Creamsicle Tart
This was a great tart – a bit of a pain in the ass – but a great tart. It’s from Baked Explorations . It tastes just like the Creamsicle from our youth, but with better ingredients & more sophisticated presentation (though who am I kidding? Anyone who gives me a creamsicle for dessert is a winner in my book). Read More…
Pumpkin Bread Pudding and Spooky Houses
It’s fall! The motorcycle is on a trickle charger (hopefully not for long), it’s already snowed once, and all things pumpkin are being made.
Bananas
Is there a bad time for banana bread? I think not. Luckily, there are endless variations on banana bread to keep you in the stuff all year without getting bored (just what we all need, right?)
The teaches of peaches
I’m really glad that I didn’t read the reviews for this pie before I made it, because I probably would have been deterred. I started looking for reviews and pictures after the pie had baked because it just looked…weird. Not bad, not burnt, not raw…just, weird. Like no other pie I’ve made. The book that the recipe is from didn’t include a picture, and I’m sure I know the reason why: it’s an ugly pie. There is just no way to make it look appetizing – at least not based on the evidence I saw first hand, and on the posts found round the internets. Regardless, my search was successful in that my pie looked like most of the other ones I found and I was no longer fearful of poisoning my guests by serving it to them. However, the reviews made me a little nervous – most people didn’t like it, found it eggy, found the texture weird.
Like it is with many things, the internet was wrong. This is a delicious pie. No, it’s not going to be the Piemate of the Year any time soon, but isn’t the most important aspect of a pie, how it tastes? I thought so.
I also committed what I consider a cardinal sin of peach pie making: I used canned peaches. Frankly, they are fine in this rendition of a peach pie (though I will stand by fresh – or frozen in a pinch or off-season – for a traditional peach pie).
Peaches & Dream, from Baked Explorations.
I am an ugly pie
Mississippi
I want to tell you more about this pie, but anytime reading this is time better spent making it.
From Baked Explorations
(Bottom up: chocolate cookie crust, chocolate fudge, coffee ice cream, toasted pecans, fudge topping)
Chocolate Pecan Bourbon Pie
Last Thursday I got a craving for Kentucky Derby/Chocolate Pecan Bourbon Pie, which is strange because I’m not particular fond of pecans or bourbon. Regardless, I want to practice my pie dough rolling and crimping, so I gave in, and:
1.
Homesick, hurricanes and sympathy baking.
Week 44. Pumpkin Cinnamon Rolls.
I’ve been feeling really homesick lately. I’ve moved around a lot, and not many of the places I’ve lived have felt like home. One that has been “home” is Brooklyn, NY and it’s a place that I miss often. I think the increase in homesick-feelings of late is due to being in a new city, the emptiness left by not living with RMT, and having not been back to NYC in 10 months.
I’ve spent a good portion of the last 24-36 hours watching Sandy – and strangely, I keep finding myself wishing I was there riding out the storm with my friends and preparing to help clean up the city that I love so much. I’ve been checking out news, videos, twitter and FB , and making phone calls to the loved ones on the east coast; more than once I’ve found myself expecting to look out side and see rain and debris flying through the air rather than the sunny blue skies of Southern California.
Andy Williams is always 3 months late.
Week 42. Pumpkin Whoopie Pies.
Fall is my favorite time of year. I love all the flavors that seem to be in abundance (cinnamon! cloves! pumpkin! squash! roasted _____!), the colors, boots and skirts! (err…although it was 95 and sunny this week…), the return of school (I loved school, big nerd here), HALLOWEEN. The best holiday during the best time of year.
motobaker 
