Holidays these days are really more of an excuse to make festive dishes and overstuff yourself with delicious eats. Here is a small list of what I hope to make this weekend. Any specific recipes you are making for the 4th?
Fruit and Pretzel Flag Dessert // Bourbon Peach Baked Beans // Blueberry Corn Salsa // Cherry Peach Pie
Annie
Holy moly baking success. But really, we couldn't stop moaning and groaning over how good this sucker turned out.
A couple weeks ago for Father's Day, I knew I wanted to make a peach pie for my dad. We were grilling out, it's summer and it's one of his favorite desserts. But I had to find a way to amp it up a bit! I decided on cherries, but chose rainier cherries, a Tucker favorite. Their coloring almost looks like a baby peach with a stem.
Besides Thanksgiving I don't ever make pie. I like pie it's just not quite in my repertoire, time to change that. I firmly believe the best summer dessert is some kind of fruit pie or cobbler or crumble served up with cold ice cream!
Homemade crust was a definite for this pie. Again not something I ever make. We go straight up Pillsbury on Turkey day, but not anymore. The crust made this pie. It was thick and flakey with a touch of sweetness. I'm all about the crust. I struggle to understand people who don't eat their crust. Pizza crust, hand it over. Pie crust, scoop me some more ice cream and I gobble it up.
I firmly believe in this pie. It had everything I want in a pie. One of my favorite parts is how well it stays together when you cut it. Fruit pies struggle in this category. Our Thanksgiving apple pie is delicious but comes spilling out after the first slice. Give this recipe a try, I'm not letting you down here!
Cherry Peach Pie
Ingredients:
5 ripe peaches
2 cups rainier cherries (the light red and yellow ones)
4 Tbsp. cornstarch
zest and juice of 1/2 a lemon
1/4 tsp. almond extract
2/3-3/4 cup sugar (I only used 2/3 but it depends how sweet you want it)
pinch of salt
egg for egg wash
Perfect Pie Crust (recipe to follow)
Directions:
Using a paring knife, peel your peaches. Slice in half and remove the core. Slice into thin wedges and place in a large bowl. Pit your cherries, slice in half and place in bowl with the peaches. Toss with sugar, almond extract, lemon zest and juice and a pinch of salt. Set aside.
Lightly grease your pie pan. On a floured surface, roll out both crusts to about a 1/4 inch thick. Gently press one crust into pie pan. Fill with pie filling and make sure peaches and cherries are evenly distributed. Slice your other pie crust into thick slices and alternate pieces creating a lattice top. Pies are supposed to be rustic, so no need to beat yourself up about trying to do a pretty edge. I just cut off the excess pie dough then roll it inward and give it a pinch to seal the two together.
Place your pie in the freezer for 15 minutes. Preheat the oven to 425 degrees. After 15 minutes, give the pie an egg wash and place on a baking sheet. Bake for 15 min. Lower the temperature to 400 degrees and bake for 35 to 45 minutes until lightly brown and bubbly. Serve with some homemade vanilla bean ice cream and enjoy!
Perfect Pie Crust
yields two pie crusts, enough for a top and bottom
Ingredients:
2 1/2 cup flour
1 cup cold unsalted butter, cubed
1/2 tsp. salt
1 Tbsp. sugar
9-10 Tbsp. ice cold water
Directions:
Combine flour, salt, sugar and cold cubed butter in a food processor until pea size crumbs form. With the food processor on, drizzle in the ice cold water until a ball forms and it pulls away from the edges. The dough is slightly slightly sticky, but if you think it's too dry or need it to come together more add an additional tablespoon of water. Flatten the dough into two disks, wrap in plastic wrap and refrigerate for at least 30 minutes. Dough can also be frozen. I suggest wrapping in plastic wrap and placing in a ziplock to store.
I know this pie is good from the fact that my brother-in-law was still talking about it three days later. Some things you just can't get off you mind-ha! Don't forget to serve with some vanilla bean ice cream. And it's even cuter baked up in cute pie pans like this "I love you more than 3.14" made by local, Designs by Kace.
Annie
I feel like I've been a little pushy with all of my "perfect" or "go-to" recipes recently. Like my Perfect Green Smoothie, and Basic Granola, and Perfect Chocolate Chip Cookies.
I'm sorry. Actually I'm not sorry. Why wouldn't you want a great and trusted recipe? I've been busy recently so cooking has been slim, but what I have been making are classic recipes I'm excited to be mastering. That's where this "go-to" homemade ice cream recipe comes in. Here I go again...
You can buy some pretty good ice cream in the store these days, but nothing compares to homemade ice cream. I remember when I was really little always having homemade ice cream with our dessert at summer family gatherings. We used to have one of those big wooden makers you had to crank and use the ice cream salt, that then turned into an updated pink plastic version from Sam's, which has now turned into a countertop Cuisinart machine that does everything for you in about 25 minutes. The nostalgia may be lost from not have to put some elbow grease into it, but the taste of homemade ice cream really takes you there!
Homemade ice cream has to made at least once over the summer. Now that I have this delicious vanilla bean recipe, I know it is going to be made more than once. This just means I am also going to be making a lot of cobblers, pies, grilled fruit for it to be eaten with.
