Because now we are all only 5 minutes away from chocolate cake at any time of the day or night!

Crab Dip Recipe

Ingredients

• 1/2 cup mayonnaise
• 1/2 cup sour cream
• 1 cup cooked crab meat
• 2 Tbsp minced shallots (or green onions or red onions)
• 1/2 teaspoon dried dill or 1 1/2 teaspoon fresh dill
• 1 teaspoon grated lemon peel
• 1 teaspoon lemon juice
• 1 teaspoon of white wine vinegar or 1 1/2 teaspoons of dry white wine
• 1/2 teaspoon of Worcestershire sauce
• Salt and pepper

Combine mayonnaise, sour cream, shallots, dill, lemon zest, lemon juice, white wine vinegar, and Worcestershire sauce in a bowl. Fold in the crab meat. Salt and pepper to taste. Chill for 2 hours or overnight. Serve with crackers or carrots and celery.

Blueberry Lime Tart

Crust

• 1½ cups ginger cookie crumbs
• 6 tablespoons butter, divided

Lime Filling

• 1½ cups sugar
• 4 eggs, room temperature
• Juice and finely-minced zest of 4 – 5 limes, enough to make ½ cup juice
   

Topping

• 2 cups blueberries
• ¼ cup apple jelly, melted

Make the crust. Melt 6 tablespoons butter and stir together with cookie crumbs. Press firmly into a 3½-inch by 14-inch tart pan, or a 9-inch round tart pan.

Make the lime curd. Whisk together in a glass bowl the sugar and eggs until well blended. Place bowl over a saucepan of simmering water – we used to call this a double boiler. Stir in juice and zest, and continue stirring until mixture thickens and reaches 175 degrees. Remove from heat and stir in remaining 2 tablespoons butter. Pour into prepared tart shell and let cool at room temperature.

Put a gloss on the berries. Toss berries in melted apple jelly until glossy. Arrange on cooled lime curd. Refrigerate until serving.

Watermelon Pickles

2 quarts water
Rind from 1 large watermelon
1/2 cup(1 dL) salt
2 1/2 cups(6 dL) cider vinegar
2 cups(400 g) sugar
2 teaspoons cloves
1 small stick cinnamon, in pieces
2 tablespoons whole allspice

Directions:
Remove the pink pulp from the watermelon and cut the rind into manageable pieces. Cover with boiling water and boil for 5 minutes; drain and cool. Cut off the green outer skin of the watermelon rind and remove any remaining bits of pink pulp. Cut the rind into 1-inch strips or squares or any shape you prefer. You should have 8 cups of cut-up rind. Mix the salt with 1 1/2 quarts cold water and pour over the rind. Let stand at room temperature for about 6 hours. Drain, soak in several changes of fresh, cold water, and drain again. Cover with fresh, cold water, bring to a boil, and simmer just until tender when pierced with a fork; drain. Mix the vinegar, 1 cup water, and the sugar in a pot, then add the cloves, cinnamon, and allspice tied in a cheesecloth bag. Simmer until the sugar dissolves. Add the watermelon rind and simmer until it is clear, adding more water only if necessary. Remove the spice bag. Pack in hot, sterilized jars and cover with the boiling liquid, leaving 1/4-inch headspace, and seal. If you wish, process in a boiling-water bath for 10 minutes.

Ginger Watermelon Pickle: Add 1-2 tablespoons chopped preserved ginger to the vinegar mixture

Bonnie's Spiced Pumpkin Squares

• 4 eggs
• 2 c. canned pumpkin
• 2/3 c. vegetable oil
• 2 c. flour
• 1 tsp. salt
• 1 tsp. each of baking powder and soda
• 2 tsp. cinnamon

Mix wet ingredients until fluffy.  Add the dry ingredients.  Pour into a 9" x 12" pan and bake for 40-45 minutes in a 350 degree oven.  Test doneness with a toothpick.

Cover with one can of Betty Crocker Cream Cheese Whipped icing.

