We are getting really close to baby time. Even though I am writing this a couple months ahead of time, this still feels close to baby time. I am doing lots of preparation for this birth but still feel kind of behind. We are still figuring out what to do with the crib situation…do we move the Fudgelet to a regular bed or order another crib for the baby? I am leaning towards new crib but the ones we like are pricey and maybe I am being overly cautious? I don’t know…and I still need to buy some other stuff for the baby, like a new baby monitor. Ours is fine…a bit buggy, but all of the video ones seem to have bugs and not last very long. Regardless, our current one is okay but probably won’t last much longer (hopefully until next summer or so when I plan on being done using it for the Fudgelet). By the time this post is live, I’m hopeful all of this will be sorted out and I can just worry about the stuff I can’t fully prepare for (when labor starts, how the Fudgelet will be when I’m at the hospital, how the new kid will handle newborn things, how we will handle two kid things…).
Today’s recipe is brought to you by a cookbook I received for my birthday. It was not something I had seen before, and the first recipe I opened to was for cooking kidneys. Hmm. It seemed not quite for me. But then, I flipped through it a bit more and found that almost all of the rest of the recipes were ones I wanted to try. I looked up reviews to see what people said, and someone mentioned these pies as being good. I decided to not only try them, but to double it and make some to take to a friend with a newborn. These were great because I froze the batch for her and was able to bake them fresh on the day she said she would like them. I also made a dessert from this book that I shared with her. She is a big Harry Potter fan, so I knew she would get a kick out of the recipes and the cookbook. But even if you’re not, these are still good pies. I added extra vegetables because that is how we roll. I also had enough extra pie crust and filling that I did a top-only pot pie with a pie dish for the extras. So many meals, and you can do the recipe in stages if you want, like I did.
A few things for this post…one, I had wanted to make these cookies but it seemed silly since I’ve already made Oreos before. But, it’s less silly when your husband loves Oreos. And all things involving Oreos. I’ve been to the Flour Bakeries (several times) but did not try this cookie there because, again, it seemed silly when I could eat so many other special treats there. I wish my stomach had been bigger…but the baby Fudgelet had taken up residence there. Soooo, then let’s move forward to the end of September when I made these cookies.
After finally getting savory soufflés the way I wanted them, I needed to master a chocolate soufflé. I was always so worried by them, and thought they would be very complicated. When I came across a recipe from America’s Test Kitchen, I was turned off by all of the steps. Surprisingly, Mr. Chocolate himself was the one with a recipe that was simple and something I could make ahead. Perfect!
I’m feeling in the mood for pie, I guess. First ham and cheese pie, and now a pizza pie…except this dish is not a normal pizza, so not a pie at all. Alas. Maybe next week I will share a chocolate pie I’ve been holding onto for awhile now.
Last year, my friends and I went to a big Mom/Baby Halloween party. This year, most of us weren’t attending the party because it was so crazy last year (lots of people, overheating babies in their costumes, meltdowns galore…). As it turned out, the Fudgelet ended up taking an epic nap (for him) that day, so we would have missed most of it anyway. Besides, K’s work had a trick-or-treating event the same afternoon, so we went to that one instead. (Had to show off the matching family costumes, after all.)
I made these two different ways. Well, really just one way. For the galettes, I split the dough in half and made two smaller ones that each fed two people. Then, I had doubled the recipe just to make more to freeze for later (super easy to do). I used the second batch of dough to make two more galettes. And then I had a problem…I had extra filling. So, I made a third batch of the dough and rolled it to make just a pot pie with it (single crust only). Just like with regular pot pies, K and I decided we are single crust folk. We loved the crust, don’t get me wrong, but the galettes were a bit more crust than we needed, and we wanted a bit more filling. You can decide what you want to do. The single crust pot pie was just as tasty, and a bit easier. You could still follow the same recipe below, just skip the forming galettes part, and just roll it as a single crust for a baking dish. I froze it and baked it from frozen. No issues, it just took a smidge longer.
Although the galettes are much prettier to look at.