With my eldest daughter's help we produced ten homemade pies on a Friday night. Earlier that day my daughter texted me and said, "hey any chance we could make pies tonight, like five apple and five lemon meringue, LOL?" She really did add the LOL but she wasn't joking.
She wanted to celebrate her boyfriend's birthday by gifting him his favourite pie(s). OK, but ten of them?! It just so happens he's in a program right now and it wouldn't go over to drop a pie off for just him and not the rest of the guys, so ten pies it would be!
With our big Christmas meal planned for boxing day this year, it meant I could do a little something extra special for Christmas morning breakfast.
Is there anything better than warm and gooey cinnamon buns?
Following an amazing egg and ham casserole, I pulled the cinnamon buns out of the oven for all to indulge. Yes they take a bit of time to pull off, mainly for the dough to rise, but they are so worth it. I was able to prepare them a day ahead and just pop them into the oven, lightly covered with tinfoil on low (325 degrees) for about 30 minutes.
If you like pulled pork but aren't sure you love it, here's an easy to make coleslaw that will take you from like to love. Guaranteed! This is my "go to" Coleslaw when making pulled pork. It takes no time to whip up and can be made any time of the year.
Yes this is a food blog, and normally it's all about food. Check out all the recipes (categories are listed on the right) and whip up something for friends or family. So while this blog is not strictly food related, I figured since food is best served on a table, I could get away with squeezing this into my food blog.
Before I get into the particulars, I wanted to dedicate this post to my Mother-in-law, Marlene Mazik, who passed in March. The table we transformed was hers, and it's been around for a very long time. As you can see (above) it was in perfect condition, but it just wasn't going to work in our new home. So we decided to attempt a transformation and have it ready for when we move towards the end of November.
We had never done anything like this before but we were inspired by a wonderful woman by the name of Val, founder of, Down The Vintage Lane. Val transformed two end tables and a couple of chairs for my mother-in-law shortly before she passed.
My place of employment has a neat tradition, when it's your birthday, you bring in something to share with the staff. Just the excuse I needed to make a Black Forest Cake, or at least a variation of the original. Although I couldn't find fresh cherries at this time of year, I did find "fresh" frozen cherries and they seemed to work just fine. Anyway it was an enjoyable cake to make. The best part was sharing it with a group of people I have really come to value and appreciate!
I LOVE fall. I love the apples, the squash, the pumpkins, and the cooler temperatures. After a busy day out, we headed home and fired up the BBQ. My husband was in charge of looking after the steak and I was in charge of the side dish. My daughter asked what we were having with the steak, and I told her it was a surprise. I had come across a recipe for "homemade pumpkin pasta" and I was eager to try it. The recipe promised to be easy so I thought I'd give it a try. SO glad I did!
Just to be clear, I've never made homemade fettuccine pasta before. The closest I've come to making pasta is Gnocchi and Perogies, Although I didn't have a lot of time and it might not have worked out, I couldn't resist the idea of bringing two ingredients together to make pasta, and pumpkin pasta at that. Honestly, it was as easy as the recipe promised. It came together with ease, wasn't hard to roll out and was easy to slice with a pizza cutter.
The simple sage brown butter sauce paired perfectly with the steak. There was little conversation over dinner as we all enjoyed the flavours. Everyone loved the pasta, For a first go, I was happy with it. Next time I would roll it out even thinner and I'd make the strips a little more narrow. All in all it was homemade, easy, delicious, and "pumpkin"! The perfect side dish for fall.
Easy Homemade Pumpkin Fettuccine with Sage Butter
Recipe credit to Wholefully
This piccata is a no fail dish that is guaranteed to dazzle every palate. Every time I've made this dish it comes out a winner. The chicken will practically melt in your mouth and the combination of the garlic, lemon, parmesan and zing from the capers leaves you wanting more. The creamy twist on this piccata produces a subtle lemon flavour. It's absolutely divine over spaghettini.
When in Georgia, stop for peaches. The best peaches I've ever tasted have come from Georgia. They ripen to perfection. The skin easily peels off and the pit can be removed with little struggle. When you come across fruit that's in season you might want to try your hand at a fresh pie, as opposed to a cooked pie. While it will have to be eaten the day it's made, the upside is that is has very little sugar in comparison to a cooked pie. But the taste is what will really blow you away.
Want to sell your house? Have these baking during your open house and it's a slam dunk! The smell that was flooding the kitchen was heavenly. The end product lived up to expectations! These delicious and pretty breakfast treats are worth every bit of "little" effort you'll put into them. Super easy to whip up.
It's picking season! Besides eating them right off the bush, there are so many nice things you can do with strawberries. It's a tradition in our home to make "really" fresh pies, when fresh picked fruit is available.
This pie is not difficult to make, and yes you can cheat a little and buy a single pie crust if you like. It's best eaten the day it's made, and in fact the day the berries are picked. When you cut your pieces they won't come out looking as pretty as as pies made with jello or gellatin, but it doesn't get any fresher or purer than this! I make fresh pies with strawberries, blueberries and peaches!
All things cooking, from simple and clean to gourmet and exotic (and everything in between) have been my passion for over 30 years. Since discovering Pinterest, I pretty much exclusively cook from the recipes I PIN. My saying is, "if you can PIN it, you can cook it". I love to PIN recipes and I love to cook. I thought, why not blog the recipes I make from my Pinterest food boards. I'm the self-declared, Pincook.