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Adventures of a Geeky Pie Baker

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Cranberry Pie, New England & U.S Thanksgiving: Plymouth, MA

November 28, 2018 by Pies & Prejudice 5 Comments

Hello Friends!

You know we’re officially into the Holiday Season when American Thanksgiving is here (and gone). I hope all my American friends had a fabulous Thanksgiving! Since our Thanksgiving was over a month ago, I decided to make a Sweet Potato pie…to help you guys celebrate, of course. (See bottom of post for my American Thanksgiving Tribute pie. It’s really ‘corn-y’!)

Now that ya’ll have had your fill of pumpkin or sweet potato pie (is that even possible?) how about something new and different to kick off the holiday season?

I’m thinking this lovely Cranberry Pie with a Cinnamon Gingersnap Crust might do the trick. 

                                               Recipe below post.

If this pie doesn’t help make your spirits merry and bright, I don’t know what else will.

The colour is so vibrant and the filling is super creamy and tangy. It’s similar to a lemon curd (aka Lemon Meringue Pie), but with cranberries added for a little extra zip and colour.  If you like lemon tart, you’ll love this pie.

With American Thanksgiving just recently, it reminded me that I haven’t even shared my New England trip from last fall with you guys yet. So this post is long overdue.

Note: you might want to go grab yourself a coffee as you could be here awhile (surprise surprise).

Before we commence with the road trip festivities, I just wanted to thank you all for reading my blog. A few people recently told me they enjoy my posts and even look forward to them (!??!). Hearing this totally made my day!! I also really appreciate the comments on my posts as well, thank you guys.  I appreciate the feedback, which also reassures me that someone is reading my ramblings. SO now I’m inspired to write more often, I just have to work on slightly shorter posts, I know, I know. (um…maybe next time? haha).

So without further ado, let’s head to the Thanksgiving Capital of the World shall we? Because it’s not every year, I get to celebrate Thanksgiving twice. Boo ya!

Last Fall, Billy and I were on the East Coast visiting family and en route home we took a detour through New England as we still had a few days left of our vacation. We decided to head to Plymouth as we’d been to Boston and Cape Cod before, but neither of us had been to Plymouth. And since it was close to American Thanksgiving, I couldn’t think of a better place to spend it than in the spot where it all began: Plymouth Rock.

Unless you’ve been hiding under a rock (hee hee), you probably know that Plymouth Rock is the site of the very first harvest feast (aka Thanksgiving) shared by the Pilgrim settlers & Wampanoag peoples back in 1620. While Historians disagree about a few of the details of what really happened over 400 years ago on the shores of Plymouth & Cape Cod, it’s still pretty amazing to be standing on the same shore where the Mayflower first landed on American soil (although they first arrived in nearby Provincetown, apparently). Since I’m a bit of a history buff, I couldn’t wait to check out the rock in the, er…. flesh.

Let’s hit the Open Road. Hello, New England!

After a wonderful lunch with Billy’s parents in Saint John, NB, we packed up the car, said our goodbyes, and then we were on our way toward the border. After crossing at St. Stephen’s we were finally in beautiful Maine. We stopped several times for obscure roadside attractions and, of course, I had to take plenty of photos.

If you haven’t been to New England in the Fall yet, you need to see what you’re missing. The spectacular show that the trees put on for us at this time of year is beyond stunning. And we do get our fair share of pretty fall colours in Ontario so it takes a lot to impress me (foliage-wise, anyway).

I was speechless–which rarely happens. Let’s just say Billy really enjoyed a quieter drive for a change 🙂


Not too surprisingly, it’s busier here in New England during the Fall than in the summer. So if you’re thinking about coming to check out the leaves sometime, you’ll need to plan your trip a little in advance (we may or may not know this from experience). Hotels and B&B’s are booked solid on weekends from September right through to Christmas, especially in Vermont.  I might write a post on my fall New England trip to (hopefully) inspire you to come check it out. If you’ve never been here in the Fall before, you are in for a treat.

As we got closer to Portland, it was starting to rain quite heavily. Since we’d been on the road for almost 8 hours by that point, we decided it was time to stop for dinner.  We also wanted to find a hotel for the night as we’d originally planned to camp at the KOA. But neither of us were overly excited about camping in the rain at all.

We parked on Main Street in Downtown Portland and enjoyed a walk along the old cobblestone streets of this beautiful historic town. After wandering around for awhile we found a great little brew pub (Sea Dog Brewery) for dinner. We had a delicious meal and tried a couple of local brews as well. It was so nice to relax after being on the road for most of the day.

Before getting back on the road, we stopped at the Dunkin’ Donuts to grab a coffee. I also wanted to get online briefly to check out hotels. Since we were going to arrive in Plymouth fairly late, I wanted to book a room for that night–especially since we needed one that allows dogs. Traveling with your pooch requires a wee bit more planning than the road trip style that we’re used to (aka ‘winging it’). Camping is often a great option when you’re travelling with your dog, but the weather doesn’t always cooperate at this time of year.

We found a Hampton Inn in Plymouth that not only had great reviews, it was pet-friendly as well. Their pet fee was quite a bit higher ($35 per day) than the usual rate ($20-25) that we’ve paid at other hotels, even within the same chain. You know you’re in Cape Cod when….

We were back on the road and in a few hours we arrived in Plymouth! We checked into our hotel, unpacked the car and then took Mittan for a walk to stretch her legs as she’d been cooped up in the car all day. When we got back to the hotel I decided to do some research online to find out what there is to see and do here in Plymouth (besides the rock, of course) since we hadn’t planned to come here at all.

…

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Filed Under: Food, Food Network, friends, Geeky Pies, road trip, Road Trips, USA

Thanksgiving & Maple Sweet Potato Pie

October 29, 2018 by Pies & Prejudice 6 Comments

Money can’t buy happiness, but It CAN buy Sweet Potato Pie!

Happy Pie Season…er I mean Fall, everyone!