Mango Tango Salsa

Ingredients

• 2 ripe (not mushy-ripe) mangoes, peel and dice
• 12 ripe cherry tomatoes, wash and dice
  OR 1 sweet red pepper, wash, remove core and seeds
• 1/4 Spanish onion, dice fine
• Cilantro, wash, pat dry, and chop fine – add to taste (if you like the flavour a lot, use about a 1/2 bunch)
• 1 Jalapeño pepper (optional), wash, remove core and seeds, dice fine
  IMPORTANT TIP:  for Jalapeños, wear gloves and DO NOT touch your face!

Directions

Mix all ingredients in a ceramic or glass bowl.  Cover and let flavours marinate for at least two hours before serving.

If you know it will all be eaten, go ahead and marinate at room temperature.  But if you think there may be leftovers, marinate in the fridge and add an extra hour.

Great for corn chip dipping.  Wonderful as a dressing. Yummy on fish or chicken tacos or as a condiment with fish or chicken entrees.

It is so tasty, it usually doesn’t last long, so if you've got a good group, make yourselves a double batch.  Yum!

Mini Bread Puddings

Ingredients

• 12 slices white bread

• 1 1/3 cups semisweet chocolate chips

• 10 large eggs

• 1 cup sugar

• 1 tsp. vanilla extract

• 1/4 tsp. salt

• 1 1/2 cups homogenized milk

• 1 1/2 cups heavy cream

• Whipped cream (optional)

• Crushed peppermints (optional)

Directions

Preheat oven to 350 degrees F. Toast bread on 2 baking sheets until slices are dry but not brown, about 15 minutes, flipping after 7 minutes. Cool completely on sheet.

Line 20 cups in 2 standard-size muffin tins with paper liners. Cut cooled toast into 1/2-inch cubes and divide, along with chocolate chips, among muffin cups. Gently shake tins to distribute chips evenly; set aside.

In a large bowl, whisk eggs, sugar, vanilla extract, and salt until sugar is dissolved. Add milk and heavy cream and continue whisking until smooth. Pour custard evenly over bread cubes and chocolate chips in muffin cups. Let stand until bread absorbs custard, about 20 minutes.

Place muffin tins on pans with 1-inch sides. Pour water into pans, creating a bath around muffin tins. Bake until custard sets and tops are golden, 45 to 50 minutes. Cool in muffin tins on a wire rack.

Serve with whipped cream and crushed peppermints, if desired.

Mushroom Bacon Dip

Ingredients

• 3 dried porcini mushrooms

• 1/2 cup boiling water

• 8 slices thick-cut bacon

• 1 large leek, white and pale-green parts only, halved lengthwise, thinly sliced crosswise, and washed well

• 4 cloves garlic, finely chopped

• 1 pound cremini, white, or shiitake mushrooms, cleaned and chopped, plus sliced mushrooms for garnish (optional)

• 1 teaspoon coarse salt

• 1/4 teaspoon freshly ground pepper

• 1 1/2 teaspoons finely chopped fresh thyme

• 1 8oz. package cream cheese, softened

• 2 cups sour cream

• 3 tablespoons sliced scallions (dark green parts only), plus a pinch for garnish

Directions

In a small bowl, soak porcini in the boiling water until soft, about 20 minutes. Working over the bowl, lift out porcini, and squeeze out liquid. Coarsely chop porcini. Pour liquid through a fine sieve into another bowl, and reserve.

Cook bacon in a large skillet over medium heat until crisp, about 5 minutes per side. Drain on paper towels. Pour off rendered bacon fat, reserving 1/4 cup. Wipe skillet clean. Coarsely chop bacon.

Return 3 tablespoons bacon fat to skillet. Add leek and garlic; cook over medium heat, stirring occasionally, until translucent, about 2 minutes. Add fresh mushrooms and porcini, then the salt and pepper. Raise heat to high; cook, stirring, until mushrooms are tender, 5 to 8 minutes. Add thyme; cook 2 minutes more. Transfer to a plate; let cool.

With an electric mixer, whisk cream cheese in a medium bowl until smooth. Gradually add sour cream; whisk until smooth. By hand, stir in mushrooms, three-quarters of the bacon, scallions, and 2 tablespoons porcini liquid. If necessary, add more porcini liquid to reach desired consistency.

