Valentines Day – there are so many hearts and the color red is everywhere.
As a single person I don’t care for Valentines Day, it doesn’t put me into a low where I question why I’m single or where I’m going wrong in the romance department.
Most of the time it doesn’t faze me, other than when I watched the episode recently of New Girl with the Nick and Jess kiss, it put me into a week long depression, seemingly that kiss changed a lot of people’s lives.
With the New Girl depression out of the way, I’m back to enjoying the single life and all the bonuses that come with it. It’s something everyone should embrace when given the circumstances.
And let’s be honest if couples only spent one day a year making time for each other then relationships and love wouldn’t be something we strive to keep for a lifetime. Relationships are so much more then one day of red roses and boxes of chocolate.
In my Valentine’s conversation’s this week, I came to talk about how did the heart symbol become so big, our real hearts don’t even look close to that. Then one of my friends stated how it looks like two heads leaning on each other and that’s how the symbol became an icon.
I pondered this while at the wedding I went to on the weekend, in the marriage vows each person places a ring on the other’s finger. To me the circle symbol is the real symbol of love. A circle never ends, connected at polar ends and yet a harmonious shape.
So to symbolize that, I made pie, a simple pie that anyone can make and enjoy, with not a heart in sight.
Recipe by Roamingtaste
Serves 6 (or 3 couples)
1 1/2 cups graham crackers/digestive cookies, crushed
85 grams/3 ounces butter, softened
2 tablespoons icing/confectioner’s sugar
Dash of salt
120 grams/4.2 ounces dark chocolate, roughly chopped
50 grams/1.7 ounces butter
1/3 cup icing/confectioner’s sugar
2 medium eggs
Preheat the oven to 180°C/350F and line the base of a 15cm/6in cake tin.
Combine the crushed cookies, softened butter, sugar and salt and press into the base of the cake tin.
Place in the oven for approximately 15 minutes or until lightly brown.
Remove and allow to cool.
In a double boiler, place the chocolate and butter over low heart. Stir consistently to avoid burning. Once melted, remove from the heat and stir in the confectioner’s sugar.
Beat in one egg until thickened and well combined and repeat with the second egg.
Pour into the pie base and place in the oven for 40 minutes or until slightly jiggly only in the center.
Remove from the oven and allow to cool fully.
Place the marshmallows in a bowl and microwave for 40 seconds or until melted. Stir and spoon on top of the pie.
Preheat the broiler and place in the oven and broil on high for 3 minutes or until lightly browned on top. Or alternatively use a blowtorch over the top.
Remove from the oven and allow to cool for 10 minutes.
Slice and serve.