Homemade Nutter Butters #SundaySupper

June 16, 2013 51 Comments

Homemade Nutter Butters #SundaySupper

When trying to write a post about Dad, I was having trouble putting him into words.  But then I got inspired . . . by the movie The Ten Things I Hate About You.  You know, at the end when Julia Stiles’ character reads the poem about how much she hates Heath Ledger’s character, even though she doesn’t hate him at all?  So I wrote the ten things I hate about Dad.  This post isn’t about hating Dad, because I don’t hate him at all, rather, it is my way of telling him just how much I love him, how much he means to me, how I am so thankful to have him in my life.

Homemade Nutter Butters #SundaySupper

Homemade Nutter Butters #SundaySupper

1.  I hate that you drive too fast, even if sometimes I love that we get where we’re going quickly.

2.  I hate that you think it’s okay to wear “Dad jeans” and commit other fashion crimes.  I want you to be fashionable too.

3.  I hate that you smoke because I don’t want your life to be cut short by even a moment.

4.  I hate that you don’t always like to talk about your day because hearing about your day is the high point of mine. 

5.  I hate that you have such a long drive to and from work because I love when we can eat dinner as a family.

6.  I hate that you have to work so hard, but love that it’s your priority to take care of your family.

7.  I hate that you never unplug from your cell phone, as you deserve a break.

8.  I hate that you don’t give yourself enough credit.  You are full of great ideas.

9.  I hate that you run errands . . . well . . . okay . . . I actually love that.

10.  I hate that sometimes when I think about you and all the fun times we’ve had together, it often brings a tear to my eye because I can’t imagine my life without you as a part of it.

Dad, whether or not it’s Father’s Day, know I am always thinking about and celebrating you.  I hope you have a great day today and everyday!

Homemade Nutter Butters #SundaySupper

Homemade Nutter Butters #SundaySupper

Dad wasn’t sure what he wanted me to make for Father’s Day, so the decision was up to me.  I did try another recipe, but it didn’t turn out, so I turned to Homemade Nutter Butters.  I’ve wanted to make these forever, and I find those are the recipes that often turn out the best.  I can’t believe I waited this long to make these.  They are sooooo good, definitely worthy of Father’s Day.  I shouldn’t be surprised they are one of my favorite things I’ve made, as I adapted the recipe from Thomas Keller, one of this country’s best chefs.  This is actually the first recipe of his I’ve made.

These cookies actually do taste reminiscent of Nutter Butters . . . but, you know, a million billion times better.  The cookie is soft and crunchy and crumbly all at the same time with intense peanut butter flavor.  I thought the cookies would spread a lot during baking since I skipped chilling the dough, but they didn’t spread at all.  I patted the first set down after baking while still hot and they turned out fine, but I liked the ones I patted down before baking better.  These are your cookies, shape them how you like, just know they aren’t going to spread.

Then there’s the filling.  Italian meringue buttercream with TONS of peanut butter mixed in.  It is smooth and creamy and flavorful.  Neither the cookie nor the filling is too sweet, and it’s impossible to decide which is better.  Together the cookie and the filling are out of this world delicious, a big, satisfying dessert that will make your dad as happy as they did mine.

  Homemade Nutter Butters #SundaySupper

4.8 from 4 reviews

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Homemade Nutter Butters #SundaySupper
Prep time: 
Cook time: 
Total time: 

Serves: 9 sandwich cookies
 

Ingredients
Cookies
  • 1 ½ cups all-purpose flour
  • 2 teaspoons baking soda
  • ¾ teaspoon baking powder
  • 1 ½ sticks unsalted butter room temperature
  • ½ cup packed light brown sugar
  • ⅓ cup creamy peanut butter (I used Skippy)
  • 1 tablespoon pure vanilla extract
  • 1 large egg
  • 1⅓ cup old fashioned rolled oats
  • ¼ cup peanuts, finely chopped (I used Planter’s Dry Roasted Unsalted)
Filling
  • 4 large egg whites
  • ½ teaspoon cream of tartar
  • 1 cup granulated sugar
  • ¼ cup water
  • 6 tablespoons unsalted butter, room temperature, cut into pieces
  • ¾ cup creamy peanut butter (I used Skippy)
  • ¼ teaspoon kosher salt, optional

Instructions
  1. Make the cookies. Preheat oven to 325 degrees F. Line 3 sheet pans with parchment.
  2. In a medium bowl, stir together flour, baking soda, and baking powder. In a large bowl, mix together butter, sugar, peanut butter, and vanilla until light and fluffy. I did this by hand, but a hand or stand mixer would work as well. Mix in the egg until fully combined. Stir in the dry ingredients until just combined. Stir in oats and peanuts. Using a small ice cream scoop, scoop dough onto prepared pans. Bake about 14 minutes, rotating halfway through if necessary, until cookies are light golden brown and mostly set. Cool completely on pans.
  3. Make the filling. Place the egg whites in the bowl of a stand mixer fitted with the whisk attachment. Beat on medium-high until foamy. Add the cream of tartar and beat until stiff peaks form. In the meantime, in a medium saucepan, stir sugar and water together over medium heat until the sugar has dissolved. Once the sugar is dissolved, stop stirring and attach a candy thermometer to the side of the pan. Continue cooking the sugar until it reaches 248 degrees F on the thermometer. This happens quickly, so make sure the egg whites are about ready before cooking the syrup. Once the whites reach stiff peaks, they can be turned off for a few moments while the syrup cooks. Turn them back on medium high for about 30 seconds before adding the syrup.
  4. Once the syrup and whites are ready, turn the mixer to low and slowly drizzle in the syrup. When all the syrup is added, turn the mixer back up to medium high and beat until sticky, fluffy, voluminous, and room temperature, about 15 minutes. Add butter a couple pieces at a time with the mixer running. Beat until the filling is smooth and creamy. Measure 1 ¼ cups of the filling and place in a separate bowl. What’s left in the stand mixer bowl should be reserved for another use. (May I recommend eating with a spoon!) Add the peanut butter and salt, if using, to the 1 ¼ cups of filling and stir until fully combined.
  5. Spread a generous amount of filling on top of one cookie with an offset spatula and top with another cookie. Repeat until all the sandwiches have been made. Cookies may be stored in the refrigerator in an airtight container for up to 3 days or frozen, wrapped in parchment and foil and placed in a zipper bag, for up to 4 months. Thaw at room temperature for about an hour.

Notes
Recipe adapted from Thomas Keller, courtesy of Saveur

Don’t forget to check out the other Sunday Supper dishes!

Dad’s Favorite Main Dishes:

Dad’s Favorite Appetizers and Sides:

Dad’s Favorite Desserts

Come celebrate Father’s day with the Sunday Supper Team! We would love to have you join our Twitter #SundaySupper chat starting at 7:00 pm EST. Follow the #SundaySupper hashtag throughout the day to see the amazing recipes. We look forward to seeing you.  To join all you need to do is follow the#SundaySupper hashtag and share your favorite tips and recipes. Be sure to check out our #SundaySupper Pinterest board for more delicious recipes and photos.

