Cranberry chia apple pie! I have been making a lot of pie lately. Some for home some for work. I’ve helped to create this one with the Chosen Foods team and you can find the recipe here. It is studded with chia seeds and topped with an avocado oil crust. Hope you will give it a try! Happy Thanksgiving!
ORANGE PIE // From The Vanilla Bean Baking Book by Sarah Kieffer Makes 8 to 10 servings -I almost doubled Sarah’s recipe to make a bigger pie in a deep set tart pan. Ingredient amounts slightly adjusted here. Crust 2¼ cups graham cracker crumbs (or 17 whole graham crackers pulsed in a food processor) ¼ cup sugar ½ teaspoon salt ½ cup + 2 tablespoons unsalted butter, melted and cooled Filling 7 large egg yolks […]
YOSSY’S RED FRUIT GALETTES // yields 4 medium sized galettes – Adapted from Apt. 2b Baking by Yossy Arefi Dough 17 ounces all-purpose flour 1/4 ounce salt 1 ounce granulated sugar 12 ounces unsalted butter, cold and cut into cubes 8 ounces ice water (may use less or more of this) 2 teaspoons apple cider vinegar Combine the flour and salt in a bowl. Use your fingers or a pastry cutter to cut in […]
I love donuts sooooo bad and when I can get my hands on a hot maple bar I seriously die. Made these to celebrate. Happy donut day !! xo. MAPLE BARS // makes 12 large donuts Mostly adapted from this Food + Wine bomboloni recipe via chef Kate Neuman 1/2 cup plus 1 tablespoon lukewarm water 1 1/2 envelopes active dry yeast (3 1/4 teaspoons) 1 1/2 tablespoons maple syrup 3 cups all-purpose flour, plus more for dusting 3 […]
BLACK RICE HORCHATA ICE CREAM // makes 1-quart 1-1/2 cups black rice (aka heirloom forbidden rice) 4 cups whole milk 1/2 cup almonds, lightly crushed, most left whole 2 cinnamon sticks 2 cups mascarpone cheese 3/4 cup granulated cane sugar 1/4 teaspoon Kosher salt 3 large egg yolks 1 teaspoon vanilla bean paste or vanilla extract 1-3/4 teaspoons ground cinnamon In a blender, pulse the milk and 1/4 cup of rice on medium-low just until […]
Hi! At it with another ice cream project :) And I think this is probably the best base made in my kitchen so far! It’s lightly sweet, creamy, and has the tanginess like the original tart flavor you’d find at frozen yogurt shops, but just rich enough. I added fresh lemon juice to give it more tang and some chopped crystallized ginger and sliced almonds to flavor it up. Each scoop is dipped into a […]