#28 is done…hello cherry pie!

March 14, 2011 at 11:36 pm (Bucket List, Uncategorized) (, , , , , , , , , )

Cherry Pie Goodness

Cherry Pie Goodness fresh out of the oven.

When I first put together my “40 before 40” list, I wondered which number I would cross off first…would it be an altruistic endeavor, such as signing up for the Bone Marrow Registry? Would it be something creative, like signing up for a stained glass class, or finally making some resin jewelry?

Nope. Silly me. Of course it would have to do with food.

But it’s not my fault, since today is Pi Day, and I share a classroom with two other teachers who are always looking for a good excuse to bring in yummy food. So when my one roomie suggested we bring in pies for Pi Day, who was I to rain on the celebratory parade?

#28 on my list was to make a homemade pie. Any kind, just homemade. Now’s probably the good time to mention that I really don’t like baking all that much. Measuring is for sissies, and I prefer to cook without recipes (which has resulted in some very tasty, and some very toxic dishes).  So baking a pie was a pretty big deal for me…seemed like the most imposing type of dessert I could manage.

Yes, I cheated a little bit. I bought a frozen pie crust, because I couldn’t stand the thought of actually breaking out the rolling pin. But the crumb topping I made was such a royal pain in the ass, I feel totally redeemed for the store-bought crust. Another reason I don’t like baking–it tends to be a pain in the ass.

So what did I learn from #28? You shouldn’t let fruit pies tip, not even a little bit…and you definitely shouldn’t try to counteract the effect by tipping it drastically in the other direction. Thank goodness I was on my toes this morning, and was able to avert the near pie destruction. I also learned I really don’t like making pies. I learned that my roomie who suggested “Pie Day” doesn’t like cherry pie. I learned that when you work with teenagers too long, you can’t write the word pie any longer without starting to snicker and thinking of dirty jokes.

And the world is a better place because of my pie.

More Cherry Pie

Cherry Pie. So easy a caveman can do it. Or me.

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Guinness is good for you…you’re welcome

March 10, 2011 at 12:32 am (Funny at least to me, Uncategorized) (, , , , , )

Everything I try to write tonight is being shoved aside in my brain by this confectionery orgasm:

Photo Courtesy of Stone Soup on Flickr

It’s a cake. It’s a Guinness Cake. That’s right, yo, a freakin’ Guinness CAKE! This makes me want to weep, it’s that beautiful.

I spotted the Guinness Cake on, of all places, a Facebook Ad. And then Facebook decided to eff with me, because as soon as I spotted the Guinness Cake ad, my screen refreshed, and it was gone. GONE! But by the power and grace of google, I discovered Guinness Cakes a-plenty…now I just have to make it. And eat it. Because Guinness is good for you. So it’s a health food. Healthy living, brought to you by me. You’re welcome.

From epicurious.com

GUINNESS CAKE

Cake

  • 2 cups stout (such as Guinness)
  • 2 cups (4 sticks) unsalted butter
  • 1 1/2 cups unsweetened cocoa powder (preferably Dutch-process)
  • 4 cups all purpose flour
  • 4 cups sugar
  • 1 tablespoon baking soda
  • 1 1/2 teaspoons salt
  • 4 large eggs
  • 1 1/3 cups sour cream

Icing

  • 2 cups whipping cream
  • 1 pound bittersweet (not unsweetened) or semisweet chocolate, chopped

For cake:
Preheat oven to 350°F. Butter three 8-inch round cake pans with 2-inch-high sides. Line with parchment paper. Butter paper. Bring 2 cups stout and 2 cups butter to simmer in heavy large saucepan over medium heat. Add cocoa powder and whisk until mixture is smooth. Cool slightly.

Whisk flour, sugar, baking soda, and 1 1/2 teaspoons salt in large bowl to blend. Using electric mixer, beat eggs and sour cream in another large bowl to blend. Add stout-chocolate mixture to egg mixture and beat just to combine. Add flour mixture and beat briefly on slow speed. Using rubber spatula, fold batter until completely combined. Divide batter equally among prepared pans. Bake cakes until tester inserted into center of cakes comes out clean, about 35 minutes. Transfer cakes to rack; cool 10 minutes. Turn cakes out onto rack and cool completely.

For icing:
Bring cream to simmer in heavy medium saucepan. Remove from heat. Add chopped chocolate and whisk until melted and smooth. Refrigerate until icing is spreadable, stirring frequently, about 2 hours.

Place 1 cake layer on plate. Spread 2/3 cup icing over. Top with second cake layer. Spread 2/3 cup icing over. Top with third cake layer. Spread remaining icing over top and sides of cake.

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