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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Honey Peanut Butter Ice Cream with Peanut Butter & Co.’s Bee’s Knees

Desserts are my weakness in life.  I wish I knew how to stop eating dessert on a daily basis.  But I don’t.

For the most part, I live on the moderation train.  I’ll eat anything but in moderation.  Sometimes when I overdo it (as I have been recently), I impose the “homemade” rule on myself.  I hate food rules but this one has worked for me.

The homemade rule is: I won’t eat a dessert (or other high calorie food) unless I make it myself.

If I want a cookie, I don’t need to go buy a pack of Chips Ahoy.  I can pull out all the ingredients and make it myself.

If I want mac and cheese, I’m buying pasta, milk, cheese and making my own cheese sauce.  None of that powder stuff.

If I want ice cream, I’m going to buy some milk and cream and pull out the ice cream maker.

It’s a good rule to have, because it makes me wait.  We’re used to instant gratification, having things exactly when we want them.  But with a lot of high calorie treats, that’s not really how it should be.  So my “homemade” rule is one of the better food rules, in my opinion.  It makes me slow down.

It’s time for me to impose my “homemade” rule, because yesterday I ate Costco frozen yogurt and I just finished a store-bought Oatmeal Raisin Cookie.  While homemade foods still have calories and fat, I feel better knowing that I’m not adding chemicals to my foods.  Not to mention, I can control the amount of fat, sugar and salt.  It’s not perfect, but it’s a step in the right direction.

I pretty much always want ice cream, so when Peanut Butter & Co. sent me their The Bee’s Knees Peanut Butter to try out, I decided ice cream was the perfect creation.

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Honey Peanut Butter Ice Cream

1/2 cup honey
2 egg yolks
1 cup heavy cream
1 1/2 cup milk (I used non-fat)
1 cup The Bee’s Knees Peanut Butter

Beat together honey and egg yolks until slightly fluffy.  Beat in heavy cream and milk.  Pour into a medium sauce pan.  Turn on heat to medium.  Stirring occasionally until it starts to thicken slightly (about 10 minutes).  Once the mixture starts to get a bit thick, mix in peanut butter.

Remove from heat and allow to cool completely, then chill.  Pour into ice cream maker according to manufacturer’s ingredients.

Freeze for a few hours to set.  Serve and enjoy! HoneyPBIceCream2

I melted some extra Bee’s Knee’s Peanut Butter and drizzled it on top.  It was pretty much amazing.

Next time I want to try to make this without the added honey.  I think The Bee’s Knees can hold the honey-peanut butter flavor on its own without the extra sweetener.

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Want to try making this ice cream on your own?  How about winning two free jars of The Bee’s Knees?  Peanut Butter and Co. is being awesome and giving away two jars of The Bee’s Knees to one Foodologie reader!

 

To enter the giveaway, head over to my Facebook Page.  Click the “Giveaway” tab and follow the module to enter.

 

You can enter by:

Leaving a comment on this blog post telling me what your favorite ice cream flavor is

Liking Foodologie on Facebook

Following me on Twitter

Tweeting about the giveaway.

 

The giveaway ends May 28th at midnight. Winner we be announced May 28th. Entry open to US residents only.

Disclaimer: As a member of Peanut Butter & Co.’s Yum Squad food blogger club, I received product in exchange for this post. All opinions expressed are my own.

 

 

What’s your favorite ice cream flavor?  I am a little bit in love with pistachio.

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.

Delicious Snickerdoodles

A few weeks ago, I realized I eat salads pretty much every day for lunch and for a minute that depressed me.  When you work in an office full of people who buy delicious smelling take-out everyday, eating a salad with some sort of protein, olive oil and lemon daily gets a bit depressing.  Really it’s all a question of comparison.

But then I remember all the reasons I eat salads: health, tastiness, cost-effectiveness and of course, vanity– salads keep me in shape.

But that got me thinking: if I were a “naturally thin” person would I eat out all the time? Would I still go to crossfit?

I posed this question to my friend and her response was “But you love salads! You ate them every single day in school.”