Filed Under: Baked Goods, Cookies, Frosting, Italian Meringue Buttercream, Nut Butter Tagged With: , , , , ,

Gluten Free Brown Butter Snickerdoodles #SundaySupper

June 9, 2013 47 Comments

Gluten Free Brown Butter Snickerdoodles #SundaySupper

Can you keep a secret?  We all have our fair share of secrets.  There are those we hold about ourselves.  The thoughts and facts too embarrassing, hurtful, or damaging to share with others.  Some we hold onto from childhood, perhaps realizing as we age that they are silly and we share them with others.  Or maybe we realize they were bad and still need to be shared.  There are always those few we’ll hold onto forever and ever for better or worse.  Some secrets remain only deep within us, though we share others with our closest loved ones, swearing them to secrecy as well.

Then there are the secrets others tell us that we hold on to.  Some are super important and we uphold our secret keeping duty as a friend.  Don’t forget about the fun secrets: surprise parties, Christmas presents, secret plans.  These are the hardest to keep because they are so awesome we can’t wait for the surprisee to know what’s in store.  And, come on, admit it, sometimes when someone tells us a secret, we tell one or two other people.  You might tell your spouse and I might tell Mom or Dad.  But they are sworn to secrecy too, so it’s still a secret, right?

Gluten Free Brown Butter Snickerdoodles #SundaySupper

I’m a pretty good secret keeper, though there is almost nothing I keep from Mom.  Seriously, like nothing.  At Christmas, don’t press me because I’m a moment away from a secret blabbing meltdown at all times.  Personally, my life is a whole lot simpler and better without many secrets.  It’s the way I like it.

These cookies have a secret, but I’m letting you in on it.  You ready?  They’re gluten free.  That’s right these Brown Butter Snickerdoodles in all their cinnamon sugar glory are totally gluten free.  I have been intrigued by gluten free baking and this Sunday Supper seemed like the perfect time to experiment.  I used Bob’s Red Mill All-Purpose Gluten Free Flour and some xanthan gum.  Oh, yeah, I got all molecular gastronomy on these cookies!

Gluten Free Brown Butter Snickerdoodles #SundaySupper

They baked up super soft, with perfectly underbaked centers.  They are light golden brown and taste similar to regular Snickerdoodles only better because they have tremendous depth of flavor from brown butter.  If you’re gluten free, or even if you’re not, make these cookies and see if anyone knows their secret.

Gluten Free Brown Butter Snickerdoodles #SundaySupper

Don’t forget to check out all of this week’s other Sunday Supper dishes!

Breakfast

  • Dairy, Egg, Gluten, Nut & Soy Free Brown Rice Breakfast Pudding by girlichef
  • Dairy & Nut and Sugar Free Blueberry Tangerine Muffins by Vintage Kitchen
  • Dairy, Egg, Gluten, Nut, and Soy Free Homemade Mango Jam Recipe by Masala Herb

Main Courses

Sides
Breads

Treats

Drinks

Be sure to come back on Sunday for all the amazing “Free For All” recipes! We would love to have you join our Twitter #SundaySupper chat party starting at 7:00 pm EST. Follow the #SundaySupper hashtag throughout the day to see the amazing recipes. We look forward to see you :) to join all you need to do is follow[ the #SundaySupper hashtag and please do not forget to include the hashtag in your tweets as well. Be sure to check out our #SundaySupper Pinterest board for more delicious recipes and photos.

Gluten Free Brown Butter Snickerdoodles #SundaySupper

5.0 from 1 reviews

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Gluten Free Brown Butter Snickerdoodles #SundaySupper
Prep time: 
Cook time: 
Total time: 

Serves: 16
 

Ingredients
  • 2 sticks unsalted butter, cubed
  • 2 ¾ cups Bob’s Red Mill All-Purpose Gluten Free Flour
  • ¾ teaspoon xanthan gum
  • 2 teaspoons cream of tartar
  • 1 teaspoon baking soda
  • 1 tablespoon plus 2 teaspoons ground cinnamon, divided
  • ½ teaspoon kosher salt
  • 2 large eggs
  • 1 tablespoon milk (I used almond milk)
  • 1 cup plus 3 tablespoons granulated sugar, divided
  • ½ cup firmly packed light brown sugar

Instructions
  1. In a medium saucepan, cook the butter over medium heat swirling occasionally, until the butter turns deep golden brown. Watch carefully as it can go from brown to burned very quickly. Immediately pour the butter into the bowl of a stand mixer fitted with the paddle attachment and beat on medium-low for 5-7 minutes, until it is room temperature.
  2. In a medium bowl, stir together flour, xanthan gum, cream of tartar, baking soda, 1 tablespoon cinnamon, and salt. In a small bowl, whisk eggs and milk together.
  3. When the butter has reached room temperature, stop the mixer before adding 1 cup of granulated sugar and the brown sugar. Beat on medium for about 2 minutes. Stop and scrape down the bowl before beating for about another minute. With the mixer running on low, drizzle in the egg mixture and mix until well combined, about 1 minute.
  4. Stop the mixer. Add ⅓ of the flour mixture, then mix it in on low for about 15 seconds. Add another third and mix it in, followed by the final third. Remove the bowl from the mixer and stir the dough by hand once to make sure there are no dry ingredients lurking in the bottom of the bowl. Form the dough into a ball in the center of the bowl. Cover the bowl tightly with plastic wrap and refrigerate at least 1 hour and up to 2 days.
  5. Preheat oven to 350 degrees F. Line 2 baking sheet with parchment. In a small bowl, stir together remaining 2 teaspoons cinnamon and 3 tablespoons sugar.
  6. Form the dough into about golf ball sized balls (I like big cookies!) and roll the balls in the cinnamon sugar mixture until fully coated. Place on the prepared sheet. Cookies will spread a lot during baking, so space them as far apart as possible. Once all the cookies are coated, bake for about 15 minutes, rotating the pans halfway through, until the cookies have spread, puffed, and cracked. Cool completely on pans. Cookies may be stored in an airtight container at room temperature for up to 3 days, or frozen, wrapped in parchment and foil and placed in a zipper bag for up to 4 months. Thaw at room temperature about an hour or in a 350 degree F oven for 5-10 minutes for that fresh baked cookie taste.

Notes
Recipe adapted from Baked Elements

Filed Under: Baked Goods, Cookies Tagged With: , , , , ,

Emeril’s Famous Banana Cream Pie

June 5, 2013 40 Comments

Emeril's Famous Banana Cream Pie

When I mention Edie Falco, you probably think of Carmela Soprano.  I’ve barely seen more than the pilot and finale of The Sopranos, an embarrassing fact for a TV addict like me.  I have to watch it one day.  Since I’m a Sopranos novice, I think of Jackie Peyton, the main character on Nurse Jackie, when I think of Edie Falco.

