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Pie

Late-Summer Peach Galette with Baklava-like Filling

Desserts, Pie, Summer

Are you guys chilling this weekend? After a little bit of a crazy few weeks, I was lucky enough to be able to relax most of the weekend. I slept, I tried to stay cool (it was literally 105F every single day, help us all!), tried to stay away from the crazy fires, washed clothes and went to a bbq for a friends birthday. It was all good.

This weekend I’m headed to Seattle for Create + Cultivate and I just learned that Issa Rae is the keynote speaking and it has me a little scared/shy/excited to meet her!! EEEE! I love her so much. I’m actually leaving before she hits the stage so who knows if I get to meet her BUT if you haven’t watched Insecure DOOO ITTT!

It is my favorite show on TV right now; it has be DYING every single episode. And every time an episode is done I’m like UGGGHHH I wish there was more!

Let’s turn our attention to this late-summer galette because it is SO good. At the base of the galette, underneath the peaches is a baklava-type of mixture and it is B O M B. It’s spiced and crunchy and flavorful. It gives the entire thing such a good flavor and texture.

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Rhubarb Strawberry Pink Peppercorn Pie

Desserts, Pie, Spring

Do you wanna know what today is?

It’s 3.14 AKA gorgeous, beautiful PI DAY!

This is honestly one of my favorite food days. I know it gets sort of exhausting with the whole “national peanut butter sandwich day” or “strawberry shortcake with basil pesto day,” etc., etc.. But Pi Day is 100% LEGIT.

I’ve always wanted to put pink peppercorns in a pie; I’m so glad I finally did it.

Since the rainy season hit LA and California really hard this year, we have been blessed with beautiful rhubarb. Crisp, beautiful, bright pink rhubarb. I’m so into it.

I have a batch leftover that I need to use up today or tomorrow so let me know if you have any delicious rhubarb ideas! I’ll make ‘em!

I really want to make sandwich scones. Because Cindy made a version a month ago or so and I can’t stop thinking about them. Like roasted rhubarb in a scone. SHIIIITE that’d be good.

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Mini Caramel-Chai Spiced Apple Pies

Desserts, Fall, Pie

I’m gonna be honest with you…I made these mini pies because I needed to make something that I knew would work.

For the past few weeks, I’ve had a cake and pan dulce recipe in rotation, recipe testing them whenever I have some time. And OMG they’ve been so stubborn and annoying. I made the cake four times. And the pan dulce…well, I’ve lost count at this point.

Luckily, the cake is at a great place but the pan dulce…eh, not so much. Especially after I went to Boyle Heights and had a REALLY good one. It made me realize I’m not that close. The top isn’t as crunchy, not as crisp as it should be. The foundation is nearly perfect tho so maybe after a weekend of rest and relaxation in Chi-town, I’ll be ready to figure out how the hell I’m supposed to make the top shatter-in-your-mouth-amazing.

But these pies…are perfect.

They caramel is chai-spiced. Oh yes. I think chai-spiced everything is delicious but caramel just makes complete sense. The cardamom and cinnamon and cloves all work their magic with apples.

I was sort of shy to use apples in a pie but we’re way too early to do rhubarb and strawberries and too late for persimmon or pear. Apples though still look good!

They’re my year around pie go-to.

I made them mini because I put these mini pie dishes in my Amazon basket and accidentally didn’t remove them when I bought something else. Oh well…so I used them!

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Tiramisu Pie

Chocolate, Desserts, Holiday, Pie, Winter

Tiramisu Pie

Los Angeles! Just a heads up, tomorrow I’ll be in Echo Park at Shout & About signing books and handing out holiday cookies from 11am to 1pm. Stop by!

Now, for this tiramisu pie! I made this pie a few times to recipe test it, pretty normal stuff, but after I finally nailed it, I loved it SO much that I decided it was going to be my Thanksgiving pie.

It was really easy to make, which is why I made it, and right before I started to make it, I remembered that a friend of mine is gluten-free. Luckily I found out that you can totally make this pie with gluten-free ginger snaps and it’ll be just great.

I needed a tablespoon less butter but it worked! I was pumped to find that out.

