- 1 double pie crust recipe (Serious Eats Easy Pie Crust Recipe – 2.5 cups flour, 2.5 sticks of butter, 2 TBSP sugar, 1 TSP salt, 3-6 TBSP iced water)
- 9-10 small to medium apples, peeled, cored, sliced into chunky wedges
- 1 TSP Ceylon cinnamon
- 1/8 TSP nutmeg
- 1/8 TSP allspice
- 2 TBSP lemon juice
- 1/2 TSP kosher salt
- 1/3 cup sugar (increase to 1/2 cup sugar if using all tart apples)
- 2 TSP dark molasses
- 2 TSBP butter
- 1 TBSP cornstarch
Combine apples with spices, lemon juice, sugar, molasses in a large bowl.
Melt butter in a saucepan and add apples.
Sauté mixture until apples have mostly softened. Remove apple slices, leaving liquid in saucepan. Add cornstarch and cook until liquid has thickened. Add sauce to apple slices. Cool mixture.
Prepare pie crust dough. Separate into two discs, wrap in plastic and refrigerate for at least 2 hours.
Roll out dough to fit bottom of pie dish with approx. 3/4″-1″ overhang.
Roll out other disc to a rectangle shape (approx 10″x12″). Cut ten 1″ strips of dough for the lattice.
Fill pie crust with cooled apple slices and sauce. Top with lattice. Trim excess dough and tuck the remaining overhang underneath into the pie dish.
Cover with plastic wrap. Refrigerate pie for at least an hour.
Pre-heat oven to 425 degrees with baking sheet on the bottom rack.
Prepare egg wash (1 egg beaten with a tiny pinch of salt) and brush over pie, sprinkle raw sugar on top.
Bake on top of preheated baking sheet for 15 mins.
Cover crust edges in foil.
Reduce heat to 350 and bake pie for 35-40 mins (until bottom crust is golden brown).
Let cool for an hour before serving.
Recipe adapted from Kathi @Laughing Spatula
Prep time: 15 mins
Cook time: 25 mins
Total time: 40 mins
- 6 bone-in chicken thighs (with skin on)
- 1 tablespoon olive oil
- 12 oz sliced cremini mushrooms
- 3 cloves garlic, chopped
- 2 cups uncooked orzo pasta
- 3 cups chicken broth
- ¼ cup white wine
- 2 cups fresh spinach (optional)
- Flaky kosher salt, pepper
- 2 tablespoons of chopped parsley to garnish
Wash and pat dry chicken well.
Sprinkle liberally with flaky kosher salt and fresh ground pepper.
Heat a large dutch oven or deep sided pan over medium high heat.
Add olive oil and sear chicken for 6-7 minutes on each side until a golden crust forms (chicken will be almost cooked through but will continue cooking with orzo).
Remove seared chicken to plate and keep warm.
Reduce heat to medium.
Add garlic and orzo to pan and sauté for 2 minutes.
Add white wine to deglaze pan.
Add mushrooms and sauté until slightly softened.
Add a pinch of salt and some freshly ground pepper, chicken broth and spinach.
Pour any juices from the plated chicken into the pot/pan and nestle chicken pieces on top of the orzo.
Cover and cook for 20 minutes or until internal temp of chicken reaches 165 degrees.
Top with chopped parsley and serve!
There’s nothing quite like a snow day, especially for a Californian like myself! It was great to sleep in late but I finally rolled out of bed, motivated by the thought of homemade pancakes for breakfast. Yum.
I had just picked up milk and eggs before the storm hit, so combined with what I had on hand was able to whip these up in a jiffy.
This recipe is based on Mark Bittman’s “Everyday Pancakes” recipe with a few tweaks for flavor variation.
Lately, I noticed that I have amassed quite the collection of stacking rings but neglected to wear them because they’re hidden away in my jewelry box. I then came across ISpyDIY’s post on dino ring holders and realized this was the perfect solution! So I popped into Michael’s to look for dinosaur toys and found a bunch in their dollar section (steggy, bronto, t-rex) but ended up going with this wee baby elephant version instead (I mean, how ridiculously cute, right?).
This is seriously the easiest DIY ever — just paint, dry, and use!
I’ve been a big fan of Downton Abbey ever since its first season, so when PBS announced via Twitter last month that they were giving passes to a Downton event in New York, I jumped at the chance. All I had to do was email them with my name and phone number and be in Manhattan on December 12. Granted, I don’t actually live in New York, but I was totally willing to make the 4-hour trek to the city! So I emailed and a few weeks later, I received an email confirming my spot. I was IN! So off I went to the Big Apple to revel in all my PBS nerdery.
Over the years, I’ve grown to crave simple, recycleable gift wrapping, especially around the holidays. There is something just so charming about plain brown paper with a pretty ribbon or string (that could be reused afterward!).
This year, I’m including handmade pom poms with my packages — a little something extra for the tree, door knob, key chain, or new plaything for kitty.
All you will need is some yarn and a pair of scissors. Easy, peasy! Continue reading
Winter seems to have arrived early this year, sending my baking activities into overdrive. One night, stuck at home as it was sleeting and snowing outside, I was suddenly struck with the need to bake something, anything. So off I went to rummage around my kitchen. Luckily, I managed to scrounge up just enough ingredients to whip up a small batch of scones based on one of my favorite recipes from Bon Appétit.
This recipe yields scones that are extremely light and tender due to the buttermilk and are only subtly sweet, the perfect foil for a lovely jam or honey. But they are also great on their own and are absolute heaven still warm from the oven.
Hope you enjoy! Continue reading