Tag Archives: dessert

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photo use by permission from the-baker-chick.com
photo use by permission from the-baker-chick.com

I am all about making things easier.  I like good food, but only on special occasions will I pull out a "fancy" recipe.  And by "fancy" I mean a recipe that calls for more than 8 ingredients and takes two or more pages to explain.  Most days, I cook simple food in the simplest way possible.

Which brings me to these Strawberry & Cream Napoleans from The Baker Chick.

But first, let's talk about The Baker Chick herself.  Her name is Audra and I'm not sure how I stumbled onto her site but wow am I glad that I did! She makes the yummiest food and her site is just darling.  She's a NYC blogger with a passion for baking. You can read more about Audra here.

So back to the napoleans.... I have a serious, intense dislike for those strawberry shortcake "cups" that you find in the supermarket.  You know, the ones that are flat on the bottom, indented on top, dry as a cardboard box and have zero flavor. They should just call them Cardboard-cakes.  Dis-like.

I normally solve this problem one of two ways:  pound cake or angel food cake.  Sometimes I make my own but both can usually be found in the bakery section of my grocery store, right next to the cardboard-shortcakes.  I especially like to get the chocolate pound cake.  Ohhhhh, chocolate pound cake...strawberries...fresh whipped cream... that is good stuff.

But I'm always on the lookout for an update to my good 'ole standbys and I'm certain I've found it in this recipe.

Audra substitutes flakey, crispy puff pastry for the cardboard-cakes, layers it with strawberries and whipped cream then dusts it all with powdered sugar.  Since I'm pretty lazy when it comes to baking, I will use store bought puff pastry, a perfectly fine substitution according to Audra.  I always top my strawberry shortcake with a sprinkle of nutmeg so I'll add that as well.

Is your mouth watering?  Mine is!

Hop on over to the-baker-chick.com to see the full recipe!

We are in the full swing of summer, I hope you are eating fresh and yummy things!

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First off, sorry I didn't mention it sooner but Happy Fourth of July everyone!  I spent most of the day on the river and got fried.  

Photo Jul 04, 11 50 57 PM

As in, I don't remember the last time I got this burnt because I don't normally burn.  And yes, I put on sunscreen, several times, but it must of washed off in the water.  Lessons learned....

Secondly, again this week I'm sharing a recipe from "the vault".  I posted this recipe last year and it is perfect for these sultry summers we are having where the last thing you want to do is crank up the oven for an hour to make dessert.  Just a couple minutes in the oven to cook the pie crust and the rest is cooked right on the stove top in a flash.  I'm making 2 of these pies tomorrow: 1 for my Grandma's birthday and 1 for my dear friend Lynnie who gave birth to the darling-est little girl on Tuesday.  That deserves a pie!  

Sweet.  Tart. Floral. Berries are the perfect combination of those three tastes.  And when you pair them up with a crusty, salty, flaky crust you just might feel like you're in heaven.  Think I'm exaggerating?  My friends, I wouldn't steer you wrong.

I first saw a version of this recipe on  the site Rachel Cooks.  She made a beautiful, shiny blueberry pie that appeared to hold together remarkably well.  That is one thing about berry pies that has always bothered me; they tend to be runny and the filling dumps into the middle of the pie pan after the first slice is removed.  I have experimented with adding tapioca pearls to my berry cobblers with great success.   But those little pearls can be telling and can potentially cook unevenly and flour just makes the filling it murky but I knew there must be a way to incorporate some other thickener to get the results I was looking for.

After reading the full recipe I saw that she adapted it from a blueberry pie recipe by Baked Bree.   Again, she shows a glossy pie that held together quite well.

So after reading both recipes I concluded that the trick was indeed cornstarch.  A surprisingly large amount of it: 6 tablespoons.  I was a little hesitant to put that much cornstarch into my pie but then I realized, this filling is pre-cooked.  And you pour it into a pre-cooked pie shell.  Pre-cooking the filling allows the cornstarch to get even distributed and come fully up to temperature, allowing it to dissolve and thicken.  I was a tad wary that it might make my pie cloudy but if you look at their photos, it doesn't appear to have effected their results so what-the-hay, I would give it a try!
20120813-150604.jpg

20120813-150548.jpg

(Don't be confused by the sight of 2 pies below.  We had 2 family get-togethers that day so I went ahead and doubled the recipe so each gathering would have it's own pie.)

