About a year ago, I discovered that one of the aspects I missed most about maintaining my blog was the ability to have documented proof of every recipe I tried. Because if we liked it, it went into my binder. If we didn’t, it was tossed. Simple stuff.
In theory anyway…
Over the past two years, however, my binders have become completely disorganized. Recipes that I would like to try were mixed in with recipes that I have NO idea what I was thinking when I saved them. What a mess…..no semblance of order at all.
And for someone like me that has borderline OCD about this stuff…. well…. it’s completely unacceptable.
So last Saturday morning, armed with my mug o’ coffee, I attempted to regain control over the flurry of recipes that were threatening a hostile takeover of my desk.
Three hours (and two shots of Southern Comfort) later, I was finished.
So I celebrated my victory with a slice of this:
Chocolate Chip Pie
Oh yeah……….like your favorite chocolate chip cookie, but in pie form. I suppose ice cream and hot fudge sauce would have pushed this into “epic-dom” (before the grammar police coming knocking at my door, I realize that “epic-dom” isn’t a word but I made it up and this is my blog) – but since there appears to be an ice cream shortage in my house (more on that later), Alexander compensated by topping his slice with half a can of whipped cream and calling it a day.
Ahhh.. to have the metabolism of a 12 year old……
Chocolate Chip Pie – adapted from Epicurious.com
2 ¾ cups all-purpose flour
1/2 teaspoon salt
1 1/4 teaspoons baking soda
1 teaspoon baking powder
1 cup (2 sticks) unsalted butter, softened
1 1/2 cups packed light brown sugar
1/2 cup granulated sugar
3 large eggs
1 tablespoon vanilla
3 cups semisweet chocolate chips
1. Preheat oven to 350°F. Grease two 9-inch pie plates; set aside.
2. In a large bowl, sift together the flour, salt, baking soda, and baking powder. In the bowl of an electric mixer, cream together butter, brown sugar, and granulated sugar. Add the eggs, one at a time, beating until incorporated. Beat in the vanilla. Add flour mixture, a little at a time, and mix until fully combined. Fold in the 3 cups chocolate chips. Divide the dough between the prepared pie plates and smooth the tops with a spatula.
3. Bake about 30 minutes or until pies are golden and slightly firm to the touch but still soft. If the pies begin to darken too much before they are baked through, cover with foil and continue baking. Let pies cool completely on a wire rack.