Trifecta Complete: Terran Pie!

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I had to finish the trifecta, of course. Terran Pie!

Appropriately earthy, so I think the Terrans would approve. AND delicious, so I approve – I love rhubarb, and it pairs so well with apples.

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My pie crust game is going strong over here! It feels great to be able to make pie and not sweat the crust. Besides, it’s June now (how did that happen?!) which is summer and official pie season. Though I will say there will be a pie break over here for the time being, time to do new things!

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In other news… I saw the Mountain Play this weekend! So fun: a round-trip 8+ mile hike with ~1750 of elevation gain to get to the amphitheater –  I definitely earned my pie! (besides that, we did all the uphill on the hike in – 4.2 miles essentially all uphill in 1.5 hours. BEAST MODE. No big deal) The Mountain Play was awesome – great show, great weather, and lovely company!

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All things considered, a great weekend. And there was nerdy pie. Which makes it all the better.

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Sometimes… you just need to play with your food:

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Earthy, whole wheat crust filled with tart rhubarb and granny smith apples – the tart-pie lover’s dream. I haven’t had an apple pie in ages so this was a welcome change. The lemon shines through too, adding brightness that balances out the sweetness of the maple. Barely sweet, mostly tart – this pie is for those who love their fruit.

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Happy Monday!

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Rhubarb Apple Pie on Whole Wheat Crust

A Wait are Those Cookies original! Whole wheat and refined sugar free. Tart, for those who don’t shy away from a little tart in their desserts – the rhubarb and the apple play so nicely off each other, and the maple adds just enough sweetness without diminishing the flavor of the fruit. Yield: 1 deep 9″ pie. Serves: 2… I kid. Sort of.

For the pie crust:

  • 2.25 c whole wheat pastry flour
  • scant 2 tbsp coconut sugar
  • 1/2 tsp baking powder
  • 1/4 tsp fine sea salt
  • 1/3 c unsalted butter
  • 1/3 c vegetable shortening
  • 5-6 tbsp ice water

For the filling:

  • 4 c chopped rhubarb*
  • 2 granny smith apples, chopped
  • 1/4 c maple syrup
  • zest and juice of 2 meyer lemons
  • 1/3 c whole wheat pastry flour
  • 2 tsp vanilla extract
  • pinch of sea salt

*I baked straight from frozen; fresh would also be fine

For finishing: 1-2 tbsp butter, 1 egg for egg wash

To make the crust: in a large bowl, whisk together pastry flour, coconut sugar, baking powder, and salt. Cut in shortening and butter either with your fingers or a pastry cutter until a coarse mixture forms and the butter chunks are the size of peas. Make a well in the center of the dough and add in the ice water one tablespoon at a time – mix as little as possible when incorporating the water to avoid overworking the dough. Once it will stick together, you’re good to go. Divide it into two even pieces, wrap in plastic wrap or a ziploc and chill for at least 10 minutes or up to overnight. You can also chill the dough for about 5-6 hours or overnight in the ball, then roll it out and chill it, shaped, in the pie dish. I discovered that works quite well – make filling & bake straight from the fridge.

While the dough is chilling, put together the filling. In a large bowl, toss together rhubarb, granny smith apples, maple, lemon juice + zest, whole wheat flour, vanilla, and salt. Let sit for at least 10 minutes — easiest to do this while you roll out the pie dough.

Once the dough is chilled, roll it out between two pieces of parchment or on marble, whatever you have – I like parchment for easy removal. Aim for about 1/8″ thickness, and lay the bottom crust into a pie dish. Shape it with your fingers, evening out the top as per your pie plate or design you want — this crust will make a double crusted pie, so keep that in mind. Toss in filling goodness and dot fruit filling with butter.

