All right, all right… so I’m totally aware that I posted a few weeks ago about how I was semi-bored with pies and wanted to try something different for dessert. And, in all fairness, I was totally in the mood to try something unique, outrageous or something that required a trip to some specialty shops to acquire ingredients. But, this idea became quickly obsolete once I stumbled upon the idea of Cherry Hand Pies.
These Cherry Hand Pies looked absolutely delicious; however, I wanted to make this dessert in a smaller format so I figured that something like pie lollipops would be ideal. Again, even though I’ve made too many pies in the past year, I figured that a new and different format would make it totally worth it!
Step 1: Make Dough
Step 2: Prepare Pie Filling
Step 3: Cut Out Pie Shapes
Step 4: Brush Edges With Egg Wash;
Spoon Filling Onto Dough; Crimp and Press
Other Side Together; Put Stick into Dough
Step 5: Bake and Enjoy!
These pie lollipops remind of the current trend of cake pops. But, in my opinion, these are easier to make and a little bit more rewarding for the sheer fact that they actually resemble a mini pie in appearance. These are a perfect treat that can be taken to barbecues, dinner parties or exactly whatever you are feeling like at the time. Plus, there isn’t that much of a learning curve since they aren’t that different from a normal pie!
Sometimes I just get the urge to bake. Tonight was no different. Unfortunately, I am in desperate need of a grocery shopping excursion. As a result, I’m left to the bare minimum for food. This lack of items did not help me with my baking quest at first; however, it did help me uncover easy recipes that I could use with both few and ordinary items. I settled upon making Lemon Bars – delicious, refreshing and probably one of the best desserts to make if in a bind for ingredients.
Step 1: Cream Sugar and Butter; Add Flour
Step 2: Mix Wet Ingredients
Step 3: Bake Dough; Pour Wet Ingredients
Step 4: Bake and Enjoy!
Did I mention this is a Barefoot Contessa recipe? Although this is a dessert served better in the summer, I personally think it is a perfect change for a season that’s filled with way too many heavy items.
I love crepes – especially because of the versatility to make them either savory or sweet. I have made crepes only one time in my life; however, my crepes did not turn out in as of a tasty concoction as I wanted them to. As a result, I figured I would leave any type of crepe making to the experts.
Through Yelp, I was able to find Saley, a crepe restaurant in the Capitol Hill neighborhood of Seattle and happened to visit it this past Sunday with a few girlfriends. Although the space inside was tiny, the vibe, atmosphere and most importantly, the crepes, more than completed the experience. The server suggested to order the #6 – “The Queen”. As my mind contemplated between savory and sweet, I finally decided to follow the servers suggestion of “The Queen” crepe which was filled with chicken, tomatoes, spinach, cheese and Saley’s secret sauce.
In addition to this delicious crepe, I figured I would complete the meal with a cup of joe for a daily boost of caffeine. Well, the only thing that would have made it truly complete is if we could have been transported to Paris…
So, in true patriotic spirit, I attempted a few “July 4th-like” desserts. Of course, I did the classic cake July 4th cake, complete with strawberries and blueberries. Note to self: always make sure to dry the strawberries before putting on the cake… if they are juicy, they will fall, drip, and make a complete mess/unelegant presentation.
Happy July 4th!
So, I tried to be creative with the inside of the cake with red, white, and blue layers. Unfortunately in this case, the red dye didn’t turn out quite red. Apparently America’s colors are now “pink, white, and blue.”
In addition to a cake, I made these very simple chocolate and sprinkle dipped marshmallows. I found this awesome recipe from Lauren Conrad‘s blog (as seen here). These were a definite hit that I will look forward to making next year!
Rhubarb – the wonder plant. Despite it’s terrifying and quite strange appearance (that might just be my opinion), rhubarb (rhubarbs?) is (are?) actually quite delicious (when done right). All right, I’ll nix the parantheses from now on, but I just wanted to make that quick exclamation about this odd plant/vegetable/fruit wannabe.
I’ve only had assorted rhubarb concoctions a few times. In fact, I think it’s pretty safe to say that when I think of desserts, rhubarb is not among the first few choices, let alone the top twenty. But, I am glad that something will trigger my memory and like of it every now and then. It is definitely an odd plant/vegetable/fruit wannabe that I am happy to use in my cooking!
Nonetheless, I became reminded of rhubarb a few weeks ago when I happened to stumble upon it in the vegetable aisle while grocery shopping. On a whim, I decided to purchase some and figured that I would go home and find a recipe. I found a recipe from Epicurious titled Rhubarb Tart With Orange Glaze. It looked absolutely delicious and I liked the fact that it combined rhubarb with another fruit for different flavors.
Step 1: Zest Orange and Cut Rhubarb
Step 2: Stir Orange Juice and Sugar Together
Step 3: Mix Rhubarb and Orange Juice
Mixture Together; Let Stand for 10 Minutes
Step 4: Roll Out Thawed Pastry Dough;
Place Rhubarb Onto Pastry in Rows
Step 5: Bake Pastry
Even though I still think rhubarb looks absolutely silly and I’m confused as to why it’s classification is technically a vegetable, I do love it’s tart yet sweet taste. This dessert was perfect for a summer day. Next time, I’d recommend pairing with a scoop of vanilla ice cream.
I became highly intrigued when I found this recipe for a Classic Sour Cherry Pie With Lattice Crust. Sour cherry “season” is technically in the summer; however, this recipe just looked too good to pass up. Since I couldn’t use fresh cherries, I had to utilize the options of either canned sour cherries or frozen sour cherries (the grocery store by my house only carried canned sour cherries). Using canned sour cherries was definitely not ideal; however, I was pleasantly surprised by the result. If using canned sour cherries creates a delicately tart, yet flavorful pie, I can only imagine what using fresh sour cherries would produce!
Step 1: Create Crust by Blending Butter, Flour,
Sugar, Salt, and Ice Water Together
Step 2: Roll Out Dough and Place in
Pie Dish; Cut Lattices
Step 3: Mix Sour Cherries Together With
Sugar, Lemon Juice, Vanilla Extract,
Cornstarch, and Salt; Place Filling in
Pie Dish and Alternate Latices Over Top
Step 4: Bake for 1 Hour and Enjoy!
I’m still in the process of perfecting the art of making pies. This time, the crust browned extremely fast during the first few minutes of cooking. Although it tasted delicious, I still need to practice how to perfectly brown the entire crust and lattices (instead of just certain areas).
Nonetheless, this was an amazing pie recipe that is definitely served best with ice cream. The sweet flavors of the vanilla ice cream create a nice contrast in comparison to the tartness of the sour cherries. I definitely will look forward to making this in the summer for future picnics and get-togethers!