Category Archives: Dessert

Pumpkin Chocolate Nut Squares

Posted on November 23, 2010 | 2 comments

This is an adaptation of a recipe my mom has been making for as long as I can remember.  Here is how the adaptation occurred.  I was waiting on my mom for the recipe, and knowing I would need butter I left a stick (1/2 cup) out on the counter to soften.

On the phone with my mom she is reading off the recipe at which time I realize I do not have the necessary two sticks of softened butter, and I was short on brown sugar…  So, this is what happened…

Mom:  The recipe has 1 cup of butter
Carly: One cup… (sigh) I don’t have a cup of butter,  I’ll use pumpkin
Mom:  No, Carly, you can just follow the recipe
Carly: Mom, I think it will be fine.  I have some pumpkin lying around – it’ll be great.

Pumpkin Chocolate Nut Squares
Ingredients
2 Cups of all-purpose flour
1/2 tsp of cinnamon
1/4 tsp of nutmeg

1 stick of butter (unsalted)
1 cup of pumpkin
1/2 cup of brown sugar
1 egg
1 1/2 tsp of vanilla

Frosting:
12 oz. of semi-sweet chocolate chips
2 tbsp butter
3 tbsp light corn syrup

With my mom on the phone and my neck cradling the phone, in one bowl mix the butter, brown sugar and pumpkin.  If you want to follow the rules, “cream” the brown sugar and butter first so that it is fully incorporated and then add the pumpkin, then the egg and the vanilla.  For the purposes of full disclosure this is not what I did, but again, really, no stress it all works out.


To this mixture add the flour and the cinnamon and nutmeg.  The dough is going to be pretty sturdy and after working it with a large spoon, you’ll find it it most effective to get in there and mix it up with your hands.

Back to mom…
Carly: What is this supposed to look like?  
Mom: Like cookie dough.
Carly:  But, not really like cookie dough, right?  Not like chocolate chip cookie dough (remember we didn’t use all of that butter).
….
Mom:  Put the mixer down and do it with your hands – you’ll get it right.

She was right!  Okay, so with this dough, press it into a buttered 13 x 9 baking dish (brownie pan/lasagna pan).  This goes into the oven at 350 degrees for 20 minutes.

While this is baking head over to the stove top with a small saucepan and a bag of chocolate chips.  Remove 3-5 chocolate chips for taste testing.  Delicious.
On a low heat begin to stir the chocolate chips, and add the butter.  If you have a silicone spatula, use it.  It is easy to use and nothing sticks to it.  When the butter and the chocolate are incorporated, add the corn syrup a tablespoon at a time.  The corn syrup gives it a glossy finish.
After the cookie bottom is out of the oven, let it cool for 10 minutes and then with that silicone spatula scoop and spread the chocolate mixture.  Here’s the thing, because you spread the dough with your fingers it might have been uneven, and you might see finger indentations.  And then, because you spread the chocolate with a funny spatula it might also be a little wavy/weird.  Not to worry.
Open the can of nuts you have lying around, or maybe the can that you made a special trip to a grocery store for and spread them all across the chocolate. The bumps and weird waves are completely covered with salty deliciousness.  Because, sometime you feel like a nut, and chocolate, and pumpkin, and cookies!!!
My mom says to refrigerate them over night, so you probably should.  I didn’t – sorry mom.
Via text at 10:59 pm
Mom: How did they turn out?
Carly: Pretty good.  Not as good as yours, but I liked it.  
Mom: Good, I am sure they will be well received.  Leave them in the fridge.
Carly: Can they be covered on the counter overnight?
Mom: It says to refrigerate, but if its cold it should be ok
Carly: The pan was still warm so I was afraid to put it in the fridge.

Next day…
Carly: The bars are getting rave reviews, as the best ever
Refrigerate or not, cut them into cute little squares and share with friends.  I am loving this for Thanksgiving, it’s a great way to use pumpkin in something that is not a pie – but just as fun, and way easier to make.  

Thanks mom!  Oh, and enjoy!  And this Thanksgiving make sure you take a minute to thank someone that’s always helping you out!

