Boozy Berry Pie
Happy Valentine’s Day!!!! Today’s post is part of WinePW #9 – an awesome event that pairs delicious foods with fantastic wines that was started by David last June. Since today is Valentine’s day I decided to go with something super sweet and sum what red. Once upon a time I could drink red wines, and then I hit my early 20s and that ability went away. So I started exploring white wines and with that the amazing world of Reislings. From California to Australia to Germany to Maryland – these sweet whites are fantastic for pairing with spicy foods or for enhancing the sweetness of fresh fruit! For this event I went with a local Reisling from Basignani winery which is just up the road from me in Sparks, MD. I tend towards Reislings that are more on the fruity side than the floral side, and this one certainly falls in that arena! With that, I knew I wanted to do a dessert featuring the berries that have started popping up at the local markets, thanks to greenhouses and high tunnels. This pies features three awesome fruits who have the right amount of subtle tartness to go perfectly with my peach influenced wine. Using the white wine also means no added sugar – and depending on the crust being used this dish can be gluten free and/or vegan. I went with a press-in-pan graham cracker crust, skipping the cinnamon tho this time and using a honey graham cracker.
Make sure to check out what everyone else came up with as part of this awesome challenge! Looking forward to seeing all sorts of tasting wine pairings – and even more so looking forward to next month!!!
I’ve always been a fan of mixed berry pies, but generally the costs associated with three (or more!) types of berries have kept me from making them at home. However, this past weekend I had a eureka moment and picked up a “berry fruit salad” container from the ready made department. So instead of spending $10 or more, it was closer to $4 – much better! The mixture I grabbed included strawberries, blueberries, and blackberries which made it the perfect combo for my boozy creation!
Mini Ginger Cheesecakes
Welcome to the last post of TripleSBites – oh what a week this has been! From Brussel Sprouts to Caribbean Rice and Beans to VooDoo Fries, so many incredible recipes thanks to so many incredible products from our sponsors. With that another HUGE thank you to the incredible sponsors from this event, it has been a pleasure working with all your amazing products.
For my final post I knew it needed to be something BIG and something sweet! When it comes to dishes that say I love you to my valentine, there is only one sweet treat that can come close to Creme Brulee: Cheesecake! In place of the standard wedding cake, we had a three tiered Dulce de Leche Cheesecake which is why I knew making my own version was the perfect way to end the challenge. This cheesecake is a twist on the standard and not just in the size department with a bit of ginger to spice things up!
The cute little containers came from Ikea, an awesome find in their “last chance” section! The best part is that they can unfold for those who want to enjoy their treat outside of the wrapping. I topped these mini-treats with fresh berries that I heated up a bit in order to create a bit of a sauce. No need for sugar!
This has been such a fun week, I’m so beyond thankful that I was able to participate in this! These recipes have been sexy, saucy, and spicy – and filled with love. Thanks to everyone who has stopped by, and for anyone that hasn’t signed up for the giveaway go and do it NOW!!!!
Hi everyone! I wrote this post back in April for Jane of The Heritage Cook. Things have been a bit rough over here so sharing this now while we attempt to get back on our feet 🙂 Huge thanks to our family and friends who have helped us out during this not so pleasant adventure. Will most likely write something up about that soon as well but not quite there yet.
Hi! I’m Amanda E and I can normally be found blogging about vegetarian dishes over at DancingVeggies
. I’m in the Secret Recipe Club with Jane, and with that have been following her for a few years now – which is why I jumped at the opportunity to write a guest post. While I normally stick to the healthier recipes, the crazy weather here in the mid-Atlantic has driven me to the sweeter side of life.
This past weekend we watched as the weather went from 60 and rainy to below freezing and snowing in a matter of hours – typical for February but not the tale end of March. Since we weren’t exactly expecting snow at the end of March, all of our firewood was outside which resulted in a minor panic. See, I’m not a fan of snow and the only positive I can find about winter weather is the excuse to build a fire indoors and make S’mores! I needed my chocolate marshmallow fix but had no way to safely prepare the marshmallows since we are currently living microwave-free. In my panic I started rummaging thru the pantry before finding a box of pudding tucked away behind my backup flour. I then realized what needed to be done – I needed to prepare a S’more pie. So I got out all my ingredients and set to assembling all my goodies, with the added excitement of being able to show this pie off to the company joining us for dinner.
In the future I would hunt down a creme brulee torch (or blow-torch) in order to fully char the marshmallows but we had to work with what we had and it worked out. I made sure to char a few for my hubby while leaving the rest just slightly cooked per guests’ requests. In the end, we had the awesome combination of s’mores without the hassle of drying out wood. Even better is this pie insures that the goodness of s’mores can continue in to the summer months – which is as it should be.
Thanks Jane for letting me do a guest post on your amazing blog!
Sweet Potato Pie
Last week the /52weeksofcooking challenge was to prepare pie – no restrictions on what kind just have to make a pie. I debated a few options, as I was doing this post-Thanksgiving I didn’t want something super sweet and also wanted to try something new. Growing up I had heard of Sweet Potato Pie thanks to movies and TV shows (ER!), but I was in college the first time I ever had sweet potato pie. It was amazing! Not as sweet as pumpkin pie but still more sweet than savory. At school they served it with a standard butter crust which was perfection when it came to flakiness but left me wanting something with a bit more bite. Which is why I decided to do a pat-in-pan graham cracker crust for my pie, in the hopes it would provide a bit of a contrast to the uber soft sweet potato filling.
I served this topped with some homemade slow cooker caramel, and it was delicious! Turns out this was my husband’s first time eating sweet potato pie and based on the large slices he cut himself the following day I’m going to say it was a success.