Remember me? I know... I've been super bad. I hope you'll forgive me. And maybe even be proud.
Cuz guess what? I got a job!!!
Yep! Pretty much as soon as I got back from hanging out with Jenny before she was deployed, I found myself applying, interviewing, and getting said job. Awesomeness, FTW!
Buuuttttt it turns out that working can be kind of exhausting. I sorta forgot about that. Don't worry though. I got my groove back. Just like Stella.
I can tell you guys totally missed me.
Mooooving on! Crack Pie.
Okay, I'm done. But it needed the emphasis. That's how freaking amazing this pie is. It's currently haunting me from my fridge. Come onnnnn, willpower!
This is the.best.thing I have made for Milk Bar Mondays. And that's saying a lot! I would describe this as a caramel pie in an oatmeal cookie crust. Oh yeah. Total amazeballs.
Surprisingly, it's not incredibly involved or complicated. Seriously! The recipe does call for a funky ingredient called corn powder. After trekking around to every Whole Foods in L.A. and finding that they were all out of freeze-dried corn to make the corn powder, I decided to just use cornstarch, and it worked perfectly.
I am begging you to make this. More like demanding. Because I can. And because I'm bossy.
Since Meagan is the host this week, please go visit her at Scarletta Bakes for the recipe. And don't forget to say hi to the rest of the Milk Bar Monday girls and check out their takes on the Crack Pie!
Audra at The Baker Chick