There are several staples I think every baker should have down pat. A really great pie crust is one of them.
Pie crust can be a daunting thought at first, but it really doesn’t have to be. It’s one of those things that takes practice, both in preparing it and assembling it. That being said, how can you ever get great at something without getting your feet wet? I’m here to show you this can be easy.
We were away all last week at Candlewood Lake, Connecticut. We stopped at home to go to the gym (I mean, are you surprised?), unpack and repack, attend our local YMCA’s Hero’s Ball, and then we were back in the car not 5 hours after getting out of it to head to Dewey Beach for the weekend with some friends. Needless to say, we ate a lot of really great food (read: amazing BBQ, LandShark, Fractured Prune, and Grotto Pizza) that wasn’t so great for us. With that comes feeling the need to refresh the diet upon arriving back at home, so I really wasn’t feeling a sweet treat this week. Nope. I was feeling fruits, vegetables, and hearty, good-for-me snacks (it’s amazing what vacation can do to your body and I am thankful mine craves the things that are good for me after not too long). I was also really glad to have my smoothies back!
My husband started a blog featuring all of his delicious smoothie recipes! If you were a fan of my breakfast smoothie, you’ll be a fan of everything he whips up…
I have been loving the whole “pie in bar form” this summer. It really just does make sharing much easier! Not to say I won’t be venturing into the pie-in-a-pie-dish soon (especially so I can cross a couple things off of my list), but for parties with lots of people enjoying dessert: pie bars are the way to go!
My first experience with key lime pie was, naturally, in Key West, Florida. I took Matt on a cruise for his college graduation present (yep, pretty great girlfriend– he proposed 6 months later!), and our first stop was Key West. We knew it wasn’t going to be a beachy port, so the only thing on our “must do” list was to get key lime pie, duh. While we were walking down Duval Street, we figured our best bet was to ask a local where the best place to get a slice was. We were directed to a restaurant called Blue Heaven, and oh my goodness gracious, I wish we could have gone back to find the man who sent us there and thanked him for directing us to an amazing treat! When we told our waiter what we were there for (at 9am), he told us that Adam Richman had been there just a couple weeks before specifically for the pie while filming an episode of Man vs Food. Before we even had a bite, we knew we were in the right place!
I have been D.Y.I.N.G. to try out this cauliflower pizza crust I’ve seen all over the place. Being a baker, my brain is constantly thinking in recipes– my Safari bookmarks, notes in my iPhone, and scribbles in the margins of my calendar are filled to the brim with recipe titles and ideas (real life Pinterest, over here). My brain is also constantly thinking in indoor cycling songs, but that’s a completely different problem I have.
I subscribe to about 10 different food blogs, and I get an email whenever one of them updates (which you can do with mine in the top right of the sidebar!), so I always have new ideas waiting for me when I wake up and throughout the day. Although cauliflower pizza crust wasn’t one that came in through that particular platform, it’s still been on my mind for probably about a month. When I got an email that Sally posted a crustless vegetable quiche, a lightbulb went off, angels started singing, and I’m pretty sure scribbling in the margins on a work instruction ensued immediately. It was the perfect marriage of healthy meets delicious! Not only that, but I adore savory breakfast (but only when I’m splurging– this is my daily go-to). Give me sausage, egg, and cheese on a biscuit or an everything bagel, you can keep your pastries and French toast.
Posted in Breakfast, Savory Recipes, Tutorials
Tagged bell peppers, breakfast, cauliflower crust, cheese, eggs, garlic, milk, onion, quiche, spinach, vegetables