…ved! This recipe is perfect for these cold winter months and I love making galettes! Adding herbs to the crust gives it a beautiful flavor and makes it taste like a fancy pizza. It’s easy to put together any day the week or serve for a family brunch on the weekend for something a little different. Serving it with a simple dressed arugula salad on the side is my favorite. While tomatoes are not in season obviously during the winter, using Muir Glen…

…ittle longer around here. I have bought enough to make jam, chutney, pies, galettes, cakes, and freeze them! I usually buy boxes of them from fruit stands and farmers so I can freeze them to enjoy smoothies for months to come. But for now, this Upside Down Peach Cake is what’s on the menu and my whole family is super excited about it! This cake is a bit sweet but not overly sweet. I reduced the sugar in it just a touch and it is perfect for us. It…

…I thought this could be less intimidating, and equally delicious. I prefer galettes to pies simply because the ratio of filling to crust. The flaky crust is where it’s at for me, so more crust equals better. Hence my obsession with galette. How easy will this be, you ask? So super easy. Follow the photos, ask me questions, and you are in major galette business. Apple Cranberry Galette with Cream Chantilly, The Ultimate Oregon Thanksgiving with Mis…

…ess. You can serve this with just about any berry pie, scones, muffins, or galettes. Or just serve it with some shortbread cookies, that would be good! It seems intimidating to some to make this, but keep the heat medium low and whisk away. That is the only trick needed for a smooth creamy curd. Adapted from David Lebovitz Meyer Lemon Curd makes 1 cup Ingredients: 1/2 cup lemon juice 1/4 sugar 2 yolks 2 eggs 1/8 teaspoon fine sea salt 6 tablespoon…

…our Ultimate Oregon Thanksgiving every year. In the past I’ve made pie, or galettes, and this year I changed it up to this super simple tart crust. It takes just a few minutes to put together, and you can make it in advance. Just keep in in the fridge for a few days, and if longer time is needed, stick it in the freezer. It is easy as that! This dessert is also gluten free, which is cool because many of many blogger friends that will be on the rad…

…New Years resolution to make pie, cheers! I use these tips for dough from galettes, pie crust, biscuits, scones, and anything that incorporates butter with flour in this manner. I am also an all butter crust lover. The flavor of butter beats any lard, or shortening. Back in the day they used shortening because it is less expensive than butter, it was not for flavor. If you treat butter a little more carefully than shortening, you will end up with…

…with Arugula came from a few recipes mashed together. I was making savory galettes, and tarts and wanted something a little easier. That is when the puff pasty popped into my head. While I love making galette dough, I also have a puff pastry sheet on hand in the freezer most of the time. We had this for dinner with a pile of extra arugula, and I roasted some chicken sausages after baking the tart, for filling protein. It was a nice, easy, delicio…