Nurse Jackie is one of my favorite shows on TV.  It’s smart, touching, and one of the few shows that actually makes me laugh out loud, typically multiple times each episode.  The thirty minutes fly by, as I forget to even glance at the clock.  The credits roll far too soon, leaving me hungry for another episode.

Emeril's Famous Banana Cream Pie

Emeril's Famous Banana Cream Pie

Jackie is, of course, a nurse.  She is great at her job and cares about her patients as she does her family, fighting for the best for those around her.  She is a flawed person, having battled drug addiction which left her marriage in shambles.  Her desire to be a good person and do the right thing despite her flaws is inspiring and quite relatable.  She, like all of us, is just trying to do the best she can, which isn’t always good enough.

If you haven’t watched Nurse Jackie, perhaps you can catch up on Netflix or OnDemand.  It is definitely worth seeking out.  I would actually love to start watching from the beginning again.

Emeril's Famous Banana Cream Pie

Mom also loves the show, even if she hates to admit a Showtime show, full of swearing and adult situations, is one of her favorites.  It’s one of the many things we bond over.  Another is this Banana Cream Pie.  She has always loved banana cream pie and wanted to make it, and I’ve never had it before!  Ever!  Can you believe that?  Some high quality graham crackers from Zingerman’s inspired me to get in the kitchen and make one.

I used the famous recipe from Emeril’s New Orleans, as featured by Wolfgang Puck on the Best Thing I Ever Ate.  Since I’ll unfortunately probably never get to New Orleans, I figured I’d make it to see what all the fuss is about.  Let me tell you, this did not disappoint one bit.  I loved every bite and can’t wait to make it again . . . maybe with some peanut butter.  I made my first ever graham cracker crust, which was perfectly thick, crunchy, and slightly grainy, providing structure and texture to the layered bananas and thick, velvety vanilla bean pastry cream.  And then because it’s my favorite thing on Earth, I topped it with Italian meringue, which is lighter and a little sweeter than whipped cream.  Together the flavors and textures are a pretty unspeakably amazing combination.  My prescription: make this pie and watch Nurse Jackie.

Emeril's Famous Banana Cream Pie

Emeril's Famous Banana Cream Pie

5.0 from 2 reviews

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Emeril’s Famous Banana Cream Pie
Prep time: 
Cook time: 
Total time: 

Serves: 8
 

Ingredients
Crust
  • 2 ½ cups graham cracker crumbs
  • ¼ cup granulated sugar
  • 5 tablespoons unsalted butter, melted
Pie
  • 2 cups heavy cream
  • 1 ½ cups milk (I used almond milk)
  • 1 ½ cups granulated sugar
  • ½ vanilla bean, split and scraped, pod and beans reserved
  • 3 large egg yolks
  • 2 large eggs
  • ½ cup cornstarch
  • 9 medium bananas, ripe but firm, sliced into ½ inch thick slices
  • 1 recipe Italian meringue

Instructions
  1. Make the pastry cream. In a large saucepan, combine cream, milk, ½ cup sugar, and vanilla bean pod and seeds. Bring to a slow boil, whisking frequently. Remove from heat.
  2. In a medium bowl, whisk together egg yolks, eggs, cornstarch, and 1 cup sugar until lightened in color and texture. Slowly whisk 1 cup of the hot cream mixture into the egg mixture. Do not stop whisking. Then, slowly add the egg mixture to the hot cream mixture in the pan, whisking constantly. Bring to a simmer, stirring constantly until the cream has thickened substantially, about 5 minutes. Pour into a medium bowl. Allow to cool at room temperature about 30 minutes, before covering with plastic wrap directly on the surface of the cream to prevent a skin from forming and refrigerating for at least 4 hours and up to overnight.
  3. Make the crust. Preheat oven to 350 degrees F. In a medium bowl, combine graham cracker crumbs, sugar, and butter. Pour into a pie pan and press in firmly with your hands, going all the way up the sides. Using a measuring cup press the bottom in very firmly. Bake for 15-25 minutes until golden brown. Cool completely.
  4. Assemble the pie. Remove the vanilla bean pod from the pastry cream. Spread ½ cup pastry cream over the bottom of the cooled crust, smoothing into an even layer with a rubber spatula. Cover with bananas in a circular pattern. Press down on the bananas firmly but gently. Spread ¾ cup cream over the bananas, then cover with another layer of bananas and press down on them. Spread another ¾ cup cream over this layer of bananas and layer remaining bananas over the top, leaving about ½ inch border. Press down on bananas before topping with remaining cream. Cover the bananas entirely with the cream or they will brown. Cover the pie tightly with plastic wrap and refrigerate at least 4 hours and up to overnight.
  5. When ready to serve the pie, top with Italian meringue. Do not top more than 30 minutes in advance or it will slide off. Alternatively, top individual pieces with meringue.

Notes
Recipe adapted from Emeril Lagasse

Filed Under: Baked Goods, Marshmallow, Pies, Pudding Tagged With: , , , , , , , ,

Rhubarb Blueberry Baked Oatmeal #SundaySupper

June 2, 2013 83 Comments

Blueberry Rhubarb Baked Oatmeal

Breakfast is an ever evolving meal in my house. When I was little, I ate cereal, Toaster Strudels, and Eggo waffles like all little kids.  Then by the time I reached middle school, I was super nervous before school, it was too early to think about eating a large meal, and we were in way too much of a hurry, so Mom let me eat a couple of cookies, figuring at least it was something in my stomach for the day ahead.  I rotated between Lorna Doones, Archway Oatmeal Raisin, Chessmen, and a few others.  Once I started homeschooling, I went through a strange Pretzel Goldfish and fruity yogurt phase.  Don’t ask.  I have no explanation.  This was followed by a serious Pop Tart phase.  Not much explanation for that one either.

Then I wanted something healthier and less processed, so I started making muffins.  All different kinds, I never ate the same one two days in a row.  I still love muffins and don’t think I’ll ever get tired of them, but sometimes I want something different.  I’ve already admitted this something different is often pie or cake, clearly the breakfast of champions.

Blueberry Rhubarb Baked Oatmeal

Blueberry Rhubarb Baked Oatmeal

But what about something lighter and healthier?  I made granola, which I can’t wait to make again, and smoothies are a new morning staple along with oatmeal.  Not the Quaker instant packs of my youth, but old fashioned rolled oats.  I load my bowl with dried figs, fresh blueberries and bananas, and tons of cinnamon.  The other day Mom asked if I wanted some oatmeal with my cinnamon.  What can I say?  I love cinnamon.  And okay, sometimes I add marshmallows.  The healthy meal, full of iron, protein, and fiber fills me up and gives me energy for the day without weighing me down.  Plus, I find it to be very comforting.