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Posted in Baking, Dessert, fall, Halloween, healthy, Her Kitchen, Holiday Food, Seasonal, Thanksgiving

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First taste of Fall: Dark Chocolate Chunk Pumpkin Cookies

Posted on October 5, 2010 | Leave a comment

Not too long ago I listed my favorite things about fall, and somehow this got left off the list – very tragic!  I found this recipe last year and made it for my office, and it was a big, big hit.   Pumpkin is a fall mainstay and one that I very much enjoy.  Growing up a favorite smell and surprise was the aroma of a freshly baked pumpkin bread in my mom’s kitchen, which I really should get the recipe for.  

In the meantime, we’ll have some cookies, Dark Chocolate Chunk Pumpkin Cookies

Dark Chocolate Chunk Pumpkin Cookies
Ingredients, adapted from Big Fat Cookies by Elinor Klivans
1 cup whole wheat flour
1 cup white flour
1 ½ tsp baking powder
1tsp baking soda
½ tsp salt
1 tsp ground cinnamon
¼ tsp of nutmeg
¼ tsp of pumpkin pie spice
2 eggs
1 cup of sugar
½ cup of canola oil
1 cup of pure pumpkin, pureed
1 tsp of vanilla
1 cup of dark chocolate chips (or not, totally up to you)
Set Oven to 325 degrees

In one bowl lightly beat the sugar and eggs for a light golden color and slightly frothy texture.  Add to the eggs and sugar the oil, vanilla and pumpkin puree. 

Add to the wet ingredients the white flour and whole wheat flour, baking soda and powder and all of your spices and seasonings.  It will smell like fall, right there in the bowl.  Remember the uncooked eggs?  Don’t try the batter yet.


Did you notice that there is more baking powder that is normally required for most cookie recipes?  This makes the batter extra airy and fluffy.  You’ll notice this difference in texture as soon as you mix it up.


Orange, pumpkin scented, and delicious…  What is missing?  Chocolate!  Pumpkin is a must for fall, but in our house chocolate chips are a year round staple.  I make no apologies for this confession, besides it is dark chocolate – that has to count as being on the healthy side of the aisle.  I suppose if chocolate isn’t your thing, which is shocking in and of itself, you could swap in nuts, or a blend of raisins, or dates?  

I use a large spoon to scoop these out and bake them in a 325 degree oven for 15 minutes.  As I mentioned, these cookies bake up extra fluffy and high as opposed to baking and spreading on the pan, so no need to worry about crowding the pan. 
When the cookies are out of the oven, these are the critical next steps: find a sweater (to my Florida readers, maybe a light cardigan?), find a cool breeze, a cup of cider/tea/coffee/chai and share with someone you love.  Cookies and cake are delicious, but when you eat them with someone you love, wow, the flavor is x 1000.

Happy Fall!

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Posted in Baking, Dessert, fall, Her Kitchen, Seasonal

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Tastes like Home

Posted on September 30, 2010 | 2 comments

Shortly after I graduated college my mom compiled a binder filled with recipes that were the sort of things you would always love to eat at a mom’s house and should always know how to make; apple pie, quiche, perfect salad dressing, cakes for holidays, and banana bread.

Banana bread feels like home.  It is warm, it’s comforting, it’s not so bad for you that you can’t eat it all day long – which I ultimately did.   After a whirlwind week of doctors appointments and hospital stays, more on that at another time, I just wanted to be back in our home.  All I could think to do was clean, do laundry and bake.  I’ll spare you the pictures of me sweeping and folding towels.

I took my  mom’s already really terrific banana bread recipe and upped the ante in the “good for you” category, without losing points in the “good tasting” category.


Healthy and Fluffy Banana Bread
Ingredients:
1 2/3 cup of whole wheat flour
1 tsp of baking soda
1/2 tsp of salt
1/2 stick of butter
1/2 cup of turbinado sugar, or regular white sugar
1 apple sauce snack cup (4 oz.)
2 eggs
1 tsp of vanilla
4 mashed very ripe bananas
1/2 cup of fat free Greek Yogurt
Bake at 350 for 1 hour

As a tip the banana shown above are not the ones I used. For a really good banana bread you want the bananas that look really bad: covered in spots, mushy and overly ripe.  If you want to fastforward the ripening process you can keep the bananas in the freezer, and then take them out about an hour before baking time to defrost, like so.

First melt the butter and let it cool and then add the sugar, eggs, vanilla and apple sauce. When you mix it up it will look like nothing very exciting.  Don’t lose hope.

