Friday, November 22, 2013
I made this pie before I started shuttling buckets and buckets of pie filling back and forth to and from the refrigerator at work, and before I walked around the bakery in an overworked hysteria screaming, "I hate pie!"
This year at the bakery, we plan to make about 1200 pies. It's enough pies to give me an aversion to any pie holiday. But this pie is so good (so ridiculously good)--with its creamy maple filling and crunchy pecan praline topping--that it might just be the exception . . . 1201?
Tuesday, October 22, 2013
I definitely don't cook as much as I bake. Certainly, I love to cook, but it's definitely not a priority to me as baking for those I love is. Cold, leftover chinese food is a perfectly acceptable for dinner, thank you very much.
That being said, I do really appreciate when I make it a priority to cook something for myself. I baked these little tartlets to accompany a simple roast chicken. They are fresh and lovely and simple (and I baked the shells in the oven, so, even though they're savory, they still get to make the blog!).
Tuesday, October 8, 2013
I have realized over the past couple of years how much I like to look ahead, planning what will happen in the coming months, and trying to push what is meant for the future until now. So when there was one cool day in late August, I was bent on making something Fall-ish. I wanted something simple, yet comforting. I pulled out my favorite autumn spices and looked for some decent apples, so that I could pretend it was already my favorite season.
I've been dying to share this recipe with you, as I made it quite awhile ago, but have waited to post it until now. I want you to enjoy it in the dead of Fall . . . when the flavors and produce are at their best. I'm learning on how to be more present--how to enjoy life as it comes, so I'm going to help you to do that, too :)
Sunday, September 29, 2013
There is one transition, however, that I do not have to learn to love, but do so willingly: the change from Summer to Fall. And along with that comes wonderful new flavors and in-season produce.
It is grape season in New York, and grape pies are bound to be hitting the shelves about now. Here in Utah, I've asked around, and not a soul I talked to has ever had a grape pie. So, I'm doing my best to bring a bit of that wonderful fall flavor here, with this lovely sweet/tart grape tart recipe. Happy Autumn, everyone :)
Thursday, August 29, 2013
|Photo by Becky Rosenthal|
This, to me, has been the Summer of Peaches. So, when my dear friend, Becky, suggested we make ice cream sandwiches together, I was all, "Yes! Peach ice cream! Butterscotch cookies!" Becky has excellent taste and she was all for not only letting me come over to bake them with her, but even making the delicious peach ice cream ahead of time so that it would be ready when I got there (and assembled the sandwiches, and took the photos, and edited them, and sent them to me . . .).
Becky is super generous like that. If you don't know her (though so many of you Salt Lakers probably do), you should. She does events and shares her love of food and Salt Lake with as many people as she can.
And I'm lucky enough to get to bake delicious things with her--though not as often as I'd like, and not often enough to keep up with the many many wonderful recipes she and I scheme up together.
These cookie-ice cream sandwiches are some of our best work yet. The cookies are rich and caramel-y, which compliments the sweet-tartness of the peach ice cream so well. Seriously, they are so good. Go make them. Now.
Monday, August 26, 2013
Since my generous mother bought me an ice cream maker a couple of months ago, the gentle whir of churning cream has been a great comfort to me. There's something soothing about it, a white noise of sorts. I am a big fan of white noise. And a big fan of very cold desserts in very (oh-my-gosh-it-is-so-) hot months. I have been making ice cream so often, it is hard to believe that this is my first ice cream post.
Remember my last post where I told you guys to save those buckwheat graham crackers? Well, I hope you ate them and made a new batch because my slacker pace of posting may have led to some staling. Either whip up a new batch or go to the store and buy some (there is no shame in this), because you'll want to experience all of this campfire s'mores flavor (there is marshmallow fluff and smoked salt in this stuff, people!) in a delicious ice cream. No fire needed.
Friday, August 2, 2013
This year, however, I haven't made it up into the mountains or cooked anything at all over an open flame (stupid electric stove). This means I haven't been able to eat any s'mores. THAT is the biggest shame of all. So, in hopes that I can have a little taste of some Summer camping, I made the base ingredient: graham crackers.
They're pretty similar to these ones I made last Summer, except they're made with buckwheat, which has pretty similar flavor to wheat flour, except that it's not actually wheat and is completely gluten-free. Yay!
Eat them alone, make s'mores with them, dip them in chocolate, smear them with some peanut butter. If you can manage, hang onto a handful of them for an awesome recipe coming soon :)