anniversary | blueberry slab pie

Blueberry Slab Pie

this post was created in partnership with Green Valley Organics.

yesterday: i loved you.
today: i love you.
tomorrow: i will love you.
all wishes, 11:11, eyelashes, blowing out birthday candles,
they revolve around you:
your health
your happiness
your safety
sometimes i say it out loud,
other times i yell it out,
and more often than not,
i act it out
and show it to you,
because i love you so.

blueberries are your favorite,
and you are my favorite,
so i stashed freshly plucked blueberries
in the freezer,
for this occasion.

happy anniversary sweet beloved,
i love you.

Blueberry Slab Pie

this post is sponsored by green valley organics. all thoughts and opinions are my own. the first time i discovered this product, i damn near cried. dairy can be in my diet again without any adverse impact. basically, they’re making my dairy dreams come true. thanks so much for supporting the sponsors that keep morestomachblog up+running, toot-free.

blueberry slab pie
makes 1 slab pie, for two hungry lovers

*note: our wedding favors were homemade blueberry-lemon jam that we had picked. this pie has the same flavor profile. it’s nice on its own, but with some vanilla ice cream, it’s divine.

pie dough:
2 cups AP flour
healthy pinch salt
1/4 tsp baking powder
10 TBL butter, frozen and cut into small pieces. i use green valley organics
1 container (8oz) cream cheese, frozen and cut into small pieces. i use green valley organics
4 tsp apple cider vinegar
3-4 tsp ice cold vodka

3 cups blueberries, i used frozen, picked from hybridoma farms
1/2 cup sugar
2 TBL cornstarch
1 tsp cinnamon
pinch salt
1 lemon, zested and juiced, plus more zest from another lemon but that’s optional
1 egg, lightly beaten
healthy sprinkle of sugar

to make dough:
in a food processor, add the flour, salt, baking powder, butter and cream cheese. pulse until the mixture is mealy. while pulsing, add the cold liquids until the dough forms. dump the mixture onto a plastic wrap, wrap tightly and fridge for at least 30 minutes.

when ready, divide the dough in two. wrap one of the halves and put in fridge. on a very lightly floured piece of parchment, on a clean surface, roll the dough out as thin and evenly as you can, try not to cry. you’re aiming for 12×12″ square. place parchment on baking sheet, and fridge.

repeat the rolling out steps with other half of dough. again fridge it.

meanwhile, preheat oven to 400F.

in a bowl mix together the frozen berries, add the zest, sugar and juice of lemon. mix it well. now add in the cornstarch to sop up most of the liquid.

crack an egg into a small bowl, whisk real quick and set aside.

from the fridge take out the ugliest sheet of rolled dough. that’ll be the base. very carefully spoon out the berries onto the dough. aim to keep about 1/2″ border around the edge. the berries had started to thaw so it was a tad juicy so i was careful with only spooning the berries and not the juice.

grab the other rolled dough layer. if you’re fancy, cut out designs to vent. very carefully transfer the dough over top the berries and seal the edges by pinching the two layers together, or using a fork to pleat them together.

brush the top with the egg wash and sprinkle with sugar

bake for 40-45 minutes, turning about half way. i did have to foil it part way through, and then taking off the foil the last 5 minutes.

cool pie before cutting.

serve as is or with ice cream.


Blueberry Slab Pie

previous anniversary sweetness:
chocolate tahini cake + rosemary infused buttercream – dairy free
6″ chocolate cake – vegan
meringue roulade with shaved chocolate and salty-sweet peanuts – dairy free

meringue roulade with shaved chocolate and salty-sweet peanuts

Meringue Roulade + Chocolate Shavings + Salty Sweet Peanuts

dear sweet dw:
today we celebrate 1,095 days of married life.
we don’t count days to boast,
but to be held accountable for
the Love Story we are writing together.
you know i was a shitty student
unless something was captivating to me,
and you, kind sir, are a being
i am most interested in.
i want to learn everything about you,
as you grow and evolve.
i remain ever curious about you,
and in our life together.
i commit to being your bestest student.
you are the gift that i never expected,
and i accept you with all my heart.

happy anniversary, sweet love,
let’s always have cake.

photo courtesy of luke eshleman & used with permission
photo courtesy of luke eshleman & used with permission

meringue roulade with shaved chocolate and salty-sweet peanuts
inspired and loosely adapted from yotam ottolenghi, also found in plenty more
serves 8, or in our case, just the two of us

*note: it was a dreary/wet day when this dessert was made, which made the meringue sticky. still very delicious.
humidity  cannot be fought.

4 large egg whites, at room temp
1 coconut sugar
1 tsp vanilla extract
1 tsp distilled vinegar
1 tsp cornstarch

1 cup chocolate bar, whatever your preference, shaved
1/2 cup crushed roasted peanuts
1/2 tsp kosher salt
2 TBL coconut sugar
So Delicious’ Coco Whip (alternative if you can’t get this product, skim the fat off of 3 cans of FULL FAT coconut milk and whip with 2 TBL powdered sugar until fluffy)

preheat oven to 325F. prepare a 13X9 rimmed cookie sheet with parchment paper.

in a stand mixer & whisk attachment, add your egg whites and whisk until frothy. add the sugar by the tablespoon-ful. you’re aiming for stiff, glossy peaks. add in the vanilla extract, vinegar and cornstarch and whisk until blended.

spread mixture on the parchment paper and with an off-set spatula spread it out until level.

bake for 30 minutes, a crust will form, but the meringue will be cooked. remove from oven and let cool in pan.

flip the meringue onto a fresh piece of parchment paper, and gently peel the lining paper.

spread however much of the coco whip you want on the meringue, it’s your party, you do what you want. i would say i used about a cup, and leave a small border around the edge. sprinkle with the shaved chocolate and salty-sweet peanuts.

from the long edge, and using the parchment paper to help, roll the meringue into a log. transfer to serving plate. chill in fridge for 30 minutes.

top the meringue roulade with even more coco whip and sprinkle with yes, even MORE chocolate shavings and salty-sweet peanuts. slice and serve.


