The reason I have been delinquent in posting for the last 4 months is that I am 4 months pregnant!  After two miscarriages last year, we are so thrilled to share this news. We cannot wait to meet our little guy (or girl!?!) and have our lives forever changed. In the meantime, all those pregnancy hormones have messed with my love for food. All I seem to eat these days is cereal. Life cereal. Raisin Bran. Cheerios. Frosted mini-wheats. I have a whole arsenal of cereals to eat because so far cereal has been the one thing guaranteed to taste good any time of day or night. Everything else has been hit or miss, and new recipes are *never* exciting these days. It’s challenging to blog about the new foods that I’m eating when those new foods are simply a new brand of cereal!

My appetite still isn’t what it was, but I did manage to eat some fish today, so that’s promising! While things are on the up-and-up, I’m back with a tweak on one of my favorite recipes: apple pie. I love making apple pie, but I love even more the idea of a personalized apple pie. Here I take my favorite apple pie recipe and cook it in small pots for individual servings. The best part? Layer the tops with cute cookie cutter shapes to match the seasons!

Once in a while, I bake foods that I know that I won’t like. These lemon bars are among them. I just don’t love lemon enough to eat gobs of it in one dessert. A sprinkle of zest here or a dash of juice there is fine, but almost any food that is centered on lemons will not be on my top 10 list. Or even my top 20. That said, baking foods that I don’t like presents an interesting challenge: how do I judge if they are good? I have extremely high standards, so I wanted to know if these bars were worth blogging about. My friend Joy is a lemon-bar lover famous for her own lemon bar recipe. She says these are great, which means that if you like lemon bars, you’ll love these.

Continue reading: lemon bars

October slipped away so quickly that I completely forgot to share this pie with you! Oops! Here’s the Pie of the Month for November October!

I found this recipe in Nick Malgieri’s Modern Baker book but Nick got the recipe from Maida Heatter. You know recipes are great when they’ve come through TWO famous bakers before they get to your kitchen! My dad ate a slice two days after I baked it and declared the pie a masterpiece. I can’t imagine what he would have said if he had tasted it warm from the oven!

I only made a few modifications to this recipe. First, I added some cornstarch to the apple mixture because I like a thicker filling. I also reduced the sugar, and when making it again I’d reduce it even more. I really like the apple flavors to pop in my pies, and besides…. there’s plenty of sugar in the vanilla ice cream I load on top! I also like my apple pie to have crunchy apples, but I may stand alone in that camp, so while I’d cook the apples less in the future, I won’t include that change in this recipe because I’m sure some of you think I’m strange.

By the way, this pie does use 5 pounds of apples. Five pounds of apples takes a heck of a long time to peel unless you have a peeler and corer. If you do, then you’re in luck because you’ll save yourself an hour of peeling and slicing. Otherwise, get peeling! You’ve got a lot to do!

Also, note that this recipe calls for two kinds of apples. You want the Granny Smiths because they retain their shape and provide a bit of tartness. You want the Golden Delicious (or a similarly softer apple) because they will break down to form a thick, apply sauce. (Apply is a word by the way. I had no idea until I typed it and auto-correct didn’t yell at me to fix it. Who’da thought? Words with Friends, here I come!!!)

Enough chit chat. Let’s bake!

Back to the quinoa again. I made a huge batch the other night and decided I would test recipe after recipe until I found one I liked. I was shocked when I loved these quinoa cakes and then again when I found out that I also loved this salad. This is not much different from my standard winter salad, except that I also add a hefty handful or two of quinoa for some nutritious protein. It can even turn a side salad into a main dish!

But if you really, really, really want a great tasting salad, fry your quinoa. It probably ruins all the nutritious benefits of this grain, but really, who cares? It’s delicious! And it’s still healthy because you’re still eating salad! I was inspired by this when I was making the quinoa cakes and some of the quinoa fell off the patties and into the oil in the pan. It got super crispy and I thought, “Hmmm… I bet we’d love this as a salad topping!” If you add 1 cup of cooked quinoa to a splash of hot olive oil, the quinoa turns a toasty brown and makes the most amazing crunchy topping. My husband loved this part so much that he literally licked the pan clean. Try it. You’ll like it.

First, don’t you dare turn your nose up at this pie yet. You haven’t even tried it.

