Blueberry Lemon Thyme Pie in a Bourbon Crust

Before this week, I hadn’t made a pie in a really long time.  I had almost forgotten how fun it is to make a pie.

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There’s something really special about making a pie.  I think it has to do with all the steps.  It’s a process, but almost always, it’s worth it.

With this pie, it’s totally worth it. I can honestly say, I thoroughly enjoy making pies.  I love making the dough and using my fingers to break up the butter.  I love rolling out the dough to fit the pie pan.   I should also tell you that I’m a little bit in love with the crust.  I decided bourbon was a good idea, so I used bourbon instead of water.  Then I decided thyme goes great with blueberries and lemon. So why not?  I won’t lie, the thyme gives the pie a really earthy flavor.  I’m not sure it will be to everyone’s liking.  If you aren’t into earthiness, omit the thyme and you will have one rockin’ pie.

The only part of pie-making that I’m not crazy about is chopping fruit.  With this pie, this is a non-issue. pieingredients

This is pretty much the pie for those who don’t like to chop things.  There’s really zero chopping involved.  Just rinse your blueberries, grate your lemon and pluck some thyme off the stem, then throw it all together with some sugar and flour.  It all is pretty simple. blueberrylemonpie2

Of course with any pie, you can always get fancy.  Lattice tops are always fancy.  I tried to get even fancier by using a spoon to crimp the edge.  Oh and the little heart adds a nice touch, right?  All sorts of cute! blueberrylemonpie3

  I’m a fan.  If you’re in the mood for a fancy pants pie that is comforting and earthy (is earthy a bad thing?), this is the jam:

Blueberry Lemon Thyme Pie in a Bourbon Crust

For Crust:

350g all purpose flour
2 tbsp sugar
1/2 tsp salt
2 sticks butter, cold
1/4 cup bourbon

For Filling:

1.5lbs fresh blueberries (5 cups)
3/4-1 cup sugar
1/4 cup flour
1/2 tsp salt zest and juice of 1 lemon
1 tbsp fresh thyme  

First make your crust.  Mix together dry ingredients.  Cut your butter into cubes, using your fingers work into your flour mixture until you get coarse crumbs.  Add bourbon and work into a ball.  Wrap in plastic and refrigerate 4 hours or overnight.  Resting is a critical part of pie dough  making.  If your pie dough is shrinking, it’s because it hasn’t rested enough. So let it chill in the fridge a few hours. Pour yourself a glass of bourbon while you wait.

When you’re ready to make your pie, make your filling.  In a bowl, combine all ingredients Roll out the crust, half for the bottom and half for the top.  Place one half in the bottom of the pan.  Fill with fruit filling.  Then make a lattice top (or just roll it out and cut a few slits in the top), crimp as desired.

 If you want some cool pie crimping ideas, check this out. Put your pie in the freezer while you preheat your oven to 350F.  Once heated, bake for about an hour or until the blueberries are bubbling all around. Allow to cool completely and serve. eatingblueberrypie

Blueberry pie always looks like a mess when served.  But that’s part of the fun of pies.  Unlike layer cakes, pie aren’t perfect.  They’re messy and chunky, but overall pretty great.

 

I’m really interested to try more herbs in pies.  I’m thinking maybe strawberry basil might be a good combo.

Any other ideas?  How do you feel about pies? Fan? Not so much?

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Lemon Ricotta Cake

I feel like Allison and I have been talking about lemon far too much lately. We’re obsessed ladies.

So I finally broke down and made a lemon cake.  I’m continually on the search for a lemon cake, and this is finally THE ONE.

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It’s amazing. Simple. Moist. Light. Delicious. I really couldn’t ask for more.  This is my new go-to lemon cake recipe.  Because let’s be honest, we all need a few go-to cake recipes.  My go to Chocolate Cake recipe is the Hershey’s chocolate cake.  My go to Banana Cake recipe is my Little Banana Cake. This recipe will make 1 (9-inch) round cake.  So if you were looking to do a lemon layer cake, I would suggest doubling (or even tripling if you’re doing a 3 layer cake) then spreading each layer with lemon curd and frosting with a simple whipped cream icing or a cream cheese frosting. Those would be delightful.  Don’t be surprised if you see the cake I just described on Foodologie soon. LemonRicottaCake4

Lemon Ricotta Cake

For Cake:

1/2 cup Canola Oil
3/4 cup Sugar
2 Lemons, zested
2 eggs
1/2 cup Ricotta
1 cup Flour
1 1/2 tsp Baking Powder
1/4 tsp Salt

For Glaze:

2 tbsp Butter
1/2 cup sugar
Juice of 1 Lemon

Preheat oven to 350F.  Grease and flour a 9 inch round baking pan and line with parchment paper.

