All posts tagged: baking

sweet potato and hard apple cider chicken pot pies

It’s the season for serious comfort food. I may have gone on a little bit of a pie bender after introducing you to how I make gluten-free pie crust. Sweet or savory, the options are really limitless! These little cuties. They’re bowls of savory, comforting warmth full of seasonal goodness. Sweet potatoes and granny smith apples enhanced with the crisp, refreshing flavor of cider. They’re hearty, but not heavy — partly because they don’t have crust on the bottom. These are time-saving pot pies. I like making individual pot pies because they’re cute, and leftovers are more convenient for carrying to work, but this recipe would be just as good in a savory galette or a single large pot pie. Autumn has finally arrived here, in full force, with cooler temperatures and rain. I was driving through downtown the other day and watched men climbing trees to hang Christmas lights, and noticed that most of the trees still have their leaves. I was grateful to still see so much foliage. It’s totally sweater weather, but …

gluten free pie crust ready for baking

easy as pie gluten-free pie crust

It must be fall, because all I want to do is bake. I never used to think that making pie was easy. You have to work quickly so everything stays cold, and there are just so many steps between crust and filling, making and baking. And those intricate, beautiful, lattice-woven crusts? No, thank you. The saying easy as pie actually refers to eating pie, not making it (same goes for “piece of cake” apparently). But over the years, I have discovered there’s a real peace in making pie. Once you have your routine figured out, there’s something pleasurable to the process. It’s almost as if time slows down, even if you’re moving quickly. The tactility — blending butter cubes into flour, rolling out the dough, flipping it into a pie pan — is almost like digging your fingers down into the sand on a beach, or making mud pies as a kid. Making pies, for me, started as a way to process (or put off, depending on how you look at it) emotions and to, …

beet bundt cakes with ginger beer

pretty in pink beet and ginger beer bundt cakes

Happy Easter! After making my winter vegetable poached chicken, I had an abundance of beets. What do you do with an abundance of beets? So, I baked the beets into bundt cakes. Here’s the thing about beets. We have a love/hate relationship. I love them for their earthy sweetness, their abundance of vitamins and minerals, and their versatility. (Craig does not share this love, which makes cooking and eating beets on the reg a bit difficult.) But, I also have to be in the mood for beets. And, unfortunately, that’s not a mood I experience often. I like beets best in juice or smoothies. All the flavor and nutritional benefits, without much mess or fuss. Their natural sweetness, combined with that gorgeous color, made me think they’d be perfect in a pretty pink baked good celebrating spring. I used a seasonal flavor, Honeycrisp-Fennel, of Rachel’s Ginger Beer, a local company. I thought the licorice notes of the fennel would pair well with the beets in this recipe, but it’s not necessary if you can’t get …