If you want to get fancy and get all Terran-pie Starcraft nerdy (you must construct additional pylons!)…

Cut out templates (thick paper or thin cardboard work nicely) for the Terran crest. Have egg wash and coconut sugar handy (I used a beaten egg). Use the templates to cut out the top crust shape, then use a chopstick or a knife to make the surface lines. Brush everything with egg wash to make it stick. Sprinkle coconut sugar where contrast is desired. Once finished, carefully lay top crust over the filling. Bake at 450 for 10 minutes, then 350 for 35-40 until the filling is bubbling and the crust is golden brown (*note, apples & rhubarb might look a little dry on top, but the pie will be done and delicious, I promise!) Remove from the oven when done and let sit to cool for at least an hour, preferably more so that the filling will set. Serve warm or at room temp, and store any leftovers overnight on the counter, loosely covered, or in the fridge for longer (assuming it lasts that long). Pie can be made a day in advance if needed and reheated briefly in a 375 oven to crisp the crust and warm the filling – 10/15 minutes. The pie filling will firm up if stored in the fridge overnight, making slicing easier. Sometimes I actually prefer to make pie a day ahead, since it reheats in the oven beautifully and the filling sets up so nicely overnight.

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Summer = Shortcakes. Forever and always!

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I’ve decided that every summer needs to have at least one shortcake, because summer and shortcake are just made for each other. Gloriously excessive gluts of fresh berries, stone fruit, or both… shortcake is best friends with all of them.

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Shortcake is also fast, simple, and doesn’t heat up the kitchen (too) much; besides, even if it does, it’s worth it.

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These were definitely worth it! Not only were they a delicious very late night snack to accompany a prerecorded watching of the GC time trials from the TDF16 (nerd alert, sorry not sorry), they also made an awesome side to eggs and greens the next morning for breakfast. Nothing better than a versatile shortcake…

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In other news, the world’s most giant zucchini decided to make an appearance in the yard (it was subsequently turned into vegan, gf brownie bars as well as sautéed with kale for the obligatory savory part of dinner).

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I also brought back the dashboard cookie the other day since I really wanted cookies and it was way too hot to even consider turning on the oven. They turned out great as usual, and my car smelled amazing for about five seconds.

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But anyway. Back to shortcakes. The other funny thing is that I seem to always make them right before I leave for camp, which I do on Monday. Maybe summer = camp = shortcakes? Who knows. Whatever though, I’m just happy I made and ate them and sad that they’re gone. These were delicious with only strawberries, and with strawberries+raspberries… despite not really eating dairy these days, these were eaten with ice cream and it was SO worth it. Because sometimes you are reminded that life is short, and should be enjoyed to the fullest.

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That being said, it’s summer! Make shortcakes! These are grain free and paleo, so have at it. Give your summer berries a playdate with their best friends shortcake and ice cream. Your return on investment will be delicious!

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Grain Free Shortcakes with Summer Berries

Gluten free, grain free, refined sugar free, paleo (for those who eat butter). Lightly sweet, slightly vanilla-y. Excellent with any kind of berry (or stone fruit) that you happen to have on hand. I didn’t do anything to the fruit since it was so perfect; just slice and eat. Serve with ice cream, non-dairy, whipped cream, coconut whipped cream… the options are endless. Recipe lightly adapted from The Roasted Root, here! Yield: 7 medium sized shortcakes (go either bigger or smaller for 6 or 8 cakes, up to you!)

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  • 2.5 c almond flour (not almond meal, the consistency is different)
  • 1/2 tsp baking soda
  • 1/4 tsp fine sea salt
  • 3 tbsp salted butter, melted*
  • 2 tbsp unsweetened almond milk
  • 1 tbsp pure maple syrup
  • 1 tsp vanilla extract
  • 2 large eggs
  • 1/4 tsp apple cider vinegar
  • Ice cream or whipped topping of choice for serving
  • Summer berries or stone fruit for serving!

*coconut oil also fine, though I used butter and they were awesome because…. BUTTER.

Preheat the oven to 350, and line a baking sheet with parchment paper.

In a large bowl, whisk together the almond flour, baking soda, and sea salt. In a smaller bowl, whisk together melted butter, almond milk, maple syrup, vanilla, eggs and vinegar until combined. Using a spoon, stir the wet into the dry until incorporated. The dough is moist but should be workable (you can chill it for a few minutes if it’s not). Scoop dough balls in the size of choice and roll them gently in your palms before putting them onto the baking sheet a few inches apart. Flatten them slightly with your fingers or palm.

