A real strawberry pie

I came home from work on Wednesday, and was delighted to discover that my roommate had cooked. Now I understand a bit of what it was like to be a 1950s husband. It was wonderous! The food was tasty and delicious.

But I'm here today to talk to you about the pie. He made strawberry pie, using berries he'd picked up at the farmer's market. Unlike my pie approximation, his was truly a pie, and even used some of the damnable graham crackers! (Yes, they persist. No, I don't want to talk about it)

I have no recipe to share, just a pretty picture of pie, one that was much more coherent than my own. Oh, and for the record, I'm team cake.

Peanut Butter and Chocolate Bars

The damnable graham crackers strike again! I made these last week, before my approximation of pie. They were extremely delicious, and fattening in ways I'd prefer not to think about. In my quest to use all of the graham cracker crumbs, I might turn my roommates in to 300 pound bouncers. Which, for at least four of us, would significantly up our income, so I guess they shouldn't complain.

And the bananas in the background prove that we do keep healthy options around. I swear. It's not my fault if the folks passing through the house choose peanut butter and chocolate over bananas.

These bars require no baking. If I were ambitious, I'd temper the chocolate, but I don't see a reason to go through all that fuss with generic supermarket brand chocolate chips. So plain melting will do. Also, the original recipe called for a cup of butter, which I think is gross.



Peanut Butter and Chocolate Bars

Ingredients:
1 cup creamy peanut butter
1 1/3 cup powdered sugar
2 1/2 cups graham cracker crumbs
12 oz chocolate chips

Directions:
Heat up the peanut butter in the microwave, then stir in the sugar and graham crackers. The mix will be a bit crumbly. Spray a 9x13 pan with non stick spray, then press the peanut butter mix into it. Stick the whole shebang in the fridge while you do the next bit.

Place the chocolate chips in a microwave safe bowl, and melt them. It took mine a minute thirty, taking time out to stir and such so they didn't burn. Once it's mostly melted, take the chips out and keep stirring till it's nice and smooth. Take your peanut butter out of the fridge and pour the chocolate on top. You'll need to smooth it with a spatula. Chill them in the fridge for a few minutes, then cut them while they're still warm. This will save you frustration later, I swear.

The only suggestions I have are that 12 oz of chocolate chips really isn't enough. I'd suggest going for a full pound. It was noted that they were a wee bit dry, so some more peanut butter wouldn't be a bad idea.

And seriously, I'm stumped with the graham crackers. Anyone have any suggestions about how to defeat them? They sit on the counter, the everlasting 5 pounds of them, taunting me.

Knitting and sewing posts next week.