In a mixer, combine oil, sugar and lemon zest.  Beat until well combined.  Beat in one egg at a time.  Beating each a few minutes until fluffy.  Beat in ricotta and juice of one lemon (reserve the other lemon for the glaze).  Add flour, baking powder and salt.  Beat until combined.  Pour batter into prepared baking pan.  Bake 20-25 minutes or until golden and cooked through.

Allow to cool.

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Make glaze by heating butter, sugar and lemon juice in a sauce pan.  Stir until sugar is dissolved.  Allow to cool a bit.  Then turn cake over onto serving dish.  Pour glaze over cake.  Garnish with lemon slices, slice and serve. LemonRicottaCake2

I’m biased because I love lemon, but this was seriously good.  Perfect for a simple afternoon treat with tea, but also good for a simple dessert for your summer dinner party.

Do you love lemon desserts? What’s your favorite?

I love lemon tarts, like this one.  But this lemon cake is giving lemon tarts a run for their money.

Banana Cupcakes with Chocolate Hazelnut Buttercream Frosting

I’ve been a little bit out of control with my sugar intake this week.  But that’s totally ok.  Monday will start a new week and we’ll be good to go with some more clean eating.  But before that, let’s talk cupcakes.

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A few weeks ago, Nocciolata sent me some samples of their tasty chocolate hazelnut spread to try. It’s seriously amazing and is certified organic, which cool! I really like that this has actual recognizable ingredients in it. Now, you might remember that I loooooove chocolate hazelnut spread (aka I went crazy with Nutella when I lived in Rome and gained 15lbs, no joke) and my favorite combo by far is chocolate/hazelnut + banana.

So with these samples sitting in my house, I tested out a few recipes for chocolate hazelnut frosting.  I failed 3 times and finally went back to the basics: buttercream.  Buttercream is delicious and always pleasing.  And I knew that the frosting I created would go perfectly with banana cupcakes.  So that brings us to these guys:

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Lately, the world has gotten ridiculous on the cupcake frosting front (myself included), but sometimes you just want to have a cupcake that looks homemade.  You know, like spread with a knife.  No fancy piping bags necessary.

Something familiar, comforting and tasty (like chocolate hazelnut spread).  Let’s concentrate on flavor, not on looks, because that’s really what this spread is all about: Great Taste.

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Banana Cupcakes with Chocolate Hazelnut Buttercream Frosting

For Cupcakes:
1 cup + 1 tbsp flour
1 tbsp corn starch
1/2 tsp baking soda
1/2 tsp baking powder
Pinch of salt
1 stick (1/2 cup) butter
1/2 cup sugar, heaping
1 egg
2 ripe bananas, mashed
1/4 cup + 2 tbsp whole milk
1/2 tsp vinegar
1 tsp vanilla

Frosting:
1/4 cup butter, softened
1/4 cup chocolate hazelnut spread
3-4 cups powdered sugar

Make cupcakes.  Pre-heat oven to 350F.  In a bowl combine flour, corn starch, baking soda, baking powder and salt.  Set aside.  Using a mixer, cream together butter and sugar until light and fluffy (about 2-3 minutes).  Add egg and beat for another minute. Add mashed bananas and beat for another minute.  Add remaining wet ingredients then start to add dry ingredients.  Beat until combined.

Fill lined cupcake pan with 1/4 cup of batter each (or until each cupcake slot is about 3/4 the way full).  Bake 15-18 minutes or until golden and cooked through.  Remove from oven and set aside to cool completely. This recipe will yield about 13-14 cupcakes.