Garnish dip with scallions and remaining bacon. If desired, cook sliced mushrooms in remaining tablespoon bacon fat in a medium skillet over medium heat, stirring occasionally, until golden brown, about 2 minutes. Scatter over dip. Serve with chips if desired.

Spiced Apple Sponge Pudding

Ingredients

• 130 ml butter, at room temperature

• 105 mL golden sugar

• 1 medium egg

• 130 mL self-raising flour, sieved

• ½ level tsp ground all spice

• 1 eating apple, peeled and grated

• 2 Tbsp milk

For the topping:

• 4 Tbsp golden syrup

• 1 eating apple, peeled, quartered, cored and sliced

To serve:

• 4 Tbsp whipped cream (or even better, crème fraîche)

Directions

1. Set the oven to 400°F.  Butter and line with non-stick paper 4 x 150ml  pudding basins, moulds or heatproof cups.
    

2. To make the sponge:
   Put the butter and sugar into a mixing bowl and cream together with an electric mixer until pale and fluffy. Add the egg and continue whisking until smooth.
    

3. Fold in the sieved flour and mixed spice. Add the grated apples and milk and gently fold together until evenly mixed.
    

4. To make the topping:
   Take 1 Tbsp of golden syrup and put into the base of the prepared basins, moulds or cups. Repeat with the rest.
    

5. Arrange a quarter of the sliced apples into the base of each cup. Spoon the sponge mixture on top.
    

6. Put the puddings on to a baking tray and bake for 35 mins until risen, firm and a toothpick inserted into the centre comes out clean. Cook for 5 more mins, if needed.
    

7. Upturn the puddings on to serving plates, remove the non-stick paper and serve with one Tbsp. whipped cream or something a little thicker.

Death by Chocolate

Ingredients

• 1 chocolate cake mix,
  baked and cooled and broken into bite size pieces
• 2 packages Dr. Oetker chocolate mousse; prepare as per package directions
• 3 cups whipped cream, sweeten to taste
• 2 cups crushed Skor bar
  (either buy packages of crushed pieces or buy the bars and crush them yourself)

Directions

• In a large bowl, layer the ingredients:
  Broken cake pieces, mousse, whipped cream and Skor pieces.
• Repeat the layers, once or twice more depending on how much room in your bowl.

Tip

• If you have cake left over, freeze it for the next time!

Fantastic Fluff
 

Ingredients

• 1 can cherry pie filling
• 1 can Eagle Brand sweetened condensed milk
• 1 small can crushed pineapple, drained
• 1 (12 oz.) container Cool Whip
• Pecans (if desired)
   

Directions

• Mix all ingredients together and chill.

Coffee Fluff

Ingredients:
4 tablespoons good ground coffee
2 cups water
1/4 cup light brown sugar
Pinch salt
2 envelopes gelatin
2 cups heavy whipping cream
3 tablespoons good rum (optional)
1 teaspoon vanilla
Pinch salt
Chocolate shavings and curls, for topping

Directions:
Brew the coffee with the water using a French press. (You can substitute espresso or Chemex-brewed coffee if you prefer.) Put in a small bowl or a glass measuring cup. Stir in the sugar and pinch of salt and sprinkle the gelatin over top. Let it soften for a few minutes then whisk vigorously until gelatin is thoroughly dissolved. Refrigerate until it is set - about two hours.

Add the liquor, vanilla and a pinch of the salt to the cream. Whip the cream until it forms soft peaks. Remove the cream to a separate bowl, and whip the coffee gelatin, quite firm by this point, until it is frothy and creamy. It will look like a thick dark mocha espresso drink, or creamy cafe au lait, but still with tiny flecks of brown coffee jelly. Stir this frothed coffee jelly and the cream together. Spoon into a mold or individual cups and refrigerate again until set - at least an hour. It will still be quite soft and creamy, like a refrigerator version of ice cream.

Serve with chocolate shavings on top.
This will make about 4 coffee cups, or 8 smaller servings.
 