The pie goes like this: chocolate cookie crust on the bottom and up the sides of the pie pan. Then it’s filled with an espresso cream custard that is SO good. At the end of making the espresso cream, I mixed in a few tablespoons of rum and it is BOMB. It tastes just like tiramisu. Then, the pie is filled and chilled. Right before serving, you pipe on some mascarpone cream and top it with a bunch of cocoa powder.

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Miso Caramel Apple Pie

Desserts, Holiday, Pie

Miso Caramel Apple Pie

Thanksgiving is only like three days away!!! LAWD!

I’ve made this pie SO many times. It took me a good amount of times to get the miso caramel exactly how I like it but I FINALLY nailed it.

This pie is so delicious. The miso only makes it a little weird but no so weird that people will really even notice. The miso adds a nice, subtle savory element to it that makes you want to just eat more and more and more.

Miso Caramel Apple Pie

Think about it like this: you put salt in caramel. So instead of salt, we’re adding miso. That’s it. It works really well together.

Miso Caramel Apple Pie

When it comes to the mix of apples, I threw in a few Granny Smith to add some tartness and it was really lovely. The vanilla helps too. A few weeks ago I splurged on some vanilla paste for the very first time–which might be crazy to some–and now I can’t believe I’ve lived without it for so long.

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Veggie Pot Pies + HauteLook X Le Creuset Giveaway!

Dinner, Pie, Vegetarian

Veggie Mini Pot Pies

Yesterday I drove up a super windy road to the prettiest Spanish-style house way up in the Hollywood Hills. There was a garden, gigantic pool, beautiful seating areas everywhere and a kitchen the size of my apartment. I was lucky enough to team up with HauteLook and Le Creuset to host a cooking demo for these tasty lil’ veggie mini pot pies.

The day started with me getting there to set everything up and put all of my ingredients into pretty little Le Creuset cocottes. There was lunch and refreshing mocktails from A Vintage Splendor. The demo was super casual, like talking to a bunch of friends. We talked pie crust (I used this one but added no sugar), what the low-down is on roux, why thyme is probably the most important herb in fall, and lots more!

Veggie Mini Pot Pies

Veggie Mini Pot Pies

Veggie Mini Pot Pies

There was also a super pretty and fun DIY with A Fabulous Fete where we made the most gorgeous gift boxes that I wish I could build for each and every one of you.

A bonus though is that I’m hosting an amazing giveaway with Le Creuset X HauteLook on my Instagram right now! Here’s what you can win from Le Creuset:

Set of 2 Mini Cocottes
Revolution Spatula Spoon
Pastry Brush
Le Creuset Signature Round Dutch Oven

Veggie Mini Pot Pies

All you have to do to enter is:

1. Follow @hautelook on Instagram
2. Tag who you’d invite to your holiday party in my Instagram photo

AND! Don’t forget to shop the Le Creuset flash event on HauteLook now!

Veggie Mini Pot Pies

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Rose Apple Pistachio Tart

Desserts, Fall, Holiday, Pie

Rose Apple Pistachio Tart

I’m not going to lie to you and tell you this is one of those easy recipes that you can throw together on a whim…because it’s not.

It’s one of those things you make when maybe you’re feeling angsty and need to get lost in the process for awhile. You need to be a patient person. Maybe someone who likes to listen to music and think about their life…

If you are, then this is for you.

It also helps tremendously if you make the pistachio butter and pie crust the night before. And I’ll even go far as to say that you can use store-bought pie crust, too because this is a good amount of work.

Some people on the Instagram said they tried to make roses out of apples already and their apple slices kinda snapped and wouldn’t roll correctly.

Rose Apple Pistachio Tart

Rose Apple Pistachio Tart

Here are some tricks I found:

1. First step – Use nice crisp apples. I used a combo of Granny Smith and these fancy Pink Pearls Josh found at the market.

2. Send step – Get you a mandolin. You can’t do this without one.

3. Third step – Mandolin the slices thinly, until they’re bendable. This will depend on your apple. Test a few slices, see if you can roll them up, if not, then they need to be thinner.

ALSO, the thinner they are, the better they are to use at the start of your rose. I found this was key. The thicker slices can be used at the end when they don’t have to be so bendable. Does this make sense?

