Four Layer Angel Strata Pie

Four Layer Angel Strata Pie
2 deep dish pie crusts
2 eggs, separated
1/2 t vinegar
1/4 t salt
1 t cinnamon
1 c sugar, separated
2 c chocolate chips
1/2 c water
2 c heavy whipping cream 
1/2 t vanilla

1. Bake pie crust as directed.
2. Preheat oven to 325*.
Layer 1 - Meringue
1. Whip egg whites (save yolks and set aside in refrigerator) until foamy; beat in vinegar, cinnamon, and salt.
2. Gradually beat in 1/2 c sugar and whip until stiff.
3. Spread half of the meringue over the bottom and sides of each crust.
4. Bake for 15 minutes, until raised and slightly brown. Refrigerate for about 15 minutes, or until completely cool.

Layer 2 - Hard Chocolate
1. In a microwave-safe bowl, mix chocolate chips and water. Microwave for about 2-2 1/2 minutes, stirring every 30 seconds, until smooth.
2. Spread 1/4 of the chocolate into each of the pie crusts; refrigerate 10 minutes until layer is crisp.
3. Stir egg yolks into remaining melted chocolate and set aside in the refrigerator.

Layer 3 - Whipped Cream
1. Whip heavy cream until it starts to firm up; beat in vanilla and remaining sugar.
2. Once whipped cream has thickened, spread 1/4 of it into each pie; refrigerate at least 10 minutes.

Layer 4 - Chocolate Whipped Cream
1. Pull melted chocolate out of the refrigerator and mix in to remaining whipped cream; spread 1/2 of chocolate whipped cream over each of the pies.

2. Chill pie, uncovered, for at least 4 hours before serving. After 4 hours, cover pie.
Pies will keep for up to 4 days, covered in the refrigerator.

Bacon and Asparagus Carbonara

My variation of this recipe.

Bacon and Asparagus Carbonara
6-8 c water
1 t salt
2 large eggs
1 c Parmesan cheese
2 T olive oil
1 lb bacon, coarsely chopped
13.25 oz (or about .75 lb) spaghetti
1 bunch asparagus, cut into .5-1 inch pieces
4 cloves garlic, minced
pepper and garlic salt to taste

1. Pour water and salt into a large pot and turn on high to boil.
2. Mix eggs and cheese in a small bowl; set aside.
3. Drizzle olive oil in a large skillet set on medium-medium high heat; sprinkle bacon into skillet and cover to cook, stirring occasionally.
4. Once water has boiled, add spaghetti and cook until just al dente; add asparagus and continue to cook for one minute.
5. Drain pasta, reserving 1/2 cup of water to the side.
6. Return pasta to pot and stir in egg/cheese mixture.
7. Drain bacon grease; add garlic to skillet along with 1/4 cup of pasta water. Cook for one minute; turn off heat.
8. Slowly stir pasta/asparagus into bacon/garlic skillet, mixing well. Add more pasta water for desired consistency. Add garlic salt and pepper; serve.

Cream Cheese Frosting

Cream Cheese Frosting
1 block cream cheese, softened
1 stick butter, softened
2 c powdered sugar
1 t vanilla

1. Cream together cream cheese and butter, slowly add powdered sugar, and then stir in vanilla.

This will make enough frosting for a 9x13 cake or about 18 cupcakes.

Grad Cap Cupcakes

Grad Cap Cupcakes
Cupcakes
Frosting
Reese's Peanut Butter Cups
Dove Chocolate Squares
M&Ms (mini work best, I used regular)

1. Place frosting in a piping bag, or a piping bag.
2. Place Reese's cups face down on parchment paper. Dab a little bit of frosting on each cup; lay chocolate square on top.
3. Pipe two tassel lines of frosting coming from the middle of the "cap"; place M&M where the lines meet.
4. Let the grad caps chill in the freezer (or fridge) while you frost the cupcakes [this will cement the chocolate together and harden the tassels].
5. Top each cupcake with a grad cap and serve.

Please excuse the frosting job on this one. It was a long day...