Bake for about 15 minutes (mine were perfect at 15) until the top is golden and cracked. A tester should come out clean. Eat immediately, or let cool on a rack (I like them room temperature).

Serve with ice cream or whipped topping of choice (mine was vanilla caramel gelato) and fresh strawberries — I love my fruit so much, I didn’t do anything to it, but feel free to doctor your fruit as you see fit.

Store these overnight in the fridge — they’re also great cold for breakfast the next day!

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Even fruit likes to get dressed up sometimes

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I’m on sort of a roll here to see how many desserts I can make in my fave 8″ cast iron skillet… I’ve recently re-embarked on a cast iron love affair, and it is PERFECT for dessert. Points for charm, too, of course. So! This week’s incarnation is cobbler. Or some type of fruit dessert with topping. There are so many different ones: crisp, crumble, cobbler, grunt, slump, pandowdy, buckle.. now that I’ve listed them all, I feel compelled to go look up the differences. Hold that thought…

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Holding?

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Okay. I’m back.

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Woah. Information overload. Apparently grunts, pandowdies and slumps are the New England version of cobbler, whereas cobbler is more traditionally from the Deep South. Huh. Who knew. Anyway, they’re basically the same thing anyway: take some delicious fruit and smother it in a biscuit dough / pie dough incarnation / crispy crumble thing and bake that thang in a skillet. Any way you slice it, they’re obviously delicious, so let’s just leave it at that. Despite the research I’m still not sure if this is *technically* a cobbler, but who cares. Let’s not get technical, it’s the weekend!

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Look at me doing research for fun not even a week out of graduate school! What. Weird. I’m going to stop now, that was quite enough, thank you.

Cobbler! Ahhhh. Summer fruit. Probably one of my favorite eating seasons. For when you have all the fruit and can’t possibly sit and eat it all. And for when you want your fruit to have a crunchy, crumbly delicious topping. Because even fruit likes to get dressed up sometimes.

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Peach, Blackberry and Blueberry Almond Quinoa Cobbler

This could easily be gluten free — just sub the spelt flour for more quinoa flour or any other gluten free flour of choice. Could also be dairy free: sub in melted coconut oil for the butter. Refined sugar free, healthy fats, and full of antioxidants. Perfect summer dessert, and a perfect reason to bust out that smallish skillet of yours. Yield: 1 8″ skillet, serves 2-4 depending on how hungry you are and whether this gets eaten for dessert and then for breakfast…  A Wait are those Cookies original!

For the fruity goodness:

  • 2 c peaches, chopped into 1/2″ chunks
  •  1 c blackberries*
  • 1 c blueberries*
  • 1 tbsp fresh lemon juice
  • 1 tbsp organic cornstarch
  • 2 tbsp date sugar

*mine were previously frozen; if yours are too, just thaw them first

For the cobbler topping:

  • 1/2 c almond meal
  • 1/2 c quinoa flour, toasted**
  • 1/4 c spelt flour
  • 1/4 c date sugar
  • 1 tsp baking powder
  • 1/8 tsp fine sea salt
  • 1/4 tsp cinnamon
  • 1 egg, lightly whisked
  • 1 tbsp maple syrup
  • 1 tsp vanilla extract
  • 4 tbsp salted butter, melted and cooled

**toast the flour over medium heat in a smallish skillet, stirring occasionally until fragrant (less than 5 minutes usually; take it off just before it starts to brown)

Grease an 8″ cast iron skillet, or another 8″ pan of choice with coconut oil. Preheat the oven to 375.

In a large bowl, toss fruit with cornstarch, lemon juice, and date sugar. Set aside. In a smaller bowl, whisk together almond meal, toasted quinoa flour, spelt flour, date sugar, baking powder, sea salt, and cinnamon until combined. Stir in whisked egg, maple, and vanilla, followed by the melted butter. Stir until just incorporated.