Irish Cream Bread Pudding with Caramel Irish Cream Sauce

Pudding

• 1 loaf stale French bread
• 2 cups milk
• 1 cup heavy cream
• 1/2 cup Irish cream liqueur
• 2 tablespoons unsalted butter, softened
• 3 eggs
• 1 1/4 cups granulated sugar
• 1 tablespoon vanilla extract
• 1/2 cup raisins

Caramel Irish Cream Sauce

• 1/4 cup water
• 1 cup granulated sugar
• 1/3 cup freshly brewed coffee
• 1/3 cup heavy cream
• 1 teaspoon lemon juice
• 1/4 cup Irish cream liqueur

Directions:

Pudding: Crumble the bread, with the crust, into a bowl. Cover with combined milk, cream and liqueur and let stand an hour or until the bread has absorbed most of the liquid.

Preheat oven to 325 degrees F. Butter a 13 x 9-inch baking dish and set aside.

Beat eggs, sugar and vanilla extract until well blended. Mix gently with bread and raisins. Spoon into pan, smooth top. Bake until light brown and the custard is set, about an hour.

Caramel Irish Cream Sauce: Pour sugar into water in saucepan and let stand until sugar is wet. Cook, swirling occasionally, until the mixture turns nut brown. Remove from heat. Immediately and CAREFULLY, to avoid splatters, pour in coffee and cream into the saucepan. Return to heat and cook, stirring constantly, until caramel melts. Remove from heat and cool. Stir in lemon juice and liqueur just before serving.

Yield: 8 servings

Lemonade Jell-O Dessert

• 2 (3 oz) packages of lemon Jell-O
• 2-1/4 cups boiling water
• 6 oz can of frozen lemonade
• 1 9oz container of Cool Whip
  
  In a bowl add Jell-O, boiling water and lemonade; mix well. Refrigerate until partially set or about 1 1/2 hours. Beat in the Cool Whip, pour into a 13 x 9 dish and refrigerate.

Pink Lemonade Ice Cream Squares

Ingredients

• 355mL can frozen pink-lemonade concentrate
• 2L container vanilla ice cream
• 1 1/2 cups (375mL) graham- (vanilla or chocolate wafer would work too) cracker crumbs
• 1/2 cup (125mL) granulated sugar
• 2/3 cup (150mL) unsalted butter, melted
• 1 lemon
• 6oz (170g) container fresh raspberries, about 1 1/3 cups (325mL)

Directions

1.  Thaw lemonade. Line a 9 x 13" rectangular baking dish with parchment or waxed paper, letting the edges hang over the sides of the dish. Scoop ice cream into a large bowl. Let stand until softened slightly. Meanwhile, stir crumbs with sugar in a medium bowl. Using a fork, stir in butter until evenly mixed. Turn into prepared baking dish and pat evenly over the bottom. Place in freezer while preparing the filling.

2.When ice cream is soft enough, add lemonade concentrate. Using a wooden spoon, mash and stir just until blended. If you want it tangier, taste and stir in 2 Tbsp (30mL) juice from lemon. Remove base from freezer and spoon ice cream mixture overtop. Smooth as best you can. Cover loosely with plastic wrap. Freeze until firm, at least overnight. If leaving longer, overwrap with foil. Will keep well in freezer for at least 2 weeks. When ready to serve, remove from freezer. Let stand for 10 min. Then grab the sides of the paper and lift the dessert to a cutting board. Slice into squares. Top with berries.

YUMMY Pie

Ingredients

• large tub, Cool Whip
• 3 large Hershey chocolate bars, with or without almonds (try also adding a crushed Skor bar to the mix)
• graham cracker pie crust

Directions
Simple steps are to melt the Hershey bars in the microwave almost all the way (careful they don't burn) and then pour into the Cool Whip and mix (add the Skor now if you want that crunch) until evenly distributed. Spoon the mixture into the graham crust and freeze just until it is set. Yummy!
 

