I love pie, all pies, but this one stands above the rest. I’m not even a huge blueberry fan, but when they are baked up in a pie shell, with just a bit of lemon, some sugar and pats of butter, I could eat the whole thing. I prefer to use fresh wild blueberries. They tend to be smaller, are just a bit tart and have a more intense flavor, but the larger variety works as well and I’ve baked this pie using frozen berries with great success.
Prep: 45 minutes
Cook: 60 minutes
Yield: One 12-inch pie
Continue Reading Bake a Lattice-Top Blueberry Pie
On June 14th, raise a pint — of strawberries, that is — to National Strawberry Shortcake Day. The classic combination of biscuits, strawberries and cream never fails to please a crowd, but we’re fêting the all-American dessert with five delightful recipes that call for a twist.
Don’t have time to bake biscuits from scratch? Kelsey’s Grilled Strawberry Shortcake with Lemon Cream (pictured above) swaps in thick-cut, store-bought pound cake. Give the slices a quick char on the grill and load them up with glazed strawberries and tart pastry cream to form one mouthwatering dessert sandwich.
Continue Reading 5 Sweet Treats for National Strawberry Shortcake Day
5 Hot Links We’re Loving:
1. The Gunny Sack re-imagines an ice cream truck classic as bite-sized doughnuts topped with a scoop of fluffy orange buttercream.
2. Breakfast just got a whole lot sweeter, thanks to these cardamom-infused sweet potato sticky buns from the Sugar Hit.
3. Still planning the perfect Father’s Day menu? We bet Dad will ask for seconds of the Endless Meal‘s crisp-skinned pork belly with chipotle aioli.
4. A piping bag and colorful sprinkles are Oh Joy‘s tools for turning classic chocolate cupcakes into favorite summer fruits.
5. Load flaky biscuits with pepper-flecked berries and whipped goat cheese to make these fancy strawberry shortcakes by 10th Kitchen.
5 Hot Links We’re Loving:
1. Summer is the season for mouthwatering fruit pies. Tutti Dolci uses a cupcake pan to shape these flaky mini treats, which are packed with plump Bing cherries.
2. Keeping things light after a long weekend of burgers and hot dogs? Try the Culinary Chronicle’s ponzu-marinated tuna tataki, dressed with jalapenos and toasted sesame seeds.
3. Raspberri Cupcake gives maple cheesecake some summer flair by topping it with a sweet blueberry spread.
4. Bring a bowl of this creamy, vinegar-splashed potato salad by Sweet Pea’s Kitchen to your next picnic.
5. Quench your thirst with an icy glass of Just Putzing Around the Kitchen’s refreshing blackberry-mint limeade.
- These crowd-pleasing pies and tarts are packed with warm-weather fruits and other sweet fillings.
- Reinvent the summer salad with Cooking Channel’s clever twists on noodle, spud and cabbage classics.
At this time of year, when juicy ripe peaches are plentiful, I try to come up with creative ways to make use of the sweet fruit. This month, my local co-op had a bin of the most beautiful, fragrant peaches — I think maybe the best crop I’ve had in years — and I couldn’t wait to put them to good use. I cooked them with just a touch of honey and a vanilla bean. This light-as-air angel food (great for these hot end-of-summer days) has a healthy dose of citrus zest, which nicely balances the sweet peaches.
Citrus Angel Food Cake with Peaches
Continue Reading Citrus Angel Food Cake with Peaches
Turkey Burgers by How Sweet It Is
5 Hot Links We’re Loving:
- Who says turkey burgers have to be dry and boring? This roasted jalapeno cheddar burger with BBQ aioli by How Sweet It Is is anything but.
- A Couple Cooks‘ grilled eggplant Parmesan is a fun summery spin on the Italian classic.
- The Gouda Life’s recipe for spicy Bloody Marias calls for tequila and roasted tomato juice and is perfect for brunch this weekend.
- We’re guessing White On Rice Couple’s Sriracha roast chicken tastes just as amazing as it sounds and looks.
- Bake or Break’s melt in your mouth peach drop cookies capture the taste of peach cobbler in a handheld treat.
The icebox cake is an iconic retro dessert that is perfect for the summer months. From June to August I avoid my oven at all costs, so the only way to make cake is by “baking” it in the refrigerator, rather than the oven. It’s easy to make and is always a favorite among family and friends. The ingredients are simple enough to have on hand and once you get the method down, the variations are endless. Every icebox cake is made up of some key components: essentially, cookies and cream. (What’s not to like?) I tend to think about it in layers.
First: the wafer cookies. These chocolate wafer cookies are a classic option and perfect for any icebox cake, but I’ve found that a variety of flavored wafer cookies are fun to use as well, like lemon, almond, chocolate-mint and ginger. I usually use two (6 to 9 ounce) boxes of cookies for one cake made in a 9-inch springform pan.
Second: whipped cream. Here you can keep it super simple, or have some fun. Fresh whipped cream is a must and it can be a great canvas for other flavors from extracts, sweeteners, or even peanut butter, coffee or fruit curd. I usually use 2 1/2 to 3 cups heavy whipping cream for one cake made in a 9-inch springform pan.
Third: flair. Here’s where you can really play with flavor, whether by layering in or garnishing with additional ingredients. Consider adding fresh fruit or chocolate shavings in between the layers or to the top of the icebox cake.
Continue Reading Kelsey’s Icebox Cake Essentials
This is a very tossed-together Black Forest Cake, or, as I like to say when I am too lazy to bring out the piping bag and tips, it’s “rustic.” It has all the components of the classic German torte, but without the fuss. Layers of dark chocolate cake are sandwiched with fresh whipped cream and sweet cherries spiked with kirschwasser (“cherry water,” or clear sour cherry brandy). These flavors are among the most celebrated combinations in the history of pastry making — and for good reason. This swoon-worthy homemade version of the cake is super-fast and easy to put together.
Rustic Black Forest Cake Recipe (aka Cherry Chocolate Cake)
Continue Reading Rustic Black Forest Cake
This pie was baked by my 14-year-old son. He made the dough, mixed a filling of tart rhubarb and sweet cherries, and then he created the lattice. I sat back, trying not to take over, and just watched in amazement as he figured it all out. It was a thing of beauty to see him moving so confidently in the kitchen and his pie, well you can see for yourself, the kid has skill. I was in heaven. There is nothing sweeter than a kid in the kitchen and especially when he’s baking my favorite pie.
Rhubarb-Cherry Pie Recipe
Continue Reading Easy Rhubarb-Cherry Pie