Baking 101: Hand Pie Dough
Hand pies are extremely easy and sort of de-stress the process of pie making.
Perfect for a summer barbeque, these pies are versatile in flavor.
As with all things knowing the basics is the key to success.
There are two hand pie doughs I’ve worked on, that I think have both the structural fortitude to hold up, while still having that yummy and flaky crust we all love.
Martha Stewart: Key Ingredients of Success
Martha Stewart recently gave a commencement speech at the University of Phoenix.
A great speech, from an incredible woman.
Only she could insert how to make lemonade in a graduation speech.
Pineapple Meringue Pie; a process.
I can’t recommend this recipe enough!
Pineapple Meringue Pie
Sunglasses and a tank top. June has arrived.
This pie recipe spins an American classic, into a tropical treat.
Someone pass me my piña colada!
Baking 101: Meringue
Meringue makes a beautiful topping for a wide variety of pies.
Classic American cold pies, such as lemon meringue, are often found at roadside diners, giving car riders a well deserved break.
You can easily make your own meringue at home, recreating many an American classic.
This Memorial Day..
Consider sending a troop overseas a care package, as a thank you for their sacrifice!
Even the simplest of gifts like baked goods, ( brownies or cookies send well) can mean a lot.
- Dan
Blackberry Cake
Memorial Day begins the unofficial march towards summer.
Whether you find yourself lounging in or with friends and family barbecuing, this cake is so versatile it could easily fit into a Memorial Day brunch menu or as dessert after hamburgers and potato salad.
With its crackled sugar top, delicate flavor and juicy blackberries, say hello to summer!
It’s a great quote! Thank you for the follow! :)
Lemon Mousse
Light and refreshing.
Sometimes you just don’t have the time to bake something, and whipping up a simple spring dessert can be as easy as to what you have already in your kitchen.
Recipe via Martha Stewart
4 large eggs
2/3 cup sugar
2/3 cup fresh lemon juice
1 cup chilled heavy cream
1 lemon, zested (optional)
* Tips: Chill the mixing bowl and whisk attachment in the freezer, to more effectively whip the heavy cream.
- In a medium saucepan stir together the lemon juice, sugar, eggs. Cook over low-medium heat until slightly thickened. Raise the heat, using a wooden spoon stir constantly, until it is thick enough to coat the back of the spoon.
- Strain thorough a mesh, into a metal bowl, cover with plastic. Let chill 1 hour.
- With a stand mixer fitted with the whisk the attachment. whisk the heavy cream until soft peaks form. Fold the cream into the chilled lemon mixture. Refrigerate for 30 minutes. Serve in small cups, top with lemon zest.
Thanks to my sister! My first, personalized, Martha Stewart book!
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