Then add in those super ripe, but full of flavor bananas and the yogurt.  I know, now it just looks like banana baby food.  Believe in the banana bread!  I promise!


Time to add the dry ingredients.  A bunch of scoopfuls.


Here’s a secret, whenever I make a bread or cake I pour a little extra batter in some muffin tins also.  Maybe this is to taste test to make sure the recipe worked, but maybe it’s also to have a great treat in less time then in takes to bake a whole cake, you be the judge.


After an hour in the oven, always test with a toothpick, your banana bread should be done.  Let it cool, if you can, before removing it from the pan.  If the temptation is too great, that’s what those little muffins were for!   I loved this banana bread, it would be great with nuts or chocolate chips added in or smeared with some peanut butter or cream cheese.  But in this case, it tasted like home and that is all I was craving.

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Posted in Baking, Breakfast/Brunch, Comfort Food, Dessert, healthy, Her Kitchen

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Everybody’s Favorite, with a Holiday Twist

Posted on September 13, 2010 | Leave a comment

And, I’m back!  Sorry for the absence of postings last week, Mark and I were India – more on that soon, with a travel journal and lots of pictures.  In the meantime, let’s get back into the swing of things with an easy, and perfectly delicious recipe.

Like apples and honey, pomegranate seeds are also a symbolic treat for the Jewish High Holidays of Rosh Hashanah and Yom Kippur.  Tradition dictates that you try a new/exotic fruit, which for many a pomegranate qualifies, and also the abundance of tiny pomegranate seeds is symbolically linked to an abundance of goodness in the New Year.  
Image via Vos Iz Neias?
 While working on the whole wheat apple muffins, I thought this would be a fun way to incorporate some extra goodness into the holidays.

Pomegranate Cookies, adapted from Nestle Tollhouse

Ingredients 
1 and 1/8 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1 stick butter, softened
3/8 cup granulated sugar
3/8 cup packed brown sugar
1/2 teaspoon vanilla extract
1 large egg
1/2 cup of fresh Pomegranate Seeds
1/2 cup of Chocolate Covered Pomegranate Seeds
Set the oven to 350 degrees, and bake for about 8 minutes or until browned.

Just like you were making regular chocolate chip cookies, cream the butter and sugars, add the egg and vanilla.  Then add the dry ingredients of flour, baking soda and salt.  


Then add the fresh pomegranate seeds.  You could also you dried seeds, but I found the fresh ones kept the cookies unbelievably moist.  You could stop with the fresh seeds for a healthy, sweet treat, but come on, how could I resist not adding in dark chocolate covered seeds as well?  Dark chocolate is rich with antioxidants, so that counts too!

I found the fresh seeds and the chocolate covered seeds at Trader Joe’s, but if you’re not so lucky to have a Trader Joe’s nearby, you could just use regular chocolate chips and remove the seeds yourself.  To avoid a mess you can open up the pomegranate and pull out the seeds with your hands and the fruit submerged in a bowl of water.

For these cookies I used a teaspoon sized scoop.  The cookies came out to be size of an Entenmann’s cookie, which is pretty much the perfect 2-bite size. 

Eat and enjoy, and share with a friend.  Wishing you all great things for fall and the start of the New Year!

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Posted in Baking, Comfort Food, Dessert, fall, healthy, Her Kitchen, Holiday Food, Jewish Holidays, Rosh Hashanah/Yom Kippur, Seasonal

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Sweetness for the New Year

Posted on September 3, 2010 | 1 comment

Growing up there were certain food pairings that always went together: peanut butter and jelly, Oreo cookies and milk, apples and honey.  As the Jewish High Holiday season approaches, my mind and my appetite starts to shift away from blueberries and peaches and to autumn’s bounty of apples.  

On Rosh Hashanah, the Jewish New Year, it is traditional to dip apples into honey for it signifies the wish for sweetness in the coming year – but really any reason is a good reason to mix apples with sweetness.  The holiday season is always filled with multiple meals, treats and often overindulging, this healthier take on a traditional apple cake will set the year off on a healthier and sweet note, and that’s what I always wish for good health and sweetness.  
Whole Wheat Apple Muffins, adapted from Smitten Kitchen
Ingredients: 
1 cup whole wheat flour
1/2 cup all-purpose flour
1/2 cup cake flour
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1 tablespoon cinnamon
1/2 stick unsalted butter, at room temperature
1/2 cup of apple sauce
1/3 cup granulated sugar
2 tbsps dark brown sugar, packed
1 large egg
1 cup non-fat greek yogurt
2 large apples, coarsely chopped
Preheat the oven to 450°F.
I have to start off by saying that I played with the ingredients for this recipe to create something lighter, and more sponge cake like than a traditional dense muffin – although I do love a good muffin.  

