Day 23 in the January Blog a Day challenge is Dessert.
Being the multi-tasker that I am, I’m also combining this with a little thing called Blog Love and the Liebster award. You can check out my Blog Love page here, but to sum it all up for you: I think blog awards are mostly a pyramid scheme. I say mostly because I have an ego just like the rest of you that likes to be stroked on occasion. Whether blog awards are a desperate attempt to bring in more page views or just a well intentioned gimmick I do like getting them and I may walk around the house in my comfy pants and hooded sweatshirt and BIC headband all puffed out for a few days.
So, the Liebster award.
According to Cinnamon who awarded this danged thing to me, the Liebster is a great way for bloggers to interact. Except I don’t nominate other bloggers like I’m supposed to and I don’t answer the random questions like I’m supposed to. For my take on this award, I chose instead to share one of my favorite bloggers with you in the hopes you’ll all find a new blog love yourself. Today it’s Ann of Cooking Dangerously. I mentioned Ann briefly this month already on Day 14 Food where I posted my submission to her Dangerous Shepherd’s Pie Contest.
The thing I like most about Ann is not only does she do her own thing by cooking with crazy “dangerous” ingredients and not falling prey to the food blog bandwagon, but her posts always show me a different side to food and always leave me with something fresh to think about.
Like fish. Fresh fish. And by fresh I mean still swimming around. Have you ever cooked a truly fresh fish? Ann has.
Or how about ox tail, which thanks to her I learned was actually a traditional Caribbean dish although whether or not ox roam freely in the Caribbean is still to be determined. I’m planning on convincing the Husband we should vacation there for blog research. I can write that off on my taxes right?
So anyway, Ann mentioned to me a while back that I should try Sugar Pie. Sugar Pie. A pie made of sugar. This could not be bad. It just couldn’t. While no pie can ever trump my more than seasonal love of pumpkin pie, I was determined to give Sugar Pie a fair shake for second place. I mean, it’s a pie MADE OF SUGAR!
I googled Sugar Pie and after combing through a browserful of losers, settled on a recipe that I felt truly captured the spirit of a pie that was sure to be so tummy ache inducing it would weed out those with an actual sweet tooth from the posers just claiming to have a sweet tooth. This isn’t chocolate here, people, it’s the big league. I mean, it’s a pie MADE OF SUGAR!
Not only is it a pie made entirely out of sugar (and cream and eggs) but the top is dotted with a half stick of butter.
As if two cups of sugar and one and two thirds cups of whipping cream aren’t enough to round out your thighs, a half stick of butter certainly will.
Awesomesauce. Seriously, butter is awesomesauce.
This recipe comes from Food.com with just one change. It called for evaporated milk, but I used heavy whipping cream instead. Why? Why not. It’s already a pie MADE OF SUGAR, a few more calories can hardly hurt. Also, one of the recipe reviewers did it and if it’s good enough for Karima11 it’s good enough for me.
1 pie crust
2 cups packed brown sugar
3 tablespoons flour
1 ⅔ cups heavy whipping cream
2 lightly beaten eggs
1 teaspoon vanilla
1/4 cup cold butter, diced
Preheat oven to 350 degrees. Mix brown sugar and flour in a small bowl. Mix heavy whipping cream, eggs and vanilla in a larger bowl. Add dry mixture to wet mixture in thirds, beating well after each addition. Pour into a nine inch pie pan lined with a pie crust. Dot diced butter on top. Bake on a cookie sheet for 50 minutes or until edges are firm.
Don’t fret if the center is still a bit loose, it will set up when cooled. Refrigerate completely.
If you are a normal everyday person, cut the pie in sixteenths. If you claim to have a sweet tooth but turn out to just be one of those poser types, cut the pie in tenths. If you have a mouthful of sweet teeth including your wisdom teeth, an iron stomach and an appointment scheduled for the dentist the next morning, cut the pie in sixths.
Serve with whipped cream.
Take a bite. Marvel at how sugar can magically be transformed into the creamiest and sweetest pie you’ll ever taste. Yup, I will stake my food blog satire reputation on the fact that this is THE sweetest pie you’ll ever taste.
I would recommend you make this pie at least once in your life to truly and honestly evaluate where you stand on dessert. I can handle sugar pie. Can you? I can’t handle it more than a few times a year, though, or those handles will turn into love handles.
Thanks Cinnamon for the award and for being one of the first people I read each morning. Thanks Ann for having a unique and witty blog and always inspiring me. And thanks Katrina for challenging me to blog every day this month. My vacuum appreciates the time off since I’ve been too busy blogging to use it.
To catch up on my January Blog a Day posts:
Question of the Day: What was the last sweet you ate? How many pieces would you cut your Sugar Pie into?