4. Get other people involved – This goes much quicker if there’s more than one person involved. Obvious advice, I know, but seriously get some helpers!

Rose Apple Pistachio Tart

Rose Apple Pistachio Tart

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Asian Pear Pie and Apple Pie 

Desserts, Fall, Holiday, Pie

Asian Pear Apple Pie

My favorite corgi on Instagram passed away on Monday. It’s sort of weird to admit this but I cried…like kinda cried myself to sleep. I don’t know what it was. Maybe it had to do with all the other sad stuff in the world, my sad family stuff that I never talk about or maybe it had to do with the fact that Loki the corgi was only five years old and that’s not that much older than Amelia.

I dunno what it is but I know that I squeezed her really hard that night and yesterday I gave her a cookie I shouldn’t have (the vet says she needs to lose 1 to 2 pounds).

Asian Pear Apple Pie
Asian Pear Apple Pie

I nearly took the rest of the week off from posting but then I remembered that’s silly and that I have this Asian pear pie with apple and so many other good things to share with you.

Last week I made another pie where I took little bits of apple and folded them around one another to make roses and it seriously took me like 3 hours but I didn’t really mind one bit because I just zoned out and thought about all sorts of stuff.

Asian Pear Apple Pie

I think I enjoy this process…building and assembling, building and assembling. I enjoy methodical, repetitive things, especially when they pertain to pie.

I’ve been wanting to make a basket weave-ish kind of pie topping. I think I did it with this. It’s actually MUCH simpler than it looks because you basically just cut the pie crusts in smaller strips and then place them side-by-side like you would one singular strip.

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Pie-Making Workshop!

Adventures, DIY, Pie

Summer Berry Pie

HIIII!!!! I’ve wanted to do this FOR so long. Today I’m so excited to tell you that I’m co-hosting a pie workshop with my friend and baker Nicole Rucker.

Here are the details:

Date/Time: Saturday, October 1st, 2016 from 11am to 3pm

Where: Los Angeles, CA (at Cofax Commissary, West Hollywood)

What you’re going to learn: During this class you’ll learn everything about making the perfect, fool-proof pie crust.

Then, you’ll assemble and make your very own apple pie. We’ll talk apples, you’ll have a choose-your-own-adventure filling experience.

And you’ll learn about some options when it comes to making pretty braids with your pie crusts, using cookie cutters, getting the perfect crimp.

While all the pies are in the oven, we’ll sit down and eat the cutest autumn-like lunch and hang out and be friends.

Strawberry Rhubarb Braided Pie

Take-aways: You’ll take home the chilled pie crust you made, your whole baked pie you assembled, a packet of recipes and a fun gift bag.

And all that knowledge you just learned.

Rhubarb Pear Slab Pie

To buy tickets, visit the EventBrite page.

Can’t wait to meet you all and bake some pies together!

xoxo,
Adrianna

Summer Berry Pie

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Blueberry-Blackberry Turnovers

Breakfast, Desserts, Pie, Summer

Blueberry-Blackberry Turnovers

I’m leaving for Copenhagen on Friday! WHAAA!! Yes, I’ll be there for a whole seven days to eat my way through a city I’ve never been to. I’ve always dreamed of going. My dad actually worked in Scandinavia for a big part of my childhood so each time he’d return, he’d have stories about the people, the food, the culture, the politics. It’s a bit of a dream that I’m going and sort of still can’t believe it.

I knew that before I left, I had to make these. They’ve been on my to-make list ever since the Bon Appetit came in the mail and I spotted my homie Nicole Rucker’s spread in there. It’s seriously one of the prettiest I’ve seen. So white and clean with beautiful pops of purples and blues.

Blueberry-Blackberry Turnovers

These turnovers stood out to me because I glaze looked so drippy and delicious and when I peeped the recipe, I was super stoked at the ingredient list.

This is the first time I’ve tried the vinegar/syrup added to pie crust before, which I had seen a few times, but never attempted. I’m into it! It’s dope!

Blueberry-Blackberry Turnovers

Blueberry-Blackberry Turnovers Continue Reading