This is a pretty big week for I Sing In The Kitchen.

Today is my 700th post and Sunday is the blog’s two year anniversary. That’s a lot of yapping about food and music.

Here is just the kind of silly thing that you would expect from me. Punny.

I thought I would go with one of my recent favorite desserts to celebrate the big 700.

Over the top Chocolate Caramel Pecan Pie. Rich and all at once crunchy, chewy, smooth and creamy. Caramel and chocolate are so perfect together.

Chocolate Caramel Pecan Pie

Ingredients:

25 caramels
2 Tbs milk
1 cup chopped, toasted pecans
1 (6 oz) graham pie crust
8 oz semi-sweet chocolate
8 oz Cool Whip Whipped topping, thawed, divided

Directions:

1. Place caramels in medium microwave safe bowl. Add milk. Microwave on high for 2-1/2 to 3 minutes or until caramels are completely melted, stirring after each minute. Stir in pecans. Pour into crust.

2. Microwave chocolate in medium microwave safe bowl on high for 1-1/2 to 2 minutes or until chocolate is completely melted, stirring after each minute. Add 2 cups of the whipped topping; stir with wire whisk until well blended. Spread evenly over caramel layer in crust.

3. Refrigerate pie at least 2 hours. Let stand at room temperature 10 to 15 minutes before serving. Top with the remaining whipped topping. Store leftover pie in refrigerator.

Recipe from Kraft

A few months ago I played the brilliant song ‘Myriad’ by Scottish songwriter Shona Maguire, who goes under the code name ‘Plum’. (In this post).

‘Myriad’ has been on a playlist I have been listening to a lot recently, so I thought I would check out Plum’s other songs. They are equally great and you can have a listen yourself on SoundCloud.

As luck would have it, I came across another Plum, a band out of Los Angeles.

Another beautiful voice and songs tinged with sadness. Just my thing. Glad for the stumble.

Check out Plum on Facebook. You can buy the music on their Bandcamp page and learn of an upcoming gig in Portland, Oregon.

Cheers!