nectarine blueberry galette

this is one I've been wanting to make for awhile. last summer I'd seen a blackberry nectarine galette somewhere and for the life of me, could not find the recipe when it came to making this one. so, I kind of just... went with it and made up my own recipe. it turned out better than expected. it was amazing, and sweet and tart, and buttery and oh so good. incredible to the last bite.


Nectarine Blueberry Galette

:: for crust ::
1 1/2 cups all purpose flour
1 teaspoons salt
1/2 cup (1 stick) chilled unsalted butter, cut into 1/2-inch cubes
4-5 tablespoons (or more) ice water
3/4 teaspoons apple cider vinegar

• blend flour and salt in processor.
• add butter; using on/off turns, process until coarse meal forms.
• add 4 tablespoons ice water and cider vinegar; blend until moist clumps form, adding more ice water by teaspoonfuls if dough is dry.
• gather dough together. turn dough out onto work surface. form into ball and flatten into disk. wrap disk in plastic; refrigerate at least 30 minutes.
• after refrigerated, roll out onto a floured surface and trim edges to create about a 10" round circle.

:: for galette ::
3 medium sized nectarines
1/2 cup blueberries
1 3oz package of cream cheese at room temperature
4 tbsp of butter, room temperature
3 tbsp powdered sugar
1 tsp vanilla

• preheat oven to 400 degrees.
• slice nectarines lengthwise and remove pit. continue slicing to create circular pieces of fruit.
• blend cream cheese, butter, powdered sugar, and vanilla together with an electric mixer until well blended and creamy.
• spread cream cheese mixture over center of dough, leaving about a 1 inch border.
• layer nectarines in concentric circles in the middle of the dough.
• sprinkle blueberries over top of nectarines.
• crimp the edges of the dough lightly around the nectarines to create a rustic looking crust.
• bake for 30-40 minutes.

strawberry rhubarb pie

words can't really describe my love for this pie. I mean, ok... I admit I did originally say to myself, "wow, this is tart. it needs more sugar." but now that it's gone, I keep saying to myself "wow, that pie was amazing."

growing up in Florida I don't ever remember rhubarb being a big deal at the markets. I'm not sure I'd ever even seen it before I moved out to Oregon. when preparing this pie I couldn't help but think that it was going to be like having a bunch of celery mixed with berries and sugar. I guess I was a little intimidated by it. but with each taste, my love for that bright red stalk grew. as did my satisfied belly.

Strawberry Rhubarb Pie
from Bon Appetit

:: for crust ::
3 cups all purpose flour
2 tablespoons sugar
1 3/4 teaspoons salt
1 cup plus 2 tablespoons (2 1/4 sticks) chilled unsalted butter, cut into 1/2-inch cubes
8 tablespoons (or more) ice water
1 1/2 teaspoons apple cider vinegar

• blend flour and salt in processor.
• add butter; using on/off turns, process until coarse meal forms.
• add 8 tablespoons ice water and cider vinegar; blend until moist clumps form, adding more ice water by teaspoonfuls if dough is dry.
• gather dough together. turn dough out onto work surface; divide dough in half. form each half into ball and flatten into disk. wrap disks separately in plastic; refrigerate at least 45 minutes.

:: for filling ::
3 1/2 cups rhubarb, cut into 1/2 inch slices (about 1 1/2 pounds untrimmed)
1 16 oz container of strawberries, hulled and sliced
1/2 cup packed brown sugar
1/4 cup agave nectar {or 1/2 cup white sugar}
1/4 cup cornstarch
1/2 teaspoon ground cinnamon
1/4 teaspoon salt

1 egg yolk beaten with 1 tsp water for glaze

• preheat oven to 400°F.
• combine first 7 ingredients in large bowl. toss gently to blend.
• roll out 1 dough disk on floured work surface to 13-inch round. transfer to 9-inch-diameter pie dish. trim excess dough, leaving 3/4-inch overhang.
• roll out second dough disk on lightly floured surface to 13-inch round. cut into 1/2-inch-wide strips.
• spoon filling into crust, leaving behind any excess liquid.
• arrange dough strips atop filling, spacing evenly. form lattice by placing remaining dough strips in opposite direction atop filling. trim ends of dough strips even with overhang of bottom crust. fold strip ends and overhang under, pressing to seal. crimp edges decoratively.
• brush glaze over crust.
• transfer pie to baking sheet. bake 20 minutes. reduce oven temperature to 350°F. bake pie until golden and filling thickens, about 25 to 30 minutes more.
• transfer pie to rack and cool completely.

chocolate cream cheese cupcakes

did I mention I got muffin pans for Christmas? yea. expect to see lots of muffin/cupcake creations in the next few posts. at least until I get them all out of my system.
I've been wanting to make cupcakes for some time now. I knew the first recipe I wanted to attempt was a chocolate cupcake and I simply could not have asked for a better one. cream cheese and chocolate were meant to be together. these cupcakes are outstanding. they are moist and sweet and oh so delicious, I guarantee you'll be making more.