However, I wanted to mix it up.  When I saw this Blueberry Rhubarb Baked Oatmeal, I instantly knew I needed to make it.  It’s such a creative and delicious spin on traditional oatmeal.  Plus, it’s pretty easy to put together.  Mom was a rock star and made it last weekend so we could eat it for breakfast hot out of the oven.  The blueberries really take over the rhubarb, but I didn’t mind, as I love blueberries, plus this Sunday Supper is all about berries.  Many burst and bubbled up on the sides, making the dish as pretty as it is tasty.  Vanilla and cinnamon shine through the perfectly cooked and creamy oatmeal.  Walnuts add a welcome crunch and I loved the banana flavor.  I bet you could add extra banana to intensify that flavor.  Plus leftovers are just as good whether cold from the refrigerator or warmed in the microwave.  Oh, and did I mention it’s also vegan and gluten free as long as you use gluten free oats?  I can’t wait to make this again and see where else my breakfast adventure leads.

Blueberry Rhubarb Baked Oatmeal

Don’t forget to check out all the other Sunday Supper dishes!

Breakfast & Brunch

Sweet & Savory Berry Recipes

Jams, Jelly, Sauces & More

Desserts

Cocktails, Drinks & Smoothies

Party Planning

 

Check back on Sunday for all of wonderful Summer Berries recipes! We’d love if you joined our #SundaySupper chat on   Twitter too: we’ll tweet throughout the day and share all of our recipes. Then at 7:00pm EST we’ll start our weekly chat. Please jump in anytime and join us!  To join in, just follow the #SundaySupper hashtag, and remember to include it in your tweets. You can also check out our #SundaySupper Pinterest board for more delicious recipes and photos.

Blueberry Rhubarb Baked Oatmeal

5.0 from 2 reviews

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Rhubarb Blueberry Baked Oatmeal #SundaySupper
Prep time: 
Cook time: 
Total time: 

Serves: 6
 

Ingredients
  • 1 ¾ cups rolled oats (I used Bob’s Red Mill Gluten Free)
  • ½ cup walnuts
  • ¼ cup + 2 tablespoons oat flour, divided (I used Bob’s Red Mill Gluten Free)
  • ¼ cup packed light brown sugar
  • 2 teaspoons ground cinnamon
  • 1 teaspoon baking powder
  • ½ teaspoon kosher salt
  • 2 cups almond milk
  • 1 ½ cups rhubarb, thinly sliced, about ¼ inch thick
  • 1⅔ cups blueberries
  • 1 large banana, mashed
  • 2 tablespoons pure maple syrup
  • 2 tablespoons vegetable oil
  • 1 tablespoon pure vanilla extract

Instructions
  1. Preheat oven to 350 degrees F. Lightly oil and 8 or 9 inch square baking pan.
  2. In a large bowl, stir together oats, walnuts, ¼ cup oat flour, cinnamon, baking powder, and salt.
  3. In the baking dish stir together the rhubarb, 1⅓ cups of the blueberries, 2 tablespoons of the oat flour, and the brown sugar. Spread into an even layer. Top with the dry ingredients.
  4. In a medium bowl, whisk together milk, banana, maple syrup, oil, and vanilla. Pour the wet ingredients over the oat mixture in the baking dish. Carefully bang the pan on the counter a couple of times before poking the oatmeal with a fork, making sure to get all the way to the bottom. You want the wet ingredients to soak into the oatmeal, but do not stir the mixture. Top with reserved ⅓ cup blueberries.
  5. Bake for 35-45 minutes, until lightly browned, bubbling, and the top is set. It should still be gooey and moist underneath. Serve hot from the oven. May be stored in the refrigerator for up to 3 days. Leftovers can be eaten cold or reheated in the microwave in 30 second increments until warmed through.

Notes
Recipe adapted from Edible Perspective

Filed Under: Baked Goods, Breakfast Tagged With: , , , , , , ,

Flour’s Famous Banana Bread

May 30, 2013 14 Comments

Flour's Famous Banana Bread

The power of scents is very important to me.  I’m talking about good scents.  Scents that make me stop in my tracks because they’re intoxicating or remind me of childhood.  Those scents I wish could be replicated in a candle, but can’t because candles never smell as good as the real thing.  Scents that I want to linger.  Scents that I walk out of the room and back in just to get another hit of them.  Scents that make me feel better, make me smile, take away my anxiety.  Scents hold so much power in my world.

I love the smell of flowers.  In the winter, there’s nothing like being hit with the bright scent of lilies from a bouquet of flowers Dad bought.  In the summer, lilacs, honeysuckle, and more unidentified flowers make Mom and me take longer and longer walks.

Flour's Famous Banana Bread

Clean laundry, fresh from the dryer makes me sooooo happy!  Towels, sheets, clothes, it doesn’t matter.  I love that smell and have since I was little.  I’ve been known to keep my nose buried in clean laundry for most of the day sometimes.  It’s even better if it’s warm from the dryer, but that’s a conversation for another day.

I like the smell of rain and freshly cut grass.  I like the smell of different hair products I use and even some of my makeup.  But I never wear perfume, mostly because I’m allergic, but even if I wasn’t, it has a lot of the artificiality of candles.

Flour's Famous Banana Bread

Flour's Famous Banana Bread

Food smells just might be my favorite, though.  Bright lemons that take away headaches.  Perfectly ripe peaches and nectarines are a sure sign of summer.  Vegetables with curry or balsamic vinegar roasting in the oven permeate the entire house.  Steaks being tended to on the stove by Mom make my mouth water.  And of course baked goods!  They all smell amazing, whether full of caramel, cinnamon, peanut butter, or just good old butter.  One of the best things about baking is the smell that accompanies the process.

Banana Bread is no exception; in fact, it may be one of the best smelling baked goods.  I haven’t made banana bread in years, but for some reason, I got an intense craving for it.  I used the recipe from Flour bakery in Boston with a few changes and it did not disappoint.  Super moist and full of tons of banana, I almost didn’t add the toasted walnuts but am so glad I did because they were awesome.  I wish the edges would’ve been a little less brown, but the bread was no less delicious as a result.  Plain or with a smear or peanut butter, this Banana Bread is sure to leave your taste buds and nose very happy so make sure to take some time to smell the roses . . . er . . . banana bread.

