A PERFECT BLUEBERRY GALETTE WITH TENDER, BUTTERY CRUST, LEMONY, SPICED BLUEBERRY FILLING, AND HOMEMADE HAZELNUT FRANGIPANE!Continue reading “Blueberry Galette with Hazelnut Frangipane”
An easy from-scratch chocolate cream pie with a dark chocolate pudding filling. served with whipped cream topping and creamy bourbon butterscotch for some warm autumn vibes.Continue reading “Chocolate Cream Pie + Bourbon Butterscotch”
Inspired by Salt & Straw in Portland, these Strawberry balsamic Hand pies are flaky, perfectly sweet, and finished with a Vanilla-y Honey glaze.Continue reading “Strawberry Balsamic Hand Pies + Honey Glaze”
Nectarine galette sweetened with brown sugar and spices and layered atop lemony mascarpone filling.Continue reading “Nectarine Galette with Mascarpone Filling”
Continue reading “Gluten Free Apple Crisp with Irish Whiskey”
Gluten free apple crisp with a nutty, oaty topping and a splash of Irish whiskey for depth. This recipe is easily adaptable and only takes about 15 minutes to throw together!
This is a classic apple galette, but the butterscotch sauce makes it over-the-top good! I like to make it ahead to let the flavors infuse, which makes it the perfect dessert for a picnic or party.
Buttery graham cracker crust, creamy chocolate filling, and a dollop of marshmallow meringue come together to give these s’mores tarts an elegant twist on a campfire classic.
To know me and my dad is to know that we are utterly obsessed with coconut. So I shouldn’t have been surprised when I planned a family BBQ and somehow got talked into making an entire coconut cream pie. The conversation went something along the lines of –
Me: “So we’ll have tri-tip, carrot salad, and I’ll make a pie. What else would be good with this? Some asparagus?”
My mom: “Maybe potatoes gratin.”
My dad: “I think coconut cream pie would go great with all of those things…” Continue reading “Coconut Cream Pie with Macadamia Nut Caramel”
Sometimes I yearn for the kind of life that involves an airy, brightly-lit house on a large, green property surrounded by a variety of fruit bushes, trees, roots, and stalks. In my little dream, I don’t necessarily have a job per se, unless by “job” we’re talking something along the lines of “fruit-picker who makes artisan pies and breads and fresh salads while experimenting with ingredients all day”. Then yeah, that’s my job. Also, I wear a lot of sun dresses and big floppy hats.
Oh! Lastly, and I don’t want to ask for too much here, but since this is a dream after all, my life would include a flannel-beard partner who plays guitar and makes me pour-overs and we have at least 2 dogs.
It’s precisely at the flannel-beard-dog moment that I realize this dream is not very realistic, mostly because 1. nice flannel-beards who play guitar and make pour-overs are hard to come by these days and 2. I really like my big-city-luxuries, including easy to find specialty coffee shops, great bars and restaurants, and 24/7 access to a grocery store, even if those “big city-luxuries” are in the BLC itself. However, a dream is a dream is a dream, and I still like to think about it now and again.
My dream was re-inspired the other day while I was walking my parents’ property, picking fresh apples and pears from their newly acquired fruit trees (from their newly acquired house, go figures). Stumped over what to do with a million half-ripe pears, I decided to follow my go-to philosophy surrounding fruit and all foods in general:
Turn it into a *pie.
Turn everything into a pie.
If you’re going to cheat on your **healthy-eating pact, you should just really go for it and eat pie, right? Say it with me: Right! And on that sentiment, I went to work kneading pie dough, slicing pears, and grating ginger. What resulted was probably one of the best desserts – no, recipes – I’ve made to date. Oh pie, I ♥ you.
*If we’re going to get all technical here, it’s actually a galette. I don’t discriminate against anything with pie dough.
