happy birthday to me

I apologize for my absence. Except not really because it’s my birthday so I don’t have to say I’m sorry. I was preparing for my move—>moving to Baltimore—>surviving the hurricane. Which was actually just a rainstorm in Baltimore, but the hype was fun.

As was the bar crawling in rain gear. Practical and fashion forward.

This is my new stomping grounds!

I brought down my new food processor, hand mixer, knife set and measuring spoons (totally normal things to ask for for your 22nd birthday) and I’m sure I’ll continue to purchase extravagant kitchen appliances that are outside my budget. I’m missing some of my kitchen equipment from home, and of course my token taste tester, Kevin. He will be devastated when he finds out he missed this.

Maybe it’s not normal to make your own birthday cake, but I wanted to. And of course I consulted How Sweet It Is to come up with something yummy to stick candles in to share, and it didn’t disappoint. I’m glad I have friends here to eat slices with me a) because it would be especially sad if I made my own birthday cake and ate it alone and b) I totally could eat the entire thing and deal with the nausea that would follow.

I followed the recipe exactly and it turned out delicious- all the best qualities of a s’more. Graham cracker crust, smooth chocolate and toasted marshmallows on top. I used about 1 1/4 cups semi sweet chocolate chips for the filling, and I sliced the marshmallows into thirds so that that layer wouldn’t be too thick. I arranged them in concentric circles and giggled to myself about Rachel sticking one up Monica’s nose during Thanksgiving preparations. Everything has a Friends reference.

It was the perfect birthday dessert. I’ve been excited about it for like three weeks and was panicking today that the grocery store wouldn’t have everything I needed, since everyone thought Irene was the apocalypse and stormed the supermarkets for bottled water and canned goods. I’m not sure why I was concerned that the city of Baltimore would also be emptying the stock of heavy cream and marshmallows.

You don’t need to wait for a birthday to make this. Eating it would make any day special.

Don’t put the candles in though, that would make you a loser.

Now I’m preparing for the VMAs and having first-day-of-school jitters. I need to pick out my outfit and organize my notebooks. Scary stuff. Good thing I have the rest of the pie to ease my fears.

S’Mores Pie

from How Sweet It Is

1 3/4 cups graham cracker crumbs

1 1/4 sticks melted butter

1 cup heavy cream

1/2 cup milk

1 1/4 cups chocolate chips

2 tbs sugar

1/4 tsp salt

2 eggs

marshmallows

Grind graham crackers in your super cool new food processor. Mix with the melted butter until they stick together. Press into a pie plate until a somewhat even layer on the bottom and sides is formed.

Heat the heavy cream and milk on the stove until it starts to bubble around the edges and you see a skin form (gross). Turn off the heat and stir in your chocolate until it melts. Add the sugar, salt, and eggs and continue stirring until it thickens.

Pour it into the crust and bake at 325. Mine took about 25 minutes to firm up- if you shake it a little it will jiggle but it’s definitely not liquid anymore.

Slice the marshmallows in thirds and arrange them on top. Stick it back in under the broiler until they’re nice and puffy and toasted to your desired golden-ness. Usually when I roast marshmallows I set them on fire and eat the black part but I didn’t think that would be aesthetically appealing.

Let it cool on the counter and then stick it in the fridge. Mine sat in there for probably 2 hours or so (are you proud of my self control?) and I was able to cut it cleanly into slices. And then messily shove it into my face. Who cares? I’m the birthday girl.

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