Even though it was a couple of weeks ago, I hope all my fellow Canadian pals had a wonderful Thanksgiving. As you can imagine, that’s my busiest weekend of the year (because we all know Thanksgiving is about the PIE, right?). I must have made a gazillion pumpkin & apple pies for the holiday this year which was fabulous. So, it was time to change it up and do something a little different.

Say hello to Pumpkin Pie’s closest cousin: Sweet Potato Pie! It’s very similar in colour and consistency to pumpkin pie but a tad sweeter and slightly more orange-y in colour. I roasted some sweet potatoes and then added maple syrup, brown sugar, butter, cream, fresh nutmeg & cinnamon. 

Move over Pumpkin Pie, you’ve got a new contender! (recipe after post)

After delivering the last of the Thanksgiving pie orders, I took the rest of the holiday weekend off. It was a bit of a tough one as it was my first holiday without my parents. So there were loads of memories of our holiday family gatherings swirling around through my brain, especially since I’d been at their house painting the dining room the previous week.

As you can see in this pic from a few years ago, our Thanksgiving dinners were terribly boring (ha ha!)

It’s crazy how fast things can change but I’m glad to have the wonderful memories. Thank goodness I had lots of baking to do that weekend so I was nicely distracted. I’m also very grateful for my lovely friends who invited me out to join them in their celebrations, or just out for coffee (Love you, guys! xo).

Billy and I both had Thanksgiving Monday off work (actually, it was our FIRST day off together since July!!) so we took a road trip to beautiful Merrickville, Ontario. It’s just a short drive from Ottawa and the perfect spot for a hike with the pup and to check out the Fall colours (Merrickville post is coming soon!).
 
I may have cheated on my GF diet that weekend and had way too much stuffing and pumpkin pie. Whoops! It felt like I had the flu (although without the nausea or fatigue) and it took me almost a week to recover. Never again! (Evil gluten)

If the test for Celiac didn’t involve a camera going down your throat AND also forcing you to eat tons of gluten (the only accurate tests to diagnose celiac, apparently), I’d have done the test already. The food was delicious but just not worth the agony. If you don’t have food allergies count yourself lucky (especially during the holidays) 😀 Thankfully I know a baker who makes GF desserts so I really have no excuse to cheat hehe Now, let me tell you about this Pie…

Sweet Potato pie is a Southern favourite and a popular dessert for American Thanksgiving. It’s often made with molasses but I decided to go with maple syrup instead since I love maple with my Fall desserts. A lot of folks top their sweet potato pie with meringue but there’s no way I’m ruining a good pie with meringue (yuck!). While meringue might look pretty, I find it flavourless, personally. Thanks but no thanks. (I usually slide the meringue off my lemon meringue pie as quickly as possible haha)

But marshmallow fluff or whipped cream? Pile it on!! If you can’t do dairy, coconut whip is amazing, too. Either way, I hope you enjoy this yummy pie. It might just become your new Fall favourite as well.
Have a great week everyone!

Dana xo
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Maple Sweet Potato Pie

Ingredients

Ingredients

  • 1 Store bought or homemade 9" pie crust
  • Whipped cream for topping.
  • 2 1/4 cups sweet potato puree preferably roasted
  • 1/4 cup maple syrup
  • 1/2 cup brown sugar
  • 1 teaspoons cinnamon
  • 1 teaspoon fresh nutmeg
  • 1 teaspoon salt
  • 2 eggs + 1 yolk room temperature
  • 1 1/2 cups half and half or coconut cream
  • 1 teaspoon vanilla bean extract
  • 3 tablespoons regular or brown butter

Instructions

Instructions

  1. Preheat oven to 400F
  2. In large saucepan combine the cooled sweet potato puree. Mix in sugar, maple syrup, butter, nutmeg, cinnamon and salt. Cook over medium heat, stirring frequently. *This is not a necessary step, you can just mix these in a bowl instead, however cooking the purees with the sugar and spices adds a much nicer flavour to the filling. Cook for about 10 minutes, until mixture has reduced and has thickened .

  3. Remove from heat and add vanilla bean extract. Allow to cool.
  4. In large bowl, whisk eggs, half & half (or coconut milk/cream). Slowly add the cooled puree mixture and stir to combine. For best results, pour the custard mixture into a strainer over a large bowl or pot. This will prevent your filling from little eggy bits or extra-stringy pumpkin pulp. Not a necessary step but makes for a smoother filling.
  5. Pour the pie filling into an unbaked pie crust. If you're worried about a soggy bottom you can either blind-bake your crust first or brush egg white onto the crust and bake for a few minutes before adding the pumpkin mixture (which will create a seal between the crust and filling). Allow pie crust to cool before adding pie filling.
  6. Place pie on a baking sheet (in case of overflow) and bake at 400F for 10 minutes then reduce the oven to 300 and bake for another 40-45 minutes. Remove from oven when mixture is mostly cooked but looks slightly wobbly in the middle. It will continue to cook after it's removed from the oven.
  7. Cool pie at room temperature for at least an hour, and then place in fridge for a least a few hours to set. If you try to cut it before this time, it may be more like a pudding than pie. It's hard to do, but you gotta be patient with a custard pie. Even if you don't want to and can't wait to dig in.
  8. Top with fresh regular whipped cream or coconut whip, sprinkle some nutmeg on top and enjoy!

Filed Under: Food, Food Network, friends, Geeky Pies

End of Summer, Coffee & Pumpkin Spice Latte PIE!

September 18, 2018 by Pies & Prejudice 14 Comments

Hi Folks! I hope you all had a wonderful weekend. I can’t believe it was the last one of the summer. Where did the season go? How are we into mid-September already? I bet you are asking the same questions.

I’m going to interrupt the recent peach programming (Peach Pie, Peach Cupcakes) on my blog lately to bring you something completely different. Anyone else have pumpkin on the brain these days?

Well if you were in Ottawa last weekend, you probably did. We had a cold snap and it only reached 13C (8 overnight! Brrr) when it’s normally closer to 25C at this time of year. I think it was more of a shock to the system after a recent bout of 43 degrees.