First things first, I had to get some berries.  The other 2 recipes call for all blueberries but I crave plump, juicy blackberries (or better yet boysenberries) this time of year, so instead I opted for a combo of fresh blackberries and frozen wild blueberries.   Off I went to a local farm stand to find some fresh blackberries.  5 miles down the road I found 7 full pints of the biggest blackberries I have ever seen.  I bought them all, even though I really only needed 4.  And yes, we ate them all.

Next in the order of things was to bake some pie crusts.  I shared that story with you earlier this week but you can click over here in case you missed it!

20120813-150734.jpg

About that time I realized I had not eaten lunch!  There was a brief intermission so I could whip up a fresh blackberry vanilla protein shake.  And eat a handful of berries.

While my pie crusts were cooling I worked on the filling which was as simple as throwing everything into a pot, stirring well till it boiled, stirring a few minutes more, then setting it aside to cool.

20120813-150746.jpg

I let the filling cool just for  bit then tossed in a few more whole berries for good measure, then poured it into my pie shells.  Into the fridge they went for a good 3-4 hours and then we devoured.  The filling stayed together beautifully and the flavor was intensely "berry".  The tartness of the blackberries rounded out the sweet perfume of the blueberries... ohhhhh, it was heaven.

The full recipe is below,  with my own changes.  I hope you can give it a try because it really was one of the easiest pies I've made and truly delicious.

Blackberry-Blueberry Pie

(adapted from Baked Bree)

Ingredients:

  • 1 precooked, cooled pie shell
  • 2 pints of fresh blackberries, plus 1/2 pint (optional); rinsed
  • 2 cups frozen wild blueberries (I use Wynan's brand)
  • 6 Tablespoons cornstarch
  • 1 teaspoon salt
  • 1 to 1 1/4 cup sugar (depending on the sweetness of your blackberries)
  • 1/2 cup water
  • 2 Tablespoons lemon juice (1 lemon)
  • 2 Tablespoons of unsalted butter

In a large saucepan, combine 2 pints of blackberries (reserving the 1/2 pint for later), blueberries, and cornstarch, stirring gently so as not to damage the blackberries.  After the cornstarch is evenly distributed, add the salt, sugar, water and lemon juice and turn the heat up to medium high.  Stirring occasionally, allow the mixture to come up to a soft boil.  Continue to stir for 2-4 more minutes, letting the mixture get thick and coat the spoon.  Remove from heat and add the butter, gently stirring to combine.

Allow the mixture to cool slightly then add the 1/2 pint reserved blackberries then pour mixture into your cooled pie shell.  Cover loosely with plastic wrap (just to make sure nothing falls into it) and set in refrigerator to cool for at least 3-4 hours before serving.

PS:  You might have a little extra filling so might I recommend cooling it then using it to top a serving of full fat Greek yogurt?  Trust me, it's yummy.

Epilogue:

20120813-150755.jpg

If you must transport your pie before it has rested in the refrigerator for 3 hours, be sure to place it in a cardboard box or you will end up with blackberry pie filling all over your car.  You have been warned.

 

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raspberry sauce finished

Summer is in full swing!  I love it, even the 100 degree heat wave we are having here in Northern California.  Sunshine makes me happy!

In honor of summer I'm sharing my recipe for easy but tasty Triple Berry Sauce.  This sauce is terrific over ice cream, strawberry shortcake or my personal favorite, cheesecake.  It's the perfect light summer condiment. Let's get started!

The ingredients are so simple:

  • 1 (one) 12 oz. bag of frozen mixed berries (I like strawberry-blackberry-blueberry but use any combination of fresh or frozen berries you like)
  • 1/4 cup water
  • the juice of 1 lemon
  • scant 1/4 cup of sugar
  • 1/4 teaspoon of ground cinnamon

raspberry sauce lemon juice

raspberry sauce sugar

raspberry sauce cinnamon

Place the berries in a medium saucepan with just a splash of water.  Add the lemon, sugar and cinnamon.

raspberry sauce bubble

Cook the mixture over medium high, stirring occasionally to coax the berries to break down and the mixture comes to a soft boil.

raspberry sauce coats

Once the mixture is thick enough to coat the back of a spoon, take it off the heat and using a big spoon or potato masher, make sure the berries are all broken down, letting their juices out.  You could give it a whirl with an immersion blender to break down the fruit, just be extra careful, you don't want to wear this berry sauce!  It stains clothing, trust me.

raspberry sauce strain

Pour the mixture through a sieve, pressing and scraping the solids to get all the berry goodness out.

raspberry sauce finished

Pour the sauce into  container and place in the refrigerator to cool.  Drizzle the cold sauce over your favorite dessert!

