Does making traditional fancy fluted pie crust intimidate? Have no fear! This Apple Pear Galette is here!
Christina speaking. Do you ever feel like you need a lesson in food words? I know that I do. Over the years I have picked up a decent though nowhere near to complete “gourmet” vocabulary so to speak. I’ve also noticed that some hard core foodies (whether intentional or not) seem to just expect you to know what some foodie word is because you’ve obviously read the whole encyclopedia relating to anything edible. And then you sit there with a half-smile on your face like you all know what a crostini is, but then you are wondering, do I really know EXACTLY what a crostini is? I know I’ve seen it a million times and it sounds like the word “crusty” and involves bread, so I’m sure it’s toasted related. (FYI: A crostini is just a toasted crusty bread with some type of topping; bruschetta is a specific type of crostini of the tomato-garlic variety. It took me awhile to make that distinction. Thank you very much Wikipedia.) Maybe this only happens to me. Maybe I just need to keep my mouth shut. Signs of a baker wannabe that was not formally schooled in the art of food-making. Read more ›
Try these single-serve mini pumpkin pies in place of a big pumpkin pie this year. They are still just as delicious, and portable to top it off!
Are you ready? Ready for some pie? We were just warming up last week when we threw those deliciously scrumptious Chocolate-Drizzled Pecan Pie Bars at ya. And now time for some more! Make sure you come back for pie posts this week so you can start prepping your dessert tables for the next couple of months to come. Yes, it’s time for pie, baby.
There’s nothing like a good ole’ classic pumpkin pie to liven up the dessert table. I don’t think you can officially have Thanksgiving without the pumpkin pie (and for our family, this Pumpkin Roll as well). But sometimes, although I hate to admit it, I overindulge in pie. And I mean I EAT A LOT. BECAUSE I WANT TO TRY THEM ALL. AND THEN I HURT.
I still overdo it every year because I just seriously love pie, but when you start getting the “sugar shakes” with eat bite you try to eat, you know you may have reached your limit.
I love the idea of portable single-serve desserts to help keep my hungry eyes in check. And these pumpkin mini pies are the perfect fit to still get that classic pumpkin, but maybe, just maybe, in a more reasonable portion Read more ›
Make homemade vanilla extract for your cooking and baking needs. You will be amazed at the difference it makes in your culinary adventures!
This bottle is about two weeks after assembly. Already starting to get a great color! Recommend to let sit 8-12 weeks for best flavor.
A few years ago, Tammy gave me the best Christmas present ever – homemade vanilla extract. The thought had never crossed my mind to have homemade extract before. It seemed like a fun little gift, and I loved the bottle. That was that.
But it wasn’t just that. It was a permanent change in the vanilla extract stock in my pantry. Don’t get me wrong, I still have me a big ole’ bottle of go-to McCormick that I have stashed away – but mostly that’s in case I run out of this homemade stuff! It’s just phenomenal. Read more ›
You want to earn some extra brownie points with the ones you love? Whip up a batch of these Pumpkin Cinnamon Rolls. They are oh so yummy!
Pumpkin, pumpkin, PUMPKIN! Yep. That’s what swarming the internet foodie world right now. And well, with all the pumpkins that have popped up everywhere who can blame? The stuff’s good. Might as well just add it to everything.
I actually love cooking with pumpkin all year long, but there’s just something about the crisp Fall weather that just chimes with it just right and makes it that much better.
In a pure “make-it-from scratch” mood for your pumpkiny products this Fall? Learn how to make your own pumpkin puree!
Many years ago, I attempted making everything myself. I had an extra large carving pumpkin sitting around and decided it was time to make my own puree. I didn’t have a nice processor, or knife, or apparently knowledge of what I was doing. It actually tasted okay, but I don’t think it’s something I would repeat, or recommend without a little further instruction.
Homemade pumpkin puree can be soooo awesome though! Let’s be honest, the closer you can get to fresh, the better. So if you are in the mood for an extra special touch to your pie or even a delightfully warm, delicious smelly house, give this a try. Make sure you use a small or sugar sweet pumpkin. The grocery store often calls them “pie pumpkins”. Read more ›