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Is Google Home Listening To Me?

Is your Google Home smart speaker really listening to everything you say? We look into what this means, along with how to turn off Google recording you, and how to delete those voice-command recordings.
In 2017, tech journalist Artem Russakovskii received a Google Home Mini to review before its launch. He soon discovered it was recording him 24/7, without the “OK Google” hotword – and those recording were getting uploaded directly to Google’s cloud servers.

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Raspberry Mocha Ice Cream Brownie Cake

Who doesn't love a homemade ice cream cake? This dessert recipe is simple to make and so beautiful your guests won't believe you made it yourself. A chocolate brownie crust layered with mocha ice cream and topped with raspberry sauce, fresh raspberries, and chocolate syrup—it's so thick we recommend serving it with a long cake knife, a chef's knife, or a bread knife.

Nutrition Profile
  • Nut-Free
  • Diabetic Appropriate
  • Heart Healthy
  • High Fiber
  • Low Sodium
  • Vegetarian
Ingredients
  • 1 (12 ounce) package sugar-free brownie mix
  • 2 egg whites

365 Everyday Value® Large White Eggs
Everyday Savings
  • ⅓ cup canola oil
  • 3 tablespoons water
  • 2 cups chocolate or vanilla no-sugar-added ice cream
  • 4 teaspoons instant coffee crystals
  • 1½ cups frozen unsweetened raspberries, thawed
  • 3 tablespoons granulated sugar or sugar substitute (see Tip) equivalent to 3 tablespoons sugar
  • 2 teaspoons cornstarch
  • 2 teaspoons sugar-free chocolate-flavor syrup (optional)
  • 12 fresh raspberries (optional)
Preparation
Prep - 30 m
Ready In - 10 h 55 m
  1. Preheat oven to 325°F. Coat a 9-inch springform pan with cooking spray; set aside. Combine brownie mix, egg whites, oil, and the water in a medium bowl according to package directions. Spoon batter into the prepared pan. Bake about 26 minutes or until a wooden pick inserted 2 inches from the edge comes out clean. Cool in the pan on a wire rack. Place the pan in the freezer and freeze the brownie for 2 hours. 
  2. Place ice cream in a chilled medium bowl. Working quickly, stir the ice cream to soften; fold in coffee crystals. Spread the ice cream evenly over the brownie. Cover with plastic wrap. Freeze for at least 8 hours or until very firm. 
  3. For raspberry sauce, combine the thawed berries, sugar (if using), and cornstarch in a small saucepan. Cook and stir over medium heat until thick and bubbly; cook and stir for 1 minute more. Transfer to a small bowl; stir in sugar substitute, if using. Cool. Cover and chill until ready to use. 
  4. To serve, remove sides of the springform pan. Cut the ice cream-topped brownie into 12 wedges. Top each wedge with raspberry sauce. If desired, drizzle with chocolate syrup and garnish with fresh raspberries.
  • Tip: If using a sugar substitute, we recommend Splenda Granular or Sweet 'N Low bulk or packets. Follow package directions to use product amount equivalent to 3 tablespoons sugar. Nutrition Per Serving with Substitute: same as below, except 187 calories, 30 g carb., 2 g sugar.
  • Equipment: 9-inch springform pan

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Nutrition Information
  • Serving size: 1 serving
  • Per serving: 198 calories; 10 g fat(1 g sat); 4 g fiber; 33 g carbohydrates; 3 g protein; 3 mg cholesterol; 5 g sugars; 118 mg sodium;
  • Carbohydrate Servings: 2
  • Exchanges: 1½ fat, 1 other carbohydrate, 1 starch

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