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

Swirly Twirly Chocolate Cookies

I made these for Labor Day and they came out chewy and fabulous.

Swirly Twirly Chocolate Cookies (about 2.5 dozen)
1 stick unsalted butter, softened
1 c. sugar
1/2 c. brown sugar
2 extra large eggs
1 t. vanilla
2 c. all-purpose flour
1/3 c. cocoa
1 t. baking soda
1/2 t. salt
9 oz. swirled chocolate chips (semisweet and white)
3/4 c. chopped pecans

Beat the butter and sugars until light and fluffy. Add eggs and vanilla and beat well to mix. Mix in the dry ingredients. Stir in the chocolate chips and nuts. Drop by rounded tablespoons onto an ungreased baking sheet and cook for about 9 min. at 350F.

Current Pie Tally: 26

Homemade Walnut Brownies

I made some deliciously fudgy brownies last week in lieu of pie. Hard to believe, but I needed a break from pie.

Dark Chocolate Walnut Brownies
2 sticks unsalted butter
4 oz. dark chocolate (I used 1 slab + 1 row from a Sirius brand 70% extra-bitter chocolate bar; available at Whole Foods)
4 large eggs
1.75 c. sugar
1/2 c. all-purpose flour
1 t. vanilla extract (optional)
2/3 c. shelled walnut pieces

Preheat oven to 350F. Grease and flour a 9 x 12" baking pan (I use ceramic). Melt butter and chocolate together in a double boiler (can also use a metal mixing bowl atop a medium or large pot of boiling water). Set aside. With electric mixer, beat eggs and sugar together in a large bowl until thickened and lemon yellow in color. Add vanilla. Fold in chocolate liquid mixture. Stir to mix. Sift flour into batter and gently fold in. Mix only until just blended. Fold in walnuts. Pour into prepared baking dish and rap the side of the dish with your hand a couple times to release air bubbles. Bake for about 25 minutes, until a toothpick inserted into the center comes out clean. Allow to cool at least 30 min. before cutting and serving.