The Proof is in the Pudding: YaYa's Chocolate Pie Recipe

I promise I really do like things other than food, but this week my roommates and I needed a little pick me up.  Really we had an extra pie shell and were like "what should we do?" so of course I called my YaYa to get her delicious chocolate pie recipe.  I kid you not when I say this homemade concoction will knock your sweet tooth socks off.

Most of my favorite childhood memories include my YaYa (grandmother) and her silly stories.  She and I are alike in so many ways and there is never a dull moment with this sassy seventy-three year old.  From working in her garden, knocking back V8 juice at our tea parties, to the countless shopping trips, we have had a blast every second of hanging out.  The funniest stories I share with my friends usually involve her and her Lucille Ball comical life.  She can run circles around anyone my age with her will to get up and go.  I admire her for that and it is something that is so rare in the world we live in today.  I love this feisty lady more than anything in the world.

YaYa's Chocolate Pie

Ingredients:

1/2 cup of sugar
2 heaping tablespoons of Hershey's Coco
1 tablespoon of flour
2 cups of milk
2 tablespoons of vanilla flavoring
1/2 stick of butter
1 pie shell

Combine sugar, flour, vanilla, and coco in a medium pot over the stove.

Cook on low heat stirring constantly.

Once the sugar has started to melt, add in one cup of milk.

Keep stirring and take it to medium heat.

Add in the second cup of milk and keep on stirring.

Omg, your kinda working out cause your arm is killing you now isn't it?

Ok, once you see the mixture is beginning to thicken up some, add in the butter.

Keep on stirring until the chocolatey mixture is the consistency of pudding.

Pour the mixture into the pie shell and bake on 350 until the pie crust is golden brown.


If you are looking for me to say, "oh wait, add some pretty meringue on top" it isn't happening.  That is too complicated and I know your arms are sore from stirring that chocolate so your not gonna want to beat some egg whites either.

XOXO,

Katie

My Second Favorite Bar: Granola

Ok, it's freezing in Oxford, MS and I don't have class luckily.  If you know me, you know that when I'm bored I either cook, clean, or paint.  These moods just come and go and they don't typically last long.  We have a few basic staple goods around the condo to whip up a snack; granola bars! Except I have no clue how to make these.  I figured you need dry materials and something sticky to hold it together right?  I mean it can't be rocket science, can it?

So after like two weeks of going un eaten (is that even a word?), two granny smith apples found their life purpose today as the inspiration of this gypsy inspired granola bar.  I honestly just found things in the panty and threw them in there.

Important Info:
Let's be clear.  Sometimes I really don't measure things.  I know, I'm a screw up.  Whatever.  Feel free to add or subtract some ingredients as needed. (Like when you get to the part where you have to add the dry to the wet ingredients and you're all like "Ummm this isn't enough honey.")  Just wing it!

Gypsy Granola Bars

What you will need:

Dry Ingredients:
2 cups of old fashioned oats
1 cup roasted almonds 
4 graham crackers 
2 green apples
1/2 cup brown sugar

Wet Ingredients:
1/2 teaspoon vanilla
1 1/2 cups honey
1 cup of peanut butter
4 tablespoons of butter

Preparation: 
Cut apples into small bite size pieces
Break graham crackers into small chunks
Roast almonds (I just threw mine in a skillet on the stove for a few minutes)
Grease 9x11 glass dish

Combine all dry ingredients in a large bowl.

On the stove, combine all the wet ingredients on low heat until it creates a smooth runny mixture. 

Take the mixture off the stove and pour over the dry ingredients in the bowl.  

Toss everything around until the dry mixture is coated.

Spoon the granola bar goodness into your greased pan and bake on 325 degrees for 20 minutes

You are done you domestic rockstar!

Let the bars sit out until they start to harden and then cut.


I would say to store these bad boys in a sealed container and maybe separate with wax paper. 



Let me know what you guys add to your recipe?  How did they taste?  Leave me a comment and let me know what you think!


xoxo,

Kate