Do you know what’s in season this time of year? Berries and laziness! Combine them with this easy to make, free-form pie.
Crust (taken from this recipe):
- 1 1/2 cups (190 grams) all-purpose flour
- 3 Tablespoons (45 grams) granulated sugar
- 1/4 teaspoon salt
- 1/2 cup (1 stick or 115 grams) cold unsalted butter, cubed
- 1/4 cup (60 ml) ice water, plus more as needed
- 1 egg, beaten for egg wash
- additional sugar for sprinkling
- 2 cups fresh blackberries rinsed and patted dry
- 2 tablespoons sugar
- 2 teaspoons cornstarch
- In a medium bowl, whisk the flour, sugar, and salt together. Using a pastry cutter (or your hands), cut in the butter until the mixture resembles coarse, pea-sized crumbs. Add 1/4 cup of ice water, stirring with a fork until the flour is moistened and starts to stick together. Add up to 2 more Tablespoons of ice water if the dough seems dry. Gently knead the dough a few times in the bowl until it all comes together. Shape the dough into a ball and flatten it between sheets of wax paper into a disk about 1/2 inch thick. Refrigerate it for at least 1 hour.
- Preheat the oven to 375. In a medium sized bowl, toss blackberries with sugar and cornstarch until absorbed.
- Transfer dough to a lined baking sheet and spoon the blackberry mixture into the center of the circle, leaving a 2-3 inch border all around. Gently fold the edges of the dough over the fruit, overlapping the dough as necessary. Press gently to seal the edges.
- Brush the crust with the beaten egg and sprinkle with sugar. Bake for 30-40 minutes or until the crust is golden brown, Remove from the oven and allow to slightly cool before serving (it’s especially delicious when served with ginger ice cream)
A.K.A. the smugwich (because let’s be honest, who doesn’t feel self-satisfied after going to the farmer’s market?)
cheese (I used Tewksbury from Valley Shepard Creamery)
10 wild ramps
1/3 cup sliced almonds
salt and pepper to taste
- Begin by making the wild ramp pesto. In a food processor, combine the ramps, almonds, salt, and pepper. Add olive oil until the pesto is your preferred consistency.
- Layer the pesto, cheese, sprouts, and tomato on the bread to make a delicious sandwich (if you want, you can toast the bread and melt the cheese).
I’m too sated from these things to put effort into coming up with a funny intro…
- 2 3⁄4 cups all-purpose flour
- 2 tablespoons sugar
- 2 teaspoons baking powder
- 1 teaspoon table salt
- 1⁄4 teaspoon baking soda
- 10 tablespoons unsalted butter, cold and cubed
- 1 cup cheddar cheese, shredded
- 1⁄3 cup fresh chives, minced
- 1 cup buttermilk
- 2 tablespoons water
- 1 egg, blended with 1 T water
- Preheat oven to 375. Line a baking sheet with parchment paper.
- Combine dry ingredients in a large bowl. Cut butter in with a pastry blender or fork until pea-sized.
- Stir in cheddar and chives, then add buttermilk and 2 T water; knead gently just until blended.
- Mold dough into about 9 tennis ball-sized mounds.
- Brush tops with egg-water mix and bake until golden, about 25 minutes.
Let’s be honest. I started with the recipe from Food Network, which probably means it isn’t the most authentic recipe out there. I then further bastardized it by being lazy and using the things we had on hand. Regardless, this dish is as comforting as a glass of Guinness on a cold night (and I’ve now run out of Irish references to make).
- 3 pounds red skinned potatoes, scrubbed
- 1 stick of butter
- 1 1/4 cups warm milk
- black pepper
- 1 head cabbage
- 1 pound of bacon, cooked
- 4 scallions, finely chopped
- Cut the potatoes into large pieces and steam until tender (approximately 30 minutes). At the same time, boil the cabbage in unsalted water until it turns a darker color. Add 2 tablespoons butter to tenderize it. Cover with lid for 2 minutes. Drain thoroughly and chop into small pieces.