Pour the fruit into the prepared skillet, and top with spoonfuls of batter. Bake for 30 minutes, until the topping is lightly browned. Cool for at least 10 minutes before eating.

Highly recommended with your ice cream of choice (in this case it was paleo gelato made from cashews and maple syrup, I’m obsessed). Store any leftovers in the fridge!

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Midsummer Pepita Pesto Shenanigans

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Ugh, here we go again with large hiatuses (hiati-i?!) in between posts. I miss you, invisible internet friends! I do hope things are going swimmingly and that your summer is fab. Defs no complaints on this end, other than a lack of time to blog. Obvs.

But let’s rectify that!

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Because I have this AMAZINGGGG summer dish to share today! Last night was date night so I made dinner {and chocolate covered strawberries mmmmm} and then E and I went to see How to Train Your Dragon: 2 [there are no words. I sat there with a silly smile on my face for the entire movie, except when I was frowning in consternation at the screen, willing bad things not to happen. SO. GOOD.] aaannnd then it was late and dinner was forever ago and guess what?! I wanted ice cream. Shocking, I know…

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So then because I’m really like five years old, this happened. Sprinkles make everything taste that much better.

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But anyway. Back to the real food shenanigans because I’m pretty sure that’s why y’all are here, not to listen to my probably semi-obnoxious rambles about inner fiver year olds. I mean… if you are, though, I could go on… ha. Let’s not.

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This is the beyond perfect dish for when it’s stupid hot out and you are really dying for pasta for some reason. I don’t know, it could happen! But this recipe involves only one stove burner for only about a minute, so it’s a [nearly] heat free solution. And it’s FULL of fruit and veg so obviously is my favorite thing ever. AND you can put cheese on it. So um… obvi. Clearly this is a perfect dish.

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Top it off with some chocolate covered strawberries [extra dark chocolate+coconut oil melted…having dipping fun…let sit in the fridge for a bit] and you can just consider yourself in gastro heaven. Extra points for the addition of ice cream and a boyfriend who really like ice cream too and will therefore indulge you when you NEED IT NOW.

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Pepita Pesto with Zucchini Noodles and Peaches

Vegan [w/o cheese garnish], gluten free. Serves 2 comfortably, with pesto leftover. Light, perfect for summer and peach season (this is obviously best with fresh ones). Recipe lightly adapted from the Vibrant Table cookbook via Food Loves Writing, here! This was such a near-perfect recipe I felt little urge to change it up. Delicious, fast, and summery.

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  • 1 c raw, unsalted pepitas
  • 1/2 tsp coconut oil
  • 1/4 tsp sea salt
  • 2 scant tbsp extra virgin olive oil
  • 1 c packed fresh basil leaves
  • 3 tbsp water
  • 1 tbsp freshly squeezed lemon juice
  • 1/2 clove of garlic
  • 3 large zucchini (I used 1 large, 2 small for E and I)
  • 1 large organic peach, diced
  • fresh basil for garnish
  • grated parmesan

In a saute pan, heat coconut oil over medium heat. Once the pan is heated, toss in pepitas and sea salt and sauté until they start to smell a little toasty, 3-4 minutes (I don’t time them, I just go by smell; if they start popping, take them off the heat!). Pour them onto a plate and let them cool slightly.

Blend the pepitas in a food processor until they reach a consistency like almond meal, or like very small breadcrumbs. Blend in olive oil, basil, water, lemon juice, and garlic until combined. I like mine thicker and on the chunky side, but if you’d like yours to be thinner, blend in more olive oil or water. This will make more pesto than you need for two people—refrigerate the leftovers in a lidded glass jar in the fridge.

Using a spiralizer, turn the zucchini into noodles! (My favorite part, we’ve already established that I’m pretty much a five year old). If you don’t own a spiralizer (which I recommend getting, I LOVE mine), you can use a veggie peeler to shave off zucchini noodles instead. I steam my zucchini noodles for a few minutes until softened but still with a bite to them.