Let’s get started, all of the dry ingredients are in one bowl.  Because I subbed out half of the butter, I halved the amount of all-purpose flour and added half a cup of cake flour to help keep the fluffiness.  I also used less sugar than the original recipe called for because of the natural and added sugars in apple sauce.  As a side note, we just got fresh cinnamon, and the aroma is amazing.

In a separate bowl mix the butter, apple sauce, and sugars.  When the butter is broken up enough – it won’t look like normal creamed butter and sugar because the liquid content of the apple sauce, don’t worry.  Now blend in the egg.  It still is not going to be pretty, don’t worry.  Now add in the yogurt.  I use non-fat, sugar free Greek yogurt, because I don’t want to add extra sugars that are hidden in most yogurts.


After you blend the yogurt it will resemble what you probably expected the mixture to look like all along – phew!  Slowly add the dry ingredients to to the wet mixture.


Time to get to the apples.  I am partial to granny smith apples.  I use them for my apple pies or just for snack.  I love their tart flavor and crisp bite.  I am sure you could use your favorite variety.  Make sure to eat some apples a long the way, that’s what I did.


With a large spoon mix in the apples.  I have to warn you at this point the batter is sticky, and not at all like a traditional cake dough.  It more closely resembles a cookie dough.  Don’t worry about it.  Seriously, apples and sugar and yogurt and flour is not something to worry about.


Plop large spoonfuls of the batter into muffin cups or if you run out of papers as I did eventually just make small balls on a cookie tray.  For extra sweetness you can sprinkle a bit of brown sugar on top of the muffins.


Pop these into a 450 degree oven for 10 minutes, and then lower the oven temperature to 400 degree for another 5 minutes.  That is it.  It is a fast, fast baking recipe.  Kind of perfect for the holiday season when you are cooking/basting/baking all day and don’t have time to slave over dessert – and probably even better to save for yourself for a treat the next day.

Wishing you good baked goods, health and happiness.

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Posted in Baking, Breakfast/Brunch, Comfort Food, Dessert, fall, healthy, Her Kitchen, Holiday Food, Jewish Holidays, Rosh Hashanah/Yom Kippur, Seasonal

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The New Banana Split

Posted on September 2, 2010 | 1 comment

I like cookies, brownies, cakes (in slices and in cups) but sometimes, I want to take a break from the butter and sugar, and eggs and go a little bit more natural.  By natural, I don’t mean baking with agave or honey, which I have done, or using whole wheat flour, which I do more and more, I mean just eating fruit.

This summer we have reaped the benefits of living within walking distance to a farmers’ market and enjoying peaches, blueberries, strawberries and melon by the bowlful.  But, this dish, this changed it all.  Let me introduce you to banana ice cream, which I found on The Kitchn, made with just bananas.
 
The bananas that are currently sitting on your counter top that are getting more and more freckles each day?  That is your only ingredient. Depending on the desired serving size, I have found 2 bananas enough for 3 people – but it’s just banana so there’s no downside in eating a lot!


Cut the bananas up into 1/2 inch slices and throw them in the freezer for at least 2 – hours.  I recently froze mine for 24 hours, and that was fine too.  The more frozen the better.


After they bananas slices are thoroughly frozen dump them all into your blender/food processor and go.  At first the bananas will look gravelly, and hard, and chunky, and not at all ice creamy -although my sister did point out that it resembled Dippin’ Dots, everyone’s local mall’s version of the ice cream of the future. 

No matter… Press on, keep grinding, and occasionally pausing to scrape down the sides with a spoon.  In a matter of moments, seriously 3-4 minutes tops, the banana gravel becomes beautiful whipped banana ice cream.

Now you can eat it right now in a bowl (or out of the mixer) if you want, and it is amazing.  Or you can add additional flavors.  Some favorites in my house right now are a teaspoon of chunky peanut butter, honey, or cinnamon, but why not some coconut flakes (if you like that, I don’t), or some cocoa powder, or chocolate syrup?