Next make the frosting.  Beat together butter and chocolate hazelnut spread.  Gradually add powered sugar until it gets a thick spreadable consistency.  If it’s too thick, thin out with a bit of milk.  Spread frosting on cupcakes.  Top with sprinkles if you like, then serve!  (P.S. You can totally add more Chocolate Hazelnut spread to this frosting have it be even more flavorful, you just might have to adjust the powdered sugar amount.  I would have added more but I ran out of samples with my many fails).

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I’m definitely a fan of the chocolate-hazelnut + banana combo!  What’s your favorite thing to combine with chocolate-hazelnut spread? 

Thanks to Nocciolata for the samples!  Be sure to check them out.

German Nachos (ish): Baked Fries with Sauerkraut, Sausage and Muenster Cheese Sauce

I love mustard.  No really.  Like a lot.  For as long as I can remember, mustard has been one of my favorite condiments.  Even the cheap yellow mustard you get on Subway sandwiches (no mayo, extra mustard please).  I love it.  It adds such a nice flavor profile to most foods.

But fancy mustard, that’s a whole different ball game.

Recently, I got in touch with the guys at Green Mountain Mustard.  They make fancy pants mustard, but in the least pretentious way possible.

But anyway, these guys know mustard.  They sent me two jars of their mustard so I could make an EPIC grilled cheese sandwich.  While the grilled cheese sandwich is still  in the works, I had this idea and had to make it asap.  It involved one of the mustard flavors they sent me: Deli Dirt.  Their Deli Dirt tastes like all the goodness of a deli put into one little jar, and this mustard is THICK.  It’s basically the consistency of hummus, which is awesome.

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I’m in love.  And thus, this creation was born:

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One of the things that I love about mustard is that it adds a ton of flavor to food without a ton of fat (or calories).  You know I like to make things as light as I can.  So while this looks fatty and decadent, it’s a little bit lighter than you would think (please note, I’m not actually saying this is healthy, but it’s better than eating something deep fried). mustardfries3

Oh and I should probably mention that I had no idea what to call this.  I couldn’t really call it a “Pile of Deliciousness,” which is what it is.  So instead I thought of a more Pinterest-friendly name: German Nachos (ish).  Ish is a really important qualifier here.  Enjoy.

German Nachos (ish): Baked Fries with Sauerkraut, Sausage and Muenster Cheese Sauce

3 large potatoes
2 tbsp olive oil
1 tbsp Deli Dirt mustard
1 sausage (bratwurst are tasty. true story.), sliced
1/2-1 cup sauerkraut
1 tbsp butter
1 tbsp flour
1 tbsp Deli Dirt Mustard
1 cup milk (I used non-fat)
3 oz Muenster cheese
salt and pepper to taste

Pre-heat oven to 425F.  Slice potatoes into fry shape.

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Toss with 2 tbsp of olive oil and 1 tbsp of Deli Dirt.  Sprinkle with salt and lay on a cooling rack that is placed over a baking sheet.

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This will help your fries get crisp all around and keep the bottoms from burning.  Bake 30-40 minutes or until fries are golden and crispy (start checking them after about 30 minutes, since everyone’s oven is different and you might have cut yours thinner than mine).  While your fries bake up, have a dance party.  This is not optional.

10 minutes before your fries are ready to go (aka 20 or so minutes after you put them in the oven), brown your sausage in a pan and set aside.  Then make your cheese sauce.

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Melt butter in a sauce pan, add flour and stir together.  Cook for 2 minutes or until golden.  Stream in milk very slowly while whisking to break up any clumps that form.  Once you’ve added all the milk and whisked smooth.  Whisk in the mustard and cheese.  Add salt and pepper to taste.

Now assemble.  Lay some fries on a plate.  Top with sauerkraut (you’ll note in the recipe I said 1/2-1 cup, because I love sauerkraut and ended up adding a ton more after I photographed, but if you don’t care for it as much, add less) and sausage, then drizzle with cheese sauce.  Serve immediately.

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This recipe will serve 2-4 people.  Confession: Jesse and I devoured the entire thing.  I don’t feel guilty.

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The perfect bite will include a bit of potato, sauerkraut and sausage.  I promise it’s delicious.  If you wanted to keep this low carb, I bet this would be delicious if you replaced the potatoes with spaghetti squash.  Ok, I might have to try that ASAP.

I can’t wait to try more recipes with this awesome mustard.  Don’t worry, grilled cheese is coming soon!

