Tag Archives: baking

Warm and Nourishing Vegan Pot Pie

In our home, pie is a point of contention. For me, pies are a lot of work with relatively little payoff. Ryan entirely disagrees, but of course, he’s not the one making the pies.

Vegan-Pot-Pie-Final-4It’s usually the pie crust that pushes me over the edge from “maybe I’ll make that” to “hell no.” I’m too stubborn to buy the pre-made crust, which frequently contains lard. And the idea of cutting butter into flour, rolling out dough, cleaning flour off the counter because, of course, I get flour everywhere…it’s just exhausting.

Pot pie, in particular, is something that took Ryan a long time to sell me on. It was a while before he convinced me that a pot pie can be more than the frozen, pea-filled, slightly fishy tasting, microwaveable flour brick of my childhood. But he asked nicely, if not repetitively, for a vegetable pot pie and how can I deny his cute face?

Vegan-Pot-Pie-Final-2If you aren’t intimidated by a little hard work, this vegan pot pie might just be for you. Or, in my case, your loved ones.

With the holidays just around the corner, this pot pie would be a perfect centerpiece to your vegan Thanksgiving or Christmas dinner. Or, if you’re like us, it can be one of many centerpieces. The thick and buttery crust holds together a warm and nourishing center that leaves you feeling heavy, contented, and warm.

Vegan-Pot-Pie-Final-3I searched the web for a vegan pot pie recipe, but couldn’t find one that satisfied me. A lot of the recipes seemed to cut corners in some way. Hell, I did too by adding a frozen veggie medley. Part of the reward in cooking such a labor-intensive pie is the process of making it.  It’s clearly a pie for special occasions. One that is made slowly and consumed even slower over a glass of wine and a candlelit dining room table.

Vegan-Pot-Pie-Final-5If you’re concerned about the time it will take to make this during the holidays, don’t worry. You can freeze the assembled pie uncooked and place it in the oven when you’re ready to eat. I doubled the batch and froze an entire pie for later. Definitely worth it.

Nouishing and Warm Vegan Pot Pie
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Vegan
Cuisine: Vegan
Yields: 8 Slices
Ingredients
Double Pie Crust (adapted from Easy as Vegan Pie)
  • 2 ½ cups of flour
  • 2 tsp sugar
  • ½ tsp salt
  • ¾ cups cold non-dairy margarine, cut into chunks (I used earth balance)
  • 1 tbsp lemon juice
  • 4 tbsp (or more) ice water
Vegan Pot Pie Filling
  • 4 tbsp olive oil, divided
  • 1 small yellow onion, diced
  • 1 small red potato, chopped
  • 1 ½ - 2 cups cup frozen vegetable medley (I used Trader Joe’s Organic Foursome)
  • 6 oz tofu, cut into chunks, (seasoned and pre-cooked optional, but recommended)
  • ¾ cup vegetable broth
  • ¼ cup non-dairy creamer
  • ¼ cup flour
  • 1 tbsp soy sauce
  • ¼ cup nutritional yeast
  • leaves from a few sprigs of fresh thyme
  • 1 fresh sage leaf, chopped
  • ½ tsp white pepper
  • 1 tsp salt
Instructions
Make the Pie Crust
  1. Combine flour, sugar, and salt in a large bowl
  2. Using a food processor or a pastry blender cut in the margarine until the mixture has a grainy, wet sand-like texture. Be sure not to over-work the dough. Tip: You want the margarine very cold. I put the chunks of margarine in the freezer while I’m getting everything ready. You don’t want it to freeze, but it works much better.
  3. Sir in the lemon juice.
  4. Then add the ice water into the mixture, one tablespoon at a time, stirring with a wooden spoon, until the texture is smooth and the dough is combined well enough that it sticks together.
  5. Split the dough into two equal-sized round balls. Cover each ball with saran wrap and let the dough rest in the fridge for at least 30 minutes.
Prepare the Filling
  1. In a small dutch oven, heat 2 tbsp of olive oil. Sauté the onion and chopped red potato until the onions are clear and the potato becomes slightly tender. The potato doesn’t have to be completely cooked at this point.
  2. Add in the tofu and the vegetable medley and cook for an additional five minutes.
  3. Pour the vegetable broth and the non dairy creamer into the pot and wait for it to simmer.
  4. In a separate bowl, create a roux by whisking together the flour with the remaining two tablespoons of olive oil, the nutritional yeast, and soy sauce.
  5. Add the roux into the pot with the filling, whisking constantly until the flour is well combined.
  6. Throw in a few sprigs of fresh thyme, chopped fresh sage, white pepper, and salt and let the mixture cook for five more minutes.
  7. Turn off the heat and let the filling cool slightly. It will thicken as it cools.
Assembly
  1. Preheat the oven to 375 degrees.
  2. While you’re waiting for your filling to cool, roll out the pie crusts with a rolling pin.
  3. Line the bottom of a pie dish with one of the rolled out crusts.
  4. Pour the filling into the lined pie pan, smoothing the filling out so it appears flat on top.
  5. Complete the pie by adding the second rolled out pie crust on top, pushing the edges together to seal the pie.
  6. Using a sharp knife, add a few slits in the top to vent.
  7. Cover the edges of your pie crust in aluminum foil to prevent them from burning.
  8. Bake for 50 minutes (or 60 minutes if it’s a particularly deep dish pie) removing the aluminum foil after 30 minutes.
  9. Let the pie cool slightly before digging in!