But I really can’t complain about our weather because it could be a lot worse. I hope all my friends in the Carolinas are staying safe right now. The damage, flooding and destruction from Hurricane Florence is just devastating. I’ve been thinking of you and sending prayers your way xo.

Well, summer is back with a vengeance here in Ottawa (it was 40 degrees here yesterday!) and we still have a couple of days left to enjoy it. But I’m already in pumpkin mode and there’s no going back.

Don’t tell the Anti-Pumpkin Spice Police, but I even ordered my first PSL of the season last weekend. I was meeting a friend at Starbucks and it was a bit chilly out so I caved. Plus, I figured that if Mother Nature is going to make me wear jeans and a sweater —when it’s still summer –then it should be okay to order a pumpkin coffee, right? (Come on fellow pumpkin lovers, I know you’ve got my back).

We sat on the patio sipping coffee and soaking up the sun while we caught up, it was just perfect. Our summers up here aren’t long enough as it is, so a bit of chilly weather ain’t gonna keep us indoors. Plus, we had our pumpkin coffees to keep us warm 😀

And I didn’t stop there. I also baked my first pumpkin pie of the season as well. And not just any pumpkin pie, I made one based on my favourite fall drink. 

Behold:  The Pumpkin Spice Latte PIE!

It tastes exactly like the drink, but in pie form. (Take that Starbucks! he he)

The pumpkin filling (made with roasted pumpkin) is swirled with a vanilla bean cheesecake mixture to resemble the ‘foam’ on the drink, and then I sprinkled it with more pumpkin spice (cinnamon and fresh nutmeg) to bring out the pumpkin-y goodness. After baking it, I let it cool and then drizzled it generously with salted caramel. SO GOOD! Make this pie (recipe below post) and you might never go to Starbucks again (well, for the fancy drink, anyway). 

The Story of the Famous Pumpkin Spice Latte

I find there are basically two kinds of people: 1)Those who love pumpkin spice and, 2) those who hate it.

With Fall just around the corner, the anti-Pumpkin Spice jokes are now out in full force. They started as soon as ‘the drink’ came out for the season, not too surprisingly. Some are funny and quite clever, such as this sign for an Oil Change company I saw recently that says: ‘It’s Back… Pumpkin Spice Oil Change! hahaha

You can laugh all you want at us pumpkin fanatics, but deep down I bet you’re secretly a pumpkin spice fan, too. Sure you may not imbibe in pumpkin lattes regularly, but I’ll bet you’re the first to dive into a pumpkin pie at Thanksgiving, right? I knew it! Don’t worry, your secret is safe with me (maybe). If you don’t really like pumpkin, then I think you’re just crazy. Just sayin’…
…

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Filed Under: Food, Food Network, friends, Geeky Pies, Ontario Road Trip

Just Peachy! Bourbon Peach Cupcakes

August 20, 2018 by Pies & Prejudice 9 Comments

Juicy peaches, creamy buttercream and a generous glug of bourbon….all in one delicious treat? YES PLEASE.

Let’s celebrate the end of summer with a Bourbon Peach Cupcake, shall we? Even better if you’re sitting by the lake with a view to go along with it #nottooshabby


Happy Monday, all! Or, more specifically…happy CUPCAKE MONDAY! (sorry I’m shouting but I can’t help myself when there’s cupcakes involved).

We’re having a Cupcake party today and you’re invited!

My friends’ Kelsie @The Itsy Bitsy Kitchen & Zainab @A Classic Twist came up with this marvelous idea to start off (every) Monday with cupcakes and now it’s an official Instagram hashtag.  I can’t think of a better way to start off the week… can you?

If you’re a cupcake fanatic as well, join in the fun! My bloggers friends and I have come up with some delicious cupcake creations (see the end of this post for links) that will have you in the kitchen whipping up a batch in no time. Or suddenly craving cupcakes, anyway… (haha).

While I do make pies more than anything else these days, I still do lovvvvvve a good cupcake–especially fun, delicious cupcakes with seasonal fruits (or..chocolate).

As you may have guessed by these cupcakes (and my recent Peach Pie), I’m all about the peaches these days. Being fairly close to the Niagara region definitely has its perks.  Did you know Niagara grows more than 80% of Canada’s peaches? Our markets are now overflowing with these scrumptious beauties so it’s the perfect excuse to bake all of the peachy desserts.

Peaches are one of my favourite fruits (peach pie is one of my top faves, actually), but–sadly– I can’t eat too many of them at once because they bother my digestive system. Peaches, and other stone fruit, are a high fodmap food which some folks (such as myself) are very sensitive to. If I eat 2 big slices of peach pie, I will sound like a trucker for a week (trust me, it’s not pretty). Luckily I share my baking creations with friends often– that way I don’t eat them all myself 😀 (thank goodness).

If you’re a peach fan like me, you don’t need to stop at peach pie or cupcakes, either. How about a glass of peach wine? Oh yeah!!!

If you find yourself in Niagara, mosey on over to Konzelmann Estate Winery where you can sample the most amazing peach wine. It’s worth the trip alone—even if you’re not a big wine drinker.  Their peach wine tastes like summer in a glass…


Not a big wine fan? Ok, let’s go for a peach cider instead.

We’re gonna head over to County Cider in Picton, Ontario (Prince Edward County in South Eastern Ontario) and grab a pint while relaxing on one of their Adirondack chairs. And the view of the lake is just a bonus!

Now this is how you summer.



So, enough peachy booze. Let’s get back to peach cupcakes….

There’s not too much you can do to improve a fresh peach pie or cupcake unless, of course, you add bourbon (back to the booze—oops! Hmmm, you’d almost think I was a hardcore drinker reading this post haha).

Like my peach pie, I decided to throw some bourbon into my peach filling and loved how it really took the flavour up a notch. There’s just something about the combination of bourbon and peach that is quite magical. Now if you’re from the south, I’m probably preaching for nothing because you probably only ever eat peaches with a few glugs of bourbon, right? 🙂 (silly question, I know).


I took my favourite vanilla bean cupcake (GF), filled with a spoonful of homemade bourbon peach pie filling and then topped it with a cream cheese buttercream, a fresh peach slice and then drizzled some more filling on top. It’s creamy, boozy PEACH perfection!

