Posted: December 3rd, 2011 | Filed under: Pie, Uncategorized | Tags: holiday party, holiday pie, holiday rush, Pie, The Christmas Show | No Comments »
This weekend is ultra festive. We kicked off the holiday Denton’s annual Wassail Fest and Tree Lighting - and today is The Christmas Show at 418 Texas St. from 10a-2p. I have three tasty baked treats for sale alongside some of Denton’s best independent crafters, designers and artists. At the show I have a Cheddar Crusted Rosemary Crumb Apple Pie, Chocolate Crinkle Cake (gluten free), and Chocolate Chip Pie. After that its a little more holiday decorating at home and then a week full of Christmas parties… I think I’m ready for the holiday rush!
Posted: July 19th, 2010 | Filed under: Uncategorized | Tags: best pie, Pie, pie challenge, round top tx, royers cafe | No Comments »
I have been silent for awhile now… and for that I half way apologize. Only half way because it has been an insanely busy summer thus far. And between searching for a teaching job, working, searching for a teaching job, fun with the family, celebrating a million and one birthdays, searching for a teaching job, enjoying the summer nights and trying to relax every now and then… I have just needed a little breather from the blogging world. So… to start from awhile back, here is an update on one amazing weekend I took with my mom and sister to Round Top, TX. This city girl is not used to a population of 77, but I could certainly get used to more antique fairs, porch swings, and pie in my life.
We stayed on a family friend’s property, an amazing woman who collects art, antiques, and everything awesome.
It was so beautiful, comfortable, and quiet… you couldn’t help but relax from beginning to end. It was wonderful… full of naps, and chats and lying around. I loved it.
Then there was Royer’s Round Top Cafe. If you are ever even near the Austin area, especially on a Sunday you must take the “trip” over to eat. And please, save room for pie. You will not regret it. Our one goal for the weekend was to make it as far through the pie menu as possible. And really, I don’t truly regret it. We made it nine slices through in less than three days. I was proud honestly. And man it was tasty. My favorite… well, it wasn’t a real pie, but a “sinful cinnamon roll bread pudding,” but the strawberry rhubarb came in a very very close second.
So besides the pie and napping and porch swinging, we did go antiquing, and came back with some pretty neat finds… including a great pie dish, but that is for another post. So as our summer is quickly slipping away, I encourage to take a few minutes (or days) to relax, nap, and maybe treat yourself to something deliciously sweet.
And I promise, to not be gone for so long again…. I hope.
Posted: January 18th, 2010 | Filed under: Pie | Tags: Graham crust, Lemon, Lemon Icebox, Pie, Whipped cream | 1 Comment »
The weather here has gotten a little warmer… it was beautiful today. Bright and airy and blue skies (not that I could see them from my windowless office most of the day) and a light breeze. It just makes me want fresh bright flavors. Lucky for me… I ust made a lemon icebox pie for my sweet hubby.
Ryan was away most of the weekend… and I always like to have something he likes prepared for when he gets home… so I decided to make something I just knew he would love.
See… Ryan doesn’t really have a big sweet tooth… but he really likes lemon meringue pie and key lime pie… so why not take the best of both and make a beautiful lemon icebox pie… what a perfect dessert to go with such a beautiful day!
Lemon Icebox Pie with Lemon Scented Whipped Cream
Adapted from Emeril Lagasse
1 1/2 cups chocolate graham cracker crumbs
4 tablespoons melted unsalted butter
1 (8-ounce) package cream cheese, at room temperature
1 (14-ounce) can condensed milk
1/2 cup fresh lemon juice
3 1/2 tablespoons lemon zest
1 teaspoon vanilla extract
1 1/4 cups heavy cream
2 tablespoons confectioners’ sugar
Fresh berries, for serving, optional
Position rack in center of oven and preheat the oven to 350 degrees F.
In a medium bowl, mix together the graham cracker crumbs and melted butter until mixture resembles wet sand. Using your hands, firmly press the mixture across the bottom and up the sides of a 9-inch pie pan. Bake until the crust is golden brown and firm, about 15 minutes. Remove the crust from the oven and transfer to a wire rack to cool completely before filling.
Combine the cream cheese, condensed milk, lemon juice, lemon zest, and vanilla in a large bowl. Mix on medium speed until smooth (about five minutes). Pour into the cooled pie crust. Refrigerate overnight.
When ready to serve, place the heavy cream and confectioners’ sugar in a chilled mixing bowl and whip until stiff peaks form. Top the pie with the whipped cream and berries.