Just in case you’re looking for an excuse to consumer obscene amounts of whipped cream or French Vanilla Ice Cream… just in case. Here we are!
The days are long and warming and I’m pretty sure I can smell peaches and berries in the air. It’s intoxicating and has me daydreaming about fruit pie combinations while lingering in the produce section at the grocery.
Today we peach and blueberry. Soon I’m thinking a strawberry raspberry pie is in order. Don’t even get me started on apricots.
It’s about to be a great summer!
You know how I feel about pie crust. I’ve never been shy about coaxing large amounts of butter into perfectly flakey pie crusts.
Sidenote: Five Tips For The Best All-Butter Pie Crust From Scratch.
This version of pie perfection is made with gluten-free flour. I love the King Arthur Flour variety and the only amendment I made was to add an egg yolk to the buttermilk. The yolk helps with binding the crust but... Read the rest of this post..... »
Every good baker has a lot of secrets.
They have a secret stash of chocolate hidden in the back of the pantry (usually behind the garbanzo beans). They have an amazing recipe for the very best Peach Pie that they share with exactly zero people. They have a secret cookie scooper they don’t let anyone else use. There’s the vintage church cookbook they like to keep all to themselves, the stack of good puff pastry hidden under the ice packs in the freezer, and the secret spell they cast over all of their batters before they go in the oven… because bakers are actual wizards with magical powers and everyone knows it.
The secret to these dark and fudge brownies… because I try to share all of my best secrets… is Bertolli Extra Light Tasting Olive Oil. It’s perfect for baking! We get all of the good, cholesterol-free fats from olive oil without the overwhelming olive oil taste that we might not want in our sweet baked goods. Oh! Pro-tip: this... Read the rest of this post..... »
I still get kitchen-intimidated. It happens when I least expect it… like when I’m trying to satisfy a chocolate mousse craving and I stumble upon a seemingly approachable Food & Wine recipe.
This recipe for extra-creamy Chocolate Mousse is from cronut innovator Dominique Ansel… pastry genius.
Here’s the thing about pastry innovators: they tend to make challenging things look really easy, god bless ’em.
It’s not that mousse is impossible. It’s mostly approachable and 100% delicious but does require some a candy thermometer, egg whites beaten just-so, and well… some self-confidence and guts.
No guts, no chocolate mousse glory.
First we hold our breaths and make the meringue.
Here’s how that goes down in the kitchen:
Egg whites are beaten in a stand mixer at medium speed. Feel free to stand there and zone-out as the egg whites become foamy and frothy. Mark this zone-out as your one and only while making this... Read the rest of this post..... »
With every trip to the grocery store, I run these few thoughts through my mind.
• GAH! I forgot my grocery list. Do I need lemons? I probably need lemons. • Why is it so cold in here? • Do I have my wallet, where’s my wallet, who stole my wallet, oh here’s my wallet. • Is that baby sitting in that stroller staring at me or do babies just stare? • Would it be weird if I start eating this baguette right now? • I hate scallops • No, you don’t need a bag of chocolate sandwich cookies… don’t even look at those Oreos… no no no. • Wait, didn’t you want to make a recipe with a cookies and cream whipped cream? Better get the cookies. Two bags, just to be sure.
Cut to: home from the grocery store eating Oreos for dinner.
Could one of you please call an adult and ask them to come live with me?
... Read the rest of this post..... »