Open Face S'mores Sandwiches

Open Face S'mores Sandwiches

Earlier in the summer I received a box of Ghirardelli Milk and Dark Chocolate Sea Salt Caramels in the mail, and thus the desire to make something s’mores-related was inspired.

The classic s’mores combination of graham crackers, puffy store-bought marshmallows and Hershey’s chocolate have always been too over-the-top sweet for me. I will crave s’mores after not having them for a while, but then after having one I am satisfied until the next time. Based off of this experience, I knew that I wanted to develop something s’mores related but more than just sweet on top of a kind of, let’s be honest, dry cracker.

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Apricot and Peach Slab Pie

Apricot and Peach Slab Pie

This is the first slab pie I’ve ever made and I have to say, I am all for it.

Here’s why:

  • The crust to filling ratio is perfect. For me, pie is all about the crust. It must be flakey, it must be buttery and it must be tender. With the surface area of a slab pie, you get more of it per slice.

  • They are easier to cut into. There’s less filling and crust to cut through on the edges.

  • It is very geometrically satisfying. Cute, square pieces of pie? What’s not to love?

  • No leakage. I’ve only made one but there was no leakage in sight for this one.

  • Ice cream stays more easily on top of each slice. Again, there’s more surface area for ice cream to melt onto for an even pie to ice cream ratio.

  • They cool faster. And no surprise… because of surface area.

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Blackberry Pie Bars

Blackberry Pie Bars

This is the beginning of a summer full of pie bars.

I love pie but I’ve never made pie bars before. So when my coworker, Susi, gave me some juicy blackberries from her garden, pie bars were on the top of my mind. To be honest, I wasn’t up to making pie crust on a weekday. Whether you call them pie bars or crumb bars, this dessert starts with a shortbread crust, followed by a layer of fruit filling which is then topped with a reserved amount of the crust to create a crumb topping. I can totally imagine that I will use this base recipe to create all sorts of summer pie bars. Blue ones with blueberries, red ones with strawberries or cherries and orange ones with peaches, nectarines or apricots. Summer fruit is one of my favorite things and I am incredibly glad it is back!

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Rhubarb Galette

Rhubarb Galette

Although I do miss the rain, we’re now safely in the realm of warmer weather, and with that comes spring produce!

While I live for the bountiful produce of summer (tomatoes, corn, stone fruit, berries), I have to say, spring items like rhubarb and root vegetables (like spring onions and leeks) have been pretty rewarding as well. Perhaps more rewarding for my taste buds rather than for the folks who accidentally smell my onion breath. Sorry/not sorry?

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Blood Orange Buttermilk Bundt Cake

Blood Orange Buttermilk Bundt Cake

Over the past few months, I’ve seen a bunch of pictures of bundt cakes with pink, blood orange icing—I just had to see for myself if it was really was that pink.

Spoiler alert: It really is bubblegum/Pepto Bismal pink.

I often get the question of where I come up with the things that I bake. To be honest, the answer is not really that exciting. In fact, it is often as simple as—“I had something I needed to use up.” In this case, it was several blood oranges and buttermilk from my freezer. This recipe is adapted from a lemon version from Bon Appétit but I simply swapped out the lemon components with blood orange and added a simple syrup and icing as well. Might as well try to maximize the flavor in as many ways as possible, right?

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Mini Chicken Pot Pies

Mini Chicken Pot Pies

While I’ve been really into making cakes lately, I could not forget about making something suitable for Pi(e) Day (3/14) in a few days!

I was originally very unsure of what I could make. This time of year is a little bit awkward as there’s not much fruit in season besides citrus. I’ve already made two variations of citrus pies (see here and here) so making a third seemed a bit over-the-top. I did think about making a tart but that didn’t feel like a real pie so I decided to save that idea for later. It wasn’t until my aunt (Hi Auntie Kathy!) sent me an idea for a Stargazy Pie that I realized that I was completely neglecting the realm of savory pies. In fact, this is the first all-savory pie I’ve made on this site. These hand pies were half sweet/savory so I don’t think they really count. While the Stargazy Pie seemed a bit too ambitious at this moment, Chicken Pot Pies are something that I have perfected over many, many iterations, but I had previously never formally written down my recipe.

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Citrus Cake with Citrus Curd

Citrus Cake with Citrus Curd

I have to admit that the initial motivation for making this cake was a need to use up some lemon icing that I had too much of, but I still enjoyed the end result!

Last week, I felt inspired to do some weeknight baking when I found myself with too many lemons from a friend and some blueberries that kept attacking me by falling out of the freezer. I was making this Lemon Yogurt Cake with Blueberry Compote when it went in the oven and I realized I had completely forgotten to add the lemons that I had just spent 10 minutes zesting and juicing. It was definitely too late to add them into the batter, so I decided to make a lemon icing to drizzle on top. Little did I know, but it takes a LOT of powdered sugar to make lemon icing from ⅓ cup of lemon juice, so I had a ton left over and had to find something new to do with it.

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Neapolitan Checkered Cake

Neapolitan Checkered Cake

I’ve always wondered what Neapolitan Ice Cream was named after and on further research, I found out that it relates to culture, food and people from Naples.

Neapolitan ice cream reminds me of my visits with Popo as a child. This was not an ice cream flavor my parents usually had in the freezer, but it was always something I could expect at her house. I loved the three flavors combined together. One could not be without the other and I would always try to scoop out the perfect proportion of chocolate, vanilla and strawberry ice cream. She always had Breyers, and the elongated shape of the container was ideal for even scooping. I haven’t eaten this flavor of ice cream since I was a kid but those three flavors have always stuck with me. Whether it was the flavor, colors or company I was eating it with, I can almost taste it if I think about those warm memories.

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