Pear Pie

Pear Pie


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Sometimes I feel that I might bake too many pies. But, my excuse is that I always share the pie with others, there are so many different flavor combinations to use and the top crust can always be altered for a fun design or something different to try.

That being said, I love Fall for many reasons, including that it is such a perfect time for baking, and especially for pies. For me, there is definitely something therapeutic about baking and I am always so excited to see the end results by taking the pie out of the oven.

My latest pie project that I decided to tackle was this Pear Pie. Not only does this pie look gorgeous, but it tastes delicious as well. This is one that I’d highly recommend to add to any pie rotation.

Cheers!

 

 

CHEDDAR, BLACK PEPPER & JALAPENO DROP BISCUITS

Cheddar, Black Pepper & Jalapeno Drop Biscuits

CHEDDAR, BLACK PEPPER & JALAPENO DROP BISCUITS

Cheddar and jalapenos are a combination that I absolutely adore. Throw a bunch of fresh cracked black pepper into that mix and I’m definitely  sold. Oh, and combine all together into biscuit form? Genius.

Baking genius that is. These Cheddar, Black Pepper & Jalapeno Drop Biscuits came to life at our house this past weekend and were devoured pretty instantly after tasting a few bites. While the flavors are indulgent, divine and perfect for a rainy Fall day, one of the other great aspects about these drop biscuits is the baking mix required for this recipe. The baking mix serves as a base and can be used for many other items, including scones and muffins (you can see other examples here). Plus, it’s always a good idea to make extra to freeze and save for another time.

Here’s how to make these Cheddar, Black Pepper & Jalapeno Drop Biscuits:

Step 1: Grate Butter and Add to
Flour Mixture for Baking Mix

GRATING BUTTER FOR CHEDDAR, BLACK PEPPER & JALAPENO BISCUITS
Step 2: Chop Jalapenos and Add to
Baking Mix with Cheddar and Black Pepper

PUTTING TOGETHER MIX FOR CHEDDAR, BLACK PEPPER & JALAPENO BISCUITS

Step 3: Add Milk and Heavy Cream
to Baking Mix; Ensure it is Evenly Mixed

MIXING FOR CHEDDAR, BLACK PEPPER & JALAPENO BISCUITS

Step 4: Spoon Onto Baking Sheet and Bake

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Step 5: Eat!

CHEDDAR, BLACK PEPPER & JALAPENO BISCUITS
As the recipe recommends, these are best eaten ‘day of’. My suggestion is to bake them and bring to watch for a football game with friends or for some other type of gathering (if you’re into sharing!).

Cheers!

CHEDDAR, BLACK PEPPER & JALAPENO BISCUITS

STUFFED ACORN SQUASH

Stuffed Acorn Squash

STUFFED ACORN SQUASH

One of my favorite activities during the fall is taking a trip to the Farmer’s Market to scope out all the fresh fall vegetables. While I have found a new love for turnips (yes, turnips!), I couldn’t resist picking up some acorn squash. They have such a beautiful color and the variety of different ways to cook it is highly appealing, whether you want to pair it with sweet or savory flavors.

Weeks here are usually busy and packed full of work, finding time to exercise, catching up with friends and family, errands… you know the drill. When it comes to vegetables and starches, they often don’t get as much love and attention as they should. But, this was not the case the other night. I decided to make the acorn squash the main star of this dish and stuff it with other vegetables and chicken sausage. The result? A delicious (and easy!) fall dinner.

Here is how I made this dish:

Ingredients:
(Feeds two people – can be altered for more)

  • 1 acorn squash
  • 2 peppers (I used yellow and green)
  • 5 ounces ground chicken sausage
  • 3 garlic cloves
  • Salt and pepper to taste
  • 1/2 yellow onion
  • Olive oil (for drizzling)

1. Cut squash in half and scoops out seeds. Drizzle the flesh side of each cut acorn squash with olive oil and season with salt and pepper. Place onto a ceramic dish (flesh side up) with one inch of water and then put into oven at 375 degrees for 40 minutes. Remove from oven when done.
2. Cook chicken sausage in pan and reserve.
3. Saute chopped garlic and then saute chopped onions and peppers. Once cooked add to chicken mixture.
4. Scoop chicken, pepper and onion mixture into squash and bake at 325 for 15 minutes.
5. Remove from oven, serve and eat!

While this is jut one way, there are so many other possibilities. Here are just a few that I wouldn’t mind checking out in the future: Acorn Squash Stuffed with Kale and SausageSouthwestern Stuffed Acorn Squash and Squash Stuffed with Quinoa and Wild Mushrooms.

What is your favorite fall dish?