Flour's Famous Banana Bread

  Flour's Famous Banana Bread

5.0 from 2 reviews

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Flour’s Famous Banana Bread
Prep time: 
Cook time: 
Total time: 

Serves: 8
 

Ingredients
  • 1⅓ cups all-purpose flour
  • ⅓ cup oat flour
  • 1 teaspoon baking soda
  • 2 teaspoons ground cinnamon
  • ½ teaspoon kosher salt
  • 1 cup plus 2 tablespoons granulated sugar
  • 2 large eggs
  • ½ cup vegetable oil
  • 3 ½ bananas, ripe, mashed
  • 2 teaspoons pure vanilla extract
  • ⅔ cup walnuts, toasted

Instructions
  1. Preheat oven to 350 degrees F. Line the bottom of a loaf pan with parchment.
  2. In a medium bowl, stir together flours, baking soda, cinnamon, and salt. In a large bowl, whisk together sugar and eggs until they have lightened in color and texture, about 5 minutes. Drizzle in oil while whisking. Stir in the mashed bananas and vanilla. Fold in the dry ingredients, followed by the nuts, mixing just until combined. Pour batter into prepared pan.
  3. Bake for 55-65 minutes, rotating halfway through if necessary, until a toothpick inserted in the center comes out with only a few moist crumbs. If bread is becoming too brown at any time during the process, tent it with foil. Cool bread in pan about 15 minutes, before carefully removing from pan and allowing to cool completely on a wire rack. Bread may be stored at room temperature, wrapped in plastic, for up to 3 days, or frozen, wrapped in parchment and foil and placed in a zipper bag for up to 4 months. Thaw at room temperature for a couple hours or in a 350 degree F oven for about 15 minutes. Larger pieces will take longer to thaw.

Notes
Recipe adapted from Flour Bakery

Filed Under: Baked Goods, Breads, Cake Tagged With: , , , , ,

Apricot Oat Nut Bars #SundaySupper

May 26, 2013 67 Comments

Apricot Oat Nut Bars #SundaySupper

I’m always looking for new ideas.  Ideas for my next novel or blog post; ideas for what to make for dinner or dessert; ideas of how to use up super ripe fruit or the last few cinnamon chips.  Sometimes I come up with ideas easily, other times inspiration strikes when I least expect it.  And then there are those times when I got nuthin’.  My mind is empty, and the harder I try to come up with something, the less likely it becomes ideas will strike.

So I turn to Mom and Dad.  Mom has come up with quite a few good ideas.  I know, of course, she’s Mom!  But Dad will admit he has no ideas.  If I need to answer a history question or map out my dream house, Dad’s my guy, but not so much when it comes to a great new and unique recipe.

Apricot Oat Nut Bars #SundaySupper

Apricot Oat Nut Bars #SundaySupper

He makes up for this by picking up cooking magazines on occasion.  He did this awhile ago and I flipped through it and tore out a couple of recipes before placing it in the recycle pile (we recycle a ton).  Dad jokingly prodded me about why his kind gesture was in the recycle.  I reassured him I had put it to good use.

These Apricot Oat Nut Bars came from the most recent magazine and have been in my pile of recipes to make for a few months now.  After finally collecting all the ingredients, I popped these in the oven.  Mom wasn’t sure the dough had come together and would bake up properly, but after one bite, we all agreed they were outstanding and will be made again.  The base is firm and cookie like with the sweet, gooey jam in the middle, and the sandy topping with some dried fruit and white chips for added flavor and texture.  The nuts are super crunchy and toasty, which I just love!  This recipe is also flexible.  I think it would be good with pretty much any nuts, preserves, and dried fruit you love and have on hand.  Regardless, these bars are sure to become a new favorite.  And since today’s Sunday Supper is all about picnics, I figured these were super appropriate.  They are portable, don’t have to be kept cold, and are easy to whip up today for your Memorial Day picnic tomorrow.

Apricot Oat Nut Bars #SundaySupper

Apricot Oat Nut Bars #SundaySupper

Don’t forget to check out all the other Sunday Supper recipes!

Salads and Slaws:

Sandwiches and Mains:

Desserts:

Drinks:

Check back on Sunday for all the recipes! You can join in the chat on Twitter too: we’ll tweet throughout the day and share all of our picnic recipes. Our weekly chat starts at 7:00 pm EST. To join in, just follow the #SundaySupper hashtag, and remember to include it in your tweets. You can also check out our #SundaySupper Pinterest board for more delicious recipes and photos.

Apricot Oat Nut Bars #SundaySupper

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Apricot Oat Nut Bars #SundaySupper
Prep time: 
Cook time: 
Total time: 

Serves: 18
 

Ingredients
  • 2 cups all-purpose flour
  • 1 ¼ cups old-fashioned oats
  • 1 cup packed dark brown sugar
  • 2 teaspoons ground cinnamon
  • 2 sticks unsalted butter, cold, cubed
  • ¼ cup shelled unsalted pistachios
  • ¾ cup walnuts
  • ¾ cup dried apricots, coarsely chopped
  • ¾ cup white baking chips
  • 1 18 ounce jar apricot preserves (I used Sarabeth’s Apricot Peach)

Instructions
  1. Preheat oven to 325 degrees F. In a large bowl, stir together flour, oats, sugar, and cinnamon until combined. Add the butter and using your hands, blend it into the dry ingredients until it is pretty well combined and uniformly distributed. The dough will still be crumbly but should be starting to come together. It is like making a crumble topping. Add the nuts and mix in with your hands. Reserve 1 ½ cups of this mixture. Take the remaining mixture and press it into an ungreased 9 by 13 inch pan. Bake for 25 minutes.
  2. While the crust bakes, add the apricots and white chips to the reserved topping and stir to combine. Once the crust has baked, spread the preserves over it, leaving about ⅛ inch border. Sprinkle with the reserved topping. Bake for about an additional 30 minutes, rotating halfway through if necessary until golden brown and the jam is bubbling in the center of the pan. Cool completely in pan before cutting. Bars may be stored at room temperature for up to 4 days, or frozen, wrapped in parchment and foil and placed in a zipper bag for up to 3 months. Thaw at room temperature for about an hour or in a 350 degree F oven for about 10 minutes.

Notes
Recipe adapted from Fine Cooking

 

Filed Under: Baked Goods, Bars Tagged With: , , , , , , ,

Classic Homemade Granola

May 22, 2013 20 Comments

Classic Homemade Granola

This time of year with Memorial Day and summer fast approaching always reminds me of being in school and counting down the time until I was free.  It was torture sitting and pretending to learn as I stared out the window at the beautiful weather and made mental lists of how I wanted to spend the next couple of months.

For a few years in grade school, before administration sucked all the fun out of our days, along with the band and school newspaper, there were some end of the year festivities to look forward to.  First there was a picnic during the school day.  Anything that meant skipping classroom time was good.

Classic Homemade Granola

Classic Homemade Granola

We walked over to the park across the street, where many of our parents were waiting to greet us with games and food, including an ice cream truck.  I typically hung with mom and the other parents but it was still a blast to walk around in the fresh air and bright sunshine, putting in a guess on how many jelly beans were in the jar.  I think we also had our yearbooks and ran around getting them signed.

Then there was the festival in the school parking lot one evening late in the school year.  That’s right, it was so awesome I didn’t mind spending time on school premises when I wasn’t required to!  Lots of food and tons of games filled the parking lot.  Mom and Dad usually took a shift working one of the games along with the other parents.  I loved helping them.  Playing the games totally engrossed me as I collected tickets to spend in the prize room.  I probably got tons, including goldfish, I’m pretty sure.  I know we still have a stuffed animal snake with a Santa hat.  Granny even came with us a couple times.  She spent the vast majority of the evening playing the cakewalk, which she’d win . . . over and over.  We left with at least three cakes once!

