Happy Birthday to Me

I made the Bittersweet Chocolate Cherry Nut Pie for my own birthday. I have to say, I am a little disappointed. It was very good and came together perfectly, but I think my expectations were too high. I was not a fan of how the pie firmed up when refrigerated or how it sucked the moisture out of one's mouth when consumed. I also think it could have been sweeter. I also think the addition of the Madeira and the bitters was a lot of fuss about nothing. I would have rather kept that money in my pocket and gone without. However, it was a truly decadent pie and it was enjoyed by all who partook. My mother described it as being like eating a chocolate truffle. There is definitely something sumptuous and sinful about eating a forkful of this still-warm pie after it cools down a bit from coming out of the oven. It's like getting a little taste of evil and liking it.

While I'm not sure I would make this pie again, it has definitely given me some ideas for other original pies. Like one made with white chocolate and dried cranberries. Maybe some coconut milk in the mix too.

Current Pie Tally: 50

Snowed-In Pumpkin

I made this little delight in the calm before the first big Midwestern blizzard of 2011. It was supposed to be bartered in exchange for a night of babysitting while my husband and I enjoyed dinner out and a Baptism prep session. My husband and I ended up having to eat it ourselves since we got snowed in. Pity we couldn't try out the European mussel bar, but at least we got some delicious pie out of it. I used the Perfect Pumpkin Pie recipe again to make this one, except that I used 1.25 c. half and half and 1/4 c. milk instead of the proportions of heavy cream and milk called for in the recipe. I had quite a bit of half and half leftover from house guests that I needed to use up.

After about 48 min at 350, the pie came out marvelously as usual, which makes me wonder if my pie calling is to make pumpkin pie. Pumpkin and rhubarb medleys are definitely the top contenders right now. Though my husband says my pecan should be in the running too. Somehow I can't rationalize that one, since pecans grow nowhere near the great state of Wisconsin. Maybe I could make a version that uses local walnuts? Would it taste as fabulous, though?

In other pie news, I have been digging on the holiday issue of ReadyMade magazine. The pie spread in there is very inspirational. I'm particularly smitten with the Bittersweet Chocolate Cherry and Vinegar Chess. The Vinegar Chess Pie is a perfect "hunger gap" dessert, so I see that one getting made in the near future. The Dark Chocolate Cherry, on the other hand, is very festive and a bit more involved. Perhaps I'll treat myself for my birthday at the end of March.

Current Pie Tally: 45