Umm yeah, no.  I’ve deluded myself (and led others) to believe that I love salad.  I like salads just fine, but I don’t love salad.  I love cookies. And pie.

But I make myself eat salad.  Because being an adult means doing things you don’t love in the name of health.  I don’t think that’s a bad thing.  So I eat a ton of vegetables and I go to crossfit.  I genuinely enjoy crossfit but I also genuinely enjoy my bed at 5:20am when my alarm goes off.

Vegetables and exercise are important.  But let’s also remember that women cannot live on vegetables alone (although I know many try).  Sometimes we just need a dang cookie.  So I have one for you today.

This isn’t my recipe, but it’s a recipe that is awesome so I have to share it with you. If you’re looking for an awesome snickerdoodle recipe, look no further.  I’ve got you covered.

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Delicious Snickerdoodles

adapted from All Recipes

1/4 cup butter, softened
1/4 cup vegetable shortening, softened
3/4 cup sugar
1 egg
1 tsp vanilla extract
1 1/3 cup all purpose flour
1 tsp cream of tartar
1/2 tsp baking soda
1/4 tsp salt
2 tbsp sugar
2 tsp cinnamon

Pre-heat oven to 400F. Cream together butter, shortening and 3/4 cup sugar.  Beat until fluffy.   Add egg and vanilla and beat another minute.  Add flour, cream of tartar, baking soda, salt and beat until just combined.  

On a plate, combine 2 tbsp sugar with cinnamon.  Roll dough into walnut sized balls and roll into cinnamon/sugar mixture. Repeat until you get 24 dough balls delicioussnickerdoodles2

Lay dough balls on a parchment paper lined baking sheet a few inches apart.  Bake 8-10 minutes.  Remove from baking sheets and allow to cool.  Serve and enjoy!  This will make about 2 dozen cookies.

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Remember that vegetables are healthy eats are super important in life, but there’s also room for cookies.  So don’t forget to have one of those occasionally too.

What’s your favorite kind of cookie?  I recently discovered this Molasses cookie with Apricot Chunks from Blackmarket Bakery that I’m in looooove with. I must try to recreate it soon.

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.

Salted Almond Joy Bark

With Christmas and the New Year on the horizon, I have two goals for today:

1. Clean out my closet/dresser of unwanted garments

I have too much stuff.  I have clothing I don’t wear and even more that doesn’t fit.  One of the fantastic things about lifting weights is that my body shrank.  It’s great! But it means that I don’t own any pants that fit me.  So I want to clear out the stuff that doesn’t fit me any more, because there’s no room in my shoebox of an apartment for clothing that is too big or old.
2. Bake Christmas Cookies for gifts

I love baking and Christmas is the perfect time to bake treats and give them away.  So today and tomorrow will consist of Christmas baking.  I had my recipes all planned out, but then yesterday when I arrived to Crossfit, Allison told me she had something for me.  She handed me a lovely tin filled with homemade salted chocolate coconut almond bark.

At this point it was nearly 6am and not an appropriate time to eat chocolate.  So I put it in my car, got my butt kicked during the WOD and went to work.  I have this rule during the holidays (since there are so many treats floating around) that I’m allowed to have a sweet treat AFTER lunch.

This means waiting til I have a nutritious (or semi-nutritious because yesterday my boss took us to Umami Burger for lunch and that’s clearly NOT nutritious) before enjoying goodies and also cutting down on how much I eat.  I have a hard time stopping once I start, so I found it’s better for me to just start later.  But anyway…

So I waited until after lunch and had a piece of Allison’s delicious bark.

OMG

OMG

OMG

It was awesome.  Let me just tell you, I gave some to co-workers and to Jesse, but the reality is I ate it mostly myself.  Today, as of 2pm… the bark is gone.  As in, I finished it all after lunch today.

Because this bark was so amazing I wanted to try to make it on my own and give it to my loved ones.  I’ve decided to rename it Salted Almond Joy Bark, because that’s sort of what it reminded me of.

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Salted Almond Joy Bark

from Sweet Potato Bites

10 oz semi-sweet chocolate chips  (or chocolate chunks)
1/2 cup roasted, unsalted almonds
1/2 cup Roasted Coconut Chips*
Coarse Sea Salt

First, prepare your pan by lining a cookie sheet with parchment.  Set aside.

