You might recall that my husband and I created a chocolate strawberry pie many moons ago that we ended up serving at our wedding (among others). Sadly, Josh had to make some drastic dietary changes about a year or so ago, one of which involves strictly limiting the amount of chocolate he consumes. Rather than swearing off our strawberry pie altogether, I decided this called for a new recipe. This one’s almost nothing like the old one, but it is equally delicious.
Fall weather seems to have come and gone, and somehow I haven’t published an apple recipe yet. What has become of I Wanna Bake!? </melodrama> However, since it’s still officially fall until December 20, I’m going to squeeze one in there so that this fall won’t be a complete and total bust. 😉 Without further ado, I bring you caramel apple pie!
Welcome to the sixth installation of my Marvel Cinematic Universe (MCU) baking series! Today, we’re covering a big one: The Avengers.
Happy belated Independence Day! My procrastination worked out well enough this time, as I’ve got a dessert based on Captain America: The First Avenger, a.k.a. Marvel’s most star-spangled, patriotic superhero, to share with you today. I will confess that I’d been putting this one off because I just couldn’t get into any of the ideas I came up with. For a couple weeks, it was between Captain America shield black and white cookies (because Brooklyn) and self-saucing puddings (because super soldier serum injection). Unfortunately, while those were both good ideas (and you may see them in the future), they just didn’t seem right.
Back to the Marvel Cinematic Universe (MCU) baking series! Remember when I said that I’d have to postpone my Iron Man 2 bakeventure due to the seasonable availability of a particular fruit? Well, the season is now upon us. Apriums are ripe and available for the month of June, so stock up as soon as you see them hit your grocery store, because they likely won’t be around for long.
I don’t know what possessed me, but last week I decided to have another go at my white whale: cinnamon pie. Those who have been reading for awhile might recall that I last attempted this one about a year ago (my past struggles with cinnamon pie are documented in this post). While the result turned out well, I still had one hang-up: it was a tart, not a pie.
Happy Pi Day! In honor of one of my favorite nerd holidays (and my two-year wedding anniversary), I’m wrangling together my three decorative pie crust tutorials in one post for easy access.
We’re wrapping up the pie crust embellishment series today with an impressive-looking (but still super easy) poinsettia. Admittedly, this is a bit of a seasonal decoration, but with a little finessing, you can change the shapes of the leaves and petals and call it a dahlia or a pile of leaves to make it more appropriate to your current season. Whatever you call it, you’re bound to get murmurs of admiration when you bust this baby out.
Today, I bring you part two in my pie crust embellishment series. This one is probably my personal favorite: roses! These look really impressive, but as was the case with leaf borders, they’re deceptively easy to make.
Goodbye fork-pricked edges, hello leaf borders! In today’s tutorial, I’m going to walk you through the super easy process of adding a leaf border to the top of your double-crust pies. You can do this on top of a solid crust or on its own (I tend to do the latter). Adding a leaf border is a great way to dress up your pie while also expending minimal effort.
I Wanna Bake! 