Rustic Pear Pie

This beautiful pie I actually entered in a pear contest. Although I didn't win the contest, I did receive a beautiful gift basket :)

It is one of my kids favorite desserts. We scoop vanilla bean ice cream on top, within minutes it's devoured. It is heavenly, and will be for your family I am sure. 

 What's nice about this pie is you can use whatever fruit you like. I follow the same exact steps when I make it with apples. Just substitute the pears with apples instead. I do apologize I don't have step by step pictures. The directions are pretty simple.

 

Ingredients:

Dough

2 Cups all purpose flour

2/3 Cup cold shortening

3 Tbsp. cold water

½ tsp. salt

1 Egg for egg wash

1 Tbsp. sugar for sprinkling

Pie Filling

3 USA, Bosc Pears (about 1 lb.) pealed, cored and medium diced

Juice of ½ a lemon

4 Tbsp. butter

½ tsp. orange zest

½ Cup brown sugar

2 tsp. orange liquor

1 Cup heavy cream

Creamy Pear Sauce

2 Cups water

2 USA Bartlett Pears, pealed, cored and diced

1/3 Cup brown sugar

¼ Cup heavy cream

 

Directions:

Dough:

1. Start by making the dough. In a food processor pulse all the ingredients, till well combined.
2. Remove and roll out on lightly floured flat surface.
3. Roll dough out enough to form four round 5-6 inch circles. 
4. Place on parchment paper and in the cooler for at least 20 minutes.

Pie Filling:

1. Peal, core and cut pears in medium cubes. Place in a bowl with juice of ½ a lemon.
2. Heat sauce pan on stove. Add the butter and melt.
3. When butter is melted add the pears. Caramelize the pears in butter, for about 3 minutes.
4. Add the brown sugar and orange zest. Mix till sugar has melted into the pears.
5. Add cream and let cook till the sauce begins to thicken for about 3 minutes.
6. Remove from heat add the liquor and set aside to cool.
7. In meantime make the Pear Sauce.

Pear Sauce:

1. Combine all ingredients except cream on stove bring to boil, until the pears are cooked all the way through.
2. Remove and place in a deep bowl or food processor.
3. Add the cream and puree.

 

Assemble the pie:

1. Drain the pears from the caramel sauce. Be sure to reserve the sauce, and set aside.
2.  On a cookie sheet place parchment paper, lightly sprayed with cooking spray.
3. Place the pie discs onto the cookies sheet.
4. Divide the pear mixture among the four pie discs. Make sure to leave 1 ½ inches visible edge.
5. Fold the edges of the pie on the pears. Over lap the pie edges to create an attractive appearance.
6. Brush egg wash on the pie, and sprinkle with sugar.
7. Bake at 400 degree oven for about 20 minutes or the pie is golden brown.
8. Let cool.
9. Place the pie on a dish. Pour reserved caramel sauce into each pie. Place the pear sauce along with a scoop of whipped cream.
10. Enjoy, and be you!

Quinoa Salad

        

 Quinoa is a great grain. This super grain is packed with nutrients, high in fiber, gluten free, cholesterol free and a great source of protein. 
I am a fan of versatile ingredients, and quinoa is very versatile. It works with both sweet and savory ingredients, acting as a sponge absorbing whatever flavor you give it or surrounds it. 

Try replacing rice with quinoa, it won't disappoint. It is a staple in my pantry. Cook it, store it in the fridge, add it to or with any meal!

Quinoa Salad Ingredients:

3 Cups cooked Quinoa
1/2 Cup Olive Oil
Juice of 1 Lemon
1 tsp. Salt
1/2 tsp. Pepper
1/2 Red Onion, finely chopped
2 Green Scallions, finely chopped
1/2 Cup each canned Red & White Kidney Beans
1/2 Cup canned Garbanzo Chickpeas
1/3 Cup Cranberries
1/2 Cup slithered Almonds

Direction:
In a large bowl combine olive oil and lemon juice whisk until emulsified. Add S/P, onions and scallions continue to whisk. Toss the quinoa coat with the vinaigrette and add remaining ingredients and combine.

If you follow my blog, you know that I make recipes that are about "YOU". Allowing you to add the ingredients that you like, and making them your own. I like recipes that you can't screw up!
Salads are a good start. Feel free to add, replace whatever you like.
I am in love with this grain and particularly this salad, and I am sure you will be too. Enjoy, and be you!

French Toast

French toast is incredibly easy. There is no way anyone can mess this up! Even if you did, it would still taste delicious. I make this with whatever bread I have. I like brioche myself, however Texas toast is perfect for this and challah is fantastic too. For this particular recipe I used challah. I also like to use a bit more cinnamon when I use this bread because of its eggy flavor. 