Toss hot noodles with several healthy spoonfuls of pesto, and stir in the diced peaches. I added salt and pepper to taste at this point as well. Serve with grated parmesan and fresh basil for garnish!

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Happy Birthday, Bloglet!

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Happy Birthday, little Bloglet!!

My little baby bloglet is TWO years old this week!! (I say this week as I’m really not sure what day I started, and wordpress isn’t telling and I’m far too lazy to look back at my posts, whoops).

I feel like a proud parent! It’s so cute. To celebrate, I made… pie!!! (of course). I love my bloglet. Pie equals love. Therefore (QED?!), because I love my bloglet, I have made it a pie! And then I get to eat said pie, so everybody wins. Mmm, warm pie. Happy birthday, little two year old bloglet! Thank you for giving me an excuse to make pie (right. As if I ever needed an excuse to do that), even if it was a thousand degrees the day I made it and my dough got all sticky. Note to self: hot weather = sticky things = use mo’ flour! Whatever, got the crust in the dish in one piece so sticky is clearly sooo not a big deal.

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There has been such a massive amount of change over the two years I’ve been writing this, I’m so thankful I’ve had this as a creative outlet. It’s hard to believe it’s been two years since I started! 142 posts, lots of snark, and some epic fails later, I can look back with quite a bit of pride! Lots of growth to be had if you check out the early pictures (actually, do me a favor and let’s ignore those, shall we?) versus the later ones. Lots more invisible internet friends! You know I love you. Some things haven’t changed though: I’m still as irreverent and alternative awesome as I’ve ever been (wait. Probably even more than I was…you can be the judge of that ;) and the food is still delicious. I think. Most of the time!

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For now, here’s a list (because I love them) of things I’m loving right now:

1) Gottschalk’s Symphonie romantique, “La nuit des tropiques”! Love love love.

2) Monarch of the Glen. Ob.SESSED.

3) Whole wheat english muffins. Like that’s ever going to change…

4) ALLL the grains and seeds (bird food. whatever): barley, amaranth, millet.

5) LENTILS! Enough said. I eat them for breakfast (I heard that and saw that eyeroll. Let’s not be judgy, you wouldn’t love me unless I did weird things like that, riiiight?!)

6) Reading several books at once. I think my current total is 4. And yes, I will finish them all ;)

7) Raw honey and cinnamon on toast. How have I not discovered this before now?

8) Single crusted pies. That way, you get smacked in the tastebuds by summer’s gloriousness!

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Anyway. Random things that were on my mind, and now they’re on yours. Muahha! Next thing you know you’ll be eating lentils for breakfast…

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Marionberry-Peach Pie

Makes one 8″ pie. The crust is the same one I’ve used before, coconut oil-whole wheat. It’s delicious and easily the fastest and least irritating pie crust I’ve ever made. Even when it’s ridiculously hot in your kitchen, it still cooperates with only minimal fussing. Oh yeah, and it’s absolutely delicious as well!

Crust: 1 whole wheat coconut oil crust, 8″

For the filling*:

  • 1 bag frozen peaches (I cut up the slices a bit because they’re usually really chunky)
  • 2 bags of frozen marionberries
  • 1/4 c whole wheat pastry flour
  • 1 tbsp tapioca (I use quick-cooking)
  • 1/2-1 tsp cinnamon
  • 3 tbsp honey

*I used the amount of fruit that would fill my pie dish—the pie was 8″ single crusted, and I didn’t want the filling to sink too much so I threw in an added bag of berries. In my relatively shallow pie pan it was perfect!

Prepare pie crust of choice and preheat oven to 425.

In a large-ish bowl, toss together peaches, marionberries, flour, tapioca, cinnamon, and honey. I usually thaw my berries/fruit slightly, since honey tends to be difficult when it hits frozen things—it mixes a bit better when the fruit is slightly thawed. Once everything is combined, pour filling into the prepared pie crust, and bake for 15 minutes. Lower the oven temp to 350, and bake for about another 45 minutes, until the juices are bubbling and the crust is lightly browned. Remove from the oven and let cool a bit (but serve warm!).

