Archive for the ‘Pie’ Category

Dark Chocolate Amaretto Pie
I don’t make a lot of pie. I grew up in a cake house, you see. My mom always preferred baking cakes and cookies to pies, and my sister and I expanded on this behavior as 4-H cake decorating students for several years each. Pie, which has taken on a role of symbolic role of domestic culinary prowess in our culture, was simply not something I learned to make as a kid.

The pies my mom did make were never, ever, double-crusted fruit pies. If we did have a pie for dessert, it was typically composed of a pre-made graham cracker crust, a box of pudding mix, and a mound of Cool Whip.

And you know what? I freakin’ loved it.

A motley crew
To this day, while I will certainly eat a slice of apple, cherry, or other fruity pie if it’s presented to me with a sizable scoop of vanilla ice cream, the pies that I dream of are the cold, creamy, pudding-ish pies that I grew up on.

This pie follows in that tradition, though with some notable modifications. First, I love making my own graham cracker crusts. I like a heavier crumb with more crunch, and I like that I can control the level of sweetness and stickiness by adding as much or as little sugar and butter as I like when whirling it together myself.

Graham crackers Read on »

This Thanksgiving, I’m not cooking Thanksgiving dinner. In fact, I’m not cooking anything. Instead, I’m joining eleven of my family members in Florida for several days in Disneyworld and Universal Studios!

But this is a food blog and food blogs in the United States simply MUST address Thanksgiving. I’m thrilled to say that Sierra (if you don’t know her by now, here’s a little intro) has volunteered to guest post one of her most precious Thanksgiving recipes! Sadly, I didn’t get to eat any of this gorgeous dessert, but I’m anxious to give the recipe a try when I return from the Sunshine State.

I hope you enjoy Sierra’s post, and I wish you all a Happy Thanksgiving!

Pumpkin Chiffon Pie, by Sierra H.

I know we just met, but I’m going to tell you a secret. This is something that I have hidden deep inside for as long as I can remember, and it weighs on my mind every Thanksgiving season.

I hate classic pumpkin pie.

There, I said it. I’ll eat it, but I’d almost just as rather eat pumpkin-scented lotions and candles. If you’ve been following Kristi’s chronicle of wedding cake baking, then you’ll know that I adore pumpkin, but the hard, dense, often over-sweet classic pumpkin pie just isn’t my thing.

It isn’t pumpkin pie’s fault. The blame belongs squarely on the shoulders of one lady: Grammy LoLo. My father’s mother, Grammy LoLo (you can call her that, too, by the way, everyone does) gave us the tradition of another kind of pumpkin pie: one that is light and airy, pumpkin-filled, and gorgeous light orange with just a teeny bit of pure whipped cream to make it the perfect end to a holiday meal (or a stunning post-Thanksgiving breakfast). In our house, we always just called it The Chiffon, and it had a special place in the Thanksgiving preparatory kitchen, often the day before the real craziness began.

Read on »

July and August in my childhood meant lots of raspberries. Produce in general, really: my grandparents planted each year a massive garden, and I strongly correlate the start of the school year with boxes of produce on the floor next to the fridge, pan fried okra at dinner almost daily, and raspberries.

Though I love most berries, the raspberry is by far my favorite. Sure, strawberries get a lot of credit as the first fruit of the spring, blueberries sustain me, strong and steady, through the heat of the summer, and blackberries dress up desserts with a splash of deep, fruity decadence. But raspberries, so fragile when picked ripe yet bursting with sweet and tart flavor, will never fade for me.

In Durham, raspberries don’t seem to be a popular cultivar. I’m not sure if it’s the climate or what, but I have only ever seen one, maybe two vendors at the farmers market here with these tiny red berries, and when they do it’s usually just a few pints at a time. So each week of the brief raspberry season in this city, I try to take full advantage. This week, I paired them up with a few luscious peaches for some hand pies!

Read on »

Before I say anything else: Happy Mother’s Day!

Since moving away for college eight years ago (eek), I haven’t been able to spend Mother’s Day with my mom. I think I’ve lucked out for Father’s Day a couple of times as June was more conducive to cross-country travel, but Mom has had to settle for phone calls and packages.

This is a special Mother’s Day, too. My mom is retiring this year after decades of work in elementary libraries and classrooms, teaching young Coloradoans (myself included) to read, to write, and to appreciate books. I have many fond memories over the years of going to the library with my mom for work and for fun, of stapling long strips of playful bulletin board borders to the edges of her displays, of ogling over the annual book fair catalogs and knowing that if there was one place she would buy us anything we asked for, it was books. Her fervor for the written word has, no doubt, cultivated my own passion for books and penchant for writing. She’s the #1 fan of this little food blog and tenders her support through comments, encouragement, and little e-mails alerting me to typos (which, by the way, I welcome from ANYONE who spots one – I want to squash typos out like bugs). So thanks Mom! For everything. I wish I could spend today with you!

But since I can’t, how about blog-worthy pie?

Read on »