Classic Homemade Granola

Classic Homemade Granola

Alas, the school stopped doing all those things, leaving the only thing on our minds throughout the end of May and first few days of June being the end of the year. 

When I think of summer, I also think of granola.  I’m not entirely sure why, but I think its portability and suitability for picnics, hikes, or snacks on the go has something to do with it.  I’d never had granola, let alone made it before.  Now, I can’t wait to make it again!  Full of oats, nuts, and dried fruit, it has no refined sugar, is gluten free if you use gluten free oats, and is vegan if you use all maple syrup.  Not only is it healthy, but it’s also yummy and addictive.  Super crunchy toasted nuts, crunchy and syrup coated oats, and chewy dried fruit all with a hint of cinnamon.  All these textures and flavors are a dream come true.  I also loved it with my Banana Berry Smoothie!  So celebrate summer with some granola.

Classic Homemade Granola

Classic Homemade Granola

5.0 from 4 reviews

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Classic Homemade Granola
Prep time: 
Cook time: 
Total time: 

Serves: Varies
 

Ingredients
  • 3 cups old-fashioned oats (gluten free if you like – I used Bob’s Red Mill Gluten Free)
  • 1 ½ cups walnuts
  • ½ cup pecans
  • ½ cup flaked unsweetened coconut (I used Bob’s Red Mill)
  • ½ teaspoon kosher salt
  • 2 teaspoons ground cinnamon
  • ½ cup canola oil
  • ¼ cup + 1 tablespoon pure maple syrup
  • ¼ cup honey (use all maple syrup to keep vegan)
  • ½ cup dried tart cherries
  • ½ cup golden raisins

Instructions
  1. Preheat oven to 350 degrees F. Line a baking sheet with parchment.
  2. In a large bowl, stir together oats, walnuts, pecans, coconut, salt, and cinnamon until combined. Add the oil, maple syrup, and honey and stir until the oats and nuts are fully coated. Spread into an even layer on the prepared baking sheet.
  3. Bake for about 25 minutes, stirring after 15. Add the dried fruit. Stir it in and bake for 5 additional minutes. The granola should be fragrant, golden brown and toasted. Cool completely on pan. May be stored in an airtight container (I used zipper bags) for up to 2 weeks at room temperature.

Notes
Recipe adapted from The Kitchn

Filed Under: Baked Goods, Granola Bars, Snack Tagged With: , , , , , , , , , ,

Pie Crust Cookies

May 17, 2013 38 Comments

Pie Crust Cookies

Leftovers.  They tend to get a really bad rap for no good reason.  When handled properly, leftovers are a super tasty and easy way to have a meal on the table in no time.  I’m a huge fan of leftovers.  I have a freezer full of them.  I actually have so many that we just bought a stand-alone freezer to store them all!

Sweet treats, wrapped in parchment and foil and placed in a zipper bag, exactly how I suggest you freeze your baked goods in most of my recipes, fill the icy shelves.  The very vast majority of these leftovers are just as good as when they were first baked, and I have found a few to be even better.  Muffins, cakes, pies, cookies, bars, blondies: my freezer is a dessert lover’s paradise.

Pie Crust Cookies

On days I don’t want to bake, there’s nothing better than pulling a piece of cake out and letting it thaw just enough so that it’s soft, but still a little cold so that it tastes reminiscent of the ice cream cakes from my youth.  Oh, and muffins hot and fresh from the oven without having just baked them make the best breakfast.

Savory foods make great leftovers too.  I froze some of the last batch of Lentil Soup I made.  Last week I thawed it out and heated it up for a no fuss, quick and easy dinner that made me jump up and down with the great flavors that didn’t suffer from being frozen at all.  I also often buy extra salmon or steak to have as leftovers the following night.  And don’t get me started on the awesomeness of leftover prime rib.  Must make prime rib again soon!

Pie Crust Cookies

Pie Crust Cookies

So, the other day after making Lemon Meringue Pie, I had some leftover pie crust.  I didn’t really have enough for another pie and was just about to give up on coming up with a use for it when it hit me: Pie Crust Cookies.  These sound unimpressive, but when dusted with cinnamon sugar and baked until golden brown, they are flaky and crispy with slightly caramelized sugar and a hint of cinnamon.  Forget about leftover pie crust, make a batch just for these cookies!

Pie Crust Cookies

4.6 from 7 reviews

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Pie Crust Cookies
Prep time: 
Cook time: 
Total time: 

Serves: Varies
 

Ingredients
  • Your favorite pie crust. This is my favorite recipe.
  • ¼ cup granulated sugar
  • 1 tablespoon ground cinnamon

Instructions
  1. Roll out however much pie crust you have available to about ¼ inch thick. Cut the crust into triangles or whatever shape cookie you would like. Place cookies on a parchment lined baking sheet. They should not be touching but don’t need to be spaced far apart as they do not spread. Refrigerate for at least 1 hour and up to overnight.
  2. After the cookies have been chilled, mix the sugar and cinnamon in a small bowl. You may need more or less cinnamon sugar depending on how many cookies you have. Sprinkle cookies generously with cinnamon sugar. Press it gently into the cookies. If there is some cinnamon sugar on the tray, press the underside of the cookies in it, this will help them to caramelize.
  3. Bake for 20-30 minutes, rotating halfway through until firm and golden brown. Cookies may be stored at room temperature in an airtight container for up to 3 days or frozen, wrapped in parchment and foil and placed in a zipper bag for up to 3 months. Thaw in a 350 degree F oven for about 10 minutes.

Filed Under: Baked Goods, Cookies, Pies Tagged With: , ,

Lemon Meringue Pie #SundaySupper

May 12, 2013 77 Comments

Lemon Meringue Pie #SundaySupper

Today is Mother’s Day.  Happy Mother’s Day, Mom.  But Mom is the most important person in my world, and one Hallmark holiday is nowhere near enough to celebrate her.  No, she deserves to be celebrated day in and day out.  I’ve written about Mom here many times before and will many more in the future, I’m sure, but since it is Mother’s Day, I thought it was the perfect time to celebrate Mom a little more.

Mom, I love you.  I love you more than the biggest bear hug and all the roses in the world could express.  I love that you get dressed up and do your hair and makeup and wear short skirts and high heels, even if your feet sometimes hurt.  I love that you love to watch TV and movies with me.  Who knew we’d bond over watching Shameless?  I love that you bake and cook with me, though sometimes I know you’d rather just order a pizza.  I love even more that you do the dishes because that can’t be as fun as the cooking and baking.  I love that you love the moon and always look for it day and night.  I love that you believe the number twelve means something in our lives . . . now if we could just figure out what that meaning is.

