As I write this post there is a quarter of this pie in my fridge and its all but shouting my name. I can almost hear it through the door. I’ve texted my neighbor to tell me the second they get home so I can bring them what’s left of the goodness before I eat it all, fork in hand, fridge door ajar. The two pieces I had last night along with the one this morning were scrumptious but I need help not going overboard (turns out I don’t have a lot of self control).
This is my first friend recipe! Beth is pretty much the sweetest person in the world and has always supported my recipes, so I’m honored to be able to share this one from her grandmother. Remember when everyone was obsessed with cupcakes? And then pie? Ok, you heard it from me first, pudding is the new pie.
I always hate when I read about recipes that I can’t make because they require a bit of kitchenware I don’t own. So why am I doing it to you? Well, because pizzelles are the best.
My Mom-mom Julia would show up to every family gathering with about thirty thousand pizzelles, and somehow they would all get eaten. My mom has taken this on and the huge Tupperware full of them is always nearby. I’ll never forget the day my mom subbed for my middle school teacher and she brought her dough and press to use the time to make pizzelles. True story.
My wonderful family friend Trisha has a talented buddy named Alli who owns a bakery in Philly (Sweet Freedom), specializing in gluten free baked goods. Trish passed her recipe to me literally months ago; it looked delicious and she warned me she has eaten whole batches by herself so I was more than intrigued, but as there was a certain ingredient I was hesitant to buy, I saved the email in my inbox (I keep it tidy, so this is saying something).
I make this all winter long and even use it for gifts at Christmas. It’s quick, naturally gluten free, and different than your typical Christmas cookie. It’s a win, through and through.
My mom loves to bake, and growing up in our house there was always a tupperware container of either biscotti or pizzelles sitting in the kitchen. Both are AMAZING dunked in coffee (or milk, like I used to do when I was little). I haven’t made them in a while and suddently had a hankering; Tessa helped and though I’m not a touchy-feely-nostalgic type person, I loved watching her sprinkle the cinnamon sugar on top they way I used to.
This is an old recipe, as you’ll see by the picture of Tessa at the bottom of the post. I remembered it so fondly it was due for a remake. I was bringing a dessert to a kid’s birthday party and I thought it would be an easy recipe in which to swap gluten free flour, as my husband was attending and “hungry Rich” isn’t as fun at parties. Now I can vouch that they’re just as delicious when made with gluten free flour as with regular, and they’re a definite crowd pleaser for adults as well as kids. Plus they’re perfect for the holidays, you know, with the mint and all.
It doesn’t get more “fall” for me than a pumpkin pie. I’m classic that way – you can keep your pumpkin spice latte and I’ll keep my pie. Making pies with my mom before Thanksgiving is one of my favorite traditions but this pie is too good to save. It serves 8, can be served to your gluten free friends (just tell them to skip the crust) and this particular recipe is my favorite because there is just enough filling leftover for a Rich-sized, gluten-free custard cup of pie. The filling is based on America’s Test Kitchen’s recipe but I streamlined a few of the more annoying (and dare I say redundant – I’m sorry ATK you know I love you but ain’t nobody got time for that) procedures.
Want to know what tastes as good as pie but is (way) harder to mess up? Crisp, or crumble if that’s what you’re more familiar with. It also makes your house smell incredible. It’s prep-ahead, bake-ahead, a general crowd pleaser and pretty much as seasonal as you can get. It’s easy to make a healthy version (but this isn’t it).
These biscotti have been on my site since 2011 – Tessa was just 1 month old. I’ve made them once or twice since then, but haven’t updated the post till now. Pinterest is trending pumpkin cookies but honestly, since I love chewy, crispy-edged cookies and pumpkin produces soft cookies, it’s biscotti all the way. I get to have my pumpkin and my crisp edges.
I don’t always love blondies and prefer brownies ten times out of ten. Blondies can be sort of bland to me – I basically just hunt down the chocolate chips the whole time. Not the case, here, thanks to America’s Test Kitchen spot on base recipe; these were chewy with a super moist center and enough toffee and chocolate chips to make the hunting unnecessary.
I think in the first 17 years of my life, I probably consumed roughly 6,000 Quaker “Chewy” granola bars. I actually multiplied that out (and, by the way, I’m concerned I’m losing my third grade math skills). I just looked up the nutrition info and noticed they stated “sugar”, in it’s various forms, more times than I can count on one hand.
My friend just asked me if I ever make the same recipe twice or if I’m always trying something new (since there are a million recipes out there). I said that when I find a result that I can’t possibly picture being any better, I stop looking. These are my brownies. I’m done, the search is over. Now I know they sell boxes of pretty tasty brownie mix, but if you’re down for like, three more steps than box brownies, I can assure you its well worth the effort.
Life moves too fast. Such a trite saying but I find that common or not, I say it every day. Today’s reminder actually came with this post. I made these in 2012 for a very particular reason, and I can close my eyes and see the scene like it was yesterday.
Sometimes after a chocolate chip cookie, I want something salty. That’s the beauty of the cowboy cookie; sweet and salty so you don’t have to choose. Chocolate chips, oats, and salty pretzels with the added hint of coffee giving it depth. It’s all crunchy edges, chewy center, sweet and salty deliciousness. These are truly one of my favorites – if I have pretzels on hand I make these over standard chocolate chips every time.
I would just like to say that the rice krispie treat is underrated. They come together in literally five minutes and their deliciousness makes you have interesting conversations with yourself. “I already had one, I don’t need another. But they’re basically breakfast cereal, so another one is fine. Marshmallows are fat free, so it’s cool if I have a third. Oh look, that edge isn’t totally straight, I should even it out”.
Have you ever been to Cape May, NJ? It’s the best. Amazing restaurants, beautiful beaches, fun shops, and quaint horse and carriages all over the place. Fun fact, I was a horse and carriage driver and tour guide one summer. It’s true, and I still have the vest.
Ah, peanut butter and jelly. With two kids not yet in school, I make a lot of peanut butter and jelly sandwiches. Because of the type of bread, peanut butter and jelly that I use, this is a 100% healthy meal for the kids that they enjoy eating. Double win. What they won’t eat is crust (are they chatting about this at gym daycares and church nurseries? Everyone! Tell your parents we refuse to eat crust! Crust is gross!) so I factor two sandwiches’ worth of crust into my lunch each day.
If you’re anything like me, a small amount of chocolate is necessary after almost every meal. Bittersweet Ghiradelli chocolate chips are in my pantry and I routinely grab a handful every morning while I’m waiting for my coffee. Chocolate and coffee pair famously well, no?
Guys – this cake. This cake is so good. It’s the most moist pound cake I’ve ever had. The lemon flavor is potent so every bite packs a punch in the most fresh possible way.