Occasionally, I add a little framboise (raspberry liqueur) or creme de cassis (black current liqueur) to the saucepan for a little extra kick, but it's totally optional.

Just sitting here thinking about it, I'm dreaming up new ways to eat this sauce: drizzled over grilled peaches, mixed with Greek yogurt, a few dollops in a smoothie... my mouth is watering!

Give it a shot, I know you will love it!

triple berry sauce long

,

The power of suggestion is dangerous.  For example, last week a gal at my office was eating pork rinds (aka : chicharrones).  I have not thought of or eaten pork rinds since... well, I think it was while my Grandpa Dee was still alive and that was over 20 years ago.  He used to buy the big bag of spicy pork rinds and snack on them while watching television.  Or in the car.  Or when he driving tractor.  Or in bed.  He had a snacking problem.  Anyway... he used to share them with me and that salty, crispy, spicy crunch of deep fried pork fat sticks in my memories of him.  So when my office pal was eating them, I immediately started craving them.

It has been a week and I have not yet given in to the chile-flavored-pork-rind-craving, but I don't know how much longer I can withstand.  Hold fast, Carey!!

You can bet I'm going to give in sometime this weekend.

Today's recipe was also brought on by the power of suggestion.  Lately, I have been considering pulling out my mom's recipe for cinnamon rolls and doing a little experimenting.  I've only made them once and that was a very long time ago.  It will be a lot of trial and error to get them just right.  I hate error.

Then one day I was Pinterest-prowling and ran across Ree's recipe for Orange Marmalade Rolls.

It was the "orange" that got me, you know how much I love my citrus.  Plus they are a homemade-knockoff of these:

rolls

Pilsbury Orange Sweet Rolls.  They are so disgustingly sweet, processed, sticky and... yeah, I admit it, I like them with a big cup of coffee.   But homemade would be OK, right?  I can control the sugar and know that no Franken-foods went into the recipe.  So I filed that away in the back of my mind, craving them a little.  But not in a hurry.

Then I ran across this recipe from Saveur:

..

Sweet Orange Buns! It was a sign! Right?  Clearly, somebody wants me to eat orange cinnamon buns, it's all part of a Master-Plan.  The Master-Plan that makes me gain 15 pounds and have to wear jeans with an elastic waistband.

The gravitational pull towards these orange buns is going to get the better of me, I can feel it.

Whether you make the Saveur version or Ree's version, I hope you give them a try.  And gain 15 lbs.  That way I won't feel alone in the stretchy-pants-department.

photo by King Arthur Flour Company

So... I'm not really into Halloween.  First of all, I grew up out in the boon-docks where the only trick-or-treaters we saw was my little cousin Jill who lived a mile down the road.  We never even bought Halloween candy, because God forbid we would ever consume any processed sugar.  But my mom, always the hostess, made sure to make a small batch of cookies for Jill when she showed up in her costume.  Not that I ever got to eat any of them.  I'm not bitter.

Secondly, I find it all a bit too much.  I don't watch scary movies and I don't really enjoy looking at "ugly stuff" (witches, zombies, bloody hands, etc.), so a whole day of celebrating it is just too much for me. And since we didn't celebrate Halloween at home (for religious reasons) there's not even a nostalgic significance for me.  So generally, I pass.

And then there's Dia De Los Muertos, the Mexican Day of the Dead.  My brain tends to put that in a different category than Halloween because at least it is about celebrating the lives of the ancestors.  The irony is not lost on me, don't worry.

Admittedly, I find some of the artwork fascinating and while I didn't grow up celebrating Dia De Los Muertos either, it is a Mexican tradition and so for illogical reasons, I am more tolerant of it.

So what does all this have to do with our Friday Recipe?  I will tell you...

Thanks to the internet being flooded with Halloween recipes right now, I ran across this recipe from King Arthur Flour that at first caught my attention because of the shape of the cookies:  bones.  Not something you see every day.  Then I scrolled down and saw that they were made with almond flour and almond extract and I was sold.  I just adore almond extract, it makes me happy.  In fact, I have been using Amaretto flavored coffee creamer in my coffee all this week.

This recipe is really easy: basically mix all the ingredients in a mixing bowl, roll out the dough into "snakes", crimp the ends to look like bones, let them sit overnight and bake.  So easy! Of course, you could make them into any shapes you wanted, or no special shapes at all and they will be just as yummy.

