I'm excited about this new opportunity. I have missed being in school, and I am writing now more than ever. I will be close to my grandmother, the sweet woman who loves baking even more than I do, and we will once again be in a city that is thriving culturally. The music scene in Austin is enough to make us both giddy, but Ryan especially is excited about being around so much musical creativity.
We will dearly miss our friends and family in Colorado, but we know that this next transition will open up many doors for the both of us. We anticipate growth, change and inspiration. I hope you all will continue to follow my blog this summer and into the next year.
But back to my pie...last night, after a very long day, I sat at our kitchen table with my head in my hands, and I thought, "I'm done making pies". I'm not sure what had come over me! Perhaps the exhaustion of cleaning and moving was just too much (oh yes...we are moving into a new duplex in Colorado Springs this week for the remainder of the summer). But after I let myself dwell on the thought of not baking...I realized that a pie was EXACTLY what I needed. So sure enough, I rolled up my sleeves and began baking, and within a couple of hours, I found my spirits had lifted and my mood improved.
White Chocolate Pie with Blackberries
1 Fully baked graham cracker or single pie crust
1 12 oz package of silken tofu
1 12 oz package of white chocolate chips
1 tsp vanilla
1 dozen blackberries or other seasonal berries
1. If you haven't already done so, bake your pie crust. Allow to cool completely.
2. Using a microwave safe bowl or a double boiler, gently melt your white chocolate chips, making sure to stir often. (I microwaved in 30 second increments, stirring after each).
3. Pour melted chocolate into a blender and add tofu and vanilla. Blend until completely smooth.
4. Pour into prepared pie shell and decorate with cut berries. Allow to cool for 3 hours or overnight.