Wondering what to do with that windfall of crisp, fall apples? This easy, delicious apple crisp, spiced lightly with nutmeg, cardamom, and cinnamon is perfect for chilly fall days. Serve it as is, or top with your favorite ice cream or a dollop of heavy whipping cream.
This classic French pastry dough is easy to work with and lends itself well anywhere! Flaky and tender, it can be rolled thin, cut into shapes, or used as a quiche crust.
The is an easy pie crust that will do in a pinch when you don’t have time or ingredients to bake a crust from scratch. Because of the slightly sandy nature and very delicate texture of the crust, you will find this crust is more appropriate as a single crust bottom for custard pies or [Read More...]
This pie is good enough to slap yo’ mama! Or kiss her. Naomi developed this dessert as a birthday request fulfillment for her husband’s best friend, and it was so good, she decided to veganize it and share it with those of you who don’t do dairy or eggs. Rich, caramel custard with butterscotch undertones [Read More...]
This pie is good enough to slap yo’ mama! Or kiss her. Naomi developed this dessert as a birthday request fulfillment for her husband’s best friend, and it was so good, she decided to share it with you. Rich, caramel custard with butterscotch undertones is offset by a generous topping of pecans in a flaky [Read More...]
When we think of turnovers, we think of flaky pastry made with philo dough or puff pastry. When we think of handpies, we think of the denser, waxed paper covered commercial versions that are commonly associated with school lunchboxes. While not high class fare, these certainly have kid pleasing potential, and they keep and travel [Read More...]