Basically this is about sharing, and things you shouldn't say.
You see, I love to bake. Duh. I also like to share things I bake. I don't expect anything in return. You don't even have to thank me. If you want, I do enjoy some constructive feedback on what you sampled.
I believe sharing treats is good for several reasons. Sometimes selfish reasons. Like it helps build my good karma. It helps to keep me from weighing a million pounds. Overall I like to think of it as a happy experience for both parties.
But there is one thing that can ruin this whole baking/sharing utopia. It's when someone tells me this:
"Oh. I wish I had time to bake."
This is pretty much what I hear, "Oh. I'm so busy and important, and you're, well...NOT."
And this is also what my brain immediately wants to tell you:
|Photo courtesy Rants from Mommyland|
It's not very lady-like, I know. Thankfully my brain to mouth filter still works (most of the time). But let's clear a few things up. I bake because I truly LOVE to do it.
You love to jog? So you might get up at 6 a.m. to jog. You love to watch "Desperate Housewives"? You DVR that jazz and watch it when you can. I bake because I truly LOVE to do it. And just like with anything you love, you make time for it.
When I did the Farmers Market over the summer, on Friday's I baked until 2 a.m. Saturday morning and woke up 3 hours later to make 5 fresh batches of scones. I didn't do that because I had nothing else to do with my time-time for I don't know, sleeping maybe- but because I enjoy it and I made a commitment.
Point? You think you're busier than me? You may be. But you don't know what my day is like, so don't assume that, mmm-kay? So just take your cookies that I offered you and go complain about your lack of time-management skills to your husband or friend like a normal person.
Deep breath. See, I just need to:
Let me share with you a special recipe. It is special because its someone's Nanny's recipe. And what "Nanny" doesn't have an amazing recipe to share?! There's a "Nanny" in our family and she had the best dinner rolls. And caramels. And pie crust.
I asked Amber at Bluebonnets and Brownies if I could share this recipe too, and she graciously agreed. And this pie is really very simple, but I strongly recommend you have everything ready to go and measured out before you get started.
Nanny's Kahlua Pie
from Bluebonnets and Brownies
- One blind baked pie crust, your favorite recipe
-1 packet unflavored gelatin
-1/4 c. cold water-4 egg yolks, reserve 2 whites
-1/2 c. sugar
-2 oz. semi-sweet chocolate, chopped or chipped
-1/4 c. water
-1/4 c. Kahlua
-1 1/4 c. heavy whipping cream
-2 Tbsp. sugar
-(reserved) 2 egg whites
-1/4 tsp cream of tarter
Have your blind baked pie crust set aside, cooled and ready.
Fill a large bowl or sink (if you don't have a large enough bowl) with ice. This ice will be to place the bowl containing your pie filling in to help cool the filling down.
Sprinkle gelatin packet over 1/4 c. of cold water. Let this sit and bloom.
Whisk egg yolks until pale yellow and creamy in a bowl that you will be using for the double broiler. Metal bowl if you have it, but I used glass and it worked fine-this bowl should not touch the simmering water in your pot.
Place bowl with whisked egg yolks over simmering water. Add sugar and whisk until sugar is dissolved. This will take a few minutes. You can check by dipping a finger in and then rubbing your fingers together. You should not feel sugar granules.
Add chocolate and 1/4 c. water to egg/sugar mixture. Whisk until all chocolate is melted and the mixture is well combined.
Whisk in gelatin until dissolved and completely combined with chocolate mixture.
Remove from heat. Whisk in Kahlua. Place the bowl into prepared ice bowl.
In the bowl of a stand mixer, or using a hand mixer, whip heavy whipping cream. Add sugar as cream starts to bubble and slightly thicken. Whip on high speed until whipping cream is thick and leaving whisk marks. Do not over whip or it will curdle.
Reserve half of the whipped cream. Fold remaining half into chocolate mixture (while keeping bowl in ice). Fold until completely incorporated. This make take some time.
In the (clean) bowl of a stand mixer or using a hand mixer. Beat the egg whites on medium speed. When whites start to become foamy, add salt and cream of tarter. Turn mixer to highest setting. Beat until whites form stiff peaks-pulls away from sides of bowl and whites stand up straight when turn the blades up.
Fold into chocolate mixture until completely incorporated. Filling will be mousse-like. Pour into prepared pie shell. Chill for 1-2 hours. Garnish with reserved whipped cream.
The only changes I made to this recipe was the addition of salt and cream of tarter to the egg whites. I call it a habit. This pie is light and fluffy. Delicious and not overpoweringly sweet or rich. I love it! I recommend that you go over to Bluebonnets and Brownies to check out Amber's post about her Nanny and her recipe. It sure is nice of her to share such a treasured recipe!