Vegan-Pot-Pie-Final-1I’ve adapted this a couple of different ways. I’ve added Follow Your Heart mozzarella style cheese and  vegan sausage crumbles. Both were very good, but I’d avoid doing both at the same time because it gets a little too salty.

Pin it here!

This warm and nourishing pot pie is perfect for a cool fall day.
This warm and nourishing pot pie is perfect for a cool fall day.

homemade red velvet poptarts with cream cheese filling

The inspiration for these red velvet poptarts came from this thing I call my life notebook. You know, it’s a notebook stuffed full of life goals, to-do lists, blog posts, places to visit, books I’ve read, and grocery lists from months ago. And sometimes I leave myself little hints in the margins, like “move this to a google doc” (but it feels so much better to see my own handwriting!) and other suggestions, like “make something with clay.”

Well, the idea for these poptarts came from those margins. I don’t remember even writing this note to myself, but as I scanned the past pages of my notebook, I saw it in the interior-left top corner, a message from a brilliant, or maybe just hungry, lady:

“Make: Red Velvet Poptarts.”

Red-Velvet-Poptarts-Final-(1-of-5)

What a great Valentine’s day post! As I decided to commit to this endeavor and scanned the internet for a decent red velvet poptarts recipe, I became increasingly nervous. I couldn’t find one. Are they impossible to make? Kellog did it (gross). Eventually, I came to the decision that I’d have to wing it.

Homemade Red Velvet Poptarts

So here it is, a recipe that I developed, almost entirely from scratch.

If you’re going to make these red velvet poptarts for a Valentine’s Day surprise, give yourself some time. There’s a lot  involved. You can make these a day ahead of time and simply re-heat them in the oven at 300 degrees for a few minutes.

Homemade Red Velvet Poptarts

homemade red velvet poptarts
 
Prep time
Cook time
Total time
 
Red Velvet poptarts with cream cheese filling from scratch!
Author:
Recipe type: breakfast
Yields: 12 pastries
Ingredients
For the pastry
  • 2 cups flour
  • 3 tbsp cocoa powder
  • ¼ c sugar
  • 1 tsp salt
  • 2 sticks of cold butter, cubed and cold
  • 2 large egg yolks
  • ¼ cup buttermilk
  • ½ tsp red food dye (note: I used icing gels, you may need to use more food dye if you're using regular dye)
For the filling
  • 8 oz cream cheese, softened
  • ½ cup powdered sugar
  • 2 tbsp milk
Egg Wash
  • 1 egg
  • 2 Tbsp water
Instructions
  1. In a small bowl, whisk together the eggs, buttermilk, and red food coloring, until blended.
  2. In a large bowl, sift together the cocoa powder, flour, sugar, and salt until well combined.
  3. Using a pastry blender push in the chunks of cold butter. If you don’t have a pastry blender, you can use your hands and a fork. Cut in the butter until there are no large pieces and your flour mixture resembles coarse, damp sand.
  4. Fold in the wet ingredients until everything is well combined.
  5. Shape the dough into two or four small balls. Wrap them in cling wrap and place them in the fridge for an hour to rest.
  6. While the dough is in the fridge, using an electric mixer, whip together all of the ingredients for the filling until it’s smooth. Store in the fridge until it’s ready to use.
  7. After you’ve let the dough rest, flour a surface to begin rolling it out. Using a floured rolling pin, roll your dough into a flat, thin piece.
  8. Using a cookie cutter or a knife, cut the dough into symmetrical rectangular pieces.
  9. Decide which piece will be the top of your pastry and poke a few holes in it using a fork.
  10. Place each bottom layer on a silpator parchment paper and add some filling in the middle of the square, being careful not to over-fill.
  11. Whisk together an egg and 2 Tbsp of water to create an egg wash.
  12. Using a pastry brush, brush the egg wash on the edges of the bottom piece of dough.
  13. Place the top piece of dough over the bottom piece. Gently press the edges of the pastry together using your fingers, then go back around and press the edges using a lightly floured fork.
  14. Once your pastries are all set, place them in the oven and bake at 375 for 22-25 minutes.