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Pie and my happy place!

Once again, a long hiatus between posts. But this time I have an extremely good reason:

I was here.

happy place.

Among other things, doing some of this:

like a boss.

And a ton of this:

dock yoga!

Yes. You SHOULD be jealous. Be very, very jealous…

Because this also happened:

the best place to do yoga? I think so! I’m on the left in the ridiculous shorts… 

My tenth year at the best, most beautiful place on earth: a counselor for the best campers; laughing, goofing (can I say we pulled the most amazing prank ever?!), singing, eating pilfered brownies whilst stargazing: a group of the most diverse and amazing women I have ever met.

And I came back with sore ribs from laughing so much. Camp is wonderfully restorative—-being covered in camp dirt for ten days always gives me a refreshed perspective on life back home. Camp = love! So much love. I already can’t wait to go back for my 11th summer next year.

pieeeeee!

Anyway—I got back Wednesday night. And all I wanted was PIE. Blueberry pie, to be exact. Don’t ask, I’m not exactly sure why… I do love pie, but it’s not usually my go to (I’m guessing this has something to do with the somewhat temperamental nature of pie crust and the comparative ease of cake, as well as my laziness). I think it might have been the lack of berries up at camp or something, but sheeesh… pie definitely needed to happen. I decided to get experimental and make a teeny pie, just enough for four people (I bought a new 6″ cake pan, since mine are sadly in storage in another state…I had to break it in somehow, didn’t I?!). I also dispensed with the top crust- I like crust, but a bottom one is enough in a small pie, and I wanted to see what happened when I halved the recipe. Great success! Half the crust recipe fit perfectly into a 6 by 2″ cake pan, and left just enough for a top decoration. I wasn’t sure on bake time either, but it turned out perfectly. I think this might be the best crust I’ve ever made—I credit Carolyn McCuaig and her awesome pies for the recipe! Pie is most assuredly happening with greater frequency in the wait…are those…cookies universe, now that pie crust has decided to be a tad more cooperative.

mmm., antioxidants!

Blueberry Pie

Simple and satisfying, and tastes like summer in a bowl. Do yourself a favor, and eat it a la mode, like any self-respecting pie should be eaten (especially for breakfast). Many thanks to Carolyn McCuaig for her pie recipes :) I’ll include the full recipe here. For a pie like I made, make half the recipe and use a 6″ cake pan.

Double crust:

  • 2.25 c whole wheat pastry flour
  • 3 tbsp sugar
  • 1/2 tsp baking powder
  • 1/4 tsp sea salt
  • 1/3 c vegetable shortening (like Spectrum brand)
  • 1/3 c butter (preferably unsalted, although I used salted and the crust was still really good)
  • 5-6 tbsp ice water

Blueberry filling:

  • enough fresh blueberries to fill your pie dish or tin of choice
  • 1/3 – 1/2 c sugar (depending on sweetness of blueberries)
  • 1/3 c whole wheat pastry flour
  • a squirt of lemon juice (I didn’t have any, if I had, I would have added it…but it’s still fab without)
ahh, pie a la mode. Summer in a bowl.

Listen to some awesome music and get yourself in the pie groove:

Preheat the oven to 425, and (if using a cake/pie tin) grease and flour the pan. In a largish bowl, whisk together flour, baking powder, sugar, and salt. Cut in butter and shortening (the colder the better) until the mixture looks like cold sand. I like to use a pastry cutter for this. Add ice water a tablespoon at a time until the mixture just holds together, then pat into a flatish disk, wrap in plastic wrap, and chill for a bit. You can roll it out right away, but dough that’s been chilling is easier to deal with. Meanwhile, toss blueberries with sugar and flour (and lemon juice, if using) to coat. When the dough has chilled (I left mine in for about 15 minutes), roll it out to 1/8″ thickness between two pieces of plastic wrap. Peel off one layer, invert dough over pie dish/tin, and press out the dough, crimping the edges as you go. Prick the bottom with a fork a few times, then toss in filling. If using a top crust, make sure to cut a few steam vents in the center.

