S’mores Tarts

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.

Mini S'mores Tarts

If you haven’t gathered from all my stories, I was a weird child.  There were so many “kid” foods I deemed completely awful including both hotdogs and those Lofthouse sugar cookies from the grocery store bakery.  Then there was the list of normal kid foods that I tolerated.  This is where Fruit by the Foot and Velveeta lived.  Oh, and also S’mores.  I know. I WAS SO WEIRD.  As much as I loved the idea of s’mores, I wasn’t a huge fan of the actual thing itself.  Roasting marshmallows over the campfire was a source of entertainment rather than a culinary experience.  I usually ate one out of pity to the marshmallows, but the rest were either gifted or scraped onto a rock for the ants to enjoy.  Then, I would make a sandwich out of graham crackers and chocolate and let it get melty by the fire.  That was where I thrived.

Continue reading “S’mores Tarts”

Coconut Cream Pie with Macadamia Nut Caramel

Coconut Cream Pie with Macadamia Nut Caramel | Serendipity by Sara Lynn

Caramel Coconut Cream Pie

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”

Pear & Ginger Galette

An overhead image of a sliced ginger pear galette with ice cream on a black sheet pan next to a knife and spoon.

An overhead image of a pear galette on a black sheet pan next to vintage forks.

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.

A closeup of a spoon with melted ice cream next to a galette on a black sheet pan.

An overhead image of a sliced ginger pear galette on parchment paper next to red pears on a black cookie tray.

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?)

A pile of red pears on a white marble counter.

A closeup of a slice of a crostada with ice cream on a black counter next to a spoon.

An overhead image of a sliced ginger pear galette on a black tray next to a knife.

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.

galette

*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

Strawberry and Grapefruit Galette

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First, let me start off by apologizing for the sheer amount of photos in this post alone.  It’s borderline absurd, but damn, for a dessert whose dough is made with a whole box of butter, that is one sexy little number.  I wish I had an excuse, but this galette is so pretty, and I just. couldn’t. stop.  It’s not every day that you make something with pie dough and think it’s sexy.  But that’s just how my brain functions, because I don’t care what people say, food is hot (literally and figuratively).

Moving on from my weird attraction to pie, which is actually a galette, which leads me to WHERE HAVE GALETTES BEEN ALL MY LIFE?  Seriously, I’ve been making pie when there were galettes in the world?  What is this?  I’ve been rolling and draping and pushing extra dough into little rips and pretending that I’m good at making pie when all I had to do the whole time was roll out a single piece of dough and fold?  Also, why did I never listen to my baking instructor and use egg wash until now?  I always thought it was an unnecessary extra step, but look at that crust.  Guys, I just can’t deal with it.

Furthermore, I know that it is rhubarb season, I promise nobody will let me forget that, but I just am not as excited about rhubarb as everyone else is.  It’s not that I don’t like rhubarb, it’s just that I’m destined to eat it at least four times in the weeklong that it’s in season, so I just don’t see a need to cook with it myself.  Also, I’m not going to lie, I just don’t find it as amazing as everyone else does.  I’m sorry, it’s nothing personal, I swear.  I just don’t look forward to it quite as much as the rest of the food-blogging world.  But I digress.  Long story short, this probably should have been a strawberry and rhubarb galette, but it was not, because I’m more of a citrus lady.  Namely, citrus that does not get quite enough credit.  A.K.A. grapefruit.  Now, I know that lemons are so versatile, and limes are just sooo good, but grapefruit does not get the recognition that it deserves.  And have you had it with strawberries?  I’m sorry, but it just needed to happen eventually, and I took the plunge.  You won’t regret it my friends, the two are destined to be together.

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Look at the beautiful reds and pinks and oranges and THE CRUMBLY CRUST.  Ughhhh ♥

A few notes about this recipe.  First off, I love using homemade pie crust.  Someday, I swear, I will give you a step-by-step tutorial for how to make it, because it’s so freakin’ easy.  I would have done it this time, but this pie dough was literally gifted to me, because that’s the kind of thing that happens in the food world.  That being said, I understand if it’s too much and you want to make it with pie dough from the freezer aisle.  In this case, please use the Pillsbury and the rolled kind, not the stuff already in the disposable tins.

Secondly, I chose to make 2 smaller galettes, but you can make one large one.  You would just use a larger dough diameter and reduce the amount of filling you make.

Thirdly, I recommend assembling the galette on the sheet pan you will bake it on.  Assembling it on the counter and trying to move it to the sheet pan is dirty work, and I would know, because I didn’t learn from my mistakes the first time and had to do it twice.

Fourthly, BAKE IT ON TINFOIL OR PARCHMENT PAPER I SWEAR THIS IS SO IMPORTANT.  These little suckers will leak juices like you wouldn’t believe (see pic above) and caramelized fruit juices will not release from a sheet pan, I’m telling you so.  On that note, you can also increase the cornstarch if you want more of a stable galette, but I like mine on the juicy side.

Lastly, serve this with whipped cream or vanilla ice cream.  My favorite is Talenti vanilla bean.

galette

By the way, if you read my Instagram , you saw that I posted about my VERY EXCITING RECIPE COMING SOON.  This is it.  I hope it was everything you wished it would be.  It definitely was for me.

XO SaraLynn

*Song of the Day: Away Frm U by Oberhofer