So far this hasn’t lasted past dessert, because we eat it all so quickly – but I would eat it for breakfast, or serve it with warm waffles/pancakes/french toast.  I need a brunch party, stat!

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Posted in Breakfast/Brunch, Dessert, Easy Recipe, healthy, Her Kitchen, Jewish Holidays, Passover

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Less Sweet Sweet Stuff

Posted on August 23, 2010 | 2 comments

To work in my office is to experience a constant parade of sweets.  They come in all shapes, store bought treats from a coworker’s vacation, classic baked goods from a family baking adventure, ice cream parties to celebrate jobs well-done, and everyone’s favorite, snack on Friday.

On one particular day my office had an extra large Pineapple Upside Down Cake, Chocolate Bombe cake (that was nearly a foot tall), and Ben and Jerry’s Make Your Own Sundae in the lobby.  After partaking and indulging that afternoon I decided to start skipping the sugar, or at least be more selective.  I’ve since realized that having it less often really does make it more of a treat.  Have no fear, sugar isn’t banned – I have enjoyed a few s’mores since our fiesta – I had to make sure their deliciousness wasn’t a fluke.  It wasn’t!

Cutting back on traditional sugar though didn’t mean I was cutting back on baking.  Looking in my refrigerator for inspiration I found these carrots.  They were too soft to dip, it’s still too hot to consider roasting root vegetables, so obviously there was no better place for them that in a cookie!

Sugar Free Carrot Cookies
Ingredients:
¾ Cup of Whole Wheat Flour
½ Cup of Cake Flour
1 Cup of Whole Oatmeal (dry)
1 tsp of baking powder
A dash of sea salt

1 Cup Shredded Carrots
½ Cup of Olive Oil
½ Cup of Maple Syrup
Spring of fresh grated ginger

First mix all of the dry ingredients (flours, oatmeal, baking powder, and salt) and then pour in the shredded/grated carrots.  (You can decide how finely grated you want your carrots to be, but keep an eye on them, you do not want carrot juice.)  You can mix these all with a fork, or have one less thing to wash and mix it with your fingers (that’s what I did).


Then pour in the wet ingredients (oil and syrup).  We’re you going to plug in your mixer?  You can skip that to.  I used a soup spoon to mix this together – a soup spoon!  Nothing is easier than that.

Then just roll them out into little balls, about the size of a tablespoon.  I used a Silpat mat on one sheet and a piece of tin foil on the other.  The tin foil cookies’ bottoms were darker, some might say a bit on the burnt side, but they still got rave reviews – I think the extra color caramelized that sugars in the syrup.  Either way, I don’t think you can go wrong.


When they are out of the oven you are going to want to eat them all.  We did do that, so I speak from experience.  They are delightful plain, but they are decadent with a little swipe of cream cheese. These made a terrific guilt-free mid-week dessert, and I can foresee them making an appearance at future brunches and snacks.

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Posted in Baking, Breakfast/Brunch, Dessert, healthy, Her Kitchen, Seasonal, Spring, summer

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Classic, with a Kick

Posted on August 20, 2010 | Leave a comment

Earlier in the week I mentioned our Latin inspired fiesta, and our large menu.  I knew when planning the menu that as always we would have a lot of food, and I wanted to keep everything light, easy to prepare and fun.  So, while I love tres leches and flans, I knew they would work with the rest of our hand held menu, and goal for being outside.

And that was when Mexican S’mores were born.    
 
Of course I originally intended to make my own graham crackers, I even thought about making my own marshmallows, but as you might imagine those plans don’t jive with “easy to prepare”.  So what is more easy to prepare than a box of graham crackers, a bag of marshmallows and 2 packets of Lindt Dark Chocolate with a hint of chili?  I’ll tell you what’s easier, just about nothing!  
What I had envisioned was using our grill to gently toast the marshmallows to a lovely golden brown.  Instead it rained all day and the cooking and s’mores making moved inside.  

No fear, these are just as good when they are made in the oven.  

Steps to S’more Success:
1. Preheat oven to 500 degrees
2. Put foil on top of a baking sheet
3. Put marshmallow on top of chocolate square on top of half of a graham cracker
4. Place in oven, with the light on and pace/dance/chat for about 90 seconds because then the marshmallows will be soft and browning.
5. Stack graham cracker half on top.
6. EAT!, and eat again and again.