Next, pour chocolate into a microwave safe bowl.

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Microwave 30 seconds then stir.  Microwave another 30 seconds and stir, repeat until chocolate is melted and smooth. You can also do this in a pan or double boiler, but I’ll be honest, the microwave is a million times easier.  It’s also idiot-proof.  I can’t tell you how many times I’ve had my chocolate seize when using a double boiler, because water in chocolate (steam included!) might cause it to seize.

Because of this, I take the easy route and use the microwave.  Once your chocolate is melted and smooth, pour about 3/4 of the chocolate into the parchment paper-lined baking sheet.  Using a spatula, smooth until it’s a tiny bit thick (if you like your bark thicker, leave it thicker, if you want it thinner, spread it more).  It doesn’t have to be perfect because you’re going to cover it with stuff anyway…

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Sprinkle chocolate with coconut and almonds.  Take the remaining chocolate and drizzle it overs the coconut and almonds.

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Sprinkle with sea salt (be generous! That’s seriously the best part!) and refrigerate or freeze until firm.

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Once the chocolate is completely hardened (it took about an hour for me, if not it’ll start to melt when you touch it), break the bark into pieces.

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Store in an air tight container in a cool spot for up to a week.

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*I used Trader Joe’s Roasted Coconut Chips, but if there’s no Trader Joe’s near you, you can just use toasted coconut.

This stuff was seriously amazing.  The salt really takes this from normal tasty chocolate bark to something out of this world.  Everyone that tried it loved it.  I’m really excited to share this with others along with Orange-Pistachio Biscotti, Molasses Cookies, Chocolate Mint Cookies and maybe another cookie or two.  Any suggestions?

Are you giving Christmas Cookies this season?  If so, what are your top cookies or treats to gift?

Molasses Cranberry Cookies

Christmas season is in full swing!  Normally, I’m not that into holidays. But I’m not sure what’s wrong with me this year, all I want is a living room with a Christmas tree.   If you remember back when I told you about where Foodologie happens, you’ll remember that I live in a studio that is teeny-tiny.  That means I have zero room for a Christmas tree.   So because I can’t be festive in my living space, I have to find other ways to make the most of the holiday season.

First, I bought a Christmas dress. A new dress for Christmas is a tradition in my family for as long as I can remember.     Anyone else do that?

I’m thoroughly excited about it.  I also bought myself another dress, because… well…

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Christmas present to myself?  (P.S. When will I get over sending my friends pics of outfits I’m thinking of buying?)

In addition to my Christmas dress, I’ve also been thoroughly excited about cookies.  So cookie making has been happening, starting with these:

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I don’t know about you, but I love chewy molasses cookies with lots of ginger.  They’re pretty much the best, as are these cookies.

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Molasses Cranberry Cookies

adapted from Blue Ribbon Cookies

1 stick of butter + 2 tbsp (10 tbsp total)1 cup sugar (plus extra for rolling)
1 egg
1/4 cup molasses
2 1/4 cup flour
2 tsp baking soda
1/2 tsp salt
1 tbsp ground ginger
1/2 tsp cinnamon
1/4 tsp mace
1 cup dried cranberries

Cream together butter and sugar until fluffy.  Beat in molasses and egg until fluffy.  In a bowl, combine flour, baking soda, salt and spices.  Add dry ingredients to wet ingredients.  Just before ingredients are combine, fold in cranberries.

Chill dough for a few hours.

Once you’re ready to bake, preheat your oven to 350F.

Form dough into 1 inch balls and roll in granulated sugar.  Place on a parchment paper lined baking sheet.  Bake 8-10 minutes.  Allow to cool  and serve!  Makes about 4 dozen cookies.

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I took these to work, shared with friends and a boyfriend. They were gone pretty quickly.  I’ll definitely be including these in my Christmas Cookie Gift Tins.   I have a few other awesome cookie recipes coming up, because seriously… I’m obsessed with cookies right now.

What about you?  How are you preparing for Christmas?  Do you have a Christmas dress yet?