Let them eat pie!

Himself has a big heart and a weak spot for people needing help.
For a year now a young lady comes by on Sunday night twice a month selling fruit, Mango and oranges in the winter and strawberries in the spring and summer.
Not being able to say “no thank you” he buys a flat from her every time. I take some to work, Himself cuts up the remainder and in the freezer I now have 8 cups of frozen strawberries.
Two weeks ago I signed up for organic fruit and vegetable delivery from a nearby farm.
In the box that came today was some lovely produce.

See that pretty red stuff on the right? It’s rhubarb, I don’t like rhubarb. My mom used to make this dessert with it and I can still taste it in my memory.
Himself was pretty happy with it and requested a pie.
So after a search on the web I found this recipe.
It solves my strawberry abundance as well as take care of the Rhubarb and I know it will make for a happy Himself.

Strawberry-Rhubarb pie.

1 cup regular sugar
1/2 cup brown sugar
3 tbsp. flour
1/4 tsp. ground cinnamon
3 cups rhubarb, cut into 1/2″ pieces
2 to 3 cups sliced fresh strawberries
1 egg slightly beaten
1 tbsp. butter
2 pie crusts

In large mixing bowl, place clean sliced strawberries and rhubarb.
Sprinkle on the top of the fruits; both white and brown sugars, flour, and ground cinnamon.
Gently toss to coat all of the fruit.
Let stand for about 15 minutes.
Meanwhile, prepare and roll out one of the pie crusts in to a deep dish 9″ pie pan (glass preferred). Push down to fit the pan nicely, take a fork and poke a few spots on the bottom.

Stir the fruit gently again but this time add the slightly beaten egg (saving a few drops for the top of the crust).
Place mixture into prepared unbaked crust.
Once you level it to your liking add a tablespoon of butter to the top of the fruit (I add four thin slices), place the other prepared crust to the top of the fruit.

Take both the bottom and the top crusts and pinch or roll them together then flute to make it pretty.

Take the reserved egg and pour this on top of the crust and spread it all over; you do not need much because all you want this for is to sprinkle regular sugar on top of the crust. Sprinkle the sugar over the egg.

Cut slits on the top crust which allows steam to escape.

Bake at 350°F for approximately 1 hour.


Happy May 5th to all my Dutch friends.

Today is Bevrijdings Dag in the Netherlands.
It’s to commemorate the liberation from the German occupation on May 5th 1945.
It tends to be a big party mostly in Amsterdam.

In honor of this day I will make Himself and Bubble Wrap Boy a dessert my mom made a lot when I was younger.
It’s easy,cheap and thinking of this recipe I can almost taste it!
It’s not low-carb and it has sugar so I might just only take a bite to taste it.

Rijstepap (rice pudding)
4 1/4 c. milk
1/2 c. rice
5 tbsp sugar
1 cinnamon stick (2 inches long) or 1 tsp cinnamon
1/2 vanilla bean split lengthwise (or 1 tsp vanilla extract)
brown sugar for garnishing (optional)

Combine the milk, rice, and sugar in a heavy pot and bring to a simmer over medium heat, stirring occasionally with a wooden spoon to separate the grains.
Add the cinnamon stick and vanilla bean, cover and simmer over very low heat for 30 minutes or more, until the rice is tender and has absorbed the milk.
Do not stir the rice during this part of cooking.
Discard the cinnamon and vanilla, pour the rice pudding (rijstpap) into small bowls
Place in the fridge to cool faster
Sprinkle with brown sugar before serving.



This recipe came from a friend.
I haven’t done many dessert yet, I tend to not have a sweet tooth but this one looks like good one to try for the weekend.

Flourless Chocolate Torte

Unsweetened cocoa
2 (8-ounce) packages semisweet chocolate squares, coarsely chopped
1/2 cup unsalted butter
5 large eggs, separated
1 tablespoon vanilla extract
1/4 cup sugar

Grease a 9-inch springform pan, and dust with unsweetened cocoa; set aside.
Melt chopped chocolate and butter in a heavy saucepan over low heat, stirring until smooth.
Whisk together egg yolks and vanilla in a large bowl. Gradually stir in chocolate mixture; whisk until well blended.
Beat egg whites at high speed with an electric mixer until soft peaks form. Gradually add sugar, beating until sugar dissolves and stiff peaks form. Fold one-third beaten egg white mixture into chocolate mixture; gently fold in remaining egg white mixture just until blended. Spoon batter into prepared pan, spreading evenly.
Bake at 375° for 25 minutes. (Do not overbake.) Let stand in pan on a wire rack 10 minutes before removing sides of pan.

Chocolate Ganache

1 cup semisweet chocolate chips
2/3 cup heavy whipping cream
In a heavy saucepan, melt chocolate chips with cream over low heat. Remove from the heat. Allow to cool to just above room temperature, stirring occasionally, until slightly thickened, about 40 minutes.
Pour over cake, allowing some to flow down the edges to completely coat. Chill until set.

Add raspberries or strawberries when serving.


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