butter top bar

butter top bar

Wednesday, June 29, 2011

Buttery Blueberry Pie

 I'm having issues.
That's right, issues. 
Issues trying to find black leggings that I like, issues finding a crisp and delicious apple, and issues trying to balance baking and eating buttery treats with eating healthy things, like chicken.

I figured some things out.
Fun fact #1: You can buy leggings in multiple colors online.

Fun fact #2: I just need to wait a couple more months and I'll find a crisp, amazing apple. 
You know, when they are actually in season.

Fun fact #3: I'm using the words "fun fact" way too much, and I really like it, so bear with me.

Fun fact #4: I am realizing that it's a-l-m-o-s-t as much fun to bake delicious things and give them away, as it is to shove them in my mouth. 

Fun fact #5: I said almost.
 Yes, it is hard to eat healthy and be a baker, because the things I bake taste so good. 

I absolutely need to bake. Mostly because it's so much fun, it makes me happy, and I think I'm pretty dang good at it. 
I also need to stop eating so much, go to the gym more, and lose some weight.

I'm on my weight-loss journey and I'm in the process of changing some things around on this blog. Nothing drastic.
 The most frustrating thing to me is when I see a recipe for pie, and I can't possibly figure out how many calories, how much fat, or how much cholesterol it has in it, so I won't touch it. 

I'm not saying everything has to be healthy. I'm not saying I won't eat a piece of full-fat blueberry pie. What I'm saying is if I'm eating 366 calories in a piece of pie, I at least want to know it, and not be blind to it. The next little thing I write might shock you. 

I'm sorry.

Butter is good. 
It's very good. 
But like most things in life, it's good in only moderation (as much as I'd love to just eat butter all day).

Buttery Blueberry Pie
3/4 cup white sugar
4 tablespoons cornstarch
1/4 teaspoon salt
1/2 teaspoon ground cinnamon
4 cups fresh blueberries
1 recipe pastry for a 9 inch double crust pie or make your own
2 tablespoons butter

Preheat oven to 425 degrees F (220 degrees C).
Mix sugar, cornstarch, salt, and cinnamon, and sprinkle over blueberries.
Line pie dish with one pie crust. Pour berry mixture into the crust, and dot with butter. Cut remaining pastry into 1/2 - 3/4 inch wide strips, and make lattice top. Crimp and flute edges.
Bake pie on lower shelf of oven for about 50 minutes, or until crust is golden brown.

Sunday, June 12, 2011

Mad Hatter's Twisted Tea Party

Tea cups, mis-matched plates, tons of drinks, all in tea pots, none of which are actually tea, some alcoholic.
Girls and one awesome man (Dad), all of which wearing hats and mis-matched outfits.
Ten desserts, including:
Red velvet cream cookies, cream scones with homemade butter, chocolate chip cookies, french vanilla cupcakes with cookies and cream center and buttercream frosting, lemon cupcakes with lemon cream cheese frosting, cranberry cookies, orange and cream pie, key lime pie, cookie dough pops, and a s'mores station (we used a blow torch to roast the marshmallows).

Oh, I also made green-goddess tea sandwiches and  my dad made a wonderful apple, spinach, pine-nut salad.

Delish. Enjoy the photos!

Friday, June 10, 2011

The Best Key Lime Pie

There is something to be said about people who cut people off in traffic. 
Oh, I'm sorry, are you too much in a hurry to allow me to merge...not get over into your lane, but merge? Okay, have it your way and get to your destination a good two minutes earlier.
 Then there are those who are mad at the world, and beep their horns every two minutes.
Or wait, what about the people who while behind you at a traffic light, beep literally 2 seconds after the light changes if you haven't jolted your car forward at that exact moment.
I am so lucky. Because today, on my way home from work, I got to experience every one of those lovely driving disturbances. The stress of traffic makes me yawn. It also makes me want pie. And this pie is very easy to make. So wipe that stressful look off of your face, put an apron on, and make key-lime pie that would make a key-lime fan proud.

The Best Key Lime Pie 
Adapted from allrecipes
1 (9 inch) prepared graham cracker crust (or make your own)
3 cups sweetened condensed milk
1/2 cup sour cream
1/2 cup fresh squeezed key lime juice
1/4 cup Nellie and Joe’s Key Lime Juice
1 tablespoon grated lime zest

Preheat oven to 350 degrees F (175 degrees C).

In a medium bowl, combine condensed milk, sour cream, lime juice, and lime rind. Mix well and pour into graham cracker crust.

Bake in preheated oven for 5 to 8 minutes, until tiny pinhole bubbles burst on the surface of pie. DO NOT BROWN! 
(The mini pies took about 10 minutes to form the bubbles) Chill pie thoroughly before serving. 
Garnish with lime slices and whipped cream if desired.