Scribbles and Bits

It's berry season!  Me, Mori, and Biff went and picked everything we could reach off the public portions of the mulberry tree and raspberry bushes near our house.  We almost filled a big yogurt container!

DELICIOUS FRESH BERRIES FOREVER! :D

--Sneak

We got a couple requests for the recipe for Mac's uber-gay birthday pie, so here it is!  It is a version of the 'Lowfat Berry Pie' recipe from our copy of the Moosewood Cookbook, which is awesome and has lots of great recipes.  This pie is pretty easy, which is good when you're already making a big dinner.  It only takes about ten minutes after the pre-baking.

( NOM NOM PIE )

It’s me and Mac’s anniversary!  And so, in honor of our seven fabulous years together, we are posting the recipe for our wedding cake (which we are baking once again today)!  This cake is delicious, easy, and vegan! (Even though none of us are vegan, and neither was the couple who gave us this recipe.  Funny story.)

1. Preheat your oven to 160 degrees C, or 320 degrees F.  Also grease your round cakepan.


2. Mix the following ingredients:

• 3 cups flour


• 2 cups sugar


• 8 tablespoons cocoa


• 1/2 teaspoons salt


• 2 1/2 teaspoons baking powder

3. Make three holes in your powder mixture, and in them put:

• 2 teaspoons vanilla


• 10 tablespoons canola oil


• 2 tablespoons of vinegar

4. Pour two cups of cold water on top of this and mix.
5. Pour your cake batter into your pan and stick it in the oven for an hour.
6. Pull out your fantastic cake and ice it if you want. (Mac and I usually just glaze it with honey.)
7. OM NOM NOM NOM!

Mac prides himself on his ability with scrambled eggs.  Thus...

Ingredients (per person)

• 3 eggs
• splash of milk
• cheese
• fresh cilantro
• salt and pepper

Make it! (Hint: It's easy)

1. Start your stove burner up on a medium-low setting.  Don't use a cast iron pan if possible; cast iron heats up like a bitch and will become a pain to clean afterward.

2. When the pan is hot, add a bit of oil to keep it unsticky.

3. While your pan and oil are heating up, don't sit around and wait for it to get hot!  Crack your eggs in a bowl.  Add a splash of milk, enough so that when you mix it all together and break up the yolks, it's not entirely white but still has obvious milk added.

4. Grate or crumble up as much cheese as you like and add it.  We don't care for all that much ourself; it makes the eggs a bit greasy.

5. Chop up the fresh cilantro, as much as you like.  We personally prefer LOTS.  Adds some texture and let's face it, we're cilantro addicts.

6. Add salt and pepper.  Mix it up good in the bowl with a fork.  Make sure your egg yolks are all smashed up.  It's a lot easier to mix everything BEFORE it's solid.

7. Poor your stuff into the pan, and cook it.  Make sure to keep your stove heat low and use a spatula to constantly turn them over so they don't burn and stick to the pan.  Remember: eggs will stick like a bitch when heated too fast!

8. NOM NOM NOM

This is really easy to make and sooooo good.  Be careful, though!  You can only eat one slice at a time, it's REALLY rich.

Creamy Peanut Butter Pie

Yield: ~ eight slices

Ingredients:

2 packages (8 oz each) cream cheese, softened
I cup sugar
2/3 cup creamy peanut butter
2/3 cup whipped topping
14 peanut butter cups, divided in fourths
1 chocolate crumb crust (9 inches)

• In a small mixing bowl, beat the cream cheese, sugar and peanut butter until light and fluffy.  Fold in whipped topping.  Coarsely chop half of the peanut butter cups; stir into cream cheese mixture
• Spoon into curst.  Quarter remaining peanut butter cups; arrange over the top.  Refrigerate for at least 4 hours before serving.

MMMMMMM!

When you're done, it'll look a little like this. (Though in that one, they chop the Reese's in HALF, not quarters.  I like the quarters better.  Easier to bite!)

Ta-da!  Here you go, Heather!  I hope you like it!