Chocolate Cream Cheese Cupcakes
makes 12 cupcakes

:: for cupcakes ::
3 cups all-purpose flour
1 cup white sugar
1/2 cup unsweetened cocoa powder
1 tsp salt
2 tsp baking soda
1/4 cup butter, melted
2 cups water
2 tbsp vinegar
1 tbsp vanilla extract

• preheat oven to 350 degrees F. line muffin cups with paper liners.
• in a large bowl, mix together flour, sugar, cocoa, salt and baking soda. stir in butter, water, vinegar and vanilla until blended. pour mixture into prepared muffin cups, filling each 2/3 full.

:: for cream cheese filling ::
1 8 oz package cream cheese, softened
1/4 cup apple sauce
1/4 cup agave nectar
1/4 tsp salt
1/2 cup chocolate chips

• in a medium bowl, beat together the cream cheese, apple sauce, agave nectar and salt until light and fluffy. stir in chocolate chips. drop a heaping teaspoonful of the cream cheese mixture into each cupcake. bake in the preheated oven for 25 minutes. allow to cool completely before icing.

:: for cream cheese frosting ::
4 oz cream cheese, room temperature
3 tbsp unsalted butter, room temperature
1 tbsp vanilla extract
1 cup powdered sugar

• using electric mixer, beat cream cheese, butter and vanilla extract in large bowl until smooth. add powdered sugar, beating until smooth.

sunrise carrot muffins

well hello there. I've been a bad food blogger. I've baked and cooked and prepared many dishes that I've photographed then just not had the time to post on here. I know I know, it's like I'm hiding something for you. but these were so good I had to make time after my Sunday morning breakfast to share them with you.

for Christmas, dlb got me this amazing cookbook, Baking with Agave Nectar. ever since I read about it on 101 Cookbooks, I've been coveting it. I'm always on a mission to use less sugar and usually cut the amount of sugar in recipes, so the idea of baking with an alternative to sugar was so appealing to me. you can find agave nectar in the baking section near maple syrup and sugars in a natural foods store. I love it as an alternative to maple syrup on waffles or in place of honey in my oatmeal.

one of the main reasons I love this recipe is because of all of the nutritious things in it. fruits, nuts, veggies and spices, all packed into a wonderful vegan recipe that's just the right amount of sweet. you'll find them disappearing before the day is over.

Sunrise Carrot Muffins
adapted from Baking with Agave Nectar by Ania Catalano
makes 16 muffins

:: for muffins ::
1 cup white flour
1 cup whole wheat flour
1 tbsp baking powder
1 1/2 tsp ground cinnamon
1/2 tsp ground nutmeg
1/4 tsp ground cloves
1/4 cup ground flaxseeds
1/2 cup dried mango, chopped into small pieces*
12 ounces firm silken tofu
1/4 cup canola oil
2/3 cup agave nectar
1 tbsp vanilla extract
1 cup grated carrots {about 3 small carrots or one giant carrot}
1 apple, peeled, cored, and chopped
1/4 cup chopped walnuts

* the original recipe called for raisins, but I have some amazing dried mangos that I brought back from a recent trip to the Philippines. so unless you can find really soft, plump dried mangos, I'd suggest using golden raisins or dried apricots.

• preheat the over to 350 degrees. line 12 muffin cups with paper liners.
• stir together the flours, baking powder, cinnamon, nutmeg and cloves. mix in the flaxseeds and dried fruit.
• place tofu, canola oil, agave nectar and vanilla in a food processor and blend until smooth and creamy, about 1 to 2 minutes.
• add the tofu mixture to the flour mixture and combine well.
• fold in carrots, apple and walnuts.
• spoon the batter into the prepared muffin cups and bake for 15-20 minutes, until a toothpick inserted into the center comes out clean.
• remove from muffin pan and cool on a rack.

butternut squash pie with spiced whipped cream

October is officially my favorite month. I love everything about it. the crisp morning air, the leaves turning colors, and most importantly, fall produce rolling into the supermarkets. I went to the grocery store on the 1st and was so happy to see piles and piles of pumpkins, gourds, colorful corn, and squash. I've told you before about my love for butternut squash, so I've been hunting for new ways to cook with it. I'd heard stories about using butternut squash in place of pumpkin in my favorite seasonal pie and decided to go with it. I dressed up the recipe a tad and friends, let me tell you.... I think it's better than the original. so give it a try at your next holiday meal or for a weekend treat.

