Galettes are the hot item right now, and why wouldn’t they be? They’re so ridiculously easy! One pie crust? Some fruit? Done. Guys, when I say it’s easy it’s no joke. I made this after work, just before a neighbor’s BBQ last Tuesday night. I made it again on Friday. It’s that good. Ok, I get that it’s hot and you don’t want to use your oven. But we promise, it’s worth it.
You already have a recipe for an apple galette to use up your fall apples, now it’s time to use all of those fresh summer strawberries. No pie plate? No problem.
Hint: If you see recipes for crostatas, they’re actually the same as galettes. Crostasas = Italian and Galettes = French. Take your pick!
- 1 9″ or 12″ flat pie crust
- 3 cups of sliced strawberries (roughly 1 small container)
- 1/4 cup almonds, finely chopped
- 1/4 cup sugar, plus some for sprinkling
- 1 tbsp flour
- 1 egg yolk
- 1 tsp water
Optional: Caramel topping
- 1/2 cup sugar
- 2 tsbp water
- 4 tbsp heavy cream
- 1 tbsp whiskey (I used Jack Daniel’s Honey)
Preheat the oven to 400 degrees and line a cookie sheet with parchment paper (or this reusable mat. Mix together the almonds, sugar, and flour. Lay the pie crust flat on the cookie sheet and sprinkle the almond mixture on top, leaving roughly 2 inches free along the edge. Place the strawberries on top and begin to fold up the edges, creasing where needed. Mix together the egg yolk and water and brush along the crust. Sprinkle sugar all along the top. Bake for 30 minutes.
While the galette is baking, let’s begin on the caramel. In a small saucepan over medium high heat, pour in the sugar and water and bring to steady simmer. Swirl the saucepan to dissolve the sugar, don’t stir. After a couple of minutes you should begin to see the liquid turn amber. At this point, turn off the heat and stir in the heavy cream and bourbon. (If you have extra sauce, you can store it in the fridge up to 1 week. Ice cream topping anyone?)
You can serve the galette hot or cold.
Happy Eating, XO.
It’s peach season people. And what better way to eat peaches than with another summer favorite – strawberries! (Ok, we think our peaches and cream and peach cobbler recipes are pretty awesome too. FINE, we’re obsessed with peaches.) Aaanyway, I picked these juicy fruits up from our local farmers’ market over the weekend. I absolutely adore going to farmers’ markets and I’m lucky enough to say I have a handful of them all within 15 minutes away. The fact that I can get fresh fruits and veggies means endless recipe options, for us and you. Saweet! And if you go a little overboard with too many fruits and veggies, before they start turning, throw them in to muffins like these little guys.
These mini muffins are perfect for brunch or as dessert. And, warning: they’re super poppable. You may run out sooner than you think.
Cue Presidents of the United States…
*Makes 24 mini muffins
- 2 eggs
- 1/4 cup unsalted butter, melted
- 2 cups all-purpose flour
- 1 tbsp baking powder
- 3/4 cup sugar
- 1 tsp vanilla extract
- 1/2 tsp almond extract
- 1 cup chopped strawberries
- 1 cup chopped peaches
Preheat the oven to 350 degrees and grease a mini muffin pan. In a mixing bowl, combine the dry ingredients: baking powder, flour, and sugar until fully blended. Stir in the eggs, both extracts, and the butter. You should begin to see a dough form. When fully combined, gently fold in the strawberries and peaches. Pour into the pan, filling each muffin to 3/4 high. Bake for 20 minutes or until the tops are golden brown.
Happy Eating, XO.
We are smack dab in the middle of strawberry season and I couldn’t be happier. These plump red berries are one of my favorites, so I’m definitely taking advantage of them. Their freshness balances perfectly with sweet pound cake and the tartness of the balsamic vinegar. This dessert is sure to please everyone.
Fun fact: Pound cake gets it name because you use one pound each of flour, sugar, eggs, and butter. I’ve slightly modified that (let’s be honest, that’s a LOT of sugar and butter), but it’s still just as good!
- 3 tsp baking powder
- 3 cup flour
- Dash of salt
- 2 1/2 cups sugar
- 3 sticks unsalted butter (room temperature)
- 6 medium
- eggs2 tsp vanilla extract
- 3/4 cup milk
Whipped cream & Balsamic
- Heavy whipping cream, chilled
- 1/4 cup sugar
- 1/4 cup balsamic vinegar (chocolate balsamic vinegar is also AH-MAZING with this)
Preheat oven to 325 degrees. Grease a bread pan then sprinkle with flour to prevent sticking. Whisk together the baking powder, flour, and salt. In a separate mixing bowl, mix together the sugar and butter until light and fluffy. Add eggs one at a time, then add the vanilla extract and milk.
Gradually add the flour mixture until fully combined. Pour the batter into the bread pan and bake for roughly an hour and 10 minutes, until a toothpick comes out clean. (If the top looks like it’s browning too fast, cover it with tin foil. Thanks for the tip Martha Stewart!)
While the cake is baking, combine the cream and sugar and begin whisking on high speed for 5 minutes, or until a fluffy consistency forms. (Or just use Cool Whip!).
When the cake is done, let it cool in the pan for 10 minutes before cutting. To serve, slice the cake, top with strawberries and a dollop of whipped cream. Hollow out the middle of the whipped cream and pour in the balsamic. Ta da!
Happy Eating, XO.
This is the first summer I’m attempting to grow an herb garden. (I say attempt because it could still all go down hill.). In it, I have chives, basil, cilantro, and peppermint, and by some act of God, I haven’t killed any of them yet. If I haven’t mentioned this already, I have a black thumb. I can barely keep a fake tree alive…
Well, I’m getting to a point where I have too many herbs and I can’t use them fast enough. I started researching some simple, “whip-it-together” recipes that I can use these herbs in and came across this fantastic food blog – Veggie & The Beast, and their literal “whip-it” style recipe. I made this for a BBQ last weekend and it was a hit. It’s so delish and refreshing, and the basil from my garden was the perfect topping.
Whipped Basil Ricotta
- 1 (15-ounce) container whole-milk ricotta
- ¾ cup fresh basil
- ½ teaspoon kosher salt (plus more to taste)
- 5 ounces cream cheese, softened
Strawberry Balsamic Crostini
- 1 (15-ounce) whole wheat baguette
- ¼ cup olive oil
- ¼ teaspoon kosher salt
- ½ pound strawberries, hulled and chopped
- ¼ cup basil, sliced or chopped
- ½ cup balsamic vinegar
- Place the ricotta and ¾ cup basil in a food processor, and process until smooth. There may be some small pieces of basil left, but the color of the ricotta should be a light green. Add salt and cream cheese, and pulse a few times until the cream cheese is fully incorporated. Taste and add more salt if you’d like.
- Pour the balsamic into a small saucepan and bring to a boil. Reduce heat to medium-low, and let simmer for 15-20 minutes, until it has reduced by half. Set aside to cool while you get the other ingredients ready (it will thicken slightly in this time)
- Preheat oven to 350.
- Slice the baguette into ¼-inch slices. Brush both sides with olive oil. Sprinkle the top of the bread with salt.
- Bake for 15 minutes, until lightly golden.
- Slice or chop the additional ¼ cup fresh basil leaves for garnish.
- Let the baked bread cool for 5 minutes, then spoon on the basil ricotta, top with strawberries and additional sliced basil, and finish with a drizzle of the balsamic glaze.