If you’re on the peach bandwagon, like me, you’ll lovvvve these cupcakes. I’m pretty sure they will make your Monday better….or any other day of the week, really. But this is a pretty good excuse reason to get your cupcake on…. just sayin’.

The only thing better than peach cupcakes (peach wine, peach cider, peach pie…etc etc) on a hot summer day? Hanging out with a bunch of cute furry friends at the lake. Before I share my peach cupcake recipe and my blogger friends’ links, here are a few pics of puppies and flowers around the lake–just for fun.

Cupcakes AND puppies? There simply isn’t a better way to spend your MONDAY.

Dogs for days! Definitely not a bad day at ‘the office’ 🙂

Want some more cupcake inspiration? Join us for a #CUPCAKEMONDAYS party. Here are a few more cupcake creations I think you’ll love. Click through the links to see the recipes.  And don’t forget to check out hashtag on Instagram for endless cupcake inspiration. You’re gonna love Mondays from now on, we promise!

Chocolate Banana Cupcakes from Itsy Bitsy Kitchen  

Brown Sugar Toffee Cupcakes from Kelly Lynn’s Sweets and Treats

Piñata Cupcakes from A Table Full of Joy

Chocolate Cherry Chip Cupcakes from Love in My Oven

Mojito Cupcakes from Nourish and Fete

Thanks for stopping by and have a great week, everyone!

Dana xo

5 from 2 votes
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Bourbon Peach Cupcakes

Delicious vanilla cupcakes with a bourbon peach filling and topped with a cream cheese buttercream. It's summer in cupcake form!

Ingredients

Ingredients

For the Vanilla Cupcakes

  • 1 ½ cups Gluten-Free flour Packaged or your own mix
  • ¾ cup sugar
  • 1 ½ teaspoons baking powder
  • 1 teaspoon xanthan gum omit if it's in your flour mix
  • ½ teaspoon salt
  • ½ cup butter room temp
  • 2 large eggs room temp
  • ½ cup milk any--cow almond, cashew, coconut etc.
  • 1 Tablespoon vanilla bean extract or reg vanilla

For the Cream Cheese Buttercream

  • 1 cup butter room temp
  • 1 package 8 ounce cream cheese, softened
  • 2 cups powdered sugar or use more if you like your frosting really sweet
  • 1 Teaspoon lemon juice
  • 1 Tablespoon vanilla bean extract or regular vanilla

For the Bourbon Peach Filling

  • 3 fresh peaches chopped
  • 1/4 cup brown sugar
  • 1/4 cup water
  • 1 Tablespoon bourbon
  • 1 Tablespoon salted butter
  • 1/2 teaspoon cinnamon
  • 1 Tablespoon Cornstarch + 2 Tablespoons water
  • 1/2 tablespoon vanilla bean extract or regular vanilla

Instructions

Instructions

For the Bourbon Peach Filling:

  1. In medium saucepan place peaches, water, sugar, bourbon, and cinnamon. Cook over low heat until peaches soften and absorb the liquid.
  2. Whisk together cornstarch and 2 Tablespoons water in a small bowl.Gradually add to the peach mixture, stirring constantly. When mixture thickens, add butter and vanilla. The peach mixture should have a jam texture.
  3. Remove from heat and allow to cool in the fridge until ready to fill cupcakes.

For the Vanilla Cupcakes:

  1. Preheat oven to 350F. Line a cupcake pan with cupcake liners.
  2. In medium bowl add flour mix and whisk well (I always whisk gluten-free flour really well first), then add sugar, baking powder and salt.
  3. Add butter to the flour/sugar mixture and, with a hand mixer, beat on low-speed until thoroughly mixed. It will be crumb-like in texture, similar to coarse sand. Add in the eggs, one at a time, and mix until blended.
  4. Pour in the vanilla and then slowly add milk. Beat on medium for about a minute or so, until batter is fairly smooth (since GF flours don't contain gluten, you don't have to worry too much about over-mixing). If batter's too thick, gradually add an extra couple of teaspoons milk (you probably won't have to add extra milk if you're using reg vanilla extract). Batter should resemble a soft frosting when it comes together.
  5. Fill liners with batter to almost ¾ full. Bake for about 17-20 minutes--but I usually check them in about 15 minutes. When they're slightly golden and a toothpick inserted comes out clean, they're done. Allow them to cool completely.

For the Cream Cheese Frosting:

  1. Using a mixer, beat the butter on high for a minute or two until it's really creamy.
  2. Lower mixer speed and gradually add confectioners sugar. I add about a half cup at a time to gradually incorporate the sugar into the butter (and it's less messy that way, too).
  3. Add cream cheese (yes, after the sugar) and mix only until incorporated and smooth (you don't want to over beat once you've added the cream cheese).
  4. Add lemon juice and vanilla extract and mix until combined. Place in fridge until ready to decorate cupcakes.

To Assemble Cupcakes:

  1. Hallow out the centre of each cupcake. Fill with cooled peach mixture--about a tablespoon per cake (or enough to mostly fill the hole). You can use a pastry bag or a small spoon works quite well, too. Reserve a few spoonfuls of the filling for the top, if desired.
  2. Frost cupcakes and drizzle reserved peach filling on top of each cupcake.
  3. Garnish with a slice of peach, if desired. Enjoy!

Filed Under: Deep South, Food, Food Network, friends, Geeky Pies, Ontario Road Trip, road trip

Fresh Blueberry Pie & Tribute to my Mom

July 21, 2018 by Pies & Prejudice 12 Comments

Blueberry pie. It’s gotta be the ultimate dessert of summer, especially during the height of blueberry season. And it’s even better un-baked because the fresh blueberries completely shine through. It essentially tastes like summer on a plate (the flowers and twisty lattices are optional).


