Ugly Pie

The title of this blog was going to be “Home Made Pie Crust; It’ll Make You Lose Your Salvation”.


Ever heard the saying “easy as pie”? Whoever said that was a dirty liar. Pie is not easy. I spent 2 hours in the kitchen making 2 home made dark chocolate pies. I dirtied every measuring utensil I own, I sweat like I ran a marathon and now I have B.O. and I have to take a shower. Is it ever worth it? Oh yes.


My mom makes chocolate pie every Thanksgiving. It is my favorite part of the day. I look soooo forward to that piece of pie, you don’t even know. So does everyone else because it is gone in a hot minute.


This weekend was so uneventful; Jason and I worked around the house and watched a lot of TV. I read my new favorite book, The Gargoyle (spell-binding) and on Saturday night we watched a movie while eating egg salad sandwiches. Sunday services were great and then it was home to a nap. I thought to myself when I was dozing off to sleep “You know what would make this weekend spectacular? Pie.”


The pies are now cooling on the table – and I am cooling down as well.


So, if you’re up for it; here is the recipe for Home Made Dark Chocolate Crème Pie. Just think of it like childbirth; it’s primal, painful and long but in the end, it’s so worth it.


Pie Crust (Makes 2 Crusts)
3 Cups Flour
1 1/3 Cup Crisco
1 teaspoon salt
1 egg
5 tablespoons cold water
1 tablespoon vinegar
Blend flour, salt and Crisco.
Lightly beat the egg
Add beaten egg, water and vinegar to the flour mixture and let it stand a few minutes before kneading.
Knead until all ingredients are blended well-don't over knead the dough though.
Roll out your dough to the desired size and place them in the pie pans (good luck)
Poke several holes in the dough with a fork and then bake at 400 until it turns light brown. I don't know how long this takes, I just keep a close eye on it.


I hate working with pastry dough, I am horrible at it. It sticks, it breaks and my pie crusts are so ugly. But you know what??? They are delicious!!

Have you ever seen an uglier pie crust???


I made two pies-but if you only make 1 pie filling this dough freezes very well.


Dark Chocolate Cream Pie (makes 1 pie; I usually double this recipe)
1 1/4 cup sugar
1/2 cup cornstarch
1/4 teaspoon salt
3 cups milk
4 egg yolks
3 tablespoons butter
1 1/2 teaspoons vanilla
3 squares (3 ounces)unsweetened baking chocolate; chopped


In saucepan combine sugar, cornstarch, salt and chocolate; gradually stir in milk. Cook and stir over medium heat until thick and bubly. Reduce heat and cook and stir 2 minutes more. Remove from heat.
Beat egg yolks slightly, gradually add 1 cup of the chocolate mixture to the eggs and stir. Return egg mixture to the saucepan. Bring to a gentle boil. Cook and stir 2 minutes more. Stir in butter and vanilla.

Pour hot filling into baked pie shell.

Now you can't really see my ugly pie crusts anymore.


Cool the pie thoroughly for a few hours and then cover, sealing the pie with waxed paper. Refrigerate until set firm.


No wonder mom only makes pies at Thanksgiving!!

A Sandwich That Will Change Your Life

I stayed home from work sick a few days ago. I felt guilty and I don't know why, but that is not what this blog is about...I'm just prefacing.
Anywhoo, I laid in my bed most of the day with my new book (The Gargoyle, it's amazing), the remote control and my laptop (technically Jason's laptop). I actually tired of stalking people on Facebook...and then I remembered a web site that someone recommended to me a while back - The Pioneer Woman - such a fabulous site, I am hooked. The Pioneer Woman lives on a ranch, home schools her children, loves photography and loves to cook. She is pretty much perfect. From what I gather, The Pioneer Woman calls her husband The Marlboro Man and I noticed a posting that was called "Marlboro Man's Favorite Sandwich". Well my friends, I made that sandwich for my family and it was a great big giant hit.   Click HERE for the recipe.  It will change your life. 

mmmmmmMarshmallow's

Have you had Ben & Jerry’s Smores ice cream?
You should, it will change your life. It’s chocolate ice cream with chunks of chocolate fudge, pieces of graham crackers and toasted marshmallow’s—did you get that—TOASTED marshmallow’s. It really is amazing. I buy a pint and then I give myself one scoop per night. I savor it. Jason, on the other hand, when he is out of his generic-fake-no-cream-included-ice-cream, will take my precious Ben & Jerry’s and just eat it out of it’s carton. Until it’s gone. All gone.

It’s smore time of year, isn’t it?! Hooray! Whenever I am invited to a bonfire or cook out this time of year…I always bring a package of Hershey bars, graham crackers and my homemade marshmallows. (Jason interjecting here-we've never been invited to a bonfire.) (Back to me-yes we were, once, he just doesn't remember but I'm sure everyone remembered my marshmallows. No they probably didn't, but still-I'm sure they were enjoyed.)
This recipe is not difficult, I promise. You’ll look at the pre-packaged store bought marshmallows with distain now. You will turn up your nose at them when you walk past them in the grocery aisle.

I use these marshmallows when making smores, I put one in the bottom of my cup of hot cocoa (omigosh mmmmm), I’ve made rice krispie treats with them and sometimes I just eat them plain.

Ingredients
Makes 24
Vegetable oil, for brushing
4 envelopes unflavored gelatin (3 tablespoons plus 1 1/2 teaspoons)
3 cups granulated sugar
1 1/4 cups light corn syrup
1/4 teaspoon salt
2 teaspoons pure vanilla extract
1 1/2 cups confectioners' sugar
Directions
Spray a 9 x 13 inch pan with non-stick oil (Pam). I use a 9 x 13 inch tupperware container.
Put granulated sugar, corn syrup, salt, and 3/4 cup water into a medium saucepan. Bring to a boil over high heat, stirring to dissolve sugar. Cook, without stirring, until mixture registers 238 degrees.on a candy thermometer, about 9 minutes.
Meanwhile, put 3/4 cup cold water into the bowl of an electric mixer; sprinkle with gelatin. Let soften 5 minutes.
Attach bowl with gelatin to mixer fitted with the whisk attachment. With mixer on low speed, beat hot syrup into gelatin mixture. Gradually raise speed to high; beat until mixture is very stiff, about 12 minutes. Beat in vanilla. Pour into prepared pan, and smooth with an offset spatula. Set aside, uncovered, until firm, about 3 hours.
Sift 1 cup confectioners' sugar onto a work surface. Unmold marshmallow onto confectioners' sugar. Lightly brush a sharp knife with oil, then cut marshmallow into 2-inch squares. Sift remaining 1/2 cup confectioners' sugar into a small bowl, and roll each marshmallow in the sugar to coat. Marshmallows can be stored in an airtight container up to 3 days.



This is a pic of the sugar and corn syrup-just let it boil on the stove, no need to stir.



This is what it looks like after it has been whipped for 12 minutes.



This is the marshmallow's turned out on the counter-notice the powdered sugar everywhere.




Cut them any size that you like, I like to cut them BIG.



This is a horrible picture of a smore, but you get the idea.



and this is an unflattering picture of Jason, enjoying his smore. Paybacks are rough.