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Recipes
  • Oatmeal Cream Pies

    You will need:

    • 1 cup butter, softened
    • 3/4 cup brown sugar
    • 1/2 cup granulated sugar
    • 2 eggs
    • 1 teaspoon vanilla
    • 1 1/2 cups all-purpose flour
    • 1 teaspoon baking soda
    • 1 teaspoon ground cinnamon
    • 1/2 teaspoon salt
    • 2 cups old-fashioned, uncooked Quaker Oats

    Filling:

    • 8 ounces cream cheese, softened
    • 2 Tablespoons heavy cream 0r milk
    • 1 teaspoon vanilla
    • 3 cups powdered sugar

    Directions: For cookies: Preheat oven to 350° F. Line two large baking sheets with parchment paper. Set aside.

    Beat together butter and both sugars until creamy. Add in eggs and vanilla. Beat until just combined. Add flour, baking soda, cinnamon and salt. Mix until just combined. Stir in the oats.

    Drop by rounded tablespoons onto the prepared baking sheets. Make sure to space apart at least 2 inches. (I only put 8 cookies per sheet) Bake for 10 to 11 minutes only. Don’t over bake! Cool 5 minutes on cookie sheet, then transfer to a wire rack.

    For filling: Beat the cream cheese with an electric hand-mixer until creamy. Add the heavy cream and vanilla. Slowly add the powdered sugar, one cup at a time, until frosting is creamy and lump-free.

    To assemble pies: Place filling in a large zip-lock bag, and snip one corner off. Pipe a circle of 2 Tablespoons of filling onto the bottom of one cookie. Top with another cookie. Gently squeeze to allow filling to come to the edges. Repeat with remaining cookies and frosting.

    Makes 16 pies.

  • Apple Cider Donut Muffins | A Lovely Fall Treat

    Apple cider donut muffins
    2 cups apple cider
    3 1/4 cups whole-wheat pastry flour
    1 tablespoon baking powder
    3/4 teaspoon coarse salt
    1/4 teaspoon baking soda
    2 1/2 teaspoons ground cinnamon
    1/2 teaspoon ground nutmeg
    1 cup unsweetened applesauce
    1/3 cup reduced-fat buttermilk
    6 tablespoons unsalted butter, softened
    1 cup sugar
    2 large eggs

    Directions
    1. Preheat oven to 325 degrees . In a small saucepan, bring cider to a rapid simmer over medium heat. Simmer until reduced to 1/2 cup, about 25 minutes. Set aside to cool. In a medium bowl, whisk together flour, baking powder, salt, baking soda, 1 1/2 teaspoons cinnamon and nutmeg. In a small bowl, combine applesauce and buttermilk.

    2. In a large bowl, use an electric mixer to cream butter and 2/3 cup sugar until pale and fluffy. Add eggs one at a time and beat until incorporated, scraping down bowl between each addition. Add flour mixture, alternating with applesauce mixture, in three batches. Fold in 1/4 cup reduced apple cider.

    3. Fill each cup of a nonstick muffin tin and bake until puffed and set, 25 to 30 minutes, rotating pan halfway through. Cool pan on a wire rack for 10 minutes. Working one at a time, remove muffins from pan and lightly brush all over with remaining reduced cider. Let cool completely on wire rack. Store in an airtight container at room temperature up to 3 days (refrigerate or freeze leftovers after that). Combine remaining cinnamon and sugar in a small airtight container.

    4. To serve, microwave muffin in 15-second increments until warm, then toss it in cinnamon-sugar mixture.

  • Summer Blueberry Peach Pie

    Simple and delicious, this pie is the perfect summer treat! 

    You will need:

    Store-bought or homemade pie crust
    3/4 cup + 1 Tablespoon granulated sugar
    6 Tablespoons all-purpose flour
    3/4 teaspoon ground cinnamon
    1/8 teaspoon allspice
    3 cups sliced, peeled fresh peaches (about 5)
    1 and 1/2 cups fresh blueberries
    1 Tablespoon unsalted butter
    1 egg, beaten

    Instructions:

    Make the filling by whisking 3/4 cup granulated sugar, the flour, 1/2 teaspoon cinnamon, and allspice into a large bowl. Using a large wooden spoon or rubber spatula, fold in the peaches and blueberries. Set aside.