This was my mom’s favourite pie. Which leads me to my next bit of news….my mom passed away unexpectedly last week 🙁

I started writing this post awhile ago to share my favourite blueberry pie recipe but I hadn’t finished it yet as my summer has been off to a busy start, especially with my new market. But in my original post I’d been enjoying reminiscing about how my mom loved blueberry pie, our summers together as a family at the cottage while growing up, and the amazing blueberry pies we used to always get at a bakery on the way to our cottage. But with my mom’s recent passing, this post has suddenly turned into a tribute instead.

There’s nothing like losing both of your parents to make you feel so lost and unrooted. I’ve never felt more alone in my entire life, especially while sitting in my parents’ house (aka my childhood home) going through all their belongings. I was expecting them to walk in the door any minute and catch me going through their stuff. The day after my mom’s passing it suddenly dawned on me: I’m officially an orphan now.

But I’m finding solace and comfort in knowing that I was blessed to have my parents as long as I did (some people aren’t so lucky) and I’ve got so many wonderful memories of them to treasure.

I’m still trying to make sense of it all while my brother and I are cleaning and organizing their paperwork, getting the house ready to sell, cancelling everything and planning the funeral—all whilst grieving and trying to cope with her loss. Through this process, I’m also realizing how much my mom had still been grieving my dad (who had passed away 5 years ago). She kept everything of his and nothing had changed in their house since he’s been gone– it was almost like he was still there. I know grieving takes time and everyone moves at a different pace (and I’m sure one never really gets over the loss of a spouse) but I hadn’t realized how bad it was and that my mom may have been more depressed than she’d let on. While doing some reading on grieving (for my own benefit), I learned that my mom may have been experiencing ‘Complicated Grief‘–which is a prolonged and more intense form of grief that also incorporates depression. If you know someone having trouble getting over the loss of a loved one (especially years down the road), do some research on this. There is tons of great info and resources that may help.

Last week, when my mom hadn’t returned my calls for a couple of days and a worried neighbour called me to tell me her newspapers were piling up, I knew something was very wrong. I called a good friend to come over with me and she suggested (thankfully) that I call the police to do a wellness check.  …

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Filed Under: Food, Food Network, Geeky Pies Tagged With: blueberry pie, family, my pies, pies, Summer

Waterfalls, Hikes & Lemon Strawberry Tart

April 29, 2018 by Pies & Prejudice 8 Comments

Hello, everyone!

I hope you’re enjoying the start of Spring. Or, if you’re in Ontario you may be impatiently waiting for it to start like I am. We even had an ice storm recently—in late-April (!!). Mother Nature, are you drunk? Someone needs to tell her it’s almost May. We did get some warmer weather for a few days last week but we’ve gone back to single digit temps this weekend. Brrr. At least it’s not snowing, so there’s that.

Since we’re skipping Spring this year, I’m now ready for Summer….AKA Strawberry Season. If there’s one fruit that screams summer to me, it’s the lovely strawberry. When I tell someone that I bake pies, the first thing I usually get asked is: ‘What’s your favourite kind of pie?” It’s so hard to choose, but if I was gonna choose my ultimate fave is strawberry balsamic.

But I also love lemon pie (without meringue #thankyouverymuch), especially if it’s combined with strawberries. I made this luscious lemon tart last week (during our Ice Storm–Ugh!) and after just one bite, I forgot all about the nasty weather outside at the time. This pie tastes like summer… on a plate.


A few years ago, I worked at this Italian restaurant and the pastry chef often made this incredible lemon pie with sliced strawberries and a coulis drizzled on top. She was a wonderful baker and really inspired me to start baking. I loved her lemon pie and I would often enjoy a slice with a glass of vino after a busy shift. So when I finally learned how to bake, I came up with my own version of her wonderful lemon tart. Now it’s one of my favourite summer desserts.

So we’ll get to this lemon pie recipe shortly, but first let me tell you a bit about my recent trip. Just scroll down to skip my ramblings if you just want the recipe. But then you’ll miss some cute puppy photos and some awesome waterfalls…just sayin’.

I didn’t get much ‘recreational’ baking in during Easter as I went away for the holiday (and the week following), and I had quite a few pie orders leading up to Easter. A big  thanks to everyone who ordered pies from me for the holiday. I really appreciate the  business. You guys are the best! xo

I did manage to squeeze in one Easter pie before leaving town to share with friends: a Peach Pie with brown butter, maple and cinnamon. I know, it’s not exactly the typical Easter flavour, but the design more than made up for it. Because nothing says “Happy Easter” than Darth Vader with cute bunny ears, right?  


The force is strong with this pie. Won’t you join me on the Dark Side with this yummy pie? I can keep going, but I’ll spare you the endless Darth Vader quotes hehe. Impressive, most impressive. Ok, Ok….I’m done.

So… after visiting family and friends for Easter, Billy and I did a short detour through Upstate, New York before heading home. I’ve been wanting to go to Ithaca for a long time, but somehow this town kept eluding me every time I was on a road trip in the area.

Ithaca is a small town just south of Syracuse and is known for its spectacular gorges and waterfalls. The slogan for the town is clever and quite fun: ‘Ithaca is GORGES!”. It sure is. If you like waterfalls (who doesn’t?), you will love with this town.

Can you believe this waterfall (at Buttermilk Falls State Park) is a 5-minute walk from our hotel on the main drag? Not too shabby at all

We lucked out with the weather on this trip. While the week leading up to Easter was cold and snowy, it warmed up right in time for the holiday weekend.
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Filed Under: Food, Food Network, Geeky Pies, road trip, Road Trips, USA

Carrot Pie with Maple & Cardamon: A Pie that’s Good for your Eyes!

February 7, 2018 by Pies & Prejudice 6 Comments

If you love Pumpkin Pie and its close cousin: the ‘Sweet Potato’ Pie, I think you’ll loooove this yummy Carrot Pie. It’s creamy and lightly-spiced with a touch of cardamon, maple syrup and brown butter. Plus it’s healthy since it’s made with carrots. Which means you can have a couple pieces guilt-free–since your eyesight depends on it and all!

Most people love carrot cake. It’s one of the most popular desserts on any restaurant menu for good reason. But if you ask anyone if they want to try a Carrot Pie, they’ll probably look at you like you have 3 heads. It’s okay for a cake to be made with carrots, so why not a pie? Right?