**As far as the healthy eating pact goes, I mean, there’s pears in this, ya know?)
Before I give you the recipe, I must say one more thing: Remember when I gave you pie recipes multiple times in the past claiming to have hold on the best pie dough recipe of all time? Remember how I alwaaaaays give you the recipe but never give you a tutorial? Yeah, it happened again. I’m the worst. But I swear to you all so soon, I will have a step-by-step! Let me just say that, as an early-twenty-something single woman, it’s hard to find people who 1. like cooking as much as you do (because early-twenty-somethings can’t cook anything but ramen as it turns out), which means your friends can’t demonstrate as you take pics or 2. use your very particular photography techniques or know how to use a nice camera in general. But no worries, my friends, I already have someone lined up to help a sista out (literally…it’s my brother). Pie dough dreams will arrive momentarily.
But for now, here’s a written step-by-step and one of my favorite desserts I’ve made to date ♥ Thanks for dealing with the crazy.
*Note: I forgot to include this in the recipe card, but I highly recommend serving the galette with butter pecan, salted caramel, or classic vanilla bean ice cream. Butter pecan was my choice, but any of those will go! If you’re not an ice cream person, in which case, I don’t know if we can be friends (just kidding kind of), but a little whipped cream does the trick.
XO Sara Lynn
*Song of the Day: Flowers in Your Hair by The Lumineers
I have the tendency to delve into projects that require far more time than I had ever anticipated. I usually know what I’m getting myself into and enter an inner-cranium deliberation with myself. It normally goes along the lines of: “Hey! I have a great idea to make this really beautiful thing, and yeah it will probably take an hour or two of my life, but in the end, I will be so proud of this beautiful, wonderful thing that I made and everyone will think I’m great!”. And then instead of taking one or two hours, it takes three or four or ten. In this case, it was hand-cutting stars out of pie dough, because apparently it’s totally obtuse to believe that I could find a star-shaped cookie cutter within a week of the Fourth of July. I’m not sure if it has to do with them being sold out or that there’s just no demand for star shaped scraps of metal, but there were no stars to be found, so it was back to the drawing board.
You see guys and gals, here’s how it goes. I get an idea in my mind, and once it’s there, it will not leave. So when I started seeing beautiful freedom-inspired pies taking up the likes of Instagram and Pinterest, all hope for a simple double crust pie with some slits across the top was lost. I needed stripes. I needed stars. And it had to be red, white, and blue. I found a particular pie that would inspire my own (I believe it was from Williams and Sanoma) that was cut to look like an American flag. It was beautiful and picturesque, and I thought “How hard can this be?”. That’s when the star escapade came to be, and I realized how hard it actually can be and that a star-shaped cookie cutter was not in the…stars… :I
After getting slightly frustrated, I determined that I was just going to wing it, since that’s how I’ve essentially been living my life for the past year or so. I rolled out the pie crust and started cutting it into strips. In that moment, I taught myself how to lattice a pie, and trust me I realize this is probably not the correct Martha Stewart-esque way to do it, but listen, that’s just not how my life goes. And then I started cutting out little stars by hand, and while they did take a while, it really wasn’t that bad. Once you get a hang of it, they go pretty quick. I’d say to cut out 12 stars took about 20 minutes. I lightly traced little stars (like you used to draw in elementary school) using a fondant cutter, although a knife would work too, and then I just cut around the edge. And everything was okay.
Also by hand-cutting my stars, my pie is now artisan, right?
As for the pie, I just mixed a bunch of berries that I had around the house together with some sugar, tapioca starch, and lemon. I have to say, this pie is amazingly delicious, especially since I completely winged the recipe. I used strawberries, raspberries, and blueberries, but you could use any combo of berries you like. Also, my pie was slightly tart, so feel free to add more sugar. For a juicier pie, use less tapioca starch.
P.S. You can use cornstarch instead of tapioca starch if that’s all you have on hand. However, I am firmly team tapioca starch, because I think it makes a more stable pie.
Happy 4th ♥
XO Sara Lynn
*Song of the Day: American Girl by Tom Petty