Guess what? It’s my third blogiversary!
I really cannot believe I’ve been doing this for three years. It has flown by.
I’ve made a lot of really awesome treats, “met” a lot of amazing other bloggers, and learned a hell of a lot about photography. Although I’m positive I have a lot more to learn.
I’ve also learned blogging isn’t my one true passion in life. I like it, but writing is where my heart is. I feel like I am making good progress there too, so that fills me with hope.
To make my blog more representative of me, I am going to try to incorporate more fashion posts. While I do like to bake, it’s not something I do all the time. However, fashion is a huge part of who I am, and I would like to share more of that with you.
Don’t worry the recipes will continue, just with more of a balance. Because one other thing I’ve learned is that blogging shouldn’t feel like a job … especially if it doesn’t pay like one.
In the tradition of my blogiversary, I have made a fun pie for you today. A Brownie Pie. I didn’t want to make a giant pie and all of that crust, so I whipped up this easy to make pie.
It is fudgy and the perfect quick and easy dessert to make when a craving strikes without notice. I made it with carob powder, but feel free to use your favorite cocoa powder. It may look a little unassuming, but it is jump up and down, have a dance party in the middle of the kitchen good. Seriously, one bite, hot out of the oven, and I was in love with this gooey, molten goodness. This is definitely blogiversary worthy.
I say forget the slices, just grab a fork, maybe a scoop of ice cream, and dig in. It is a celebration after all.
1 ½ cups granulated sugar
1 stick unsalted butter, room temperature
3 large eggs
2 teaspoons vanilla extract
½ cup all-purpose flour
1/3 cup carob powder
½ cup carob chips
Preheat oven to 325 degrees F. Butter an 8 or 9 inch round pie plate.
In a large bowl, cream butter and sugar until light and fluffy. I did this by hand, but a hand or stand mixer will work as well. Beat in the eggs one at a time, as well as the vanilla.
Stir in the flour and carob powder until just combined. Stir in the carob chips until distributed.
Pour batter into the prepared pan and smooth into an even layer. Bake 35-40 minutes until the top is set and a toothpick inserted in the center comes out with a few moist crumbs. Serve warm or room temperature. Pie may be stored in an airtight container at room temperature for up to 3 days, or frozen, wrapped in parchment and foil and placed in a zipper bag for up to 3 months. Thaw at room temperature for about an hour or in the microwave for 30 seconds.
Recipe adapted from Love and Olive Oil