August is the time for fresh peaches and peach pie. With hints of cinnamon and nutmeg this pie prepares us for the summer-fall transition.
It is strange sometimes how much actors can affect our lives. Most of the time I do not pay attention to pop culture but yesterday’s news of Robin William’s death was definitely tragic. Despite all the lives he touched, he could not save his own. He was one of my favorites and may take it upon myself to enjoy all that he has done by going back and re-watching his movies. Many people on social media have started discussions on what is their favorite movie of his but I do not think I can pick just one. Man of the Year, Patch Adams, Bicentennial Man, What Dreams May Come, FernGully, Dead Poets Society… the list goes on. Funny, deep, heart-warming, and intelligent he did it all.
And I bet he would’ve love a slice of this peach pie.
Everything you love about pecan pie now in a single serving size. This bourbon pecan pie for one is easy to prepare, complete with a mini pie crust recipe.
Today everyone’s nuts are on display for Grab Some Nuts Day! A group of bloggers got together to play with their nuts in celebration of this awesomely silly holiday, creating nutty recipes featuring tanned nuts, salty nuts, nut butters and nut balls. So grab some nuts and get ready to show them off.
I’m not sure when my love of nuts began but I naively proclaimed it during my high school AP English class. The assignment was to write a letter in the form of a poem (we were learning the different styles at the time) and as usual our teacher was anonymously reading them in front of the class. One student wrote a letter to a candy bar company protesting all the nuts they put in their products – at which point I gasped and exclaimed “but I love nuts!” As I am sure you can imagine, the 17/18 year-olds in my class stifled their laughter as I suddenly became aware of what I had said and felt the blood rushing to my face, but thankfully our teacher continued reading and I was spared.
For my contribution to Grab Some Nuts Day I got my nuts drunk and gooey in a single serving bourbon pecan pie because it’s not the size that matters, it’s how you use it (and because today is Single Serving Sunday as well).
Be sure to visit all the other Nutty Participants for Grab Some Nuts Day:
- How to Toast your Nuts by Cravings of a Lunatic
- Flourless Peanut Butter Walnut Brownie Cookies by It’s Yummi
- Nutty Chocolate Chip Brownies by Roxana’s Home Baking
- Salted Caramel Peanut Pie by Hungry Couple
- Pistachio Cream Cheese French Toast by Baking in a Tornado
- Dark Chocolate Chip + Hazelnut Cookies by Spiced
- Peanut Butter Martini Mousse by Cooking in Stilettos
- Classic Peanut Butter Cookies by That Skinny Chick Can Bake
- Cashew and Pistachio Truffles by Culinary Ginger
- Chocolate Bourbon Pecan Pie by Kelli’s Kitchen
- Bourbon Pecan Pie for One by The Spiffy Cookie
- Herb Roasted Cashews by Noshing with the Nolands
Guess that if you are what you eat, we’re all nuts.
If you thought fruit crisp topped with ice cream was good, try mixing it all together. Sweet and crunchy black cherry-peach crisp layered throughout vanilla ice cream.
The affliction of living with a food blogger is waiting to devour the food until all the photos have been taken at all possible angles. Waiting to be given the go-ahead to eat that gorgeous plate/bowl of food is just as torturous for you as it is for us, I promise. But how do you know for sure when the photo shoot has been completed, particularly for multi-step recipes such as ice cream? Without asking it’s a risky business.
Yes, this ice cream was dug into before I was finished (photo evidence above). It’s my fault for not stressing this fact to my parents but I was still upset to find a large chunk already scooped out, especially when it was not even completely set yet. Normally I don’t bother with pictures of ice cream in the container but I purposely used a loaf pan this time to get all stupid-food blogger on you by putting ice cream in a baking pan and then taking aerial shots of it being scooped out. Like those first steps in pristine just-fallen white snow. I’ll just have to make more ice cream soon – darn.