This Carrot Pie is a bit sweeter than a pumpkin pie, but the key is roasting the carrots for the best flavour. Then you add some spices (cinnamon, cardamon and nutmeg), maple syrup, cream and brown butter–which takes it to the next level (doesn’t brown butter take everything to the next level?). Before serving, I topped each slice with some coconut whip and a light sprinkling of cinnamon & cardamon.

It’s so similar to pumpkin pie that you might be hard-pressed to tell the difference. Some of my friends (aka guinea pigs) didn’t even know it wasn’t pumpkin pie since it looks just like it and has a similar taste. But they knew it was somehow slightly different than their ‘usual’ pumpkin pie.

I first made a Carrot Pie last year when my Aunt Colleen and I were chatting about pies and she told me about all the unique pies she used to eat all the time when she was young (she’s in her 80s!) such as raisin pie, butterscotch pie and carrot pie. Since I’d never even heard of a carrot pie (my dad, who was her brother–loved butterscotch pie), I couldn’t wait to give it a try. Shortly after our pie conversation, I was in a used Bookstore and came across an old cookbook which included a recipe for a carrot pie. I mostly followed the recipe (with a few minor changes) and then brought the pie over to her place so we could share a couple of slices along with a cup of tea.



We really enjoyed it, and we both thought it tasted very similar to pumpkin pie (maybe a wee bit sweeter), but I definitely still preferred the pumpkin.

Just recently, however, I decided to try another Carrot Pie but with a few more additions to the recipes that I’d found in the book and also online (there aren’t too many and they are all fairly similar). It turned out fabulously! Instead of boiling the carrots and mashing them like most of the recipes called for, I decided to roast them. I also added maple syrup, cinnamon and brown butter, and a couple teaspoons of cardamon. In addition to the carrot puree, I added a small scoop of pumpkin to give the filling a bit more texture. But if you don’t have any pureed fresh pumpkin, or can of pumpkin handy,  you can just leave it out. I had some leftover from my pumpkin dog treats and had just wanted to use it up. I was definitely more impressed with this version of a Carrot Pie. So yummy!

I’m sharing this carrot pie recipe today for the #24carrotgoals party– a Carrot Collaboration on Instagram that I’m a part of along with several other fabulous food bloggers & Instagrammers. If you’ve got a few bags of carrots sitting in the fridge and you’re looking to make a few new delicious appetizers, meals, or desserts with carrots (there’s a couple great carrot cake recipes to try—but only after you make my carrot pie, of course! haha) you need to check these out. See the end of this post (below recipe) for the links to my fellow bloggers’ awesome carrot recipes, or search the hashtag #24carrotgoals on IG (or on one of the two links below) for dozens of fabulous carrot recipes. A huge thank you to Rebecca & Ruth of Square Meal Round Table & Annie of What Annie’s Eating for organizing this collaboration and also for including me :D. I can’t wait to check out all the awesome recipes!

I hope you guys get a chance to make this Carrot Pie and please let me know what you think if you do make it. Don’t eat it all at once though, or you may end up with Superman’s X-Ray Vision haha (See! you just knew I had to geek up this post somehow hehe).

Have a wonderful week, everyone!

Dana xo

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Carrot Pie with Maple & Cardamon

A delicious spiced cream pie made with freshly roasted carrots, maple syrup and cardamon

Ingredients

Ingredients

  • 1 partially baked blind-baked Pie shell (homemade or storebought)
  • Carrot Filling
  • 2 cups roasted & pureed carrots roasting isn't necessary but it adds lots of flavour
  • 1/3--1/2 cup fresh or canned pumpkin--(not pie filling_
  • 2 teaspoons cinnamon
  • 1/2 teaspoon fresh nutmeg
  • 1 to 2 teaspoons cardamon depending on how much you like this spice
  • 3/4 cup brown sugar (or coconut sugar)
  • 1/3 cup maple syrup
  • 1 tablespoon cornstarch
  • 2 egg yolks plus 1 egg
  • 3 Tablespoons brown butter or regular butter
  • 1/2 cup full-fat cream or coconut cream
  • 1 cup milk reg, almond, cashew, coconut
  • 1 teaspoons vanilla bean extract
  • pinch of sea salt and black pepper

Instructions

Instructions

  1. Roll out your favourite pie dough and put into a 9" pie plate, or skip if using a store-bought pie crust. If you're making your own crust, after rolling out and placing in pie plate, place in freezer for at least half an hour before baking to reduce likelihood of shrinking. Then blind-bake the crust (without filling, and using pie weights) for about 20-30 minutes at 300F. This will help prevent a soggy bottom. Allow crust to cool completely before filling.

  2. For the best flavour, roast carrots (I use about 8-10 medium large carrots) for the puree. Let cool slightly and then add the carrots to a large saucepan, along with pumpkin (if using), brown sugar, maple syrup, butter, spices and salt & pepper. Mix well and cook for a few minutes over medium heat just to combine.

  3. Add the mix to a blender and mix until fairly smooth. Then add cream, milk, and eggs. At this point, blend very briefly at the lowest speed just to combine the filling. You don't want to over-mix once you add the eggs and cream. Then add cornstarch and give it another quick whirl.
  4. Once the crust is cool, scoop the filling into the crust and place in the oven at 375F for about 10 minutes. Reduce heat to 350F and bake for another 40-50 minutes--or just until the middle is just slightly jiggly. It will cook for a bit longer after it's out of the oven. Cool at room temperature for an hour and then cover and refrigerate....preferably overnight--- but at least for a few hours. Enjoy with some whip cream or coconut whip!

