Carrot ginger miso dressing

I have recently been experimenting with homemade salad dressings and discovered how much more willing I am to eat salad when there's a yummy dressing. I got this one on recipezaar and am in love with it! I used olive oil and probably added much more oil once the mixture was done as it still looked thick...can't quite tell if it's because my version of medium sized carrot was off...



Carrot Ginger Miso Dressing



Ingredients
2 tablespoons peanut oil or grapeseed oil or corn oil [olive oil]
1/4 cup rice vinegar
3 tablespoons white miso
1 tablespoon dark sesame oil
2 medium carrots, peeled and cut into big pieces
1 inch gingerroot, peeled and cut into coins
1-2 teaspoon sugar (optional) or sugar substitute, to taste (optional)
salt and pepper, to taste
Directions
1Put all ingredients except salt and pepper in a food processor and pulse a few times to mince carrots.
2If using a blender, turn on briefly and turn off and repeat a few times. Then let machine run for a minute or so until mixture is chunky-smooth.
3Taste and add salt and pepper to taste.
4Serve immediately or cover tightly and refrigerate for up to several days.

Chocolate Fudge Pie Recipe from Pie Bakery and Cafe
pie bakery's chocolate fudge pie!



Chocolate Fudge Pie
Serves eight

Ingredients
7 tbsp. butter
7 oz. bittersweet chocolate, chopped
2 tbsp. flour
¼ tsp. salt
1/3 c. honey
3 eggs
1/3 c. heavy cream
2 tsp. vanilla extract
9½ oz. white chocolate chunks
1 store-bought graham cracker crust

1. Preheat oven to 350°.

2. Melt butter and bittersweet chocolate over low heat and set aside.

3. Combine flour and salt in large bowl and gradually whisk in honey.

4. Add eggs, heavy cream, and vanilla extract, stir. Then, add chocolate/butter mixture. Fold in 8 oz. white chocolate chunks.

5. Pour into graham cracker crust, place pie on a cookie sheet, and bake for 32-40 minutes.

6. Melt remaining white chocolate in microwave.

7. Let pie cool completely and drizzle with white chocolate.

Let them eat pie.