I have a tendency to overdo it when I travel. I get excited and want to do everything. The more guidebooks and blogs I read, the more plans I make. My friends and family remind me that “You can’t do everything” and I politely ignore their advice. This was the case during my last trip
Peanut Butter Pretzel Pie
Every time I travel abroad for extended periods of time, I find myself craving certain foods that are mainstays of my diet back home. When I spent a summer in Asia, I craved Chipotle, fresh salads, and Cracker Barrel (my guilty pleasure). When studying in France, I craved Asian and spicy foods and, yet again,
Tips for Better Baking: Bake Pies on a Baking Sheet (#35)
It’s always a good idea to bake pies on a baking sheet. Not only does it make it easier to get the pies in and out of the oven, but a sheet pan will catch any filling that bubbles over. It’s much easier to clean a foil lined baking sheet than the bottom of your
Blueberry Peach Pie
Last Thursday evening I taught my first cooking class called “It’s All About the Pie Crust” at Cooks’Wares in Mongtomery, Ohio. I was nervous in the days leading up the the class. Having never taught a cooking class before, I was not sure what to expect. I feared losing track of time, worried about forgetting ingredients, and
Strawberry Buttermilk Chess Pie
Can I go on a rant for a moment? I have some issues with current dessert trends that I need to get off my chest. Outrageous desserts have never appealed much to me but when I recently noticed recipes popping up for something called ‘slutty brownies’ it pushed me over the edge. There are several variations for slutty
Apricot Galette
My first restaurant job was making sandwiches and salads at a small cafe that served healthy, seasonal and really delicious food. A few times a week the pastry chefs from the main restaurant would deliver baked goods to fill the large pastry case at the front of the cafe. While making sandwiches and salads wasn’t
All Butter Pie Crust – Part 2: How to Roll Out Pie Dough
Last week I shared (nearly) everything I know about mixing pie dough for an all butter pie crust and now it’s time to talk about the next step – how to roll out pie dough. There is one overarching theme in every aspect of pie baking: the importance of practice. The best way to learn how to roll
All Butter Pie Crust – Part 1: Mixing the Dough
My absolute favorite thing to bake is pie crust. I’ve always had a love for pie, but making pie dough did not come easily for me. I can remember several Thanksgiving and Christmas pie baking attempts that resulted in burnt edges, crusts slumped and shrunk in the pan, a broken food processor, a major burn on my
Hong Kong Egg Tarts
A few weeks ago I shared an interview with one of my best friends, Jess Chen. In that interview, Jess shared memories from her childhood in Taiwan and her post-grad life living in nearly every major city in the United States. Be sure to check out the interview here: The Hungry Traveler Interview with Jess Chen.
Graham Cracker Crust
Here’s an easy recipe for making a graham cracker crust. While you can buy these in the store, it’s easy and much more delicious if you make it yourself. There really is no reason not to as all you need to do is melt some butter and stir it together with graham cracker crumbs, sugar, and cinnamon.