Aug 3, 2014

And then there was PIE….

Posted By: Terri
Category: Fashionable Food/Recipes


What did you so this weekend? I made pie. Yep-you heard me PIE. I have been meaning to master this pie making thing for quite sometime but THIS was the weekend when I finally decided to tackle this pie crust and filling “bucket list” goal. Who cares that it was hotter than heck and the AC went on the fritz-who cares if I had a single fan blowing at high speed in the kitchen I was set to make the perfect pie. After much sourcing via cookbooks, internet and of course Pinterest I settled on using a combo of two cooks recipes.-the crust is from the most delightful blogger-Joy the Baker

For the Crust:

2 1/2 cup all-purpose flour

2 tablespoons sugar

3/4 teaspoon salt

1 cup (2 sticks) unsalted butter, cold, cut into cubes

5 tablespoons plus 2 teaspoons ice cold water

1 teaspoon apple cider vinegar

In a food processor combine the flour, sugar and salt (pulse a few times until mixed together) then add butter that has been cut into small squares and pulse again until mixture begins to look like small pebbles. Now here’s the clincher-Joy advises to use 1 tsp. of Apple Cider Vinegar-(I’m telling you the girl is genius-because it really does make your crust flakey). Mix vinegar with the cold water and then pour into processor. Pulse again until mixture starts to ball up. Remove from processor and roll into two balls. Chill for one hour and then roll out on a floured surface 2 circles approximately 12 inches across. Lay first piece on bottom of pie pan and use second to put on top of blueberry after gently adding in pan.

 (and the filing from Ina Garten’s Perfect Blueberry Pie recipe. 

4 cups (20 ounces) fresh blueberries, washed and dried
½ cup sugar, plus extra for sprinkling
½ cup all-purpose flour
1 teaspoon grated lemon zest
¼ cup freshly squeezed lemon juice
1 tablespoon Cassis liqueur  ***(I didn’t have any in the house but the pie was delish without it. )
1 egg beaten with 1 tablespoon milk or cream, as egg wash

 Preheat the oven to 400 degrees. Line a sheet pan with parchment paper.

Place the blueberries, ½ cup of sugar, the flour, lemon zest, lemon juice, and Cassis in a large bowl and combine them well.

Carefully ease one pie crust into a 9-inch pie plate, making sure not to stretch the dough at all, or it will shrink as the pie bakes. With a sharp knife, cut the excess dough off at the edge of the pie plate. Spoon the blueberry mixture into the pie shell, scraping the bowl with a rubber spatula to be sure you have all the juices.

Brush the edge of the crust with the egg wash. Carefully lay the second crust on top, again easing – not stretching – it onto the pie. Cut the excess dough off at the edge of the pie plate. Press the two edges together with a dinner fork. Brush the top with the egg wash, cut three slits for steam to escape, and sprinkle with sugar.

 Bake for 45 minutes at 400 degrees on middle rack  until  top of pie is light golden brown (P.S. about  the 25 minute mark I put foil around the sides as not to burn them)

 I don’t know if it was beginners luck or the Pie God’s looking down on me and giving me a hand but the pie turned out perfect.

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Jul 31, 2014

One Cute Cookie Jar Bar…

Posted By: Terri
Category: Fashionable Food/Recipes

The idea of a BAR is always welcome at any party but if it’s a cookie jar bar filled with yummy sweet treats…all the better!

Image courtesy of the Ruffled

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Apr 4, 2014

Saturday Morning Strawberry Crepes-YUM!

Posted By: Terri
Category: Fashionable Food/Recipes

One question.. Are you hungry now? I thought so!

 Why not whip up a batch this weekend.

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Mar 23, 2014

Cookie Jar Bar…

Posted By: Terri
Category: Fashionable Food/Recipes

One SWEET idea for your next party… A Cookie Jar Bar


Image courtesy of Ruffled

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Feb 2, 2014

Mother “Nature” is amazing….

Posted By: Terri
Category: Fashionable Food/Recipes

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Jan 30, 2014

Superbowl Sunday…Meat Match up!

Posted By: Terri
Category: Fashionable Food/Recipes

The Super Bowl is only days away and I  just had to repost this image from Facebook. I don’t know who was the genius behind the mountain of meat and snack tray but I must say… it is quite impressive!

