As many of you may or may not be aware of, I celebrated my birthday yesterday. I’m now 26 years old, which I truthfully can’t believe myself. Since it was a Monday though, the celebrations were this past weekend! Saturday night we had some neighbors over for desserts and games. It was quite fun, but everyone said that I should of had my friends bring the desserts since I shouldn’t spend my birthday in the kitchen! Well, I truthfully didn’t mind at all since the kitchen is one of my favorite places to be in this house. I love cooking, and baking at times. I personally don’t think I’m the best baker but everyone seems to disagree with me on this. There is one other reason I really didn’t mind spending my birthday baking, and that is because I’m a greedy birthday girl. I have to have my Grandma’s Angel Pie. There is something about this pie and when I was about 8 (i think, but all the years tend to blend together) I refused to have anything but this pie from then on. I never had a birthday cake after that, always had Angel Pie! I might be a greedy birthday girl that needs my pie, but it is so darn good that I thought I would share it with you!!
First you have to make the crust! It’s quite easy, especially if you’ve ever made meringue cookies. It’s basically the same thing.
2 Eggs Whites @ room temperature
1/4 tsp cream of tartar
1/2 cup fine sugar (you can use regular if it’s all you have)
1 tsp vanilla extract
1. Preheat oven to 300 degress. Beat egg whites till foamy. Add cream of tartar and vanilla. Beat. Add sugar 1 Tbsp at a time till very stiff. You should be able to pull the beaters out and have a peak that doesn’t fall over. Butter a pie pan and fold in mixture. Keep the center flat and build up the sides of the pan. Bake for 1 hour. DO NOT OPEN the oven, and keep crust in the oven for 2 more hours after you turn it off.
1 bar of Baker’s German Sweet Chocolate
1/2 pint heavy cream
1 tsp vanilla extract
Break up the chocolate into a microwave safe bowl and add 3 Tbsp of water. Microwave for a few seconds at a time, stirring in between. Keep doing so till the chocolate is melted and well blended. Add the vanilla and blend. In a large mixing bowl beat cream till thick. Should be a whipped cream consistency. Add chocolate slowly. Add filling to pie crust when it is fully cooled. I hope you enjoy this amazing chocolate angel pie! I apologize for the craptastic picture, but I had to take a picture of the leftovers.
On the knitting front, I’ve become monogamous. I have read how people have so many problems with startitis. And have tons of WIPs! I used to be one of these people. I truthfully don’t know what has happened to me. I cast on for the Star Crossed Slouchy Beret, which I’ve named my Starry Night Hat, just last week. And I haven’t touched another thing. Had a small episode of “when knitting attacks” but got back on track, and finished last night. Took me less than a week to finish one project. That’s pretty good for me, and I think concentrating on just one project has helped. I even knit the whole thing in Continental, which I’ve just learned. So hopefully I will continue to get the hang of continental and knit even faster! Pictures to come later this week! Now to swatch and cast on for Amused!