Heavy cream is my favorite here. It gives it more of a custardy texture...but then again coconut milk is delicious!

So you see, you can't mess this up! Go for it!!!

Ingredients 

6-8 Slices Brioche or Challah bread

3 Eggs

1/2 cup Heavy Cream or Milk

1 Tbsp. Sugar

1 tsp. Vanilla

1 tsp. Cinnamon

1/4 Tsp. Salt 

Whisk all ingredients, except for bread in a large bowl. 

Soak the toast in the egg mixture for about 2 minutes on each side. 

I use my panini, but you can use a hot skillet with 2 Tbsp. Oil. Cook each side for about 2 minutes to get a golden brown color. 

Flip over to the other side and cook additional 2 minutes. 

Lay them on a sheet pan and cook for 10 minutes in a preheated 350F degree oven. 

Plate and serve with whatever your heart desires. So much to top your french toast with. Fruits, whip cream, maple syrup, powder sugar, fruit coulis, so much you can do. Be creative and use what you have.  

Enjoy;)!

Deep Fried Nutella Sandwich

This is a fried sandwich. No, not very healthy but sometimes I just want to eat my feelings.

This batter used here is my favorite! I use it ar the restaurant when I want to deep fry foods, and now I'm sharing it with you.

If you are deep frying savory foods just skip on the sugar and vanilla. Use it to fry cookies, cake, peanut butter sandwiches. Your choices are endless. 

Ingredients:

6 Slices Texas toast or any stale bread on hand 

Nutella (any spread of choice)

Batter:

1 Cup Flour

1/2 Cup Corn Starch

1 Tbsp. Sugar

1/2 tsp. Salt

3/4 Cup Milk

1/3 Cup Water

1/2 tsp. Vanilla

Spread chocolate spread on your sandwich. I've done this with strawberries, and peanut bitter and bananas...fill with what you want to eat, or what you've got!

Whisk all the batter ingredients together in a large bowl. 

Dip the sandwich in the batter and drop in hot frying oil. Make sure to flip. Cook when the sandwich starts to puff up and forms a golden color. Approximately 1-2 minutes on each side. 

When it's cooked on both sides remove from frying and drain on cookie sheet. 

Serve with your favorite topping. 

Chocolate Peanut Butter Oatmeal Bars

Ok, so I go to this bakery that makes these amazing chocolate peanut butter bars. Sucks that I have to drive 18 miles for $5.00 slice!!! I know, I know :/. but they are mighty delicious.
 My daughter say, "Mommy, I don't know why you drive an hour for something you can make yourself, you're a pastry chef!", and she is so very right.
So I got to work. I have to say after making these in the comfort of my own home instead of traveling, I could have saved some damn money!

I am a chocoholic! These are extremely decadent. I must worn you, milk is a must in this situation. Do not, and I mean do not forget the milk!!!
Now that I've warned you, let's get started. *(Please read through my recipe before you start. I always have hints and notes that can be beneficial.)

Chocolate Peanut Butter Oatmeal Bars

  Ingredients

• 2 cup old fashioned oats
• 1 cup all-purpose flour
• 1 cup whole wheat pastry flour or whole wheat flour
• 1/2 cup chopped salted peanuts
• 1 cup brown sugar
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup oil
• 2 eggs
• 1 tablespoon vanilla
• 1 ½ cups dark chocolate
• 2 Tbsp. peanut butter (or almond butter...whatever butter)

Directions:

1. Preheat the oven to 350 degrees.

2. Line 8 by 11.5 baking dish with parchment paper. I use this size for almost all my bars. If you don't have and 8 by 11.5 Feel free to use a 9 by 13 or 8 by 8. That changes the thickness, but still delicious.

3. In stand mixer, add the oatmeal, flours, peanuts, brown sugar, baking soda, salt, oil, eggs and vanilla and beat until combined and the dough holds together. Mix in ½ cup of the chocolate.

4. Turn approximately ¾ of batter into prepared pan, and lightly press down.

5. Make the chocolate by melting 1 cup chocolate in microwave for about 1 min. Stir, and add peanut butter. 

 

 

 

 

 

 

 

 

 

 

 

 

6. Pour the melted chocolate and peanut butter mixture on top of the pressed dough. Spread out with spatula. Doesn't have to be perfect. 

7. Crumble the remaining dough on top of the chocolate. It's ok if some of the chocolate is visible.

 

7.Bake 20-25 minutes. Do not over bake, just until you achieve golden edges. Let cool completely! I know this step is the hardest, but they are so much better at room temperature, and even better the next day. If you still have any left till then? Enjoy!