Savory for My Savior: The Last Indulgence

Hi, I'm Molly...and I'm a sugar addict.

There, I said it.  Step one of Alcoholics Anonymous: check.  Except, my addiction is to sweets—to breakfasts where one might ask, "would you like a side of pancakes with your syrup?", to the corner piece of cake with the biggest frosting rose,  and to brownies and blondies at any time of day, in lieu of any meal.

You see, Buddy and I adhere to the same dietary guidelines, sans candy corn.  In my own food pyramid, syrup would probably take candy corn's and the right half of candy's place, making for a sailboat-shaped section (an entire half of the triangle) devoted entirely to the consumption (and utter enjoyment) of syrup. 

Only, syrup isn't what I want to give my devotion to.  In fact, I don't want to devote myself to a what at all.  I want, above all, to devote myself to a who—not a thing, not a cause, but a man.

As a Christian, I have been anticipating the upcoming Lenten season beginning next Wednesday, praying and pondering about what The Lord might have me let go of.  Though I  believe that it is grace that saves and sanctifies, not fasting or self-denial (pardon my Christianese), I feel that both exercise our spiritual discipline and give us a better picture of and focus on Jesus (Here is a brief article that explains a bit more.)  In the past, I have given up habits and small addictions (visiting certain websites  and other time-suckers), using my newfound time to pray and read scripture.  

Now, I've always had a sweet tooth, but only recently did I realize that I am a sugar-addict.  It happened whilst lying in bed, between consciousness and sleep (the location and time wherein my most brilliant ideas are had).  For the purposes of this blog, I had been attributing and excusing the copious amount baking occurring in my kitchen as "homework"— entirely necessary for the fulfillment and success of my college education! 

But I could only lie to myself for so long.  It had gotten out of hand!

So, with Ash Wednesday just a week away, I carefully chose this decadent pie as my last indulgence before beginning slowly to wean myself from sugar.  Although I only have seven days to cut back, I decided I'd rather ease into it than encourage "Fat Tuesday" where I would gorge myself on all-things sweet until 11:59pm and then kick my addiction cold turkey when the clock twelve.

I tell you this not because I want to impress you with my forty day fast from sweets, but to strengthen my resolve by having a place and people to be accountable to.  

So, for the duration of the Lenten season (and consequently, this class), I will be cooking and eating only what is savory.  Any desserts I post about in the future were made, photographed, and consumed in the past—I wouldn't tempt myself when things look as good as this does!

My final dessert, this pie, is one of my family's favorites.

Like a textbook used to prop a window, eating utensils, scissors, and remote controls also serve multiple purposes!

Raspberry Butterfly Pie

Bake pie shell (I made a chocolate crust found here, but highly recommend Marie Callender's deep dish frozen pie shell. An Oreo, graham cracker, pretzel, or other cookie crust would probably be Rachael Ray "yum-o!" status, as well.)

For cream filling:

     8 oz. cream cheese (softened to room temperature)

     1 C. powdered sugar

     1 C. cool whip (I made whipped cream instead using this recipe.)

Mix the ingredients above and spread into the cooled pie crust.

For topping:

     4 C. raspberries (I've also tried peaches, mangoes, strawberries, marionberries,       blackberries, and huckleberries, and would recommend any combination of them. I usually use less than five cups—half is plenty—since berries are expensive and using the amount called for creates a beehive of a mound requiring precarious arrangement and much patience.)

For glaze:

     1 C. raspberries, mashed 

     1 C. sugar

     3 Tb. cornstarch

Cook in saucepan until thickened (about 10 minutes) and let cool slightly. Pour over raspberries. Chill before serving (if you can).

This was my first time making pie decor, and I used this tutorial.