Lemon Meringue Pie #SundaySupper

Lemon Meringue Pie #SundaySupper

I love that you don’t get mad when I wake you in the middle of the night because I can’t sleep.  I love that I can tell you or ask you absolutely anything and I know you won’t judge because some days I’ve got a lot I need to get off my mind.  I love that you are my biggest cheerleader.  You support me through everything even when you aren’t entirely sure what’s going to happen or if it’s the right thing to do.  I love that you want my dreams to come true as much as me and that you are fighting for them right alongside me.  I love that you are the most generous, kind, loving person, and I hope those traits have rubbed off on me.  I love that you love me even with all of my flaws.

Mom, thank you.  Thank you more than those two simple words and all the Manolo Blahniks in the world could say.  Thank you for going shopping with me and running all kinds of places that might not always sound like fun, but a lot of the time turn out to be.  Thank you for buying me all kinds of crazy designer clothes and accessories and an endless supply of nail polish.  I promise I’ll pay you back plus a bunch one day soon.  Thank you for taking me to musicals and to concerts, it has broadened my horizons and made me a well-rounded person.

Lemon Meringue Pie #SundaySupper

Thank you for not taking the role of hard core parent, but instead being my friend in a world where I’ve never been able to find any.  For this I am eternally grateful.  I know it is not always easy and puts a lot of pressure on you, but I don’t know where I’d be without your friendship.  Thank you for understanding that I’m different . . . like really, really different, and loving me through all of it.  Thank you for supporting me through ups and downs, crazy dreams and farfetched passions, successes and disappointments.  Some days are great and there is no one I’d rather share them with and some days are decidedly not great and there’s no one whose shoulder I’d rather cry on.

I know that I have not been the easiest child to raise and for that I apologize.  I know you have hard days too, days when you wish things were just a little different.  I do too.  But know this: I am doing everything in my power, as little power as that may be, to make great things happen for both of us (and Dad too!).  I will not give up.  I will not disappoint you.  Things will work out because they simply have to.  Great things are in store, I’m just not quite sure when.  So, Happy Mother’s Day, Mom, I hope you enjoy the day! Lemon Meringue Pie #SundaySupper

I asked Mom what she wanted to make for Mother’s Day, and she said Lemon Meringue Pie.  That sounded great to me.  We’d made a similar pie once before prior to my blogging days and loved it, but this version is new and improved.  This is not the easiest recipe but it is one of the most impressive and delicious, well worth the time and effort.  A super flaky and crispy and buttery pie crust is blind baked before being filled with thick and smooth tart lemon filling and a mountain of Italian meringue that is broiled until lightly browned.

Italian meringue is one of my favorite things and I make it all the time.  But this time I was out of light corn syrup (tragedy, I know).  Instead, I reached for Lyle’s Golden Syrup.  The flavor was about the same, maybe slightly more caramelized, but the texture was light and fluffy.  It looked almost like buttercream, but tasted like a sweet, fluffy pillow.  I prefer the sticky corn syrup version for cupcakes or whoopie pies, but for the top of this pie, this version was perfect.  Together, the flaky crust, tart filling and sweet meringue are a match made in Mother’s Day heaven.  So go make this pie for your mom; I know she’ll appreciate it!

Lemon Meringue Pie #SundaySupper

Please check out all the other Sunday Supper recipes celebrating mom!

 Mother’s Day Brunch:

Mother’s Day Entrees:

Mother’s Day Sides:

Mother’s Day Desserts and Drinks:

Join the #SundaySupper conversation on Twitter on Sunday, May 12th to celebrate Mother’s day! We’ll tweet throughout the day and share recipes that celebrate mom.  Our weekly chat starts at 7:00 pm EST. Follow the #SundaySupper hashtag, and remember to include it in your tweets to join in the chat. Check out our #SundaySupper Pinterest board for more delicious recipes and food photos.

Mom and Me

Mom and me at Taste of the Lions, which I’ll be posting about later this week!

 

4.5 from 4 reviews

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Lemon Meringue Pie #SundaySupper
Prep time: 
Cook time: 
Total time: 

Serves: 8
 

Ingredients
Crust
  • 2 ½ cups all-purpose flour
  • 2 tablespoons granulated sugar
  • ½ teaspoon kosher salt
  • 1 ½ sticks unsalted butter, cold and cubed
  • ½ cup vegetable shortening
  • 4-7 tablespoons cold water
Filling
  • 1¼ cups granulated sugar
  • 5 tablespoons cornstarch
  • 1 cup milk (I used almond)
  • ½ cup cold water
  • ⅛ teaspoon salt
  • 6 large egg yolks
  • ⅔ cup freshly squeezed lemon juice
  • 2 tablespoons lemon zest
  • 1½ tablespoons lemon vodka or limoncello
  • 2 tablespoons unsalted butter, cold, cubed
Meringue
  • ½ cup water
  • 1 ½ cups granulated sugar
  • 2 tablespoons light corn syrup or Lyle’s Golden Syrup
  • 5 large egg whites
  • ½ plus ⅛ teaspoon cream of tartar
  • 2 teaspoons pure vanilla extract