Butternut Squash Pie

:: for pie ::
1 unbaked and chilled 9-inch pie shell
1 15oz can of butternut squash
1 cup light brown sugar, firmly packed
3 large eggs
3/4 cup condensed milk
2 tsp ground cinnamon
1/2 tsp ground nutmeg
1/2 tsp ground ginger
1/4 tsp salt
2 tbsp all-purpose flour
1 tbsp melted butter
1 tsp vanilla

• preheat oven to 350° F. I
• beat the squash with the brown sugar in a large bowl with an electric mixer.
• add eggs, condensed milk, spices, salt, flour, butter, and vanilla. beat until well blended.
• pour the filling into the chilled pie and place on the center oven rack.
• bake for 45 to 55 minutes, or until set.
• when the filling is set, transfer the pie to a rack to cool.

:: for whipped cream ::
1/2 cup whipping cream
2 tbsp sugar
1/2 tsp cinnamon
1/4 tsp ginger
1/8 tsp ground cloves

• beat whipping cream, sugar, and spices in bowl until peaks form.
• spoon large dollops around edge of warm pie and serve.

printer friendly PDF

vanilla peach lattice pie

split vanilla bean? check.
3lbs of sweet sliced peaches? check.
a buttery, flaky lattice crust? check, check, check.

I couldn't have been more pleased with the outcome of my first pie crust from scratch. yes, this was the first time I've ever made a pie crust, and I admit, it's a little wonky in places. and of course, I opted to create a lattice top so it's a little less than perfect, but I wasn't entering the pie baking olympics and dlb didn't mind it's mediocre beauty. and besides, it's all the more reason to go at it again, isn't it?
the combination of split vanilla bean and sweet, ripe peaches made for the most excellent combination for this pie. warm and fresh, right out of the oven, topped with a dollop of organic vanilla ice cream..... a match made in heaven.

Vanilla Peach Lattice Pie

:: for crust ::
3 cups all purpose flour
2 tablespoons sugar
1 3/4 teaspoons salt
2 sticks chilled butter, cut into 1/2-inch cubes
8 tablespoons (or more) ice water
1 1/2 teaspoons apple cider vinegar

1 egg white

• blend flour, sugar, and salt in processor.
• add butter; using on/off turns, process until coarse meal forms.
• add 8 tablespoons ice water and cider vinegar; blend until moist clumps form, adding more ice water by teaspoonfuls if dough is dry.
• gather dough together. turn dough out onto work surface; divide dough in half. form each half into ball and flatten into disk. wrap disks separately in plastic; refrigerate at least 1 hour.

• after chilled, roll out 1 pie crust disk on lightly floured surface to 13 1/2-inch round. transfer to 9-inch-diameter glass pie dish. trim overhang to 1 inch. fold edges under and crimp decoratively, forming high rim.
• chill crust 30 minutes.
• line crust with foil; fill with dried beans. bake crust until sides are set and pale golden, about 35 minutes. transfer to rack; remove foil and beans. brush warm crust with egg white. cool completely.

• meanwhile, line another baking sheet with parchment paper. roll out second pie crust disk on floured surface to 13 1/2-inch round. cut into 3/4-inch-wide strips. place strips on prepared baking sheet. chill while preparing filling.

:: for filling ::
3 pounds ripe peaches, peeled, halved, pitted, each half cut into 6 wedges (about 6-7 cups)
1/4 cup sugar
1/4 cup golden brown sugar
1/4 cup all purpose flour
1 vanilla bean, split lengthwise

• combine peaches, sugar, brown sugar, flour and in large bowl.
• scrape in seeds from vanilla bean; discard bean.
• toss to blend well. let stand until dry ingredients are moistened, about 30 minutes.


:: for pie ::
• preheat oven to 375°F.
• arrange 6 dough strips in 1 direction across top of pie, spacing apart. working with 1 strip at a time, arrange 6 more strips in opposite direction atop first, lifting strips and weaving over and under, forming lattice. gently press ends of strips to edge of baked bottom crust to adhere. trim overhang.
• bake pie 35 minutes. tent pie loosely with foil to prevent overbrowning. continue to bake pie until filling bubbles thickly and lattice is golden brown, about 25 minutes longer. cool pie on rack.