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Jan 28, 2014

Tuesday’s Treat

Posted By: Terri
Category: Fashionable Food/Recipes

It’s very cold in many parts of the country and I thought what better way to start the day than with a little treat for you to make while locked indoors. Please don’t hate me that this isn’t gluten free, dairy free, low cal and vegan. It’s yummy and easy peasy to whip up-in fact I refer to it as my one bowl wonder because you can mix it up in one bowl and  have the quickest clean up ever. My husby and friends LOVE this bread and yours will too. Enjoy!

Stirring in the sour cream-how bad can it be!


One Bowl Wonder


Double Chocolate Banana Bread


1 stick butter (softened at room temp)

½ cup sugar

2 eggs

2 large ripened bananas (mashed)

1 tsp vanilla

1 cup flour

1 tsp. baking soda

2 Tablespoons cocoa powder

½ cup sour cream

1 cup mini chocolate chips

Optional ½ cup walnuts


*Pre Heat oven to  degree 350 degrees

Cream together: butter and sugar. Stir in eggs, vanilla, bananas and sour cream until completely mixed together. . Add in flour, baking soda and cocoa powder. After mixture is well blended add in chocolate chips and nuts (if desired). *Pour batter into a loaf pan prepped with non-stick cooking spray. Bake for approx. 1 hour or until toothpick comes out clean when put into the middle of the loaf. Let cool for at least an hour on a wire rack. 

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Jun 19, 2013

Today’s Treat

Posted By: Terri
Category: Fashionable Food/Recipes

Easy peesy treat-insert a popsicle stick into a  slice of watermelon and  and whah-lah perfect presentation and cooling sensation for those hot summer days ahead…


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Feb 8, 2013

Chocolate Raspberry Hearts…

Posted By: Terri
Category: Fashionable Food/Recipes

Chocolate Raspberry Hearts.


1 can (8 oz) Pillsbury® Crescent Recipe Creations® refrigerated seamless dough sheet

 1/3 cup hazelnut spread with cocoa

 24 raspberries

 2 tablespoons dark chocolate chips

 1 egg, beaten

 1 tablespoon powdered sugar


Easy step by step

Step One

Heat oven to 375°F. Line large cookie sheet with cooking parchment paper.

Step 2

 Unroll dough sheet; cut into 8 squares. Place squares on cookie sheet.

Step  3

Spoon 2 teaspoons of the hazelnut spread onto 1 side of each square. Top each with 3 raspberries and 4 chocolate chips. Fold dough over filling; press edges to seal. Form each into heart shape as shown by pressing indentation in center to form top of heart while rounding sides of heart with hands. Brush with egg.

Step  4

Bake 13 to 17 minutes or until hearts are golden brown.

 Step 5

 In small microwavable bowl, mix remaining 1 tablespoon hazelnut spread and remaining 1 tablespoon chocolate chips. Microwave uncovered on High 45 to 60 seconds or until mixture can be stirred smooth. Spoon into resealable food-storage plastic bag. Seal bag; cut off tiny corner of bag. Sprinkle hearts with powdered sugar. Squeeze bag to drizzle each with chocolate mixture.

Recipe courtesy of


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Oct 23, 2012

Tuesday’s Treat

Posted By: Terri
Category: Fashionable Food/Recipes

What’s a Glamour Girl to make when she’s short on time but needs a fabulous desert?

Answer: Flourless Chocolate cake-Fast,easy and so delish!


4 ounces fine-quality bittersweet chocolate (not unsweetened) 

1 stick (1/2 cup) unsalted butter

3/4 cup sugar

3 large eggs

1/2 cup unsweetened cocoa powder plus additional for sprinkling  


Preheat oven to 375°F and butter an 8-inch round baking pan. Line bottom with a round of wax paper and butter paper.  

Chop chocolate into small pieces. In a double boiler or metal bowl set over a saucepan of barely simmering water melt chocolate with butter, stirring, until smooth.

  Remove top of double boiler or bowl from heat and whisk sugar into chocolate mixture.

Add eggs and whisk well. Sift 1/2 cup cocoa powder over chocolate mixture and whisk until just combined.

Pour batter into pan and bake in middle of oven 25 minutes, or until top has formed a thin crust.

 Cool cake in pan on a rack 5 minutes and invert onto a serving plate.


Dust cake with additional cocoa powder and serve with vanilla ice cream or sorbet if desired. (Cake keeps, after being cooled completely, in an airtight container, 1 week.) 

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