Place the pie tin on a cookie sheet (to protect against spills), and bake for 10 minutes. Reduce heat to 350, and bake for another 30 minutes (for a 6″ pie), or 40-50 for a normal sized pie, until the pastry is golden brown and the filling is bubbly. Let cool completely before cutting, to give the filling time to set up.

Eat. Love. Taste the summer and reflect on the people and places you love in life!

kind of weird with the sun, but I love how it makes the berries look.

Wait… has it been a YEAR…of cookies?!

Happy Birthdayyyyy to my BLOG! Thanks, Vati, for donating your fingers… 

Okay. Confession time.

Ready?

I missed my blog’s first birthday!! Sheeesh. I feel like a bad parent. BUT. I baked it a cake! And an adorable one (okay, two), at that. I had to celebrate somehow, and besides everyone wins when there’s cake around. But really, I thought wordpress might give me a heads up like, “oh hey, you’ve had a blog for a year, yeahhhh!” or something. Anything. BUT NO. So all of a sudden I realized it was July… and I had, in fact, started  blogging last June. Fail. Oh well! Absolved. By cake.

Candles smell like birthdays….

Besides… I’m quite proud of having stuck with this! A year(ish) ago, I set a goal to start a food blog. I didn’t really have any parameters regarding said goal, just that since I was moving into my own apartment for my senior year at Willamette, I wanted a way to keep my diet interesting and a push to try new things. Besides, I’d kind of wanted to start one ever since I had started reading blogs to begin with! Sooo… Wait are those…Cookies was born! In the summer, natch, so I could iron out any kinks before the crazy of school started. (And figure out creative things to do with mega boatloads of zucchini… heads up, zucchini season is almost upon us in the garden out back… consider yourself  appropriately warned).

AND it’s neon pink. For those who know me… this is an obvious no brainer.

Since I started posting mid June last year, I’ve posted 85 times (pretty good, considering the 92 page thesis beast that I cranked out spring semester), and had an even 4500 hits from across the world (who knew I was internationally interesting?! I certainly didn’t. Maybe it’s the irreverence)! Pretty good, for a blog that got started on a whim (and considering that I don’t really follow a regular schedule for this biz… I only post when the muses move me. Ha.). Anyway… throughout all this ridiculousness, I’ve learned lots of interesting tidbits… How to make lemon curd. And go through a jar of pb a week (oh wait. That is probably innate… never mind). And that you can bake cookies on your dashboard (personal fave). AND that goat cheese, while undeniably delicious, when paired with creme fraiche and tucked into a tart shell, is probably enough to put you and your roomie into an extended food coma for about a week. Whatever. Worth it.

even the aliens off to the right enjoy my cake! Ha. Beaming in?

So. I went from being an incoming undergraduate senior mildly concerned about thesis writing to a fully matriculated real person with a  BA in art history and the best job ever. Yoga benefits + active wear alll the time = too perfect for words. Thanks, not-so-baby food blog (you’re ONE year old!!), for feeding me through my misadventures in the kitchen and in life. Enjoy your cake :)

in profile.

Lemon Chiffon Cake with Lemon Curd and Whipped Cream Frosting

I made a half recipe in a 9 by 9 pan, and then cut rounds out for two baby, two layer cakes. The full recipe makes two 8″ or 9″ round cake layers. These can be sliced in half for a total of 4, if you like. I’ll include the full recipe here—halve if you want smaller cakes like mine. Don’t try to stack them too high though—I found the lemon curd to be mega slippery and one of my cakes was less than structurally sound. oops. I frosted mine with whipped cream, because it’s delicious. And pretty. Cake and lemon curd slightly adapted from Whole Living, here!

This cake is also decently not horrible for you: the cake (minus cream) is cholesterol free with skim milk, and has heart-healthy canola oil + lemons (ridiculously high in Vit. C and antioxidants). YAYY! A wonderfully summery cake, when you don’t want something heavy. It’s just sweet enough to satisfy without putting you in a coma…

lemon currrrrd

Putz around in your kitchen until you’ve acquired the following:

For the cake!

