I’ve been cooking a lot more than usual these days; this is wonderful for me because the weather here in Atlanta is starting to turn and it means I want to be inside more, or outside when it’s cool enough. This past week I tackled making a pie and then made a super simple delicious healthy meal for my folks. (They’ve been in town for the past few days. They’re the best people ever.)

The LSC says he’s noticed that I’m really getting my groove on, baking-wise. I don’t know if this chocolate pie—heretofore known as “Happiness Pie”—really qualifies as baking, but it does qualify as dessert. The recipe was easy-peasy, and while I don’t always gravitate towards easy-peasy, I don’t mind knocking out a dessert that I can make on an idle afternoon. And before you wonder, no, I rarely keep the sweet stuff at the house; it usually goes to work for the workmates or, in this case, for my dad Jack’s wicked sweet tooth. Give the man a cup of coffee and a slice of pie and he’s happy.

All you need is love...I mean, ingredients.

And the reason why the LSC and I are calling it Happiness Pie can be fully explained here.

The only caveat I can give about the pie is that it called for the use of uncooked eggs. If you or anyone in your family are a bit squeamish or have compromised immune systems, please use pasteurized eggs. You can find them at any local store.

Marvel at its fudgy soul!

Happiness Pie

2/3 cup butter, room temperature

1 cup granulated sugar

3 eggs

2 squares unsweetened baking chocolate, chopped

1/3 cup semisweet chocolate chips

1 9-inch graham cracker crust

With an electric mixer (I don’t own one, so I was a tough girl and did it by hand), cream butter and sugar until light and smooth. Blend in eggs, one at a time, stirring well after each addition. Melt both chocolates in the microwave until almost melted and stir until completely melted and smooth. Drizzle into butter mixture until completely combined. Scrape down bowl and beat to incorporate ingredients. Pour into crust and chill for 3 to 4 hours.

So basically you're eating frosting.

Onward to savory! My parents love it when I cook for them and really I love to cook for anyone. But my mom and I are both fairly conscious of what we eat, yet we aren’t dieters.

The following recipe is perfect for a light lunch or a light dinner. You can eat it with crackers or you can put it on some mixed greens for extra nutrition. It may be the last of the summer-type recipes on the blog for a while, but you never know because heavier foods may send me over the edge in a few months. Ah, savory and sweet, they surely can’t be beat!

Colorful salad on a colorful plate!

Tuna-Chickpea Salad

2 6 oz. cans tuna packed in water, drained

1 15 oz. can chickpeas or white beans, rinsed and drained

1 cup cherry tomatoes, quartered

1 green, red or yellow pepper, seeded and chopped

1/3 to 1/2 cup balsamic vinaigrette

In a serving bowl, flake tuna. Add chickpeas, tomatoes, bell pepper and 1/3 cup dressing. Stir to combine. Season with salt and pepper and add more vinaigrette, if necessary.