Thankfully the flavor of the ice cream did not suffer from it’s premature scooping. My parents’ inability to wait just shows how much they could not wait to try it. It starts out simple enough with a vanilla base which is then layered with bits of black-cherry peach crisp (notice those beautiful chunks of crisp topping in the post-churn/pre-freeze photo above). I baked a crisp just to turn it into ice cream. Which means this ice cream tastes just like a black cherry-peach crisp a la mode. Cannot really blame my parents, can I?
One year ago: Greek Yogurt Everything Bagels
Red, white & berry hand-held pies are stuffed with cream cheese, strawberries, and blueberries. Perfect for any patriotic event!
Today’s another big day for the USA soccer team, taking on Germany this afternoon in hopes of continuing on into the knockout round of 16. There are several scenarios in which this could happen: (1) USA beats Germany, (2) USA ties Germany,(3) USA loses to Germany while Portugal and Ghana tie, or (4) USA loses to Germany, Portugal or Ghana wins (therefore tying the USA) and USA scores enough goals to win the goal point differential tiebreaker. In other words the odds are decent but not solid enough to breathe easy. To make matters worse I have to DVR the game and somehow avoid all commentary from the outside world before getting home to watch it myself. I should just go ahead and stuff cotton into my ears now.
But if you could care less about soccer or futbol, or whatever it is you want to call it, don’t worry I have a fun mini dessert for you today. These hand pies were made using a star-shaped mini pie press and are stuffed with cheesecake, strawberries, and blueberries which is why they are called red, white and berry hand pies. The star shape of the pie may have blended while baking but there’s also a star-shaped vent cut into the top and that same piece of star-shaped crust is placed on top of the crust for more flair. Patriot enough for the fourth of July, Memorial Day, or for cheering on our nation’s soccer team!
This easy strawberry pie is made with fresh strawberries, making the most of this seasonal berry. Serve with fresh whipped cream.
I hope you are not tired of strawberry recipes yet because I have an easy fresh strawberry pie for you today. Strawberry pie is a rarity in my family because my dad typically makes pumpkin or apple the most and occasionally blueberry. So when he decided to make a strawberry pie using the strawberries from our most recent U-picking I was super excited. Since most of the strawberries were pretty small from this last pick of the season (I know the season is just starting for many of you but in TN it’s ending), they were dumped in the pie for easy assembly. However, if you have bigger berries you could place the strawberries in pie crust, tips up, and then pour the gelatin mixture over them. This would create a more dramatic appearance if you so desire. I just desire for it to be in my belly!
Strawberry season is here and so is the spring-time baking. This strawberry-rhubarb crumble is topped with a gluten-free, crunchy cinnamon granola made from five sugar grains.
Strawberry season is my favorite, not just because it’s finally spring but simply because of all the fresh strawberries. I have already gone picking 3 times this month and let me tell you, fresh-picked strawberries are infinitely better than anything you can get at the grocery store. These berries dissolve in your mouth like cotton candy. In Rochester, I grew up a bike-ride away from the best U-pick farm I’ve ever seen (Green Acre Farms) and I would eat as much as I picked – I took their approval of testing them out seriously. They should have weighed me pre- and post-berry picking!
My three berry-picking adventures this season resulted in about 6 gallons of strawberries. About two went into the making of strawberry syrup and strawberry jam and the rest, well they were for eating! Of course some of them did make it into the oven before being devoured. The first was this strawberry-rhubarb granola crumble, with a simple granola topping. I specifically used the KIND Cinnamon Oat Cluster Granola made with gluten-free oats, brown rice, buckwheat, amaranth, millet, quinoa, and flax seeds. It was excellently crunchy and I loved the addition of cinnamon to this fruity crumble.
One year ago: Blue Velvet and Lemon Cake Pops
Chess pie gets a whole new look with a chocolate cookie crust, peanut butter filling, and chocolate chips. Peanut butter & chocolate lovers will rejoice!
Today marks a special day. No it’s not my blogiversary nor is it my birthday (but it will be in just over 1 week). Today is my 1000th post! The last time I celebrated a post # mile marker it was for post #100 – Stuffed Oatmeal Raisinet Cookies. Here we are 900 posts later and you’d think I would have lined up something extra spectacular to celebrate. Unfortunately I did not plan ahead by contacting my favorite products/companies to host a giveaway and alas I did not possess the fundage to provide it myself. So you know what you’re going to get? A pie straight to the face!
