It’s a crazy summer for us in the Gowan household, but I’m still holding onto my baking time. It sounds crazy, but its kind of like therapy for me. Last weekend, the kids were having a rest time and I was excited to get into the kitchen and try these Blueberry Lemonade Bars.
First let me say, I LOVE lemon bars. Heck, I love anything lemon flavored. Citrus just equals summer for me. These Blueberry Lemonade Bars are the perfect little treat in the summer time, and just the best thing to pack for a summer picnic or potluck dinner. I took this recipe from Smitten Kitchen and put my own spin on it. I swapped out the raspberries for blueberries simply because that is what is in season for us right now and I had a bunch leftover in my fridge.
These bars are really tart and not so sweet. The buttery lemon crust really helps balance out the whole thing. Also, don’t forget a dusting of confectioner’s sugar over the top because that will sweeten them up ever so slightly as well!
Let’s take a quick break from the Christmas cookies and talk pie, shall we? This Bacon Bourbon Pecan Pie is my second collaboration with the awesome folks at Whole Foods in Albany (stay tuned to the end of the post – there’s a giveaway!)
I really love to try new desserts for Christmas. I know everyone has their allegiances to certain pies on Thanksgiving (typically apple and pumpkin), but Christmas is special. It’s a time to try a new dessert, maybe something a little more decadent and this Bacon Bourbon Pecan Pie is a home run!
So this Bacon Bourbon Pecan Pie was born. The family and I stopped into our local Whole Foods the other day to pick up the ingredients and I really love the bulk section. It’s great to be able to buy exactly what you need for this recipe. I also wanted some big, whole pecans to make the design on the top and they had those in bulk took. A huge bonus – they had a 20 percent off beer sale on Saturday so you know we took advantage of that!
This pie is just everything I’m looking for in a holiday dessert. Not too sweet, but really delicious. The bacon cuts through the sweetness of the maple syrup and gives the pie that nice salty bite. I recommend a really high-quality bacon in this. No cheap flimsy bacon so go for some thick cut, center cut strips of bacon. Just make sure to chop them up pretty small (a little bit smaller than the pecans) so that it blends in nicely with the pecan pie.
I used my mom’s pie crust recipe for this pie since it’s shortening based. I wanted something not super rich (an all-butter crust can be), and it compliments the filling.
Read on for the recipe (and click alllll the way to the end for the chance to win a $50 gift card from Whole Foods!)
Good morning, everyone! I went MIA for a few days there. Things got a little crazy at the end of last week, and then Trevor was away hunting for the opening weekend of deer season here in New York so I was flying solo. We had a really fun weekend, but I seriously crashed when Trevor got home Sunday evening.
I’m really looking forward to Thanksgiving and getting to see some of the Gowan side of our family. So there’s going to be quite a few people at the Thanksgiving table this year, and I’m even more excited because there are going to be a ton of kids! Hadley is ready to combust with excitement for how many cousins she’s going to play with!
Today’s recipe is a big family recipe from my side of the family. My mom used to make this Cranberry Nut Bread every year the day before Thanksgiving (that’s when she did all her baking – like the pies, rolls, etc. – were all done ahead of time). We’d eat it every Thanksgiving morning as my mom was cooking in the kitchen. My sisters and I used to just hang out all morning, help out in the kitchen and watch the Macy’s parade. I really do love the traditions about every holiday, and part of Thanksgiving in the Deming household was this bread!
Outside of Thanksgiving, you can definitely make it leading into Christmas as well since its the classic combination of cranberries and orange. I especially like the whole wheat flour in this. It just adds a better texture to it. This recipe does make two loaves. If you don’t want of that, you can cut it in half or freeze the second loaf for another time.
Read on for the recipe.