Second, I did try it. It’s good. And it doesn’t taste like jalapeños or jelly.

Third, I made this pie way back in August (remember that part, where it was summer and all?!) and then September ran away with me and tomorrow is the first day of October so September’s pie of the month almost turned into October’s pie!

Continue reading: pie of the month: pear and jalapeño jelly pie

I never thought I’d find a blueberry muffin recipe that could compare with the one that I posted earlier on my blog. I don’t even know why I tried this muffin recipe since my usual motto is, “If it ain’t broke, don’t fix it” but I’m so glad that I did try these because they are incredibly delicious! These were so moist and tender and the crumb topping was crunchy (just like I like it!) and if served with a pat of cold butter it deserves at least 5 stars!

Try both recipes and let me know what you think. Lemon-sugar topping or streusel topping? Or both?

Labor Day is almost here and many fellow bloggers are insinuating that maybe this means fall is here. This simply cannot be. I have not gorged on enough peaches, tomatoes, and strawberries to say adios to summer and give fall the hearty welcome it deserves. Fortunately, I live in California where the produce season extends longer than it does in many other areas of the country. I’ll be whipping up as many summer-fruit-filled treats as I can in the next few weeks so that when fall does officially arrive in my town, I’m ready to embrace it with open arms.

This pie tastes delicious and works well with early and late summer peaches. The idea of adding a hint of rosemary struck me as I was slicing the peaches. If you’re serving this to children, you may want to omit the rosemary. Most adults will appreciate the subtle savory flavor that it adds. A healthy scoop of homemade ice cream makes this a wonderful summer dessert to share with your friends and family.

lattice-top fresh peach pie with hints of rosemary
from America’s Test Kitchen

1 double crust pie dough, refrigerated
6-7 medium peaches (ripe, about 6 cups)
1 tbsp lemon juice
1 cup granulated sugar
1/2 tbsp fresh rosemary, minced
pinch ground cinnamon
pinch ground nutmeg
pinch table salt
3-4 tbsp minute tapioca (depending on how juicy your peaches are)
1 tbsp milk
1 tbsp sugar

Set a large pot of water to boil.

Prepare the pie dough if you have not already done so. After it sits in the fridge for at least 45 minutes, divide into two pieces and roll one piece into a 13-inch circle and transfer to a deep dish 9-inch pie plate. Refrigerate both the pie plate and the other half of the dough.

Preheat oven to 425.

Fill a large bowl with ice and cover with cold water. Set aside.

Use a sharp knife to mark an small “x” in the bottom of each peach. Drop two or three at a time into the boiling water. After 30 seconds, remove to the ice water and repeat with the remaining peaches. After peaches are chilled, remove skins and slice into 1/2-inch slices.

Combine peach slices, sugar, rosemary, spices, and tapioca in a bowl. Pour into refrigerated pie dough. Set aside.

Roll out second half of the pie dough. Using a pizza wheel or sharp knife, cut it into 3/4-inch strips. Follow these instructions to make a lattice top pie.

Brush milk over the pie crust and then sprinkle with sugar. Bake for 25 minutes at 425 and then rotate the pie from front to back. Reduce the oven temperature to 375 and bake for another 25-30 minutes, until pie crust is browned and the juices bubble thickly around the edges of the pie.

Remove from oven and place on a wire rack. Let sit for at least 2 hours before serving. Serve with vanilla ice cream.

cherry garcia ice cream
from www.annies-eats.net, who got the recipe from Ben & Jerry’s Ice Cream and Dessert Book

1/4 to 1/2 cup shaved bittersweet chocolate
1/2-1 cup fresh cherries, pitted and quartered (if you don’t quarter them, they freeze into huge chunks!)
2 large eggs
3/4 cup sugar
2 cups heavy cream
1 cup whole milk
1 tsp vanilla extract

Place the shaved chocolate and the cherries in separate bowls. Cover and refrigerate to chill.

In a mixing bowl, whisk the eggs 1-2 minutes until light and fluffy. Continue whisking and add the sugar, a little at a time. Keep whisking until completely blended, about 1 minute more. Add in the cream, milk, and vanilla and whisk to blend.

