Unfortunatley I do not like cooked pears or crisp.
Serve warm with a scoop of vanilla icecream.
Bon Appétit
Recipe Links
http://thepioneerwoman.com/cooking/?s=pear+crisps&submit=
Saturday, December 10, 2011
Pear Crisps
If you like cooked pears and crisp you'll love how this tastes and how easy it is to make.
Unfortunatley I do not like cooked pears or crisp.
Serve warm with a scoop of vanilla icecream.
Bon Appétit
Recipe Links
http://thepioneerwoman.com/cooking/?s=pear+crisps&submit=
Unfortunatley I do not like cooked pears or crisp.
Serve warm with a scoop of vanilla icecream.
Bon Appétit
Recipe Links
http://thepioneerwoman.com/cooking/?s=pear+crisps&submit=
Apple Berry Pie
For Thanksgiving I decided I'd attempt a homemade pie for the first time. I assumed it'd be easier than it looked... I WAS WRONG.
It is harder than looks, much much much harder. It is inconcievably hard, ridiculously hard, so hard diamonds look soft. (Diamonds are incredibly hard in case you didn't know.)
First you make the dough, (easy enough) leave it in the fridge for 15-30 minutes because it molds easier if cold and then take it out and proceed to roll. Now the tricky thing with rolling dough is you don't want to end up sprinkling to much flour, apparently it makes bad things happen, and lets face it that stuff is sticky so your CONSTANTLY sprinkling flour. To avoid this I read a suggestion to put the ball of dough on a cookie sheet, and then roll. Three hours later (not exagerating)I was covered in flour and dough, not to mention my hands had permanently assumed what I like to call the "roll position". My dough was cracking and breaking and sticking.
Pretty much everything you DON'T want it to do.
However, I was not yet ready to admit defeat. I reread the recipe and realized the suggestion was to put the dough BETWEEN TWO cookie sheets and then roll, occasionally pulling up the sheet to unstick.
Ya tried it, guess how long it took...15 MINUTES. That's it.
But I wasn't even mad, just incredibly happy that I had finally rolled out the damn dough. I imagine during my celabratory victory dance I looked something like this.
For the filling I just combined apples, strawberries, blackberries and sugar then filled the pie, dotted with butter and topped with the crust and some decorative crust-cut leaf things.
And after I took my masterpiece out of the oven.
Oh yeah.
Bon Appétit
Recipe Links
Pie Crust
It is harder than looks, much much much harder. It is inconcievably hard, ridiculously hard, so hard diamonds look soft. (Diamonds are incredibly hard in case you didn't know.)
First you make the dough, (easy enough) leave it in the fridge for 15-30 minutes because it molds easier if cold and then take it out and proceed to roll. Now the tricky thing with rolling dough is you don't want to end up sprinkling to much flour, apparently it makes bad things happen, and lets face it that stuff is sticky so your CONSTANTLY sprinkling flour. To avoid this I read a suggestion to put the ball of dough on a cookie sheet, and then roll. Three hours later (not exagerating)I was covered in flour and dough, not to mention my hands had permanently assumed what I like to call the "roll position". My dough was cracking and breaking and sticking.
Pretty much everything you DON'T want it to do.
However, I was not yet ready to admit defeat. I reread the recipe and realized the suggestion was to put the dough BETWEEN TWO cookie sheets and then roll, occasionally pulling up the sheet to unstick.
Ya tried it, guess how long it took...15 MINUTES. That's it.
But I wasn't even mad, just incredibly happy that I had finally rolled out the damn dough. I imagine during my celabratory victory dance I looked something like this.
For the filling I just combined apples, strawberries, blackberries and sugar then filled the pie, dotted with butter and topped with the crust and some decorative crust-cut leaf things.
And after I took my masterpiece out of the oven.
Oh yeah.
Bon Appétit
Recipe Links
Pie Crust
Thanskgiving Meal
My thanksgiving meal was a succes, a HUGE succes!(Cue large crowds of cheering fans.)
There's nothing more satisfying than the "mmmm's" and "ahhh's" of people enjoying the food you, let's face it, slaved over for the past 3 days.
Blood, sweat, and tears, that's my secret ingredient.
Gross mental image.
Anywho, I'd like to apologize in advance for the pictures, or lack there of. But my guests were crowding around the kitchen with crazed looks in their eyes and forks in their hands. I risked death just to snap this one for you and I'm lucky I escaped with my life.
(From left, back row to front row.)
homemade pomegranate cranberry sauce, refried beans, skillet cornbread, carved turkey, green bean casserole, corn, mashed potatoes, and mac & cheese.
Now lets talk for a minute about turkey brines. If you've never brined a turkey you need to, it makes your turkey deliciously moist BUT you really need to have a great brine recipe. Last year my brine recipe must have not had that star quality because my turkey wasn't as moist or flavorful as I would have liked. This year the turkey I roasted was the best turkey I have ever had, even four hours after it finished cooking! And I attribute it all to the brine. I tweeked The Pioneer Women's Turkey Brine recipe a bit and used...
orange peels, basil, pepper, a crap ton of sea salt, apple cider, and corriander boiled and then left to cool.
If your cooking a turkey this year for christmas, this brine is the only way to go!
Bon appétit
Recipe Links
Green Bean Casserole
Cranberry Sauce
Macaroni & Cheese
Skillet Cornbread
Turkey Brine
There's nothing more satisfying than the "mmmm's" and "ahhh's" of people enjoying the food you, let's face it, slaved over for the past 3 days.
Blood, sweat, and tears, that's my secret ingredient.
Gross mental image.
Anywho, I'd like to apologize in advance for the pictures, or lack there of. But my guests were crowding around the kitchen with crazed looks in their eyes and forks in their hands. I risked death just to snap this one for you and I'm lucky I escaped with my life.
homemade pomegranate cranberry sauce, refried beans, skillet cornbread, carved turkey, green bean casserole, corn, mashed potatoes, and mac & cheese.
Now lets talk for a minute about turkey brines. If you've never brined a turkey you need to, it makes your turkey deliciously moist BUT you really need to have a great brine recipe. Last year my brine recipe must have not had that star quality because my turkey wasn't as moist or flavorful as I would have liked. This year the turkey I roasted was the best turkey I have ever had, even four hours after it finished cooking! And I attribute it all to the brine. I tweeked The Pioneer Women's Turkey Brine recipe a bit and used...
orange peels, basil, pepper, a crap ton of sea salt, apple cider, and corriander boiled and then left to cool.
If your cooking a turkey this year for christmas, this brine is the only way to go!
Bon appétit
Recipe Links
Green Bean Casserole
Cranberry Sauce
Macaroni & Cheese
Skillet Cornbread
Turkey Brine
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