- Once the potatoes are done, mash thoroughly to remove all the lumps. Add 1 stick of butter in pieces. Gradually add warm milk, stirring all the time. Season with a few grinds of black pepper.
- Add cabbage, scallions, and bacon to mashed potatoes, stirring them in gently.
Spring has not yet sprung, but a girl can dream, can’t she?
Recipe from This Rawsome Vegan Life.
For the peanut sauce:
- 2 garlic cloves, minced
- 1 tablespoon chunk of ginger, peeled and finely chopped
- 2 tablespoons each of rice wine vinegar, maple syrup, and lime juice
- Chili powder, to taste
- 1/3 cup peanut butter
- 1/4 cup water
For the spring rolls:
- 1 cup cooked soba noodles
- 5-8 rice paper sheets
- 1 carrot
- 1 avocado
- 1/3 cucumber
- 1 cup fresh basil
- 1/2 cup cilantro
- a few handfuls of baby kale
- 1/2 red pepper
- sesame seeds for garnish
- To make the peanut sauce: blend or mix together all the ingredients until smooth. If you like, saute the garlic and ginger first to bring out more flavor. Set aside in a bowl.
- To make the wraps: cut all the veggies into thin strips. Soak the rice paper sheets in warm water so they soften and become pliable (do this one at a time), then arrange your fillings in the middle. Fold over two ends, then wrap it up like a burrito, making it as tight as possible. Sprinkle sesame seeds on top. Serve with the sauce.
Enjoy this delicious dessert on the go (running away from your many admirers, of course)!
This recipe is a dumbed-down version of this recipe.
- 1 package of pre-made pie dough
- 3/4 cup Nutella
- 2 cups diced strawberries
- 2 teaspoons all-purpose flour
- 1 large egg
- Preheat oven to 425.
- Open up the pie dough and cut out an even number of shapes that are roughly 3″ in diameter.
- Mix diced strawberries with flour.
- On half of the crusts, spread a dollop of Nutella, leaving a 1/2 inch margin, and top with strawberries. Place a second crust on top, then crimp sealed using a fork (running a wet finger around the edge is never a bad idea either). Place on a baking sheet.
- Whisk the egg with a little water, then brush over the pies. Cut two to three slits in each pie, then put in the oven for 15 minutes.
- Let cool for a few minutes, then enjoy!
I’ve never been one for love poems, but here goes…
Cupcakes are red,
Frosting is white,
There’s enough to go ’round,
So don’t start a fight!
Here’s Paula Dean’s recipe (minus one cup of powdered sugar):
For the Red Velvet Cupcakes:
- 2 1/2 cups all-purpose flour
- 1 1/2 cups sugar
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 teaspoon cocoa powder
- 1 1/2 cups vegetable oil
- 1 cup buttermilk, room temperature
- 2 large eggs, room temperature
- 2 tablespoons red food coloring
- 1 teaspoon white distilled vinegar
- 1 teaspoon vanilla extract
For the Cream Cheese Frosting:
- 1 pound cream cheese, softened
- 2 sticks butter, softened
- 1 teaspoon vanilla extract
- 3 cups sifted confectioners’ sugar
- Preheat the oven to 350 degrees F. Line 2 (12-cup) muffin pans with cupcake papers.
- In a medium mixing bowl, sift together the flour, sugar, baking soda, salt, and cocoa powder. In a large bowl gently beat together the oil, buttermilk, eggs, food coloring, vinegar, and vanilla with a handheld electric mixer. Add the sifted dry ingredients to the wet and mix until smooth and thoroughly combined.
- Divide the batter evenly among the cupcake tins about 2/3 filled. Bake in oven for about 20 to 22 minutes, turning the pans once, half way through.
- Test the cupcakes with a toothpick for doneness. Remove from oven and cool completely before frosting.