Do you love mustard? What’s your condiment of choice?

Easy Marshmallow Frosting

I’m going to ask you to brace yourself, because I can already tell that what I recently discovered is going to cause a whirlwind over here at Foodologie.

Marshmallow Frosting

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Why hadn’t I tried making this before? Oh I know why… it seemed too complicated and not worth my time.

Well, let me just tell you.  It’s totally worth it and not nearly as difficult or time consuming as I thought it would be.  All the recipes I read required 8-10 egg whites, too much cracking… corn syrup, um no.  But finally I found one without corn syrup that was easily to scale down and gave it a try.  Thank you, Martha Stewart, for introducing me to marshmallow frosting.

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Easy Marshmallow Frosting

from Martha Stewart

2 egg whites
1/4 cup sugar
1/4 tsp vanilla extract
1 big pinch of cream of tartar*
1 pinch of salt

Place a glass bowl over a sauce pan that has about 1 inch of water in it, make sure the water is not touching the bottom of the bowl (aka build a double boiler).  Add egg whites, sugar, vanilla extract, cream of tartar and salt.  Mix together.  Heat, stirring constantly until the sugar dissolves and the egg whites are warm when you touch them.

Transfer egg white mixture to a stand mixer and attach whisk attachment.  Stir on low and turn up the speed every 15 seconds or so until it’s on high speed.  Beat 5-7 minutes or until glossy, stiff peaks form.

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Frost cupcakes and serve! Refrigerate if you’re not using it right away.  This recipe will make enough to frost about 8-10 cupcakes using a lot of frosting per cupcake (as I did in this photo), or 1 small 6 inch cake.   I would probably double the recipe if you are doing a larger cake or 2 dozen cupcakes. *Note: the original recipe called for 8 egg whites, 2 cups sugar, 1/2 tsp of cream of tartar, so when I scaled it down I just did a big pinch.  If you double this recipe, use 1/4 tsp cream of tartar. marshmallfrosting

I’m seriously amazed at how delicious and easy it was to make this marshmallow frosting.  I already have a million ideas for variations on this type of frosting.   What I really loved about it is that it’s super light and NOT sickeningly sweet like other frostings I’ve had.  I almost want to say I’d add more sugar next time, but I think this would be the perfect frosting for an already sweet cake.

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So be prepared for lots of cupcakes to come!

What’s your favorite type of frosting?   I usually love chocolate ganache or just plain whipped cream, but this marshmallow frosting is going to be on the top of my list now.

P.S. Two days left to enter the Peanut Butter & Co. Dark Chocolate Dreams Giveaway!  Head over to Facebook to enter! Click the Giveaway tab! Make sure to tell your friends and get extra entries daily by tweeting about the giveaway.

Lemon-Rosemary Cut Out Cookies

I don’t know about you, but sometimes I find holidays exhausting, and I can’t deal with the over-the-top decorations.  Pinterest is currently reeking of Valentine’s Day.  Everything is red and pink, dipped in chocolate and covered in bright sprinkles.  That’s fun, but sometimes it’s overwhelming.

For me, Valentine’s Day should be unique to you and your special someone.  This Valentine’s Day, skip the red velvet dark chocolate dipped strawberries covered in pink, red and white (<— not an actual thing), and give these a try.

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They’re different, interesting and tasty.  I don’t know about you but I love rosemary and lemon together. Perfect for Valentine’s Day, in my opinion.

And let me just go ahead and say… If you have a tea party, because every once in a while we need to relive our childhood and have full blown tea parties, I’m going to request that you make these cookies. lemonrosemarycookies1

Lemon-Rosemary Cut Out Cookies

adapted from AllRecipes

1/2 cup butter, room temperature
1/4 cup vegetable shortening, room temperature
1 cup sugar
2 eggs
zest of 1 lemon
1 tbsp finely chopped fresh rosemary
2 1/2 cups whole wheat pastry flour (or all purpose)
1 tsp baking powder
1/2 tsp salt
white chocolate chip, sprinkles, royal icing, etc. for decorating

Beat together butter and shortening until fluffy, about a minute.  Add sugar and beat for another 2 minutes.  Add egg and beat another minute.  Add lemon zest and rosemary and beat for 1 minute.  Add flour, baking powder and salt.  Beat until combined.  Wrap dough in plastic wrap and refrigerate until firm (about 1-2 hours).

