Desserts

Pate Brisée

Pate Brisée is  French term for a short crust, sweet or savory, and used for many pies, tarts, quiches and more. A standard pie crust could be used instead. 2…

What To Do with all those Luscious Summer Peaches!

Oh all those beautiful rosy peaches from the farmers market! They smell like summer and I don’t know about you but I wait all year for them to show up! I…

Lavender Shortbread Cookies

Lavender Shortbread Cookies   Photo from Central Coast Lavender   Makes about 50 cookies   1          tablespoon dried lavender blossoms 1/2      cup plus 1 tablespoon granulated sugar 1…

Boysenberry Tart

Pastry: 1 cup all purpose flour 1 Tablespoon Sugar 1 pinch salt 6 Tablespoon Unsalted butter, cold 1 Egg yolk, slightly whisked 1 Tablespoon Lemon juice Filling: 3 Tablespoon Cornstarch…

How To Use Meyer Lemons

    The bright star of the season, Meyer Lemons are the sweetest lemons to use in cooking. Thin-skinned, juicy and brightly colored you can use every part of the…

Deep Dish Apple Pie

Ingredients Pie Crust 1 ½ cups flour (I recommend King Arthur flour) ½ teaspoon sea salt, or Kosher ½ tablespoon sugar, optional 6 tablespoons frozen unsalted butter 2 ½ tablespoons…

Pumpkin-Cranberry Bars

Ingredients 1 cup flour 1 teaspoon baking powder ½ teaspoon baking soda 1 teaspoon baking spice (nutmeg, cinnamon, cloves etc.) ½ teaspoon salt 1 cup dried cranberries or other dried…

Peaches

Oh all those beautiful rosy peaches from the farmers market! They smell like summer and I don’t know about you but I wait all year for them to show up! I…