Baking Life

A year that was awful, and a pie that wasn’t

December 29, 2016

The title of this post is perhaps a little misleading in that I don’t actually categorize things by year. New Years Day, to me, is just another day. I don’t make New Years Resolutions. But for argument’s sake, because everyone else is talking about 2016, I’ll refer to it that way.

In a lot of ways, 2016 was really hard, for my family in particular. My maternal grandparents passed away within 6 weeks of each other. We watched them struggle and suffer and ultimately go, and we barely had time to breathe between the two. This kind of loss doesn’t just go away after the funeral. You’re not sad for a few days and then you go back to normal. There’s a mourning period and an adjustment period and then…life. Some days it’s easy. Some days you cry in the supermarket. It’s difficult to accept that this is the “new normal”.

Yes, 2016 had been tough. It’s been an emotional year full of sad firsts.

And yes, I am aware of what is going on in the world. I force myself to read news articles on domestic and international concerns to stay informed. This election was quite ugly, and American politics hasn’t gotten much prettier since November.

If I got all my news from Facebook, first off, I’d probably see lots and lots of fake news…but secondly, I’d be pretty sure that 2016 was the worst year ever because lots of celebrities died. It is sad. Some, even tragic. Certainly many were major losses to the entertainment community and our beloved franchises. But forgive me if, standing where I’m standing, this doesn’t make 2016 any number of expletives or exaggerations I’ve seen it referred to as. I’m not impressed.

Everyone, feel how you feel. Seriously, I’m all about people working through things for themselves and I hate when something is used as a stand in to try to invalidate people’s feelings or concerns (ex: just because something is a “first world problem” doesn’t mean it isn’t profoundly affecting your life right now). But as far as 2016 being THE. WORST. YEAR. EVER. Unimpressed.

I’m big on perspective. 2016 hit my family hard. However…

  1. Little Miss is doing well, her speech is progressing appropriately and it’s becoming more and more clear how very clever she is
  2. My nephew, adorable little Indy was born
  3. My brother got engaged to my high school bestie
  4. My mother and I both got involved in an interesting business and are doing well and enjoying the products
  5. My own little business, Seashore Design Studio, has come together nicely and my sales have been the highest ever (out of 10 years on Etsy with various shops), and I now have an amazing group of “fans” who support and encourage me
  6. My husband remains gainfully employed, with good health insurance
  7. We are all, for the most part, healthy
  8. I discovered the Outlander book series
  9. I got over my fear of my canning kettle and learned to make and can jams
  10. I learned to make red beans and rice and arroz con gandules (it was a good year for rice and beans around here, I guess)
  11. I’ve been able to do more charitable giving than ever before, thanks to my little business
  12. I have continued to learn, research and grow as a person

I have good days, and I have bad days; the kind where everything reminds me of people I’ve lost or I can’t stop thinking about the atrocities happening around the world. But also this year I’ve learned that dwelling will accomplish nothing, but action will. Donating, learning, educating, can make a difference. Giving back in ways big or small make a difference.

Be kind, be generous, make someone smile.

Speaking of smiles, you know what makes me smile? Chocolate. So I’m going to finish this post out with a little story about a pie I made yesterday, as well as the recipe.


Vegan Chocolate Pie

This recipe was based on the Chocolate Raspberry Coconut Almond Tart by BlahnikBaker (link to original HERE).

I had pinned this recipe on Pinterest, into my “Naturally Gluten and Dairy Free” board. Today is my husband’s birthday – we had originally planned to see my parents last night, and his family tonight; due to a bunch of people being sick, that changed. But I was thinking I needed to make a birthday cake 2 days in a row, and no way was I making the same kind of cake for both! So, I thought, I need gluten free and dairy free. I headed to Pinterest and found this recipe, and sure enough, I had everything I needed in the house.

My version is slightly different from the original, but all credit really goes to the original recipe. I wish I had thought of vegan ganache! It’s lovely. My version is a pie instead of a tart, and I changed the proportions a little out of necessity. But still. The crust is tasty with great texture, and the center is dense and chocolaty and sweet, nearly fudgy and delightfully smooth. And vegan and gluten free, which perfectly avoided the allergens I needed to steer clear of. I topped it with candied sunflower seeds and served it with strawberries and blueberries to break up all the chocolate.

Now I do need to note…I didn’t know chocolate pie was a thing before I read The Help. And that’s a real shame, because chocolate pie is amazing. Really, what a great idea. But now, I can’t make it, or even really thinking about it, without thinking about The Help. It was hard not to make any off color jokes last night.

But anyway!

Ingredients:

Crust

  • 1/4 cup unsweetened coconut flakes
  • 1 1/2 cup almond meal
  • 1/4 cup coconut flour
  • 1/4 teaspoon salt
  • 2 tablespoons coconut oil
  • 2 table spoons agave syrup (you can use maple syrup as well)

Filling

  • 1 cup coconut cream (canned or bottled)
  • 6-8oz semisweet chocolate chips (I had half a bag of mini chips, make sure they’re non-dairy if that matters to you)
  • 1 teaspoon vanilla extract
  • 3-4 teaspoons cocoa powder

Directions:

  1. Start with the crust. Preheat oven to 350 degrees Fahrenheit. Mix coconut flakes, almond meal, coconut flour (I assume another flour, gluten free or regular would act roughly the same) and salt in a bowl. Melt coconut oil and agave syrup then stir together with the other ingredients and mix well. Pat into the bottom of a pie plate (I used a glass Pyrex one) firmly, making sure the crust covers the bottom and goes slightly up the sides. Bake for 10-12 minutes until a little golden around the edges. Allow to cool somewhat.
  2. In a small saucepan, heat your coconut cream until it bubbles gently. Turn off the heat and add the cocoa and chocolate chips. Let sit a moment, then add vanilla and stir until smooth and even in color. Pour your awesome vegan ganache into the waiting shell, then pop it into the fridge for at least 2 hours to set.
  3. Keep cool until serving. Top with seeds, nuts, coconut flakes, some coarse sea salt or fruit (or serve the fruit alongside it, to keep extra moisture off the cake).

And that’s that! While the recipe originally seemed rather involved, it was actually fairly simple and quick.

So here’s to beautiful desserts, love and light and peace and giving, and a 2017 that doesn’t make people quite so miserable.

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