 

Red Velvet Poptarts Step-by-Step Instructions

In a small bowl, whisk together the eggs, buttermilk, and red food coloring, until blended. Note: I used red icing gel, which is highly pigmented. If you’re using regular food coloring (which is totally fine) you may need to increase the amount of dye you use.

In a large bowl, sift together the cocoa powder, flour, sugar, and salt until well combined.

Homemade Red Velvet Poptarts

Using a pastry blender push in the chunks of cold butter. If you don’t have a pastry blender, you can use your hands and a fork. Cut in the butter until there are no large pieces and your flour mixture resembles coarse, damp sand.

Homemade Red Velvet Poptarts

Fold in the wet ingredients until everything is well combined.

Shape the dough into two or four small balls. I found it easier to roll out four small ones. Wrap them in cling wrap and place them in the fridge for an hour to rest and firm up. I didn’t have any Saran wrap, so I just used Ziplocks.

While the dough is in the fridge, using an electric mixer, whip together all of the ingredients for the filling until it’s smooth. Store in the fridge until it’s ready to use.

After you’ve let your dough rest, flour a surface to begin rolling it out. You’ll want to get this as thin as possible without risking ripping the dough. The tarts that came out thicker were a little too heavy on the crust.

If at any time your dough gets too sticky, just pop it back in the fridge for a few minutes to firm up. Using a floured rolling pin, roll your dough into a flat, thin piece.

Then cut your rectangles for the tarts.

Ok, truth. This whole process will be a lot easier if you have a square shaped cookie cutter, which I didn’t. I spent some time trying to make perfect shaped rectangles and well, you see what I came up with. Let’s just go with it. Plus, my geometry skills needed a workout anyway.

So I used a pizza cutter and a knife and did an ok job at making rectangles and some squares  that were originally meant to be rectangles. Besides, I think the imperfect shapes makes homemade poptarts way more charming.

Once you’ve cut your rectangles, decide which one will be the top and which one will be the bottom of each pastry. For the top layer, use a fork and poke a few holes through the dough to make a vent.

Place each bottom layer on a silpat or parchment paper and add some filling in the middle of the square. I used anywhere from ½ Tbsp to 1 ¼ Tbsp of filling, depending on the size of my pastries. Be sure to avoid over-filling.

Whisk together an egg and 2 Tbsp of water to create an egg wash. Using a pastry brush, brush the egg wash on the edges of the bottom piece of dough. This will create a sealant for the pastry. See the picture below for proof that I’m a messy baker.

Place the top piece of dough over the bottom piece. (Hint: If you have two uneven sizes, try to put the larger size on top.) Gently press the edges of the pastry together using your fingers, then go back around and press the edges using a lightly floured fork.

Once your pastries are all set, place them in the oven and bake at 375 for 22-25 minutes.

You could and should double the filling mixture to create a frosting on the top of these. It’s delicious.

perfect blueberry muffins

perfect muffins

Hi folks. I’m taking the week off to spend some time in the Florida Sunshine. I’ll be back next week. In the meantime, you can follow me on twitter or instagram.

I was featured on the Instructables homepage for my perfect blueberry muffin recipe. Seriously, these are great. They’re the perfect texture and flavor. Please check it out.

I try to submit d.i.y.s to the Instrucables community every once in a while. I think it’s a wonderful forum of sharing knowledge and how-to.

valentine’s day cupcakes

Make everyone break their New Year’s resolution diets by bringing these everywhere you go.

valentine's day cupcakes

These cupcakes were the best cupcakes I’ve ever had. And I had two other people tell me that too! So, it must be true. I’ve never been great at making cupcakes. In fact, I sort of hate it. But these were real winners.