Transfer the mixture to an ice cream maker and freeze according to manufacturer’s instructions. After the ice cream stiffens, transfer the mixture to an airtight storage container and fold in shaved chocolate and cherries until well incorporated. Store in the freezer until ready to eat.

blueberry-lemon cream cheese tart
adapted from this strawberry cream cheese tart recipe from Annie’s Eats

For the crust:
1 large egg yolk
1 tbsp. heavy cream
½ tsp. vanilla extract
1 ¼ cups all-purpose flour, plus more for dusting the work surface
2/3 cup confectioners’ sugar
¼ tsp. salt
8 tbsp. cold unsalted butter, cut into ½-inch cubes

For the filling:
8 oz. cream cheese, softened
½ cup + 2 tbsp confectioners’ sugar, sifted
zest of one lemon
½ tsp. vanilla extract
2 tbsp. milk or cream

For topping:
Fresh blueberries (approximately 12 oz.)

To make the tart shell, whisk together the egg yolk, heavy cream and vanilla extract in a small bowl; set aside. Place the flour, sugar, and salt in a food processor.  Process briefly to combine. Scatter the butter pieces over the flour mixture; process to cut the butter into the flour until the mixture resembles coarse meal, about fifteen 1-second pulses.  With the machine running, add the egg mixture and process until the dough just comes together, about 12 seconds.  Turn the dough onto a sheet of plastic wrap and press into a 6-inch disc.  Wrap in plastic wrap and refrigerate at least 1 hour or up to 48 hours.

Remove the dough from the refrigerator.  (If refrigerated for more than an hour, let stand at room temperature until malleable.)  Unwrap and roll the dough out on a lightly floured surface to a 13-inch round.  Transfer the dough to a 9-inch tart pan.  Mold the dough to the sides of the tart pan and remove the excess off the top.  Set the dough-lined tart pan on a large plate and freeze for 30 minutes.

Meanwhile, adjust an oven rack to middle position.  Preheat the oven to 375° F.  Set the dough-lined tart pan on a baking sheet, press a 12-inch square of foil into the frozen shell and over the edge, and fill with pie weights or dried beans.  Bake for 30 minutes, rotating halfway through the baking time.  Remove from the oven and carefully remove the foil and weights.  Continue to bake until deep golden brown, 5-8 minutes longer.  Transfer to a wire rack to cool.

To make the filling, beat together the cream cheese and confectioners’ sugar in a bowl on medium-high speed until smooth.  Blend in the zest, vanilla and milk or cream.  Spread the cream cheese mixture over the tart shell.

Starting from the outside and working toward the center, place the blueberries in concentric circles slightly overlapping each other.  Gently press the berries into the cream cheese mixture to help keep them in place.  Chill until ready to serve.

I found the recipe for this crisp in a Bon Apppetit magazine that I received as a free subscription a year or so ago. This crisp recipe lept off the page. Nectarines? Blackberries? Custard? YES!

I don’t usually like baking with blackberries since they are so expensive, but I bought some blackberries at the produce market this week that ended up being too tart to eat on their own. They were wonderful in this crisp and they played well with their new nectarine friends.

This crisp is best about 20-30 minutes after you remove it from the oven – warm, but not hot. If you want to prepare it in advance, assemble the fruit filling and refrigerate it until just before baking. Pile it into an 9×9″ baking pan, add the topping, and bake. So easy!

topping:

filling: 

vanilla ice cream to top

For the topping: Whisk the flour, brown sugar, lemon peel, and salt in medium bowl to blend. Add the melted butter and vanilla. Stir until evenly moistened but crumbly.
Filling: Whisk eggs in a large bowl to blend. Whisk in the creme fraiche and vanilla. Add one tablespoon of the flour. Whisk to blend.

Preheat oven to 375. Butter an 9×9-inch baking dish. Place berries and nectarines in a large bowl. Sprinkle remaining 1/2 cup flour and sugar over the fruit. Toss gently to coat. Transfer to the prepared baking dish. Pour the egg mixture evenly over the fruit. Using your fingers, crumble the topping over the fruit, distributing evenly.

Bake the crisp until the custard is set and the topping is golden, about 55 minutes. Let cool for at least 10 minutes and up to 1 hour before serving.

Spoon the crisp into bowls. Serve with vanilla ice-cream.