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.
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!
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.
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!
Rhubarb growing in the backyard was all the excuse I needed to bake up this easy and delicious cake. I love the tartness of rhubarb that comes through the sweet caramel notes produced by the brown sugar and butter mixture.
My local grocer had blackberries on sale that inspired me to make this very delicious dessert. If you're looking for a light and tasty dessert that has a beautiful presentation, this is it! There are a few steps to this recipe, but they aren't complicated. This one is well worth attempting. You just might find yourself making it over and over again.
If you have a Kitchen Aid you'll have no trouble whipping up the meringue base for this dessert. Just be sure to spread it out over parchment paper, so it doesn't stick. Make your meringue and once cooled spread with your whipped cream mixture, and then top with your Blackberry syrup.
Pinterest is all about pictures, so every once in a while you see a picture of something you want to make and you hope that it turns out "exactly" like the picture. You have lots of experience and trust your instincts. While you're trusting your instincts you're also wondering if you've really got it right, or if somehow you've been duped. You take the plunge and the end result is almost the twin of it's Pinned picture. Yeah it worked. It turned out the way it "advertised" itself to turn out. The reality is it almost always does, as long as you know a little something about cooking and baking. And if you don't, that's OK too. Stick with me and I'll do my best to help you choose recipes that give you the result you're looking for.
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.