- In a large mixing bowl, beat the cream cheese, butter and vanilla together until smooth. Add the sugar and on low speed, beat until incorporated. Increase the speed to high and mix until very light and fluffy.
- Spread or pipe on cupcakes.
I like my pasta like I like my men ~ mostly wholesome but with a little naughtiness thrown in. This recipe has all the healthy basics, but a dash of decadence is added to make it special!
- 1 box of whole wheat rotini
- 1 bag pre-washed baby spinach
- 1 carton mushrooms, chopped into small pieces
- 2 cloves of garlic, chopped
- 1/2 cup parmesan, shredded or grated
- 4 tbsp mascarpone
- olive oil
- salt and pepper to taste
- Cook the rotini according to the instructions on the box.
- Put olive oil in a large skillet over medium heat and add mushrooms, garlic, salt, and pepper. Cook mushrooms until they begin to turn brown, then add the spinach and cook until it is wilted.
- Once pasta is al dente and drained, stir in the mascarpone along with salt and pepper to taste. Add the vegetables and the parmesan, and stir until well mixed.
4 out of 5 dentists recommend using dental floss in lieu of a knife.
Dough (from Sally’s Baking Addiction):
- 2 3/4 cups all-purpose flour
- 3 Tablespoons granulated sugar
- 1 teaspoon salt
- 1 package instant yeast (1 packet = 2 and 1/4 teaspoons)
- 1/2 cup water
- 1/4 cup milk
- 2 1/2 Tablespoons unsalted butter
- 1 large egg, beaten
Filling (from Giada de Laurentiis):
- 1 tablespoon butter, melted
- 1/3 cup hazelnuts
- 1/4 cup packed dark brown sugar
- 2 tablespoons sugar
- 1 teaspoon ground cinnamon
- 1/8 teaspoon ground cloves
Frosting (from Giada de Laurentiis):
- 3/4 cup powdered sugar
- 3 tablespoons mascarpone cheese
- 1 tablespoon milk
- To toast the hazelnuts, preheat the oven to 350 degrees and put the nuts in a single layer on a cooking sheet. Bake for 10-15 minutes until their color darkens slightly. Once cooled, remove the skins (rubbing them in your hands or in a towel works well) and chop into small pieces.
- To make the dough, toss 2 1/4 cups flour (reserve 1/2 cup for later), the sugar, salt, and yeast in a bowl until evenly mixed, then set aside. Heat the water, milk, and butter together in a pot over medium heat until the butter is melted and the mixture is hot to touch. Stir the butter mixture into the flour mixture. Add the egg and only enough of the reserved flour to make a soft dough (I only ended up using 1/6 cup). Dough will be ready when it gently pulls away from the side of the bowl and has an elastic consistency. On a lightly floured surface, knead the dough for about 3-4 minutes, then let rest for about 10 minutes in the bowl while you make the filling.
- To make the filling, mix the nuts, brown sugar, sugar, cinnamon, and cloves in a small bowl. Roll out the dough into a 9 by 12 inch rectangle. Brush 1 tablespoon of butter over the dough. Sprinkle the nut mixture over the dough, leaving a 1/2-inch border along the top long edge. Starting at the other long edge, roll up the dough jelly-roll style, forming a log. Pinch the seam to seal.
- Using a piece of dental floss, cut the log into 12 pieces (slip the floss under the log, cross over the top, then pull on both ends until the loop closes and cuts through the dough). Arrange the rolls in a lightly greased baking dish, spacing evenly. Let the rolls rise in a warm area for 60 to 90 minutes (the oven that was previously used to toast the hazelnuts is a great place).
- Once the rolls have roughly doubled in size, preheat the oven to 325 degrees. Bake the cinnamon rolls uncovered until the tops are golden brown, about 25 minutes.
- When the rolls are almost done, whisk the powdered sugar, mascarpone cheese, and milk in a medium bowl until smooth. After the rolls are done baking, drizzle the frosting over the top. Serve warm.