You had to see this coming.
Blending a piece of pie with ice cream isn’t the obvious way to use up leftovers?
Continue reading Blueberry Pie Milkshakes
There is not one single thing I’d change about this pie.
In fact, next time — and there will be many ‘next times’ — I’ll probably double the recipe. Or triple it. I seriously want to eat this every day for the rest of my life. And it’s not like all that pie would be bad for me… I’d be eating lots of fresh blueberries which are, of course, naturally good for you!
Run to the market, grab a few pints of blueberries, and make. this. pie.
Continue reading A Perfect Blueberry Pie
There is possibly only bad thing I can say about these muffins: they’re in the kitchen and I’m strewn across the couch in the living room.
That means we’re separated by at least 20 feet, and that’s too much.
Blueberry muffins. Is there anything more delightful? I mean let’s be honest: muffins, in general, make cake an acceptable form of breakfast. I’m down with that. And these muffins? Well, they’re pretty delish. Soft and moist with bright flavors from the lemon zest, they’re just flat out yummy.
There are probably as many muffin recipes as there are food blogs out there. I’m not saying this is the best blueberry muffin recipe bar none (I’ve only ever tried a few), but it’s certainly the best I’ve come across so far. They’re not loaded with stick after stick of butter (sorry, butter lovers), but that’s part of what I love about them. I’m used to muffins being completely indulgent and over the top. I can safely keep these muffins around the house, munch on them throughout the week, and know that I haven’t completely sabotaged myself.
So there you have it: a blueberry muffin recipe that is husband-tested and doggy-approved.
Continue reading Blueberry Muffins with Lemon Sugar
Today is our 9 year anniversary. Or it was, before we got married. I guess we should stop celebrating in March, but old habits die hard. Besides, it’s Pi Day (the 3.14 kind… but I still like to honor the day via baked goods)! Not that I need a reason to bake a pie (or a tart, in this case), but celebrating our love seems like as good a reason as any to bake.
Happy un-anniversary, John! We’re just an old married couple now with a kid on the way. I couldn’t ask for anything else.
I wish I could say that this was easy to make. A piece of cake (a piece of tart?). But no. This dough was out to get me. Anything that could possibly go wrong did.
Alright, drama queen. Calm down. I mean, it doesn’t look awful, but believe me when I say that this was a challenge.
It’s shocking that I’ve been able to master things like challah and croissants, but a little dessert can throw me off balance. If you’re a baker (and by “baker” I mean anyone who is generally more successful at baking than me… or a pastry chef), congratulations! This is the dessert for you! Continue reading Strawberry Cream Cheese Tart
I like to bake. It evokes happiness and warmth and aromas that make the whole house smell amazing. I’m not saying I’m the best baker ever, but give me a recipe that’s foolproof and I’ll bring it to life.
When I came across this banana bread on a fellow blogger’s site, well, I knew I had to have it. The very idea of mixing bananas and peanut butter with more peanut butter was enough to send me running to the kitchen to bake at 9 pm.
Sometimes you just can’t wait till morning.
It’s hard to imagine improving upon a classic (banana bread = delish), but I’m telling you the addition of mini Reese’s peanut butter cups is killer.
And killer is good.
Besides, all that peanut butter and bread is really just a vessel to get at the fruit, and everyone knows fruit is a necessary component to healthy eating. Am I right?!
Continue reading Reese’s Peanut Butter Banana Bread
Pistachio. Ice cream.
You heard me. Continue reading Pistachio Ice Cream
I realize this has nothing to do with the big game that’s taking place this weekend… but I made vanilla extract!
It’s not much to be proud of, really. It took me all of 30 seconds to throw together.
Combine sliced vanilla beans and plain vodka in a container. Store in a warm place and give the bottle a shake daily. In two months (or thereabouts), you’ll have the most intense vanilla extract ever.
Here it is on day 1:
Two months later:
A little darker, a lot more intense, and ready to contribute to many baked goods here at Tasty Retreat!
And the best part? Whenever you run low, just top off the bottle with more vodka. I can’t believe I had never made this before.
Not bad for a 30 second recipe, eh? Well, 30 seconds plus two months.
Continue reading Homemade Vanilla Extract