    Preheat oven to 400F degrees.


    Roll out the chilled pie crust: On a floured work surface, roll out one of the balls of chilled dough (keep the other one in the refrigerator). Turn the dough about a quarter turn after every few rolls until you have a circle 12 inches in diameter. Carefully place the dough into a 9x2 inch pie dish. Tuck it in with your fingers, making sure it is smooth. With a small and sharp knife, trim the extra overhang of crust and discard. Crimp the edges with your fingers, if desired.


    Fill the pie crust with prepared fruit filling. Cut the butter into tiny pieces and randomly place on top of the filling. Set aside.


    Make the lattice crust: Remove the other ball of chilled dough from the refrigerator. Roll the dough out, 12 inches diameter. Using a pastry wheel, sharp knife, or pizza cutter, cut 12 strips about 1 inch wide. I always use a clean measuring tape or ruler as a guide to assure the lines are straight. Carefully thread the strips over and under one another, pulling back strips as necessary to weave. Using a small and sharp knife, trim the extra overhang and clamp down the edges of the dough with your fingers.
    Brush the lattice top with the beaten egg. A very thin coating. Mix the remaining 1 Tablespoon of granulated sugar with the 1/4 teaspoon ground cinnamon. Sprinkle over crust.


    Place the pie onto a large baking sheet and bake for 20 minutes. Keeping the pie in the oven, turn the temperature down to 375F and bake for an additional 25-30 minutes. If the top of your pie is getting too brown, cover loosely with aluminum foil or use a pie shield for the edges. I used a pie shield after about 30 minutes.


    Allow the pie to cool for 4 full hours at room temperature before serving. It's a great pie to make 1 day in advance, since it is so juicy - the filling will have time to "set" overnight.

  • Real Fruit Pops

    Perfect for a hot summer day! Healthy, nutritious, and super easy to make! 

    You will need:
    -Popsicle tray
    -Popsicle sticks
    -Fruit of your choice (i used strawberries, blueberries, apples and kiwi)
    -Fruit juice or lemonade (you could also puree watermelon) 

    How to:
    1. Using Popsicle form, loosely fill 3/4 the way with fruit pieces.

    2. Fill with juice to the fill line, insert Popsicle stick, place on flat surface in freezer.

    3. Freeze until solid appox 2-3 hours.

  • Juicy-juice: Green Machine

    Ohhh this one was GOOD!!!! 

    2 Apples + 1/2 Cucumber  + 1/2 Lime + 3 Celery Stalks  + 3 cups Kale + Small chunch of Ginger 

  • Green Tea Yoda Cookies on a Cold Winter Day

    My apartment was freezing and I needed a good excuse to turn on my oven. Nothing cures the cold winter blues like baking something delicious and cute. 

    ingredients:
    3 cups flour
    1 teaspoon baking powder
    pinch of salt
    1 Tablespoon matcha (green tea powder)
    2 teaspoons of lemon zest
    1 cup (2 sticks) butter, softened
    1 cup sugar
    1 egg

    **Cookie cutters can be found at WIlliam Sonoma**

    **Buy Matcha**

    Preheat your oven to 350 degrees. Prep baking sheets with silpats.

    In a medium bowl whisk together the flour, baking powder, salt, matcha and lemon zest. To me, the lemon just adds a little something, almost undetectable, yet adds so much flavor. Set aside.

    In the bowl of an electric mixer beat the butter and sugar until combined. Add the egg.

    Slowly add in the flour until it is incorporated. The dough will form quickly, and when it starts to pull away from the bowl, it’s done!

    Split the dough into two and wrap in plastic wrap. Chill until you are ready to use.

    Start rolling out the dough. I use powdered sugar instead of flour so it doesn’t get that dough-y taste and the sugar adds a slight sweetness. Roll the dough to about 1/4 inch thick.

    Use your cutter to cut out the shapes and transfer onto the silpat lined baking sheet.

    Bake for 8-10 minutes depending on your oven. Let cool on a wire rack. ENJOY! {◕ ◡ ◕}