Fresh Blueberry Pie

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Sometimes, all I ever want is dessert for dinner. And that folks, is what I did tonight. I had a late lunch around 3:30. Usually, I eat at around 11:30 but that is the time my dentist appointment got over with and you aren’t supposed to eat anything for an hour or until the numbing wears off. After the numbing wore off my tooth was in utter pain and I didn’t feel like eating anything at all besides a piece a cake. Going to the dentist is never any fun.

What is it called when you eat lunch between Lunch and Dinner anyway? Is there a word for that?

The heat index was 98 degrees yesterday, and I was cooking this pie in my oven for almost an hour. Yes, I am a crazy person heating up my house and I don’t care either cause my air conditioner was on. The weather yesterday was so weird.  I was outside in my backyard looking at the crazy purple clouds that almost matched this blueberry pie, before the storm and it was so calm. All the sudden it felt like a hurricane had come through and then the storm hit. Storms are pretty depressing here.

This pie gets better as it sits the next day. The first day, I tried it, I thought the blueberries weren’t sweat enough but after a day sitting the pie got better.

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Fresh Blueberry Pie
  • 4 cups 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
  • 2 Perfect Pie Crusts
  • 1 egg beaten with 1 tablespoon milk or cream, for egg wash
  1. Preheat the oven to 400 degrees F. Line a sheet pan with parchment paper.
  2. Mix the blueberries, the ½ cup of sugar, the flour, lemon zest, lemon juice, and cassis in a large bowl. 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.
  3. 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 crust with the eggs wash, cut three slits for steam to escape, and sprinkle with sugar.
  4. Place the pie on the prepared sheet pan and bake in the middle of the oven for 45 to 50 minutes, until the filling is very bubbly and the crust is nicely browned. Allow to cool and serve warm or at room temperature.

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Perfect Pie Crust Ina Garten

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Ladies and Gentleman, this is my new favorite pie crust recipe and will be my go to pie crust recipe from now on. It comes from  none other than Ina Garten, my favorite Food Network Chef.  Her new cook book comes out in September and Food Network has been showing her new shows on Sunday mornings. I even made her Blueberry pie tonight and had a piece of that before dinner. Dessert always comes first.

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If you have a food processor, pie crust is  super easy to make. If you don’t own a food processor you can use one of those pastry cutters and your hands to form the dough. The only thing I changed about this recipe was leave out the Crisco that the recipe called for. I have made this recipe before with just the butter, and add more water until the dough the forms a ball in the food processor. Now that I’m good at making pie crust, I can focus on pie fillings like a quiche.

Perfect Pie Crust Ina Garten
  • 12 tablespoons (1½ sticks) very cold unsalted butter
  • 3 cups all-purpose flour
  • 1 tablespoon sugar
  • 1 teaspoon kosher salt
  • ⅓ cup very cold vegetable shortening, such as Crisco
  • ½ cup ice water
  1. Cut the butter in ½-inch dice and return it to the refrigerator while you prepare the flour mixture. Place the flour, sugar, and salt in the bowl of a food processor fitted with a steel blade and pulse a few times to mix. Add the butter and shortening. Pulse 8 to 12 times, until the butter is the size of peas. With the machine running, pour the ice water down the feed tube and pulse the machine until the dough begins to form a ball. Dump out onto a floured board and roll into a ball. Wrap in plastic wrap and refrigerate for 30 minutes.
  2. Cut the dough in half. Roll each piece on a well-floured board into a circle at least 1 inch larger than the pie pan, rolling from the center to the edge, turning and flouring the dough so it doesnt stick to the board. (You should see bits of butter in the dough.) Fold the dough in half, ease it into the pie pan without stretching at all, and unfold to fit the pan. With a small sharp paring knife, cut the dough 1 inch larger around than the pan. Fold the edge under and crimp the edge with either your fingers or the tines of a fork.

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Whole Wheat & Peanut Butter Dog Biscuits – Ina Garten

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Your dogs will love these Whole Wheat & Peanut Butter Dog Biscuits from Ina Garten. They’re just like making cookies for humans, except for dogs instead.