  • 1.5 c whole wheat pastry flour, sifted*
  • 1 tbsp baking powder
  • 1/2 tsp salt
  • 1/2 c plus 2 tbsp granulated sugar, divided
  • 1/2 c milk (whatever you have is fine, I used 1%. Non dairy I’m sure is okay too)
  • 1/3 c canola oil
  • 1.5 tsp vanilla extract
  • zest of one lemon
  • 1 tsp fresh lemon juice
  • 4 egg whites

*use the spoon and level method to measure: spoon flour into measuring cup, then scrape off the excess with the flat of a knife. Since this is a sponge cake, you want maximum lightness/airiness. Too much flour= heavy cake!

Frosting: 1 pint of whipped cream (or 2 pints for a full-sized cake), plus powdered sugar and vanilla (to taste)

For the curd*:

I’ll include the recipe for the curd I used for this cake, but I really prefer the curd I made before, even though it’s slightly less good for you. If you’re avoiding butter, use the one below, if not, I highly recommend this one!! If you don’t have Meyer lemons, that’s fine: just use regular.

  • 4 egg yolks, lightly beaten
  • 1 and 1/3 c granulated sugar
  • zest of half a lemon
  • 1/2 c fresh lemon juice (about 2 lemons, depending on size) + 1.5 c water
  • 1/3 c cornstarch (organic, if you please!)
  • pinch of salt
  • 1 tsp vanilla extract
I recommend making the curd earlier in the day before the cakes, so that it has time to chill. (Or you can be like me and do it the morning a water main explodes at the top of your street, meaning no water for you! That was interesting…). Lightly beat egg yolks in a heatproof bowl, and set aside. In a medium saucepan, combine sugar, lemon zest, cornstarch, and salt, and whisk to combine. Add in lemon juice and water, whisk until sugar and cornstarch have dissolved. Bring to a boil over medium-high heat, whisking constantly. Cook two minutes. Reduce heat to low, gradually whisk a ladle-full of the lemon mixture into the egg yolks, then pour this mixture back into the pan (still constantly whisking!). Cook over medium heat for about 2.5 minutes. Remove from heat, stir in vanilla. Let cool in a bowl with plastic wrap on the surface to prevent a skin; when cool enough, put it in the fridge to chill (at least an hour).
//

For the cake: preheat the oven to 350, and lightly grease your desired pan. Cut parchment paper to line the bottom, and then grease that.

In a large bowl, whisk together 1/4 c sugar, milk, oil, vanilla, lemon zest, and lemon juice. In a smaller bowl, sift flour, baking powder, and salt; set aside.

Put egg whites into a non reactive bowl (I like to use the bowl of my Kitchenaide, plus a handheld electric mixer), and beat on medium speed until foamy. Raise speed to medium-high and gradually add remaining 1/4 c sugar + 2 tbsp, continuously beating until stiff peaks form.

Add half the flour mixture to the milk mix; whisk until smooth. Fold in remaining flour in three batches, alternating with the beaten egg whites (Try not to over-fold the batter; since the idea here is a light cake! But neither do we want pockets of flour… fold with purpose!). Pour the batter into the prepared pans, and bake until a tester comes out clean, about 18 minutes. Mine came out perfectly at 18 (my gas oven runs *very* efficiently). Let cakes cool in the pans for 10 minutes, then invert onto a cooling rack. Remove parchment paper, and invert again (so the cake is right-side up). Let cool completely.

While cake is cooling, whip yo’ cream! In that same non reactive bowl (hopefully cleaned of egg white reside, thanks), beat cream until it starts to hold shape… then add a few spoonfuls of powdered sugar and a glug of vanilla. Beat until it holds stiff peaks (not too far, no one wants butter!). It can chill for a bit in the fridge before frosting, but not necessary.

Stack with layers with lemon curd in between (beware slippage!), and frost with whipped cream. Can be stored in the fridge for a few hours, but try to eat as promptly as possible (whipped cream frosting looks prettiest when eaten sooner rather than later).

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