As soon as I can get my hands on fresh berries in the spring, I start incorporating them into everything from muffins to tarts. While frozen berries can (and do) have as much flavor as their fresh counterparts, fresh berries have more texture and that makes them a bit easier to work with. …
“Crazy crust pie” is a style of pie that I discovered on the back of one of my grandmother’s recipe cards. Instead of making a traditional crust, you prepare a buttery batter and layer lots of fruit on top of it. That batter transforms into a “crazy crust” in the oven, somewhere between …
I enjoy apple pies year round, but there are some fruits that I only bake with seasonally. For instance, I usually bake pies with berries during the spring and summer, when berries are in season and are at their best. When I have fresh berries in my kitchen, I also tend to …
This Crustless Raspberry Custard Pie is not your typical custard pie. It is baked directly in a pie plate without a pastry or graham cracker crust beneath it, yet it still holds together well enough that you can easily slice and serve it, just as you would with a regular pie. The pie …
A traditional whoopie pie is a pair of cake-like chocolate cookies sandwiching a fluffy, marshmallow frosting center. It’s a good combination, to be sure, but whoopie pies are a lot more interesting when you mix things up with different flavors and, fortunately, it is very easy to add some flavor to …
You can’t go wrong with apple pie for any occasion and this is especially true when it comes to miniature pies. Mini pies give you the option of having a whole pie (that you can actually eat in one sitting!) all to yourself, and a stockpile of other little pies that you can …
Cake for breakfast is always a treat. Now there are plenty of times were I treat myself to a slice of leftover layer cake from the day before with you morning coffee, but usually cake for breakfast means coffee cake. This Blueberry Lemon Brunch Cake is a moist cake packed with fresh …