Yes I am going to hit you in the face with a pie and you’re going to like it. And by that I mean I’m going to show you the pictures and recipe for this pie and you will be so intensely drawn in that before you realize what’s going on, your face is pressed against the computer screen attempting to devour it. How do I know this? Because (assuming you love PB+Choc) it’s Peanut Butter Chocolate Chip Chess Pie!
Chess pie doesn’t have to be “just pie” (derived from Southerners’ dialect: it’s jes’ pie). I already proved that by making a meyer lemon version but decided to take it a step further by using a chocolate cookie crust, throwing peanut butter into the filling, and sprinkling chocolate chips all over the place. Evidently there was room for more sugar. Happy 1000th, I’ll see you next time.
One year ago: Chicken Mango Quesadillas
Two years ago: Chicken & Spinach Alfredo Pizza
Use your cast-iron skillet for dessert with this strawberry shortcake cobbler. Easy to throw together and a fun presentation.
In case you were unaware, cast-iron skillets are not just for entrees but desserts as well. Throw in some strawberries topped with shortcake biscuit batter and you will soon discover the validity of that statement. The strawberries become juicy and gooey which perfectly contrasts the crumbly, buttery biscuit topping. Don’t forget the fresh whipped cream!
One year ago: Whole Wheat Hamburger Buns
If you love Neapolitan ice cream then check out this ice cream pie. Simply layer thawed chocolate, vanilla, and strawberry ice cream into a chocolate cookie pie crust and you’ll have an impressive dessert.
Have you heard of the new Halo Top ice cream yet? It is a low calorie ice cream that is non-gmo, 100% natural, high in protein and fiber, and sweetened with organic stevia to lower the sugar content. One pint of Halo Top vanilla bean contains 280 calories, 28g protein and 16g net carbs (compared to 1,080 calories, 16g of protein and 96g net carbs in a pint of Haagen-Dazs vanilla bean ice cream)! Additionally, it is made with premium ingredients such as Belgian chocolate, pure Madagascar vanilla, and real California lemons and strawberries. If that isn’t heavenly enough for you, the pints are also donned with golden tops to look like halos.
Halo Top comes in four flavors: Vanilla Bean, Chocolate, Strawberry and Lemon Cake. I was lucky enough to try all four and the lemon cake was my favorite. It reminded me of the lemon chalet girl scout cookies! But overall I was impressed with how delicious the ice cream tasted, especially being someone who tends to dislike sugar alternatives. The only tricky part is that Halo Top ice cream freezes a little harder because of its lower fat content, which tested my patience a bit as I waited for it to thaw a little into a scoopable consistency.
It was worth the wait because once they did temper I was able to make you a fantastic little ice cream pie using three of the flavors – Neapolitan ice cream pie! Who knew an impressive-looking dessert could be made so easily? And better yet, I am giving away a coupon for a free pint of Halo Top ice cream so you may try it out for yourself. Use the Rafflecopter widget at the bottom of this post to enter, then check out their website to find out more about their ice cream and where to buy it!
One year ago: Asian Fried Quinoa
This crustless ginger blueberry-pear pie is light and flavorful. Combine that with a custard filling and you won’t even miss the crust.
Ginger and blueberries and pears, oh my! There certainly is a lot going on in this pie but the light flavor of the pears combined with the sweet-tartness of the blueberries and tangy ginger marry together extremely well. And there’s no need for a crust. Although a pie without a crust is almost heresy, the custard filling does produce slightly firm and crisp edges so that you won’t even notice the crust’s absence. Happy Pi(e) Day!
P.S. Next year pi(e) day is extra special because it will be 3/14/15. I’ll even set my post to go live at 9:26 am! (If you are clueless to what I am babbling about π (pi) = 3.14159265359).
One year ago: Banana Pudding Pie
Two years ago: Flower Bouquet Cake Pops