By Linda came Tuesday with a bag of apples from an orchard trip she had taken with her sister. She handed me the bag and said "Kate. Make something with these. Baking will help you." Linda is right about most things. I made an apple crisp that night after the kids were in bed. I had not baked a dessert since before Sean died. The smell of the butter and the oats and the cinnamon filled the kitchen. I cried for ten minutes standing at the counter. Then I finished the crisp. It came out well. Liam had a serving with vanilla ice cream for breakfast Wednesday (I allowed it; this is a household in transition). He said "Mommy this is good." I said "thank you, Buddy."
Liam had a rough Thursday at school. He cried during lunch — Mrs. Patel said the trigger had been unclear, he had just started crying and not been able to stop. She had sent him to the school counselor, Ms. Russo, who had been wonderful with him and who suggested we might want to set up some sessions. I said yes. Liam is five. He has lost his father. He needs support beyond me. I am not naive about this. I have scheduled a first session next week.
Nora had a great week. She painted her fingers blue at preschool (accidentally, according to the teacher; I am skeptical) and came home with her hands blue up to the wrist. It took two baths to remove. She declared herself "a painter." She is three and a half. She has an identity.
I worked on NP coursework for the first time since August this week. Just readings. I am not back in classes until January. But I read for an hour Thursday and an hour Friday. It felt like using a muscle that had been asleep. It woke up slowly. I am going to keep using it.
Linda was right — baking did help. And once I started, I couldn’t stop thinking about what else I could make that Liam and Nora would eat with their whole hearts. This s’more pudgy pie is for them. It’s the kind of dessert that requires almost nothing from you and gives a lot back — gooey, warm, finished in minutes. On a week when Liam cried at lunch and Nora came home with blue hands and I read a textbook for the first time in months, simple and sweet felt exactly right.
S’more Pudgy Pie
Prep Time: 5 min | Cook Time: 10 min | Total Time: 15 min | Servings: 2
Ingredients
- 4 slices white sandwich bread
- 2 tablespoons butter, softened
- 4 tablespoons chocolate-hazelnut spread (such as Nutella)
- 1/2 cup mini marshmallows
- 2 tablespoons graham cracker crumbs (optional)
Instructions
- Prepare the pie iron. Preheat a cast iron pie iron (or stovetop sandwich press) over medium heat or low campfire flame for 2 minutes. Lightly grease the inside of both plates with a small amount of butter.
- Butter the bread. Spread softened butter on one side of each bread slice. These buttered sides will face outward against the pie iron.
- Assemble the filling. Place one slice of bread butter-side-down into the pie iron. Spread 2 tablespoons of chocolate-hazelnut spread over the bread, then scatter 1/4 cup mini marshmallows evenly on top. Sprinkle with 1 tablespoon graham cracker crumbs if using. Top with a second bread slice, butter-side-up.
- Cook the pudgy pie. Close and latch the pie iron firmly. Cook over medium-low heat or campfire coals for 4—5 minutes per side, until the bread is golden brown and toasted and the marshmallows are melted inside. Rotate as needed for even browning.
- Rest and serve. Carefully open the pie iron (it will be very hot). Let the pudgy pie rest for 1—2 minutes before serving — the filling holds heat and can burn little mouths. Repeat with remaining ingredients for the second serving.
Nutrition (per serving)
Calories: 340 | Protein: 5g | Fat: 14g | Carbs: 49g | Fiber: 2g | Sodium: 290mg