Coincidentally, they link to another recipe for Almond Cloud Cookies that are even more appealing to me because it requires almond paste, which makes me go weak in the knees. They describe them as "Chewy-crisp and intensely almond-y."  Ummm, yes please!

So there you have it, 2 cookie recipes for your weekend.  Whip up a batch, brew a little coffee, and relax.  Or dress up like Lady Gaga and go door-to-door begging your neighbors for candy.  Your choice.

Ossi di Morto (Bone of the Dead) Cookies via King Arthur Flour: http://www.kingarthurflour.com/blog/2012/10/26/bones-of-the-dead/

Almond Cloud Cookies via King Arthur Flour: http://www.kingarthurflour.com/recipes/almond-cloud-cookies-recipe

photo from http://www.grouprecipes.com/people/magandab at grouprecipes.com

I have a new addiction: the Blueberry Oat Bars at Starbucks.  I rarely purchase the pastries at Starbucks because, well, they are expensive and who needs all those extra calories but one day last week I was feeling "snacky" and I had never tried these bars before.  Big mistake. I am now obsessed with them.  I have cut myself off from buying and/or eating them, as of yesterday, because I really don't want to have to buy new pants.  And by "new" I mean "bigger."

But in case you're wondering here's why I love these bars so much:

  • They have an oat/crumb base and topping.  I'm a sucker for oat crumb topping.
  • They are made with this blueberry-jammy filling that is super yummy.  Not too much of it, just a thin layer to give you the taste of sweet blueberries.
  • They are sweet but not sweet enough to give me a sugar headache.  I could do with a smidge less sugar but for "fast food" I was impressed.

Since I have revoked permission to buy these bars I decided that I could be excused if I made them myself on occasion.  That wouldn't be as bad, right?  The games I play in my own brain...

I told the Starbucks-lady (she's the cutest little grandma named Mary who always remembers my drink) that I needed to learn how to make them for myself and she leaned across the register to and whispered, "Try allrecipes.com, honey.  They have everything!"  So that's what  did.  Only I didn't find what I was looking for at allrecipes.com, I found it instead at grouprecipes.com and it looks reeeeeeeally close to the original.

I have some ideas of my own so I might sit down with my Grandma Shirley to see if we can come up with our own improvised recipe, but in the meantime this one will be just fine.

The dough is super-simple, just combine the ingredients and press it into your pan.  Then for the blueberry mixture you pre-cook it by bringing it to a boil with some cornstarch, sugar and lemon.  After pouring your blueberry mixture over the raw crust, then topping with a little reserved crust, it bakes for roughly 20 minutes and after cooling you can cut it into bars and enjoy.

I hope you will try it and see if you love it as much as I do.  But be careful.  It's addicting.  And I don't think they have Blueberry Oat Bar Rehab...yet.

Again, you can find the recipe here, over at grouprecipes.com

Happy Labor Day weekend, everyone!!

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Sweet.  Tart. Floral. Berries are the perfect combination of those three tastes.  And when you pair them up with a crusty, salty, flaky crust you just might feel like you're in heaven.  Think I'm exaggerating?  My friends, I wouldn't steer you wrong.

I first saw a version of this recipe on  the site Rachel Cooks.  She made a beautiful, shiny blueberry pie that appeared to hold together remarkably well.  That is one thing about berry pies that has always bothered me; they tend to be runny and the filling dumps into the middle of the pie pan after the first slice is removed.  I have experimented with adding tapioca pearls to my berry cobblers with great success.   But those little pearls can be telling and can potentially cook unevenly and flour just makes it murky so I knew there must be a way to incorporate some other thickener to get the results I was looking for.

After reading the full recipe I saw that she adapted it from a blueberry pie recipe by Baked Bree.   Again, she shows a glossy pie that held together quite well.

So after reading both recipes I concluded that the trick was indeed cornstarch.  A surprisingly large amount of it: 6 tablespoons.  I was a little hesitant to put that much cornstarch into my pie but then I realized, this filling is pre-cooked.  And you pour it into a pre-cooked pie shell.  Pre-cooking the filling allows the cornstarch to get even distributed and come fully up to temperature, allowing it to dissolve and thicken.  I was a tad wary that it might make my pie cloudy but if you look at their photos, it doesn't appear to have effected their results so what-the-hay, I would give it a try!
20120813-150604.jpg

20120813-150548.jpg

(Don't be confused by the sight of 2 pies below.  We had 2 family get-togethers that day so I went ahead and doubled the recipe so each gathering would have it's own pie.)

