Strawberry Pie

Strawberry Pie

 

There is a fresh fruit stand near us and I absolutely enjoy visiting it and supporting local farmers. This past week my boyfriend’s mom was nice enough to bring over a huge tray of several cartons of strawberries. These were definitely delicious strawberries; however, throughout the busy week, they weren’t eaten fast enough. So, towards the end, I had to think quickly and decided to make a Strawberry Pie dessert with them in order to salvage the strawberries and put them towards good use!

I’ve baked many simple and complex pies in the last few years, but I feel like no matter the filling, the crust is actually more of the crucial part. I found this pie dough recipe from an earlier post, Classic Sour Cherry Pie With Lattice Crust. I basically made the same pie, but just substituted my own recipe for the strawberry fruit filling. This crust is a perfect blend of flakey-goodness and always hold together well.

Anyway, whether you like strawberries or not, use whatever pie filling you’d like and the pie dough recipe from the Sour Cherry Pie recipe and you won’t be disappointed!

Happy Sunday and hope you had a great weekend!

Cheers!

Strawberry Pie

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Super Bowl Cupcakes

Super Bowl Cupcakes

Did you watch the Super Bowl?

Even though my city’s team wasn’t in the Super Bowl, I still had fun watching the game, all of the commercials and, of course, the FOOD!

I saw this Super Bowl dessert recipe for Pull Apart Touchdown Cupcakes and just had to make it/them! This recipe was a lot of fun – I definitely reached out to some of my boyfriend’s friends to help me with a play-by-play option to set-up all of the players (Sour Patch Kids) on the field (cupcake valley). After all, I wanted it to be as “authentic” as a Super Bowl dessert has the potential to be!

What recipes did you make or do you make for watching sports?

Cheers!

 

Mini Salted Caramel Cheesecakes


When I was younger, I was also incredibly busy and felt like I was never at home. Now that I’m older, I really enjoy the times that I am able to come home and see my family. This past Thanksgiving was no different. I usually participate in baking or cooking festivities for Thanksgiving; however, this Thanksgiving I completely ran out of time and my family and friends handled everything. It was actually quite relaxing and I’m quite thankful for for that!

Like many other Americans, one of our traditions during the Thanksgiving holiday is to watch all of the intense rivalry football games.  I decided to make Mini Salted Caramel Cheesecakes from Cooking Light for a nice treat during the games. The actual recipe is not difficult, but the time needed between steps was a bit lengthy. Therefore, it was a perfect baking adventure to do between quarters of football this past Saturday!

Step 1: Crush Vanilla Wafers for Crust

Step 2: Place Crust in Cupcake Tin; Bake

Step 3: Mix Filling Ingredients Together;
Place in Cooled Cupcake Tin

Step 4: Bake and Let Cool

Step 5: Create Caramel and
Place on Top; Sprinkle Salt Flakes; Eat

Again, I’ve totally been overdoing it on the “mini” trend lately. But, when I saw this recipe, I just couldn’t resist! The crust uses vanilla wafers which provides a different burst of crumbly texture and sweet flavors, especially when combined with the salted caramel. I’m a total fan of using salted caramel because it helps dilute some of the overly sweet flavors of desserts and makes it a bit more enjoyable.

I hope you had a wonderful Thanksgiving or if you don’t celebrate Thanksgiving, I hope you had a wonderful weekend!

Cheers!

Pie Lollipops


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!

Cheers!

Nectarine Raspberry Pie

Let’s face it – a pie is a pie. All right, that sounded like an incredibly silly statement, but I promise it’s true. Just hear me out. I will attest that a homemade, totally-from-scratch-pie does take a lot of time and effort and if done well is totally worth it. But, really, it’s all about what is actually in the pie a.k.a the delicious filling. I’ve made too many apple, blackberry or blueberry pies to last a lifetime (okay, not really, but you get the point). So, like I said, the key to the pie is the filling!

This past weekend I wanted to make a pie. So, when I saw a recipe for Nectarine Raspberry Pie, I got a little excited. I do realize that this isn’t the most unique pie; however, it is definitely different than the norm so I figured I needed to go for it. Plus, I’m always in the mood for experimenting with new recipes!

Step 1: Make Pie Dough


Step 2: Put Filling in and Bake


Step 3: Slice and Eat


I normally like making a pie with intricate latices, but I totally embraced the opportunity to make this pie more rustic with a full-fledged cover. The edges on this pie browned a little bit more quickly than I expected, but in the end, the pie still cooked well and the flavors from the fruit developed well.

This is definitely a great pie if you’re in the mood for something different than the standard apple or cherry pie.

Cheers!

Happy July Fourth!


Happy July 4th! I hope everyone had a safe and fun day with friends and family (and with plenty of delicious food, of course!). This cake is from Better Homes and Gardens Festive Fourth of July Desserts. I didn’t put the jam on it; however, I think it still turned out well. Just a simple cake with plenty of fresh berries and frosting!

What did you make for July 4th?

Cheers!

Brown Butter Raspberry Tart

How I ended up picking this recipe was strikingly similar to how I decide to purchase something when I’m shopping for clothes. How? Well, sometimes when I have shopped, I have purchased something that “I thought I liked” on the spot. Unfortunately, some of these impulse buys have resulted in disappointment after a few weeks because what “I thought I liked” I didn’t actually like at all. So, in order to nix buyer’s remorse, I’ve eliminated impulse buys and instead try to wait a few days or weeks before purchasing something “I think I like”. My rule is that if I still like the item in a few days or weeks, I’ll consider buying based on need, budget, etc.!

Choosing this recipe was no different. I had been eyeing this Brown Butter Raspberry Tart for quite some time. So, yesterday, after thinking about it some more, I realized that I’ve thought about it enough – I had read all of the positive reviews and it looked amazing so I just needed to do it!

And, I’m glad I did.

Step 1: Make Crust and Bake (Let Cool);
Mix Together Eggs, Sugar and Salt 


Step 2: Brown Butter in Pan

Step 3: Mix Egg Mixture and
Browned Butter Together 


Step 4: Arrange Raspberries “Pointy”
Side Up on Bottom of Cooled Crust;
Carefully Pour Liquid Mixture Over; Bake 


Step 5: Cut a Slice and Enjoy!

I absolutely love the rustic feel of this tart. In my opinion, I think the tartness of the raspberry offsets the sweet filling nicely. I’m glad I chose wisely with the recipe, but perhaps I shouldn’t have taken so long. Oh well, at least I picked a good recipe that I’ll have plenty of opportunities to replicate in the future.

Perhaps I’ll start using my “shopping” techniques more often with my selection of recipes from now on!

Cheers!