Instructions
  1. Make the crust. In the bowl of a food processor, combine flour, sugar, and salt. Pulse to combine. Add shortening and butter. Pulse until the mixture resembles coarse meal. Add 4 tablespoons of water and pulse to combine. Add more water as needed, until the dough comes together when pressed. It should not be overly moist. Dump the dough onto plastic, wrap it up, forming it into a disc. Refrigerate it for at least 1 hour and up to overnight.
  2. After the dough has chilled, divide it into 2 almost equal pieces, because this is a one crust pie, I use more than half. But you may talk only half and freeze the other half, wrapped in plastic and foil and placed in a zipper bag for up to 3 months. Thaw overnight in the refrigerator before rolling and using. On a lightly floured surface, roll half of the crust so it is large enough to fit your pie pan. Press it into the pan. Put the pan back into the refrigerator for about 1 hour to chill.
  3. Preheat oven to 375 degrees F. After the crust has chilled, line it with parchment and fill the parchment with dried beans, rice, or pie weights. I actually used pecans because I didn’t have anything else and they came out pretty much perfectly toasted! Bake for 12 minutes. Remove the pie weights and parchment and continue baking for 10-15 minutes until light golden brown. Allow to cool completely.
  4. Make the filling. In a large non-reactive saucepan, whisk together sugar, cornstarch, milk, water, and salt over medium heat. Bring to a simmer and continue to simmer until the mixture thickens substantially about 3 minutes. Whisking constantly, add the egg yolks two at a time. Then slowly drizzle in the lemon juice while whisking, followed by the lemon zest and lemon vodka. Continuing to whisk, add in the butter 1 piece at a time and then return to a simmer. After it has simmered, remove from the heat and immediately pour into the prepared pie crust.
  5. Make the meringue. In a small saucepan, combine water, sugar, and corn syrup or golden syrup over medium heat. Stir frequently until the sugar is dissolved and the mixture is clear. Once this happens, attach a candy thermometer, raise the heat to medium-high, and stop stirring. Allow the mixture to come to 240 degrees F on the candy thermometer.
  6. In the meantime, in the bowl of a stand mixer fitted with the whisk attachment, beat the egg whites on medium-high until frothy. Add the cream of tartar. Continue beating on medium-high until the egg whites form stiff peaks.
  7. When the egg whites have formed stiff peaks and the sugar mixture has reached 240, remove the syrup from the heat and turn the mixer to medium-low. Slowly and immediately begin drizzling the syrup into the egg whites, trying not to get it on the sides of the bowl. If the whites are done whipping before the syrup is done, turn them off until the syrup reaches 235, then turn them back on to make sure they are fluffy. If the syrup is done before the whites, turn the heat down or remove it from the heat for a minute or so.
  8. Once the syrup is drizzled into the whites, turn the mixer back up to medium-high and beat for about 7 minutes, until the bottom of the bowl is cool and the meringue is thick, glossy, and voluminous. Add the vanilla and mix about 1 minute more. Meringue may be stored in the refrigerator for up to 2 days. I recommend doing this as it makes assembling the pie easier.
  9. Once the filling is in the pie crust and the meringue is prepared, put the meringue over the filling, covering it completely. It is best to apply the meringue while the filling is still hot. Place pie in a preheated broiler for 1-2 minutes to brown and set the meringue. Do not walk away from the broiler. Keep a very close watch on the pie as this will happen quickly. Allow the pie to cool at room temperature for about 30 minutes, before refrigerating until completely chilled, about 3 hours. May be stored in the refrigerator for up to 2 days. Pie may not be frozen.

Notes
Crust recipe adapted from Bobby Flay Filling recipe adapted from Emeril Lagasse

 

Filed Under: Baked Goods, Frosting, Marshmallow, Pies Tagged With: , , , , ,

Rhubarb Pie

May 1, 2013 34 Comments

Rhubarb Pie

It seems spring has finally sprung, which is a good thing considering it’s May.  But I’m not going to dwell on the fact that the first truly nice day of the year was this past weekend.  Instead, I’ve decided to focus on the birds singing their glorious song.  That chirping never fails to make me smile.  The return of the Robins and bright Yellow Finches.  I’m hoping to see some baby birds hopping around next to their moms and baby ducks waddling through the yard single file.

I’m thinking about the glorious daffodils in bloom, hopefully soon to be followed by tulips.  The trees are filled with buds and the grass turned green seemingly overnight.  I can see the pink in the magnolia buds peeking out.  I so can’t wait until it blooms.  Before long, it will be time to fill the yard with annuals and plant the morning glories.  Oh, I hope summer never ends.

Rhubarb Pie

Rhubarb Pie

I’m relishing in not having the heat on.  Oh, how I hate the heat.  It’s so nice to have the windows open and let fresh air in.  I’m also really looking forward to turning the air on, the cool comforting me without fail.

There’s wearing sandals and not covering my pretty dresses with the winter coat I truly hope to never see again.  The warmth of the sunshine.  The longer days and fresh produce.  I don’t want to waste a moment.

Rhubarb Pie

Rhubarb Pie

I know it sounds crazy, but in the past few days that the weather has improved, I feel so much better physically and mentally.  So much better.  I’m gonna try my hardest to not think about the fact that spring and summer can’t be here forever but will rather be over in the blink of an eye.  Instead, I’ll enjoy them while they are here.

When I think of spring, I also think of rhubarb.  I love rhubarb so much and the best thing I’ve ever made with it is this Rhubarb Pie.  I made it a few years ago before I entered the food blogging world.  I wanted to share it with you last year, but could never find good rhubarb.  So last week, I bought spectacular rhubarb and made this pie to share with you all.  It was even better than I remembered.  The crust as flaky as ever, complementing the soft, slightly tart rhubarb perfectly.  I love this pie because it’s not too sweet, has a great mix of textures, and the juices gel perfectly.  So go make this pie and then sit outside to enjoy a slice and the weather.

Rhubarb Pie

5.0 from 3 reviews

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Rhubarb Pie
Prep time: 
Cook time: 
Total time: 

Serves: 8
 

Ingredients
Crust
  • 2 ½ cups all-purpose flour
  • 2 tablespoons granulated sugar
  • ½ teaspoon kosher salt
  • 1 ½ sticks unsalted butter, cold and cubed
  • ½ cup vegetable shortening
  • 4-7 tablespoons cold water
Filling
  • 8 cups rhubarb, sliced into ½ inch thick pieces
  • 1 ½ cups granulated sugar
  • ½ cup cornstarch
  • Zest of 1 orange
  • Juice of ½ an orange
  • 2 tablespoons unsalted butter, cold and cubed
  • 2 tablespoons milk (I used almond)
  • 3 tablespoons demerara sugar

Instructions
  1. Make the crust. In the bowl of a food processor, combine flour, sugar, and salt. Pulse to combine. Add shortening and butter. Pulse until the mixture resembles coarse meal. Add 4 tablespoons of water and pulse to combine. Add more water as needed, until the dough comes together when pressed. It should not be overly moist. Dump the dough onto plastic, wrap it up, forming it into a disc. Refrigerate it for at least 1 hour and up to overnight.
  2. After the dough has chilled, divide it into 2 equal pieces. On a lightly floured surface, roll half of the crust so it is large enough to fir your pie pan. Press it into the pan. Roll the other half so it is large enough to cover the pie after being filled. Fold that half gently into quarters and place inside the pie pan. Put the pan with both crusts back in the refrigerator while you make the filling.
  3. Preheat oven to 400 degrees F. Make the filling. In a large bowl, combine rhubarb, sugar, cornstarch, and orange juice and zest. Stir until all of the ingredients are well combined.
  4. Spoon the rhubarb into the pie shell. Try not to get too much of the juice. Scatter the butter over the top and spoon one spoonful of juice over the top if there is a lot left. DO NOT add all of the juice or your pie will be soupy. Place the top half of the crust over the fruit and press the top and bottom crust together firmly, creating a seal. Flute the edges if you would like. Brush with milk and sprinkle with demerara sugar. Bake for 15 minutes on a foil lined baking sheet to catch any bubbling juices. Without opening the oven, reduce the temperature to 375 and continue baking for about 1 hour more, rotating halfway through if necessary, until the crust is golden brown and the juices are bubbling vigorously. Cool completely in pan. Pie may be stored at room temperature for up to 3 days or frozen in pieces, wrapped in parchment and foil and placed in a zipper bag. Thaw in a 350 degree F oven for about 30 minutes.

Notes
Crust recipe adapted from Bobby Flay

Filed Under: Baked Goods, Pies Tagged With: , , , ,
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