First things first, I had to get some berries.  The other 2 recipes call for all blueberries but I crave plump, juicy blackberries (or better yet boysenberries) this time of year, so instead I opted for a combo of fresh blackberries and frozen wild blueberries.   Off I went to a local farm stand to find some fresh blackberries.  5 miles down the road I found 7 full pints of the biggest blackberries I have ever seen.  I bought them all, even though I really only needed 4.  And yes, we ate them all.

Next in the order of things was to bake some pie crusts.  I shared that story with you earlier this week but you can click over here in case you missed it!

20120813-150734.jpg

About that time I realized I had not eaten lunch!  There was a brief intermission so I could whip up a fresh blackberry vanilla protein shake.  And eat a handful of berries.

While my pie crusts were cooling I worked on the filling which was as simple as throwing everything into a pot, stirring well till it boiled, stirring a few minutes more, then setting it aside to cool.

20120813-150746.jpg

I let the filling cool just for  bit then tossed in a few more whole berries for good measure, then poured it into my pie shells.  Into the fridge they went for a good 3-4 hours and then we devoured.  The filling stayed together beautifully and the flavor was intensely "berry".  The tartness of the blackberries rounded out the sweet perfume of the blueberries... ohhhhh, it was heaven.

The full recipe is below,  with my own changes.  I hope you can give it a try because it really was one of the easiest pies I've made and truly delicious.

Blackberry-Blueberry Pie

(adapted from Baked Bree)

Ingredients:

  • 1 precooked, cooled pie shell
  • 2 pints of fresh blackberries, plus 1/2 pint (optional); rinsed
  • 2 cups frozen wild blueberries (I use Wynan's brand)
  • 6 Tablespoons cornstarch
  • 1 teaspoon salt
  • 1 to 1 1/4 cup sugar (depending on the sweetness of your blackberries)
  • 1/2 cup water
  • 2 Tablespoons lemon juice (1 lemon)
  • 2 Tablespoons of unsalted butter

In a large saucepan, combine 2 pints of blackberries (reserving the 1/2 pint for later), blueberries, and cornstarch, stirring gently so as not to damage the blackberries.  After the cornstarch is evenly distributed, add the salt, sugar, water and lemon juice and turn the heat up to medium high.  Stirring occasionally, allow the mixture to come up to a soft boil.  Continue to stir for 2-4 more minutes, letting the mixture get thick and coat the spoon.  Remove from heat and add the butter, gently stirring to combine.

Allow the mixture to cool slightly then add the 1/2 pint reserved blackberries then pour mixture into your cooled pie shell.  Cover loosely with plastic wrap (just to make sure nothing falls into it) and set in refrigerator to cool for at least 3-4 hours before serving.

PS:  You might have a little extra filling so might I recommend cooling it then using it to top a serving of full fat Greek yogurt?  Trust me, it's yummy.

Epilogue:

20120813-150755.jpg

If you must transport your pie before it has rested in the refrigerator for 3 hours, be sure to place it in a cardboard box or you will end up with blackberry pie filling all over your car.  You have been warned.

Catch a Glimpse Button

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Somewhat Simple

Thirty Handmade Days

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Until I was in my 20's I did not know that most pie crusts were made out of shortening or butter.  There was only one recipe for pie crust in my mother's recipe box and it was for this recipe right here that I'm going to share with you today.  The recipe is my Great-Grandmother Pat's recipe and she did not use shortening or butter in her pie crust; she used vegetable oil.  I have no idea why.  Maybe it was a Great Depression thing.  Maybe it was a Polish thing. Maybe it was a preference thing.  I just don't know.  What I do know is that every time I make this crust I can hear my grandma's voice, see her knobby fingers and smell her house.

I have introduced you to my Great-Grandma Pat before:

She's the lovely bride and that handsome gentleman sitting next to her is my Great-Grandpa Pat.  Her full name was Antonia Cecilia Smith (Smigkelski) but she went by Annette because she hated being called "Antonia."  I think it was too "ethnic" to her.  I love it.  She was always "Grandma Pat" to me and I loved visiting her house in Gridley, CA where she always had 2 things waiting for me to nibble on: egg custards in the fridge and spice cookies on the counter.  I'm still trying to figure out the spice cookie recipe, I think my Grandma Shirley is holding out on me.

