Now that the holidays are over with and winter has REALLY set in – I’ve been having a hard time finding inspiration and energy…for anything! I have been trying to keep my spirits up, currently de-cluttering my studio room where I store all my props for the blog.

It’s a good idea to do a cleanse once in a while. I mean, how many shrimp cocktail dishes can one person possibly need? I have accumulated so many things over the last couple years at yard sales and the Op Shop, I didn’t even know what I had in there.

I came across a stash of some of my favorite cookbooks, cracked a few of the bindings, and felt instantly inspired to get in the kitchen. Which, I hadn’t felt in a while. It felt good. So, I went with it. And, this delectable Chocolate Chiffon Pie is what resulted from my efforts.

Chiffons are a rich, yet light and airy concoctions. Traditionally made by egg whites being beaten until stiff, then folded into a gelatin based mixture. In this case chocolate is the additive (although fruit chiffons are also divine), and it’s poured into a gingersnap crust and refrigerated until set.ย A dollop of fresh whipped cream on top, and a sprinkle of chocolate shavings finish each piece off just before serving.

Shoutout to Martha Hall Foose and both of her wonderful books (“Screen Doors and Sweet Tea” and “A Southerly Course“), which managed to light a fire in my heart and under my ass this week. Gonna try to keep it up, guys! Stay tuned.

Source: A Southerly Course by Martha Hall Foose