I always see scones available at coffee shops and random bakeries. And I have to admit that sometimes I like them (raspberry and cranberry being my favorite), but other times I think they just taste hard and dry. With October coming around, I figured it was only right to make pumpkin scones and I was pleasantly surprised. They are soft and moist. Suddenly, I think I’ve been eating bad scones my whole life! And my world is just opening up. Now I have to start making all different types of scones to experiment! Try this lovely pumpkin recipe.
I don’t think I ever stop being honest with all of you, so before I start this post I feel like I should tell you that I don’t really like eating peaches. I’ve tried. I like peach smoothies. And I like peach and raspberry cobbler. But just peaches, not cooked and with no delicious raspberries next to it makes me grimace. Don’t worry, I don’t understand it either. What I do understand is that this cobbler is delicious. I must say that the topping on this was amazing. I was upset that I only stole one piece before giving the rest to my mom. She’s one lucky lady.
So you are probably wondering why I am posting a pumpkin recipe less than a week before Christmas. I’m going to be completely honest with you. I don’t really like Christmas. I think it’s over-commercialized, the malls are too crazy and Christmas trees make a mess on the floor. I know, I know I sound like a Grinch. I just love fall so much that I feel like Christmas cuts it short. So I try to extend it as much as possible. Plus, this was the recipe I have been waiting all fall for. Partially, because I used my new KitchenAid Pasta Attachments, which made this so simple. My friend told me they tasted like mini fried pumpkin pies in your mouth.
I didn’t always like Pecan Pie. I actually hadn’t tried it till two years ago. It always looked weird and creeped me out. Every once in a while we would have a pecan pie at Thanksgiving or Easter, but I stuck with the more traditional pies. I wasn’t much of a risk taker. However, two years ago I visited my cousin and his wife in Sweden. My cousin’s wife’s mom (phew that was exhausting) invited my friends and I over and she had prepared a pecan pie. I didn’t want to be rude, so I figured I would suck it up and eat it. Thank God I did! It was absolutely delicious. Sweet and rich with a mix of salty. Since then I’ve been in search of finding a similar pecan pie. Still nothing has compared to it, but I figured I would give it a try with my own little twist. Adding some chocolate chips in it switched it around enough to make it something my family hadn’t tried before.
Growing up Thanksgiving was always my favorite holiday. Thanksgiving means mass amounts of delicious food, my birthday, gumbo and my grandmother’s sweet potato pie. No pumpkin for us, sweet potatoes were all we needed to be happy.
I am 100% convinced that I had the best grandparents anyone could ever have and I will never be told otherwise. These are people who taught me that the best part of the holiday season is being with the people you love and eating great food. And of course, grandmothers always make the best food. I know that no matter how hard I try my sweet potato pie will never live up to the standards my grandmother has set. She never wrote the recipe down, but instead taught it to my mom and aunt. However, neither of them are regular bakers. I worked with the information that I had and my mother says I’m pretty close. However, next time I would add a bit more melted butter and plain sugar. At this point, it’s all about just adding a little here and there until it tastes perfect. However, if I must say so myself, in general I think I make a slammin sweet potato pie. Keep reading for, what is at the moment, the closest thing to my grandmother’s recipe for sweet potato pie.
I know, I know this was not on my list of Fall baking treats. But my friend Lindsay began telling me about these donuts that she used to eat in New York around fall time and how it was her favorite fall treat. Being the good friend I am and the fat kid that lives inside me, I began thinking about how delicious it would be to make these apple cider donuts. And delicious it was. Plus, I’ve never made donuts so it was a new experience.
Donuts aren’t as hard to make as I thought they would be. Because it is dough there is a lot of inactive waiting time. Also, don’t be scared off if you aren’t the biggest fan of apple. These donuts do not taste overly like apple. Instead it’s just a hint of apple and cinnamon. Exactly what fall is all about!
A co-worker of mine had a birthday coming up, and requested a rhubarb pie. This Easter I made a Strawberry Rhubarb Napoleon, which was my first experience cooking with rhubarb. While I think those came out delicious, I wanted to work with rhubarb a bit more to understand how it cooks and all the different things I can do with it. The first time, rhubarb was new and weird. I didn’t cut it small enough. I didn’t know that it was ok for it to stay in chunks. Overall, working with it this time I had a bit more confidence and I think that helped with my pie. My co-workers loved it and even took some home. I like to believe that means it was tasty. Keep reading for the recipe.
I wanted to start perfecting my own pie crust. I’ve been told numerous times that my grandmother’s delicious pie crust always included shortening. However, I couldn’t find shortening at all. Turns out I was looking in the completely wrong aisle. BUT I tried an all-butter crust and it came out wonderful. The next crust will have shortening. Then I can give my official ruling on butter v. shortening. Keep reading for the recipe.
Baklava and baseball. That’s the key to Giants success. Of course I’d like to think my baklava was so delicious that my baseball team felt inspired to win, but what I do know is that this incredibly easy to make treat was a hit at the ballpark and at home. You’ll see that there is not much to this recipe, but suddenly everyone will think you are a baking god. I had my first piece of baklava about a year ago at an amazing Greek restaurant near my school. It seemed so delicious and complex that I feared taking on the battle. But then looking at the different recipes, I found that any person (even those who despise baking) can make delicious baklava. Keep reading for the recipe…..
It’s Alicia today, just checking in to thank Cassie and Rachel for all of their help these past few weeks. They’ve done an amazing job, and I’ve been lucky enough to get to taste some of these delicious treats. I haven’t baked in over a month so I’m going through some serious sweets withdrawal. Therefore, this week is a double dose of recipes, with a blackberry and raspberry pie recipe today and Rachel’s tutorial of how to carve a cake later this week.
I wanted to share this recipe for a pie that my lovely friend Teresa made for a barbecue, because it was so delicious and easy to make. Everyone else was outside eating hot dogs, playing games and being social. I was in the kitchen eating pie. I guarantee I was enjoying my time more than most people there. Keep reading for the recipe for the busy woman who wants a delicious dessert….