Check out some of these other delicious carrot recipes from my fellow bloggers:

Square Meal Round Table’s Rainbow Carrot and Ricotta Tart

The Cooking of Joy’s Candied Carrot Rose Tart

Better with Biscuits’ Carrot Souffle

This Healthy Table’s Beet and Carrot Galette

Always Eat Dessert’s Carrot Cake Squares with Orange Glaze

Figs & Flour’s Thai Peanut Pizza

Fufu’s Kitchen’s Oven Baked Carrot Fries Drizzled with a Tahini Sauce

Flours in Your Hair’s Carrot Pecan Cookies

Hola Jalapeño’s Roasted Carrots with Chipotle-Honey Butter

Worth Pause’s Paleo Thai Curry Carrot Soup

Something New for Dinner’s Minted Sous Vide Carrots with Balsamic Vinegar and Goat Cheese

What Great Grandma Ate’s Paleo Carrot Mug Cake

More Icing Than Cake’s Spiced Quinoa & Roasted Carrot Salad

Hot Dishing It Out’s Vegan Carrot Whoopie Pies

Confetti Kitchen’s Harissa-Roasted Carrots with Lentils and Yogurt

Easy and Delish’s Carrot Spaghetti

Pie Girl Bakes’ Five Spice Carrot Bundt Cakes with Bourbon Cream Cheese Glaze

Smoothies and Sundaes’ Carrot Cake Sourdough

Zestful Kitchen’s Moroccan Stuffed Portobello Mushrooms

Food by Mars’ Paleo Carrot Walnut Loaf Cake

Cosette’s Kitchen’s Sumac Carrot and Feta Salad

Measuring Cups Optionals’ Carrot Curry Soup

Rezel Kealoha’s Turkish Yogurt Carrot Dip

Pies and Prejudice’s Carrot Pie with Maple & Cardamom

Amanda Skrip’s Rainbow Roasted Carrots with Citrus Fennel + Arugula

Baking The Goods’ Roasted Carrot & Herby Feta Galette

Marianne Cooks’ Carrot and Zucchini Mini Muffins with a Cinnamon Frosting

Rumbly in My Tumbly’s Chai Carrot Pie

Cook Til Delicious’ Mini Carrot Cake

What Annie’s Eating’s Roasted Carrots with Herby Carrot Top Salsa Verde

It’s a Veg World After All’s Zesty Sunflower Carrot Spirals

 

Filed Under: family, Food, Food Network, Geeky Pies, Writing

Spring Road Trip and Maple Blueberry Pie

June 13, 2017 by Pies & Prejudice 10 Comments

Hey guys, how is your spring going so far?

Spring is my (only) favourite season so I reallllly don’t want it zipping along so fast thankyouverymuch. If it were up to me, I’d be more than okay with spring all year-long. Just sayin’…

So in attempt to extend spring, I made this Maple Blueberry Pie. Can’t hurt, right? We just wrapped up our Tulip Festival not too long ago so I thought it’d be fun to add a pretty tulip. You’re probably surprised to see that there is no Pac-Man or a Superhero on this pie, right? (I get that a lot).

(scroll to the recipe below if you don’t want to read my ramblings—WHAT?? That’s crazy talk).

Thank you ALL so much for coming to check out my new blog, all the positive feedback and your messages and comments on my blog and social media. It’s super fantastic. I’m very happy to finally share more recipes with you guys, too (don’t worry, my geek theme is optional). Been a long time coming…

So far it’s been a fabulous Spring so far and, as always, it’s been absolutely gorgeous here in my hometown (Ottawa). Our world-famous Tulip Festival just ended (if you missed my post last spring, read about our tulips here) and I managed to get a few nice pics of the tulips again this year. If you’re coming to Ottawa for a visit, I strongly recommend planning your trip in May. This is thee best time to see the tulips in full bloom, and it’s usually too early for the hot, sticky weather as well (huge bonus!).

One thing is for sure, you’ll love our gorgeous, colourful tulips. The gardens are sure a sight to behold…

This also happens to be my ‘office’ as I also work outdoors. Not too shabby at all, right? #selfemployment #perks

I’ve also done quite a bit of travelling this spring as well…2 road trips already, and it’s not even summer yet (crazy, right?).

In April my guy and I went to Vermont for Maple Fest (post coming soon), and then during the May long weekend we went to Niagara-on-the-lake for the holiday and to also celebrate my birthday. We had a fabulous trip!

Since we haven’t been on a proper road trip since last summer, I knew I couldn’t wait until the Fall to get outta dodge. Desperation really starts to kick in when it’s been almost a month year since I last roadtrip’d (ha ha).

While I don’t travel nearly as much as I used to (hence the new blog theme), my guy’s work closed down for a couple of months (for renovations) this spring so we decided to sneak away for a bit. He figured it was a good time to use his summer vacation while it’s quieter (he still did occasional private parties in the basement). By travelling during this time, he now won’t have to burn any time off during the busy summer season. So we probably won’t be going anywhere ’til early Fall, when we’ll likely head to the East Coast visit his folks.

There is no better place to kick off the first unofficial weekend of Summer (Victoria Day weekend in May) than Niagara-on-the-Lake! This was my 3rd time visiting and it was more stunning than ever. I’m not at all surprised that NOTL is considered ‘The Most Beautiful Town in Canada’.
As soon as you get here, you won’t want to leave…



The town is chock full of tulips, lilacs and every other flower under the sun at this time of year.

I’m a complete lilac addict. It’s actually bordering on a problem because as soon as I come across them, I’ve got my face stuck in the flowers to give them a good sniff. I probably look crazy(er), but I just can’t stop. There has gotta be a LA (Lilacs Anonymous) group for this, right? Probably only runs for the month of May though….haha

And, of course, this is wine country so you could spend all your time going from one vineyard to the other, and sipping a glass of wine on a garden patio in between tours.

Even if you don’t like wine, the scenery alone is worth the visit here



We did a few wine tours, a couple of brewery tours and ate LOADS of amazing food as well.

 

There are also loads of scenic areas for bike rides and nice walks.

I’ll be doing a full recap post on our Niagara adventure soon! If you haven’t been there yet, hopefully I can encourage you to check it out. Just a warning though….this place can be completely addicting (almost as much as chocolate…or lilacs)

We also did the boat trip under Niagara Falls, so you’re guaranteed to see some fun pics in my next post. Let’s just say I would have been LESS soaked if I’ve gone over the falls in the barrel like I was hoping to do (silly rules/by-law restrictions).