Meringue Roulade + Chocolate Shavings + Salty Sweet Peanuts

3 years ago: diy wedding envelopes
2 years ago: chocolate tahini cake + rosemary infused buttercream
1 year ago: 6″ chocolate cake

a beautiful love – vegan carrot cake

for rc + dh.

with rc by her side (as well as a legion of ardent angel friends), dh is facing a battle with grace, humility and aplomb. to read more & help if you can, go here.

videos courtesy of mandy frye and john carnahan, and used with permission

doubled vegan carrot cake + cream cheese frosting
almond paste succulents and carrots, free-handed by my kitchen wench slash new living arrangement roommate nuria, but inspired by: cake central.

Vegan Carrot Cake + Almond Paste toppers008003

730 days later: anniversary

wedding pic

photo courtesy of luke eshleman & used with permission

darling love,
let’s always eat cake!

730 days down, infinity to go.

Chocolate Cake

6″ double chocolate cake
adapted from movita beaucoup

*note: i have a tendency to bake my cakes under, i like the fudge like consistency. however, for icing/frosting/decoration purposes baking the cake till done or just slightly over is best, as it will make the cake sturdier. for real, do as i say, not as i do.

Yields one 2 layer, 6″ cake

1 cup AP flour
1/3 cup cocoa powder
3/4 tsp baking soda
1/2 tsp baking powder
1/4 tsp salt
1 cup strong black coffee, cool
3/4 cup granulated sugar
1/3 cup sunflower oil
1 teaspoon chocolate extract

preheat oven to 350°F. grease + line two 6″ baking pans with parchment paper.

in a bowl add all the dry ingredients except the sugar, whisk to combine.

in a large mixing bowl, mix together the coffee, sugar, sunflower oil and chocolate extract until combined. add in the dry ingredients and mix until just combined.

divvy up the batter evenly between the two baking pans.

bake for 18-22 minutes (aim for the full 22 minutes). cool for a few minutes, then remove from pans, remove parchment paper, and cool completely on a wire rack.

chocolate frosting

2 cups powdered sugar
1/4 cup cocoa
healthy punch of salt
1/2 cup cream cheese, room temperature (i used Tofutti vegan cream cheese)

Sift together the powdered sugar, cocoa and salt and set aside.

in a stand mixer, beat the cream cheese until soft and fluffy.

add in the dry ingredients in increments, beating on low, until smooth and no lumps remain


Chocolate Cake

one year ago: chocolate tahini cake with rosemary infused buttercream

CMP : chocolate, marshmallow & peanuts ice cream


in our Real Life
it’s no secret that
woodberry kitchen is dw’s favorite restaurant.
i like it just fine,
(ahem. fine enough that we had our wedding there…)
but dw really likes wk.

they have this dessert
that is simply put:
so good that it made it on
The Best Thing I Ever Ate
so delicious that
we requested it for our wedding.
the recipe changes every so often:
i’ve had it with chocolate mint sorbet,
in the video malt ice cream is used,
it’s whatever ice cream flavor they have
and for me,
i can request it made dairy free
and that, friends,
is why i usually have one all to myself.
and then i stare longingly at dw’s too.

we made this version in preparation
of Ice Cream For Breakfast Day.
the marshmallow fluff recipe made an assload amount,
so that’ll be coming with us to the party
the ice cream base is vegan
and as such, we upped the chocolate flavor.
and the wet peanuts:
well. we used a combo of honey+water
though the first time we attempted it
it was all just honey and it solidified.


super chocolate ice cream – vegan
*note: i made the ice cream base less sweet than usual, because i knew it was being consumed with sweetened nuts and fluff. if eaten alone, i’d up the sugar amount to maybe 1/2 cup or even 2/3 cup.
**note: we used king arthur’s marshmallow fluff recipe, using honey instead of corn syrup, without the vanilla, and used organic, cage free, free range eggs
***note: the wet peanuts was just raw peanuts that were coarsely chopped, roasted in a dry frying pan and then doused in some water and smidge of honey

2 cans of full fat coconut milk
1/3 cup sugar
2 generous TBL cocoa powder, we used Scharffen Berger
1 cup semi-sweet vegan chocolate chips, we used enjoy life
2 tsps pure chocolate extract, we used Nielsen-Massey
1/2 TBL cornstarch

in a saucepan, heat the sugar with 1 1/2 cans of the coconut milk. don’t scald the liquid, you want it to be just warmed through and the sugar to dissolve and be fully incorporated.

mix in the cocoa powder, stir for a minute or two, just until the coconut milk is a lovely shade of brown. next add in the chocolate chips. you want the chips to melt and to be fully mixed in. it’s going to look all fleck-y as the chips melt, just keep a consistent stir. add in the extract.

with the remaining coconut milk stir in the cornstarch, then add to the hot liquid. mix thoroughly.

pour into bowl and allow to cool completely befor covering with plastic wrap. store in fridge over night.

when ready, pour into ice cream maker and churn according to machine’s directions.

to assemble, layer the wet peanuts and ice cream and top with marshmallow fluff. if you’re feeling fancy, you can make sugar shards and/or torch the fluff.


lan-devin-eng-00798photo courtesy of luke eshelman

other ice cream concoctions:
coffee chocolate chip ice cream – lactose free
peppermint chocolate chip ice cream – lactose free
spiced coconut pecan ice cream – dairy free, gluten free
strawberry ice cream + almond waffle cones – gluten free, dairy free