I think other delicious flavors would include those Ghirardelli squares with a little mint, caramel or peanut butter filling – the options are endless and the results are deliciously fun!

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Posted in Dessert, Easy Recipe, entertaining, Seasonal, summer

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Melon Lemon – A Good Mix

Posted on August 16, 2010 | 1 comment

So, this isn’t really a recipe – but it is a must, must, must do.  

See that bowl of watermelon you chopped up the other day?  It’s sitting in your refrigerator.  Maybe you grab a few pieces every now and then as a refreshing snack.  Oh, you don’t have a gigantic bowl of watermelon in your fridge?  Can you please go get one?  It’s a primary ingredient in this non-recipe recipe.

Continuing on…  Remember how you bought a bag of lemons for homemade lemonade, or to throw in a bottle of Corona (depending on the type of weekend you had)?  Take that lemon, cut a wedge and squeeze all of the sour, lemony juice over the chunks of watermelon.  

That little squirt transforms the watermelon.  No joke, like Cinderella style, a “She’s All that That transformation.  The watermelon is no longer simple, juicy fruit, it is now exotic, tart, and full of flavor.  The natural sugars concentrate and it’s like you’re eating chunks of summer, if your summers are spent on the beach in Mexico. 

I have to give credit where credit is due.  This trick – which pretty much changed the watermelon eating portion of my life – came courtesy of my sister’s boyfriend’s housemate.  And now you have it via me.  You can tell your friends you learned this from your favorite blogger’s sister’s boyfriend’s friend. 

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Posted in Appetizer, Dessert, Easy Recipe, healthy, Her Kitchen, Seasonal, Snacks, summer

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Plum and Peach Crumble

Posted on August 12, 2010 | Leave a comment

When I woke up this morning (late) it was as though I was back in Florida for a hurricane!  At 7:30 the sky was dark, the trees were blowing and lightning was striking all around the house, and I wish I had this for breakfast…

 

A week or so ago I had lots of peaches from the farmer’s market, and a LOT of plums from Costco and they were just shouting out to me, “mix us with the good stuff!” and so I did. 
Plum and Peach Crumble:
Ingredients:
5 peaches, peeled
6 plums, peeled
1/2 tsp of corn starch
1 tbsp brown sugar
3/4 cup whole wheat flour
1 tbsp of white sugar (I grabbed the flour bag by mistake in the picture)
3/4 cup plain oatmeal
5 tbsps of butter
A sprinkle of slivered almonds
A dash of cinnamon

First bring a saucepan to boil and dip the plums and peaches in the hot water for about 20 seconds and then plunge them into their ice cold water bowl.

Then peel the skins right off.  See the white flecks on the plum?  That’s a vegetable wax that was applied to the fruit – removing the skin means no weird white spots.  You can do this with your fingers, but do it gently, especially with the softer fruits.

Then cut the fruit into large chunks.  This is really based on preference but I like to have big fruit bites.  Because I am really into cinnamon I sprinkled a bit on, but you could easily skip it.  This is also when I pore in the corn starch, which magically (not really, this is what it is supposed to do) firms up the juices from the fruits to make a more solid crumble/pie/tart.
In a separate bowl I mixed by hand the sugars, the whole wheat flour, oatmeal and butter.  The butter adds just the right amount of moisture, so a still fairly light crumble topping.  If you’re looking for a more traditional, or more solid crumble I’d add more flour and an egg.  But since I was going for a lighter dessert, I kept it simple and poured it over the fruit in the pie pan.


Then I baked it at 350 degrees for about 30 minutes, or until the top was nice and browned and the juices were bubbly.  Tip: if you want it to be browner, but not burnt take another tablespoon of butter and break up small chunks for on top. 
 The toughest part was waiting for it to cool…  So we waited, and waited, and then stopped waiting.  
This was delicious warm, and would have been great on top of vanilla ice cream, or with whipped cream but then I guess that whole healthy dessert concept would be out the window.  I would also serve it room temperature at a brunch, or having it for breakfast with some Greek yogurt.

Fruit this summer has been delicious on their own, but sometimes it’s fun, if you’re going to spend time washing and slicing to throw them into a pie pan too!

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Posted in Baking, Breakfast/Brunch, Comfort Food, Dessert, healthy, Her Kitchen, Seasonal, summer

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