Pie
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sweet saturday: pumpkin pie pots with maple whipped cream
Alright guys, my recipes from our Canadian Thanksgiving celebration are finally winding down. Did you have fun? Are you totally inspired for American Thanksgiving? Do you want me to ship you a vat of mashed potatoes to bathe in? Because I would totally do that for you, you know. We’re bidding adieu to Thanksgiving with a fun little twist on the classic, incomparable holiday dessert—pumpkin pie.Crazy Good yet Unbelievably Healthy Pumpkin Pie | The Healthy Foodie
I don’t think I’ve ever been as excited about a dish as I am about this pumpkin pie. Even my Raspberry Chocolate Pie had nothing on this one. I mean, this… this is just beyond words. This pie is, well, please pardon my French , better than sex. Really.
Grandmother’s apple cake was probably the only dessert my mother ever baked. I vaguely remember her cursing over piecrust, but can’t recall the pie. Probably because the cursing, from the lips of a woman who might threaten to wash your mouth out with soap for saying "sheesh," made such an impression that other details slipped away. I used to tease my mom that the domestic gene skipped a generation. If slogan t-shirts had been invented when we were kids, Mom would have worn the one that said, “I’d rather be painting.” Let’s just say my mother was born too soon.
Cooking Lessons: The apple doesn't fall (too) far from the tree: Grandmother's apple cake
Chocolate Ganache Tartlets with Muscat-Poached Peaches
Shanghai is currently moving into fall and the temperature is now hovering around 19-24°C. As cars and offices stop utilizing air conditioning and it's now pleasant to go for long walks outside, I look forward to even cooler weather in the coming months and possible forays to places away from the typical concrete jungle of the city. I need to discover the heart and soul of people in China who are yet to be affected by the craziness of its government and unfazed by the speed of its pseudo-socialist capitalism.
Arctic Queen Nectarine Galette | Tabemasu
3-ingredient galette In my quest for fast and easy desserts, I loved stumbling upon this amazing 3-ingredient recipe for a fruit galette , posted by Smith and Ratliff on Marcus Samuelsson's blog. As I'd mentioned before, I often tend to focus on the savoury, giving short shrift to sweet things. In my family my mom and I were the cooks, my little sister (with the sweet tooth, naturally), the baker. But DD has that sweet tooth, and less of an inclination to bake, and is more like to coerce me into emerging into the dark streets in our pyjamas, in search of dessert. We luckily live by a great Gelato shoppe a scant 1/2 block away and a cafe that offers crispy waffle bits and Bi-Rite ice cream catty-corner to the Gelato shoppe.
♥ Kleiner Kuriositätenladen ♥
Dumm gelaufen, wenn man überraschend Besuch bekommt und außer ein paar staubigen Keksen nichts anbieten kann. Glücklich der, der zuuufällig ein paar Tartelette-Böden in der Keksdose oder im Gefrierschrank vorrätig hat, schnell eine Crème Pâtissière , eine Quark-, Mascarpone- oder wie hier eine Ricotta-Crème zusammenrühren kann und dann auch noch (ok ich weiß, ein büschen viel Zufall) ein paar leckere Beeren zuhaus hat - fertig ist das perfekte Gebäck für eine Kaffeetafel. Tartelettes sind toll. Sie sind kinderleicht zu machen, sehen wunderhübsch aus und man kann jedes Tartelette ganz individuell belegen. Zur heutigen Kaffeetafel gibt's die Brombeer-Variante, denn Brombeeren schmecken nicht nur lecker, meiner Meinung nach sind es auch die hübschesten Beeren von allen - da kann keine Erdbeere mithalten.
Earlier this year I went to a birthday party - dessert potluck. Everyone was asked to share a favorite dessert. There was just one catch. It could not contain chocolate. That was easy for me. I just made mini cheesecakes.
Gingerbread and Apple Pie Trifle (SHF)
The Little Teochew: Singapore Homecooking: Pineapple Tarts (Again!)
Yes, we're coming to that time of the year already! In the blink of an eye, we will be celebrating Chinese New Year ... amazing how time just flies by, huh? I started baking pineapple tarts over the weekend.The Secret to the Perfect Pie Dough | Honest Cooking
Jackie Dodd digs into what has been called the ultimate recipe for the perfect pie dough. By Jackie Dodd Pie dough is the secret to any great pie. A backdrop that can land a pie on the list of Best Pie I’ve Ever Eaten or render it forgettable. The mystery is that nearly all pie dough is made with the same ingredients, regardless of the final results.
What's For Lunch Honey? | Experience Your Senses: Apricot and Pistachio Frangipane Tart
Dreams are magnificent journeys that never cost us anything, but are invaluable in the way they make us thrive, inspire us and push us to aspire for more. In our dreams we are strong, we are powerful, we are beautiful, creative and we are forever young. Our dreams have the power to make us feel like prevailing superheroes, an alluring vamp or just a love struck teenager with an incongruous crush. I dream myself alive. Dreams fascinate me.
I was definitely a sassy Southern woman in a past life. My craving for fresh peaches, and unnecessary amounts of pie has made staying cool in August an impossibility. Although the oven is the last thing I want to turn on these days, this recipe has been made twice in the past two weeks, and I imagine once more before the season is over.