Cheers To Our Unique Voices

April 18th is National Columnist Day. Today honors all newspaper columnists and their contributions to the truth in black and white. 

As a Columnist, I realize that I can inspire people’s lives dramatically which can often result in positive change. 

Being a Columnist has not only been enriching, but fun. I enjoy sharing my life purpose with you all, which is bringing people together one dish at a time.

HOW TO OBSERVE NATIONAL COLUMNISTS DAY

• Celebrate by acknowledging all the people who do the research and write the columns that we read on reading each day.
• Share your favorite columnist or newspaper writer with a shout-out.
• Learn About one great Columnist who helped change a perspective.
• Join the conversation on social media using #NationalColumnistDay.
• Throw a party for your local Columnist

Here is a recipe to celebrate this special day! It’s a Coffee-Mallow Torte! It is a decadent dessert sure to win over the toughest of Columnists. Happy Eating! 

Coffee-Mallow Torte Recipe

Ingredients

• 2 Cups crushed chocolate wafer cookies (about 35 cookies)
• 1/3 Cup butter, melted
• 2/3 Cup hot fudge ice cream topping
• 1 teaspoon instant coffee crystals
• 1/2 of a 7oz. jar marshmallow creme
• 1- 8oz. container frozen whipped dessert topping, thawed
• 1 Qt. coffee ice cream
• 1/3 Cup chopped pecans, toasted
• 1 oz. semisweet chocolate, grated (divided use)
• 1/3 Cup caramel-flavored ice cream topping
• Pecan halves (optional)

Cooking Directions

1. In a medium bowl, combine cookie crumbs and butter. 
2. Press into the bottom and about 1 1/2 inches up the sides of a 9-inch springform pan; set aside. 
3. In a small saucepan, combine the hot fudge topping and coffee crystals. Heat and stir until smooth; cool slightly.
4. Spread the fudge topping over the crumb mixture in the springform pan.
5. In a large bowl fold marshmallow creme into whipped dessert topping until combined; set aside. 
6. In a chilled large bowl, stir ice cream with a wooden spoon until softened.
7. Fold in whipped topping mixture. 
8. Spoon into the crust.
9. Sprinkle with chopped pecans and half of the grated chocolate.
10. Cover and freeze for six hours or until firm. 
11. Before serving, let stand at room temperature for 10 minutes.
12. Drizzle with caramel topping and sprinkle with remaining grated chocolate. 
13. If desired, garnish with pecan halves.

Makes 12-16 servings