I’ve never been a baker. I LOVE to cook though, and reading cookbooks at night is something I’ve done for fun 🙂 Back when our oldest was little, and I had more time to venture out, we would go to a beautiful bookstore, and he’d play while I thumbed through French Cookbooks – even the memory of that is so blissful!
But baking? It’s just not something that comes natural to me at all, but I force myself to do it anyway 🙂 , and along the way I’ve found some tricks that have made it a lot easier than I thought baking would be.
Every year over the holidays I always get the chance to make something to bring to our family feasts. Since I’m usually the youngest woman there and at the bottom of the family female totem pole 😀 for years I’ve only been allowed to bring the Green Bean Casserole LOL (you know… the meal thats like super easy and if you mess up you’re an idiot – kind of dish)! But along with that, I’ve also been allowed to bring a dessert pie each year. And THIS year, this past Thanksgiving, lo and behold I got the privilege of being in charge of ALL the dessert pies, and wow was it a lot of fun! And a serious privilege I didn’t take lightly.
My older son also loves cooking, and so he’s kind of come with me on this journey of trying to become a baker 🙂 He and I have perfected our own Cherry Pie with lattice work and cut out designs – made from our own homemade pie crust (which is SO delicious you can actually just eat the crust by itself)!
Here some of the things we’ve tried (or similar ones since some I didn’t blog about):
Here’s a great cherry pie recipe (not our’s but very good!)
Pumpkin pie (from Pioneer Woman’s amazing recipe!)
Sweet Potato Pie (a classic of the SOUTH ❤ and one I made a few years ago and blogged about it)
Chocolate Tarte (the most AMAZING chocolate dessert I’ve ever eaten and super easy! Find it here)
White Chocolate Banana Cream Pie (still working on perfecting, but THIS girl’s recipe is what we go off of)
Marshmellow Fluff Pie Topping:
for the marshmallow fluff:
- 2 egg whites, at room temperature
- 1 scant cup light corn syrup
- 1/4 teaspoon salt
- 1 cup sifted powdered sugar
- 1 1/2 teaspoons clear vanilla extract (if you want them stark white; if you don’t mind a little ivory color, use the pure vanilla extract)
Great video on homemade pie crusts:
If I had to pick a favorite one we’ve tried to perfect over the years, it would definitely be the Chocolate Tart recipe. It is just TOO easy, and yet it is beautifully presented visually, and never fails to impress with it’s immaculate taste.
I hope you readers get to eat some pie this year! If you don’t have time to make one, I know restaurants tend to make some really great homemade-style ones. And if you’re in a pinch, I’ve found some brands are VERY good at making pie filling (like for cherry pies) – that along with a homemade crust makes it hard to tell if you made the filling or not.
Enjoy all the eating and drinking!