15.Jun.2009 Leftovers never tasted so sweet

If you had known me a few years ago, you would have noticed that throwing things away was never an issue.

I believe aliens abducted me and took care of my evil, wasteful ways, and now I cannot stand to get rid of anything anymore.
(I am only kidding with the alien bit. Unless you were planning on sending Mulder to, uhm, investigate. In which case, I am so not joking.)

The only food that will find its demise in this household is the one that’s growing the village of Mold and its very own populace, or that is simply burnt beyond recognition.
Okay, if it’s really, really unsavory, I cannot say it will be saved either.

But, if your cake is underbaked? Your brownies too mushy? Muffins too dry or crumbly? Don’t make a beeline for the trash!

The cake pictured here is probably one of the tastiest recipe-less ones I’ve had. Well, I have the recipes for everything, separately, but it’d look like the longest instructions ever to type it all up. I’m still thinking of recreating it in simpler steps, because it’s just that good. Not to toot my own horn. Toot?

It is composed of an underbaked blueberry cornmeal cake, and has a crust made of too-dry coffee cake, combined with a tablespoon each of agave and coconut oil.

All there is to do is press down the crumbled coffee cake preparation into a prepared pie plate, top it with crumbled blueberry cake mixed in with a few tablespoons of juice, orange juice in this case, and press that down gently too.

It is then self-frosted with a liberal amount of thick smoothie made of fresh orange juice and strawberry ice cream, then baked for 45 minutes in a moderate oven.

I know the instructions are rather vague, but all I’m saying is: don’t throw anything (safe for consumption) away.
Get your creativity roaring and turn something iffy into something so good, people will wave dollar bills at you in order to get the recipe. And then you can turn to them and go “Nanner nanner nanner”, because there is no set recipe for it.
How’s that for fun?

The filling for the pie pictured at the bottom of this post was made of a too-moist apple cake, combined with granola, and topped with roasted apples. The crust was a partially baked spelt pie shell.
The whole thing spent about 45 minutes in, again, a moderate oven.
It now tops the list of favorite apple pies. Ever. Both the husband and I wept when the last slice was gobbled up.
Please don’t tell him I said he wept over a piece of pie, eh?

Happy Monday, and see you later for a bona fide recipe, at last.