I have so many things to be thankful for this year. My amazing husband and darling baby boy, and our new little family that I love more than anything. Our cozy little house in my favorite little big city. All of my friends, both old and [...]
I have so many things to be thankful for this year. My amazing husband and darling baby boy, and our new little family that I love more than anything. Our cozy little house in my favorite little big city. All of my friends, both old and new. This little corner of the internet and all of you who come to visit. I am one lucky gal.
I’m also thankful for milkshakes. This milkshake is a fun way to use up any leftover pie you may have from Thanksgiving. I’ll probably have a piece for breakfast Friday morning (because, why not?) but then I think a round of milkshakes will be in order that afternoon as I finally give in an pull out the Christmas decorations.
I am not much of a pumpkin-lover, and I usually spend this time of year trying avoid all sorts of pumpkin flavored treats. Thanksgiving is the exception, where it seems impossible to ignore pumpkin pie. I give in and have a small slice with a dollop of whipped cream, and it’s actually not so bad. But I’m always on the lookout for a pumpkin pie alternative, and I think I’ve found it.
This sweet potato pie with marshmallow meringue is so good and so perfect for this time of year that you won’t ever miss your old pumpkin pie recipe. In fact, this is the only pie you need to have on your Thanksgiving table (though, really, who has just one pie?).
Can you believe that Thanksgiving is just over a week away? While I love spending time with family and reflecting on all that I have been blessed with, I must admit I really look forward to the food. I’m getting excited about turkey and mashed potatoes smothered in gravy, homemade cranberry sauce, fluffy rolls, and of course, pie. Lots and lots of pie.
It should come as no surprise that Thanksgiving dessert is just about the best thing ever for this pie lover. I may be stuffed full to the point of bursting, but you bet I can’t wait to cut into the beautiful pies waiting in the wings. If you’re still undecided about what sweet treat to bake for your Thanksgiving celebration, have no fear, I am here to help. First up, this beautiful cranberry and pear pie.
When my friend Becky asked for my help with an upcoming SLC Mixer event, I eagerly agreed. I’m a huge supporter of her vision to bring local food artisans and the community together. This particular event was a tasting of red wine and fish pairings, with sommelier Jim Santangelo and fish from Fog River. I know what you’re thinking— fish and red wine? But Jim debunked the belief that fish only pairs with white wines. We prepared and served salmon, halibut, and steelhead with some amazing red wines. Becky and I had a lot of fun planning the menu for the event, and learned a lot while plating four courses for a group of around twenty in a space without a true kitchen.
Is it any surprise that while the fish was incredible, my favorite course was dessert? I shouldn’t think so. Jim advised us that tropical flavors would pair well with the dessert wine he’d be serving, and when we stumbled across some amazing mangoes at the market, the idea for these galettes was born.
I’m always sad to see summer go, particularly this year for some reason, but I get so excited by the changing of the seasons. This weekend we spent an afternoon in the mountains to see the fall colors up close. We did a little hiking, soaked up the sunshine on probably one of the last hot days of the year, and took in the incredibly beautiful scenery.
It’s times like these that I’m so happy to live in Utah.
Now that it’s officially fall I’m ready to dive into fall baking, and what better way than with an apple pie? I’ll be honest, I’ve never actually made a straight up apple pie before. I know, crazy. How un-American of me. But I’ve kind of been under the impression, incorrectly, that apple pies are boring. I’m not sure what made me bake this pie, but I am so glad I did.