Pie

Pomegranate Lime Tart

Pomegranate Lime Tart

Posted on by Katie Gaffen

Back in July, my husband and I went to a barbecue at his research advisor’s house.  Naturally, I had to bake something.  His advisor and his wife had thoughtfully given us a PieBox with a pie plate and a tart pan as a wedding gift, so something delivered in that box was the natural choice (it really is a useful and fun thing, you should get one if you transport baked goods frequently).  Since I’d never made a tart before, I decided to take the new tart pan for a spin for this particular bakeventure.

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American Flag Cherry Blueberry Pie

American Flag Cherry Blueberry Pie

Posted on by Katie Gaffen

Once again, we had a holiday weekend to celebrate with themed baked goods.  Independence Day also happens to be my grandmother-in-law’s birthday, so I had the perfect excuse to make a cute pie and give it away to someone who would appreciate it.

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apple cookie pies

Apple Cookie Pies

Posted on by Katie Gaffen

This weekend, I was planning to make a summery, apple and lemon pie to bring to a barbecue on Saturday.  However, due to a combination of dirty cookware, household demands, and general laziness, I just didn’t get around to it in time.  Not wanting to waste the ingredients I had gone out of my usual way to get, I decided to stick with the apple-lemon pie for Sunday’s bakeventure, but to do it in a different format.

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How to Make Sweet Pie Crust

Posted on by Katie Gaffen

Two weeks ago, I brought you savory pie crust.  This week, let’s take a look at sweet pie crust.  Once again, this recipe is made much easier with a food processor.  I usually use this pie crust as-is without any additions to let the flavor of the filling stand out (and because it tastes sort of like a sugar cookie).  In this instance, I’ve used grated lemon zest to complement an apple lemon pie I make in the summer, but you could substitute spices, other citrus zest, or anything else you like as long as it’s not too wet.

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bake n' take quiche

Bake N’ Take Personal Quiches

Posted on by Katie Gaffen

Over the past few months, I’ve developed the habit of cooking a large batch of something-or-other over the weekend, dividing it into portions, and taking one portion to work with me each day for lunch.  It gives me an extra 5-10 minutes to sleep in each morning, and anything that gives me more time to sleep is a winner in my book.  Since I promised you quiche a few weeks ago, I thought miniaturizing them to fit into my lazy lunch prep scheme would be a fun and useful new experiment.

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How to Make Savory Pie Crust

Posted on by Katie Gaffen

Until I got a food processor, I was staunchly of the belief that making pie crust from scratch was simply not worth the effort.  Store-bought pie crust produces consistent results, and doesn’t require the nerve-wracking process of cutting frozen butter into flour by hand.

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chocolate banana peanut butter cream pie

Chocolate Peanut Butter Banana Cream Pie (a.k.a. Doctor P(ie))

Posted on by Katie Gaffen

There is a bit of a story behind this chocolate banana peanut butter cream pie (try saying that ten times fast).  My husband’s research advisor (Dr. P) almost always refuses to eat the baked goods I send to the office.  However, he often breaks his embargo for store-bought cakes and cookies that find their way there.  The exception to this rule is anything with chocolate and peanut butter in it.  It has become a bit of a mission for me to create the ultimate irresistible dessert.

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