printer friendly PDF

peach butter

oh hello! my absence from this little space can only be explained by saying "I've been too busy to cook!" well, actually no. that's a lie. I've been cooking, just nothing exciting! if you follow me on Unruly Things, you probably know who dlb is and that he's been out of town for 6 weeks! well my friends, he comes home today. and because of his homecoming, I've been baking...a lot.
let's back up a second. living in Portland has really given me the opportunity to buy and eat lots of fresh produce. I've gone to the farmers market many times and brought home fresh carrots, beets and apples for my juicer, onions, garlic and basil for pizza, and berries to snack on. I've been to the local farms where I've picked pounds and pounds of marionberries, blueberries, blackberries, and raspberries. but until yesterday, I had never picked a peach. and I came home with 15lbs of fuzzy, fresh, juicy peaches.
after canning 7 jars, I sat at my computer debating what to make next. my recent obsession with Vanilla Pear Butter lead me on a search for a recipe for Peach Butter. after browsing a few sites, and figuring I could sort of wing it, this is what results. Enjoy!
Peach Butter
I only filled up three 8oz jars with this recipe, so it could easily be doubled to fill up more jars.

about 10 ripe peaches, peeled, halved, pitted
2 tbsp lemon juice
2 tbsp water
2 tbsp cinnamon
1/2 tsp allspice
dash vanilla
1 1/2 cups sugar
1 cup agave nectar or honey

:: for peaches ::
• wash the peaches. cut out any brown spots and peel the peaches. to easily remove the skin, immerse the peaches in boiling water for 30 to 60 seconds. remove from the boiling water and immediately place them in a bowl of ice water. slip the skins off the peaches.
• place the peeled and pitted peaches, lemon juice, and water into a stockpot or very large saucepan. bring to a boil; reduce heat, and simmer for about 10 minutes, or until the peaches are softened, stirring frequently. remove from heat and let cool, then place the cooked peaches in a food processor or blender. puree until smooth.

:: for butter ::
• pour the pureed peach mixture back into the saucepan. bring to a boil while stirring constantly. reduce heat to low. Stir in the cinnamon, allspice and vanilla. simmer the mixture, uncovered*, for 2 or more hours or until it thickens to the consistency of applesauce or apple butter, stirring often.
*once the butter starts to thicken, it will splatter outside of the pot. make sure to take anything away from area, or cover counters to avoid splattering everything.

:: prepare jars for preserving ::
• when butter has 10-15 minutes remaining, prepare jars for preserving.
• submerge jars into a bath of boiling water for 5 mins. remove from heat and leave jars in hot water until ready to fill.
• spoon the peach butter into hot half pint canning jars. fill to within 1/2 inch from the top of the jars. wipe the jar rims clean and place the caps and rings on the jars.
• place the filled jars in a boiling water bath canner with the water level about one inch above the top of the jars. process half pint jars in a boiling water bath for 10 minutes. if using pint jars, process in a boiling water bath for 15 minutes.

printer friendly PDF

big, fat, chewy chocolate chip cookies

ok ok... I know I've been a bit MIA for the past week, but with all the work that's been taking over my body, I had little time to talk about food. oh I cooked it, and I baked it. and I even photographed quite a bit of it... but to actually have time to write about it just didn't happen.

so here's the thing. I'm not a chocolate person. don't get me wrong, I really enjoy a big chunk of dark chocolate or a fat, chewy caramel covered in milk chocolate just as much as the next person, but when it comes down to it, I'd prefer something else. like some other type of sugary goodness. that being said, I'm not normally a chocolate chip cookie baker. and even more, I'm not normally a chocolate chip cookie baker TWO weekends in a row. seriously, they are that good. and definitely worth taking a break from working to eat a cookie or two... or three.

Big, Fat, Chewy Chocolate Chip Cookies

recipe from AllRecipes.com via smitten kitchen

2 cups all-purpose flour
1/2 tsp baking soda
1/2 tsp salt
3/4 cup unsalted butter, melted
1 cup packed brown sugar
1/2 cup white sugar
1 tbsp vanilla extract
1 egg
1 egg yolk
2 cups semisweet chocolate chips - {I only use 1 1/2 cups}

• preheat the oven to 325 degrees F. grease cookie sheets or line with parchment paper.
• sift together the flour, baking soda and salt; set aside. in a medium bowl, cream together the melted butter, brown sugar and white sugar until well blended.
• beat in the vanilla, egg, and egg yolk until light and creamy. mix in the sifted ingredients until just blended.
• stir in the chocolate chips by hand using a wooden spoon. drop rounded balls of cookie dough, about a spoonful at a time, onto the prepared cookie sheets. cookies should be about 3 inches apart.
• bake for 15 to 17 minutes in the preheated oven, or until the edges are lightly toasted. cool on baking sheets for a few minutes before transferring to wire racks to cool completely.

• once cookies have cooled completely, smash about a 1/4 cup of vanilla ice cream in the middle of two cookies for a delightful summer treat.