Never heard of ’em. Apple dumplings. So Liz sent me three family recipes, one of which was the Deviled Eggs. Next up, apple dumplings. Liz requested pictures for her dumplings because she couldn’t quite make sense of the recipe her great aunt had left behind. Truth be told, it was a bit of a learning experience for me as well, but here you have it. A slightly involved recipe that tastes an awful lot like pie but makes for a unquestionably more spectacular presentation.
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).
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.
Alternate title could be “I didn’t know key lime pie was so easy to make”. And also, “I didn’t know that I am obsessed with key lime pie”. True, this is a rather tropical dessert, but my taste buds didn’t care as I dug into a second slice.
This was the first year, since resigning from my teaching job, that I was involved in a school setting again. Tessa goes to a great church preschool two afternoons a week. I had volunteered for three helping days and my first was “apple extravaganza”. I helped the kids make an apple pie and after tasting the deliciousness I squirreled away the recipe sheet with an idea in mind.
I’ve said this before but the recipes I make have probably been getting more simple and less time consuming than the other way around. All of my food sentimentalities are still there but I just have less time to play in the kitchen. That being said, when it’s your father-in-law’s birthday and he requests his favorite dessert (and your father-in-law is as amazing a guy as mine is), you get to work!
The winter blues are affecting my cooking. Everything seems hard. My friend sent me a link for a pie that had at least five different parts. I told her I was tired just looking at it. And yet here I am, sharing a recipe with you that has multiple parts. The thing is, only one of the parts is actually requires your full attention, and most of the pie can be made ahead.
If you like peanut butter and chocolate together, you WILL like this dessert. It’s very rich, very peanut-buttery, and seriously easy to make. It is, however, bad for your health. I’d serve this in 10-12 slices instead of 8. Very occasionally you can have too much of a good thing, and the flavor here is so delightful I don’t think it takes a huge amount to enjoy your dessert.
I’ve really grown to dislike “stuff”. I hate clutter and though my house isn’t always clean, it’s usually “picked up” pretty well. I live in a small space so it doesn’t take much to look like a disaster zone. The single category of “stuff” I hoard, however, is recipes. I’ve had this pie in my kitchen basket for a year now, but it was certainly worth the clutter (and the effort). This pie is AWESOME.
My mom can be a bit of a contrarian – especially when it comes to technology. She staunchly believes that it’s out to get her and that the old way is almost always better. Case and point, I can talk about her on my blog because she seldom reads it (since it’s on the computer).
This past Sunday evening I cooked dinner for several college football players – boys my husband coached when they were in high school. These guys were “strapping” to say the least. I was excited to make a ridiculously unhealthy but delicious dinner and watch every bite disappear (I hid in the kitchen most of the time, and the only thing leftover is a single slice of pie which I plan on taking care of before bed or maybe first thing tomorrow morning).
These strawberry mini-pies were one of my favorite recipes of late and their poptart similarities made me excited to create a brown sugar and cinnamon version, since that is by FAR the best poptart (the glazed version, that is). With a few simple tweaks I had two-bite sized treats that work as well for brunch as they do for dessert!
Pie is the best. It’s one of my favorite things to make and though I started in my mom’s kitchen with apple and pumpkin, I’ve come to enjoy all kinds. Truly, when it comes to pie I don’t discriminate. This was my first experience making a coconut cream pie and only the second one I’ve ever eaten. Definitely vintage but comeback-worthy to say the least.
Blogging about food (I really dislike the word blogging, not gonna lie) is a lot like any creative venture – sometimes I’m bursting with recipes and ideas and everything I make seems to turn out exactly as I’d hoped. Other times, though, my brain is as dry as the Sahara and everything I make tastes like crap.
I heart pears. Seriously, I love them. I like them under-ripe, over-ripe, in desserts, whatever. Since I’ve been wanting to make a crostata for a while now, and my pears were perfectly ripe and crying out to be used in some magical way, the winter pear crostata was born!
I came across this recipe, technically a quiche, and realized while reading through the ingredients list that I had almost all of the ingredients on hand. Quiche typically uses heavy cream and a whole lotta eggs, whereas this quiche’s filling used mainly low-fat ricotta cheese – definitely a much healthier take on a typically mega-calorie dish. I made my own crust (adding whole wheat flour), added bacon, and doubled the spinach. A sweet ricotta pie is one of my family’s favorites – what would a savory version be like? As yummy smells filled my house I got VERY excited to find out!
Learning how to cook will save you money, calories, and your life. Don’t scoff – cooking for yourself is almost always healthier than restaurant food and long life is an indirect result of a healthy diet. There is a downside to cooking; the mystery calorie curtain is lifted and your entire view of food will change a bit. You can no longer pretend that cheesecake is good for you because cheese has protein.
This post is dedicated to you – for two reasons. First, you named the pie. The new neopolitan is a very hip sounding name. Well done. Secondly, you ate (and liked) something you hate. Yes, that’s right, there is cream cheese in this pie. I gather from your name choice that you thought the cream cheese layer was actually a vanilla layer. The vanilla extract makes this portion TASTE vanilla-y, but it is indeed made from cream cheese. So thank you, and I’m sorry. Your wife made me keep mum, it’s all her fault. I promise from here on out that I will no longer hide ingredients.
When it comes to dinnertime, I’m nothing if not practical. I love a dinner that’s all in one bowl, like the turkey pasta bake on this site. You need some whole grain, veggie, lean protein and healthy fats in every meal, if possible. If clean up is just one pan, even better! When one hears the phrase “chicken pot pie”, the health factor is almost never on the radar even though it DOES contain veggies, lean protein, and calcium from the milk! But who really cares about all that, because if you’re ordering/making chicken pot pie, it’s because its insanely comforting and delicious.