I have two dogs and this post is about them. Both have two very different personalities.

Colin is a Bishon and is very hyper. His tail is always wagging and he’s always getting into food on the table. He’ll look for food whenever he comes back inside to see if I’ve left any on the one of the tables in the dining room.

Jerry Lee is a Lhasa Apso and  is a little bit more shy. He doesn’t like other dogs much but he really likes Colin. When those two are separated they go through withdrawal of each other. They can never be apart, because one of them would be depressed for the rest of their doggy lives. Jerry and Colin were both rescued from a puppy mill and Jerry spent more time there so he’s more timid around people. He has to check things out first before he tries anything like these dog biscuits. He brought it back to the couch and sniffed it for awhile before he started chewing on it. He’s always by my side too so it’s like I have a second shadow.

This is one recipe I couldn’t really test myself, because I’m not into eating dog food. The ingredients were all edible though and my dogs really liked them. If you’re in to eating dog food and dog treats by all means make these for yourself and just go for it. Just kidding.

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Whole Wheat & Peanut Butter Dog Biscuits
  • 1½ cups stone-ground whole-wheat flour
  • 1 cup all-purpose flour
  • ½ cup powdered or dry milk
  • ½ cup quick-cooking oatmeal (not instant), plus extra for sprinkling
  • ½ cup smooth peanut butter
  • 2 tablespoons toasted wheat germ
  • 1 extra-large egg, lightly beaten
  • 1 egg beaten with 1 tablespoon water, for egg wash
  1. Preheat the oven to 325 degrees F. Line a sheet pan with parchment paper.
  2. In the bowl of an electric mixer fitted with the paddle attachment, combine the two flours, the powdered milk, oatmeal, peanut butter and wheat germ. With the mixer on low speed, add the extra-large egg and 1 cup of water and mix just until it forms a slightly sticky ball.
  3. Dump the dough out on a well-floured board (I use all-purpose flour) and knead it into a ball. Roll the dough out ½-inch thick. Dip a cookie cutter in flour and cut out dog bone shapes. Collect the scraps, knead lightly, roll out again and cut more dog biscuits.
  4. Place the biscuits on the prepared sheet pan and brush with the egg wash. Sprinkle with oatmeal and bake for 1 hour, until completely hard. Cool and toss.


Ina Garten’s Garlic Roasted Potatoes

Ina Garten's Garlic Roasted Potatoes

Do you want the perfect roasted potatoes? Well, look no further! Ina Garten’s Garlic Roasted Potatoes are some of the best roasted potatoes I’ve made to date. I made these as a side to go a long with the Perfect Roast Chicken on Sunday night. Those two together made the perfect dinner too. I have a double oven so it’s pretty easy to cook both the chicken and the potatoes at the same time. If you don’t have a double oven, you could always cook the potatoes underneath the chicken in the same pan. I guess the chicken juices make the potatoes taste even better. I haven’t tried it yet, but one of these days I’m going to do that!

I got my back back drops today and can’t wait to make something and take a picture with them. I tested them with a bowl of doritos and they look pretty cool! My favorite is the white one so far. :)


Ina Garten's Garlic Roasted Potatoes

Ina Garten's Garlic Roasted Potatoes

Recipe adapted from Food Network.

Ina Garten's Garlic Roasted Potatoes
  • 3 pounds small red or white potatoes
  • ¼ cup good olive oil
  • 1½ teaspoons kosher salt
  • 1 teaspoon freshly ground black pepper
  • 2 tablespoons minced garlic (6 cloves)
  • 2 tablespoons minced fresh parsley
  1. Preheat the oven to 400 degrees F.
  2. Cut the potatoes in half or quarters and place in a bowl with the olive oil, salt, pepper, and garlic; toss until the potatoes are well coated. Transfer the potatoes to a sheet pan and spread out into 1 layer. Roast in the oven for 45 minutes to 1 hour or until browned and crisp. Flip twice with a spatula during cooking in order to ensure even browning.
  3. Remove the potatoes from the oven, toss with parsley, season to taste, and serve hot.