Rustic Pies: my new cookbook!

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I’m so excited to announce a new project I’ve been working on this fall: my Rustic Pies cookbook with easy to follow instructions. As always, I enjoyed designing these recipes. I would love the support if you decide to get a Kindle copy for yourself, (you don’t need to have a Kindle or Kindle account to purchase and use this.) Also feel free to share the link with friends and family for this upcoming Thanksgiving season!

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It includes one basic and simple pie crust recipe and then five delicious fall pies, from Carrot Cheesecake Pie to Walnut and Chocolate Pie!

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And I’m so excited that it made it to the #1 bestseller list for short Food and Wine Reads!


Project announcement, coming soon!!

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There are lots of things going on and being created around my place!

My latest project will be announced in a few days! Stay tuned.

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Hint: it’s something fall themed and perfect for Thanksgiving this year! I can’t wait to share it with you all!

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Rustic White Cheddar and Rosemary Biscuits

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This is the perfect rustic biscuit for the fall. Rosemary is at it’s peek right now before the frost, and there is nothing better than this aromatic herb paired with extra sharp cheese, a good quality Vermont cheddar is recommended, such as Cabot.

2 cups flour

4 teaspoons baking powder

3 tablespoons sugar

1/2 teaspoon salt

1/2 teaspoon cream of tarter

1 tablespoons fresh rosemary, chopped

1/2 cup cold butter, chopped

1 cup roughly chopped sharp white cheddar

3/4 cup whole milk

Preheat oven to 450 degrees. Line a baking sheet with parchment paper.

In a large bowl stir together the flour, baking powder, sugar, salt, cream of tarter and chopped rosemary.

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Cut the butter into the dry mixture or you can blend it in with your hands (I know, using hands for “cutting the butter in” isn’t typically recommended, but it works for me!)

Make sure the cheddar cheese is chopped into smallish pieces, about 1/8″ to 1/4″ and stir into the butter/flour mixture.

Pour milk into the bowl and stir just into everything is combined. Don’t over mix this. Put a little bit of flour on the counter and place your dough on the counter. Pat out to 3/4″ and cut into 2 3/4″ rounds.

Place on cookie sheet with parchment on it and place biscuits close together. This is a well known method to keep biscuits from drying out. Bake in a 450 degree oven for 12 minutes until golden brown.

Cool on wire rack and enjoy!

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Chewy Molasses Chocolate Chip Cookies

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I’ve made this recipe for several years and I’m so happy with the results every time. I know molasses isn’t something people think of adding to a chocolate chip cookie, but it’s the perfect ingredient, making it chewy, soft, and perfect for fall.

Another favorite about this recipe is that it does not require refrigeration of the dough before baking so if you’re feeling impatient for a chewy cookie, the wait isn’t too long with this one. 😀 Enjoy friends!

2 1/2 cup flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

2 teaspoons cinnamon

10 tablespoons butter, softened

1/2 cup sugar

1/2 cup brown sugar

1 egg

1 egg yolk

1/4 cup molasses

1 teaspoon vanilla

1 1/2 cups chocolate chips

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Preheat oven to 350 degrees.

Prepare cookie sheet pans with parchment paper.

In a mixing bowl cream together the butter, sugar and brown sugar. Once creamy add the molasses, egg, egg yolk and vanilla.

Mix together the dry ingredients together and then add to the top of the creamed butter mixture and stire together. Before it’s completely stirred add the chocolate and finish the stirring process.

Shape each cookie into 2 tablespoon balls and roll in small bowl filled with some granulated sugar. Place on pan making sure there is about an inch between cookies. Place in oven and cook for 12 minutes!

Let cool on a wire rack.

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Nut-Free Basil Pesto

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My family planted a large garden when I was growing up and the herb garden was my place to take care of. So making lots and lots of basil pesto was something I made almost every summer. After awhile of making big batches of pesto, the price of pine nuts starts to add up, so I started using walnuts and that worked but then I also discovered pinto beans are very yummy and make a very creamy pesto, not to mention way less expensive! It is also a great option for those you have nut allergies and sensitivities.