YELLOW CUPCAKE RECIPE
(adapted from Smitten Kitchen)
Yields: appx. 38
Prep: 10 minutes.
Bake time: 16 min per dozen or 48 minutes total

Ingredients:
2 cups cake flour
1 3/4 cup whole-wheat all purpose flour*
1/4 cup corn starch
2 tsp baking powder
1 1/2 tsp baking soda
1 tsp salt
2 sticks butter, softened
2 cups sugar
2 tsp pure vanilla extract
4 eggs, room temperature
2 cups buttermilk

Do it!
– Preheat oven to 350 degrees. Place cupcake liners in cupcake pan.
In a medium bowl, combine the flour, corn starch, baking powder, baking soda and salt.
In a large bowl, beat butter and sugar until the batter is fluffy, light, and no longer gritty.
– Mix in the vanilla and beat in the eggs one at a time on medium speed.
– Mix in the buttermilk at a low speed. The mixture will look a bit curdled.
Slowly mix in the flour mixture in parts, until everything in well combined.
Pour the mixture into the cupcake cups. I filled them 1/2 full. These really rise. When in doubt, do a test cupcake first.
Bake for 16 minutes.

*The original recipe called for four cups of cake flour. I only had two. I used this substitution. The cornstarch gave the whole thing a very slight cornbread taste, which made them taste amazing, especially since the frosting was so sweet.

valentines day cupcakes

 

BEST BUTTERCREAM FROSTING

Ingredients
2 cups vegetable shortening
8 cups confectioners sugar
1 tsp salt
1 tbsp clear imitation butter flavor
6 cups heavy whipping cream

Do it!
– In a large bowl, cream shortening until fluffy. Fiercely beat in the confectioners sugar about one cup at a time until it’s fluffy. Then add salt and the butter flavor.
Beat in the whipping cream in parts. You’ll know the frosting is done when it’s light and forming slight peaks.

This was a perfect amount of frosting vs. cupcake ratio (minus the cup my boyfriend probably ate while I was making it.) I dyed the frosting with Wilton’s food coloring gels. They’re the best.

valentines day cupcakes

I used these frosting tutorials.

Frosting Cupcakes
Four Cupcake Frosting Techniques

And just for fun, I thought these Valentine’s rose cupcakes were beautiful.

the weekender: 1/13/2012

It’s been a while since I’ve done one of these, but I’ve found some useful links on the web this week. I thought I’d share.


– You know those really sugary and soft cookies with frosting that hardly even taste like a cookie? You can find them in supermarkets everywhere every holiday and football season. They’re always decorated with the appropriate holiday theme and practically melt in your mouth. We’ll they’re called lofthouse cookies (who knew?), and here’s a recipe (and the source for the above image).

-A brilliant solution to how to transport a cupcake without smushing the icing. Because we’ve all had this dilemma.

-I really enjoyed BGSK’s food resolutions.

-And this orange candle blew my mind. What? So cool.

This dress. So pretty and perfect for curvy women.

forcing the season: pumpkin chiffon cake

It’s not Fall yet in Tallahassee. We’re still wearing white and flip flops. But we hope if we drink enough pumpkin beer and light enough pumpkin scented candles and eat enough pumpkin foods, Fall will come any day now.

So, enter the pumpkin chiffon cake – the first autumnal food of the wannabe season.

pumpkin chiffon cakeThis one comes from Rachel Ray Magazine (recipe link).

I had all of the ingredients in my house (bonus!), including pumpkin, which I hoarded from the great canned pumpkin shortage of 2010.

pumpkin

Sorry if you had a hard time finding pumpkin last year. I could have been at fault. I grabbed the last 5 cans at Target and didn’t look back. Then I generously gave them out to my friends. “Oh, you couldn’t find any pumpkin? I have pumpkin, but you see…My car could really use a wash…”

The hardest part of this recipe was whipping the egg whites.

egg whitesMy biggest first-world problem is that I don’t have a stand mixer. This electric hand mixer and I have been through some really though (read: emotional, angry, martial) times. And although I would drop it in a second for a stand mixer, I believe this hand mixer and I were meant to be together – mostly because I’ll never be able to afford the alternative.

