Category Archives: Desserts

Peach Slab Pie

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Pies are never my first choice. In fact, I would argue that of all the desserts, pie is my least favorite. The only pies I ever crave are the traditional Thanksgiving apple or pumpkin pies. It’s not that I don’t like them, I think I just find them boring.

Andie & Luis invited us over for dinner last night so I offered to make dessert. As I was browsing through recipes and ideas, an image of peach pie jumped into my mind. A peach pie with a scoop of vanilla bean ice cream. I couldn’t let go of the image so I decided to go for it.

Bonus: Peaches are in peak season right now so they are delicious and cheap. Our local grocery store is selling them at 99 cents/lb.

Peach Slab Pie

Adapted from EveryDay Food

Serves 12+

For the crust:

5 cups all-purpose flour

1 tsp fine salt

2 tbsp sugar

4 sticks unsalted butter, cold and cut into pieces

2/3 cup ice water

OR 2 packages refrigerated pie crust

In a food processor, pulse flour, salt and sugar until combined. Add in butter. Pulse mixture until it resembles coarse sand. Then while the machine is running, add the ice cold water. Pulse until the dough is crumbly but still holds together when squeezed. You can add more water (1 tbsp at a time) if needed. Divide the dough into 2 disks , wrap in plastic wrap and refrigerate it until firm (about an hour).

For the filling:

3.5 lbs peaches

3/4 cup sugar

2 tbsp lemon juice

1 tbsp lemon zest

2 tsp almond extract

1/4 cup cornstarch

Preheat oven to 400 degrees. Roll out the pie dough and cover the bottom and sides of a greased rectangular 9 x 13 pan. Wash and dry peaches. Slice them evenly into medium-thick slices. Add sugar, lemon juice, lemon zest, almond extract and cornstarch. Mix until all of the peach slices are well coated and the cornstarch dissolves. Pour the fruit into the prepared pan.

For the top, you can chose to do a double crust or a lattice. I chose the latter. I simply cut strips from the dough and laid them out in a criss-crossed pattern. {Don’t be afraid to do it. The pie doesn’t have to look professional. I would argue that a rustic pie looks more enticing anyway.} Once you are ready, spray the top of the dough with non-stick spray and sprinkle with sugar.

Reduce your oven temperature to 375 degrees. Bake for 45-50 minutes. Let cool for an hour. You must serve the pie with vanilla bean ice cream.

*I chose to leave the nutritious skin on the peaches, but if you prefer to remove the skin here’s how to do it.

Vanilla Lavender Macaroons

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I wanted to make coconut macaroons for Easter weekend, but like always, I wanted something more unique than the standard recipe. Suddenly lavender popped into my mind. Last summer I bought a packet of French lavender from a nice French man at Mill City Farmer’s Market. He told me to put the lavender in a glass jar and it would last forever. Lavender is so beautiful and fragrant, don’t you think?

My second wave of inspiration was vanilla bean paste.

This beauty is from William Sonoma and costs about $10. You can substitute pure vanilla extract for it.

The lavender and vanilla came together into these lovely macaroons.

Vanilla Lavender Macaroons

Ingredients:

3 1/2 cups shredded coconut
1 cup old-fashioned rolled oats
1/3  cup pure maple syrup
1 Tbsp  vanilla bean paste
1 tsp lavender
1/2 tsp salt

Directions:

  1. Preheat oven to 300°F. Line a baking sheet with a silicone baking mat or parchment paper.
  2. In a food processor, process 2 1/2 cups shredded coconut for a few minutes until it is finely chopped.
  3. Add the remaining 1 cup of coconut, rolled oats, maple syrup, vanilla bean paste, lavender and salt. Pulse in food processor until well-combined.
  4. Using a small cookie scoop, scoop the dough onto the prepared baking sheet. Flatten each mound slightly.
  5. Bake for about 20-25 minutes, or until the bottoms of the macaroons are lightly browned. The macaroons will be very soft at this point.
  6. Allow the macaroons to sit at room temperature on the baking sheet for about 30 minutes, or until they firm up and cool down.

What I love about these is that they are not overly sweet. The lavender and vanilla bean flavor really shine through. I know lavender isn’t the easiest ingredient to find but it is worth it for these macaroons.

Maple Almond Chocolate Chip Cookies

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I’ve got a short and sweet post today. Earlier, on a whim I made cookies (shocking, I know). These cookies turned out great so I am anxious to share this recipe with you. They are relatively healthy- made with whole wheat pastry flour and healthy fats, no refined sugar, and dairy free. They may not seem like anything special, but I had a really hard time stopping at just one cookie!

Maple Almond Chocolate Chip Cookies

1/2 cup creamy almond butter

1/2 cup pure maple syrup

3 tablespoons canola oil

1 teaspoon vanilla extract

1/2 teaspoon cinnamon

1 cup whole wheat pastry flour

1/2 teaspoon baking soda

1/2 teaspoon salt

1/2 cup chocolate chips

Preheat the oven to 350*F.

In a large bowl, combine almond butter, maple syrup, oil and vanilla extract until well blended.  In a separate bowl, mix together whole wheat pastry flour, baking soda, cinnamon and salt. Add dry ingredients to wet ingredients, along with chocolate chips, and stir until just combined.  Using a cookie scoop, drop the dough onto a baking sheet.  Flatten each cookie (if you don’t flatten the dough, it will not spread).  Bake for 10 minutes.  Makes 10-12 cookies.