Pumpkin Roll

Ingredients

Cake:

• 3/4 cup all purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground allspice
• 1/4 teaspoon salt
• 3 large eggs, room temperature
• 1 cup granulated white sugar
• 1/2 teaspoon pure vanilla extract
• 2/3 cup pumpkin puree

Filling:

• 8 oz cream cheese, room temperature
• 2 tablespoons unsalted butter, room temperature
• 1 cup icing sugar
• 1/2 teaspoon pure vanilla extract
• 1 cup chopped Skor bar or 1 cup chopped walnuts or pecans

Topping:

• Icing sugar
   

Directions

Cake:  Place oven rack in the centre of the oven.  Preheat oven to 375 degrees F.

Grease a 15 x 10" baking pan, line it with parchment paper, and butter and flour the parchment paper.

Into a large bowl, sift the flour, baking powder and soda, cinnamon, allspice and salt.

Place the eggs and sugar in a bowl and beat on high for five minutes or until thick and fluffy. Beat in the vanilla and pumpkin puree. Gently fold in the sifted flour mixture. Pour the batter into the prepared pan, evenly spreading the batter with a spatula.

Bake for about 13 - 15 minutes or until a toothpick inserted in the center comes out clean and the cake, when lightly pressed, springs back.

As soon as you take the cake from the oven, invert it onto a clean dish towel sprinkled with icing sugar.  Slowly remove the parchment paper, sprinkle lightly with icing sugar and roll up the cake into a roll with the towel (this will work best if you do it while it is still hot and more pliable.)  Place on a wire rack to cool.

Filling: Beat the cream cheese, butter and vanilla until light and fluffy. Add the sugar and beat until smooth. Fold in the Skor pieces (or nuts.)

To Assemble:  Unroll the cake roll, spread with the filling and reroll. Transfer it to your serving platter, cover, and chill in the refrigerator overnight (or at least 2 hours - this will make it easier to slice.)  To serve, dust with icing sugar.   Makes enough for about 6 people.

Apple Strudel

Ingredients:

• 3 medium Granny Smith apples, peeled and thinly sliced
• 1/4 cup raisins
• 4 tablespoons sugar
• 1/4 teaspoon ground cinnamon
• 4 tablespoons plain bread crumbs
• 8 ounces phyllo dough, thawed (about 20 sheets)
• 3/4 cup butter, melted
• 1 cup heavy cream, slightly whipped, optional

Directions:

1. Preheat oven to 400°F.

2. Gently mix apples, raisins, sugar, and cinnamon in a medium bowl; set aside.

3. Toast bread crumbs in a small sauté pan over medium heat. Stir constantly until golden brown, about 5 minutes. Transfer to a small bowl and let cool.

4. Place a kitchen towel on a large work surface. Spread one sheet of phyllo dough on the kitchen towel and lightly brush the entire surface with melted butter. Layer another sheet on top, butter, and continue the process until all sheets are stacked.

5. Sprinkle the toasted bread crumbs along the longest side of the top sheet of buttered phyllo dough. Spread apple mixture on top of the bread crumbs.

6. Roll the strudel, jelly-roll fashion, using the towel to help shape the dough, starting from the apple mixture side to the opposite end. While rolling, make sure that apples do not spill from the ends. Place seam side down on baking sheet and brush with remaining melted butter.

7. Using a large spatula, place strudel on an ungreased baking sheet. Bake approximately 25 to 30 minutes or until the dough is golden brown.

8. Let cool at room temperature for 30 to 45 minutes. Slice strudel with a serrated knife into 6 portions; top with whipped cream, if desired.

Notes:  Frozen phyllo dough is readily available in supermarkets. It's best thawed overnight in the refrigerator in original packaging. (If you thaw at room temperature the dough becomes very moist and sheets will stick together.) If the dough cracks or tears, just trim. If you are mid-recipe, just put another sheet over the damaged sheet; once baked, the tear won't be noticeable.

Chocolate Candy Cane Cookies

Ingredients:

• 1 3/4 cups all purpose flour
• 1/2 cup unsweetened cocoa powder
• 1/4 teaspoon salt
• 1 cup sugar
• 3/4 cup unsalted butter, room temperature
• 1 large egg
• 1 cup + 2 tablespoons powdered sugar
• 3/4 cup unsalted butter, room temperature
• 3/4 teaspoon peppermint extract
• 4-5 drops of red food coloring
• Candy Canes; crushed or chopped in food processor

Directions:

Whisk flour, cocoa, and salt in medium bowl to blend. Using electric blender, beat sugar and butter in large bowl. Beat in the egg. Add dry ingredients and mix until blended. Refrigerate dough 1 hour.