Cheers!

PUMPKIN PIE

Pumpkin Pie

PUMPKIN PIE

Even though Pumpkin flavored items seem to dominate everything in Fall – pumpkin spice lattes, pumpkin doughnuts, pumpkin seeds, pumpkin caramels and much, much more – I still felt that no Fall season would be complete without at least one homemade pumpkin dessert.

While I could have been a bit more creative with my pumpkin pie, I ultimately decided that ‘classic’ was better in this situation and chose this recipe. However, even though I didn’t jazz this recipe up with any additional flavors, I felt that the design element was crucial and so I added leaf-shaped dough cutouts to the pumpkin pie crust to give it somewhat of a rustic and fun edge.

Here are just a few tips with your next pumpkin pie:

1. Crust: The crust is one of the most important parts of a pumpkin pie. I have always loved using this recipe for a classic crust; however, I’d love to experiment sometime soon with this chocolate dough or this gingersnap crust.
2. Spice ratio: Many recipes call for ‘freshly grated nutmeg’. While this might sound like just another step, it is totally worth it and you will be able to taste the difference. Just make sure you use a balanced ratio of spices so that one spice doesn’t overpower the others.
3. Add some flair: Whether using a special cutout (leafs, pumpkins, hearts, etc.). a special whipped cream or something else, try to a add some flair with something different to help liven up the pumpkin pie.

What’s your favorite pumpkin dessert?

Cheers!

PUMPKIN PIE

Roasted Peach Cobbler with Vanilla Ice Cream and Balsamic Syrup

ROASTED PEACH COBBLER WITH BALSAMIC SYRUP

Sometimes recipes don’t go as planned… sometimes they work out, sometimes they don’t. In the case of this recipe, Roasted Peach Cobbler with Vanilla Ice Cream and Balsamic Syrup, the first attempt wasn’t successful; however, round 2 produced success. What happened the first time I tried to make this you ask? Well, I unfortunately left the peaches roasting in the oven for a tad too long (oops!) and ended up with a bit of burnt peaches on my hands. Thank goodness that I still had the patience to try this recipe again because it is fantastic!

Normally I enjoy pairing peaches with many different other fruits (see past recipes: Blackberry Peach Crumble and Peach, Nectarine and Blackberry Croustade). But, this time I was excited to highlight just the peaches, but add a punchy flavor with the balsamic syrup. The end result? A delightful peach dessert with an added kick of flavor from the balsamic syrup and vanilla ice cream.

Make sure to take advantage of peaches and other Summer fruits before they go out of season, whether eating them on their own, putting them in salads or adding them to a dessert!

Cheers!


ROASTED PEACH COBBLER WITH BALSAMIC SYRUP

Blackberry & Ginger Cocktail

Blackberry & Ginger Cocktail

Lately I have fallen in love with mint. It is such a fun flavor to add to savory dishes, salads and certain desserts. Prior to a few months ago, I hadn’t added mint to many fruit dishes, desserts or sweet flavored items; however, the opposite has happened this Summer – I’ve been adding mint to everything (Well, not everything, but you get the idea!)!

This particular recipe struck my eye not only because of its bold and beautiful colors, but also due to its mix of flavors of ginger, blackberries and limes. Plus, I love the idea of both crushed and whole blackberries floating in this drink.

Here’s a quick rundown of how to make this Blackberry and Ginger Cocktail. I highly recommend adding a few, whole blackberries in at the end and a just a touch of sugar (if you prefer drinks a bit more on the sweet side).

Cheers!

Blackberry & Ginger Cocktail

Key Lime Curd Ice Cream Cones

KEY LIME CURD ICE CREAM CONES

Ice cream is such a ‘pick-me-up’ treat and always seems to put a smile on just about anyone’s face. I love the fact that it can be served in a variety of ways, including cone or sans cone, dipped in sprinkles, layered with added fruit and more.

Now, while I’m completing gushing about ice cream, don’t let the looks of these pictures or the title of this blog post deceive you. There is actually no ice cream in this recipe at all. This recipe, Key Lime Curd Cones, is a delightful new combination of key lime curd, flaky sugar cone and a dollop of a meringue on top.

It almost seems sacrilegious that this recipe doesn’t contain ice cream; however, I thought these were just too cute to pass up. After making this recipe, I have a new-found appreciation for key lime curd as well as meringue. While the meringue can be a bit tedious, the finished product is adorable and packs a punch of flavor from the key limes (watch out for its tangy-ness!).

What’s your favorite lime-flavored dessert?

Cheers!

KEY LIME CURD ICE CREAM CONES 3
KEY LIME CURD ICE CREAM CONES