So when a recipe says whip the egg whites for ten or fifteen minutes (a.k.a. eternity on a hand mixer), I just don’t. I whipped it for a few minutes before my arm fell off.

pouring mix

So the cake didn’t rise. Oh well, it doesn’t affect the taste one bit. I think I made a rookie mistake of not whipping the egg whites enough. My hands got too tired!

pumpkin-chiffon-cake-Final

It was a tasty cake, say my friends. I didn’t have any since I don’t like pumpkin flavored things. That probably makes my pumpkin hoarding story even more ridiculous.

nanaimo bars – chocolate and peanut butter goodness

I dreamed of a nanaimo bars recipe and It looked a little something like this. I thought about it all weekend. Apologies to those who are helpless against chocolate and peanut butter combos

chocolate pb bars

I really tried to avoid it, the cravings started Friday. Sunday night rolled around and I was utterly helpless. The good news is these bars are so intense, that just one resulted in complete chocolate/peanut butter/heavenly satisfaction.

Chocolate Graham Peanut Butter Bars
{adapted from here}

Yields: 9 big bars
Total Time: 45 minutes (plus an additional hour to chill)
Benefits: No oven(!) and had all ingredients in my pantry

Chocolate Graham Bottom:
1/2 cup salted butter
1/4 cup of sugar
5 Tbsp cocoa
1 1/4 graham cracker crumbs
(the original recipe had 1/4 cups nuts, which I didn’t add)

Freaking Amazing Peanut Butter Filling
1/3 cup salted butter
1/2 cup peanut butter
1/2 cup confectioner’s sugar

Peanut Butter and Chocolate Top Layer
8 oz. semi-sweet baker’s chocolate
2 Tbsp of sugar
1/2 cup of peanut butter

Creating the Chocolate Graham Layer:
Create graham cracker crumbs by placing approximately 10 crackers in food processor.

graham crackersYou can also do the old ziploc bag and hammer trick.

ingredinetsMelt the butter, chocolate, and sugar in a double boiler. Or you can do what I did (at your own risk) and melt the ingredients on the stove top over extremely low heat. Don’t forget the sugar like I did.

melt ingredientsAdd the egg and cook for about five minutes.  The ingredients will get smooth and creamy and thick.

meltedRemove from heat and add graham cracker crumbs.

GRAHAM CRACKERS

Once combined, pour the mixture into an 8 x 8 baking dish lined with parchment paper.

crustSpread the crust evenly across the dish.

Creating the Freaking Amazing Peanut Butter Filling

Combine butter, sugar, and peanut butter in mixing bowl.
pb ingredients

Using an electric mixer, start on low speed, gradually increasing speed to medium until combined and you get a nice whipped look.

peanut butter fillingTry not to eat it out of the bowl, but it is ok to lick the mixer attachments.

Spread the peanut butter layer over the chocolate graham crust.

pb layer

Creating the Chocolate Peanut Butter Topping

Next melt the 8 oz. of semi-sweet chocolate and sugar over low heat. Once it’s almost completely melted, add in 1/2 cup of peanut butter. It will blend quickly then remove from heat and spread the yummy topping over the other two layers.

adding th top layer

Place in the fridge for at least an hour then enjoy.

chocolate pb bars

p.s. This recipe is linked up here, here, here, and here.

samoas bars and the weekend

This weekend sloth truly overtook me. I spent most of my time watching this,

reading this,

kindle

snuggling him,

watson

and cuddling her.

riley

Somehow, I managed to bake something, but forgot to snap a photo (update, photo added). You’re going to like this one. Are you ready for it?

samoas-bar

Samoas Bars

Yes, everyone’s favorite girl scout cookie turned into a bar treat. Recipe adapted from here (she took step-by-step pictures).

Yields 20, total time 60 min.

Ingredients:
-1/2 cup sugar
-3/4 cup softened butter
– 1 egg
– 1 tsp vanilla extract
– 2 cups all-purpose flour
-3 cups shredded coconut
– One 16 oz. jar of  Caramel Sauce (I used Hershey’s, or make your own)
– 6 oz. chocolate chips (plus a bit of olive oil)

Prep:
Preheat oven to 350 degrees. Grease a 9 x 13 inch pan.

The Crust First:
1. In a mixer, blend together sugar and butter until well-combined and fluffy.
2. Add egg and vanilla, blend on medium
3. Switch your mixer to low and slowly add in flour, a bit at a time, until it is all combined. The mixture will be really thick, kind of like a dry cookie dough.
4. Pour the dough into greased baking dish. Since it’s thick, it’s hard to spread. You’ll have to use a spatula to get it to cover the entire dish.
5. Bake for 20 minutes.