I also freeze most of my pesto so that I can use it any time of the year (see directions below on how I do that.)

2 cups fresh basil leaves, packed

1/2 cup grated parmesan cheese

1/2 cup good quality olive oil

1/3 cup cooked and cooled pinto beans

4 cloves garlic, cut in half

Salt and pepper to taste

Place all ingredients into a food processor. Pulse a few times and then scrape sides of processor to make sure leaves aren’t sticking to the sides. Turn it on again and let it pulverize until everything is well combined. Add salt and pepper to taste and more olive oil if desired.

Store in the refrigerator for a few days or spoon into ice cube trays and place into the freezer. Once they’re fully frozen take out and put into a ziplock bag. These pesto cubes will last in the freezer for several months. I love to use them in the winter and add them to pastas or soups etc. So easy and it adds a fresh touch to those long winter months.

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Utah Views and Sunshine

“You’re braver than you believe, stronger than you seem, and smarter than you think.”– Christopher Robin

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Cilantro Chimichurri

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Originating in Uruguay and Argentina, Chimichurri is a loose oil and vinegar based sauce with most commonly parsley and maybe some cilantro. I like to use all cilantro in this non-traditional recipe. Spooned on top of meats such as steaks and grilled chicken, this sauce is so refreshing and simple to make for summer nights.

I always shop at Aldi and get their 69 cent bundle of cilantro for this. It’s so perfect and inexpensive.

Ingredients:

1 large bouquet of cilantro

4 garlic cloves

2 teaspoons dried oregano

3 tablespoons vinegar

1/2 teaspoon salt

1/2 teaspoon red dried pepper flakes

1/3 cup olive oil

Directions:

Place all ingredients into a food processor and make sure it is all combined and cilantro is well processed.

This is perfect to use right away or you can let it sit in the fridge for a few hours or overnight to let the flavors blend.

Use liberally on top of steak or chicken and enjoy!

Yummy with a Caprese salad on the side as well!


The Best Dill Pickle Hummus

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I recently discovered Trader Joe’s Dill Pickle Hummus and it immediately became a favorite. And anyone who knows me well, knows I LOVE dill pickles! We decided to make our own and it turned out so well. Hope you enjoy! They’re the best with Trader Joe’s Organic Corn Chip Dippers.

2 cans of chickpeas, drained

1 cup chopped dill pickles

1/2 cup tahini

1/4 cup olive oil

1/2 cup pickle juice

4 cloves garlic

salt and pepper to taste

pinch of crushed red pepper

In a food processor pour in all of the ingredients. Place the top on and have it on for a few minutes until it is fully emulsified. Taste test to see if it needs more salt or pepper.

Pour into bowl and enjoy!!

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Sweet and Spicy Cornbread

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During our road trip last month we purchased a Lodge Cast Iron skillet for our camping nights. I absolutely loved sautéing vegetables and adding sausages to it for a yummy meal over the fire. With my renewed love for cooking in cast iron, I decided to make a soft and scrumptious cornbread in it creating the perfect addition to barbecues at home!

So here we go, this recipe is one of the best cornbreads I’ve ever had. If you don’t like spice omit the cayenne.

1 tablespoon butter

1 cup flour

3/4 cup cornmeal

1/2 teaspoon salt

1/2 teaspoon baking soda

1 teaspoon baking powder

1/4 teaspoon paprika

1/8 teaspoon cayenne or less

1/2 cup oil

1 cup milk

1 teaspoon vinegar

1/2 cup sugar

2 eggs

Place 1 tablespoon of butter in cast iron skillet and place in oven while oven is preheating to 375 degrees.

In a large bowl, whisk until combined the oil, milk, vinegar, sugar, and eggs. Then add all dry ingredients and whisk it together until it has no clumps of flour, but making sure to not over stir.

Carefully take out skillet and pour batter into the melted butter. Place back into oven and bake for 28-30 minutes or until toothpick comes out clean.

Take out and let cool or enjoy hot! Enjoy!

If you’re used to dry cornbreads you will be pleasantly surprised with this one!

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