Preheat oven to 350°F. Line 2 baking sheets with parchment paper. Scoop out a mound of dough and roll into a smooth ball. Place ball on prepared baking sheet, and repeat until cookie tray is full and leaving about 2 inches between each cookie. Using the bottom of a glass, squish each ball to 2-inches round (edges will crack). Bake for about ten minutes (do not over-bake or cookies will become too dry). Set aside to cool.

Using electric mixer, beat icing sugar and butter until well blended. Add peppermint extract and 4-5 drops food coloring. Beat until pink, adding more food coloring for darker pink colour if desired. Spread 2 generous teaspoons filling on flat side of a cookie then top with another cookie, flat side down, pressing gently to adhere. Repeat with remaining cookies and peppermint filling. Be sure that icing squishes out the side of the cookie sandwich.

Place crushed candy canes on plate. Roll edges of cookie sandwiches in crushed candy canes.

Cheaters Toffee

Ingredients

40 saltine crackers
1 cup light brown sugar, packed
1 cup unsalted butter
12 ounces semisweet chocolate chips
1/4 cup roughly chopped roasted almonds

Directions

Preheat oven to 400ºF.
Place the saltines side by side on a large rimmed baking sheet.
In a medium-sized saucepan, bring the butter and sugar just to a boil and cook for about 3 minutes, until thicker, but not until it becomes caramel.
Pour butter and sugar mixture over saltines and place in oven for 3 minutes, or until very bubbly.
Sprinkle chocolate chips all over the saltine mess and place back in the oven for 1 minute.
Remove from the oven. Using an offset spatula, spread chocolate evenly over the saltines. Sprinkle lightly with chopped almonds.
Allow to cool. Place cookie sheet in freezer for about an hour to set. Once hardened, remove and break into rustic pieces.
Makes about a 16" x 12" sheet of toffee, or, depending on the size of your pieces, about 15 to 25 pieces of toffee.

Yummy Chocomel Pie

Ingredients

8 tablespoon(s) unsalted butter
2 cups finely crushed chocolate wafer cookies
5 oz bittersweet chocolate, finely chopped
4 large egg yolks
2/3 cup dark brown sugar
2 tblsp dark brown sugar
1 tblsp cornstarch
1/8 tsp salt
2 cups heavy cream
2 tblsp heavy cream
1 cup plus 2 tblsp homogenized milk
1 1/2 tsp pure vanilla extract
Caramel sauce (your favourite type)
1 tblsp cocoa powder

Directions

Preheat oven to 350°F. Melt 4 tablespoons of butter. Stir the crushed cookie crumbs and melted butter in a medium-size bowl. Press the crumb mixture into the bottom and all around the sides of a pie pan. Bake for 10 minutes, remove from oven, and cool completely on a wire rack.

Place the chocolate in a large bowl and set aside.

Whisk the egg yolks, 2/3 cup brown sugar, cornstarch, and salt in a medium bowl and set aside.  Heat 1/2 cup plus 2 tablespoons cream, the milk, and other 4 tblsps butter in a medium saucepan over medium-high heat until the mixture just begins to boil. Remove from heat and, whisking continuously, gradually add the hot milk mixture to the egg mixture.

Return the milk-and-egg mixture to the saucepan and, whisking continuously, cook over medium heat until mixture comes to a boil. Cook for 1 more minute, whisking continuously, and stir in 1 teaspoon vanilla extract. Remove from heat and strain the pudding into the bowl with the chocolate that was put aside. Let sit for 2 minutes and fold the chocolate into the pudding with a spatula. Cool to room temperature.

Pour caramel sauce into the bottom of the piecrust and refrigerate for 10 minutes. Spread the pudding over the caramel and chill for 2 hours. Beat the remaining cream, brown sugar, vanilla, and the cocoa powder in a large bowl until stiff peaks form. Top the pudding with the cream and chill for 30 minutes or up to 6 hours.