Tag 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.

Heath Bar Brownies

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Last night was my ideal Friday night. I am usually too worn out on Friday nights to have the energy to go out and do something. This is especially true on a gloomy, cold night like yesterday. Instead I took a shower, had a glass of wine, made enchiladas and plopped on the couch to watch the House Hunters International marathon. Every time I watch that show I have the urge to live abroad in Europe, or at the very least travel.

Awhile later I had this:

That, my friends, is a heath bar brownie + toffee ice cream sundae. I enjoyed it while watching the hunt for an apartment in Berlin. (I want to go to Germany!)

It was a decadent dessert but exactly what I was craving after a long week.

Heath Bar Brownies


Ingredients:

6 tablespoons unsalted butter, plus more for pan
6 ounces coarsely chopped good-quality semisweet chocolate
1/4 cup unsweetened cocoa powder (not Dutch-process)
3/4 cup all-purpose flour
1/4 teaspoon baking powder
1/4 teaspoon salt
1 cup sugar
2 large eggs
2 teaspoons pure vanilla extract
1 cup heath bar toffee bits

Directions:

  1. Preheat oven to 350 degrees. Heavily grease an 8-inch square baking pan and set aside.
  2. Put butter, chocolate, and cocoa in a microwaveable bowl. Set microwave for 1 minute and stir. Repeat for 30 second intervals, making sure to stir after each time until completely melted.  Let cool slightly.
  3. Whisk together flour, baking powder, and salt in a separate bowl; set aside.
  4. Put sugar, eggs, and vanilla in the bowl of an electric mixer fitted with the whisk attachment, and beat on medium speed until pale. Add chocolate mixture; beat until combined. Add flour mixture; beat, scraping down sides of bowl, until well incorporated. Mix in toffee bits.
  5. Pour batter into prepared pan; smooth top with a rubber spatula. Bake until a cake tester inserted into brownies comes out with a few crumbs but is not wet, about 35 minutes. Let cool completely on a wire rack before cutting into squares.
These brownies are best enjoyed with ice cream on a cold, gross night!