Monday, March 14, 2011

3.14 Pi(e)

For four years I've intended to make a pie for pie day, and four years running I've neglected to do so. I have no problem making pies for every other day of the year, but for some reason this specific "holiday" eludes me.


But not this year. This is the famed year for 3.14 Pi Day Pie at Fahrenheit 350°. Creamy, delicious, decadent and full of all the things I love pie.
Peanut Butter Ice Cream Pie
The base, or crust, of this pie is your favorite chocolate cake ÷ 2
(I made cupcakes with the other half of the batter)
Bake and trim top to level
Set aside
In a separate bowl combine
8oz caramel sauce
1 cup graham cracker crumbs
1 cup oatmeal
8oz cream cheese
2 cups peanut butter
¼ gallon vanilla ice cream
Whip together until smooth
Spread over top of leveled chocolate cake to smooth
Decorate with chocolate curls
Chill in freezer until set

Two years ago: Fondue for Angels, Angel Food Cake and Fondue Toppings

Thursday, March 10, 2011

Anytime of Day

Misplacing keys around this house seems to have become a common occurrence as of late. Though we have a designated spot for them, through all the madness of renovation and preparation and hysteria things never seem to end up where they should.

It's not just keys, in fact, I'm also missing a cookie sheet. It's been gone for several months, and no where to be found.


We've been sharing one set of keys for several days now. Needless to say, someone needed to find the keys... and as I was fairly sure Gabriel had lost them, that responsibility fell upon him. I received a call from him mid-afternoon today, asking if I remembered accusing him of losing the keys. Knowing where this was headed, I sheepishly answered, "Uh-huh." He replied, "I looked everywhere! Behind the bookshelf, in all my coat pockets, underneath the couch cushions... until I found them, finally, (pause) in your purse."

Oops!

Part of the reason I was upset about the keys was because last night I was craving Lemon Chiffon Cake. This cake specifically, and as soon as I muster up enough energy over a period of days, I plan on making it. Last night however, being much too tired to take on something of that magnitude and without keys to go out and satiate my craving for said desired item - I went to bed. Gabriel, kind as ever, woke me up at midnight with a beautiful bouquet of flowers and a mini-Lemon Chiffon Cake from a local bakery. I am enjoying it as we speak!

Anytime of the day is a great time for cake. I'm a fan.
Breakfast Apple Cornmeal Cake


This breakfast cake is delicious, hearty and extremely satisfying.
In a 10" cast iron skillet, melt butter over medium heat until browned and fragrant. Be sure to move the butter around the full circumference of the pan and up the sides coating every surface.

Add
2 finely diced medium size apples
¼ cup brown sugar
Let simmer and bubble for several minutes or until just thickened
Transfer to separate bowl to cool slightly


In a large bowl combine
1 ½ cups flour
½ cup cornmeal
2 tablespoons wheat germ
½ cup white sugar
3 teaspoons baking powder
½ teaspoon salt
½ teaspoon baking soda
½ teaspoon cinnamon
Whisk until combined


Add
Slightly cooled butter mixture
2 eggs
1 cup half/half
Stir until well combined

Pour batter back into skillet
Bake at 350F°, 30 minutes or until cake is set
Remove from oven, slice and enjoy hot from the oven


One year ago: "I'm a Bad Man", Chocolate Scones
Two years ago: Needed: Milk, Death by Chocolate Cake

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