Did the holiday season sneak up on anyone else out there or just me? Maybe it’s because Thanksgiving was so late, but either way I am just now getting into the spirit of things- starting with these cookies. I was invited to three cookie exchange parties this past weekend, one of which was held my neighbors in my building- so you can guess which one I ended up going to! (Nothing is quite so nice as leaving a party when you’re tired and just going right to bed downstairs.) Anyway- I brought these beauties and they were a hit!
I hope you all had a fabulous Thanksgiving weekend! Mine was filled with an large amount of food, fun and family time leaving me totally tuckered out. Maybe it’s the whole 32 weeks pregnant thing, or maybe just that I haven’t had a good night’s sleep in weeks- but I think I may be ready for my long winter’s nap right about now. Wouldn’t it be nice if humans could hibernate too?
Lucky for me- I made these delicious blondies several weeks ago, which is perfect because I’m just not quite ready to jump back into the kitchen. (Making about 10 pies in 3 weeks can do that to a girl.) I am always so bad at holding out on delicious treats that I’ve made, but these are so worth the wait.
You guys I’m sharing somewhat of a treasure with you today. I actually had to ask my mom permission who then asked her siblings if they thought it was OK for this family heirloom to be out on the interwebs. Luckily for you they all said it was fine, and Great Grandma Gerlach is hopefully in the heavens feeling pride at how much we all love her famous stuffing.
It’s the final day of Pie Week and I’ve saved the richest, most decadent pie for last! (We also have a wonderful giveaway from KitchenAid today so keep on reading for that!) This pie is an example of times when I imagine a recipe in my head and decide that I’m going to make it and that it’s going to be awesome before I really have any clue how I’m going to pull it off. I knew I wanted crisp toasted coconut, (my favorite) salted caramel sauce, and a flaky pie crust to somehow hold it all together. I worked with a few different recipes I found and made something that is truly to die for.
Another day another pie! It’s day 2 of Pie Week and the ladies and I have lots more delicious recipes in store, (plus more fabulous giveaways from OXO and Le Creuset!!) Today I’m sharing a pie I’ve had my eye on for almost a whole year now and I’m so happy that Pie Week has given me the chance to bake it. I am a huge sucker for fruit pies all summer long, and it’s really a shame that often times they get looked over on the Holiday circuit. Cranberries especially seem to be a bit lost in the pie-making action, and this pie includes the fresh berries we usually only see in summer, with fall and winter’s favorite tart red fruit. (If you are looking for a pie where cranberry really shines, check out my Cranberry Meringue Pie from last year!)