Berry Tart

Berry Tart

Berry Tart

This berry tart tastes as good as it looks, and I don’t mean toot my own horn here, but THIS BERRY TART LOOKS AMAZING!  I’m so proud of myself.  I’ve been trying to think of what to write in this paragraph for about an hour now, and I find myself just staring at the the top photo.  During the photo shoot this afternoon (me in my kitchen taking pictures with a semi cheap digital camera while my kids hang off of my legs in a desperate attempt to get my attention) I found that I couldn’t get a bad picture of this berry tart even if I tried.  She is a natural beauty.  I pumped up the volume of some 80s techno music to drown out my kids pleading screams and clicked away.  Every angle worked.  Every side glance was perfection.  When I shouted, “show me glistening!” she did effortlessly.   Before I knew it I had taken 50 some pictures of gorgeousness.  Then, like all prolific, creative, and important food photographers,  I went downstairs and played Teenage Mutant Ninja Turtles with a 5 year old and soon to be 2 year old.  I was Michelangelo.  Continue reading →

FacebookTwitterGoogle+PinterestEmailShare

How To Make Pastry Cream

How To Make Pastry Cream

How To Make Pastry Cream

You know that delicious, creamy filling in eclairs, cream puffs and Napoleons?  Well, that’s pastry cream, also known as creme patissiere.  Pastry cream is a stirred custard, which means that it is cooked directly in a saucepan on the stove.  It is made of egg yolks, sugar, milk, vanilla, starch, and sometimes other flavorings.  Now, I know it might seem daunting to make your own.  I know the idea of buying a box of  vanilla pudding mix seems like the best option, but DON’T!… I’m sorry.  I didn’t mean to yell.  I just think you should try and make this from scratch.  It’s so much more tastier, creamier, and better than any pudding mix out there.  And frankly, it’s pretty damn easy too.  Here, take my hand.  I’ll show you how to make pastry cream. Continue reading →

Key Lime Pie

Key Lime Pie

Key Lime Pie

I was craving key lime pie and it was Mother’s Day, and hey I’m a mom!, so we had key lime pie last Sunday.   Now, there is a big argument among key lime pie lovers about what this delicious pie should consist of.  Some say it should be generously topped with meringue, while others beg for whipped cream.  Some argue for a pastry crust, and others believe it should have a graham cracker crust.  My only argument is that a slice of key lime pie is not in front of me at this very moment.  I know it’s only 8AM.  Hey, if you want to read a great article on the history and great debate of Key Lime Pie go here.  Okay, I’m curious now… how do you like your key lime pie? Continue reading →

Blue Cheese And Candied Walnut Crackers

Blue Cheese And Candied Walnut Crackers

Blue Cheese And Candied Walnut Crackers

When I started blogging a little over a year ago I saw this endeavor as a solitary hobby.  I figured I would just bake something delicious, take photos of it, post it, and maybe someone out there in this vast internet universe would see it.  I hadn’t realized that a big and wonderful part of blogging is making connections and friendships with other bloggers.  It’s one of the nicest communities I’ve ever been apart of.  Now, thanks to my blogger friends Kathie from the beautiful Home Spun Seasonal Living, and Wendy from the very delicious The Monday Box, I am connected to an awesome group of bloggers and an amazing farm in Montana.  This farm, Granite Mill Farms, produces sprouted grains that is 100% organic and GMO free.  Our group has been challenged to pick a sprouted grain flour from Granite Mill Farms and make something wonderful with it for World Baking Day.  This whole week (May 11-15) we will be posting our creations.  I chose to work with spelt flour, and I made blue cheese and candied walnut crackers. They are delicious, they go great with a nice, dry white wine, and I wish I could have shared them with the rest of this wonderful group.   Continue reading →