Plant-Based Veggie Pot Pie With Biscuit Topping

So you can see that we’re up to our necks in perfect Fall scenery around here, but the time has come to start thinking about what I’m going to do for Christmas decorating this year..

5 oz of good bittersweet chocolate finely chopped.2-3 tablespoons of balsamic vinegar.

Preheat your oven to 325.. Whisk the egg yolks, 1 tablespoon of the sugar and the salt together in a bowl..In a pot over medium heat, mix together the cream and milk and the rest of the sugar.Bring it up to just a simmer and then take it off the heat.

Add the chocolate in and stir it around to melt it, then add in the vinegar!.Whisking constantly, slowly add the chocolate mixture to the egg yolks until everything is combined nicely.. Pour the mixture into the baking dishes of your choice, cover them all tightly with foil, and place them in a larger baking dish or tin.

Fill the larger dish with water so it comes about halfway up the sides of your smaller dishes holding the chocolatey goodness.. Bake for about 30-40 minutes or until the pots de creme are set, but kind of giggle evenly when you bump them.

They will probably look like they’re not quite done, but they’ll be fine!.A tutorial on that project is coming soon!.

Now we have some wall art!.Here you can see how it looks with the wall color and the.

beadboard ceiling.Crown molding coming soon!.