Friday night, we had B and I over for tofu "meatballs" with pasta and sauce, alongside chard and salad. Afterwards, we made banana "ice cream," with a little added cocoa powder and a snickerdoodle. We had gin (with lime, mint, mixed with sparkling water for a low-cal beverage) and wine, and after dinner, we played Rummikub, one of our favorite games. It was a delightful evening.
We scurried to clean up and went to bed. The next morning, I got up to run 12 miles with my running group, after which I invited any who wanted to stay in for breakfast, which L was sweet enough to orchestrate. We got home and saw this:
Tonight, we hosted potluck as well. Potluck had been on a bit of a hiatus with the busyness of the semester, so it was nice to kick it off for the summer. We grilled out and I made this pie:
This pie is lovely and special and decadent. It's the kind of pie where a tiny slice is plenty to leave you satisfied. (I just read somewhere that M&Ms are designed specifically to NOT leave you satisfied, so I'm happy to find a dessert that I don't immediately want to eat all of it.)
I may have ate a bit more than I wanted to this weekend, but it was nice to host people and spend more time socializing, and I tried to balance out eating more lightly, which seemed to work decently. The next few days will be a flurry of work and writing before I go on my trip next week, so this was the breather before the work of the summer kicks off.
But this pie may make a reappearance in my life...
Chocolate Espresso Silk Pie
(Adapted slightly from Chocolate Covered Katie)
- One 12.3 oz pkg. firm silken tofu (Mori-Nu works great--don't use not silken!)
- 2 tbsp cocoa powder
- 2 tbsp milk (I used unsweetened vanilla almond milk)
- 2 tbsp maple syrup
- 1 tbsp instant espresso powder
- One 10 oz package chocolate chips (I used Ghirardelli 60% Chocolate Chips--you could use less for a less intense chocolate)
- pie shell or ramekins
Prepare your pie/tart shell (if using--you could technically plop the filling into ramekins and call it good)--blind bake until done.
Melt chocolate chips in the microwave (stirring frequently and watching--you can burn chocolate in the microwave, I promise!) or in a double-boiler/bowl set over simmering water.
In a food processor, puree other ingredients until smooth. Pour in melted chocolate and blend until smooth and combined. Pour into shell or ramekins and chill (or eat immediately--it's pretty good).
I cut the tart into 16 pieces and that's plenty for me, though the more voracious of a chocolate eater you are, you might want a bit more. Enjoy the pie--it's super easy, reasonably healthy, satisfying for the chocolate-lover and sweet tooth, and infinitely adaptable. A delight!