npr:

Though there’s nothing wrong with stockpiling your summer berry bounty in the freezer for an almost-fresh pie in the dead of winter, everyone knows that pies are best made with the freshest fruit you can find. So, apple pie is our quintessential fall treat, rhubarb welcomes the return of spring and a blueberry pie, while best with fresh berries, transports you to a hot day in mid-July even if you use frozen berries in January.
via Kitchen Window: The Pies Of Late Summer 
Get recipes for Nothing-In-The-House Pie Crust, Peach-Pecan Pie, Fig-Pistachio Tarte Tatin and Plum And Orange Flower Custard Galette.

Yummmmm!

npr:

Though there’s nothing wrong with stockpiling your summer berry bounty in the freezer for an almost-fresh pie in the dead of winter, everyone knows that pies are best made with the freshest fruit you can find. So, apple pie is our quintessential fall treat, rhubarb welcomes the return of spring and a blueberry pie, while best with fresh berries, transports you to a hot day in mid-July even if you use frozen berries in January.

via Kitchen Window: The Pies Of Late Summer

Get recipes for Nothing-In-The-House Pie Crust, Peach-Pecan Pie, Fig-Pistachio Tarte Tatin and Plum And Orange Flower Custard Galette.

Yummmmm!

This cake has frosting in the batter. This cake has frosting in the batter.



(h/t atk)

(Read the first part like Young Neil for intended effect.)

This cake has frosting in the batter. This cake has frosting in the batter.

(h/t atk)

(Read the first part like Young Neil for intended effect.)

americastestkitchen:

Really Good Italian Bread Salad
When it comes to panzanella, the line between moist bread and soggy mush is very thin. This summer, we wanted to aim higher. Besides using ripe tomatoes—nothing but farmers’ market-quality would do—we got the bread just right: a thick-crusted loaf moderately soaked (not drenched) with a bright vinaigrette.

I used to eat a ton of this stuff and then totally forgot about it until I ran across it in the August Bon Appetit (priiiime issue, btw. Hella tomatoes ‘n’ shit, plus shout-outs for two of my fave things: mayonnaise & egg creams. Not together). Gotta make some of this up… it would be a nice change from my tomato-and-mozz salads.

americastestkitchen:

Really Good Italian Bread Salad

When it comes to panzanella, the line between moist bread and soggy mush is very thin. This summer, we wanted to aim higher. Besides using ripe tomatoes—nothing but farmers’ market-quality would do—we got the bread just right: a thick-crusted loaf moderately soaked (not drenched) with a bright vinaigrette.

I used to eat a ton of this stuff and then totally forgot about it until I ran across it in the August Bon Appetit (priiiime issue, btw. Hella tomatoes ‘n’ shit, plus shout-outs for two of my fave things: mayonnaise & egg creams. Not together). Gotta make some of this up… it would be a nice change from my tomato-and-mozz salads.

Take the Cake

jcrew:

when our email-metrics extraordinaire (and baking know-it-all), Carolyn,
brought in her signature sweet treat, it was love at first bite. after a little
convincing, she finally divulged her secret ingredients…bon appétit!
What you’ll need:
1 box Pillsbury Funfetti® cake mix
1 cup water
1/3 cup oil
3 eggs
1 can vanilla Funfetti icing
Sprinkles
1 bag semisweet chocolate chips
How to make them:
1. Mix Funfetti batter and bake according to box instructions.
2. Let cake cool for 30 minutes.
3. Using a fork, crumble cake into a bowl, then stir in 3/4 can of icing and mash together.
4. Roll the mixture into golf-size balls of dough and space evenly on a baking sheet lined with parchment paper.
5. Refrigerate for a few hours (or overnight) to solidify.
6. Melt the chocolate chips in the microwave (about 1 minute) and stir.
7. Evenly coat each piece of chilled dough with the chocolate.
8. Cover with sprinkles.
9. Refrigerate again for 3 hours to harden.
Enjoy!

NEXT BAKING PROJECT.

Hold onto your waistlines, everybody.

Methinks I might try this Easy Lemon-Garlic Kale Pasta tomorrow night ‘cause, like, I have hella kale.

Hella hella kale.

Bunches of kale.

Well, one bunch and a bag.

Anyway, lots of kale.

Methinks I might try this Easy Lemon-Garlic Kale Pasta tomorrow night ‘cause, like, I have hella kale.

Hella hella kale.

Bunches of kale.

Well, one bunch and a bag.

Anyway, lots of kale.

Man I hope they still have fiddleheads at the Greenmarket on Saturday ‘cause this Sauteed Fiddlehead and Mushroom Gnocchi from Canadian Living looks both delicious and actually kind of easy.

Man I hope they still have fiddleheads at the Greenmarket on Saturday ‘cause this Sauteed Fiddlehead and Mushroom Gnocchi from Canadian Living looks both delicious and actually kind of easy.

run like hell(a).: ella's kitchen, or, when I pretend to be a food blogger. pt 1.

runlikeella:

PART 1: TOFU. Cut block of firm tofu in half widthwise and lengthwise. Pat dry with paper towels. Place in baking sheet coated with cooking spray (importante! because I didn’t and it stuck like hell when I tried to flip them) and place in preheated 425 degree (Fahrenheit) oven for thirty minutes….

Am normally a tofu hater, but I like it in things and this looks mighty tasty. And, more importantly, easy.

(Source: elladotceron)

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