August 31, 2016

Mixed berry pie

I wasn't sure if I'd be able to make my husband's birthday pie this year, but I found the time and energy to do it (when the babies were sleeping, of course)! He always picks pie over cake for his birthday, and that's quite okay by me. We are definitely pie people around here. Don't get me wrong, I love a good piece of cake (especially carrot or chocolate), but pie is where it's at. In the past we've had honey-walnut pie, old-fashioned vinegar pie, blueberry pie, and more to celebrate his birthday. This year, I went with a berry pie - a mix of strawberries, blueberries, and raspberries to be exact (blackberries would also be nice). I wanted to make a fruit pie with a summer fruit and berries are a highlight of summer to me. Every bite bursts with fresh summer flavors!

This recipe makes one standard 9-inch pie and will make about 8 servings depending on how large or small you cut your slices. Serve with a scoop of vanilla ice cream or a dollop of whipped cream, if desired. But, it's excellent on its own. 

August 11, 2016

Zucchini (mock apple) crisp

So it's been a little while since I've posted because I've been busy with our new twins. They were born a couple of weeks ago and things have been so very crazy. They and I are doing well (minus the general lack of sleep and exhaustion of taking care of - mostly feeding - two newborns). Sleeping, cooking, showering, etc. - these things are rare right now. I did happen to grab a few minutes through during a recent nap time to use up some zucchini our family brought us. Most of our food lately has consisted of cereal, sandwiches, pasta, and other things that are easy to consume. Even during pregnancy as it got really rough for me in the last couple months, I wasn't cooking a lot. So I'm hoping as the babies get more settled that this will change and I'll be back to cooking more frequently and easily. I miss the food! 

This crisp is often called "mock apple" crisp because the idea is you use zucchini in place of the apples in the filling for the crisp. I think that the zucchini still retains a texture and flavor that is "squashy" rather than "appley" - but, I do think that it works and still tastes really good. It's a terrific way to use up some zucchini if you are overflowing from your garden, or your neighbors or friends are dropping them off at your house. It almost made me feel like fall was here (except that it's 90 degrees here right now).