Traditional blueberry pie can be made any time of the year using frozen berries. Nowadays, you can make it gluten-free, too, because of the great gf pie crusts available from Glutino and Bob’s Red Mill. Continue reading
I loved Florida, but I am so happy to be in the Northwest again. We are close to family, the weather is so much more temperate and the food is amazing! I think I could eat berries all the time and here in Washington, with the help of my freezer, I can do just that! We celebrated our arrival with a Marionberry Pie. Marionberries are just domesticated blackberries. We will probably pick wild berries next year, but this year, I opted for store bought berries. I just couldn’t wait a whole year!!
Picture cookie dough sandwiched between two baked cookies; that’s how this chocolate chip pie tastes.
No one in my family is complaining that I am on a chocolate baking spree. We had a little break in the “monotony” while we celebrated Third Son’s 16th birthday. He asked for a strawberry cheesecake. Now we are back to one more week of chocolate before Valentine’s Day. I am actually making recipes that I marked, copied or saved years ago. It feels good to make my way through the list. It almost validates my 6 X 4 foot bookshelf crammed with cookbooks. Continue reading
This Easy Fudge Pie is a perfect way to end a nice meal.
I am all about easy desserts. When I am bustling around the kitchen making dinner, dessert is often an after-thought. I often get out my ingredients for dinner and while I am chopping vegetables I realize that I haven’t planned a sweet for the family. That is the time that I go into panic mode and start opening cupboards to see what I can come up with in 20 minutes of less without dirtying a sink load of dishes. Pies like this Easy Fudge Pie have saved my husband and children from moping around all evening bemoaning the lack of dessert. Continue reading
Do you live in a town that is big enough to have a food truck or two? Have you ever eaten at one? Even more likely, have you watched a show on television, be it crime or comedy and seen the actors raving over food bought at one? If you answered yes to any of these questions, have I got a cookbook (Food Truck Road Trip–A Cookbook: More Than 100 Recipes Collected from the Best Street Food Vendors Coast to Coast)
for you! And while I am at it, have I got a pie for you, too!!
This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone.
This #thankfullysweet fusion of Pumpkin Pie and Southern Banana Pudding is a one-of-a-kind Autumn dessert that will have you sittin’ up and sayin’ “howdy, ya’ll!”
One of the interesting things I noticed upon moving to Florida three years ago, was that most restaurants serve Banana Pudding for dessert. In fact, some restaurants only serve Banana Pudding for dessert, especially if they also serve barbecue. Those two foods go hand and hand in the South. It was only fitting, therefore, that when coming up with an Autumn dessert, that I chose to make a variation of this very popular local dessert. Continue reading
My family loves pie, but it’s gotten to be a bit of a chore for me to turn on the oven. You know, summer, heat, discomfort; I don’t care to mix the oven with the weather at all. However, once in a while, a storm blows through and the temperature doesn’t get up to the 90s. Then, I hurry to the kitchen and turn on the oven. After all, we might freeze with the AC cranked up and the wind howling outside. This last storm resulted in a Chocolate Cream Pie for the fam.
I have been obsessively watching the latest Food Network Star competition along with the American Baking Competition. My conclusions are that I am very happy to be a home cook/food blogger without any cameras or time clocks in my face. Along those same lines, I have realized I have poor knife skills and few baking recipes fully memorized. I would fail the challenges calling for show stopper desserts or a full course dinner for 100. It’s a good thing that I have no aspirations in that direction. Continue reading
I know that I gave you a Butterscotch Pie for the day before Pi day, but I cannot resist throwing another one at you. Can I tempt you with browned butter? Who can resist? Certainly none of my family did. Again, like the last pie, the flavors get better with time. 12-24 hours is the optimal waiting time to get the best taste. I will understand, though, if you cannot bring yourself to wait. Continue reading
Do you have a special food memory from your childhood? Was there something that your mother or grandmother or some other special person in your life made that you loved but then, for whatever reason, stopped making? And years later, did you eat it again and think, “this is not the same recipe that ____ used, I wonder what happened to that recipe.”? Continue reading
Welcome to day #5 of Christmas Week, a multi-blogger event co-hosted by Kim of Cravings of a Lunatic and Jen of Juanita’s Cocina. Today’s theme for Christmas Week is “Christmas Pies and Pastries”. Make sure you visit all the participating bloggers today to see what special dish they whipped up for you.
For Pies and pastries, I went out on a limb and created my own pie. I have seen pictures of cinnamon roll crusts all over Pinterest and decided to jump on board. Most of the pies created with that kind of crust were either apple or pumpkin. I have enough of those here on the blog, so I put on my thinking cap. Continue reading
This pie is the reason my pumpkinpalooza fell flat on its face. My “keep it simple, don’t change anything” husband rebelled at the thought of frozen pumpkin pie. I should have called it something else like “frozen autumn pie” or maybe “it’s too hot to cook and yes it’s pumpkin in July pie.” But I was foolish. I called it pumpkin and as a result, everything hit the fan. Continue reading
It was going to be so great.
But Life and my Husband got in the way. Continue reading
A long time ago, like at least 15 years, I saw a photo of a pie baked in a sheet cake pan. Being somewhat of a pie snob, I scoffed at such a dish, thinking it was a travesty to the circular, traditional pies that offered a good piece of crust to everyone. Then, as time went on, I came to realize that my husband actually didn’t like the crust. Even on his favorite pies, he would leave the edges hiding under his napkin. Continue reading
My mom, like many creative cooks and bakers will try anything once. What our family learned, though, was that even if something sounds good on paper, it may not be in reality. Take, for instance, her attempt at Shoo-fly pie. I still remember it like it was yesterday. Some disasters stay with you like that. Continue reading
My poor family. Seriously. My second son turned sixteen recently. He asked if I’d make him a key lime pie. He ended up with a key lime cheesecake parfait (recipe to come soon). This time, my husband asked me to make “those butterscotch cookies with oatmeal.” This time, he got a pie. If the darned things hadn’t turned out so good, I would almost feel sorry for him. But the whole gang is on to me and has realized that I have not been making exactly what they asked for. They have all put their proverbial feet down and are demanding more “staples” and less creativity on my part. Continue reading
I greatly admire wives of ranchers and farmers. It isn’t an easy life, but it seems like an adventure. Honestly, I am not sure I’d last
a week a day an hour on a farm or ranch. I have discovered over the years that I am a city girl, through and through. But it is with great pleasure that I introduce Robyn from The Ranch Wife Chronicles. She loves her life in South Dakota as a cattle rancher’s wife. She also loves to be in the kitchen, which is readily apparent when you read her blog and see her wonderful culinary creations. Her Chocolate Cherry Cheesecake and her Banana Split Bundt Cake from the last two Improv Challenges will give you just an inkling of what I am saying. And look, she brought pie with her today! Continue reading
Every so often, I wax nostalgic for the years I spent in the Pacific northwest. The abundance of berries and fruit matched no where else I have lived before or since (though Florida does now come in a close second). Each year, I would fill my freezer with strawberries, blueberries and blackberries. I canned cherries, applesauce and jam. I dehydrated grapes into my own raisins! Perhaps what I miss most, however is the rhubarb. I’d pick up 20 pounds of it so I could have it in the freezer all year long. Continue reading