Toast the Coconut:
Once your crust is done, let it cool and start toasting coconut.  Here’s how I did it.
1. Start by bringing the oven temperature down to 300 degrees.
2. Line a cookie sheet with parchment paper
3. Pour three cups of coconut flakes onto the sheet.
4. Place in oven for fifteen minutes. Remove from oven every five minutes to stir around the coconut.

You want the coconut to be nice and golden, not too brown. Once you take it out of the oven, give it a good stir. It will still toast a bit on the sheet. Depending on your oven or the placement of the baking sheet, these will brown quicker or slower than the 15 minutes it took me. Just keep an eye on it.

Melt the chocolate:
1. You can melt the chocolate any way you please: chocolate melter, double boiler, or microwave. I melted mine directly on the stove top at low heat. Add a tiny bit of olive oil, less than a teaspoon, to help it melt and mix well.
2. Once melted, transfer the chocolate into a pastry bag or a ziplock bag to help with the drizzling.

Put it together:
1. The first thing you’re going to want to do is mix the coconut with the jar of caramel sauce in a large bowl.
2. Pour the caramel coconut mixture on top of the crust.
3. Cut the tip of the chocolate pastry bag and drizzle.

This was a hit. I hope you enjoy.

vegan banana chocolate chip cookies

A black cloud in my baking repertoire is my lack of experience baking vegan. It’s my dirty little secret. Frankly, vegan baking terrifies me. I get how certain ingredients like eggs and butter work within a recipe. They’re safe and uncomplicated. But when you start replacing eggs with oils and butter with margarine, I’d rather have someone else prepare my desserts for me, which is why I started simple.

vegan banana chocolate chip cookies

My bestie sent me this recipe a year ago, so with her seal of approval, I tried it.

Vegan Banana Chocolate Chip Cookies
adapted from this recipe; yields 24; prep time: 10 min; cook time: 13

1 1/2 cups whole-wheat all-purpose flour
1 teaspoon baking powder
1 pinch of salt
2 large bananas
1 tsp vanilla extract
1/2 cup almond butter
1/4 cup brown sugar
1/2 cup sugar
3/4 cup vegan chocolate chips

Preheat oven to 375.

In a large bowl, mash the bananas. Then mix in vanilla, almond butter, brown sugar, and sugar until well combined. I didn’t use an electric mixer, just the good old arm.

In a small bowl, mix flour, baking powder, and salt.

Add the dry mixture to the wet mixture a little bit at a time, until well combined. Once all of the ingredients are mixed, pour in the chocolate chips. Let’s face it, this is my favorite part.

Once they’re good and covered, time to scoop about a tablespoon of batter onto a baking sheet lines with parchment paper. You’ll have to squish them down into cookies sized shapes, since they don’t bake down or out. I baked 12 at a time. Bake for 13 minutes.

cookies

And, yum.

I was so happy with how tasty these were. And how easy the prep was – probably due to fewer ingredients.

The bananas kept these from drying out like my normal association with vegan baked treats. The original recipe called for peanut butter, which I would have preferred. But I didn’t have any, so I subbed almond butter instead. Yes, I’m the freak that has a house without peanut butter.

blueberry picking summer fun

Ryan and I took a trip outside of town at 9 a.m. on Saturday morning to pick some blueberries. We got a little turned around, and when I saw these lovely fellas sitting by the side of the road I made him stop so we could ask them for directions, pet them!, take photos.

I’m such a dopey animal lover. I love that their noses are covered in dirt. Also, hello, baby!

We made it to the farm where we started picking. They were $3.50 a pound. What a steal.

blueberry picking

blueberries

The under-ripe berries had the prettiest colors.

blueberries

It was a pesticide-free farm, so we had a few little creatures join

wormI thoroughly inspected each berry before I bit into it.

berries

In the end, we walked out with about 5 lbs of berries.  Maybe we went a little overboard. We’ve been eating them like candy and trying to find creative ways to use them. We’re hoping we don’t have to freeze them.

So I made this cobbler.

cobbler

I used this recipe, which I don’t recommend. It was way too buttery and less crumbly. Later this week I’m making blueberry jam. I also plan to dehydrate some, since dehydrated blueberries are the best. Do you have any suggestions for blueberries?