I hope you are all having a marvelous day and week!
I adore making pies. I don’t know what the affinity is, but it started at a young age. I have always been an artist. And now as my art has morphed into pies, there is something about the fluting, topping and flavor creativity that sucks me in.
Last Monday I wrote about refining my vision to make just pizzas and pies. Wednesday I posted my favorite pizza recipes (feel free to click the links to check them out). Today I give you my favorite pie recipes!!!
Last week (and a lot lately) I talked about my quest to let go a little bit more, allow for help, and to collaborate with some truly rad individuals. I have been on a roll! I painted another canvas with my artsy soul-sister Julie. I got invited to contribute some art to an adult coloring book. My sister-in-law booked me for a Neverland mural in the twins’ bedroom. Opportunities and collaboration are in the works and it makes me excited to just think about the potential.
Sunday I met with the Yogi baker Cathy again so we could work on some more pies for our Farmer’s Market Farm-to-Fork Dinner coming up next week. Last week we met at her house to work on a chocolate avocado pie and the gem featured in today’s post, Carrot Cake Pie. And the past week she came over so we could experiment with a Fig Pistachio Goat Cheese Pie. Yumminess.
Now, however, I have a confession: last week when I went to Cathy’s, my first attempt at this pie was a complete flop. I walked away flustered, embarrassed that me (a baker) made it, and ready to try again. Not doing me best is not an option for me. And what I looked at in the skillet was a chalky mess. Something expected when people think gluten-free. It was not a representation of what I do or how my food taste. I was on a mission. A mission for redemption. When I gave round #2 a go, I could FEEL the difference. What I was creating was going to be drool-worthy. The texture I nailed. The smell while it baked, was divine. And then the ecstasy on my taste-testers faces told me I totally succeeded in my mission. Not to mention, my two-year-old twin nephews couldn’t eat it fast enough either. Continue reading “Carrot Cake Pie”→
Apparently it is national cherry month, or so my man friend tells me. Cherries are my favorite food. Said man friend keeps bringing me dried cherries. And I keep baking them into things that I’ve been giving away. Last week I had intended to make chocolate chip cherry blondies for the market, but I didn’t have cherries. So yesterday, for dinner with my former roommates, I decided to take the leap. However, a little Pinterest inspiration, had me thinking that I should do cherry cheesecake filled blondies. While I was at it, I figured I’d bake them into my heart-shaped molds for a little Valentine festivities. My girls voted that they were pretty tasty. They sure smelled good and I base a lot on smell.
The other day I was having a post-work energy drop. My friend responds by bringing me some dried cherries. I may have saved them and baked them into cookies for said friend (although in true Brittany style I gave half of them away first- I needed taste testers). Cherry Chocolate Chip Cookies sounded like a superb idea. And so here they are for you too!
Last Friday at work I caught myself, not planning some wicked night on the town, but a night of baking. What can I say, as my 27th birthday neared, the tamer I got (at least that’s what I lie to myself and say). Friday’s used to be farmer’s market baking days. But now winter is my reprieve, as markets only happen once a month. But still habits die-hard, as I found myself yearning to be in the kitchen creating, baking something. I saw this pumpkin tart on my pinterest and I just haven’t been able to get it out of my head. Naturally I opted for tweaking it and swapping the pumpkin for butternut. It’s not dairy-free, but it is savory, baked deliciousness!
This gorgeous fall weather has me itching to make pies (seriously I just made a sunbutter pie last night for our roomie dinner night), as this week I bring yet, another round desserts! At least Wednesday’s Butternut Tart was savory. Last week I confessed my weakness for cheesecake, so is it any wonder that I’ve now paired it with my favorite fall squash?
I figure since Holiday season is quickly approaching, I should posts some different dessert recipes. Why not start off November then, with a week of pie post? Monday I did a butternut pie (click the link to get in on the goodness). Today I’ll switch gears to a rich and decadent dessert: Almond Butter Cheesecake.
Growing up I was a cheesecake girl. I did not like cake. Even though I’ve taken cake decorating and done cakes. Even though it was traditional for my grandma Dreher to make us cake on our birthdays. Even though I spent a week making pies just for the shear joy of baking. Nothing compared to cheesecake. It would be my dessert Achilles heal. If I ever make any for the market, I always encourage people to buy them first so I don’t have to be tempted with taking them home. Add to my history, the fact that my grandma Paulin makes a bomb peanut butter pie. Is it really any question then that I enjoy being in the kitchen so much then? Here you go, pie #2 of the week!