For the the love of sugar, happiness and serendipitous occasions.
Currently Browsing: Pies and Tarts

On Gratitude, and a Caramel Apple Streusel Pie

I made this pie weeks ago, and wrote the accompanying post then, too, but I’ve been holding off on posting it. I’m not sure if you’ve noticed, but I can be a bit of an over-sharer, and sometimes I wonder if that’s not the right thing? When you open yourself up on the internet, you’re allowing the whole world to come to know who you are, and while I am well aware that not everybody in the world is reading this blog, it’s URL does live in the signature of my personal email, and in my professional portfolio, and on my resume, and in many other public places. (more…)

Salted Caramel Apple Cheesecake Pie

Graham Cracker Crust. Cheesecake. Pecan Pie. Spiced Apples. Whipped Cream. Salted Caramel. All in one dessert! The shortened name is merely an attempt to give a title to this outrageous dessert – Graham Cracker Cheesecake Pecan Pie Spiced Apple Whipped Cream Salted Caramel Cake just seems a bit long….

This dessert is not for the faint of heart – it’s sweet and rich and intense and has loads of flavor. There’s so much going on, yet each component is distinct and complements the others so nicely. It was the perfect Thanksgiving treat!


Salted Caramel Apple Hand Pies

For someone who loves baking so much, I’m not a big pie maker. I absolutely love eating pie, but I don’t make it much in my own kitchen. When I consider why, I don’t really have a good reason, aside from it being a dangerous temptation when it’s sitting on the counter. I also find that pies have been done SO many times, that I struggle to get really creative with recipes. That said, it’s the holiday season now, so I’m sure I’ll have one or two to share with you! But before we get into that, I started with these pretty little portable pies. (more…)

Lemon Cream Fruit Tart

I promised I’d be back with a better recipe for you, and lo and behold, here I am! That’s not to say I’ve relaxed much since I last posted, but at least I’m feeling a bit more control, and for me, control is essential. I’ve still got a 160 person wedding cake to construct this weekend, but I was practicing like a mad woman all of last weekend, baking test cakes, trying new versions of my favorite buttercream, and piping for hours… and all signs point to it being okay. Keep your fingers crossed for me, would you?! I’ll be sure to report back on how it goes. (more…)

Rustic Cherry Tart

If you asked me my favorite fruit in April, July, or September, the answers would all be very different, but this time of year I can’t get enough fresh cherries. They have such a wonderful sweetness to them, that tastes fresh and not cloying, yet still satisfies my persistent sweet tooth. Their flesh is firm and satisfying to bite into, and their deep red color is stunning, if also quick to stain. I’ve been buying enormous bags nearly every week, mostly devouring them straight out of the bag, but also incorporating them into baked goods. One night I was craving something carb-loaded and sweet, so this tart came to be, and it totally hit the spot. (more…)

Pear Cranberry Crostata

This year for Thanksgiving, we had the biggest crowd that we’ve ever hosted. I have a very small immediate and extended family, and most of my extended family lives in other parts of the country (and world), so holidays are usually just my mom and dad, brother, one uncle, and one set of grandparents. What little family I have is great, and I always love spending time with them on the holidays and otherwise, but it was really fun to have such a big group this year. (more…)

Apple Tarte Tatin

Lately I’ve been on a caramel kick, dosuing any and all desserts with a heavy handed scoop of homemade salted caramel sauce, or creating desserts that are based around caramel-y flavors. When I was home last weekend, I made pumpkin cupcakes with a caramel buttercream (recipe coming soon!), and I also made this Apple Tarte Tatin. My mom loves fruit upside-down cakes, so whenever I’m home that’s what she wants. Generally though, I’m hesitant to make a tarte tatin, because mostly every recipe I’ve ever encountered calls for puff pastry and I never have any lying around. Plus, I prefer to make every component of my baked goods, so when I finally found this recipe I was sold.


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