I’m completely aware that I’m not exactly thinking outside of the box by giving you a pumpkin pie a few days before Thanksgiving. But why would I tell you about something that wouldn’t be for Thanksgiving, when you most likely won’t want to look at food for a week after such a gluttonous feast? Might as well get in a recipe that’s helpful before the, “I’m never eating again!” mantras begin.
And this isn’t just any old pumpkin pie. You see, it’s the ultimate pumpkin pie. At first glance, it doesn’t look too crazy, which is what I like about it. It’s not pumpkin cheesecake with a gingersnap crust, or pumpkin creme brulee tart. It’s pumpkin pie- just really good pumpkin pie. Continue reading
Well, friends, summer is reaching its end. All the kiddos are back in school, I actually felt something resembling a chill while sitting outside the other night, and I’m starting to play the annual game of what I like to call, “Bug hubby to go apple-picking with me until he caves.” Psh. As if he doesn’t actually love it.
Now, I realize this recipe is somewhat rude. See, I made it a few weeks ago, when we were still getting very lovely peaches from the farmers market. And now, well… the tide of peaches has kind of ebbed. But I’m still seeing them in the grocery store, so it’s not quite as rude of me as it would be if I shared this recipe with you in, let’s say, February. Trust me, this cake is worth finding the peaches for. Continue reading
Filed under Cake, Dessert
As much as I enjoy food blogging, there is one thing that I decidedly do not love. And that would be the simple fact that when you blow it, there is photo evidence. When I make something new, I take pictures “just in case” it’s good enough to share. Because, you see, I don’t share it with all of you if it’s no good. And I won’t know if it’s no good until it’s all said and done. So the result it lots of pictures of in-process dishes that just don’t make the cut. Continue reading
Filed under Baking, Dessert
Food-snob alert: If you detest recipes that start with, “Take one tube of dough…”, avert your eyes. This recipe is definitely not for you. It is full of refined sugars, chemical preservatives, saturated fat, and processed carbs. It bears the name Sopapilla without having the slightest resemblance to the actual, authentic Mexican flatbread. The food snob part of me is embarrassed to share this recipe. The food lover in me can’t help it. It’s just so freakin’ good.
It’s so good, in fact, that I’ve made it three times in a week. So good, that the last time I made it, I fell into one of my common mental anguish moments while cooking something so tasty: Do I dare innovate, or leave it well enough alone? I can have an idea of how to make it better, but then I get worried that it won’t be as good as the tried-and-true original and I’ll be left still craving it. So, instead of just sucking it up and trying something new, I do what any neurotic baker would do- make both and recruit my friends and family for a side-by-side taste test. Obviously. Continue reading
Filed under Baking, Dessert