Pre-heat oven to 350F.  Roll out dough on a clean floured surface.  Cut to desired shapes. I used small hearts and medium sized hearts, to keep with the Valentine’s day theme, but you can use whatever shape you like.  Lay on a parchment paper lined baking sheet and bake 8-10 minutes or until lightly golden on edges.  The baking time will vary depending on the size of the cookie.  Transfer to a cooling rack and allow to cool completely.

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Once the cookies have cooled, you can serve them as is, or decorate them.  I chose to dip mine in white chocolate and cover them in white sparkling sprinkles.  If you do, just microwave some white chocolate chips, add a bit of oil to get it runnier, then dip and place on parchment paper to harden for a few hours.  Alternatively, you can get your royal icing skillz on and decorate that way.  I gave that a whirl too, but still not pleased with my decorating skills so no pictures of that. lemonrosemarycookies4

You might be thinking: Rosemary in a cookie? Are you nuts?  But it works.  I promise.  Go ahead, take a chance and make these for Valentine’s Day or a tea party.

How do you feel about putting herbs in your sweets?  I’m a big fan of raspberry and sage together!

 

P.S. Don’t forget to enter the Dark Chocolate Dreams Giveaway.  Head over to Facebook and enter by clicking the “Giveaway” tab on my page.

Chocolate Chip Zucchini Bread

What’s your go-to blog for recipes?  We all have them, because these days… it’s so much easier to Google than to search through an array of cookbooks.

Me and half of America have Smitten Kitchen as our go-to blog for recipes.  I haven’t made too many things, because most of the time I like inventing things but I’ve made a few and every one is great.

This past week I was dogsitting…

and had a massive zucchini from the garden to use.  First I made an zucchini mozzarella bake, which I will tell you about soon, but there I still had about 1/3 of the zucchini left.  I’m telling you this thing was the size of a small animal (probably roughly the size of the two pugs above). I wish I had taken a picture of it.

So with 1/3 of an enormous zucchini sitting on the counter as two pugs stared at me, naturally, I turned to Smitten Kitchen for direction.  Now, I have to tell you… I’m a terrible person.  I never actually read her blog posts.  I only ever look at the pictures and recipes.   Does anyone else do that?

We all have different motivations for following blogs, right? For me, Smitten Kitchen is all about pictures and recipes.

So back to Zucchini.  I made zucchini bread, because I was feeling traditional.

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I usually never do this, but I actually followed this recipe pretty much to the T (but omited the nuts and added chocolate chips).  I chose to add chocolate chips because for some reason chocolate and zucchini sounds like a natural combination.

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Chocolate Chip Zucchini Bread

from Smitten Kitchen

3 eggs
1 cup vegetable oil
1 3/4 cups sugar
2 cups grated zucchini*
2 teaspoons vanilla extract
3 cups all-purpose flour
3 teaspoons cinnamon
1/8 teaspoon nutmeg
1 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon salt
1 cup chocolate chips

*Note: I didn’t measure the zucchini so I actually think I added more like 3 cups

Line two loaf pans with parchment paper.  Pre-heat oven to 350F.

In a bowl, beat together eggs, oil and sugar.  Once combined, add zucchini and vanilla extract.  Stir to combine.  Add dry ingredients and chocolate chips.  Stir until just combined.  Pour batter into two loaf pans.

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Bake about an hour (mine took about an hour and 10 minutes, remember all ovens are different).

Allow to cool completely.  Then remove from pan (parchment paper makes it super easy to pull out of the pan).  Slice and serve.zucchinibread3

I took these two loaves to work and they were gone in a day.  That’s probably because I ate half of it on my own.  It was pretty delicious. The loaves are sort of dense, but super moist, which is always appreciated.

Normally I hate chocolate chips in quick breads, but this was fantastic.  If you ever put chocolate chips in my banana bread or pancakes, we won’t be friends anymore, but in zucchini bread… bring it on!

So there you have it.  Sometimes you need a go-to blog for a recipe.

What’s your go-to blog for recipes?  Are there any blogs you read solely for pictures and recipes?