BTW, if anyone from the Niagara Falls Tourism Board is reading this, you guys really need to hire Superman to give free rides over the Falls. If that doesn’t boost tourist to the area, I don’t know what else will (um, not that you need any help really….the place has been packed anytime I’ve been there).
The movie Superman (the 2nd one, actually) is one of my favourite flicks, so I may be biased. Anyone else think of Lois and Clark while visiting the Falls?…. or am I just crazy? (um, maybe don’t answer that question).

Here’s a sneak peek into our fun at the Falls. This is right before Billy threw me over the railing (I only wish I were kidding :D).

So…. let’s get down to the most important thing about this post (well, besides Superman)… how about a PIE?

Oh look at that, I’ve combined pie AND superman. Whoops. How did that happen? It’s a bird…it’s a plane…no, it’s a….. BLUEBERRY PIE?



*The Superman logo is optional, but it will definitely win you points with your geek friends (like me! haha).

This is one of my new favourite pies. It’s a baked pie but with added fresh berries on top  after it’s cooled. Throwing on some fresh berries is a little easier if you’re not using a top crust, of course. I usually make fancy pastry shapes or words and place them on top afterward. If you decide to do a top lattice, just throw a few berries around the lattice strips.

I’ve also used a combo of other berries to make this pie. You can just use whatever you like or have on hand. Blueberry and cherries are a fabulous mix and a bit different from the usual combos–that’s what I used in the Superman pie (above). Like most pies, the berries are fairly versatile.
So… let’s get on with our pie baking fun, shall we?

(I’m working on my recipe format, please bear with me! thanks 🙂 

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Maple Blueberry Pie (baked & fresh)

A delicious baked blueberry (or a combo of berries) pie with fresh berries thrown on top for a more 'fresh' taste during off-season. So yummy and versatile, too.

Course Dessert
Prep Time 1 minute
Servings 6
Author Dana, Pies & Prejudice

Ingredients

CRUST

Pie Crust for a single 9" pie (*Double if you want a top crust, lattice or shapes)

  • 1 1/2 cups GF Flour (your own mix, Bob's GF flour, cup4cup etc)
  • 1 teaspoon sugar
  • 1/2 teaspoon salt
  • *pinch of cinnamon (optional but adds a really nice flavour)
  • 1/2 cup cold/frozen butter , grated
  • 1 tablespoon lemon juice or apple cider vinegar
  • 1 egg
  • 2-4 tablespoons very cold water or milk (any)
  • *Egg Wash to brush crust before baking *optional:
  • 1 egg yolk + 1 teaspoon water or milk/cream

For the Filling

  • 6 cups fresh or frozen blueberries (do not thaw if using frozen) or use a mix of different berries
  • 1 small apple , grated (my favourite is Granny Smith or Golden Delicious)
  • 2 teaspoons fresh lemon juice
  • 1/2 cup granulated sugar
  • 1/4 cup brown or coconut sugar (you can use all-- 3/4 cup--coconut sugar if preferred)
  • 3 tablespoons maple syrup
  • 2 teaspoons cinnamon
  • 3 tablespoons tapioca starch/flour (or use cornstarch, if preferred)
  • pinch of sea salt
  • 1/2 tablespoons vanilla bean extract , or regular vanilla extract is fine
  • 3 tablespoons butter , cut into pieces

Instructions

DIRECTIONS

For the Crust (if using storebought or your own, go to the next step)

  1. In large bowl combine the flour, sugar, salt, and cinnamon. Add cold, grated butter and mix lightly until combined. Add in lemon juice or apple cider vinegar and egg and mix together. Gradually add in cold water or milk, about a tablespoon at a time until the mixture looks dough-y and sticks together (I often do it gradually because it's easy to go overboard and then the dough its too wet). Add in a bit more flour if that happen.

    Roll into a flat disc and put in freezer for a bit to let the dough relax and for the butter to get 'cold' again (helps with flakiness) while you prepare the filling.

For the Filling:

  1.  set aside about 1 cup of berries to put on top of pie after it's cooked


  2. Place 2 12 cups blueberries (or half/half if you are doing a combined blueberry/cherry pie) in saucepan over medium heat and cook until the berries half broken down and they become saucy. I use a fork or potato masher to help break them down. The mixture should reduce by approximately a third to a half, usually in about 10 minutes or so. Allow to cool slightly. *While this is not a mandatory step, I always do this because it takes some of the 'water' out of the filling and adds a condensed sauce to the pie filling. Skip this step if you just want to cut time and use all 5 cups in the next step.

  3. Grate apple and squeeze some of the moisture out with a cloth or paper towel.
  4. In a large bowl add the remaining berries 2 1/2 cups (or 5 1/2 cups if skipping the step above), grated apple, lemon juice, sugars, maple syrup, cinnamon, salt, tapioca starch, salt and vanilla. Add your cooked berry filling, if using (from step 1). Set aside.


  5. Roll out pie dough and put into a 9" pie plate. Scoop filling into shell. Scatter the 3 tablespoons of (cold) pieces of butter on top of filling. Place lattice or a full crust on top, if using. I generally bake my shapes/pastry letters separately. Place in freezer for about 15 minutes.
  6. While your pie is chilling, preheat oven to 400F. Remove pie from freezer and brush egg wash along crust sides and top or lattices, if using.

    Bake at 400F for 15-20 minutes then reduce heat to 350F and cook for another 30 minutes or so, or until filling is bubbling and crust is a nice golden brown. I use a pie shield (or tin foil around top crust sides) for the last 1/2 of baking if the crust is getting brown too quickly.

    Allow pie to cool for at least an hour or two, at room temperature. If desired, add some fresh berries to the top of your pie when it has cooled. This adds a nice freshness to your pie. Enjoy!

Recipe Notes

 

 

 

As always, thanks for stopping by lovelies! I’ll be sharing my Niagara adventure and a butterscotch pie on my next post. Stay tuned 😀

Dana xo

Filed Under: family, Food, Food Network, Geeky Pies, Ontario Road Trip, road trip, Road Trips, Writing

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