One recipe I do have tucked safely away in my stash is the recipe for her pie crust.  So let's get to it:

20120815-145500.jpg

The ingredient list is simple (makes one 9in. crust):

  • 2 cups all purpose flour
  • 1/2 teaspoon salt
  • 1/2 cup vegetable oil
  • 1/4 cup milk (I've always used whole milk)

The directions couldn't be any easier either:

  • Dump everything in a bowl
  • Mix until forms into a solid ball of dough
  • Starting from the middle working out, roll out into at least 9" pie crust, place in pie plate and using a fork poke holes all over the inside to keep it from puffing up while baking.
  • Bake at 450 degrees, 10-12 minutes, until edges are golden brown

20120815-145516.jpg

Now, let me give you a couple of tips:

  • My Grandma Shirley (Annette's daughter) informed me this weekend that she never uses this recipe because it always crumbles on her.  True, it is not as silky or soft as a traditional pie crust.  The vegetable oil does a good job of providing the fat to make it flaky but it does not make this crust "smooth".  It may crack or crumble while you are working with it and that's ok.  Take a deep breath, everything is going to work out, I promise.  This weekend I made 2 crusts and it seemed to me that the first one came together with the least amount of breakage so it may be that working quickly will help you get the pie into the pan all in one piece.
  • This crust may stick a little to the counter or cutting board, as most crusts do.  The best way to transfer it to the pan, I found, is to use a spatula or bench scraper to peel it up and gently fold it into 4ths like the picture above.  Plop it in your pie plate and carefully unfold it.  Voila!  Of course, I could have sprinkled a little flour before I started rolling out the dough, but I forgot.  And it all worked out anyway.  See?  Cooking isn't scary.  It all works out somehow.
  • Even if it cracks (and it probably will crack at least a bit), this dough is very forgiving and meant to be very rustic.  Just take a chunk of excess dough &  "repair" the crack.  Squish and press it back into the shape you need it to be, most of it is going to be covered with filling anyway.
  • Although very similar to a traditional shortening pie crust, this pie has a tiny bit more heft to it so I try to roll it out as thin as possible, just keeping the edges a smidge thicker.  If you roll the crust out "thick" it will taste "thick".  And that may be what you prefer, just be forewarned.

20120815-150152.jpg

I have to stop here and point out the brilliance of my new cutting board from.... wait for it... Walmart!

It's from the Paula Deen line, no less, but I saw it months ago and debated whether or not to get it.  When I went back to pick up some extra pie plates this weekend I decided it must come home with me.  I gotta tell you, I love this new cutting board!  It's a darker, acacia wood which I appreciate much more than the lighter colored boards.  But the selling point was that engraved onto one side of the board are measurements for 6,8,9 & 10 in. rounds as well as a 14 in. straight edge. It took out all the guesswork when I rolled out my pie dough.  I knew I had rolled far enough when I got the 9 in. border line.  Infomercial complete.

20120815-145544.jpg
My pie crusts were beautiful and tasty and easy and... well, awesome.  Don't judge my crimping skills, I never was able to master the "pie crimp" and this dough doesn't lend easily to it anyway. People know it's a homemade pie when they see edges that ugly and somehow they love you a little more for it.

Yes, I feed people to get them love me.  There was a lot of love going around this weekend.

PS: Stay tuned for Friday when I share the recipe for the yummy filling!

I was a busy little chicken this weekend but that did not stop me from working on TWO, count 'em, TWO recipes that I am very excited to share with you because... and I am not ashamed to say it... they both turned out  AWESOME!

This photo is just a teaser of what is yet to come, later this week.  Can you guess?  Isn't it obvious? Doesn't it make you drool?

You're gonna love it.

2 Comments

...

I have hit the floor running every day this week and that means that you are regrettably getting a drive-by recipe today. You don't mind, right?

My buddy Serena (aka: Wonder Twin) discovered this recipe on Pinterest and posted it to our "Did It/Made It" board. I really want to try it because

  1. I have no spare time right now. None.
  2. I love dessert. Nay, I NEED dessert.
  3. I have family members with food allergies and this quick cake is gluten, dairy and sugar free. Yippee!!
  4. Even if it's a total flop (which I don't think it will be), you've only lost 2 minutes of your day and pennies in ingredients. Totally worth a shot!

The recipe is from ATX Gluten Free and you can substitute your favorite gluten-free baking mix, which for me is currently Cup-4-Cup from Chef Thomas Keller. My sister has been using it on all our favorite family recipes and having some great results!

Looking at my calendar, I should have 2 minutes to myself... in November. Maybe I can make this cake then. I hope you have some time this weekend to try this little dessert!!

Don't forget to check out some other "Did It/Made It" ideas from our Pinterest Board and share a few of your own!!