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. A pumpkin pie is awesome. Delicious. What, that’s never happened to you? These little guys are super fun and portable. Because of the odd shape of the Mason jar, I decided to veer away from the traditional flaky pie crust and instead go for a graham cracker layer at the bottom of the pot.
I used four-ounce jelly jars for my “pots” but you could really use just about anything that is ovenproof. Print this recipe Pumpkin Pie Pots with Maple Whipped Cream Adapted from Libby’s The little versions of the big Thanksgiving dessert staple are a fun and cute way to keep the holiday food portions in check. Crazy Good yet Unbelievably Healthy Pumpkin Pie. *EDIT: While absolutely delicious, this pie isn’t your typical Sweet and Spicy Pumpkin pie.
It’s more like a cross between a cheesecake and pumpkin pie, so it does have a bit of a tangy taste to it and isn’t really all that sweet. If a “traditional” sweet and spicy pumpkin pie is what you’re after, I strongly suggest you check out the delicious paleo version of this pie! 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. It’s.THAT.good. I died. And you know what? This gorgeous pie is also… wait for it... Unbelievable, isn’t it? Well, mind you, you haven’t tasted it yet, so you can’t tell just how unbelievable it is to say that this pie is healthy. Really, it’s like a cross between a creamy cheesecake, a non sweet sugar pie and a spicy pumpkin pie.
But seriously, I was lying… it’s ten times better! Why? Mini Pear Tarts - In Mason Jar Lids. Cooking Lessons: The apple doesn't fall (too) far from the tree: Grandmother's apple cake. 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. She was a gifted painter and sculptor saddled with four children because that was what was expected of her. She wore her wifely and motherly duties, especially cooking, like a ball and chain. Grandmother, on the other hand, took an interest in cooking. Perhaps a preoccupation with social life drove my grandmother’s interest in food. Then I realized the same recipes appear in my mother’s recipe box, carefully copied. For the 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. While it disturbs me that I feel so disconnected with the land of my ancestors, I think all is not lost but some effort is needed to search for the beauty and cultural spirit of what remains to be one of the greatest civilizations in the world. So on the morning I was supposed to bring the wonderful and vacationing Xiaolu out to dinner, I started on project ganache tartlets, got to work on making pâte sucrée for the first time and hoped it would not drive me nuts. 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. But with this recipe there's really no excuse to not make dessert at home. Pie Dough and Stone Fruit Ingredients A little lime zest on the Galette Procedure 1) Pre-heat the oven to 375 degrees. 5) Fold over the edges over the fruit (rustic and torn/ messy is ok).
♥ 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. Zutaten Sandteig 250 g Mehl Typ 405125 g weiche Butter 125 g Puderzucker 1 Ei1 EL Mohn Abrieb einer halben Bio-Zitrone Ricotta-Creme 500 g BrombeerenZubereitung.
Recipes — Cooking Ideas — Upside-Down Pear Crisp— SFGate Food & Wine. Recipes — Cooking Ideas — Blackberry Nectarine Galette— SFGate Food & Wine. Gingerbread and Apple Pie Trifle (SHF) 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. It was a very fun get together because I got to try some different kinds of desserts. One thing that I tried that I absolutely fell in love with was an English Trifle. So, I cut up my ontbijtkoek into little pieces. If only, I could eat like this all the time... but then I'd surely never lose my Santa belly. 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.
I know it does seem a little early ... but considering the number of people I have to bake for, and the size of my puny oven, AND the fact that I can only bake on weekends ... I don't think I have much of a choice. Again, I decided to be kind to myself and buy ready-made pineapple filling. The tarts were always in danger of being eaten without my knowledge, until they were cooled, packed and sealed ... and placed somewhere HIGH up from prying hands.
I will be baking for my children's teachers, ex-teachers, tutors, neighbours and a few close friends ... and of course, for my own family. She hid them in her office drawer, for fear of having to share with her co-workers. These are for you, SY! I bought these round, flat containers from Phoon Huat ($0.80 each). Ready to be given away. The Secret to the Perfect Pie Dough | Honest Cooking. Before you embark on baking any pie this Labor Day, find out the tricks to making the perfect pie crust. 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. So why is it that a recipe that contains only a handful of ingredients: flour, sugar, salt, fat and liquid, can produce results that vary from flaky, tough, soggy, crispy or crumbly?
In 2007 the baking world was jolted by the publication of Foolproof Pie Dough, by Cooks Illustrated Magazine. The hallmark issue with pie dough is combining the fat and the flour. How does vodka and a food processor make a perfect crust every time? Back to those ingredients. Fat is hotly debated in the baking world, with the leaders being butter, shortening and lard. Foolproof Pie Dough Roll out into an even thickness. Jackie Dodd. 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. Although I am never sure what might actually trigger me to tumble into a dream, I am capable of closing my eyes and stringing together stories and tales, sometimes of so precise detail, I can almost feel, smell and taste them. My dad told me to keep a notebook close at hand to record what my vivid imagination churns out. So it is my dreams that make my ideas come alive … What are you dreaming of now? Right now I am dreaming of beautiful azure blue oceans, warm beaches and a lot of good food. Recipe: Apricot and Pistachio Frangipane Tart Method Verdict. Mess In The Kitchen » Blueberry ginger pie with parmesan cheese crust.
It’s cake time!!! No, pie time!!! After appetizer , rice , main course , side dish and pickles we need something sweet here. My plan is to write a series of posts about these categories every month creating some sort of menu. Maybe every month I will add something to the scheme to make it more complete… What do you think about this? Blueberry Ginger Pie with Parmesan Cheese Crust Crust Ingredients: -125 g all-purpose flour -25 g parmesan cheese -115 g cold butter chopped in big chunks -25 g sugar -1/2 egg (25 g) -salt -cold water Filling Ingredients: -250 g blueberries -2 tbsp sugar -1 tbsp cornstarch -1 tbsp cassis (spirit) -zest of one lemon -a small piece of ginger grated Mix flour, parmesan, salt and sugar.
Add the butter and mix with your fingertips until you have a crumbly mixture and the butter is partially incorporated by the flour. Add the egg and a little bit of the water one tsp at a time until you can form a ball. You don’t have to knead the dough, when the mixture holds together is ready.