Homemade Vanilla Bean Ice Cream
makes 1 quart adapted form Serendipity Sundaes
Ingredients:
2 cups milk
1 vanilla bean,
3 egg yolks
3/4 cup sugar
1 cup heavy whipping cream
2 tsp. vanilla extract
Directions:
Slice your vanilla bean in half lengthwise. Using the back of your knife remove the caviar. Place the vanilla bean caviar and the pod in a sauce pan with the milk over medium heat. Bring to a soft boil, stirring often. After it has come to a boil, reduce to a simmer. While simmering, beat together the egg yolks and sugar in a heat-safe bowl for 3-5 minutes until pale yellow, light and fluffy.
Now you are going to temper the eggs. This is where you will slowly add the warm milk to the eggs to make sure you don't coddle them. First, remove the vanilla bean pod from the pot. Pour half of the warm milk to the egg sugar mixture, stirring quickly to incorporate. Then add the warm egg mixture back into the sauce pan of warm milk, stirring to combine. Still over low heat, stir for about 5-10 minutes until it coats the back of a wooden spoon. Take off the heat and add the heavy cream.
Place the cream mixture into a clean bowl and place in the freezer for 25 minutes to chill. After it has chilled take it out of the freezer and stir in the vanilla extract. Pour the cream mixture into your ice cream maker and churn according to your machines directions. I have this machine so my ice cream churns for 25-30 minutes.
Place in a plastic quart container and freeze for at least 3 hours. Overnight is best. *These containers are perfect for ice cream!
Cobbler and homemade ice cream, there is nothing better!
Annie
I apologize in advance. This snack mix is highly addicting. So addicting that I had to go brush my teeth in the middle of making it so I would stop eating it all. At the same time I kind of want to say you're welcome, because it's so good.
My sorority chapter advisor used to make us a similar mix when we would have long chapter meetings or during rush week. I had her send me the recipe forever ago and I've been making my version ever since. I would make it as a study snack, party food and it's also great for a road trip treat. I bring you this mix just in time for Memorial Day. Perfect to bring to barbecues or to shovel down while stuck in a cabin at the lake!
No boring chex or weird breadstick things in this mix. The wheat thins and oatmeal squares are my favorite! Feel free to swap out or add any ingredients. Cheez-its are a great addition, I also think popcorn or cheerios would be good. The mix requires no baking either. Once you pour on the seasoning it's ready to eat!
The Mix
yields a lot
Ingredients:
1 box wheat thins
1 box Quaker Oatmeal Squares Cereal
1 bag pretzels
1 bag Bugels
1 bag oyster crackers
Seasoning:
1 pkg. dry Ranch Dressing seasoning packet
1 cup vegetable oil
Directions:
Pour the bags and boxes of mix ingredients into a large paper grocery bag, roll down the top to seal the bag and shake to combine (I use two bags, double-lined so the oil doesn’t seap out of the bags). Whisk the ranch packet and oil ingredients together in a small bowl or shake together in a mason jar. Pour over dry mix. Close up paper bag again and shake shake shake! Store in an airtight tupperware or large plastic bag.
Note: this is easy to half! I typically make a 1/2 batch at a time and keep the remaining ingredients to make a second batch soon after!
I have a huge bowlful packed and ready to head to the lake with me this weekend. That is if I can refrain from eating it all before we leave...
Annie
Granola could possibly be my favorite food. Actually I'm going to go as far and say it is. Probably not what you would expect to be a food obsessed's favorite food, but sorry it is. I eat it day and night, any time of day. My sister got me hooked on granola a while ago when she started making her own. I've been an addict ever since.
I love granola so much I'm that lame-o that will order the granola and milk or yogurt and granola on brunch menus. Typically the menu item everyone skips over. I love trying out new brands of granola and picking up a bag at local bakeries while I'm on vacations. I eat it by the handful, bagful, on top of smoothies, in yogurt, with almond milk and frozen berries, sprinkled in salads, I even eat it with cooked sweet potatoes. I'm actually planning on having that for dinner tonight.
Some of my favorite granolas include Purely Elizabeth, Michele's Granola (lemon pistachio flavor), and Hippie Crack from Baked and Wired. There are some great brands out there, but nothing beats making your own. I've waited forever to post this recipe because in all honesty I used to be the worst granola maker ever. I would burn it every time.
After a few years of practice I have finally mastered it. It's important to use the right measurement of every ingredient and make sure and stir your granola throughout baking. This isn't something you can put in the oven and walk away from. Granola is sacred in my world and burnt granola doesn't belong. Keep reading to see how to make your own!
Basic Granola adapted from A Peony For Your Thoughts
Ingredients:
3 cups of oats
1/2 cup cashews, chopped
1/2 cup pecans, chopped
1/4 cup sunflower seeds
1/4 cup flax seed
1/2 tsp. cinnamon
1 tsp. vanilla extract
2 Tbsp. olive oil
1/2 cup maple syrup
1 egg white
Directions:
Preheat the oven to 300 degrees. Line a roasting pan with parchment paper and set aside.
Mix the first six ingredients together in a large bowl. Stir in the extract, olive oil and maple syrup. In a small bowl whisk the egg white until frothy. Pour into the granola and mix until combined.
Spread the granola into an even layer on a parchment lined roasting pan. Bake for 30-40 minutes, stopping halfway through to stir the granola. Be very careful not to burn your granola. Mine cooks perfectly for 35 minutes. Stopping to stir after the first 20 minutes then baking the additional 15.
Feel free to use any nuts or seeds you want! Coconut and lavender are great additions. If you like dried fruit in your granola feel free to add it! Just make sure you stir it in once the granola is done baking.
I hope you love this recipe as much as me. Nothing beats the smell of homemade granola! If you make your own batch make sure and show me by tagging @_annietucker on instagram and using the hashtag #takeabite!
Annie
